NEED:
4 10- to 12-ounce beef ribeye steaks, cut 1 inch thick
1 tablespoon olive oil
1 tablespoon paprika
1 tablespoon garlic powder
2 teaspoons dried thyme, crushed
2 teaspoons dried oregano, crushed
1-1/2 teaspoons lemon-pepper seasoning
1 teaspoon salt
1/2 to 1 teaspoon ground black pepper
1/2 to 1 teaspoon cayenne pepper
1 recipe Grilled Peppers (see recipe below)
Trim fat from meat. Brush steaks with oil. In a small bowl, combine paprika, garlic powder, thyme, oregano, lemon-pepper seasoning, salt, black pepper, and cayenne pepper. sprinkle paprika mixture evenly over meat; rub in with your fingers. Cover steaks and chill for 1 hour.
Place steaks on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once. (Allow 11 to 15 minutes for medium-rare doneness or 14 to 18 minutes for medium doneness. Cut steaks into serving-size pieces. Serve with Grilled Peppers. Makes 8 servings.
Grilled Peppers: Seed and quarter 4 yellow, red, and/or orange sweet peppers. Brush peppers with 4 teaspoons olive oil. Place pepper quarters on grill rack directly over medium coals. Grill for 12 to 15 minutes or until peppers are crisp-tender and lightly browned, turning once. Remove peppers from grill; cool slightly. Cut peppers into wide strips. Place peppers in bowl. Add 2 tablespoons snipped fresh basil and 2 tablespoons balsamic vinegar; toss well. Serve immediately or cool to room temperature.
ENJOY!
Friday, August 29, 2008
Simple Bundt Cake Ideas
Bundt cakes are impressive but so easy. It's just a nice change from the standard layer cake. You can use any cake mix or do something I just started to do. Buy two boxes of your favorite muffin mix and turn them into a bundt cake. One box just makes a small flat ring so mix them together. You can simply sprinkle with a bit of powdered sugar and you are done.
You can sprinkle powdered sugar on a standard bundt cake. Depending on the flavor perhaps add chocolate that is peeled off a a bar of chocolate with a veggie peeler or you can slightly warm a can of frosting in the micro wave ( not to warm, it will be like milk and just run off the cake.) Make sure the cake if fully cooled and pour a line of frosting along the top of the cake. The frosting will drizzle down the sides for a great look. You can also top with fresh fruit or jellied fruit slices. Endless possibilities to create a great dessert.
Bundt cakes normally take a bit longer to bake. Bake at the temperature on the box and check for doneness with a toothpick. Check after 30 minutes and if not done re check every 5 to 6 minutes until toothpick comes out clean.
ENJOY!
You can sprinkle powdered sugar on a standard bundt cake. Depending on the flavor perhaps add chocolate that is peeled off a a bar of chocolate with a veggie peeler or you can slightly warm a can of frosting in the micro wave ( not to warm, it will be like milk and just run off the cake.) Make sure the cake if fully cooled and pour a line of frosting along the top of the cake. The frosting will drizzle down the sides for a great look. You can also top with fresh fruit or jellied fruit slices. Endless possibilities to create a great dessert.
Bundt cakes normally take a bit longer to bake. Bake at the temperature on the box and check for doneness with a toothpick. Check after 30 minutes and if not done re check every 5 to 6 minutes until toothpick comes out clean.
ENJOY!
Thursday, August 28, 2008
Beef and Avocado Fajitas
NEED:
1 1/2 lb flank steak, trimmed if necessary
1 tablespoon ground cumin
1 tablespoon chile powder
3/4 teaspoon black pepper
3/4 teaspoon cayenne
1 1/2 teaspoons salt
1 heart of romaine
2 firm-ripe avocados (8 to 10 oz each)
12 (6-inch) flour tortillas (not low-fat)
1 cup loosely packed fresh cilantro sprigs
Heat a well-seasoned ridged grill pan (preferably cast-iron) over moderately high heat until beginning to smoke, then brush with oil.
While pan heats, pat steak dry and stir together spices and salt, then rub all over both sides of steak.
