Okay everyone...Fall is in the air and I am in a baking mood. Here is a very easy recipe for some good homemade muffins for those cool Autumn mornings! Enjoy!
Ingredients:
1 cup sugar or 3/4 cup of Splenda
1 stick butter
1 3/4 cups flour
1 tsp. baking soda
2 eggs
1/2 tsp. salt
1 tsp. lemon juice
1/2 cup chopped nuts (pecans, walnuts, etc.)
1/2 cup chocolate bits or chocolate chips
1 cup mashed bananas (2-3 very ripe bananas work best!)
Directions:
Cream butter and sugar in mixer. Add eggs one at the time to the sugar/butter mixture. Add the lemon juice to mashed bananas and stir into creamed mixture.
Sift together dry ingredients. Add this with the nuts and chocolate chips to the mixture. Pour into well greased loaf pan or muffin tins which have been dusted with flour and bake at 325' for 1 hour or until done. About 30 mins. for muffins.
Optional: You can also sprinkle sugar on top of the muffins or loaf before baking.
A doubled recipe makes 12 extra large muffins or 24 small muffins
Tuesday, October 12, 2010
Monday, October 11, 2010
Yummy Bars!
OH... MY.... GOODNESS!
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 box (4-serving size) French vanilla instant pudding and pie filling mix
2 tablespoons packed brown sugar
1/2 cup butter or margarine, melted
2 1/2 teaspoons vanilla
2 eggs plus 3 egg yolks
2 packages (8 oz each) cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
2/3 cup toffee bits, finely crushed
1. Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.
2. In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spread over crust in pan.
3. Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
I just saw this recipe and I just had to share it! A big shout out to my girlfriend, Betty Crocker! I cannot wait to make these...although I KNOW it will mean EXTRA time on Mr. elliptical!!! LOL!
Crème Brûlée Cheesecake Bars from Betty Crocker
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 box (4-serving size) French vanilla instant pudding and pie filling mix
2 tablespoons packed brown sugar
1/2 cup butter or margarine, melted
2 1/2 teaspoons vanilla
2 eggs plus 3 egg yolks
2 packages (8 oz each) cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
2/3 cup toffee bits, finely crushed
1. Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.
2. In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spread over crust in pan.
3. Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Tuesday, September 14, 2010
Easy Fall Cranberry Apple Casserole
Here is one more apple recipe that I just love! I call it one of "Sunday go to meeting" recipes!
I thought with all of the Holidays coming up and all of the church homecomings just around the corner I would share a few of my favorites with you in my next few posts.
This is also a very easy casserole dish and it can also be fixed in a hurry. Enjoy!
Ingredients:
1 large can (21 ounce) apple pie filling
(sugar-free is fine!)
1 can (16 ounce) whole berry cranberry sauce
1/4 cup butter, softened
1 1/2 cup rolled oats (that's oatmeal y'all!)
3/4 cup brown sugar
Directions:
Preheat oven to 350 degrees. Combine the pie filling and the cranberry sauce in a 8X8 or a 9X9 baking dish. Mix the butter, oats and brown sugar until it is crumbly. Sprinkle this over the fruit mixture and bake for 40 minutes. That's it...easy peasy!
You can also use cherry or peach pie filling...it is wonderful and so easy!
I thought with all of the Holidays coming up and all of the church homecomings just around the corner I would share a few of my favorites with you in my next few posts.
This is also a very easy casserole dish and it can also be fixed in a hurry. Enjoy!
Ingredients:
1 large can (21 ounce) apple pie filling
(sugar-free is fine!)
1 can (16 ounce) whole berry cranberry sauce
1/4 cup butter, softened
1 1/2 cup rolled oats (that's oatmeal y'all!)
3/4 cup brown sugar
Directions:
Preheat oven to 350 degrees. Combine the pie filling and the cranberry sauce in a 8X8 or a 9X9 baking dish. Mix the butter, oats and brown sugar until it is crumbly. Sprinkle this over the fruit mixture and bake for 40 minutes. That's it...easy peasy!
You can also use cherry or peach pie filling...it is wonderful and so easy!
Sunday, September 12, 2010
Apple Crisp
I think I officially have the Fall baking fever!
I am ready for some cool weather...and the wonderful smell of cinnamon swirling in the air!
Here is a wonderful recipe for Apple Crisp. Enjoy!
Apple Filling:
8 Cups apples (peeled, cored & sliced)
2 Tablespoons of lemon juice
2 Tablespoons of Sugar or Splenda
Topping:
1/2 cup butter or margarine
1/2 cup brown sugar
3/4 cup flour
1/2 cup oatmeal
1/2 teaspoon cinnamon
1/8 teaspoon salt
Mix the topping ingredients together and place in the fridge. This will help make the topping crispy and so good!
Peel, core and slice your apples. Toss the apples with the lemon juice and sugar. Place the apples on a greased 9X9 baking dish. Spread your chilled topping over the apples.
Bake at 375 for 35-45 minutes. Let cool for 10 minutes before serving. Don't be afraid to add a little vanilla ice cream on the side...oh yeah!
I am ready for some cool weather...and the wonderful smell of cinnamon swirling in the air!
Here is a wonderful recipe for Apple Crisp. Enjoy!
Apple Filling:
8 Cups apples (peeled, cored & sliced)
2 Tablespoons of lemon juice
2 Tablespoons of Sugar or Splenda
Topping:
1/2 cup butter or margarine
1/2 cup brown sugar
3/4 cup flour
1/2 cup oatmeal
1/2 teaspoon cinnamon
1/8 teaspoon salt
Mix the topping ingredients together and place in the fridge. This will help make the topping crispy and so good!
Peel, core and slice your apples. Toss the apples with the lemon juice and sugar. Place the apples on a greased 9X9 baking dish. Spread your chilled topping over the apples.
