Simple Broccoli soup

Take a can of mushroom soup and then filled the empty can with half milk and half water.

After it is heated up take about a half a cup of Thrive FD broccoli and just throw it into the soup and let it rehydrate that way.

When it is hot enough throw in a few strips of processed cheese.

Warm Bean Dip

Warm Bean Dip

Recipe adapted from: allrecipes.com



1 (8 ounce) package cream cheese, softened

1 cup sour cream

2 cans (16 ounces, each) refried beans

1 packet taco seasoning

2 cups cheddar cheese, shredded

2 cups monterey jack cheese, shredded

DIRECTIONS:  Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning.

Spray a 9x13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses.

Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.

Funfetti Dip Tastes Like Cake Batter

Found Here

3 Tbsp Funfetti Cake Mix

2 Tbsp plain yogurt
1 Tbsp cool whip

This is the serving size for one.

If sharing with others
3.5 cups cake mix (whole box)
2 1/3 cups yogurt
1 1/6 cup cool whip

Serve with animal crackers or cool whip.

Orange Creamsicle Popcorn

Orange Creamsicle Popcorn  FOUND HERE


Ingredients:
1 cup unpopped popcorn kernals
1/2 cup butter
1 can sweetened condensed milk
1/4 cup cream
1 cup granulated sugar
1/8 tsp salt
1 Tbsp orange zest
4 cups miniature marshmallows
1 tsp orange extract


Directions:
Pop popcorn into two very large mixing bowls, set aside.  Melt butter in a large saucepan over medium heat.  Stir in sweetened condensed milk, cream, sugar, salt and orange zest.  Bring mixture to a boil, stirring frequently.  Boil mixture one and a half minutes, stirring constantly.  Remove from heat.  Add in marshmallows and stir until melted.  Mix in orange extract.  Divide warm mixture evenly over two bowls of popcorn and toss with a spatula to coat.  Allow to rest 20 minutes to set.


For an alternate method:
I have also made this popcorn in a dry version.  Omit the cream, then when you stir in marshmallows also stir in 1/3 cup white chocolate chips.

Coffee Mug Eggs

Microwave Coffee Mug Eggs  Found Here
Yields 1 serving


Ingredients:
2 large eggs
2 Tbsp milk
2 Tbsp shredded cheddar cheese (optional)
salt and pepper to taste


Directions:
Spray a 12 oz. coffee mug with cooking spray or grease with butter.  Add eggs and milk to mug and stir with a fork or whisk until well blended.  Microwave mixture on high for 45 seconds then stir.  Microwave again for 30 - 45 seconds longer until eggs are cooked through.  Immediately sprinkle with optional cheese and season with salt and pepper to taste.  Serve warm.

Cinnamon Roll Mug Cake

Cinnamon Roll Mug Cake  Found Here

Yields 1 mug cake (about 1 -2 servings)

Ingredients:

2 Tbsp applesauce

1 Tbsp vegetable oil

1 Tbsp buttermilk

1/4 tsp vanilla extract

1/4 cup + 1 Tbsp all-purpose flour

2 1/2 Tbsp packed light-brown sugar

3/4 tsp ground cinnamon

1 dash ground nutmeg (optional)

1/4 tsp baking powder

1/8 tsp (scant) salt

1 Recipe Cream Cheese Icing, recipe follows

Directions:

Prepare Cream Cheese Icing according to directions listed, set aside.  Combine all ingredients (minus Cream Cheese Icing) in a mug then whisk together with a fork until combine and nearly smooth.  Microwave mixture on high power for 1 minute then check cake for doneness. If it is not fully cooked microwave for an additional 15 seconds.  Serve warm topped with Cream Cheese Icing.  

Cream Cheese Icing

1 Tbsp Cream Cheese or Neufchatel Cheese, softened

2 Tbsp powdered sugar

1 tsp milk

Directions:

Combine all ingredients in a small bowl and whisk with a fork until smooth.

Sugar cookies with yummy frosting

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookie dough
4 ounces cream cheese, room temperature
1/2 cup butter, room temperature
2 cups powdered sugar
1/2 teaspoon almond extract
2 tablespoons heavy cream
food coloring (optional)
assorted sprinkles (optional)


1. Bake cookies according to package direction.  Cool completely.
2. Cream together cream cheese and butter.
3. Slowly add powdered sugar.
4. Add heavy cream, and beat for 5 minutes until very light and fluffy.
5. Add food coloring if desired.
6. Spread 2 tablespoons of frosting onto each cookie.
7. Add sprinkles.

Cheese and Bean Dip

• 1/2 cup root beer
• 1 teaspoon cumin
• 1/2 teaspoon dried chipotle chili pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1 16-ounce can refried beans
• 1/2 cup salsa
• 1 16-ounce package processed cheese, cubed
• 1/4 cup cilantro, chopped
• 1 bag tortilla chips

1. Simmer root beer, cumin, chipotle chili powder, garlic powder, and oregano in a medium saucepan.
2. Add the beans, salsa, and cheese to the pan. Stir until combined and the cheese melts. Add the chopped cilantro.
3. Transfer to a bowl and serve with tortilla chips.

White Bean Dip

• 2 15 ounce cans cannellini beans
• 4 cloves garlic
• 4 Tablespoons fresh lemon juice
• 2/3 cup olive oil
• 1/2 cup fresh Italian parsley leaves
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 bag pita chips

1. Rinse and drain cannellini beans. Add to the food processor along with garlic, lemon juice, olive oil, parsley, oregano, salt, and pepper.
2. Puree until smooth. Check for seasoning, add more salt and pepper as needed.
3. Serve with pita chips.

Cookie Dough Dip

1 cup honey vanilla Greek yogurt

1/3 cup brown sugar

1 teaspoon vanilla extract

1/4 cup mini chocolate chips

Serve with fruit, waffle dippers, etc.

