Lemon Blueberry Muffins

shared by Patty H.  (the lemon juice gives these muffins a great flavor)

Ingredients:
1 3/4 cups flour
1/2 cup sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1 tsp. grated lemon zest (I didn't use this)
1 egg
3/4 cup milk
1 T. lemon juice
1/3 cup vegetable oil
1 cup blueberries

Directions:

1. Preheat oven to 350
2. Grease 12 muffin tins
3. Bake for 20-22 minutes

Apple Raisin Muffins

shared by Patty H. (these were moist and very tasty)

Ingredients

    1-1/2 cups all-purpose flour

    1/2 cup sugar

    2 teaspoons baking powder

    1 teaspoon ground cinnamon

    1/2 teaspoon salt

    1 egg

    1/2 cup fat-free milk

    1/4 cup canola oil

    1 cup chopped peeled tart apple

    1/4 cup raisins

   

CRUMB TOPPING:

    2 tablespoons all-purpose flour

    2 tablespoons quick-cooking oats

    2 tablespoons brown sugar

    1 teaspoon ground cinnamon

    1 tablespoon cold butter

Directions

1.     In a bowl, combine the flour, sugar, baking powder, cinnamon and salt.

2.     Combine the egg, milk and oil; stir into dry ingredients just until moistened.

3.     Fold in the apple and raisins.

4.     Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter.

5.     For topping, in a bowl, combine the flour, oats, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter.

6.     Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

(note:  I used 2% milk and a regular apple for the muffins and old-fashioned oats in the topping and they turned out fine)

Pasta for a Crowd

shared by Patty H. (this salad was served at a ladies meeting I recently attended.  It was colorful and delicious and the hostess was kind enough to share the recipe with everyone.)

Instructions:

1 pkg. 14 ½ oz. penne pasta

1 jar 12 oz. roasted sweet red peppers, drained and chopped

1 pkg. 10 oz. frozen chopped spinach, thawed and squeezed dry (needs chopped a little more)

1 bottle 8 oz. Italian salad dressing

1 bottle 8 oz. ranch salad dressing

6 green onions, chopped

1 small red onion, chopped

1 cup crumbled feta cheese

Directions:

1.     Cook pasta according to package directions. 

2.     In a large bowl, combine the remaining ingredients.

3.     Drain pasta and rinse in cold water; add to the spinach mixture. 

4.     Toss to coat.  Refrigerate until ready to serve.

Coca Cola Baked Beans

shared by Patty H. (this is a favorite of the grandchildren)

Ingredients:

1 - 53 oz. can baked beans, drained

1 medium onion, finely chopped

3/4 cup loosely packed brown sugar

1/2 cup ketchup

1/2 cup Coca Cola (that means I get to drink the rest)

2 tsp. dry mustard

salt and pepper to taste (I don't put any extra in)

6 slices bacon

Directions:

1. Preheat oven to 325
2. Combine all ingredients except bacon; stir until well blended
3. Scrape the mixture into a 9x13 baking dish which has been lightly sprayed to prevent sticking
4. Drape the bacon slices evenly over the top and bake uncovered until the bacon is thoroughly cooked and the beans are bubbling (approx. 1 to 1 1/4 hours)

Amish Macaroni Salad

shared by Patty H. (very tasty and easy)

Ingredients
1/2 pound elbow macaroni (approx. 2 cups dry)
1 cup mayonnaise
1 tablespoon white vinegar
1 tablespoon sugar
1 tablespoon yellow mustard
1/2 teaspoon paprika
1/4 cup green pepper, chopped (roughly half of a small pepper)
1/2 cup carrot, peeled and grated (roughly 1 carrot)
1/4 cup onion, chopped (roughly half of a small onion)

Instructions

1. Cook the macaroni as directed. Drain and cool.
2. In a medium bowl, whisk together the mayonnaise, vinegar, sugar, mustard, and paprika (to taste).
3. In a large bowl, mix together the macaroni, green pepper, carrot, and onion
4. Add the dressing.
5. Dust with paprika on top, if desired. 5. Cover and chill at least 2 hours (overnight is best). (Note: the original recipe called for 2 T. of vinegar, 2 T. sugar, 2 T. mustard and 1 tsp. paprika but I halved it when I made it and it had plenty of flavor without the extra )

Italian Cream Cake

shared by Patty H. (whose friend Cheryl S. shared it with her; not as difficult as it may sound and definitely tasty!)

Ingredients and Directions

1 tsp. soda

1 cup buttermilk  

a)    mix and let stand a few minutes

1 stick butter or oleo

2 cups sugar    

b) cream butter and sugar; then add 5 egg yolks; one at a time, beat after each

2 cups flour

1/2 tsp. salt    

c)     mix together; alternate adding buttermilk mixture to  butter mixture; beat after each addition

d)    add 1 tsp. vanilla and beat

e)     beat 5 egg whites in a separate bowl till stiff peaks form and fold into batter

f)      stir in 1 to 1 1/2 cups chopped pecans and 1 1/2 cup coconut

g)    bake in two 9x13 sheet cake pans at 325 for 25 - 30 mins.  (Don't overbake) 

h)    can be baked ahead and frozen.

 Frosting:

1 to 1 1/2,  8 oz.  pkgs. creamed cheese (creamed)

add 1 stick of butter (softened and creamed)

add  enough powdered sugar  and beat to make a thick and creamy texture

add 1 1/2 - 2 tsps. vanilla.  

add a cup or 1 1/2 cups chopped pecans to the icing