Light and Airy Pumpkin Muffins

1-1/2 cups flour

3/4 cup sugar

1-1/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

2 egg whites

1 cup canned pumpkin

1/4 cup unsweetened applesauce

Crumble topping:

4 Tbsp melted butter

1/2 cup flour

1/3 cup brown sugar

1/2 tsp cinnamon

1. Preheat oven to 350 degrees.

2. Combine muffin ingredients all in one bowl.

3. Scoop in to prepared greased muffin tin.

4. Combine crumble ingredients in separate bowl. Crumble over muffins.

5. Bake for 16 minutes.

from: Becca Jackson Instagram

Cedar Badge Crack

1 c. corn syrup
1/2 c. brown sugar
1/2 c. white sugar
1 1/2 c. peanut butter
2 tsp. vanilla
5 c. corn flakes

Melt the first 5 ingredients over medium heat, pour over cereal and mix well. Pour out on a pan to cool...HIDE IT!!!!!

Makes 20-24 servings

from: Jen Smart

Churro Honeycomb Snack

8 c. Honeycomb cereal 

1/2 c. sugar 

1 1/2 tsp. ground cinnamon 

1 1/4 c. brown sugar 

1/2 c. unsalted butter 

1/4 c. light corn syrup 

1/4 tsp. baking soda 

Preheat oven to 350° F. 

Line a large baking sheet with parchment or wax paper; set aside. 

Pour cereal in a large bowl. In a separate small bowl, combine sugar and cinnamon; set aside. 

Combine brown sugar, butter and corn syrup in a medium saucepan over medium-high heat and bring to a light boil. Cook and stir continuously for about 1 minute. 

Remove from heat and stir in baking soda. Once combined, pour over cereal. 

Sprinkle sugar and cinnamon mixture over the top. Mix everything together until the cereal is evenly coated and then transfer to prepared baking sheet. 

Put in the oven and bake for 5-6 minutes, then flip cereal over and cook for an additional 2-3 minutes. 

Remove mixture from the oven and let cool. Break cereal up into small pieces and serve. If not serving right away, place in an air-tight container. 

from: simplybeingmommy

Audrey's little note: I triple this for Cedar Badge:

24 c. honeycomb

1 1/2 c. sugar

4 1/2 t. cinnamon

2 1/4 c. brown sugar

1 1/2 c. butter

3/4 c. karo

3/4 t. baking soda

 

Air Fryer Pork Tenderloin

Pork tenderloin (1.25lbs – 1.75lbs)
2 tbs brown sugar

1 tbs smoked paprika
1.5 tsp salt
1 tsp ground mustard
1/2 tsp onion powder
1/2 tsp ground black pepper
1/4 tsp garlic powder
1/4 tsp cayenne powder (optional)
1/2 tbs olive oil

Mix all dry ingredients in a bowl.

Trim the pork tenderloin of any excess fat/silver skin. Coat with a 1/2 tablespoon olive oil. Rub spice mixture on entire pork tenderloin.

Preheat air fryer to 400° F for 5 minutes. After 5 minutes, carefully place pork tenderloin into air fryer and air fry at 400° F for 20-22 minutes. Internal temp should be 145° – 160° F.

When air fryer cycle is complete, carefully remove pork tenderloin to a cutting board and let rest for 5 minutes before slicing. Save any juices to serve over sliced meat.

from: reicpe teacher

Flour Tortillas

3 c. all-purpose flour
1 tsp. salt
1 tsp. baking powder
1/3 c. vegetable oil, shortening, or lard
1 c. hot water

In a large mixing bowl, combine flour, salt, and baking powder. Whisk briefly to combine, then add vegetable oil. Stir until the mixture resembles coarse crumbs. Pour in hot water and stir to combine. Knead briefly with well-floured hands until the mixture comes together into a craggy dough. Transfer dough from the mixing bowl to a well-floured work surface. Divide into 16 roughly equal portions. Roll each portion into a ball and flatten slightly with the palm of your hand. Cover flattened balls of dough with a clean kitchen towel, and allow to rest for at least 15 minutes and up to an hour.

When ready to cook, warm a large cast-iron or heavy-bottomed skillet over medium-high heat.

Keeping the work surface and rolling pin lightly floured, roll each dough ball into a circle about 6” in diameter. 

Transfer tortillas one at a time into the hot skillet. Cook for about 1 minute, until small bubbles form on the top and brown spots form on the bottom surface. Flip and cook the other side for about 30 seconds. Remove from the pan and stack cooked tortillas loosely wrapped in a clean kitchen towel. Serve immediately or allow to cool for later use. 

from: Nourish and Fete via Cindy!

Easy Mexican Style Rice

1 c. rice
 2 1/4 c. chicken broth
1/2 (6 oz) can tomato paste
2 Tbsp. butter
1/2 c. onion, diced small
1 garlic clove, minced
1/2 c. salsa 

Combine all ingredients in rice cooker & cook according to manufacturer instructions. When cooking time is finished, allow the rice to sit uncovered for 3 minutes or so to thicken. Stir before serving.

adapted slightly from: food.com

Ralph's Oatmeal Scotchies

1 c. brown sugar
1 c. granulated sugar
1 c. shortening
2 eggs
2 tsp. vanilla
2 T. milk
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 c. oatmeal
1 c. butterscotch/vanilla chips (or chocolate/peanut butter chips, coconut or nuts)

Preheat oven to 350. 

Beat shortening & sugars until creamy. Add eggs, vanilla & milk; mix well. Combine flour, baking powder, baking soda and salt. Add to shortening mixture; mix well. Stir in oatmeal and chips.

Spoon drops of dough onto prepared cookie sheet, bake 10 minutes or until edges are light brown. Let stand 5 minutes before removing to racks to cool.

from: Denise