Blueberry White Chocolate Chip Muffins

If these even remotely sound good to you, multiply that by 100, at least, and that is how delicious they taste. I can't stop eating them! I make mini muffins and sub gluten-free ingredients for my son. Then I freeze them on a cookie sheet. Then put them in a ziplock bag and keep them frozen for when he wants them. A few seconds in the microwave and breakfast is ready! It doesn't say what temperature to cook them at. I just did 350 and I did not put the blueberries or chocolate chips in the batter. I put them in individually to each muffin because I made mini ones and I figured it would be easier than trying to get an equal amount into each spot.

Blueberry White Chip Muffins presented by Homestead Lodging

2 c. flour 1/2 c. sugar 1/4 c. packed brown sugar 2 1/2 tsp. baking powder 1/2 tsp. salt 3/4 c. milk 1 large egg, lightly beaten 1/4 c. butter or margarine, melted 1/2 Tbsp. grated lemon peel 2 c. (12oz pkg) white chocolate chips, divided 1 1/2 c. fresh or frozen blueberries Streusel topping: combine 1/3 c. sugar, ¼ c. flour and ¼ tsp. ground cinnamon in a small bowl. Cut in 3 Tbsp. butter or margarine with pastry blender until mixture resembles coarse crumbs. Combine flour, 2 sugars, baking powder and salt in a large bowl. Stir in milk, egg, butter and lemon peel. Stir in 1 ½ cups white chips and blueberries. Spoon into 18 paper-lined muffin tins, filling almost full. Sprinkle with streusel topping. Bake for 22 to 25 min. Cool in pans for 5 minutes; remove to wire racks to cool slightly. Place remaining morsels in small, heavy duty plastic bag. Microwave on MEDIUM-HIGH (70%) power for 30 seconds; knead. Microwave at additional 10-15 second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over muffins. Serve warm. From: www.verybestbaking.com

Gingerbread Waffles

Tis the season for anything with ginger or pumpkin, right? I made these last year and plan on making them again this week. - enjoy!

Gingerbread Waffles
from Rachel Ray

Directions

3 cups all-purpose flour

4 teaspoons baking powder

2 teaspoons ground cinnamon

2 teaspoons ground ginger

1/2 teaspoon freshly grated nutmeg, eyeball it

1/2 teaspoon salt

4 large eggs

2/3 cup packed dark brown sugar

1 cup canned pumpkin puree

1 1/4 cups milk

1/2 cup molasses

1/2 cup (1 stick) melted butter, plus some to butter the iron

Syrup, whipped cream or fresh fruits for topping, to pass at table

Preheat waffle iron.

In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.

Smooth Drinker

This is silly but I've been asked several times about my smoothies. I drink them a lot in the summer and so I thought I'd post a few that I thought were good. Try them-you won't be sorry. Although there isn't a lot of fat in these-there is a lot of sugar from the fruit and yogurt, so I drink them as a post-workout boost. I hope you like them!




The Green Monster
Proceed with Caution
Serves: 1
1/2 cup skim milk
1 banana (frozen works great!)
1-2 tablespoons natural peanut butter
handful of spinach, well rinsed (about 2 ounces)
3-4 ice cubes

Place all ingredients in blender and process until smooth. Pour into tall glass and enjoy.

Razzle Frazzle
Lisa Esplin
Serves: 1
1/4 cup skim milk
1 banana
1/4 cup rasberries
1/4 cup coconut
1/2 vanilla yogurt
3-4 ice cubes

Place all ingredients in blender and process until smooth. Pour into tall glass and enjoy.

Orange Banana Smoothie
Barefoot Contessa

1 1/2 cups freshly squeezed orange juice (4 oranges)
1 tablespoon freshly squeezed lime juice
1 cup strawberries, tops removed, and cut in 1/2
1 to 1 1/2 ripe bananas

Combine the orange juice, lime juice, strawberries, and banana in a blender and process until smooth. Refrigerate until cold.

