Alright, ladies and gentlemen- this is epic, so bookmark this page. Here, I give you my best yeast roll recipe, perfect for wowwing basically everyone.
Tastes: Sweet and yeasty (in a good way), with a hint of squash flavor
Reminds me of: Thanksgiving and Christmas dinners- decadent!
Make it a meal: These are great for sandwiches or burgers, or as a side to accompany soup and salad
A NOTE BEFOREHAND:
This recipe makes 40-50 bun-sized rolls. It halves or quarters very well, and if you are using a stand mixer to make your dough, I suggest at least halving the recipe. Otherwise, proceed with caution, because it will take your Kitchenaid to its limits. It sure does for mine!
ALSO
You can use pureed (cooked) sweet potatoes or pumpkin in place of the butternut squash. All are wonderful, but we tend to always have at least one butternut squash on hand at all times (such a long shelf life) so that is how I make them. To make the puree, I roast a squash on foil in the oven for 1-2 hours at 350 degrees. Let it cool completely, then halve, scoop out the pulp, and mash by hand, puree in a blender, or use an immersion blender. Freeze what you don't use now, and thaw it later to make more tasty treats. The same works for sweet potatoes or pumpkin.
You'll need:
2 cups pureed butternut squash
3/4 cup sugar
1/2 cup hot water
2 cups warm milk (I use skim- it's just fine either way)
4 Tbsp butter
1 tsp salt
2.5 Tbsp yeast (yes, it is a lot, I know)
2 cups whole wheat
9-10 cups all purpose flour
Combine first 6 ingredients in the bowl of your blender and mix well. Add yeast, whole wheat flour, and 6 cups of the all purpose flour. Mix, then switch to a dough hook, or turn dough out onto a heavily floured surface and incorporate the remaining AP flour, until the dough is elastic and slightly tacky, but not sticky. Transfer the dough to a very large oiled bowl, turn to coat with oil, then cover with a towel and let rise in a warm spot for 90 minutes. Punch the dough down, divide in quarters, then divide each quarter into 12 balls and place balls on a greased baking sheet about an in apart. Spray tops lightly with cooking spray, then cover each tray with a clean towel and let rise for another 45 minutes. Bake for 15-18 minutes at 350 degrees. Remove from oven, brush tops with orange juice glaze (instructions below) if desired, and return to oven for another 5 minutes. Remove from oven and let rolls cool, then remove from baking sheets. Delicious on their own, or for a dessert-like treat, serve with orange butter (instructions below).
Orange Juice Glaze and Orange Butter:
The glaze seals moisture into the rolls, and makes them better for slicing or reheating. Combine 1/2 cup orange juice and 1/3 cup sugar in a small saucepan. Simmer over medium heat for 15 minutes, stirring frequently. Remove from heat and brush over the tops of the rolls, reserving the rest of the glaze to make orange butter. For this, combine the remaining glaze with 6 tablespoons butter, and stir until butter has melted. Refrigerate until solid (or mostly solid) then beat with an electric mixer until whipped and smooth. Serve on rolls.
24 November 2011
04 November 2011
Fresh Cranberry Pecan Bread
Tastes: Tart, moist, and sweet
Reminds me of: The muffins from Alpine Bagel in college. Hallelujah, what muffins!
To market, to market:
2 cups AP flour
2 Tbsp ground flaxseed
1 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2/3 cup chopped pecans (or walnuts if you prefer, but pecans lend a sweeter taste to the bread)
1 cup chopped cranberries (you can use up to 1/2 cup more if you like, and the recipe still works great)
1/2 cup water
2 Tbsp lemon juice
1 egg
1/4 cup melted butter
zest of one lemon (or orange)
Preheat oven to 350 degrees. Grease one 9x5 loaf pan or 3 mini loaf pans. Combine all ingredients until blended, but do not overmix. Pour into pan(s) and bake 50-55 minutes for a large loaf or 35-40 minutes for small loaves. Remove from oven when top is golden brown and toothpick inserted into center comes out clean. Cool in pans, slice just before serving for moister bread.
