Well I am actually tired from all that baking and trying to keep things cleaned up in between each new thing I did. I thought I could sneak 2 more things in tonight. Those will have to just wait until tomorrow.

Here is what I accomplished today and the recipes are to follow:

Buttery Corn Bread

Butter Scotch Chip Muffins – Double Batch

Butterscotch Muffins

Ham and Cheese Casserole

Ham and Cheese Casseroles – Makes 2

Ingredients:

• 1 1/2 pounds uncooked egg noodles
• 3 pounds cubed fully cooked ham
• 4 cans (10 3/4 oz) condensed cream of chicken soup, undiluted
• 4 cups frozen cut green beans, thawed
• 1 cup whole milk
• 1/4 cup butter, melted
• 2 cups shredded Colby Monterey Jack Cheese

Directions:

1. Cook pasta according to package directions. Meanwhile, in a large bowl, combine the ham, soup, beans and milk. Drain pasta;pour over ham mixture and toss to coat. Transfer to two greased 13 x 9  inch baking dishes.
2. Drizzle each with butter; sprinkle with cheese. Cover and freeze one casserole for up to 3 months. Bake the remaining casserole, uncovered at 350 for 25 – 30 minutes or until heated through.
3. To use frozen casserole, Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 for 40 – 45 minutes or until heated through.

Butterscotch Muffins

Ingredients:

• 2 cups all purpose flour
• 1 cup sugar
• 1 package instant butterscotch pudding mix
• 1 package instant french vanilla pudding mix
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup water
• 4 eggs
• 3/4 cup vegetable oil
• 1 teaspoon vanilla extract

Directions:

1. In a large bowl, combine the flour, sugar, pudding mixes, baking powder and salt. Combine the water, eggs, oil and vanilla; stir into the dry ingredients just until moistened.
2. fill greased or paper-lined muffin cups two-thirds full.
3. Bake at 350 for 15 – 25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Makes about 1 1/2 dozen

Butterscotch Chip Muffins

Ingredients:

• 2 cups flour
• 3/4 cup sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• 1/4 cup melted butter
• 1 teaspoon vanilla
• 1 cup milk
• 1 cup butterscotch chips
• 1 cup chopped pecans

Directions:

1. Mix dry ingredients together. Mix wet ingredients together and add to dry mixing quickly with a fork. Do not overmix. Mix in nuts and chips. Scroop silicone cupcake liners and sprinkle sugar over tops. Bake at 400 for 20 minutes.

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3. Maraschino Mini Muffins
4. Recipe Trader Sunday – Peanut Butter Muffins
5. Recipe Trader Sundays – Blueberry Snack Cake

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