yes, I am into Bran Muffins right now and I have been trying out a bunch of recipes and "Maryizing" them as mom would put it. These have all been tried and past the kid approved test with flying colors.
Ingredients:
1/2 cup butter, softened
1/2 cup brown sugar
3 bananas, mashed
1/4 cup milk
1 teaspoon vanilla extract
2 eggs
1 1/2 cups all-purpose flour
1/2 cup wheat bran
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped walnuts, optional
Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Grease a muffin pan or line with paper muffin liners.
2. In a large mixing bowl, cream butter and brown sugar together until fluffy. Add bananas, milk, vanilla and eggs; mix well. Stir in flour, bran, baking powder, soda and salt; blend just until moistened. Stir in walnuts. Pour batter into prepared muffin cups.
3. Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in the cups for 5 minutes, then remove muffins and place on a wire rack to cool completely.
Tuesday, February 17, 2009
Cream Cheese Filled Bran Muffins
Ingredients:
1/2 cup boiling water
1 cup bran cereal (not flakes)
3/4 cup raisins or chopped dates, optional
3 tablespoons butter, melted
1 cup 1% buttermilk
1 egg, partially beaten
1/2 cup sugar
1 1/4 cups flour
1 1/4 teaspoons soda
1/4 teaspoon salt
1/2 cup bran flakes
Filling (see below)
Method:
Preheat oven to 4000 F. Prepare filling (below) and set aside. Grease, or line standard muffin tin with cupcake papers.
Pour boiling water over bran cereal and optional raisin/dates; and allow to stand 5 minutes.
Stir in melted butter, buttermilk, egg, and sugar; mix well. Stir in flour, soda, and salt. Add bran flakes and stir just until combined. Place approximately 1 tablespoon batter in bottom of prepared muffin tins; gently spread batter over bottom of cup. Spoon in approximately 2 teaspoons prepared filling. Cover filling with additional muffin batter to fill cup approximately 3/4 full. Bake 20 minutes or until done. Makes 12-15 muffins
Filling
Ingredients:
1 package (8 oz) low-fat cream cheese
2 T sugar
1 egg
Method:
Soften cream cheese; add sugar and egg. Beat together until smooth and creamy.
NOTE: If desired, soften 1 package (8 oz) cream cheese, add 1 teaspoon milk and stir until smooth. Divide into small bowls; add a drop of food color to each bowl, and stir. Spread cream cheese over muffins. Use different the colored cream cheese in pastry tubes to create fun designs.
1/2 cup boiling water
1 cup bran cereal (not flakes)
3/4 cup raisins or chopped dates, optional
3 tablespoons butter, melted
1 cup 1% buttermilk
1 egg, partially beaten
1/2 cup sugar
1 1/4 cups flour
1 1/4 teaspoons soda
1/4 teaspoon salt
1/2 cup bran flakes
Filling (see below)
Method:
Preheat oven to 4000 F. Prepare filling (below) and set aside. Grease, or line standard muffin tin with cupcake papers.
Pour boiling water over bran cereal and optional raisin/dates; and allow to stand 5 minutes.
Stir in melted butter, buttermilk, egg, and sugar; mix well. Stir in flour, soda, and salt. Add bran flakes and stir just until combined. Place approximately 1 tablespoon batter in bottom of prepared muffin tins; gently spread batter over bottom of cup. Spoon in approximately 2 teaspoons prepared filling. Cover filling with additional muffin batter to fill cup approximately 3/4 full. Bake 20 minutes or until done. Makes 12-15 muffins
Filling
Ingredients:
1 package (8 oz) low-fat cream cheese
2 T sugar
1 egg
Method:
Soften cream cheese; add sugar and egg. Beat together until smooth and creamy.
NOTE: If desired, soften 1 package (8 oz) cream cheese, add 1 teaspoon milk and stir until smooth. Divide into small bowls; add a drop of food color to each bowl, and stir. Spread cream cheese over muffins. Use different the colored cream cheese in pastry tubes to create fun designs.
Sunday, February 15, 2009
Refrigerator Bran Muffins
Not the best pictures, Sorry!
