Friday, February 27, 2015

Carrot-Pineapple Muffins


  • 1 cup vegetable oil
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1-1/2 teaspoons cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups peeled, shredded carrots
  • 1 cup shredded coconut
  • 1 cup chopped nuts
  • 1 cup crushed pineapple


  1. Preheat oven to 350 degrees. 
  2. Mix and blend oil, sugar, eggs, and vanilla.
  3. Sift dry ingredients and add to the first mixture.
  4. Blend in carrots, coconut, nuts and pineapple.
  5. Treat pan with nonstick spray. Bake 20-25 minutes. Makes 2 dozen muffins.

Thursday, February 12, 2015

Meatloaf in a Mug

  • 1 pound extra-lean ground beef
  • 1/2 cup quick-cooking oats
  • 1 large egg
  • 1 (5-1/2 ounce) can V8 vegetable juice
  • 1/4 cup finely chopped green onions
  • 1/4 cup finely chopped carrot
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup ketchup

  1. Stir together first 8 ingredients in a big bowl. Divide mixture evenly into 4 portions. Shape each portion into a ball. Place each ball into an 8-ounce microwave-safe coffee mug.
  2. Line the bottom of the microwave with a big sheet of wax paper in case juices fro the meatloaves bubble out. Place mugs in a circle on top of wax paper. Cover mugs with another big sheet of wax paper. Microwave at Medium-high (70% power) 11 minutes. Cut into meatloaves with a knife and fork. If any are still pink inside, microwave them 30 seconds more and recheck for doneness. Carefully remove each mug from the microwave using oven mitts.
  3. Spread 1 tablespoon ketchup over each meatloaf; cover with wax paper, and let stand 2 minutes. 
Makes 4 servings.
Suggested Menu:
Meatloaf in a Mug
Roasted Carrots
Mashed Potatoes
Ice Cream Sundaes

Recipe from the Southern Living Kids Cookbook

Wednesday, February 11, 2015

Strawberry Chocolate Chip Cookies


  • 1 box (18.25 oz) strawberry cake mix
  • 1 teaspoon baking powder
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1 and 1/4 cup semi-sweet chocolate chips


  1. Preheat oven to 350 degrees. Line large baking sheet with parchment paper. Set aside.
  2. In a large bowl, mix together the cake mix and baking powder. Set aside. 
  3. In a smaller bowl, whisk together the eggs, oil, and vanilla by hand. Add the egg mixture to the cake mixture and stir to form a dough- stir vigorously until all of the pockets of dry cake mix are gone. Gently mix in the chocolate chips.
  4. Drop rounded balls of dough, about 2 Tablespoons each, onto prepared baking sheet. Stick a few more chocolate chips on top of the cookie dough balls if you want them for looks, if desired. Make sure the balls of dough are taller than they are wide. 
  5. Bake for 10 minutes – do not let the cookies get brown. Allow to cool on baking sheet for 3 minutes; they will be very soft at first. As they cool, the tops may settle down; press them down gently with your fingers if they are not sinking much. Transfer to a wire rack to cool completely. Store in an airtight container for up to one week.

Wednesday, February 4, 2015

Ranch Snack Munchies


  • 6 cups Crispix
  • 10-ounces oyster crackers
  • 4 cups small pretzel twists
  • 1/4 cup vegetable oil
  • 2 tablespoons dried dillweed
  • 1 (1-ounce) envelop Ranch dressing mix


  1. Combine first 3 ingredients in a big bowl; set aside.
  2. Whisk vegetable oil, dillweed, and dressing mix in a small bowl until smooth. Drizzle over cereal mixture; stir gently to coat.
  3. Store mixture in an airtight container up to 1 week. Makes 4 quarts snack mix.