Reminds me of: The muffins from Alpine Bagel in college. Hallelujah, what muffins!
To market, to market:
2 cups AP flour
2 Tbsp ground flaxseed
1 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2/3 cup chopped pecans (or walnuts if you prefer, but pecans lend a sweeter taste to the bread)
1 cup chopped cranberries (you can use up to 1/2 cup more if you like, and the recipe still works great)
1/2 cup water
2 Tbsp lemon juice
1 egg
1/4 cup melted butter
zest of one lemon (or orange)
Preheat oven to 350 degrees. Grease one 9x5 loaf pan or 3 mini loaf pans. Combine all ingredients until blended, but do not overmix. Pour into pan(s) and bake 50-55 minutes for a large loaf or 35-40 minutes for small loaves. Remove from oven when top is golden brown and toothpick inserted into center comes out clean. Cool in pans, slice just before serving for moister bread.
Lemon-Raspberry-Ginger Cupcakes
Tastes: Tart, sweet, with just a hint of ginger
Serve it up!: This is an awesome light dessert for spring or summer gatherings, it does not require refrigeration and it isn't overly sweet. Plus, it is quick to make!
To market, to market:
1 box lemon flavored cake mix (I used Betty Crocker this time. Gasp!)
3/4 cup Just Whites egg substitute (you can use 3 whole eggs if you wish)
1 cup water
1 Tbsp lemon juice
1/2 cup applesauce (or use oil as directed on cake mix box)
Frozen raspberries
Preheat oven to 350 degrees. Line muffin pan with cupcake liners (this will make 20-24 regular cupcakes or around 45 mini cupcakes). Mix all ingredients, except raspberries, thoroughly to combine. Fill each baking cup 1/2 way full of cake batter, then press a raspberry into the center of each cupcake (it is okay if the raspberry is not completely covered with batter). Bake for 20 minutes for regular cupcakes or 12-15 minutes for mini cupcakes, or until tops are barely beginning to brown. Remove from oven and cool slightly before glazing (recipe below). Reserve the remaining raspberries for garnish.
*This dessert can also be made in a 9x13 pan, but I prefer to mix the frozen raspberries in with the batter before pouring into the pan if baking a single sheet cake. The result is a beautiful, marbled yellow and pink cake.
For the glaze, you'll need:
1/4 cup honey
1/2 cup powdered sugar
1 Tbsp unsalted butter
Fresh juice of 2 lemons (zest the lemons first and save zest for sprinkling over the tops of the cupcakes)
1/4 tsp ground ginger
Combine all glaze ingredients in a small saucepan over medium-high heat. Whisk constantly until the mixture just begins to boil, then remove from heat. Cool 5 minutes, then swirl over the tops of the cupcakes with the back of a spoon. This glaze is very thin until it cools, so be sure not to dump it over the tops of the cupcakes (or you'll have a big mess, believe me!). Use excess to recoat the cupcakes once the first layer of glaze has set, then garnish each one with a raspberry, a pinch of lemon zest, and a dusting of ginger (if desired). Stored tightly covered, these will stay moist 2-3 days.
Serve it up!: This is an awesome light dessert for spring or summer gatherings, it does not require refrigeration and it isn't overly sweet. Plus, it is quick to make!
To market, to market:
1 box lemon flavored cake mix (I used Betty Crocker this time. Gasp!)
3/4 cup Just Whites egg substitute (you can use 3 whole eggs if you wish)
1 cup water
1 Tbsp lemon juice
1/2 cup applesauce (or use oil as directed on cake mix box)
Frozen raspberries
Preheat oven to 350 degrees. Line muffin pan with cupcake liners (this will make 20-24 regular cupcakes or around 45 mini cupcakes). Mix all ingredients, except raspberries, thoroughly to combine. Fill each baking cup 1/2 way full of cake batter, then press a raspberry into the center of each cupcake (it is okay if the raspberry is not completely covered with batter). Bake for 20 minutes for regular cupcakes or 12-15 minutes for mini cupcakes, or until tops are barely beginning to brown. Remove from oven and cool slightly before glazing (recipe below). Reserve the remaining raspberries for garnish.
