Kid's favorite blueberry muffins aka: Muffcakes

12 Servings | Time: 30 min

Ingredients

• 2-1/2 cups pancake mix
• 1/2 cup sugar
• 1 egg
• 2/3 cup water
• 1/4 cup canola oil
• 1-1/2 cups fresh or frozen blueberries

Directions

• In a large bowl, combine pancake mix and sugar. In another bowl, whisk the egg, water and oil. Stir into dry ingredients just until moistened. Fold in blueberries.
• Fill paper-lined muffin cups two-thirds full. Bake at 400° for 14-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutrition Facts: 1 muffin equals 173 calories, 6 g fat (1 g saturated fat), 18 mg cholesterol, 312 mg sodium, 28 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Kids' Favorite Blueberry Muffins published in Taste of Home April/May 2010, p45

Carrot Bread with Cream Cheese Icing

ingredients

• 2 cups all-purpose flour
• 2/3 cup packed brown sugar
• 2 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. ground cardamom or nutmeg
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 2 cups shredded carrot
• 2 beaten eggs
• 2/3 cup milk
• 1/3 cup canola oil
• 1 recipe Cream Cheese Icing, recipe below
• 1 recipe Candied Carrots, recipe below

• directions

  1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan or three 4-3/4x2-1/2x2-inch loaf pan; set aside.

  2. In a bowl stir together flour, sugar, baking powder, cinnamon, cardamom, soda and salt. In another bowl combine carrot, eggs, milk, and oil; add to dry ingredients stirring just until moistened.

  3. Pour batter into prepared pan(s). Bake for 55 to 60 for the 8x4-loaf pan or 30 to 35 minutes for the large loaf pan or 30 to 35 minutes for the small loaf pans or until a toothpick inserted near center comes out clean (check the loaf 10 to 15 minutes before the end of baking time. If it is browning too quickly, cover loosely with foil). Cool in pan 10 minutes; remove and cool completely on a rack. Wrap in foil; store overnight before slicing. Store up to 3 days at room temperature or freeze up to 3 months. Glaze with Cream Cheese Icing and top with Candied Carrots just before serving. Makes 16 servings.

  Cream Cheese Icing: Whisk together 1 ounce (2 tablespoons) cream cheese, 3/4 cup powdered sugar, and a little milk (3 to 4 teaspoons) until smooth and glazelike. Drizzle over Carrot Bread.

  Candied Carrots: In a skillet melt 2 Tbsp. butter over medium heat. Add 1 cup shaved carrots and 2 to 3 Tbsp. honey. Cook and stir 2 to 3 minutes or until carrots are glazed and tender. Spread on paper towel or waxed paper to cool.

  nutrition facts

  • Servings Per Recipe 16 servings
  • Calories205,
  • Total Fat (g)7,
  • Saturated Fat (g)2,
  • Monounsaturated Fat (g)4,
  • Polyunsaturated Fat (g)2,
  • Cholesterol (mg)33,
  • Sodium (mg)148,
  • Carbohydrate (g)32,
  • Total Sugar (g)18,
  • Fiber (g)1,
  • Protein (g)3,
  • Vitamin C (DV%)2,
  • Calcium (DV%)8,
  • Iron (DV%)6,
  • Percent Daily Values are based on a 2,000 calorie diet

  
  

  From Better Homes and Gardens April 2011

Easy Orange-Carrot Cake

ingredients

for the cake

• 3/4 cup vegetable oil, plus a little more for greasing pan
• 1-3/4 cups light brown sugar
• 4 large eggs (preferably free-range or organic)
• Grated zest and juice of 1 orange (approximately 1 tsp. zest and 1/3 cup juice)
• 2 cups all-purpose flour
• 1 Tbsp. baking powder
• 1/2 tsp. sea salt
• 1/2 cup walnuts, roughly chopped
• 1 heaped tsp. ground cinnamon
• Pinch of ground cloves
• 1/2 tsp. ground nutmeg
• 1/2 tsp. ground ginger
• 10 oz. carrots, peeled and coarsely grated
• For the icing
• 2 cups low-fat sour cream
• 2 to 3 Tbsp. powdered (icing) sugar
• 2 oranges

directions

1. Preheat the oven to 350 degrees F. Grease a 9-inch square or 10-inch round cake pan with a little vegetable oil. Line the bottom of the pan with a piece of parchment or waxed paper, cut to fit. In a large mixing bowl, use an electric mixer to mix the oil and sugar. Beat in the eggs, orange zest, and juice. Stir in the flour, baking powder, and salt. Add the chopped walnuts, cinnamon, cloves, nutmeg, ginger, and grated carrot. Mix just until combined (don't overmix, because this will affect how the cake rises).

