Slimmed Down Blueberry Muffins

Are you resolute to make healthier choices this year? These muffins from Fitness Magazine are the perfect way to start your day. With fresh berries in a slightly sweet shell, you’ll never know they’re good for you!

2 cups all-purpose flour (or try 1 cup all-purpose flour and 1 cup whole wheat flour) 

2 tsp baking powder

½ tsp salt             

½ cup light margarine

¼ cup honey

1 cup Splenda

2 large eggs

1 tsp vanilla

½ cup low-fat milk

1 cup fresh blueberries

Place oven rack in top 1/3 of oven. Preheat to 400 degrees. Line 12 muffin cups with paper liners.

Sift together flour, baking powder, and salt in a medium bowl and set aside. In a large bowl, beat margarine with an electric mixer on medium speed until creamy. Gradually add Splenda and honey, beating until light and fluffy. Add eggs one at a time, beating after each until blended. Stir in vanilla. Alternately add flour mixture and milk, beginning and ending with the flour mixture, until completely combined. Gently fold in blueberries with a spoon.

Spoon batter into paper-lined muffin cups, filling about ¾ of the cup. Bake 20-22 minutes, until golden. Remove from pan and cool. 

Monkey Bread

There are some dishes that are more than just food: they are memories. For me, this gooey breakfast treat is laughter and Christmas morning, family time and wrapping paper.

2 cans refrigerator biscuits (like Grands or Hungry Jack) 

½ cup margarine

½ cup chopped pecans (optional)

1 cup brown sugar

2 T. water

Preheat oven to 375 degrees.

In a small saucepan, melt margarine. Add 2 T of the melted butter and 3 T of pecans (if using) to the bottom of a tube pan. Add remaining pecans, brown sugar, and water to saucepan. Bring to a boil.

Divide each biscuit into thirds and roll into balls. Place half of the balled biscuits into the tube pan; pour half of the sugar mixture over the biscuits, and then add the other half of the rolled biscuits and pour the rest of the mixture over the top.

Bake for 20-25 minutes. Immediately turn over onto wax paper-covered plate. Serve warm.

Dinner Rolls

I had these rolls at a Thanksgiving luncheon a few weeks ago and I think I ate like ten of them. I made them myself and while it took forever I was happy with how they turned out. I did not pour extra butter on the top of the rolls. They remind me of rolls my Granny used to make.



2 1/2 cups warm milk

4 teaspoons active dry yeast

1/2 cup sugar

2 eggs

1/2 cup butter, softened

2 teaspoons salt

7 cups all-purpose flour, or as needed

1/2 cup butter, melted

Pour milk into a large mixing bowl, and sprinkle yeast over the surface. Allow to rest for 5 minutes.

Beat in the sugar, eggs, 1/2 cup butter, and salt; blend thoroughly. Gradually stir in the flour to make a soft dough. Cover bowl, and set in a warm place until dough doubles in size, about 1 hour.               

Punch down the dough, cover the bowl, and allow to rise again. Repeat this step two more times.               

Break off 2 to 3 inch size pieces of dough, roll lightly into round shape, and place in prepared baking dish, edges touching. Repeat to make 36 dough balls.

Cover and let rise until doubled in size.               

Preheat oven to 400 degrees F. Lightly grease a 9x13 inch baking dish.               

Bake rolls in preheated oven until tops turn golden brown, 10 to 15 minutes.

When rolls are finished baking, drizzle melted butter over the top, and serve warm.               

Recipe from All Recipes.

Cheddar-Garlic Biscuits

Do you ever find yourself frequenting a certain chain seafood restaurant just to partake in their delicious biscuits? The folks at Betty Crocker saved the day with their simple, inexpensive biscuit recipe that mimics the flavors of their infamous counterpart, without having to tolerate the somewhat mediocre seafood afterwards.

2 cups baking mix (Biquick) 

2/3 cup milk

½ cup shredded cheddar cheese

2 T. butter

¼ tsp. garlic powder, divided

1 tsp. parsley (optional)

Preheat oven to 450 degrees.