*This dessert can also be made in a 9x13 pan, but I prefer to mix the frozen raspberries in with the batter before pouring into the pan if baking a single sheet cake. The result is a beautiful, marbled yellow and pink cake.
For the glaze, you'll need:
1/4 cup honey
1/2 cup powdered sugar
1 Tbsp unsalted butter
Fresh juice of 2 lemons (zest the lemons first and save zest for sprinkling over the tops of the cupcakes)
1/4 tsp ground ginger
Combine all glaze ingredients in a small saucepan over medium-high heat. Whisk constantly until the mixture just begins to boil, then remove from heat. Cool 5 minutes, then swirl over the tops of the cupcakes with the back of a spoon. This glaze is very thin until it cools, so be sure not to dump it over the tops of the cupcakes (or you'll have a big mess, believe me!). Use excess to recoat the cupcakes once the first layer of glaze has set, then garnish each one with a raspberry, a pinch of lemon zest, and a dusting of ginger (if desired). Stored tightly covered, these will stay moist 2-3 days.
19 September 2011
Spinach, Banana and Peach Smoothie
Tastes: Sweet, creamy, and not super healthy (but it is! it is!)
Why we love it: Spinach is a great source of iron, and this smoothie is so tasty, you hardly know it's there. Makes it a little easier to give picky eaters the veggies they need. Plus, prep and cleanup are super easy.
For each serving, you'll need:
1 cup fresh spinach
1/4 cup diced peaches in water (or 1/4 of a fresh peach)
1 medium banana, in small chunks
splash of pineapple juice
Start by pulsing just the spinach and the pineapple juice in blender until well chopped. Add remaining ingredients and blend until smooth. Enjoy!
Variations: We wait till our bananas are brown, then peel them and freeze in a ziplock bag (break into chunks before freezing) This makes for a creamy, cold smoothie. If you don't have peaches, strawberries substitute very well. Sometimes I add a scoop of whey protein powder as well, as this makes a filling meal substitute.
Why we love it: Spinach is a great source of iron, and this smoothie is so tasty, you hardly know it's there. Makes it a little easier to give picky eaters the veggies they need. Plus, prep and cleanup are super easy.
For each serving, you'll need:
1 cup fresh spinach
1/4 cup diced peaches in water (or 1/4 of a fresh peach)
1 medium banana, in small chunks
splash of pineapple juice
Start by pulsing just the spinach and the pineapple juice in blender until well chopped. Add remaining ingredients and blend until smooth. Enjoy!
Variations: We wait till our bananas are brown, then peel them and freeze in a ziplock bag (break into chunks before freezing) This makes for a creamy, cold smoothie. If you don't have peaches, strawberries substitute very well. Sometimes I add a scoop of whey protein powder as well, as this makes a filling meal substitute.
14 September 2011
Cheaters Spice Cookies
Tastes: Very much like a gingerbread cookie, super chewy
Jazz it up!: Like gingerbread cookies, this would go well with a lemony glaze, but cream cheese icing piped on top of each cookie is wonderful too
To market, to market:
1 box spice cake mix (we ALWAYS have good results with Duncan Hines)
2 eggs or 1/2 cup egg whites (I use just whites in my cookies and they are perfect)
1/3 cup vegetable oil
4 Tbsp all-purpose flour
Preheat oven to 350 degrees. Combine all ingredients very well using an electric mixer. Dough should be thick and very pliable but not sticky. I used a cookie press to achieve the cookies pictured above, but they turn out just as well rolled into small balls and slightly flattened onto an ungreased cookie sheet. Bake for about 7 minutes, until edges are just beginning to brown. Cool completely, then store tightly covered for up to a week. Using a cookie press, this makes 60-70 cookies.
07 September 2011
Potato Soup
Alright people, this is my best kitchen creation, and I'm sharing it with you all, so pay attention. Make it, love it, share it.
Makes me remember: Wonderful winter evenings with those I love most!
