Cinnamon Donut Muffins

I just made these muffins and they are awesome and so addictive!!

1/2 cup white sugar
1/4 cup margarine, melted
3/4 teaspoon ground nutmeg
1/2 cup milk
1 teaspoon baking powder
1 cup all-purpose flour

1/4 cup margarine, melted
1/2 cup white sugar
1 teaspoon ground cinnamon


Preheat oven to 375 degrees F (190 degrees C). Grease your muffin baker.

Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared muffin cups about half full.
Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes. (done when a toothpick or knife inserted in center comes out clean)

While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, then in the sugar-cinnamon mixture. Let cool and serve (if you can wait that long!!) Enjoy!

***I filled the muffin cups 1/2 full as called for in the recipe and it made 8. You can also make them in a mini-muffin pan (sorry no stoneware one available yet) and roll the whole muffin in the cinnamon/sugar mixture!

Jalapeno Popper Dip

1 8oz package cream cheese, room temperature
1/2 cup REAL mayo
4 slices crumbled bacon (or 2-3 Tbsp bacon bits)
1 cup shredded cheddar cheese
1/2 cup Parmesan cheese
1 cup sliced pickled Jalapeno's

Topping:
1 cup Panko Bread Crumbs
1/2 cup Parmesan cheese
1/2 stick butter, melted

In your 8 x 8 baker, tortilla warmer or Hospitality dish, mix cream cheese, mayo, bacon, cheddar cheese, Parmesan cheese and Jalapeno's.

Mix bread crumbs, Parmesan cheese and melted butter and sprinkle on top of cheese mixture. Bake at 350 degrees for about 20 minutes or until the bread crumbs are toasted. Best when served warm, but is also delicious cold! Enjoy!

Fresh Spinach Salad

It's Labor Day and with nice weather here in Kansas City, of course we're going to be outside BBQ-ing! Every good BBQ needs some fantastic side dishes. This is one of my favorites because it's quick, easy and so very, very good!


8 cups baby spinach leaves
1 cup halved seedless green or red grapes
1 can (11 oz.) mandarin oranges, drained
1/4 cup sliced red onions
1/4 cup sliced almonds
1/3 cup Asian Toasted Sesame Dressing

In your Large Serving Bowl or Bean pot, combine all ingredients except dressing. Refrigerate until ready to serve.

ADD dressing just before serving; toss to coat. Enjoy!

**BBQ happening at someone else's house and you're bringing a side dish? Refrigerating the salad in your beanpot will keep the spinach nice and crisp until ready to serve! Just pop the bean pot in your specially designed basket and you're off! Just remember to take the dressing to add right before you eat :)

Chocolate Eclair Cake

Thanks www.mrfood.com for this deliciously easy recipe!

1 (14.4-ounce) box honey graham crackers (see Tip)
2 (4-serving) packages French vanilla instant pudding mix
3 cups milk
1 (12-ounce) container frozen whipped topping, thawed
1 (16-ounce) container ready-to-spread chocolate frosting

Line bottom of your 9- x 13-inch stoneware dish with one-third of the graham crackers.

In a your Large Serving Bowl, whisk together pudding mix and milk; add whipped topping, stirring until mixture thickens.

Spread half the pudding mixture over graham crackers in baking dish. Repeat layers with one-third of graham crackers and remaining pudding mixture. Top with remaining graham crackers. Spread with chocolate frosting. Cover and chill 8 hours. Enjoy!

**microwave your frosting for just a few seconds to soften, making it easier to spread!

Reuben Casserole/Loaf

This recipe has a few more ingredients, but a LOT more flavor!!

3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons sugar
1 teaspoon salt
2 cups buttermilk
2 eggs
1/3 cup vegetable oil
1 pound thick-sliced deli corned beef, chopped
1 (14-1/2-ounce) can sauerkraut, chopped
1 cup shredded Swiss cheese


Preheat oven to 350 degrees F. In your 9- x 13-inch stoneware baking dish combine flour, baking powder, baking soda, sugar, and salt.

With a wire whisk, beat in buttermilk, eggs, and oil until moistened. Stir in corned beef, sauerkraut, and Swiss cheese.

Bake 55 to 60 minutes, or until golden and a wooden toothpick inserted in center comes out clean. Enjoy!

**don't like buttermilk? Substitute with plain yogurt!

Buffalo Chicken

4 fresh boneless, skinless chicken breasts
4 tablespoons blue cheese dressing (regular or lite)
4 tablespoons hot sauce
2 tablespoons butter or margarine, melted
1 dash onion powder
1 dash garlic powder

Preheat oven to 350 degrees F. Place chicken breasts in your 9 x 13 casserole dish. Spread 1 tablespoon of blue cheese dressing on each breast, then bake for 30 minutes.

Mix melted butter/margarine with hot sauce, onion and garlic salts/powders, stir well.

Remove chicken from oven and spoon on the hot sauce mix. Return to oven for another 10-15 minutes until cooked through. Enjoy!

Apple Bacon Coleslaw

Light, refreshing, easy and DE-licious!!!

3 tablespoons olive oil
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon hot sauce
1 tablespoon sugar
1/4 teaspoon salt
1 (16-ounce) package shredded coleslaw mix
1 large apple, diced
4 slices cooked bacon, crumbled

In your large stoneware serving bowl, (or beanpot if you’re taking this on a picnic), whisk together olive oil, mayonnaise, mustard, lemon juice, hot sauce, sugar, and salt.

Add coleslaw mix and apple, and toss until evenly coated. Sprinkle with bacon and serve, or cover and refrigerate until ready to serve. Enjoy!

**don't forget to put your beanpot in your basket for easy transport to that picnic!