2. Spoon the batter into the prepared cake pan. Bake 50 minutes, or until golden. Check doneness by poking a skewer or toothpick into the center of the cake. If it comes out clean, the cake is cooked; if it's still slightly sticky, put it back in the oven for a few more minutes.

3. Cool the cake in the pan for 10 minutes. Turn it out onto a rack to cool completely before icing.

4. For the icing, place the sour cream in a mixing bowl. Sift in the powdered sugar and grate in the zest of one orange. Halve the orange and squeeze in the juice from one half. Whisk everything together until glossy. It will be a fairly loose consistency. Spread thinly over the top of the cake. Grate a little more orange zest on top of the cake. Slice the remaining orange and serve on the side. Makes 16 servings.

nutrition facts

• Calories341,
• Total Fat (g)16,
• Saturated Fat (g)2,
• Monounsaturated Fat (g)8,
• Polyunsaturated Fat (g)5,
• Cholesterol (mg)63,
• Sodium (mg)180,
• Carbohydrate (g)45,
• Total Sugar (g)29,
• Fiber (g)2,
• Protein (g)5,
• Vitamin C (DV%)21,
• Calcium (DV%)17,
• Iron (DV%)8,
• Percent Daily Values are based on a 2,000 calorie diet

Recipe is from Better Homes and Gardens April 2011

Breakfast Quesadilla

INGREDIENTS:

2 Tortillas

2 Eggs

1/2 Cup Mexican Blend Cheese (or you can use cheddar, monterey jack or mozzarella)
1 Tsp Oil
Condiments: Salsa, Pico de Gallo, Ketchup, Cilantro

DIRECTIONS

1. Whisk 2 eggs in a bowl for 30 seconds until combined.
2. Place 1 tsp of oil in a 9 inch pan over medium heat, coating the bottom of the pan (make sure to use a pan that is at least slightly larger than your tortilla).
3. Pour in the whisked eggs, tilting the pan to spread it evenly across.
4. Let the omelette cook for 30 seconds then gently use your spatula to go along the edges of the omelette, lifting them away from the pan to loosen.
5. Sprinkle 2 tbsp of cheese on top of the omelette, place one tortilla on top of the egg and cheese and flip it onto a plate (you can watch how I do this here).
6. Slide the omelette, tortilla side-down, back into the pan, sprinkle another 2 tbsp of cheese on top of the egg and place another tortilla on top to cover.
7. Continue to cook the quesadilla for 1 minute, pressing down lightly with a spatula to help melt the cheese, then flip the quesadilla to cook the other side for an additional 30 seconds or until cheese melts and tortilla is golden.
8. Cut into wedges and serve.

*If you use a smaller tortilla, use 1 egg per quesadilla and 1/4 cup of cheese.

from the website: Weelicious

Honey Cookies

You have never had a cookie like this!! This is a recipe that has been a family treasure for years, my step-mom has makes them every holiday season. One year when i was little I remember not asking for presents but asking for Honey Cookies!! Yep - they are that Good!!

INGREDIENTS:
1/3 cup soft shortening

1/3 cup sugar

1 egg

2/3 cup honey

1 tsp vanilla

2 3/4 cups flour

1 tsp soda

1 tsp salt

DIRECTIONS:

Mix shortening, egg, sugar, honey and vanilla. In a seperate bowl blend flour, soda, salt and then slowly add into batter.

Chill dough - at least an hour if not overnight.

MAKING THE COOKIES:

Roll 1/4" inch thick on a lightly floured surface. Use your favorite cutters and cut out and place on cookie sheet. I usually keep half the dough in the fridge since the dough does get rather warm while working with it which usually means a sticky mess!

