Golden Oatmeal Muffins

makes 2 dozen muffins

Description:
These Golden Oatmeal Muffins, made with Duncan Hines Butter Recipe Golden Cake Mix, are absolutely delicious -- especially when served warm with a little butter. Why not also try them with your favorite preserves?

Ingredients

* 1 pkg Duncan Hines® Moist Deluxe® Butter Recipe Golden Cake Mix
* 1 cup uncooked quick-cooking oats
* 1/4 tsp salt
* 3/4 cup milk
* 2 large eggs, slightly beaten
* 2 tbsp butter or margarine, melted


Baking Instructions

1. Preheat oven to 400 ºF. Grease 24 muffin cups or line with paper baking cups.
2. Combine cake mix, oats and salt in large bowl. Add milk, eggs and melted butter; stir until moistened. Fill muffin cups two-thirds full.
3. Bake 13 minutes or until golden brown. Cool in pan 5 to 10 minutes. Loosen carefully before removing from pan. Serve with honey or your favorite jam.

Easter Egg Treats

12 package of butterscotch chips
½ cup peanut butter
1 cup Spanish peanuts
5 oz. Chinese noodles

Melt the chips and blend well with the peanut butter. Add peanuts and noodles;mix well. Make "nests" on waxed paper on a cookie sheet. Cool in refrigerator. Fill nests with jelly beans, M&M's or candy of your choice.

Chicken Poulet

Chicken Poulet
2 chicken breasts, cooked and shredded
1 Cup Shredded Cheddar Cheese
1/2 C Mayo
1/4 C Green Onions
4 eggs
1 stick margarine
2 Cups Chicken Broth (a )) ounce can
16 ounce pkg Peppridge Farm corn bread stuffing mix
1 cup milk
1 cup water
1 can cream of mushroom soup
Sprinkling of salt

Melt stick of margarine in cup of water by heating in the microwave. Place stuffing mix in bowl. Pour water and margarine over and stir. Add 2 eggs and chicken broth, stir.

In separate bowl, combine shredded chicken, mayo, and onions. Stir well.

Place 1/2 of stuffing mix in bottom of a 9×13 pan. Top with all of chicken mixture. Dash salt over chicken. Top with remaining stuffing mix. Beat together remaining two eggs and milk. Pour over mixture in pan. Cover and place in refrigerator for at least eight hours.

Before baking, remove cover and spread cream of mushroom soup over top. Place in 350 oven, uncovered, and bake for 45 minutes. Remove from oven and top with shredded cheese. Return for another five minutes, or until cheese is melted.

Cinnamon Coffee Cake Loaf

2 cups flour
1 1/4 cups sugar, divided
3 tsp baking powder
3 1/2 tsp cinnamon, divided
1 1/4 tsp salt
2 eggs
1 cup buttermilk
1/3 cup vegetable oil
2 tsp vanilla extract
3 tbsp butter or margarine, melted

Combine the flour, 1 cup sugar, baking powder, 1 1/2 tsp cinnamon and salt.

In another bowl, combine the eggs, buttermilk, oil and vanilla; stir into dry ingredients just until smooth.

Pour half of the batter in a greased loaf pan. In a small bowl combine 1/4 cup sugar and 2 tsp cinnamon; stir in butter. Drizzle half over batter; swirl with a knife. Top with remaining batter. Drizzle with remaining sugar-cinnamon mixture, swirl with a knife.

Bake at 350 for 55-60 minutes or until a toothpick comes clean. Cool for 10 minutes before removing from pan.

Monte Cristo Casserole

SERVES 12

1 cup nonfat milk
6 eggs or 1 1/2 cups egg substitute
2 (12 1/2 ounce) packages frozen French toast, slices,thawed
8 ounces deli ham, diced
8 ounces deli turkey, diced
4 ounces swiss cheese, grated
1/4 cup fresh parsley, snipped
1 tablespoon powdered sugar
blackberry jam
Preheat oven to 375^F.
Pour milk in a microwaveable container and heat until hot.
Whisk eggs in small bowl and add hot milk to eggs, blend.
Cut French toast into 3/4 inch cubes; place in a large bowl.
Pour egg mixture over bread cubes, toss gently, set aside.
Combine ham, turkey, cheese and parsley in a bowl.
Spray a 13x9x2 inch baking pan with cooking spray.
Layer half the french toast cubes with half the meat mixture in bottom of pan.
Repeat.
Let stand for at least 10 minutes (It can be held overnight.) Set at room temperature for a few minutes before baking-or bake a little longer if it's cold.
Bake 30-35 minutes until golden brown and set in center.
Cool 10 minutes.
Sprinkle with powdered sugar.
Cut casserole into squares.
Serve topped with blackberry jam

Double Chocolate Cherry Eggs

Double Chocolate Cherry Eggs
Serves 10



Kid-friendly and delicious, these eggs combine two luscious chocolates, sweet maraschino cherries and yummy toasted walnuts. For variety, try dried fruit and different types of nuts.