Grill steak, turning over once, 9 to 11 minutes total for medium-rare. Transfer to a cutting board and let stand 10 minutes.
Meanwhile, cut romaine crosswise into thin shreds. Quarter avocados lengthwise, then pit, peel, and cut lengthwise into 1/4-inch-thick slices.
While steak is standing, stack tortillas, wrapped completely in dampened paper towels, on a microwave-safe plate and cook in a microwave oven at high power (100 percent) until tortillas are hot, about 1 1/2 minutes.
Holding knife at a 45-degree angle, thinly slice steak across the grain. Serve with tortillas, avocado, romaine, and cilantro.
ENJOY!
1 1/2 lb flank steak, trimmed if necessary
1 tablespoon ground cumin
1 tablespoon chile powder
3/4 teaspoon black pepper
3/4 teaspoon cayenne
1 1/2 teaspoons salt
1 heart of romaine
2 firm-ripe avocados (8 to 10 oz each)
12 (6-inch) flour tortillas (not low-fat)
1 cup loosely packed fresh cilantro sprigs
Heat a well-seasoned ridged grill pan (preferably cast-iron) over moderately high heat until beginning to smoke, then brush with oil.
While pan heats, pat steak dry and stir together spices and salt, then rub all over both sides of steak.
Grill steak, turning over once, 9 to 11 minutes total for medium-rare. Transfer to a cutting board and let stand 10 minutes.
Meanwhile, cut romaine crosswise into thin shreds. Quarter avocados lengthwise, then pit, peel, and cut lengthwise into 1/4-inch-thick slices.
While steak is standing, stack tortillas, wrapped completely in dampened paper towels, on a microwave-safe plate and cook in a microwave oven at high power (100 percent) until tortillas are hot, about 1 1/2 minutes.
Holding knife at a 45-degree angle, thinly slice steak across the grain. Serve with tortillas, avocado, romaine, and cilantro.
ENJOY!
Trout with Tropical Fruit
NEED:
6 tablespoons vegetable oil
1/4 cup fresh lime juice
1 tablespoon dark brown sugar
2 teaspoons minced peeled fresh ginger
4 1/8 teaspoons Creole seasoning
1 cup diced peeled cored pineapple
1 cup diced peeled pitted mango
1/2 cup diced red bell pepper
1/2 cup diced red onion
6 cups mixed baby greens
4 5- to 6-ounce golden trout fillets with skin
Whisk 4 tablespoons oil, lime juice, sugar, ginger, and 1/8 teaspoon Creole seasoning in small bowl to blend. Season vinaigrette with salt and pepper. Combine pineapple, mango, bell pepper, and red onion in large bowl. Add half of vinaigrette; toss to coat. Toss greens in medium bowl with remaining vinaigrette.
Brush trout fillets with 1 tablespoon oil. Sprinkle with remaining 4 teaspoons Creole seasoning, about 1/2 teaspoon per side, then salt and pepper. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add trout fillets and cook until just opaque in center and browned, about 2 minutes per side.
Divide greens among 4 plates. Place trout fillets and salsa alongside.
ENJOY!
6 tablespoons vegetable oil
1/4 cup fresh lime juice
1 tablespoon dark brown sugar
2 teaspoons minced peeled fresh ginger
4 1/8 teaspoons Creole seasoning
1 cup diced peeled cored pineapple
1 cup diced peeled pitted mango
1/2 cup diced red bell pepper
1/2 cup diced red onion
6 cups mixed baby greens
4 5- to 6-ounce golden trout fillets with skin
Whisk 4 tablespoons oil, lime juice, sugar, ginger, and 1/8 teaspoon Creole seasoning in small bowl to blend. Season vinaigrette with salt and pepper. Combine pineapple, mango, bell pepper, and red onion in large bowl. Add half of vinaigrette; toss to coat. Toss greens in medium bowl with remaining vinaigrette.
Brush trout fillets with 1 tablespoon oil. Sprinkle with remaining 4 teaspoons Creole seasoning, about 1/2 teaspoon per side, then salt and pepper. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add trout fillets and cook until just opaque in center and browned, about 2 minutes per side.
