Tuesday, January 31, 2012

Morning Glorious Muffins

muffins 013
This morning I was hungry for muffins.  I debated between blueberry and these “glorious” muffins.  These won the debate.  I did hesitate because of the number of ingredients it takes to make these muffins but then I thought about how good they tasted.  Don’t let the ingredient list scare you, they are worth it.
muffins 001
It is 6:15 a.m. and very dark outside yet so there is no daylight to help me out with the pictures so bear with me here. 
These are the ingredients you will need:  flour, sugar, baking soda, cinnamon, salt, eggs, olive oil, applesauce, vanilla, carrots, apples, coconut, raisins, craisins and pecans.  Did the list scare you?
muffins 002
In a large bowl, combine 2 cups flour (I used whole wheat for one of the cups), 3/4 cup sugar, 2 tsp baking soda, 2 tsp cinnamon and 1/2 tsp salt.  Mix this up until combined.
muffins 004
In a separate bowl add 3 eggs, 1/2 cup olive oil, 1/2 cup applesauce and 1/2 tsp vanilla.  Whisk this together until well combined.
muffins 006
Now you will need 1 1/2 cups shredded carrots, 1 1/2 cups shredded apples, 3/4 cup coconut, 1/2 cup raisins and 1/2 cup craisins. 
muffins 007
Mix this all together.
muffins 008
Pour the mixture into the dry ingredients and stir just until combined. 
muffins 009
Add 1/2 cup chopped pecans.
muffins 010
The batter will be very thick.
muffins 011
Scoop into greased muffin tins.
muffins 012
I like to sprinkle a little raw sugar on the tops.  Bake in a 400 degree oven for 20 minutes.  Remove muffins from pan and cool on wire racks.
muffins 013

2 cups flour
3/4 cup sugar
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
3 eggs
1/2 cup olive oil
1/2 cup applesauce
1/2 tsp vanilla
1 1/2 cups shredded carrots
1 1/2 cups shredded apples
3/4 cup coconut
1/2 cup raisins
1/2 cup craisins
1/2 cup chopped pecans
Combine flour, sugar, baking soda, cinnamon and salt in a large bowl.  In another bowl whisk together the  eggs, oil, applesauce and vanilla.  Add the carrots, apples, coconut, raisins and craisins to the egg mixture.  Mix well. Add to dry ingredients and stir just until moistened.  Stir in the pecans.   Bake at 400 degrees for 20 minutes.  Makes 18 muffins.
 Come boldly to the throne of our gracious God!  There you will receive His mercy, and you will find grace to help when you need it most.  Hebrews 4:116

Friday, January 27, 2012


This recipe came from a grocery store.  They were promoting a line of spices and had the recipe cards on a rack and this one sounded easy so I took it.  It has been a favorite for many years. 
This soup is so easy to make and it is perfect for a cold winter night!  And it goes together in less than 30 minutes. 
az chicken chili

az chicken chili 001
Start out with two chicken breasts, cut into 1 inch cubes.
az chicken chili 006
Heat 2 Tablespoons of olive oil in a kettle.  Add the chicken breast cubes and 1/2 cup chopped onion. 
az chicken chili 007
For the seasoning, I used 2 Tablespoons of Southwest seasoning.  Stir this up and cook on medium to high heat until
chicken is cooked.
az chicken chili 008   
You will need one can of each of these.  I like to use the white shoepeg corn, it just seems more fitting for this soup.
az chicken chili 009
Dump all three cans into the soup pot.
az chicken chili 011
Stir all this together.
az chicken chili 012
You can leave it thick like it was or if you like your soup with a little more liquid, you can add 2 cups of chicken broth.  I rarely buy the cans of chicken broth, they are way too expensive.  I like to cook up a bunch of chicken backs & necks and strain it and freeze the broth to use in recipes.  But today I just mixed two cups of water with 2 teaspoons of chicken soup base. 
Now let this simmer on the stove for about 15-20 minutes.  I whipped up a skillet of cornbread to go with the soup.  Yummy!
az chicken chili 014
Top with some shredded cheese and a dollop of sour cream. 

2 TBL oil
2 chicken breasts, cut into cubes
1/2 cup chopped onion
2 TBL Southwest seasoning
1 can (14.5 oz) diced tomatoes
1 can (11 oz) whole kernel corn
1 can (14.5 oz) chili beans
2 cups chicken broth
shredded cheese
sour cream
Heat oil in soup kettle.  Add chicken, onion and seasoning.  Stir and let cook over medium-high heat until chicken is done.  Add the tomatoes, corn and beans.  Stir in the chicken broth.  Let simmer for 15-20 minutes.  Serve with cheese and sour cream.
"Give thanks to the Lord, call on his name; make known among the nations what he has done, and proclaim that his name is exalted. Sing to the Lord, for he has done glorious things; let this be known to all the world."
Isaiah 12:4-5