Counting Eggs!

 

My oldest grand girl so totally, photo bombed, my photo…haha!

I have been keeping a daily count of the number of eggs my backyard chickens lay.

This month we had a grand total of 135. UP from 114 last month!!

I am sure the chickens like all the sun shine and longer days that spring has provided.

Not to mention all that kale and left over veggies from the fridge.

It is hard to believe that I have had the chickens for a year now.

Here is a picture of  Bunny and Sunshine when they were a couple of days old.

Here is Bunny now.

Here is Sunshine!

Wow, they grew up fast!

Ok, Chocolate Chip….I won’t leave you out!

In thinking back over the last year with chickens, I am so glad that I took that plunge into “Backyard Chicken-hood”.

Yes, they poop….but having the best tasting eggs is worth it!

Squawk!

Becky

Other post you may enjoy!

Look, some chick laid an egg!

Here is another one : )

Call me Mother Hen

This is the post of the first day I brought my chickens home.

 

Creamy Butterscotch Pie

How is everyone out there?

So sorry it has taken me a month to get back to my web page to post another recipe!

It has not been because I have not been cooking. I have about 10 new recipes to get together to post. Really good recipes too!!! You know, like the perfect Red Velvet Cake, Lemon Meringue Pie with a perfect Meringue that did not weep and last be not least, another soup recipe…haha…you know how I love soup and it is the perfect freezer left over I can take to eat for lunch at work. The soup I made was Tuscan Veggie Soup that had kale it in….yummmmy.

Anywho, I am sorry about not posting. I did think about you everyday and worry that you will forget about me!! ; ) Spring break got in the way, end of year activities at school, grand daughter activities and of course all this wedding planning for my Baby College Girl who is getting married in August.

Needless to say, I am back with my computer files full of yummy food pictures all for you. I even have some back yard chicken pictures and some random flower power pictures of flowers blooming in my yard. So, hang in there, I am never gone too long!!!

OK, lets get back to “The Best Butterscotch Pie.” This whole pie search started cause I made that fabulous Coconut Cream Pie a couple of months ago. WELLLLL Oldest Daughter does not like coconut and neither does Company….so I made a so-so butterscotch pie for them. It was good, but I was still not satisfied with it. Not because it did not get scarfed down in a couple of days, I just did not think the butterscotch flavor was as rich as I would have like it.

So….I did what crazy bakers do and found another recipe.

This is the ONE.

It has a rich butterscotch flavor, it cut like a dream and was not hard to make at long. It just took a little longer, but it was well worth it.

Oldest Daughter wants me to make another one.

After you make this recipe, you will want to make another.

This is what you will need:

For the filling you will need, butter, milk, sugar, brown sugar, eggs, vanilla (I used vanilla paste) salt, corn syrup, flour and corn starch. For the whipped topping you will need powdered sugar and whipping cream. (I think I forgot to put the brown sugar in the picture….my bad)

In a medium sauce pan put in the measured out the brown sugar and butter.

Add the water.

Add in the corn syrup.

Start cooking the syrup.

Cook the syrup until it reaches 245 to 250 on the candy thermometer or until it comes to a soft ball stage.

You will get this nice thick, caramel like syrup. Set the syrup aside to cool.

In a medium sauce pan, place the sugar, flour and the corn starch. Whisk together.

Add in the salt.

Add in the milk, and whisk together to remove all the lumps. Now, start cooking the custard until it bubbles and thickens.

In a bowl, place all the egg yolks and whisk until combines. Add a small amount of the hot custard to the eggs to temper them (bring up the temperature). When done add the eggs to the hot custard and whisking in as you pour the beaten eggs in and cook for two more minutes.

Add in the vanilla. (this in the one I made with clear vanilla, the second one I made I used vanilla paste)

Whisk the custard until bubbly, now pour in the cooled syrup you made earlier. Whisk all the syrup in until it is all combined.

Pour the pie filling into a pre-bake pie shell. This time I am using a graham cracker crust.

This recipe makes just enough filling for a small pre-made graham cracker crust. Place the pie in the refrigerator and chill for 4 hours.

For the topping, whip together the whipping cream and the powdered sugar. I used my little Wolf Gang Puck blender.

You can used a mixer too. This was just easier for me to make it in this.

Now, slice off a big piece of the pie! See, how nice it cuts into a slice?

