Cinnamon-Streusel Apple Muffins

For Streusel:
1/2 cup packed brown sugar
4 tbls all-purpose flour
2 1/2 tsp ground cinnamon
1 1/2 tsp cinnamon sugar
1/4 tsp nutmeg
4 tbls cold butter or margarine

For Muffins:
1 3/4 cups all-purpose flour
1/3 cup granulated sugar
2 tsp baking powder
1 tsp ground cinnamon
1 tsp cinnamon sugar
1/4 tsp nutmeg
1/4 tsp salt
1 beaten egg
1 small container applesauce
1/4 cup milk
1/4 cup cooking oil

FOR STREUSEL: Stir brown sugar, flour, and cinnamon in small bowl. Cut in butter with a pastry blender or fork. Set aside.

FOR MUFFIN'S: Lightly grease twelve muffin cups or line with paper baking cups; set aside. In a medium mixing bowl stir together flour, granulated sugar, baking powder, ground cinnamon, cinnamon sugar, nutmeg, and salt. Make a well in the center.
In a small mixing bowl combine egg, apple sauce, milk, and oil; add all at once to flour mixture. Stir just till moistened.

Spoon about 1 tablespoon of the batter into each prepared muffin cup. Sprinkle 1 teaspoon of the brown sugar mixture over each. Fill with remaining batter. Sprinkle tops of muffins with remaining streusel. Bake in a preheated 400° F oven until golden brown, about 20 minutes. Remove muffins from pans; cool slightly on racks.


By: Melissa Frederick

Potato Soup

2/3 cup butter
2/3 cup all-purpose flour
7 cup milk (not fat free)
4 large baking potatoes (peeled, diced, boil about 10 mins)
4 green onions, sliced
1 stalk diced celery
12 bacon stips, cooked and crumbled
1-1/4 cups shredded cheddar cheese
1 cup (8oz) sour cream
3/4 tsp salt
1-1/2 tsp pepper
1-1/2 tsp garlic salt
1 tsp garlic powder
dash of red pepper flakes (optional)
(Season to taste)

In a large pot, medium heat, melt the butter. Gradually stir in the flour, stir constantly, cook for a minute just to cook the flour. Gradually add milk, stir constantly until thickened. (I set mine out till comes to almost room temp, if it's cold straight out of the fridge it doesn't mix into the flour very well.)
Add potatoes, onions, and celery. Slowly raise heat to med-high. Bring to a boil, stirring constantly. Reduce heat and simmer for about 10 minutes. Add remaining ingredients; stir until cheese is melted.

Servings: 8

By: Melissa Frederick

Meaty Penne

1 tablespoon olive oil
2 slices uncooked bacon, cut into 1/2-inch pieces
1 medium onion, chopped (1/2 cup)
1/2 lb Ground Italian sausage
1 can (28 oz) diced tomatoes, undrained
1 jar (4.5 oz) Green Giant® sliced mushrooms, undrained
1 14.5oz can chicken broth
1 teaspoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic salt
2 cups uncooked Penne pasta (4 oz)

In 12-inch skillet, heat oil over medium-high heat. Add bacon, onion and sausage. Cook 4 to 7 minutes, stirring occasionally, until sausage is no longer pink.
Stir in tomatoes, mushrooms, broth, basil, salt, pepper and uncooked pasta. Reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until pasta is tender.

4-5 Servings

By:Melissa Frederick