Bacon Cheddar Muffins

 

I’ve been making this muffin recipe for my family and friends for years; it’s been a staple in our family our whole married life.

Ingredients
1 3/4 Cup Flour
1 Cup Cheddar, shredded (or cubed real small)
1/4 Cup Sugar
2 tsp baking Powder
1/4 tsp salt
1 egg slightly beaten
1 1/2 Cup milk
1/3 Cup oil
1 pkg. bacon (cut small, cooked, cooled, drained)

Directions
Combine the first five ingredients in one mixing bowl; the rest in another. Stir the two together, spoon into greased muffin tin. Bake at 400 degrees for 20 – 25 minutes, or until golden brown. Serve warm.

October 25, 2011 at 7:25 pm 4 comments

Oatmeal Coconut and Goodies Galore

( aka “Coconut Chewies”)

I won’t take credit for the origin of this, I got the idea and the foundation of the recipe from an old school chum, Debbie Black Iverson.  I’m torn over which is better – the texture or the taste – both are most excellent.

Ingredients
Wet:
1 cup butter, softened (option: 1/2 cup butter, 1/2 cup shortening)
2 cups brown sugar (option: 1 cup brown sugar, 1 cup white sugar)
2 eggs
1 tsp. vanilla extract
1 tsp. coconut extract

Dry:
2 cups flour
2 cups oats
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp salt
1/2 tsp. cinnamon

Mix-ins:
1/2 cup coconut
½ cup raisins (optional)
1 cup semi-sweet or milk chocolate chips or M&Ms (optional)
1 cup chopped walnuts or pecans (optional)

Directions
In one bowl combine everything wet; blend well.  In another bowl, combine everything dry.  Combine the two, mix in the mix-ins. (Careful to not break your spoon, dough is very stiff.)  Drop by tablespoons (or small scoop); flatten slightly with backside of spatula or bottom of a glass before baking.  Bake at 375 degrees for 9 minutes or until light brown.  Cool slightly on cookie sheet before removing to foil-lined counter to cool completely.  Store in airtight container.

June 28, 2011 at 8:50 pm 1 comment

Grape Nuts Cookies

This is a fun cookie.  The Grape Nuts almost feel like toffee bits when you’re crunching through them in the chewy cookie.  There’s nothing interesting about how they look though, so no picture.

Ingredients:
1 Cup butter, softened (or 1/2 cup butter, 1/2 cup shortening)
1 Cup brown sugar, packed
1 Cup white sugar
1/3 Cup honey
4 eggs
4 teaspoons vanilla
2 Cups flour
2 Cups Grape Nuts cereal
2 Cups rolled oats
2 teaspoons baking soda
1/2 teaspoon salt

Instructions:
Preheat oven to 350º.  In a large bowl, combine (with an electric mixer) the first six (wet) ingredients, in another bowl, combine the next five (dry).  Stir together with a stout wooden spoon; will be too stiff to use a mixer.  Drop by rounded tablespoons onto a greased cookie sheet; not too closely, they spread.  Bake for 8 – 11 minutes, allow to set a few before removing to counter to cool completely.

June 11, 2011 at 8:42 am Leave a comment

Tuna Cakes



I don’t remember which magazine I found this in, or how long it’s been sitting in my cupboard before I decided to try it.  Too bad I didn’t try it sooner!  While some may be put off by fishy stuff – especially tuna – the end result here will be as good (or not) as the quality of tuna you put in it.  I get nothing from saying this, but very honestly, have found no better tuna than Kirkland (Costco’s store brand.)  Anyhow, give it a try – I think you’ll be pleasantly surprised.

Ingredients:
2 cans (5 or 6 oz.) albacore tuna in water, drained, flaked
1 package stove top stuffing mix (chicken or turkey)
1 cup shredded cheddar cheese
3/4 cup water
1 carrot, shredded
1/4 cup salad dressing
1/4 cup mayonnaise
2 Tablespoons pickle relish (I used hot dog relish, worked great)

Instructions:
Thoroughly blend all ingredients, let stand 5 – 10 minutes.  Heat a large non-stick skillet.  (Some will spray w/cooking spray; I used a couple teaspoons bacon grease)  Scoop out 1/4 cup of the mixture, and shape it into a patty.  Cook a few minutes on each side, or until golden brown.

April 17, 2011 at 6:33 am 6 comments

Oh Henry Bars

First time I had these, I thought they were another “Rice Krispie treat”, but there are quite a few differences.  I just did a Google search on Oh Henry Bars and there are a LOT of variations out there.  I got this one from friend and neighbor LuAnn Scott, who is such a good cook I knew it would be good.

Ingredients:
1 Cup Sugar
1 1/2 Cups creamy peanut butter
1 1/2 Cups corn syrup
9 Cups Rice Krispies
1 – 12 oz. pkg. semi-sweet chocolate chips
1 – 12 oz. pkg. butterscotch chips

Directions:
Mix sugar, peanut butter and corn syrup in a heavy, medium saucepan, until no more sugar crystals can be heard/felt. Measure Rice Krispies into a very large bowl, like a big popcorn bowl. Pour the syrup over the Rice Krispies, and stir gently until completely coated. Pour out and press into the bottom of a greased (spray is fine) 10X14 inch pan. (I like this little bigger pan than the typical 9X13, as the bars aren’t as thick this way.) Melt the chips in a microwave – safe bowl, stir until smooth, spread over bars. Cool in the fridge a few hours to set, then bring back up to almost room temperature to cut into bars.

March 20, 2011 at 12:53 pm 4 comments

Soft Gingersnaps

This is one of my favorite cookies.  I’ve always liked gingersnaps, but this one has plusses; it’s soft and chewy (if “soft” and ginger”snap” aren’t too much an oxymoron), the spices are mild, and (wait for it …) its b-u-t-t-e-r-y!  Oh, yeah.

Ingredients:
3/4 cup (1 1/2 sticks) butter
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour
2 teaspoons soda
1/2 teaspoon salt
1 1/4 teaspoon ground ginger
3/4 teaspoon cinnamon
1/2 teaspoon ground cloves

Directions:
Cream butter; add sugar gradually.  Beat until fluffy.  Add egg and molasses; blend.  Stir together flour, soda, salt and spices; blend into butter mixture.  Roll small portions of dough into balls the size of walnuts  I use a melon baller – they sell tiny little ice cream lookin’ scoops just for the purpose in the specialty cooking stores, but I’m cheap.  Roll in granulated sugar, place on lightly greased cookie sheet about 2 inches apart.  Bake at 350º 8 to 10 minutes or until they have melted and puffed.  For crisper cookies, bake until they have flattened.  Cookies bake down to form perfect rounds with traditional gingersnap cracks on top.  Careful not to over-bake them, or they won’t be soft and chewy.

February 12, 2011 at 7:42 pm 1 comment

W-4 for 2011 …

… click here: http://www.irs.gov/pub/irs-pdf/fw4.pdf

January 29, 2011 at 3:02 pm Leave a comment

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