Now, you can put a big dollop of whipped cream on top. If you like you can decorate the plate with a little powdered sugar.

Don’t forget your fork!!

Hope you give this recipe a try and let me know what you think!

Becky

Other Post you may enjoy reading:

                   

Smokehouse Baked Beans          Overnight Cinnamon Rolls             Turkey Tertazinni

 

Recipe adapted from The Iowa State Fair Cookbook

Butterscotch Cream Pie

Ingredients:

1 cup packed brown sugar

1/4 cup butter

1/4 cup water

1 tablespoon light corn syrup

1/2 cup sugar

3 tablespoons all purpose flour

3 tablespoons corn starch

3/4 teaspoon salt

1 3/4 cup milk

3 egg yolks, beaten

1 teaspoon vanilla

9 inch pre-baked pie crust

1 cup heavy cream

2 tablespoons powdered sugar

Directions:

For the filling:

In a heavy saucepan, combine brown sugar, butter, water and corn syrup. Bring to boil. Reduce heat. Cook to firm hard ball stage or around 245 to 250 degrees on the candy thermometer. Cool.

In another sauce pan, combine sugar, flour, cornstarch and slat. Stir in milk until blended. Cook over medium hear until thickened and bubbly. Stir a small amount of the hot mixture into the eggs yolks then add them to the hot custard. Cook and stir for 2 minutes more. Stir in the vanilla. Stir in the cooled syrup into the custard. Blend well. Pour into a pre-baked pie crust. Chill for approximately 4 hours.

For topping:

Whip the whipping cream and powdered sugar to soft peaks. Spread on top of pie or dollop some on each piece of pie.

Enjoy!

Becky

 

St. Patty’s Day Cooking

Are you ready for St. Patrick’s Day?

I just back from the store after purchasing my point cut corn beef, a onion, red potatoes and some cabbage. I knew I would be running around after church tomorrow and most likely would not have time for a trip to the grocery store. First thing on Monday morning, I will put my corn beef in the crock pot so it will be all cooked and tender for dinner that night.

If you have never made a corn beef, do not be intimidated! I did not make my first one until a few years ago. Just follow the direction from this post Point Cut Corn Beef. I have the step by step pictures and directions all ready for you to follow.

If you feel like a little Irish Soda Bread, the recipe for one is here. Irish Soda Bread is dense and slightly sweeten. Perfect with a hardy soup.

How about a fun GREEN bread made for a cake mix swirled with cinnamon sugar. You can find the recipe here.

Hope everyone in Missouri and elsewhere is enjoying the nice warm weather. Our snow has melted off and the ground is a little soggy but my bulbs are popping out of the ground reminding me that another season is on its way and it’s name is Spring!.

Have a great weekend!

Becky

P.S. here is another GREEN recipe!

Here is the recipe.

Coconut Cream Pie

What is your favorite pie?

Pumpkin, Pecan, Apple, Peach……..?

If you asked me that question I think it would have to be Coconut Cream Pie.

I am just NUTS over CocoNUT Cream Pie.

While I was attending college, there was this truck stop down by the interstate that made the most fabulous pies. My college friends and I would get a car load of girls together and drive, whose ever car had gas in it, to the truck stop just to get a slice of pie. Their pies were homemade by some pie angel in the kitchen who knew just how to make a meringue stand up, sweet and perfect on top of all those glorious pies. The selection of pies would tempt you to try every one. I think during the four years I was at college I finally managed to try each one, at least once, or twice…or three or more times. : )

Over the years, I have made several different recipes of a Coconut Cream Pie. I am always looking for “THE ONE” recipe that taste like the pies me and my college friends, sampled, drooled and laughed over. I am not sure how we ate that much pie and still fit in our jeans. But, we did! Those were good times!

In a cookbook, I just happen to buy at a flea market, (one of my favorite places to buy cookbooks) I found a recipe for Coconut Cream Pie. It was pretty basic, had all the ingredients that you would have in your kitchen and the recipe was mentioned as being delicious in the forward of the cookbook. The cookbook was a fundraiser that moms at a church submitted as their favorite recipe. Who can pass up a recipe that said it was a delicious pie….and a coconut one at that.

NOT ME!

So………….I have made it 4 or 5 times now in the last couple of weeks.

Don’t fall in a faint….I did not eat that many pies. I made them for my family, friends and for super bowl.

