Cranberry Orange Muffins by CK
2 ½ cups all-purpose flour
½ teaspoon salt
2 ½ teaspoons baking powder
¼ teaspoon baking soda
¾ cup granulated sugar
1 cup sour cream (8 ounces)
½ cup unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
1 tablespoon orange zest, about 1 large orange
¼ cup fresh squeezed orange juice, about 1 large orange
2 large eggs, lightly beaten
2 cups cranberries, rinsed and dried
coarse sugar for sprinkling on top
Preheat oven to 400F. Lightly grease 18 muffin cups or cupcake liners with vegetable cooking spray. Set aside. In a large mixing bowl whisk together the flour, salt, baking powder, baking soda and sugar. Make a well in the center. In a small mixing bowl combine the sour cream, melted butter, vanilla, orange zest, orange juice and eggs. Fold together with a spatula until blended. Pour the sour cream mixture into the flour mixture. Fold together with the spatula until the dry ingredients are just moistened. Gently fold in the cranberries. Divide the batter between the 18 muffin wells or paper liners. Allow the unbaked muffins to rest at room temperature for 15-20 minutes before baking. Sprinkle the tops of the unbaked muffins with coarse sugar, if desired. Bake at 400F for 16-20 minutes or untillight golden brown. Cool the muffins in the pan on a rack for 5 minutes, then remove to a wire rack to cool completely. Serve slightly warm if desired.
If desired, just before serving,drizzle with an orange glaze just before serving. Mix together 1/2 cup powdered sugar with the juice of 1/2 an orange and whisk until smooth. Drizzle over muffins and serve.
Substitute frozen cranberries for fresh if desired. Allow the cranberries to thaw for about an hour at room temperature.
Easy Taco Pasta Salad by GKT
10 oz Rotini
1 cup Mayonnaise
1/2 cup Sour cream
1 tablespoon Taco seasoning
1/2 tablespoon Ranch seasoning (dry)
1/2 cup Green onions (diced)
1 cup Red bell pepper (diced)
1 can Corn (15.25 oz and drained)
1 1/2 cups Mexican blend cheese (shredded)
Cook pasta according to directions. Drain and rinse with cold water then set aside. In a large mixing bowl add mayo and sour cream. Add taco and ranch seasoning and mix until well combined. Add pasta to this and toss until all pasta is coated.
Add green onions, bell pepper, corn, and cheese. Toss again to mix and then allow to chill in the fridge for 1-2 hours before serving.
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