THRIVE Applesauce Muffins with Cherries & Apples

THRIVE Applesauce Muffins with Cherries & Apples     This recipe came from Elise Burt

1/2 cup THRIVE Fuji Apples
1 cup THRIVE Cherries
1/2 cup THRIVE butter powder + 1/2 cup Water
1 cup THRIVE sugar
1 Tablespoon THRIVE egg powder + Tablespoons water
1 Tablespoon vanilla extract
1 cup THRIVE applesauce + 1 cup water
2 cups THRIVE flour
1 teaspoon THRIVE baking soda

Reconstitute cherries & apples (break the apples in to 1/4 sized pieces) & set aside
Reconstitute the applesauce and set aside
Cream sugar & butter powder - mix 4 min or until it is foaming
Add eggs & vanilla - beat well - then add applesauce
Add dry ingredients and mix
Fold in cherries and Fuji Apples
Top with raw sugar if you like
Feel free to use whole wheat flour for a healthier option
Cook at 350 for 15 min and enjoy!

Carrot Cake - Home Food Store

Found Here

Food Storage Carrot Cake

1 cup dehydrated carrots

3 cups water

4 eggs (1/4 cup powder eggs plus ½ cup water)

1 cup cooked white beans, measure first and then mash slightly

1 cup brown sugar

1 cup white sugar

2 cups flour

2 teaspoons baking soda

2 teaspoons baking powder

2 teaspoons cinnamon

1 cup raisins (optional)

1 cup walnuts (optional)

1 cup coconut (optional)

1. Preheat oven to 325 degrees.  Prepare three 9 inch pans by spraying  by greasing and flouring (or use bakers spray with flour)
2. Rehydrate carrots by simmering 1 cup of dehydrated carrots in 3 cups of water for 15 minutes.  Almost all the water should be absorbed and the carrots should be tender.  Rinse in cool water and drain well.
3.  Combine eggs, mashed beans, and sugars.
4.  In a separate bowl combine all dry ingredients.  Once well mixed add dry ingredients to the egg mixture.
5.  Mix in carrots and optional ingredients.  Divide into prepared pans.
6. Bake at 325 for 40 minutes.  When a knife or cake tester is inserted in the middle it will come out clean.   Remove from pans promptly and allow cakes to cool completely on a wire rack.  Frost with Cream Cheese Frosting.

Cream Cheese Frosting

½ cup butter (¾ cup butter powder plus 3 tablespoons water)

8 ounces cream cheese softened

1 pound powdered sugar

3 tablespoons vanilla

1 tablespoon corn syrup

      Blend all ingredients together until the desired consistency is reached. 

Thrive Beef Stew

Beef Stew
7 ½ cups water
2 cup Freeze Dried Beef Dices
3 Tablespoons beef bouillon (his recipe said 3 cups but I can't imagine that is correct)
1/4 c dehydrated carrots
¼ freeze dried peas
¼ c freeze dried celery
1 cup potato chunks
1 tablespoon onion, 2 Tablespoon thrive tomato powder-mixed with ¼ cup water
2 teaspoon Worcestershire sauce
2 garlic cloves chopped
1 teaspoon dried basil
4 tablespoons corn start (add to ½ cup cold water and mix well, stir into soup while simmering)
¼ teaspoon black pepper
½ teaspoon salt
1 teaspoon olive oil

In a small bowl, mix the tomato powder with water and stir well. In another bowl mix the corn starch and cold water together until smooth. In a large stock pot place all ingredients together except the corn starch and bring to a simmer for 10 minutes. Add cornstarch, stirring until thickened. Allow to simmer 2-3 more minutes. Remove from heat let stand 3 minutes. Serve.

How to use Butter Powder

• FOUND HERE
•  In baking it is okay to add dry butter powder with dry ingredients and the appropriate amount of water with the wet ingredients.  
•  If the recipe calls for butter to be “creamed” with sugar as it does in many cookie recipes, add the butter powder sugar and water (just the water to rehydrate the butter) and cream that, this takes longer than you think it should.  Don't worry keep mixing and it will turn out.
•  If the recipe calls for butter to be “cut in” as it does in many biscuit recipes. Just stir the butter powder into the dry ingredients with a whisk then add the water to rehydrate with the wet ingredients.
•   Adding butter powder for ½ the fat in a recipe and adding cooked white beans for the other half is a nice compromise, you get the taste of butter and the nutrition of beans.
•   Adding butter powder to baked goods makes them rise a little higher than normal.
• Using butter powder creates baked goods that do not brown as much in the oven.  Be sure to watch cookies or cakes and remove them promptly from the oven, by the time they turn golden brown they will be over cooked.
• Butter powder does not fry or sauté well.  

Amount of butter needed	Amount of Butter powder	Amount of water
½ c.	3/4 c.	3 T.
1 cup	1 1/2 cup	6 Tablespoons
2 cups	3  cups	¾   cup

Thrive Green Chili Dip

Found HERE

1 8 oz. brick of cream cheese softened
1 cup Thrive Sour cream powder plus ½ cup water
3/4 cup of Thrive green chillis re-hydrated
2 green onions chopped
1/2 tsp. cumin
1/4 tsp. salt
a few twists of fresh ground pepper

 Cream together cream cheese, sour cream powder and water. Add green chills, green onions, cumin, salt and pepper. Mix together, scrape the bowl and mix a little more.

This dip can be served cold or hot.

Chill and refrigerate or put in small stoneware and bake for 20 min at 350 degrees.

Serve with veggies and tortilla chips.

Bountiful Wheat Casserole - no yeast

1 lb lean ground beef
16 oz. can tomatoes
1 T salt
1 tsp. each oregano, basil and garlic powder
3 cups cooked wheat kernels
4 cups cabbage, coarsely-shredded
1/2 cup sour cream
1 cup each finely chopped onions and green peppers
1 cup grated mozzarella cheese

Saute beef until lightly browned. Stir in tomatoes, seasonings, wheat and cabbage. Cover and cook 10 to 15 minutes, or until cabbage is tender crisp. Stir in sour cream, onions and green peppers. Note: Saute onion and green pepper with beef, if desired. Heat. Spoon into warm serving dish and sprinkle with cheese. Let stand a few minutes before serving to allow cheese to melt. Makes 6 to 8 servings.

How to cook the kernels - there are several ways, but I used this one:

Crock pot: 2 cups Wheat kernels to 4 cups water. Place wheat kernels and water in crock pot. Cover and cook on low approximately 6 hours. Stir once during the first hour of cooking. If you aren't planning to use them right away refrigerate or freeze them so they are ready next time you need them.

