October Recipes from MT Meeting

We’ve had a few requests for recipes this fall.  Each month, they will be posted on the webpage under “Recipes from Moms Together 2008-2009”, so you can always find them there.  Here are the recipes for October’s meeting:

Brunch Enchiladas (All recipes; yields 10 servings)
1 lb cooked ham, chopped
¾ c. sliced green onions
¾ c. chopped green bell peppers
3 c. shredded Cheddar cheese, divided
10 (7″) flour tortillas
5 eggs, beaten
2 c. half and half cream
½ c. milk
1 Tbs. all-purpose flour
¼ tsp. garlic powder
1 dash hot pepper sauce

Place ham in food processor and pulse until finely ground. Mix ham, green onions and green peppers together. Spoon 1/3 cup of ham mixture and 3 Tbs. shredded cheese onto each tortilla; then roll up. Place filled tortillas, seam side down, in a greased 9×13 baking dish.

In medium bowl, mix together eggs, cream, milk, flour, garlic powder, and pepper sauce. Pour egg mixture over tortillas. Cover and refrigerate overnight.

Bake at 350 degrees, uncovered, for 50-60 minutes or until set. Sprinkle with remaining 1 c. shredded cheese. Bake 3 minutes more or until cheese is melted.

Easy Morning Glory Muffins (All recipes; yields 1 dozen)
2 c. all-purpose flour
1 ¼ c. white sugar
2 tsp. baking soda
2 tsp. ground cinnamon
¼ tsp. salt
2 c. shredded carrots
½ c. raisins
½ c. chopped walnuts
½ c. unsweetened flaked coconut
1 apple, peeled, cored, shredded
3 eggs
1 c. vegetable oil
2 tsp. vanilla extract

Preheat oven to 350 degrees. Grease 12 muffin cups (or 36 mini muffin cups) or line with paper muffin liners.

In large bowl, mix flour, sugar, baking soda, cinnamon, and salt together. Stir in the carrot, raisins, nuts, coconut, and apple.

In separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot mixture, just until moistened. Scoop the batter into prepared muffin cups.

Bake for 20 minutes(15 minutes for minis), until a toothpick inserted into center of muffin comes out clean.

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