Orange You Glad You Drank This? :)

German Pancakes with Buttermilk Syrup

I went for a run this morning and then made the girls some yummy German Pancakes with Leigh's buttermilk syrup. I love Saturdays. I don't have a cast iron skillet like most of the recipes called for so I thought that this recipe worked great for me because it uses 9 inch pie tins. I only cooked them for 20 minutes at 400 degrees and then 5 minutes at 350. My oven is a little temperamental. This recipe is from Smitten Kitchen. BTW Leigh-that buttermilk syrup is to die for! XO-Lisa





Buttermilk Syrup (Leigh Hansen)

1 cup buttermilk
1 cup unsalted butter (2 sticks)
2 cups sugar
1 tsp vanilla

Melt buttermilk and butter together, add sugar, bring to a boil. TAKE OFF HEAT, add vanilla.

German Pancakes (Smitten Kitchen)

Yield 2 9-inch pancakes.

4 eggs
1 tablespoon sugar
1/2 teaspoon salt
2/3 cup flour, sifted
2/3 cup milk
2 tablespoons soft butter

Heat oven to 400°F. Butter two 9-inch cake pans well. Put eggs in blender container, cover and process at “stir” until light yellow in color. Push “mix” button, remove cover and add remaining ingredients; process until smooth. Pour into prepared pans and bake 20 minutes; then reduce heat to 350°F and bake 10 minutes. Slide onto hot plates. Serve with lemon slices, powdered sugar and butter if you follow recipes to the letter, raspberry syrup if you’re my mom or maple syrup and fresh berries if you’re us.

Oatmeal Recipes

Craisin Cinnamon Oatmeal (Lisa Esplin)

2 cups water
1 cup oatmeal (Regular or Instant)
1/2 cups dried sweetened cranberries (Craisins)
1/2 teaspoon Cinnamon
1 teaspoon Pure Vanilla
1/4 Cup Brown Sugar (Optional)
1-2 teaspoons of Peanut Butter (Optional-I know it sounds wierd but it's so yummy!)

Boil two cups of water. Stir in oatmeal and remaining ingredients. Reduce to medium heat and cook for 5 minutes. Cook for less time if using instant oatmeal. I usually add Stonyfield Organic Low Fat French Vanilla Yogurt to Claire and Afton's oatmeal to cool it down and give it flavor. I eat mine with Skim Milk.

Pumpkin Oatmeal (Jessica Seinfeld's Deceptively Delicious)

1 cup nonfat (skim milk)
1/4 cup firmly packed light or dark brown sugar
1/4 cup canned pumpkin or sweet potato puree
1 teaspoon pure vanilla extract (optional)
1/4 teaspoon cinnamon or pumpkin pie spice (I used cinnamon and nutmeg)
1 cup old-fashioned oats
2 teaspoons natural peanut butter (optional, I’d say go with 1 teaspoon)
Dried fruit and nuts (optional)
Pure maple syrup, for serving

1. In a small saucepan, combine the milk, sugar, pumpkin, vanilla, and if using, and spice. Bring to a gentle boil and stir in the oatmeal. Reduce the heat and simmer for 2 to 3 minutes, until the oatmeal is soft and creamy. Stir in peanut butter, if using.

2. Spoon the oatmeal into bowls, sprinkle with dried fruit and nuts, if you like, and serve warm with maple syrup.

*I usually omit the last step and cook with water instead of milk 2 cups water to 1 cup oatmeal. I usually add Stonyfield Organic Low Fat French Vanilla Yogurt to Claire and Afton's oatmeal to cool it down and give it flavor. I eat mine with Skim Milk.

Sweet & Crunchy Granola

3 C rolled oats
1/2 C unsalted sunflower seeds
1/2 C flaked coconut
1/2 C wheat germ
1 1/2 chopped nuts ( almonds, pecans, walnuts )
1 t ground cinnamon
1/4 t kosher salt
4 T (1/2 stick ) unsalted butter or canola oil
1/3 C pure maple syrup
1 t vanilla
1 C chopped dried fruit ( cranberries, raisins ) If you use raisins cover them with water and microwave until plump. This way they are soft in the granola not hard. Trick works well.

