Friday, September 24, 2010

Apple Cinnamon Muffins

It's fall! You know what goes best with fall? Pumpkin baked goods!  HOWEVER. Since we are still in the midst of a national canned pumpkin shortage, apples to the rescue! Elise and I made these scrumptious muffins this afternoon and they are a keeper. I used the All-Star Muffin base recipe from my KAF Baker's Companion, with the suggested variation of apple and cinnamon.

3 1/2 cups unbleached all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
8 tbsp butter, softened
1 cup sugar
3 large eggs
2 tsp vanilla extract
1 cup sour cream (or 1 cup plain yogurt + 1 tsp baking soda)
3-4 tart apples (I used Granny Smith)
1/4 cup cinnamon sugar (1/2 cup sugar to 1 tbsp cinnamon) plus extra to sprinkle on top

Preheat oven to 400 degrees.

Peel and grate apples.

In a medium bowl, whisk together flour, baking powder, baking soda and salt.

In a large mixing bowl, cream the butter and sugar together with a handheld mixer until well combined. Add eggs one at a time, beating well after each. Add the vanilla and sour cream and combine.

Add the dry ingredients and mix until halfway combined. Then add apples and cinnamon sugar. Mix just until combined.

Fill lined muffins cups and sprinkle a bit of cinnamon sugar on top. Bake for 18 - 24 minutes, or until a toothpick  inserted in the center comes out clean.

Remove from oven and cool in pan for 5 minutes, then remove to wire rack to cool completely.

Using my Pampered Chef large scoop, this made 32 muffins.

Tuesday, September 14, 2010

Slow Cooker Chicken Stroganoff

Another great allrecipes find.  This one is perfect for OAMC.  Cook stroganoff first, cool then freeze in gallon ziplock bags.  After it's thawed, cook the noodles as you heat the stroganoff in the microwave. 


  • 4 skinless, boneless chicken breast halves - cubed
  • 1/8 cup butter
  • 1 (.7 ounce) package dry Italian-style salad dressing mix
  • 1 (8 ounce) package cream cheese (room temperature)
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 pkg egg noodles


  1. Put chicken, butter and dressing mix in slow cooker; mix together and cook on low for 5 hours.
  2. Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
  3. Cook egg noodles according to package.
  4. Serve stroganoff over noodles.

Serves: 4

Tostada Goop

I found this recipe on Once A Month Mom's September menu and decided to give it a go. It was good. Not spicy enough to be great, for our family, but good nonetheless.  I received a request to share it, so here it is!

*Update: my friend Dana made this with the addition of one pkg taco seasoning and said it was an improvement. :)

- 1 can cream of chicken soup
- 1 can chili peppers
- 1 cup chopped onion
- 1 can chopped tomatoes (or 1 cup chopped fresh)

- corn (either from a corn, frozen or fresh from the cob)
- 6 boneless skinless chicken breast halves
- 1 can black beans (rinsed and drained)
- cheddar cheese (shredded)

Combine all ingredients, except beans. Cook in a crock pot on low for 6-8 hours. Add beans about 30 minutes prior to completion.   Shred chicken with a fork when done, and top with cheddar cheese.

Serves: 6