1 lb ground beef
2-3 cups shredded cheese
6-8 flour tortillas
1 can stewed tomatoes
1 can enchilada sauce
1 can cream of mushroom soup
Brown ground beef. Drain. Mix in tomatoes, enchilada sauce and cream of mushroom soup. Preheat oven to 350*.
In casserole dish, layer tortillas to cover bottom of dish, then add 1/2 meat mixture. Layer it with 1/2 the cheese. Repeat the layers with the remaining ingredients.
Bake at 350* for 10-15 minutes. Let sit for 10-15 minutes and serve.
Saturday, December 10, 2011
Friday, December 9, 2011
Pumpkin Roll
2/3 cup pumpkin
1 cup sugar
3 eggs
1/4 tsp. salt
1/2 tsp. cloves
1/2 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. baking powder
3/4 cup flour
Preheat oven to 375*. Line 15x11 jelly roll pan with wax paper. Spray with cooking spray. Sprinkle a kitchen towel with powdered sugar (about 1/4 cup).
Combine all the ingredients above. Spread evenly into prepared pan.
Bake for 13 to 15 minutes. Cake should spring back at the touch. Immediately loosen and turn on to prepared towel. Peel wax paper off. Roll cake up with the towel and let cool on a wire rack for 1 hour.
Combine:
1 pkg room temperature cream cheese
6 tbsp. butter
1 cup powdered sugar
1 tsp. vanilla
Unroll the cake and spread filling over the cake. Re-roll cake (without the towel) and wrap in plastic wrap. Refrigerate for at least 1 hour.
Slice and serve.
1 cup sugar
3 eggs
1/4 tsp. salt
1/2 tsp. cloves
1/2 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. baking powder
3/4 cup flour
Preheat oven to 375*. Line 15x11 jelly roll pan with wax paper. Spray with cooking spray. Sprinkle a kitchen towel with powdered sugar (about 1/4 cup).
Combine all the ingredients above. Spread evenly into prepared pan.
Bake for 13 to 15 minutes. Cake should spring back at the touch. Immediately loosen and turn on to prepared towel. Peel wax paper off. Roll cake up with the towel and let cool on a wire rack for 1 hour.
Combine:
1 pkg room temperature cream cheese
6 tbsp. butter
1 cup powdered sugar
1 tsp. vanilla
Unroll the cake and spread filling over the cake. Re-roll cake (without the towel) and wrap in plastic wrap. Refrigerate for at least 1 hour.
Slice and serve.
Wednesday, October 26, 2011
Caramel Dip
2 lbs caramel (depending on how chewy you like it)
1 can sweetened condensed milk
1 stick butter
Melt and stir together. Use as a dip for apple slices or drizzle over popped popcorn.
1 can sweetened condensed milk
1 stick butter
Melt and stir together. Use as a dip for apple slices or drizzle over popped popcorn.
Coconut Haystacks
1 pound melted milk chocolate
3/4 cup toasted coconut
Add coconut to the melted chocolate and mix well. Drop by teaspoon onto wax paper or into candy cups. Let set at room temperature until firm.
3/4 cup toasted coconut
Add coconut to the melted chocolate and mix well. Drop by teaspoon onto wax paper or into candy cups. Let set at room temperature until firm.
Caramel Coconut Log
Spread out 1 lb caramel in a 5" x 5" square.
Take your coconut bon bon recipe:
1/2 lb desiccated coconut
10 drops coconut oil
1 cup light corn syrup
Spread on top of caramel, then start from one corner and roll into log. Can be served like this or dipped in chocolate.
Take your coconut bon bon recipe:
1/2 lb desiccated coconut
10 drops coconut oil
1 cup light corn syrup
Spread on top of caramel, then start from one corner and roll into log. Can be served like this or dipped in chocolate.
Silky Way Bar
2 parts Kraft Marshmallow Creme
1 part melted dark chocolate coating
Stir together and let set for 15 minutes. Roll into balls for bon bon centers, or shape for candy bar centers or press into chocolate molds.
1 part melted dark chocolate coating
Stir together and let set for 15 minutes. Roll into balls for bon bon centers, or shape for candy bar centers or press into chocolate molds.
Peanut Butter Cups
18 oz peanut butter
1 stick melted butter
1 pound powdered sugar
Mix the 3 ingredients together by hand until smooth. Roll into balls and dip in melted chocolate or mold in peanut butter cup molds.
1 stick melted butter
1 pound powdered sugar
Mix the 3 ingredients together by hand until smooth. Roll into balls and dip in melted chocolate or mold in peanut butter cup molds.
Coconut Bon Bons
3/4 cup Karo Syrup
2 1/2 cups Dry Macaroon Coconut
In a small pan heat the Karo Syrup to hot but not quite boiling. Pour over coconut, stir, cover with wax paper and let set for 15 minutes. Moisten fingers and roll into balls for bon bons or form into logs for candy bars or press into chocolate molds.
2 1/2 cups Dry Macaroon Coconut
In a small pan heat the Karo Syrup to hot but not quite boiling. Pour over coconut, stir, cover with wax paper and let set for 15 minutes. Moisten fingers and roll into balls for bon bons or form into logs for candy bars or press into chocolate molds.
Microwave Instructions for Melting Chocolate
Place one or two pounds of Guittard summer coatings (Molding Chocolate) in a glass bowl in the microwave on high for one minute. Take out and stir really well, for the bowl is still holding the heat. Put back in for one more minute. Take out and stir. At this point if the chocolate is not quite melted you can put the chocolate back in for 20 seconds and then stir. You need to remember that the bowl is still holding the heat and it will still be melting after you take it out of the microwave. If you are doing more than two pounds of chocolate you still do the same amount of time as the one pound.
Chocolate Truffles
With the holidays coming, I need to get my candy recipes organized. This is one of the easiest holiday candy recipes ever!
1 1/2 pounds (about 4 1/2 cups) milk chocolate*, melted.
