Oatmeal Muffins

I got this recipe from my next-door neighbor. These muffins are so, so tasty and easy! This batter is best if made the night before, because it gives the oats a chance to break down a bit. Also, the batter keeps for weeks in the fridge so you can just bake off the muffins in the morning on your way out the door.

1 cup quick cooking oats
1 cup buttermilk
1 egg
1/2 cup brown sugar
1/2 oil
1 cup flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder

Mix oats, buttermilk, egg, sugar and oil. Allow to sit for 30 minutes. Add remaining ingredients and mix well. Refrigerate overnight. When ready to bake, grease muffin tins (or you can use paper liners) and fill 3/4 way full. Bake at 400 degrees for 15 - 18 minutes. Muffins will be lightly golden on top. Makes 12 muffins.

Creme Brulee French Toast

1/2 cup butter
1 cup packed brown sugar
2 tablespoons corn syrup
1 loaf Texas toast bread (extra think slices)
5 eggs
1 1/2 cups half and half cream
1/4 teaspoon salt
1 teaspoon vanilla

In small saucepan melt butter brown sugar, and corn syrup over medium heat until smooth, stirring occassionally. Pour mixture onto large greaded jelly roll pan. Spread to cover surface. Place 12 slices Texas toast bread in a single layer to cover pan. Mix together eggs, cream, salt, and vanilla. Spoon mixture over each piece of bread. Cover and refrigerate overnight (I didn't do this and it was still really good). Bake uncovered at 350 degrees for 30 minutes. Romove from pan and serve. If not serving immediately, turn each slice of bread over (this will prevent bread from sticking to bottom of pan). Serve with syrup.

Deep Dish Brownies

3/4 Cup butter, melted
1 1/2 Cups white sugar
1 1/2 tsp vanilla extract
3 eggs
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 teaspoon salt

Preheat oven to 350 degrees and grease pan. The large bowl blend melted butter, sugar, and vanilla. Beat in eggs one at a time. Combine the flour, cocoa, baking powder, and salt. Gradually blend into the egg mixture.
Bake in preheated oven for 30 minutes or until brownies begin to pull away from the sides of the pan. Let brownies cool and enjoy!

Microwave Lemon Meringue Pie

1 1/2 C sugar
1/3 C cornstarch
1 1/2 boiling water
3 egg yolks, beaten
3 T butter
1/2 C lemon juice
1 t lemon peel
1 baked 9 inch pie crust

Mix sugar and cornstarch thoroughly in a measuring bowl that is microwave safe. Stir in water and cook in microwave on high for 2 1/2 minutes. Stir and continue cooking for 1 minute on high. Stir after 30 seconds. Beat small amount of hot mixture into egg yolks, then combine with original mixture. Cook in microwave for 30 seconds. Blend butter, lemon juice, and lemon pell into mixture. Coll, pour into baked pie shell. Cover with meringue and brown in a 350 degree oven for 10 to 12 minutes.

Meringue

4 egg whites
6 Tbl sugar

Beat egg whites until foamy. Gradually add sugar a Tbl at a time. Beat until it forms stiff peaks!

April's Caramel Apples

14 oz bag of caramels
2 Tbsp water
1 bag of Chocolate chips
2 Tbsp shortening
candy bars of choice
8 apples

Wash and dry apples; remove all stems. Stick Popsicle sticks in the center of core.
Melt caramel with the water in a small pot. Once melted twirl apples in the caramel and place on a cookie sheet with wax paper and is sprayed with cooking spray. Refrigerate 30 minutes.
While refrigerating chop your candy bars. Put on wax paper and cover with another sheet of wax paper. Roll over with rolling pin. Then melt chocolate with the shortening in microwave. Check every 45 seconds and stir. Once melted twirl the apples in the chocolate. Let drip and then roll in candy bar. Put back in fridge until the chocolate has hardened. Take out about 5 minutes before planning to eat! Enjoy!

Side note: I use Twix and Snickers

Peanut Butter & fudge swirl pie

Prep. 15 minutes; Total time: 4 hrs & 15 minutes

1 pkg cream cheese, softened
1/2 cup sugar
1/4 cup creamy peanut butter
2 cups thawed cool whip
1 Oreo pie crust
1/4 cup hot fudge ice cream topping

Beat cream cheese, suagr, and peanut butter until blended. Gently stir in cool whip until blended. Spoon into crust and drizzle with fudge topping. Swirl with knife. Refrigerate for 4 hours or until firm. Refrigerate leftovers.

Makes 8 servings.

Tuna Cakes

Prep. 10 min; Total time: 26 minutes (includes refrigerating)

2 cans (6 oz. each) light tuna in water, drained, flaked
1 pkg (6 oz.) Stove Top Stuffing mix for Chicken
1 cup mild cheddar cheese
1/2 cup shredded carrots
1/3 cup Mayonnaise
2 Tbsp Pickle relish (sweet or dill- which ever you prefer)
3/4 cup water

Mix all ingredients together in a bowl. Cover and refrigerate for 10 minutes. Heat your skillet with cooking spray on medium heat, Scoop tuna mixture, using about 1/3 cup for each cake, into skillet. An ice cream scoop works great for this. Flat cakes with spatula and cook for 3 minutes on each side or until golden brown.

Makes 6 servings, 2 cakes each.