These muffins remind me of my childhood. When it started getting cold outside and through the winter, my mom would make up a batch of these and we’d keep them in the fridge for weeks! (thus the name!) Each morning, she’d fill the muffin tins and bake them which made the house smell amazing! It’s never been easier to have a hot breakfast every chilly morning! YUM!
1 12 oz box of Raisin Bran Cereal
3 cups sugar
5 cup flour
5 teaspoon soda
4 eggs (well beaten)
1 cup vegetable oil
1 quart of buttermilk
1 tablespoon salt
In a large bowl mix together cereal, sugar, flour, soda, and salt.
To this mixture add eggs, oil and buttermilk.
Store in refrigerator. Do NOT freeze.
To bake fill muffin tins (I use liners with them) 1/3 full.
Bake 15 to 20 min at 400 degrees. Open and slap with butter while warm!
This makes a gallon and can be kept in the refrigerator for up to 6 weeks.
Great with cider.
This time of year it seems like everyone is looking for pumpkin spice something!
Well, whether it’s your coffee or cookies or sweet potato fries, you can transform them with these 5 ingredients!
Yes, you can buy something called “Pumpkin Pie Spice” at the store, but with the ingredients you probably already have, you can make your own! And this is also great for housewarming or hostess gifts! Just put some in a little jar with a ribbon!
- 3 Tbls Ground Cinnamon
- 2 tsp Ground Ginger
- 2 tsp Nutmeg
- 1 ½ tsp Ground Allspice
- 1 ½ tsp Ground Cloves
NOW…here’s how to use it to make a Pumpkin Spice Latte:
1 cup milk
2 tablespoons pure pumpkin puree
1 tablespoon sugar
1/4 teaspoon pumpkin pie spice, plus more for sprinkling
1/4 teaspoon pure vanilla extract
1/4 cup hot espresso or strong brewed coffee
Sweetened whipped cream, for serving
- Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1 to 2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds.
- Pour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.
Here’s how to use it to make Pumpkin Spice Pancakes:
1¼ cups all-purpose flour
2 tbsp brown sugar
2 tsp baking powder
¼ tsp salt
1 ½ tsp pumpkin pie spice
1 cup milk
½ cup pumpkin puree
1 large egg
2 tbsp vegetable oil or melted butter
Preheat the oven to 200˚F. Set aside a baking sheet or oven-safe serving platter.
Whisk together the flour, sugar, baking powder, salt and spices in a medium bowl. Make sure to blot out any chunks of brown sugar. In a separate small bowl, combine the milk, pumpkin, egg and oil or butter. Stir into the dry ingredients and mix until just combined. The batter may still be lumpy. Cook pancakes on stovetop or griddle.
Our family LOVES tacos. This recipe is SO great. Just change up your tacos a bit. It’s super simple and a wonderful twist to the norm.
5-6 boneless skinless chicken breasts
1 (16 oz) jar of picante
1 package taco seasoning
(whatever else you top your tacos with…I like pineapple!)
Combine salsa and taco seasoning in crockpot. Put chicken in and cook for 5 hours on medium…or until chicken can be shredded with a fork. Serve on tortillas with taco toppings.
Here’s a GREAT and EASY recipe to serve on the first day of school. (it’s healthy, too…but no one needs to tell the kids!)
1 chocolate cake mix
15 oz can of pumpkin
Half a bag of chocolate chips
Mix three ingredients together (no eggs, no oil!) Scoop into muffin papers. Bake 15-20 minutes in 350 degree oven for moist and delicious chocolate-chocolate chip muffins!
This is a great way to get your kids to eat green veggies!! This has been a family favorite for YEARS and we thought we shared it years ago. It is super easy and everyone loves it!
2 cups chopped cooked chicken
2 cups chopped cooked broccoli
2 cups shredded cheddar cheese
2 cans cream of chicken soup
Combine ingredients and put in a 9×13 casserole dish. Bake in 350 degree oven for 45 minutes.
This is one of my favorite summer recipes. And it’s so easy!
Preheat grill for medium-high heat.
Place the zucchini, and squash on a large sheet of foil.
Dot with butter.
Season with garlic salt.
Seal vegetables in the foil.
Place the foil pack on the preheated grill and cook 20 minutes until vegetables are tender.
Don’t you just LOVE a fresh cool BLT in the summer!? I just love all those flavors together! Well, check this out. This is the salad version! SO yummy!
1/2 pound bacon
1/2 cup mayonnaise
2 TBS red wine vinegar
1/2 TBS sugar
1/4 cup finely chopped fresh basil
1 pound romaine lettuce – rinsed, dried, and chopped
1 pint yellow grape tomatoes, sliced
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving 2 tablespoons of the drippings.
In a small bowl, whisk together the reserved bacon drippings, mayonnaise, vinegar, sugar and basil and let dressing stand, covered, at room temperature.
In a large bowl mix together the romaine, tomatoes, bacon and croutons. Pour the dressing over the salad and toss well.