One thing I loved about having girls was teaching them to cook. We shared many hours together in the kitchen. I was determined that with the Lord’s help, I would prepare them to have a home of their own. I desired to see them be able to fix a complete meal, bake, and be able to be a blessing to others with meal preparation. Both of our daughters have turned out to be great cooks!
God has provided a lovely home for Whitney and it’s been a blessing to my heart to watch her open her home to others, whether it’s for a meal, or for a snack. She’s prepared food gifts for friends to say thanks, to help with a meal, or welcome them home from vacation.
Now she’s using her cooking skills on her boyfriend who, I’m sure, is really glad she’s a good cook! She recently made her famous muffins for him. She’s served them to us when we’ve visited, and we loved them, but I’ve never gotten the recipe, so I asked her to share it with all of us here and be my first official guest blogger! Here’s her post:
Happy Monday everyone! I know you all love reading my Momma’s blog as much as I do. I am super excited to get to be her first guest blogger! =) My Momma taught me that serving good meals is a way to express how much you care for the people in your life. Here are two of my favorite recipes that (even as a single person) have helped me do just that.
This chicken dish is one of my favorites from growing up. Mom made it for Sunday dinner – probably because you can make it ahead of time and put it in the oven before church (if your oven has a self-timer). I like it for weeknights because I can make it the night before and put it right in the oven when I get home from work. I usually serve it with white rice and green beans.
No Fuss Chicken
1 bottle (8 oz) Catalina Salad Dressing
1/3 C apricot preserves
1 envelope dry onion soup mix
8 boneless skinless chicken breasts (or cut up fryer)
In a bowl, combine dressing, preserves and soup mix. Place chicken in ungreased 11” x 7” x 2” baking pan; top with dressing mixture. Cover and bake at 350 degrees for 30 minutes, baste. Bake 30 minutes longer or until chicken juices run clear.
These muffins never last long! The craisins absorb the liquid in the batter, so they are actually just as good the 2nd day as they are straight out of the oven. I’ve made them for people coming home from vacation, taken them to Nana’s for holiday breakfast, and served them to my boyfriend, who has declared them his absolute favorite muffin. =) I love this recipe because it’s so easy to keep all the ingredients on hand. Watch for the Krusteaz muffin mix to go on sale at Publix!
Cranberry Walnut Muffins
1 ½ C craisins
1 package cinnamon muffin mix (my favorite is Krusteaz)
1 egg
¾ cup milk or orange juice
½ C chopped walnuts or pecans
Preheat oven to 400 degrees. Grease 14 muffin cups or line with paper liners. Empty muffin mix and half the brown sugar topping mix into medium bowl. Add egg and milk. Stir until moistened, about 50 strokes. Stir in craisins and walnuts. Spoon batter into muffin cups. Sprinkle with the other half of the topping mix.
Bake 18-22 minutes or until toothpick inserted in center comes out clean. Cool for a few minutes, remove to cooling racks.
I want to thank Whitney for sharing her recipes. Try them both – I think you’ll love them!
RefreshHer 
I'll have to try the muffins. Sound easy and good. Are you taking applications for your next guest blogger??? 🙂
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Oh yes…call my secretary! I really had thought about you with all your cooking expertise. So, be thinking!
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