Stonyfield Farm Strawberry Muffins

Recipe from the Stonyfield Farm Yogurt carton

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
1 1/2 teaspoons baking soda
2 eggs
1 cup Stonyfield lowfat plain yogurt (you can use vanilla yogurt instead of plain and omit the vanilla)
1/4 cup butter, room temperature
1 teaspoon vanilla
1 cup chopped strawberries

Directions

Preheat oven to 375 degrees.
Grease muffin pan or line with baking cups.
In large bowl, sift together flour, sugar, and baking soda.
In another bowl, stir together eggs, yogurt, melted butter and vanilla until blended.
Toss the strawberries with the flour mixture.
Pour the egg mixture into the flour mixture and stir until the flour is just moistened.
The batter will be lumpy.
Spoon the batter into the muffin cups.
Bake for 20-25 minutes or until the tops are golden brown.
Yields 12 regular size muffins.

**Bake for 10 minutes if making mini muffins. Yields apx. 48 muffins.

Gingerbread Mini Muffins

Recipe from Bed and Breakfast Cookbook by Pamela Lanier

Ingredients:

1 cup of dark brown sugar
2 1/2 cups of flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. salt
1/4 tsp. nutmeg
1 egg
1/2 cup of molasses
1 cup buttermilk*
1/2 cup of melted butter

*If you don't have buttermilk (I almost never do), just add 1 Tbsp. of white vinegar to a cup of regular milk and let it sit out for about 10 minutes.

Directions:

Preheat oven to 350 degrees.
Spray muffin tins.
Combine sugar, flour, soda, salt, and spices in a bowl.
In a separate bowl, mix the egg, molasses, milk, and butter.
Add the wet ingredients to the dry and stir until just blended.
Add to muffin tins (about 3/4 full, these muffins do not rise too much, so you don't have to worry about them overflowing) and bake for 15 minutes. If making normal size muffins, it'll be more like 20 minutes. Muffins are done when a toothpick comes out clean.

**Tip**For a cleaner and easy way to fill the muffin tins, make a pastry bag by putting the batter in a gallon size ziploc bag and cut a small corner off and squeeze the batter into the tins. It worked great and gave control to how much batter was used for each muffin.

Store in gallon size freezer bag and take out desired amount. Let sit out to thaw or microwave for a few seconds.

Almost Nutri-Grain Bars

Recipe from here.

Ingredients
1 cup rolled oats
1 cup whole wheat flour
2/3 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup oil
1 egg
1 teaspoon vanilla
1/4 cup apple juice
10 ounces jam (apricot, blackberry, blueberry, raspberry, strawberry, or apple butter)
1 tablespoon water

Directions

1. Combine oats, flour, brown sugar, baking soda, and salt in a bowl and mix thoroughly.
2. Add the oil, egg, vanilla, and apple juice, and mix with a spoon or a mixer.
3. Press 2/3 of the mix evenly into a greased 8x12 pan.
4. Mix the jam with the water, and spread evenly over the mix.
5. Crumble the remaining oat mixture over the top, and bake at 325 degrees for 30-40 minutes or until golden brown.
6. Before cutting, cool completely.

Banana Bread

Recipe from: Kirby


3/4 c. unsweet applesauce
1 c. sugar
2 eggs
1 3/4 c. flour
1 tsp. salt
3/4 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1 c. grated carrots (optional)
1 c. mashed bananas (about 3)
*I sometimes I'll add choc. chips. (Just eyeball it.)

Preheat to 350. Spray 9 x 5 loaf pan w/ cooking spray.
In one bowl combine applesauce, sugar, and eggs; beat until light and fluffy.
In a separate bowl combine flour, salt, soda, powder, and cinnamon. Add to batter and blend well.
Fold carrots and bananas (and choc. chips) into batter.
Pour batter into pan(s).Bake for 60-65 minutes, or until toothpick comes clean.

Side note from LA: My loaf pans were slightly smaller than Kirby's, so I suggest cooking the bread for less time about 35-40 minutes and check on progress.

Berry Cool Pie

Eagle Brand/Keebler Recipe

1 (14oz) can Sweetened Condensed Milk
1/2 cup Lemon Juice
1.5 to 2 cups assorted berries (raspberries, blueberries, blackberries)
1 (8oz) container of Cool Whip, thawed
1 (6oz) Graham pie crust

In large bowl, mix together sweetened condensed milk and lemon juice; combine well.
Mix in berries.
Fold in Cool Whip.
Spoon mixture into crust.
Freeze 5 hours or until set.
Let stand 30-40 minutes before serving.
Garnish as desired.
Store leftovers covered in freezer.

Taco Soup

Recipe from: Beverly (LA's mom)
Single Recipe

1.5 lbs ground beef
1 envelope taco seasoning
2 cans (15oz) whole kernel corn, undrained
2 cans (15oz) pinto beans, undrained
2 cans (15oz) petite diced tomatoes, undrained
1 can rotel tomatoes

Brown ground meat. Drain.
Stir in taco seasoning and all cans.
Cover and simmer for 30 minutes, stirring occasionally.
Serves 6-8.

Extras: Serve with crushed tortilla chips and shredded cheese.

Burgers

Recipe from: Beverly (LA's mom)

1 lb ground meat
1/2 an egg
6-8 saltine crackers, crushed
1 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1 tsp A1 steaksauce

Mix all together well. Makes 4 burgers per pound.

To freeze, wrap in freezer paper or wax paper and then in foil. Put in freezer bag.

To cook, let thaw completely and grill.