Grub

Thought I would share some yummy food with you all, enjoy!

These are the best muffins ever and have been a Pincock family tradition:

Brown Sugar Muffins
Makes 12 to16

1/2 C. butter
1 C. brown sugar
1 egg
1 t. baking soda (dissolve in milk)
1 C. milk
2 cups flour
1/2 t. salt
1 T. vanilla
Walnuts if you like

Mix together the traditional muffin way (batter will be kinda lumpy). Bake at 400 until golden brown. You can also add 1 to 2 ripe bananas and cut the butter in half for super tasty muffins!


This is a recipe I got from my internship at Arrowhead Country Inn B&B in Mt. Carmel, Utah. It is delish!

Santa Fe Sausage Casserole
1 lb all natural sausage
1 6 oz can tomatoes and chilies with juices
8 large eggs (or 2 cups egg substitute)
3/4 C. flour
2 t. baking powder
1/2 t. salt
1 t. chopped garlic
2 cups frozen corn, thawed (I used one can of corn)
12 oz sour cream (regular, non fat, or no fat)
12 oz cottage cheese (regular, non fat, or no fat)
3 cups cheese (I used some pepper jack some Monterey jack)

In a skillet, cook sausage until brown, drain and add tomatoes and chilies. Set aside.

Beat eggs and add flour (I did this with an immersion blender and would recommend that or doing it in the blender or it will just be lumpy), baking powder, salt, garlic, corn, sour cream, and cottage cheese, mixing well. Then add sausage mixture and cheese and stir.

Now you can pour it into 6 16 oz greased ramekins and bake at 325 for 45 or 60 minutes or into a 9x13 pan and bake 60 to 75 minutes.


This soup recipe comes from a friend and is so good. It is good hot or cold with cheese sandwiches!

Basil Tomato Soup

• 2 (28 ounce) cans crushed tomatoes
• 1 (14.5 ounce) can chicken broth
• 18 fresh basil leaves, minced
• 1 teaspoon sugar
• 1 cup whipping cream/heavy cream
• 1/2 cup butter or margarine
In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted. (I used diced tomatoes because that is all I had on hand and immersion blended it before I added the butter and cream, yum).



This is my own recipe (as you can tell by the measurements, or lack thereof)). When I made this soup off the top of my head based on what we had around, Matt and I both thought it was so good, he made me write it down. I am glad I did, hope you try it and like it too!

Turkey Butternut Soup

Brown about 1 lb of ground turkey with 1 or 2 chopped up leeks. (Leeks look like giant green onions, the difference is mostly in the flavor...however I am not sure how to describe it, you'll just have to try them!)

Then add: 6 to 8 cups chicken broth (I use the chicken bullion cubes)
1/2 of a butternut squash that has been peeled and cubed
and a few potatoes with skins, also cubed
let this simmer a bit before you add a handful or so of macaroni noodles
While it is simmering add: curry powder (I use McCormick brand), cumin, lemon pepper, salt and pepper all to your liking. It is ready when the noodles are soft. Oh, and this past time I made it I threw in some mushrooms too.



This smoothie turned out so good. It has 1 kiwi, some frozen blueberries, some frozen o.j. concentrate, some vanilla ice cream and some milk. Yummo! Oh, and the twists are just Pillsbury Crescent rolls twisted up with butter, cinnamon and sugar. Not the healthiest breakfast eh, but we threw in some boiled eggs to balance it out!

Happy Eating!