Peaches 'N Cream Muffins

I found this recipe on "Cooks.com" and absolutely LOVE these muffins.

3 eggs
3/4 c. vegetable oil
2 tsp. baking powder
4 c. flour (I used 2 cups white flour, and 2 c. wheat flour)
2 c. sugar
2 c. milk (I used 2%)
1/2 tsp. salt
2 cups peaches, diced and drained (I used fresh peaches)

Mix eggs, vegetable oil, baking powder, flour, sugar, milk, salt, and peaches together. Beat for 2 minutes.

FILLING
12 oz. cream cheese, cubed and softened
3/4 cup sugar
1 tsp. almond extract

Combine cream cheese, sugar, and extract; blend well.

Spray muffin tins with non-stick spray. Fill muffin tins 1/3 full with muffin mix, drop tsp. of filling into mix, then top with more muffin mix.

TOPPING
Mix 1/3 c. sugar with some cinnamon. Sprinkle generously on top of muffins. Bake @ 350* for 20 min. These freeze really well, and it makes about 36 muffins.

Crispy Coconut Chicken Fingers

1 cup coconut (sweetened)
1/2 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1 1/2 lbs. boneless/skinless chicken tenders
2 eggs, lightly beaten
1/3 cup butter or margarine, melted

Directions:

Heat oven to 400*. Mix coconut, flour, salt, pepper, and garlic powder in medium bowl. Dip chicken strips into eggs, then coat with coconut mixture. Place in a shallow baking pan. Drizzle with melted butter. Bake 25 minutes or until chicken is browned and cooked through, turning once.
~I found this recipe on-line years ago by Kraft Foods.

P.S. This is one of Jeven's all-time favorite meals. She loves when I make this, and serve it with Apple Rice (recipe below).

Apple Rice Pilaf With Toasted Almonds

1 T. butter
1/4 onion chopped
1/2 cup apple (I use Gala), chopped (skin removed) The recipe calls for 1/4 apple, but I think it's better with a little more :)
2 cups apple juice
2 c. instant rice (I use brown rice)
1/4 slivered almonds toasted (I do not toast mine)

In a medium saucepan, melt butter and saute onion and apples over medium heat until soft.
Add apple juice, increase to high heat, and bring to a boil. Stir in rice. Cover and remove from heat. Let stand for 5 minutes. Remove cover, and stir in almonds before serving.
~This recipe came from Sandra Lee. I saw her make it on TV and just had to try it. It's so good!
Click HERE to view the link to her recipe.

Vegetable Cheese Dish

1 pkg. frozen California vegetable mix
1 8 oz. Cheese Whiz
1/2 box croutons (I use Mrs. Cubbison's brand--either Caesar or Seasoned flavor)
1 can cream of chicken soup
1/4 cup butter, melted

~Cook vegetables according to pkg. directions, then drain. Spray baking dish with non-stick spray and set aside. Mix all ingredients in a bowl, then add to pan and bake for about 30 minutes @ 350*. This is a perfect, yummy side dish for any meal. Plus it's very simple.

My steps-sister Joanne gave me this recipe years ago.
Thanks again Jo-Jo :)