Tastes: Good, just make it, then decide what it tastes like
Make it a meal: This is a true one-dish wonder, but if you like, add a salad to balance out all the carbs. This recipe makes enough for several meals.
To market, to market:
3 lb bag baby red potatoes
1 medium onion, diced (roughly 1 cup)
4 large carrots, diced (roughly 1 cups)
4 stalks celery, diced (roughly 2 cups)
3-4 slices uncooked bacon (or 2 Tbsp butter, if you prefer to do a meatless version)
2 Tbsp italian seasoning
1 32oz can chicken broth
8 oz sour cream
1 cup shredded colby-jack cheese (cheddar works fine too)
black pepper to taste
Wash and quarter the potatoes (you should have somewhat uniform 1" chunks), then set aside. Wash and dice the carrots, onion, and celery, then set aside. Cut or tear bacon into 1" pieces.
In a large stockpot over medium-high heat, combine bacon and italian seasoning. (Or use butter and seasoning if you are making a vegetarian version. It tastes GREAT without any meat, by the way.) Cook, stirring constantly, for 2 minutes, until bacon starts to sizzle. Add celery, onion, and carrot, and continue to cook about 5 minutes longer, stirring frequently. Add potatoes, broth, and enough water to cover the potatoes by about an inch.
Adjust heat as needed to maintain a steady boil and cook for 45 minutes. Stir occasionally to prevent sticking. When the potatoes are very tender, remove from heat and let sit for 10 minutes. (Cooling slightly before adding dairy products will keep the soup from separating.) The soup should thicken as it cools. Stir in the sour cream and cheese, then salt and pepper as needed.
Makes me remember: Wonderful winter evenings with those I love most!
Tastes: Good, just make it, then decide what it tastes like
Make it a meal: This is a true one-dish wonder, but if you like, add a salad to balance out all the carbs. This recipe makes enough for several meals.
To market, to market:
3 lb bag baby red potatoes
1 medium onion, diced (roughly 1 cup)
4 large carrots, diced (roughly 1 cups)
4 stalks celery, diced (roughly 2 cups)
3-4 slices uncooked bacon (or 2 Tbsp butter, if you prefer to do a meatless version)
2 Tbsp italian seasoning
1 32oz can chicken broth
8 oz sour cream
1 cup shredded colby-jack cheese (cheddar works fine too)
black pepper to taste
Wash and quarter the potatoes (you should have somewhat uniform 1" chunks), then set aside. Wash and dice the carrots, onion, and celery, then set aside. Cut or tear bacon into 1" pieces.
In a large stockpot over medium-high heat, combine bacon and italian seasoning. (Or use butter and seasoning if you are making a vegetarian version. It tastes GREAT without any meat, by the way.) Cook, stirring constantly, for 2 minutes, until bacon starts to sizzle. Add celery, onion, and carrot, and continue to cook about 5 minutes longer, stirring frequently. Add potatoes, broth, and enough water to cover the potatoes by about an inch.
Adjust heat as needed to maintain a steady boil and cook for 45 minutes. Stir occasionally to prevent sticking. When the potatoes are very tender, remove from heat and let sit for 10 minutes. (Cooling slightly before adding dairy products will keep the soup from separating.) The soup should thicken as it cools. Stir in the sour cream and cheese, then salt and pepper as needed.
Cheaters Chicken Pot Pie
This is another cheater recipe (one that uses all store-bought ingredients but tastes wonderfully homemade).
Makes me remember: A crowded little kitchen on Settlemyre Rd, and learning to cook for a "meat-eatin' man"
Tastes: Just like grandma makes
Make it a meal: Serve with crockpot green beans (recipe below) for an EASY home-cooked meal
To market, to market:
1 large can cooked chicken breast chunks, drained
1 can sliced carrots, drained and rinsed
1 can diced potatoes, drained and rinsed
1 can peas, drained and rinsed (can you tell I'm all about the draining and rinsing?)
