Fresh Zucchini Muffins

Constantly looking for new zucchini recipes since the garden has exploded with them. I made a double batch so that we could freeze some when we are in a rush. I changed the recipe by adding whole wheat flour, using applesauce for oil and adding oatmeal to the cinnamon and sugar for the topping. The original recipe is found here.

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup white sugar
1/2 cup packed brown sugar
1 1/2 cups grated zucchini (about 2 small to medium-size zucc’s)
1/2 teaspoon salt
2 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
1/3 cup unsweetened applesauce
2 teaspoons baking powder
Cinnamon and sugar for topping

Preheat oven to 375. In large bowl, whisk together flour, sugars, salt, baking powder, cinnamon, and nutmeg. Set aside.

In medium bowl, combine grated zucchini, eggs, vanilla, and applesauce. Stir well to combine, then gently stir into flour mixture. Be careful not to overwork this—it will lead to dense muffins!

Fill lined muffin tins about 3/4 of the way up with the batter and then sprinkle cinnamon and sugar on each. Bake for about 30 minutes or until golden.

Cherry Almond Scones

These are the English type of scone not the yummy deep-fried kind you smear honey butter all over.  I am not saying that these aren't yummy as well, actually I really enjoy a good English scone.  Jamie has a recipe posted for Blueberry Scones and I love Great Harvests Raspberry White Chocolate Scones.  This recipe is from The Kitchen Sink Recipes which is one of the food blogs that I follow.  I have cherries from Steve's Moms tree and I keep trying to find other uses besides drying them.  Two substitutions that I made were using milk and vinegar instead of buttermilk and I used Demerara sugar instead of Turbinado because it is what I have on hand. 225 calories for 12 or 150 calories if you make 18.

2 3/4 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 cup butter, in 1/2-inch cubes
1 cup pitted and chopped cherries
3/4 cup buttermilk
1 teaspoon almond extract
Turbinado or sanding sugar for sprinkling (optional)

Preheat oven to 375°.

Place cubed butter in freezer for 15 minutes. Meanwhile, whisk together the flour, 1/4 cup sugar, baking powder and baking soda.  Cut in the butter with a pastry cutter (or two knives or your finger tips) until the flour-butter mixture is the texture of coarse cornmeal.  Stir in the buttermilk and fruit.
Turn out onto a lightly floured surface and knead gently a couple times. Roll dough out to approximately one-inch thickness and cut into squares. Sprinkle with coarse sugar (optional).

Bake on a parchment-lined baking sheet for 25 to 30 minutes, until lightly browned.
 

Plum Muffins

The original recipe was to make a loaf of bread but it is all about portion control for me.  The original recipe served 8 (338 calories) while mine serves 12 (211 calories) saving over a 100 calories per serving.  I substituted some of the flour for whole wheat and used half the brown sugar it called for.  I have a cookie scoop that is 2 tablespoons that works fantastic for muffins as well as cupcakes.


1 cup pitted, chopped plums
1 tablespoon all-purpose flour
1/2 cup butter
1 cup white sugar
1/2 teaspoon vanilla
2 eggs
1/2 cup all-purpose flour
1 cup whole wheat flour
1/2 teaspoon salt
1/4 teaspoon baking soda

1/3 cup plain Greek yogurt

2 tablespoons brown sugar


Preheat oven to 400 degrees.  Sprinkle chopped plums with 1 tablespoon of flour in a bowl and toss to coat.  Set aside.  In a large bowl, beat the butter, white sugar and vanilla extract with an electric mixer until light and fluffy.  Beat in the eggs.  In another bowl, sift together 1 1/2 cups of flours with salt and baking soda.  Stir the dry ingredients into the egg mixture, alternating with yogurt until the mixture forms a smooth batter.  Lightly stir in the flour-coated plums and pour the batter into the greased or paper-lined muffin pan.  Sprinkle the top or the batter with brown sugar.  Bake in the preheated oven for 15 to 20 minutes until a toothpick inserted into the center of the muffin comes out clean.

Kitchen Sink Frittata

I have made these frittatas a couple times now and Beau and I love them! I am not a big egg person so I put tons of stuff in them so they're not "eggy." They're perfect when you have a veggie tray that you need to use before it goes bad :)

In this specific frittata this is what I used:

Frozen Hashbrowns

Precooked Turkey Sausage

Cooked Quinoa

Zucchini

Yellow Squash

Tomato

Red Onion

Red Pepper

Celery

Eggs/Egg Whites

Cheese

- Heat oven to 375 degrees.

