Chocolate Chip Muffins

Ingredients:
1 3/4 cup all-purpose flour
2 teaspoons baking powder
1/4 cup sugar
1 egg
3/4 cup whole milk
1/4 cup vegetable oil
3/4 cup chocolate chips
1 teaspoon finely grated orange peel

Directions:
In a mixing bowl, combine dry ingredients. In a separate bowl, combine egg, milk, and oil. Add all at once to dry mixture and stir. Do not beat muffin mixture - it should be a little lumpy. Fold in chocolate chips. Add grated orange peel for a little zest.

Grease muffin tray and fill with mixture to about 2/3 full. Bake in a 400F degree oven for about 20 minutes until golden.

Making Apple Cider from Apple Juice

Ingredients:
1/2 cup of brown sugar
1 teaspoon of whole allspice
1 teaspoon of whole cloves
1/8 tsp ground nutmeg
3- inch stick cinnamon, broken up
2 quarts of apple juice

Directions:
Stir everything together in a saucepan and heat until just simmering. Let steep for at least 20 minutes or up to half an hour. Strain out the spices and serve into warmed mugs. This recipe will serve around 8 people.

Hot Apple Cider

Ingredients:
8 cups apple cider
1/4 cup brown sugar
2 cinnamon sticks
1 teaspoon whole cloves
some orange rind (orange peeling)

Directions:
Mix apple cider and brown sugar together in a pot. Stir until sugar dissolves. Put cinnamon sticks, cloves, and orange rind in a spice bag (or wrap in cheese cloth and tie with string). Put the bag in the pot. Simmer on low heat for 15 minutes.

Serves 6.

Applesauce your kids will love

Ingredients:
•2 small red apples
•2 tbsp. lemon juice
•2 tsp. sugar
•2 pinches of cinnamon

Utensils:
•knife
•blender or food processor
•measuring spoons
•serving bowls

Directions:
1.Peel the apples and cut them into small pieces. Throw out the core.
2.Put the apple pieces and lemon juice into the blender or food processor. Blend until the mixture is very smooth.
3.Pour the mixture into two small bowls and stir in the sugar and cinnamon.
4.Enjoy your awesome applesauce!

Serves: 2

Peanut Butter Muffins

Ingredients:
•2 eggs
•1 c. milk
•¼ c. banana (about 1 banana), mashed with a fork
•¼ c. peanut butter
•1/3 c. vegetable oil
•¼ c. frozen apple juice concentrate, thawed (left out of the freezer until it's soft)
•¼ c. nonfat dry milk
•2¼ c. flour
•1½ tsp. baking powder
•1 tsp. baking soda
•nonstick cooking spray

Utensils:
•fork
•small bowl
•large bowl
•mixing spoon
•muffin/cupcake tin
•paper muffin/cupcake liners
•wire rack
•measuring cups and spoons

Directions:
1.Preheat oven to 350° F.
2.In a small bowl, break the eggs and use a fork to beat them a little bit.
3.In a large bowl, combine the milk, mashed banana, peanut butter, vegetable oil, apple juice, dry milk, and the eggs from the small bowl. Mix with a mixing spoon until the mixture is creamy.
4.Add the flour, baking powder, and baking soda into the large bowl. Mix again.
5.Line a muffin tine with paper liners or lightly spray with nonstick spray. Spoon in the muffin mix. Fill each muffin cup about 2/3 of the way up.
6.Bake for about 15 minutes.
7.When your muffins are finished baking, remove from muffin tin and cool them on the wire rack. Then it's time to taste and share!
Serves: 12

Frozen Yogart Pops

Ingredients:

•1 8-oz. container of your favorite flavor of yogurt
•small paper cups
•wooden popsicle sticks (available in craft stores)
•plastic wrap

Directions:

1.Pour yogurt into paper cups. Fill them almost to the top.
2.Stretch a small piece of plastic wrap across the top of each cup.
3.Using the popsicle stick, poke a hole in the plastic wrap. Stand the stick straight up in the center of the cup.
4.Put the cups in the freezer until the yogurt is frozen solid.
5.Remove the plastic wrap, peel away the paper cup, and eat your pop!
Serves: 3 to 4

Candy Corn Cookies

Recipe found here: http://www.childrensrecipes.com/holiday.htm

Ingredients:

1 cup of sugar
1 cup of margarine, softened
2 1/4 cup of flour
1 egg
1 tsp vanilla
orange and yellow food coloring

Directions:

1. Cream sugar and margarine, add egg and vanilla blend. Add flour.

2. Roll into three balls. Add orange coloring to one of the balls.
yellow to the other. The remaining ball has no color. Chill dough.

3. Then roll balls flat together so that the white ball is the bottom, the orange ball is in the middle and the yellow ball is the top.

4. With a knife cut the dough into 3 inch triangles. (If dough is still too sticky, add a little more flour)

5. Bake 15 min at 350F

Low sodium stuffing.

This is perfect for thanksgiving. I can't have a lot of sodium so I make this instead of the stove top stuff.

Ingredients

1 tblsp light butter
14 oz stuffing bread (such as pepperidge farm
or mrs cubbison)
1/2 cup chopped onion
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup diced musrhoom
2-3 cloves of garlic
2- 2 1/2 cup chicken broth
poultry seasoning to taste ( I usually use 1-2 tsp)
pepper to taste around 1 tsp


Directions

preheat oven to 350 degrees

heat a large saute pan once heated add butter and spray with cooking spray add carrots and saute add celery, onion, garlic and mushroom add additional cooking spray if needed continue cooking until veggies are tender remove from heat transfer to bowl and allow to cool slightly

in a large bowl add bread stuffing and veggies toss together season with pepper and poultry seasoning add chicken broth mixing until moist but not soaking taste and adjust seasoning

spray casserole dish with cooking spray add stuffing mix and cover with foil bake 20-25 minutes uncover and cook additional 10 minutes or until slightly crispy on top

serves around 1/2 cup each serving

Number of Servings: 16

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