St. Paddy's Brew Pub Pretzel Dip

1 Cup Thrive Cheese Blend 1 Cup Water Make Cheese Blend (Spread) as directed on the back of can. When nice and thick add...
 1/4 Cup Thrive FD Sausage Crumbles
1/4 Cup Rootbeer
2 ounces cream cheese
1/4 teaspoon celery seeds or caraway seeds
Dash black pepper

This works well in a crockpot.

Simmer for on low for 45 minutes to an hour.

Serve with pretzels

Laundry Soap Recipe

This isn't a food recipe, but one I want to remember and try.

 

Laundry Soap Recipe:

A box of borax, washing soda, baking soda, 3 bars of Fels Naptha, 2 small containers of oxiclean.(grate the Fels Naptha bars with a cheese grater) & mix all together. Use a large 5 gallon bucket, it makes it easier.

Carmelized Acorn Squash

Caramelized Acorn Squash (link to Ina's recipe)
4 lbs acorn squash
6 tablespoons unsalted butter, melted
1/4 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons cinnamon-sugar

Preheat the oven to 400 degrees F.

Cut acorn squash in half, scoop out seeds, and cut into wedges falling natural shape of squash.
Peel skin and place all wedges into a large bowl.
Pour melted butter over wedges and toss to coat.
Place wedges onto parchment-lined baking sheet and evenly distribute brown sugar mixture, turning wedges over and coating underside, as well.
Roast for 30 to 45 minutes, until the squash is tender and the glaze caramelizes.
While roasting, turn the squash over half way through to be sure it browns evenly.
Enjoy!

Apple-Orange Cranberry Sauce

½ of an Orange 

2 Cups Water
1 Granny Smith Apple 

3 Cups Fresh Cranberries
1 ¼ Cups Sugar 

¼ Teaspoon Ground Cloves
½ Teaspoon Ground Cinnamon
 

Preparation:
Squeeze the juice from the orange and set the juice aside. Remove and discard the
membrane from inside the orange rind and cut the rind into a small dice. In a small
saucepan over high heat, combine the rind and the water and bring to a boil. Cook for
10 minutes, then drain and set aside.
Peel, core and quarter the apple. Cut into ½-inch dice and placed in a saucepan. Sort
the cranberries, discarding any soft ones. Add the apples along with the orange juice, orange
rind, sugar, cinnamon, and cloves. Bring to a boil over high heat, reduce the heat to low and cover the pan partially. Simmer gently, stirring occasionally, until the sauce thickens, the apple
is tender and the cranberries have burst, about 10 to 15 minutes.
Transfer the cranberry sauce to a heatproof bowl and let cool for 1 hour before serving. Or
cover and refrigerate; bring to room temperature before serving.
Makes about 3 ½ to 4 cups.

Cranberry Salad

Ingredients:
1 Package Cranberries
1 Cup Sugar
1 Can Crushed Pineapple
3 Cups Mini Marshmallows
2 Cups Sweetened Whipped Cream
2 Cups Cubed Honey Crisp Apples
1 Banana

Preparation:
In a food processor mix the cranberries and the sugar, and set in
refrigerate overnight. Mix together the cranberry mixture, canned pineapple
with juice, marshmallows, whipped cream, apple and banana.

Cranberry Salsa

Cranberry Salsa
Ingredients:
1 Package Fresh Cranberries
1-2 Jalapenos
3 Green Onions
2 Tablespoon Cilantro
¼ Teaspoon Cumin
½-¾ Cup Sugar

Preparation:
Chop all ingredients except sugar in a food processor. Stir in
sugar to taste. Refrigerate for 2-3 hours. Serve on a cracker
with a spread of cream cheese, and salsa on top.

Hot Cranberry Drink

Ingredients:
2 Quarts Apple Cider
6 Cups Cranberry Juice
¼ Cup Sugar
5-6 Cinnamon Sticks


Preparation:
Pour all ingredients in a stock pot and bring to a boil. Serve
in a glass and enjoy the holiday season.

Apple Juice Canning

FOUND HERE

Prepared this way, the jars have a shelf life of 18 months to 2 years, and require no special attention.

 

Directions for Making Apple Juice

Ingredients and Equipment

Apples (see step 1) Jar grabber (to pick up the hot jars) Lid lifter (has a magnet to pick the lids out of the boiling water where you sanitize them. ($2 at mall kitchen stores and local "big box" stores, but it's usually cheaper online from our affiliates)t) Jar funnel ($2 at mall kitchen stores and local "big box" stores, but it's usually cheaper online from our affiliates)t) At least 1 large pot (at least 8-quart size or larger) Large spoons and ladles Ball jars (Publix, Kroger, other grocery stores and some "big box" stores carry them - about $8 per dozen quart jars including the lids and rings) Sieve: a simple metal or plastic sieve.  colander

Filters - if you want filtered juice jelly bag cheesecloth coffee filters 1 Water Bath Canner (a huge pot with a lifting rack to sanitize the jars of apple juice after filling (about $30 to $35 at mall kitchen stores and local "big box" stores, but it's usually cheaper online from our affiliates) You CAN use a large pot instead, but the canners are deeper, and have a rack top make lifting the jars out easier. If you plan on canning every year, they're worth the investment.

Recipe and Directions

Step 1 - Selecting the apples

The most important step!  You need apples that are sweet - that will eliminate the need to add any sugar.  Most apple juice doesn't have as much natural sweetness or flavor because they use underripe or off-spec apples.  You can choose the best apples you can get and make far better apple juice.  Don't get me wrong, it is fine to use "seconds", as long as you cut out the bruised spots!
If you can, choose apples that are naturally sweet, like Red Delicious, Gala, Fuji, Rome and always use a mixture - never just one type.  This year I used 4 bushels of red delicious and one each of Fuji, Yellow Delicious, Gala and Rome.  This meant it was so sweet I did not need to add any sugar at all.  And the flavor is great! The Fuji's and Gala's give it an aromatic flavor! Honeycrisp and Pink Lady are also excellent, sweet, flavorful apples.

