French Toast Muffins

I made these muffins for brunch one weekend for my sisters and nieces. they were well received!
The original recipe calls for Frozen Jumbleberry fruit blend. I used fresh raspberries instead. Either would be great!

To remove these from the muffin tin, don't just flip it over. I did that and half the fruit fell off the muffins. Oops!
The ones we had left over I froze and we used for breakfast during the week. Nice treat.

French Toast Muffins From Inspired Magazine, Fall 2011
Prep time: 5 minutes
Total time: 40 miutes (from frozen); 35 minutes from fresh
Mkes: 12 Muffins
Preheat oven: 375F (190C)
Greased muffin tin

Ingredients
3 eggs
1 1/2 cups 1% milk (I used 2%)
1/3 cup sugar
1 tbsp Vanilla Extract
1 tsp ground cinnamon
10 slices bread, cubed
1 cup frozen berries
2 tbsp maple syrup

Directions
In a bowl whisk together eggs, milk, sugar, vanilla and cinnamon until well combined.
Add cubed bread and toss gently until the egg mixture is absorbed.
Add berries and toss gently to combine

Divide muffin mixture evenly into a greased muffin tin and drizzle with maple syrup.
Bake in the centre of a oven for 25 minutes

Eat fresh with a little extra maple syrup drizzled on top.

To freeze:
Cool completely from oven, then wrap individually in plastic wrap and store in a resealable plastic bag or container.
To reheat frozen muffins, remove plastic wrap and place in micrwave on defrost for 1 minute. If desired, drizzle warm muffins with a little more mape syrup before serving.

Freeze and Bake later
To freeze now and bake later, place the muffin tin in the freezer until batter is solid and remove "pucks" to a freezer bag for storage (they don't need to be wrapped individually).
Bake from frozen either in a muffin tin or on a baking sheet.

French Toast Baked in Honey-Pecan sauce

This is by far the best French Toast recipe I've ever had. It's perfect for a weekend. Make half the night before, and bake it in the morning. It's a huge sugar overload, so make sure you have something light to go along with it.

From The New Intercourses (an aphrodisiac cookbook) pg 87

Ingredients:

4 large eggs, beaten

3/4 cup half-and-half

1/2 tbsp brown sugar

1 tsp vanilla extract

4 slices day old French bread

1/4 cup (1/2 stick) unsalted butter cut into pieces

1/4 cup brown sugar

1/4 cup honey

1/4 cup maple syrup

1/4 cup chopped pecans

Directions:

Combine Eggs, half-and-half, brown sugar and vanilla extract in small bowl.

Pour HALF the mixture into a baking dish.

Place bread in the pan and top with other half of mixture.

Refrigerate covered overnight.

Next Day:

Preheat oven to 350 degrees.

Melt butter in oven in a baking dish.

When melted, stir in brown sugar, honey, maple syrup, and pecans.

Set soaked bread on top of pecan mixture.

Bake 30 - 35 minutes or until puffed and golden brown.

Remove with spatula and invert each slice onto plates. Spoon remaining syrup and nuts on top.

Muesli Muffins

125 g Muesli
355 ml Milk
70 ml Peanut oil
1 tsp Vanilla
2 tbsp Golden Syrup
125 g plain flour
2 tsp baking powder
180 g wholemeal flour
1 tsp ground allspice

Preheat oven to 355 F

1) Grease muffin tray 2) Mix muesli with one cup of milk and leave to soak for 5 min 3) Combine oil, remaining milk, vanilla, golden syrup, and muesli mixture 4) Mix together the remaining dry ingredients and add to the wet mixture until just combined 5) Use a teaspoon to divide the mixture equally into the muffin tray. Sprinkle the tops with a little muesli. Bake muffins for 15-20 minutes 6) Leave muffins in the tray until cooled, turn out and enjoy!

optional: Drizzle some lemon icing over for a zesty taste

Lemon Risotto

Ingredients

1 medium onion, diced (a little more than 1 cup)
4 tablespoons butter
1 lemon
1 cup arborio rice
2 cups chicken broth
2 cups water
3/4 cup grated or shaved parmesan cheese
Extra parmesan to garnish each dish

Directions

1) Stew the onion in butter over medium heat until soft, then zest the lemon and stir it with the onion.

