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Imitation Crab Salad

Leave a Comment / Salads / /

This tasty salad is a wonderful addition to a brunch or dinner potluck. Imitation crab is made from white fish such as polluck. You can buy it in bulk at the meat counter or prepackaged in the fish section of the meat case.   Shredding the pieces will make it look more like real crab, but if you prefer chunky meat salads, use the pieces as packaged.  This salad goes well with any beef, pork, poultry, or fish entrée.

  • Preparation Time: 45 minutes
  • Yield: 4-6 servings
  • Snacks to Banquets:
    • A 1/2 cup serving of this salad makes a quick snack. You can serve it over some greens for a light lunch.
    • Double the recipe for potlucks or to serve to a large group.
    • To serve as an entré add additional crab or make it a seafood salad by adding small cooked shrimp.
  • Preparation and Serving Tips:
    • Mix the dressing ingredients separately in a small bowl before adding to the crab and vegetables.
    • Randy likes the white pepper taste more than I do. Experiment beginning with 1/8 teaspoon and work your way up to find the taste you like.
    • The pasta and hard boiled egg are optional ingredients. If you decide to try these, prepare the pasta and/or egg first and allow to cool before adding to the salad. Blend them in gently after the rest of the salad is mixed. Sliced hard-boiled eggs arranged along the side can add to your presentation.
  • You will need:
    • Cutting board and sharp knife
    • Large bowl for mixing salad
    • Small bowl for mixing dressing
    • Sturdy spoon
Printable Recipe
  • Ingredients:
  • 1/2 to 3/4 cup dry small shell macaroni (optional)
  • 1 hard-boiled egg, chopped (optional)
  • 8 ounces imitation crab, chunks or flakes
  • 1/2 cup diced celery
  • 1/2 cup diced purple onion
  • 1/3 cup mayonnaise
  • 1/2 Tablespoon Worcestershire sauce
  • 1 Tablespoon sweet pickle relish
  • 1 teaspoon lemon juice
  • 1 teaspoon dill weed
  • 1/4 teaspoon white pepper or to taste
  • salt to taste
  • Directions:
  • Prepare the macaroni according to the package directions and let cool (Optional).
  • Hard boil one egg and let cool (Optional). Chop the egg into small pieces.
  • In the large bowl, toss together the imitation crab, celery, purple onion. Purple onion adds a bit of color, but yellow onion or green onions work well, too.
  • In the small bowl, combine the remaining ingredients to make the dressing.
  • Fold the dressing into the imitation crab mixture until it is completely covered. For a tangy bite to your salad you add a bit of sour cream to the dressing.
  • Gently fold in the macaroni shells and chopped egg if you are adding these.
  • Chill the salad at least one hour to allow flavors to blend.
Printable Recipe

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Versatile Vegetable Soup

Leave a Comment / Soups, Chowders, Stews and Chili / /

This delicious soup recipe can be altered to satisfy your cravings! Because it is so versatile, this recipe has evolved into one of my favorite fall and winter staples.  To have soup ready for my lunch or dinner, I make a big batch for a base and freeze servings in 12–16-ounce containers.  Once thawed, I add a variety of ingredients to fit my mood. For example, I add black beans, corn, and cumin to give the soup a Mexican flavor, or rice, chicken sausage and shrimp to make a faux gumbo.  Try different vegetable, herb and spice combinations to find your favorite base recipe and then experiment with additional ingredients to match your cravings. In other words, I invite you totally rewrite my recipe!! Preparation times will vary depending on which ingredients you ultimately use. If you come up with a flavorful variation, please share it in the comments! Please note that the nutritional information on the printable recipe is for this base recipe only.

