Bran Muffins

Posted by: Lisa
Source:  Not sure!  I got it from a friend, it may be from Kelloggs

Most people..at least people in my immediate world, hear the word "bran muffin" and shrink away with thoughts of digestive health the sole purpose for eating such a muffin.  I made these and caramelized them and fed them to a group of teenagers and my children....and they came back for more!  That is the true test!  They have a terrific texture and I really enjoyed the flavor.  I also made them without caramelizing them and they are still really good.

Ingredients:
1 C boiling water
1 C Nabisco 100% Bran Buds cereal
1/2 c shortening ( I used butter flavored Crisco)
1 1/2 c sugar (I used 1/2 brown sugar, 1/2 white)
2 beaten eggs
1/2 qrt buttermilk
2 1/2 tsp soda
2 C Kelloggs All Bran cereal
2 1/2 C flour
1 tsp salt
cinnamon and sugar to sprinkle on top before baking

(if you want, you can also caramelize the muffins!  That is how we like them.  If you choose to do this, you would also need:  2/3 c brown sugar, 1/4 cup butter, 2 tbsp corn syrup.  Melt these together in a bowl and spoon about a teaspoon or so into each greased muffin tin before you put in the muffin batter, bake as normal.  It adds a nice outer texture that is delicious! I tried putting it on top of the muffin batter instead of inside the muffin cup, that just made a mess all over the top of the muffin pan.)

Directions:
Pre Heat oven to 400

*Pour boiling water over the 100% Bran Buds in a bowl and set aside.

*Cream shortening and sugar
*Add beaten eggs, buttermilk, and softened Bran Buds

*Add flour, soda, salt and mix
*Fold in the  All Bran cereal

Scoop into greased muffin tins and bake for about 20 min.

I did notice that these do not rise very much, so I would fill the muffin cups 

more next time I make them

(if you are caramelizing them, you would put in the sugar/syrup mixture in first.)

Made in regular muffin tins

Made in larger size muffin tins

Lemon Cream Cake

source: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=336868Posted by : Lisa

Every time we go to Olive Garden, I make sure to leave room for a slice of their Lemon cream cake.  It is one of my favorite desserts.  I searched for a copy cat recipe with little hope of re-creating it successfully.  I made this recipe with a homemade cake instead of a box cake and I couldn't be more pleased!  It has a wonderful light lemon flavor and is very satisfying.  I hope you give it a try.  Very easy to make.
This is a copy of Olive Garden's Lemon Cream Cake. "Delicate white cake and lemon cream filling with a vanilla crumb topping."

Number of Servings: 12

Ingredients

1 white cake mix,prepared ( I used a homemade white cake recipe instead)

8 oz. cream cheese, softened
2 cups powered sugar
1 cup heavy whipping cream, whipped to stiff peaks
3 tbsp. lemon juice

1/2 cup all purpose flour
1/2 cup powered sugar
1 tsp. vanilla extract
4 tbsp. butter

Directions

Prepare cake as directed in a 10" round cake pan or 10" round spring form pan. 

Blend cream cheese, powered sugar, and lemon juice together.

 In a medium bowl, whip heavy whipping cream to stiff peaks. 

Gently fold into cream cheese mixture and blend by hand. Chill until needed.

 Mix flour and powered sugar in small bowl.

 Crumble butter in and dribble in vanilla extract. The crumbles should be no larger than pea size.

 If you have trouble crumbling mixture, chill for a few minutes. Chill until needed.

After cake is cooled, cut in half. 

Spread cream cheese mixture, saving 1/2 cup, on bottom half and carefully place top layer back. 

Spread rest of cream cheese mixture on the sides of cake. 

Press crumb topping into sides gently. 

Sprinkle the top with powdered sugar

Chill for 3 hours. Cut into 12 pie shaped slices. Makes 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user RYSMOM06.

White Cake recipe (my go to)

Source: Karen Patitz

Posted by Lisa

White Cake

(pictured was cooked in a 8 inch springform pan)

This cake has a very nice consistency and taste.  Holds up well.

 Ingredients List:

2 ¼ cups flour

1 2/3 cups sugar

2/3 cups shortening

1 ¼ cups milk

3 ½ teaspoons baking powder

1 teaspoon salt

1 teaspoon vanella extract

5 large egg whites

1. Heat oven to 350°.  Grease bottom and sides of pan with shortening, lightly flour.

2. Beat all ingredients except egg whites in large bowl with electric mixer on low speed for 30 seconds, scraping bowl constantly.  Beat on high speed 2 minutes, scraping bowl occasionally.

3. Beat in egg whites on high speed for 2 minutes, scraping bowl occasionally.    Pour into pan.

4. Bake 9x13 pan 40-45 minutes, 2-8in. round pans 23-28 minutes, 2-9in. round 30-35 minutes, or until toothpick inserted in center comes out clean or cake springs back when touched lightly in center.  Cool completely.

For Almond poppy seed cake:  use almond extract to replace vanilla and add poppy seeds.