In a large bowl, stir together baking mix, milk, cheese, and 1/8 tsp. garlic powder until soft dough forms. Drop by the spoonful onto a very lightly greased baking sheet. Bake 8-10 minutes, until golden brown.

In a small, microwave-safe bowl, melt butter, remaining garlic powder, and parsley in microwave for 30 seconds. Brush generously over biscuits before serving.

French Toast Casserole

Expecting a crowd for the holidays? This casserole is filling, delicious, and cost effective. It disappeared so fast at my house, I didn’t even have the chance to take a picture!

1 loaf French bread, cut into cubes

8 eggs, beaten

3 cups milk

4 tsp sugar

1 tsp cinnamon

1 tsp vanilla

¾ tsp salt

Topping:

2 T butter

3 T brown sugar

2 tsp cinnamon

Maple syrup (optional)

Spread bread cubes in a greased 9x13 baking dish. In a large bowl, whisk together eggs, milk, sugar, cinnamon, vanilla, and salt. Pour evenly over bread; cover and refrigerate 8 hours or overnight.

Remove from refrigerator 20-30 minutes before baking. Dot with butter. Combine brown sugar and cinnamon; sprinkle over bread.

Cover with foil and bake at 350 degrees for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 5 minutes. Drizzle with maple syrup if desired.

*Modified from Taste of Home

Homemade Sourdough Bread

1 cup Sourdough Starter (see below)(must be made 5-10 days in advance)

5 1/2 -6 cups all-purpose flour

1 package dry yeast

1 1/2 cups water 

3 tablespoons sugar

3 tablespoons butter or margarine 

1 teaspoon salt 

1/2 teaspoon baking soda

1. Measure Sourdough Starter; let stand at room temperature for 30 minutes. Combine 2-1/2 cups of the flour and the yeast; set aside. Heat and stir water, sugar, butter, and salt just until warm (120 degree F to 130 degree F) and butter almost melts. Add water mixture to dry mixture. Add Sourdough Starter. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. 

2. Combine 2-1/2 cups of the remaining flour and the baking soda. Add to yeast mixture. Stir until combined. Stir in as much remaining flour as you can. 

3. Turn dough onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough (6 to 8 minutes total). Shape dough into a ball. Place dough in a greased bowl; turn once. Cover and let rise in warm place until double in size (for 45 to 60 minutes). 

4. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Lightly grease baking sheet. 

5. Shape by gently pulling each portion into a ball, tucking edges beneath. Place on prepared baking sheet. Flatten each ball slightly to 6 inches in diameter. Using a sharp knife, make crisscross slashes across tops of loaves. Cover and let rise in a warm place until nearly double in size (about 30 minutes). 

6. Bake in a 375 degree F oven for 30 to 35 minutes or until bread sounds hollow when you tap the top. (If necessary, cover loosely with foil the last 10 minutes of baking to prevent overbrowning.) Immediately remove bread from baking sheet. Cool on wire racks. Makes 2 loaves (24 to 36 servings). 

Sourdough Starter: 

1. In mixing bowl dissolve 1 package active dry yeast in 1/2 cup warm water (105 degree F to 115 degree F). Stir in 2 cups warm water (105 degree F to 115 degree F), 2 cups all-purpose flour, and 1 tablespoon sugar or honey. Beat until smooth. Cover with 100 percent cotton cheesecloth. Let stand in at room temperature (75 degree F to 85 degree F) for 5 to 10 days or until mixture has a fermented aroma and vigorous bubbling stops, stirring 2 or 3 times a day. (Fermentation time depends on room temperature; a warmer room will hasten the fermentation process.) 

2. To store, transfer Sourdough Starter to a 1-quart covered plastic container and refrigerate. 

3. To use, stir starter. Measure desired amount of cold starter. Bring to room temperature. Replenish starter after each use by stirring 3/4 cup all-purpose flour, 3/4 cup water, and 1 teaspoon sugar or honey into remaining starter. Cover with cheesecloth; let stand at room temperature 1 day or until bubbly. Cover with lid; chill in the refrigerator for later use. If starter isn't used within 10 days, stir in 1 teaspoon sugar or honey. Continue to add an additional 1 teaspoon sugar or honey every 10 days unless the starter is replenished. 

