Banana Chocolate Chip Muffins

When most people hear the word, “muffin,” they think, “healthy.” When we hear the word, however, we think, “donut.”

1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup wheat germ
2 teaspoons baking powder
1/4 teaspoon salt
2 ripe bananas, mashed (about 1 cup)
2 large eggs, beaten
1/2 cup packed brown sugar
1/3 cup canola oil
1/3 cup 1% lowfat milk
1 teaspoon vanilla
1/2 cup mini chocolate chips

Preheat the oven to 325°F. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside. Whisk together the all-purpose flour, whole wheat flour, wheat germ, baking powder, and salt in a large bowl. Combine the bananas, eggs, sugar, oil, milk, and vanilla in a medium bowl and stir until well blended. Pour the liquid ingredients over the dry ingredients and stir until just moistened. Stir in the chocolate chips. Spoon the batter into the prepared muffin cups. Bake about 20 minutes or until the muffins are light golden and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool for 5 minutes. Remove the muffins and cool an additional 5 minutes before serving. To make 24 mini muffins, bake about 14 minutes.

Nutritional Information per Serving: 220 calories, 10g fat, 2g saturated fat, 140mg sodium, 31g carbohydrate, 2g fiber, 4g protein

The Best Cheese Ball

2 pkg. 8oz cream cheese, softened
¼ c green pepper, finely chopped
¼ c onion, finely chopped
1 t. season salt or Cajun seasoning
sm. Can crushed pineapple, drained
¼ c chopped pecans or hole pecans

Combine first 5 ingredients. Shape into a ball. Top with pecans. Wrap with plastic wrap and Refrigerate. Serve with crackers.

Decorative Option: Make the Cheese Ball look like a pineapple.
Place cheese ball mixture on a serving platter. Shape in an oval. Make the top wider than the bottom. Starting at the pointed end place whole pecans in a row going up the oval leaving space at the top for green onion sprigs as the “pineapple” top.

Italian Cheese Terrine

This is a “fancy” appetizer that is worth the effort! The Italian flavor is addictive and it has a beautiful presentation.

1-8oz pkg. cream cheese
2 T butter, softened
½ c parmesan cheese, grated
2 T pesto
9 slices muenster or mozzarella cheese; divided
Basil Tomato Sauce
Assorted crackers

Beat cream cheese and butter with mixer until creamy. Add parmesan and pesto; beat until smooth. Set aside.

Line a 3 cup bowl with plastic wrap, allowing edges to hang over 6-7 inches. Diagonally cut 5 slices of cheese in half; arrange cheese triangles in bowl, slightly overlapping to line bowl.

Spread half the cream cheese mixture over cheese; top with half of the Basil Tomato Sauce. Cut 2 slices of slice cheese in half crosswise; arrange cheese rectangles over tomato mixture. Repeat with remaining cream cheese mixture, sauce and 2 slice cheese rectangles.

Fold plastic wrap over layers, sealing securely; place a heave object on top to compact layers.

Chill at least 8 hours or up to 3 days.

Invert terrine onto serving plate and peel off plastic wrap. Garnish with basil if desired.

Serve with crackers or bagel chips. 

Basil Tomato Sauce1- 14oz can diced tomatoes
¾ c onion, chopped
1 T fresh garlic, minced
2 T olive oil
2 bay leaves
½ tsp. sugar
¼ tsp. dried basil
1- 7 oz. jar sun dried tomatoes packed in oil, drained and chopped

Drain tomatoes, reserving ¼ c liquid. Set aside.

In large skillet, cook onion and garlic in olive oil over medium heat, stirring constantly, until tender. Stir in tomatoes, reserved liquid, bay leaves, sugar and basil; bring to boil.

Reduce heat and simmer, stirring often, 3 to 5 min. or until thickened; remove from heat.

Remove and discard bay leaves; stir in sun-dried tomatoes.

Cover and chill at least 2 hrs.

Hot Spinach Dip

4 cups of fresh spinach, chopped                                                        
½ c butter
3 cloves garlic, minced
¼ c flour or cornstarch
½ cup milk, half & half or evap. Milk
1 ½ parmesan or pepper jack, grated
½ tsp. pepper
¾ tsp. salt
Pita, Tortilla or pretzel Chips

Sauté spinach and garlic in melted butter until tender. Stir in flour. Add milk and seasonings and heat until boiling. Reduce heat to simmer until milk thickens. Stir in cheese until melted. Enjoy!

Caramel Apple Pie

This is now the only apple pie recipe I make. The crust tastes like an oatmeal cookie and the caramel mixed with the apples is so good.

