1 diced green bell pepper
1 diced onion
1 carrot, peeled and diced
3 gloves garlic, minced
1 can diced green chiles
1 can kidney beans
1 can chilil beans
1 can whole kernal corn
2 cans diced tomatoes
1 TBSP chili powder
1 tsp ground cumin
I put all the ingredients in a crock pot on low for about 6 hours. Could also go in a pot on the stove and simmer until veggies are tender. Serve with grated cheese and sour cream.
Joy in the Journey
This recipe is so simple yet delicious! It was brought to me from another Sister in the ward when we lived in California. She was a caterer. I don't have a picture but it is the dessert I took to the Relief Society Christmas Party
1 box of Brownie Mix (plus eggs, oil and water)
1 jar of Raspberry Preserves
Make brownies using brownie mix and recipe on the box ( I used the Costco, Ghirardelli Triple Chocolate)
mix in nuts if you would like
pour batter in a greased round cake pan
Bake and cool.
Turn out on plate
Top with raspberry preserves and dot with whip cream and raspberries
keep cold until serving
Jar of Pesto bought at COSTCO
2 qts of cream bought at Costco
1/2 jar of sun dried tomatoes, drained (Costco)
Fresh Mushrooms, cleaned and chopped
2 lbs of Italian Sausage, browned and drained
Italian Seasoning added to taste.
In a big pot, put the jar of pesto, and the cooked sausage. add the fresh mushrooms and SD Tomatoes and simmer for about 30 minutes. add the cream and stir into mixture. bring back to low simmer. DO NOT BOIL. Serve over pasta. Ground Beef can be used instead of sausage.
Joy in the Journey
4 cups chicken broth
1 cup uncooked wild rice
1 medium onion, diced
1 cup shredded carrot, I diced mine
3 cups milk
6 Tablespoons all-purpose flour
1/2 teaspoon black pepper
1 1/2 cups shredded chicken (cooked in crock pot with water and bullion)
Toppings: Shredded Cheddar Cheese, chives
In a large saucepan, combine the chicken broth and the wild rice. Bring to boiling. Reduce heat, cover ,and simmer for 50 min. or until rice is soft. Stir in the diced onion and shredded carrots; simmer for 5-10 min. longer or until tender.
In a small bowl. whisk together the milk, four, and pepper. Stir the milk mixture into the rice mixture, and cook until thickened and bubbly, stirring frequently. Add chicken and heat through but do not boil. Ladle the soup into bowls and top with shredded cheese and chives.
-1 lb ground beef (or sausage or turkey or just mushrooms)
-3 cups of Penne or rotini pasta, cooked, and drained (I used a mix of bow tie, penne and some left over wheat; just cleaning out the boxes).
-1 Jar spaghetti sauce
-3/4 Cup Grated Parmesan Cheese, divided
-1 pkg (8oz) Shredded Mozzarella Cheese
BROWN meat in a large skillet; drain. Stir in pasta, sauce and 1/2 cup parm cheese.
SPOON into a 13x9 baking dish. Top with mozzarella Cheese and remaining 1/4 cup parm cheese.
BAKE at 375 for 20 minutes.
This was the Chicken tomato- cream sauce that I brought to the RS birthday celebration. This recipe was tried one day because I was looking through a crock pot cock book and thought that it sounded interesting. I decided to give it a try, and it instantly became a favorite. I often times take it to potlucks, socials and serve it when the missionaries eat over. It feeds a lot and is so tasty, you might find yourself licken' the plate clean!
4-6 chicken breasts (I use boneless, skinless- the original recipe calls for thighs)
1 large onion chopped
2 cloves garlic, minced
1 Tbsp. Salt
1 & 1/3 Tbsp. Paprika
1 tsp. ground ginger
1 tsp. chili powder
2 (16 0z) cans cut up or diced tomatoes- I can never find this size, so I use the 14.5 0z size
1 can (4 oz) sliced mushrooms, drained
1- cup heavy cream
1 pkg of rigatoni (or any pasta)
add last two ingredients later.
makes 6-8 servings
(I doubled the recipe for the RS dinner)
Stir the ingredients in the crock pot except for the cream and pasta ( I usually add frozen chicken on the top, after I have stirred the other ingredients in)
Cook on High for 4-6 hours or low for 6-8 hours.