My dad, who knows his pie, (he should as he is 96 and has eaten millions of pies, well close to a million hehe) said it was the best Coconut Cream Pie he has eaten.

Well, let’s just say , I am no longer looking for a Coconut Cream Pie recipe.

I have found “THE ONE” that taste like  the pies that I remember eating and loving so much!

I hope you love it as much!

Here is what you need.

You will need half and half or whole milk, corn starch, flour, sugar, salt, vanilla, (I used real vanilla paste) eggs, graham cracker crust or a regular pie crust pre-baked and of course coconut.

In a medium sauce pan add in the sugar.

Now, add in the flour.

Next the corn starch.

Now, the salt.

Whisk the dry ingredients together.

Now pour in the half and half.

Whisk until smooth. Now turn on the heat to medium and continue stirring until the filling gets thick.

Separate your eggs. Save  your egg whites for your meringue.

In a bowl put the egg yolks. Mix with a smooth to make smooth.

When the custard gets thick, add a couple of tablespoons of the custard to the eggs yolks and mix in. This is tempering the eggs which brings the temperature up so when you add the eggs they do not cook immediately into scrambled eggs in your custard.

After tempering your egg yolks, add them to the custard. Whisk the egg yolks in as you add them.

Continue cooking for 4 to 5 minutes or until the custard becomes very thick and bubbles. Be sure and still the whole time.

Take the custard off the heat and add in the coconut.

Now add in the vanilla. I used real vanilla paste, because I love the flavor and the specks of vanilla bean in the custard.

Pour the filling into a 9 inch graham cracker crust or a pre-baked regular crust.

Using the left over egg whites, make a meringue. I will post the one I made that did not weep later this week.

Bake the pie in a 325 degree oven for 15 to 20 minutes or until the meringue gets all toasty and pretty.

Now, all you have to do is wait for the pie to cool before you can cut you a big slice.

If you like pie, as much as I do, I hope  you give this pie a try!

Becky

Coconut Cream Pie

Adapted from Old Church Cookbook

Ingredients:

1 cup sugar

3 tablespoons flour

1/4 teaspoon salt

3 tablespoons cornstarch

2 cups half and half or whole milk

2 egg yolks

1 teaspoon vanilla

1 1/3 cup shredded coconut

Graham Cracker Crust or a Baked Pie Crust

Meringue or Cool Whip for the top of the pie.

Directions:

In a medium sauce pan, whisk together the sugar, flour, salt and cornstarch. Add in the half and half and whisk until smooth. Cook over medium heat, stirring continuously until the custard is very thick. In a separate bowl beat the egg yolks. Add a  couple of tablespoons of the cook custard to the egg yolk  and stir. This will temper the egg yolks and bring the temperature up before you add the yolks to the hot custard. Quickly add the tempered yolks to the custard and whisk in. Continue to cook the custard until bubbles and the custard is very thick. Remove from heat and add in the vanilla and coconut. Stir in. Pour the custard into a graham cracker crust or a cooled pie crust and top with a meringue or cool whip.

Does this make you want a piece? It makes me want to go back into the kitchen and make some now.

Yes,  I am a little NUTS over CocoNUT Cream Pie!

Here are some other recipes you might like:

                   

White Chicken Chili               Farmers Favorite Oatmeal Cake         Garlic Cheddar Biscuits

 

Vermont Cheese Soup

Yes…..it is yet another soup recipe….

Alas, I really do eat other things than soup, but I just can’t help but love a big bowl of hot soup on a wintery cold day!

It is minus 15 or so wind chill outside and they have delayed my start time at school by 2 hours. So, I thought I would take a minute and post a cheese soup recipe one of my students gave me last year. It has bits of carrots, onions and celery in it (that is why you see those tiny bits of orange in the soup) along with chicken stock and half and half. You season the soup with some dry mustard, Worcestershire sauce, salt and pepper and because I could not stop myself, I added a touch of garlic powdered.

YUM!!!

The Oldest Daughter Who Does NOT cook, had actually made sloppy joes one night then brought home a rotisserie chicken another night, this past week to feed us all for dinner. She told me she was ready for me to cook something from scratch and since I really wanted to share this recipe, I decided to make us Vermont Cheese Soup. I made a double batch so I would have enough left over to take to lunch at work for a couple of days.