Bake at 375 for 6 minutes - adjust time for larger cookies :)

ICING:

I've always down sifted powdered sugar with butter..adding 1/4 tsp of milk (or cream) at a time, then flavoring with vanilla/almond or lemon extract! I don't really have measurements.. just start with very little liquid to your sugar and only add till you get the right consistency.

Now Martha Stewart recommends:

Makes 2 1/3 cups

• 1 box confectioners' sugar (1 pound)
• 5 tablespoons meringue powder, or 2 large egg whites

Directions

1. In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and meringue powder. Mixing on low speed, add a scant 1/2 cup water. For a thinner consistency, usually used for flooding, add more water. A thicker consistency is generally used for outlining and adding details. Mix until icing holds a ribbonlike trail on the surface of the mixture for 5 seconds when you raise the paddle.

There is also this cool tutorial on some ways to decorate cut-out cookies:

http://www.bakegreek.com/how-to-ice-a-bakegreek-cookie/

Green Treats

Green Treats (Makes 12 Patties) -

haven't tried these yet but i'm definitely intrigued!

INGREDIENTS:

1 Large Bunch of Swiss Chard, stems removed and chopped (spinach will also work)
2 Eggs, whisked
1 Cup White or Whole Wheat Matzo Meal (whole wheat or plain-breadcrumbs will work too)
1 Tsp Salt
1/2 Tsp Garlic Powder
1 Tbsp Sesame Seeds
Oil for Cooking

DIRECTIONS:

1. Cook the chard in a steamer pot of boiling water for 6-8 minutes or until tender.
2. Chop the chard very fine.
3. Place all the ingredients, except the oil, in a bowl and combine thoroughly.
4. Using your hands, form into small patties.
5. Heat about 1 tbsp of oil in a saute pan over medium heat.
6. Cook the patties for 3 minutes on each side or until golden.
7. Serve.

*After step 4, place patties on a baking sheet and freeze for 30 minutes then place par-frozen patties in a ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours and follow steps 5-7.

from site: http://weelicious.com

Teriyaki Chicken

Teriyaki Chicken (Serves 4) - with home-made teriyaki (i.e. No HFCS)

1 8 oz Can Crushed Pineapple In Juice
1/2 Cup Soy Sauce
3 Tbsp Honey
1 Tsp Fresh Ginger, peeled and grated
1 Small Clove Garlic, minced
4 Chicken Breasts, boneless, skinless

1. Place the crushed pineapple and juice, soy sauce, honey, ginger and garlic in a large bowl and whisk to combine.
2. Place the chicken breasts in a bowl (or a zipper bag for easy clean up) cover with 2/3rds of the teriyaki sauce (reserving the remaining for the sauce) and refrigerate for 30-60 minutes (**keeping the chicken in the marinade overnight will make it even tastier**)
3. Preheat the oven to the broil setting and place the rack in the middle shelf of the oven (at this point you can discard the sauce that you marinated the chicken in).
4. Place the chicken breasts on a baking sheet and broil for 8-10 minutes on each side for a total of 16-20 minutes (if the chicken is thick, it may take an extra minute or two).
5. While the chicken is broiling, put the remaining teriyak-wee sauce in a saucepan, add 1 tsp of cornstarch and cook over medium heat for 1 minute or until thickened.
6. Remove the chicken breasts from the oven and allow to cool for several minutes.
7. Slice the chicken, cover with sauce and serve.

*The chicken can also be grilled for 6 minutes on each side

**Make extra sauce and freeze for up to 4 months.

This recipe is from an amazing site called: http://weelicious.com

Salmon Croquettes (Patties)

This was a staple from my childhood - and still love them to this day. Liam has also come to enjoy them (as long as he gets some Kep-up with them).

1 package (14 oz) pink salmon

1 egg

1/2 to 3/4 of a roll of whole grain Ritz crackers

Salt/Pepper to taste

2 Tbsp olive oil

Warm oil up in skillet, meanwhile mold the mixture into patties - usually makes about 5 or 6. If it's to runny add more crackers. Fry for 3 to 4 minutes on each side or until done.