  • Preparation Time: 30 minutes +/-
  • Simmering Time: 1 1/2 hours
  • Yield six 12 ounce servings
  • Snacks to Banquets:
    • Freeze portions in varying sizes for individual, small group or large group meals. Mason jars work well.
    • For a large gathering simmer and serve in a large crock pot.
  • Preparation and Serving Tips:
    • To save time you can use prepared Cole slaw mix rather than a head of cabbage. Chop it up a bit more before adding it to the soup.
    • Any onion will work. Use your favorite-yellow, red or green.
    • Bone broth adds extra protein, but any broth will work, including vegetable.
    • If you crave a spicy soup, use Bloody Mary mix rather than vegetable juice if you’re not worried about losing some of the nutritional aspect of the soup.
    • Beans, meats and poultry add flavor and nutrients to the soup. Have fun experimenting with different combinations of proteins and vegetables. Whole grain rice and beans provide a complete protein for vegetarians.
    • Once you determine which ingredients you want to use for your base recipe, the total amount should be about 6 cups, including the can of tomatoes. For every extra cup of vegetables, beans or proteins you add above 6 cups, I recommend you add another cup of broth.
    • The spices listed in the recipe are my favorites. Find herbs and spices that fit your own taste if you desire. Other options to consider include tarragon, turmeric, basil, chili powder and cumin.
    • Serve with optional garnishes- cheese, chopped avocado, fresh parsley, croutons or whatever topping complements the ingredients you used.
    • Serve with a carbohydrate of choice- crackers, tortilla chips, corn bread, muffins or crusty bread.
  • You Will Need:
    • A large soup pot or Dutch oven. A Crock pot can be used for simmering and serving. Vegetables can be sautéed in a small skillet before adding to the larger pot if you wish.
    • A sharp knife and sturdy cutting board.
    • Mason jars or other storage containers for leftovers.
Printable Recipe
  • Ingredients for base recipe:
  • 1 Tablespoon olive oil
  • 1 cup diced celery
  • 1/2 cup diced carrots
  • 1 cup diced onion
  • 1/2 cup diced green pepper
  • 2 cups chopped green cabbage
  • 1/2 Tablespoon minced garlic
  • 1 envelope onion soup mix
  • 16 ounces broth, any kind
  • 16 ounces vegetable juice
  • 1 can (10 ounce) diced tomatoes, any variety, undrained
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Directions:
  • Heat the olive oil in the soup pot, Dutch oven or a small sauté pan.
  • Sauté the celery, carrots, onion and bell pepper until the onion begins to turn translucent.
  • Stir in the cabbage, garlic and sauté a few minutes more. If you used a sauté pan, transfer the sautéd ingredients to the larger pot.
  • Prepare the onion soup mix with 8 ounces of hot water. Add the prepared soup mix, broth, vegetable juice and the can of tomatoes to the pot. Add any additional ingredients at this time. Stir and heat thoroughly.
  • I recommend not adding mushrooms or beans until the last 20 minutes as they are apt to become mushy if left in the heat too long. Beans may also thicken your soup.
  • Stir in the seasonings. Turn the heat down to low and simmer for 1 1/2 hours, stirring occasionally.
  • Take out the bay leaf before serving.
Printable Recipe

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chili con carne, food, warm, bread, tasty, delicious, homemade, loaf, beans, rustic, foodporn, brown bread

Randy’s Prize Winning Chili

Leave a Comment / Soups, Chowders, Stews and Chili / /

Get your taste buds ready for this savory chili! This family recipe has evolved over 40 years! Homemade chili was a favorite dish for Randy’s mother to take to family gatherings and potluck parties.  Her chili was not very spicy and had a lot of pasta and beans in it to make it go a long way.  In 1980, when Randy started college, he made pots of chili for friends before heading off to football games.  It was still not very spicy and he continued to add a lot of pasta and beans to feed his hungry classmates.  When he moved to California in 1985, his palate became accustomed to spicier flavors.  The pasta in his chili went away, and the amount of spicy ingredients increased. During his time as an educator, when he needed to raise money for clubs and conference trips with students, chili cook-offs became Randy’s fund raiser of choice.  During this time the prime rib and/or filet was added to the recipe.  It continues to be a fall and winter favorite in the Jackson household.

