Categorized | Recipes

Posted on 04 February 2011 by KWBG

Apple Pumpkin Muffins with Cream Cheese Filling by CK

In a large bowl, combine dry ingredients:

2 ½ cups flour

1 tsp baking soda

½ tsp ginger

4 tsp nutmeg

2 cups sugar

1 tsp cinnamon

½ tsp salt

In a small bowl, combine the following:

2 eggs

½ cup vegetable oil

1 cup canned pumpkin

2 cups finely chopped apples

Stir small bowl mixture into the dry ingredients. Fold in the apples.

In another bowl, mix the filling by combining softened cream cheese and a little sugar. Put about ¼ tsp in the middle of the muffins before baking. Bake at 350 degrees for 30 to 35 minutes. Allow to cool 10 minutes before removing from tin.

Little Smokies by BDM

5 to 5 ½ oz cocktail wieners – score each 2 or 3 times

Heat over medium heat until dissolved well:

1 can jellied cranberry sauce

2 T mustard

2 T lemon juice

½ t salt

Pour mixture over wieners and cook on low in crockpot for 3 – 4 hours

Dill Pickle Chips by BDM

Let package of cream cheese come to room temperature and soften.

Dry whole dill pickles with paper towel.

Spread cream cheese on dried beef slices.

Wrap 1 beef slice around pickle. Repeat with 1 slice at a time, until

pickle is totally wrapped and covered, usually 4 slices is enough.

Let chill until cream cheese is solid again. Cut pickles into slices

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