Boil noodles on the stove top and add cream to the crock pot at the end of cooking time.
( I have found that the mixture is still very runny, so I mix cornstarch and water together and stir it in at the end also. Last time I made it, for the RS dinner, I made two, one for the dinner and one for home. My family never turned off the crock pot and I found that the cream had thickened up nicely- try adding the cream in earlier to let it cook longer and thicken up.)
You can easily store a lot of the ingredients in your food storage.
• 1 cup quinoa
• 1 1/2 cups cold water
• 1/2 tsp salt
• 2 cups cooked black beans. If using canned beans, drain and rinse well
• 1/2 cup chopped celery
• 1 jalapeno pepper, seeded and minced
• 1 garlic clove, minced, OR 1 tsp garlic powder
• 1 red pepper, sliced thin
• 1 large ripe tomato
• 1 green pepper, sliced thin
• 1 tsp cumin powder
• 1 tsp coriander powder
• 2 Tblsp freshly squeezed lime juice
• 1/4 cup olive oil
• 1 tsp salt
• Fresh ground pepper
• Pinch cayenne or chili powder
• 2 Tblsp chopped fresh cilantro
• 1/4 cup chopped scallions
• Optional: 1/2 cup sliced olives
1. The quinoa can be made ahead of time and refridgerated
2. Soak the quinoa 1/2 hour in cold water
3. Rinse very thoroughly in water several times. For each rinse, pour off most of the water and finish draining through a large fine mesh strainer
4. Place in 2 qt pot with 1 1/2 c. water and 1/2 tsp salt
5. Bring to a boil, turn down to low, cover tightly, and cook for 15 minutes
6. Remove from heat and allow to sit 5 minutes covered
7. Fluff gently with a fork and set aside to cool.
8. Saute jalapeno, fresh garlic, in 2 Tbsp oil until garlic is browned, pepper and celery are softened
9. Add the green and red peppers and saute briefly
10. Add the cumin and coriander, cook and stir 5 minutes
11. Blend dressing ingredients with a whisk or shake in a jar
12. Gently combine sauteed veggies, tomatoes, black beans, quinoa and dressing in a large bowl
13. Adjust salt and pepper to taste. Stir in cilantro and scallions, and serve warm or
• 1 cup finely chopped flat-leaf parsley
• 5 green onions, finely chopped
• 2 cups small grape tomatoes, halved
• 1 cucumber, peeled and seeded, thinly sliced
• Juice of 1 to 2 lemons, more to taste
• 1/3 cup extra virgin olive oil
• Sea salt, pepper and crushed red pepper to taste
Combine all ingredients together in a large serving bowl. Taste and adjust seasoning with salt, pepper and lemon juice. Serve room temperature or chilled.
You can use dried tomatoes, onions and parsley in this dish.
If you like Tabouleh this is great. One of Zac’s favorites.
Helpful Quinoa Hints:
• Quinoa has high oil content, so should be stored in the fridge or freezer after opening to avoid becoming rancid
• A tight fitting lid is essential for even cooking
• Quinoa is coated with saponin, which will give it a bitter taste unless you wash it very thoroughly - those tiny flaky bits in the rinse water are the saponin (Most quinoa you buy in the stores has been pre-washed, but check by agitating in water.) If the water is clear it has been washed
• Because of it's high protein and oil content, quinoa is a satisfying meal with a few nuts or beans and veggies added
Basic Quinoa Recipe: 4 - 6 Servings: 2 quart pot with tight fitting lid
• 1 cup quinoa
• 1 1/2 cups cold water
• 1/2 tsp salt
(I find that most quinoa comes already washed these days and doesn’t need washing.) If you don’t wash proceed to step 6.
1. Soak the quinoa first for 15 min - 1/2 hour in its cooking pot. Soaking loosens up the outer coating of saponin, which can give a bitter taste if not removed.