  • Preparation Time: 45 minutes
  • Simmering Time: 1 1/2 hours
  • Yield: 6 servings
  • Snacks to Banquets:
    • This chili rewarms perfectly in the microwave. Have a cup for lunch or use it for chili dogs or chili fries.
    • If you only make this recipe for two, as we do, you’ll have plenty of left over chili for future meals. You can freeze the chili in whatever serving size you need. We usually freeze 3 cups which when divided is plenty for the two of us to share at dinner.
    • This chili stays perfectly warm in a crock pot for pot lucks or larger dinner parties. Stir often and avoid lid condensation from dripping in to the chili if possible.
  • Preparation and Serving Tips:
    • Although prime rib is the preferred cut of beef to use, any steak will do. We often use left over grilled tri-tip. For an economical choice, stew meat works just fine, chopped into 1/4-1/2 inch cubes.
    • Mix your dry ingredients ahead of time or while the vegetables are simmering.
    • If you desire a less spicy chili, use mild to medium green chilis instead of hot.
    • If your chili seems too thin, add more tomato paste. If it seems to thick, you can add a small can of tomato sauce.
    • If you want to add some beans, add them to the chili during the last 30 minutes of simmering.
    • For a large gathering, have a “chili topping bar”. Along with the traditional shredded cheese and onions, have sour cream, avocado, cilantro, diced tomatoes, olives, sliced jalapeños, fried onions, tortilla strips, crackers. Let your imagination soar and please add any topping ideas to the comment section below.
    • Serve with corn bread or muffins, crackers or warm French bread.
  • You Will Need:
    • A knife for cutting the meat and vegetables and a sturdy stirring spoon; meat chopper
    • A small bowl for mixing the dry ingredients
    • A 4 quart (at least) soup pot or a Dutch oven
    • Crockpot to keep the chili warm if needed
Printable Recipe
  • Ingredients:
    • 1 pound ground beef
    • 3/4 to 1 pound tender steak, cubed to 1/2″
    • 1 cup chopped yellow onion
    • 1 can (4 ounces) hot diced green chilis
    • 2 Tablespoons minced garlic
    • 1 can (10 ounces) diced tomatoes, undrained
    • 1 can (12 ounces) tomato paste
    • 1 cup brewed coffee
    • 1 can (14.5 ounces) beef broth
    • 1 Tablespoon Worcestershire sauce
    • 12 ounces dark beer
  • Dry Ingredients:
    • 1/2 cup brown sugar
    • 1 Tablespoon unsweetened cocoa powder
    • 3 1/2 Tablespoons chili powder
    • 2 teaspoons ground cumin
    • 1 teaspoon ground cayenne pepper
    • 1 teaspoon ground coriander
    • 1 teaspoon ground oregano
    • 1/2 teaspoon ground basil
    • 1 teaspoon salt
  • Directions:
  • Spray the soup pot or Dutch oven with nonstick spray.
  • Brown the ground beef in the pot, breaking it into small pieces with a meat chopper. If you are using uncooked steak, add this to the ground beef now so that all the meat browns, then drain the grease from the pot. If your steak is already cooked, drain the grease from the prepared ground beef before adding the previously cooked steak to the pot.
  • Add the onions, green chilis and garlic to the meat. Stir and continue simmering on low until the vegetables are softened. If you haven’t mixed your dry ingredients yet, do that now while the vegetables are simmering.
  • Add the diced tomatoes, tomato paste, coffee, beef broth, Worcestershire sauce, and dark beer to the pot. Stir this thoroughly under low heat.
  • Add the dry ingredients to the chili. Stir thoroughly.
  • Simmer the chili for 1 1/2 hours.
  • Serve with your favorite chili toppings.
Printable Recipe

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Close-up of spicy prawns in sauce with chopsticks on a dark plate

Grilled Shrimp

Leave a Comment / Appetizers, Finger Foods, Main Dishes, Snacks / /

Grab those grass skirts and serve up some margaritas or piña coladas with this crowd pleasing appetizer! It’s the perfect dish for a tropical themed shindig. Even if you don’t like spicy foods, please don’t leave out the cayenne pepper until you try it. Take a look at the optional ingredients in the preparation tips section to find which combinations tantalize your taste buds!

