Melt-In-Your-Mouth Muffins

Ingredients for Muffin Mix:

* 3 cups whole wheat flour

* 1 cups ground flaxseed

4 cups all-purpose flour

3 cups sugar

2 Tbsp baking powder

2 tsp salt

2 tsp cinnamon

2 tsp nutmeg

Combine and store in an airtight container.
*If you don't want to use whole wheat flour or flaxseed, just use 8 cups all-purpose flour. 

Directions for Muffins:

Ingredients:

2 3/4 Cup Muffin Mix

1 egg beaten

1 C. milk

1/2 C. Melted butter, coconut oil or applesauce

1 C. fruit

Directions:

Combine the liquids in a small bowl. Add dry ingredients. Stir until moist. Should be lumpy.

Fold in fruit of your choice. (I often do 1/2 banana along with 1 or 2 other fruits. Banana, strawberry, chocolate chip is our favorite, so far.)

Pour into greased muffin tins.

Bake in preheated oven at 400°F for 18-20 minutes.

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Any fruit can be used. Fresh, dried, etc. If you want a topping mix sugar (brown or white) with oatmeal and butter.

Recipe from Diane from TX. Adapted, just a bit, by me. :-)

Ham & Cheese Soup

Ingredients:

1 C. Carrots, shredded

¼ C. Green onion, sliced

3 Tbsp butter or margarine

¼ C. All-Purpose flour

2 C. Milk

1 Can chicken broth (10 ¾ oz)

1 1/2 C. Cooked Ham, cubed

1 C. Cheddar Cheese, shredded

½ tsp Worcestershire sauce

1/8 tsp. Black pepper

Directions:

In a medium saucepan, cook carrots and green onion in hot margarine or butter about 10 minutes or until tender but not browned. Stir in flour. Slowly add milk, chicken broth, Worcestershire sauce and black pepper. Cook and stir until thickened and bubbly. Stir in ham and cheese. Cook and stir over low heat until cheese melts. Serve hot.

Grandma's Brownies

Ingredients:

2 C. Sugar

1/2 C. Butter

1 tsp Vanilla

3 eggs

8 Tbsp cocoa in a 1 C. measuring cup, fill the rest of the cup with all-purpose flour, plus one more cup of flour.

If needed, add few drops of water

Directions:

Preheat oven to 350°F. Grease and flour a 13x9 in pan.

Mix together until blended. Don't mix too much!

Bake for about 22 minutes or until toothpick comes out clean.

Recipe by my Grandma B.

Cranberry Chicken Salad

Ingredients:

1 12.5 oz Can Chicken

1/4 C. sliced or slivered almonds (or any nut you prefer)

1/4 C. Cranberry Mustard Sauce (click here for recipe)[

1/4 C. dried cranberries

Directions:

Mix all ingredients together. Serve on whole grain bread or La Choy Chow Mein Noodles.

Recipe by Jen. Enjoy!

Cranberry Mustard Sauce

Ingredients:
½ C. Jellied Cranberry Sauce
1 ½ Tbsp Dijon Mustard
Agave Nectar to taste (about 2 tsp is good for us)


Directions: 
Combine Jellied Cranberry Sauce, Dijon Mustard and Agave Nectar in a small saucepan. Heat and serve.

Apricot Dipping Sauce

Ingredients: 

1 C. Apricot Preserves

2 Tbsp. Dijon mustard

Directions:

Combine apricot preserves and Dijon mustard. Heat and serve.

Coconut Chicken Tenders

Ingredients:

1 C. Angel Flake coconut

½ C. flour

½ tsp salt

¼ tsp black pepper

¼ tsp garlic powder

1 ½ lbs boneless, skinless chicken tenders

1 egg, lightly beaten

1/3 C. butter or margarine

Directions:

Heat oven to 400°F. Mix coconut, flour, salt, pepper, and garlic powder in medium bowl. Dip chicken strips into egg, then coat with coconut mixture. Place in a shallow baking pan; drizzle with melted butter. Bake 25 minutes or until chicken is browned and cooked through, turning once. Serve with dipping sauce (see below).

Dipping Sauces:

• Apricot Dipping Sauce 
• Cranberry Mustard Sauce 

Recipes adapted from the internet. I am unable to remember their location.