Bran Muffins

Before you think I'm crazy for posting a recipe for Bran Muffins, just trust me that they are actually really good! I've had bran muffins in the past and never been a big fan, but these are so tasty, my 5 year old actually thought they were cupcakes. Being the true sweets connoisseur that I am, I wouldn't go that far... but these really are very good!! 

BRAN MUFFINS

1 1/2 Cups Wheat Bran

1 Cup Buttermilk

1/3 Cup  Applesauce

1 Egg

2/3 Cup Brown Sugar

1/2 tsp. Vanilla

1 Cup Flour (I always use whole wheat)

1 tsp. Baking Soda

1 tsp. Baking Powder

1/2 tsp. Salt

1/2 Cup Raisins (*optional)

Mix all ingredients together. Spray muffin tins with non stick cooking spray. Fill muffin tins 3/4 full and bake at 375 degrees for 12-15 minutes, or until a toothpick comes out clean. 

*You can also easily add nuts, or even chocolate chips. My kids (and husband) loved them plain! Also yummy with a little honey drizzled on top!

Recipe Courtesy: my good friend Becca T.

Simple Brown Rice

This is a recipe I got years ago from Andrea. I've made it so many times, that the little paper she wrote it on is now covered in splatters of beef broth and butter! I figured I should probably put it on here though, before my recipe becomes completely illegible.  Its so easy and tasty... a perfect compliment to so many meals!

Simple Brown Rice

2 Cans French Onion Soup
2 Cans Beef Consume or Beef Broth
4 TBSP. Buter, melted
Salt and Pepper, to taste
4 Cups Minute Rice, uncooked

Preheat oven to 350 degrees. Spray a 9x13 inch pan with cooking spray. Combine all ingredients and pour into prepared pan. Bake for 45-55 minutes. Voila! Easy side dish!

And because its such a simple recipe... No picture! Sorry! :)

Garlic Ranch Chicken

I recently joined a freezer meal exchange group.  This is the meal I'm using for my swap tonight.  I tried it out last week and my family really liked it and the fact that it only has five ingredients and takes about five minutes to assemble were major winners in my book!

Garlic Ranch Chicken

Originally found at: fabulesslyfrugal.com

4-6 Chicken Breasts (boneless, skinless)

1 packet of Hidden Valley Ranch dressing

1 c. milk

1 c. mayonnaise

2 Tbsp dried minced garlic

Combine all ingredients, except chicken, in freezer bag.  Add chicken.  At this point you can either freeze the meal for a later date or let it marinate in the fridge. 

Cooking Instructions:

Thaw prior to cooking if you want to grill the chicken.  Grill it up and enjoy.

If you want to bake the chicken then thaw just it enough to remove the chicken from the bag.  Place chicken in 9X13 inch baking dish and bake at 350 degrees for approximately 1 hour.

Yummy sides:

Green salad

Corn on the cob

Steamed veggies

Sprite Punch

This weekend we hosted a little BBQ with friends.  It was kind of a big deal.  We have some friends that are moving away and we wanted to have a special 'going away' party.  Everyone was bringing their own meat to grill and a side to share.  I was in charge of drinks for everyone.  I had oodles of water bottles (that we pretty much forgot to tell people we had) but the real hit was this delicious punch.  About an hour before the BBQ started I was searching online for a fun recipe for a drink I could put in my new punchbowl.  It had to be simple.  It had to include Sprite, since I had six 2-litres and it had to be yummy.  I stumbled upon this recipe and knew it was the one!  I couldn't believe how easy it was.  My kids actually put it together for me.  Everyone loved it and I'm definitely going to be making it again!  I mean, come on, it only has 2 ingredients!!

Sprite Punch
2 cans frozen condensed fruit punch
1 1/2 2-litres of Sprite (chilled)

Place frozen fruit punch in punchbowl.  Pour Sprite over the top and gently stir.  Add ice.  Serve and enjoy.

Banana Nutella Swirl Cake

No picture sorry. My sister Katie found this recipe on a blog (http://www.twopeasandtheirpod.com/) It is DELICIOUS and even better the second day!

For the cake:
2 cups all-purpose Gold Medal flour
1 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, at room temp
1 1/2 cups granulated sugar
2 large eggs
1 cup plain greek yogurt
1 tsp vanilla extract
3 ripe bananas, peeled and mashed (to equal 1 cup)
1/2 cup Nutella

Preheat oven to 350. Grease a 9x13 pan and set aside.

