Monday, July 27, 2009

Triple Berry Muffins

2 cups all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 large eggs
1/2 cup strawberries (sliced)
1/2 cup blueberries
1/2 cup raspberries

Position a rack in the center of the oven and preheat to 400°F.
Lightly butter twelve 2 1/2-inch muffin cups or place paper muffin cups in the muffin tin.
In a medium bowl, whisk the flour, sugar, baking powder, baking soda and salt to combine and make a well in the center.
In another medium bowl, whisk the milk, oil and eggs.
Mix well and pour into the well.
Stir just until blended.
Fold in the berries.
Spoon equal amounts of the batter into the muffin cups, filling them about three-fourths full.
Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.
Cool in the pan for 5 minutes.
Remove the muffins and serve warm or cool on a wire rack.

Friday, July 24, 2009

Taco Pie

This recipe comes straight from my mom. We ate this a lot growing up! It was so easy, she could put it together earlier in the day and throw it in the oven to reheat it! Because we ate it growing up it's one of my favorite comfort foods.

1 Package of Crescent Rolls
1 pound of Lean Ground Beef or Ground Turkey
1 oz of Taco Seasoning
1 Cup of Mexican Blend Cheese

Grease a 8x8 pyrex or round pyrex dish. Preheat oven as directed on the Crescent Rolls. Make a pie crust style bottom in the pyrex out of the crescent rolls and bake in the oven until done. While baking the crust brown the meat with the taco seasoning. When the crust is done add the meat on top and top with cheese. Put back in the oven until the cheese is melted. Top with Salsa, Sour Cream, Gauc, Lettuce, Tomato, Avocado...whatever you like.

This recipe was linked to an Ingredient Spotlight on the Eat at Home blog.

Friday, July 17, 2009

Baked Havarti Chicken

4 boneless, skinless chicken breast halves
1 (8 ounce) package sliced fresh mushrooms
4 ounces sliced Havarti cheese with dill
Italian dressing
Greek seasoning (optional)
1 tablespoon butter
1 tablespoon white cooking wine
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic salt

Preheat oven to 400 degrees F (200 degrees C).
Marinate chicken in Italian Dressing and Greek Seasoning, if using, for a minimum of 30 minutes. Place chicken in a 9 x 13 inch baking dish. Sprinkle top with additional Greek seasoning, if desired, and bake in preheated oven for approximately 25 minutes, or until no longer pink in center and juices run clear. Shortly before chicken is done, melt butter in a skillet over medium-high heat until bubbling. Pour in wine, Worcestershire sauce, and garlic salt, and bring to a boil. Stir in mushrooms. Reduce to a simmer, cover, and cook until mushrooms are tender, about 3 to 5 minutes. Adjust seasoning with salt as needed. Remove chicken from the oven. Top with Cheese. Return to the oven until cheese has melted. Remove chicken from the oven, top with mushrooms and their pan juices, and serve.

Wednesday, July 15, 2009

Cucumber Dill Salad

2 Cucumbers
8 oz Plain Yogurt
1 Tablespoon Fresh Dill

Slice the cucumbers. Mix dill and yogurt together then mix in the cucumbers. Refrigerate for 2 hours and serve.

* Crazy easy. Super Refreshing. Perfect for the summer.

Monday, July 13, 2009

Apple Oatmeal Muffins

1 1/3 cups all-purpose flour
1 cup oats, uncooked (old fashioned or quick)
1/3 cup brown sugar, packed
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt (optional)
2/3 cup 1% low-fat milk
1/3 cup apple juice
1/4 cup canola oil
1 egg, beaten
1 cup apple, peeled, & chopped (about 1 medium sized apple)

Heat oven to 400F and grease or line 12 muffin cups. Combine dry ingredients in a medium bowl. Add the remaining ingredients EXCEPT the chopped apple, mixing just until moistened (do not over mix!). Gently fold in the apples. Fill cups 2/3 full. Bake 20-22 minutes or until golden brown

***I left the peel on because it gives the muffins an extra crunch and I used Granny Smith Apples.

Friday, July 10, 2009

California Turkey Burgers

1 1/4 lbs lean ground turkey
1 (1 ounce) package dry onion soup mix
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 1/2 tablespoons soy sauce
monterey jack cheese or monterey jack pepper cheese

In a large bowl combine ground turkey, soup mix, pepper, garlic powder, soy sauce and egg.
Put mixture in the refrigerator for 5 to 10 minutes, then take it out and shape into patties.
Cook until the inside of the burger is whitish in color.
Top with Salsa, Avocado, Onion, and Lettuce.

***Because of the soy sauce it is hard to tell if the burgers are whitish in color but you can tell when they are done.

Wednesday, July 8, 2009

Banana Pancakes

I am not sure where I originally got this recipe.  I started making them back in college with my roommate and it ended up being something we ate often.  They are so yummy and filling!

1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, mashed

Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
Stir flour mixture into banana mixture; batter will be slightly lumpy.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot

Lemon Pie Bars

2 1/4 cups all-purpose flour
1/2 cup confectioners' sugar
1 cup butter, softened
4 eggs
1 1/2 cups white sugar
1/2 cup lemon juice
1 tablespoon lemon zest

Preheat oven to 350 degrees F (175 degrees C).
Mix 2 cups of flour and confectioner's sugar together. Cut in the butter or margarine. Mix well until the dough resembles pie dough consistency. Press the dough into a 9x13 inch baking pan.
Bake 15 to 20 minutes or until golden brown.
Beat together eggs, sugar, 4 tablespoons flour, lemon juice and lemon rind for at least 1 minute. Pour the mixture over the baked crust.
Bake the bars another 20 minutes, or until the lemon topping has set. Sprinkle with confectioner's sugar when cooled.