My favorite Banana Bread recipe!
1/2 C oil
1 C sugar
2 eggs, beaten
3 ripe bananas, mashed
2 C flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 Tbsp milk
1/2 tsp vanilla
1/2 C chopped nuts
Beat oil & sugar together. Add eggs & banana pulp and beat well. Add sifted dry ingredients, milk & vanilla. Mix well & stir in nuts. Pour into greased & floured loaf pan. Bake at 350 for about 1 hour. Cool. Makes 1 loaf.
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Monday, January 7, 2013
Wednesday, February 15, 2012
Crunchy Almond-Cinnamon Granola
This is VERY yummy dry by-the-handful or as a cereal with milk.
5-1/2 C. Oats (I used regular old fashioned, but quick would probably still work fine)
1-1/2 C. sliced almonds
1 C. Sugar
1/2 tsp salt
2 Tbs whole wheat flour
1 tsp Cinnamon (add more if you like it stronger - I just like a little)
2/3 C. dry milk
1 Tbs vanilla
6 Tbs oil (3oz.)
18 Tbs water (9oz. OR 1 C. + 2 Tbs)
Preheat oven to 350.
Mix all dry ingredients in a LARGE bowl.
Mix together wet ingredients (vanilla, oil, water).
Add wet ingredients to dry & stir until well-combined. - Will be somewhat clumpy.
Crumble onto greased baking sheets. - Separate between at least 2 so they wall dry/cook quicker.
Baking time WILL vary. - Check & stir every 8-15 minutes.
Granola is done when evenly dried & toasted.
*If you want to add dried fruit (dried cranberries, cherries, banana chips, raisins, etc.), keep separate & mix when ready to eat. If mixed, granola will absorb the moisture & be less crunchy.
This last time I made this, I kept the almonds and stirred them in after mixing, before baking. I prefer them mixed in & clumped with the oats.
Store in an air-tight container.
5-1/2 C. Oats (I used regular old fashioned, but quick would probably still work fine)
1-1/2 C. sliced almonds
1 C. Sugar
1/2 tsp salt
2 Tbs whole wheat flour
1 tsp Cinnamon (add more if you like it stronger - I just like a little)
2/3 C. dry milk
1 Tbs vanilla
6 Tbs oil (3oz.)
18 Tbs water (9oz. OR 1 C. + 2 Tbs)
Preheat oven to 350.
Mix all dry ingredients in a LARGE bowl.
Mix together wet ingredients (vanilla, oil, water).
Add wet ingredients to dry & stir until well-combined. - Will be somewhat clumpy.
Crumble onto greased baking sheets. - Separate between at least 2 so they wall dry/cook quicker.
Baking time WILL vary. - Check & stir every 8-15 minutes.
Granola is done when evenly dried & toasted.
*If you want to add dried fruit (dried cranberries, cherries, banana chips, raisins, etc.), keep separate & mix when ready to eat. If mixed, granola will absorb the moisture & be less crunchy.
This last time I made this, I kept the almonds and stirred them in after mixing, before baking. I prefer them mixed in & clumped with the oats.
Store in an air-tight container.
Saturday, December 24, 2011
Keech Egg Nog
Sorry People...No Rum in this one.
Also, this is NOT a thick beverage. It ends up more like a thinner, foamy, creamy milkshake. It is as close as I've actually come to a REAL recipe for my MIL's Egg Nog, so I'm writing it down. This way, I can re-create it again, along with anyone else who loves this style of Egg Nog.
8 eggs, separated
2/3 C sugar
4 C milk (whole or 2%)
2 C half & half
1-1/2 Tbs vanilla
2 C heavy whipping cream
cinnamon to taste
nutmeg to taste
dash of salt
Beat egg yolks until thick & lemon colored. Gradually beat in sugar. Stir in milk, half & half, and vanilla.
Whip cream until light & fluffy. Whisk into egg yolk mixture.
Add a dash of salt to egg whites & beat until they stand in peaks. Fold into egg mixture.
Add cinnamon & nutmeg to taste. Add more sugar to taste. Enjoy!
Any of the dairy measuremnts can be adjusted, but the total should be about 8 cups - i.e. 6 cups of milk & 2 of cream if you omit the half & half.
Also, this is NOT a thick beverage. It ends up more like a thinner, foamy, creamy milkshake. It is as close as I've actually come to a REAL recipe for my MIL's Egg Nog, so I'm writing it down. This way, I can re-create it again, along with anyone else who loves this style of Egg Nog.