1 cup whipping cream
1 1/2 tsp. vanilla
*Peter's Ultra is a good chocolate to use for Truffles because it gives it a soft, delicate flavor.
Line an 8-inch square baking pan with plastic wrap; set aside. Place melted chocolate in a medium-sized bowl. In a 1-qt. saucepan, scald cream. Remove from heat and let cool for 5 min. Stir in vanilla. Beat chocolate with an electric mixer. Stop mixer and pour cream all at once over chocolate. Continue beating, cleaning sides and bottom bowl several times with rubber scraper, until mixture is smooth and well-blended; this takes no more than 1-2 min. Pour into prepared pan and refrigerate 6 hours or until firm. Cut into 1-inch squares and serve immediately. Store in refrigerator. Makes 64 pieces.
Variation: For Mint Truffles, add 5 drops of oil of peppermint in place of vanilla.
Note: To form truffles into balls, omit 8-inch pan and chill mixture in bowl until firm. Shape into balls with spoon and hands or with small ice cream scoop; if mixture becomes too soft to form, wash and thoroughly dray hands and dust lightly with cornstarch. Arrange truffles on waxed paper-lined baking sheet. Dip in tempered dipping chocolate or melted compound coating, or roll in unsweetened cocoa, chopped nuts or coconut. Makes 24-36 truffles, depending on size desired.
1 1/2 pounds (about 4 1/2 cups) milk chocolate*, melted.
1 cup whipping cream
1 1/2 tsp. vanilla
*Peter's Ultra is a good chocolate to use for Truffles because it gives it a soft, delicate flavor.
Line an 8-inch square baking pan with plastic wrap; set aside. Place melted chocolate in a medium-sized bowl. In a 1-qt. saucepan, scald cream. Remove from heat and let cool for 5 min. Stir in vanilla. Beat chocolate with an electric mixer. Stop mixer and pour cream all at once over chocolate. Continue beating, cleaning sides and bottom bowl several times with rubber scraper, until mixture is smooth and well-blended; this takes no more than 1-2 min. Pour into prepared pan and refrigerate 6 hours or until firm. Cut into 1-inch squares and serve immediately. Store in refrigerator. Makes 64 pieces.
Variation: For Mint Truffles, add 5 drops of oil of peppermint in place of vanilla.
Note: To form truffles into balls, omit 8-inch pan and chill mixture in bowl until firm. Shape into balls with spoon and hands or with small ice cream scoop; if mixture becomes too soft to form, wash and thoroughly dray hands and dust lightly with cornstarch. Arrange truffles on waxed paper-lined baking sheet. Dip in tempered dipping chocolate or melted compound coating, or roll in unsweetened cocoa, chopped nuts or coconut. Makes 24-36 truffles, depending on size desired.
Wednesday, September 28, 2011
Lemon Bars
1. Cream together 1 cup butter and 1/2 cup powdered sugar.
2. Add 1/2 tsp. salt and 2 cups flour and mix well.
3. Pat into a 9" x 13" greased baking pan. Bake at 350* for 15-20 minutes.
4. Mix together 4 eggs, 2 cups sugar, 1/2 tsp. baking powder, 1/4 cup flour, 1/4 cup lemon juice and pour over hot crust.
5. Bake at 350* for 20-25 minutes. When done, sprinkle with powdered sugar. Cut when cool.
2. Add 1/2 tsp. salt and 2 cups flour and mix well.
3. Pat into a 9" x 13" greased baking pan. Bake at 350* for 15-20 minutes.
4. Mix together 4 eggs, 2 cups sugar, 1/2 tsp. baking powder, 1/4 cup flour, 1/4 cup lemon juice and pour over hot crust.
5. Bake at 350* for 20-25 minutes. When done, sprinkle with powdered sugar. Cut when cool.
Thursday, September 15, 2011
Crockpot Zucchini Ziti
1 jar spaghetti sauce (I like Prego)
16 oz ziti noodles
2 cups lowfat cottage cheese
2 cups grated mozzarella cheese
1 med. zucchini
1 tsp. oregano
1 tsp. basil
1/2 tsp. pepper
1. Combine the cottage cheese, mozzarella, oregano, basil and pepper in a med. bowl.
2. Spoon 1/2 cup spaghetti sauce into bottom of crockpot.
3. Layer 1/3 of the ziti noodles, chopped zucchini, cheese mixture and sauce. Repeat three times. Try to keep the cheese away from the sides of the crock pot so it doesn't burn.
4. Cook on low for 2 hours.
16 oz ziti noodles
2 cups lowfat cottage cheese
2 cups grated mozzarella cheese
1 med. zucchini
1 tsp. oregano
1 tsp. basil
1/2 tsp. pepper
1. Combine the cottage cheese, mozzarella, oregano, basil and pepper in a med. bowl.
2. Spoon 1/2 cup spaghetti sauce into bottom of crockpot.
3. Layer 1/3 of the ziti noodles, chopped zucchini, cheese mixture and sauce. Repeat three times. Try to keep the cheese away from the sides of the crock pot so it doesn't burn.
4. Cook on low for 2 hours.
Monday, September 12, 2011
Nutella Cookies
1 stick butter
1/2 cup sugar
1/2 cup brown sugar
1/3 cup Nutella
2 tsp vanilla
1/3 cup milk
2/3 cup cocoa powder or 1/2 square of baker's chocolate
1 tsp baking powder
1 1/2 cups flour
Cream together butter, sugar, brown sugar, and Nutella. Add the vanilla and milk; mix. Mix in chocolate/cocoa, then flour and baking powder.
Let mixture set in fridge for at least 15 minutes. Then roll out into balls and place on foil or parchment paper. Press with the bottom of a jar or cup. Bake for 10-12 minutes at 325*. Makes 3 dozen.
