Peanut Butter & Jam Muffins

Non-Srick Cooking Spray
2 cups Pillsbury Best All Purpose Flour
1 1/2 tablespoon salt
1 tablespoon baking powder
1 cup milk
2 large eggs
2/3 cup sugar
1 cup Smuckers Creamy Natural Peanut Butter (or 1 cup Jif Creamy Peanut Butter, stirred)
1/3 cup Crisco Pure Vegetable Oil
1/2 cup Smuckers Seedless Strawberry Jam (or Smuckers Strawberry Preserves)
1/4 cup sugar

1. Heat oven to 375. Spray muffin pan with no-stick cooking spray. Stir together flour, salt and baking powder in a large bowl. Add milk, eggs, 2/3 cup sugar, peanut butter & oil to bowl. Combine ingredients on low speed of electric mixer, just until moistened. Do not over beat.

2. Fill prepared muffin cups evenly with half of the batter. Place 2 level teaspoons jam or preserves in center of each muffin. Evenly divide remaining batter between muffin cups. Sprinkle with 1/4 cup sugar. Bakes 18 to 20 minutes. Remove from oven & cool for 5 minutes.



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Witch's Brew

48 oz 7-Up
64 oz Hawaiian Punch Fruit Juicy Red
1/2 cup ReaLemon 100% Lemon Juice
32 oz Canada Dry Club Soda
24 oz Orange Juice
1 qt. Fruit Sherbet

Mix all ingredients. You can also freeze some in ice trays & put in to keep chilled.


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Enchiladas with Quick Ranchero Sauce

1 package Enchilada Sauce Mix
1 can (8 ounces) tomato sauce
1 1/2 cups water
1 pound cooked meat of your choice (tilapia, hamburger, turkey, chicken)
1 can (4 ounces) diced green chiles, drained
1 cup shredded pepper Jack cheese, divided
8 (6-inch) flour tortillas

1. Cook Enchilada Sauce Mix according to package directions, using tomato sauce and water for liquid. Spoon 1/2 cup sauce in bottom of 11x7-inch baking dish.
2. Mix fish with green chiles and 1/2 cup cheese. Spoon 1 tablespoon sauce on one tortilla. Top with 1/2 cup meat mixture. Roll up tortilla and place seam side down in baking dish. Repeat with remaining filling and tortillas. Top with remaining sauce and cheese.
3. Bake in preheated 375 degree oven 12 minutes or until sauce is bubbling and cheese has melted.
   
   
   
   
   

PREP TIME: 15 minutes
COOK TIME: 25 minutes
Makes 4 servings

Three different dipping sauces

MUSTARD DIPPING SAUCE
1/2 cup mayonnaise
1 teaspoon Ground Mustard
1/4 cup honey
2 tablespoons orange juice

Mix in a small bowl. Cover & refrigerate until ready to serve.

RANCH DIPPING SAUCE
3/4 cup buttermilk
1/2 cup mayonnaise
1 tablespoon Parsley Flakes
1/2 teaspoon Garlic Powder
1/4 teaspoon salt
1/8 teaspoon Ground Red Pepper

Mix in a small bowl. Cover & refrigerate until ready to serve.

APRICOT DIPPING SAUCE
1 cup apricot preserves
1 tablespoon white vinegar
2 tablespoons orange juice
1 teaspoon Ground Mustard
1/2 teaspoon Minced Onion
1/4 teaspoon Ground Ginger

Heat all ingredients in small saucepan over low heat, stirring until preserves are melted & mustard & ginger have dissolved. Let cool slightly before serving.



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Herbed Chicken Fingers

1/2 cup panko (Japanese breadcrumbs)
1/2 cup plain breadcrumbs
1 teaspoon Garlic Powder
1 teaspoon Dill Weed
1 teaspoon Parsley Flakes
1/2 teaspoon salt
1/4 teaspoon Ground Black Pepper
1/2 cup nonfat yogurt
1/2 teaspoon Ground Mustard
2 tablespoons water
1 1/2 pounds chicken tenders

1. Mix panko, breadcrumbs, Garlic Powder, Dill Weed, salt and Ground Black Pepper in shallow bowl.  Stir together yogurt, Ground Mustard and water in a second shallow bowl.  Moisten chicken lightly with yogurt then roll in breadcrumb mixture.  Place in a single layer on a nonstick rimmed baking sheet.  Spray with nonstick spray.
2. Bake in preheated 400 degree oven for 10 to 12 minutes or until coating is golden brown and chicken is cooked through.  Serve with dipping sauces.

Prep time: 15 minutes
Cook time: 12 minutes
Servings: Makes 6

Chili (for crockpot)

2 pounds ground beef

2 (16 ounce) cans kidney beans, rinsed and drained

2 (14.5 ounce) cans rotel tomatoes, undrained

1 (8 ounce) can tomato sauce

2 medium onions, chopped

2 cloves garlic, minced

2 tablespoons chili powder

2 teaspoons salt

1 teaspoon pepper

1 teaspoon crushed red pepper

Shredded Cheddar cheese

In a skillet, cook beef over medium heat until no longer pink; drain. Transfer to a crockpot. Add the rest of ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours. Garnish individual servings with cheese if desired.

Pizza Meatloaf

1 1/2 pounds lean ground beef
3/4 cup breadcrumbs
1 cup chopped mushrooms
1/2 cup canned chopped tomatoes, well-drained
3 tablespoons minced onion
1 tablespoon parsley flakes
1 1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 jar (6 oz.) pizza sauce
1 cup shredded mozzarella cheese

Mix ground beef, breadcrumbs, mushrooms, tomatoes, minced onion, parsley flakes, Italian seasoning, salt & ground black pepper in large bowl. Form mixture into a loaf & place in 8x5-in baking pan. Pour pizza sauce over loaf.

Bake in preheated 350 degree oven for 55 minutes. Top with shredded cheese & bake 5 more minutes or until cheese is melted. Let stand 5 minutes before serving.




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Location:Dallas, Texas