8 eggs, separated
2/3 C sugar
4 C milk (whole or 2%)
2 C half & half
1-1/2 Tbs vanilla
2 C heavy whipping cream
cinnamon to taste
nutmeg to taste
dash of salt
Beat egg yolks until thick & lemon colored. Gradually beat in sugar. Stir in milk, half & half, and vanilla.
Whip cream until light & fluffy. Whisk into egg yolk mixture.
Add a dash of salt to egg whites & beat until they stand in peaks. Fold into egg mixture.
Add cinnamon & nutmeg to taste. Add more sugar to taste. Enjoy!
Any of the dairy measuremnts can be adjusted, but the total should be about 8 cups - i.e. 6 cups of milk & 2 of cream if you omit the half & half.
Wednesday, December 16, 2009
Butterscotch Rolls
This is the yummiest pull-apart recipe ever. My mom has made these forever, and my kids love them. They call them "Sticky Buns" and ask for them frequently.
1 C. butter
1 C. brown sugar
1 pkg cook-and-serve butterscotch pudding mix
Rhodes Rolls (36ct) or equivalent - Meijer has a good brand of frozen yeast rolls
Optional
Chopped nuts or pecan halves
cinnamon
Melt butter in microwave. Add brown sugar & heat until sugar is almost dissolved. Spray 2 bundt pans with nonstick spray. Divide rolls between the pans (18-20 fills a pan). Add nuts to rolls in pan, if desired. Pour 1/2 brown sugar mixture over rolls in each pan. Sprinkle pudding mix over brown sugar & rolls (1/2 each pan). Put into oven & allow to rise overnight.
Remove rolls from oven and preheat oven to 350. Poke rolls so they fit into pan. Bake for 18-25 minutes until cooked through. While warm, turn pans upside-down onto a plate to remove rolls.
1 C. butter
1 C. brown sugar
1 pkg cook-and-serve butterscotch pudding mix
Rhodes Rolls (36ct) or equivalent - Meijer has a good brand of frozen yeast rolls
Optional
Chopped nuts or pecan halves
cinnamon
Melt butter in microwave. Add brown sugar & heat until sugar is almost dissolved. Spray 2 bundt pans with nonstick spray. Divide rolls between the pans (18-20 fills a pan). Add nuts to rolls in pan, if desired. Pour 1/2 brown sugar mixture over rolls in each pan. Sprinkle pudding mix over brown sugar & rolls (1/2 each pan). Put into oven & allow to rise overnight.
Remove rolls from oven and preheat oven to 350. Poke rolls so they fit into pan. Bake for 18-25 minutes until cooked through. While warm, turn pans upside-down onto a plate to remove rolls.
Tuesday, October 13, 2009
Veggie Cakes
Recipe from: http://dietbites.com
Begin by grating up an assortment of your favorite vegetables. Examples include: carrots, mushrooms, squash, bell pepper, onion, corn, cabbage, broccoli, cauliflower, pinched spinach, cooked drained beans, potatoes. Be sure to use clean vegetables, and to drain your vegetables. Water tends to create splattering in the pan while cooking.
3 cups of grated vegetables
2 egg whites
salt & pepper to personal taste
dash or two of your favorite seasoning - totally optional
2 Tablespoons of white OR wheat flour
non stick cooking spray
Spray a skillet with the cooking spray and while it heats, mix the vegetable cakes in a bowl.
Form flat little patties and carefully place into the pan.
Cook until golden on one side before flipping, then turn and cook on the other side until golden brown. Be careful not to disturb your patties as they cook because they are very fragile.
Serve with low-fat dip or dressing for dipping.
Calorie Count: Without the dressing, using these veggies - mushrooms, squash, bell pepper, onion, carrots, cabbage & asparagus, the recipe contains 125 calories. Yes, that's for the ENTIRE recipe which makes a very nice size plate of vegetable treats.
Adding potatoes and corn will up your calorie count.
Begin by grating up an assortment of your favorite vegetables. Examples include: carrots, mushrooms, squash, bell pepper, onion, corn, cabbage, broccoli, cauliflower, pinched spinach, cooked drained beans, potatoes. Be sure to use clean vegetables, and to drain your vegetables. Water tends to create splattering in the pan while cooking.
3 cups of grated vegetables
2 egg whites
salt & pepper to personal taste
dash or two of your favorite seasoning - totally optional
2 Tablespoons of white OR wheat flour
non stick cooking spray
Spray a skillet with the cooking spray and while it heats, mix the vegetable cakes in a bowl.
