Hearty Potato Bacon and Corn Chowder

4 slices bacon cut into 1-inch pieces
2 medium-size red potatoes, washed, unpeeled and cubed ( 1/2-inch cubes)
1 cup yellow onion, chopped
1 cup low-fat sour cream
1 1/4 cups milk
1 cup chicken broth
1 can (10 3/4 oz) condensed cream of chicken soup
1 cup frozen whole kernel corn
1/4 teaspoon pepper
1/4 teaspoon dried thyme
Salt if needed

Optional: Chopped chives and Cheddar cheese for garnish

In 3-qt saucepan cook bacon over medium heat for 5 minutes; add potatoes and onions. Continue cooking stirring occasionally until potatoes are tender (15-20 minutes).
Add remaining ingredients except sour cream. Simmer covered for 12 minutes stirring occasionally.
Stir in the sour cream, heat through.

Serve hot with the garnishes if desired.

Makes 4 servings

Banana Blueberry Streusel Muffins

1/2 cup butter at room temperature
1/2 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
1/4 cup milk
3 medium very ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh or frozen blueberries (do not thaw)

Streusel Topping:

Combine:

3 tablespoon flour
2 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon

Cut in butter until crumbly.

2 tablespoons butter

Stir in:

1/3 cups chopped pecans

Beat butter and sugar until fluffy Add the eggs one at a time mixing well. Stir in vanilla and bananas. Combine well.

In a separate bowl, mix the dry ingredients. Slowly add to the butter mixture mixing at low speed just until moistened. Do not overmix. Stir in the blueberries and mix with a spoon.
Distribute evenly in muffin pans that have been lined-up with aluminum foil cups. Sprinkle with the streusel.

Bake at 350 for 20 minutes or until a toothpoick inserted in the center of a muffin comes out clean.

Remove to a wire rack and eat them warm or cold.


Makes 18 muffins

Tami Cox's Chicken Pasta Salad

Mix and refrigerate overnight:

1 box (12 oz) farfalle pasta, cooked, rinsed and drained (pasta should be a little under-cooked)
6 cups cooked cubed chicken breast
1/2 bunch green onions, chopped
1 bottle (16 oz) coleslaw dressing
2 cups mayonnaise

The next day add:

1 big can pineapple tidbits, drained
4-5 apples, unpeeled and chopped
1 lb grapes, halved
1/2 cup slivered almonds, toasted
1 cup chopped celery

Mix and refrigerate until serving.

Yield: a big batch

Pumpkin Pancakes

Good Housekeeping, October 2014

In a large bowl, whisk:

1 cup whole wheat flour
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt

In small bowl whisk:

1 cup whole milk
1/2 cup pumpkin puree
3 tablespoons brown sugar
2 large eggs
2 tablespoons vegetable oil

Stir the pumpkin mixture into flour mixture until almost smooth.

Lightly grease 12-inch nonstick skillet; heat on medium heat until hot. In batches, scoop batter by 1/4 cupfuls into skillet, spreading to 3 1/2 inch each. Cook 2-3 minutes or until bubbly and edges are dry. Tirn; cook 2 minutes or until golden.

Drizzle with syrup.

Create "ghosts" with whipped topping and chocolate chips "eyes".

Serves 4

Berry Cobbler Cake

Quick and Easy Dump Cakes and More...
Author Cathy Mitchell

Walmart is selling this great cookbook.

I did not have raspberries so I used fresh strawberries, halved instead.

2 cups (1 pint) fresh or frozen berries (blueberries, blackberries and/or raspberries)
1 package (9 oz) yellow cake mix
1 teaspoon cinnamon
1 egg
1 cup water, divided
1/4 cup sugar
1 tablespoon cornstarch

Preheat oven to 375 F. Spray 9-inch square baking pan with nonstick cooking spray.

Spread berries in prepared pan. Combine cake mix and cinnamon in large bowl. Add egg and 1/4 cup water; stir until well blended. Spread batter over berries.

Combine sugar and cornstarch in same bowl. Stir in remaining 3/4 cup water until sugar mixture dissolves; pour over cake batter. Do not stir.

Bake 40 to 45 minutes or until lightly browned. Cool at least 15 minutes before serving. Serve warm or at room temperature.

Makes 6 servings

Carrot Brownies

I found this recipe in an old Pueblo Cookbook in New Mexico. I had it for over a year until I decided to give it a try.

Very good warm topped with vanilla ice cream.

1 1/2 cups all-purpose flour
1 1/2 cups brown sugar
1/2 cup butter
2 eggs
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
11/2 cups shredded carrots
1/2 cup raisins
1/2 cup chopped nuts

Cream the butter, sugar and vanilla. Add the eggs one at a time beating well after each addition. Mix the dry ingredients in another bowl and then incorporate to the creamed mixture.

Pour in a buttered and floured 13 x 9-inch baking pan and bake at a preheated 350 F oven for 30-40 minutes or until a toothpick comes out clean.

Irresistible Brownies

Prevention magazine

www.prevention.com

1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder, sifted if lumpy
1/4 teaspoon baking powder
1/8 teaspoon salt
2/3 cup dark brown sugar
1 egg
1 large egg white
1 teaspoon vanilla extract
1/4 cup semi-sweet chocolate chips
1 cup chopped walnuts

Heat oven to 350 F. Coat 8 x 8 or 9 x 9-inch baking pan with coking spray (I buttered and floured).

Combine flour, cocoa, baking powder and salt in a large bowl.

Put sugar, oil, egg and egg white and vanilla extract in a small bowl. Whisk until smooth. Pour into flour mixture and stir until blended. Stir in chocolate chips and walnuts (batter will be stiff).

Spread batter in prepared pan. Put in oven and bake 20-22 minutes or until firm at edges and wooden pick inserted off center comes out with a few moist crumbs. Place crumbs on rack and let cool completely. To serve, cut into 8 bars.