Step 2 - How many apples and where to get them

You can pick your own, or buy them at the grocery store.  But for large quantities, you'll find that real* farmer's markets, like the Farmer's Market in Forest Park, Georgia have them at the best prices.  In 2004, they were available from late September at $11 to $16 per bushel. 2005 prices have been in the $14 to $20 range at the real farmer's markets, like the Atlanta-Forest park Georgia State Farmer's Market and orchards in the southeast of the U.S.

You'll get about 12 to 20 quarts of apple juice per bushel of apples.  Count on 15 or 16  quarts per bushel.

* - not the cutesy, fake farmer's markets that are just warehouse grocery stores that call themselves farmer's markets.

Step 3 - Wash the jars and lids

Now's a good time to get the jars ready, so you won't be rushed later. The dishwasher is fine for the jars; especially if it has a "sanitize" cycle, the water bath processing will sanitize them as well as the contents! If you don't have a dishwasher with a sanitize cycle, you can wash the containers in hot, soapy water and rinse, then sanitize the jars by boiling them 10 minutes, and keep the jars in hot water until they are used. Leave the jars in the dishwasher on "heated dry" until you are ready to use them. Keeping them hot will prevent the jars from breaking when you fill them with the hot apple juice.
Put the lids into a pan of hot, but not quite boiling water (that's what the manufacturer's recommend) for 5 minutes, and use the magnetic "lid lifter wand" to pull them out.

Step 4 -Wash and chop the apples!

I'm sure you can figure out how to wash the apples in plain cold water.

Chopping them is much faster if you use one of those apple corer/segmenters - you just push it down on an apple and it cuts it into segments.  Note:  You do not peel the apples! You will put the entire apple into the pot to cook.

Step 5 - Cook the Apples

Pretty simple put about 4 inches of water (I used filtered tap water) on the bottom of a huge, thick-bottomed pot. Put the lid on, and the heat on high.  When it gets really going, turn it to medium high until the apples are soft through and through.
Hardware stores sell a fruit steamer.  I haven't used one yet, but I hear they work well.
NOTE: If you have a electric juicer, you can simply juice the chopped apples, then skip to step 7 to heat the juice to boiling.

Step 6 - Sieve the cooked apples

Now you want to separate the liquid from the pulp, skins, seeds, stems, etc.  There are quite a variety of ways to filter the apples. 
Unfiltered juice:

• I like a natural apple juice, with the natural cloudiness of the fruit particles in it, so I just plop the cooked apples into a large metal or plastic sieve or colander.
• You can also refrigerate the juice for 24 to 48 hours and then Decant it (without mixing, carefully pour off clear liquid and discard sediment).

Filtered juice:

• A better way if you want filtered apple juice is just to line your sieve or colander with  several layers of cheese cloth and let the juice drip through.  It could take an hour..
• If you want really clear apple juice (but most people prefer "natural" style with some solids) you can strain the juice through a paper coffee filter place inside a sieve or colander.
• If you want more filtered apple juice, use a jelly bag. Just pour hot prepared fruit pulp into a jelly bag and let it drip.  . Do not squeeze the bag.! In my experience this method takes forever.

Note: One of the easiest ways to extract juice is by using a steam juicer available at many hardware and variety stores. If you plan on making a lot of juice or doing this every year, it may be worth buying one. This unique piece of equipment allows you to conveniently extract juice by steaming the fruit which is held in a retaining basket. The juice drops into a reservoir which has a tube outlet for removal. Follow manufacturer’s instructions for using steam juicer.

If your goal is to make apple juice, you will still have a lot of apple pulp left, so I'd recommend you make apple sauce from it (see this page)

Step 7 - Heat the apple juice

Put the apple juice into a large pot. If you want, add cinnamon to taste.  You should not need to add any sugar. 
The apple juice does not need any further cooking; just get it heated to a low simmering boil and keep it hot until you get enough made to fill the jars you will put into the canner (Canners hold seven jars at once, whether they are quart or pint size)

Step 8 - Fill the jars and process them in the water bath

Fill them to within ¼-inch of the top, wipe any spilled apple juice of the top, seat the lid and tighten the ring around them.  Put them in the canner and keep them cover with at least 1 or 2 inches of water and boiling. if you are at sea level (up to 1,000 ft) boil pint  or quart jars for 5 minutes and half gallon jars for 10 min. This assumes you kept the juice hit until you filled the jars. If you are at an altitude of 1,000 feet or more, see the chart below

Recommended process time for Apple Juice in a boiling-water canner.
		Process Time at Altitudes of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 6,000 ft	Above 6,000 ft
Hot	Pints or Quarts	5 min	10	15
	Half-Gallons	10 min	15	20

Step 9 - Remove and cool the jars - Done

Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place (usually takes overnight)  You can then remove the rings if you like. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that's a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner, it's usually ok.

Crockpot Pizza Soup

--1 jar (14 oz) of pizza sauce
--3 empty jars full of water
--1 green bell pepper, seeded and chopped
--1/2 red onion, chopped
--1 cup sliced mushrooms
--1 cup baby tomatoes, cut in quarters (or 1 can diced tomatoes, drained)
--2 already-cooked Italian sausage (I used chicken Italian sausage)
--1 cup sliced pepperoni, sliced in quarters (Hormel turkey pepperoni is labeled gluten free)
--8 fresh basil leaves, chopped (or 1/2 T dried)
--1 T dried oregano
--1/2 to 1/3 cup of dried pasta (if your pasta is tiny, use 1/3 cup. if it's big, do 1/2. I used 1/2 cup Trader Joe's brown rice penne)
--shredded mozzarella cheese (to add later)

The Directions.

Use a 5 or 6 quart crockpot for this recipe. Serves 4 hungry adults, or 2 hungry adults and 2 kids with enough leftovers to feed them all again.

Wash and prepare veggies. Dump them into the crockpot. Cut up the sausage into small pieces--I sliced, then cut the pieces in fourths. Add to crockpot. Cut up the pepperoni, add it, too. Add basil and oregano. Pour in the pizza sauce, and follow with three empty jars of water.

Cover and cook on low for 7-9 hours. Everything in this is already cooked, so you are really only heating through and allowing the flavors to meld.

