Burst of Lemon Muffins

From Taste of Home Recipes

12 Servings Prep: 15 min. Bake: 20 min.

Ingredients

· 1-3/4 cups all-purpose flour

· 3/4 cup sugar

· 1 teaspoon baking powder

· 3/4 teaspoon baking soda

· 1/4 teaspoon salt

· 1 cup (8 ounces) lemon or vanilla yogurt

· 1 egg

· 1/3 cup butter, melted

· 1 to 2 tablespoons grated lemon peel

· 1 tablespoon lemon juice

· 1/2 cup flaked coconut

· TOPPING:

· 1/3 cup lemon juice

· 1/4 cup sugar

· 1/4 cup flaked coconut, toasted

Directions

· In a large bowl, combine the flour, sugar, baking powder, baking soda

· and salt. In a small bowl, beat the yogurt, egg, butter, lemon peel

· and lemon juice until smooth; stir into dry ingredients just until

· moistened. Fold in the coconut.

·

· Fill greased muffin cups two-thirds full. Bake at 400° for 18-22

· minutes or until golden brown and toothpick inserted near the center

· comes out clean. Cool for 5 minutes before removing from pan to a

· wire rack.

·

· In a saucepan, combine the lemon juice and sugar; cook and stir over

· medium heat until sugar is dissolved. Stir in coconut. Using a

· toothpick, poke 6-8 holes in each muffin. Spoon the coconut mixture

· over muffins. Serve warm or cool to room temperature. Yield: 1

· dozen.

Easy Pierogi Casserole

Another easy recipe from Kraft Foods.  I will make it the next time I have family over.

What You Need

9 lasagna noodles, uncooked

4 cups hot mashed potatoes

1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread

6 green onions, thinly sliced

1 pkg. (3 oz.) OSCAR MAYER Real Bacon Bits, divided

2 cups KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided

Make It

HEAT oven to 375°F.

COOK noodles as directed on package, omitting salt. Meanwhile, combine potatoes, cream cheese spread, onions, 1/2 cup bacon and 1 cup Cheddar.

PLACE 3 noodles in 13x9-inch baking dish sprayed with cooking spray; cover with 1/3 of the potato mixture. Repeat layers twice. Top with remaining bacon and Cheddar; cover.

BAKE 30 min. or until heated through. Uncover; bake 3 to 5 min. or until cheese is lightly browned. Let stand 10 min. before cutting to serve.

Kraft Kitchens Tips

Serving Suggestion

Serve with a mixed green salad tossed with your favorite KRAFT Light Dressing.

Note

You will need to cook about 2 lb. baking potatoes (about 6) to get the 4 cups mashed potatoes needed to make this recipe.

 

Basic Cookie Dough

A terrific all purpose dough that can be turned into a variety of cookies, rolled, dropped and shaped.

• 3 &  1/3  cups all purpose flour
  
• 1/2 teaspoon baking powder
  
• 1 teaspoon salt
  
• 1 cup unsalted butter, at room temperature
  
• 1 cup granulated sugar
  
• 1/2 cup packed dark brown sugar
  
• 2 eggs
  
• 1 teaspoon vanilla

1. Sift flour, baking powder and salt onto wax paper.
   
2. Combine butter, sugar, and brown sugar and beat with a mixer until well combined.  Beat in eggs and vanilla.  Gradually add flour mixture and beat until evenly blended.  Dough can be wrapped in plastic wrap and refrigerated up to 3 days.  Makes about 4 cups dough.

Peanut cookies:

• 2 cups Basic Cookie Dough
  
• 1 egg white
  
• 1 cup honey roasted peanuts finely chopped.

1. Preheat oven to 375 degrees 
   
2. Shape dough into 32 balls.
   
3. Line cookie sheets with parchment paper or foil that you have sprayed lightly with pan spray.  Spread peanuts on waxed paper.   Working with a few balls at a time, roll in egg white and coat with peanuts.  Arrange 1 & 1/2 inches apart on cookie sheets.
   
4. Bake 10 minutes or until edges are golden.  Let cool on cookie sheet 3 minutes.  Transfer cookies to wire rack to cool completely.  Makes 32 cookies.

Salted Peanut Chews

My daughter makes this recipe quite often.  I finally asked for the recipe.  She said she found the recipe on the back of a cake mix box. 

BASE:

• 1 packaged yellow cake mix
• 1/3 cup of butter or margarine (softened)
• 1 egg
• 3 cups miniature marshmallows

TOPPING:

• 2/3 cup corn syrup
• 1/4 cup butter or margarine
• 2 teaspoons vanilla
• 1 10 ounce bag of peanut butter chips
• 2 cups crisp rice cereal
• 2 cups salted peanuts

Have oven preheated to 350 degrees.

1. Combine cake mix, 1/3 cup butter or margarine and egg.  Beat at low speed until crumbly.  Bake for 12 – 18 minutes until light golden brown.
2. Remove from oven, sprinkle with marshmallows.  Return to oven for a minute or two till marshmallows puff.  Let cool while preparing topping.
3. In large saucepan combine all topping ingredients except cereal and peanuts.  Heat until chips are melted and mixture is smooth, stirring constantly.  Remove from heat, stir in cereal and peanuts.  Immediately spoon warm topping over the marshmallows, spreading to cover.  Refrigerate 1 hour until firm.  Makes 48 bars.

Cheesy Pasta Bake

I have new recipes sent to me automatically from Kraft.  I love Kraft Foods.  The big Kraft Foods factory where many of their items are made was located not far from my old home in Champaign IL.

I will be trying this soon.  For now I am sharing this Kraft recipe with you all.

