Apple Muffin Mix in a Jar

Apple Muffin Mix in a Jar

2 cups self-rising flour
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup chopped dried apple

Combine and store in an airtight container. Attach the following recipe to the jar:

Apple Muffins

Contents of jar
1 egg
3/4 cup milk
1/4 cup vegetable oil

Preheat oven to 400̊. Turn jar contents into medium bowl. Add remaining ingredients, stirring just until moistened. Fill greased muffin cups 3/4 full. Bake for 15 to 18 minutes, or until golden brown.

WOW

I didn’t realize it had been so long since I had added anything new to my blog – but it’s been days – almost two weeks… I’ve been busy with work and just haven’t had time to devote to anything else except that and resting once I was through… so I’ll take time today and in the next few days to post some more… hope I haven’t lost everyone who’s been checking in from time to time.

God bless!

Asian-style potato salad

Asian-style Potato Salad

3 pounds small red potatoes (whole, unpeeled)
1 tablespoon salt
1 cup mayonnaise
1 tablespoon soy sauce
1 tablespoon light brown sugar
1 teaspoon ground ginger
1 8-oz can sliced water chestnuts, drained and chopped
1/2 of a large red bell pepper, diced
4 scallions, thinly sliced

Place the potatoes in a large pot and add enough water to cover. Add salt and bring to a boil over medium-high heat.

Cook for 10 to 12 minutes, or until fork-tender; drain. Let cool for 10 minutes, then cut into quarters and place in a large bowl.

Meanwhile, in a medium bowl, combine the mayonnaise, soy sauce, brown sugar, and ginger; mix well. Add the remaining ingredients to the potatoes, stir in the mayonnaise mixture, and mix well. Cover and chill for at least 2 hours before serving.

Mashed Potato Casserole

Yum-Yum!!

~~O~~OO~~O~~

Mashed Potato Casserole

5 lbs potatoes, peeled and cut into chunks
8 oz cream cheese, softened
2 Tbls minced onion
2 eggs
2 Tbls all-purpose flour
2 Tbls chopped fresh parsley
1-1/2 tsp salt
1 tsp black pepper
1 can (2.8 ounces) French-fried onions, coarsely chopped

Preheat the oven to 325̊F. Coat a 2-quart casserole dish with nonstick cooking spray.

Place the potatoes in a soup pot, add just enough water to cover them, and bring to a boil over high heat. Reduce the heat to medium and cook for 12 to 15 minutes, or until fork-tender; drain.

In a large bowl, with an electric beater on medium speed, beat the potatoes and cream cheese until smooth. Add the onion, eggs, flour, parsley, salt, and pepper, and continue to beat until well blended.

Spoon the potato mixture into the casserole dish. Sprinkle with the French-fried onions and bake for 35 to 40 minutes, or until heated through and the edges are golden.