2 cups sifted all purpose flour
1/4 cup granulated sugar
4 tsp baking powder
1 tsp salt
2 eggs well beaten
1-1/2 cups milk
1/4 cup butter melted
2/3 cup mashed banana
1 tsp vanilla extract
2 cups fresh blueberries
Mix flour, sugar, baking powder, and salt. Add eggs, milk, butter, bananas, and vanilla. Stir until well blended and smooth, then gently fold in blueberries. Spoon about 1/4 cup batter for each pancake on preheated greased griddle. Turn only once.
Thursday, September 1, 2011
Banana Chocolate Chip Muffins
1 3/4 cup all-purpose flour
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup vegetable oil
1/2 cup plain yogurt or milk
1 tsp vanilla extract
1 cup mashed ripe bananas
3/4 cup semisweet chocolate chips
Preheat oven to 350.
In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. In another bowl, combine the egg, yogurt, oil, and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups 2/3 full. Bake at 350 degrees for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan onto wire racks.
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup vegetable oil
1/2 cup plain yogurt or milk
1 tsp vanilla extract
1 cup mashed ripe bananas
3/4 cup semisweet chocolate chips
Preheat oven to 350.
In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. In another bowl, combine the egg, yogurt, oil, and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups 2/3 full. Bake at 350 degrees for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan onto wire racks.
Blueberry Muffins
So far, this is our fav blueberry muffin recipe!
1/2 cup butter at room temperature
1 cup sugar
2 large eggs
1 tsp vanilla
2 tsp baking powder
1/4 tsp salt
2 1/2 cups blueberries
2 cups flour
1/2 cup milk
Topping:
1 tbsp sugar
1/4 tsp ground nutmeg (we use cinnamon)
Heat oven to 375.
Grease 12 large size muffins in muffin pan.
In a bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
Add eggs, one at a time, beating after each.
Beat in vanilla, baking powder, and salt.
With spoon, fold in half of flour then half of milk into batter; repeat.
Fold in blueberries.
Spoon into muffin cups and sprinkle topping onto each muffin.
Bake 20-30 minutes until golden brown and springy to touch.
1/2 cup butter at room temperature
1 cup sugar
2 large eggs
1 tsp vanilla
2 tsp baking powder
1/4 tsp salt
2 1/2 cups blueberries
2 cups flour
1/2 cup milk
Topping:
1 tbsp sugar
1/4 tsp ground nutmeg (we use cinnamon)
Heat oven to 375.
Grease 12 large size muffins in muffin pan.
In a bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
Add eggs, one at a time, beating after each.
Beat in vanilla, baking powder, and salt.
With spoon, fold in half of flour then half of milk into batter; repeat.
Fold in blueberries.
Spoon into muffin cups and sprinkle topping onto each muffin.
Bake 20-30 minutes until golden brown and springy to touch.
Crockpot Barbecue Chicken
Either serve these breasts whole or shred to make sandwiches.
1 lb chicken breasts
1 bottle barbecue sauce
2 tbsp Worcestershire sauce
1/4 cup brown sugar
1/4 cup cider vinegar
1/4 tsp garlic powder
Spray crockpot with non-stick cooking spray. Place chicken breasts on bottom of pot. In small bowl, mix sauce ingredients then pour over chicken. Cook on high for 3-4 hours. If shredding for sandwiches, cook for 3 hours, shred, then cook 1 additional hour on low.
1 lb chicken breasts
1 bottle barbecue sauce
2 tbsp Worcestershire sauce
1/4 cup brown sugar
1/4 cup cider vinegar
1/4 tsp garlic powder
Spray crockpot with non-stick cooking spray. Place chicken breasts on bottom of pot. In small bowl, mix sauce ingredients then pour over chicken. Cook on high for 3-4 hours. If shredding for sandwiches, cook for 3 hours, shred, then cook 1 additional hour on low.
Cheesy Vegetable Soup
Note: This is a freezer meal.
6 cups water
1 pkg (30oz) frozen shredded hash brown potatoes
1 pkg (16oz) frozen California blend vegetables
4 tsp chicken bouillon granules
1 lb Velveeta, cubed
2 cans (10 3/4 oz each) condensed cream of mushroom soup, undiluted
1 cup milk
In a Dutch oven, bring water to a boil. Add the hash browns, vegetables, and bouillon. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Stir in the cheese, soup, and milk; cook and stir until cheese is melted.
Serve desired amount of soup. Cool remaining soup; transfer to freezer containers. May be frozen for up to 3 months.
To use frozen soup: Thaw in the refrigerator. Heat in a saucepan, adding additional milk if desired to achieve desired thickness.
Recipe source: Freezer Pleasers Cookbook
6 cups water
1 pkg (30oz) frozen shredded hash brown potatoes
1 pkg (16oz) frozen California blend vegetables
4 tsp chicken bouillon granules
1 lb Velveeta, cubed
2 cans (10 3/4 oz each) condensed cream of mushroom soup, undiluted
1 cup milk
In a Dutch oven, bring water to a boil. Add the hash browns, vegetables, and bouillon. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Stir in the cheese, soup, and milk; cook and stir until cheese is melted.
Serve desired amount of soup. Cool remaining soup; transfer to freezer containers. May be frozen for up to 3 months.
To use frozen soup: Thaw in the refrigerator. Heat in a saucepan, adding additional milk if desired to achieve desired thickness.
Recipe source: Freezer Pleasers Cookbook
Bacon and Cheese Chicken
--2 T olive oil
--4-6 chicken breast halves, or equivalent bird pieces (I used 8 breast tenders)
--12 pieces cooked and crumbled bacon
--1/4 cup teriyaki sauce (I used Tamari's wheat-free that I found at Whole Foods)
--1/2 cup Ranch salad dressing
--1 cup shredded cheddar cheese
Put the 2 tablespoons of olive oil into the bottom of your crock and spread it around. If you are using thighs or fattier cuts of meat, this step is probably optional.
Put the chicken in the crock on top of the oil.
In a small bowl, combine the teriyaki sauce and the ranch dressing. I kept tasting this---the flavor is so bizarre and tasty; I've never had anything like it.
Pour sauce over the top of the chicken. Add the shredded cheese and the crumbled bacon to the crock, getting between the chicken pieces, if you can.
Cover and cook on low for 6-8 hours, or on high for 3-4. The cooking time will depend on how thick your chicken pieces are, and if they are fresh or frozen.
Recipe source:
Corn Casserole
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
Shredded Medium Cheddar Cheese
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
Shredded Medium Cheddar Cheese
In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, and butter. Pour into a greased casserole. Bake at 350 degrees for 40 to 45 minutes, or until golden brown. Top with generous amount of cheddar cheese and return to oven for another 5 minutes until cheese is melted.
Recipe source:
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