2) Stir in the rice to coat all the grains of rice with butter.

3) Start adding broth 1/2 cup at a time. Adjust the heat so the broth just simmers. The broth will reduce and thicken into a sort of gravy. Every time that happens, add another half cup, then add the water. Stir frequently and continue until the rice is done. (If the broth and water are gone and the rice isn't done, keep adding more water.) Meanwhile, squeeze the lemon and add a couple tablespoons along with some broth. (Save the last bit of lemon juice to season the dish with at the end.)

4) When the rice is done—tender but not mushy—stir in the parmesan cheese. Season with salt, pepper, and the last bit of lemon juice. Serve with grated or shaved parmesan over the top.

Crockpot Crust-less Pumpkin Pie

Ingredients:

• 1 can pumpkin OR pumpkin pie filling
• 1 can condensed milk
• 2 eggs (or egg whites)
• 3/4 cup brown sugar
  
• cinnamon
• nutmeg
• ginger

Directions:

• Combine ingredients.
• Place in crockpot.
• Cook on low for 4 hours, or until middle is set (consistency of pumpkin pie).
• Let cool, and enjoy!
  

Cupcakes!

For you Heather....

http://www.countryliving.com/cooking/recipes/cupcake-decorating-ideas-0309?click=smart&kw=ist&src=smart&mag=DEL&link=http://www.countryliving.com/cooking/recipes/cupcake-decorating-ideas-0309-SMT-DEL

Crockpot Lasagna

Ingredients:
1. Ground meat (beef, turkey... whatever) ~ 1lb
2. 1 Jar Tomato/Spaghetti sauce

3. No boil Lasagna sheet noodles (amount will vary due to size and shape of crockpot)

4. Cottage Cheese (~1 container)
5. 1/4 cup of milk
6. 1 egg
7. 1 package of spinach

8. Optional: herbs, mushrooms, other veggies....

Directions.
1. Cook meat. Add in jar of sauce. Set aside.

2. Mix together milk, egg, cottage cheese, and spinach. Set aside.

3. In crockpot, layer mixtures and noodles: meat, noodles, cheese, noodles, meat, noodles, cheese, noodles, meat.

4. Cook on low setting 4-6 hours. When almost done, top with mozzarella cheese, if desired.

"Caramel" Dip

Someone made this for our class on monday, and paired it with apples. It was delicious. I don't have the actual amounts, but there are so few ingredients, I figure it can be made "to taste", so to speak.

Ingredients:
Cream Cheese (another option might be greek yogurt)
Brown Sugar
Vanilla

Directions:
Combine ingredients, blend until smooth. Serve and enjoy!

Banana Bread- with no eggs

Ingredients

• 1/3c applesauce, and a teaspoon of butter
• 1 cup white sugar (you can cut this back too- I often use a scant 3/4 cup)
• 1 1/2 cups all-purpose flour ( have mixed this with WW, white WW and spelt with good results)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 very ripe mashed bananas (I use all different sizes and amounts- about 1 1/2c)
• 1-2 teaspoons pure vanilla
• chocolate chips

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease an 8x4 inch loaf pan. (This can be made in any size pan or muffin tins just adjust the baking time)
2. In a large bowl, cream the apple sauce, butter, and sugar and add vanilla. Sift in the flour, baking soda and salt. Blend in the mashed bananas. Stir in the chocplate chips. Pour batter into prepared pan.
3. Bake in preheated oven for 60 minutes, or until it tests done with a toothpick.

Red Pepper Hummus

1 can chickpeas - drained & rinsed
1/4 cup tahini
3 cloves garlic
1/2 cup roasted red bell peppers - drained
2 tbsp balsamic vinegar
2 tbsp apple cider vinegar
1/2 tbsp tamari (or soy sauce)
1/4 olive oil
1 tsp basil
1 tsp paprika
1 tsp salt
1/2 tsp dried oregano

Combine all ingredients in food processor until smooth.

I recommend adding the chickpeas at the end a little bit at a time to make it mix better.

