Oatmeal Mix & Oatmeal Muffins

from Make-a-Mix Cookbook by Karine Eliason, Nevada Harward, and Madeline Westover pp.12 & 56
Makes 9 cups mix & 3 batches (12-ct) muffins

Oatmeal Mix
3 cups all-purpose flour
3 1/2 teas baking powder
1 1/2 teas salt
1/2 cup sugar
1 cup brown sugar
1 1/2 cups vegetable shortening
3 cups rolled oats (I use old fashioned)

In a large bowl, sift together flour, baking powder, salt, and sugar. Stir in brown sugar. Mix well. With a pastry blender, cut in shortening until evenly distributed. Stir in oats and mix well. Put in a large airtight container.

*This mix also makes pancakes, cookies, oatmeal bars, and a few other things... none of which I have tried.

Oatmeal Muffins
1 egg
2/3 cup milk
3 cups oatmeal mix

Preheat oven to 400. Grease muffin pans . Combine mix, egg, and milk and stir until just moistened. Fill muffin tins and bake 15-20 minute until golden brown.

Pumpkin Oatmeal Muffins

From PBFingers.com
Makes 12 regular muffins

3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 cup old fashioned oats
1/3 cup brown sugar
1/2 cup sugar
1 egg
1 cup canned pumpkin
3/4 cup milk
1/3 cup canola oil
Optional mix-ins: nuts, chocolate chips, butterscotch chips, raisins

1. Preheat oven to 400 degrees and line muffin tin with muffin cups or spray pan
2. Combine whole wheat flour through sugar in a large bowl and mix to evenly distribute ingredients
3. In a separate bowl, mix egg, pumpkin, milk and canola oil
4. Pour pumpkin mixture into flour mixture and stir until batter is thick and fully mixed
5. Fold in optional mix-ins
6. Pour batter into muffin cups and bake for 18 minutes or until tops of the muffins bounce back when lightly touched

You know I love me some muffins. Moist. Delicious. Warm. Perfect Autumn food.

Sweet and Sour Meatballs

From: Feeding the Flock p. 90-Louisa Joy
Makes: 4-6 servings. (I half the recipe)

Meatballs
1 lb hamburger (I would use ground turkey)
1 egg
1 T. cornstarch
1 tsp. salt
2 T. chopped onion
1/4 tsp. pepper
1 T. oil

Mix all ingredients except oil together and form into balls. Brown in oil in a hot frying pan.

Sauce
1 c. pineapple juice (whatever is left from a can of pineapple chunks)
Mix together:
2 T. cornstarch
1 T. soy sauce
3 T. vinegar
6 T. water
1/2 c. brown sugar
1 can pineapple chunks
1 green pepper, cut into strips

Add pineapple juice to the meatballs. Then mix together the cornstarch, soy sauce, vinegar, water, and brown sugar and add to the pineapple juice. Cook until it thickens. Add pineapple juice and green pepper. Heat thoroughly. Serve over hot rice.

*We like to cook the pineapple and peppers till they are soft. We also now just use frozen meatballs, as it is faster and easier. I don't really like meatballs or cooked pineapple or green peppers all that much, but I love this meal. Plus, it's quick.

Favorite Oatmeal Cookies

From A Flood of Recipes from the 12th Ward, Ann Heron, p. 125
Makes about 2 dozen

1 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
1 1/2 c. flour
3 c. oatmeal

Mix first four ingredients. Add next four. Then add oatmeal last. You may also add 1/4 tsp. cinnamon or raisins or walnuts (I never have). Bake at 350 degrees for 8-10 minutes. Remove while slightly underdone for more chewy cookies.

These are the best oatmeal cookies ever. So chewy and soft. You gotta love them. My hubby's personal favorite.

Creamy Tomato Soup

From More Make if Fast, Cook it Slow by Stephanie O'Dea p.32
Makes 4-6 servings

2 (14-oz) cans crushed tomatoes
1 yellow onion, peeled and chopped
1 cup beef broth
1/4 cup brown sugar
2 teas. dried basil
1 TBS Worcestershire sauce
1 teas. unsweetened cocoa powder (the secret ingredient)

1 (14-oz) can evaporated milk
2 TBS butter

In a food processor or blender, puree the tomatoes and onion. Pour the mixture into your slow cooker (4 quart) and then add broth, brown sugar, basil, Worcestershire, and cocoa powder. Stir, cover, and cook on low for 6 hours or on high for 3 or 4 hours. Stir in the milk and plop in the butter. Cook on high for 15 minutes or until butter melts.


I thought this was pretty good. The flavor was excellent, but I wasn't in love with the texture. My husband, however, loved this soup better than any other he's had (tomato, that is). Score! It serves really well with Grilled Cheese Sandwiches.

Apple Muffins

From PaperCrafts Gourmet (p. 66-Alisa Bangerter)
Makes 12 regular muffins

1. Slightly beat 1 egg. Stir in 1/2 c. milk, 1/4 c. vegetable oil, and 1 c. raw grated apple. (I used one large Granny Smith)
2. Mix together 1 1/2 c. flour, 1/3 c. sugar, 2 1/4 teas. baking powder, 1/2 teas. salt, 1/2 teas. cinnamon, and 1/4 teas. nutmeg and add to wet mixture until moistened.
3. Fill greased muffin cups 2/3 full with batter and sprinkle with topping mixture (1/3 c. brown sugar, 1/3 c. chopped nuts, (which I didn't choose to use) 1/2 teas. cinnamon)
4. Bake at 400 degrees for 20-25 minutes or until done. (mine didn't take that long)

These were super tasty, and I think next time I will try them with whole wheat flour to up the healthfulness of them. Plus, the girls ate them right up.

Cornflake Candy

From Annie Brantner
Makes one 9"x 13" pan

1. Combine 1 cup brown sugar and 1 cup corn syrup in a saucepan; boil for 1 minute. Remove from heat and stir in 1 cup peanut butter.

2. Pour mixture into bowl with 7 cups corn flakes. Stir and mix until thoroughly and evenly coated. Then press into lightly sprayed 9" x 13" pan.

3. Let cool, cut, and enjoy.

*My hubby grew up on these treats. They are slightly addictive.

Zucchini Bread

From A Flood of Recipes From the 12th Ward p. 47 (Kathryn Gudmundson)
Makes 2 loaf pans, one large pan, two layer cake pans, or four small loaf pans.

2 cups zucchini, grated
3 eggs
1 cup oil
2 teas. vanilla
1 cup wheat flour
1 cup brown sugar
1 teas. baking soda
1/2 teas. ground cloves
2 cups white flour
1 cup white sugar
1/2 teas. nutmeg
1 1/2 teas cinnamon

Mix together all wet ingredients (this is what Kitchen Aid mixers were made for). Sift the dry and add to the wet mixture. Mix well. Pour into greased and floured pans. Bake at 350 degrees for 1 hour.