Fresh Orange Muffins

Makes 12 oil or melted butter, for greasing(if using) 5 oranges 1 cup whole wheat flour 1 cup all-purpose flour 1 tbsp baking powder heaping 1/2 cup superfine sugar 2 large eggs 1 cup fresh orange juice 6 tbsp sunflower oil  Preheat the oven to 400 degrees. Grease a 12-cup muffin pan or line with 12 muffin pan liners. Finely grate the rind from 2 of the oranges and set aside. Using a serrated knife, remove the peel from all of the oranges, discarding the white peel. Cut the flesh into segments, reserving 6 segments. Cut the reserved segments in half and set aside. Coarsely chop the remaining orange segments. Sift together both types of flour and the baking powder into a large bowl, adding any bran left in the sifter. Stir in the sugar. Lightly beat the eggs in a large pitcher or bowl,then beat in the orange juice,oil,and reserved orange rind. Make a well in the center of the dry ingredients,pour in the beaten liquid ingredients,and add the chopped oranges. Stir gently untii just combined; do not overmix. Spoon the batter into the prepared muffin pan. Place the reserved halved orange segments on tops of the muffins. Bake in the preheated oven for about 20 min. until well risen,golden brown,and firm to the touch. Let the muffins cool in the pan for 5 min. then serve warm or transfer to a wire rack and let cool completely.

Blueberry muffins

Oil or melted butter for greasing(if using) 2 cups all-purpose flour 1 tbsp baking powder 1/8 tsp salt heaping 1/2 cup firmly packed light brown sugar scant 1 1/2 cups frozen blueberries 2 large eggs 1 cup milk 6 tbsp sunflower oil or melted, cooled butter 1 tsp vanilla extract finely grated rind of 1 lemon  Preheat the oven to 400 degrees. Grease a 12-cup muffin pan or line with 12 muffin paper liners. Sift together the flour.baking powder, and salt into a large bowl. Stir in the sugar and blueberries.  Lightly beat the eggs in a large pitcher or bowl,then beat in the milk,oil,vanilla extract and lemon rind. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 min. until well risen.golden brown, and firm to the touch.  Let the muffins cool in the pan for 5 min. then serve warm or transfer to a wire rack and let cool completely.  Makes 12 muffins.

Magic Muffins

1 1/4 cups all-purpose flour 3/4 cup original Malt-O-Meal hot wheat cereal,dry 1/2 cup sugar 3/4 cup milk 1/4 cup vegetable oil 1 egg 1 tbsp baking powder 1/2 tsp salt 1 tsp vanilla(optional)  Preheat oven to 400 degrees. In a large mixing bowl.combine all ingredients. Stir together until all ingredients are moistened. Pour batter into greased or paper-lined muffin pans, filling cups 3/4 full. Bake 18-20 min. or until center is firm to the touch. YiELD: 12 muffins

Five-Can Chili

1 can (15 oz) chili with beans 1 can(15 oz) mixed vegtables, drained 1 can (11oz) whole kernel corn,drained 1 can(10-3/4oz) condensed tomato soup,undiluted 1 can(10 oz) diced tomatoes and green chilies In a saucepan,combine all ingredients,heat through. YIELD: 6 servings.

Quick Pea Soup

EASY!!!1-1/2 cups frozen peas, thawed 1-1/4 cups milk,divided 1/4 tsp salt 1/8 tsp pepper Place the peas and 1/4 cup of milk in a blender; cover and process until pureed. Pour into a saucepan; add salt if desired,pepper and remaining milk. Cook and stir for 5 min. or until heated through. YIELD: 2 servings

Beefy Ramen Soup

Super Easy!! 1 pound ground beef 1 can (46oz) V8 juice 1 envelope onion soup mix 1 pkg3(oz) beef ramen noodles 1 pkg (16oz) frozen mixed vegetables In a large saucepan,cook beef over med. heat until no longer pink; drain. Stir in the V8 juice,soup mix,contents of noodle seasoning packet and mixed vegetables Bring to a boil. Reduce heat; simmer,uncovered,for 6 min. or until vegetables are tender. Return to a boil; stir in noodles. Cook for 3 min. or until noodles are tender. YIELD: 8 servings.

Taco Bean Soup

A favorite of mine!! 2 pounds ground beef 1 medium onion,finely chopped 1 can(28 oz) tomatoes 1 can(15oz) tomato sauce& 1 cup water 1 can (15 oz) pinto beans,rinsed and drained 1 can(15-1/4oz) whole kernal corn,drained 1 envelope taco seasoning mix Shredded cheddar cheese,sliced avacado.chopped tomato and corn chips,optional In a Dutch oven,cook beef and onion over medium heat until meat is no longer pink,drain. Puree the tomatoes in their liquid; add to pan with tomato sauce,water,beans,corn and taco seasoning. Bring to a boil. Reduce heat and and simmer for 5 min.If desired,top each serving with cheese,avacado and tomato, and serve with chips. YIELD: 10 servings(2-1/2 quarts).