1/2 cup sugar
1/2 cup brown sugar
1/3 cup Nutella
2 tsp vanilla
1/3 cup milk
2/3 cup cocoa powder or 1/2 square of baker's chocolate
1 tsp baking powder
1 1/2 cups flour
Cream together butter, sugar, brown sugar, and Nutella. Add the vanilla and milk; mix. Mix in chocolate/cocoa, then flour and baking powder.
Let mixture set in fridge for at least 15 minutes. Then roll out into balls and place on foil or parchment paper. Press with the bottom of a jar or cup. Bake for 10-12 minutes at 325*. Makes 3 dozen.
Monday, September 5, 2011
Buttercream Frosting
1-1 1/2 sticks of butter
2 cups powered sugar
1 1/2 Tbsp. milk
1/2 tsp. vanilla
Beat together.
Gingerbread Cookies
1 stick of butter
1 egg
1/2 cup sugar
3/4 cup molasses
Mix in:
3 cups of flour (I use wheat, and it's delicious!)
1/4 tsp. salt
3/4 tsp. baking soda
2 tsp. ginger
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
Roll out dough, adding flour to prevent sticking. Use a gingerbread man or a pumpkin or what ever you prefer.
Cook at 350* for 8-12 minutes.
Frost with buttercream frosting.
Canning Tomatoes
1. Grow and pick tomatoes - try to avoid cracked ones, and don't let them sit too long and begin to rot. (Approximately 23 pounds of tomatoes for a batch of seven 1-quart bottles.
2. Blanch tomatoes by placing them in boiling water for 30-60 seconds. Transfer to a bowl of cold water immediately.
3. Remove cores and peelings.
4. Place into jars (pressing them down and going around the edges with a non-metallic spatula/spoon to remove all bubbles) until they just reach the neck.
5. Add 2 tablespoons of lemon juice and 1 teaspoon of salt per quart. The final volume should be about 1/4-1/2 inch from the rim.
6. Wipe off the rim and threads of the jar with a damp, clean cloth.
7. Place lids on and screw down evenly and firmly, just until resistance is met-fingertip tight.
8. Set it onto the elevated rack in the boiling-water canner. Water must cover the two-piece caps on the jars by 1 to 2 inches. Add boiling water, if necessary. Put lid on canner. Bring water to a boil. Start counting processing time after water comes to a rolling boil.
9. Process pints 40 minutes, quarts 45 minutes, at a gentle but steady boil.
10. Remove bottles from canner using canning tongs. Set on a towel to cool 12 hours--Most lids will make a popping sound as it cools.
11. Check for seal by pressing on the lid--it should not push in.
2. Blanch tomatoes by placing them in boiling water for 30-60 seconds. Transfer to a bowl of cold water immediately.
3. Remove cores and peelings.
4. Place into jars (pressing them down and going around the edges with a non-metallic spatula/spoon to remove all bubbles) until they just reach the neck.
5. Add 2 tablespoons of lemon juice and 1 teaspoon of salt per quart. The final volume should be about 1/4-1/2 inch from the rim.
6. Wipe off the rim and threads of the jar with a damp, clean cloth.
7. Place lids on and screw down evenly and firmly, just until resistance is met-fingertip tight.
8. Set it onto the elevated rack in the boiling-water canner. Water must cover the two-piece caps on the jars by 1 to 2 inches. Add boiling water, if necessary. Put lid on canner. Bring water to a boil. Start counting processing time after water comes to a rolling boil.
9. Process pints 40 minutes, quarts 45 minutes, at a gentle but steady boil.
10. Remove bottles from canner using canning tongs. Set on a towel to cool 12 hours--Most lids will make a popping sound as it cools.
11. Check for seal by pressing on the lid--it should not push in.
Sunday, August 21, 2011
Canning Salsa
10 cups roughly chopped tomatoes
5 cups chopped and seeded bell peppers
5 cups chopped onions
2 1/2 cups jalepeno peppers, chopped, seeded
1 1/4 cups cider vinegar
3 garlic cloves, minced
2 tablespoons cilantro, minced
3 teaspoons salt
1 (6 ounce) can tomato paste
5 cups chopped and seeded bell peppers
5 cups chopped onions
2 1/2 cups jalepeno peppers, chopped, seeded
1 1/4 cups cider vinegar
3 garlic cloves, minced
2 tablespoons cilantro, minced
3 teaspoons salt
1 (6 ounce) can tomato paste
Thursday, August 4, 2011
Polenta (Corn Meal Mush)
Bring back your childhood with this hot cereal!
2 cups water
2 cups milk
1 cup cornmeal
1/2 cup sugar
butter or margarine
Bring water and milk to a slow boil on medium heat, stirring constantly ( milk burns easily). Once boiling, add sugar and mix. Reduce heat to medium low and add cornmeal, stirring for 2-3 minutes. Remove from heat and serve immediately with butter or margarine.
2 cups water
2 cups milk
1 cup cornmeal
1/2 cup sugar
butter or margarine
Bring water and milk to a slow boil on medium heat, stirring constantly ( milk burns easily). Once boiling, add sugar and mix. Reduce heat to medium low and add cornmeal, stirring for 2-3 minutes. Remove from heat and serve immediately with butter or margarine.
Thursday, July 21, 2011
Feijoada (black beans)
Bring to a boil, then reduce to low, simmering the following for about 2 hours.
4 cups cooked black beans
2-3 cans ham
3 1/2 cups water
2 tsp. beef bouillon
2-3 Tbsp. dry minced onion
2 Tbsp. dry garlic slices
a few shakes of parsley
a few shakes of bay leaves
Serve over rice, with shredded romaine lettuce, chopped green onion and tomato slices.
4 cups cooked black beans
2-3 cans ham
3 1/2 cups water
2 tsp. beef bouillon
2-3 Tbsp. dry minced onion
2 Tbsp. dry garlic slices
a few shakes of parsley
a few shakes of bay leaves
Serve over rice, with shredded romaine lettuce, chopped green onion and tomato slices.
