Cinnamon Muffins

INGREDIENTS

Nutrition

YIELDS12 muffinsUNITSUS

• 1 1⁄2cups  flour
• 1⁄2cup  sugar
• 2teaspoons  baking powder
• 1⁄2teaspoon  salt
• 1⁄2teaspoon  ground nutmeg
• 1⁄2teaspoon  ground allspice
• 1egg, beaten
• 1⁄2cup  milk
• 1⁄3cup  butter, melted

• TOPPING

• 2tablespoons  sugar
• 1⁄2teaspoon  ground cinnamon
• 1⁄4cup  butter, melted

DIRECTIONS

1. Mix flour, sugar, baking powder, salt, nutmeg and allspice.
2. Add egg, milk and butter.
3. Stir into dry ingredients until moistened.
4. Spoon into greased or paper-lined muffin cups.
5. Bake at 400 degrees for 20 minutes or until done.
6. For topping combine sugar and cinnamon.
7. Brush top of warm muffin in butter and dip top of muffin into sugar/cinnamon mixture.

From food.com

 

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German Pancakes - recipe from my German Grandpa

Melt 6 Tbsp butter in a 9x13 pan in oven (or jelly roll pan***)

Beat:
6 eggs (***9 eggs if using jelly roll pan- only ingredient you have to increase)
1 c milk
1 c flour

Pour into heated pan. Cook at 400 for 15-20 minutes. Don't open oven prematurely as the escaping heat will collapse the big bubbles before its done baking.

When complete, sprinkle with powdered sugar.

Asian Turkey Lettuce Wrap

ASIAN TURKEY LETTUCE WRAP

From the Clean Team

Serves 4

                1 pound ground turkey

                2 tablespoons coconut oil

                2 carrots, finely chopped or grated

                3 cloves garlic, minced

                2 tablespoons fresh ginger, peeled and grated

                1 teaspoon Chinese 5 spice powder (or 1/2 t cloves, 1/2 t cinnamon)

                2 tablespoons wheat-free tamari

                2 tablespoons rice wine vinegar

                1 tablespoon coconut nectar (cream)

                1 can water chestnuts, chopped
          1 cup mushrooms, chopped

                1 head Boston, bibb lettuce or endive (I admit I use iceberg because it's way cheap)

                chopped cilantro

                2 green onions, chopped

Directions: Melt coconut oil in a medium skillet over medium-high heat. Add carrots and saute for several minutes. Add garlic, ginger, turkey and Chinese 5 spice to the pan and saute until turkey is cooked through - about 3 to 5 minutes. Add water chestnuts and mushrooms and cook for 3 more minutes. Stir in tamari, vinegar and nectar. Cook for a couple more minutes, stirring well to thoroughly combine. Put one scoop of turkey mixture into lettuce leaves. Top with green onions and cilantro.

Mango Sorbet

We're on this new health kick at our house. Trying to eat a lot "cleaner". We've tried tons of recipes lately, some awesome, some rotten. I'm going to start posting the yummy ones for future use. This one is the perfect dessert! Makes 3 good sized servings.

1 can coconut milk (light or regular)
2 cups mango chunks (frozen or fresh)
1 Tbsp lime juice
1-2 Tbsp agave

Blend it all us until smooth. If the mangoes are fresh your sorbet is ready to eat. If not, you will probably have to freeze it in a tupperware for a couple of hours.

When you're ready to serve it, top with:

Fresh mango chunks (small)
toasted unsweetened coconut

Carmelized Onion Mashed Potatoes

I never make gravy so this is a tasty way to serve up mashed potatoes.

Make mashed potatoes as normal with milk and butter. Then add:

1/2 tsp pepper
1 tsp salt
1 1/4 cups grated parmesan cheese
1 cup chopped carmelized onions
2 Tbsp chopped fresh parsley

Double E Chocolate Chip Cookies

Our sister in law, Emily, used to make chocolate chip cookies that Eric died for. When he called her tonight for the recipe, she told him she'd thrown that recipe out for a new perfected version she had created. As hard as it was for Eric to believe, he found out it's true.

