Recipe Talk

Made these muffins from the november 2005 issue of woman's world for a family member who is vegeterian. I gave her the magazine thinking I had another copy of it as I always buy 2 one for me and one for my mom and can't find it does anyone have a copy of these muffins?

Stuffin' Muffins
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
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Scroll down to see more stuffing and dressing recipes.
INGREDIENTS:
1/2 cup butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 can (4 ounces) mushroom stems & pieces, drained
1 teaspoon dried leaf sage, crumbled, or use poultry seasoning
1 cup chicken broth
8 ounces herb-seasoned bread stuffing
PREPARATION:
In a medium-sized, heat-resistant, non-metallic bowl melt the 1/2 cup butter in Microwave Oven 1 minute.
Add onion, celery and mushrooms and heat, uncovered, in Microwave Oven 5 minutes or until vegetables are tender.

Sprinkle sage over vegetable mixture.

Add chicken broth and stir to combine.

Heat, uncovered, in Microwave Oven 3 minutes.

Add bread stuffing and toss lightly.

Lightly grease 8 small, heat-resistant, non-metallic custard or coffee cups with butter.

Divide stuffing among cups.

Just before serving, heat, uncovered, in Microwave Oven 8 minutes or until heated through.

GOURMET VEGETARIAN STUFFING

2 - 6-ounce bags Mrs. Cubbison's Seasoned Dressing or Corn Bread Stuffin'
1 cup butter or margarine, melted
1 Cup Orange juice
2 apples, unpared, cored and diced
1/2 cup watercress, chopped
1/2 cup almonds, diced
1/2 cup sunflower seeds, hulled
1/2 cup wheat germ

Combine dressing with melted butter or margarine, apples, watercress, almonds, sunflower seeds, and wheat germ. Stir in orange juice. Mix well. Pack tightly in a greased 1-1/2 quart jello mold. Bake at 350 degrees for 45 minutes. Makes about 6 cups.

stuffing muffins Recipe #45575
different kind of muffin...try it with sausage for breakfast
2/3 cup dark raisins or golden raisins (or a mixture of both)
1 3/4 cups nonfat milk
2 tablespoons olive oil or walnut oil
1/2 cup finely diced tart green apples (we used about 1/2 a Granny Smith)
1/2 cup finely chopped walnuts
1/3 cup applesauce, unsweetened
2 teaspoons dried Italian herb seasoning
2 tablespoons minced onions
1 tablespoon sugar
1 1/2 teaspoons salt
1/8 teaspoon black pepper
2 1/2 cups all-purpose flour
5 teaspoons baking powder

1 dozen Change size or US/metric
Change to: dozen US Metric

35 minutes 15 mins prep

In a small bowl, cover the raisins with water and let sit 1 minute, then drain.
Allow raisins to stand for 30 minutes to absorb the moisture that remains on their skins.
Preheat the oven to 400 degrees.
Grease standard muffin tins, line them with cupcake papers or spray them with nonstick cooking spray.
In a medium bowl, whisk together the milk, oil, apple, applesauce, walnuts, herbs, onion, sugar, salt and pepper.
Combine the flour and baking powder and sift together.
Add the flour mixture and raisins to the milk mixture and stir with a fork until the batter is blended.
Spoon batter into prepared muffin tins, filling each cup almost full.
Bake for 25 to 30 minutes or until a toothpick inserted in the center of the muffin comes out clean.
Remove from the tins and transfer the muffins to a rack to cool slightly.
Serve warm.
Makes 12 muffins.
Noodle Pan Pizza
It is a great variation to your regular ol' standard pizza. Recipe is from "Family Circle", Woman's Day", or "Woman's World" magazine, 2005.
2 (6 ounce) hot Italian sausage, castings removed, cut into links (approximately 6 oz.)
1 bell pepper, cut in thin strips
1 medium onion, cut in thin strips
3 (3 ounce) packages beef-flavor ramen noodles
1 teaspoon oil
2 large eggs, beaten
1 cup marinara sauce
4 ounces mozzarella cheese, shredded
1/4 cup parmesan cheese, grated

6 servings Change size or US/metric

25 minutes 15 mins prep
Sauté sausage in a large skillet, breaking up clumps as it cooks. Add pepper and onion; sauté until sausage, pepper and onion are cooked. Remove to a bowl.
Cook noodles as packages directs. Drain, then stir in 1 seasoning packet (save remaining 2 packets for another use.)
Heat oil in same skillet over medium heat. Spread noodles evenly in skillet. Pour eggs over noodles. Cover and cook until eggs just begin to set.
Spread with marinara sauce, leaving a 1-inch border of noodles around edges. Top with sausage mixture and cheese.
Cover and cook over medium-low heat to melt cheese. Serves 6.

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stuffing muffins
On the eve of thanksgiving, we saw Rachel Ray's thanksgiving in 60 minutes special. Although Ms. Ray can be a little bizarre at times, I usually get some good tips from her on each show. It never would have occurred to me, for example, to use a garbage bowl in lieu of making 20 trips to the trash barrel any time I'm making something.