Three-a-Charm Shamrock Soup

A St. Patricks Day leftover idea!!  6 celery ribs.chopped 4 medium carrots.sliced 2 cups cubed peeled potatoes  5 cups water 3 cups cubed corned beef  2 cups chopped cooked cabbage  1 tsp dill weed  1 tsp salt 1 tsp seasoned salt  1/2 tsp white pepper   In a large soup kettle,bring the celery,carrots,potatoes, and water to a boil.  Reduce heat; cover and simmer until vegetables are tender,about 20 min.  Stir in the remaining ingredients. Cover and simmer for 15-20 min or until heated through.  YIELD: 10 servings(2- 1/2 quarts).

Peanut Butter N Jelly Bars

Prep 10 min/ Bake 15 min and cooling  1 tube(16-1/2 oz) refrigerated cookie dough 1/2 cup peanut butter chips 1 can(16oz) buttercream frosting 1/4 cup creamy peanut butter 1/4 cup seedless raspberry jam or grape jelly  Let the dough stand at room temp for 5-10 min to soften. Press dough into an ungreased 13-in by 9-in baking dish; sprinkle with peanut butter chips. Bake at 375 degrees for 15-18 min or until lightly browned and edges are firm to the touch. Cool on a wire rack. In a small bowl, beat frosting and peanut butter until smooth. Spread over bars. Drop jam by teaspoonfuls over frosting; cut through frosting with a knife to swirl the jam. YIELD: 2 dozen.

Pulled Pork Subs

Prep 15 min/ Cook 5 hours; 1 small onion,finely chopped 1 boneless pork shoulder butt roast (2-1/2 pounds) 1 bottle (18oz) barbeque sauce 1/2 cup water 1/4 cup honey 6 garlic cloves,minced 1 tsp seasoned salt 1 tsp ground ginger 8 submarine buns,split Place onion and roast in a 5-qt slow cooker. In a small bowl, combine the barbeque sauce, water,honey,garlic, seasonef salt and ginger; pour over the meat. Cover and cook on high for 5-6 hours or until the meat is tender Remove meat, cool slightly Shred meat with two forks and return to the slow cooker; heat through. Serve on buns. Cut sandwiches in half. YIELD: 16 servings.

Layered Beef Casserole

Prep 25 min/ Bake 2 hours and standing  6 med potatoes,peeled and thinly sliced 1 can(15-1/4 oz) whole kernel corn, drained 1/2 cup chopped green pepper 1 cup chopped onion 2 cups sliced fresh carrots 1-1/2 pounds lean ground beef (90% lean) 1 can (8 oz) tomato sauce Salt and pepper to taste 1 cup (4 oz) shredded process cheese(Velveeta)  In a greased 13-in by 9-in baking dish, layer the potatoes,corn,green pepper.onion and carrots. Crumble beef over vegtables. Pour tomato sauce over top. Sprinkle with salt and pepper. Cover and bake at 350 degrees for 2 hours or until meat is no longer pink and a meat thermometer reads 160 degrees. Sprinkle with cheese. Let casserole stand for 10 min. Before serving. YIELD 8 servings.

Spiced Ginger Coffee

Prep/Total time 5 min  1/2 cup molasses 1/4 cup packed brown sugar 1 tsp ground ginger 3/4 tsp ground cinnamon Each serving: 1 cup hot brewed coffee Milk,whipped cream and additional ground cinnamon,optional  In a small bowl, combine the molasses,brown sugar, ginger and cinnamon. For each serving, place 2 tsps molasses mixture in a mug. Add 1 cup hot coffee; stir until combined. Serve with milk, whipped cream and cinnamon if desired. Cover and store remaining molasses mixture in the refrigerator for up to 2 weeks. YIELD 15 servings.

Fast Fruit Punch

Prep/total time 10 min  1/2 cup orange breakfast drink mix 4 cups water 1 can(12oz) frozen pink lemonade concentrate.thawed 1 can(12 oz) white grape raspberry juice concentrate 1 can(12oz) frozen orange juice concentrate,thawed 2 cups chilled cranberry juice 2 cups chilled pineapple juice 2 bottles(2 liters each)lemon-lime soda, chilled Lemon,lime and orange slices  In a large container or punch bowl,dissolve drink mix in water. Stir in the next five ingredients. Add soda and sliced fruit. Serve the punch immediately. YIELD 40 servings.

Butter Balls

1 cup soft butter 1/2 cup packed brown sugar. 1 tsp vanilla21/4 cups sifted cake flour granulated sugar Cream butter, brown sugar and vanilla. Stir in flour, blend thouroughly. Chill dough for several hours. Shape into 1-inch balls, roll in sugar. Place on greased cookie sheet. Bake at 350 degrees for 12-15 min or until delicately browned. YIELD: About 4 dozen.