What You Need

4 cups penne pasta, uncooked

1 lb. lean ground beef

2 cups sliced fresh mushrooms

1 onion, chopped

1 jar (24 oz.) spaghetti sauce

3 Tbsp. OSCAR MAYER Real Bacon Bits

1 tsp. Italian seasoning

1-1/3 cups KRAFT Shredded Triple Cheddar Cheese with a Touch of PHILADELPHIA

Make It

HEAT oven 375°F.

COOK pasta as directed on package, omitting salt.

MEANWHILE, brown ground beef with vegetables in large skillet sprayed with cooking spray. Add sauce, bacon and seasoning; mix well. Simmer on medium-low heat 10 min. or until slightly thickened, stirring occasionally.

DRAIN pasta. Add to sauce; mix well. Pour into 13x9-inch baking dish sprayed with cooking spray; top with cheese.

BAKE 25 to 30 min. or until heated through.

Kraft Kitchens Tips

Make Ahead

Casserole can be assembled ahead of time. Refrigerate up to 24 hours. When ready to serve, bake, uncovered, as directed.

Substitute

Prepare using KRAFT Finely Shredded Triple Cheddar Cheese.

Substitute

Prepare using OSCAR MAYER Bacon Pieces or chopped OSCAR MAYER Fully Cooked Bacon.

Ambrosia

This is really great for summer.

3 (15-ounce) cans chunky fruit cocktail, drained
1 (11-ounce) can Mandarin oranges, drained
1 cup miniature marshmallows
1 cup sweetened flake coconut
2 bananas, thinly sliced
2/3 cup whipping cream (or may use liquid coffee creamer)
1 cup sliced fresh strawberries

1. Combine fruit cocktail, oranges, marshmallows, coconut, bananas and cream in large bowl. Refrigerate for 30 minutes. Stir in strawberries before serving.

Makes 6 servings.

Melt in the Mouth Cookies

A recipe from my mom that I found today while sorting through old pictures.  Thanks for the memories mom!  I miss you. This recipe is from the 1940s.

• 1/2 cup butter, softened
• 1 cup packed light brown sugar
• 1 teaspoon real vanilla extract
• 1 egg
• 3/4 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup finely chopped nuts.

Cream butter; add sugar, vanilla and egg and beat until light.  Mix together flour, baking powder and salt.  Add to butter mixture and mix thoroughly, then stir in nuts.  Drop by level teaspoon full onto ungreased cookie sheets.  Bake in preheated 400 degree oven for exactly 5 minutes.  Remove from oven and let set exactly one minute, then with broad spatula, press down on each cookie firmly.  Quickly remove from cookie sheet.  Cool.  Store in air tight container.  Makes about 8 dozen.
Recipe can be doubled.

Macaroni Salad

 

Ingredients:

8 ounces uncooked elbow macaroni

3 hard-boiled eggs, chopped

1 stalk celery, finely chopped

1/2  green or red bell pepper, finely chopped

1 small carrot, shredded

2 cups real mayonnaise

1 Tablespoon prepared yellow mustard

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon onion powder

 

Directions:

1. Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain and rinse with cold water. 

2. In a large bowl, stir together the eggs, celery, carrot and bell pepper.

3. In a small bowl, stir together the mayonnaise, mustard, pepper, salt and onion powder.

4. Combine in the bowl with the eggs and vegetables, and stir in macaroni until well blended.

5. Cover and chill for at least 1 hour before serving.

Easy Chicken Casserole

 

• 8 ounces elbow macaroni or small shells

• salt

• 3 tablespoons butter

• 3 tablespoons flour

• 1 cup chicken broth

• 1/2 cup heavy cream

• 1 cup shredded cheddar cheese

• pepper, to taste

• 1 1/2 to 2 cups cubed cooked chicken

• 1 1/2 cups frozen peas and carrots, thawed

• 1/2 cup soft bread crumbs

• 1 to 2 teaspoons butter, melted

Preparation:

Cook macaroni in boiling salted water as package directs. Drain and set aside.

In a saucepan over medium low heat, melt butter; add flour. Cook, stirring, until flour mixture is well blended and bubbly. Gradually stir in chicken broth and cream. Stir in cheese until melted and smooth. Add pepper, to taste, along with parsley, if using. Cook, stirring, until thickened. Add the chicken and vegetables; cook for about 1 minute longer.

Combine the sauce with cooked and drained macaroni; pour into a 2-quart casserole. Toss bread crumbs with melted butter and sprinkle over the casserole. Bake at 350° for about 25 minutes, until bubbly and browned.

Serves 4 to 6.

Rhubarb Pineapple Crumble

My daughter’s co-worker sent me a huge sack of rhubarb yesterday.   As soon as I feel better I intend to make this recipe.  I am sure there will be enough rhubarb left for me to make a pie too.

Ingredients:

7 Cups fresh rhubarb, cut in 1-inch chunks
1 8-oz can crushed pineapple (drained)
1 Cup brown sugar
3 Tbs. cornstarch
2 tsp. finely shredded lemon peel

(Topping)

2/3 Cup flour
1/4 Cup brown sugar
1 Tbs. granulated sugar
1 Tbs. chopped crystallized ginger
salt
1/3 Cup Butter/margarine

Procedure:

Drain pineapple and combine with rhubarb and brown sugar. Let stand 1 hour. Drain mixture, reserving juices and adding enough additional water to make 2/3 cup of juice. Combine juices and cornstarch in a small pan and cook over medium heat until thickened. Remove from heat and combine with rhubarb-pineapple mixture. Add lemon peel and place in a 2-quart baking dish.

In another bowl, combine topping ingredients, using a pastry blender to cut in butter until mixture is crumbly. Spoon over top of fruit mixture. Bake in a 350 degree oven about one hour or until light brown and bubbly. Best served with vanilla ice cream! (Serves 6-8)