SERVES: 12 OVERSIZED MUFFINS INGREDIENTS 1½ cups whole-wheat flour 1 teaspoon baking soda 1 teaspoon ground cinnamon (We prefer fresh) ½ teaspoon ground ginger ½ teaspoon salt ½ cup butter (1 stick), softened (but not melted) 1/4 cup honey 1 egg 1 teaspoon pure vanilla extract 1 cup unsweetened applesauce ¾ cup carrot shreds (I
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1/2 c chopped onion 1/4 c chopped gr pepper 2 crushed lg garlic cloves 2 TBL olive oil 1 1/4 c water 2 – 8 oz cans tomato sauce 1 6 oz can tomato paste 1/2 teas oregano 1/4 teas basil 1 bay leaf Italian seasoning to taste (and parsley but we don’t) 1 can
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16 ounces plain yogurt 1 medium cucumber, peeled, seeded, and finely chopped Pinch kosher salt 4 cloves garlic, finely minced 1 tablespoon olive oil 2 teaspoons red wine vinegar 5 to 6 mint leaves, finely minced Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2
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1/2 cup of prepared yellow mustard 1/4 cup of cider vinegar 3 tablespoons of brown sugar (dark) 1/2 teaspoon of paprika 1/2 teaspoon of Worstershire sauce 1/2 teaspoon white pepper 1/2 teaspoon of cayenne pepper (powdered) 1/4 teaspoon of black pepper. Add everything to a small, tightly sealing jar or container, and shake the livin’
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6 Tbsp. brown sugar 2 Tbsp. chili powder 1 Tbsp. paprika 1 Tbsp. garlic powder 2 tsp. onion powder 2 tsp. salt 2 tsp. cumin 1 tsp. cinnamon 1 tsp. black pepper ½ tsp. cayenne pepper Mix all ingredients together.

2 cups cider vinegar 1 tablespoon sea salt 1 tablespoon ground white pepper 1 tablespoon red pepper flakes 2 tablespoons white sugar 1/4 cup dark brown sugar 1 teaspoon freshly ground black pepper 1/2 cup ketchup Mix all ingredients together and let sit 10 minutes.

Ingredients 1 cup prepared yellow mustard 1/2 cup sugar 1/4 cup light brown sugar 3/4 cup cider vinegar 1/4 cup water 2 tablespoons chili powder 1 teaspoon black pepper 1 teaspoon white pepper 1/4 teaspoon cayenne 1/2 teaspoon soy sauce 2 tablespoons butter 1 tablespoon liquid smoke (hickory flavoring) Directions Mix all except soy, butter
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2.5 dozen 1 (11.5 ounce) bag Nestle chocolate chips 2 tsp. vegetable shortening 1 (14 ounce) bag of caramels 3 Tbsp. butter 2 Tbsp. water 1 cup coarsely chopped walnuts or pecans Melt chocolate chips and vegetable shortening. Stir until morsels melt and mixture is smooth. (Double boiler works best.) Remove from heat. Pour half
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1 bag miniature marshmallows 1 stick of butter 1 cup peanut butter 1 (12 ounce) package chocolate chips Grease a cake pan with butter. Put 1 bag of miniature marshmallows in pan (make sure they cover the bottom evenly). Melt butter, peanut butter and chocolate chips. Pour over marshmallows. Refrigerate until firm.

4 dozen 3” cookies ¾ cup shortening (part butter part margarine) 1 cup sugar 2 eggs 1 tsp. vanilla 2 ½ cups flour 1 tsp. baking powder 1 tsp. salt Mix thoroughly shortening, sugar, eggs, and vanilla. Blend in flour, baking powder and salt. Cover, chill at least 1 hour. Heat oven to 400°. Roll
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