1 jar alfredo sauce (we like the kind with mushrooms in it)
1 package refrigerated pie crust (2 roll-up crusts)
Preheat oven to 375 degrees. In a large microwaveable bowl, combine the chicken, carrots, potatoes, peas and alfredo sauce. Microwave 3 minutes, then stir. Line a deep round casserole dish with one of the pie crusts. Pour the chicken and vegetable mixture into the pie crust and top with the second pie crust. Crimp or roll the edges of the two crusts together to seal, and into the oven it goes! Bake for about an hour, till the crust is golden brown. For extra jazzy presentation, you can brush the crust with one beaten egg white 5 minutes before the end of baking. It makes the crust shiny and delicious, and people will never guess that it came from a box.
Crockpot Green Beans:
In a crockpot set to low, combine one can of chicken broth and a large can of green beans, or several small cans. Cook 6-8 hours. Yummy!
Makes me remember: A crowded little kitchen on Settlemyre Rd, and learning to cook for a "meat-eatin' man"
Tastes: Just like grandma makes
Make it a meal: Serve with crockpot green beans (recipe below) for an EASY home-cooked meal
To market, to market:
1 large can cooked chicken breast chunks, drained
1 can sliced carrots, drained and rinsed
1 can diced potatoes, drained and rinsed
1 can peas, drained and rinsed (can you tell I'm all about the draining and rinsing?)
1 jar alfredo sauce (we like the kind with mushrooms in it)
1 package refrigerated pie crust (2 roll-up crusts)
Preheat oven to 375 degrees. In a large microwaveable bowl, combine the chicken, carrots, potatoes, peas and alfredo sauce. Microwave 3 minutes, then stir. Line a deep round casserole dish with one of the pie crusts. Pour the chicken and vegetable mixture into the pie crust and top with the second pie crust. Crimp or roll the edges of the two crusts together to seal, and into the oven it goes! Bake for about an hour, till the crust is golden brown. For extra jazzy presentation, you can brush the crust with one beaten egg white 5 minutes before the end of baking. It makes the crust shiny and delicious, and people will never guess that it came from a box.
Crockpot Green Beans:
In a crockpot set to low, combine one can of chicken broth and a large can of green beans, or several small cans. Cook 6-8 hours. Yummy!
Buffalo Chicken Dip
Tastes: Cheesy, spicy, heavenly on crackers or with a veggie tray
Serve it: This is a great dip for a manly shindig, like a Superbowl party, but is easy for anytime you need appetizers for a crowd
To market, to market:
1 large can cooked chicken breast chunks
3/4 (or more) cup Texas Pete hot sauce
2 8oz blocks cream cheese
1 cup ranch or bleu cheese dressing
1 cup shredded cheddar cheese
Combine drained chicken breast and hot sauce in a medium saucepan over high heat. Stirring constantly, cook 5 minutes, until chicken begins to break apart and hot sauce boils. Remove from heat, add all other ingredients and stir until thoroughly mixed. Transfer to a small crockpot and cook on low at least an hour prior to serving. Keeps well up to 4 hours in crockpot.
Serve it: This is a great dip for a manly shindig, like a Superbowl party, but is easy for anytime you need appetizers for a crowd
To market, to market:
1 large can cooked chicken breast chunks
3/4 (or more) cup Texas Pete hot sauce
2 8oz blocks cream cheese
1 cup ranch or bleu cheese dressing
1 cup shredded cheddar cheese
Combine drained chicken breast and hot sauce in a medium saucepan over high heat. Stirring constantly, cook 5 minutes, until chicken begins to break apart and hot sauce boils. Remove from heat, add all other ingredients and stir until thoroughly mixed. Transfer to a small crockpot and cook on low at least an hour prior to serving. Keeps well up to 4 hours in crockpot.
29 August 2011
Cheaters Coconut Cake
NOTE: This is not an original recipe, but one my mama shared with me and which came from a friend. Everyone needs this in their arsenal.