Divide greens among 4 plates. Place trout fillets and salsa alongside.
ENJOY!
Meatloaf with Mustard and Dried Fruit
NEED:
10 ounces lean ground beef
1/2 cup breadcrumbs made from whole wheat bread
1/4 cup chopped mixed dried fruits or chopped dried apricots
1 large egg
3 tablespoons chopped shallots
2 tablespoons Dijon mustard
1 teaspoon crumbled dried sage leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons apricot preserves
Preheat oven to 425°F. Combine beef, breadcrumbs, chopped fruits, egg, shallots, 1 tablespoon mustard, sage, salt and pepper in large bowl; mix thoroughly. Shape mixture into 2 oval loaves, each about 1 inch thick, and place on small rimmed baking sheet.
Bake loaves 10 minutes. Mix preserves and remaining 1 tablespoon mustard in small bowl. Brush preserves mixture generously over loaves. Continue to bake until loaves are cooked through and thermometer inserted into center registers 160°F,or about 8 minutes.
ENJOY!
10 ounces lean ground beef
1/2 cup breadcrumbs made from whole wheat bread
1/4 cup chopped mixed dried fruits or chopped dried apricots
1 large egg
3 tablespoons chopped shallots
2 tablespoons Dijon mustard
1 teaspoon crumbled dried sage leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons apricot preserves
Preheat oven to 425°F. Combine beef, breadcrumbs, chopped fruits, egg, shallots, 1 tablespoon mustard, sage, salt and pepper in large bowl; mix thoroughly. Shape mixture into 2 oval loaves, each about 1 inch thick, and place on small rimmed baking sheet.
Bake loaves 10 minutes. Mix preserves and remaining 1 tablespoon mustard in small bowl. Brush preserves mixture generously over loaves. Continue to bake until loaves are cooked through and thermometer inserted into center registers 160°F,or about 8 minutes.
ENJOY!
Monday, August 25, 2008
Cucumber and Apricot Sandwich
NEED:
1 large cucumber
1/2 of an 8-ounce package reduced-fat cream cheese
2 tablespoons snipped fresh basil
8 slices firm-textured whole wheat bread
2 large apricots or 1 nectarine, pitted and thinly sliced
1/2 cup arugula leaves or cilantro sprigs iceberg works also
Peel cucumber. Cut cucumber in half lengthwise and scoop out seeds. Thinly slice cucumber; set aside. In a small bowl stir together the cream cheese, basil, and, if desired, 1/8 teaspoon salt.
Spread about 1 tablespoon cheese mixture on one side of each bread slice. Top four bread slices with cucumber, apricot, and arugula. Top with remaining bread slices, cream cheese side down. To serve, cut each sandwich in half diagonally. Makes 4 sandwiches.
ENJOY!
1 large cucumber
1/2 of an 8-ounce package reduced-fat cream cheese
2 tablespoons snipped fresh basil
8 slices firm-textured whole wheat bread
2 large apricots or 1 nectarine, pitted and thinly sliced
1/2 cup arugula leaves or cilantro sprigs iceberg works also
Peel cucumber. Cut cucumber in half lengthwise and scoop out seeds. Thinly slice cucumber; set aside. In a small bowl stir together the cream cheese, basil, and, if desired, 1/8 teaspoon salt.
Spread about 1 tablespoon cheese mixture on one side of each bread slice. Top four bread slices with cucumber, apricot, and arugula. Top with remaining bread slices, cream cheese side down. To serve, cut each sandwich in half diagonally. Makes 4 sandwiches.
ENJOY!
Saturday, August 16, 2008
Spicy Peach Bran Muffins
NEED:
1 package Blueberry Bran Muffin Mix
1 cup water
1/2 cup egg substitute (like egg beaters)--or use 2 eggs
1/2 cup canned pumpkin
1/2 cup drained, rinsed and chopped peaches (start with about 1 cup packed in water or light syrup)
1 teaspoon pumpkin pie spice
Lightly spray muffin pans to accommodate 18 muffins with olive oil spray. (Be sure to use regular size muffin pans, not the mini’s or the extra large ones)
Mix all ingredients, pour into muffin pans (they will be almost full.