RR does this thing where she makes her stuffing, then scoops it into a muffin tin to make individual servings and crisp it up. I did this with our thanksgiving stuffing this year and it was quite tasty. I used pepperidge farm stuffing mix where they cube and season the bread for you, and added some chopped apple, onion, and craisins to it. The stuffing muffins came out well and were crispy on the top, and I'd definitely use this method again.

recipes found by Deweydecimal

Stuffin' Muffins
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GOURMET VEGETARIAN STUFFING

2 - 6-ounce bags Mrs. Cubbison's Seasoned Dressing or Corn Bread Stuffin'
1 cup butter or margarine, melted
1 Cup Orange juice
2 apples, unpared, cored and diced
1/2 cup watercress, chopped
1/2 cup almonds, diced
1/2 cup sunflower seeds, hulled
1/2 cup wheat germ

Combine dressing with melted butter or margarine, apples, watercress, almonds, sunflower seeds, and wheat germ. Stir in orange juice. Mix well. Pack tightly in a greased 1-1/2 quart jello mold. Bake at 350 degrees for 45 minutes. Makes about 6 cups.

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stuffing muffins Recipe

different kind of muffin...try it with sausage for breakfast

2/3 cup dark raisins or golden raisins (or a mixture of both)

1 3/4 cups nonfat milk

2 tablespoons olive oil or walnut oil

1/2 cup finely diced tart green apples (we used
about 1/2 a Granny Smith)

1/2 cup finely chopped walnuts

1/3 cup applesauce, unsweetened

2 teaspoons dried Italian herb seasoning

2 tablespoons minced onions

1 tablespoon sugar

1 1/2 teaspoons salt

1/8 teaspoon black pepper

2 1/2 cups all-purpose flour

5 teaspoons baking powder

1 dozen

35 minutes
15 mins prep

In a small bowl, cover the raisins with water and let sit 1 minute, then drain.
Allow raisins to stand for 30 minutes to absorb the moisture that remains on their skins.
Preheat the oven to 400 degrees.
Grease standard muffin tins, line them with cupcake papers or spray them with nonstick cooking spray.
In a medium bowl, whisk together the milk, oil, apple, applesauce, walnuts, herbs, onion, sugar, salt and pepper.
Combine the flour and baking powder and sift together.
Add the flour mixture and raisins to the milk mixture and stir with a fork until the batter is blended.
Spoon batter into prepared muffin tins, filling each cup almost full.
Bake for 25 to 30 minutes or until a toothpick inserted in the center of the muffin comes out clean.
Remove from the tins and transfer the muffins to a rack to cool slightly.
Serve warm.
Makes 12 muffins.

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Apple and Onion Stuffin' Muffins

Recipe courtesy Rachael Ray

Source: www.FoodTV.com

Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 12 muffins

2 tablespoons extra-virgin olive oil, 2 turns of the pan

1 stick butter, softened

1 fresh bay leaf, available in produce
department

4 ribs celery and greens, from the heart,
chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)

1 medium to large yellow skinned onion, chopped

3 McIntosh apples, quartered and chopped

Salt and pepper

2 tablespoons poultry seasoning

1/4 cup chopped fresh parsley leaves

8 cups cubed stuffing mix (recommended: Pepperidge Farm)

2 to 3 cups chicken stock, available in paper containers on the soup aisle

Preheat oven to 375 degrees F.

Preheat a large skillet over medium high heat. Add extra-virgin olive oil to skillet and 4 tablespoons butter. When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples. Sprinkle the vegetables and apples with salt, pepper and poultry seasoning. Cook 5 to 6 minutes to begin to soften vegetables and apples then add parsley and stuffing cubes to the pan and combine. Moisten the stuffing with chicken broth until all of the bread is soft but not wet.

Butter 12 muffin cups, 2 tins, liberally with remaining butter. Use an ice cream scoop to fill and mound up the stuffing in muffin tins. Remove the bay leaf as you scoop the stuffing when you come upon it. Bake until set and crisp on top, 10 to 15 minutes. Remove stuffin' muffins to a platter and serve hot or room temperature.

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COUNTRY VEGETABLE STUFFIN' MUFFINS

By: Submitted by: Patricia A. Harmon

Source: Quickmeals

Ingredients

1/4 C. Butter or Margarine (not spread)

1/2 C. Onion, chopped

1/3 C. Celery, chopped

1/3 C. Green Bell Pepper, chopped

1 - 4 oz. Can Mushrooms, pieces & stems, chopped

8 Slices Day-old White or Wheat Bread, cut into
cubes

1 Carrot, grated

1 t. Poultry Seasoning

1/2 t. Salt

1/8 t. Pepper

1 Egg, slightly beaten

Instructions
Heat oven to 350: F. Spray 2=-inch muffin tin with non-stick vegetable spray. In medium skillet, melt butter or margarine. Saute onion, celery and green bell pepper for about 3 minutes until tender. Add chopped mushrooms and saute additional 1 minute. In large bowl, mix together bread cubes, vegetable-butter mixture, grated carrot, poultry seasoning, salt, pepper and egg. Toss with a fork. Spoon into prepared muffin tin and press down lightly. Bake in 350: for 15 minutes. Remove with a spoon to serving platter.

Makes 10 stuffin' muffins.