Thirty minutes before serving, add the dry pasta, and turn to high. My pasta only took 20 minutes to soften quite nicely.

Garnish/top with shredded mozzarella cheese.

Crockpot Nacho Dip

browned burger, stewed tomatoes, cream cheese, velveeta and onions.

Orange Yogurt Pancakes

Zest of 1 lg. orange
Juice of 1 lg. orange (about 1/2 c)
1 egg
1 cup plain Greek yogurt (strained)
2 Tablespoons brown sugar
2 Tablespoons melted unsalted butter

Whisk until well combined. In seperate bowl, mix the following ingredients:

1 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1 pinch of salt

Add mixed ingredients to the wet ingredients above until just combined. (Don't over mix, it should be thick.)

Heat a skillet, add a little butter, and cook until lightly browned. Serve with little bowls of extra yogurt & maple syrup or spread the yogurt on top of pancakes and pour syrup on top.

Yield: Makes 6 sm-med sized pancakes. Usually have to double or triple the batch if there are more than 2 people eating.

Sweet and Sour Pasta Salad

Sweet and Sour Pasta Salad  (Note to self:  Holly made this during the family reunion.)

(From the Lion House Cookbook)

~SALAD~

1 16-oz package tricolor spiral pasta

1 medium red onion, chopped

1 medium tomato, chopped

1 medium cucumber, peeled, sliced the long way, seeded, and chopped

1 medium green pepper, chopped

 2 Tbl. fresh parsley, minced

Cook pasta according to package directions, drain and rinse with cold water.  Place in a large serving bowl.  Add the onion, tomato, cucumber, green pepper, and parsley; set aside.

~DRESSING~

1 ½  cups sugar

½ cup vinegar

1 Tbl. ground mustard

1 tsp. garlic powder

1 tsp. salt (optional)

In a saucepan, combine the sugar, vinegar, mustard, garlic powder, and salt.  Cook over medium-low heat for 10 minutes or until sugar is dissolved.  Pour over pasta salad and toss to coat.  Cover and refrigerate for 2 hours.  Makes 16 servings.

Choke Cherry Syrup

Follow directions on Pectin package except double everything except the packet of Pectin.

Package Directions:

3 cups juice (use 6)
1/4 cup lemon juice (use 1/2 cup)
4 1/2 cups sugar (use 9 cups)
1 package pectin.  (Use only 1)

Pork With Apples and Pears

Ingredients

• 4 shoulder or center-cut loin pork chops, 1 inch thick, trimmed of fat
• Salt and freshly ground pepper to taste
• 2 tablespoons olive oil
• 1/2 cup water or white wine
• 1 teaspoon minced garlic
• 1/2 - 1 cup chicken stock
• 2 - 3 pears or apples or a combination, peeled and cut into 1/2-inch wedges
• Chopped fresh parsley

Make It 1. Sprinkle chops with salt and pepper. Put a large skillet over medium-high heat for 2 minutes. Add olive oil; when hot, add chops and turn heat to high. Brown for 2 minutes on each side.
2. Reduce heat to medium. Add water or wine and garlic and cook, turning chops twice, until the liquid has almost evaporated -- 3 minutes. Add stock, turn heat to low, and cover, cooking until chops are tender but not dry, 10 to 15 minutes. (When they're done, their juices will run slightly pink.)
3. Transfer pork to a platter and cover to keep warm. Add fruit wedges to the skillet, stirring and scraping the bottom of the pan. If the pan seems too dry, add another 1/2 cup stock or wine and continue cooking until the fruit is soft and the liquid is reduced slightly, 5 to 10 minutes. Spoon the fruit and sauce over the chops and garnish with parsley. Makes 4 servings.

FOUND HERE

Apple Turnovers

Ingredients

• 1 tablespoon unsalted butter
• 2 medium-size Granny Smith apples (about 1 pound), peeled, cored and grated
• 1/4 cup dried currants
• 2 tablespoons sugar
• Pinch ground nutmeg
• 4 ounces (1/2 package) 1/3-less-fat cream cheese, cut into pieces
• 1 egg, separated
• 2 tablespoons all-purpose flour
• 1/4 teaspoon fresh lemon zest
• 1 17.3 ounce package frozen puff pastry sheets, thawed

Make It 1. Heat oven to 400 degrees F. Melt butter in a large nonstick skillet over medium heat. Add apples, currants, sugar and nutmeg. Cook, stirring, 4 to 5 minutes or until apples are tender. Remove from heat and let cool slightly. Stir in cream cheese, egg yolk, flour and lemon zest.
2. Unfold one of the pastry sheets on a lightly floured surface. Roll out slightly to measure 12 inches square. With pizza cutter or sharp knife, cut pastry into 9 equal squares (each 4 inches per side).
3. Spoon 1 tablespoon apple mixture into the center of one square. Fold in half diagonally to form a triangle. Seal open edges with a fork and transfer to an ungreased baking sheet. Brush with a little egg white. Repeat with remaining squares.
4. Bake at 400 degrees F for 14 to 15 minutes, until puffed and nicely browned on top. While turnovers bake, repeat rolling, filling and folding with remaining pastry sheet, filling and brushing with egg white.
5. Remove turnovers from baking pans to wire rack to cool, at least 10 minutes. Best if served same day as baking; reheat in 350 degrees F oven for 5 minutes.

