Healthy Blueberry Muffins

 

Healthy Blueberry Muffins

Ingredients

• 3/4 c. flour

• 3/4 c. whole wheat flour

• 3/4 c. white sugar

• 1/4 c. oat bran

• 1/4 c. quick cooking oats

• 1/4 c. wheat germ

• 1 tsp. baking powder

• 1 tsp. baking soda

• 1/4 tsp. salt

• 1 c. fresh or frozen blueberries

• 1/2 c. chopped pecans

• 1 banana mashed

• 1 c. buttermilk

• 1 egg

• 1 T. vegetable oil

• 1 tsp. vanilla extract

Instructions

1. Preheat the oven to 350 degrees. Grease a 12 cup muffin pan or line with paper muffin cups.

2. In a large bowl, stir together the flours, sugar, oat bran, oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and pecans. (If using frozen blueberries, stir them in while frozen.)

3. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry and mix until just blended. Spoon into muffin cups, filling all the way to the top.

4. Bake for 15 to 18 minutes in the preheated oven or until the tops of the muffins spring back when lightly touched.

Notes

Note: For a gluten free alternative, use Gluten Free All Purpose Baking Flour instead of flour and whole wheat flour; and oat bran in place of wheat germ

RHUBARB SQUARES

 RHUBARB SQUARES

2 c. flour

1/2 c. plus 2 T. powdered sugar

1 c. butter

4 eggs

3 c. sugar

1/2 c. flour

1/2 tsp. salt

1 1/2 tsp. baking powder

4 c. rhubarb, chopped

Blend the flour, powdered sugar and butter with a pastry blender until you have fine crumbs. Pat into a greased 9 x 13 pan. Bake at 350° for 15 minutes. Have topping ready to pour on the base when it comes out from the oven.

To make the topping, beat the eggs. Combine the eggs, sugar, flour, salt, baking powder, and rhubarb. Pour this mixture over the base. Return it to the oven and bake for 50 minutes in a 350° oven until lightly browned.

This is a recipe that my Mom shared with me. Happy Mother’s Day Mom.

SLOW COOKER CHEESY CAULIFLOWER

 SLOW COOKER CHEESY CAULIFLOWER

1 head cauliflower

4 oz. cream cheese

1/4 c. whipping cream

2 T. butter

Salt and pepper to taste

4 oz. shredded pepper jack cheese

Grease the inside of a 4 quart slow cooker.  Cut the cauliflower into 1 inch florets.

Add the cauliflower, cream cheese, whipping cream, butter, salt and pepper.  Cook on low for 2 hours.

Add the pepper jack cheese and stir to combine.  Continue to cook for another 30 minutes or until cauliflower is fork tender.

 

Fully Loaded Potato Casserole

 

Fully Loaded Potato Casserole

Ingredients

• 5 medium russet potatoes baked and cooled

• Salt and pepper

• 1 1/4 cups sour cream

• 1/2 cup milk

• 1/3 cup butter

• 2 cups grated sharp cheddar cheese

• 1/2 cup cooked bacon crumbles

Instructions

1. Cut baked potatoes into 1-in. cubes. Place in a greased 13x9 inch baking dish. Sprinkle with salt and pepper.

2. In a small bowl, whisk together the sour cream and milk and pour over potatoes. Melt the butter than pour over then top of the potato mixture. Top with grated cheese. Cover with foil and bake for 25 minutes. Remove from oven and take off foil and sprinkle with crumbled bacon. Put back in the oven for 5 to 10 minutes.

Queso Fundido

 Queso Fundido

1 T. olive oil

1 large poblano chile

1 tsp. minced garlic

4 oz. crimini mushrooms

10 oz. shredded Monterey Jack cheese

2 green onions

2 tsp. chopped jalapeño

Corn tortilla chips

Wipe off the mushrooms then coarsely chop. Seed the poblano chile then cut into matchstick-size strips. Heat oil in a skillet over low heat. Add the poblano chile and the garlic to the skillet. Sauté for 8 minutes. Increase the heat to medium. Add the mushrooms; sauté until tender, about 6 minutes. Season with salt and pepper. Add the shredded cheese. Stir until the cheese melts and the mixture begins to bubble, about 4 minutes. Thinly slice the green onions. Sprinkle the green onions and the chopped jalapeños on top of the cheese. Serve immediately with corn tortilla chips.

Grilled Brined Shrimp

1/3 c. kosher salt

1/3 c. brown sugar

1 1/4 lbs. jumbo shrimp, peeled and deveined

1/4 c. olive oil

2 T. chopped cilantro

1 tsp. honey

2 tsp. finely chopped garlic

1 T. chopped parsley

1/4 tsp. crushed red pepper

2 T. white wine

Stir the kosher salt and brown sugar into 1 quart of cold water until dissolved. Add the shrimp and refrigerate for 30 minutes.

In a bowl, whisk the olive oil, cilantro, honey, garlic, parsley, red pepper flakes and wine.

Remove the shrimp from the brine and rinse thoroughly then pat dry. Put the shrimp and the marinade in a resealable plastic bag and marinate for at least 20 minutes but no more than 45 minutes in the refrigerator.

Preheat the grill. Cook the shrimp until just cooked through, about 1 1/2 minutes per side. Serve warm or at room temperature.

If desired, you can serve with mango salsa on the side.

 

Healthy Carrot Cake Muffins

Healthy Carrot Cake Muffins

1 c. flour

1 T. baking powder

1 tsp. ground cinnamon

1/4 tsp. salt

2 c. bran flake cereal

1 c. low-fat milk

1 1/2 c. shredded carrots

1/3 c. firmly packed brown sugar

1 egg, slightly beaten

2 T. vegetable oil

1/3 c. raisins

Preheat oven to 400 degrees.  Spray a muffin pan with non-stick cooking spray.

Mix flour, baking powder, cinnamon and salt in a large bowl.  

In another bowl, mix cereal and milk, let stand 3 minutes.  Stir carrots, sugar, egg and oil into this bowl also.  Add this mixture to the flour mixture, stir just until moistened.  Stir in the raisins.

Spoon the batter into the sprayed muffin cups, filling each cup about 2/3 full.

Bake for 20 - 25 minutes just until golden brown.  Serve warm.

Makes 12 muffins.

        

Deviled Ham Spread

 

Deviled Ham Spread

Ingredients

• 1/2 lb. ham coarsely chopped

• 1/2 c. mayonnaise

• 3 T. flat leaf parsley

• 1 jalapeno seeded and diced

• 1 T. Dijon mustard

• 1/2 tsp. sweet paprika

Instructions

1. Put ham in a food processor and pulse until finely chopped. Transfer the ham to a bowl. Stir in the remaining ingredients.

Egg Salad

 

Egg Salad

Ingredients

• 6 hard boiled eggs chopped

• 1 piece of celery chopped

• 1/4 onion chopped

• 1/4 c mayo or greek yogurt

• 1 T of mustard use your favorite

Instructions

1. Mix together in bowl and enjoy.