YIELD 18 MUFFINS

INGREDIENTS:

2 cups all-purpose flour

1 cup sugar

1 (3.4 ounce) package instant vanilla pudding mix

1 (3.4 ounce) package butterscotch instant pudding mix

2 teaspoons baking powder

1 teaspoon salt

1 cup diet 7-Up or diet Sprite (can use water)

4 large eggs

3/4 cup vegetable oil

1-1/2 teaspoon vanilla

STREUSEL:

2/3 cup brown sugar

1/2 cup chopped pecans (can use walnuts)

2 teaspoons ground cinnamon

INSTRUCTIONS:————————————-

Preheat oven to 350 degrees F.

Grease 18 regular-size muffin tins or line with paper liners.

In a large bowl combine the flour with sugar, both pudding mixes, baking powder and salt.

In another bowl whisk the soda or water with eggs, oil and vanilla until well blended; using a wooden spoon gently mix into the dry ingredients just until moistened.

Fill the muffin tines two-thirds full.

In a bowl combine the streusel ingredients then sprinkle over of the batter.

Bake for 15-20 minutes or until muffins test done.

Cool 5-6 minutes before removing for the pans.

Plan ahead the chicken needs to marinade for 8 hours or overnight

SERVINGS 4-6

INGREDIENTS:

1 whole chicken, cut up (about 3 to 3-1/2 pounds)

2 cups water

1 cup ketchup

1/4 cup packed brown sugar

1/4 cup soy sauce

1/4 cup orange juice concentrate

2 teaspoons ground mustard

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon ground ginger

1 teaspoon fresh ground black pepper

3 tablespoons cornstarch

1/2 cup cold water

1 (11 ounce) can mandarin oranges, drained

3 tablespoons chopped green bell pepper

Hot cooked rice

INSTRUCTIONS:——————–

• In a large bowl combine the water, ketchup, brown sugar, soy sauce, orange juice concentrate, mustard powder, garlic powder, salt,  ginger and black pepper; pour half into a large resealable plastic bag then add in the chicken. Seal bag and turn to coat.
• Refrigerate for 8 hours or overnight, then refrigerate the remaining marinade.
• Drain and discard the marinade that was used with the chicken.
• Place chicken in a 5-qt. slow cooker; add reserved marinade;  cover and cook on low setting for 7-8 hours or until chicken juices run clear.
• Combine cornstarch and cold water until smooth; gradually stir into chicken mixture.
• Add the oranges and green pepper; cover and cook on high setting for 30-45 minutes or until thickened.
• Serve with cooked rice

Taken from my “Favorites” folder!

SERVINGS 10-12

1/2 cup butter, cubed (no substitutes)

1/4 cup heavy (35%) whipping cream

1 cup brown sugar, packed

1 teaspoon vanilla

3/4  cup chopped walnuts or pecans

2 large Granny Smith apples, peeled, cored and thinly sliced (or use 3 small apples)

1 (18 ounce) package yellow cake mix

1 1/4 cups water

1/3 cup vegetable oil

Notes from our test kitchen; for best results use only Italian aborio rice, for extra crunch add in 1 diced celery rib and cook with the onion, for some heat add in 1/4 teaspoon cayenne pepper or to taste, 1/2 cup frozen thawed peas may be replaced for the mushrooms…

This is best when served right away