A friend of mine sent me this recipe, and she makes them. She's never baked them in the microwave. I doubt if I would either because I wouldn't bake just one, but it might be worth a try. It sure would be a handy dough to have on hand. Refrigerator Applesauce Wheat Muffins Favorite Recipes --The Muffin Cookbook Mix up this batter and refrigerate in a tightly covered plastic bowl. If you cook for one, you can scoop out batter for one muffin at a time. Bake in the microwave oven for 30 to 50 seconds, or in conventional oven. 3/4 cup All-purpose Flour 1/2 cup Whole Wheat Flour 1/2 tsp cinnamon 1/4 tsp Salt 1 cup Quick-cooking Rolled Oats 1/2 cup Packed Brown Sugar 1 tsp Baking Powder 1/2 tsp Baking Soda 3/4 cup Buttermilk 1/4 cup Applesauce 1/4 cup Vegetable Oil 1 egg, beaten 1/4 cup Raisins Directions: In large bowl, combine flours, oats, brown sugar, baking powder, baking soda, cinnamon and salt. In small bowl, combine buttermilk, applesauce, oil and egg until blended. Stir into flour mixture just until moistened. Fold in raisins. Cover and refrigerate overnight or up to 10 days. Microwave: Line 6 microwavable muffin-pan cups with double paper liners. Spoon batter into each cup filling 1/2 full. Microwave at HIGH (100%) power, 3 to 3 1/2 minutes or until wooden pick inserted in center comes out clean. Rotate dish 1/2 turn halfway thru cooking. Let stand 5 minutes. Remove from pan. Repeat procedure. For last 3 muffins, line 3 muffin cups with double paper liners. Microwave at HIGH 1 1/2 to 2 minutes. Let stand 5 minutes. Remove from pan. Makes about 15 muffins. Conventional: Preheat oven to 400 F. Grease or paper-line 12 (2 1/2 inch) muffin cups. Spoon batter into cups. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean Makes 12 muffins. Note: Have never cooked in the Microwave

Sauerkraut Balls 8 slices bacon ý cup finely chopped onion 1 clove garlic, minces -----we leave this out 1 can (16 oz.) sauerkraut drained ý cup mashed potatoes 1 Tablespoon parsley 1 ý cup finely crushed corn flakes 2 eggs beaten Oil Fry bacon in large skillet crisp, drain &n crumble. Pour off all but 2 T. fat. Add onions & garlic to fat in skillet. Cook & stir until onion is tender. Remove from heat, stir in bacon, sauerkraut, mashed potatoes & parsley. Drop by rounded teaspoonful onto waxed paper lined baking sheet. Gently form ball shapes. Cover with waxed paper or plastic wrap, refrigerate until firm or overnight. Dip sauerkraut balls in eggs. Roll in crushed corn flakes. Heat oil to 375ð, fry until golden brown about ý minute. Drain on paper towels. Serve hot. Can be fried 24 hours in advance & reheat in 400ð oven about 10 minutes. We fry, cool, and freeze. This is my MIL's recipe for Sauerkraut Balls. We don't put the garlic in them. The Cheesy Bacon Chicken Tater Tot Bake is in the crockpot, smaller version, and with frozen hash browns instead of tater tots. The convenience store was out of tater tots. Note: My 3 quart crock pot is full to the top with only 2 chicken breasts, and not all of the cheese. We will be eating at 8:00! Oh well, I will be snacking in the mean time! Tami

I also have a Jambalaya recipe that I concocted several years ago at a family gathering. I think there were 20 some people there, so the recipe as I've recorded it is rather large. (with nearly 7 lbs of meat!) I prefer it done this way, with the rice prepared separately, rather than cooking the rice with the rest of the dish, since if there are leftovers the rice absorbs all of the liquid, making the rice gluey and the rest of the dish dry. Also since several members of the group didn't want it too spicy, the amount of red pepper, cayenne pepper and tobasco were much less than I would otherwise have used, but adding tobasco after it is served works very well. JAMBALAYA 2 lb Chicken Breast (3/4" cubes) 1 lb Honey Ham (1/2" dice) 1 lb Hot-Italian Sausage (de-skinned and broken into pieces) 2/3 lb Andouille-style smoked sausage 2 lb uncooked shrimp (cleaned, de-shelled, and de-tailed, cut into thirds) 2 large sweet yellow onions chopped into 3/4" square pieces 2 red bell peppers (remove stems, seeds and membranes and cut into 1" by 1" pieces) 2 yellow bell peppers 4 cups of rice 2 large cans diced tomatoes 1 15 oz can tomato paste Olive oil 10 cloves garlic 2 tsp red pepper flakes 1/2 tsp black pepper blend (ground) 1/4 tsp cayenne pepper 4 shakes Tobasco sauce 1 tsp thyme 1 tbsp chopped parsley In one large pan, cook onion in olive oil, add thyme and 3 cloves of garlic (chopped) until onion starts to turn translucent, then add bell peppers and cook another 10 minutes or so. In a different large pan, cook chicken and hot Italian sausage until both are lightly browned and mostly cooked. Empty both pans into large pot. Stir in tomatoes (including water from tomato cans) and the tomato paste. Bring to a low boil and reduce heat to a simmer and stir well. In the chicken pan, cook Andouille and ham over medium heat for 10 minutes, then add to large pot. Crush remaining garlic and other spices except parsley into large pot to suit taste. Cook rice separately while continuing to simmer large pot. When rice is done, remove large pot from heat and add shrimp stirring until it is cooked. Serve over rice, adding tobasco to taste, top with a pinch of parsley.

Best cake I have ever made is this one..... APPLE CIDER POUND CAKE 3 cups sugar 1-1/2 cups butter, softened 6 eggs 3 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 cup apple cider 1 teaspoon vanilla extract ICING: 1/2 cup sugar 1/4 cup butter, cubed 1/4 cup buttermilk 1/2 teaspoon vanilla extract 1/4 teaspoon baking soda Directions In a large bowl, cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir together all dry ingredients; set aside. Combine cider and vanilla. Add dry ingredients alternately with cider mixture to batter. Mix until well blended. Spoon into a greased 10-in. angel food cake pan or fluted tube pan. Bake at 325 degrees F for 1 hour 10 minutes or until a toothpick inserted near the center comes out clean. Meanwhile, combine icing ingredients in a saucepan. Bring to a boil; reduce heat and simmer for 10 minutes. While cake is warm, drizzle half of icing over cake. Serve remaining icing over individual cake servings if desired.