Oven at 400 degrees. Bake for approximately 20 minutes. Insert toothpick to check for doneness.
Enjoy!
1 package Blueberry Bran Muffin Mix
1 cup water
1/2 cup egg substitute (like egg beaters)--or use 2 eggs
1/2 cup canned pumpkin
1/2 cup drained, rinsed and chopped peaches (start with about 1 cup packed in water or light syrup)
1 teaspoon pumpkin pie spice
Lightly spray muffin pans to accommodate 18 muffins with olive oil spray. (Be sure to use regular size muffin pans, not the mini’s or the extra large ones)
Mix all ingredients, pour into muffin pans (they will be almost full.
Oven at 400 degrees. Bake for approximately 20 minutes. Insert toothpick to check for doneness.
Enjoy!
Whole Grain Crepes
You can fill these with scrambled eggs or fruit for breakfast or you can fill with chicken and broccoli for lunch or dinner. Use your imagination and make something great.
NEED:
1 egg
1 egg white
1/8 tsp salt
1 cup whole wheat flour
1 1/4 cup skim milk
non-stick cooking spray
Whisk the egg, egg white and salt until a bit frothy.
Slowly add the flour and milk alternating a little at a time while whisking.
Warm a medium non-stick skillet (~9inch) over medium heat and spray with non-stick cooking spray. Pick the pan up off the heat and pour about ¼ cup of the batter. Immediately roll the pan around to spread the batter and fill the bottom of the pan. Place the skillet back on the heat for about 30-40 seconds.
Enjoy!
NEED:
1 egg
1 egg white
1/8 tsp salt
1 cup whole wheat flour
1 1/4 cup skim milk
non-stick cooking spray
Whisk the egg, egg white and salt until a bit frothy.
Slowly add the flour and milk alternating a little at a time while whisking.
Warm a medium non-stick skillet (~9inch) over medium heat and spray with non-stick cooking spray. Pick the pan up off the heat and pour about ¼ cup of the batter. Immediately roll the pan around to spread the batter and fill the bottom of the pan. Place the skillet back on the heat for about 30-40 seconds.
Enjoy!
Whole Grain Banana Pancakes
NEED:
1 large overripe banana
1 egg
1/2 cup (4oz) skim milk
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground nutmeg
3/4 cup whole wheat flour
Mash the banana in a medium bowl. Add the egg and milk. Whisk until frothy.
In a smaller bowl, add the flour, baking soda, baking powder and nutmeg. Sift into the banana mixture. Mix until just blended.
Pour batter in a non-stick skillet or griddle over medium heat sprayed with non-stick cooking spray. Cook about 1-2 minutes a side, small bubbles will form but not as many as traditional pancakes. I just peaked underneath for a light brown color, then flipped.
Top with your favorite syrup ( I love this with Butter Pecan Syrup) or top with fresh fruit.
Enjoy!
1 large overripe banana
1 egg
1/2 cup (4oz) skim milk
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground nutmeg
3/4 cup whole wheat flour
Mash the banana in a medium bowl. Add the egg and milk. Whisk until frothy.
In a smaller bowl, add the flour, baking soda, baking powder and nutmeg. Sift into the banana mixture. Mix until just blended.
Pour batter in a non-stick skillet or griddle over medium heat sprayed with non-stick cooking spray. Cook about 1-2 minutes a side, small bubbles will form but not as many as traditional pancakes. I just peaked underneath for a light brown color, then flipped.
Top with your favorite syrup ( I love this with Butter Pecan Syrup) or top with fresh fruit.
Enjoy!
Wednesday, August 13, 2008
Beer and Ketchup Meatballs
NEED:
1 (28 ounce) bottle ketchup
24 fluid ounces beer
1 1/2 pounds ground beef
2 teaspoons garlic powder
1 onion, chopped
Place the beer and ketchup in a slow cooker on high setting and allow to simmer..
