Morning Muffins

These muffins are so good if your wanting a little sweet in the morning with your coffee,  yet they are pretty healthy to boot!

1 cup whole oats ....put in bowl with 1/2 cup buttermilk and let sit while you put all the ingredients together.

11/2 cups all purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1/4 cup dark brown sugar
Mix up well and then add:  3/4 cup of chunky apple sauce
1/4 cup molasses
2tbls canola oil
1 beaten egg
1 cup buttermilk
1/2 cup chopped prunes or dates
1 1/2 cups shredded carrots
1 cup of oats that has been sitting in the buttermilk

Measure out your muffin mixture in a well greased muffin pans and bake in a pre- heated 350 degree oven for 25- 30 minutes or until a toothpick comes out dry.

Strawberry Muffins

Growing up as a kid I hated breakfast!  My poor Mom tried everything to get me to eat before school.  I did like however going to a local diner with my Dad and have two sunny side up eggs with white toast.  Because of my weight loss journey and my doctor convincing me that I had to eat breakfast in order to lose weight,  I forced myself to eat it!  I was 51 years old before oatmeal ever hit my mouth let alone much anything else .lol  Now I wish my Mom was still with us so she would know that breakfast is my favorite  now.  Me and my husband love our morning coffee and breakfast more than ever now that we are retired  and can take our time with it.

I am a firm believer in cooking foods that are in season so they are at their best for taste and cost.  Here is what you'll need for my strawberry muffins with vanilla bean cheese.

3-1/2 cups all purpose flour
1 teaspoon salt
1/2 cup splenda or sugar
1 egg or 1/4 cup egg beaters
1 teaspoon baking powder
1- 1 1/4 cups of buttermilk
1 teaspoon vanilla
2 tablespoons canola or vegetable oil
1 1/2 cups chopped strawberries

Mix all the ingredients and put in a well buttered muffin pan
Preheat oven to 350 degrees
 In a small bowl mix 4 oz's of soften creamed cheese,  1 tbs of splenda or sugar,  1 teaspoon of vanilla bean paste or scrape the seeds from 2 vanilla beans.
Put 1 teaspoon of the cream cheese mixture on each muffin and push in down in the batter just a bit
Bake for 20- 25 minutes till  a toothpick comes out clean.  Of course you can use mini muffin pans and just adjust the baking time. 

Sometimes I make a few different flavored mini muffins when family is coming over so there is variety.

Note: You will see I mostly always use splenda instead of sugar because I am a diabetic,  so of course you can always use sugar.  I also use vanilla bean paste because it's far more affordable and goes so much further.

BlackBean Mango & Fresh Corn Salad

 I bought some fresh corn over the holiday and I couldn't help but make this salad.  Most people think of salad as iceberg lettuce, tomato, and cucumbers.  That's an OK salad but in my family there are too many salads to choose from and  this is such a favorite.  It's easy, quick, and healthy.  Sometime I eat it all alone as a meal.

1.    4 fresh ears of corn " slice off the cob "
2.  1 ripe mango  chopped
3. 2 cans of black beans - drained and rinsed
4. 1 lime zest it and save the juice
5. 1 small purple onion diced
6. 1 1/2 tablespoons of olive oil
7. 1 1/2s  of  teaspoon of cumin
8.  salt & pepper to taste
9. 1 cup minced fresh cilantro ... " they sell dried now and it works great! "

In a large bowl simply mix all the ingredients together and chill for an hour or so.  This keeps well for a couple of days and the taste just gets better!  Great for picnics since there is no mayonnaise.

Note:  I serve this with grilled Pork or grilled chicken but it honestly goes with everything!

                                                            Enjoy!

Chocolate Bread Pudding

 I think most people always have left over breads and don't know what do with it.  One of my favorite memories is being at my Grandfather's house and he would pull out a pan of warm bread pudding.
I have many bread pudding recipes but I am making a chocolate one today.

1. 6 large croissants
2. 1 loaf of raisin bread
3. 8 eggs
4. 2 cups of half  and half
5. 3 tablespoons brown sugar
6. 3 tablespoons white sugar
7. 1 teaspoon good cinnamon
8. 6 scrapes of fresh nutmeg
9. 1 1/2 cups of chocolate syrup
10. 1/2 teaspoon salt
11. 1 teaspoon vanilla

Now grease a large baking pan with butter.
Preheat your oven to 425 degrees
Break up you breads " tear " into your greased pan
In a large bowl combine all the rest of the ingredients.pour half
the mixture over the bread and push down on it with a spoon and
then pour over the rest pushing down so all the bread gets wet.

Bake it for 20 minutes at 425,  then turn the temp down to 350 and bake
another 20 minutes til the top is a bit crispy.

You can serve it warm with fresh whipped cream or vanilla ice cream.

You can even make this a day or two ahead and bake it when ready.

Monday Monday

Pasta Pasta,  I've been away for awhile so I cleared most of my blogs but I am back now and will post more frequently,  so what better way to come back then with a favorite recipe. Fresh spinach and roasted tomato Penne Alfredo! My whole family loves this even the picky eater's!

 This takes no time at all,  especially if you prep meals in advance like I do.

Here is what you'll need.

1. 1 lb of Penne
2. 2 pints of grape or cherry tomato's
3. 2 cups of fresh baby spinach
4. small can of sliced black olives
5. 1/2 of a cup feta cheese
6. 1 jar of Bertolli Alfredo sauce

Now I preheat my oven to 400 degrees.    I put the salted water on for my pasta, and then put the tomatoes into a bowl and drizzle olive oil all over, add salt & pepper and sprinkle about 2 teaspoons of garlic powder.  Mix well and place on a large cookie sheet.  Don't pile them up or they will steam,  not roast.  I check on them in 20 mins to see if they split and soften up to my liking.  I personally keep them in a bit longer so they get a little charded.  I love the extra sweetness they get and the little burnt taste they end up having. Meanwhile your pasta should be cooking as well till it's aldente.

 Take a large skillet or pan of your choice and put the drained pasta in along with the fresh spinach, drained olives, and tomatoes.  The heat from the warm pasta will wilt the spinach perfectly.  Add the Alfredo sauce  and feta cheese and warm through a few minutes.  I serve it with  garlic oiled toasted baguettes,  I make this all year long but when the tomatoes are freshly picked it"s my favorite!

Live Simply ~~ Lori