Apple muffins
2 c flour
2 tsp baking powder
1/2 c sugar
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 tsp salt
1 c milk
1 egg
1/4 c butter, melted
1 1/2 c chopped apple
Preheat oven to 400°. Whisk together dry ingredients. Add wet ingredients and chopped apple. Stir only until moistened. Spoon into lined muffin pan. Bake for 20 min.
Chicken, rice, & veggies
1 tbsp oil
1 lb chicken breasts, cut into strips
3 c chopped vegetables (broccoli, carrots, and green pepper)
2 c chicken broth
2 c white rice, uncooked
Heat oil in large skillet on medium heat. Add chicken. Cook and stir until lightly browned, stirring occasionally. Add vegetables. Cook and stir until crisp-tender, about 5 min. Stir in broth and bring to boil. Then stir in rice and cover. Reduce heat to low and cook 5 min or until liquid is absorbed.
Rice & broccoli cups
1 c white rice, uncooked
1 c chicken broth
1 1/2 pkg (10 oz.) frozen chopped broccoli, thawed, drained
2/3 c shredded cheddar cheese
2 eggs, lightly beaten
Preheat oven to 350°F. Prepare rice according to package directions, substituting chicken broth for water. Place cooked rice in large mixing bowl; cool slightly. Stir in remaining ingredients until well blended. Spoon mixture evenly into 8 greased muffin cups. Bake 20 min or until lightly browned.
Pineapple & coconut ice cream dessert
1 can (20 oz) crushed pineapple in syrup
1 half-gallon vanilla ice cream, softened
13 oz soft coconut macaroons
1/2 c toasted almonds
Whipped cream
Heat oven to 400°. Drain pineapple, reserving 1/4 c syrup. Crumble macaroons onto cookie sheet. Bake uncovered, stirring occasionally, until golden brown, 8-10 min. Cool completely.
Reserve 2 tbsp macaroon crumbs. Mix remaining crumbs and pineapple syrup in ungreased springform pan, 9 x 3 inches. Press evenly on bottom of pan. Mix ice cream, pineapple, and nuts. Spread in pan. Sprinkle reserved macaroons on top. Cover and freeze until firm, at least 8 hrs. Serve with whipped cream.
Pork & hashbrown meatloaf
2 c frozen hash browns, thawed
1 large carrot, shredded
1 small yellow onion, shredded
1/4 c chopped fresh parsley
2 large egg whites
2 tsp coarse salt
3/4 tsp pepper
2 tsp Italian seasoning
Preheat oven to 350°. In a large bowl, combine pork, hash browns, carrot, onion, parsley, egg whites, salt, pepper, and Italian seasoning. Mix until ingredients are well combined. Transfer mixture to a parchment-lined rimmed baking sheet. Form into a 5-by-9-inch loaf. Bake until meatloaf is golden brown on top and cooked through (an instant-read thermometer inserted in the center should read 160°), about 1 hr. Let rest, 10 min, before slicing.
Chicken tortilla soup
1 c shredded Monterey Jack cheese
1 green bell pepper
1/4 c cilantro
lime, cut in wedges
4 chicken breasts, diced
1 can (14.5 oz) chicken broth
1 jalapeno chile, diced
6 corn tortillas (6 inches)
3 tbsp canola oil
salt
Brush both sides of tortillas with oil, stacking them as you go. Cut stack in half, and then slice crosswise into 1/2-in strips. Place strips on a rimmed baking sheet; bake, tossing strips occasionally, until golden, 15 to 20 min.
Shred chicken with a fork or with your fingers, and return it to the pot. Stir in 1 teaspoon salt. Divide soup among serving bowls, and add tortilla strips and topping.
Easter sugar cookies
Chocolate meringues
2 egg whites
1/2 c sugar
6 oz semi-sweet chocolate chips, melted and cooled to room temperature
1/2 tsp vanilla