Here is what you need. Some carrots, celery, onion, flour, chicken stock, half and half, dry mustard, butter, worcestershire sauce and some seasonings, like pepper and salt. 

First thing I did was do a lot of chopping. I chopped up the carrots, celery and the onion. (yes, I know that Company does not like onions, but I love them and I have help but sneak them in when I can).

In a large stock pot and in the diced vegetables and the butter.

Saute’ down until the vegetables are tender.

Sprinkle the flour over the sauted vegetables. Stir and cook the flour for about 3 minutes, or until you think the raw flour taste has been cooked out of the flour.

It will start to thicken as you cook the flour.

Add in the chicken broth or stock.

Reduce the heat and simmer uncovered for about 30 t0 40 minutes. The mixture will start to thicken. The vegetables will also get very soft.

To make the soup really smooth, you take the soup and put it in a blender or food processor or one of those immersible blenders and blend until smooth. You can strain the soup to remove any small pieces of vegetables, but I did not because I do not mind the very tiny pieces of carrots.

After you blend the soup until smooth, add in the cheese.

Add in the half and half.

Add in the dry mustard.

Now, add in the worcestershire sauce. Season with salt and pepper and it you are like me and you have to add a little garlic powder it is ok.

Heat the soup on low until the soup is heated through and the cheese has melted.

We ate ours with some fresh fruit and some rolls and some homemade jelly.

Here is the recipe:

Vermont Cheese Soup

Shared with me from one of my students at school.

Ingredients:

1/2 cup of unsalted butter

1/2 small onion, diced

1 medium carrot, peeled and diced

2 medium celery stalks, finely chopped

1/4 cup of flour

4 cups of chicken stock

1 cup of half and half or light cream

1/2 pound (8 ounces) Vermont sharp cheddar cheese (I used mild and it was still great tasting)

1 teaspoon dry mustard

1 teaspoon worcestershire sauce

salt and pepper to taste

Cayenne pepper to taste optional

Directions:

Melt butter in a large stock pot over medium heat. Add the onions, carrots and celery. Saute until tender or about 3 to 4 minutes. Sprinkle the flour over the vegetables and  stir and cook for 3 minutes to cook the raw taste out of the flour.

Slowly add the chicken stock, whisking to combine. bring to a boil and then reduce the heat to a simmer and simmer uncovered for about 40 minutes. The soup will start to thicken.

Puree the soup in a blender or food processor or with a immersible blender to blend the soup until smooth. You can strain the soup to remove any large pieces of vegetables. (i did not do this)

Pour the pureed soup back into the stock pot and add in the half and half, cheese, dry mustard and worcestershire sauce. Season to taste with pepper and salt, and even a tad of cayenne pepper or garlic powder.

Soups ON!

Enjoy

Becky

Here is some other posts you may enjoy!

                   

St. Louis Gooey Butter Cake     Homemade Sausage Gravy    Strawberry Spinach Salad with Feta Cheese

 

 

Grandma Jackie’s Famous Ham Cheese Ball

Happy New Years Everyone!

I hope everyone had a fun and restful News Years Day and are looking forward to all the possibilities that 2015 can bring.

Do you have a family tradition for New Years Eve?

I do….normally……

For years and years, I have always made fun appetizers and goodies and  family and friends come over and we eat, watch the ball drop and drink sparkling grape juice while we make funny New Year’s resolutions.  This year was gong to no different, except I relapsed with the flu again while I was in Springfield visiting baby college girl. Both baby college girl and I ended up being sick and in a hospital urgent care. Long story/short version, my first two rounds of antibiotics did not fully clear up sinus and ear infection and I had to go on another round of antibiotics. Needless to say, I did not make a thing for our celebration. Oldest daughter bought really good pizza and gyros for dinner and I feel asleep before the ball dropped.

Pretty exciting right…..? : )

Well, on the other hand, Baby College Girl was able to go ahead and make her Grand Ma Jackie’s Famous Ham Cheese Ball for New Year’s Eve.

While her grandma was still alive, Grandma Jackie always made her Ham Cheese Ball for the holidays. It is still a family favorite and brings back memories of my kids grandma and how much she loved a good recipe. Grandma Jackie would invite her family over to eat and then play cards and eat some more. She made a pretty good punch too with sherbet.

Since I was not up to cooking, Baby College Girl took step by step photos of her making the cheese ball so I could post the recipe.

Thank you Baby College Girl!

