Category: MISC

BUTTERMILK RAISIN BRAN MUFFINS

BUTTERMILK RAISIN BRAN MUFFINS
2 eggs
1 1/2 cups sugar
2 1/2 cups flour
2 1/2 teaspoons baking soda
1/2 cup canola oil
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 teaspoons vanilla
2 cups buttermilk
1 teaspoons salt
1 cup golden raisins
1/2 of a 14 ounce box  Raisin Bran (about 2 1/2 cups)
PURE

  • Preheat oven to 400 degrees.
  • Spray muffin tin with PURE.
  • Beat together the eggs and sugar.  Beat well.
  • Add oil to egg mixture and blend well.
  • In a large mixing bowl sift together the flour, baking soda, salt, cinnamon, cloves and nutmeg.
  • Merge together the wet and dry mixtures until blended well.
  • Fold in raisin bran and golden raisins.  If a bit dry add milk until desired consistency.
  • Fill muffin tins 2/3 full.
  • Bake 15 minutes.

CARROT CAKE PANCAKES & CREAM CHEESE SYRUP

I love carrot cake.  If you asked me what I wanted for my birthday cake I would say Carrot Cake!  So when we found this cute little diner, Babycakes Cafe, recently and they had carrot cake pancakes on the menu I had to give them a try.  And then I had to duplicate them.  YUMMY!!!!!!!!!

So I started with my basic pancake recipe and added lots of carrots and spices. Their cream cheese syrup at the restaurant was really more like a glaze, so I used maple syrup as my liquid ingredient to make an actual syrup and like it even better!

The carrot cake pancakes were easy to make and tasted great! And it is always nice to have dessert for breakfast!

CARROT CAKE PANCAKES & CREAM CHEESE SYRUP

1 cups whole wheat flour

1 cup all purpose flour

2 teaspoons baking powder

1 tablespoon cinnamon

1 teaspoon ginger

1/2 teaspoon nutmeg

2 cups buttermilk

2 JUMBO eggs

1/3 cup brown sugar

1 cup carrot (very finely grated)

4 ounces cream cheese (room temperature)

4-6 tablespoons maple syrup (use enough for desired consistency)

powdered sugar to taste

crushed pecans or walnuts

  • Sift the flour, baking powder, cinnamon, ginger and nutmeg together in a large bowl.
  • Whisk together the milk, egg, sugar and carrot in another bowl.
  • Mix together the wet and dry ingredients making sure to not over mix them.
  • Heat a griddle and melt some butter on it to coat.
  • Pour 1/3-1/4 cup of the mixture onto the griddle for each pancake and heat until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes.
  • Flip the pancakes and cook the other side until the bottom is golden brown, about 1-2 minutes.
  • Blend together the cream cheese and maple syrup and add  powdered sugar to get desired sweetness.
  • Pour the cream cheese onto the pancakes.
  • Sprinkle with crushed nuts.

JOKE of the CENTURY!

My niece’s campsite was strung with yellow crime scene tape when we arrived at the campground. Apparently there had been a huge beehive in one of the trees. SIL then decided to pull a joke on her son-in-law and used some pancake powder to outline hubby’s body in the grass of their campsite. She then begged the grounds people to leave up the yellow tape until after their arrival. Let’s just say it was the joke of the year!

CREAMY CHICKEN RICE with VEGGIES

Creamy Chicken Rice with Veggies Recipe
4 Chicken Breasts
1 can cream of chicken
3/4 cup of water
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon paprika
1/2-3/4 bag of frozen mixed veggies
1 small can of mushrooms stems and pieces
1 1/2-2 cups of colby jock or your fav cheese
3/4 cup of White or Brown Long Grain Rice (Not Instant)
2 chicken bouillon cubes

  • Preheat 375. 
  • Measure just over 3/4 cup of water and drop in 2 bouillon cubes in water and microwave for 2-2 1/2 minutes. 
  • Spray a 9×13 baking dish with cooking spray or olive oil 13×9 inch dish. 
  • Mix cream of chicken soup, water, garlic salt, onion salt, veggies, mushrooms and rice and put in baking dish. 
  • Top with Chicken (cut into pieces to speed up cooking time). 
  • Sprinkle chicken with paprika or any other herb mixture you prefer. 
  • Bake uncovered at 375 for about 45 min or until chicken is to 165 degrees. 
  • Top with cheese and stick back in oven for about 5 more minutes to melt.

Modifications:

-I think that you could probably add a onion soup mixture to the cream of chicken soup and cut out the garlic salt and onion salt.
-You could trade out chicken stock for the bouillon cubes.

Here’s what you’ll need:
Preheat oven to 375 degrees.
Place 2 chicken bouillon cubes in 3/4 cups of water.  
Pop it in the microwave for 2 1/2 minutes.
Spray down a 9×13 glass baking dish with cooking spray.
Next, place all of the ingredients into a bowl . . .
1 can of cream of mushroom soup
1 can of mushrooms stems and pieces
about 3/4 of a bag of frozen vegetables
3/4 cup of brown rice (not instant)
paprika
garlic salt and onion salt
Next, add the chicken bouillon stock and stir.
Put everything into the baking dish.
 
Place 4 chicken breasts on top of the mixture.
Top the chicken with some Home Seasoning.
Cover it with foil and pop it in the oven for 45 minutes.
After 45 minutes, top each piece of chicken with some cheese.
Here’s what you’ll end up with:

WEEKLY MENU

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

 DATE BREAKFAST LUNCH DINNER
Monday 5/16 CEREAL SANDWICHES Heather’s GREEN & WHITE CHILI
Tuesday 5/17 TOAST LEFTOVERS SPLIT PEA SOUP
Wednesday 5/18 YOGURT SOUP Ree’s CHICKEN with TOMATOES & GARLIC
Thursday 5/19 FRUIT CHEESE & FRUIT Chris’ TURKEY HOT BROWN CROSTINIS
Friday 5/20 OATMEAL C.O.R.N. Michelle’s FRENCH COUNTRY CASSOULET
Saturday 5/21 OUT leftovers Chris’ GARLIC POTATO SOUP
Sunday 5/22 SCRAMBLED EGGS & BACON TAILGATING FOOD Ree’s FAVORITE MEATLOAF

CHICKEN QUESADILLAS


Place a Tortilla Shell on Microwave Safe Plate
Add~
Refried Beans
Cooked Chicken
Shredded Cheese
Place Another Tortilla Shell on Top
Cook on High for 40 Seconds
Cook on High for Another 30 Seconds or Until Cheese is Melted

Cut Into Slices With Knife or Pizza Cutter

Serve With Chips, Corn, Chilli and Your Favorite Toppings

Happy Eating…

TROPICAL GLAZED PORK TENDERLOIN

MOTHER’S DAY IN STYLE
TROPICAL GLAZED PORK TENDERLOIN

2-3 pound pork tenderloin
1 cup apricot pineapple preserves
1 1/2 cup brown sugar
1/2 cup pineapple juice

  • Preheat oven to 425 degrees.
  • Whisk together brown sugar and pineapple juice.
  • Blend in preserves.
  • generously salt and pepper the pork loin.
  • Spread a small layer of the glaze on the bottom of the roasting pan.
  • Lay the pork loin on top and spread the remaining glaze on top and along the sides.
  • Baste as necessary
  • Bake 45-60 minutes or until meat thermometer reads 170 degrees.

2 generations of cousins

not as clear cut as your think though!  The big guys are Coleman and Jake who are cousins with Travis, the blond boy.  Cash, Kinsley and Macy are the next generations of cousins.