Garden Muffins (or Cake)

Every week I meet with a couple girl friends for "breakfast with the ladies" as my husband likes to call it for some yummy eats and good conversation.  A while back Jen made this wonderful fool-proof 'garden cake' that the toddlers loved.  Who knew there were carrots and zucchini in it?!  Here's the recipe for anyone who wants to adapt their own version.  I swapped out some ingredients that I didn't have on hand and subbed in some other ones, so I guarantee it is "VERY flexible" as Jen told me.

Some of my changes...
Since I was only able to harvest one pathetic little zucchini from my garden, I had to use more carrots.  I also used half oil and half applesauce and then only added 1/2 c. granular sugar since the applesauce would provide a little sweetness and I didn't want my cake too sweet.  Somehow, I ran out of whole wheat flour, so I had to use the good old all-purpose variety.   No flax seed in house, so I added wheat germ instead.  Also, I didn't add any fun stuff like dried fruit or coconut because I didn't want any picky eaters to shy away.  For the topping, I didn't add nuts, but did throw in about 1/4 cup of oats...just because.

Garden Muffins (or Cake)  (as given to me by Jen)

1 large zucchini, grated and patted dry
2 large carrots, grated
1 c. canola oil (or you can sub some or all with applesauce)
1/2 c. dark brown sugar
3/4 c. granular sugar
2 large eggs
1 1/2 tsp. vanilla extract

Mix well.

1 3/4 c. whole wheat pastry flour or regular whole wheat flour
1/2 c. oat bran or oats
1/4 c. crushed flax seed
1 1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. pumpkin pie spice (or 1 1/2 tsp. cinnamon, 1/4 tsp. cloves, 1/4 tsp. nutmeg)
1/2 tsp. ground ginger

Mix dry ingredients thoroughly and add to zucchini/carrot mixture.

1 c. raisins (or cranberries, chopped dates, or chopped prunes)
1 c. walnuts or pecans
1/4 c. shredded coconut

Fold in the fruit and nut mixture.

Streusel Topping
1/2 c. flour
1/2 c. packed brown sugar
1/2 tsp. cinnamon
3 T. butter
1/2 c. chopped pecans (opt.)

Cut butter into mixture, until well combined, then set aside.

Spray muffin pan/bundt pan with cooking spray. Spoon batter into muffin cups and fill 3/4 full or pour into a bundt pan.  Top with streusel topping. Bake at 350 F, 25-30 minutes for muffins or 1 hour for cake.

Enjoy!

Sweet Potato Crisp

 It's hard to believe that Thanksgiving is right around the corner and it's time to start thinking about what to make.   Every year I make the absolute best sweet potato crisp that was introduced to me by my sister Patty.  Here I go again, tooting my own horn! In my defense, I've had people who don't care for sweet potato casserole love it.  It's similar to a sweet potato casserole, but it has a yummy crumble crisp topping that makes it simply delicious.  It's always my standard Thanksgiving potluck dish and every time I get people demanding for the recipe, so here it is.

Spread the sweet potato mixture in the dish.

Cut the butter into the flour, sugar and oats until it holds together in clumps.

Top sweet potatoes with apples and cranberries. Here I used dried, but I usually use diced fresh cranberries.

Top apples and cranberries with the crisp topping.

Baked to perfection!

Click to ENLARGE.

To print, left click> file> print. To save file to your computer, right click on image, then "save image as".

  

Notes: 

- Although this recipe tastes incredible with the full 8 oz of cream cheese, I only use half the amount and it still tastes great.  

- Also, if you already have fresh cranberries around for Thanksgiving just use those on top.  

- Nuts are optional. :)

Enjoy! 

meghan 

Stuffed Acorn Squash

Here's a great way to use an acorn squash if you've never know what to do with it.  This is one of those fall meals I looked forward to having my mom make. Comfort food for me.  I whipped this up for lunch today in about 30  minutes.  It's simply delicious.

Click to ENLARGE.

To print, left click >file >print. To save file to your computer, right click on image, then "save image as". 

Just a side note....In the past I have used good ole Jimmy Dean sausage, but I used Jenny-O sweet Italian turkey sausage this time and I didn't notice too much of a difference.  Change is good :) 

Cut squash in half, discard seeds, put in a microwave-safe dish with a little bit of water, cover, microwave.

Scoop out the 'meat' of the squash.

Mix the squash, browned sausage/beef, apples, raisins, salt and nutmeg.

Stuff each half of the acorn squash. Top with butter and brown sugar. Cover and microwave.

Fantastic!

Making this today was a good excuse to test out my new camera.  I'm still figuring things out since it's a lot more complicated than my point & shoot, but I think I'll get the hang of it ;) 

Chicken-Mushroom Quesadillas

You may have noticed that this blog has had some changes lately.....completely new design that fits my personality a lot better and just this past weekend I started adding recipe cards to all my posts.  I still have some recipe cards to make for the older posts, which I hope to finish soon.  Leave a comment and let me know what you think.  Are the recipe cards easy to use & read?  Constructive criticism is much appreciated!

Several years ago my husband came across this Chicken-Mushroom Quesadilla recipe in, I think it was, Men's Health magazine.  We love making it since it's so quick and easy, especially if you go the route I did this time.  I used pre-cooked frozen grilled chicken and frozen spinach.  I much prefer the frozen spinach that comes in a bag rather than the one in a box.  I dread thawing out that block of green, then to have to squeeze out all the water.  The bag kind is chopped up and there isn't all that extra water.  Fresh is best, but not always on hand :)

The chicken-mushroomy-spinach quesadilla filling is all ready to go.  I could eat it just like that!

Put some cheese (I used Kraft Mexican 4 Cheese blend) on the tortilla, spread on some filling, then top with more cheese.  Top with another tortilla.  