Form flat little patties and carefully place into the pan.
Cook until golden on one side before flipping, then turn and cook on the other side until golden brown. Be careful not to disturb your patties as they cook because they are very fragile.
Serve with low-fat dip or dressing for dipping.
Calorie Count: Without the dressing, using these veggies - mushrooms, squash, bell pepper, onion, carrots, cabbage & asparagus, the recipe contains 125 calories. Yes, that's for the ENTIRE recipe which makes a very nice size plate of vegetable treats.
Adding potatoes and corn will up your calorie count.
Wednesday, October 7, 2009
Whole Wheat Crepes
1 cup low-fat milk
3/4 cups whole wheat flour
1 large egg
1 additional egg white
1 Tbs sugar (optional)
In a blender or food processor, process the milk and egg until will mixed, but stopping short of creating foam. Add flour, sugar (if desired) and any spices you want to try and pulse until just mixed. The batter should be quite thin. Add more milk as neccessary. (I think I tripled the batch and did have to thin it a little)
Heat a lightly-greased medium skillet or crepe pan over medium heat. The pan is ready when a drop of water dropped in the pan dances on the surface.
For each crepe, use 3 Tablespoons of batter. Immediately swirl the pan gently to distribute the batter in a very thin layer. Cook the crepe until the surface appears dry -- about 1 minute. Stack completed crepes on a plate with wax paper between each crepe to prevent sticking.
Fill crepes with you favorite filling. Roll and enjoy! I love them with a little Nutella & strawberries or bananas.
(from http://www.mrbreakfast.com/superdisplay.asp?recipeid=1156)
3/4 cups whole wheat flour
1 large egg
1 additional egg white
1 Tbs sugar (optional)
In a blender or food processor, process the milk and egg until will mixed, but stopping short of creating foam. Add flour, sugar (if desired) and any spices you want to try and pulse until just mixed. The batter should be quite thin. Add more milk as neccessary. (I think I tripled the batch and did have to thin it a little)
Heat a lightly-greased medium skillet or crepe pan over medium heat. The pan is ready when a drop of water dropped in the pan dances on the surface.
For each crepe, use 3 Tablespoons of batter. Immediately swirl the pan gently to distribute the batter in a very thin layer. Cook the crepe until the surface appears dry -- about 1 minute. Stack completed crepes on a plate with wax paper between each crepe to prevent sticking.
Fill crepes with you favorite filling. Roll and enjoy! I love them with a little Nutella & strawberries or bananas.
(from http://www.mrbreakfast.com/superdisplay.asp?recipeid=1156)
Friday, August 7, 2009
Pineapple-Mango Salad
Recipe from: Quick & Easy Diabetic Recipes
Ingredients
1 c. fresh pineapple chunks
3/4 c. cubed, peeled, rip mango (about 1)
3/4 c. choped red bell pepper (about 1)
1 orange
2 Tbs finely chopped, seeded jalepeno pepper (about 1)
1-1/2 Tbs sugar
Combine first 3 ingredients in a bowl & set aside.
Grate 1 tsp orange rind, peel orange & cut out secitons over a small bowl. Squeeze membranes to extract juice; reserve 2 Tbs juice. Discard remaining membrane & juice. Add reserved orange rind & sections to mango mixture. Add jalepeno, reserved orange juice & sugar. Toss gently & let stand 10 minutes.
Servings: 5
Serving size: 1/2 c.
Calories (g) - 77
Fat (g) - 0.2
Carbohydrates (g) - 19.2
Fiber (g) - 2.0
Protein (g) - 0.6
Sodium (mg) - 2
Exchanges - 1-1/2 fruit
Ingredients
1 c. fresh pineapple chunks
3/4 c. cubed, peeled, rip mango (about 1)
3/4 c. choped red bell pepper (about 1)
1 orange
2 Tbs finely chopped, seeded jalepeno pepper (about 1)
1-1/2 Tbs sugar
Combine first 3 ingredients in a bowl & set aside.
Grate 1 tsp orange rind, peel orange & cut out secitons over a small bowl. Squeeze membranes to extract juice; reserve 2 Tbs juice. Discard remaining membrane & juice. Add reserved orange rind & sections to mango mixture. Add jalepeno, reserved orange juice & sugar. Toss gently & let stand 10 minutes.
Servings: 5
Serving size: 1/2 c.