Ingredients:
1 cup shortening
4 eggs
2 cups sugar
1 tsp. salt
1 quart buttermilk
2 cups boiling water
5 cups unsifted flour
4 cups 100% bran cereal, blended
2 cups bran flakes cereal
5 tsp. baking soda
Instructions:
Add soda to hot water; cool. Cream sugar and shortening. Add beaten eggs. Mix in large Tupperware. Stir in buttermilk, water, bran, flour. Pour in greased muffin pan and sprinkle with cinnamon/sugar and bake at 400 degrees for 20 min. Store in fridge for up to six weeks with tight lid.
1 cup shortening
4 eggs
2 cups sugar
1 tsp. salt
1 quart buttermilk
2 cups boiling water
5 cups unsifted flour
4 cups 100% bran cereal, blended
2 cups bran flakes cereal
5 tsp. baking soda
Instructions:
Add soda to hot water; cool. Cream sugar and shortening. Add beaten eggs. Mix in large Tupperware. Stir in buttermilk, water, bran, flour. Pour in greased muffin pan and sprinkle with cinnamon/sugar and bake at 400 degrees for 20 min. Store in fridge for up to six weeks with tight lid.
Sunday, February 8, 2009
Crock Pot Lasagna
1/4 cup Parmesan Cheese
1 box of mini lasagna noodles, cooked (I use bow tie, I can’t find mini lasagna noodles anymore)
Sauce:
1 lb. hamburger
½ lb. ground sausage
1 cup onions
Brown meat and onion together, add:
1 20oz. can diced tomatoes
2 cans tomato paste
1 can tomato sauce
1 tsp. seasoned salt
2 cloves garlic, crushed or 1 tsp. garlic powder
2 tsp. sugar
2 tsp. salt
¼ tsp pepper
Simmer 10 minutes
In a bowl combine:
16 oz cottage cheese
1 egg
1 T. dried parsley
½ tsp. salt
4 cups of cheese (half cheddar/half mozzarella)
Layer sauce, noodles, and cheese mixture in 5 qt. crock pot. Sprinkle with parmesan cheese and cook on high 3 hours or low 5-6 hours. This makes a ton!
1 box of mini lasagna noodles, cooked (I use bow tie, I can’t find mini lasagna noodles anymore)
Sauce:
1 lb. hamburger
½ lb. ground sausage
1 cup onions
Brown meat and onion together, add:
1 20oz. can diced tomatoes
2 cans tomato paste
1 can tomato sauce
1 tsp. seasoned salt
2 cloves garlic, crushed or 1 tsp. garlic powder
2 tsp. sugar
2 tsp. salt
¼ tsp pepper
Simmer 10 minutes
In a bowl combine:
16 oz cottage cheese
1 egg
1 T. dried parsley
½ tsp. salt
4 cups of cheese (half cheddar/half mozzarella)
Layer sauce, noodles, and cheese mixture in 5 qt. crock pot. Sprinkle with parmesan cheese and cook on high 3 hours or low 5-6 hours. This makes a ton!
Thursday, January 22, 2009
Parmesean Artichoke Dip
1 pkg. cream cheese
1 cup mayo
1 jar artichokes (quartered)
1 8 oz. Parmesan cheese
combine all ingredients and bake at 350 degrees for 30 minutes or until bubbly. (I use a 8 x 8 dish) Serve warm with tortilla chips.
1 cup mayo
1 jar artichokes (quartered)
1 8 oz. Parmesan cheese
combine all ingredients and bake at 350 degrees for 30 minutes or until bubbly. (I use a 8 x 8 dish) Serve warm with tortilla chips.
Honey Mustard Chicken
8 chicken breasts, split
olive oil
2-3 fresh garlic cloves
Honey mustard sauce (recipe down below)
1 cup grated cheddar cheese
3-4 slices of crisply cooked bacon (you can substitute bacon bits if you would like)
Heat olive oil and garlic in large skillet. Add chicken and saute over medium high heat until chicken is browned and just a little bit crispy looking. Transfer to a baking dish and pour half of the honey mustard sauce evenly over the chicken.