Recipe from Southern Living Kids Cookbook

Tuesday, February 3, 2015

Strawberry Oat Bars

Filling Ingredients:

  • 2 Tablespoons cornstarch
  • 2 Tablespoons warm water
  • 2 cups finely diced strawberries
  • 1/4 cup maple syrup
  • 1 Tablespoon granulated sugar

Oatmeal Base & Topping Ingredients:

  • 2 and 1/4 cup quick oats
  • 1 teaspoon ground cinnamon
  • 1 cup peanut butter
  • 1/4 cup maple syrup
  • 1/4 cup apple butter
  • 1 large egg, beaten
  • 1/2 cup sliced almonds


  1. Make the strawberry filling first by mixing the cornstarch with the warm water until it all of the cornstarch has dissolved and there are no more clumps. It should resemble milk. Set aside. Combine the strawberries, maple syrup, and sugar together in a small sauce pan over medium heat. Bring to a boil and stir well. Remove from heat and stir in the pre-mixed cornstarch. Whisk until all clumps are gone and set aside to thicken and cool.
  2. Preheat oven to 325F degrees. Line a 8x8 baking pan with aluminum foil with enough overhang on the sides for easy removal. Set aside.
  3. Make the oat crust/topping: In a large bowl, combine the quick oats, cinnamon, almond butter, maple syrup, apple butter, and beaten egg. Mix until all of the oats are moistened and the mixture is thoroughly combined. Reserve 1/2 cup of the oat mixture. Press the remaining oat mixture into prepared baking pan. Make sure it is firmly pressed down and even. Spread the strawberry filling on top. To the reserved 1/2 cup oat mixture, add the sliced almonds. Crumble this over the strawberry filling and, using the back of a spatula, press the topping down firmly into the strawberry filling. You want to make sure it sticks well.
  4. Bake for 25-30 minutes. The topping will be lightly browned. Allow to cool completely before cutting into squares.
  5. Makes 9-12 squares, depending how large you cut them.  Squares stay fresh covered tightly at room temperature or in the refrigerator for up to 5 days.  Bars freeze well, up to 2 months.
Recipe from the kitchen of Madeleine Hart

Monday, February 2, 2015

Puppy Chow


  • 10 cups corn Chex cereal
  • 1 cup semisweet chocolate chips
  • ¾ cup creamy peanut butter
  • ¼ cup butter
  • 1 ½ cups powdered sugar, divided in half
  • 2 gallon-sized Ziploc bags


  1. Pour cereal into very large mixing bowl, and set aside.
  2. In a medium saucepan over low heat, combine chocolate, peanut butter, and butter. Heat the mixture, stirring constantly with a heatproof spoon or spatula, until entirely melted and combined.
  3. Pour melted chocolate mixture over cereal in the large mixing bowl, and mix with a rubber spatula until all the cereal is coated with the chocolate mixture. Divide the cereal into two gallon-sized ziploc bags, and add half the powdered sugar to each. Seal the bags, and shake the mixtures until the powdered sugar evenly coats the cereal.
  4. Open the bags and let the puppy chow cool completely, then transfer to gift jars. It will keep for up to a week in an airtight container at room temperature.

Sunday, February 1, 2015

Sally Lunn Bread

  • 2 packages active dry yeast
  • 1/2 cup warm water
  • 1-1/2 cups lukewarm millk (scalded, then cooled)
  • 1/3 cup sugar
  • 3 eggs
  • 1/2 cup shortening
  • 5-1/2 cups all-purpose flour

  1. Dissolve yeast in warm water in large mixer bowl. Add milk, sugar, salt, eggs, shortening and 2-1/2 cups flour. Beat on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover and let rise in warm place until double, 40 to 60 minutes.
  2. Stir down batter by beating about 25 strokes. Spread in well-greased tube pan, 10x4 inches. Cover; let rise until double, 30 to 40 minutes. Heat oven to 350 degrees. Bake until golden brown and crusty, 50 to 60 minutes. Cool in pan 10 minutes. Serve with margarine or butter if desired.
Recipe from Betty Crocker's International Cookbook