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There is just something about one of your favorite recipes from one of your favorite cookbooks, isn't there? By the looks of the page in this cookbook, it is pretty obvious we make these recipes often!

One of our favorites from this page is Emily's Muffin Medley (named after my beautiful niece! My sister-in-law made this snack for her when she was little and learning to eat table food. It is a great combination of treat with a few healthy additions, plus it is a great recipe to make with little hands to help!

Watch your fingers!

Ingredients you will need for the original recipe from the First United Methodist Church Cookbook:

2 c. peeled, diced green apples

2 c. grated carrot, zucchini, or a combination of both (we do the combo)

3/4 c. sugar

2 lg. eggs, lightly beaten

1/2 c. oil

2 tsp. vanilla

2 c. flour

2 tsp. baking soda

2 tsp. cinnamon

1 tsp. salt

1 c. raisins (optional)

In a large bowl, combine apples, grated vegetables and sugar. Add eggs, oil and vanilla, then blend. In another bowl, combine dry ingredients, then mix into wet ingredients; add raisins. Fill muffin tins 2/3 full. Bake for about 25 minutes at 325* Yields around 24 muffins

We virtually make the recipe the same with these modifications:

no raisins, applesauce instead of oil, and 1/2 tsp. of nutmeg

It is a very wet mixture, no worries, it is suppose to be like that. 🙂
OF course you have to use your left over Santa cupcake liners OR a liner of your choice. 🙂

This is a great recipe to make anytime of the year, especially if you have some frozen zucchini in the freezer, otherwise just grab 1 zucchini from the grocery store and that should be perfect for this recipe.

Do you have a favorite cookbook that has pages that look like mine? Where did you get it, why is it special to you? Any favorite muffin recipes you want to share?


One pan, one mess! What's not to like about that? I made this super simple recipe the other night, with just a few modifications. The original recipe is from the Campbell's website, you can find it here.

It really is a simple recipe, made even simpler by using bagged chicken breasts and boxed stuffing! 🙂 The only real prep that you need to do is thaw out your 4-6 chicken breasts ahead of time. Next time I will probably use some of our home grown broiler chicken pieces, but for simplicity this night I went with the boneless, skinless breasts.

To begin, preheat your oven to 400*, make the stuffing following directions on the stuffing box. I used a double box of stuffing so that we would have enough to have some leftovers.

While the water is bowling for your stuffing or after the stuffing is prepared, mix one can of cream of chicken soup with 1/3 cup of milk and add a tablespoon of chopped parsley.

Next, layer the stuffing down the center of a 9X13 baking dish. Arrange the chicken breasts around the stuffing and sprinkle the chicken with garlic salt and pepper (to your liking.)

Next, pour the liquid measure over all of the chicken breasts and sprinkle a little more chopped parsley on top for decoration.

Bake at 400* for around 30 minutes or until the chicken is cooked through, serve on your favorite "real" plate or on your friend, Dixie!

Not only is this a quick and simple meal, that doesn't include a big mess, it is delicious and was a hit with everyone at our house!

Let us know if you tried the recipe! We would also love to hear about some of your families favorites. Comment below to give us some more quick meal ideas.

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