Meanwhile, in a large bowl, combine the ground beef, garlic powder and onion, mixing well. Form mixture into meatballs about 3/4 inch in diameter. Place meatballs in a 9x13 inch baking dish.
Bake at 400 degrees F (200 degrees C) for 20 minutes.
Transfer meatballs to the slow cooker with the beer and ketchup and simmer for 3 hours; sauce will thicken.
ENJOY!
1 (28 ounce) bottle ketchup
24 fluid ounces beer
1 1/2 pounds ground beef
2 teaspoons garlic powder
1 onion, chopped
Place the beer and ketchup in a slow cooker on high setting and allow to simmer..
Meanwhile, in a large bowl, combine the ground beef, garlic powder and onion, mixing well. Form mixture into meatballs about 3/4 inch in diameter. Place meatballs in a 9x13 inch baking dish.
Bake at 400 degrees F (200 degrees C) for 20 minutes.
Transfer meatballs to the slow cooker with the beer and ketchup and simmer for 3 hours; sauce will thicken.
ENJOY!
Sunday, August 10, 2008
Ginger Ale
Well, of course you can just buy it but this is a bit more fun. My mother was a huge fan of ginger ale. Most of it was bought but on occassion she would make some. This is well worth a try.
NEED:
1 1/2 cups sliced fresh ginger
1 1/2 cups sugar
1/2 cup fresh lemon juice
1 1/2 (1-liter) bottles club soda or plain seltzer, chilled
Combine ginger (don't bother to peel it), sugar, and 1 1/2 cups water in a medium saucepan and bring to a boil, stirring to dissolve sugar. Lower heat and simmer mixture about 15 minutes, or until it reaches the consistency of pancake syrup (you should have about 1 cup syrup). Strain syrup and cool to room temperature. Stir in lemon juice. Place 2 tablespoons syrup in 8-ounce glasses and fill three quarters full with club soda. Gently stir to blend. Add ice and more club soda or syrup if necessary.
ENJOY!
NEED:
1 1/2 cups sliced fresh ginger
1 1/2 cups sugar
1/2 cup fresh lemon juice
1 1/2 (1-liter) bottles club soda or plain seltzer, chilled
Combine ginger (don't bother to peel it), sugar, and 1 1/2 cups water in a medium saucepan and bring to a boil, stirring to dissolve sugar. Lower heat and simmer mixture about 15 minutes, or until it reaches the consistency of pancake syrup (you should have about 1 cup syrup). Strain syrup and cool to room temperature. Stir in lemon juice. Place 2 tablespoons syrup in 8-ounce glasses and fill three quarters full with club soda. Gently stir to blend. Add ice and more club soda or syrup if necessary.
ENJOY!
Espresso Slushy
NEED:
3/4 cup sugar
6 cups of water
1/3 cup instant espresso
1/4 cup lemon juice
2 tablespoons lemon zest
1 pint heavy cream (optional)
In a medium saucepan over high heat, combine the sugar and 6 cups of water. Bring to a boil. Cook until all the sugar dissolves. Remove from heat, add the espresso, mix, and let steep for 10 minutes. Strain the liquid into a shallow pan (about 2 inches high). Add the lemon juice and zest.Place the pan in the freezer. Using a fork, crush the mixture every 30 minutes until it is firm but not frozen hard (should be slightly slushy), about 2 hours. To serve, spoon the slush into glasses or bowls. Drizzle with cream and garnish with more zest if desired.
Makes 6
ENJOY!
3/4 cup sugar
6 cups of water
1/3 cup instant espresso
1/4 cup lemon juice
2 tablespoons lemon zest
1 pint heavy cream (optional)
In a medium saucepan over high heat, combine the sugar and 6 cups of water. Bring to a boil. Cook until all the sugar dissolves. Remove from heat, add the espresso, mix, and let steep for 10 minutes. Strain the liquid into a shallow pan (about 2 inches high). Add the lemon juice and zest.Place the pan in the freezer. Using a fork, crush the mixture every 30 minutes until it is firm but not frozen hard (should be slightly slushy), about 2 hours. To serve, spoon the slush into glasses or bowls. Drizzle with cream and garnish with more zest if desired.