In a medium bowl, whisk together the flour, baking soda and salt. Set aside.

In a large bowl, cream together the butter and sugar until creamy and smooth, about 3 min. Beat in the eggs, one at a time, then stir in the yogurt and vanilla extract. Mix in the mashed bananas.

Gradually add the dry ingredients and mix until flour disappears. Spread cake batter evenly into the prepared pan. Swirl the Nutella into the cake using a knife or toothpick.

Bake for 20 to 25 min (mine took closer to 35-40), or until a toothpick inserted into the center comes out clean. Allow cake to cool completely.

For the frosting:
1/2 cup unsalted butter, at room temp
1 cup Nutella
1 1/2 cups powdered sugar
2-3 Tbsp milk
1/2 tsp hazelnut extract, optional (I didn't have any so I didn't use it)

Beat the butter and Nutella on high until smooth. Slowly add the powdered sugar 1/4 cup at a time. Alternate adding powdered sugar and milk and beat on high until powdered sugar is incorporated. If you need to add more milk, add a little bit at a time to get to desired consistency.

Frost the cake with the Nutella frosting, cut into squares and serve. (Very important: keep some in the pan for yourself for breakfast the next day!!)

Classic Baked Ziti

Simple Italian casserole dish!

1 lb. lean ground beef
1 cup onions, chopped
2 cloves garlic, minced
1 (32 ounce) meatless spaghetti sauce
1 cup chicken broth
1 teaspoon dried oregano leaves
1 (16 oz.) package ziti pasta, cooked and drained
2 (8 oz) cups shredded mozzarella cheese
1 cup grated Parmesan cheese

Directions:
1.  Preheat oven to 350 degrees F.
2.  In a large skillet, cook ground beef, onions, and garlic over medium-high heat for about 8 minutes or until beef is browned; stirring frequently.
3.  Stir in spaghetti sauce, chicken broth, and oregano.
4.  Reduce heat and simmer for 10 minutes.
5.  Stir 1 cup of the sauce into the cooked ziti noodles.
6.  Spoon 1/2 of the ziti mixture into a 13 X 9 X 2 inch baking dish.
7.  Sprinkle with 1 1/2 cups mozzarella cheese and 1/2 cup Parmesan cheese.
8.  Top with 2 cups sauce, then remaining ziti mixture and remaining sauce.
9. Cover and bake 20 minutes.
10.  Sprinkle with remaining mozzarella and Parmesan cheese.
11.  Return to oven and bake uncovered for 10 minutes or until heated through.

Teriyaki Bowls

This recipe is actually one of Andrea's, but I made it last week and thought I would share it here. It was so delicious! The sauce was amazing and I just wanted to keep putting more in my bowl! It came together fairly quickly and I was able to do all the chopping and preparation earlier in the day while my babies were sleeping. This will be one we make again and again!!

Teriyaki Bowls

Sauce:
1 Cup Water
1/4 Cup Soy Sauce
1/4 teaspoon Garlic Powder
1/2 teaspoon Ground Ginger
5 tablespoons packed Brown Sugar
1-2 tablespoons Honey
Chili Paste or Oil to your liking, optional (I did about 1/2 tsp chili oil)
2 tablespoons Cornstarch
1/4 Cup Cold Water

Sliced variety of stir fry veggies, such as:
Broccoli
Carrots
Zucchini
Onions
Peppers
Water Chestnuts
Baby Corn
Asparagus
etc.

Hot Cooked Rice
Grilled and sliced Chicken Breasts (approx. 2-4 breasts)


In a sauce pan, heat all the sauce ingredients except cornstarch and 1/4 cup water. Dissolve cornstarch in water and slowly add to sauce mixture. Cook on medium heat, stirring until slightly thickened. If mixture gets to thick, just add more water to thin it to the consistency you like.

In a separate pan, sauté your vegetables until tender crisp.

Grill chicken to your liking. I went fairly basic because I wanted the flavors of the teriyaki sauce to be the boss in this dish. I just used a little salt, pepper, garlic and seasoning salt to give the chicken a little flavor. Slice up your chicken and layer it in a bowl with your hot cooked rice and vegetables. Pour the teriyaki sauce on top and enjoy!

