sheila's butterscotch muffins

1 3/4 cup flour
1/2 cup light brown sugar, packed
1/2 cup sugar
1/2 tsp. ground ginger
1/2 tsp. ground mace
1 tsp. cinnamon
1/8 tsp. ground cloves
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
2 large eggs
1 cup canned pumpkin
1/2 cup (1 stick) butter, melted
1 cup butterscotch chips
1/2 cup chopped pecans, toasted (optional)

in a large bowl, mix flour, sugars, ginger, mace, cinnamon, cloves, baking soda, baking powder and salt. Create a well in the middle of the mixture. in another bowl, whisk together eggs, pumpkin and butter. stir in the butterscotch chips and pecans and pour in the well of dry ingredients, fold together just until dry ingredients are moistened. do not overmix. preheat oven to 350. spoon batter evenly into greased muffin tins. bake for 20-25 minutes, or until toothpick inserted into the center comes out clean. place on a rack to cool. makes 18-20 muffins.

i had these muffins at sheila's cookie exchange in 2008. she made them in a mini-muffin tin. yummy!!

sally's cheesee pasta

1 Tbsp olive oil
1/2 tsp salt
1 onion, chopped
1 clove of garlic, chopped
2 cups uncooked penne pasta
3/4 - 1 cup cheddar cheese, grated

seasoning:
combine oil, salt, onion and garlic. saute until carmelized.

pasta:
cook pasta; rinse. turn heat off. return pasta to pot and add seasoning. mix. add cheese and cover until melted.

peggy's salad and homemade dressing

1 pound (2 bags) of spinach leaves
1 can drained bean sprouts
1 can sliced water chestnuts
3 hard boiled eggs, chopped
1/2 lb. fried bacon, crumbled

dressing:
2/3 cup salad oil
1/2 cup sugar
1/3 cup ketchup
1/4 cup cider vinegar
1 tsp Worcestershire sauce
2 Tbsp chopped onions

diane's waldorf salad

2-3 apples, chopped into bite size pieces (Jonathon or delicious)
2 bananas, sliced
1/2 cup chopped walnuts
1 - 1.5 stalk celery, chopped
1 cup grapes or raisins
1 cup fat free cool whip

put all ingredients in bowl. mix. chill. serve.

amy's steak soup

1 lb. round steak
1 medium onion, diced
1 stalk celery, diced
2 carrots, diced
1 cup flour
1/2 lb margarine
1 large package frozen mixed vegetables
1 can (16-17 oz.) tomatoes - cut up - don't add the juice
8 cups water
4 t. beef granules
salt and pepper

melt butter and slowly stir in 1 cup flour. add 2 cups water. add all other ingredients except steak. (try and make soup with only 7 cups of water, add last cup if necessary) in a separate pan, brown steak and drain off grease. add to soup. simmer 3-4 hours until vegetables are cooked. (can also be made in the crock pot and cooked all day on low.) if soup is not thick enough, add 1/4-1/2 stick butter and slowly add flour.

strawberry salad and homemade dressing

romaine lettuce
celery
green onions
strawberries
sliced almonds

dressing:
1 cup oil
1/2 cup red wine vinegar
1/2 cup sugar
1 tsp sesame seed
1/4 cup honey

do not store dressing in refrigerator.

janie's birds nest noodles

1 stick butter
1 c crushed bird's nest noodles
4 c chicken broth
2 c white rice (not instant)

melt butter in pan, add bird's nest noodles and stir until browned. add chicken broth and white rice. bring to a boil. let simmer for 20-30 minutes until done.

golden crockpot chicken

1/2 stick butter
1 package good season’s Italian dressing
1 can golden mushroom soup (NOT cream of mushroom!)
4 oz. onion chive cream cheese
1/2 c. cooking white wine

Melt butter in a medium sauce pan. Add remaining ingredients and heat until blended.

Put 6 thawed chicken breast halves into a crockpot. Pour warmed mixture on top. Cook on low 4-5 hours or on high for 2-2.5.

Goes well with janie's bird’s nest noodles.