___________________________________________________ D OUBLE CHOCOLATE CHIP MUFFINS Debbie Lovell Harter ___________________________________________________ 1 ½ c plain flour ½ c. cocoa 1 tsp baking powder ½ tsp salt 1 c. chocolate chips 3/4 c sugar 1 c milk 2 eggs 1/3 c oil ½ tsp vanilla DIRECTIONS: Combine flour, cocoa, baking powder, salt, chocolate chips, sugar, milk, eggs, oil, & vanilla. Bake 23 to 25 mins. at 350° ___________________________________________________ H EALTHY BREAKFAST SNACK Pamela Jones ___________________________________________________ ½ c. peanut butter ½ c. powder milk ½ c. flakes of cereal 1/4 c. honey or corn syrup 1/4 c. of raisins powdered sugar DIRECTIONS: Crush cereal, mix all ingredients. Shape into nickel size balls. Dip in powdered sugar refrigerate or freeze (great snack or healthy breakfast) __________________________________________________ M EXICAN CORNBREAD Betty McCool ___________________________________________________ 1 ½ c. self-rising cornmeal 3/4 c. Wesson oil 1 can cream style corn 1 green pepper 2 eggs DIRECTIONS: Mix all together & pour into a greased hot skillet. Cook 400° in the oven until brown turn out on a plate & top with cheese ___________________________________________________ M EXICAN CORNBREAD Donna Rekart ___________________________________________________ 1 c. cream-style corn 1 ½ c. self-rising cornmeal 3/4 cup Wesson oil 2 eggs 3 T sweet green pepper 2 pods green hot pepper (optional) DIRECTIONS: Mix together and pour in a hot skillet. Bake at 450° for approximately 20 mins. ___________________________________________________ M EXICAN CORNBREAD Ginger Nicholson ___________________________________________________ 3 eggs 1 c. milk 1 c. self-rising cornmeal 1 c. cream corn 8 oz sharp grated cheese 1/4 c. oil 3 jalapeño peppers 1 lb. hot sausage 1 large onion (diced) DIRECTIONS: Brown sausage, drain grease. add onion & mix together. Bake for 45 mins. at 350°
Made with FlippingBook - Online Brochure Maker