Makes 6
ENJOY!
Fried Green Tomatoes
This was one of my mothers favorites and my sister still makes them. With gardens in full swing it's a good time to give this a try.
NEED:
1/2 cup buttermilk ***No buttermilk on hand? Use same amount of milk.
8-12 slices firm, unripe green tomato, ½ inch thick
1 cup cornmeal
2 tablespoons flour
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper **optional
1/2 teaspoon dried oregano **optional
1 cup cooking oil
*** I find that just the salt and pepper is enough..though I will sometimes add a
bit of garlic powder.
Place tomatoes in buttermilk; depending on time, you may let them marinate for a few minutes or do a quick dip.
To make coating, combine cornmeal, flour, salt, pepper, cayenne and oregano. Drain tomatoes and dredge in cornmeal mixture. Tomatoes should be completely coated.
Heat oil over medium heat (preferably in a cast-iron skillet) - oil should be shimmering, about 350 degrees.
Dip tomatoes into oil, in small batches, until crisp and golden, turning them once. Each side will take 2-3 minutes.
With tongs, remove tomatoes and allow to drain on paper towels or brown paper bags. Keep warm in a low oven until ready to eat.
ENJOY!
NEED:
1/2 cup buttermilk ***No buttermilk on hand? Use same amount of milk.
8-12 slices firm, unripe green tomato, ½ inch thick
1 cup cornmeal
2 tablespoons flour
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper **optional
1/2 teaspoon dried oregano **optional
1 cup cooking oil
*** I find that just the salt and pepper is enough..though I will sometimes add a
bit of garlic powder.
Place tomatoes in buttermilk; depending on time, you may let them marinate for a few minutes or do a quick dip.
To make coating, combine cornmeal, flour, salt, pepper, cayenne and oregano. Drain tomatoes and dredge in cornmeal mixture. Tomatoes should be completely coated.
Heat oil over medium heat (preferably in a cast-iron skillet) - oil should be shimmering, about 350 degrees.
Dip tomatoes into oil, in small batches, until crisp and golden, turning them once. Each side will take 2-3 minutes.
With tongs, remove tomatoes and allow to drain on paper towels or brown paper bags. Keep warm in a low oven until ready to eat.
ENJOY!
Saturday, August 2, 2008
Easy Blueberry Muffins
NEED:
2/3 cup sugar
1/2 teaspoon salt
2-1/2 cups all purpose flour
1 tablespoon baking powder
1 large egg
1/3 cup vegetable oil
1-1/4 milk
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
Combine the sugar, salt, flour, and baking powder. In a separate bowl, combine the liquid ingredients. Make a well in the center of the dry ingredients and add the liquid ingredients and blueberries. Mix with a fork until it forms a loose batter. Lightly coat a muffin pan with nonstick cooking spray. Spoon the batter into the pan until the cups are 3/4 filled.
Oven at 400 degree. Bake for 18 to 20 minutes, or until the tops are golden brown and the centers are firm.
Recipe makes 12 servings
Enjoy!
2/3 cup sugar
1/2 teaspoon salt
2-1/2 cups all purpose flour
1 tablespoon baking powder
1 large egg
1/3 cup vegetable oil
1-1/4 milk
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
Combine the sugar, salt, flour, and baking powder. In a separate bowl, combine the liquid ingredients. Make a well in the center of the dry ingredients and add the liquid ingredients and blueberries. Mix with a fork until it forms a loose batter. Lightly coat a muffin pan with nonstick cooking spray. Spoon the batter into the pan until the cups are 3/4 filled.
Oven at 400 degree. Bake for 18 to 20 minutes, or until the tops are golden brown and the centers are firm.
Recipe makes 12 servings
Enjoy!