- In a frying pan, spray with pam. Heat hashbrowns and sausage. Evenly spread across the bottom of the pan. Add quinoa and veggies. You don't stir so evenly sprinkle each item on top.

- Pour eggs on top. I used 5 eggs and some carton egg whites so all the ingredients are in the egg mixture. I used a spatula and poked all around so the egg would get down to the bottom.

- Top with cheese.

(this is what it looks like when it's ready to go in the oven)

- Bake for 15-20 minutes. Until all eggs are cooked. You can check with a toothpick.

It is good to eat with ketchup, hot sauce and salsa.

Classic Waffles

I am not a Bisquick girl.  I used to be but I think it is too expensive and I have everything that I need in the house to make pancakes and waffles so why buy something special?  


I wanted waffles but I had already packed my cookbooks for the big move.  After a Google search I found this recipe on allrecipes.com.  It intrigued me because it called for ingredients that I have never used in waffles before.

2 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons white sugar
2 eggs
1 1/2 cups warm milk
1/3 cup butter, melted
1 teaspoon vanilla extract

In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature. In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

Muffin-Pan Potatoes

I found this picture on Pinterest and though they would be good for dinner tonight.  

When I clicked on the link it took me to a dead end so that meant no recipe.  I did a Google search and Martha came to the rescue.  I have modified the recipe so that I use ingredients that I always have in my home.  Steve asked where are the pancakes and eggs were so you could use the recipe for breakfast as well.

Butter, room temperature, for muffin cups

2 medium russet potatoes (about 3/4 pound each)

Coarse salt and ground pepper

1 1/2 tablespoons butter, melted

1/4 cup milk

1 teaspoon flour

Cheese, shredded (optional)

Preheat oven to 400 degrees. Lightly brush 6 standard muffin cups with butter. Thinly slice potatoes, I used my salad shooter. Place 2 slices in each cup and season with salt and pepper. Continue adding potatoes, seasoning every few slices, until cups are filled. 

Mix melted butter, milk and flour together.  Pour 1 tablespoon of mixture over each. Sprinkle with cheese if wanted.  Bake until potatoes are golden brown and tender when pierced with a knife, 30 to 35 minutes. Run a thin knife around each gratin. Place a baking sheet or large plate over pan and invert to release gratins. Flip right side up and serve.

Refrigerator Sweet Muffins

4 1/2 cups all-purpose flour

1 cup firmly packed brown sugar

1/2 cup sugar

4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups buttermilk*

3/4 cup oil

1 1/2 teaspoons vanilla

3 eggs

 

In large bowl, combine flour, brown sugar, sugar, baking powder, baking soda and salt; mix well. Add buttermilk, oil, vanilla and eggs; stir just until dry ingredients are moistened. Batter can be baked immediately or stored in tightly covered container in refrigerator for up to 5 days.

When ready to bake, heat oven to 375°F. Grease bottoms only of desired number of muffin cups or line with paper baking cups. Stir batter; fill greased muffin cups 2/3 full.

Bake at 375°F. for 20 to 25 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.

 

* To substitute for buttermilk, use 2 tablespoons vinegar or lemon juice plus milk to make 2 cups.

 

Chocolate Chip: Fold in 1/3 cup miniature semi-sweet chocolate chips.

Cinnamon Topped: After baking, dip top of each muffin in melted butter, then in a mixture of 2 tablespoons sugar, 1/4 teaspoon cinnamon and 1/8 teaspoon nutmeg.

Maple Walnut: Fold in 1/3 cup chopped walnuts and 1/2 teaspoon maple extract.

Mixed Fruit: Fold in 1/3 cup chopped dried mixed fruit.

Pineapple Coconut: Fold in 1/3 cup drained, crushed pineapple and 1/4 cup coconut.

Apple Oat Muffins

Found this recipe on the Internet. It is a tasty little morsel that is very filling. The original recipe was for 12 muffins, I cut it to 6. It said to shred the apple and I left it in chunks. I also substituted almonds for walnuts. 202 calories per muffin

1 cup oats
1/2 cup & 2 Tablespoons flour
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 & 1/8 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup buttermilk - used less so I could use the whole egg
1 tablespoon vegetable oil
1 egg
1/2 cup apple - I used Gala
1/4 cup almonds, chopped

Preheat oven to 400 degrees. Line muffin pan with cupcake papers. In large bowl combine oats, flour, sugar, baking powder, baking soda, salt and cinnamon. Stir in apple chunks and nuts.

