Pudding Cupcakes

I love the versatility of this fun cupcake recipe. You can use your favorite instant pudding to give these cupcakes any flavor you desire. I topped mine with pudding frosting and I think it's the perfect combo!-Sarah

1 3/4 cup flour
2/3 cup sugar
1 small pkg instant pudding mix
2 t. baking powder
1/2 t. salt
2 eggs
1 1/4 cup milk
1/2 cup vegetable oil
1 t. vanilla extract

• In a bowl combine the dry ingredients.
• In another bowl beat the eggs, milk, oil and vanilla.
• Add to wet ingredients and mix until blended.
• Spoon batter into 12 paper lined muffin cups. Bake at 375 about 18 minutes.
• Cool and frost.

Mini Lemon Poppy seed Muffins

These muffins are so moist and delicious. My family loves the flavor of lemon poppy seed muffins and breads.-Sarah

2 cups flour
3/4 cup sugar
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 cup sour cream
1/2 cup vegetable oil
2 eggs
2 T. poppy seeds
2 T. milk
1/2 t. vanilla
1/2 t. lemon extract

• In a large bowl combine dry ingredients.
• Combine remaining ingredients in a separate bowl. 
• Gently mix together just until moistened.(batter will be thick) 
• Fill greased mini muffin tins and bake at 400 degrees about 12 minutes.

Tomato Parmesan Soup

I got this recipe off of Pinterest and changed it just a bit.  This is a quick soup to put together that you most likely have all the stuff for at any given time.  It is thick and delicious!  The original recipe gives the option to use a slow cooker, check it out here Utah Today's Mama.  -Kristin

2 Tablespoons oil

1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
2 cans diced tomatoes
3 cups water
4 teaspoons chicken boullion
1/2 Tablespoon dried basil
1 teaspoon dried oregano
1 bay leaf
5 Tablespoons butter
1/2 cup flour
1 cup grated Parmesan
1 cup milk, warmed
1 cup half and half, warmed  (or another cup of regular milk)
1 teaspoon salt
1/4 teaspoon pepper

• Saute onion, carrot, celery in oil.  Saute till onions are soft.
• Add diced tomatoes, broth, basil, oregano and bay leaf.  Bring to boil and then back it down to a simmer and cover until veggies are your desired consistency.  I liked a bit of texture still to my veggies and it took around 15-20 minutes.  You don't want them crunchy so make sure to check them.
• In a separate pot, melt butter and then whisk in flour.  Whisk for a couple minutes and then add 1 cup of the hot soup and whisk in.  Then whisk in 2 more cups of the soup.
• Then stir in the Parmesan.
• Then stir in the warmed milks and salt and pepper.
• Combine the rest of the soup in pot.

Cream of Asparagus of Soup

My mom makes this a lot and I finally tried it.  It is very creamy and delicious.  I know many of you are freaked out by this recipe, but trust me it is good!  My kids like it a lot too.  Great on its own or with some oyster crackers on top...especially good with a grilled cheese sandwich on the side!  -Kristin

2 pounds green asparagus, washed
1 large onion, chopped
3 Tablespoons butter
5-6 cups chicken broth
1/2 cup half and half or heavy cream
1/4 teaspoon lemon juice, opt.

• Cut stalks and all remaining asparagus into 1/2 inch pieces.
• Cook onion in 2 tablespoons butter in pot over low heat, stirring until softened.
• Add asparagus pieces and salt and pepper to taste.  Cook and stir 5 minutes.
• Add broth and simmer, covered, until asparagus is VERY tender. (15-25 minutes)
• Remove from heat and cool a bit.
• Puree soup in small batches until very smooth and return to pot.  (Be careful pureeing this...the steam can cause the top of the blender to pop off.  Work in small batches and press the top of blender down while holding a dish towel.  That seems to work for me!)
• Stir in half and half.
• Bring soup back to simmer and stir in butter.
• Add lemon juice if desired.

