Baked Oatmeal

Healthy Baked Oatmeal

1 tlb butter
2 eggs
1/4 cup sugar
2 tsp baking powder
1 tsp salt
1 cup milk
1 tsp vanilla
1/2 cup applesauce.

Mix the ingredients above and set aside. In a 9x13 pan put 3 cups of oatmeal.  Pour wet ingredients over oatmeal and give a LITTLE stir.  Bake at 350 for 30min
***You  could dress it up by adding different extracts, fruit, nuts, or coconut flakes.



The original recipe was a bit better but MUCH higher in calories

1/2 cup butter

2 eggs
1cup sugar
2 tsp baking powder
1 tsp salt
1 cup milk
1 tsp vanilla
1/4 cup oil.


(I made this recipe with no oil and 1/2 cup sugar and it was still great)
Mix the ingredients above and set aside. In a 9x13 pan put 3 cups of oatmeal.  Pour wet ingredients over oatmeal and give a LITTLE stir.  Bake at 350 for 30min

Honey whole wheat

I halved the recipe to make two loaves.

3 tbls yeast
4 cup really warm water
3/4 cup honey
10-11   cups freshly ground whole wheat (if using store bought decrease the amount of flour)
3 tsp of salt

combine first 3 ingredients and set for about 5 minutes. Then add flour, mix and add salt. Let it.  The dough should be VERY sticky. Let it rise for 15 minutes then kneed for 4 minutes.  Shape into  two bread pans and let it rise for 30 minutes.  Bake at 350 for 30 minutes.  Place a swallow pan of water underneath if you want to.    This definitly beats buying this bread for 4-5$ each.

Chicken Bites

Make your dough

2tlb butter
1tsp salt
3tsp yeast
1/4 cup sugar
1 cup milk
1 egg
3c flour

put in bread machine on dough

meanwhile chop finely leftover chicken around 1 cup of any kind mix with 4 tlb butter softened (not melted) 2/3 of mexican blend cheese (thank you Costco) (maybe blue cheese someday with buffalo sauce?) and 1/4 cup salsa and some generous squirts of Cholula hot sauce depending on how hot you like it.  Then you take your dough and seperate it into 4 groups.  Out of one group I made rolls for the babies.  The other three I made into 10-13 inch ropes and roll the out about 3 inches.  Then put some of your filling in and bring over the top of the dough to touch the bottom making a rope again.  Then cut into 12 pieces.  Do this with the remainder.  Put on a cookie sheet and bake at 400 for 8 min or until tops are golden then paint them with melted butter.  I ate mine with a little ranch sauce and it was tasty!

Cherry Cornbread Cake

Cherry Cornmeal Upside-Down Cake

. Recipe courtesy of Epicurious 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, divided 1/4 cup (packed) dark brown sugar 2 teaspoons balsamic vinegar 4-5 cups whole pitted fresh Bing cherries or other dark sweet cherries (about 21 ounces whole unpitted cherries) 1 1/4 cups all purpose flour 1/4 cup yellow cornmeal (preferably stone-ground medium grind) 2 teaspoons baking powder 1/4 teaspoon salt 1 cup sugar 2 large eggs, separated 3/4 teaspoon vanilla extract 1/2 cup whole milk 1/4 teaspoon cream of tartar Position rack in center of oven; preheat to 350°F. Combine 1/4 cup butter with brown sugar and vinegar in 10- to 11-inch ovenproof skillet with 2-inch-high sides. Stir over medium heat until butter melts and sugar dissolves, about 2 minutes. Increase heat to high; add cherries and bring to boil. Remove from heat. Whisk flour, cornmeal, baking powder, and salt in medium bowl to blend. Using electric mixer, beat 1/2 cup butter in large bowl. Add sugar; beat until pale and fluffy, about 3 minutes. Beat in egg yolks and vanilla. Add flour mixture alternately with milk in 2 additions each, beating just until blended and occasionally scraping down sides of bowl. Using clean dry beaters, beat egg whites in another medium bowl until foamy. Add cream of tartar and beat until whites are stiff but not dry. Using rubber spatula, fold 1/4 of whites into batter to lighten slightly. Fold in remaining whites in 3 additions (batter will be thick). Spoon batter over cherries in skillet, then spread evenly with offset spatula to cover cherries. Bake cake until top is golden brown and tester inserted into center comes out clean, about 45 minutes. Cool in skillet on rack 5 minutes. Run spatula around edges of cake to loosen. Place large serving platter upside down atop skillet. Using pot holders or oven mitts, firmly hold platter and skillet together and invert. Leave skillet atop cake 5 minutes. Remove skillet. If necessary, rearrange any cherries that may have become dislodged. Let cake cool at least 45 minutes. Cut cake into wedges and serve slightly warm or at room temperature.

