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