Lemon Muffins

Lemon Muffins

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• 1-3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 
  GLAZE:
• 2 cups confectioners' sugar
• 3 tablespoons lemon juice

Directions

• In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream and extracts. Combine the flour, salt and baking soda; add to creamed mixture just until moistened.
• Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
• Combine the glaze ingredients; drizzle over muffins. Serve warm. Yield: 1 dozen.

Chocolate Peppermint Crunch Cookies

Chocolate Peppermint Crunch Cookies

1 1/2 sticks butter

2/3 cup sugar

2/3 cup brown sugar

2 eggs

1 tsp vanilla

1/2 cup cocoa powder

1 tsp baking soda

1/2 tsp salt

2 1/2 cups flour

5 oz (1/2 bag) Andes Peppermint Crunch Baking Chips

Cream butter and sugars, and then add eggs and vanilla.Bake at 350* for 10 minutes

Healthy Kid Snacks

Snow peas
Baby carrots
Walnuts
Apples
Cumbers
Cherri Tomatoes
Grapes
Banana Slices
Pear slices
celery with peanut butter
Dried fruit
Whole wheat pitas with hums
peas
Oranges
Cheese
Blueberries
Strawberries
Whole grain cereal
Low fat yogurt
Whole grain breakfast pita( eggs & broccoli)
Fruit smoothie
Healthy snack mix( popcorn, nuts, pretzels, whole grain cereal)
Salsa and whole grain chips;( tomatoes, cantaloupe, apples, and a hint of lime)
Broccoli florets
Cauliflower florets
Bell peppers, light ranch dip

Stuffed Bell Peppers

• 4 medium green peppers
• 1 large onion, chopped
• 2 teaspoons olive oil
• 1-1/4 pounds extra-lean ground beef
• 2 teaspoons ground cumin
• 1 teaspoon Italian seasoning
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 can pinto beans
• 1 can kidney beans
• 2 cups frozen corn
• 1 package (7 ounces) shredded cheddar-flavored soy cheese
• 1 can stewed tomatoes
  
• 4 cups cooked brown rice
  
• 1/4 teaspoon paprika

Directions

• Cut peppers in half lengthwise and discard seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
• In a large skillet, saute onion in oil until tender. Add the turkey, cumin, Italian seasoning, garlic, salt and pepper; cook and stir over medium heat until meat is no longer pink.
• Transfer to a large bowl; stir in the corn, beans, tomatoes and cooked rice. Spoon into pepper halves. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Sprinkle with paprika, and cover with cheese.
• Bake, uncovered, at 325° for 20-25 minutes or until heated through and peppers are tender. Yield: 5 servings.

Coq au Vin

Coq au Vin

• 4 cups water
• 1 cup pearl onions
• 4 bacon strips, cut into 1-inch pieces
• 2 bone-in chicken breast halves (8 ounces each)
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 cup sliced fresh mushrooms
• 2 garlic cloves, minced
• 4-1/2 teaspoons all-purpose flour
• 3/4 cup chicken broth
• 3/4 cup white wine or additional chicken broth
• 1 bay leaf
• 1/2 teaspoon dried thyme
• Hot cooked noodles

Directions

• In a large saucepan, bring water to a boil. Add onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside.
• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Sprinkle chicken with salt and pepper.
• Brown chicken in the drippings; remove and keep warm. Add onions and mushrooms to drippings; saute until crisp-tender. Add garlic; cook 1 minute longer.
• Combine flour and broth; stir into onion mixture. Add the wine, bay leaf and thyme; bring to a boil. Return chicken and bacon to the pan. Reduce heat; cover and simmer for 25-30 minutes or until a meat thermometer reads 170°.
• Remove chicken and keep warm. Cook sauce over medium heat until slightly thickened. Discard bay leaf. Serve chicken and sauce with noodles. Yield: 2 servings.

Chocolate Peanut butter Chip Cookies

Chocolate Peanut butter Chip Cookies

2 cups flour
3/4 cups cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups2 1/2 sticks) butter
2 cups sugar
2 eggs
2 teaspoons vanilla
1-2/3 cups (10 oz. pkg.) REESE'S peanut butter chips

Heat oven to 350 degrees
Stir together butter, sugar, eggs,vanilla well.
Add baking soda and salt.
Gradulaly add Cocoa and then flour.
Add chips, and mix well. Bake 8 to 9 minutes.

Love Family Fry Sauce Recipe

1 cup Ketchup
1/4 cup Mayonnaise
1/4 cup Barbecue sauce

Add to taste and stir well