Ingredients:
12 ounces white chocolate chips or bars, chopped
2 tablespoons unsalted butter
7 ounces marshmallow crème
1 1/4 cups sifted powdered sugar
1 teaspoon pure vanilla extract
1 1/2 cups chopped maraschino cherries (drain before chopping)
1 cup chopped toasted walnuts
11 ounces milk-chocolate morsels
2 tablespoons vegetable shortening

Directions:
1. In a large microwave-safe bowl, melt white chocolate and butter on LOW, stirring every 45 seconds until smooth. With a wooden spoon, stir in marshmallow crème, sugar and vanilla until well-blended.

2. Fold in cherries and walnuts. Divide into 12 equal portions and form into egg shapes. In a medium-sized microwave-safe bowl, melt milk chocolate and shortening on LOW, stirring every 45 seconds until smooth. Using a fork, dip white chocolate eggs in milk chocolate, turning to evenly coat. Place on wax paper to cool.

Note: Eggs can be decorated with sprinkles after dipping in milk chocolate.

Nectarine and Cream Cobbler

recipe from joythebaker.com
adapted from The Pastry Queen

This cobbler just couldn’t be easier to throw together. I used delicious golden nectarines as the filing, but feel free to use fresh raspberries, blueberries, blackberries or peaches in any combination. You can also use frozen fruit, although it should be thawed and drained before incorporated. Enjoy summer the easy way.


1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
1 cup all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon cinnamon
pinch of cloves
pinch of freshly grated nutmeg
3/4 cup milk (low fat milk will work fine)
3 cups sliced nectarines, skins left on
1/3 cup firmly packed brown sugar

Preheat the oven to 350 degrees F. Melt the butter in a medium saute pan set over medium high heat until it bubbles and turns a nut brown color. Watch the butter closely, as it can go from browned to burnt in just a few seconds. The butter will have all sorts of browned bits in it. That’s good!

Pour the butter into an 8-inch or 9-inch square baking dish. Do not try a pie baking dish. I did. Overflow!

In a medium bowl, stir together the granulated sugar, flour, baking powder and spices. Add milk and stir.

Pour the mixture on top of the melted butter. Here’s the hard part: do not stir! Without mixing, arrange the fruit evenly over the top of the batter. Sprinkle with brown sugar.

Bake the cobbler for 40 to 45 minutes, until the top turns golden brown. Amazingly, the batter will migrate from the bottom of the pan to cover the fruit. Yum! Serve warm with slightly sweetened whipped cream or vanilla ice cream.

Gnarly Muffins

recipe from joythebaker.com
adapted from Bob's Red Mill

1 1/2 cups all purpose flour
3/4 cup flax seed meal (if you live near a Trader Joe's, you can get flaxseed meal and oat bran there!)
3/4 cup oat bran
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 1/2 cups carrots, shredded
2 apples peeled and shredded
1/2 cup raisins (optional)
1 cup nuts, chopped (optional)
3/4 cup milk
2 eggs, beaten
1 teaspoon vanilla extract

1. Using a wooden spoon, mix together flour, flax seed meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl.

2. Stir in carrots, apples, raisins and nuts.

3. Combine milk, eggs and vanilla. Pour liquid all at once into the dry/fruit mixture. Stir until ingredients are moistened. Do not overmix.

4. Fill muffin cups 3/4 full. Bake in a 350 degree F oven for 15 to 20 minutes. Yields 15 medium sized muffins.

Apple Walnut Flax Seed Bread

Apple Walnut Flax Seed Bread
recipe found on www.joythebaker.com

makes one 9x5-inch loaf

1 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup brown sugar, packed
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
generous pinch freshly ground nutmeg
2/3 cup buttermilk
1/3 cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1 cup grated apples
1/2 cup coarsely chopped apples
1 tablespoon flax seeds
3/4 cup coarsely chopped walnuts, divided
cinnamon and sugar for sprinkling

Preheat oven to 350 degrees F.

Grease and flour a 9x5x3-inch loaf pan and set aside.

In a medium bowl, whisk together flours, sugar, salt, baking powder, baking soda, cinnamon and nutmeg.

In a small bowl, whisk together buttermilk, eggs, melted butter and vanilla extract.

Mix the wet ingredients into the dry ingredients. Add the grated apples, chopped apples flax seeds and half of the chopped walnuts. Fold to incorporate thoroughly.

Spoon batter into prepared pan and top with granulated sugar, cinnamon and the rest of the walnuts.

Bake for 40 to 50 minutes or until a skewer inserted in the center of the loaf comes out clean.

Let cool in the pan for 15 minutes then invert onto a cooling rack to cool before wrapping.