Preheat over 350*
In a large bowl, mix tog the oats, seeds, coconut, wheat germ, nuts, cinn, and salt.

In a small saucepan melt butter in the maple syrup over low heat. Stir in the vanilla. Add to the oat mixture. Add 2 T water and stir until well combined. Spread the granola evenly on a large baking sheet. Bake for 25 - 30 min. stirring at 10 min intervals ( important )

Remove from oven and cool. When cooled -I like to add peanut butter and chocolate chips or if I use craisins-white chocolate chips.

Blintz Pancakes

It is finals week for my husband. That means I am not going to be seeing him. Dinner is going to be fast and easy. This recipe is one that my kids love. Honestly, who doesn't love breakfast for dinner?

Blintz Pancakes:

1 C. flour
1 T. sugar
1/2 t. salt
1 C. sour cream
1 C. small-curd cottage cheese
4 eggs, lightly beaten

topping of your choice: strawberry or blueberry syrup or jam are our favorite.

Combine the dry ingredients.
add everything else.
mix until combined.
I use a 1/4 C. measuring cup to scoop and pour on a greased hot griddle.
Turn when edges are set.

These are REALLY good and super easy!

Make them.

You'll be glad.

I got this recipe from "Taste of Home: Good Food Kids Love". Santa put it in my stocking.

The best pancakes

Don't let the name fool you, even though these are slighltly healthier than regular old pancakes, they taste so good!

Hearty Pancakes

1 cup all purpose white flour
1/2 cup whole wheat flour
1/2 cup cornmeal
1/2 cup quick cooking oats
2 Tbsp sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
2 1/2 cups buttermilk
3 Tbsp butter, melted

Combine dry ingredients. Stir in egg, buttermilk, and butter. Pour batter 1/3 cup full onto lightly greased hot griddle. If using electric griddle temp approx 340 degrees.

Buttermilk Syrup

1 cup buttermilk
1 cup unsalted butter (2 sticks)
2 cups sugar
1 tsp vanilla

Melt buttermilk and butter together, add sugar, bring to a boil. TAKE OFF HEAT, add vanilla.

Sausage and Egg Casserole with Sun-Dried Tomatoes and Mozzarella

Everyone has different Egg Bakes. I have an Italian recipe with foccaccia bread and zucchini that I love, but this one is fantastic. Sun-dried tomatoes in olive oil can be found at Whole Foods. Alas, I cannot take credit for finding this recipe. It was Doug's stepsister Chelsea, who made it for her hubby's pancake b-day party. I had her email it to me so I could make it a few Sundays ago to accompany french toast (which Doug makes at our house), strawberry sauce with orange zest, water, and powdered sugar and of course sliced strawberries and homemade whipped cream. It was all delicious.

You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/106411

Ingredients:

• 1 pound Italian sweet sausage, casings removed
• 1/2 cup chopped shallots
• 2 garlic cloves, minced
• 1/2 cup chopped drained oil-packed sun-dried tomatoes
• 4 tablespoons chopped fresh parsley

For Egg Mixture:

• 5 large eggs
• 3 large egg yolks
• 1 cup half and half
• 1 cup whipping cream
• 2 cups grated mozzarella cheese
• 1/2 teaspoon salt
  

Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Sauté sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, about 10 minutes. Add shallots and garlic and sauté 3 minutes. Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute. Spread sausage mixture in prepared dish. (Can be made 1 day ahead. Cover and refrigerate.)

Whisk eggs, egg yolks, half and half, whipping cream, 1 1/2 cups cheese, and salt in large bowl to blend well. Pour egg mixture over sausage mixture in dish. Sprinkle remaining 1/2 cup cheese and 2 tablespoons parsley over. Bake until top of casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving.

Bon Appétit
April 2002

P.S. As a plug for Lisa's coconut lime banana bread - make it. You will not be sorry. It is fab.