Carrot Cake Muffins|
2 cups all-purpose flour
2 whole eggs
3/4 cup sugar
2 egg whites
2 teaspoons baking soda
3 teaspoons vanilla
1 teaspoon cinnamon
3 cups grated carrots
l can (8 oz.) crushed pineapple in juice, drained
1/2 cup chopped pecans, toasted
1/4 cup vegetable oil
1/2 cup golden raisins
Heat oven to 350º.
Place paper baking cup in each of 15 regular-size muffin cups; spray paper cups with cooking spray.
In large bowl, mix flour, sugar, baking soda, salt and cinnamon; make well in center of mixture. In medium bowl, stir pineapple, oil, eggs, egg whites and vanilla with a whisk; add to flour mixture, stirring just until moistened. Fold in carrots, pecans and raisins. Divide batter evenly among muffin cups.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes, remove from pans to cooling racks. Serve warm or cool.
Make -Ahead Burritos
3 cups shredded cooked chicken or beef
l jar (16 ounces) salsa
l can (16 ounces) refried beans
l can (4 ounces chopped green chilies, drained
l envelope burrito seasoning
1/2 cup water
16 tortillas (8 inches), warmed
16 ounces Monterey Jack cheese, cut into 5 inch x 1/2 inch strips
In a large skillet or saucepan, combine meat, salsa, beans, chilies, seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Spoon about 1/3 cup off-center on each tortilla; top with a cheese strip. Fold edge of tortilla nearest filling over to cover. Fold ends of tortilla over filling and roll up. Wrap individually in aluminum foil. Freeze for up to 2 months. Serve warm. Yield: 16 burritos.
Hot ‘n’ Cheesy Chicken Sandwiches
6 cups cubed cooked chicken
1 1/2 cups chopped celery
l can condensed cream of mushroom soup, undiluted
3/4 cup mayonnaise
3/4 cup chopped green pepper
l teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups processed cheese (Velveeta), cubed
24 hamburger buns, split
In a large bowl, combine the first eight ingredients; mix well. Pour into an ungreased 2 1/2 quart casserole; top with cheese. Cover and bake at 350º for 45 minutes or until bubbly. Let stand for 5 minutes, spoon 1/3 cup onto each bun. Yield: 24 servings.