Category Archives: Food and Recipes

Cream Cheese Mints

cream-cheese-mints-nancycI love the scent of pine during the holidays. And the taste of peppermint and mint–flavored sweets! This holiday season, I’m enjoying both.

Right now, I’m using the new limited-edition winter scent of ECOS™ Dishmate™ Hypoallergenic ecoswinterpineDish Soap–they have a special holiday scent called Winterpine that they sent me to try, and it smells so fresh and clean!  It’s a great way to add the scent of pine to your kitchen. If you’re not familiar with ECOS™ products, they are earth-friendly and made with plant-derived cleaning agents that clean well and are gentle and safe to use.

And I’m also eating some wonderful minty sweets! These Cream Cheese Mints are kind of addicting. They have a rich, creamy, minty flavor. I like them more than I thought I would, which makes them dangerous for me to have around. So I’ve been sharing them with friends and everyone really likes them. You can make these yummy mints for any special occasion–birthday celebrations, wedding and baby showers, wedding receptions, and, of course, the holidays! I tinted mine red (or I guess you could say pink) and green for Christmas, but you can tint them any color you want. Or don’t use any food coloring and leave them a soft creamy white. This recipe makes about 175 small mints, which is a lot, but you’ll need a lot if you’re making them for holiday parties or any other event!

CREAM CHEESE MINTS by NancyC, adapted from BettyCrocker.com

Makes about 175 small mints

  • 2 (3-ounce) packages cream cheese, softened (or use 6 ounces from an 8-ounce block)
  • 2 Tablespoons butter, softened
  • 6 cups confectioner’s sugar
  • 3/4 teaspoon mint or peppermint extract
  • Red and green food coloring, optional

In large bowl, cream the softened butter and cream cheese together, then add the confectioner’s sugar, 3 cups at a time, and blend until smooth. Mix in mint extract. The mixture gets pretty thick, so you may need to work everything in with your hands. Or, you can mix all the ingredients with a food processor (use on-and-off pulses until mixture comes together in a ball).

If you’re wanting to tint your dough red and green (or any 2 other colors), divide dough into 2 equal portions and place on wax paper or parchment paper; add a few drops of red food coloring to 1 mound of dough and a few drops of green food coloring to the other mound of dough; work in or “knead” food coloring into each mound until the coloring is evenly tinted to your desired shade. If you’re just making one color, you won’t need to divide the dough, and if you want your mints to be creamy white, you can skip this whole step–just leave out the food coloring.

Roll dough mixture into small balls (I rolled mine into balls that were between 1/2″ and 5/8″ in diameter-I wouldn’t go any larger than that or they will take forever to set–smaller is better!). Place on waxed paper or parchment paper–lined cookie sheets and flatten each ball with a fork. Let stand about 2 hours or until dry (If the mints are still a little soft after a few hours, go ahead and put them in the refrigerator to finish drying). When mints are set and dry, cover with another sheet of wax paper and refrigerate until ready to serve.

These mints are perfect for parties or sweet little food gifts! And this recipe makes plenty of them, so you’ll have extra for yourself!🙂  Besides pine and mint, what other flavors and scents do you enjoy around the holidays?

Linked to Fiesta Friday, Meal Plan Monday.

Fresh Cranberry Sauce

cranberry-sauce-nancyc

It doesn’t seem possible that Thanksgiving was yesterday! The big meal we all look forward to has come and gone. The turkey, stuffing, mashed potatoes, gravy, and countless side dishes and desserts shared with family and friends…it’s all a pleasant memory now, unless you’re still enjoying the leftovers.

in_winters_kitchen_150dpi_rgb_1Most likely, you probably had cranberry sauce as one of the side items on your table or buffet. I was never much of a fan of cranberry sauce as a kid, but I like it now, especially if it’s homemade. As I was reading a review copy of the book In Winter’s Kitchen, by Beth Dooley, I found a recipe for cranberry sauce which I decided I had to try, since I’ve never made homemade cranberry sauce.