Frozen Chocolate Pie

Crust; 2 cups finely chopped pecans-toasted. 5 tbsp plus 1 tsp firmly packed brown sugar 5 tbsp butter-chilled and cut into small pieces. 2 tsp dark rum; Chocolate filling; 6; oz semi sweet chocolate; 1/2 tsp instant coffee powder. 4 eggs-room temp. 1 tbsp dark rum; 1 tsp vanilla; 11/2 cups whipping cream; 3 tbsp shaved chocolate; Crust; Blend all ingredients until they hold together. Press into a 9 in pie tin and freeze for at least 1 hour; For filling; Melt chocolate with coffee in double boiler; Remove from heat and whisk in eggs, rum, and vanilla until smooth. Let cool for 5 min; Fold in 1 cup whipped cream; Fold. Into crust and freeze; ; One hour before serving, put pie into fridge; Whip 1/2 cup cream and dollap or pipe over pie; Sprinkle with shaved semi sweet chocolate.

Crock Pot Pork Loin Roast

Very tender, flavorful and easy ; Pork Loin - not the long narrow tenderloin - I've used 4 - 4 1/2 lb roasts. Large onion- I used Walla Walla Sweets. Soy sauce; Salt and Pepper Chopped garlic; Vegetable Oil; Season pork liberally with salt and pepper Lightly coat bottom of skillet with oil Add chopped garlic-I used approx. 2 tbsp/enough to cover bottom. Brown roast on all sides in hot skillet - 2-3 min. Slice onion into rings. Place half the onion rings in the bottom of the crockpot place browned roast on top of the onions place the remaining onion rings on top of the roast Sprinkle 3 tbsp of soy sauce over roast; Pour in 1/2 ; 1 cup water ( I liked it best with the full cup so that there was more juice and/ or keeping the meat moist and tender when reheating) Cook on low 8 - 10 hours (a 4 1/2 lb roastwas easily pullable/shredable after 10 hours was better for slicing Cook on high 3 - 4 hrs- I've only tried the low temperature; this estimate is from the recipeEnjoy sliced with gravy and potatoes, next day on bread with gravy over it; shredded for sandwiches or in enchiladas; slice in pieces and stir fry with rice or potatoe chunk vegetables to which you've added the leftover gravy or juice. Very versatile.You can use thick cut pork chops as well instead of the pork loin,it will come out just as good.

Sparkling Kiwi Lemonade

8 medium kiwifruit, peeled, divided. 3/4 cup sugar 3/4 cup lemon juice 1 liter carbonated water Slice two kiwi into small pieces. Place in ice cube trays and fill with water. Freeze. Cut remaining kiwi into fourths; place in food processor. Cover and process until smooth. Strain; discard pulp. In a 2-qt pitcher, stir sugar and lemon juice until sugar is dissolved. Stir in kiwi puree. Refrigerate until chilled. Just before serving. stir in carbonated water. Serve over kiwi ice cubes.

Chicken with Rosemary Butter Sauce

4 boneless skinless chicken breast halves(4oz. each) 4 tbsp butter, divided. 1/2 cup white wine or chicken broth. 1/2 cup heavy cream 1 tbsp minced fresh rosemary. In a large skillet over medium heat. cook chicken in 1 tbsp butter for 4-5 min on each side or until juices run clear. Remove and keep warm. Add wine to the pan; cook over med-low heat, stirring to loosen browned bits from pan. Add cream and bring to a boil. Reduce heat; cook and stir until slightly thickened. Stir in rosemary and remaining butter until blended. Serve sauce with chicken.

Fresh Peach Pie

4+ Cups sliced peaches 3 tbsps cornstarch 1 cup sugar 1 tbsp butter/margarine 1 tsp vanilla Baked pie shell. Place 1 cup of fruit in blender and add cornstarch and sugar. Liquefy. Put over medium heat and cook unti thick. Add margarine and vanilla. Pour over sliced fruit and add to baked pie shell. Chill well. Serve with whipped cream or Cool Whip.

Chocolate Carmel Layer Bars

1pkg german chocolate cake mix 1/3 Cup evaporated milk 3/4 cup softened margarine 1 cup nuts (optional) Mix cake mix, milk and margarine. Add nuts and press 1/2 of mixture into greased and floured 9-13 inch pan. Bake 6 min at 350. 14 oz pkg light caramels 1/3 cup evaporated milk 3/4 large pkg chocolate chips - Melt caramels with milk over low heat, stirring often. Spread over baked crust. Sprinkle chocolate chips over caramel layer. Top with remaining cake mix. Bake for 15-20 min. Cool slightly and then refrigerate 30 min to set caramel. Cut into bars. ENJOY!!!

Slow Cooker Lasagne

1lb ground beef 1 onion. Chopped 1/8 tsp garlic powder 2-15 oz cans tomato sauce 1-6oz. Tomato paste 1 1/2 tsp salt 1 tsp dried oregano 1-12 oz carton cottage cheese 1/2 cup grated parmesean cheese 12 oz lasagna noodles. uncooked 12 oz shredded mozarella cheese. Brown ground beef and onion in skillet. Add garlic powder, tomato sauce, tomato paste, salt and oregano. Cook long enough to get warm. Spoon a layer of meat sauce onto bottom of the crockpot. Add a double layer of uncooked noodles(break to fit) and top with the cheeses. Repeat with sauce,noodles, and cheeses until all are used up. Cover and cook on low for 6-8 hours. 10 servings.