Categorized | Recipes

Friday’s Recipes: Baked Beef Stew and Double Chocolate Zucchini Muffins 9.13.13

Posted on 13 September 2013 by KWBG

BAKED BEEF STEW by BDM

In a sprayed 8 by 8 inch baking dish combine:

1 lb. diced, lean beef stew meat
1 c sliced carrots
1 c sliced celery
½ c chopped onion

In a bowl combine:

1 package dry onion soup mix
1 can cream of mushroom soup
½ c water
2 T ketchup
½ c sliced mushrooms

Spoon soup mixture over meat and vegetables.

Cover and bake for 1 ½ to 2 hours at 325 degrees.

Serve over baked potato or noodles.

DOUBLE CHOCOLATE ZUCCHINI MUFFINS by GKT

1/2 cup (1 stick) butter, at room temperature
1/2 cup unsweetened applesauce
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup buttermilk
2-1/2 cups flour
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups shredded zucchini
1 cup chocolate chips

 

Preheat oven to 325 degrees. Line a muffin tin with liners then lightly spray with nonstick spray. Set aside.

Beat butter, unsweetened applesauce, and sugar in a large mixing bowl. Mixture will look curdled. Add eggs then

mix to combine. Add vanilla and buttermilk then mix to combine.

In a separate bowl stir together flour, cocoa powder, baking soda, baking powder, and salt. Add dry ingredients

to wet ingredients, mixing until just combined before adding the next batch. Add zucchini and

chocolate chips then mix until just combined.

Scoop batter into liners filling 3/4 of the way full. Bake for 15-17 minutes or until a toothpick inserted into the

center comes out clean. Let cool in muffin tin for 3 minutes then remove to a cooling rack to cool completely.

 

 

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