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.

French Muffins

From A Flood of Recipes From the 12th Ward (Julie Orme p.41)
Makes 12

1/2 cup shortening
1/2 cup sugar
1 egg
1 1/2 cup flour
1/4 tsp. salt
1/4 tsp. nutmeg
1 1/2 tsp. baking powder
1/2 cup milk

Mix everything together. Pour into well-greased muffin tins and bake at 375 degrees for 10-15 minutes. Roll in melted butter and sugar and cinnamon. (I actually brush the tops with margarine and then shake cinnamon & sugar over the tops---delightful!)

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.

Creamy Ranch Mashed Potatoes

From More Make it Fast, Cook it Slow by Stephanie O'Dea p.56
Makes4-6 servings

Place 2 pounds red potatoes cubed into a 4- qt slow cooker. Add 8 oz cream cheese, 1/2 cup milk, and 1 (1-oz) Ranch salad dressing mix packet. Cover and cook on low for about 5 hours, or until the potatoes mash easily. You can whip them in the slow cooker with a hand mixer or mash with a hand masher.

I stirred this as it cooked a few times to mix in the cream cheese and ranch seasoning. I also used the ranch dip mix from the cookbook and it was WAY too peppery. Either she likes pepper a lot or I put in too much, but it was... overbearing. I will definitely have to try them again with less pepper or a store-bought packet. I also only made half the recipe in a 2-qt slow cooker, which served as an excellent amount for two (well, we had too much leftovers because of the pepper anyway).

Husband: what do you think?

Me: I'll let you know when my lips stop burning.

Quick and Easy Alfredo Sauce

From Rebecca Bettilyon and Allrecipes
Makes 4 servings

Melt 1/2 cup butter in a medium saucepan over medium heat. Add 1 8-ounce package cream cheese and 2 teas. garlic powder, stirring with wire whisk until smooth. Add 2 cups milk, a little at a time, whisking to smooth out lumps. Stir in 6 ounces grated Parmesan cheese and 1/8 teas. ground black pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long.

Great topping for pasta, potatoes, pizza, or bread. We used this for our Relief Society baked potato bar. It was dreamy on a huge baked potato, a spoonful of California mixed veggies and then topped with shredded Monteray Jack cheese. We had lots of leftovers, and I was the lucky one who took them home. First off, they lasted a long time without going bad and secondly, it was still creamy and delicious when reheated in the microwave.

Velveeta Down-Home Macaroni and Cheese

From Kraftfoods.com
Makes one 2-quart casserole

1. Melt 3 TBSP butter in medium saucepan on medium heat. Whisk in 1/4 cup flour; cook 2 minutes stirring constantly. Gradually stir in 1 cup milk; cook until mixture boils and thickens, stirring constantly. Add 1/2 lb. (8 oz.) Velveeta cheese (cut into cubes); cook 3 minutes or util melted, stirring frequently.

2. Stir. in 2 cups cooked elbow macaroni. Spoon into 2 quart casserole lightly sprayed; sprinkle with 1/2 cup shredded cheddar cheese. Melt 1 TBSP butter; toss with 6 Ritz crackers crushed and sprinkle over casserole (I just omitted the butter and sprinkled the macaroni and cheese with Italian breadcrumbs).

Bake 20 minutes at 350 degrees or until heated through.

*This is a nice and cheesy meal, but less cheesy than the one on the Velveeta package.

H.R.M.'s Favorite Waffles

From The New McCall's Cookbook 1973
Makes Small batch (3-4 waffles)

1. Beat 1 egg until light.

2. Sift together 1/2 cup flour, 1/4 teas. salt, 1/4 teas. baking soda, 1/4 teas. baking powder.

3. Mix 1/2 cup buttermilk or 1/4 cup sour cream with 1/4 cup milk.

4. Add the flour mixture and buttermilk alternately to beaten eggs.

5. Add 1/4 cup melted butter to batter. Blend thoroughly and bake according to waffle iron directions.

*These are delicious with maple syrup, too. They don't really need butter because it's added in the batter. These were a Sunday tradition at our house growing up. They are still my favorite waffles.

Chicken Florentine Artichoke Bake

From Better Homes & Gardens November 2008 or BHG.com
Makes 6-8 servings

8 oz. dried bow tie pasta
1 small onion, chooped
1 TBSP butter
2 eggs
1 1/4 cup milk
1 teas dried Italian seasoning
1/4 to 1/2 teas crushed red pepper (optional)
2 cups chopped cooked chicken (I used canned this time)
2 cups shredded Monterey Jack cheese (8 oz.)
1 14-oz. can artichoke hearts, drained and quartered
1 10 oz. package frozen chopped spinach, thawed and well drained
1/2 cup oil-packed dried tomatoes, drained and chopped (I used non-oil packed)
1/4 cup grated Parmesan cheese
1/2 cup soft bread crumbs
1/2 teas. paprika
1 TBSP butter, melted.

1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. In medium skillet cook onion in 1 tablespoon butter over medium heat about 5 minutes or until tender, stirring occasionally. Remove from heat; set aside.

2. In bowl whisk together eggs, milk, seasoning, 1/2 tsp. salt, 1/4 tsp. black pepper, and crushed red pepper. Stir in chicken, Monterey Jack cheese, artichokes, spinach, tomatoes, half of the Parmesan, cooked pasta, and onion. Transfer to a 13x9x2-inch baking dish or 3-quart rectangular casserole.

3. Bake, covered, 20 minutes. In small bowl combine remaining Parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta. Bake, uncovered, 10 minutes more or until golden.

Velveeta Spicy Southwest Corn Cheese Soup

From Mexican Fiesta p. 44
Makes 4 cups

1 package (10 ounces) frozen sweet corn, thawed, drained
1 clove garlic
1 TBS butter or margarine
3/4 pound (12 ounces) Velveeta Pasteurized Prepared Cheese Product, cut up
1 can (4 ounces) chopped green chilies
3/4 cup chicken broth
3/4 cup milk
2 TBS chopped fresh cilantro

1. Cook and stir corn and garlic in butter in large saucepan on medium-high heat until tender. Reduce heat to medium.
2. Stir in remaining ingredients; cook until Velveeta is melted and soup is thoroughly heated. Top each serving with crushed tortilla chips, if desired.

*I used homemade freezer creamed corn and didn't use milk or butter... it was very tasty. I also didn't put in the green chilies, but think it would be good with them.