Carrot Zucchini Muffins

October 29, 2015 Leave a Comment
Carrot Zucchini Muffins

Carrot Zucchini Muffins

These muffins from Becky Von Seggern are super moist and not-too-guilty pleasure with applesauce replacing oil or butter.

 

Carrot Zucchini Muffins Recipe

 

Carrot Zucchini Muffins

1 cup flour

½ cup whole-wheat flour

½ cup oatmeal

1 cup brown sugar

1 tsp. salt

2 tsp. baking powder

2 tsp. cinnamon

1 tsp POWDERED GINGER

¼ tsp. GROUND CLOVES

½ cup raisins

¼ cup chopped pecans

2 eggs

2 tsp. PURE VANILLA EXTRACT

½ cup carrot, grated (1 regular size)

½ cup zucchini (1 small)

1 tsp. orange zest

1 cup applesauce

½ cup crushed pineapple

½ cup coconut

(HIGHLIGHTED – are found in PENZEYS SPICES)

 

Preheat oven to 350 F.  Grease muffin pans.  In a large bowl combine the flours, oatmeal, brown sugar, salt, baking powder, cinnamon, GINGER and CLOVES.  Stir in the raisins and nuts then set aside.

In another bowl beat the eggs until frothy.  Stir in VANILLA, carrots, zucchini, orange zest, applesauce, pineapple and coconut.

Pour the egg mixture into the dry mixture and stir until just combined.  Do NOT OVER-MIX.  Put into greased muffin pans.  Bake at 350 F. for 25 minutes.           21 muffins

 

(Recipe for Carrot Zucchini Muffins was in Penzeys Spices catalog)

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Gingerbread Cake Mix

January 5, 2015 Leave a Comment

 

Gingerbread Cake Mix

Gingerbread Cake Mix

Gingerbread Cake Mix Recipe

 

Gingerbread Cake Mix

Mix:      6 2/3 cups flour

1 ½ cups sugar

¾ cup plus 1 Tbsp. nonfat dry milk powder

¼ cup baking powder

1 Tbsp. salt

2 ½ tsp. PENZEYS CINNAMON

2 tsp. CREAM OF TARTAR

½ – 1 ¼ tsp. GROUND CLOVES (the original recipe calls for 1 ¼, but our cloves are super strong)

1 ¼ tsp. POWDERED GINGER

1 ½ cups shortening

CAKE:       1 egg

½ cup water

½ cup molasses

(HIGHLIGHTED – are found in PENZEYS SPICES)

 

In a large bowl, combine the dry ingredients; mix well.  Cut in the shortening until the mixture resembles coarse crumbs.  Store in an airtight container in a cool dry place for up to 6 months.

                                5 batches (10 cups total)

To prepare the cake:  Preheat oven to 350 F.  In a mixing bowl, lightly beat the egg, water and molasses.  Add 2 cups of the cake mix; beat until well blended.  Spread into a greased 8 inch square baking pan.  Bake at 350 F. for 35-40 minutes or until a toothpick inserted near center comes out clean.  Cool on a wire rack.        9 pieces per cake

 

(Recipe for Gingerbread Cake Mix was in Penzeys Spices catalog)

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Bacon-Wrapped Chicken Kabobs

August 13, 2014 Leave a Comment

 

Bacon-Wrapped Chicken Kabobs

Bacon-Wrapped Chicken Kabobs

Bacon-Wrapped Chicken Kabobs Recipe

 

Bacon-Wrapped Chicken Kabobs

Basting Sauce:      ½ cup orange marmalade (you could use jam in a pinch, but marmalade has the peel which gives it a more bitter-sweet flavor)

½ cup lower sodium soy sauce

2 Tbsp. honey

½ tsp. POWDERED GINGER

1 clove garlic, minced (or ¼ tsp. PENZEYS MINCED GARLIC)

2 large boneless, skinless chicken breast (about 1 lb.), cut into 1 inch pieces

½ lb. bacon strips, cut into thirds

1 lb. medium mushrooms

1 large onion, cut into 1 inch pieces

1 large green or red bell pepper, seeded and cut into 1 inch pieces

10-12 wooded 8 inch skewers (soak in water for 30 minutes before grilling)

 (HIGHLIGHTED – are found in PENZEYS SPICES)

In a medium saucepan, combine the marmalade, soy sauce, honey, GINGER and garlic.  Heat over medium until boiling.  Boil the sauce, stirring frequently, until it is reduced by half its volume.  Set aside and let cool.

Wrap each piece of chicken with a piece of bacon.  Thread each skewer alternately with chicken, onion, mushroom and pepper.  Grill the kabobs over medium-high heat, turning once, basting every few minutes with sauce, until the chicken is cooked through, about 8-15 minutes, depending on your heat level.  The kabobs can also be broiled on high with the pan set several inches from the heat source.  In that case, turn several times, basting each time, and watch closely.          5-6 servings

** Serve over white or brown rice.

 

(Recipe for Bacon-Wrapped Chicken Kabobs was in Penzeys Spices catalog)

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