Tuesday, July 12, 2011
Peaches and Cream Pie
3/4 cup wheat flour
1 (3 ounce) package non‑instant vanilla pudding mix (about 1/4 cup of cannery pudding)
3 tablespoons butter
1 egg
1/2 cup milk
1 (8 ounce) package cream cheese
1/2 cup white sugar
2 1/2 cups canned sliced peaches, syrup reserved
1 tablespoon white sugar
1 teaspoon ground cinnamon
1 (3 ounce) package non‑instant vanilla pudding mix (about 1/4 cup of cannery pudding)
3 tablespoons butter
1 egg
1/2 cup milk
1 (8 ounce) package cream cheese
1/2 cup white sugar
2 1/2 cups canned sliced peaches, syrup reserved
1 tablespoon white sugar
1 teaspoon ground cinnamon
1. Preheat the oven to 350*. Drain peaches and reserve the syrup; set aside.
2. Combine flour, pudding mix, butter, egg, and milk; beat well. Pour into a greased 8 or 9 inch pie pan. Arrange drained peaches on top of mixture, just to edges.
3. Cream together softened cream cheese, sugar, and 3 tablespoons reserved peach syrup. Spoon mixture carefully on top of peaches, just to edges. Sprinkle sugar and cinnamon on top.
4. Bake for 30 to 35 minutes. Do not over bake.
Sunday, June 12, 2011
Strawberry Rhubarb Dump Cake
4 cups cooked rhubarb
1 cup sugar
1 cup melted butter
1 small package of strawberry jello
1 yellow cake mix
2 1/2 cups cool water
Mix rhubarb, sugar, butter, jello and cake mix together. Pour into a 9x13 pan. Pour cool water over the rest of the ingredients and mix well. Bake at 350* for 40 min. or until done.
1 cup sugar
1 cup melted butter
1 small package of strawberry jello
1 yellow cake mix
2 1/2 cups cool water
Mix rhubarb, sugar, butter, jello and cake mix together. Pour into a 9x13 pan. Pour cool water over the rest of the ingredients and mix well. Bake at 350* for 40 min. or until done.
Tuesday, June 7, 2011
White Bread
1. Dissolve 4 1/2 tsp. yeast in 1 cup lukewarm water. Add 1 tsp. sugar. Let stand for 10 minutes.
2. Place 4 cups lukewarm milk in a mixing bowl. Add 5 tbsp sugar and 5 tsp. salt. Add the yeast mixture and mix.
3. Add 5 tbsp. oil; mix.
4. Add 12 cups flour, continuously mixing until dough pulls away from the sides of the bowl.
5. Cover with a clean dishcloth and let rise until doubled in size (20-30 minutes).
6. Remove dough from bowl, punch down, and cut into four equal sized loaves. Shape and place in greased bread pans. Cover with a clean dishcloth and let rise until doubled in size (20-30 minutes).
7. Just before placing in oven, sprinkle a little cold water over raised dough.
8. Bake at 375* for 30-35 minutes. Remove from pans as soon as baked. Cool on wire rack.
2. Place 4 cups lukewarm milk in a mixing bowl. Add 5 tbsp sugar and 5 tsp. salt. Add the yeast mixture and mix.
3. Add 5 tbsp. oil; mix.
4. Add 12 cups flour, continuously mixing until dough pulls away from the sides of the bowl.
5. Cover with a clean dishcloth and let rise until doubled in size (20-30 minutes).
6. Remove dough from bowl, punch down, and cut into four equal sized loaves. Shape and place in greased bread pans. Cover with a clean dishcloth and let rise until doubled in size (20-30 minutes).
7. Just before placing in oven, sprinkle a little cold water over raised dough.
8. Bake at 375* for 30-35 minutes. Remove from pans as soon as baked. Cool on wire rack.
Monday, June 6, 2011
Chocolate Chip Macaroon Brownies
Preheat oven to 350*. Prepare a brownie mix according to directions. Add 1/2-1 cup chocolate chips. Spread half of the brownie mix in a greased 9x13 pan.
Combine 1 can sweetened condensed milk, 14 oz. of coconut and 2 tsp. vanilla. Spread carefully over brownie mix.
Spread the rest of the brownie mix over the coconut mixture.
Cook for 35-40 minutes.
Allow to cool and frost with chocolate frosting.
Chocolate Frosting:
1 cube softened butter
1 tsp. vanilla
1 Tbsp. milk
2 cups powdered sugar
1/2 square melted Baker's unsweetened baking chocolate
Combine 1 can sweetened condensed milk, 14 oz. of coconut and 2 tsp. vanilla. Spread carefully over brownie mix.
Spread the rest of the brownie mix over the coconut mixture.
Cook for 35-40 minutes.
Allow to cool and frost with chocolate frosting.
Chocolate Frosting:
1 cube softened butter
1 tsp. vanilla
1 Tbsp. milk
2 cups powdered sugar
1/2 square melted Baker's unsweetened baking chocolate
Friday, June 3, 2011
Pao De Quejo
What, you might ask, is pao de quejo? It's cheese bread. And it's awesome! I had it when I lived in Brazil, and always wanted to make it. I found this easy recipe, and knew I had to make it. It calls for tapioca flour (aka tapioca starch), which can be found in the Winco bulk section. I looked in Smiths and an Asian store, and didn't find it, but a friend found it for me at Winco! Yay for friends! I think I owe her some pao de quejo!
1 large egg
1/2 cup milk
1/4 cup canola oil
1 cup tapioca flour/starch-- no substitutions
1/2 tsp salt
1/4 C grated sharp or medium cheddar cheese
1/4 C grated Parmesan cheese
Makes 16-24, depending on size.
1 large egg
1/2 cup milk
1/4 cup canola oil
1 cup tapioca flour/starch-- no substitutions
1/2 tsp salt
1/4 C grated sharp or medium cheddar cheese
1/4 C grated Parmesan cheese
Preheat oven to 400 degrees. Spray mini muffin pans with Pam.
Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth. Add cheeses and pulse 2 times. Immediately pour batter into a mini muffin tin, filling each about 3/4 full, or just slightly less. Sprinkle a bit of Parmesan cheese on top and/or a tiny sprinkle of salt.
Bake for 15-20 minutes until puffed and golden. Remove from oven and cool for a few minutes before removing rolls from pan. Serve warm.Makes 16-24, depending on size.
Tuesday, May 31, 2011
Sausage/Egg Breakfast Casserole
I love breakfast foods, but I rarely eat them for breakfast. For this reason, we have added Breakfast For Dinner to our rotation. This morning, I made this for tonight's dinner. I am so looking forward to it!
4 large potatoes, cooked in the microwave for about 12 minutes, then cooled in the fridge overnight.
1 lb spicy sausage
2 cups of shredded pepper jack cheese
2 cups of cheddar cheese
1/2-1 chopped green bell pepper
1 can mushrooms
1 chopped onion (or dry minced onion)
1 dozen eggs
3/4 cup milk
1 tsp. garlic salt
1 tsp Seasoned All
Preheat oven to 350*. Grease 9x13 pan.
Peal potatoes and grate them into bottom of the pan. Spread the sausage over the hash browns. Follow with the cheese. Add bell pepper, mushrooms, and onion.
In a medium size mixing bowl, beat eggs, milk, garlic salt and Season All. Pour over the top of all other ingredients.
Bake for 1 1/2 hours or until done.
*Best if made the night before and refrigerated, then baked in the morning.
*Try it with wheat waffles.
4 large potatoes, cooked in the microwave for about 12 minutes, then cooled in the fridge overnight.
1 lb spicy sausage
2 cups of shredded pepper jack cheese
2 cups of cheddar cheese
1/2-1 chopped green bell pepper
1 can mushrooms
1 chopped onion (or dry minced onion)
1 dozen eggs
3/4 cup milk
1 tsp. garlic salt
1 tsp Seasoned All
Preheat oven to 350*. Grease 9x13 pan.
Peal potatoes and grate them into bottom of the pan. Spread the sausage over the hash browns. Follow with the cheese. Add bell pepper, mushrooms, and onion.
In a medium size mixing bowl, beat eggs, milk, garlic salt and Season All. Pour over the top of all other ingredients.
Bake for 1 1/2 hours or until done.
*Best if made the night before and refrigerated, then baked in the morning.
*Try it with wheat waffles.
Sunday, May 29, 2011
Chocolate Chip Pumpkin Bread
3 cups sugar
1 cup vegetable oil (or white bean puree)
4 eggs
16 oz pumpkin
3 1/2 cups wheat flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves--allspice & ginger
1/2 cup water
1 cup chopped walnuts
1 cup chocolate chips
Mix all wet ingredients; add dry. Fold in walnuts and chocolate chips.
Bake at 350* for 60-70 minutes, until toothpick comes out clean. Makes 2 loaves.
1 cup vegetable oil (or white bean puree)
4 eggs
16 oz pumpkin
3 1/2 cups wheat flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves--allspice & ginger
1/2 cup water
1 cup chopped walnuts
1 cup chocolate chips
Mix all wet ingredients; add dry. Fold in walnuts and chocolate chips.
Bake at 350* for 60-70 minutes, until toothpick comes out clean. Makes 2 loaves.
Wednesday, May 25, 2011
Kung Pao Chicken
Saute' the following in olive oil:
carrots
celery
green bell pepper
red bell pepper
large onion
broccoli
Add the following:
1 can bamboo shoots
1 can baby corn
1 can mushrooms
1 can water chestnuts
2/3 cup peanuts
In a small bowl, combine the following:
5-6 tbsp soy sauce
1 tbsp ginger
1 tsp sugar
1 tbsp cornstarch
1/2 tsp cayenne pepper
2 clove garlic
1/2 cup water
When vegetables are sufficiently cooked, add the mixture and boil for a minute or two.
Serve over rice.
carrots
celery
green bell pepper
red bell pepper
large onion
broccoli
Add the following:
1 can bamboo shoots
1 can baby corn
1 can mushrooms
1 can water chestnuts
2/3 cup peanuts
In a small bowl, combine the following:
5-6 tbsp soy sauce
1 tbsp ginger
1 tsp sugar
1 tbsp cornstarch
1/2 tsp cayenne pepper
2 clove garlic
1/2 cup water
When vegetables are sufficiently cooked, add the mixture and boil for a minute or two.
Serve over rice.
Sunday, May 22, 2011
Strawberry Rhubarb Crisp
Combine:
4 cups of rhubarb pieces
2 cups sliced strawberries
1 cup sugar
1 cup flour
1/2 tsp. cinnamon
Spread in a greased 9x13 pan.
In another bowl, combine:
1/2 cup flour
1 cup brown sugar
1 cup oats
1/4 tsp. nutmeg
1 cube melted butter
Sprinkle over strawberry-rhubarb mixture.
Bake at 350* for 35-40 minutes.
4 cups of rhubarb pieces
2 cups sliced strawberries
1 cup sugar
1 cup flour
1/2 tsp. cinnamon
Spread in a greased 9x13 pan.
In another bowl, combine:
1/2 cup flour
1 cup brown sugar
1 cup oats
1/4 tsp. nutmeg
1 cube melted butter
Sprinkle over strawberry-rhubarb mixture.
Bake at 350* for 35-40 minutes.
Saturday, May 14, 2011
Steak Marinade
*Good for 7-8 pieces of steak.
1/3 cup balsamic vinegar
1/2 cup Worcestershire sauce
1/2 cup soy sauce
4 tsp. Dijon mustard
4 tsp. garlic powder
salt and pepper
Combine in a large Ziploc bag and marinade over night.
About an hour before grilling, add 1/2 cup olive oil.
1/3 cup balsamic vinegar
1/2 cup Worcestershire sauce
1/2 cup soy sauce
4 tsp. Dijon mustard
4 tsp. garlic powder
salt and pepper
Combine in a large Ziploc bag and marinade over night.