Bake at 375 for 35-45 minutes. Let cool for 10 minutes before serving. Don't be afraid to add a little vanilla ice cream on the side...oh yeah!
Friday, September 10, 2010
Yummy Chicken Bake
Well finally fall is just around the corner!
Here is a very easy casserole that will really hit the spot on some of those cool evenings coming up or possibly for some of those Homecomings awaiting us in just a few weeks!
Ingredients:
2-10 ounce packages of frozen broccoli spears
6-cooked boneless, skinless chicken breasts
1/2 cup of butter
1-8 ounce package of low-fat cream cheese (Weights Watchers brand is very good!)
1/2 cup mayonaise
Directions:
Preheat the oven to 350 degrees. Place the broccoli in a 9x13 casserole dish sprayed with cooking spray. Arrange the chicken on the broccoli. Sprinkle with salt and pepper. Melt the butter over medium heat and stir in all the remaining ingredients and blend well. Heat this mixture frequently until the cream cheese is melted and the mixture is smooth and creamy. Pour this over the chicken and bake for 35 minutes or until bubbly and broccoli is tender.
Yum yum!
Ingredients:
2-10 ounce packages of frozen broccoli spears
6-cooked boneless, skinless chicken breasts
1/2 cup of butter
1-8 ounce package of low-fat cream cheese (Weights Watchers brand is very good!)
1/2 cup mayonaise
Directions:
Preheat the oven to 350 degrees. Place the broccoli in a 9x13 casserole dish sprayed with cooking spray. Arrange the chicken on the broccoli. Sprinkle with salt and pepper. Melt the butter over medium heat and stir in all the remaining ingredients and blend well. Heat this mixture frequently until the cream cheese is melted and the mixture is smooth and creamy. Pour this over the chicken and bake for 35 minutes or until bubbly and broccoli is tender.
Yum yum!
Saturday, September 4, 2010
Zucchini Meat Loaf
Here is a yummy meatloaf! It is even a good way to sneak in some extra veggies for the kids! Enjoy!
Ingredients:
2 eggs; slightly beaten
2 cups shredded zucchini (1 large or 2 small will do)
1/3 cup plain bread crumbs (can use finely crushed crackers if you don't have bread crumbs)
1/3 chopped onion
1 teaspoon salt
1/2 teaspoon dried oregano leaves (or ground oregano is fine)
1/4 teaspoon pepper
1 and 1/2 pound lean (at least 80%) ground beef (can use half beef and half turkey)
Topping:
1 Tablespoon packed brown sugar
2 Tablespoons ketchup
1/2 teaspoon yellow mustard
Directions:
Heat oven to 350 degrees. In a large mixing bowl, mix all of the meat loaf ingredients together until well blended. Press this mixture into an ungreased 9 1/2 inch deep-dish glass pie plate. (It cooks a LOT quicker in a pie plate!) Bake for 35 minutes.
While this is baking, in a small bowl, mix all of the topping ingredients together.
Remove the meatloaf from the oven and pour off drippings. Spread the topping over the meat loaf. Return it to the oven and bake for an additional 10-15 minutes or until fully cooked in the center. Let it stand for at least 5 minutes before serving.
8 servings @ only 200 calories per serving.
Ingredients:
2 eggs; slightly beaten
2 cups shredded zucchini (1 large or 2 small will do)
1/3 cup plain bread crumbs (can use finely crushed crackers if you don't have bread crumbs)
1/3 chopped onion
1 teaspoon salt
1/2 teaspoon dried oregano leaves (or ground oregano is fine)
1/4 teaspoon pepper
1 and 1/2 pound lean (at least 80%) ground beef (can use half beef and half turkey)
Topping:
1 Tablespoon packed brown sugar
2 Tablespoons ketchup
1/2 teaspoon yellow mustard
Directions:
Heat oven to 350 degrees. In a large mixing bowl, mix all of the meat loaf ingredients together until well blended. Press this mixture into an ungreased 9 1/2 inch deep-dish glass pie plate. (It cooks a LOT quicker in a pie plate!) Bake for 35 minutes.
While this is baking, in a small bowl, mix all of the topping ingredients together.
Remove the meatloaf from the oven and pour off drippings. Spread the topping over the meat loaf. Return it to the oven and bake for an additional 10-15 minutes or until fully cooked in the center. Let it stand for at least 5 minutes before serving.
8 servings @ only 200 calories per serving.
Sunday, August 22, 2010
Homemade Salsa
As many of you already know, I am extremely fond of Mexican food!
This summer, our little backyard garden yielded quite a bumper crop of beautiful tomatoes which made perfect SALSA! However, when fresh tomatoes are not available, canned tomatoes along with a few fresh ingredients make a wonderful homemade salsa.
Here is the recipe!
Ingredients:
1-12 ounce can diced tomatoes; drained
1-can Rotel tomatoes; drained (I used mild)
2-cloves fresh garlic
1/2 yellow onion diced
10-12 sprigs of Cilantro
juice of 1/2 fresh lime
dash salt
Put all ingredients in a food processor/blender and mix well until desired consistency. Yum and Ole'!!!
This summer, our little backyard garden yielded quite a bumper crop of beautiful tomatoes which made perfect SALSA! However, when fresh tomatoes are not available, canned tomatoes along with a few fresh ingredients make a wonderful homemade salsa.
Here is the recipe!
Ingredients:
1-12 ounce can diced tomatoes; drained
1-can Rotel tomatoes; drained (I used mild)
2-cloves fresh garlic
1/2 yellow onion diced
10-12 sprigs of Cilantro
juice of 1/2 fresh lime
dash salt
Put all ingredients in a food processor/blender and mix well until desired consistency. Yum and Ole'!!!
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