Great Northern Baked Beans

These beans were brought to a recent luncheon we had at church.  They were a show stopper...so many people requested this recipe.  I love the flavor of these beans with the apple in there, so different than traditional baked bean recipes.  This is a must try recipe!  -Kristin

1 48-ounce jar Randall Great Northern Beans

4 tablespoons butter

2 large Granny Smith or any type of cooking apples, cubed (about 3 cups)

1/2 cup brown sugar

1/4 cup white sugar

1/2 cup catsup

1 teaspoon cinnamon

1 tablespoon molasses

 1 teaspoon salt

• In large skillet, melt butter, add cubed apples and cook until tender. 
• Add brown sugar and white sugar, stir and cook until sugar is melted. 
• Stir in catsup, cinnamon, molasses, and salt. Add beans and mix well.
• Pour mixture into 2 quart casserole. Bake in a 400 degree oven for about 1 hour.

Vanilla Chip Maple Cookies

Another delicious cookie recipe! Can we really get enough?-Sarah

1/2 cup butter
1 cup shortening
2 cups brown sugar
2 eggs
1 t. vanilla
1 t. maple extract
3 cups flour
1 t. salt
2 t. baking soda
2 cups white chips
1/2 cup chopped pecans

• Cream shortening, butter and brown sugar. Add eggs one at a time, beating well after each. Beat in vanilla and maple extract.
• Combine dry ingredients, gradually add to creamed mixture. Stir in chips and pecans.
• bake at 350 degrees 8-10 minutes. 

Souper Joes

My family just loves these! I love that they are quick and delicious to put together.-Sarah

1 pound ground beef
1 can cream of mushroom soup (or 1/2 recipe of cream of chicken)
1 T. onion soup mix
1 cup shredded cheddar
8 hamburger buns

• Cook beef and drain. Stir in remaining ingredients and serve in hamburger buns.

Cheesy Ham Chowder

I adapted this from a recipe that I found in a magazine. We love the flavor of this thick hearty soup.-Sarah

10 bacon strips, diced
1 large onion, chopped
2 carrots, diced
3 T. flour
3 cups milk
1 cup water
5 cups cubed potatoes
1 can (15 1/2 oz) corn, drained
2 t. chicken bouillon
2 cups shredded cheese
2 cups chopped ham

• Cook bacon until crisp. Remove bacon and drain on paper towels. In the drippings saute onion and carrots until tender. Stir in flour, gradually add milk and water. Bring to a boil and cook and still for 2 minutes until thickened.
• Add potatoes, corn, bouillon, and pepper to taste. Simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese, heat until melted. Stir in bacon.

Carrot Pancakes

These pancakes are so yummy! I love their flavor, with or without the cream cheese topping, give them a try, they are so delicious!-Sarah

1 1/4 cup flour
2 t. baking powder
1 t. cinnamon
1/2 t. salt
1/4 t. ginger
1 egg, lightly beaten
1/3 cup brown sugar
1 cup milk
1 cup finely shredded carrot
1 t. vanilla

cream cheese topping
4 oz. softened cream cheese
1/4 cup powdered sugar
2 T. milk
1/2 t. vanilla
dash cinnamon

• Combine the dry ingredients, in another bowl combine the remaining pancake ingredients.
• Combine the wet with the dry and mix until just mixed.
• To make topping: beat cream cheese until smooth, add remaining ingredients until well combined.
• Cook pancakes on a griddle and serve with cream cheese topping or syrup.

Scotch Eggs

I've held onto this recipe for years, it's from an old Taste of Home magazine and I just thought it sounded really good, but like nothing I've ever had before. I finally tried them and I'm so glad I did, these are so good! I served them with pancakes for a breakfast dinner.-Sarah

1 pound breakfast sausage
6 hard boiled eggs, peeled
1 egg, lightly beaten
3/4 cup crushed cornflakes

• Divide the sausage into 6 patties. Sprinkle with salt and pepper and form each around an egg.
• Roll in beaten egg and cornflake crumbs. 
• Place on a rack on a baking pan. Bake, uncovered, at 400 degrees for 30 minutes, turning every 10 minutes.