About an hour before grilling, add 1/2 cup olive oil.
Wednesday, May 11, 2011
Herb Substitutions
I'm making Mexican Beans today, and I find that I forgot to buy cilantro, but I don't really feel like running to the store. So I looked up substitutions and found this handy chart.
| Basil | Oregano or thyme |
| Chervil | Tarragon or parsley |
| Chive | Green onion; onion; or leek |
| Cilantro | Parsley |
| Italian Seasoning | Blend of any of these: basil, oregano, rosemary, and ground red pepper |
| Marjoram | Basil; thyme; or savory |
| Mint | Basil; marjoram; or rosemary |
| Oregano | Thyme or basil |
| Parsley | Chervil or cilantro |
| Poultry Seasoning | Sage plus a blend of any of these: thyme, marjoram, savory, black pepper, and rosemary |
| Red Pepper | Dash bottled hot pepper sauce or black pepper |
| Rosemary | Thyme; tarragon; or savory |
| Sage | Poultry seasoning; savory; marjoram; or rosemary |
| Savory | Thyme; marjoram; or sage |
| Tarragon | Chervil; dash fennel seed; or dash aniseed |
| Thyme | Basil; marjoram; oregano; or savory |
Sunday, April 17, 2011
Pineapple Upside-Down Cake
1/4 cup butter or margarine
2/3 cup packed brown sugar
1 can crushed pineapple (from 14-oz can), drained
1 1/3 cups flour
1 cup granulated sugar
1/3 cup butter
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup milk
1 egg
Heat oven to 350°F. In 9-inch round pan (preferably spring) , melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple over brown sugar.
In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.
Serve with a dollop of cream!
2/3 cup packed brown sugar
1 can crushed pineapple (from 14-oz can), drained
1 1/3 cups flour
1 cup granulated sugar
1/3 cup butter
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup milk
1 egg
Heat oven to 350°F. In 9-inch round pan (preferably spring) , melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple over brown sugar.
In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.
Serve with a dollop of cream!
Saturday, April 9, 2011
Whole Wheat White Bean Hamburger Buns
4 c. hot water
1/3 c. powdered milk
3 T. yeast
1/4 c. sugar
1/2 cube butter, very soft or slightly melted
Mix all ingredients together in a large mixing bowl until combined. Let sit for 10 minutes or until yeast begins to grow and become foamy.
Once the yeast is frothy, then add the following ingredients, adding the flour one cup at a time as the dough kneads together.
1 c. pureed white beans
1 c. white bean flour
9 1/2 c. whole wheat flour
1 T. salt
Add enough flour to the dough that it begins to pull away from the sides of your bowl, but is still soft. You want the dough to be a soft and smooth texture. Mix the dough for 7 minutes and then let it sit for 30 minutes, or until the dough has doubled in size. I usually cover and put on the stovetop with the oven turned to 2o0* to speed it up.
Once the dough has risen, place it on the counter with a little flour or oil to prevent sticking. Divide the dough into 24 equal balls. They should be about the size of a tennis ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet that has been sprayed with cooking spray.
After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your hand first. Set rolls aside until they double in size, about 20 minutes. Preheat the oven to 400*. Bake for 10-15 minutes in the preheated oven.
Modified recipe from Deals to Meals.
1/3 c. powdered milk
3 T. yeast
1/4 c. sugar
1/2 cube butter, very soft or slightly melted
Mix all ingredients together in a large mixing bowl until combined. Let sit for 10 minutes or until yeast begins to grow and become foamy.
Once the yeast is frothy, then add the following ingredients, adding the flour one cup at a time as the dough kneads together.
1 c. pureed white beans
1 c. white bean flour
9 1/2 c. whole wheat flour
1 T. salt
Add enough flour to the dough that it begins to pull away from the sides of your bowl, but is still soft. You want the dough to be a soft and smooth texture. Mix the dough for 7 minutes and then let it sit for 30 minutes, or until the dough has doubled in size. I usually cover and put on the stovetop with the oven turned to 2o0* to speed it up.
Once the dough has risen, place it on the counter with a little flour or oil to prevent sticking. Divide the dough into 24 equal balls. They should be about the size of a tennis ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet that has been sprayed with cooking spray.
After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your hand first. Set rolls aside until they double in size, about 20 minutes. Preheat the oven to 400*. Bake for 10-15 minutes in the preheated oven.
Modified recipe from Deals to Meals.
Monday, April 4, 2011
Chicken Enchilada Soup
I got this recipe from my friend Holli. She made it for Super-Saturday last October, and I loved it.
I tweeked a few things, just to use my food storage.
2 cans chicken
1 tbsp dried onion
1 tbsp dried garlic
5 cups water
4 cubes chicken bouillon
2 cups water
1 cup masa harina (Maseca)
1 cup red enchilada sauce
16 oz Velveeta cheese
1 tsp. salt
1 tsp chili powder
1/2 tsp. cumin
1. Add 5 cups water and bouillon to pot and bring to a boil.
2. Add onion and garlic.
3. Combine masa harina and 2 cups water in a bowl and whisk until well blended.
4. Add masa mixture to the pot, along with enchilada sauce, cheese, and spices. Bring to a boil.
5. Add chicken (shred it with a fork).
6. Reduce heat and simmer 30-40 minutes.
7. Serve with shredded cheese, tortilla chips and/or pico de gallo.
I tweeked a few things, just to use my food storage.