  • Preparation Time: 1 hour, including marinading time
  • Grilling Time: 6-10 minutes
  • Yield: 26-30 shrimp (depending on size)
  • Snacks to Banquets:
    • After grilling, serve single skewers to a small crowd, or for a larger crowd or potluck, slide the shrimp off the skewers into a warming dish to serve individually.
    • Individual left over shrimp can be added to salads or soups for a snack or lunch.
    • Grilled shrimp tacos are perfect for this recipe. Add some cilantro to the marinade and serve with slaw and chipotle aioli.
    • The shrimp can be served as an entrée served over rice or noodles.
  • Preparation and ServingTips:
    • If you don’t like to get your hands messy, we recommend buying shelled and deveined shrimp. Some brands have a tail on/ tail off option which is a consideration when deciding whether to serve the shrimp as an appetizer or entrée.
    • The shrimp should be marinated at least 30 minutes. The more you marinate it, the tastier it gets.
    • Be mindful of the grilling time. The shrimp should turn opaque and firm, but not overcooked. Leaving it on the grill too long results in dry, chewy morsels.
    • I have tried this recipe in the air fryer, but I think it comes out best on the grill. If you try an air fryer, set the temperature at 360° and check after 3 minutes per side.
    • For a less spicy taste, substitute tomato juice for the Bloody Mary mix and cut down on the red pepper flakes and cayenne pepper.
    • For a southwest flavor, add cilantro and substitute Mexican Seasoning for the Old Bay.
    • For a sweeter flavor, add brown sugar.
    • For a spicier taste, although we don’t think you’ll need it, add 1 or more Chipotle peppers or 1/4 cup hot wing sauce.
  • You will need:
  • A large bowl for mixing the marinade.
  • A coverable 9″X13″ casserole dish or similar pan with a lid (or plastic wrap).
  • Twelve 8″-12″ skewers.
Printable Recipe
  • Ingredients:
  • 2 pounds large, raw shrimp, peeled and deveined
  • 2 teaspoons minced garlic (approximately 4 cloves)
  • 1/2 cup olive oil
  • 1/4 cup spicy Bloody Mary mix
  • 2 Tablespoons red wine vinegar
  • 1/3 cup tequila
  • 2 teaspoons lime juice
  • 2 Tablespoons chopped basil, fresh or dried
  • 1/2 teaspoon Old Bay Seasoning
  • 1 Tablespoon (or to taste) red pepper flakes
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • Directions:
  • In the large bowl, stir all the liquids together until well blended.
  • Add all the seasonings to the liquids and mix well.
  • Add the shrimp to the mixture and stir until all the shrimp are thoroughly coated.
  • Put 5-6 shrimp on each skewer by piercing twice forming a U shape with the shrimp. Set the skewered shrimp into the casserole dish.
  • Cover the shrimp with the marinade from the bowl. Cover the dish with a lid or plastic wrap. Refrigerate at least 30 minutes.
  • Preheat the grill to medium heat (350°) and oil the grates lightly.
  • Grill the shrimp for 2-3 minutes per side until they become opaque. Discard the marinade.
Printable Recipe

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Glazed Meatloaf and/or Meatballs on the BBQ

Leave a Comment / Beef and Pork Dishes, Finger Foods, Main Dishes / /

This is a true Snacks to Banquets original! The meat mixture can be rolled, molded or shaped into a variety of serving sizes and shapes (Randy presented me with a heart shaped meatloaf on Valentine’s Day). You can divide the meat mixture to make both a small meatloaf and some meatballs (See Meatballs on the BBQ). Either can be frozen to enjoy at a later time.

This flavorful loaf is really moist, and when prepared as directed, it does not fall apart like meatloaves often do. The glaze gives it an extra sweet/spicy kick depending on your choice of BBQ sauce. You can easily rewarm this meatloaf in the microwave or in a small skillet. Meatloaf sandwiches…Yum!

