Healthy Banana-Apple Muffins

1 cup Greek yogurt {I used banana flavor}

2 eggs

1/2 cup unsweetened apple sauce 

1 tsp vanilla

1/4 cup honey 

1/4 cup brown sugar

2 tbsp ground flax seed

2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1 tsp pumpkin pie spice

3-4 over ripe banana's, mashed with a fork. 

2 1/2 cups old fashioned oats, ground up in food processor {or whole wheat flour}

2 apples, peeled, cored, and diced

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Preheat oven to 400 degrees F. 

In a medium size bowl, mix first 11 ingredients. 

Add mashed banana's and diced apples to other ingredients and mix well.  

Add flour and mix till well incorporated. 

Line cupcake tins with cupcake liners and spray a small amount of non stick cooking spray to each. Fill 1/2 full and bake 15-18 minutes. {because ovens vary, check after 15 mins} {done when knife or toothpick comes out clean}  

Banana-Zucchini Muffins {or bread}

1/2 cup butter {softened at room temp}

2 eggs

1/2 cup sugar

1/2 cup brown sugar

1/2 cup ripe banana's {mashed}

1/2 cup zucchini {grated}

1/4 cup apple sauce

2 cups flour {i like to use half wheat flour}

1 tsp soda

1/2 tsp salt

2 tsp cinnamon 

1 tsp vanilla

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Put butter, sugars and eggs in a mixing bowl and beat well. 

Add mashed bananas and zucchini. 

Mix till well incorporated. 

Add remaining ingredients and blend. 

Place liners in cupcake pans and spray each one with a small amount of non stick cooking spray. 

Bake in oven @ 375 degrees F for 10-15 minutes. {until tops are nicely browned}

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{if baking in mini bread pans, bake for 25-30 minutes, checking center with a tooth pick until done}

{if baking in a normal sized bread pan, bake for 30-40 minutes}
{you can omit the butter and use a 1/2 cup of apple sauce, for a total of 3/4 cup apple sauce}

Happy eating! 

Maple & Brown Sugar Granola

This is such an easy yummy recipe for granola! If I had known it was this easy,I would have been making it for years!!

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2 1/2 cups old fashioned oats

1 cup chopped almonds {would also be great with any nut you love}

1/4 cup GROUND flax seed

1/2 cup sweetened coconut
1/4 - 1/2 cup on raisins {optional}

1/8 wheat germ {optional}
1/4 cup brown sugar
1/2 tsp salt
1 tsp cinnamon
.

1/4 cup PURE maple syrup 

3 tbsp honey

1/4 cup coconut oil, melted in microwave for 10 seconds {you could also use canola or vegetable oil but coconut oil is better for you}
1 tbsp vanilla
1/4 cup peanut butter {optional}

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Mix together all dry ingredients in a medium sized bowl.
In a small bowl, whisk together all wet ingredients.  

Add wet ingredients to dry ingredients and mix well. 

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Grease a cookie sheet with coconut oil and spread oatmeal mixture over it. 

Bake at 250 degrees F for 1 hour and 30 minutes. 

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Cool before breaking in to chunks. 

Apple Cinnamon Crockpot Oatmeal

2 peeled & diced apples {smallest you can get them}
1 tsp. cinnamon
pinch of salt
2 cups old fashioned oats {not instant}
1/4 cup brown sugar
1 tsp. vanilla
2 cups milk
2 cups water
.
Place diced apple, cinnamon and salt in the bottom of the crockpot and stir together.
Sprinkle in oats, brown sugar, vanilla, milk and water.
**DO NOT STIR**
Cook on low for 3 hours.
{you can also use 2 cups of steel cup oats and cool overnight on low for 8-9 hours}
{you could also speed up this process by boiling apples in the water, then adding the rest of the ingredients and cooking on low on the stove top till oats are cooked. In this case you could use quick oats. I think I'll try this method next time.}





I like to add milk and a little brown sugar to mine before I eat it. Mmm.

