Doughnut Muffins

1 3/4 c. flour 

1 1/2 tsp. baking powder 

1/2 tsp. salt 

1/2 tsp. nutmeg 

1 1/4 tsp. cinnamon 

1/3 c. oil 

1 1/2 c. white sugar 

1 egg 

3/4 c. milk 

1/2 c. butter, melted 

In a bowl, combine flour, baking powder, salt, nutmeg and 1/4 teaspoon cinnamon. 

In another bowl, combine thoroughly oil, 3/4 cup sugar, egg 

and milk. Add liquid ingredients to dry ingredients and stir only to combine. Bake at 350 degrees for 20 to 25 minutes. Take muffins out immediately. And while hot, dip in melted butter, then remainder of sugar and cinnamon. These muffins really do taste like doughnuts.

Cracker spread.

I found this recipe on FB and thought it looked good enough to try.

Cracker dip/spread

8 oz cream cheese

8 oz cheddar cheese, grated fine

1/2 green bell pepper, diced small

2 green onions, chopped small (green & white parts)

1/2 can crushed pineapple in own juice or use a small can 

1 tiny jar of chopped pimento

1 tsp  all seasoned salt

With cream cheese at room temperature, combine all ingredients. Chill well before serving.

Pasta Slaw

1 7 oz pkg ditalini pasta, not elbow macaroni

1 cabbage head, shredded

1 medium  finely chopped onion

2 finely chopped celery ribs

1 medium cucumber, finely chopped

1 green bell pepper, finely chopped

1 medium carrot, shredded

DRESSING

1 1/3 c mayonnaise

1/3 c sugar

1/4 c apple cider vinegar

1/2 tsp salt

1/4 tsp pepper

Cook pasta, drain, rinse in cold water and place in large bowl. Combine remaining salad ingredients and refrigerate.

Blend all dressing ingredients and pour over the top of the salad. Mix thoroughly and refrigerate until ready to serve. Enjoy!

Chocolate Oat bars

Chocolate Oat Bars

1 cup butter

1/2 cup packed brown sugar

1 teaspoon vanilla

3 cups quick cooking oats

1 cup semisweet chocolate chips

1/2 cup peanut butter

Grease a 9×9 inch square pan.

Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.

Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.

Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

Tropical Grilled Chicken

Hot summer days and the grill go hand and hand, IMO. And being it is grilling season I thought I would try a new recipe for chicken.
Changing a few things with the original recipe, that I found on the TOH, I thought I would give it a try even though I am not a fan of chicken. Let me tell you, this makes the best grilled chicken I have ever had. I have also  made this recipe  using two leg quarters (2 legs and 2 thighs) and cut the recipe in HALF. MMmmmmm

Tropical grilled chicken

1/2 cup  soy sauce

1/3 cup canola oil

1/4 cup water

2 TBL. dried minced onion

1 TBL sugar

1 tsp dried minced garlic

1 tsp ground ginger

1/2 tsp salt

1/4 tsp. black pepper

2 broiler/fryer chickens (3 to 4 pounds each), quartered

In a small bowl, combine first 9 ingredients. Pour  marinade into a large resealable plastic bag reserving some for basting. Add chicken; seal and turn to coat. Refrigerate 8 hours or overnight.

Prepare grill for indirect heat. Place on grill skin side up   over indirect medium heat, lid closed, 45-60 minutes or until a thermometer reads 170°-175°, turning frequently. 

 Baste the chicken the last 20 minutes or so. I didn't do this but can see it really giving the chicken an extra burst of flavor.

Yield: 8 servings.

Crock pot Cordon Blue Casserole

4 cups shredded chicken meat (you can use leftovers or rotisserie chicken, discard the bones)

1 can (12 ounces) evaporated milk

1 tablespoon cornstarch

2 teaspoons garlic powder

1 teaspoon seasoned salt

1 tablespoon Dijon mustard

1 package lean ham, sliced

6-8 Swiss cheese slices

1 cup panko breadcrumbs

3 tablespoons melted butter

2 teaspoons onion powder

2 teaspoons dried basil

Evenly spread chicken on the bottom of a 6-quart slow cooker.

In a bowl, mix evaporated milk, cornstarch, garlic powder, seasoned salt and Dijon mustard. Pour over the chicken in the slow cooker.

Evenly layer ham on top of chicken, followed by Swiss cheese.

In a separate bowl, mix together bread crumbs, melted butter, onion powder and dried basil. Sprinkle mixture on top of Swiss cheese.

Line the top of the slow cooker with a few paper towels to absorb excess moisture.

Cover with lid and cook on high for 3 hours.

Note: All slow cookers are a little bit different in temperature and calibration.

Recipe From Cooktop Cove

Chocolate Chip Cookies

Original Toll House Cookies

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-oz. pkg.)Semi-Sweet Chocolate chips

Mix flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. 

Bake at 375º for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.