Whole Wheat Applesauce Muffins

These are yummy! Kids love them, guests love them, everyone loves them. They're also one of the easiest homemade muffin recipes to whip up. Enjoy. (An especially good recipe to have on hand if you entertain those who require dairy-free or egg-free diets!)

Note: I updated this recipe 3/31/12 to reflect the way we make them now--if you prefer the old version, simply double the oil. The new way makes a more cake-y muffin, and we like them better.

From our Aunt Jeanne

• 1 c. brown sugar
• 1/4 c. oil
• 1 c. applesauce
• 1 1/2 c. whole wheat flour
• 1 t. cinnamon
• 1 t. baking soda

Mix brown sugar and oil first. Then add remaining ingredients. Fill muffin tins 2/3 full. The muffin tops come off easily if the muffins get much bigger than the pan allows; err on the smaller side and just make more muffins if your muffin pan has small cups.

Bake at 350 degrees for 25 minutes.

Makes 10 muffins or so

Chicken Spaghetti

A stand-by when I was growing up--this makes a huge amount. It's a bit of work up front, but it gives such a big yield and freezes well that you reap a nice "harvest."

• 1 5-6 pound chicken, cooked and boned (save water you cook the chicken in!)
• 2 large chopped onions
• 1 green pepper, chopped
• 5 cloves garlic, minced
• 2 cans tomato soup
• 2 cans cream of mushroom soup
• 1 stick celery, cut up
• 1 1/2 pounds spaghetti
• 1 can cheddar cheese soup OR 1 c. grated cheese

1. Saute onions, green pepper, garlic in 1/4 cup butter until soft. Add tomato soup, mushroom soup, salt and pepper to taste, and oregano to taste. Add chicken.
2. In broth from chicken (1/2 gallon or more), add 1 stick celery cut up. Boil until tender. Add spaghetti when celery is tender. Cook until almost all liquid is absorbed/evaporated (check noodles).
3. Mix soup mixture and noodles. I like mine kind of saucy, so I add extra milk/bechamel sauce or make a homemade soup substitute and don't make it quite as thick. Add cheese soup or 1 c. grated cheese (stir in). Bake until cheese melts.

Serves 16

Baked Apples

Side dish or dessert--this is a perfect recipe to have on hand for apple season (and it makes your house smell WONDERFUL). It's also appropriate for so many of the dietary needs today (wheat free, vegetarian, dairy free, better for diabetics than most desserts....). We top ours with a small scoop of vanilla ice cream if we're eating them for dessert, but this is not necessary. Cooking time will depend on the apples you choose; cooking apples like Romes, Cortlands, and MacIntoshes will cook down softer. You may need to scrape the apple out of the skin to eat, depending on type of apple.

• 4 apples
• 2 T. brown sugar
• 1/2 c. raisins or craisins
• 1/4 t. nutmeg
• 1/2 t. cinnamon
• 1/2 c. apple juice or water (I think orange juice would also be good)
• orange zest (optional)

1. Core apples. Peel top third of apples. Place in square baking dish (8x8-inch size).
2. Combine filling ingredients (brown sugar, raisins, spices, and some zest, if using). Pack into cores.
3. Pour juice in bottom of dish.
4. Bake at 350 degrees for 30-40 minutes, or until apples can be pierced easily with a fork. Baste with juice occasionally.

Serves 4