2 cans chicken
1 tbsp dried onion
1 tbsp dried garlic
5 cups water
4 cubes chicken bouillon
2 cups water
1 cup masa harina (Maseca)
1 cup red enchilada sauce
16 oz Velveeta cheese
1 tsp. salt
1 tsp chili powder
1/2 tsp. cumin
1. Add 5 cups water and bouillon to pot and bring to a boil.
2. Add onion and garlic.
3. Combine masa harina and 2 cups water in a bowl and whisk until well blended.
4. Add masa mixture to the pot, along with enchilada sauce, cheese, and spices. Bring to a boil.
5. Add chicken (shred it with a fork).
6. Reduce heat and simmer 30-40 minutes.
7. Serve with shredded cheese, tortilla chips and/or pico de gallo.
Saturday, April 2, 2011
Pretzel Salad
- 2 cups crushed pretzels
- 1 1/2 cups butter
- 8 ounces cream cheese
- 1 1/2 cups sugar
- 2 cups Cool whip
- 2 4-ounce packages raspberry Jell-O
- 2 8-ounce packages frozen raspberries, thawed
- 2 cups boiling water
- Melt butter and pour over crushed pretzels and 1/2 cup sugar. Mix well. Press into the bottom of a buttered 9X13 inch pan. Bake 10 minutes at 350 degrees F. Cool for 10-20 minutes.
- Cream together cream cheese and 1 cup sugar. Fold in Cool whip. Spread over the pretzel crust.
- Mix together boiling water and raspberry jello. Add thawed raspberries. Let stand for 20 minutes. Spoon over cream cheese mixture. Let stand for several hours or overnight. Best when prepared the day before serving. Cut into squares for easiest serving.
Wednesday, March 23, 2011
Chocolate Molten Cake
I just made these, and they are awesome!!!
4 tablespoons unsalted butter, room temperature, plus more for muffin tins
from Everyday Food's book, "Great Food Fast
4 tablespoons unsalted butter, room temperature, plus more for muffin tins
1/3 cup granulated sugar, plus more for muffin tins
3 large eggs
1/3 cup all-purpose flour
1/4 teaspoon salt
8 ounces bittersweet chocolate, melted
Confectioners' sugar, for dusting
Whipped Cream, for serving
3 large eggs
1/3 cup all-purpose flour
1/4 teaspoon salt
8 ounces bittersweet chocolate, melted
Confectioners' sugar, for dusting
Whipped Cream, for serving
-
Preheat oven to 400 degrees. Generously butter 6 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.
-
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in flour and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups.
-
Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from oven; let stand 10 minutes.
-
To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners' sugar, and serve with whipped cream, if desired.
from Everyday Food's book, "Great Food Fast
Tuesday, March 8, 2011
Vegetable Beef Soup
17 cups water
9 tsp. beef bouillon
1 1/2 lbs beef pieces, floured and browned
1 can stewed tomatoes
1 pkg frozen mixed veggies
1/2 lb chopped carrots
1 large potato, diced
1 small cabbage, chopped
1/4 cup rice
All all ingredients to crock pot and cook all day.
9 tsp. beef bouillon
1 1/2 lbs beef pieces, floured and browned
1 can stewed tomatoes
1 pkg frozen mixed veggies
1/2 lb chopped carrots
1 large potato, diced
1 small cabbage, chopped
1/4 cup rice
All all ingredients to crock pot and cook all day.
Monday, March 7, 2011
Price Comparisons for Cannng Supplies
If you are going to be canning soon, here is a handy page of price comparisons.
http://www.frugallivingnw.com/store-retail-deals/safeway/price-comparison-for-canning-supplies/
http://www.frugallivingnw.com/store-retail-deals/safeway/price-comparison-for-canning-supplies/
Sunday, March 6, 2011
Chicken Noodle Soup
10 cups water
6 cubes chicken bouillon
1/2 lb carrots, chopped
2 celery ribs, chopped
1 onion, chopped
salt and pepper to taste.
1 can chicken (or 1-2 cooked chicken breasts, diced)
1 pkg frozen noodles
optional, dash of basil
Add everything except the noodles and bring to a boil. Boil for about 5 minutes, then add the frozen noodles, making sure to separate them as you put them in. Boil for about 10-12 minutes.
6 cubes chicken bouillon
1/2 lb carrots, chopped
2 celery ribs, chopped
1 onion, chopped
salt and pepper to taste.
1 can chicken (or 1-2 cooked chicken breasts, diced)
1 pkg frozen noodles
optional, dash of basil
Add everything except the noodles and bring to a boil. Boil for about 5 minutes, then add the frozen noodles, making sure to separate them as you put them in. Boil for about 10-12 minutes.
Wednesday, February 23, 2011
Manicotti
2 cups spaghetti sauce, divided
1-3/4 cups Ricotta Cheese
1-1/2 cups Mozzarella Cheese
1/2 cup Parmesan Cheese
1 egg, beaten
1 tsp. basil
12 manicotti shells, cooked, rinsed in cold water
HEAT oven to 350°F.
SPREAD 3/4 cup sauce onto bottom of 13x9-inch baking dish. Mix cheeses, egg and basil until well blended; spoon into resealable plastic bag. Use scissors to cut small corner from bottom of bag.
FILL manicotti shells by squeezing cheese mixture into both sides of each shell; place in baking dish. Top with remaining sauce; cover.
BAKE 40 min. or until heated through.
Wednesday, February 16, 2011
Baked Beans
6-8 strips of bacon cut into 1/2 inch squares
1/2 Medium onion, diced
1/2 Bell pepper, diced
2 Jalapeno Peppers, diced (seeding is optional)
5 1/2 cups cooked beans (2 cups uncooked)
1 Cup Brown Sugar, packed
1 Cup ketchup
1/2 – 1 Tbsp. mustard
Saute bacon pieces in fry pan until crispy and remove from pan with a slotted spoon. Saute onion, bell pepper and jalapeno pepper until tender.
In a large mixing bowl combine beans, brown sugar, ketchup and mustard. Stir in bacon pieces and vegetables. Pour into a 12X9 or a deep 9X9 aluminum baking pan. (While mixing if things look dry, add additional ketchup 1/4 -1/2 cup at a time)
Place in a 350° oven and bake for 1 hour.