2. If you don't have time for long soaking, use hot water and soak for five minutes, then give an extra rinse or two
3. Stir the quinoa with your hand, and carefully pour off the rinsing water, using a sieve at the last.
4. Put the quinoa back in the pot, add more water, and rinse again two or three more times, until the rinse water is pretty clear
5. Drain quinoa well in the sieve.
6. Place quinoa in the pot, add the water & salt.
7. Bring to a boil, cover with a tight fitting lid, and turn the heat down to simmer.
8. Cook for 15 - 20 minutes.
9. Remove from heat and allow to sit five minutes with lid on.
10. Fluff gently with a fork and serve.
Think of using quinoa as you would rice. You can use it in salads; or hot with dried fruits and nuts; or with finely chopped vegetables added. You can brown it before cooking in liquids as you would rice for pilaf. If you know how to make Dilly Bread you can use it to replace the cottage cheese.
It is a great storage food as it is a complete protein just as meat is.
- 3 cups all-purpose flour, plus more for dusting
- 1 cup whole-wheat graham flour
- 2 1/2 teaspoons coarse salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 4 tablespoons cold butter, cut in small pieces
1. Preheat oven to 350 degrees. Line baking sheet with parchment paper and set aside. Whisk together the flours, soda, salt, baking powder in a large bowl. With your fingertips blend in butter until it resembles small peas. Add buttermilk all at once. Stir with a fork or your hands until mixture holds together.
2. In the bowl, pat the dough into a ball. Lift out dough to a flour covered surface. Knead one or two times. Don’t handle too much or bread will be tough. Form into a dome shaped loaf about 7 inches in diameter. Transfer to lined sheet.
3. Dust lightly with flour and cut a ¾ inch deep cross in the top, reaching almost all the way to the edges. (This, they believed, was so the bad spirits could escape.) Bake, rotating half way through, until deep golden brown, about one hour and 20 minutes. Let cool on a wire rack.
Note: Graham flour is coarser than most whole wheat flour. If you use whole wheat flour, substitute one half cup wheat bran for one half cup of the all-purpose flour. If you are using flour you grind, then just use 4 cups.
• Nonstick cooking spray
• 2 tablespoons plus 1/2 teaspoon unflavored gelatin
• 2 cups sugar
• 1/2 cup light corn syrup
• 1/2 cup hot water
• 1/4 teaspoon salt
• 2 large egg whites
• 1/2 teaspoon pure vanilla extract
• 1 cup cornstarch
1.Lightly spray a 9-by-13-inch glass baking dish with nonstick cooking spray. Sprinkle gelatin over a small bowl filled with 1/2 cup cold water; let stand to soften.
2.In a heavy bottomed saucepan, mix together sugar, corn syrup, hot water, and salt. Place over medium heat and cook, stirring, until sugar has dissolved. Continue cooking, without stirring, until mixture reaches the soft-ball stage, about 238-240 degrees on a candy thermometer. Remove from heat, add gelatin mixture and set aside.
3. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on high speed until stiff peaks form. With the mixer running, slowly add sugar mixture. Add vanilla and continue beating for 10 minutes until the mixture looks like marshmallow.
4. Transfer marshmallow mixture quickly to a prepared baking dish and spread evenly. (I use a half sheet pan) Spray a piece of parchment paper with nonstick cooking spray and cover marshmallow. Let stand overnight.
5. Remove parchment paper and invert marshmallow onto work surface. Trim 1/4-inch from edges of marshmallow. Cut marshmallows into 1 1/2-inch squares. Pour cornstarch in a bowl; working in batches, gently add marshmallows and toss to coat.
Makes about 30 marshmallows.
~Uncooked Lasagna Noodles
~2 lbs Italian Sausage
~1 med onion
~2 cloves minced garlic
~1 28 oz diced tomatoes un-drained
~1 12 oz can tomato paste
~2 tsp sugar
~2 tsp salt
~1 ½ t basil
~1 t crushed red pepper
-In a large skillet combine sausage, onion, & garlic; cook till sausage is done. Add the next six ingredients and bring to a boil. Simmer 20 min.
Ricotta Mixtures -In another bowl, mix:
~2 16oz ricotta cheese (using name brand really makes a difference)
~1 beaten egg
~1 T parsley flakes
Cheeses –and in another bowl mix:
~4 C mozzarella
~1 C parmesan
In a 9 x 13 pan spread meat mixture on bottom, then a layer of noodles, then Ricotta mix, then sprinkle with cheeses. Repeat 3x (I think).