Tahini is in the peanut butter aisle with the nut butters (almond, hazelnut, etc)

Cinnamon/Raison/Date Quinoa

A really good, sweet way to add a filling carb to your dinner!

Ingredients:

1/2 Cup Milk
1/2 Cup Water
1/2 Cup Quinoa

Cinnamon (as much as you want... I just added a few good size dashes, because I love cinnamon)
Handful of raisins
Handful of chopped dates

Directions:
1. Combine water, milk and quinoa in medium sauce pan. Add cinnamon, raisins and dates. Bring to a boil over high heat.
2. Reduce heat to medium low, and cover sauce pan. Cook for medium low for 15 minutes, or until liquid is basically gone.
3. Remove from heat, let stand 5 minutes. Fluff and enjoy!

Crock Pot!

I just bought a crockpot! If anyone has any good recipes, can they post a few for me? Thanks!

Easy Chinese Food

This is a super easy Chinese food meal. Combine with rice and you're done!

Asian Style Vegetables


2 cups chopped Fresh Broccoli
2 cups chopped fresh cauliflower
1 chopped red pepper
1 cup boiling water

Combine in large saucepan. Cover. Cook for 8 minutes until vegetables are tender-chrisp. Cover and keep warm

1 tbsp hard margarine (or butter)
2 tbsp soy sauce
2 tsp packed brown sugar
1/4 - 1/2 tsp ground ginger

Melt margarine in same saucepan. Add soy sauce, brown sugar, and ginger. Let bubble on medium for 1 minute.

Pour over vegetables, toss gently

2 sliced green onions
1.5 tsp sesame seeds

Sprinkle green onion and sesame seeds over top.


Chicken Teriyaki

4 boneless chicken breast halves
1/4 cup soy sauce
1/4 tsp ground ginger
2 tbsp granulated sugar
2 tbsp Sherry

Pound Chicken with meat mallet or rolling pin until flat. (I don't do this, I just cut the breasts in half)
Mix soy sauce, ginger, sugar and sherry in large bowl. Add chicken. Stir. Cover.
Marinate at room teperature for 20 minutes.
Remove chicken. Discard marinade
Arrange chick on a greased baking sheet or broiler pan.
Broil 10 inches from heat for about 3 - 5 minutes each side.

Meatloaf Round-Up

Ingredients

2 large eggs
2/3 cup dry bread crumbs
1/3 cup Ketchup
1 1/2 tsp salt
1/2 tsp pepper

2 lbs ground beef

1 cup thinly sliced onion
1 cup grated carrot
1 cup grated zucchini (squeezed dry)
1/3 cup dry bread crumbs
3 tbsp BBQ sauce
2 tbsp Ketchup
2 tsp parsley flakes

3 tbsp BBQ sauce
2 tbsp Ketchup

Directions:
1. Combine first 5 ingredients in a bowl.
2. Add ground beef. Mix well. On large sheet of foil pat out mixture to 10 x 15 inch rectangle.
3. Combine next 7 ingredients in a large bowl. Spread on top of beef rectangle, leaving 1 inch on 1 long side. Roll up from uncovered long side, jelly roll style, using foil as a guide. Press seam against roll to seal. Place, seam side down, on a greased baking sheet with sides. Bake, uncovered in 350 oven for 30 minutes.
4. Combine second amount of sauce and ketchup, spread on top of meatloaf. Bake for another 25-30 minutes until fully cooked (internal temp 160).
5. Let stand 10 minutes. Cuts into 8 slices.

Healthy Banana Bread

Ingredients

1/3 c. natural applesauce
3/4 c. brown sugar
3 egg whites
2-3 bananas
1/3 c. water
1 2/3 c. wheat flour
1 tsp baking soda
1/4 tsp baking powder

Directions

Preheat oven to 350 degrees.
Mix applesauce and sugar.
Stir in eggs then bananas then water.
Stir in dry ingredients.
Pour mixture into a loaf pan and bake 55-60 minutes or until knife comes out clean.

A wonderful baking website!

Hi ladies. If you like baking desserts (cookies, cakes, all that good stuff), you will like this site. It is one of my favorites. Their recipes are fantastic!

http://www.joyofbaking.com/

Have fun!

