Carrot Zucchini Muffins

Carrot Zucchini Muffins

Carrot Zucchini Muffins

These muffins from Becky Von Seggern are super moist and not-too-guilty pleasure with applesauce replacing oil or butter.


Carrot Zucchini Muffins Recipe


Carrot Zucchini Muffins

1 cup flour

½ cup whole-wheat flour

½ cup oatmeal

1 cup brown sugar

1 tsp. salt

2 tsp. baking powder

2 tsp. cinnamon



½ cup raisins

¼ cup chopped pecans

2 eggs


½ cup carrot, grated (1 regular size)

½ cup zucchini (1 small)

1 tsp. orange zest

1 cup applesauce

½ cup crushed pineapple

½ cup coconut



Preheat oven to 350 F.  Grease muffin pans.  In a large bowl combine the flours, oatmeal, brown sugar, salt, baking powder, cinnamon, GINGER and CLOVES.  Stir in the raisins and nuts then set aside.

In another bowl beat the eggs until frothy.  Stir in VANILLA, carrots, zucchini, orange zest, applesauce, pineapple and coconut.

Pour the egg mixture into the dry mixture and stir until just combined.  Do NOT OVER-MIX.  Put into greased muffin pans.  Bake at 350 F. for 25 minutes.           21 muffins


(Recipe for Carrot Zucchini Muffins was in Penzeys Spices catalog)


Apple Zucchini Bread


Apple Zucchini Bread

Apple Zucchini Bread

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


Since apples and zucchini are so abundant in this area, it’s only natural that the two be used together in one recipe.  I really don’t know the origin of this bread, but I do know it’s been one of my favorites for many years.

          Patti Dillingham                                                                              Scranton, Arkansas


Apple Zucchini Bread Recipe

Apple Zucchini Bread

4 cups flour

1 Tbsp. baking soda

1 ½ tsp. ground cinnamon

½ tsp. nutmeg

¼ tsp. salt

5 eggs

1 ½ cups vegetable oil

2 cups sugar

1 cup brown sugar

1 Tbsp. vanilla extract

2 cups shredded unpeeled zucchini

1 cup shredded peeled apples

1 ½ cups chopped pecans


In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt.  In another bowl, beat eggs.  Add oil, sugars and vanilla.  Pour over dry ingredients; mix well.  Stir in zucchini, apples and pecans (batter will be stiff).

Spoon into three greased 8 inch x 4 inch loaf pans.  Bake at 350 F. for 50-55 minutes or until done.

Cool in pans for 10 minutes before removing to a wire rack to cool completely.          3 loaves


(Recipe for Apple Zucchini Bread was in, 2015)


Apple Cinnamon Bread

Apple Cinnamon Bread

Apple Cinnamon Bread


This recipe, Apple Cinnamon Bread, was posted on facebook by my cousin, Julie Lincks.


Apple Cinnamon Bread Recipe


Apple Cinnamon Bread

1/3 cup brown sugar (not packed)

1 tsp. cinnamon

2/3 cup sugar

½ cup butter, softened

2 eggs

1 ½ tsp. vanilla

1 ½ cups flour

1 ¾ tsp. baking powder

½ cup milk

1 apple, peeled and chopped


Preheat oven to 350 F.  Grease and flour 9×5 inch loaf pan.  Mix brown sugar and cinnamon in a bowl; set aside.  Beat sugar and butter in bowl with electric mixer until smooth and creamy.  Beat in eggs and vanilla.

Combine flour and baking powder in another bowl; stir into creamed butter mixture.  Mix milk into batter until smooth.  Pour half of the batter into loaf pan; add ½ of apples and brown sugar mixture.  Lightly pat apples into batter.

Pour remaining batter over apples layer; top with apples and add the rest of sugar and cinnamon; then swirl brown sugar mixture through apples using a spoon.

Bake 30 – 40 minutes until toothpick comes out clean.


(Recipe for the Apple Cinnamon Bread, is from Julie Lincks, 2014)


Honey-Beer Braised Ribs


Honey-Beer Braised Ribs

Honey-Beer Braised Ribs

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


Braised in beer with a sweet honey finish, these tender, flavor-rich ribs will be the talk of the table.  Serve them with baked potatoes, green beans and a salad for a memorable meal.

           Terry Serena                                                                       McMurray, Pennsylvania

Honey-Beer Braised Ribs Recipe


Honey-Beer Braised Ribs

½ cup packed brown sugar

1 tsp. pepper

¾ tsp. salt

6 lbs. pork baby back ribs

¼ cup honey

1 bottle (12 oz.) dark beer or beef broth

¼ cup cider vinegar

1 bottle (18 oz.) barbecue sauce


Combine the sugar, pepper and salt; rub over ribs.  Place ribs bone side down on a rack in a large shallow roasting pan.  Drizzle with honey.  Combine beer and vinegar; pour around ribs.  Spoon some of the beer mixture over the ribs.

Cover tightly with foil and bake at 325 F. for 1 hour. Reduce heat to 250 F.; bake 2 hours longer or until tender.