Cover (use toothpicks to keep the foil off the cheese; sticky mess)
Bake 375. 45 min to an hour then let it sit for 5 minutes.
***EDIT: I remembered this afternoon that Kate gave me her recipe for pumpkin cookies last fall! I made them today and they were way delish! I'll ask her to post it for all of you!
12 oz thinly sliced chicken
On a plate:
1 ½ T flour
¼ t salt & Pepper
2 t olive oil in a large skillet; med heat.
Add chicken and cook, turning as needed, until lightly browned and cooked through: 5 minutes; remove to a plate.
In same skillet put
1 cup chicken broth
2 t minced garlic;
Bring to a boil over high heat, scrapping up browned bits from pan.
Add broccoli; cook 1 minute.
In a small cup, stir together
½ C broth
½ T flour
¼ t salt.
Add to skillet and bring to a simmer over low.
Cook till sauce is slightly thickened, 1 ½ min, stir in
2 t fresh lemon zest.
Remove from heat and stir in
2 T fresh parsley
1 T fresh lemon juice.
Toss to coat.
I had to share because my joy that day was watching Brayland devour his "bushes".
3-4 med potatoes, peeled and diced
5 Bacon Strips
2 Cans Cream of Potato Soup (undiluted)
1 Can Condensed Cheddar Cheddar Cheese Soup (undiluted)
3 1/2 C. Milk
1 tsp. Garlic Powder
2 tsp. Worcestershire Sauce
1/2 tsp Onion Powder
1/4 tsp Pepper
1/2 tsp Salt
1 C. Sour Cream
Boil Potatoes u til Tender and cook Bacon until crispy, then crumble
Combine the next 8 ingredients including 1/2 of crumbled bacon (reserving the rest for topping)
Cook uncovered for 10 min, stirring occasionally.
Stir in sour cream and potatoes, cook for another couple minutes (do not boil)
Top with reserved bacon, shredded cheese and dollop of sour cream
I double this because we eat so much of it and It's soooo good the next couple days for lunch!
½ C Butter
½ C Sugar
½ C Brown Sugar
2 tsp. Vanilla
1 ½ C Flour (I made them w/ wheat flour once; still tastes amazing)
1 tsp. Soda
½ tsp. Salt
1 C Milk Chocolate Chips
1 C Semi-Sweet Chocolate Chips
1 ½ C chopped Pecans (I’m not a big nut fan so added 1 cup of oats instead; still amazing)
and recently i added chunks of Almond Bark. i did maybe 1/2 cup and then reduced the milk ch. chips to 1/2.
Preheat over to 325. Cream butter and sugar. Add egg and vanilla. Mix flour, soda and salt in a separate bowl and add to butter/sugar mixture. Stir in chocolate chips and nuts (or oats). Dough should be thick. Use a ¼ Cup and fill with dough. (Yea, the cookies are huge! Make 13 big ones. I did smaller portions and found the baking time to be the same). Place on top rack for 15 minutes or until cookies edges are brown
Put in a saucepan:
1/2 cup brown sugar
2 cups water
5 whole cloves
4 allspice berries
1 cinnamon stick
1/2 piece of ginger root
Bring to a boil, cover, and simmer for one hour.
2 cups orange juice (or you can use pineapple juice)
1 cup lemonade
1 quart apple juice or apple cider
Add the spices to the juices, and warm through. Feels very Christmas-y!
2 Tablespoons olive oil (first change.....I added more oil!)
1 medium Zucchini, cut into 1/2- inch slices, about 2 cups
1 medium Squash, cut into 1/2- inch slices, about 2 cups
1 large carrot, finely diced, about 3/4 cup
1 small onion, finely diced, about 3/4 cup
2 cloves garlic, minced ( I added a little more)
1 teaspoon Italian seasoning ( I only had oregano...I used less but didn't measure)
4 cups all-natural reduced sodium chicken broth ( I used regular and at least doubled the amount)
one 15-ounce can diced tomatoes
one 15-ounce can cannellini beans, drained and rinsed ( I used great northern beans)
1/2 cup whole wheat Barilla PLUS or elbow pasta (used regular food storage elbow mac, I used more, which is why I used more broth and it made more servings)
3 fresh thyme sprigs
salt and pepper
1/3 cup grated Parmesan cheese
1/3 cup loosely packed fresh basil, cut into strips
Heat the oil in a dutch oven (Pot)over medium-high heat. Add the zucchini, summer squash, carrot, onion, garlic, and Italian seasoning to the dutch oven and cook, stirring frequently, until the vegetables start to soften, about 10 min. Stir in the broth and diced tomatoes, cover the mixture, and bring it to a boil. Add the beans, pasta, and thyme, and cook, uncovered, at a low boil until the pasta is done, about 10 min. (I have done it this way, but for the party I made the noodles ahead of time). Remove the thyme sprigs, and season the mixture with salt and pepper. Serve in individual bowls and top each serving with the Parmesan cheese and basil.
