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

Let's keep this thread going. We enjoy Lidia's Family Table/ Italian-American shows. She featured an easy recipe using chicken breasts, capers, red wine vinegar. She said it could be made using pork chops. This appealed to hubby so he made it for dinner one nite this week, using boneless pork chops. It's a delicious sauce. Skillet Chicken Breasts Aglio e Olio source: Lidia's Italy 6 chicken breast halves, skinless and boneless, about 2 pounds (we used boneless pork chops) 3/4 teaspoon salt, plus more as needed 1/2 cup flour, for dredging the chicken 1/4 cup extra-virgin olive oil 2 tablespoons butter 8 garlic cloves, sliced 1/4 teaspoon red pepper flakes 3 tablespoons capers, drained 2 tablespoons red wine vinegar 1 cup vegetable broth 3 tablespoons Italian parsley, freshly chopped 1 tablespoon bread crumbs Trim the chicken breast halves of all bits fat, skin or connective tissue with a paring knife. Do not cut off the tenders-the small loose flap of muscle on the underside of each half-but flatten them firmly against the larger piece, to form a neat oval. Sprinkle both sides of the breasts with salt, using about 1/2 teaspoon in all. Spread the flour on a piece wax paper and press and toss each breast to coat lightly on all surfaces; shake off excess. Heat 2 tablespoons of the oil and all the butter in the pan over medium heat. When the butter is almost completely melted, lay the breasts in the pan, with space between them. Let them cook in place, without moving them, until they're sizzling. After 2 minutes or so, lift the first breast you put in the pan and check the underside. You want it to be lightly tinged with brown (not merely pale, but not brown all over either). Cook longer if needed, and then turn all the breasts over when they've just begun to color. Quickly scatter all the garlic slices into the spaces between the chicken, turn the heat up slightly, shake the pan and stir the slices around in the hot fat so they separate. After a minute or a bit more, when the garlic has begun to sizzle, sprinkle the red pepper flakes in a hot spot; toast for a minute; then spill the capers in several hot spots around the pan. Give the skillet a few good shakes to distribute the seasonings and run the hot juices all around the breasts. Raise the heat another notch: when everything's sizzling hard, pour the red wine vinegar into the open spaces and shake the pan to spread it. Let the vinegar sizzle and reduce for a 1/2 minute or so, then pour in the broth. Cook at full blast now, quickly bringing the liquid to a boil. As it cooks, drizzle the remaining two tablespoons of oil all around the pan and sprinkle on another 1/4 teaspoon of salt. Let the sauce bubble and reduce for a couple of minutes, shaking the skillet frequently, then sprinkle the bread crumbs into the sauce (not on the chicken) and stir and shake to mix it in. Within a minute or two, the crumbs will thicken the sauce visibly; cook, shaking the skillet, until it has the consistency you like. Turn off the heat, scatter the parsley over everything-and shake the skillet again. Serve immediately.

I can't wait for summer squash to be in season again! This is a new recipe for me, but if there is a topping of Ritz crackers involved, I'm in!! (I will mix them with a little butter since it isn't decadent enough.) SQUASH CASSEROLE (Add A Pinch) 2 tablespoons butter 4 cups sliced yellow squash 1 medium onion, chopped 2 eggs 1 cup grated cheddar cheese 1 cup milk 2 tablespoons butter (in addition to the two above) ü teaspoon cayenne pepper (optional) ý teaspoon salt ý teaspoon ground black pepper 1 sleeve Ritz crackers, crushed (I will toss with a little melted butter) Preheat oven to 350ú F. Melt 2 tablespoons butter in medium skillet or saute pan over medium-low heat. Add squash and onions and cook until tender. To a large bowl, add eggs and lightly whisk. Add cheese and milk and whisk into egg until well-combined. Add cooked squash and onions to egg mixture and stir well to combined. Melt remaining 2 tablespoons butter in skillet used to cook squash and onions. Add to squash casserole mixture. Add cayenne pepper, if using, along with salt and pepper. Stir well to combine. Spray a 9ÃÂ13 casserole dish with cooking spray and pour squash casserole mixture into the baking dish. Top evenly with crushed Ritz crackers. Place in preheated oven and bake 45 minutes, or until top has lightly browned and casserole does not âÂÂjiggleâ when the dish is moved.Allow to sit for about 3 minutes before serving. Serves 12.

Thanks for starting this today, Jasdip! My computer seems to be toast today. Not responding to anything. I'm using DH's puter now but don't have access to my recipe files. Hopefully I haven't already posted this one. Brie and Apple Chicken Breasts Ingredients 4 skinless, boneless chicken breast halves 1 -2 tablespoons flour 1 small apple cored and thinly sliced 4 slices Brie cheese 4 tablespoon butter 2 cups apple cider 1/2 teaspoon each salt and freshly ground black pepper 2 cups chicken broth Instructions for Brie and Apple Chicken Breasts Preheat the oven to 450F. Warm 1 tablespoon butter in a large, non-stick sauté pan over medium-high heat. Add the apples and saute until softened. Set the sauté pan aside because you will need it again. Tuck a slice of Brie and several slices of apple into the pocket on the underside of the chicken breasts between the breast and the tenderloin. Season the chicken with salt and pepper. Pat a little flour onto both sides of each chicken breast. In the sauté pan, warm 1 tablespoon butter over high heat. When the butter foams add the chicken breasts and brown them on both sides. Transfer the chicken to a sheet pan, stuffed-side-down, and put it into the oven for 12 to 14 minutes. While the chicken is cooking, make the sauce. Pour the cider and broth into the sauté pan and boil it over high heat until reduced to about 1 1/2 cups. Swirl in the remaining 2 tablespoons of butter. Season to taste with salt and pepper. To serve, divide the chicken among 4 plates and pour a little sauce over each.