Mix Em' Up Muffins

This is a fun recipe to adapt to whatever you happen to have on hand or what sounds yummy. There are several variations of muffins that work, the banana is my favorite.

Banana Muffins:

4 mashed ripe bananas

1/3 c. sugar

1/3 c. oil

1 egg

3/4 c. whole wheat flour

3/4 c. white flour

1/4 cup wheat germ

1 tsp. soda

1 tsp. B. powder

1/2 tsp. salt

1/2 c. chopped walnuts are nice to add.

Mix the wet ingredients, and the sugar, blend well. Mix remaining dry ingredients. Stir both mixtures together until just combined. Pour into a muffin tin prepared with cooking spray. Bake at 350º for 20 min, or until tops spring back when poked.

Variations:

Pumpkin Spice

Subst. 1 cup pumpkin puree for bananas. Add 1 tsp. cinnamon, and nuts if desired.

Apple Oat

Subst. 1 cup applesauce for bananas. Add 1 diced, peeled apple and 1 tsp. cinnamon. Subst. 1/2 cup of the flour with oatmeal and sprinkle a tsp. of oats on each muffin before baking.

Blueberry Yogurt

Subst. 1 cup vanilla yogurt for bananas. Use all white flour, add 1 cup frozen blueberries to the flour before mixing.

My next experiment is to make a cranberry orange batch of muffins.

Also, you can adjust the wheat flour/white flour ratio to whatever you like. The wheat germ is for added Vitamin E and folic acid.

Tasty Thai Pumpkin Soup

Wow it's been waaaay to long since I posted a recipe! Finding myself with a little less time these days, but to make up for it here is a really great soup for fall. This soup has unexpected notes of fresh ginger and coconut, and is not spicy, but leaves a gentle tingle on your tongue. It tastes like gourmet, but is really very easy to make. I was surprised how nice the pumpkin went with the Thai flavors, makes me think about using it in a curry... So if you want something a little different try a bowl of pumpkin soup to warm you up this fall.

• 1 medium onion, chopped
• 1 celery rib, chopped
• 1 garlic clove, chopped
• 1 teaspoon olive oil
• 32 ounces canned pumpkin puree
• 2 inch piece fresh grated gingerroot
• 1/2-1 teaspoon red pepper flakes
• 2-3 cups vegetable or chicken broth
• 2 Tbs. soy sauce
• 2 Tbs. creamy peanut butter
• 1 teaspoon sesame oil
• 1 13.5 oz can unsweetened coconut milk
• 1 bunch fresh cilantro leaves, chopped

Saute onion and celery with olive oil. Add coconut milk, red pepper flakes and grated ginger. Heat, stir in pumpkin and remaining ingredients except for cilantro, simmer for 10 min. Add chopped cilantro,stir to combine. Using and immersion blender, puree the soup until smooth. Or, blend it in batches in your blender. Serve with crusty bread.

*note: the final step to this soup is the tasting: balance the saltiness with soy sauce, add more or less of the veg. broth, and make adjustments till you are happy with it.(Also, I didn't have the sesame oil and it seemed Ok.)

Pumpkin Cheesecake

I have made this recipe twice in the last month. It is so good. I like pumpkin pie, but after making this I think it has been replaced in our house. Those we shared it with loved it and begged for the recipe.

You should really try it this holiday season! Wow your guests at Thanksgiving.

Follow this link to: Allrecipes

"Comfort" Cheese Soup

I love this time of year that starts calling for comfort food at dinner time. The warm soups. The fresh breads. The classics that have been cooked many times. The recipes that come straight from Mom's kitchen and remind you of when it was served to you!

Thought I'd share my family's cheese soup. The processed cheese and sticks of butter maybe equal the veggies pulled from the garden. Maybe. It's a great standby that screams Fall to me!

INGREDIENTS:
2 C. Carrots, diced small
2 Medium Onions, chopped
1/2 Pkg Frozen Green Peas
3 Sticks of Butter (no substitute)
1 1/2 C. Flour
3 Quarts Boiling Water
2 Tbls Chicken Bouillon
1 Jar (16 oz) Cheese Whiz

1. Cook Vegetable in salted water, until tender.
2. Set jar of CheezeWhiz in pan of boiling water to melt, or melt it slowly in the microwave.
3. Heat butter in large saucepan, stir in lour and cook and stir until bubbly. Remove from heat.
4. Add half of the boiling water to the roux (flour and butter mixture) and mix until well blended.
5. Dissolve the bouillon in the remaining water. Add to other water/roux.
6. Continue cooking until thick.
7. Add melted cheese and vegetables.
8. Season to taste.

It's that time of year...

Pumpkin Season!

The Joy of Baking website has a page full of delish-looking pumpkin recipes- I just wish I could try them all, see if there is one there that strikes your fancy...

Crispy Balsamic Baked Chicken Breasts

I just made this and it was so easy and yummy. It's probably similar to shake-and-bake, but I imagine it's better for you. Plus, we love any and all recipes containing balsamic vinegar.

*1/3 cup breadcrumbs (use Italian flavored or regular and add some Italian seasoning)
*1/2 tsp dry parsley flakes
*1/2 tsp garlic powder
*1/4 tsp garlic salt
*1/3 cup Parmesan cheese
*2 tsp balsamic vinegar
*2 egg whites
*2 boneless chicken breasts

1. Put bread crumbs, parsley, garlic powder, garlic salt, and cheese in medium bowl and mix.
2. Whisk together vinegar and egg whites in smaller bowl.
3. Dip chicken in vinegar mixture then dry mixture.
4. Place on Pam-sprayed rack placed on foil-lined cookie sheet (I used my metal cookie rack for this and it worked well).
5. Spray the top of the chicken breasts with cooking spray (I forgot this step and it still worked).
6. Sprinkle with a little salt and pepper.
7. Bake at 400 for 30-40 minutes, until fork tender and the juices run clear.

Cucumber Salad

If you planted as many cucumbers as I did, you need to find some creative ways to eat them. (Since I don't like pickles).We had this salad last night- it is very simple and very good, and goes well with fish.

1 medium cucumber

1/4 red bell pepper, diced

3 green onions, thinly sliced

1 Tbs chopped fresh cilantro

Dressing

1 Tbs. honey

1 Tbs. rice vinegar

2 tsp grated ginger (I just used a little dried ginger).

1/2 tsp. salt

Peel cucumber, slice in half lengthwise and cut out seeds. Make thin slices and place in a salad bowl, along with onions and red bell pepper. Top with dressing and cilantro, toss to coat evenly.

I couldn't really imagine how this would taste before I made it, but there is a nice sweet-spiciness to it, great fresh flavors. I also didn't have any bell peppers but it still turned out fine!