In Winter’s Kitchen is not actually a cookbook, although there is a small recipe section at the back of the book. It’s part memoir–the author shares stories of her family’s past Thanksgiving meals and winter meal traditions–and part informational guide to the local food movement Dooley discovered when she relocated years ago from New Jersey to Minnesota. She provides lots of information and insight on the benefits of eating locally–grown, fresh, organic, in-season foods. The book is well-written and very informational if you are wanting to learn more about farm-to-table foods.

I really liked the flavors in this cranberry sauce recipe–it’s sweet, but not too sweet and has a slight cranberry tartness. It’s much, much better than the sauce you buy in a can and it’s so easy to make–so hopefully you’ll get a chance to try it out sometime during the holiday season.

CRANBERRY SAUCE from In Winter’s Kitchen 

Makes about 2 cups

  • 3 cups fresh cranberries, rinsed and sorted
  • 1/2 cup apple cider or orange juice (I used apple cider)
  • 1/2 cup sugar, honey, or maple syrup (I used 1/4 cup honey and 1/4 maple syrup)

In a medium saucepan, bring the cranberries and cider or orange juice to a boil. Reduce the heat and simmer until the berries have popped open, about three to five minutes. Stir in sugar, honey, or maple syrup.

NOTE: The original recipe doesn’t say to do this, but after stirring in the honey and maple syrup, I continued to simmer the mixture an additional 5 minutes, then let it cool. The mixture will thicken as it cools, and then you can transfer the sauce into a small serving bowl.

Not only does this cranberry sauce taste great, it adds a nice touch of tradition to winter meals. Hope you enjoyed your Thanksgiving and are having a nice holiday weekend!

Linked to Inspire Me Monday.

Cheesy Cherry Tomato Quiche

cheesy-cherry-tomato-quiche-nancycI have always been a fan of quiche. It’s makes a great breakfast, especially on the weekends when there’s more time to linger at the table and enjoy it with coffee or tea. I like all kinds of quiche and a few years ago I made a tomato quiche–that was one type of quiche I hadn’t tried. It didn’t turn out that great, though–the filling was runny and it wasn’t cheesy enough. I didn’t try making another until now and this time I made one with cherry tomatoes. And more cheese!

I loved the way this tasted! The tomatoes are so good with that touch of dried basil added in, and the chopped yellow onion gives it a subtle savory flavor. It’s easy to make, too, because you can use a frozen pie crust–all you have to do is add the filling ingredients. There’s no meat in this recipe, but it’s brimming with tasty cherry tomatoes. So if you are a tomato-lover, this is the quiche for you!

A little note: when I cut the first piece of quiche, the crust stuck to the bottom of the foil pie plate, so the first piece was kind of messy. But all the other pieces came out fine. Just so you know!🙂

CHEESY CHERRY TOMATO QUICHE by NancyC

Makes about 6 servings

  • 1 (9-inch) frozen deep dish pie crust (or you can use homemade pie crust)
  • 2 cups shredded Colby-Monterey Jack cheese, divided
  • 1/2 cup finely chopped yellow onion
  • 2 cups sliced cherry tomatoes (cut in halves or thirds, depending on size)
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoons dried basil
  • 2 Tablespoons all-purpose unbleached flour
  • 2 large eggs
  • 1 cup Half & Half (light cream)

Thaw the frozen 9″ deep dish pie crust for 5 minutes, then place in oven on a cookie sheet and bake at 400˚F for 8 minutes; remove from oven–let cool for 5 minutes (If your pie crust puffs up a little in some places, just pat it back down). If you’re using homemade pie crust, bake for 6 to 7 minutes. Pricking the dough in the bottom of the pie plate should help the crust from puffing up).

Sprinkle 1/2 cup of the cheese on the bottom of the pie crust. Layer the chopped yellow onion evenly over the cheese, then add the chopped tomatoes over both. Sprinkle with salt, pepper, garlic powder, and basil. Then top with the remaining 1 1/2 cups of cheese.

In small bowl, mix flour, eggs, and Half & Half until well-blended. Pour over tomato filling.

Bake at 375˚F for 40 minutes or until toothpick inserted near center comes out clean (to prevent over-browning, cover quiche with foil the last 10 minutes of baking). Let quiche cool for 10 to 15 minutes before cutting.

If you live in a warmer climate and still happen to have garden cherry tomatoes, this is a great way to use them! We’ve had a pretty warm November so far, but it will be cooler the week of Thanksgiving–how has the weather been where you live?