In medium bowl beat buttermilk, oil and egg until well blended. Stir liquid into dry ingredients until moistened, batter will be very thick and lumpy.

Spoon batter into prepared muffin-pan cups. Bake 20 to 25 minutes or until muffins begin to brown and toothpick inserted in center of muffin comes out clean. Immediately remove muffins from pan. Serve warm or cool on wire rack to serve later.

Breakfast Quiche

We had a Relief Society breakfast the other day. We meet in Bobbette's backyard and got a chance to just visit. It started at 7:30 and went until 10 so that everyone could come when it was convenient. This breakfast quiche was served and I found it tasty and it works great when you need to feed a crowd but works great if you don't as well.

16 ounce frozen cubed hash browns
1/2 cup melted butter
1 cup shredded cheddar cheese
1 cup shredded Monterrey Jack cheese
1 cup diced ham
1/2 cup evaporated milk
3 eggs
1/4 teaspoon seasoning salt
Crumbled bacon

Put potatoes in 9 inch pie plate. Pour melted butter over potatoes. Bake 25 minutes at 350 degrees. Alternate ham and cheese on potatoes. Beat eggs and milk and seasoning salt together. Pour over ham and cheese. Optional, cooked bacon can be crumbled on top. Bake 30 minutes.

Can make day before. As soon as cool enough, refrigerate. Heat when ready to use the next day.

Whole Wheat Waffles

I used applesauce (70 calories) instead of oil (960 calories) and that is a 890 calorie per recipe of savings.  I made Belguim waffles and this recipe made 9 squares so this recipe is roughly 132calories per square as compared to 231.

1 3/4 cup wheat flour
1 tablespoon flaxseed, ground
1 tablespoon baking powder
1/2 teaspoon salt
1 3/4 cup milk
1/2 cup applesauce or oil
2 eggs

Mix all dry ingredients together.  Mix all wet ingredients together and stir into dry ingredients.  The batter will be slightly lumpy.  Pour into a preheated, lightly greased waffle iron and bake for approximately 5 minutes.

Eggwiches

Mom and I have been cooking up a storm and then freezing it.  I found this recipe on Once A Month Mom and we

12 English Muffins, toasted

1 Dozen Eggs, scrambled
12 Cheddar Cheese Slices
12 Deli Ham Slices
butter (optional, smear the toasted muffins)

Scramble eggs; while eggs are cooking, split and toast muffins (adding smear of butter if you wish). Once eggs are cooked, set up an assembly line of muffins, eggs, cheese and ham; assemble and wrap in plastic wrap. Freeze wrapped eggwiches in freezer bags or freezer boxes. To serve nuke for 2 to 2 1/2 minutes. Makes 12.

The beauty of the eggwich recipe above is that it is basic; you can spruce it up however you'd like with different cheeses, meats, veggies, and spices.

Sweet Rolls

This is always the favorite when we have company or had a sleepover when the kids were little.

1/4 cup butter, melted
brown sugar
cinnamon

Make Quick! All Purpose Dough. Roll out dough. Spread butter onto dough. Sprinkle brown sugar onto dough and then sprinkle cinnamon. Roll up into a jelly roll and cut into 3/4 inch slices. Place on greased cookie sheet. Bake at 375 degrees for 20 - 25 minutes. Frost

Frosting
1/4 cup butter, melted
vanilla
milk
powdered sugar

Breakfast Cake

Everyone else calls this coffee cake but since I don't drink coffee the name is breakfast cake. The recipe is from my Better Homes and Gardens New Cookbook which is about 29 years old.

1/4 cup salad oil
1 beaten egg
1/2 cup milk
11/2 cups sifted all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt

Spicy Topping
1/4 cup brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1 tablespoon melted butter
1/2 cup broken nuts, optional

Combine salad oil, egg and milk. Sift together dry ingredients; add to milk mixture; mix well. Pour into greased 9x9x2-inch pan. Sprinkle with Spicy Topping. Bake at 375 degrees about 25 minutes.

Crockpot Granola

I found this recipe on A Year of Slow Cooking and wanted to give it a try. I knew that I would be home most of the morning but had to run an errand and thought I would only be a few minutes but that turned into 45 minutes so when I got home my granola was a little more done in some places than in others but it tastes so yummy! I am attempting another batch today and changing the recipe up just a little to work for me and that is the recipe that I have put below.

