Photo courtesy of CoffeeB

About 160 calories with 4 grams of fat in one muffin

Yield 12 muffins

INGREDIENTS:

1-1/2 cups whole wheat flour (or use half white and whole wheat)

1 teaspoon baking soda

1 teaspoon baking powder

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ginger powder

1/2-3/4 cup brown sugar, packed (or to taste, or can use brown sugar Splenda)

1 large egg, slightly beaten

3 tablespoons vegetable oil

2 teaspoons vanilla

1/2 cup fat-free (or use low-fat milk)

1 (8 ounce) cans crushed pinapple, well drained

1-1/2 cups grated carrots (squeeze out some of the moisture with hands)

1/2 cup raisins

INSTRUCTIONS:—————————————–

Preheat oven to 350 degrees F.

Line 12 muffin tins with paper liners or spray tins with non-stick cooking spray.

In a small bowl whisk together egg, oil, milk and vanilla.

In a medium bowl mix the shredded carrots with the crushed pineapple.

Add in the oil/egg mixture into the carrot/pineapple mixture; mix well to combine, then add to the dry ingredients; mix JUST until combined.

Mix in the raisins and chopped nuts.

Bake for about 20-25 minutes,or until the muffins test done

Yield 12-14 muffins

INGREDIENTS:

1 1/2 cups all-purpose flour

1-1/4 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2-1 teaspoon cinnamon

3 large bananas, mashed

2 teaspoons vanilla

1 cup sugar

1 large egg, slightly beaten

1/2 cup butter, melted

1-1/2 cups fresh blueberries (or use frozen, semi thawed)

TOPPING:

1/4 cup all-purpose flour

3/4 cup brown sugar, packed

1 teaspoon cinnamon

2 tablespoons soft butter

INSTRUCTIONS:————————————-

Set oven to 350 degrees F.

Set oven rack to second-lowest position.

Line 14 regular size muffin tins with paper liners.

For the topping; in a bowl mix together the flour, brown sugar and cinnamon; blend in the soft butter using your fingertips; set aside.

In a medium or large bowl sift together flour with baking powder, baking soda, salt and cinnamon.

In another bowl beat the melted butter with sugar, egg and vanilla extract until well blended (about 2 minutes) using a wooden spoon mix in the mashed bananas until just blended.

Using a wooden spoon mix in the flour mixture until just blended (the batter will be lumpy, do not over mix)

Mix in the blueberries.

Divide the batter evenly between muffin tins, then sprinkle the topping mixture on top of each muffin.

Bake for about 20 minutes, or until muffins test done (if using partially thawed blueberries baking time will be slightly longer).

Servings 12

INGREDIENTS:

3/4 cup butter, softened

3/4 cup sugar

2 large eggs

2 teaspoons vanilla

1 cup sour cream

3/4 cup cooked mashed sweet potatoes (cooked without any added ingredients)

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

TOPPING:

1 cup chopped pecans

1/2 cup light brown sugar, packed

1/2 cup all-purpose flour

3 tablespoons soft butter

2 teaspoons vanilla

INSTRUCTIONS:—————————–

Preheat oven to 325 degrees F.

Set oven rack to second-lowest position.

Grease a 9-inch springform pan.

In a mixing bow beat 3/4 cup butter with the sugar, eggs and vanilla; mix in sour cream and mashed sweet potatoes puree until well combined.

In a large mixing bowl combine flour, baking powder, baking soda and salt.

With a wooden spoon stir in sour cream/butter mixture into flour mixture just until blended.

Spread in prepared pan; sprinkle with topping.

Bake 65-75 minutes or until cake tests done.

Cool to room temperature.

Loosen edges; remove sides of pan.

To make topping; In a small bowl, combine all topping ingredients; mix with a fork until mixture resembles coarse crumbs.

Servings 4

INGREDIENTS:

3 tablespoons unsalted butter (a little more won’t hurt)

1 1/2 pounds red-skinned potatoes, finely diced(can use frozen thawed hash brown potatoes)

2 teaspoons garlic powder

seasoned salt and freshly ground black pepper, to taste

cayenne pepper, to taste (optional)

2 to 3 tablespoons fresh minced parsley

8 large eggs

1 cup shredded cheddar cheese, divided

INSTRUCTIONS:————————————

Preheat the oven to 400 degrees F.

Melt the butter in a large cast iron skillet over medium heat.

Add the potatoes and cook, stirring occasionally until tender and brown (about 15 minutes) seasoning with seasoned salt, black pepper, garlic powder and cayenne about halfway through).

Stir in the parsley and remove from the heat.

Push the potatoes aside to make 4 evenly spaced shallow nests and break 2 eggs into each nest then season the eggs with white salt and pepper.

Bake until the egg whites are cooked and the yolks are still runny (about 10 minutes).