Linked to Fiesta Friday, Weekend Potluck, Meal Plan Monday, Inspire Me Monday.

Dark Chocolate-Almond Trail Mix

chocolatealmond-trail-mix-nancyc

Trail Mix is such a great snack and so easy to make! I just made a mix with some healthy ingredients I had on hand and also added in some new Lärabar Bites that I had recently larabarbitesreceived as complimentary samples. These are truffle-like bites made from real food like fruits and nuts, just like Lärabars. The bites come in 4 different flavors: Cherry Chocolate Chip, Chocolate Macaroon, Double Chocolate Brownie, and Mint Chocolate Truffle. I really liked all the flavors, which is not surprising, since I love chocolate so much! But you can feel good about eating these bites, since they’re made with healthy ingredients and fair trade certified chocolate chips. They’re also gluten-free, non-GMO, vegan and dairy-free.

I thought these Lärabar Bites would be perfect in this trail mix I came up with, which you can make in no time. It’s perfect when you want a healthy sweet snack! This makes 2 1/2 cups, but if you want a larger amount, you can always double the recipe.

DARK CHOCOLATE–ALMOND TRAIL MIX by NancyC

Makes 2 1/2 cups

  • 1/2 cup dark chocolate chips
  • 1/2 cup chopped Lärabar Bites, cut into fourths (I used the Double Chocolate Brownie bites) or, substitute 1/2 cup chopped dates
  • 1/2 cup dried cranberries
  • 1/2 cup unsweetened or sweetened coconut flakes
  • 1/2 cup roasted almonds

Add all ingredients to a medium-size bowl and mix. Store in an airtight container for 2 to 3 weeks.

It’s nice when a snack is both yummy and healthy, isn’t it? What healthy snacks do you like to keep on hand?

Linked to Fiesta Friday, Weekend Potluck, Meal Plan Monday, Inspire Me Monday.

Popcorn Cauliflower Nuggets

popcorn-cauliflower-nuggets-nancyc

This recipe had me at the word “popcorn,” being the popcorn-lover that I am. But it actually doesn’t have anything to do with popcorn; it’s a roasted cauliflower recipe, flavored 61lqkjHsHuL._SX402_BO1,204,203,200_with some spices that really give it some punch–chili powder, cumin, and paprika. I found this recipe in The Quick Six Fix, a cookbook by Stuart O’Keeffe that has 100 easy recipes with six ingredients, six minutes prep time, and six minutes cleanup. That’s my kind of cooking!

The Popcorn Cauliflower Nuggets recipe calls for an 18 x 26″ pan, and the largest size pan I had was 13 x 18,” so I halved the recipe below. I loved the spicy taste of these nuggets! It was hard to stop eating them, they were so tasty. The recipe says it makes 4 to 6 servings, but if you’re really hungry and you really like these, it may just make 2 servings!🙂

POPCORN CAULIFLOWER NUGGETS from The Quick Six Fix

Serves 4-6

  • 2 medium heads cauliflower, broken into popcorn-sized florets
  • 3 Tablespoons olive oil
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Place a rimmed 26 x 18-inch baking sheet on the center rack in the oven and preheat oven to 425˚F.

Place all florets in a Ziplock bag along with the rest of the ingredients. Shake and toss well to combine. Let rest for 10 minutes.

Remove pan from the oven and empty the bag onto the piping hot baking sheet.

Return the pan to the oven for 25 minutes, or until cauliflower is browned all over.

I liked these cauliflower nuggets more than I thought I would, and I’ll definitely be making them again! What’s your favorite way to fix cauliflower?

Linked to Fiesta Friday, Meal Plan Monday, Weekend Potluck, Inspire Me Monday.

Stovetop Apple Cinnamon Butter

Stovetop Cinnamon Apple Butter @ NancyC

Last fall, I made some homemade applesauce. I thought it was so much better than store-bought. After making that, I decided I needed to try making homemade apple butter sometime. Several friends have given me homemade apple butter the last few years–it makes a wonderful food gift, especially around the holidays. I discovered you can make apple butter with the slow cooker or on the stovetop, and for my first try I decided to make a stovetop version.