Recipe from Better Homes and Garden Cookbook 

White Chocolate Banana Muffins

Muffins are a great breakfast choice for a busy family. By preparing a big batch on days that time allows, you can have an easy weekday breakfast option for a family meal or a grab-and-go dish.

1 ½ cups all-purpose flour (or try half whole wheat flour) 

1 tsp. baking soda

1 tsp. baking powder

½ tsp. salt

3 bananas, mashed

¾ cup sugar (or try half Splenda)

1 egg

1/3 cup melted butter

½ cup white chocolate chips

Preheat oven to 350 degrees. Prepare 12-cup muffin pan with paper liners or cooking spray.

In a medium bowl, sift together (or mix with fork) flour, baking soda, baking powder, and salt.

In a separate large bowl, combine bananas, sugar, egg, and butter. Fold flour into mixture and stir until smooth and completely combine. Stir in white chocolate chips.

Divide batter into 12 muffin cups (try using an ice cream scoop). Bake for 24-30 minutes until cooked through. 

Lemon Glazed Poppyseed Bread

Bread:

1 1/2 cup flour 

3/4 teaspoon salt 

3/4 teaspoon baking powder 

1 1/4 cup sugar 

1 egg plus 1/8 cup egg substitute 

3/4 cup  milk

3/4 teaspoon lemon extract 

3/4 teaspoon vanilla extract 

3/4 teaspoon butter extract/flavoring 

1/2 cup plus 1 tablespoon canola oil

1/8 cup poppy seeds

Glaze:

1/3 cup sugar

1/8 cup lemon juice-freshly squeezed 

1/2 teaspoon butter flavoring

3/4 teaspoon lemon extract

1. Preheat oven to 350 degrees. Grease sides of 9 by 5 bread pan with Crisco. Using parchment paper, trace bottom of bread pan and cut out traced shape. Place in bottom of bread pan. 

2. In a mixing bowl, combine flour, salt, baking powder and sugar. Set aside. In a different mixing bowl, whisk eggs until frothy. Add milk,extracts and oil. Whisk until combined. Add poppy seeds.

3. Add wet ingredients into dry ingredients. Combine using wooden spoon until just mixed. 

4. Pour bread batter into bread pan. Bake for 45 to 55 minutes or until toothpick comes out clean.

5. Remove bread from the oven and allow to sit in pan for 3-5 minutes. Meanwhile, make glaze for bread. Squeeze lemon and combine all ingredients, stirring well.  Run knife along sides of pan to release bread. Place on cooling rack with sided cookie pan underneath. 

6. Pour glaze over bread. Allow 10 minutes to soak. 

7. Enjoy! 

Recipe adapted from  Jamie Cook It Up!

Texas Flour Tortillas

Texas Flour Tortillas

I have no clue how I found the blog called The Homesick Texan...I think it was when I was looking up recipes for Hello Dolly bars. Anyway, I browsed her recipes and saw she had some for corn an flour tortillas so I kept that mental note. I wanted to make spinach and shrimp quesadillas but we were out of tortillas. So I looked up the recipe and got to work.

                                                                   Photo by Fly Girls
Texas Flour Tortillas (adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison)

Ingredients:

Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk

Method:

                                                                          Photo by Fly Girls

 

-Mix together the flour, baking powder, salt and oil.

-Add the warm milk.

-Stir until a loose, sticky ball is formed.

- Knead the dough for two minutes.

-Place dough in a bowl and cover for 20 minutes.

-After 20 minutes, break off eight sections, roll them into balls, place on a plate and then cover for 10 minutes.

-Place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin until it’s thin and about eight inches in diameter.

 

-Cover rolled out tortillas until you are ready to cook them.

 

-Cook the tortilla about thirty seconds on each side in a dry skillet on high.

-Keep cooked tortillas covered wrapped in a napkin until ready to eat.

Makes eight tortillas.


Go here to check out the Homesick Texan blog!

