Healthy Banana-Blueberry Muffins

Healthy Banana-Blueberry Muffins
Adapted from Martha Stewart’s Everyday Food

1 cup whole-wheat flour
1 cup all-purpose flour
1 tsp. baking soda
½ tsp. salt
½ cup (1 stick) unsalted butter, softened
1/3 cup sugar
1/3 cup brown sugar, packed
2 large eggs
2 ripe bananas
1/3 cup milk
1 tsp. vanilla
1 cup frozen blueberries

Topping:
½ cup oats
1/3 cup brown sugar, packed
2 Tbsp. butter, melted

Preheat oven to 375º. Spray muffin tin with nonstick cooking spray or line with paper liners. In a bowl, whisk together flours, baking soda, and salt. In a large bowl, beat butter and sugars with a hand mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork (you should have ¾ cup); stir in milk and vanilla. With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in frozen blueberries. Divide batter among 12-14 muffin cups. In a small bowl, mix together ingredients for topping. Sprinkle over muffins. Bake until a toothpick inserted in the center of a muffin comes out clean, 23-28 minutes.

Optional: Replace 1 cup all-purpose flour with ¾ cup all-purpose flour and ¼ cup wheat germ.
Alternate crumb topping (for any muffins): Combine 4 tbsp. flour, 4 tbsp. white sugar, and 1 tsp. cinnamon. Cut in 2 tbsp. of soft butter or margarine with a fork until crumbly. Sprinkle over muffins before baking.

Courtesy of Jenn Iverson

Breakfast Casserole

Breakfast Casserole

1 package frozen hash browns
1 cup milk
1 lb. fully cooked ham, diced
4 cups (16 oz) grated cheddar cheese
7 eggs
½ tsp. mustard
1 tsp. salt
1/8 tsp. pepper

Thaw hash browns completely. Place in a 9 x 13 pan. Sprinkle cheese and ham over hash browns. Beat eggs, and while mixing add milk, salt, pepper, and mustard, making sure mustard is incorporated. Pour this mixture carefully over hash browns. Cover and bake at 375º for 1 hour. Uncover and bake another 15 minutes, or until eggs in center are completely cooked.

Courtesy of Jenn Iverson

French Toast Casserole with Cinnamon Syrup

French Toast Casserole

Spray 9x13" pan with non stick spray.
Break a loaf of French (Italian) style bread apart and place in pan. (I actually cut mine in cubes.)

Mix together:
6 oz cream cheese- softened
8 eggs
6 tablespoons butter - melted
1/4 cup maple syrup
1/2 cup milk
Pour mixture over the French (Italian) bread. Refrigerate overnight. Remove in the morning and bake at 350 degrees for 35-40 minutes.

Cinnamon Syrup
2 cups sugar
1 cup Karo syrup
1/2 cup water
1 teaspoon cinnamon
1 (12 oz) can evaporated milk

Combine all ingredients except for evaporated milk in a saucepan and boil for 2 minutes. After 2 minutes remove pan from heat and cool for 5 minutes. Then add evaporated milk and whisk until combined. Serve warm over french toast casserole or store in refrigerator for up to 2-3 weeks. (This makes a lot of syrup so if you don't want extra in your fridge just half the recipe)

Courtesy of Heather Brown

Pistachio Bread

PISTACHIO BREAD

1 Package Yellow Cake Mix
1 Package Small Instant Pistachio Pudding Mix
4 Eggs
1 Cup Sour Cream
l/4 Cup Water
l/2 Cup Oil

Mix together and put into two loaf pans. (Spray with Pam)

Sprinkle cinnamon sugar on top.
Bake at 350 degrees for 30 to 35 minutes

Courtesty of Daija Heaton

Crepes

CREPES

Ingredients :

2 c flour
3 c milk
4 eggs
1 tbsp sugar
1 tbsp vanilla extract

Directions
Mix the ingredients well with a beater - make sure there are not a lot of lumps. Put 3-5 drops of oil in a hot frying pan (I use non-stick cooking spray). Use 1/3 c batter for one crepe. Put the batter in the hot frying pan and move the pan around so the batter evenly covers the bottom of the pan. Around 1 minute, shake the pan to see if the crepe is cooked. Shake it and flip it in the air to cook the other side (if you're up to try to flip it in the air - if not, use a spatula). Eat with sugar, jelly, nutella, ice cream, etc. If you want it salty (to use for dinner), replace the sugar and vanilla for a pinch of salt.

STRAWBERRY FILLING
Put sugar (around 1/4 cup?) in a bowl with strawberries in it and let it sit for a few minutes (10-30 minutes?) to get the strawberry juices out and mixed with the sugar. I never really measure the sugar or strawberry amounts.

CREAM CHEESE FILLING
Mix cream cheese with enough sugar and vanilla to make it taste good. I probably use around 1-2 tsp vanilla.



Courtesy of Desirae Young

Fondue Recipes

Hello ladies! I am sad to say I still have only received fondue recipes from one of the guests at the fondue party...so I would like to ask all of you one more time to please send me your fondue recipe. If you just added a couple ingredients together and didn't really have a recipe I would still like to know what you did. I would love to recreate the delicious dips we had that night and I am sure the rest of the guests would too!

Fudgy Peanut Butter Mousse Cups

Fudgy Peanut Butter Mousse Cups (Cook's Country Magazine)
Makes about 3 dozen cookies

You will need a mini-muffin tin for this recipe. For neat assembly, use a piping bag to fill the cups with the peanut butter mixture (Heather said she used a zip lock baggie and just clipped of the end). Sugar cookie mix is sold in the baking aisle alongside boxed cake mixes. These cookies can be refrigerated in an airtight container for 3 days.

1 package sugar cookie mix (17.5-ounce), see note
1 cup pecans , toasted and chopped fine
2 tablespoons all-purpose flour
8 tablespoons unsalted butter (1 stick), melted
1 1/4 cups heavy cream
1 cup chunky peanut butter
1 package cream cheese (8-ounce), softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 12-cup mini-muffin tin. Combine cookie mix, pecans, and flour in bowl. Slowly stir in butter until mixture resembles wet sand. Press 1 tablespoon cookie mixture into bottom and sides of each muffin cup. Bake until golden, about 10 minutes. Cool 20 minutes in tin, then turn out cookies. Repeat with remaining dough.
2. With electric mixer on medium-high speed, beat 1 cup cream to stiff peaks, about 2 minutes. In another bowl, beat peanut butter, cream cheese, sugar, and vanilla on medium speed until smooth, about 1 minute. Fold in whipped cream.
3. Microwave chocolate and remaining cream in small bowl, stirring occasionally, until smooth, about 1 minute. Pour 1/2 teaspoon chocolate mixture into each cookie cup, then fill cups with 1 tablespoon peanut butter mixture. Drizzle remaining chocolate evenly over cookies and refrigerate until firm, about 1 hour.

Courtesy of Heather Brown