First thing  you will need to do is mix together the cream cheese and the grated cheese. I bought her this great food processor from Craigs list and took it to her as a surprise to make the  dip in in. You can also use a mixer.

It should be pretty smooth when you get it all mixed together. Add in the grated onion.

Now, she added in some Worcestershire sauce.

She added a little bit of lemon juice. (I really think she can read a recipe…hehe)

Next, she added some dry mustard.

Now, add some paprika.

 

Add in the deviled ham and a little bit of season salt and regular salt. (the recipe called for pimentos and parsley too but she did not have any)

Now mix everything together.

Here is it all mixed together.

Now, take the cheese ball and put it into the fridge to firm up.  When it is firm, form the cheese ball into two cheese balls. You can roll the cheese ball into chopped nuts if you want. Baby College girls prefers her cheese balls without the nuts.

She likes her with crackers ; ).

Happy New Year!

Enjoy!

Becky

Ham Cheese Ball

Recipe from the recipe book of Grandma Jackie.

Ingredients:

2  — 8 ounce packages of cream cheese

8 ounces of grated cheddar cheese

2 teaspoon grated onion

2 teaspoon Worcestershire sauce

1 teaspoon lemon juice

1 teaspoon dry mustard

1/2 teaspoon paprika

1/2 teaspoon season salt

1/4 teaspoon salt

1 — 2 1/4 ounce devil ham

2 tablespoon pimento

2 teaspoon parsley

chopped nuts optional to roll the cheese ball in

various crackers to dip into cheese ball

Directions:

Soften cream cheese and in a small bowl, beat in the cheddar cheese and add in the next eight ingredients. Mix until smooth. Stir in the pimento and parsley.

Cover and refrigerate. Shape into a ball and roll in nuts. Serve with crackers.

Other Post you may enjoy!

Bacon Wrapped Brown Sugar Little Smokies

Knorr Spinach Dip

Molasses Cookies

 

 

Holiday Baking…whew…..

Can you see the grand girls behind the creative mess on my dining room table?

I have had a fun two days in the kitchen making a grand mess with my granddaughters and my baby college girl.

Never thought making a mess would be so fun and tasty!

Every years for as far back as I care to remember, I have been making goodie trays for my family at Christmas.

Normally every year, I spend my time alone in the kitchen cooking away. I think I kinda drive the kids out of the kitchen cause I am in the “zone” and on a mission to get everything made and wrapped up on a limited amount of time.

WELL….this year I had help. Baby College Girl took off of work and came up to hang out with me in the kitchen along with two of my granddaughter. I was a little nervous about turning over my baking and candy making to my little chefs, but I was so glad I did. They did a great job. We hung out and dipped candy, made cookie dough, melted chocolate for fudge, wrapped goodies up and had a totally perfect holiday fun in the kitchen.

Here is a few things that we made:

White Chocolate Fudge with chopped Oreos.

Peanut Butter Fudge with Nutella and Reece’scup filling.

Milk Chocolate Fudge with colored chocolate chips and sprinkle.

Baby College Girl Making PIC Grandpa’s Peanut Clusters.

Grand girls dipping the Cherry Cookies in white chocolate.

Cherry Cookies with White Chocolate.

Grand girls filling the pan with fudge puddle dough.

Fudge Puddle Cookies.

Dipped Pretzels.

This is what I still need to make!

Caramel  Toffee Pretzels

Poppy Seed Bread or maybe some Pumpkin Bread….I need to decide soon…haha…

Cracker Toffee (love this stuff!)

I also have a couple of cookies I would love to make but Christmas Eve is tomorrow…and I hardly have any presents wrapped. But, I am craving some Ranger cookies.

Don’t you love Christmas Baking????

How is your baking going?? Are you running as late as I am?

I better get back into the kitchen. If I do not show up with Caramel Toffee Pretzels, I doubt anyone would let me into the house when I arrive at Mom’s for Christmas.

Merry Christmas!

Becky

 

 

 

 

Pistachio Salad better know as “Green Stuff”

This is what my Oldest Grandgirl and her Aunt T calls the “Green Stuff.”

Green Stuff is a staple at  all our Thanksgiving and Christmas dinners. It is one of those dishes that you know your relative will always make, bring and share. Usually my PIC (other wise known as my sister in law) makes the Green Stuff. Because, being the awesome daughter that she is, she has been spending most of her free time with her dad in long term care after some major health issues, PIC was unable to make the Green Stuff!

