Monday, October 29, 2012

Apple Oatmeal Muffins


      Did everyone have a good weekend? My husband had a 3-day weekend and thats always a good thing. We all zoomed over into Germany to visit one of the largest pet stores/supply stores in the world. They had weenie monkey's for sale for around 2000 euros. I put two down on my christmas list :) I finished up my special cookie order I was stressing over for days. It's safe to say that I won't be doing that again.'s Muffin Monday and here is my latest recipe. Good wholesome oatmeal muffins for you!

Apple Oatmeal Muffins

1/2 cup Brown Sugar
1/4 cup Sugar
2 Large Eggs
1/3 cup Canola Oil
3/4 cup Unsweetened Applesauce
1-1/2 tsp. Vanilla
1/2 cup Whole Wheat Flour
1 cup All-purpose Flour
1/2 tsp. Baking  Powder
1/4 tsp. Baking Soda
1-1/2 tsp. Ground Cinnamon
1/2 tsp. Apple Pie Spice
1/2 tsp. Salt
1/2 cup Rolled Oats
1 medium Apple,Finely Chopped
1/2 cup Chopped Pecans or Walnuts

Pre heat oven to 350 or 180 celcius. Grease a 12 cup muffin pan with nonstick spray and set aside.

In a large bowl,mix together the sugars,eggs,oil,applesauce and vanilla.

In another bowl, mix together the flours,baking powder,baking soda,spices, and salt. Mix the dry ingredients into the wet and mix just until combined. Stir in the oats,apples and nuts. Divide the batter evenly among the muffin pan.

Bake 20-25 minutes or until toothpick inserted comes out clean. Cool in pan for a few minutes before removing and allowing to cool on wire rack.

Yield: 12 Muffins
Source: Let's Dish            

Friday, October 26, 2012

30-Minute Chicken Noodle Soup

   it cold here! We've got your typical crisp fall-like weather..bright and sunny but seriously cold! I've been baking to warm the house up and I jotted down an electric blanket onto my christmas list..I soooo need one of those!

Soup has been on the menu a few times each week now and this one was a real winner. It comes together in 30 minutes,tastes fabulous and warms you up on the inside. Serve with a crusty loaf of bread and you are good to go!

Happy Weekend Everyone!

30-Minute Chicken Noodle Soup

4 cups Water..can use all broth if you want
1 can (14-1/2 ounces) Chicken Broth
1-1/2 cups  Cubed  Cooked Chicken
1 can (10-3/4 ounces) Condensed Cream of Chicken Soup,undiluted
3/4 cup Sliced Celery
3/4 cup Sliced Carrots
1 small Onion,chopped
1-1/2 tsp. Dried Parsley Flakes
1 tsp. Chicken Bouillon Granules
1/4 tsp. Pepper
3 cups Uncooked Egg Noodles

In a large saucepan or soup pot, combine the first 10 ingredients. Bring to a boil, Reduce heat;cover and simmer for 10 minutes or until vegetables are crisp tender. Stir in noodles;cook 5-7 minutes longer or until noodles and  vegetables are tender.

Yield:6 servings
Source: Taste of Home     

Wednesday, October 24, 2012

Cheesy Broccoli and Ham Rice

       I hate royal icing. I spent the better part of the day cursing like a sailor and talking myself out of having a full on meltdown. All because of royal freaking icing. My husbands co worker popped the question to his long time girlfriend over the weekend and came in on tuesday asking if I could possibly make a three-tiered wedding cake in June and could I possible bake up some cookies,decorate them and then pipe on some lettering for him by sunday? What? did I just hear all of that correctly? you want me to do what with a cake and pipe what? I don't pipe. Like at all. So I said sure of course because I really like the guy. I said no to the cake order though because there is no way I can deal with that sort of pressure..espically after my almost complete meltdown over having to do 4 cookies. Plus we plan on moving by the time the wedding is happening and yeah..I don't pipe..I mentioned that right? Royal icing is kicking my butt left and right. I can make the edges fine,flooding is no problem, but do I stink at it. I have until sunday to get my act together. So what in the world does this have to do with this recipe? nothing really..I just hate royal icing!