Flipping the tortilla without all the innards falling out can be tricky. So, what I do is use the cheese as my 'glue' to hold the thing together before flipping.  I press down on the whole quesadilla, focusing on the edges to 'glue' the two pieces of tortilla together as the cheese melts.  Then, with a large spatula underneath and my hand on top, I gently & quickly flip it over.  Yay, disaster adverted!  

If it doesn't work, no biggie, just eat it with a fork ;) It'll still taste the same!

All done, chicken-mushroom quesadilla perfection!

 To print, left click >file >print. To save file to your computer, right click on image, then "save image as".

Recipe Link: Easy Chicken-Mushroom Quesadillas

Sandy's Green Smoothie Stuff

Green smoothie? Gross right? Don't be so quick to judge, it's actually very good.....and healthy!  Yep, I said it, good AND healthy!  I can't even taste the 'green stuff' (aka. spinach) and neither can the 17 month old picky patron.  Usually I'm not one to hide vegetables in the food I give Aaron, but this smoothie is an exception.  What a great way to get him to get his recommended dose of leafy greens.  Even the hubby tasted it and said it was good, but had too much banana.  Better he said 'too much banana' rather than spinach! hehe

Aaron enjoying his green stuff.

So, whether you have picky eating kids or just want another way to get some healthy greens in the ole bod, I can't think of a more tasty way!

This makes enough for 4 servings, so I only make a quarter of it since it won't keep well.  I have been informed that a half recipe will fit in a normal size blender.  

For Aaron's smoothies I keep it simple:

1/3 cup OJ (more or less)

1/2 banana

1/4 apple

small handful of spinach

3 ice cubes

To print, left click >file >print. To save file to your computer, right click on image, then "save image as".

Optional add ins, use one or more as desired:

 1/2 carrot (not too much)
  chunk of cucumber w/skin
  a piece of cooked sweet potato 

  2 T of canned pumpkin (freeze remainder in ice cube tray for future use)
  4-5 cherry tomatoes  or 1 slice of a large one
 

 coconut milk - 2- 4 Tablespoons or grated coconut (fresh would be ideal)

lime or lemon juice- a squirt or two

parsley or cilantro , fresh - a couple sprigs  

nutmeg 

cinnamon

vanilla,  about 1/2 teaspoon 

fresh grated ginger 

Experiment with other stuff, erring on the cautious side so not to spoil the taste, all measurements are just a suggestion - adjust to your taste. 

Ramen, Ramen, Ramen

Who knew there were so many recipes that used ramen noodles?!  And I only thought they were for making soup or tossing on a salad in place of croutons.  I did a little research, and by research I mean I Googled "Ramen Noodle Recipes".  Lo and behold there is a smorgasbord of ramen recipes.  Some sound good, others just plain revolting like "Jail Break Ramen" that includes salsa, pepperoni, pickle relish, and mustard.  It must have been one starving and desperate college student that came up with that one! Blech!!!

On to the more exciting and tasty ramen noodle recipes...

My mom recently sent me this recipe which is quite similar to the Broccoli Slaw recipe I posted a few weeks ago.  However, this one takes the cake.  This salad has that sweet and salty taste that made me search for more salty nuts with every sweet tangy bite (I used a blend cashews, almonds, and pecans). Yum! Next time I need to add more nuts :)

As a side note, this recipe makes a lot, so I opted to just make a half recipe.

Asian Cole Slaw (from the kitchen of Liz Bears)

 

2 bags         shredded cabbage and carrot

2 boxes        of child size raisins

2-3               green onions

2 pks           ramen noodles any variety you like. I like chicken

1/3 cup        balsamic vinegar

1/3 cup        peanut oil

1/4 cup        brown sugar

1/3 cup        mixed nuts salted or otherwise

1 T              sesame seeds

1/2 tsp        mint leaves finely chopped

 

Put 2 T oil and 1.5 pks of seasonings, and the nuts chopped up

into a shallow pan. Mix with the crushed noodles (uncooked) and

stir to coat everything. Toast for 10-15 minutes at 300 degrees.

 

While that's toasting, mix your cabbage, raisins, and finely

chopped green onions together in a large bowl.

 

In a smaller bowl whisk the remainder of the oil, the sugar, the vinegar,

and the sesame seeds together to make the dressing. Pour dressing

on the cabbage mixture and toss to coat. Then sprinkle half the toasted

mixture onto the salad and toss till evenly mixed. Top with the remaining

half of the toasted mixture and serve.

Note: some people like to use pine nuts, but I'm too cheap. You'll like

it if you do. Just be careful they burn easily.

Sweet & Sour Broccoli Slaw

Need more veggies! That's what the little voice in my head keeps telling me.  Between making and eating most of the peanut butter balls and the recent ice cream purchase, I need more vegetables in my diet!   I didn't want to miss my chance on the ice cream since it was a Limited Edition and on sale for under $3!  Mmmm so good.....Dreyer's (Edy's for those of you on the East coast) Slow Churned S'mores ice cream.

Okay, so maybe this recipe isn't the healthiest vegetable choice, but I had the ingredients and it is very good.  Plus, it has to be better than stuffing my face with previously mentioned goodies. (I tried to cut the calories a bit by substituting Splenda for the sugar.)

Sweet & Sour Broccoli Slaw

1/3 cup balsamic vinegar

1/4 cup oil

1/4 cup sugar

1 pack of chicken flavoring from Ramen

1 bag of broccoli slaw

1 package of Ramen noodles, crushed

1/4 cup sunflower seeds (I use walnuts)

Instructions:

Mix dressing, pour over broccoli slaw and noodles. Add sunflower seeds before serving.

I acquired this recipe from my sister Patty's friend while I was visiting St. Louis back in 2002.