Moisten a paper towel with cooking oil; using long-handled tongs coat the grill rack.  Drain ribs.  Grill, covered, over medium heat for 10-15 minutes or until browned, turning and basting occasionally with barbecue sauce.  Serve with the remaining barbecue sauce.       6 servings


(Recipe for Honey-Beer Braised Ribs was in, 2015)


Cranberry Chili Meatballs


Cranberry Chili Meatballs

Cranberry Chili Meatballs

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


Using packaged meatballs helps save time in the kitchen and they are just as tasty as homemade.  My friends look forward to enjoying these meatballs at our holiday gatherings and there are never any leftovers!  The sauce is tangy yet sweet, and the festive color is perfect for any holiday party.

         Amy Scamerhorn                                                                             Indianapolis, Indiana

Cranberry Chili Meatballs Recipe


Cranberry Chili Meatballs

1 can (14 oz.) jellied cranberry sauce

1 bottle (12 oz.) chili sauce

¾ cup packed brown sugar

½ tsp. chili powder

½ tsp. ground cumin

¼ tsp. cayenne pepper

1 package (32 oz.) frozen fully cooked homestyle meatballs, thawed

In a large saucepan over medium heat, combine the first six ingredients; stir until sugar is dissolved.  Add meatballs; cook for 20-25 minutes or until heated through, stirring occasionally.            6 dozen


(Recipe for Cranberry Chili Meatballs was in, 2014)


Fluffy Caramel Apple Dip

Fluffy Caramel Apple Dip

Fluffy Caramel Apple Dip


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


This sweet, smooth and fluffy dip is really a crowd-pleaser.  Be careful – it’s so good that you won’t want to stop eating!!  This recipe is Diabetic Friendly!!


Fluffy Caramel Apple Dip Recipe

Fluffy Caramel Apple Dip

1 package (8 oz.) cream cheese, softened

½ cup package brown sugar

¼ cup caramel ice cream topping

1 tsp. vanilla

1 cup marshmallow crème

3 medium tart apples

2 Tbsp. lemon juice

2 Tbsp. water


In a small bowl, beat the cream cheese, brown sugar, caramel topping and vanilla until smooth; fold in marshmallow crème.  Cut apples vertically into thin slices.

In a small bowl, combine lemon juice and water; toss apple in lemon juice mixture.  Drain.

Using Halloween cutters, cut out center of each slice.  Serve apple slices and cutout with dip.

2 cups


(Recipe for Fluffy Caramel Apple Dip was on, 2014)


Chicken and Shrimp Satay


Chicken and Shrimp Satay

Chicken and Shrimp Satay

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


I lightened up a recipe that I found in a cookbook, and these grilled kabobs were the tasty result.  The scrumptious peanut butter dipping sauce is always a hit.  This recipe is Diabetic Friendly!!

             Hannah Barringer                                                                           Loudon, Tennessee


Chicken and Shrimp Satay Recipe

Chicken and Shrimp Satay

¾ lb. uncooked medium shrimp, peeled and deveined

¾ lb. chicken tenderloins, cut into 1 inch cubes

4 green onions, chopped

1 Tbsp. butter

2 garlic cloves, minced

1 Tbsp. minced fresh parsley

½ cup white wine or chicken broth

1 Tbsp. lemon juice

1 Tbsp. lime juice

Sauce:    ¼ cup chopped onion

1 Tbsp. butter

2/3 cup reduced-sodium chicken broth

¼ cup reduced-fat chunky peanut butter

2 ¼ tsp. brown sugar

¾ tsp. lemon juice

¾ tsp. lime juice

¼ tsp. salt

¼ tsp. salt

¼ tsp. each dried basil, thyme and rosemary, crushed

1/8 tsp. cayenne pepper


On 12 metal or soaked wooden skewers, alternately thread shrimp and chicken.  Place in a large shallow dish; set aside.

In a small skillet, sauté green onions in butter until crisp-tender.  Add garlic; cook 1 minute longer.  Stir in the parsley, wine, lemon juice and lime juice.  Remove from the heat; cool slightly.  Pour over skewers and turn to coat; set aside.

Drain and discard marinade.  Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.  Prepare grill for indirect heat.  Grill skewers, covered, over indirect medium heat or broil 4 inches from the heat for 7 to 8 minutes, turning often.  Brush with ¼ cup sauce during the last minute of grilling.  Serve with remaining sauce.         6 serving


(Recipe for Chicken and Shrimp Satay was on, 2014)


Spiced Pumpkin-Swirl Cheesecake

Spiced Pumpkin-Swirl Cheesecake

Spiced Pumpkin-Swirl Cheesecake


My daughter and I make this cheesecake for my husband’s birthday every year.