5 cups oats

1/2 cup steel cut oats - I put this in just because they were in the house, can be omitted

1/4 cup honey

1/4 cup melted butter

1/2 cup unsweetened applesauce

1 1/2 T flax seeds

1 1/2 cups almonds - I didn't cut them up because we like to eat them just the way they are

1 cup Craisins - it was what I have in the house but you could use any dried fruit

1/2 cup unsweetened coconut - I put this in for Steve but he better not get used to it, can be omitted

Put all the dry ingredients into your crockpot. You'll need at least a 4 quart crockpot (I own two crockpots and I used the smaller one last time and it was hard for me really stir it and so I am using the bigger one today and it works a lot better).

Melt the butter in the microwave, add the honey and applesauce. Pour over dry ingredients and toss well.

Cover but vent with a chopstick or wooden spoon, this is so that the moisture escapes and the granola dries out. Cook on high for 3-4 hours, stirring every so often until a golden brown. If you can smell the granola cooking, go stir or it will burn if you don't keep an eye on it.

Dump out on some parchment paper and let cool. Eat with milk like cereal, warmed with milk like oatmeal, or as is. Seal well in an air-tight container or in a Ziploc. Granola freezes well.

In my search to learn more about homemade granola I ran across an article in the USA Weekend that listed other ingredients that could be add to the basic granola recipe.

1. Classic Granola Extra Ingredients: 1/3 cup chopped walnuts, 1/3 cup sweetened flake coconut, 1/3 cup dark or golden raisins Flavoring: 1/2 tsp. ground cinnamon You can replace the 1/4 cup of honey with 2 Tbs. each of maple syrup and molasses.

2. Crunchy Granola Extra Ingredients: 1/4 cup slivered almonds, 1/4 cup sunflower seeds, 2 Tbs. sesame seeds, 6 Tbs. currants Flavoring: none

3. Granola with Tropical Flavoring Add the coconut along with the cashews and banana chips. Extra Ingredients: 1/4 cup chopped roasted unsalted cashews, 1/4 cup chopped banana chips, 1/4 cup sweetened flake coconut, 1/4 cup chopped dried pineapple Flavoring: 1/2 tsp. ground ginger

4. Granola with Cherries and Almonds Extra Ingredients: 1/3 cup sliced almonds, 1/3 cup sweetened flake coconut, 1/3 cup dried cherries Flavoring: 3/4 tsp. almond extract

5. Trail Mix Granola Extra Ingredients: 1/4 cup chopped roasted unsalted peanuts, 1/4 cup sweetened flake coconut, 1/4 cup dark or golden raisins, 1/4 cup mini chocolate chips* Flavoring: none *Stir chips into the granola only after it has completely cooled.

6. Orange-Berry Granola with Pecans Extra Ingredients: 1/2 cup chopped pecans,1/4 cup dried cranberries, 1/4 cup dried blueberries Flavoring: 1/2 tsp. finely grated orange zest

7. Pear Granola with Hazelnuts and Vanilla Extra Ingredients: 1/2 cup chopped hazelnuts, 1/4 cup chopped dried cherries, 1/4 cup chopped dried pears Flavoring: 1 tsp. vanilla extract

8. Orange-Flavored Granola with Pistachios, Mangos and Dates Extra Ingredients: 1/2 cup chopped roasted pistachios, 1/4 cup chopped dates, 1/4 cup chopped dried mangos Flavoring: 1/2 tsp. finely grated orange zest and 1/4 tsp. allspice

Low Fat Oatmeal Protein Pancakes

I was a little leery of these pancakes because of the ingredients, but they are actually really good! I found this recipe online at www.answerfitness.com.

½ C Egg Whites (about 4 eggs)

½ C Oats

½ C Low-fat Cottage Cheese

1/8 tsp Baking Powder

Fresh fruit as topping

Mix it all together and cook like normal pancake...It's a lumpy texture but for a healthy pancake I thought they were great!