  • Preparation Time: 30 minutes
  • Cooking Time: 45-60 minutes
  • Yield: 8 (6 ounce) servings
  • Snacks to Banquets:
    • Click here to use this same meat mixture to only make the scrumptious grilled meatball snack or appetizer.
    • Make 5 mini loaves in throw away aluminum pans to freeze or give away to friends and family.
    • One loaf is plenty for a family of 4-6 with possible leftovers for sandwiches.
    • We caution you not to make the loaves any bigger than suggested for larger crowds. It takes longer to bake and might fall apart. Make more than one loaf if needed based on the number of people you need to feed.
  • Preparation and ServingTips:
    • Mix the liquid ingredients and eggs together first before adding to the rest of the mixture. Use a sturdy spoon or knead with your hands if you don’t mind getting a little messy.
    • The first time you prepare this meatloaf, check the temperature after about 45 minutes, especially if you’re using mini loaf pans. Because oven temperatures vary, you’ll need to determine the best amount of time for your particular oven.
    • Allow the meatloaf to sit for at least 5 minutes before slicing.
  • You Will Need:
    • A large mixing bowl
    • A sturdy spoon
    • 8X8 baking dish or 5 mini loaf pans; a bread pan works will if you want to keep a definite loaf shape
Printable Recipe Glazed Meatloaf
Printable Recipe Meatballs on the Barbie
  • Ingredients:
  • 1 1/2 pounds ground beef; 80-85% lean
  • 1 envelope (1 ounce) onion soup mix
  • 1/8 cup dried onion or 1/2 cup fresh onion, diced
  • 1 cup breadcrumbs (plain or Panko)
  • 1/2 Tablespoon garlic powder
  • 1/4 cup milk
  • 1/2 Tablespoon Worchestershire Sauce
  • 1/2 cup ketchup
  • 1 Tablespoon prepared mustard
  • 2 eggs, beaten
  • Glaze
  • 1/3 cup brown sugar
  • 1/8 cup BBQ sauce; choose mild to hot depending on individual taste
  • 1/4 cup ketchup
  • 1 Tablespoon molasses
  • Directions:
  • Preheat the oven to 350°
  • Spray your baking dish or pans with nonstick spray.
  • Crumble the ground beef into the large bowl.
  • Stir in the remaining ingredients.
  • Stir or knead the mixture until it is well blended.
  • Form the mixture into a loaf in the 8X8 baking dish, bread pan or mini loaf pans.
  • Make a slight indentation in the top of the loaf/loaves and spoon in the glaze, allowing some of it to run over the sides of the loaf.
  • Bake for 1 hour or until the internal temperature reaches 165°
  • Allow to sit before slicing.
Printable Recipe Glazed Meatloaf
Printable Recipe Meatballs on the Barbie

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Tasty homemade Italian lasagna served on a rustic setting with rosemary garnish.

2 X 4 Lasagna

Leave a Comment / Main Dishes / /

If Italian food is on the menu, this recipe is for you! The name for this meaty, cheesy casserole was created when Randy was asked to contribute a recipe to a PTA cookbook fundraiser when working as a high school wood shop teacher. It’s one of our favorite comfort foods.

  • Preparation Time: 45 minutes
  • Baking Time: 45 minutes
  • Yield: 10-12 servings
  • Snacks to Banquets
    • Use small foil pans to make mini lasagnas to serve 2-3 people; Small foil pans can also be used to freeze leftovers for a future meal.
    • This is an excellent casserole dish for a large gathering. Make two or more as needed.
  • Preparation and Serving Tips:
    • For a time saver, use precooked lasagna noodles. You may have to trim noodles to fit the size and shape of the pans you use.
    • The tomato sauce and tomato paste are listed in the ingredients as “have on hand”. If ,after simmering, your sauce is too thick, add the can of tomato sauce. If it is too thin, add the can of tomato paste.
    • Have fun making a vegetable lasagna for your vegetarian friends and family. Use grated zucchini or other squash, chopped bright red, orange and yellow bell peppers, grated carrots, sliced mushrooms or any other vegetable your heart desires. Add 3-4 cups of vegetables in place of the meats.
  • You Will Need:
    • A large skillet with a lid or a Dutch oven
    • A large pot
    • A medium bowl
    • A small bowl
    • A 9″X13″ casserole dish, two 8″x8″ , or 4-5 small foil pans.
Printable Recipe
  • Ingredients:
    • 3/4 pound ground beef
    • 1/2 pound Italian Sausage
    • 1/2 cup chopped green bell pepper
    • 1 cup chopped yellow onion
    • 2 Tablespoons butter
    • 1 Tablespoon oil
    • 1/2 Tablespoon garlic powder
    • 1 teaspoon onion powder
    • 1 jar (26 ounces) pasta sauce of choice
    • 1 can (8 ounces) tomato sauce (have on hand)
    • 1 small can tomato paste (have on hand)
    • 1/2 package lasagna noodles
    • 8 small tub (8 ounces) ricotta cheese
    • 1 egg
    • 1 pound grated mozzarella cheese
    • 1/2 pound grated cheddar cheese
    • Parmesan cheese to taste
    • Italian seasoning to taste
  • Directions:
    • In the large skillet, brown the ground beef and Italian sausage. Drain off the grease and set the meat mixture aside in the medium bowl. Wipe out the skillet with a paper towel.
    • Add the butter and oil to the pan. Sauté the chopped bell pepper and onion until the onion becomes translucent.
    • Add the pasta sauce, tomato sauce, meat mixture and seasonings to the vegetables in the skillet. Stir thoroughly. Simmer the mixture with the lid on while you prepare the noodles.
    • Prepare the noodles in the large pot according to package directions.
    • In the small bowl, blend the ricotta cheese and the egg until they are thoroughly mixed.
    • Spray whatever pan(s) you are using with nonstick spray.
    • Layer the ingredients in the pan(s) with these approximate measurements: 3/4 cup meat sauce, 3 Tablespoons ricotta mixture swirled into the sauce, 1/2 cup mozzarella and 1/4 cup cheddar. Sprinkle some Parmesan over this layer. Lay a single layer of noodles over this mixture and repeat the layers until the pan is full, finishing with a layer of cheeses. You should aim for about 3 layers.
    • Sprinkle as much Italian Seasoning on the top as you wish.
    • Tuck in the sides and corners with a spatula so that the layers squish together around the outside edge.
    • Bake at 350° for 45 minutes or until the top layer of cheese is bubbling.
Printable Recipe

