Cooking With Margaret

Banana Muffins With Crumble Topping  Serves 12   *Very important note*  Spray the muffin tin, (or liners) prior to putting batter in them.  *Tip*  Use a 2 oz ice cream scoop for even muffin sizes and equal baking times   Muffins  Dry Ingredients   3 Cups All Purpose Flour  2 Teaspoons Baking Soda  2 Teaspoons Baking Powder  1 Teaspoon Salt  1 1/2 cup sugar  Nuts *Optional (Pecans Were Used In This Recipe)   Wet Ingredients  5-6 Ripe Bananas, Very Ripe   2 Eggs, Lightly Beaten  2/3 Cup Melted Butter, Cooled   1 T Vanilla Extract   Crumble Topping   2/3 Cup Brown Sugar  1/4 Cup Flour  1/4 Teaspoon Cinnamon  2 Tablespoons Butter, cold Vanilla, To Taste  Directions  Crumble  In a bowl combine the brown sugar, flour, cinnamon, and salt  Add butter and with a fork or fingers, combine the two, having various sized clumps makes...

Whipped Honey Butter Makes 1 cup Ingredients 1 cup of salted butter, softened  1/4 cup honey Directions In a mixer fitted with a whip attachment add the softened butter, whip until light and fluffy (about 5 minutes)  Add honey Whip an additional 2 minutes Place in serving dish  Serve * Can be made ahead of time, allow butter to come to room temp before serving

Cornbread With Green Chiles Makes 2 Loaves Ingredients 1 3/4 cup cornmeal 1 1/2 all purpose flour 2 1/2 teaspoons salt  1 1/2 teaspoon baking soda 1 1/2 teaspoon baking powder  1 /3 cup sugar 3/4 cup butter  3/4 cup sour cream 3 eggs  3 cups buttermilk  If you don't have buttermilk measure out the amount of milk and add 2 tablespoons of white vinegar or lemon juice, stir and let set for 15-20 minutes Or equal parts plain yogurt and milk mixed together 3 small cans of diced green chiles  1 1/2 cups of corn (if frozen thaw, if canned drain)  2 cans of creamed corn  Directions  Preheat oven to 350 degrees Grease pans with softened butter (this works much better than any spray that I have used)  A pastry brush makes greasing the pans with the softened butter much easier (swipe your pastry brush upwards to help your bread rise better) Line the bottom of two loaf pans with parchment paper (liners on the bottom are crucial) In a bowl combine cr...

  Snack Mix  Ingredients Mix 1 Large Box of Crispix (18 oz)  1 Bag of Goldfish (6.6 oz)  4 Cups of Cashews (or mixed nuts) 2 Cups of Cheerios 4 Cups of Sesame Sticks  4 Cups of Snap Pea Crisps (optional) Seasonings 1 Cup of Butter  1/3 Cup of Worcestershire  3 Tablespoons of Lemon Juice  2 Teaspoons garlic powder  Directions Preheat oven to 250 degrees In a large bowl combine snack mix ingredients (leave out snap pea crisps) In a saucepan melt butter Allow butter to lightly cool Add the remaining liquid/sauce ingredients  Toss the cereal mix with the sauce mix, until evenly coated  Spread out, evenly on sheet pans  Bake for 45 minutes Stirring every 15 minutes, rotating pans Spread on paper towel allowing to cool Stir in snap pea crisps (if using) Enjoy!

Tips And Tricks To Making Boxed Cake And Brownie Mixes Taste Homemade Everyone loves a good cake, or a delicious brownie, but quite a few people can be intimidated by making a  (or just baking alone) recipe from scratch based on all the measurements and “work” that can go into just cake.  Which is why many choose to use box mixes for a shortcut or just because they don’t have time. This post is to help those who use boxed mixes make them taste homemade. Everything below are tips and tricks used by friends, family and myself when using a boxed mix.  **Some of these changes may alter the cooking time of the cake Sift the mix, this allows all of the ingredients to get recombined after sitting on a shelf, in a box, for who knows how long  Oil vs Butter Now when it comes to using boxed mixes it should always be a 1:1 ratio of whatever fat you use, but changing out the oil for butter that has been melted, then cooled, can make a delicious difference  Water vs Milk, Cr...

Wonderful soup that’s great for leftovers, as well!  Cream of Chicken Soup Serves 6-8 Ingredients 3/4 c butter 3/4 c flour  1- 12oz can of evaporated milk  1/3 c milk 6 c chicken broth  1 tablespoon chicken base (I use Better Than Bouillon)  Shredded, cooked chicken (I used a rotisserie chicken, less mess) (about 2 cups) (*make sure you save the bones for homemade broth*) Salt and pepper, to taste Directions In a large saucepan melt butter, adding flour, whisking constantly Once butter mixture has cooked for about 3-5 minutes, gradually add the evaporated milk Continue whisking after adding the milk, adding 2 cups of the chicken broth Bring to a boil Add remaining 4 cups of broth, whisk until combined Add chicken base, whisk Stir in chicken  Season to taste Serve