Apple Muffins- my original recipe

 1 1/2 cups peeled and diced apples 

1/4 cup light brown sugar

1 teaspoon cinnamon

2 eggs

1/2 cup white sugar

1 1/2 cups self rising flour

1 teaspoon vanilla

1/2 stick melted butter

1/2 cup buttermilk

Peel and dice apples to small pieces so they will cook. Add brown sugar and cinnamon and toss to coat apples.   Add rest of ingredients and stir.  Scoop into a muffin tin that has been well sprayed with pan.  Cook at 350 degrees for 20-25 minutes or until a toothpick comes put clean.   Serve warm with butter.

This makes 6 large muffins.

Crispy Buffalo Wings

 4 pounds wings separated 

1/4 cup all purpose flour

1/4 cup corn starch 

1 1/2 teaspoons garlic powder

1 teaspoon onion powder 

1 1/2 teaspoon salt

3/4 teaspoon black pepper 

Mix together.  Dry wings with paper towels.  Coat in flour mixture.  Lay on baking sheet lined with parchment paper.  Spray wings with PAM.  Bake at 425 for 25 minutes.  Turn wings over and spray again.  Return to oven for 25 more minutes.   Toss in Buffalo sauce or your favorite BBQ sauce. 

Buffalo sauce...

Mix 1/3 cup melted butter with 1/2 cup Franks Buffalo sauce.

Peach Cake with peach glaze

1 1/4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

Stir together and set aside 

1 stick butter melted

3/4 cup granulated sugar

1/4 cup light brown sugar

2 eggs 

1 teaspoon vanilla

2/3 cups peach puree

Mix well and add to dry ingredients 

Fold in 1 cup diced peaches

Pour into a 9 or 10 round pan that's been sprayed well with PAM 

Bake at 350 for 25 minutes or until toothpick comes our clean 

Let cool a bit then make a glaze from confectioners sugar, peach puree and a bit of milk.  Spread over cake.  Cream cheese icing is also good but let the cake cool completely before adding icing. 

I made my peach puree but next time I'm going to try peach baby food. I think it would work great and no mess. 

Master's Pimento Cheese

1/2 cup mayonnaise 

1/2 block cream cheese softened

 4 ounces diced pimentos drained

1/4 teaspoon each of garlic powder, salt, onion powder, pepper and cayenne pepper

1/2 block Tellamuck extra sharp white cheddar

1/2 block Tellamuck extra sharp regular cheddar

Mix and chill at least 2 hours before serving

Artichoke Dip

 Some of my favorite recipes I have gotten from Janie Davis.  This one doesn't disappoint. 

2 cans artichoke hearts

2 cups parmesan cheese (in the can)

2 cups Hellmans Mao

Paprika 

Drain and chop artichoke hearts.  Mix with parmesan cheese and Mao. Sprinkle with Paprika.  Bake uncovered for 30 minutes.

Serve with bagel chips or toasted baguette slices. 

You can add cooked chicken if you want it to be more hardy. 

Butter Pecan Pancakes

1 1/2 cup self rising flour

1/4 cup brown sugar

1/2 teaspoon cinnamon

1/3 cup chopped pecans

1 1/4 cups milk 

1 egg

3 tablespoons melted butter

Mix dry ingredients together including the pecans. Mix milk and eggs together with a fork until well mixed. Add liquid to the dry mix and stir till well mixed.  Melt the butter in a skillet.  Add 1/4 cup of the batter to the melted butter.  When batter starts to bubble flip to other side until brown.  Serve with maple syrup. 

Southern Chicken salad

 2 pounds boneless breast roasted and diced or shredded (roughly 2 large breast)

1/2 cup mayonnaise 

1/2 cup  sour cream

2 tablespoons lemon juice

1 granny smith apple peeled and diced

1 cup toasted pecans (10 min in 350 degree oven) chopped

1/2 cup dried cranberries 

Salt and pepper to taste. 

Mix all wet ingredients together and toss with the other ingredients. Refrigerate.   I actually think it's better if it sits in the frig awhile before you serve it so the flavors can marry.