This recipe is really easy and it’s weetened with honey and apple juice or apple cider. You basically just put all the ingredients in a large pot and let it cook on low for an hour, until the apples get all tender and mashable. Then you let the mixture cool a little and puree to a smoother consistency in a food processor or blender. I love the cinnamony taste and I think that homemade apple butter, like homemade applesauce, is so much better than any you can buy!

STOVETOP APPLE CINNAMON BUTTER by NancyC

Makes 3 3/4 cups

  • 8 cups peeled, cored, and chopped apples (about 8 medium, or 2 1/2 pounds)–I used Gala apples; if using organic apples, you can leave the skin on if you want
  • 2/3 cup apple juice or apple cider
  • 1/2 cup honey
  • 2 teaspoons cinnamon
  • 1 teaspoon allspice
  • 2 teaspoons vanilla

In a large pot or saucepan, combine chopped apples with the rest of the ingredients. Stir well, cover pot, and cook on low for 1 hour, stirring occasionally. Let mixture cool for 15 minutes, then, in several batches, put mixture in blender and puree until smooth (be careful not to overfill your blender or food processor!).

Store in jars with tight-fitting lids or airtight food containers and refrigerate for up to one week.

This apple butter is great on toast, muffins, biscuits, and scones. You can stir it into plain or vanilla yogurt to flavor it up more, or layer it with yogurt and granola for a breakfast parfait.

Have you ever made your own homemade apple butter?

Linked to Fiesta Friday, Weekend Potluck.

Pumpkin Maple Bread Pudding

pumpkin-maple-bread-pudding-nancyc

This fall, I knew one recipe I wanted to try was pumpkin bread pudding. I had made it a few years ago, and thought it was okay, but I really wanted to see if I could improve upon it. I do like this new version so much better! It’s dense and moist, with lots of pumpkin and spice flavor. I really like this bread pudding with additional maple syrup drizzled over it, but you could also top it with caramel sauce or whipped cream.

bfreeI made this pumpkin bread pudding with some wonderful bread that I received from BFree. BFree offers a great selection of bread products that are gluten free. BFree products are actually wheat, dairy, egg, nut, and soy free, which makes them free of all major allergens–and suitable for vegans, too. They are high fiber, low in fat, and low in calories. And they taste really, really good. I was able to try samples of their whole product line–their Brown Seeded Sandwich and Soft White Sandwich loavesBrown Seeded and Soft White Rolls and Hot Dog Buns, Multiseed and Plain Bagels, Multigrain and Quinoa and Chia Seed Wraps, and Pita Bread. I loved all of their products, and if I hadn’t already known they were gluten free, I probably would have thought they were made with wheat. I think my favorite were the rolls–they were so soft and fresh and tasted like homemade!

bfreeproducts

So I decided to use some of the BFree Soft White Sandwich Loaf in this bread pudding, and it was really tasty! This makes a wonderful fall dessert. Some of my friends said it tasted like pumpkin pie–they didn’t realize it was bread pudding! Hope you get a chance to try it out!

PUMPKIN MAPLE BREAD PUDDING by NancyC

Makes a 9×9″ pan

  • 6 cups cubed white or wheat bread, cut into 1″ squares (I used BFree Soft White Bread)
  • 3/4 cup dried cranberries or raisins
  • 2 cups Half & Half (light cream)
  • 1 (15-ounce) canned pumpkin (not pumpkin pie mix)
  • 3 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans
  • maple syrup for drizzling on top, about 3 to 4 Tablespoons

Preheat oven to 350 degrees. Grease a 9 x 9-inch baking pan; set aside.

Combine cubed bread and dried cranberries in large bowl; set aside.

In a medium size bowl, combine Half & Half, pumpkin, eggs, vanilla extract, brown sugar, spices, and salt; blend everything well. Pour mixture over bread/cranberry mixture and stir, coating all the bread cubes. Spoon this mixture into your greased baking pan and let stand for 10 minutes.

Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Sprinkle chopped pecans over mixture during the last 10-15 minutes of baking time.

When bread pudding is done, remove from oven and drizzle the top with maple syrup. Let cool 10 minutes and cut into squares. Serve warm with more maple syrup drizzled very lightly over each piece if desired.