Calories (g) - 77
Fat (g) - 0.2
Carbohydrates (g) - 19.2
Fiber (g) - 2.0
Protein (g) - 0.6
Sodium (mg) - 2
Exchanges - 1-1/2 fruit
Ham & Potato Frittata
Recipe from: Quick & Easy Diabetic Recipes
Ingredients
3/4 c. finely chopped reduced fat 33% less-sodium cooked ham
1/3 c. finely chopped red bell pepper (about 1/2 small)
2 c. frozen country-style hash brown potatoes
1/2 c. sliced green onions (about 2 large)
1/4 tsp salt
1/4 tsp black pepper
1 (8oz) carton egg substitute
1/3 c. reduced-fat shredded sharp cheddar cheese
Preheat oven to 450. Preheat a 10-in. skillet over medium-high heat until hot. Add ham & bell peppers; saute 3 minutes. Add potatoes & next 3 ingredients; 4-5 minutes or until veggies are tender.
Reduce heat to medium-low. Add egg substitute; stir gently. Cook 2-3 minutes or until nearly set. Place pan in oven, and bake @ 450 for 3-4 minutes or until set. Sprinkle with cheese while frittata is hot.
Servings: 4
Serving size: 1/4 frittata
Calories (g) - 128
Fat (g) - 3.5
Carbohydrates (g) - 9.4
Fiber (g) - 0.6
Protein (g) - 14.8
Sodium (mg) - 550
Exchanges - 1/2 starch / 2 lean meat
Ingredients
3/4 c. finely chopped reduced fat 33% less-sodium cooked ham
1/3 c. finely chopped red bell pepper (about 1/2 small)
2 c. frozen country-style hash brown potatoes
1/2 c. sliced green onions (about 2 large)
1/4 tsp salt
1/4 tsp black pepper
1 (8oz) carton egg substitute
1/3 c. reduced-fat shredded sharp cheddar cheese
Preheat oven to 450. Preheat a 10-in. skillet over medium-high heat until hot. Add ham & bell peppers; saute 3 minutes. Add potatoes & next 3 ingredients; 4-5 minutes or until veggies are tender.
Reduce heat to medium-low. Add egg substitute; stir gently. Cook 2-3 minutes or until nearly set. Place pan in oven, and bake @ 450 for 3-4 minutes or until set. Sprinkle with cheese while frittata is hot.
Servings: 4
Serving size: 1/4 frittata
Calories (g) - 128
Fat (g) - 3.5
Carbohydrates (g) - 9.4
Fiber (g) - 0.6
Protein (g) - 14.8
Sodium (mg) - 550
Exchanges - 1/2 starch / 2 lean meat
Wednesday, June 17, 2009
Southwestern Egg Casserole
Recipe from: Quick & Easy Diabetic Recipes
Ingredients
12 (6") - corn tortillas
8 large eggs
4 large egg whites
2-1/2 C - fat-free milk
1 C - 1% lowfat cottage cheese
3/4 tsp - salt
3/4 tsp - freshly ground black pepper
1-1/2 C (6 oz) - feta cheese, crumbled
1 C - thinly sliced green onions
Cooking spray
1-1/2 C - bottled salsa
Cut tortillas in half; slice tortilla halves crosswise into 1" strips.
Combine eggs & whites in a large bowl; stir well with a whisk. Stir in milk, cottage cheese, salt & pepper. Stir in tortilla strips, feta cheese & onions. Pour into a 13 X 9" baking dish coated with cooking spray. Cover & chill 8 hours.
Preheat oven to 325. Bake covered, at 325 for 1 hour. Uncover & bake 20 minutes or just until set (casserole will continue to firm as it cools). Cool 5 minutes, and cut into 12 pieces. Spoon 2 Tbs salsa over each serving.
Servings: 12
Serving size: (3-1/4 X 3" piece)
Calories (g) - 194
Fat (g) - 7.5
Carbohydrates (g) - 18.8
Fiber (g) - 1.8
Protein (g) - 13.3
Sodium (mg) - 517
Exchanges -1/2 starch / 1 skim milk / 1 medium fat meat
Ingredients
12 (6") - corn tortillas
8 large eggs
4 large egg whites
2-1/2 C - fat-free milk
1 C - 1% lowfat cottage cheese
3/4 tsp - salt
3/4 tsp - freshly ground black pepper
1-1/2 C (6 oz) - feta cheese, crumbled
1 C - thinly sliced green onions
Cooking spray
1-1/2 C - bottled salsa
Cut tortillas in half; slice tortilla halves crosswise into 1" strips.