Serve slightly toasted with butter. Yumtastic.

Mandarin Orange Cake

1 box yellow cake mix
4 eggs
½ cup salad oil
1 large can Mandarin oranges, including juice

Mix all together and bake in three 8 inch cake pans at 350° for 15-20 minutes.

ICING
1 12 oz. Cool Whip
1 20 oz. crushed pineapple, well drained
1 5 oz. pkg vanilla instant pudding

Mix all together and spread between layers and on top and sides of cake.

Moist and yummy to the max!

Buffalo Chicken Crescent Puffs

Makes: 32 puffs

INGREDIENTS:
16 oz cream cheese (from two 8-oz packages), softened
1/3 cup tablespoons hot wing sauce
1/3 cup crumbled blue cheese (1 1/2 oz)
1/2 cup finely chopped celery
1 can canned chicken finely chopped
2 cans (8 oz each) Pillsbury® Place ’N Bake® refrigerated crescent rounds (16 rounds) or 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
1/3 cup LAND O LAKES® Unsalted or Salted Butter, melted
1 cup plain or chicken-flavored panko-style bread crumbs

DIRECTIONS:
1. Line cookie sheet with sides with waxed paper or cooking parchment paper. In medium bowl, mix cream cheese and pepper sauce. Stir in blue cheese and celery. Stir in chicken until well blended. Shape mixture by tablespoonfuls into 32 (1 1/2-inch) balls; place on cookie sheet. Refrigerate 20 minutes.
2. Meanwhile, heat oven to 350°F. If using crescent rounds, remove from package, but do not separate rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut each roll evenly into 16 rounds; carefully separate rounds. Press each round to 3 inches in diameter. Place chilled chicken mixture ball on center of each dough round; shape dough around ball to cover completely.
3. In shallow dish, place melted butter. In another shallow dish, place bread crumbs. Dip dough balls into butter, then roll in bread crumbs. Place 2 inches apart on large ungreased cookie sheet. Bake 17 to 22 minutes or until golden brown. Cool 5 minutes. Serve warm.

Reeses Peanut Butter Egg Cookies

Reeses Peanut Butter Egg Cookies

2 sticks softened butter

1 Cup packed brown sugar

1 Cup granulated sugar

3 Tablespoons corn syrup

2 large eggs plus 1 egg white

1 Tablespoon pure vanilla extract

3 1/2 Cups all purpose flour

1 1/4 teaspoon baking soda

1/2 teaspoon salt

3 Cups chopped Reeses Peanut Butter Eggs, 12 total eggs (find them in the Easter Candy Section, quick!) You can also use regular Reeses Peanut Butter Cups

1. Preheat oven to 350 degrees F. In a stand or electric mixer beat the butter, sugars and corn syrup until well combined….light and fluffy. Beat in eggs and vanilla until well combined.

2. In a large bowl, mix the flour, baking soda and salt. Slowly add to wet ingredients along with the chopped Reeses Peanut Butter Eggs. Mix only until just combined. Using a medium cookie scoop, scoop dough onto a silpat or parchment lined baking sheet. Bake for 9-11 minutes until just turning golden around edges. Let cookies cool for 5 minutes before transferring to a cooling rack. Eat with tall glass of milk!!

4 dozen cookies

Kettle Corn

"White sugar makes the Kettle Corn taste like popcorn balls. Use brown sugar and it will taste like caramel corn."
Ingredients:
1/4 cup vegetable oil
1/4 cup white sugar 1/2 cup unpopped popcorn kernels

Directions:
1. Heat the vegetable oil in a large pot over medium heat. Once hot, stir in the sugar and popcorn. Cover, and shake the pot constantly to keep the sugar from burning. Once the popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and continue to shake for a few minutes until the popping has stopped. Pour into a large bowl, and allow to cool, stirring occasionally to break up large clumps

Slow-Cooker Sweet and Spicy Asian Pork Shoulder (Real Simple)

Ingredients
1/2 cup low-sodium soy sauce
1/2 cup brown sugar
1 to 2 tablespoons chili-garlic sauce (found in the Asian aisle of the supermarket)
1 tablespoon grated fresh ginger
1 teaspoon Chinese five-spice powder (optional)
kosher salt and black pepper
2 1/2 pounds pork shoulder, trimmed of excess fat and cut into 2-inch pieces
1 cup long-grain white rice
1 medium head bok choy, thinly sliced (about 8 cups)
2 scallions, sliced

Directions
In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, five-spice powder (if using), ½ teaspoon salt, and ¼ teaspoon pepper.

Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4 to 5 hours or on low for 7 to 8 hours.

Twenty-five minutes before serving, cook the rice according to the package directions.

Meanwhile, skim off and discard any fat from the pork. Gently fold the bok choy into the pork and cook, covered, until heated through, 2 to 4 minutes. Serve with the rice and sprinkle with the scallions.

