Apple-Cheddar Muffins

This comes from bettycrocker.com Yum.
Prep time 15 min
Total time 35 min
Makes 12 muffins

1 egg
2 cups Original Bisquick mix
3/4 cup coarsely chopped peeled cooking apple
2/3 cup shredded Cheddar cheese
1/3 cup sugar
2/3 cup milk
2 Tablespoons vegetable oil
1 teaspoon ground cinnamon

1. Heat oven to 400 degrees F. Grease bottoms only of 12 regular size muffin cups with shortening, or line with paper baking cups.

2. In medium bowl, beat egg slightly. Stir in remaining ingredients just until moistened. Divide batter evenly among cups.

3. Bake 17-19 minutes or until golden brown. Serve warm.

High Altitude (3500-6500 ft): Line muffin cups with paper baking cups.

Butternut Bisque

Fall is here and it's time for warm soups!

This is a recipe submitted by Mom Porter but she didn't know how to put it on the blog so I offered to do it for her : )

2 - 2 1/2 lb butternut squash**

2 T butter

2 carrots, sliced

1 onion, chopped

1 stalk celery, chopped

2 potatoes, peeled and cubed

5-6 c. chicken stock

1 1/2 t curry powder

pinch nutmeg

pinch ginger

sour cream for garnish, optional

**Best to buy squash already peeled and cubed at Costco

(Mom used 4 cans of chicken broth for the stock)

Melt butter in large soup pot; add the carrots, onion and celery; saute until soft. Stir the squash and potatoes into the vegetables. Add the stock; bring to boil, reduce heat and simmer, partially covered for 40 minutes.

Add curry, nutmeg, and ginger. Puree the soup in batches in the a blender or food processor. Return to saucepan; add more stock if necessary to thin, salt and pepper to taste. Serve hot with a dollop of sour cream, if you like.
Yield - 6 servings

Chicken Noodle Pasta Toss - Rachel Ray

Serves 4

Kind of like chicken noodle soup without the soup part. For some reason there were no herb seasonings in this recipe. I added fresh thyme and dried marjoram to taste and it turned out great.


Ingredients

2 tablespoons extra virgin olive oil (EVOO)
4 boneless, skinless chicken thighs, cut into bite-sized pieces
Salt and ground black pepper
1 medium onion, thinly sliced
2 carrots, cut into matchsticks
4 ribs celery from the heart, cut into matchsticks
2 small zucchini, cut into matchsticks
1 pound extra-wide egg noodles (I used Pennsylvania Dutch brand)
1 tablespoon butter
1/2 box frozen peas (10 ounces), defrosted

Preparation
Place a large pot of salted water over high heat and bring to a boil for the egg noodles. Place a large skillet over medium-high heat with the EVOO. Season the chicken with salt and pepper, and cook until golden brown and cooked through, 6-7 minutes.

Add the onion, carrot and celery to the pan, and cook until the veggies start to soften, 3-4 minutes. Toss the zucchini into the pan along with some salt and freshly ground black pepper, and cook another 2-3 minutes until all the veggies are tender.

While the meat and veggies are cooking, drop the noodles into the boiling water and cook to al dente according to package directions. Drain the noodles and return them to the pot they were cooked in. Add the butter to the pot and give everything a good toss to melt the butter and coat the noodles. To serve, spoon some noodles into bowls and top with the chicken and veggie mixture.

Dessert Salad

While I was in Idaho visiting family Aaron and Teri came up for a visit. While they were there we had this dish. Teri convinced me that I should post it on the blog. It really is easy and yummy!

2 small packages of vanilla pudding
2 cups buttermilk
1 12 oz. whipped topping
1 20 oz. can pineapple tidbits- drained
2 cans mandarin oranges-drained
Fudge stripe cookies- broken

Mix pudding and buttermilk and chill. Add whipped topping, pineapple and mandarin oranges. Just before serving mix cookies in. Reserve some to sprinkle on top.

Texas Chocolate Cake

Yum, yum and triple yum.

Grease and flour 1x12x18 pan (jelly roll pan, cookie sheet)
In a large pot bring to boil:
1/2 pound margarine (I used butter)
4 Tablespoons cocoa
1 cup water

Remove from cooktop and add:
2 cups flour
2 cups sugar
1/2 teaspoon salt

Add:
2 eggs (slightly beaten)
1 teaspoon baking soda mixed with 1/2 cup milk
1 teaspoon vanilla

Bake 350 degrees for 15 minutes

Frosting
In medium saucepan boil:
1 stick of margarine (I used butter)
6 Tablespoons milk
4 Tablespoons cocoa

Add one pound powdered sugar (4 cups)
Whisk it until smooth
Add 1/2-1 cup nuts (optional)
Spread on cake while hot.