Saturday, March 27, 2010

Pumpkin Apple Muffins

I have been doing a little baking again lately. I've found that I kind of miss it a little and thankfully have been feeling better, less nausea and more energy. A friend of mine had posted this recipe on facebook and since I had all the ingredients I thought I'd give it a try. They turned out so yummy and moist! A delicious breakfast treat.

Pumpkin Apple Muffins
2 c. whole wheat flour
1/2 cup flax seed meal (or an additional 1/2 cup flour)
1 1/4 cups sugar
1 T pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
2 eggs, lightly beaten
1 cup pumpkin puree
1/2 cup coconut oil (or vegetable oil...I actually substituted applesauce for all the oil)
2 c. peeled, cored and chopped apples

Preheat the oven to 350 degrees. Place paper liners or coat 18 muffin cups with cooking spray. In a large bowl, sift together flour, flax, 1 c. sugar, pumpkin pie spice, baking soda, and salt. In another bowl, mix eggs, pumpkin and oil. Add pumpkin mixture to flour mixture and stir until just moistened. Fold in apples. Spoon into muffin cups. In a small bowl, mix 2 T. flour, 1/4 cup sugar and 1/2 tsp cinnamon. Sprinkle over muffins. Bake for 35-40 minutes until set.

Saturday, March 20, 2010

Mexican Corn and Black Bean Lasagna

This is actually a creation that I made up myself. I have lots of corn in the freezer that needs to be used up and this was one way I put it to good use. I kept the meat out, but we had the added protein of the black beans which complement the corn mixture well. This is fairly easy to put together and resulted in many leftovers for us. It almost tastes better the next day. Enjoy!

Mexican Corn and Black Bean Lasagna From Jackie's Kitchen

6 8" flour tortillas
1 green pepper, diced
1/2 onion, diced
4 cups of frozen corn, thawed or fresh corn
1 can black beans, drained
2 T cilantro, optional
1 cup salsa
8 oz low fat cream cheese
1 egg
1 tsp cumin
2 cups shredded cheddar cheese

Saute the green pepper and onion in olive oil until tender. Add the corn, black beans and salsa and heat until warmed through. Add the cilantro and stir. Meanwhile, mix the cream cheese and egg until well blended. Add cumin and stir. Coat the bottom of a 9x13" baking dish with cooking spray. Spread 2-3 scoops of corn mixture on bottom of dish. Top with 2 tortillas to create a "noodle" layer. Spread 1/2 of the cream cheese mixture over the tortillas. Top with 1/2 of the remaining corn mixture and sprinkle 1 cup of shredded cheese over. Top with 2 more tortillas and repeat with remaining ingredients, ending with another layer of tortillas for the top. Bake at 350 degrees for 30-40 minutes until heated through. To serve top each slice with some shredded lettuce and tomato and a dollop of sour cream.

Baked Pork Chops with Rice

I have been doing a little more cooking this week, though I started not feeling as well again toward the end of the week and we had Papa Murphy's pizza on Thursday and french fries and grilled cheese with salad on Friday. Not anything too fancy, but it served its purpose. I did make this dish earlier in the week and it was very good. It was easy to put together and you just let it bake for an hour and a half. We had some big, 1 1/2" pork chops so it was more like pork roast for us, but still turned out yummy.

Baked Pork Chops with Rice From Six Ingredients or Less, Cooking Light and Healthy
4 rib-but pork chops, cut 1" thick
salt and pepper
4 onion slices
6 T uncooked long-grain rice (I doubled and added 1/2 can of water)
1 (14.5 oz) can stewed tomatoes, with juice
dried basil

Lightly spray an 8x8" baking dish with vegetable cooking spray. Sprinkle pork chops with salt and pepper; place in baking dish. Top each pork chop with an onion slice. Evenly sprinkle raw rice around pork chops. Pour tomatoes over top (cut up larger pieces of tomato). Sprinkle lightly with basil. Cover tightly and bake at 350 degrees for 1 1/2 hours or until meat is tender. Makes 4 servings.

Saturday, March 13, 2010

Rich and Easy Brownies

These brownies were phenomenal! They were very easy to make and so moist and rich and delicious. My husband took most of them to work which was a big hit and we just kept a couple at home for us which was plenty. They are so chocolaty and would be great for any potluck or gathering or just a special treat at home.

Rich and Easy Brownies From Etc. for Her Magazine
2/3 cup butter or margarine
1 1/2 cups sugar
1/4 cup water
4 cups semisweet chocolate chips, divided
2 tsp vanilla
4 eggs
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt

Bring margarine, sugar and water to a boil in a heavy saucepan, stirring constantly. Remove from heat. Stir in 2 cups of chocolate chips until melted. Cool slightly and beat in the vanilla. In a mixing bowl, beat the eggs and gradually add the chocolate mixture and mix well. Combine the flour, baking soda and salt and gradually add to the chocolate mixture. Stir in the remaining chocolate chips. Spread into a greased 9 x 13 inch pan and bake at 325 for 35 to 40 minutes or until a toothpick inserted comes out clean. Cool before cutting. May frost if desired, but really not need to.

Wednesday, March 10, 2010

Sausage Quiche

Well, it certainly has been a while since I've been here. My husband was out of the country for a few months so I didn't do as much cooking or baking when he was gone. I also found out I was pregnant while he was gone and I had about 2 months of morning sickness, all day long which really decreased my appetite and desire to cook. Thankfully we are into the second trimester already and I have more energy and much less nausea to contend with so I've started making dinner again. We're very excited for our new addition to arrive in August which I'm sure will bring another couple weeks (months?) of me MIA on here, but for the next few months the cooking will continue!

I made this quiche tonight for dinner and we really enjoyed it. My husband looks forward to finishing it up for breakfast tomorrow.

Sausage Quiche Adapted from Cooking for a Cure
3 eggs
1/4 cup butter, melted
dash pepper
1 pound bulk sausage or 8 strips bacon, cooked and crumbled
3/4 cup shredded cheddar cheese
1 1/2 cup milk
1/2 cup baking mix

In a blender, mix together eggs, milk and butter. Add the biscuit mix and pepper; cover and process for 15 seconds. Pour into a greased 9" pie plate. Top with sausage or bacon and cheese. Bake at 350 degrees for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.