Combine eggs & whites in a large bowl; stir well with a whisk. Stir in milk, cottage cheese, salt & pepper. Stir in tortilla strips, feta cheese & onions. Pour into a 13 X 9" baking dish coated with cooking spray. Cover & chill 8 hours.
Preheat oven to 325. Bake covered, at 325 for 1 hour. Uncover & bake 20 minutes or just until set (casserole will continue to firm as it cools). Cool 5 minutes, and cut into 12 pieces. Spoon 2 Tbs salsa over each serving.
Servings: 12
Serving size: (3-1/4 X 3" piece)
Calories (g) - 194
Fat (g) - 7.5
Carbohydrates (g) - 18.8
Fiber (g) - 1.8
Protein (g) - 13.3
Sodium (mg) - 517
Exchanges -1/2 starch / 1 skim milk / 1 medium fat meat
Raspberry Smoothies
Recipe from: Quick & Easy Diabetic Recipes
Ingredients
1-1/2 C - fresh or frozen raspberries
1-1/2 C - frozen reduced-calorie whipped topping, thawed
1 (8oz) carton - low fat lemon yogurt
Combine all ingredients in blender. Add ice cubes to reach 4-cup level. Process until smooth & serve immediately.
Servings: 4
Serving size: 1 cup
Calories (g) - 144
Fat (g) - 0.7
Carbohydrates (g) - 30.8
Fiber (g) - 3.1
Protein (g) - 2.5
Sodium (mg) - 52
Exchanges - 1 starch / 1 fruit
Ingredients
1-1/2 C - fresh or frozen raspberries
1-1/2 C - frozen reduced-calorie whipped topping, thawed
1 (8oz) carton - low fat lemon yogurt
Combine all ingredients in blender. Add ice cubes to reach 4-cup level. Process until smooth & serve immediately.
Servings: 4
Serving size: 1 cup
Calories (g) - 144
Fat (g) - 0.7
Carbohydrates (g) - 30.8
Fiber (g) - 3.1
Protein (g) - 2.5
Sodium (mg) - 52
Exchanges - 1 starch / 1 fruit
PB & J Muffins
Recipe from: Quick & Easy Diabetic Recipes
Ingredients
1-1/2 C - all purpose flour
2 tsp - baking powder
1/2 tsp - salt
1/4 C - light brown sugar
2/3 C - fat-free milk
1/2 C - chunky reduced-fat peanut butter
1/2 C - egg substitute
cooking spray
1/4 C + 2 Tbs - fruit spread
Preheat oven to 375. Combine dry ingredients. Combine milk, peanut butter & egg substitute in a blender; process until blended. Add to dry ingredients & stir until moist. Spoon batter into paper-lined muffin cuos coated with cooking spray, filling 1/2 full. Place 1-1/2 tsp fruit spread in center of batter & cover with enough batter to fill each cup 3/4 full. Bake at 375 for 18-20 minutes or until golden. Remove from pan immediately & serve warm.
Servings: 12 muffins
Serving size: 1 muffin
Calories (g) - 161
Fat (g) - 4.2
Carbohydrates (g) - 25.8
Fiber (g) - 0.4
Protein (g) - 5.6
Sodium (mg) - 195
Exchanges - 1-1/2 starches / 1 fat
Ingredients
1-1/2 C - all purpose flour
2 tsp - baking powder
1/2 tsp - salt
1/4 C - light brown sugar
2/3 C - fat-free milk
1/2 C - chunky reduced-fat peanut butter
1/2 C - egg substitute
cooking spray
1/4 C + 2 Tbs - fruit spread
Preheat oven to 375. Combine dry ingredients. Combine milk, peanut butter & egg substitute in a blender; process until blended. Add to dry ingredients & stir until moist. Spoon batter into paper-lined muffin cuos coated with cooking spray, filling 1/2 full. Place 1-1/2 tsp fruit spread in center of batter & cover with enough batter to fill each cup 3/4 full. Bake at 375 for 18-20 minutes or until golden. Remove from pan immediately & serve warm.
Servings: 12 muffins
Serving size: 1 muffin
Calories (g) - 161
Fat (g) - 4.2
Carbohydrates (g) - 25.8
Fiber (g) - 0.4
Protein (g) - 5.6
Sodium (mg) - 195
Exchanges - 1-1/2 starches / 1 fat
Coconut Muffins
Recipe from: Quick & Easy Diabetic Recipes
Ingredients
2 C - all purpose flour
1/3 C - sugar
2 tsp - baking powder
1/4 tsp - salt
1/4 C - flaked sweetened coconut
1 (8oz) carton - vanilla low-fat yogurt
1/4 C - vegetable oil
1/4 tsp - coconut extract
1 large egg, lightly beaten
1 large egg-white, lightly beaten
cooking spray
Preheat oven to 400.