Per Serving: Calories: 193, Protein: 10g, Carbohydrate: 25 g, Dietary Fiber: 6, Total Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 5 mg, Calcium: 130 mg, Sodium: 516 mg.
1 c soft butter
1/3 c whipping cream
2 c flour
<> Mix butter, whipping cream, together, slowly mix in the flour.
<> Roll out dough thinly and cut out cookies in little circles (I use my cake decorating icing tube as a punch) My picture above it actually way too thick, I had a 3 year old rolling so if you do it yourself they could get even thinner.
<> Set out a plate with sugar and cover both sides in sugar.
<> Poke holes with fork usually 3 straight lines (I did on the side here to look like baseballs).
<> Place on cookie sheet and Bake at 375 for 7-9 minutes. (They should not brown, just possibly get a little golden)
<> After completely cooling** frost one and press another on top to make sandwiches.
**Make ahead and freeze and frost before needed
Here is a picture of one of the birthday boys getting caught stealing cookies off the table. And
then getting caught again later....
Spring Mix Lettuce
Pears (slice thin or chopped)
Red Onion (slice thin and then chopped)
1 and 1/2 c olive oil
1/2 c balsamic vinegar
2 T Dijon mustard
1 t minced garlic
1/2 t fresh ground pepper
1/4 t salt
*optional sugar (I use about 1/4 cup)
Pour all ingredients into blender or food processor to emulsify or just heavily whisk.
Toss together and Voila!!!
Chicken tenders (as many as you need to feed your family)
1/2 cup flour
1/2 cup cornstarch
1/2 tsp. garlic salt
2 beaten eggs
1 Tbsp. oil
1 1/2 cup sugar
1/2 cup water
1/2 cup ketchup
2 Tbsp. soy sauce
1 tsp. salt
Dip chicken in eggs. Then dip in combined flour, cornstarch and garlic salt. Coat chicken with flour then fry in lightly oiled skillet till browned on both sides. Add extra oil as you go--or between batches. I have to do two skillets worth of chicken. Place chicken in a 9x13 baking dish. Whisk together ketchup, water, sugar and soy sauce in a saucepan, then simmer until warm. Pour over chicken and bake for 45 minutes at 350. You may want to make extra sauce or save some to pour over your rice or with egg rolls. Serve with white rice.
Some of you tried these at the craft activity...."come be corny with candy corn!" (great turn out! It was fun!) and asked for the recipe..Hope you enjoy!
I found this recipe one fall from a Paula Deen Magazine. It tastes wonderful! So close to eating Pecan pie. I have never found the almond brickle chips, so I have substituted white chocolate chips or milk, or semi-sweet chocolate chips. (I prefer the white). If any one knows where I can find Almond brickl chips...please let me know. I think that would make these irresistable.
makes 2 dozen
1 1/2 cups all-purpose flour
1 3/4 cups firmly packed brown sugar, divided
1/2 cup (1 stick) butter
4 large eggs
1/2 cup light corn syrup
1/3 cup butter, melted
1 teaspoon vanilla extract
1 1/2 cups chopped pecans
1 (8 ounce) package almond brickle chips
Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan.
Ina small bowl, combine flour, 3/4 cup brown sugar. Cut in butter with a pastry blender until mixture resembles coarse crumbs. ( I use my mixer) Press mixure evenly into prepared pan. Bake 15 min.
In a medium bowl (mixer again) Combine eggs, remaining 1 cup of brown sugar, corn syrup and melted butter; stirring until smooth. Stir in vanilla, pecans and brickle chips. Pour over hot baked crust. Bake 30 min. or until set. Cool completely before cutting into squares.