Sticky Buns

18-24 Rhode's rolls  

1-3oz pkg cook & serve butterscotch pudding

1/2 cup brown sugar

1/2 cup butter

1/2 cup nuts, optional

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Heat oven to 350*

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Let dough thaw just enough to cut them in half.

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In a greased bundt pan, arrange half of the rolls in one 

layer.

Sprinkle 1/2 of the dry pudding and 1/2 of the nuts.

layer the rest of the rolls and sprinkle with the remaining

dry pudding and nuts.

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In a small sauce pan, melt butter and brown sugar.

Mix together until butter and sugar are combined.

Pour over prepared rolls.

Let raise until double in size, then cook for 30 minutes.

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Once out of the oven, turn the pan over onto a plate or pan

and allow the gooey goodness to run out and soak the buns.

Let cool and enjoy!

Cheesecake Sopapilla

This is for you Kimmy!  

Hopefully I will be posting more soon!

2 pkgs. crescent rolls

2- 8 oz. blocks cream cheese, room temp.

1 cup sugar

1 tsp. vanilla

1/4 cup butter, melted

Cinnamon & Sugar

. 

Roll a pkg of crescent rolls out onto a cookie sheet.

Mix cream cheese, sugar, and vanilla together until smooth and creamy.

Roll the other pkg of crescent rolls out on top of cream cheese mixture.

Drizzle with melted butter.

Sprinkle with desired amount of cinnamon and sugar.

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Bake @ 350 degrees for about 20-25 minutes. 

Cool 10-20 minutes.

{If you cover and let sit out over night, you can cut in triangle sections and eat for breakfast, kind of like a yummy danish treat!} {Great for Christmas morning!}

Homemade Applesauce

4 apples, peeled and cored {Pink Lady or something tart would be ideal}
1/2 cup brown sugar, packed
pinch salt
juice of one lemon
1/2 teaspoon cinnamon
1/4 cup water
.
Cut the apples into large chunks and put them in a heavy pot over medium heat; add the brown sugar, salt, lemon juice, cinnamon and water.
Bring to a simmer and reduce heat to low.
Cook, stirring occasionally, for about 45 minutes to 1 hour, until the apples are extremely soft and mushy.
Using a potato masher or fork, mash the apples together until you have an applesauce-like consistency.
{Serves 4.}

Microwave Peach Cobbler

2 Tbsp. butter or margarine
1/4 tsp. salt
3 cups canned sliced peaches, drained
1 1/2 tsp. baking powder
3/4 cup flour
3/4 cup milk
1/3 cup sugar
1/4 tsp. ground nutmeg
.
Microwave margarine in 1 1/2 quart glass baking dish on high, just till melted. 
Add fruit, do not stir.
Combine flour, sugar, salt and BP in a medium bowl.
Sprinkle mixture over peaches, do not stir.
Microwave on high for 15 minutes. 
Sprinkle with nutmeg. 
Let sit for a few minutes. 
Serve warm.

Cranberry Apple Crisp

5 cups tart apples {about 6 apples}, skinned, cored and thinly sliced
1 1/2 cups fresh or frozen cranberries
1/3 cup sugar
1/2 cup flour
1/2 cup quick oats
1/2 cup brown sugar
1 Tbsp. cinnamon
1/2 cup butter, softened at room temp.
.
Preheat oven to 375.
Lightly grease a 9X9 baking dish.
Layer apples and cranberries in a pan, sprinkling with the sugar as you do.
Mix flour, brown sugar and cinnamon.
Work in butter until light and crumbly.
Sprinkle oat mixture evenly over the top of apple and cranberry layers.
Bake 45 minutes or until apples are tender.

Fried Egg Breakfast Bagel

Bagels
Eggs

Sliced cheddar cheese

Meat {ham, bacon or sausage}

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Open bagels and place face side up on a cookie sheet.

Place cheese on both sides of bagel.