Sprinkle the cheese over the eggs and continue baking until it just melts (about 1 minute more).

Serve immediately.

This makes two 11 x 7-inch pans, good thing though because it’s delicious!… don’t worry about the exact measurments for the the veggies and ham, what I have listed is only a guideline a little more won’t hurt

Servings 16

INGREDIENTS:

1/4 cup oil

2 tablespoons butter

3 cups sliced fresh mushrooms

4 cups chopped zucchini

2 cups cubed fully cooked ham

1 medium onion, chopped

1/2 large green bell pepper, seeded and chopped

2 garlic cloves, minced (garlic lovers can use more!)

1/2 teaspoon cayenne pepper, or adjust to taste

2 (8 ounce) package cream cheese, softened

1/2 cup light cream (such as half-and-half cream)

12 large eggs

4 cups cubed day-old bread

3 cups shredded cheddar cheese

1 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper , or to taste

INSTRUCTIONS:———————————

Grease two 11 x 7-inch baking pans.

In a large skillet heat oil and butter over medium-high heat.

Add in  mushrooms, zucchini, ham, onions and green bell pepper; saute until vegetables are tender (about 3-4 minutes).

Add in garlic and cayenne; saute for about 1 minute; set aside.

In a large bowl beat the cream cheese and light cream until smooth

Beat in eggs until well combined.

Stir in the bread, cheddar cheese, salt and the and vegetable mixture.

Season with black pepper.

Pour/divide the mixture between the two baking dishes.

Bake uncovered in a preheat 350 degree F oven for 35-40 minutes or until a knife inserted near the center comes out clean.

Let stand for 10 minutes before serving.

Taken from my “Favorites” folder!

To save time the chicken filling mixture may be made up to a day in advance, in fact I recommend doing so to allow the flavors to blend, since I could eat this whole ring myself I have not listed the servings size but you should have enough to serve 6 people but it will depend on how large you slice the ring and since everyone usually wants seconds I most always make two rings

INGREDIENTS:

1/2 cup mayonnaise (more if desired)

1/2 teaspoon garlic powder

1 tablespoon minced fresh parsley

2 teaspoons Dijon mustard

1 large green onion,  finely chopped

2 cups finely chopped cooked chicken breast (I just use 3 whole chicken breasts, cooked and chopped)

2 bacon strips, cooked and finely crumbled

1-1/2 cups shredded Swiss cheese, divided

1/2 teaspoon seasoned salt, or to taste

fresh ground black pepper, to taste

2 (8 ounce each) tubes refrigerated crescent rolls

2 large plum tomatoes

shredded lettuce (use as much as you like)

INSTRUCTIONS:————————————

Preheat oven to 375 degrees F.

Set oven rack to lowest position.

Prepare and ungreased 12-inch round pizza pan.

In a large bowl combine the mayonnaise with garlic powder, parsley, mustard and green onion.

Stir in the chicken, bacon and 1 cup shredded Swiss cheese and seasoned salt, then season with black pepper (if the mixture seems to dry you can mix in a little more mayonnaise).

Unroll crescent dough; separate into 16 triangles.

Arrange on pizza pan, forming a ring with pointed ends facing outer edge of pan and wide ends overlapping.

Spoon chicken mixture over wide ends; fold points over filling and tuck under wide ends (filling will be visible).

Chop half of a tomato; set aside.

Slice remaining tomatoes; place over filling and tuck into dough.

Bake for 20-25 minutes or until golden brown.

Sprinkle with remaining 1/2 cup Swiss cheese.

Let stand for about 10 minutes.

Place lettuce in center of ring, then sprinkle the top of the lettuce with chopped tomato.

Slice the ring into desired size slices.

To kick up the heat add in some finely diced and seeded jalapeno pepper or cayenne pepper, can also add in 1 teaspoon onion powder and/or 1/3 cup freshly grated Parmesan cheese

Yield 10-12 biscuits

INGREDIENTS:

2 cups all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon garlic powder

1 cup packed shredded cheddar cheese

1/2 cup cold butter, diced

1 cup full-fat milk or light cream (may need a little more)

melted butter (optional for brushing on top of baked biscuits)

INSTRUCTIONS:———————————

Preheat an oven to 375 degrees F.

Set oven rack to second-lowest position.

Light grease a baking sheet.

In a bowl combine the flour with baking powder, salt, garlic powder and cheddar cheese.

Add in the cold butter cubes; using a knife or pastry blend until the mixture resembles coarse crumbs.

Add milk or light cream a little at a time, stirring lightly between additions (depending on how much moisture is in your flour at the time you make these you may need to add in a little more milk).

Drop the batter by spoonfuls onto baking sheet.

Bake for 12 to 15 minutes, until the tops are golden (baking time will vary depending on the size of the biscuits).

If desired brush melted butter on top of the biscuits after baking.