Makes me remember: church fellowship dinners
Tastes: Rich, cool, and not super coconut-y
Perfect ending to: a lighter main course, like salad or grilled veggies and chicken or fish
To market, to market:
1 box white cake mix
Ingredients to make cake per box directions
1 can Coco Lopez (or whatever brand, about 12 oz) cream of coconut
1 small can sweetened condensed milk
16 oz tub of Cool Whip
1 or 2 packages frozen fresh coconut (I use 2, but I love coconut- others may only want to use 1 package)
Make the cake according to the directions on the box, and bake it in a 9x13" pan. Let cool completely, then stab holes in cake (lots of holes). Mix cream of coconut and sweetened condensed milk, then pour over cake. Refrigerate overnight. Just before serving, spread Cool Whip over the top of the cake, then sprinkle with the fresh coconut. Serve!
Makes me remember: church fellowship dinners
Tastes: Rich, cool, and not super coconut-y
Perfect ending to: a lighter main course, like salad or grilled veggies and chicken or fish
To market, to market:
1 box white cake mix
Ingredients to make cake per box directions
1 can Coco Lopez (or whatever brand, about 12 oz) cream of coconut
1 small can sweetened condensed milk
16 oz tub of Cool Whip
1 or 2 packages frozen fresh coconut (I use 2, but I love coconut- others may only want to use 1 package)
Make the cake according to the directions on the box, and bake it in a 9x13" pan. Let cool completely, then stab holes in cake (lots of holes). Mix cream of coconut and sweetened condensed milk, then pour over cake. Refrigerate overnight. Just before serving, spread Cool Whip over the top of the cake, then sprinkle with the fresh coconut. Serve!
24 August 2011
Vegetable Beef Stew
Makes me remember: my first home-cooked meal as a married woman! Rabbit was a meat eater, I was a vegetable eater, and we didn't see how dinnertime could make us both happy. As a truce, I tried to make a beef stew, and it was terrible! Neither of us ate it. But after MUCH tweaking, I have a killer (and easy) recipe for the crockpot. Still, I smile every time I make it, remembering those first few weeks of married life.
Tastes: Hearty, hot, and like coming in from playing in the snow
Make it a meal: Serve with biscuits or bread
To market, to market:
1-2 pounds lean chunks of stew beef
2 12-oz cans vegetable or beef broth, low sodium
1 clove garlic, minced (1/2 tsp powder will do in a pinch)
1 tsp black pepper
1 28-oz can petite diced tomatoes
1 can diced (or sliced) carrots, rinsed
1 can diced potatoes, rinsed
1 can corn, rinsed
Add-ins:
1/2 cup lentils
1/2 barley or quinoa
Spray crockpot with cooking spray, add meat, garlic, broth, and pepper. Cook on high 4 hours or low for 6 hours. Add tomatoes, carrots, corn, and potatoes. Cook at least another 4 hours on high or 6 hours on low. If adding lentils, barley, or quinoa, add 2 hours prior to serving. Add water as needed, up to 2 cups.
Note: you cannot mess this recipe up. I have cooked it completely on high, completely on low, using different ingredients, and it is always good. Fresh vegetables are even better, just be sure to add them early (at least 6 hours prior to serving) so that they are tender when it comes time to eat. The lentils and grains cook faster, so don't add them at the beginning or they will make a gunky mess at the bottom of the crockpot. I always add lentils, because they cook down and just thicken the stew. My husband never even knows they are there.
Tastes: Hearty, hot, and like coming in from playing in the snow
Make it a meal: Serve with biscuits or bread
To market, to market:
1-2 pounds lean chunks of stew beef
2 12-oz cans vegetable or beef broth, low sodium
1 clove garlic, minced (1/2 tsp powder will do in a pinch)
1 tsp black pepper
1 28-oz can petite diced tomatoes
1 can diced (or sliced) carrots, rinsed
1 can diced potatoes, rinsed
1 can corn, rinsed
Add-ins:
1/2 cup lentils
1/2 barley or quinoa
Spray crockpot with cooking spray, add meat, garlic, broth, and pepper. Cook on high 4 hours or low for 6 hours. Add tomatoes, carrots, corn, and potatoes. Cook at least another 4 hours on high or 6 hours on low. If adding lentils, barley, or quinoa, add 2 hours prior to serving. Add water as needed, up to 2 cups.