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Carmel Apples

Ingredients

• 12 small McIntosh apples (about 3 pounds)
• 12 wooden ice-cream sticks
• 2 14 ounce packages soft caramels (such as Kraft)
• 1/4 cup shelled pistachios, coarsely chopped
• 1/4 cup peanuts, coarsely chopped
• 3 tablespoons chocolate sprinkles
• 3 tablespoons vanilla sprinkles
• 1 ounce semisweet chocolate, broken up
• 1/2 teaspoon solid vegetable shortening

Make It 1. Line a large baking sheet with nonstick foil. Coat foil with nonstick cooking spray.
2. Remove stems from apples; wash and dry apples. Insert wooden stick into stem end of each apple.
3. Place unwrapped caramels in medium-size saucepan. Add 3 tablespoons water; heat over medium-low heat, stirring occasionally, until caramels are melted and smooth.
4. Working quickly with one apple at a time, and keeping caramel over low heat, dip the apple into the caramel, turning to coat the apple completely (tilt pan slightly for easier dipping). Remove apple from caramel, letting excess caramel drip back into saucepan. Scrape bottom of apple on edge of pan, and transfer to prepared baking sheet. Repeat with all apples.
5. Press pistachios, peanuts or sprinkles onto bottom of apples and 1 inch up the sides; place in cupcake liners on new baking sheet. Refrigerate 10 minutes or until caramel is cool.
6. Meanwhile, melt chocolate with shortening in a small glass bowl on HIGH in microwave for 1 minute. Stir until smooth. Transfer to a small plastic bag; snip off corner. Drizzle over apples. Refrigerate until hardened, about 20 minutes. Store in refrigerator.

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Individual Apple Tart Tatin

Ingredients

• 8 ounces frozen puff pastry, thawed
• 1 1/2 cups sugar
• 1 1/2 teaspoons honey
• 6 tablespoons unsalted butter, cut into pieces
• 2 pounds (4 to 5) apples, peeled, cored, and thinly sliced

Make It 1. Preheat the oven to 400 degrees F. Lightly grease the inside of a 12-cup muffin tray set on a rimmed baking sheet.
2. Place the puff pastry on a lightly floured surface and use a 3-inch round cookie cutter to cut out 12 circles. Place the circles on a tray and prick pastry all over with a fork. Chill.
3. Pour 1/2 cup water into a medium saucepan over medium heat. Add the sugar and honey and increase the heat to high. Swirling the pan occasionally, cook until the sugar is dark amber, 10 to 12 minutes. Take the pan off the heat and whisk in the butter one piece at a time until completely emulsified. Divide the sauce among the muffin cups. Divide the apple slices among the muffin cups, breaking them in half when necessary to pack all the slices in.
4. Cap each muffin cup with a circle of puff pastry dough. Bake for 20 minutes, then reduce the temperature to 350 degrees F and continue baking until the pastry is golden-brown and the apples are tender when pricked with a fork, another 20 to 25 minutes.
5. Transfer the muffin tray to a wire rack to partially cool for 20 to 30 minutes. Use a spoon to help scoop out the tarts, invert them (so that the apple side is up) onto a platter. Or, you can let tarts cool and reheat in a 350 degrees F oven for 5 to 10 minutes before inverting onto serving dish.

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Cranberry Apple Bake

Ingredients

• 3 Granny Smith apples, cored and cut into 1-inch pieces (about 4 cups)
• 2 cups whole fresh cranberries
• 3/4 cup sugar
• 1 1/2 cups old-fashioned oats (not quick-cook)
• 1/2 cup packed light-brown sugar
• 1/3 cup all-purpose flour
• 1/2 cup chopped pecans
• 1/2 cup (1 stick) unsalted butter, melted

Make It 1. Heat oven to 350 degrees F. Butter a 2-quart baking dish.
2. In a large bowl, mix together the apples (unpeeled), cranberries and sugar. Spoon into prepared baking dish.
3. In the same bowl, mix together the oats, brown sugar, flour and pecans. Stir in the melted butter.
4. Sprinkle the oatmeal mixture evenly over the top of the apples. Bake at 350 degrees F for 45 minutes until bubbly and apples are tender. Serve warm or cold with a scoop of ice cream, if desired.

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Apple Cider Drumsticks

Ingredients

• 1 6 ounce can thawed apple juice concentrate
• 1/4 cup cider vinegar
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 chicken drumsticks, skin removed
• 2 Gala apples, cored and cut into 1/2-inch slices
• 3/4 cup fat-free half-and-half
• 1 tablespoon all-purpose flour
• 1 tablespoon Dijon mustard
• 2 cups cooked brown rice

Make It 1. In a large resealable plastic bag, combine apple juice concentrate, cider vinegar, pumpkin pie spice and 1/4 teaspoon of salt. Add chicken; shake to coat. Refrigerate for at least 1 hour.
2. Heat oven to 375 degrees F. Place a rack in a roasting pan and spray with nonstick cooking spray. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the roasting pan and season with the remaining 1/4 teaspoon salt and the pepper. Roast for 50 to 60 minutes or until the internal temperature reads 170 degrees F on an instant-read thermometer. Baste with marinade twice during cooking.
3. Heat a large nonstick skillet over medium-high heat. Spray with nonstick cooking spray. Add apples; saute for 6 minutes, turning apples halfway through cooking. Remove apples to a plate and keep warm.
4. Wipe out the skillet and add the marinade. Bring to a simmer. In a medium bowl, whisk together the half-and-half, flour and Dijon mustard. Gradually whisk in the heated apple juice concentrate mixture. Return mixture to the skillet and simmer for an additional minute.
5. Serve the chicken with the apples, brown rice and sauce.

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Turkey and Apple Salad

Ingredients

• 1/3 cup cider vinegar
• 1 tablespoon honey mustard
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup olive oil
• 4 turkey cutlets (4 ounces each)
• 12 cups assorted salad greens
• 2 cored and sliced Granny Smith apples
• 1/3 cup walnuts

Make It 1. Heat gas grill to high or prepare charcoal grill with hot coals or heat broiler. In a small bowl, whisk vinegar, mustard, sugar, salt and pepper. Slowly whisk in olive oil until smooth. Set aside 1/2 cup of the dressing.
2. Brush the turkey cutlets with 1/4 cup of the dressing. Grill or broil for 3 minutes per side until cooked through. Set aside.
3. In a large bowl, toss together the salad greens, apples, walnuts and the reserved 1/2 cup of the dressing. Divide the salad among four plates. Slice cutlets into 1/2-inch-wide strips and divide among plates. Serve extra dressing on the side.