Here is the nutrition facts: Makes 2 Servings (Three ¼ cup pancakes with ¼ cup strawberries)

Amount Per Serving

Calories: 254.5
Total Fat: 3.3 g
Saturated Fat: 0.8 g
Polyunsaturated Fat: 1.0 g
Monounsaturated Fat: 1.0 g
Cholesterol: 2.3 mg
Sodium: 280.0 mg
Potassium: 297.8 mg
Total Carbohydrate: 33.8 g
Dietary Fiber: 5.3 g
Sugars: 2.5 g
Protein: 21.3 g

Vitamin A 0.9 %
Vitamin B-12 5.9 %
Vitamin B-6 5.0 %
Vitamin C 37.9 %
Vitamin D 0.0 %
Vitamin E 2.4 %
Calcium 9.1 %
Copper 14.4 %
Folate 9.5 %
Iron 13.2 %
Magnesium 19.5 %
Manganese 104.0 %
Niacin 3.5 %
Pantothenic Acid 7.1 %
Phosphorus 29.7 %
Riboflavin 9.9 %
Selenium 7.8 %
Thiamin 21.4 %
Zinc 12.2 %

Cinnamon Biscuits

I am not sure where I picked up this recipe but it is a quick and easy breakfast.

1 can biscuits
Butter
Cinnamon
Sugar

Heat oven according to directions on biscuits. Melt butter in a bowl. Mix cinnamon and sugar together in a separate bowl. Dip each biscuit individually in the butter and then in the cinnamon-sugar mixture. Place on cookie sheet. Cook according to directions on biscuit package. While biscuits are cooking make a glaze with the left over butter, a dash of vanilla, milk and powdered sugar. When biscuits are light brown remove from oven and spoon glaze over the top.

Cheese Sauce On Toast

Does anyone remember this from when we were kids? For some reason I remembered this recipe yesterday and had to cook some up for breakfast. This is one of those recipes that you just put stuff in until it is the way you like it. Mom may have a very specific recipe but this is how I make it.

Butter - I used about 1 tablespoon
Evaporated Milk - depending on how many you serve is how much you use
Cheese - cut into cubes, depends on how cheesy you want it
Toast

Toast your bread, it doesn't matter if it is hot because the cheese sauce is. After bread is toasted, I like to break it into bite size pieces in a bowl.

Put butter into pan and melt. Add evaporated milk and heat. When warm add cheese, stir until thickened. My preference is to have lumpy sauce, by that I mean that I still want chucks of cheese not thoroughly blended in but they are melted. Serve over toast.

French Breakfast Puffs (Muffins)

This recipe is out of the cookbook, Better Homes and Gardens All-Time Favorite Bread Recipes. I can be a lazy cook and to make things easier I make substitutions. For this recipe I substituted oil for shortening and I haven't noticed any difference in the quality.

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup sugar
1/2 cup shortening
1 egg
1/2 cup milk
1/2 cup sugar
1 teaspoon ground cinnamon
6 tablespoons butter, melted

In mixing bowl stir together flour, baking powder, nutmeg and salt; set aside. In mixer bowl cream together 1/2 cup sugar, the shortening and egg. Add flour mixture and milk alternately to creamed mixture, beating well after each addition.

Fill 12 greased muffin cups 2/3 full. Bake in 350 oven for 20 to 25 minutes or till golden. Combine 1/2 cup sugar and the cinnamon. Remove muffins from oven; immediately dip in melted butter, then in sugar-cinnamon mixture till coated. Serve warm.

Potato Pancakes

1 pound russet potatoes, peeled
2 tablesppons minced green onion
1 tablepoon all-purpose flour
1 egg, beaten
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons vegetable oil

Shred potatoes into medium bowl. Squeeze out excess moisture.

Add green onion, flour, egg, salt and perpper; mix well.

Heat oil in large skillet over medium heat. Drop spoonfuls of potato mixture into skillet; flatten to form thin circles.

Cook until browned on bottom; turn and cook until potatoes are tender, about 10 minutes total cooking time.

Baking Powder Biscuits

I usually make these the drop biscuit way because it is easier and I use a scoop so there is little mess. They go great with Sausage Gravy or any other meal but I really like them with butter and homemade raspberry or strawberry freezer jam.

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
7 tablespoons butter or margarine
3/4 cup milk

Preheat oven to 450. Grease baking sheet.

Sift flour, baking powder and salt into medium bowl. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Stir in enough milk to make soft dough.

Turn out onto lightly floured surface. Knead dough lightly. Roll out 1/2 inch thick. Cut biscuit rounds with 2-inch cutter. Place on greased baking sheet.

Bake 8 to 10 minutes or until browned.

Drop Biscuits: Make dough as above, increasing milk to about 1 cup or enough to make stiff batter. Drop by tablespoonfuls onto greased baking sheet. Bake 5 to 8 minutes or until browned.

Make Ahead: Before baking place on cookie sheet and freeze.  Bake at 450 for 15 - 20 minutes or until browned.