Perky Ginger & Carrot Muffins!

                                                                                            

                                                                              

This is a wake you up with a smile muffin! Pretty natural orange color, great taste from freshly grated carrots & fresh grated ginger! A food processor make this EASY! Make some muffins & some smiles!

2 & 1/2 Cups Flour
1 & 1/4 Cup Sugar
1 TBS Baking Powder
1 TSP. Salt
2 Beaten Eggs
1/4 Vegetable Oil
1 Cup Plain Yogurt
2 TSP Vanilla
1 TBS Grated Fresh Ginger OR 2 TSP Powdered Ginger
1 & 1/2 Cups Grated Carrot this took 3/4 of a bag of baby carrots!
Sanding Sugar to sprinkle on top.
1 Cup Nuts,  or Raisins, or  Coconut, or Crushed Pineapple OPTIONAL! If you add the crushed pineapple DRAIN WELL & add another 1/4 flour to the recipe! I kept mine Ginger & Carrots this time but next time I might add one of these options!

Stir all the dry together, add all of the wet & stir well. Now stir in the carrots & ginger that you grated ahead of time ( makes it easier). Spoon into a 12 well muffin tin that you sprayed with cooking spray. Now sprinkle with a liberal amount of sanding sugar. Bake at 400 degrees for about 20 minutes or until muffin batter tests dry not wet! SO TASTY & makes you think of SPRING! These would be GREAT for anytime of day & would make Mothers Day or Easter EXTRA special!

COMING UP THIS MORNING!

Perky Ginger Carrot Muffins are baking now! HEAVENLY SCENT the aroma is tantalizing! Blogging this recipe very SOON! Have a GREAT DAY FOODIES!
                               Love, Judy

My Mennonite Chili!

                                                                                      

This is a perfect one pot meal & I make it in the Crock-Pot! You can cook this on the stove too! W call this Mennonite Chili because I grew up & live in Lancaster County PA & we of Mennonite background put potatoes in EVERYTHING! That & we do not like spicy food, just mild for us! You may add as much heat to this recipe as you wish by adding any hot peppers of your choice!

2 LBS. Lean Ground Beef

1 Bag Frozen Onion & Peppers Mix

1 Large Can Light Red Skinned Kidney Beans

1 Large Can Chopped Tomatoes

2 TBS Chili Powder

4 Large Potatoes Peeled & Diced Large Dice

Brown Meat & drain. Put everything in the Crock-Pot & cook on High 6 hours or on low for 8!



Beef Stroganoff

                                                                                    

This was always a favorite of mine to create & to eat! You cannot beat the creamy sour cream base with the noodles & beef! Fairly easy to make as well!

2 LBS. Either Sirloin Steak, Round Steak or I use Chuck Tender Steak, cut into thin 1 inch strips! Clean off any fat or unwanted tissue!
4 TBS Butter
2 Large Onions Chopped
1 15oz. can Sliced Mushrooms drained
2 Cups Sour Cream
2 Cups Water
3 TBS Tomato Paste
2 TBS Parsley Chopped or Flakes
12 OZ Package Extra Wide Egg Noodles cooked according to package & drained

Brown Meat in the butter. Add onions & mushrooms &  cook until onions are soft. Add water & cook about 1 hour until water is reduced to about 1/4 cup & meat is tender. Stir in the sour cream & tomato paste add parsley. Stir in the cooked egg noodles & heat thoroughly. Serve! Serves 4 to 6 people! cut recipe amounts in 1/2 if desired but keep cooking times the same!

Toasted Ham & Cheese Pretzel Sandwiches!

                                                                                

Another FAST & EASY meal idea!

For each sandwich allow 1/4 pound of ham! I had my leftover Christmas Ham for these beauties but ham from your deli is fine! Allow about 3 slices of cheddar cheese or more for every sandwich. Buy really good pretzel rolls too! Spread 2 tsp prepared yellow mustard on the bottom 1/2 of the roll. Then the ham & then the cheese. Close the roll & spread the top half of the roll with melted butter. Sprinkle with garlic & onion powder use a liberal amount. Close each sandwich up in a foil packet & bake at 375 degrees for 10 minutes! LOVELY!



Fluffy Biscuits for Judys' Foodies!

                                                                                      

Big, tender, light, &  fluffy biscuits! NOT FROM A CAN PLEASE! These are so simple just use a fork & no rolling out either! Try Homemade for a change you will be glad you did!
2 Cups Flour
1 TBS Baking Powder
1/2 TSP Salt
1/4 Cup Shortening
3/4 Cup 1/2 & 1/2 Cream
Stir all the dry together to mix well. Cut in shortening to make fine crumbs. Stir in the cream until you have a moist dough. Spray a baking sheet with baking spray & preheat the oven to 450 degrees.  Back to the dough. Scoop out about 2 HEAPING TBS full into the palm of your hand & LIGHTLY pat & shape into a biscuit shape. Place on baking sheet & continue until you have 8 large biscuits. Bake at 400 degrees for 12 to 15 minutes! AMAZING BISCUITS! Serve hot with plenty of butter, honey & or jam!

Cheesy Chicken Bake

                                                                                   

This is a very easy supper to prepare & bakes up for a one pot dish clean up! Loaded with cheese & veggies too! This is a GREAT family dinner idea! The cheese sauce is PERFECT & you just don't want to stop eating this dish!

3 Large Boneless Skinless Chicken Breast Thawed & quartered
2 Large or 5 Medium Baking Potatoes Peeled & sliced
2 Large Carrots Peeled & sliced or 1 Cup Baby Carrots
1 Onion Chopped
2 Celery Ribs Chopped
1 Cup Thawed Chopped Broccoli
2 Tsp Parsley
1 Can Cream of Mushroom Soup
1 Cup Velveeta Cheese
1 Cup Shredded Cheddar Cheese
1 Can Milk use the soup can
In saucepan combine the soup & milk cook & stir. Add the cheese & cook & stir until melted smooth. In a 9x13 pan place the broccoli then the onion the carrots & then the potatoes. Lay the chicken on top of the potatoes. Now cover everything with the cheesy soup. Bake at 350 degrees for 1 hour then cover with foil & bake another 30 minutes!

My Dads' Favorite Stewed Celery

       

                                                                     

                                                                            

 

This is one of my Dads' MUST HAVE at holidays. It is a very old Mennonite recipe from our area. Most people have not heard of this as it has fallen out of fashion. But for any one who like cucumber & onion salad you just might love this! It is just pickled celery & gives a very nice sweet & sour crunch to your meal!

1 Cup White Vinegar
1 Cup Granulated Sugar
Stir together & bring to a boil. Now stir in as much celery as you like! I do at least 2 cups chopped like in the picture. Stir & cook until celery changes color. About 2 minutes. Remove from heat & chill! Keeps well because it is now pickled celery! SERVE COLD!