Are you a fan of bread pudding? If you are, I think you’ll really like this Pumpkin Maple Bread Pudding! What other kinds of desserts do you like making with pumpkin?

Linked to Fiesta Friday, Meal Plan Monday, Weekend Potluck, Inspire Me Monday.

Whole Wheat Honey Apple Muffins

Whole Wheat Honey Apple Muffins @ NancyC

I promised you an apple recipe and here it is! I have apples on my mind now that it’s October, and this is a great apple muffin recipe! It’s pretty healthy, too, with whole wheat flour, Greek yogurt, honey, and olive oil as some of the ingredients.

I don’t use whole wheat flour in my baking very often–I’ve found it hard to substitute in many recipes because the flavor comes out a little too wheaty for my taste. But I think it’s perfect in this muffin recipe! I don’t really notice the wheatiness that much–maybe it’s because the spices and chopped apples give this muffin such a good flavor. I like to chop my apples into small chunks for these muffins, too–that way, there’s lots of apple taste in every bite!

The streusel topping does have a lot of brown sugar in it, but you can substitute raw or organic sugar if you like. Also, when you mix the topping, it will seem like a lot of topping, but you’ll be putting about a Tablespoon of it on top of each muffin. You’ll have extra, but it’s better to have too much topping than not enough, right? You can always save it for other muffins or a coffee cake. If you don’t want to put so much streusel topping on these muffins, cut the streusel ingredients in half, and you should have more than enough to lightly top each muffin!

WHOLE WHEAT HONEY APPLE MUFFINS by NancyC

Makes about 19 muffins

  • 2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 2 large eggs
  • 2/3 cup honey
  • 3/4 cup light olive oil
  • 2 teaspoons pure vanilla extract
  • 1/2 cup plus 1 Tablespoon plain or vanilla Greek yogurt
  • 2 1/2 cups peeled and chopped apples (if you use organic apples, peeling is optional–I like to use organic Gala apples)
  • Streusel Topping: 1/3 cup whole wheat flour, 1/2 cup packed brown sugar, 1/2 Tablespoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, 2 Tablespoons melted butter

Preheat oven to 350˚F. Line two muffin tins with 19 paper muffin cups.

In a medium size bowl, whisk together flour, baking powder, baking soda, salt, and ground spices; set aside.

In a large bowl, beat eggs, then add the honey, olive oil, and vanilla extract, blending everything well. Stir in the Greek yogurt.

Add the flour mixture to the egg/honey mixture and stir just until combined, being careful not to overmix. Fold in the chopped apples.

Fill muffin cups with batter, filling about 3/4 full.

Mix streusel topping ingredients together in a medium size bowl, then top muffins with streusel topping–use a heaping 1/2 Tablespoon per muffin (or less, if you prefer).

Bake at 350˚F for 14 to 15 minutes, until toothpick inserted in center comes out clean or almost clean (be careful not to overbake, or muffins will be a little dry).

Let muffins cool in pan for a few minutes, then remove and place on a wire rack to cool completely.

I really like the flavor the ground spices give these muffins–and all the tasty chunks of apples in them!

What kind of recipes do you like to make with whole wheat flour?

Linked to Fiesta Friday, Meal Plan Monday, Weekend Potluck, Inspire Me Monday.

Mixed Fruit Granola

mixed-fruit-granola-nancycGranola is one of my favorite breakfast items and I love making my own–I’m definitely hooked on homemade granola! I often used dried fruit like cranberries, raisins, and blueberries, but this crunchiestime I used some freeze-dried fruit. I recently received some complimentary samples from CRUNCHIES® and thought they would work great in granola.

CRUNCHIES® offers a variety of freeze-dried fruits (and even freeze-dried beets, which are pretty tasty), and their process retains most of the nutrients of fresh fruit. They are light with a great crunchiness to them–kind of like a chip, which makes them perfect for snacking on! I really liked all of the fruits they sent me–my favorites were the strawberries, grapes, and mangos. You can visit their site to see all the freeze-dried items they offer. In my granola, I used some of their freeze-dried strawberries, strawberry banana mix, raspberries, and grapes. So this granola is definitely fruity!