Bake at 350 for 1 hour. Sprinkle with cheese and bacon and return to the oven for 5 minutes or until the cheese is melted.
Serve with remaining honey mustard sauce.
Honey Mustard Sauce
1 cup Dijon mustard
1 cup honey
1/2 cup corn syrup
1/2 cup mayonnaise
Mix well in sauce pan and heat through.
olive oil
2-3 fresh garlic cloves
Honey mustard sauce (recipe down below)
1 cup grated cheddar cheese
3-4 slices of crisply cooked bacon (you can substitute bacon bits if you would like)
Heat olive oil and garlic in large skillet. Add chicken and saute over medium high heat until chicken is browned and just a little bit crispy looking. Transfer to a baking dish and pour half of the honey mustard sauce evenly over the chicken.
Bake at 350 for 1 hour. Sprinkle with cheese and bacon and return to the oven for 5 minutes or until the cheese is melted.
Serve with remaining honey mustard sauce.
Honey Mustard Sauce
1 cup Dijon mustard
1 cup honey
1/2 cup corn syrup
1/2 cup mayonnaise
Mix well in sauce pan and heat through.
Pork Taco's
I actually got this recipe from another blog, and they are so good.
3 lb. Pork Roast, fat removed as much as possible (*If using a roast any larger than 3 lbs, I always double the remaining ingredients)
1 Onion, chopped
3 Cloves Garlic,crushed
1 10oz. Can Green Enchilada Sauce
1 4oz. Can Diced Green Chili’s1 14oz. Can Diced Tomatoes with Chili’s
2 Chicken Bouillon Cubes
½ tsp. Cumin
½ tsp. Oregano
¼ tsp. Pepper
1. In a large heavy pot, over medium heat, brown meat, then add onion and garlic and saute a few minutes. Place in crock-pot.
2. Stir in the rest of the ingredients cover and cook on low for 7-8 hours
.
3. One hour before serving, remove roast and set aside. Strain out the onions and tomatoes as much as possible and put with the roast. Pour remaining liquid into a large saucepan. (I place the roast and strained solids back into the crock-pot, TURNED OFF, with the lid on to keep warm.)
4. Bring the liquids to a boil on the stove, and simmer for 45 minutes to an hour, stirring every now and then, until considerably reduced. This will concentrate all the liquids to make a thicker sauce.
5. Mix the thickened sauce into the shredded meat and serve in warm tortillas (I use the ones you cook yourself). Toppings of your choice: Cheese...I like Monterey Jack cheese (monterey pepper jack is good too), cilantro, diced tomatoes, lettuce, sour cream, guacamole or avacado, olives, & salsa.
3 lb. Pork Roast, fat removed as much as possible (*If using a roast any larger than 3 lbs, I always double the remaining ingredients)
1 Onion, chopped
3 Cloves Garlic,crushed
1 10oz. Can Green Enchilada Sauce
1 4oz. Can Diced Green Chili’s1 14oz. Can Diced Tomatoes with Chili’s
2 Chicken Bouillon Cubes
½ tsp. Cumin
½ tsp. Oregano
¼ tsp. Pepper
1. In a large heavy pot, over medium heat, brown meat, then add onion and garlic and saute a few minutes. Place in crock-pot.
2. Stir in the rest of the ingredients cover and cook on low for 7-8 hours
.
3. One hour before serving, remove roast and set aside. Strain out the onions and tomatoes as much as possible and put with the roast. Pour remaining liquid into a large saucepan. (I place the roast and strained solids back into the crock-pot, TURNED OFF, with the lid on to keep warm.)
4. Bring the liquids to a boil on the stove, and simmer for 45 minutes to an hour, stirring every now and then, until considerably reduced. This will concentrate all the liquids to make a thicker sauce.
5. Mix the thickened sauce into the shredded meat and serve in warm tortillas (I use the ones you cook yourself). Toppings of your choice: Cheese...I like Monterey Jack cheese (monterey pepper jack is good too), cilantro, diced tomatoes, lettuce, sour cream, guacamole or avacado, olives, & salsa.
Subscribe to:
Posts (Atom)