lemon crumb muffins recipe

Ingredients

• Servings: 40
• 6 cups all-purpose flour
• 4 cups white sugar
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 8 eggs
• 2 cups sour cream
• 2 cups butter, melted
• 3 tablespoons lemon zest
• 2 tablespoons lemon juice
• 3/4 cup all-purpose flour
• 3/4 cup white sugar
• 1/4 cup cubed cold butter

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease or line 40 muffin cups with paper liners.
• mix 6 cups flour, 4 cups sugar, baking soda, and salt together in a large bowl. whisk eggs, sour cream, melted butter, lemon zest, and lemon juice together in a separate bowl until smooth; pour egg mixture into flour mixture. stir until just combined. pour batter into the prepared muffin cups, filling them 3/4 full.
• mix 3/4 cup flour and 3/4 cup sugar together in a bowl; cut cold butter cubes into flour mixture until mixture resembles coarse crumbs. sprinkle crumb mixture atop each muffin.
• bake in the preheated oven until a knife inserted in the center of a muffin comes out clean, 20 to 25 minutes. cool for 5 minutes in the pans before removing to wire racks to cool completely.

Mom's Famous Raw Vegetable Dip

Ingredients

• Servings: 2
• 1 cup sour cream
• 1 cup mayonnaise
• 2 teaspoons minced onion
• 2 teaspoons chopped fresh parsley
• 2 teaspoons chopped fresh dill
• 2 teaspoons seasoned salt

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• mix sour cream, mayonnaise, onion, parsley, dill, and seasoned salt in a bowl. cover and refrigerate until ready to serve.

My Grandma's Peanut Butter Fudge

Ingredients

• Servings: 12
• 1 cup crunchy peanut butter
• 1 cup marshmallow cream
• 2 cups white sugar
• 2/3 cup milk
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 2 hrs 20 mins


• mix together the peanut butter and marshmallow cream in a bowl; set aside. lightly grease a square glass dish with butter.
• stir together the sugar and milk in a saucepan over medium-high heat; stirring occasionally, bring to a boil at 234 degrees f (110 degrees c) and then immediately remove from heat and stir in the peanut butter mixture and the vanilla; pour into the prepared dish and allow to cool to room temperature before serving.

tea punch

Ingredients

• Servings: 24
• 1 cup white sugar
• 1 cup strong brewed black tea
• 4 cups orange juice
• 4 cups pineapple juice
• 4 cups prepared lemonade
• 1 (2 liter) bottle ginger , chilled

Recipe

Preparation Time: 30 mins Ready Time: 4 hrs 30 mins


• in a pitcher, combine sugar and tea. stir until sugar is dissolved. stir in orange juice, pineapple juice and lemonade. chill in refrigerator for 4 hours.
• just before serving, pour chilled juice mixture into a punch bowl and stir in ginger .

Really Raspberry

Ingredients

• Servings: 4
• 1 cup firm tofu
• 2 cups apple juice
• 2 cups frozen raspberries
• 4 tablespoons raspberry jelly
• 3 bananas, frozen and chunked
• 1/2 teaspoon almond extract

Recipe

Preparation Time: 2 mins Ready Time: 2 mins


• in a blender combine tofu, apple juice, frozen raspberries, jelly, frozen bananas and almond extract. blend until smooth.

eric's baked chicken

Ingredients

• Servings: 8
• 2 tablespoons butter
• 1 cup finely chopped onions
• 1 cup thinly sliced fresh mushrooms
• 1/2 cup white
• 1 (24 fluid ounce) bottle ranch dressing
• 3 teaspoons garlic powder
• 1/2 teaspoon dried oregano
• 1 tablespoon seasoning
• 1 teaspoon ground cayenne pepper
• 2 tablespoons butter, melted
• 3 eggs, lightly beaten
• 1 cup crushed crackers
• 8 skinless, boneless chicken breast halves

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• melt 2 tablespoons butter in a skillet over medium heat, and saute the onions and mushrooms until tender. mix in the , and continue cooking about 5 minutes, until heated through.
• in a large bowl, mix the ranch dressing, garlic powder, oregano, seasoning, and cayenne pepper. stir the skillet mixture into the bowl. mix in remaining 2 tablespoons butter, eggs, and crackers.
• dip the chicken breasts in the ranch dressing mixture to coat. arrange chicken in a medium baking dish. cover with the remaining dressing mixture.
• bake 1 hour in the preheated oven, or until chicken is no longer pink and juices run clear.

rustic tomato basil tart

Ingredients

• Servings: 6
• 1 refrigerated rolled ready-to-use pie crust
• 3 medium plum tomatoes, thinly sliced crosswise
• 1 tablespoon balsamic glaze
• 1/4 cup chopped fresh basil
• 1 3/4 cups sargento ® shredded reduced sodium mozzarella cheese, divided

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• unroll pie crust on baking sheet. top with 1 cup cheese, leaving a 1-1/2 inch border around edges. arrange tomatoes in a single layer over cheese. drizzle balsamic glaze evenly over tomatoes; top with basil and the remaining cheese.
• fold edges of pie crust over filling, tucking and pressing down edges tart.
• bake on lowest oven rack in a preheated 375 degrees f oven 25 minutes or until golden brown. let stand 15 minutes. cut into wedges. serve warm or at room temperature.