Well, it is still rather warm here, I am ready for Fall and the cool weather that comes with it! Bill is starting to travel again so it is time for me to come up with some awesome recipes to use when he is home! One of these days this fall I will share my bread recipe with you but prepare yourself because I don’t know how to break it down and it makes about 8 loaves! YUM! Everyone here keeps asking me to make it again but I am waiting for it to cool down here – it gets quite warm when you have the oven going long enough to bake 8 loaves of bread!
Fall is a great time for apples and new apple recipes so I thought it was a good time to try some Apple Bran Muffins!
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1-1/2 cups 2% milk
- 4 eggs
- 2/3 cup packed brown sugar
- 1/2 cup canola oil
- 2 teaspoons vanilla extract
- 3 cups All-Bran
- 2 cups shredded peeled tart apples
- 1 cup chopped walnuts
- 1 cup raisins
- In a large bowl, combine the first six ingredients. In another bowl, combine the milk, eggs, brown sugar, oil and vanilla. Stir into dry ingredients just until moistened. Fold in remaining ingredients.
- Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 2 dozen.
- 1 tube (12 ounces) refrigerated buttermilk biscuits
- 1/4 cup canola oil
- 3 tablespoons grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley flakes
- Cut each biscuit into thirds. Roll each piece into a 3-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.
- In a large bowl, combine the remaining ingredients; add the warm knots and gently toss to coat. Yield: 2-1/2 dozen.
- 2 cups coarsely crushed nacho tortilla chips
- 1-1/2 pounds ground beef
- 1 can (8 ounces) tomato sauce
- 1/2 cup water
- 1 envelope taco seasoning
- 1/4 teaspoon pepper
- 1 cup (4 ounces) shredded Monterey Jack cheese
- Place tortilla chips in an ungreased 9-in. pie plate; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain. Add the tomato sauce, water, taco seasoning and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Spoon half of the meat mixture over chips; sprinkle with half of the cheese. Repeat layers.
- Bake, uncovered, at 375° for 10-15 minutes or until heated through and cheese is melted. Yield: 6 servings. (Optional – Serve with sour cream and salsa)