Carrot Zucchini Bars

Carrot and Zucchini Bars with Lemon Cream Cheese Frosting

Found on pinterest but adapted it to my liking 

Carrot and Zucchini Bars with Lemon Cream Cheese Frosting

• 2 eggs, slightly beaten
• 3/4 cup packed brown sugar
• 1/2 cup canola oil
• 1/3 cup honey
• 1.5 tsp vanilla
• 1 1/2 cups shredded carrot
• 1 1/3 cup shredded zucchini
• 1/2 cup chopped walnuts
• 1 2/3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp ground ginger
• 1/4 tsp baking soda
• 1/2 tsp salt

Lemon Cream Cheese Frosting

• 1 (8 oz) pkg reduced fat cream cheese
• 1 cup powdered sugar
• 1 1/2 tsp lemon zest
• (the frosting was a little thick for me, next time I'll add some milk or cream.)

1. Preheat oven to 350 degrees F. Mix wet then add dry. Spread batter into an ungreased 13x9x2-inch baking pan.
2. Bake about 25 minutes Cool completely in pan on a wire rack.
3. Once the cake is cooled prepare the frosting.   In a medium mixing bowl, beat the fosting ingredients with an electric mixer on medium speed until fluffy. 

Best Lemon Blueberry Muffins

This were soooo yummy.  Even my dad liked them, which was strange since they contained fruit.

Blueberry Lemon Muffins from My Kitchen Cafe

Lemon-Sugar Topping:

• 1/3 cup sugar
• zest from one lemon

Muffins:
2 cups frozen blueberries (or 2 cups fresh)
1 1/8 cups plus 1 teaspoon sugar
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
4 tablespoons butter, melted and cooled slightly
1/4 cup oil (vegetable or canola)
1 cup buttermilk
1 1/2 teaspoons vanilla extract
Mix together the sugar and lemon zest. Set aside. In a pot, place 1 cup berries, and 1 tsp sugar. Simmer, mashing berries to make a syrup. Let it cook down for a while, and then cool. Mix together your dry ingredients, and add the rest of the berries. Mix together the eggs and sugar, then add the butter and oil. Mix well, and then add the buttermilk and vanilla. Gently fold into the dry ingredients. Don't beat it together, let the lumps be! Spoon into muffin pan (either with cups, or sprayed generously) and fill about 3/4 of the way full. Put about 1 tsp of the blueberry syrup on top and swirl into the muffin. Then sprinkle each with the lemon/sugar mixture. Bake in a preheated oven at 375degs for about 17-20 minutes, until golden. Let them cool in the pan for a little bit, then transfer to a cooling rack.









http://recipesofacheapskate.blogspot.com/2009/05/friday-feature-my-kitchen-cafe.html

Pumpkin cream cheese Bread

PUMPKIN CREAM CHEESE BREAD

FILLING:

• 1 package (8 ounce) cream cheese, softened
• 1/2 to 3/4 cup sugar (depending on how sweet you want the filling to be)
• 1 Tablespoon all-purpose flour
• 1 large egg
• 1/2 teaspoon vanilla extract

BREAD:

• 1  2/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1 to 1 1/4 cup(s) pumpkin puree, canned or homemade
• 1/2 cup canola oil
• 2 large eggs
• 1  1/2 cups sugar
• 1 cup chopped pecans or walnuts

CINNAMON GLAZE:

• 1 cup powdered sugar
• 2 to 2 1/2 Tablespoons half & half
• 1/2  to 1 teaspoon cinnamon
• 1/2 cup chopped pecans or walnuts for garnish

Preheat oven to 325 degrees. Grease and flour two 8 x 4 x 3-inch loaf pans. In a medium mixing bowl, combine cream cheese, sugar, flour, egg, and vanilla; beat until smooth and creamy. Set aside. In a large bowl, blend 1  2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside. In another medium bowl, combine the pumpkin puree, canola oil, eggs and sugar; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the chopped pecans or walnuts.

