Tag Archives: 4 Little Ferguson’s Weekend Potluck

Amish Friendship Muffins

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Amish Friendship Muffins

School is just approaching in our little community and the girls and I have spent a lot of time in the kitchen–stocking the freezer with breakfast meals, protein bars, sloppy joe mix, Tator tot casserole, and of course desserts for those times we just need a little something sweet.

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By far, the most requested freezer item are the Amish Friendship Muffins

This recipe I found years ago in a Taste of Home magazine and I have been keeping the freezer stocked with them ever since. With honey, pudding, cinnamon, and chocolate chips—you feel like you’re almost eating that yummy Friendship Bread. You know the one with all of the starters?

But these are simple. And they do NOT hang around long in my home. I sometimes make them in to loaves as well. They freeze better than any muffins I have made and are the perfect “go to” on busy mornings or to slip in the lunchbag for dessert!

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Amish Friendship Bread Cinnamon Chip Muffins

2/12 C. All-Purpose Flour

1 pkg Instant French Vanilla pudding

2 tsp. ground cinnamon

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

3 eggs

1 cup buttermilk

1/2 cup vegetable oil

1/2 cup honey

1 tsp vanilla extract

1 cup miniature chocolate chips

In a large bowl, combine flour, pudding mix, cinnamon, baking powder, baking soda and salt.  In another bowl, combine eggs, buttermilk, oil, honey, and vanilla.  Add to dry ingredients  Whisk for 1-2 minutes or until combined.  Fold in chocolate chips.

Fill greased or paper lined muffin cups OR our  MARY & MARTHA bakeware two-thirds full.  Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing from pans to wire racks.  Yield: 1 1/2 dozen.

People—we made FOUR recipes of these and I bet half are gone and it’s only been a week.

YUM!

I am linking up with Tonya at the Weekend Potluck today!

Cookies & Cream Cheesecake Brownie Cups

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Sometimes having nothing on hand in my kitchen after a weekend away, forces the creative juices to flow.  Especially, when there is a bit of pressure in dinner guests and limited time to prepare.

THUS,

the Cookies and Cream Cheesecake Brownie Cups were born!!

My family may have thought there was a stroke of genius, but really it was just throwing together that which was on hand and baking them in individual servings using the cute Mary & Martha large baking cups.  Presentation always makes things taste even better, right? But I’ve got to say, anything cream cheese, oreos, and brownies has got to be good.

 

 

Cookies & Cream Cheesecake Brownie Cups

Begin with your FAVORITE brownie mix, prepare as directed.

Fill your super cute Mary & Martha large baking cups about 1/4 inch.  With my brownie mix this made about 15-18.  Use more if you want more of a thick brownie layer.

Next, mix 2 1/2 cups of milk of your choice with an OREO  instant pudding mix and CHEESECAKE instant pudding mix.  Mix well and chill while brownies are baking.

When brownies are done baking and cooled, take prepared pudding and add 1 tub of COOL WHIP to pudding mixture.

Then, dollop pudding/whipped topping mixture on top of each brownie cup.  And for a nice added touch, some crushed OREO crumbs. (optional)

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(before pudding mixture)

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Steve and the kid thought these were THE BEST!!

I am linking up for the first time this summer at The Weekend Potluck with Tonya Ferguson!

the fave.

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Baked steak means mom is a rock star! When planning Steve’s 40 th birthday surprise family party, there was no other choice for the menu. And now that the weather is beautifully crisp and winter is knocking at our doors, I am much more inclined to turn my oven on all day and bring the “Sunday lunch” aroma to our home.  My mom has made this recipe ever since I was little and it has become a never failing “go to” recipe.  If you don’t believe that this will bring happiness to the mouths of your loved ones, you should check out Steve’s smile as he sat down for his birthday meal—click {HERE} for complete happiness.

If you’re looking for comfort food, this is where it’s at. Pair with mashed or fried potatoes, a veggie, roll, and fruit salad and you’ve got a winning meal. Trust me on this…your family will love it!  And if it’s a family love, then I need to share at Tonya’s Weekend Potluck!  And as far as a Grandma’s recipe or any good cook will tell you—there isn’t an exact recipe.  Don’t you love it when you hear that?  My mom and grandmas are amazing cooks/bakers—but I do have to say, it sometimes irritates me when they can’t give me the exact recipe.  So, when thinking of posting this, the thought came through my head…”I really don’t have a recipe for this”—and I was instantly irritated with myself.  BUT, this is pretty much how you make it.

Baked Steak
8-12 pieces of minute steak
Flour
Salt
Pepper
2 cans of Cream of Mushroom and Chicken

2  soup cans full of milk or half and half

Mix about 1 cup of flour with 3 Tbsp of Lawry salt and 1Tbsp pepper. Dredge each piece of meat and cover in flour mixture. Pan fry meat just until browned in skillet with about 1 inch of oil. Layer meat in roaster. Preheat oven to 350 degrees.

Meanwhile, mix cans of soups and milk and heat in microwave and stir to combine. Pour over meat.

Bake for 2-3 hours.

And then kindly sit back and accept your “Mom and Wife of the Year” award.

snack attack.

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So, I have a friend who loves to make food. As much as I do. In fact, we sit around the table, drink coffee, and share recipes. I’ve talked about our mornings of recipe swapping fun before–and it always gets me excited to run to the grocery store and try the next new thing.

Steve had her Super Bowl Crunch at a party last spring and has not been able to stop talking about it since. So she was so kind to print me this. It really is an addicting snack. About as addicting as the Candy Corn Popcorn. It’s ridiculous. And I’m not for sure, but I think it is all gone—and I made it yesterday afternoon. I am sharing this recipe from my friend, Michelle to all of you at Tonya’s Weekend Potluck because it is so yummy!!! Thank you Michelle for another addicting treat…

Super Bowl Crunch

Mix together in microwavable bowl:

1 stick Margarine (I use REAL BUTTER!!)

1 cup Brown Sugar

1/4 cup White Corn Syrup

Microwave on high for 3 1/2 minutes. Stir. Microwave for 2 minutes longer.

Then add:

1/2 tsp. Vanilla

1 tsp. Baking Soda

Stir together.

Add:

7 cups Crispix cereal

1 1/2 cups Nuts of your choice.

Stir well. Microwave for 2 minutes. Stir. Microwave for 1 minute longer.

Spread onto cookie sheet to dry. Break into pieces.

**Of course, I didn’t have all of the necessary ingredients on hand, so I tweaked it a bit and it was still just as yummy. I used Wheat Chex and Slivered Almonds for one recipe and Corn Chex and Cashews for another recipe. All of it was yum. ALL of it. I think because it has an amazing crunch.***

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