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Apple Betty

Ingredients

• 1 12 ounce package all-butter loaf or pound cake, quartered
• 6 tablespoons unsalted butter, melted
• 1/2 cup sliced almonds
• 1 1/2 teaspoons pumpkin pie spice
• 5 Rome apples, (about 2 pounds), peeled, cored and thinly sliced
• 2 4.4 ounce packages fresh blueberries, rinsed
• 1/2 cup packed light-brown sugar
• 2 tablespoons cold unsalted butter, cut up
• Vanilla ice cream or whipped cream, for serving

Make It 1. Heat oven to 350 degrees F. Coat a 2-quart deep baking dish with non-stick cooking spray. Set aside.
2. Place pound cake in a food processor. Pulse until crumbs are formed (you may need to start with half the cake and then add in second half). Transfer to a large bowl. Stir in melted butter, almonds, and 1 teaspoon of the pumpkin pie spice.
3. In a second large bowl, combine apple slices, blueberries, brown sugar and remaining 1/2 teaspoon pumpkin pie spice. Toss to combine.
4. Spoon 1/2 cup crumb mixture into bottom of prepared dish. Top with half of the apple mixture and half of the remaining crumb mixture. Repeat, ending with crumb mixture. Dot top of crumbs with butter pieces and cover dish with foil.
5. Bake at 350 degrees F for 30 minutes, then uncover and continue to bake for another 30 minutes. remove from oven; cool at least 15 minutes before serving.

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Apple Meatball Kabobs

Ingredients

• 1 cup soft whole wheat bread crumbs
• 1/4 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 1 medium apple, cored and coarsely shredded
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pound uncooked ground turkey breast
• 2 tablespoons canola oil
• 1/2 cup apple juice or cider
• 1/4 cup maple syrup
• 1 tablespoon balsamic vinegar

Make It 1. In a large bowl combine bread crumbs, cheese, egg, apple, mustard, parsley, salt, and pepper. Mix well. Add turkey and mix to just combine. Shape into 12 2-inch meatballs.
2. In a large skillet, heat oil over medium heat. Add meatballs. Cook about 15 minutes or until cooked through (165 degree F.), turning frequently to brown evenly. (Or, make 24 1-1/4-inch meatballs and cook for 12 minutes.)
3. Meanwhile, prepare glaze. In a small saucepan combine apple juice, maple syrup, and vinegar. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes or until reduced by about half and is slightly thickened,stirring occasionally.
4. Combine meatballs and glaze. Thread on skewers, if desired, to serve. Makes 4 servings.

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Sweet Baked Apples

Ingredients

• 1/2 cup chopped walnuts
• 1/4 cup raisins
• 1 tablespoon packed brown sugar
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon ground nutmeg
• 4 medium Gala apples
• 4 teaspoons unsalted butter
• 1/2 cup apple cider
• 1 tablespoon honey or maple syrup
• Vanilla yogurt

Make It 1. Preheat oven to 375 degree F. In a small bowl combine the walnuts, raisins, brown sugar, cardamom, and nutmeg; set aside.
2. Slice off a thin slice from the bottom of apples to allow them to stand flat. Core apples, starting from the stem end, using a melon baller or small spoon, going to but not through the bottom of the apple. Place apples in a 2-quart square baking dish. Stuff apple cores with fruit and nut mixture, mounding filling as necessary. Place 1 teaspoon butter on top of filling of each apple.
3. Pour cider and honey into the bottom of the baking dish. Loosely cover apples with foil.
4. Bake for 25 minutes. Remove foil; bake, uncovered, for 20 minutes more or until apples are tender, spooning liquid over apples occasionally.
5. Cool slightly. Serve warm topped with yogurt and drizzled with cooking liquid. Makes 4 servings.

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Baked Savory Apples

Ingredients

• 6 ounces sweet pork or turkey sausage
• 1/3 cup chopped onion
• 1/2 cup cooked brown rice
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• 1 tablespoon olive oil
• dash ground black pepper
• 4 large Braeburn apples (about 8 to 10 oz. each)
• 3/4 cup apple juice

Make It 1. Preheat oven to 375 degree F. In a large skillet cook sausage and onion until sausage is brown, stirring to break up sausage. Drain off any fat. In a medium bowl combine sausage mixture, rice, rosemary, thyme, oil, and pepper; set aside.
2. Slice the tops off of each apple and a thin slice from the bottom to allow them to stand flat. Core apples, starting from the stem end, using a melon baller or small spoon, going to but not through the bottom of the apple. Use the melon baller or spoon to scoop out the apple, leaving about 1/4-inch apple shell. Chop 1/2 cup of the scooped-out apple and add to sausage mixture.
3. Place the apples in a 2-quart square baking dish. Fill with meat mixture. Pour apple juice into the bottom of the baking dish.
4. Bake, uncovered, for 30 to 40 minutes or until apples are tender. Serve warm in shallow dishes drizzled with cooking liquid. Makes 4 servings.

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Apple Pasta Salad

Ingredients

• 2 cups cooked mini wagon wheel pasta
• 1 small Granny Smith apple, cored and chopped (1 cup)
• 1/2 medium cucumber, seeded and chopped (3/4 cup)
• 1/4 cup chopped toasted pecans
• 1/4 cup golden raisins
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 tablespoon chopped fresh parsley (optional)

Make It In a large bowl combine the pasta, apple, cucumber, pecans, raisins, olive oil, salt, and pepper. Cover and chill until serving time (up to 6 hours). Stir in parsley, if desired. Makes 4 to 6 servings (about 4-1/2 cups).

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Apple Chicken Quesadilla with Tomato Corn Salas

Ingredients

• 8 small/fajita-size low-carb whole wheat tortillas
• 1 cup shredded low-fat cheddar cheese (4 oz.)
• 1 6 ounce skinless, boneless chicken breast, cooked and thinly sliced
• 1 Pink Lady apple, cored and thinly sliced
• Nonstick cooking spray
• Tomato Corn Salsa

Make It 1. Lay 4 tortillas on a flat work surface and sprinkle each with 2 tablespoons cheese. Divide chicken and apple slices evenly among the tortillas. Sprinkle each with remaining cheese. Top with remaining tortillas.
2. Coat a large nonstick skillet with nonstick cooking spray. Heat over medium heat. Place one quesadilla in skillet and cook for 2 to 3 minutes or until brown. Using a large spatula, gently flip the quesadilla and cook for 2 to 3 minutes more or until browned and cheese is melted. Remove and repeat with remaining quesadillas. Cut each into quarters and serve with Tomato Corn Salsa. Makes 4 servings.