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Zucchini Bread

Leave a Comment / Breads and muffins / /

If you’ve ever grown zucchini squash in a summer garden, you know the challenge of finding ways to use it up before it spoils.  Once he tasted this zucchini bread, one of our Stahl Rd. neighbors supplied us with as much zucchini as we needed, and we kept him supplied with the bread. The recipe allows for a large 1 1/2 quart loaf, 5-6 mini loaves or 12-18 regular size muffins. We’ve even made mini muffins with left over batter.   We always seem to end up with a lot more zucchini than we need. We have grated and frozen the zucchini to use at a later date, but caution you that once thawed, this might make the zucchini too moist for the recipe. It’s a good idea to absorb some of the moisture with paper towels before adding the zucchini to the recipe.

  • Preparation Time: 30 minutes
  • Baking Time:
    • 24 muffins: 30 to 40 minutes
    • mini loaf pans: 40-45 minutes
    • 1 1/2 quart loaf pan: 50-60 minutes
  • Yield: 24 mini muffins; 5-6 mini loaves; 1 large loaf
  • Snacks to Banquets:
    • Zucchini bread is a wonderful addition to any breakfast/brunch. Make as many loaves as you need to serve the number of guests.
    • The mini loaves are the perfect size for sharing this treat or giving as gifts.
  • Preparation and Serving Tips:
    • Remember if you use frozen zucchini to get most of the liquid out as possible once it thaws. A little bit of excess moisture is OK to keep the bread moist.
    • If you are putting lids on your loaves, fill the pans with a little less batter than noted since the bread will rise above the rim and the middle of the loaf causing the lids to not fit as tightly as they should.
  • You Will Need:
    • A medium bowl and a large bowl.
    • A sturdy spoon. You may also use a hand mixer.
    • Loaf pans or muffin tins.
    • Grater or food processor.

Printable Recipe
  • Ingredients:
    • 3 cups flour
    • 1 teaspoon baking soda
    • 1 Tablespoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground cloves
    • 1 cup oil
    • 3 eggs
    • 1/3 cup molasses
    • 1 1/2 Tablespoons vanilla extract
    • 1 cup brown sugar
    • 3/4 cup sugar
    • 2 cups grated zucchini squash (about two 7″ squash)
    • 1 cup diced walnuts
  • Directions:
    • Preheat the oven to 350°.
    • Spray loaf pans or muffin tins with cooking spray and lightly dust with flour. Paper liners are fine to use with muffins.
    • In the medium bowl, combine the flour, baking soda, cinnamon, nutmeg, and cloves. Blend well.
    • In the large bowl, mix the oil, eggs, molasses, vanilla, brown sugar, and sugar with the mixer or by hand until smooth.
    • Slowly stir in the flour mixture into the oil/egg mixture until it is well blended.
    • Gently stir in the grated zucchini and walnuts.
    • Divide the batter evenly into the pans or muffin cups. Fill to 1/2″ from the top of the pans or muffin cups.
    • Bake according to the times listed above until a toothpick inserted in the bread/muffins come out clean. Oven temperatures can vary, so check every few minutes after the minimum time.

Printable Recipe

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