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May 212015

                                                         Double Apple Muffins

With my new glasses coming tomorrow, I hope that if I spell something wrong, my Editor-in-Chief, aka Husband, will catch it. I was reading a couple of recent posts only to see mistakes that even he managed to miss along with my spell checker on my computer! Spelling was never a problem for me and I think that sometimes I might go over a recipe so many times that it’s easy to overlook a typo, as you start to get cross-eyed, ha ha..

Pour me another cup of coffee!

Pour me another cup of coffee!

Today’s gems stem from an older recipe I found and with a few additions to the mix, they were a big hit and a for sure thing with our coffee in the morning! Of course with Kenny still griping about gaining weight, guess what he bought at the grocery store yesterday, CHOCOLATE WAFER COOKIES, what’s up with that? And then he threw in some pudding mixes into the cart, I say it again, MEN!

Double Apple Muffins
  • 2 cups biscuit mix
  • ¼ cup sugar
  • 1 teas ground cinnamon
  • ¼ teas ground nutmeg
  • 1 egg, slightly beaten
  • ½ cup unsweetened applesauce
  • ¼ cup peeled and grated Granny Smith apples
  • ¼ cup milk
  1. Combine the dry ingredients in a medium bowl.
  2. Mix together the remaining ingredients; add to biscuit combination.
  3. Stir vigorously for 30 seconds.
  4. Fill greased muffin tins ⅔'s full, I used paper liners and wish I hadn't as they stuck to the paper somewhat; this will make 10 to 12 muffins.
  5. Bake in a 400 degree oven for 15 to 20 minutes.
  6. Slightly cool in pan and then remove to wire rack to finish cooling.

On a funny note for today’s recipe, upon getting out the ingredients before I started, I found I had just enough cinnamon to make these, phew! I never run out of cinnamon or much of anything as I keep a list on my counter at all times and when I get low on something, it goes on my list STAT! Oh well, I survived and so did the muffins……………..Doubly enjoy!

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Apr 102015

                                                        Sour Cream Fruit Dip



I’m gonna close out this week on a much more positive note than yesterday’s post, thank God!

Not long ago I posted a Honey Whiskey Fried Bananas recipe from a book called The Sea Cook and another recipe caught my eye for a dip for strawberries. Well needless to say, it’s totally gone and husband is begging for more because, not only does it go superbly with strawberries, but he has also tried it with cherries and cantaloupe melon! Blueberries only have about another month here before they’re ready for the pickin’ and I can’t wait to top off a nice piece of homemade pound cake with fresh blueberries and then smothered with this sour cream recipe….. I even think this could easily sub in for whipped cream as I do not always have heavy cream on hand but it seems like sour cream is a given must have! So with that, here’s another of Regina’s version of a recipe from The Sea Cook cookbook…..

5.0 from 1 reviews
Sour Cream Fruit Dip
  • 1 cup sour cream
  • Confectioner's sugar to taste, I used about 3-1/2 teaspoons
  • Vanilla, again to taste but I used about 1 teaspoon
  • Fresh strawberries or any fruit to your liking
  1. Whip together the sour cream, sugar and vanilla until well combined.
  2. Refrigerate for at least one hour before digging in with your favorite fruit........

This recipe comes right in time for the hot summer months ahead which seem to have come down upon us here in Florida already! It’s Friday and I know it’s 5 o’clock somewhere so it’s time to start thinking about cracking open a nice cold one and figure out what’s for din-din. Still have more recipes from Easter to share with you next week. So until then, enjoy and have a nice weekend…… We’re off to Fleas Across Florida tomorrow just to try to find more stuff that we probably don’t really need, ha ha!!!!!

Hey, and thanks for all the comments and advice on Kenny’s corn dish, it’s nice to hear from all our friends and followers…………………Don’t forget to like us on Facebook  and Twitter and join our Saturday news letter to keep up with the latest recipes.

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