Place in oven and broil on low until cheese is melted and bubbly. {watch closely so that bagles edges do not start to burn.}

Mean while, fry eggs in a pan with a small amount of butter. {I like to keep the yolks yolky. It's so yummy.}

When cheese is melted on bagel and eggs are done, place eggs on bottom side of bagel.

Warm ham or cook sausage in the same pan you used to fry the eggs.

Place on top of egg, close bagel and enjoy!

{If using bacon, fry in pan before melting cheese on bagel. Then proceed with the rest of the recipe.}

Very Berry Muffins

1 tsp. Soda

2 cups sifted flour

1 1/2 tsp. B.P.

1/4 tsp. Salt

1/2 cup butter or margarine, softened

3/4 cup sugar

2 eggs

1 1/2 tsp. vanilla

1 cup butter milk {1 cup milk + 1 Tbsp white or cider vinegar; mix and let sit for 1-2 minutes}

1/2 cup strawberries

1/2 cup blueberries

1/2 cup raspberries or blackberries

Powdered sugar

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Preheat oven to 375.

Line or grease 24 muffin cups.

Sift flour, soda, B.P., and salt together.

Set aside.

.

In a large bowl, cream butter, sugar, eggs, and vanilla until light and fluffy.

Begin adding 1/4 cup of the flour, mixing well and then 1/4 cup of the butter milk, mixing well.

Repeat until all ingredients are used.

Gently mix in berries.

Spoon batter into cups until 2/3 full.

.

Bake 20-25 minutes, or until golden brown.

Remove muffins to wire rack to cool.

Serve warm sprinkled with powdered sugar.

French Crepes

4 eggs
1 cup milk

1 cup flour

2 Tbsp. butter

1 tsp. vanilla

1/2 tsp. salt

.

Beat eggs.

Melt butter in a small skillet.

Stir milk, melted butter, vanilla, and salt into eggs.

Add flour and beat until creamy.

Heat and lightly butter or oil the small skillet.

Pour 1/4 cup of the batter into the skillet.

Quickly swirl pan to spread batter.

Cook until edges are brown.

Flip crepe and cook other side.

Sprinkle with powdered sugar and roll up.

{serve with homemade Maple syrup or homemade fruit syrup. found under syrups}

.

Strawberry~n~Cream Crepes

8 oz. cream cheese, softened

1/2 cup powdered sugar

1 tsp. vanilla

French crepes

1 cup strawberries

1/2 cup sugar

.

Slice strawberries and sprinkle with sugar.

Meanwhile, beat softened cream cheese, powdered sugar, and vanilla together until soft and creamy.

Spread cheese mixture and some fresh strawberries on crepes and roll up.

Spread more strawberries on top and sprinkle with powdered sugar.

Blender Whole Wheat Pancakes W/ Chunky Peach Syrup

4 Tbsp. butter

1 cup milk

2 eggs

1 cup whole wheat

1/2 tsp. baking soda

1 tsp. salt

2 Tbsp. honey or sugar

.

Blend wheat on high until coarse flour is made.

Add milk, butter, and eggs and continue to blend.

Blend in remaining ingredients.

Pour 3-4 inch circles of batter onto a hot greased griddle.

Cook until bubbles appear all over and edges start to brown.

Turn and cook other side.

Serve with maple syrup or chunky peach topping.

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Chunky Peach Syrup

2-16 oz. cans of sliced peaches

1/2 cup brown sugar

2 Tbsp. butter

1/2 cup water

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Melt butter in a sauce pan.

Stir in sugar, water, peaches, and the peach juice from the can.

Mash peaches with a potatoe masher into small chunks.

Bring to a boil and boil for 5 minutes, stirring occasionally.

Turn off heat and allow to cool a few minutes before serving.

Perfect Pancakes

2 cups flour

4 tsp. baking powder

2 Tbsp. sugar

1 tsp. salt

2 eggs

4 Tbsp. oil

2 cups milk

.