Combine first 5 ingredients in a large bowl, make a well in center. Combine yogurt with next 4 ingredients; add to dry ingredients, stirring just until moist. Spoon into muffin cups coated with cooking spray, filling 3/4 full.
Bake at 400 for 19-20 minutes or until lightly browned. Remove muffins from pan immediately.
Servings: 12 muffins
Serving size: 1 muffin
Calories (g) - 169
Fat (g) - 5.9
Carbohydrates (g) - 25.1
Fiber (g) - 0.6
Protein (g) - 4
Sodium (mg) - 157
Exchanges - 1-1/2 starches / 1 fat
Ingredients
2 C - all purpose flour
1/3 C - sugar
2 tsp - baking powder
1/4 tsp - salt
1/4 C - flaked sweetened coconut
1 (8oz) carton - vanilla low-fat yogurt
1/4 C - vegetable oil
1/4 tsp - coconut extract
1 large egg, lightly beaten
1 large egg-white, lightly beaten
cooking spray
Preheat oven to 400.
Combine first 5 ingredients in a large bowl, make a well in center. Combine yogurt with next 4 ingredients; add to dry ingredients, stirring just until moist. Spoon into muffin cups coated with cooking spray, filling 3/4 full.
Bake at 400 for 19-20 minutes or until lightly browned. Remove muffins from pan immediately.
Servings: 12 muffins
Serving size: 1 muffin
Calories (g) - 169
Fat (g) - 5.9
Carbohydrates (g) - 25.1
Fiber (g) - 0.6
Protein (g) - 4
Sodium (mg) - 157
Exchanges - 1-1/2 starches / 1 fat
Monday, October 20, 2008
Double Chocolate Zucchini Bread
2 sm. zucchini (about 1/2 lb. total) or 2 c. grated
4 c. flour
1/2 c. cocoa
1 1/2 c. sugar
1 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. salt
1 tsp. cinnamon
1 1/2 c. oil
3 eggs
1 1/2 c. milk
2 tsp. vanilla
1 c. semi-sweet miniature chocolate chips
Heat oven to 350 degrees. Butter 2 (8 x 4) loaf pans. (Or, prepare muffin pans)
Grate zucchini. In a large bowl, combine flour, cocoa, sugar, baking soda and powder, salt, cinnamon, and nutmeg. In another bowl, combine zucchini except the chocolate chips. Stir into dry ingredients until just blended. Stir in chocolate chips.
Pour batter into prepared pans. Bake until a toothpick stuck in the center of the bread comes out clean, about 1 hour 15 minutes. Cool on rack 10 minutes, then remove from pans and cool completely. Bake muffins about 20 minutes, about 10 minutes for mini-muffins.
For a single batch, I got 2 dozen regular-sized muffins & 2 dozen mini-muffins. Muffins freeze well & reheat/thaw easily in microwave.
For more fiber, use 1/2 whole wheat flour & 1/2 white flour. Optional: add 1/2 c. wheat germ, 1/2 c. flax seed, 1-2 Tbs more milk, and double baking powder.
4 c. flour
1/2 c. cocoa
1 1/2 c. sugar
1 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. salt
1 tsp. cinnamon
1 1/2 c. oil
3 eggs
1 1/2 c. milk
2 tsp. vanilla
1 c. semi-sweet miniature chocolate chips
Heat oven to 350 degrees. Butter 2 (8 x 4) loaf pans. (Or, prepare muffin pans)
Grate zucchini. In a large bowl, combine flour, cocoa, sugar, baking soda and powder, salt, cinnamon, and nutmeg. In another bowl, combine zucchini except the chocolate chips. Stir into dry ingredients until just blended. Stir in chocolate chips.
Pour batter into prepared pans. Bake until a toothpick stuck in the center of the bread comes out clean, about 1 hour 15 minutes. Cool on rack 10 minutes, then remove from pans and cool completely. Bake muffins about 20 minutes, about 10 minutes for mini-muffins.
For a single batch, I got 2 dozen regular-sized muffins & 2 dozen mini-muffins. Muffins freeze well & reheat/thaw easily in microwave.
For more fiber, use 1/2 whole wheat flour & 1/2 white flour. Optional: add 1/2 c. wheat germ, 1/2 c. flax seed, 1-2 Tbs more milk, and double baking powder.
