Morning Glory Muffins

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 These rich muffins will remind you of carrot cake.

Ingredients

Yield 12 muffins

• 1 ¹⁄₃ cups all-purpose flour
• ³⁄₄ cup sugar
• 1 ¹⁄₂ teaspoons baking soda
• 1 ¹⁄₂ teaspoons cinnamon
• ¹⁄₃ teaspoon salt
• ²⁄₃ cup oil
• 2 eggs
• 1 ¹⁄₄ teaspoons vanilla extract
• 1 ¹⁄₃ cups grated peeled apples (about 1 large apple)
• ¹⁄₃ cup raisins
• ¹⁄₃ cup flaked coconut
• ¹⁄₃ cup shredded carrot
• ¹⁄₃ cup chopped walnuts (optional)

Directions

1. Preheat oven to 350 degrees F.
2. Combine in a large bowl flour, sugar, baking soda, salt, and cinnamon.
3. In separate bowl mix oil, eggs and vanilla.
4. Stir wet ingredients into dry until just moistened.
5. Fold in the apples, carrots, raisins, coconut and nuts (if desired).
6. Fill greased or paper lined muffin cups 2/3 full.
7. Bake 25-30 minutes or until a toothpick inserted in center comes out clean.
8. Makes 12 muffins.

Enjoy.

The Old Guy

From Chili to Stroganoff, it takes just an hour — or less — to prepare these hearty meals made with ground beef.

Simple Cincinnati Chili

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This is a simple recipe without a long list of ingredients, but it produces a rich, satisfying chili. I love this chili better than regular chili!!!

Ingredients

Servings 4-6

• 1 lb ground beef
• 1 (1 1/4 ounce) package mild chili seasoning mix
• 1 teaspoon ground cinnamon
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can kidney beans, drained and rinsed
• 8 ounces about 4 cups cooked spaghetti, cooked

• GARNISH

• shredded cheddar cheese
• chopped onion

Directions

1. Cook ground beef in large saucepan until no longer pink; drain.
2. Add chili seasoning, cinnamon, beans and tomato sauce.
3. Add water to bring to correct consistency.
4. Bring to a boil.
5. Reduce heat and simmer 10 minutes.
6. Serve over spaghetti, topped with cheddar and onions.

Hamburger Stroganoff

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Ingredients

Servings 4-6

• 1 lb ground beef
• ¹⁄₂ cup onion
• 1 teaspoon garlic powder
• ¹⁄₈ teaspoon salt
• ¹⁄₂ teaspoon pepper
• 1 can condensed cream of mushroom soup
• 1 cup sour cream
• egg noodles (cooked)

Directions

1. Brown beef in large skillet.
2. Add onions and cook until onions are translucent.
3. Drain grease.
4. Stir in condensed soup, then garlic powder, salt, and pepper.
5. Allow to simmer until all other parts of meal are prepared.
6. Minutes before it's time to serve, stir in the sour cream completely and heat through.
7. Serve over egg noodles.

Salisbury Steak

This is the perfect dinner for 2.  Double the recipe if you choose to feed 4.

Ingredients

Servings 2

• 1 egg
• ¹⁄₄ cup milk
• ¹⁄₄ cup dry breadcrumbs
• 1 (1 1/4 ounce) envelope brown gravy mix, divided
• 1 teaspoon dried onion flakes
• ¹⁄₂ lb lean ground beef
• ¹⁄₂ cup water
• 1 tablespoon prepared mustard

Directions

1. In a bowl, whisk the egg and milk.
2. Add bread crumbs, 1 tablespoon gravy mix and onion.
3. Crumble beef over mixture and mix well.
4. Shape into two patties, about 3/4 inches thick.
5. Broil 3-4 inches from the heat for 6-7 minutes on each side or until meat is no longer pink and a meat thermometer reads 160°.
6. Place the remaining gravy mix in a small saucepan; stir in the water and mustard. Bring to a boil; cook and stir until thickened. Serve over patties.

Enjoy.
The Old Guy

Here are two recipes to use up all that Zucchini you have in your garden and the zucchini your neighbors may have left on your doorstep.

Zucchini Casserole I

Another way to use Zucchini.Tastes like a quiche,

Ingredients

Servings 8

• 1 cup Bisquick
• ¹⁄₂ cup chopped onion
• ¹⁄₂ cup grated cheese
• ¹⁄₂ teaspoon salt
• ¹⁄₂ cup vegetable oil
• 4 eggs
• 3 cups thinly sliced zucchini

Directions

1. Mix all ingredients and pour into greased 9X13 pan.
2. Bake at 350 degrees for 30 minutes

Zucchini Casserole II

A Recipe that I have been making for a long time and still going strong.

Ingredients

Servings 6

• 4 cups zucchini (peeled and cut into 1//2 inch pieces)
• ³⁄₄ cup shredded carrot
• ¹⁄₂ cup chopped onion
• 2 ¹⁄₄ cups Pepperidge farm seasoned stuffing mix or your favorite brand
• ¹⁄₂ cup sour cream
• 1 (14 ounce) can soup (cream of chicken or cream of celery) undiluted

Directions

1. Boil zucchini until tender (drain) or Roast it or Steam it.
2. melt 4 table butter in sauce pan cook the carrots and onions till tender.
3. Remove from heat stir in 1 1/2 cup stuffing mix, soup and sour cream.
4. Gently stir in zucchini
5. Place in 1 1/2 quart baking dish.
6. Sprinkle remaining stuffing over top.
7. Bake at 350 F for 45 minute.