This is also a very versatile recipe–you can substitute other freeze-dried fruit or regular dried fruit like blueberries, cranberries, raisins, and banana chips, for example. The flavor of the freeze-dried fruit I used was really good, though, so you may just want to try that out!

MIXED FRUIT GRANOLA by NancyC

Makes 16-18 servings 

  • 6 cups old-fashioned oats
  • 2 cups coarsely chopped pecans
  • 1 cup wheat germ (or you can substitute flaxseed)
  • 1 1/2 cups raw sunflower kernels (or use roasted kernels but add them to the mixture after baking)
  • 2/3 cup non-GMO canola oil or light olive oil
  • 1 1/4 cups honey
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 4 cups freeze-dried fruit (or regular dried fruit–I used a combination of CRUNCHIES® freeze dried strawberries, strawberry banana mix, raspberries, and grapes)
  • parchment paper for lining pan

Adjust oven rack to middle of oven. Preheat oven to 325˚F. Line a 13 x 18″ rimmed baking pan with parchment paper; set aside (or use two rimmed 10 x 15″ cookie sheets).

In a very large bowl, stir together the oats, pecans, wheat germ, and sunflower kernels.

In a medium microwave-safe bowl, stir together the oil, honey, cinnamon and salt; heat in microwave for 30 to 40 seconds, then stir until well-blended.

Pour honey mixture over oat mixture in large bowl, stirring to coat evenly. Spread mixture in an even layer on the lined 13 x 18″ pan.

Bake at 325˚F for 20 minutes; remove from oven, stir mixture (so it will bake evenly), then return to oven for another 20 minutes–for a total baking time of 40 minutes. Remove from oven and stir in the dried fruit. Let granola stand until cooled, then stir again to break any large clumps. Store in an airtight container at room temperature for up to 2 weeks.

This granola not only makes a great breakfast, but it’s a great snack for later in the day, too. The fruit in it gives it a nice natural sweetness and tartness. I love how colorful it is too–that freeze dried fruit really adds some color punch!

Tomorrow it will be October already! I mentioned last week I have a some apple recipes to share with you, and I’ll be posting one next week! Have you made any good apple recipes lately?

Linked to Fiesta Friday, Meal Plan Monday. Weekend Potluck. Inspire Me Monday.

Yellow Squash Muffins

Yellow Squash Muffins @ NancyCYellow squash in a muffin? I know that may sound a little strange, but believe me, these muffins are deliciously moist and sweetened just right with honey and brown sugar! I thought about trying yellow squash in muffins after using zucchini in quick breads and cake. So why not yellow squash in baked goods? I found a recipe that I tweaked a little at Taste of Home and wasn’t sure what to expect, but I love the way they turned out!

YELLOW SQUASH MUFFINS by NancyC, adapted from Taste of Home

Makes 11-12 muffins

  • 2 1/3 cups (about 1 lb.) sliced yellow squash, cut into 1/2″ slices-cut larger slices in half or quarters)
  • 1/2 cup butter, melted
  • 1/4 cup honey*
  • 1/4 cup packed light brown sugar*
  • 1 large egg, lightly beaten
  • 1 1/2 cups all-purpose unbleached flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

Preheat oven to 375˚F. Line muffin pan with 12 paper liners; set aside

Fill a medium size saucepan with 1″ of water; add squash and bring to a boil. Reduce heat, cover and simmer for 5 minutes or until tender. Drain water from pan and mash the squash. In same pan, blend in the butter, honey, brown sugar, and egg.

In large bowl, blend flour, baking powder, and salt. Add the squash mixture to this flour mixture and stir just until moistened.

Fill muffin cups 3/4 full. Bake at 375˚F for 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes, then remove from pan to a wire rack to cool completely.

NOTE: Instead of using honey and light brown sugar, you can substitute 1/2 cup of granulated sugar.

This recipe made 11 muffins for me. If you’re all out of yellow squash from your garden, you’ll have to keep this in mind to try next summer, or just buy some at the grocery store! What kinds of things do you like to make with yellow squash?

Also, Happy Fall to all of you! It’s hard to believe it is autumn already! I have some great apple recipes I’ll be sharing with you soon!

Linked to Fiesta Friday, Meal Plan Monday, Weekend Potluck.