Wednesday, October 15, 2008
Cheezy Hashbrown Casserole
1 bag Hashbrown potatoes (shredded or cubes)
1lb Cheese, shredded (your favorite or a combo of cheeses)
Cubed ham or cooked chicken
1 can cream soup (I use cream of chicken)
1 can evaporated milk (sometimes use just milk & omit soup)
onion powder
garlic powder
parsley flakes
Mix soup and milk, then season according to your taste with spices. Add cheese & combine well. Stir in potatoes & ham/chicken until everything is well coated & evenly distributed. Put in a greased casserole dish & bake @ 375 for 45 minutes to an hour. It's done when the edges start getting brown & crispy (my fave!) and the middle is hot & bubbly. Leftovers reheat well for breakfast or lunch.
1lb Cheese, shredded (your favorite or a combo of cheeses)
Cubed ham or cooked chicken
1 can cream soup (I use cream of chicken)
1 can evaporated milk (sometimes use just milk & omit soup)
onion powder
garlic powder
parsley flakes
Mix soup and milk, then season according to your taste with spices. Add cheese & combine well. Stir in potatoes & ham/chicken until everything is well coated & evenly distributed. Put in a greased casserole dish & bake @ 375 for 45 minutes to an hour. It's done when the edges start getting brown & crispy (my fave!) and the middle is hot & bubbly. Leftovers reheat well for breakfast or lunch.
Monday, September 29, 2008
EASY APPLE SKILLET
4 - 6 servings
4 med. potatoes (peel if desired), cut in 1/4" strips
2 med. apples, cored and chopped
1/2 C. chopped onion
1/4 C. sliced celery
1 C. (4 oz) low-fat cheese shredded
Treat non-stick skillet with a few drops of oil or a non-stick spray. Sprinkle potatoes with salt (if desired) and pepper. Put in skillet with apples, onions and celery. Stir lightly. Cover and simmer on low until tender, about 20 minutes. Stir occasionally. Sprinkle cheese over top. Serve immediately.
4 med. potatoes (peel if desired), cut in 1/4" strips
2 med. apples, cored and chopped
1/2 C. chopped onion
1/4 C. sliced celery
1 C. (4 oz) low-fat cheese shredded
Treat non-stick skillet with a few drops of oil or a non-stick spray. Sprinkle potatoes with salt (if desired) and pepper. Put in skillet with apples, onions and celery. Stir lightly. Cover and simmer on low until tender, about 20 minutes. Stir occasionally. Sprinkle cheese over top. Serve immediately.
Sunday, September 28, 2008
Strawberry Applesauce
About 20 good sized Macintosh Apples
1 1/2 C. Apple Cider or Juice
16 oz. Strawberries
3/4 C. Sugar
I used a peeler/corer/slicer tool, then cut each apple in half. Put them in the pot with the cider/juice & cook until tender. When the apples were halfway tender, I added the strawberries & cooked until everything was soft. I did sweeten this batch. I think I added 3/4 C. of sugar.
Depending on how chunky/smooth you like applesauce, use a potato masher, immersion blender, food processor or food mill to process.
This made about 16 C. of applesauce. I put 3 C. each in freezer bags to store. Chill in refrigerator before freezing.
1 1/2 C. Apple Cider or Juice
16 oz. Strawberries
3/4 C. Sugar
I used a peeler/corer/slicer tool, then cut each apple in half. Put them in the pot with the cider/juice & cook until tender. When the apples were halfway tender, I added the strawberries & cooked until everything was soft. I did sweeten this batch. I think I added 3/4 C. of sugar.
Depending on how chunky/smooth you like applesauce, use a potato masher, immersion blender, food processor or food mill to process.
This made about 16 C. of applesauce. I put 3 C. each in freezer bags to store. Chill in refrigerator before freezing.
Unsweetened Applesauce
About 10 good sized Macintosh Apples
1 C. Apple Cider or Juice
I used a peeler/corer/slicer tool, then cut each apple in half. Put them in the pot with the cider/juice & cook until tender. Then, depending on how chunky/smooth you like applesauce, use a potato masher, immersion blender, food processor or food mill to process.
I got about 6 C. of applesauce from 10 large apples. I put 3 C. each in freezer bags to store. Chill in refrigerator before freezing.
1 C. Apple Cider or Juice
I used a peeler/corer/slicer tool, then cut each apple in half. Put them in the pot with the cider/juice & cook until tender. Then, depending on how chunky/smooth you like applesauce, use a potato masher, immersion blender, food processor or food mill to process.