Cream together: 

1 cup butter

1 cup crisco

1 1/2 cups brown sugar

1 cup sugar

Add and mix:

2 eggs

2 tsp vanilla

Add and mix:

2 cups flour

2 tsp baking soda

1 tsp salt

2 tsp cinnamon

1/4 tsp nutmeg

Add and mix:

6 cups rolled (old fashioned) oats

Stir in:

1 bag chocolate chips

Bake at 375 for 9-10 minutes

Key Lime Pie

I made this for a St. Patty's dinner we are having tonight with our friends. I haven't tasted the cooked product, but everything uncooked was tasty :)

4 large eggs, separated
1 (14 oz) can sweetened condensed milk
1/2 cup fresh lime juice
3/4 cup heavy cream
1 tsp grated lime zest
2 - 3 drops green food coloring (optional)
1 (9-inch) unbaked pie crust
1/2 tsp cream of tarter
1/2 cup sugar

Heat oven to 350. Beat egg yolks in medium bowl on low speed of electric mixer. Gradually beat in sweetened condensed milk and lime juice until smooth. Blend in cream, lime peel, and food coloring, if desired. Pour into unbaked pie crust. Bake 25 minutes. Remove from oven.

Beat egg whites and cream of tartar in a very clean bowl on high speed until soft peaks form. Gradually beat in sugar on medium speed. Beat 4 minutes or until sugar is dissolved and stiff glossy peaks form. Spread over hot pie, carefully sealing to edge of crust to prevent meringue from shrinking.

Bake an additional 15 minutes or until meringue is lightly browned. Cool 1 hour on wire rack. Chill at least 3 hours before serving.

Beef Enchiladas

3 cups shredded cheddar cheese
10 flour tortillas
1 can enchilada sauce (or about 1 cup homemade)
1 can refried beans
1 1/2 lbs browned hamburger or shredded beef
1/2 cup chopped onions
sour cream

1. Dip flour tortillas in enchilada sauce, coating both sides (one at a time).
2. Fill with beef, beans and onions, putting filling to one side and rolling into enchilada.
3. Place one at a time into 13x9 inch pan. Cover with shredded cheese. Bake at 350 for 30 minutes.
4. Top with sour cream

Red enchilada sauce

I seem to never have red enchilada sauce on hand when I need it. I found a recipe online and tweaked it a bit. It is way yummy, easy, and uses stuff I always have on hand! Triple win!

1/4 c vegetable oil
2 T flour
5 T chili powder
1 (14.5 oz) can diced tomatoes, pureed in a blender until smooth
1 cup chicken broth
1/2 t cumin
1/2 t garlic powder
1/2 t onion powder

Heat oil in a skillet over medium - high heat. Stir in flour and chili powder, reduce heat to medium, cook for 2 minutes, stirring constantly to prevent burning the flour. Gradually stir pureed tomatoes, chicken broth, and spices into flour mixture. Continue cooking over medium heat for about 10 minutes, it will thicken slightly. Season with salt to taste.

The Original All-Bran Muffins

I think these are super yummy! And awesomely, each of these yummy muffins offers 14% of your fiber DRV. 

Makes 12 muffins

Ingredients

·        1 1/4 cups all-purpose flour

         1/2 cup sugar

         1 tablespoon baking powder

         1/4 teaspoon salt

·        2 cups Kellogg's® All-Bran® Original cereal

·        1 1/4 cups fat-free milk

·        1 egg

·        1/4 cup vegetable oil

 

Directions

1. Stir together flour, sugar, baking powder and salt. Set aside.

2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin pan cups coated with cooking spray.

3. Bake at 400° F about 20 minutes or until golden brown. Cool 10 minutes. Serve warm. 

Note 

VARIATION: For muffins with reduced calories, fat and cholesterol, use 2 tablespoons sugar, 2 tablespoons oil and substitute 2 egg whites for 1 egg.

VARIATION: For muffins with reduced fat and cholesterol, substitute 2 egg whites for 1 egg and 1/4 cup sweetened applesauce (or 2 oz. jar bananas baby food) for 1/4 cup vegetable oil. (Muffin texture may vary slightly from The Original All-Bran Muffins recipe.)

Indoor S'mores

15 oz of marshmallows (1 1/2 of the small bags, part of a large bag)
6 Tbsp butter
1 tsp vanilla
1 small box of golden grahams (12 oz)
1 cup milk chocolate chips

Melt butter in pot over medium heat. Add in marshmallows and stir until melted. Remove from heat, add vanilla and stir. Stir in golden grahams. Stir in chocolate chips until fairly well mixed. Pour into greased 9x13 pan. Serve warm or let cool and set up.