Blueberry Cream Cheese Muffins
NEED:
2 cups flour
3/4 cup Sugar
1-1/2 tsp baking powder
1/2 teaspoon Baking soda
1 pinch Salt
3 oz Cream cheese(cubed)
2 teaspoon Lemon juice
2 teaspoon Vanilla extract
2 Whole eggs
4 tablespoon Hot melted butter
1/2 cup Milk
1 cup blueberries
Combine flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Stir well; set aside. Combine cream cheese, lemon juice, and vanilla until smooth. Add eggs and combine until smooth. Add hot melted butter and blend lightly. Add milk and blend lightly. Add dry ingredients and stir just until well blended...do not over stir. Add blueberries and mix until all are incorporated into batter. Pour an equal amount of batter into each muffin cup, filling each about 3/4 full.
Makes 12 muffins. Spray muffin tin or use cup papers.
Oven at 350 degrees. Bake 30 minutes. Cool on rack 15 minutes.
ENJOY!
2 cups flour
3/4 cup Sugar
1-1/2 tsp baking powder
1/2 teaspoon Baking soda
1 pinch Salt
3 oz Cream cheese(cubed)
2 teaspoon Lemon juice
2 teaspoon Vanilla extract
2 Whole eggs
4 tablespoon Hot melted butter
1/2 cup Milk
1 cup blueberries
Combine flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Stir well; set aside. Combine cream cheese, lemon juice, and vanilla until smooth. Add eggs and combine until smooth. Add hot melted butter and blend lightly. Add milk and blend lightly. Add dry ingredients and stir just until well blended...do not over stir. Add blueberries and mix until all are incorporated into batter. Pour an equal amount of batter into each muffin cup, filling each about 3/4 full.
Makes 12 muffins. Spray muffin tin or use cup papers.
Oven at 350 degrees. Bake 30 minutes. Cool on rack 15 minutes.
ENJOY!
Oatmeal Muffins
NEED:
1 cup milk
1 cup quick cooking oats
1 egg
1/4 cup vegetable oil
1 cup all-purpose flour
1/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
In a small bowl, combine milk and oats; let soak for 15 minutes.
In a separate bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full.
Use 6 muffin baking pan. Spray each section or use cupcake/muffin papers.
Oven at 400 degrees. Bake 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Enjoy!
1 cup milk
1 cup quick cooking oats
1 egg
1/4 cup vegetable oil
1 cup all-purpose flour
1/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
In a small bowl, combine milk and oats; let soak for 15 minutes.
In a separate bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full.
Use 6 muffin baking pan. Spray each section or use cupcake/muffin papers.
Oven at 400 degrees. Bake 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Enjoy!
Apple Cinnamon Muffins
NEED:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/3 cup vegetable oil
1 egg
1/3 cup milk
2 apples - peeled, cored and chopped
1/2 cup white sugar
1/3 cup all-purpose flour
1/2 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Stir together 1 1/2 cup flour, 3/4 cup sugar, salt, baking powder and 1 teaspoon cinnamon. Mix in oil, egg and milk. Fold in apples. Spoon batter into prepared muffin cups, filling to the top of the cup.
In a small bowl, stir together 1/2 cup sugar, 1/3 cup flour, butter and 1 1/2 teaspoons cinnamon. Mix together with fork and sprinkle over unbaked muffins.
Use a six muffin baking pan..spray each section or use cupcake/muffin papers.
Oven at 400 degrees Bake 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean.
ENJOY!
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/3 cup vegetable oil
1 egg
1/3 cup milk
2 apples - peeled, cored and chopped
1/2 cup white sugar
1/3 cup all-purpose flour
1/2 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Stir together 1 1/2 cup flour, 3/4 cup sugar, salt, baking powder and 1 teaspoon cinnamon. Mix in oil, egg and milk. Fold in apples. Spoon batter into prepared muffin cups, filling to the top of the cup.
In a small bowl, stir together 1/2 cup sugar, 1/3 cup flour, butter and 1 1/2 teaspoons cinnamon. Mix together with fork and sprinkle over unbaked muffins.
Use a six muffin baking pan..spray each section or use cupcake/muffin papers.
Oven at 400 degrees Bake 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean.
ENJOY!
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