I got about 6 C. of applesauce from 10 large apples. I put 3 C. each in freezer bags to store. Chill in refrigerator before freezing.
Tuesday, September 16, 2008
Peanut Butter Waffle Toast
Haven't tried it yet, but it sounds yummy! A twist on French toast / Waffles.
1 1/4 cups milk
1 cup Original Bisquick® mix
1/2 cup peanut butter
2 tablespoons granulated sugar
1 teaspoon vanilla
1 egg
6 to 8 slices bread
6 to 8 tablespoons miniature semisweet chocolate chips
Powdered sugar, if desired
1. Heat waffle iron; grease with shortening if necessary (or spray with cooking spray before heating).
2. In medium bowl, stir milk, Bisquick mix, peanut butter, granulated sugar, vanilla and egg until well blended. Carefully dip bread into batter on both sides. Place in waffle iron; close lid.
3. Bake about 2 minutes or until steaming stops and "toast" is golden. Carefully remove waffle toast. Sprinkle each waffle with 1 tablespoon chocolate chips and powdered sugar.
1 1/4 cups milk
1 cup Original Bisquick® mix
1/2 cup peanut butter
2 tablespoons granulated sugar
1 teaspoon vanilla
1 egg
6 to 8 slices bread
6 to 8 tablespoons miniature semisweet chocolate chips
Powdered sugar, if desired
1. Heat waffle iron; grease with shortening if necessary (or spray with cooking spray before heating).
2. In medium bowl, stir milk, Bisquick mix, peanut butter, granulated sugar, vanilla and egg until well blended. Carefully dip bread into batter on both sides. Place in waffle iron; close lid.
3. Bake about 2 minutes or until steaming stops and "toast" is golden. Carefully remove waffle toast. Sprinkle each waffle with 1 tablespoon chocolate chips and powdered sugar.
Bisquick Chocolate Waffles
1 1/2 c. Bisquick baking mix
1 c. sugar
1/3 c. cocoa
3/4 c. water
2 tbsp. vegetable oil
2 eggs
Optional - 1/2 c. mini chocolate chips
Beat all ingredients with wire whisk or hand beater until almost smooth. Pour batter from cup or pitcher onto center of hot waffle iron. Bake until steaming stops. Remove waffle carefully.
Serve with vanilla ice cream, sliced peaches, and raspberries or sliced strawberries, sweetened whipped cream, and chocolate-flavored syrup over waffles. Makes 6 servings.
1 c. sugar
1/3 c. cocoa
3/4 c. water
2 tbsp. vegetable oil
2 eggs
Optional - 1/2 c. mini chocolate chips
Beat all ingredients with wire whisk or hand beater until almost smooth. Pour batter from cup or pitcher onto center of hot waffle iron. Bake until steaming stops. Remove waffle carefully.
Serve with vanilla ice cream, sliced peaches, and raspberries or sliced strawberries, sweetened whipped cream, and chocolate-flavored syrup over waffles. Makes 6 servings.
Friday, September 12, 2008
Cheesy Apple-Bacon Brunch
1 lb sliced bacon1 medium apple (such as Braeburn, Gala or Honeycrisp), peeled, chopped (1 cup)
2 tablespoons sugar
1 1/2 cups Original Bisquick® mix
1 1/2 cups milk
4 eggs
2 cups shredded Cheddar cheese (8 oz)
1. Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 12-inch skillet, cook bacon over low heat 8 to 10 minutes, turning occasionally, until crisp. Drain on paper towels. Crumble bacon; set aside.
2. In small bowl, mix apple and sugar; spread in baking dish. In medium bowl, stir Bisquick mix, milk and eggs until blended; pour over apple. Sprinkle with cheese and bacon.
3. Bake uncovered 30 to 35 minutes or until knife inserted in center comes out clean.
2 tablespoons sugar
1 1/2 cups Original Bisquick® mix
1 1/2 cups milk
4 eggs
2 cups shredded Cheddar cheese (8 oz)
1. Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 12-inch skillet, cook bacon over low heat 8 to 10 minutes, turning occasionally, until crisp. Drain on paper towels. Crumble bacon; set aside.
2. In small bowl, mix apple and sugar; spread in baking dish. In medium bowl, stir Bisquick mix, milk and eggs until blended; pour over apple. Sprinkle with cheese and bacon.
3. Bake uncovered 30 to 35 minutes or until knife inserted in center comes out clean.
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