Laundry Detergent

Adapted from Why Not Sew?:

I know this isn't an edible recipe, but it is a recipe nonetheless, and I need to put it somewhere I can find it easy. I make and use this all the time and my clothes get totally clean and end up scented only from the dryer sheets I use, which I am fine with.

Combine in a LARGE pot (canning pot - $2 at D.I.):
1 bar of soap grated (any brand or scent)
1 gallon hot water

Put over medium high heat on stove top until soap dissolves

Add:
1 cup borax
1 cup washing soda
(both can be found in the laundry detergent aisle, usually on the top or bottom shelf, borax says "10 mule team BORAX" brand, washing soda is arm and hammer brand and looks like a large box of baking soda but says it is washing soda and the box may be a different color than cooking baking soda.)

Stir occasionally and allow to "cook" until everything is dissolved, then take it off the heat and immediately stir in:
1 gallon cold water

Pour into 2- 1 gallon jugs or in old liquid laundry detergent containers. This coagulates when it cools, if it gets too thick, use a knife to "stir" it and shake. Next time you make it don't cook it as long or use 1/2 bar of soap.

For an extra large load of laundry I use about 3/4 cup of detergent, although the place I found this said you can get away with 1/2 a cup per load, which is estimated to be $6.00 for 576 loads of laundry ($6 is the approx. total cost for borax, washing soda, and bars of soap.) SWEET!

Ham and Cheese Sliders

adapted from the girl who ate everything: 

Makes 24 sliders:

24 good white dinner rolls

24 slices of deli ham
2 triangles of fontina cheese or 24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip

Poppy seed sauce 
1 Tablespoon poppyseeds
1 1/2 Tablespoons yellow mustard
1/2 cup butter, melted
1/2 teaspoon Worcestershire sauce (optional)

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. But I usually use it all because it is so delicious! Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Sweet Pepper Rice

This is the perfect side for a Mexican style meal. Tonight we're eating it with chicken green chili quesadillas (Bajio knockoff). I'll post that recipe later

From "Our Recipe Club"

3 TBSP butter

1 sweet onion, finely chopped

1/2 red pepper, finely chopped

1/4 cup cilantro, chopped

1/2 tsp. salt

1/4 tsp. garlic powder

1/4 cup sugar

1 1/3 cup long grain white rice

3 cups chicken stock

in a large saute pan, melt butter & add onion & pepper.  cook until soft & onion is translucent.  add cilantro & salt & garlic powder, cook another minute. add rice & brown.  watch closely as not to burn.

dissolve sugar into chicken stock.  when completely dissolve, add to rice.  bring to a simmer, turn to low & cover.  cook covered for 30 minutes.  fluff with fork.  

Perfect Pie Crust

This is a combination of a pie crust recipe from my great grandma Petersen and Pioneer Women's website:

For a nine inch, two crust pie:

2 ½ cups all purpose or pastry flour
1 teaspoon salt
1 teaspoon to 1 tablespoon sugar (for a fruit pie. Omit sugar for a savory pie.)
1 cup cold butter, cut into chunks
¼ cup cold water

Mix flour, salt, and sugar together. Cut in cold butter until it resembles large crumbs. Add cold water and stir (I usually use my hands) together until it all forms into dough.

Divide the dough into two balls. Roll each ball out on parchment paper with a little flour so you don't incorporate too much flour into the dough, if you roll just with flour you'll have to use more to prevent sticking. Using two pieces of parchment paper (or wax paper in a pinch) the dough can be rolled without sticking and transferred to the pie dish without tearing. Because the ratio of flour and fat has been maintained, the baked crust is tender and delicious! So you chose, but those are the results. Roll until dough is about 11" in diameter. Transfer one piece to pie dish. Pick filling (another post on that later). Put 2nd piece of dough on top in a pattern (lattice, cut out shapes, etc) or as a whole piece (but make sure to puncture holes).  Finish edges. Brush with an egg wash (1 egg + 1 Tbsp water whisked together).

  

If I'm using this for a fruit pie I brush it with an egg wash and then sprinkle course sugar on top. It makes for SUCH a nice texture when eating the pie!!!

Put pie on baking sheet. Bake at 425 for 30 minutes, then lower oven temp to 375 and bake until juices bubble, 20 - 40 minutes more.

Be patient. As long as the pie crust is covered to prevent over-browning, the pie can continue to bake.