Honey Corn Muffins

Ingredients:

1 C Yellow Cornmeal

1 C All-purpose flour

1 T Baking powder

1/2 C Sugar

1 t Salt

1 C Milk

2 Large eggs

1/4 C Butter, melted

1/4 C Honey

Directions:

Preheat oven to 400 degrees. 

Line a 12-cup muffin tin with papers. 

In a large bowl, mix together cornmeal, flour, baking powder, sugar, and salt. 

In a separate medium bowl, whisk together milk, eggs, butter, and honey. 

Add wet ingredients to dry mixing until just combined. 

Pour into muffin cups and bake for 15 minutes, until golden. 

Remove to cooling rack. 

* Adapted from http://www.foodnetwork.com/recipes/patrick-and-gina-neely/honey-cornbread-muffins-recipe.html

Light and Fluffy Fruit Dip

Ingredients:

8 oz Lite Whip Cool Whip

32 oz  Low-fat Vanilla Yogurt

3.4 oz Package Instant Vanilla Pudding Mix

Directions:

In a large bowl, thoroughly mix all ingredients. 

Cover and refrigerate for 30 minutes before serving.

* Adapted from http://layersofhappiness.com/the-best-fruit-dip-ever/

Slow-Cooker Tomato Basil Soup

Ingredients:

3 28-oz Cans Whole, peeled tomatoes (or 10 1/2 C Fresh whole, peeled tomatoes)
3 T Olive oil
3 Large Carrots, peel and chopped
2 Medium Onions, chopped
4 Cloves Garlic, peeled
1/2 t Crushed Red pepper flakes
2 t Salt
1 Quart Chicken broth
10 Fresh basil leaves, plus more for garnish
Freshly grated Parmesan cheese or sour cream, for serving

Directions:

Combine all ingredients in slow-cooker. Cook on low for 7 hours.

Puree batches in blender (or blend using immersion blender).

Return to slow-cooker and continue cooking until ready to serve.

Garnish with fresh basil and parmesan or sour cream.

Yield: 8-10 Servings

* Adapted from http://momswithcrockpots.com/2013/10/crock-pot-tomato-basil-soup/