Cranberry Muffins

Cranberry Muffins

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Special Supplies:

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*Muffin pan

*Cupcake Liners

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Ingredients and Instructions

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Cream together:

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*3 tablespoons Butter, room temperature

*4 ounces Greek Yogurt Cream Cheese

*2 cups Sugar

*1 teaspoon Almond Extract

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Add to creamed mixture:

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*1 and 1/2 cups (12 ounce can) Evaporated Canned Milk

Dry ingredients:

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*2 cups All-Purpose Flour, sifted

*1 teaspoon Salt

*3 teaspoon Baking Powder

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Whisk dry ingredients together and then add to wet ingredients. Mix with electric mixer until smooth.

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Mix together and then add to muffin batter:

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* 2 cups Raw Cranberries, washed and drained

* 2 tablespoons All-Purpose Flour, to coat Raw Cranberries

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Fold in flour covered Cranberries into muffin batter.

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In Muffin Pan and I like to use cupcake liners. Fill each cup 3/4 full with batter and bake at 350* F. for about 25 minutes.

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Makes 2 dozen Cranberry Muffins.

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Top them with warm Butter Cream Sauce.

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Butter Cream Sauce

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*1/2 cup Butter

*1/2 cup Sugar

*1/2 cup Whipping Cream

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In a Sauce Pan on medium heat bring the following ingredients to a boil and then pour over individual muffins and serve.

 

Enjoy!

Lindy

 

Cheese or Spiniach or Denver Omelet Casseroles



Denver Omelet Casserole


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Bake in a Pre-heated oven 375*F. for 35 to 45 minutes or center is almost set

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*Deep Casserole Dish 8″ x 12″ or Disposable Aluminum Pan

*Cooking Spray

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Ingredients:

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*12 Eggs, beaten

*1/3 cup Canned Evaporated Milk

*1 tablespoon Butter, buttering casserole dish

*2 tablespoons Extra Light Olive Oil

*1/2 teaspoon Sea Salt

*1/2 teaspoon Black Pepper

*1/8 teaspoon Red Pepper Flakes, crushed

*6-8 slices Thick Canadian Bacon, diced chunks

*1 medium Red Onion, diced

*14 Sweet Mini Peppers, red, yellow and orange, seeded and diced

*1/2 Green Bell Pepper, seeded and diced

*2 cups of Variety Cheeses, Colby, Monterey Jack, Pepper Jack and Cheddar

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Beat together in a bowl the eggs: Milk, extra light olive oil, black pepper, red onions, red pepper flakes and salt.

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Stir in the Canadian bacon, onions, bell peppers and cheeses into egg mixture and pour into a buttered and sprayed casserole dish.

Cheese Spinach Omelet


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Bake in a Pre-heated oven 350*F.  for 40 to 60 minutes

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*Deep Casserole Dish 8″ x 12″ or Disposable Aluminum Pan

*Cooking Spray

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Ingredients:

*12 Eggs, beaten

*1/4 cup  Evaporated Milk

*10 ounce package Frozen Chopped Spinach, cut frozen spinach into small pieces (if you like spinach add 10 to 6 ounces) rinsed/thawed and drained and squeezed of liquid

*1/4 cup  Evaporated Milk

*2 cups grated variety Colby, Cheddar and Monterey Jack Cheese

*1 cup grated Parmesan Cheese

*1/4 cup White Sharp Cheddar Cheese

*1/2 teaspoon Fresh Ground Black Pepper

*1/8 teaspoon Red Pepper Flakes, crushed

*1 tablespoon Butter, buttering casserole dish

Beat together in a bowl the eggs, milk and salt.

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Stir in the spinach, cheeses, black pepper and red pepper into egg mixture and pour into a buttered and sprayed casserole dish.

Cheesy Cheese Omelet


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Bake in Pre-heated oven 350*F. for 40 to 60 minutes

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*Deep Casserole Dish 8″ x 12″ or Disposable Aluminum Pan

*Cooking Spray

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Ingredients
:

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*14 Eggs, beaten

*1/2 cup  Evaporated Milk

*1/4 teaspoon Sea Salt

*1/8 teaspoon White Pepper or to taste

*2 cups grated Colby and Monterey Jack Cheese

*1 cup Grated Cheddar Cheese

*1/4 cup Sharp Cheddar Cheese

*1\2 cup grated Parmesan Cheese

*1 tablespoon Butter, buttering casserole dish

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Beat together in a bowl the eggs, milk, white pepper and salt.

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Stir in the cheese into egg mixture and pour into a buttered and sprayed casserole dish.



Enjoy!

Lindy