For the crust:

2cups flour
1cup brown sugar
1/2 cup regular oats
1/2 tsp. salt
1/3 cup pecans, chopped
3/4 cup melted butter

Combine all the above ingredients in a large bowl or mixer and stir  until combined. Set aside 1 cup of mixture for topping. Press the rest in the bottom an up sides of a well greased pie plate.

For the filling:

4 cups apples peeled & sliced
1/2 cup sugar
1/2 tsp. cinnamon
3 T flour
1/2 c caramel sauce

Combine above ingredients in a large bowl mix well. Pour into pie plate. Top with remaining crust and bake at 375º for 40 minutes or until apples are tender.

I have doubled the recipe and prepared them in a bar pan/ cookie sheet for Caramel Apple Bars .

Best Oatmeal Cookies

1 c butter, softened
1 c brown sugar
¾ c sugar
2 eggs
2T. milk
1 ½ tsp. vanilla
1 ¾  c flour
¼ tsp. baking soda
1 tsp. baking powder
½ tsp. salt3c oats old fashion oats, 4 c quick oats
1 ½ c chocolate chips; peanut butter chips; butterscotch chips

Beat butter and sugar until creamy. Add eggs and vanilla and beat more. Add flour and soda, mix well. Stir in oats. Drop by rounded tablespoons onto and ungreased cookie sheet. Bake 9min @375^o.

To make pan cookies spread mixture in a 9x13 cookie sheet, greased and Bake @ 350^o until lightly browned.

Variations:

Oatmeal Almond Joy Cookies Add the chocolate chips, 1 c chopped Almonds & ½ -1 c of coconut

Oatmeal Chocolate Chip Cranberry Cookies Add 1 ½ c chocolate chips or white chocolate chips & 1 c dried cranberries

Meaty Cheesy Potato Soup

Ingredients:
1/2 pound roast cut in bite size pieces
3 1/2 cups diced potatoes
1 cup shredded carrot
1 cup chopped onion
3 cups chicken stock
1 teaspoon dried basil
1 teaspoon dried parsley
8 ounces colby jack cheese shredded
1 1/2 cups milk
1 c sour cream
1/2 teaspoon each of salt and pepper

Method:
Sauté the  beef and chopped onion in a large skillet/pan over a medium heat. Mix the beef to prevent it sticking to the pan, cook until its browned all over. Add chopped carrots, parsley and basil in 2 tablespoon of the butter in the skillet. When the carrots are tender, add the chicken stock and bring to the boil. Now add the diced potatoes and simmer gently for 1 hour, or until the potatoes are tender. Mash potato mixture until fairly smooth.
Whisk in the milk and sour cream and cook until the whole mixture thickens and becomes smooth. Reduce the heat and mix in the cheese and season. When the cheese has melted remove the pot from the heat.

Tip: I often cook this in the crockpot all day on low or for 4-5 hrs on high. Add all the ingredients to the crockpot except for the dairy products. When you get home add your cheese, milk and sour cream, stir well. Cook another 30min and serve.

Chicken Coconut Curry Soup

2 tablespoons olive oil

2 carrots, peeled and finely chopped (I coin sliced baby carrots)

1 onion,  chopped finely

1 red bell pepper, chopped (bite size)

1 cup cooked chicken meat, chopped

1-2 cup cooked rice

1 tablespoons red curry paste

1 tablespoon green curry paste

2-3 tablespoons brown sugar

1 can Asian coconut milk

21 oz chicken broth (or the water used to boil the potatoes with three cubes bullion)

Optional:  Cashews and a few sprigs of cilantro

Directions:

In a medium  sauce pan, heat olive oil on medium heat and cook chopped onions, carrots, and red bell pepper for approximately 5 minutes.  Add curry paste and brown sugar, allow for the veggies to fully cook and then add the cooked chicken.  Once the veggies and chicken are beginning to take on the flavor of the curry you may add the broth or bullion.  The final step is to add the coconut milk. Do not allow to boil after the milk is added. Taste and serve! (the spicy attributes of the dish are greatly diminished by the milk, so do not asses the spiciness prior to adding the milk.  If you need to, add more of the Green curry. (very little at a time)  This soup gets better with age, so if there is any left…you will enjoy it till it is gone!

Given to me by Sarina Allen, Thank you!

Creamy Tomato Soup

INGREDIENTS
 

1 (29 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth, undiluted
2 tablespoons margarine
2 tablespoons white sugar
1 tablespoon chopped onion
1/4 teaspoon baking soda
2 cups heavy whipping cream

DIRECTIONS

In a large stock pot mix tomatoes, chicken broth, butter, sugar, onion and baking soda. Simmer for 1 hour.

In a double boiler heat cream until hot. You can also do this in a regular saucepan over low heat, but watch it carefully so that the cream does not scorch! Once heated through add to tomato soup and serve.