Friday I posted the zucchini rice recipe and mentioned that I would share another recipe that is basically the same on but with a few twists..So here it is. The twist of course is the addition of broccoli and ham. This dish is a one pot wonder and can be on the table in around 30 minutes. We loved every single thing about this..the sharp cheese,the perfectly cooked broccoli and the bits of ham in every bite. If you aren't a broccoli fan then I imagine frozen peas tossed in will go down just aswell. The only change I made was to add in a diced onion. I sauteed it before adding in the rice.

Cheesy Broccoli and Ham Rice

1 TBS Olive Oil
1 cup Long-Grained White Rice..I used Basmati
2-1/4 cups Chicken Broth
2 Small heads of Broccoli
2 TBS Butter
3 cups Cooked Diced Ham,Hot ( warm up in the microwave)
1 cup Shredded Sharp Cheddar Cheese
1/2 tsp. Garlic Powder
Salt and Pepper to taste
Splash of Milk as needed

Heat olive oil in medium saucepan or medium heat. Add rice and stir to coat. Toast the rice,stirring often,just until it starts to turn golden. Pour in the broth,bring to a boil,turn to low, and cover. Cook covered,for 10 minutes.

While rice is cooking,chop broccoli into small bite-sized pieces. After 10 minutes,add broccoli to the rice and continuing cooking 5-10 minutes or until most of the liquid has been absorbed. ( The broccoli will cook for 5-10 mins and steam for another 5. If you'd like it more tender,add it to the pan sooner..mine was plenty soft though)

Remove from heat and add the butter,ham,cheddar and garlic powder. Stir until well combined. Cover and let sit for 5 minutes.

Stir again and season to taste with salt and pepper. Add a splash of milk if you'd like to thin it out a bit.

Serves:5-6 as a main dish
Source: Buns In My Oven        

Monday, October 22, 2012

Confetti Corn Muffins


         Happy Muffin Monday! Did your weekend come to an end as quickly as ours did? Ours was a blur of errand running,laundry,bread baking, and squeezing in lounging time where possible. The boys have this week off for fall vacation and luckily we have a few more days of wamer weather before we dip down into the 30's and 40's..Brrr!

My husband went nuts over these muffins..infact he took the leftovers for lunch the following day and his Dutch co workers were beside themselves when they noticed he was eating muffins for lunch. They are always super curious about everything he brings in because they know he has an "American Wife". To them I am the "American Baker". They've never met me in person but I know exactely who they are based on the cookie,muffin,brownie or bar they request from me. I look forward to meeting them all soon as I know they are super curious about the mystery person that sends in treats every week.

Lets get back to these muffins..They are moist,have a wonderful corn bread taste, are more of a savory muffin and go very well with soup or chili and you'd never know there was shredded carrot in there! The only change I made was to add in some whole wheat flour but feel free to use all-purpose flour for the full amount.

Confetti Corn  Muffins

1-1/4 cups All-purpose Flour
3/4 cup Yellow Cornmeal
2 TBS Sugar
3 tsp. Baking Powder
1 tsp. Salt
1 Egg
1 cup Milk..I used Low Fat
1/4 cup Butter,melted
1 Medium Carrot,shredded
1/3 cup Chopped Red or Green Pepper

Pre heat oven to 400 or 200 celcius. Grease a 12 cup muffin pan with nonstick spray;set aside.

In a large bowl,combine flour,cornmeal,sugar,baking powder, and salt.

In another bowl,combine egg,milk and butter; stir into dry ingredients just until moistened. Fold in shredded carrots and green or red peppers.

Fill muffin cups two-thirds full. Bake 14-18 minutes or until toothpick inserted comes out clean. Cool for 5 mnutes in pan before removing to wire rack. Serve Warm

1 muffin has 139 calories

Yield: 12 Muffins
Source: Taste of Home