All posts by traci

All Star Muffin Mix

I found a recipe for All Star Muffin Mix in Taste of Home’s Simple and Delicious Magazine.  The recipe makes a dry mix that you can either store in your freezer or cupboard for up to six months.  When you make up the mix, you can either make the mix without adding anything to it or you can add different ingredients.  When I tried it without adding anything to it, it was delicious because the cinnamon and nutmeg are two of my favorite spices.  Another time, I tried adding dried cranberries and pecan pieces.  The result was pure deliciousness.

Today I will post the basic mix.  After I try successful add-ins, I will post the recipes so that you can bake a bunch of different types of muffins using one mix.

All Star Muffin Mix

Stars of the recipe:

  • 8 cups all-purpose flour
  • 3 cups sugar
  • 3 tablespoons baking powder
  • 2 teaspoons salt
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg

Additional stars:

  • 1 cup of milk
  • 1 egg
  • 1/2 cup of melted butter (1 stick) – When I did it, I melted it in the microwave for a minute.

Steps:

  1. In a large bowl, combine the first six ingredients.
  2. Divide the mix into 2 and 3/4 cup portions.

To prepare muffins

  1. Place 2-3/4 cups muffin mix in a large bowl.
  2. Whisk the egg, milk and butter; stir into dry ingredients just until moistened.
  3. Fill paper-lined muffin cups three-fourths full.
  4. Bake at 400° for 18-21 minutes or until a toothpick comes out clean.
  5. Cool for 5 minutes before removing to a wire rack.
  6. Serve warm.

You can make a batch of the plain muffins and then flash freeze** them.  When you are ready to eat a muffin, place it on a microwavable plate and warm it up at 40% power for a minute.  If it is still not defrosted, continue warming it up at 30 second intervals.

**To flash freeze, put the muffins on a cookie sheet.  Place the cookie sheet in the freezer until the muffins are frozen.  Then place the muffins in a labeled gallon size freezer bag.

  • Store in airtight containers in a cool dry place or in the freezer for up to 6 months. Yield: 4 batches (11 cups).

Variations:

Cranberry-Pecan Muffins

Pumpkin Spice Muffins

This recipe has been posted on Mommy’s Kitchen’s Potluck Sunday.

Freezer cooking in preparation for school year

Breakfast Items:

Lunch/Dinner Items:

Side Dishes:

Breads;

Homemade Hamburger Buns

A few months ago, I found this recipe for homemade hamburger buns.  Since then, I’ve made them three times.  My fourth attempt is currently in the bread machine.  If I could describe them in one word, it would be delicious.

After I make them, I wrap each one in foil and then place about five in a gallon size ziplock freezer bag.  Then I place them in the freezer.  When I want to use one or two, I pull them out of the freezer, unwrap them, and defrost them in the microwave.  My favorite sandwich that I make with them is a chicken patty, muenster cheese, and a tiny bit of olive oil based mayo.  Yum!

Continue reading Homemade Hamburger Buns

Pictures from the St. Louis Zoo

On Saturday morning, we decided to go to the St. Louis Zoo.  It’s free to the public; however, some of the exhibits cost money.  Between eight and nine o’clock, visitors can visit certain exhibits for free.  We went rode the Conservation Carousel and petted the sting rays during that hour.

We loved the zoo and probably would have stayed longer if it wasn’t so hot (90 plus degrees).  By the time we left, the heat was beginning to become unbearable.  I was drinking liquids like crazy because I was so hot.

These pictures are the best of the pictures that were taken at the St. Louis Zoo.

 

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Easy Rolls

A while ago, I was looking for a recipe for biscuits or rolls on Paula Deen’s website.  I found this recipe for Easy Rolls.  They looked easy so I decided to try them.  Once I tried them once, I was hooked.  They have a slightly sweet taste and are so tender.

The Imaginative one tasted one and his response was “M-M-M.”  After you try them, I’m sure you will say the same thing.

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Easy Rolls

Stars of this recipe:

  • 2 cups of Self Rising Flour
  • 1 cup of milk
  • 2 Tbsp. of sugar
  • 4 heaping Tbsp. of mayonnaise

Steps:

  1. Preheat oven to 350 degrees.
  2. Mix together flour and milk.
  3. Add sugar and mayonnaise.
  4. Bake in slightly greased (I use a cooking spray.) muffin tins for 12 to 15 minutes or until brown.

This recipe makes 12 rolls.

This recipe is linked up to Mommy’s Kitchen for Potluck Sunday.

Pictures of the Gateway Arch

This weekend, hubby and I went on a weekend away without the boys.  Our destination was St. Louis.  He had driven through the city many times when he went on his super trips with the Explorer Post (Boy Scouts).  They would go on long trips to places like Yellowstone National Park.  They never stopped so he was fasinated with the Arch. 

Me on the other hand had only been the Arch once in my entire life and that was almost 25 years ago.  I had flown out to Colorado to visit my aunt.  We then drove home and went past the Arch.  I fell asleep soon seeing it.

Here are some pictures of the Arch, inside it, and then the view from it.  Enjoy!

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Brown sugar carrots

My mom gave us various vegetable seeds last April. My hubby decided to plant some of them.  One of the vegetables was carrots.  Last night, I harvested some of the carrots.  I decided to make brown sugar carrots for dinner.

This recipe is so simple, but the taste is superb.

Brown Sugar Carrots

Stars of the Recipe:

  • carrots cut into circles (about 2 cups)
  • 2 Tbsp. of butter or margarine
  • 3 Tbsp. of brown sugar (You can add more if you want it sweeter.)
  • 2 tsp. of ground cinnamon

Steps:

  1. Cut up the carrots.  Put in a microwaveable bowl.
  2. Put the rest of the ingredients in the bowl.
  3. Place the bowl in the microwave and cook for 3 to 5 minutes.  You want them tender crisp not mushy.
  4. After they are finished, take the bowl out of the microwave and then stir the syrup up.
  5. Serve and enjoy!

This recipe is linked to Tempt My Tummy Tuesday at Blessed with Grace.