Some recipes suggest using 1/3 cup self rising corn meal, 2T flour, 1/2 cup butter milk instead of the crackers. they also truly fry them in like 2 cups of oil which isn't necessary, in my opinion.

Snow Pudding

Ingredients

• 6 cups clean fresh snow
• 1 cup milk
• 1/2 cup superfine sugar
• 1/2 teaspoon vanilla extract

Directions

1. In a large bowl, mix together the milk, sugar and vanilla until well blended. Carefully stir in the snow. Freeze, or scoop into bowls, and serve immediately.

Couple suggestions from reviewers on AllRecipes:

For better results, mix the sugar and vanilla together first, adding a splash of milk to help combine. THEN go out and retrieve the snow. It melts remarkably fast once it gets inside. Don't premeasure the milk and just dump it in. Instead, add as necessary to make your desired consistency. Because this is the week before Christmas, we have egg nog in the fridge and used it instead of milk and it made the treat creamy and oh so yummy! For those who don't like overly sweet treats, you may want to reduce the sugar and/or vanilla if using egg nog instead of milk. We didn't but then we liked it super sweet. Enjoy!

Add chocolate chips

Freeze the ingredients (minus snow) for about 1/2 hour prior to make it a little slushy

or according to Uncle Bob just get some snow and add chocolate syrup and eat up :)

Cool Dude Drink

Haven't made this yet but sure looks good. Saved it from a Better Homes and Gardens magazine... 2008 issue. Might as well put it on here :)

Prep: 15 min

INGREDIENTS

2 cups cherry juice blend

1 6 oz can frozen lemonade concentrate -thawed

3 11 oz bottles sparkling water with cherry flavor

Crushed ice

DIRECTIONS

1. Pour the cherry juice blend and lemonade concentrate into pitcher; stir until mixed. Cover and chill.
2. Just before serving, pour sparkling water into cherry juice mixture.
3. Fill glasses with ice. Pour the chery juice mixture into glass.

Makes 10 servings.

PB&J Snack Bars

Prep: 20 min., Bake: 52 min., Cook: 25 sec., Cool: 1 hr.
Be sure to sprinkle the peanut topping around the edges of the pan to seal in the jelly mixture.

Yield: makes 24 servings

Ingredients

• 1 1/4 cups butter, divided
• 2 cups all-purpose flour
• 1 cup powdered sugar
• 1 1/4 cups grape or strawberry jelly
• 1 cup creamy peanut butter made with USA-GROWN PEANUTS
• 3/4 cup light roast peanut flour made with USA-GROWN PEANUTS, divided
• 1 cup salted USA-GROWN PEANUTS, chopped
• 1/2 cup uncooked quick-cooking oats
• 3 tablespoons light brown sugar
• 2 tablespoons granulated sugar
• 1/8 teaspoons salt

Preparation

Preheat oven to 350° . Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.

Cut 1 cup butter into small pieces. Pulse butter pieces, all-purpose flour, and powdered sugar in a food processor 5 to 6 times or until mixture is crumbly. Press mixture into bottom of prepared pan.

Bake at 350° on an oven rack one-third up from bottom of oven 22 to 24 minutes or just until golden brown.

Meanwhile, whisk together jelly, peanut butter, and 1/4 cup peanut flour in a small bowl until smooth.

Microwave remaining 1/4 cup butter in a microwave-safe bowl at HIGH 25 seconds or until melted. Stir in peanuts, next 4 ingredients, and remaining 1/2 cup peanut flour until well blended and crumbly.

Spread jelly mixture over crust, leaving a 1/2-inch border. Sprinkle peanut mixture around edges of pan and over jelly mixture.

Bake at 350° for 30 minutes or just until jelly mixture begins to puff. Cool completely in pan on a wire rack (about 1 hour).

Carefully and quickly lift baked bars from pan, using foil sides as handles. Place on a cutting board, and cut into 24 bars.

Note: We tested with 12% fat light roast peanut flour.

Nutritional Information

Calories:

298

Fat:

19g (sat 8g,mono 7g,poly 3g)

Protein:

6g

Fiber:

2g

Cholesterol:

25mg

Iron:

1mg

Sodium:

149mg

Calcium:

17mg