Corn Salsa

Ingredients

• 1/2 cup cooked whole kernel corn
• 1/2 cup chopped tomato
• 1 tablespoon chopped cilantro
• 2 teaspoons olive oil
• dash each salt and pepper

Make It In a small bowl combine corn, tomato, cilantro, olive oil, and a dash each salt and pepper. Makes about 1 cup.

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Harvest Soup

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 1/3 cup chopped onion
• 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes
• 2 medium Golden Delicious apples, cored and cut into 1/2-inch pieces
• 4 cups low-sodium chicken broth
• Ground black pepper to taste
• Whole grain croutons

Make It 1. In a large pot heat oil over medium heat. Add carrot, celery, and onion. Cook, stirring occasionally, for 8 to 10 minutes or until tender and starting to brown. Add the squash, apple, and broth. Bring to boiling. Reduce heat. Simmer, uncovered, for 20 minutes or until squash is tender. Cool slightly.
2. Puree the soup, in batches if necessary, in a blender or food processor, or with an immersion blender. Season to taste with pepper and serve topped with whole grain croutons. Makes 4 to 6 servings (about 6-1/2 cups).

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Hasselback (Accordian) Potatoes

Copied completely from The Sisters Cafe  Found HERE  I needed the picture and comments she made to assist me in making these.

Hasselbacks are a swedish style baked potato, getting their name from a Stockholm restaurant, Hasselbachen where they were first served.  I was introduced to this dish by my sweet Mother in law.  We enjoyed her wonderful family dinners every Sunday, while we lived in Arizona while my husband finsihed up school at ASU, our first year of marriage.  I remember the Sunday she told us she was trying a new potato recipe.  My sister in law and I had fun slicing the potatoes into little fans and were anxious to see how they turned out.   We all loved them!  What  a perfect side dish, being beautiful to look at, easy to prepare and absolutely DELCIOUS!  The seasoned potatoes are cut like fans, becoming perfectly crisp on the outside and tender within when roasted.  You can use your imagination with the seasoning to suit your tastes.  I love to add parmesan and garlic.  You can also add fresh herbs for a little  color.  Once I drizzled some pesto over the potatoes and it was fantastic!  This is a side dish that will wow your family and dinner guests without requiring a lot of work or time in the kitchen!   Perfecto!

6-8 medium potatoes (russet, yukon, red)

Olive oil (or melted butter)
Salt (or seasoned salt)
Garnish: Chopped fresh herbs such as chives or Italian parsley
Heat oven to 350 degrees. Cut potatoes into 1/8- 1/4 inch thick slices, crosswise, but do not cut all the way through to the bottom.  The slices should be very thin and to about a 1/4 inch from the bottom.  A little tip is to put a small wooden spoon or chopstick at the bottom of the potato to stop your knife from accidentally cutting all the way through.   Place in roasting pan. Drizzle with olive oil (or melted butter), making sure some gets in between the slices. Sprinkle with salt and pepper  to taste.
Roast for about 45- 60 minutes, depending on the size of your potatoes and the thickness of your slices. As the potatoes bake, the slices will fan out and the edges will crisp up.
**Also if you are short on time, I have sliced them first then micorwaved for 10 minutes before drizzling with oil and seasoning.  Fisnish in the oven for about 20 minutes or until crisp.**
Remove potatoes from oven and place potatoes on a serving dish. Sprinkle with chopped fresh herbs if you desire. They are also wonderful without herbs,  as pictured.

Variations

Sprinkle potatoes with freshly grated Parmesan cheese during the last 10-15 minutes of baking.
Drizzle your favorite pesto across the tops before baking.
Recipe Source:  My Mother in law Beth

Smoothies

Orange Julius
1/2 c. orange juice concentrate
1 c. milk
1 or 2 bananas
3-4 raw baby carrots
handful of fresh pineapple
handful frozen peaches
half apple cut into chunks
1 c. vanilla yogurt
honey to sweeten (optional)


Blend until smooth! I use frozen fruit so I don’t add any ice. If you use canned or all fresh you will want to add ice. Can also add pears or any other yellow or orange fruit or veggie.


Purple Passion
1/2 c. vanilla yogurt
1 c. milk
handful of frozen blueberries & raspberries & strawberries
handful raw baby spinach
3-4 baby carrots
1 banana
honey to sweeten


Blend until smooth! Like I said above, if you don’t use frozen fruit add ice.


Peach Raspberry Smoothie
2 c. frozen peaches
1/2 c. frozen raspberries/strawberries
1 c. vanilla yogurt
1 c. milk
honey to sweeten (optional)


Blend until smooth.



Peanut Butter Blast
1/2 c. milk
1/2 c. peanut butter
1 banana
chocolate syrup
small handful of graham crackers
ice


Blend until smooth.

Peanut Butter Balls

Original recipe source
1 – cup honey
1 1/2 – cups creamy peanut butter
2 – cups dry powdered milk
3 – cups quick or old fashioned oatmeal, uncooked
1 – 2 – tablespoons wheat germ or flax meal
1/2 cup mini chocolate chips (optional)


Mix all together with hand mixer. Form into balls with hands and freeze on a baking sheet lined with waxed paper until firm. Remove from freezer and store in a large zip lock bag in the refrigerator.

Whole Wheat Banana Chocolate Chip Muffins

original recipe source
1/2 cup butter (1 stick or 4 ounces)
1/2 cup packed light or dark brown sugar
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp vanilla extract
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup honey
2 large eggs
2 cups whole wheat flour
2/3 cups mini chocolate chips


Preheat the oven to 350. Line or grease a 12 cup muffin pan. (I usually make these in my mini muffin tins. Makes 34 mini muffins or 12 regular size and 24 mini muffins).


Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg, and vanilla in a medium bowl until smooth. Add the banana, honey and eggs, beating until smooth. Add the flour and chocolate chips, stirring until smooth. Divide batter into the muffin cups, they’ll be nearly full. Bake the muffins until a cake tester inserted in the center of one comes out clean, 23-28 minutes. Remove from oven and after a couple of minutes transfer the muffins to a rack to cool.