Mix dry ingredients together with a whisk. {this helps pancakes to be fluffy}

Beat eggs, oil, and milk together until well blended.

Pour into dry ingredients and stir just until moist.

Drop onto hot oiled griddle.

Cook until bubbles appear all over and edges are browned.

Turn and cool the other side.

{do not ever flip more than once, and never press pancake down}

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Blueberry Pancakes

Follow above directions and add 1/2 cup fresh or canned blueberries.

{if using canned blue berries, drain juice into a small dish, to make blueberry syrup, and then rinse berries.}

.

Blueberry Syrup

1/2 cup blueberry juice

1 cup sugar

1 cup water

.

Mix sugar and water in saucepan.

Bring to a boil and boil for 5 minutes without stirring.

Turn off heat.

Stir in blueberry juice.

Cool 5 minutes before serving.

German Scones with Cinnamon Honey Butter

2 packages dry yeast
1/2 cup water
1 tablespoon sugar
1/2 cup sugar
1 cup boiling water
1/2 cup butter
2 teaspoons salt
3 eggs, beaten
4 1/2 cups flour

.

Dissolve yeast in 1/2 cup warm water.

Add the 1 tablespoon of sugar; set aside.

Pour the boiling water over the remaining 1/2 cup sugar, the butter, and the salt.

Add the eggs, mix well.

Add in the yeast mixture and 2 cups of the flour.

Beat with a mixer until smooth.

Add the remaining 2 1/2 cups flour and mix in.

Let this rise for 1 hour in mixing bowl and then refrigerate until cold.

Roll out very thin {about 1/4 inch} on a floured surface, and cut into 3 inch squares.Fry in hot oil until brown, then flip and fry until both sides are browned and puffy.

Serve with butter and honey, cinnamon honey butter, jam, or coat them with sugar.

Cinnamon Honey Butter
1/2 cup butter
1/4 cup honey
1 teaspoon cinnamon

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Combine all ingredients and whip with mixer until light and fluffy.

Rice Pudding

1 cup rice

6 cups of whole milk

pinch of salt

sweeten to taste using:

nutmeg, vanilla, or cinnamon

.

Mix well in a medium sized pot.

Set over low flame 5-6 hours.

~DO NOT STIR OR LIFT THE LID~

Sticky Buns

{Dough:}
2 1/4 tsp instant yeast
2 tsp vanilla extract
1 cup warm water
1/4 cup nonfat dry milk
1/4 cup sugar
3 tbsp butter, melted
1 1/2 tsp baking powder
1 egg, beaten
3 1/2 cups all-purpose flour
1 tsp salt
.
{Filling:}
2 tbsp. butter, softened
3/4 cup sugar
2 tbsp cinnamon
.
{Glaze:}
1/2 cup unsalted butter, softened
1 cup brown sugar
1/4 cup maple syrup {the real stuff, not table syrup}
1 1/2 cups pecan pieces
.
{Combine:}
in a large mixing bowl or in the bowl of an electric mixer, all the dough ingredients up to the salt, mix to form a shaggy dough.
.
{Knead:}
the dough, by hand or mixer, for 10 minutes.
Allow it to rest for 10 minutes.
Add salt and then knead for an additional 10 minutes, till smooth and supple. {though still somewhat sticky.}
.
{Place:}
the dough in a lightly greased bowl, cover loosely and allow it to rest for 1 1/2 hours; the dough will become quite puffy, thought it may not double in bulk.
.
{While:}
the dough is rising prepare the glaze.
In a small sauce pan, mix the glaze ingredients together.
Warm on stove, low heat, until butter is melted.
Pour in to an 9X13 baking dish.
Sprinkle pecans over top of the glaze.
Set aside.
.
{Turn:}
the dough out onto a lightly floured work surface.
Roll it into a 16X12-inch rectangle.
Spread the dough with butter and sprinkle on sugar-cinnamon mixture.
Starting with a long edge, roll the dough into a log.
Slice the log into 9 pieces.
.
{Place:}
the buns in the prepared pan, cover the pan and allow the buns to rise until double in bulk. {about 1 hour.}
Uncover the sticky buns.
.
{Bake:}
the sticky buns in a preheated 375 degree oven for 20 to 25 minutes.
Tent with foil if browning too quickly.
.
{Remove:}
the buns from the oven and invert them onto a serving dish.
Makes 9 sticky buns.