*

Pour half of the pumpkin bread batter evenly into the two prepared loaf pans. Spoon cream cheese mixture on top of the pumpkin batter layers in each loaf pan and then spoon or pour  on the remaining pumpkin batter (if you don’t have enough pumpkin batter to cover the cream cheese layer entirely, that’s okay, because you’ll be swirling them together anyway). Take a knife and stick straight down into the top pumpkin batter layer and middle cream cheese layer; swirl the knife around in these two layers, creating a marble effect; this will give the cream cheese filling a nice swirly shape as it bakes.

*

Bake in a preheated 325 degree oven for 55 to 60 minutes, or until a toothpick inserted in center of the loaf comes out clean. Cool bread in pans for 10 minutes; remove to a rack to cool completely. While waiting for the bread to cool, mix your cinnamon glaze: combine powdered sugar and half & half, blending well; then add cinnamon and mix until smooth and creamy. Note: the cinnamon makes this glaze darker in color, so if you want a lighter, creamy color glaze, just add a dash of cinnamon to the mixture. Drizzle over completely cooled bread loaves and then sprinkle on nuts for garnish.

http://nancycreative.wordpress.com/2010/10/08/pumpkin-cream-cheese-bread/

Mimi's pineapple coconut muffins

Best Muffins of My Life!

Ingredients

Crumb Topping
1/3 cup all-purpose flour
1/3 cup sweetened flaked coconut, chopped
3 tablespoons granulated sugar
3 tablespoons finely chopped, roasted, unsalted macadamia nuts
3 tablespoons unsalted butter, softened

Muffin Batter
1-1/3 cups all-purpose flour
½ cup granulated sugar
1-½ teaspoons baking powder
½ teaspoon salt
½ cup sweetened flaked coconut, chopped
2 large eggs
½ cup canola or vegetable oil
3 tablespoons unsweetened pineapple juice, reserved from canned pineapple
¾ cup drained canned unsweetened crushed pineapple

Instructions

1. Preheat oven to 375°F
   
   
2. Line a 12-cup regular muffin pan with paper liners or grease with nonstick cooking spray.
   
   
3. Topping: In a small bowl, combine flour, coconut, sugar and macadamia nuts. Whisk together until well blended. Using a fork or clean fingers, work in the butter until evenly combined and mixture resembles coarse crumbs and starts to come together.
   
   
4. Muffins: In a large bowl, combine flour, sugar, baking powder and salt. Whisk together until well blended. Stir in coconut.
   
   
5. In medium bowl, whisk eggs until lightly beaten. Gradually whisk in oil until well blended. Stir in pineapple juice.
   
   
6. Add egg mixture to flour mixture and stir just until combined. Fold in pineapple. Spoon batter into prepared muffin pan, filling cups ⅔ full. Crumble topping over top of batter.
   
   
7. Bake for 20 to 22 minutes, or until a wooden pick inserted into center comes out clean. Let cool in pan on a wire rack for 5 minutes. Remove from pan and transfer to a wire rack to cool.

Best Healthy Muffins Ive Ever Had

3 cups graded fresh zuchini
2/3 cup melted butter
1.25 cup honey
2 eggs
2 tsp backing soda
1 tsp backing powder
1/2 tsp of salt
3.5 Cups whole wheat flour freshly ground (if using store bought use less flour not sure how much)
2 tsp Cinninmin
1/2 tsp nutmeg
1 tsp Cloves
1 cup Nuts (your choice I like Walnuts)
1 cup Raisens

Pre heat oven to 350

Mix honey, eggs, butter, and vanilla. Mix dry ingrediants seperatly then combine. Then add Zucinni, nuts and raisens. Put into muffin tins (I use muffin cup liner things) and back for 25-30 minutes. Makes anywhere between 18-24 muffins depending on how you pack them. I filled the cups to over the top.

Banana Nut Muffins

2 cups flour
1 cup sugar
1 cube margin (i use butter)
1 tsp baking soda
1/2 cup sour cream
1/2 cup nuts chopped (pecans are my fav) this is opptional
1 egg
1tsp vanilla
4 mashed bananas

Pre heat oven to 350. Cream better and sugar, stir in egg until smooth. Add flour and soda alternately with sour cream. Blend in vanilla, nuts, and bananan. Pour into muffin tins. Bake till they look done.

Recipe by Bertie Lou McRae