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Blueberry Muffins

I love this blueberry muffin recipe.  They are not too sweet.  I wrote this particular version for the kids to make.  When I bake these muffins, I usually substitute in 1/2 or 3/4 cup whole wheat flour.  I also add 1 cup of chopped pecans (which recent studies show are very high in antioxidants).  Everytime I make this recipe, I come out with about 24 mini muffins and 4 larger muffins.

Blueberry Muffins

1 3/4 cups all purpose flour
1/4 cup sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup cooking oil
1 egg, well beaten
1 teaspoon vanilla
1 cup fresh or frozen blueberries (you do not have to defrost them)
4 tablespoons sugar

Preheat oven to 400 degrees. Spray muffin pans lightly with cooking spray or use paper baking cups and set aside.

In a large bowl, mix the flour, sugar, baking powder, and salt together. Set aside.  Combine the milk, vanilla, and egg together and then add to the dry ingredients.  Mix until moistened, but do not over mix. Gently mix in the blueberries.  Fill muffin pans half full with batter. Sprinkle the tops of the muffins with a little bit of sugar.  Bake for 20 minutes or until done.

Makes 12 large muffins or 24 mini muffins.

posted by: artichoke72 at 22:20 | link | comments |
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Yellow Squash and Zucchini Casserole

I made this for lunch today. It was a little bland for my tastes, but I think it would be excellent with
some sort of drained bean (black or garbanzo), corn, some minced jalapenos, and chopped cilantro added (omit the Italian season).  I had to cook the casserole about 10 minutes longer than the recipe stated. My hubby ate his in fresh corn tortillas with lots of hot sauce. :)

Yellow Squash and Zucchini Casserole

2 med. yellow squash, diced
1 med. zucchini squash, diced
1 med. onion, chopped
1 cup grated cheddar cheese
2 T. butter
1 1/2 cup lowfat milk
1 large egg, beaten
1 cup white rice
1 tsp. Italian seasoning
1/2 tsp. salt
1/2 tsp. black pepper

Combine all ingredients in large bowl; mix well.  Pour into greased casserole baking dish.  Bake at
375º for 35 minutes, or until all liquid is absorbed. 

posted by: artichoke72 at 02:28 | link | comments |
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Whoopie Pies

Move over Chocolate Gobs and make room for these Whoopie Pies.  They are much easier to make and taste better (which is saying something....I love the Chocolate Gobs).  The filling for these treats contain marshmallow cream.  Marshmallows are not vegetarian, but marshmallow cream does not contain gelatin, so it is fine for Vegetarians.  Marshmallow cream is also great for making vegetarian s'mores.

Whoopie Pies

Batter
1 stick (1/2 cup) butter, softened
1 cup sugar
1 1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 large egg
1 teaspoon vanilla
1/2 cup unsweetened cocoa powder
1 cup milk
2 cups flour

Filling
3/4 stick (6 tablespoons) butter, melted
1 cup powdered sugar
1 cup marshmallow cream (Fluff)
1 1/2 teaspoon vanilla

Heat oven to 375 degrees.  Coat baking sheet(s) with non-stick spray or line with parchment paper.

Batter:  Beat butter, sugar, baking soda, baking powder, and salt in a large bowl with a mixer on medium speed until fluffy.  Beat in egg and vanilla, then cocoa powder until blended.  With mixer on low speed, slowly beat in milk until blended.  By hand, stir in flour. Drop level tablespoonfuls 2 inches apart on prepared baking sheet(s).

Bake 8 minutes or until tops spring back when lightly pressed.  Cool on baking sheet 1 minute befoe removing to a wire rack to cool completely.  Repeat with remaining batter.

Filling:  With a wooden spoon, vigorously mix all ingredients untl blended and smooth.

Spread 2 teaspoons onto flat side of half the cookies; top each with another cookie, pressing to adhere.

Storage:  Refrigerate in an airtight container with wax paper between layers up to 1 week or freeze up to 1 month.

posted by: artichoke72 at 02:12 | link | comments |
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Quick Spaghetti Sauce

This is another recipe I developed for my kids' cooking class.  It's a scaled down version of a sauce I have been making for years.  I just love this sauce.  The whole can of tomato paste really gives it a concentrated flavor, as if the sauce had been simmering for hours.  Sometimes I add an Italian herb mix from Penzey's to the sauce.  This sauce freezes really well. 

Quick Spaghetti Sauce

1 tablespoon olive oil
1/2 cup chopped onions (about 1 small onion)
1 tsp. minced garlic (about 2 cloves)
1 28 oz. can crushed tomatoes (diced if you like a chunky sauce)
1 6 oz. can tomato paste
1/2 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon salt
1 teaspoon dried basil
pinch black pepper

Heat olive oil over medium heat in a large saucepan.  Add onions and garlic and saute until tender, about 7 to 10 minutes.  Add crushed tomatoes, tomato paste and the remaining ingredients.  Cook, stirring
occasionally, for about 5 more minutes, or until sauce is heated through.

posted by: artichoke72 at 01:17 | link | comments |
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Strawberry Salsa

I'm so proud.....my six year old son made this salsa pretty much by himself.  All I did was chop and add the mint.  I have been testing the recipes I intend to use in my kids' cooking class and this one definitely passed the test.  It was my son's idea to add the blueberries.  It turned out beautifully and tasted wonderful.  This salsa was great on poundcake with a little whipped cream.   It's also great on cinnamon sugar tortilla chips.  Just brush a flour tortilla with a bit of melted butter, sprinkle with cinnamon sugar , cut into eighths and bake until crisp.  The measurements in this recipe are approximate.

Strawberry Salsa

1/2 pound fresh strawberries, washed, hulled, and diced
1/2 apple, washed, cored, and diced
handful of blueberries, washed
sugar, to taste
pinch of cinnamon
juice from 1/2 lime
mint, chopped, to taste

Combine all ingredients and serve as desired.

 

posted by: artichoke72 at 02:17 | link | comments (4) |
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