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)


Sweet & Hot Baked Beans


Sweet & Hot Baked Beans

Sweet & Hot Baked Beans

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


Baked beans belong at a barbecue.  They’re sweet with heat when you add pineapple and jalapenos.

             Robin Haas                                                                                        Cranston, Rhode Island


Sweet & Hot Baked Beans Recipe

Sweet & Hot Baked Beans


4 cans (15 oz. each) white kidney or cannellini beans, rinsed and drained

2 cans (8 oz. each) crushed pineapple, undrained

2 large onions, finely chopped

1 cup packed brown sugar

1 cup ketchup

10 bacon strips, cooked and crumbled

½ cup molasses

¼ cup canned diced jalapeno peppers

2 Tbsp. white vinegar

4 garlic cloves, minced

4 tsp. ground mustard

¼ tsp. ground cloves


In a 3 or 4 quart slow cooker, combine all ingredients.  Cook, covered, on low 5-6 hours.     12 servings


(Recipe for Sweet & Hot Baked Beans was on, 2014


Tropical Fruit Smoothie

Tropical Fruit Smoothie

Tropical Fruit Smoothie


This recipe, Tropical Fruit Smoothie is from Diabetic Connect.  This smoothie makes a great dessert any time of the day!


Tropical Fruit Smoothie Recipe

Tropical Fruit Smoothie

1 ½ cups orange juice

1 can crushed pineapple, undrained

1 medium mango, peeled cut into chunks

1 cup halved strawberries

2 medium kiwifruit, peeled and quartered

1 Tbsp. honey

14 ice cubes

½ cup club soda, chilled


Place ½ of the orange juice, pineapple, mango, strawberries, kiwi, honey and ice cubes in a blender; cover and process until blended.

Stir in ¼ cup soda.  Pour into chilled glasses; serve immediately.

Repeat with remaining ingredients.         7 servings


(Recipe for Tropical Fruit Smoothie came from Diabetic Connect, 2014)