Monday, February 24, 2014

Pumpkin Apple Muffins

One of my fall favorites - these muffins are moist and very tasty. They are also relatively healthy if you substitute in wheat flour and applesauce and omit the streusel topping. 


2 1/2 cups flour (I usually use 1/2 wheat flour) 
2 cups brown sugar 
1 Tbsp. pumpkin pie spice 
1 tsp. baking soda 
2 eggs, beaten 
1 cup canned pumpkin (more) 
1/2 cup applesauce or oil 
2 cups apples, peeled, cored, and chopped 
Streusel Topping (can be doubled):

2 Tbsp. flour 
1/4 cup brown sugar 
1/2 tsp. cinnamon 
4 tsp. butter 


Preheat over to 350 degrees F. Grease muffin cups. Mix dry ingredients and wet separately. Add wet to dry; stirring just to moisten. Fold in apples. Spoon in muffin cups Mix streusel topping and sprinkle on muffins. Bake 35-40 minutes.

If you prefer, you can make bread rather than muffins. Extend baking time by 30 minutes, or until toothpick comes out clean

Servings: 18 
Time: 15 Minutes Preparation Time
35-40 Minutes Cooking Time 

By cs_jag from Hillsboro, OR

Read more:

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Someone did not Listen

Remember when your mother told you: "Do not play with your food?"

Recipe: Honey-Glazed Carrots and Parsnips

Great recipe with a nice, sweet taste.


  • 2 cups carrots, sliced diagonally
  • 2 cups parsnips, sliced diagonally
  • 2 Tbsp. butter or margarine
  • 2 Tbsp. honey
  • 1/8 tsp. ground ginger
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
  • 1 Tbsp. fresh parsley, coarsely chopped


Place carrots and parsnips in large nonstick skillet, covering with cold water. Cover; bring to a boil. Reduce heat and simmer 5-6 minutes, or until tender. Drain vegetables, reserving 2 tablespoons cooking liquid.
Melt butter in skillet. Add reserved cooking liquids, honey, ginger, salt and pepper. Bring to a boil. Cook 2-4 minutes, stirring often until reduced by half and thickened. Return vegetables to skillet. Toss until glazed and hot. Stir in parsley.
Prep Time:20 Minutes
Cooking Time:12-15 Minutes

By Robin from Washington, IA

Freezing parsnips

Sweet Jalapeno Chicken

Sweet jalapeno chicken blends sweet and spicy flavors. It is delicious on tortillas or served with rice.


  • 4 large chicken breasts
  • 1 bell pepper (I used 1/2 green and 1/2 yellow)
  • 2 medium onions
  • 1 can (14.5 oz) diced tomatoes with jalapenos
  • 3 Tbsp. olive oil
  • 2-3 Tbsp jalapeno pepper jelly
  • 1/2 tsp. crushed red peppers
  • salt
  • pepper


Cut chicken breasts across the grain into thin strips (1/4 inch thick). Set aside.

Thinly slice peppers and onions.

In a large skillet, heat 2 Tbsp olive oil over medium heat. Add onions and peppers, stirring frequently until onions are translucent and soft. Remove and set aside.

Put remaining 1 Tbsp. olive oil in pan and add chicken pieces. Cook chicken over medium heat until slightly brown. Salt and pepper to taste.

Add jalapeno pepper jelly to chicken and stir to coat.

Return cooked onions and peppers to the skillet with chicken. Also add the can of tomatoes. Stir to combine.

Cover and simmer over medium-low until hot throughout. 

By lalala...