Secret ingredient muffins....

James wanted to have muffins in the morning so he can eat them on the way to work. He likes the size of Costco muffins but they are horrible for you.

I broke out my Deceptively Delicious cookbook by Jessica Seinfeld and got cooking. We made Applesauce Muffins and Peanut Butter Banana Muffins. They both have the secret ingredient of pureed carrots! I think the Peanut Butter Banana Muffins are the best tasting ones that I have EVER made! I loved that I got to not only use my shiny red mixer, but also my shiny silver food processor.





Applesauce Muffins

1 1/2 cups all purpose flour (I used organic whole wheat)
1 cup old fashioned oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon (I used a Tablespoon)
1 cup unsweetened applesauce
1/2 cup non-fat skim milk
1/2 cup carrot (or butternut squash) puree
1/2 cup packed brown sugar
1 large egg

I mixed all of the ingredients in the mixer, although the real instructions are much more elaborate. I used a jumbo muffin pan, paper baking cups with non-stick spray and it made 6 good sized muffins. I baked them at 400 degrees for 20 minutes.

Peanut Butter and Banana Muffins

1 cup packed brown sugar
1/2 cup peanut butter (I used crunchy)
1/2 cup carrot (or cauliflower) puree
1/2 cup banana puree (I used two large, very ripe bananas)
1 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 teaspoon salt
1 large egg white (I used the whole egg)

Again, I added all of the ingredients at the same time although the original recipe is picky about sifting and order. Since the first recipe only made 6 muffins, I doubled the recipe. I used paper baking cups sprayed with non-stick spray and it made a dozen good sized muffins. Bake at 350 for 15-20 minutes.


Both of these muffins can sit at room temperature for 2 days or can be wrapped individually and frozen for up to a month.

Enjoy!

Chewy Peanut Butter and Apple Cookies

I had peanut butter and apples and figured somewhere there must be a cookie recipe combining them...I found one at cooks.com.

I broke out the SRM (shiny red mixer)and mixed away. I used a cookie scoop and they turned out very chewy and perfect even in my crap oven.






Mix:

3 tbsp. butter
3/4 cup peanut butter

Add:

1/2 cup whole wheat flour
2 egg whites
2 tbsp. skim milk
1/2 tsp. baking soda

Add:

1/2 cup whole wheat flour
3/4 cup quick cooking rolled oats
1 medium apple (peeled and diced - 3/4 cup)

The recipe looked a little blah, so I added the following:

1 Tablespoon vanilla
1/2 cup brown sugar
1 Tablespoon cinnamon


Stir until mixed; drop by tablespoons onto ungreased cookie sheet; flatten slightly.
Bake at 350 degrees for 12-14 minutes. These freeze well.

I used a cookie scoop and it made 22 cookies.

Slow Cooker Tortilla Chicken Soup

The cafeteria at the hospital served this last week and it was so tasty that I decided to make it for the family. I started with the following recipe from the Betty Crocker site.

I added a diced red bell pepper and thickened it up with some mashed potato flakes. It was delicious!


6 boneless skinless chicken thighs (1 1/4 lb)
1 medium onion, chopped (1/2 cup)
3 (6-inch) corn tortillas, cut into 1-inch pieces
1 1/2 cups frozen whole kernel corn, thawed
1 can (15 oz) chick peas or garbanzo beans, drained, rinsed
1 can (4.5 oz) Old El Paso® chopped green chiles
3/4 cup salsa verde
2 cans (14 oz each) chicken broth
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1/2 teaspoon ground red pepper (cayenne)
2 tomatoes, seeded, chopped
Chopped fresh cilantro leaves, if desired
1. In 3- to 4-quart slow cooker, mix all ingredients except tomatoes and cilantro.
2. Cover; cook on Low heat setting 5 to 7 hours or until juice of chicken is clear when center of thickest part is cut (180°F). Stir to break up chicken thighs. Stir in tomatoes before serving. Garnish with cilantro.
High Altitude (3500-6500 ft): No change.

The tortilla pieces will dissolve during cooking, adding flavor and some thickening to the soup.

Nutrition Information:
1 Serving: Calories 330 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 45mg; Sodium 1160mg; Total Carbohydrate 37g (Dietary Fiber 7g, Sugars 5g); Protein 26g Percent Daily Value*: Vitamin A 20%; Vitamin C 10%; Calcium 8%; Iron 25% Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 3 Lean Meat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.© 2010 ®/TM General Mills All Rights Reserved

Carrie had a little hat...

I made this little hat today, first time using the eyelet pattern.

Time to make the bread...

I have a goal. I will defeat the yeast and make home-made bread. Today was not that day, though. Sigh.

I made whole wheat oatmeal bread from scratch. The dough was so tough that my shiny red mixer (I think from here on out, it will be referred to as SRM, ha ha), had a rough time mixing the dough. I've decided that I need a bread dough hook for it if I am to continue on my journey of bread perfection. I followed the directions to the last detail (including the 10 minutes of kneading by hand) and I still could only get it to rise about halfway up to what it should. It turned out "dense", as James described it, but good.

While the oatmeal bread was rising, I decided to give my old bread machine that's been sitting in the garage for four years one more try and if it did not make a good loaf, I would throw it away. No use taking up space if it does not work. Back when I was using it weekly, the bread stopped rising. I was always using a boxed bread mix and I assume the yeast was old, if that's a real thing. I made whole wheat honey bread in it today and it turned out great.

The inspiration:


Adding the honey:


The SRM:


The whole wheat honey bread:


The oatmeal bread:

Bread

Home made bread is my next goal. I have never had success with yeast. Ever. Details, pictures and hopefully success to follow soon.

I'm going to be channeling my inner Martha....

Funeral Potatoes...yum.

Not just for funerals! These are so good, I'm thinking of making them for my Nephew Kyle's party this weekend...he is leaving for his Mission next week.


1 Large bag of frozen shredded hash brown potatoes (not already browned, raw)

2 cans of cream of chicken soup

1 pint of sour cream

1 small bunch of green onions (just the green part cut really fine, I just use scissors!)

GOBS of grated cheese, I use cheddar/jack combination but any is fine. (what is a GOB? Oh about 2 large handfuls, but more is good too.)

Mix all ingredients in a large bowl, plop in a 9x13 pan and cook at 350 degrees for about ½ hour.

Optional: Crushed Corn Flakes on top, or Crushed Potato Chips, or Bread Crumbs W/melted butter etc, be creative.

Recipe stolen from HERE