Colleen's Caramel Icing

I got this recipe from a friend on Facebook... Thanks Colleen!! ....it sounds delish!!! I will try this soon!!

2-1/4 C. brown sugar
6 Tbsp. butter or margarine
6 Tbsp. milk
2 tsp. baking powder
1 tsp. vanilla extract

Put the brown sugar, butter and milk into a medium saucepan and cook on medium heat until it starts to boil. Then boil it for 2 minutes. Remove it from the stove and add in the vanilla and baking powder. It will foam up a bit at this point from the baking powder and it's color will start to be lighter. You want to beat this with a spoon (I ALWAYS use a wooden one) in a motion like you're whipping eggs. Kind of tilt the pan and whip/beat it. We're looking for it to start holding it's own shape in the pan. This can take anywhere from 5 to 20 minutes. Once it starts to thicken up, check frequently with your spoon to see if it's holding it's shape. As soon as you see that's it's got a good hold, pour it quickly and spread onto your cake as it will set up extremely fast on you. If it comes out just right, it will have a slight candy-like texture. If not, it will be very soft and almost a caramel sauce on the cake (which is not bad either).

2 notes: 1) You only want to make this on a day with low humidity as it doesn't set up well otherwise. 2) This is one of those recipes that you just learn by practice exactly where that line is that it needs to get poured and spread. It took me a long time to be able to make it just right. LOL!

Broccoli Chicken Salad

1 can pineapple chunks
2 cups torn salad greens
2 cups torn spinach
2 cups broccoli florets, thinly sliced
1 green pepper, julienned
1/2 cup thinly sliced red onion
2 cups cubed cooked chicken
1/4 cup vegetable oil
2 tbsp balsamic or red wine vinegar
1 tbsp poppy seeds
2 tsp sugar
2 tsp dijon mustard

Drain the pineapple, reserving 2 tbsp juice, set aside

In a large bowl combine the greens, spinach, broccoli, green pepper, red onion, chicken and pineapple.

In a small bowl combine oil, vinegar, poppy seeds, sugar, mustard and reserved pineapple juice. Mix well and pour over salad.

Fettuccine Alfredo with Asparagus

Serves: 4

• 1 pound(s) asparagus
• 3/4 pound(s) fettuccine
• 4 tablespoon(s) butter, cut into pieces
• 1 cup(s) heavy cream
• 1 pinch(s) grated nutmeg
• 3/4 teaspoon(s) salt
• 1/8 teaspoon(s) fresh-ground black pepper
• 1/2 cup(s) grated Parmesan cheese, plus more for serving

Directions

1. Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. In a large pot of boiling, salted water, cook the fettuccine until almost done, about 8 minutes. Add the asparagus; cook until it and the pasta are just done, about 4 minutes longer.

2. Drain the pasta and asparagus. Toss with the butter, cream, nutmeg, salt, pepper and Parmesan. Serve with additional Parmesan.

Lemon Bundt Cake

1 lemon cake mix
1 instant lemon pudding
3/4 cup vegetable oil
1 cup milk
4 eggs
Grease and flour a bundt pan. Mix all ingredients well, and bake at 325 degrees 1 hour.

Glaze:
Mix 3/4 cup icing sugar with juice of 1 lemon.

When cake is done let cool slightly then set onto a rack set over a baking sheet. Drizzle glaze all over the cake.

This cake is awesome and freezes very well!

Pixley On a Stick

Original recipe yield 60 bacon wrapped appetizers

INGREDIENTS

• 1 pound sliced bacon
• 5 pounds boneless skinless chicken breast halves, cut into 2-inch chunks
• 60 wooden toothpicks
• 1 cup white sugar
• 1 (1 ounce) envelope ranch dressing mix

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.

2. Mix together the sugar and ranch dressing mix in a shallow bowl.

3. Cut the bacon slices in half the short way. Wrap half a bacon slice around each chunk of chicken, and secure it with a toothpick. Roll the bacon-wrapped chicken pieces in the sugar-ranch dressing mixture. Place the bacon wraps on the prepared baking sheets, and bake in the preheated oven for 30 minutes, until the chicken is cooked through, the bacon is sizzling, and the crust is browned.

Angel Hair with Feta and Sun Dried Tomatoes

Ingredients

• 1 (16 ounce) package angel hair pasta
• 1/4 cup olive oil
• 4 cloves garlic, crushed
• 3 ounces sun-dried tomatoes, softened and chopped
• 1 (8 ounce) package tomato basil feta cheese, crumbled
• 1 cup grated Parmesan cheese
• 1 bunch fresh cilantro, chopped
• salt and pepper to taste

Directions

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until done; drain. Return pasta to the pot.

2. Mix in olive oil, garlic, tomatoes, feta, and Parmesan cheese. Stir in cilantro and season with salt and pepper. Serve warm.