Grandma P's Cinnamon Muffins

Ingredients for muffins:
1/2 cup margarine/butter
3/4 cup sugar
2 eggs
2 1/4 cups flour
2 1/4 tsp. baking powder
3/4 tsp. salt
1 1/2 tsp. nutmeg
3/4 cup milk

Ingredients for sauce:
1/2 cup sugar
1 1/2 tsp. cinnamon
1/4 cup milk
2 TBS. light corn syrup
2 TBS. butter

Directions: Cream butter, sugar and eggs. Combine dry ingredients and gently blend into creamed mixture. Stir in milk and spoon lightly into greased muffin tins.
Bake at 350 for 20 minutes.

For sauce: Combine sugar and cinnamon then add all other ingredients. Cook until thickened. Serve over top of warm muffins.

The Best Cornbread

Ingredients:
2 cups Bisquick
4-6 Tbsp. cornmeal
1/2- 1 cup sugar
2 eggs
1 cup milk
1/2 cup melted butter

Directions:
Combine Bisquick and sugar in a mixing bowl. Add eggs and milk. Stir until well blended. Mix in the melted butter. Place in a greased 9" square pan. Bake at 350 for 35-40 minutes

Beef Stew

I just made this stew yesterday because I wanted an easy no-stress meal.

Approximately 1 lb beef for stewing. I buy the already cut packages in the fresh meat section because I hate cutting it myself!
3 medium potatoes
1/2 lb baby carrots
1 package beef stew seasoning

Add any vegetable you like, such as celery. Neither of us like celery so I didn't, this is all that I added and it was yummy!

Cut up your potatoes into even pieces. Put your meat and veggies into your crock pot. I am lazy and didn't even cut the carrots. In a small bowl pour in your seasoning with a cup of water or beef broth. Stir it until it dissolves, or isn't in big chunks anymore. Pour into crock pot. Add water until it is almost all covered. You can use all water, or do a 50/50 water and beef broth. Give it a quick stir. Cover and cook on low for 7-8 hours, or on high for 3-4.

I served this with the Pillsbury French bread. It would also be good in bread bowls or with rolls.

Snicker Surprise Cookies

Ingredients:

2 sticks butter (softened)
1 cup creamy peanut butter
1 cup light brown sugar
1 cup sugar
2 eggs
1 tsp. vanilla
3 1/2 cups sifted flour
1 tsp. baking soda
1/2 tsp. salt
1 bag mini snickers bars

Directions: Combine the butter, peanut butter, and sugars using a mixer on a medium to low speed until light and fluffy. Slowly add eggs and vanilla until thoroughly combined. Then mix in flour, baking soda and salt. Cover and chill dough for 2-3 hours. Unwrap candy bars, remove dough from fridge and form a thin layer of dough around each candy bar. Place on a greased cookie sheet and bake at 325 for 10-12 minutes. Let cookies cool on baking rack.
Makes 2 dozen cookies.
To spruce up the surprises, sprinkle with powdered sugar and drizzle melted chocolate (I used 1 cup powdered sugar, 1 Tbsp. cocoa and about 1 Tbsp. milk) over the top of each cookie.

Hamburger Stroganoff

This is an easy dinner that everyone likes.

1 lb hamburger
chopped onion if desired
garlic salt
Cook in frying pan and add 1 can cream of mushroom soup and 1 cup sour cream. Warm and serve over wide noodles.

Pie Crust

This is such a basic recipe but it turned out perfectly.

Ingredients:

• 1/2 cup shortening
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup ice water

Directions:

1. Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together (a tablespoon at a time), and mix lightly with a fork. To double this recipe, use 1 cup shortening, 2 1/2 cups flour, 1 teaspoon salt, and 1 cup cold water.
2. Roll gently, one crust at a time, on a floured pastry cloth, to about an inch larger than pie plate. Fold carefully in half. Lift to pie plate, and unfold. Fit into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim. For a two-crust pie, trim bottom crust to edge of rim, fill, and top with crust about 1/2 inch larger than rim. Tuck top crust under bottom along rim. Seal with floured fork.

Mrs. Sigg's Fresh Pumpkin Pie

This recipe uses fresh pumpkin puree and it is so yummy! Here's the link for a great picture tutorial on how to bake your pumpkin: http://www.ourbestbites.com/2009/09/homemade-pumpkin-toasted-pumpkin-seeds.html

Ingredients:

• 1 sugar pumpkin
• 1 recipe pastry for a 9 inch single crust pie
• 2 eggs
• 1 cup packed light brown sugar
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 2 1/2 teaspoons pumpkin pie spice
• 1 (12 fluid ounce) can evaporated milk

Directions:

1. Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Increase oven temperature to 450 degrees F (230 degrees C.)
2. In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.
3. Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
4. Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.