It was so sweet that my Oldest Grandgirl came to the rescue! She volunteered to make the Green Stuff. Which just happens to be her favorite!!!

Anywho, this is the first, of I hope many, cooking post where my Grandgirls steal the show and make edible goodness in the kitchen. (as long as they wash their own dishes).

Here is what Oldest Grandgirls tells me she needs to make the legendary Green Stuff.

Two regular size cool whips, one regular size instant pistachio pudding, large can of crushed pineapple and  fruit flavored miniature marshmallows and if you like you can add some chopped pistachios or walnuts.

Drain the liquid from the pineapple.

Put the drained crushed pineapple in a bowl and add the cool whip.

Add in the pistachio pudding.

Add in the fruit flavored mini marshmallows.

Stir together!

That is all there is to making, “The Green Stuff!”

Enjoy!

Oldest Grandgirl

Pistachio Salad

Recipe from PIC or Aunt T.

Ingredients:

1 – 20 ounces can crushed pineapple, drained

2 – 8 ounce containers of cool whip

1 – 3 ounce box of instant pistachio pudding mix

3 cups of fruit flavored miniature marshmallows

1 cup of chopped pistachios or walnuts  (optional) We did not add extra nuts because we have some family who do not like a lot of nuts in their food. I think they are nuts…LOL

Directions:

In a large bowl, add the drained pineapple, cool whip, pudding mix and the marshmallows. Stir until all the ingredients are combined. Cover and refrigerate until ready to serve. 

 

Other post you may enjoy:

                   

Layered Mint Brownies     Chocolate Shortbread Brownies w/macaroon     Cracker Toffee

 

 

A Bucketful of Muffins

Have you ever had to cook for a crowd? Or just wanted to bake something that you could enjoy today and for later?

That is why I love to make these muffins.

When I had to start going to meetings before school, several of us teachers brought in enough goodies to feed all the teachers a nice breakfast. It is great to just hop in your car, drive to school, knowing that breakfast was there waiting for you. Yummy breakfast food to celebrate the start of school and to get you ready to go to all those FABULOUS meetings….. : ). One of the things that I made to share were these terrific muffins. They are full of raisin bran cereal and extra raisins. I love them so much, I made a batch for home and shared with Niener Wiener and Jeanie Beanie. I froze the rest in the freezer. All I had to do was pull a muffin out and microwave it for breakfast. It was like eating a fresh baked muffin. If you would rather bake a few of the muffins at a time, you can do that too. Just put the batter in the refrigerator and bake a few at a time. The only trick is that you do not stir the muffin batter after it goes into the fridge because it breaks down the cereal.

See, it really does make a bucket full of muffins!

Lets get started!

Can you tell I am making these at school? First thing you do is put all the dry ingredients together. This includes the flour, raisin bran cereal, sugar, more raisins, baking soda and salt.

Add the oil.

Add four beaten eggs.

Add a whole quart of buttermilk.

Mix together, but do not over mix because it will break down the raising bran cereal.

Bake muffins for 15 to 20 minutes in a 400 degree oven. I love the bits of cereal through the muffin.

The recipe says that the batter will last in the fridge for 4 weeks. If you can make yourself wait that long before eating all of them.

As you can tell I made the whole batch!

These muffins are moist and dense at the same time. I love all the raisins!

Hope you do too!

Becky

Here is the recipe:

Bucketful of Muffins

Adapted from a old church cookbook I found at Salvation Army

Ingredients:

Dry Ingredients:

1–15 ounce box Raisin Bran Cereal

5 teaspoons of baking soda

5 cup of all purpose flour

2 teaspoons salt

2 cups of raisins

3 cups of sugar

Wet Ingredients:

4 beaten eggs

1 cup of vegetable oil

1 quart buttermilk

Directions:

Mix all the dry ingredients in a very large bowl. Mix well. Add in the eggs, oil and buttermilk. Stir together but do not over mix and break down the cereal. If you are not baking all the muffins you can store in a covered container in the refrigerator. Do not stir any time after mixing the batter together.

Bake muffins as needed (or all of the batter like I did) in a 400 degree oven for 15 to 20 minutes.

Other post you may enjoy reading:

                   

Taco Soup                                            Strawberry Bread                        Brown Sugar Meatloaf

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