 

 

Beer Bread

I love the Tastefully Simple Beer Bread but it is really expensive to buy so I looked up copycat recipes online, found one, made it and it was reallllly good!!! The recipe is from http://www.food.com/.

Photo by Fly Girls

3 cups self-rising flour

1/2 cup granulated sugar

12 ounces beer

2 tablespoons melted butter

(If you only have all purpose flour for every cup of all purpose flour add 1 1/2 tsp baking powder and 1/2 tsp salt.)

1. Preheat oven to 350°F.

2. Mix all ingredients except melted butter together-stirring just until blended.

3. Pour into greased bread loaf pan.

4. Spread melted butter over the top of the bread during the last 10 minutes of baking.

5. Bake at 350°F for 1 hour.

My Family's "Secret" Cornbread Recipe

I am such a cornbread snob. For years, my family has been enjoying this moist, sweet cornbread. Our friends are convinced there must be some secret ingredient. But in fact, the recipe could not be more simple or the result more satisfying. Try it out on your next chili night!

1 box yellow cake mix (and corresponding ingredients) 

2 boxes Jiffy corn muffins mix (and corresponding ingredients)

Preheat oven to 375 degrees. In a medium bowl, prepare cake mix per package instructions. In a separate, large bowl, prepare both boxes of corn muffin mix per instructions. Add the cake mixture into the corn muffin mixture and stir until completely combined. Grease a 9x13 pan and pour mixture evenly into pan. Bake for 35-50 minutes, until a toothpick inserted in the middle comes out clean. Serve with chili.

Chocolate Chip Walnut Banana Bread

Last week it was Peanut Butter Banana Bread. This week, Chocolate Chip Walnut Banana Bread. I still have some more frozen bananas in the freezer so you will be getting another dose of banana bread before the big move. This bread turned out great! My husband isn't a huge fan of banana bread but I was able to get him to try this version and he loved it. It tasted a lot like a cookie and was consumed in no time at all. 

2 cups all purpose flour
2 tsp. baking powder
1/2 tsp salt
1/2 cup plus 2 tablespoons butter, softened
2/3 cup brown sugar
2/3 cup white sugar
1 tsp vanilla 
3 bananas, mashed
1 egg
3/4 cup milk chocolate chips
1/2 cup chopped walnuts

1. Preheat oven to 350 degrees. Grease 9 by 5 baking pan with Crisco; set aside. In mixing bowl, combine flour, salt and baking powder; set aside. 


2. Using mixer, beat brown sugar, white sugar, vanilla, egg, mashed bananas and butter until combined and creamy. Slowly add in dry ingredients until combined. Stir in chopped walnuts and chocolate chips. 


3. Bake for 55-65 minutes or until toothpick comes out clean. 

Peanut Butter Banana Bread

Since we are packing up and moving soon, I decided it was time to start using up everything in the freezer. Creative ideas in the kitchen have been at a minimum lately because of this and us not wanting to buy too much stuff in the grocery store. We aren't moving too far but the less food we have to bring with us the better. I probably have 10 frozen bananas in the freezer so last night, I decided to try a new recipe and make peanut butter banana bread. It turned out great and was extremely moist.

Peanut Butter Banana Bread

Recipe from Joy The Baker

1 1/2 cup mashed ripe bananas

1/3 cup vanilla yogurt

1/3 cup creamy peanut butter

3 tablespoons butter, melted

2 large eggs

1/2 cup sugar

1/2 cup brown sugar

1 1/2 cup all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/8 teaspoon ground allspice

1. Preheat oven to 350 degrees. Grease a 9 by 5 bread pan with Crisco; set aside. In a large mixing bowl combine dry ingredients ( flour,soda, salt, cinnamon and allspice).

2. In a separate bowl, combine bananas, yogurt, peanut butter and butter. Mix using mixer until combined. Mix in eggs and sugars until blended.

3. Add wet ingredients into dry ingredients. Mix until combined. Pour batter into prepared bread pan.

4. Bake at 350 for 55-65 minutes or until toothpick inserted comes out clean. Allow to cool for 20 minutes in pan before moving to wire rack.

5. Enjoy!