Trail Mix Cookies

Ingredients

2 medium sized bananas
1/4 cup honey
1/2 cup molasses
1 Tbs corn starch
1 tsp vanilla
1 cup whole wheat flour
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp cloves
Generous handful each of raisins, chopped walnuts, chopped pecans, sunflower seeds, chopped prunes, chopped almonds, or whatever else you may have on hand
3 cups quick oats
1/2 cup applesauce
1/4 cup water

Directions
Heat oven to 350F. Mix thoroughly bananas, molasses, honey, corn starch, applesauce, water, and vanilla. Stir in remaining ingredients, leaving the oats and seeds/nuts until the end. Lightly spray cookie sheet with a non-stick vegetable spray. Dough will be heavy and 'grainy', more of a dough than a 'batter.'

Form 'dough' into 16 balls, and flatten and shape into large, round cookies. Bake for 12-15 minutes, until bottoms are lightly browned and cookie holds together. Cool, and enjoy. Serves 16.

Peach Cheesecake

Crust:
2 cups graham cracker crumbs
1/4 cup sugar
6 tbsp marg.
Mix and press into the bottom of a 9x13 pan.
Put into fridge to cool while completing the rest.

4 pkgs cream cheese (250mg each) softened
1 pkg peach jello mix
3/4 cup sugar
2 fresh peaches (chopped)
1 tub cool whip
Mix cream cheese and sugar on medium speed until well blended.
Add peach jello and blend well. Slowly stir in peaches. Fold in cool whip.
Put contents on crust and refridgerate at least 4 hours before serving.

Apple Cake

I went apple picking recently, so had lots of slightly tart apples to bake with. I didn't want to make just pie, so here is one idea I found. The recipe used to be a super unhealthy, carby, sugary confection. My version is still sweet but maple syrup is much healthier than sugar. Also, it is moister and healthier, and the whole wheat flour gives it a great texture! You can also add more apples to make it even better, or substitute some more of the sugar with applesauce (adding flour as necessary).

• 3 cups white whole wheat or whole wheat pastry flour
• 2 tsp baking soda
• 1 tsp cinnamon
• ¼ tsp salt
• ¼ tsp nutmeg
• ¾ cup vegetable oil
• ¼ cup unsalted butter, melted
• ½ cup natural cane sugar (or less)
• 1 cup brown sugar, packed
• ½ cup pure maple syrup
• 3 large eggs
• 2 tsp vanilla
• 3 large apples, peeled, cored, and thinly sliced

Butter and flour a 9x13” baking pan.

Combine the flour, baking soda, cinnamon, salt, and nutmeg in a large bowl. Stir well with a whisk. In another large bowl, beat the oil, melted butter, sugars, maple syrup, eggs, and vanilla with a whisk. Beat in the flour mixture until smooth, then fold in the apples.

Pour into the pan and smooth the top. Bake at 350F for 45-50 minutes, until a tester comes out clean. Remove to a rack to cool in the pan.

Stuffed Peppers

Ingredients:

• 6 green bell peppers
• 1 tablespoons butter
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 can (14.5 ounces) diced tomatoes
• 1 can (8 ounces) tomato sauce
• 1 clove garlic, crushed
• 1 teaspoon dried leaf oregano
• 1/2 teaspoon dried leaf basil
• 2 teaspoons salt, divided
• 1/2 teaspoon ground black pepper, divided
• 1 egg, lightly beaten
• 1 1/2 teaspoons Worcestershire sauce
• 1 1/2 pounds lean ground beef or chuck
• 1 1/2 cups cooked long-grain rice
• shredded mild Cheddar cheese, about 1/2 to 3/4 cup, optional

Directions for stuffed peppers with ground beef and rice
Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.

Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.

In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.
Recipe for stuffed peppers serves 6.

*Note* I obviously cut the recipe down, because I don't need to serve 6! I also used my own combination for the sauce- went with some salsa and pre-made pasta sauce. Added in some basil, oregano, sage (my new fav) and some chili peppers. Skipped the cheese. They were really tasty though!