Scruffin - craisin white chocolate

Inspired by,
source: www.hopeskitchen.com

Posted by Lisa

I recently had a "scuffin" from a friend at work that she purchased at a place of business.  Although these don't come that close, the are pretty good.  Nice and quick to make, and pretty tasty.  The original recipe used  gluten free flour, fresh raspberries and dark chocolate pieces.

Ingredient list:
2 c all purpose flour
1 Tbsp baking powder
1/2 t salt

1/3 c sugar
3/4 c half n half or heavy whipping cream
1/4 c coconut oil (melt before measuring)
1 Tbsp vanilla
3/4 c craisins
1/2 c white choc chips

* Preheat oven to 350 degrees
*In a large bowl, whisk together flour, baking powder and salt
*In a seperate bowl, combine sugar, half n half, coconut oil and vanilla.  Mix well.  Add flour mixture and stir just until combined.

* Line cookie sheet with parchment paper.  Drop about 1/3 c dough onto cookie sheet, spacing 2 inches apart.

*Bake 20-23 minutes or until toothpick comes out clean.

Chicken Enchilada Chili

Posted by Lisa, original recipe

This recipe happened kind of by accident.  As most of mine do!  I was intending to make a chicken salsa type dish to eat with tortilla chips.  Well, as I cooked and added ingredients, it turned more into a type of chili.  We did still use tortilla chips, but you certainly could just use a spoon!  It turned out super tasty.

Since I wasn't planning on blogging it, I didn't take any pictures along the way.  But because it was such a hit, I need to blog it so I can duplicate it again in the future!!

Ingredient List:

1 1/2 quarts tomatoes (I had just canned tomatoes and had this much left over, so that is what started this whole recipe.  You can certainly use canned tomatoes)

1 pkt taco seasoning

1 can black beans, drained

1 can corn, drained

1 can chopped green chilies with the juice

1 can refried beans

1 rotisserie chicken, pick all the meat off and rough chop

Directions:

*Put tomatoes,black beans, corn and chilies into deep dish frying 

pan

* Cook it down for a while until some of the liquid has evaporated

*While you still have a bit of liquid in it, add the refried beans and chicken, stir thoroughly.

*Cook until it is the thickness you want and serve!

We served in a bowl with sour cream, tortilla chips and shredded cheese.  

Pumpkin Chocolate Chip Cookies

source: www.twopeasandtheirpod.com

posted by Lisa

I know this doesn't seem like a summer cookie, more like fall, but it is sooo good!

My husband said it reminds him of the cookies his mother

used to make when he was little.  They are really terrific.  the spice is 

very nice compliment to them and the texture is almost melt in your mouth.

I cooked them for 14 to 15 minutes and they were perfect!

ingredients:

3 cups Gold Medal all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup butter, at room temperature
3/4 cup brown sugar
1 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup pumpkin puree (not pumpkin pie filling)
2 cups chocolate chips

directions:

1. Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.

2. In a medium bowl, whisk together flour, salt, baking soda, baking powder, and spices. Set aside.

3. Using a mixer, cream the butter and sugars together until light and fluffy, about 3-4 minutes. Add the egg, vanilla, and pumpkin and mix until combined, about 3 minutes. Slowly add in the dry ingredients. Mix until just combined. Stir in the chocolate chips.

4. Drop by large, rounded tablespoons onto prepared baking sheet. Bake for 10 minutes or until cookies are just beginning to brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.

Dark Chocolate Oatmeal Lace Cookies

source: gina's skinny recipes  www.skinnytaste.com
posted by Lisa

I just can't say no to sweets.  So, I am always on the look out for something that is low sugar but still satisfying!  I tried this recipe for the first time today and I like it.  I might cook them a little longer next time to see if they crisp up a bit, but the flavor and texture are nice.  I used semi sweet choc because I didn't have dark on hand.  

Servings: 22 • Size: 1 sandwich • Old Points: 2 pts • Points+: 2 pts
Calories: 66 • Fat: 3 g • Protein: 1 g • Carb: 10 g • Fiber: 0 g • Sugar: 7 g 
Sodium: 7 mg • Cholesterol: 6 mg 


Ingredient List:

1/2 c all purpose flour
1/2 c granulated sugar
1/2 tsp cinnamon
1/4 tsp baking powder
pinch of salt
1/2 c old fashioned oats
1/4 c unsalted butter, melted
2 tbsp 1% milk
2 tbsp honey
1 tsp vanilla
2 oz dark choc melted (calculated with 1 oz only)

Directions:

Preheat oven to 375degrees.  Line two baking sheets with, parchment paper, set aside.

In medium bowl, combine the flour, sugar, cinnamon, baking powder, salt and oats, set aside.

In the bowl of a stand mixer, combine melted butter, milk, honey, and vanilla.  Mix until smooth.

Slowly add in the dry ingredients and mix to combine.

Drop 1 level tsp of batter onto prepared baking sheet, leaving space between them.  They spread in the oven.

Bake for 7-9 minutes.  Remove from oven and let cookies cool on baking sheet for 2 minutes.  Carefully transfer cookies to a wire rack and cool completely.

Spread melted chocolate in a thin layer on the bottom of one cookie and sandwich it with another one.  Repeat until all cookies are sandwiched.

Store in air tight container and enjoy!