Blueberry Banana Oat Muffins

I made these during the Moms visit. They were really moist and packed lots of flavor and may or may not have, but probably did replace these as my new favorite:)

2 c. cooking oats
1/4 granulated sugar (or substitute)
2 egg whites
1/2 c. unsweetened applesauce (w/cinnamon added)
1/3 c. skim milk
1 t. baking soda
1 t. vanilla extract
1 ripened banana, mashed
1 c. fresh blueberries
2 T. sea salt

In a food processor, grind oats until they are a fine powder, similar to flour. Add the baking soda to the ground oats and set aside.

In a mixing bowl, add together the banana, sugar, applesauce, milk, eggwhites, and vanilla. Stir well.

Add oat mixture into the banana mixture and stir just until combined. Fold in the blueberries. Fill greased muffin cups 3/4 full (these don't rise much at all). Sprinkle a small amount of coarse sea salt onto each muffin top.

Bake in a 350 degree oven for 18-20 minutes or until middles are set and they are light golden brown. Yields 12 muffins

I asked my Mom to stir the batter so I sould take a picture of her pretty hands:)

Cinnamon Crescent Twists

I made these this morning and they were do good. Super easy, quick and I had everything on hand. Enjoy.

1 package (8 ounces) refrigerated crescent rolls- I doubled the recipe
1/4 cup packed brown sugar
2 tablespoons butter, softened
1 teaspoons ground cinnamon

Glaze:
1/4 cup confectioners’ sugar
1 tablespoon butter, melted
1 to 1-1/2 teaspoons hot water


Separate crescent roll dough into four rectangles; press seams to seal.


In a small bowl, combine the brown sugar, butter and cinnamon; spread over two rectangles. Top with remaining two rectangles.


Starting from a long side, cut each rectangle into three strips. Twist each strip several times; seal ends together.

Place on greased baking sheets. Bake at 375° for 12-14 minutes or until golden brown.


Immediately remove to wire racks. Combine glaze ingredients; brush over warm twists.

Cinnamon Roll Pancakes

Both my kids love pancakes and cinnamon rolls. This recipe serves both purposes. It took a few more steps than the normal add water mixes but was soooo worth it!

PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten

CINNAMON FILLING:
1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon

CREAM CHEESE GLAZE:
4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

1. Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).

2. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside.

3. In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract.

4. Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet. Snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.

5. When ready to serve, spoon warmed glaze onto the top of each pancake.

Yield: 4 cinnamon roll pancakes or 8 small cinnamon roll pancakes

Egg Muffins

12 eggs
1-2 cups grated Mexican blend cheese
3 green onions diced small.
small can chopped green chiles

In the bottom of the muffin cups layer diced meat, if using, vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl with pour spout, add Spike, and beat well. (I used to add a bit of half and half or milk, but lately I like the way they turn out without it.) Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.

Muffins will keep at least a week in the refrigerator without freezing. Egg muffins can be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.

Eggnog Bundt Cake

I made this this morning and couldn't wait for it to cool or be glazed. It is D.E. Licious! I made it in one big bunt- you could use mini bunt pans too-go here for more unique recipes. Her post 1/3/10 looks to-die-for!

1 - yellow cake mix (any brand)
4 - tablespoons butter, melted
1 1/2 -cups Eggnog
2 - large eggs
1/4 - 1/2 Cup milk
1 - tsp rum extract
1/8 - tsp ground nutmeg


Glaze Ingredients:
2 - cups Powdered Sugar
2 - tablespoons melted butter
3 - tablespoons eggnog
1 - tsp vanilla
dash of nutmeg

In a large bowl, add the cake mix, old fashioned eggnog, eggs, rum extract, nutmeg and melted butter. Mix together on low speed for 30 seconds. Beat on medium speed for 2 minutes or until smooth. Pour batter into a greased and floured bundt pan, mini loaf or mini bundt pans or just a regular large loaf pan. (I use the Crisco baking spray with flour) Bake at 350 degrees for 30-40 minutes (large bundt pan) or 20-25 for mini pans. Brush on half of the eggnog glaze . Cool for 20 minutes before removing form the bundt pan. Then remove cake from pan and cool completely on a wire cooling rack. Drizzle on remaining eggnog glaze. Let cake completely cool and glaze is dry.

It reminder me on one of my favorite scenes in"My Big Fat Greek Wedding"

Frog Eye Salad

I love, love love this recipe. If you double or triple, it makes a TON! Acini-de pepe are little pasta balls found in a little box on the pasta isle. In recent years it's become alot easier to find.

2/3 c. uncooked Acini-de Pepe
1 Sm. box vanilla instant pudding
1 lg. can pineapple tidbits, drain
1 lg. can mandarin oranges, drain
1 (8 oz.) tub Cool Whip

Cook pasta according to package directions. Drain and rinse with cold water. Combine all other ingredients. Ad to pasta. Refrigerate 1 plus hours. Eat. Enjoy!

Eggs Frittata

We're already getting in the holiday spirit. So, I thought I'd share my favorite "Christmas Morning" egg casserole. It can be mixed the night before and baked the next day. If you want to get into the spirit go here for a little Christmas music. Enjoy!

10 large eggs
1 (16 ounce)container small curd cottage cheese
1 (8 ounce)package shredded Monterey Jack cheese
1 (8 ounce)package shredded Monterey Jack cheese with peppers
1 (4.5 ounce)can chopped green chilies
1 (4 ounce) jar diced pimentos, drained
1/4 cup melted butter
1/2 cup flour
1 teaspoon baking powder
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano leaves
1/8 teaspoon garlic salt
1/8 teaspoon ground black pepper

Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking dish.

In a large bowl, whisk eggs until combined. Stir in cottage cheese, shredded cheese, chilies, pimentos, and butter.

In a small bowl combine flour and remaining ingredients; add to mixture, stir well. Pour mixture unto prepared baking dish, bake for 35 minutes. Cut into squares and serve.

Apricot Noodle Pudding

I haven't made this forever but love it!

1/2 pound medium egg noodles
1 (3 ounce) package cream cheese, softened
1/4 cup sugar
3 eggs, well beaten
5 tablespoons melted butter
3/4 cup milk
1 1/4 cups apricot nectar
1 (15 ounce) can apricot halves, drained

Topping:
3 cups crushed corn flakes
1/4 cup sugar (or to taste)
2 teaspoons cinnamon
6 tablespoons melted butter

1. Cook noodles according to package directions, drain and return to cooking pan or large bowl. Set aside.

2. In a separate bowl, blend the cream cheese and sugar together. Add beaten eggs and stir well. Add 6 tablespoons melted butter, milk and apricot nectar. Pour mixture over noodles in cooking pot and mix well. Pour mixture into greased 9x13 inch baking dish, and top with apricot halves.

3. Mix together the corn flakes, sugar, and cinnamon and sprinkle over noodle mixture. Drizzle with 6 tablespoons of melted butter. Bake at 350 for 50 t o60 minutes. Do not over bake.

Banana Nut Muffins

Banana Nut Muffins

1 1/2 cup flour
1 tsp. soda
1/2 tsp. salt
1 large bananas
1/2 cup sour cream
1 cup sugar
2 eggs
1 tsp. vanilla
1/2 cup margarine or butter
1/2 chopped nuts

Combine dry ingredients. Mash bananas, add butter and sugar. Cream together. Add eggs vanilla and sour cream. Mix well. Add dry ingredients and fold in nuts. Bake 375 for approx. 15min. I always say until you can "smell" them.