Potato Chip Crusted Chicken and Rice Casserole
1 1/2 cups rice (any kind will do)
3 cups water
4 chicken breasts, cubed and cooked with salt, pepper, onion powder and garlic powder
1/2-cup plain yogurt
1/2-cup light mayo
1 can cream of chicken soup
1 tablespoon fresh lemon juice
1 clove garlic, minced salt and pepper to taste
1 1/2 cups regular potato chips, crushed
1. Add water and rice to a medium saucepan and bring to a boil. Put a lid on it and reduce heat to low. Cook for about 20 minutes. Set aside.
2. Mix yogurt, mayo, chicken soup, lemon juice, garlic and salt and pepper until creamy and smooth. Add chicken and rice and mix well. Scoop into individual ramekins or a baking pan and top with crushed potato chips. Put into a 350 degree oven and bake for about 20 minutes, or until the tops are golden brown.
Grilled Brochette Chicken
¼ C Sun dried tomato vinaigrette dressing-divided
4 small boneless skinless chicken
1 tomato, finely copped
½ C shredded mozzarella cheese
¼ C chopped fresh basil
Place large sheet of heavy foil over half the grill; preheat grill to med.
Pour 2T of the dressing over the chicken in re-sealable bag, toss and refrigerate 10-20 min
Remove chicken from fridge and grill chicken on uncovered side of grill-6 min
Meanwhile combine tomatoes, cheese, basil and remaining dressing
Turn chicken over, place cooked side up, on foil on grill. Top with tomato mixture. Close lid for 8 min
Serve with steamed veggies or over cooked pasta
Tomato Basil Soup- The best ever!
*This is the first” Fall” soup make in the Cotton home
4 Cups Canned whole tomatoes
4 C Unsalted Tomato Juice
12-14 Fresh Basil leaves
1 C. Heavy Cream- or Plain Yogurt
½ C Unsalted Butter
Salt/Pepper to taste
I add chopped artichoke hearts- yummy
Puree tomatoes and basil
Put all ingredients in slow cooker about 4 hours
Top with homemade crouton and parmesan cheese
*We dip in the homemade rolls!
2 1/2 cups all-purpose flour
2 cups sugar
1 t pumpkin pie spice
1 t baking soda
1/2 t salt
1 cup canned or cooked pumpkin
1/2 cup vegetable oil
2 cups finely chopped peeled apples
1/4 cup sugar
2 T all-purpose flour
1/2 t ground cinnamon
4 t cold butter or margarine
In a bowl, combine the first five ingredients. In another bowl, combine the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill paper-lined muffin cups two-thirds full. In a small bowl, combine sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over batter.
Bake at 350 degrees for 35-40 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.
1 cup flour
1/2 cup quick oats
1/2 cup light brown sugar
1/2 cup butter
1 (1 pound) can pumpkin
1 (13 ounces) can evaporated milk
1/2 tsp. salt
3/4 cup granulated sugar
1/4 tsp. ground cloves
1/2 tsp. ground ground ginger
1 tsp cinnamon
1/2 cup chopped pecans
1/2 cup light brown sugar
2 Tbsp. melted butter
Combine flour, oats, brown sugar and butter in mixing bowl until crumbly. Press into ungreased 13X9X2 inch pan. Bake at 350 degrees F for 15 min. Combine pumpkin, milk, eggs, sugar, salt and spices. Beat well. Pour into crust. Bake for 20 min. at 350 degrees F.
Combine pecans, brown sugar and butter, Sprinkle over pumpkin filling return to oven and bake 15-20 min. cool before cutting.
Every Year I make pumpkin Muffins, bread, cookies. I never keep the same recipe, they all seem to be about the same. This year I took a recipe off the internet and I took them to a baptism this morning. I think anything tastes good with milk chocolate chips in it!
3/4 cup sugar
1/4 cup oil
ADD and MIX
3/4 cup canned pumpkin
1/4 cup water
ADD and MIX
Mix dry ingredients and then add to wet mixture
1 1/2 cup flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. cloves
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup milk chocolate chips
Fill lined muffin pan and bake at 400 degrees 20-25 min.
Makes about 1 & 1/2 dozen