       Monika Walsh                                                   Monterey, CA


Spiced Pumpkin-Swirl Cheesecake Recipe

Spiced Pumpkin-Swirl Cheesecake

2 cups pecan halves, toasted

2 Tbsp. brown sugar

3 Tbsp. butter, melted

Filling:   3 pkg. (8 oz. each) cream cheese, softened

1 cup packed brown sugar, divided

¾ cup sour cream

2 tsp. vanilla

3 eggs, lightly beaten

1 cup canned pumpkin

1 tsp. cinnamon

½ tsp. ground ginger

¼ tsp. ground cloves

¼ tsp. ground nutmeg


Preheat oven to 325 F.  Place a greased 9 inch springform pan on a double thickness of heavy-duty foil (about 18 inch square).  Wrap foil securely around pan.

Place pecan and brown sugar in a food processor; pulse until fine crumbs form.  Add butter; pulse to combine.  Press onto the bottom of prepared pan.  Place onto the bottom of prepared pan.  Place pan on a baking sheet.  Bake 15-20 minutes or until light brown.  Cool on a wire rack.

In a large bowl, beat cream cheese and ¾ cup brown sugar until smooth.  Beat in sour cream and vanilla.  Add eggs; beat on low speed just until blended.

In another bowl, combine pumpkin, spices and remaining brown sugar.  Stir in 1 ½ cups of cream cheese mixture.

To layer, pour 1 ½ cups plain cream cheese mixture over crust.  Gently spread 1 1/3 cups pumpkin mixture over top.  Repeat layers.  Cut through layers with a knife to swirl.  Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.

Bake 60-70 minutes or until center is just set and top appears dull.  Remove springform pan from water bath.  Cool cheesecake on a wire rack 10 minutes.  Loosen sides from pan with a knife.  Remove foil.  Cool 1 hour longer.  Refrigerate overnight.  Remove rim from pan.

To toast nuts:  Spread in a 15x10x1 inch baking pan.  Bake at 350 F. for 5-10 minutes or until lightly browned, stirring occasionally.  Or, spread in a nonstick skillet and heat over low heat until lightly browned, stirring occasionally.

(Recipe for Spiced Pumpkin-Swirl Cheesecake came from Taste of Home Magazine, November, 2013 (


Mini Maple Cinnamon Rolls

Mini Maple Cinnamon Rolls

Mini Maple Cinnamon Rolls


Mini Maple Cinnamon Rolls

Maple syrup sweetens these lovely cinnamon buns. I make the dough in my bread machine before popping the rolls in the oven. My husband prefers them warm.

             Juanita Carlsen                                                        North Bend, Oregon

24 ServingsPrep: 20 min. + rising Bake: 20 min



  • 2/3 cup milk
  • 1/3 cup maple syrup
  • 1/3 cup butter, softened
  • 1 egg
  • 3/4 teaspoon salt
  • 3 cups bread flour
  • 1 package (1/4 ounce) active dry yeast
  • 1/2 cup packed brown sugar
  • 2 tablespoons bread flour
  • 4 teaspoons ground Tone’s® Ground Cinnamon
  • 6 tablespoons cold butter
  • 1 cup confectioners’ sugar
  • 3 tablespoons butter, melted
  • 3 tablespoons maple syrup
  • 1 to 2 teaspoons milk


  • In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or bread flour if needed).
  • When the cycle is completed, turn dough onto a lightly floured surface. Roll into two 12-in. x 7-in. rectangles. In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle half over each rectangle.  Roll up jelly-roll style, starting from a long side; pinch seam to seal.
  • Cut each roll into 12 slices. Place cut side down in one greased 13-in. x 9-in. baking pan. Cover and let rise in a warm place until doubled, about 20 minutes.
  • Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack for 5 minutes. Meanwhile, in a small bowl, combine the confectioners’ sugar, butter, syrup and enough milk to achieve desired consistency. Spread over warm rolls. Yield: 2 dozen.

Recipe for Mini Maple Cinnamon Rolls was in Taste of Home, 2013



Peach Crumble Dessert

Peach Crumble Dessert

Peach Crumble Dessert

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


Old-fashioned, delicious and easy to make describes this yummy dessert.  It’s wonderful served with ice cream.

                Nancy Horsburgh                                                                     Everett, Ontario


Peach Crumble Dessert Recipe

Peach Crumble Dessert

6 cups sliced peeled ripe peaches

¼ cup packed brown sugar

3 Tbsp. flour

1 tsp. lemon juice

½ tsp. grated lemon peel

½ tsp. cinnamon

Topping:   1 cup flour

1 cup sugar

1 tsp. baking powder

¼ tsp. salt

¼ tsp. ground nutmeg

1 egg, lightly beaten

½ cup butter, melted and cooled

Vanilla ice cream, optional

Preheat oven to 375 F.  Place peaches in a greased shallow 2 ½ qt. baking dish.  In a small bowl, combine brown sugar, flour, lemon juice, peel and cinnamon; sprinkle over the peaches.

Combine flour, sugar, baking powder, salt and nutmeg.  Stir in egg until the mixture resembles coarse crumbs.  Sprinkle over the peaches.  Pour butter evenly over topping.

Bake 35-40 minutes.  Serve with ice cream.               10-12 serving


(Recipe for Peaches Crumble Dessert was in