Tuesday, January 25, 2011
Peanut Butter Bars
1 1/2 c. shortening
1 1/2 c. peanut butter (creamy or chunky)
1 1/2 c. white sugar
1 1/2 c. brown sugar
3 eggs
3/4 t. salt
1 1/2 t. baking soda
1 1/2 t. vanilla
2 1/3 c. wheat flour
3 c. oats (regular or quick)
Cream the shortening, peanut butter, sugars and eggs together until smooth. Add the remaining ingredients and beat until incorporated. Spread into a greased cookie sheet (jelly roll size) until even on all sides (batter will be thick, you may need to use a fork to press down). Bake at 325 for 13 minutes (bar will seem under done, but will firm up as it sits). This recipe makes a large batch, it can be halved and put in a 9x13 pan if you would prefer.
Chocolate Frosting
1 stick butter
1 t. vanilla
Dash of salt
1/2 c. cocoa powder
3 1/2 c. powdered sugar
1/3 c. milk
1 1/2 c. peanut butter (creamy or chunky)
1 1/2 c. white sugar
1 1/2 c. brown sugar
3 eggs
3/4 t. salt
1 1/2 t. baking soda
1 1/2 t. vanilla
2 1/3 c. wheat flour
3 c. oats (regular or quick)
Cream the shortening, peanut butter, sugars and eggs together until smooth. Add the remaining ingredients and beat until incorporated. Spread into a greased cookie sheet (jelly roll size) until even on all sides (batter will be thick, you may need to use a fork to press down). Bake at 325 for 13 minutes (bar will seem under done, but will firm up as it sits). This recipe makes a large batch, it can be halved and put in a 9x13 pan if you would prefer.
Chocolate Frosting
1 stick butter
1 t. vanilla
Dash of salt
1/2 c. cocoa powder
3 1/2 c. powdered sugar
1/3 c. milk
Tuesday, January 18, 2011
Applesauce Oat Muffins
1 1/2 cups flour
3/4 cups oats
2/3 cup brown sugar
3 tsp baking powder
3/4 tsp cinnamon
3/4 tsp cinnamon
1/2 tsp salt
3 eggs
3 eggs
3/4 cups milk
1/2 cup applesauce
1/2 cup applesauce
3 tbsp olive oil
In a bowl, combine the first six ingredients. In another bowl, combine the egg, milk, applesauce and oil. Stir into dry ingredients just until moistened. Fill 12 greased muffin cups two-thirds full. Bake at 400 degrees F for 12-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Monday, January 17, 2011
Peach Cobbler
Tonight, my Jack-of-All-Trades husband made this for us for FHE. It was a hit.
1/3 cup butter
2 cups flour
1 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
1 1/2 cups milk
1 tsp. vanilla
1 28-oz can peaches mixed with 1/2 cup water
While oven preheats, melt butter in 9 x 13-inch baking dish; remove from oven. In a bowl mix flour, sugar, baking powder and salt. Add milk and vanilla and mix well. Pour batter over melted butter. Spread fruit and juice evenly over batter. Do not stir. Bake uncovered at 350 degrees until golden, 30-40 minutes.
1/3 cup butter
2 cups flour
1 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
1 1/2 cups milk
1 tsp. vanilla
1 28-oz can peaches mixed with 1/2 cup water
While oven preheats, melt butter in 9 x 13-inch baking dish; remove from oven. In a bowl mix flour, sugar, baking powder and salt. Add milk and vanilla and mix well. Pour batter over melted butter. Spread fruit and juice evenly over batter. Do not stir. Bake uncovered at 350 degrees until golden, 30-40 minutes.
Saturday, January 15, 2011
Peanut Butter Kisses
1 cup peanut butter
1 cup butter
1 cup brown sugar
1 cup sugar
2 eggs
1 tsp. vanilla
3 cups whole wheat flour
1 tsp. baking powder
2 tsp. soda
1 tsp. salt
Cream peanut butter, butter, sugars, eggs, and vanilla. Add flour, baking powder, soda, and salt. Roll into walnut sized balls. Place on ungreased cookie sheet. Bake 8-10 minutes at 350 degrees. As soon as you take them out, push a chocolate kiss in the middle.
1 cup butter
1 cup brown sugar
1 cup sugar
2 eggs
1 tsp. vanilla
3 cups whole wheat flour
1 tsp. baking powder
2 tsp. soda
1 tsp. salt
Cream peanut butter, butter, sugars, eggs, and vanilla. Add flour, baking powder, soda, and salt. Roll into walnut sized balls. Place on ungreased cookie sheet. Bake 8-10 minutes at 350 degrees. As soon as you take them out, push a chocolate kiss in the middle.
Thursday, January 13, 2011
The Coleslaw that Converted Me
I've never really been a fan of coleslaw, but I've made this twice, and I have been craving it again!
1 (16 oz) bag coleslaw mix
2 tbsp. dry minced onion
2/3 cup mayo
3 tbsp olive oil
1/3 cup white sugar
1 tbsp vinegar
1/4 tsp salt
1/2 tsp. poppy seeds
1. Combine the coleslaw mix and onion in a large bowl.
2. Whisk together the mayo, oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.
1 (16 oz) bag coleslaw mix
2 tbsp. dry minced onion
2/3 cup mayo
3 tbsp olive oil
1/3 cup white sugar
1 tbsp vinegar
1/4 tsp salt
1/2 tsp. poppy seeds
1. Combine the coleslaw mix and onion in a large bowl.
2. Whisk together the mayo, oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.
Tuesday, January 4, 2011
Cowboy Muffins
2 cups wheat flour
1 1/4 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
2 cups shredded carrots
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup coconut
1 apple - peeled, cored and shredded
3 eggs
1 cup vegetable oil
1 tsp. vanilla
1 1/4 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
2 cups shredded carrots
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup coconut
1 apple - peeled, cored and shredded
3 eggs
1 cup vegetable oil
1 tsp. vanilla
- Preheat oven to 350 degrees F. Grease 24 muffin cups, or line with paper muffin liners.
- In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
- In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
- Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
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