Island Chicken Kebabs

I moved a few weeks ago, and my new oven seems to hate me. Every time I use it I am worried I will burn the house down. Seriously. I made rolls last night and cooked them for much less time than required, and guess what happened? Burned!! My sweet husband humored me and ate them, but they weren't great. I'm thinking its getting back at me for telling it I wished it was gas instead of electric. I will eventually figure this thing out, but for the time being, I am using my crock pot and my awesome little grill as much as possible.


In enter these kebabs. I have made them twice in the last 10 days. They are delicious and flavorful and don't require the use of that darn oven (did I mention there is no window on it? why would an oven ever even be designed without a window? I am seriously at a loss.) You can put any veggies on these kebabs, as long as they will hold up on a skewer. Just make sure you soak your sticks for a few hours before putting them on the grill... otherwise you may get a burned kebab!

Island Chicken Kebabs

1/3 cup oil
3 tablespoons freshly squeezed lemon juice 
2 tablespoons soy sauce
1 clove garlic, finely minced
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
3-4 chicken breasts, cut into 1-2 inch cubes


Fresh Veggies
we like:
pineapple
purple onion
red pepper/orange pepper
zucchini


Mix first 7 ingredients in a bowl or large ziplock bag. Add chicken and refrigerate for at least 3 hours, and up to 10 hours. Soak bamboo skewers for a few hours while the chicken is marinating. At this point I like to slice up all my veggies and set them aside in the fridge. When we are ready to eat, I pull everything out and layer them on the skewers. Grill for about 4-5 minutes per side, making sure chicken is cooked through and veggies are slightly crisp, but not raw. 

slightly adapted from Mels kitchen cafe

Zucchini Corn Cakes

With summer just starting, many of you will have a plethora of zucchini in that home garden you planted. When you get tired of eating it steamed and in bread form, this is a great alternative! We've been making this recipe for a few years now, thanks to my wonderful friend Meredith.  Thought you could use it when you are scratching your head over what to do with all that darn zucchini! Great as a side dish or as a meal by themselves. We love these!

Zucchini Corn Cakes

2 TBSp finely chopped fresh mint
4 seeded, diced tomatoes (I use Romas because they are so firm)
4 ears of corn, roasted and corn scrapped off (or two cans of corn drained)
4 small zucchini, grated
1/2 cup finely diced white onion
2 eggs, separated
1/2 tsp. salt
1 tsp. baking powder
2/3 c. flour
1/2 c. vegetable oil
Sour Cream

Combine mint and tomato in a small bowl.  Set aside.  Combine corn, zucchini, onion, egg yolks, salt, baking powder, and flour in a bowl until well incorporated.  Beat egg whites until stiff peaks form.  Fold egg whites gently into zucchini mixture. Heat vegetable oil in large pan.  Use a 1/3 measuring cup to scoop zucchini mixture into hot oil.  Flatten to form a pancake.  Flip when the side facing down in light brown and crisp.  Allow other side to do the same.  Serve warm topped with sour cream and tomato mint relish. Makes 12 cakes (you will always wish you made more!)






photo courtesy of my friend, Meagan.

Pumpkin Chocolate Chip Cookies

I know I'm totally off season here posting a pumpkin recipe in May but hopefully you won't mind when you make them and discover how delicious they really are. :)  

Pumpkin Chocolate Chip Cookies with Cream Cheese Frosting

Cookies

3 cups sugar

1 cup shortening
3 eggs
2 cups pumpkin
2 tsp vanilla
4 1/2 cups flour
2 tsp baking soda
2 tsp nutmeg
2 tsp cinnamon
1 large package chocolate chips
1 cup chopped nuts (optional)

Cream together shortening and sugar.  Add eggs, pumpkin and vanilla.  Sift dry ingredients until blended. Add to pumpkin mixture.  Add chocolate chips & nuts.  Bake at 375 degrees for 8-12 minutes.  Cool on rack.

Cream Cheese Frosting
2 packages of cream cheese (softened)
1/2 cup butter (1 stick) (softened)
1 tsp vanilla
2 cups powdered sugar

Cream together cream cheese & butter.  Add vanilla.  Slowly add powdered sugar.  Can be stored in the fridge if you have extra.

I hope you enjoy!!