Note: you cannot mess this recipe up. I have cooked it completely on high, completely on low, using different ingredients, and it is always good. Fresh vegetables are even better, just be sure to add them early (at least 6 hours prior to serving) so that they are tender when it comes time to eat. The lentils and grains cook faster, so don't add them at the beginning or they will make a gunky mess at the bottom of the crockpot. I always add lentils, because they cook down and just thicken the stew. My husband never even knows they are there.
Broccoli Cornbread
Makes me remember: Cookouts and potlucks
Tastes: Like cheesy, rich, amazing in your mouth. The broccoli is hidden, so this is a GREAT way to get kids (or picky husbands) to eat something green.
Make it a meal: We love this with huge salad topped with crispy or grilled chicken.
To market, to market:
1 large head of broccoli, chopped (about 2 cups)
1/2 cup butter (1 stick)
5 eggs
1 cup fat free cottage cheese
1 cup shredded sharp cheddar cheese
1 box Jiffy brand corn muffin baking mix
Preheat oven to 375 degrees. In large microwave-safe bowl, combine chopped broccoli florets and butter. Microwave on high 3 minutes. Add remaining ingredients and mix well. Spray mini loaf pans or muffin pans with cooking spray. Pour into pans, being sure not to overfill (2/3 full is enough). Bake for 40 minutes for mini muffins, 50 minutes for regular muffins, or for mini loaves, bake 1 hour and 5 minutes. Top will be brown. Inside will be delicious.
Makes 24 mini muffins, 12-13 regular muffins, or 4 mini loaves
Tastes: Like cheesy, rich, amazing in your mouth. The broccoli is hidden, so this is a GREAT way to get kids (or picky husbands) to eat something green.
Make it a meal: We love this with huge salad topped with crispy or grilled chicken.
To market, to market:
1 large head of broccoli, chopped (about 2 cups)
1/2 cup butter (1 stick)
5 eggs
1 cup fat free cottage cheese
1 cup shredded sharp cheddar cheese
1 box Jiffy brand corn muffin baking mix
Preheat oven to 375 degrees. In large microwave-safe bowl, combine chopped broccoli florets and butter. Microwave on high 3 minutes. Add remaining ingredients and mix well. Spray mini loaf pans or muffin pans with cooking spray. Pour into pans, being sure not to overfill (2/3 full is enough). Bake for 40 minutes for mini muffins, 50 minutes for regular muffins, or for mini loaves, bake 1 hour and 5 minutes. Top will be brown. Inside will be delicious.
Makes 24 mini muffins, 12-13 regular muffins, or 4 mini loaves
Roasted Butternut Squash Soup
Tastes: Mellow with a subtle spiciness
Make it a meal: Since this soup is thick and filling, a simple garden salad is all you need to complete your spread, but carb lovers may want some crusty french bread too!
To market, to market:
1 large (or two small/medium) butternut squash
1 medium onion, diced (you should have about 1 cup onion)
3 Tbsp butter
12-16 oz low sodium chicken broth
2 tsp ground nutmeg
(salt and ground cayenne pepper)
2 Tbsp (plus some for garnishing) fat-free sour cream
Wash the butternut squash, then stab a few holes in it. Put it on a foil-lined pan or dish in the oven, and roast for 1 hour at 350 degrees (you should be able to squish it just a bit when it is ready). Remove from oven, let it cool till you can handle it, then cut off the top and bottom inch of the squash. Split it lengthwise in half, scrape out and discard seeds and strings. Scoop the pulp out with a spoon and place in a stockpot with the butter, onion, and nutmeg.
Cook on medium-high heat for 5 minutes, stirring frequently, then reduce heat to low, add broth, cover and continue to cook for 20-30 minutes. Stir occasionally.
Remove from heat, blend with an immersion blender (or regular blender, just be careful as it is HOT) till creamy, add sour cream and salt and pepper to taste. To serve, ladle into bowls, add a swirl of sour cream, and dust with nutmeg. Enjoy!
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