Pumpkin Cream Cheese Muffins

8 ounces cream cheese
3 eggs
2 1/2 cups sugar
2 1/2 cups flour
1/4 cup pecans, roughly chopped
3 tsp. butter, melted
2 1/2 tsp. cinnamon
1/2 tsp. salt
2 tsp. baking powder

1/4 tsp. baking soda
1 1/4 cup solid-packed pumpkin
1/3 cup vegetable oil
1/2 tsp. vanilla extract

{Heat:}

oven to 375 degrees F.

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{Lightly coat:}

two 12-cup standard muffin tins with oil and set aside.

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{Mix:}

the cream cheese, 1 egg, and 3 tablespoons sugar in a small bowl and set aside.

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{Toss:}

5 tablespoons sugar, 1/2 cup flour, pecans, butter, and 1/2 teaspoon cinnamon together in a medium bowl and set aside.

.

{Combine:}

the remaining sugar, flour, salt, baking powder, baking soda, and remaining cinnamon in a large bowl.

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{Lightly beat:}

the remaining eggs, pumpkin, oil, and vanilla together in a medium bowl.

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{Make:}

a well in the center of the flour mixture, pour the pumpkin mixture into the well, and mix with a fork just until moistened.

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{Divide:}

evenly, half of the batter among the muffin cups.

Place two teaspoonfuls of cream cheese filling in the center of each cup and fill with the remaining batter.

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{Sprinkle:}

some of the pecan mixture over the top of each muffin and bake until golden and a tester, inserted into the muffin center, comes out clean -- 20 to 25 minutes.

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{Cool:}

on wire racks.

Puffy Oven Pancakes

4 tablespoons butter or margarine
4 eggs
1 cup flour
1 cup milk
1/2 teaspoon salt
4 cups assorted fresh berries {optional}
Powdered sugar {optional}
Syrup

1. Heat oven to 400°F. In 9X13 glass baking dish, melt butter in oven; brush butter over bottom and side of pie plate.

2. In medium bowl, beat eggs slightly with wire whisk or hand beater. Beat in flour, milk and salt just until mixed (do not over beat). Pour into baking dish.

3. Bake 25 to 30 minutes or until puffy and deep golden brown. Serve pancake immediately topped with berries, powdered sugar, and syrup!

Brunch Egg Bake

This is great for Christmas morning!
If you pre cut all of the ingredients the night/day before it is really simple to throw together in the morning and have it cooking while opening presents.
Although, my family likes it for dinner any other night too!

This is a great casserole to make if you have company spending the night, but we like to make it for dinner. I like it with salsa on top and my husband likes it with ketchup. It would also be great with chili sauce, if you like chili sauce.

1 1/2 cups cheddar cheese
1 1/2 cups mozzarella cheese
1-4.5 can sliced mushrooms
1/3 cup green onions, chopped
½ med. Bell pepper, chopped
¼ cup marg, melted
8 oz. cooked ham, cut into strips or chunks
½ cup flour
1 ¾ cup milk
2 Tbsp. parsley flakes
8 beaten eggs

Mix cheeses, sprinkle ½ in a greased 9X13 dish. Cook onion, mushroom, green pepper, in margarine until green pepper in tender. Arrange over cheese. Arrange ham over veggies. Sprinkle remaining cheese over ham. Heat oven to 350*F. In bowl, whisk flour, milk, parsley, and eggs. Pour over layers in dish. Bake 35-45 min. Let stand 10 min. before serving.