Monthly Archives: February 2015

Apple Carrot Muffins

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apple carrot muff

Yield: 12

Apple Carrot Muffins

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 1 3/4 cups bran cereal
  • 1 1/4 cups all-purpose flour
  • 3/4 cup white sugar
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 egg
  • 3/4 cup buttermilk
  • 1/4 cup canola oil
  • 3/4 cup peeled and finely chopped apple
  • 3/4 cup grated carrot
  • 1/4 cup chopped walnuts (optional)

Instructions

  2. Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
  3. Mix bran cereal, flour, sugar, baking soda, cinnamon, and salt together in a bowl. Beat egg, buttermilk, and canola oil in a separate bowl. Pour liquid ingredients into bran mixture; gently stir in apple, carrot, and walnuts. Spoon batter into prepared muffin cups, filling them about 3/4 full.
  4. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Cool in pans for 5 minutes before removing muffins to finish cooling on a wire rack.
© Laurie

 

Apple Cake in a Bowl

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Yield: 6

Apple Cake in a Bowl

Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 2 eggs
  • 1 3/4 cups sugar
  • 2 heaping teaspoons cinnamon
  • 1/2 cup oil
  • 6 medium Gala or Fuji or Honey Crisp apples
  • 2 cups flour
  • 2 teaspoons baking soda

Instructions

  2. Preheat oven to 350°. In a large bowl, mix the eggs, sugar, cinnamon and oil. Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.) Mix together the baking soda and flour and add to the ingredients in the bowl. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients. Pour mixture into a greased one 9x13 or two 9? round pans. Bake for approximately 55 minutes.
© Laurie

 

Tamale Chicken Potpies

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tamaleChickenpotpies

 

 

 

 

 

Yield: 4

Tamale Chicken Potpies

Tamale Chicken Potpies
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

  • 2 teaspoons canola oil
  • 1 cup chopped onion
  • 12 oz. ground chicken
  • 1 tblsp. ground cumin
  • 1/2 tsp. chili powder
  • 1/2 tsp. salt, divided
  • 1 cup chopped zucchini
  • 3/4 cup fresh corn kernels
  • 1- 10oz can diced tomatoes and green chiles, undrained
  • 1- 8oz. can unsalted tomato sauce
  • cooking spray
  • 1/2 cup coarsely ground yellow cornmeal
  • 1 1/2 cups water, divided
  • 3 oz. Monterey Jack cheese, shredded and divided (abt. 3/4 cup)

Instructions

  2. Preheat oven to 400.
  3. Heat a large skillet over medium high heat. Add oil to pan; swirl to coat. Add onion; saute 3 mins. Add chicken; cook 3 min, stirring to crumble. Stir in cumin, chili powder, and 1/4 tsp. salt; cook 1 min. Add zucchini, corn, tomatoes, and tomato sauce; bring to a boil. Reduce heat; simmer 8 min, stirring occasionally. Divide chicken mixture evenly among 4 (10 oz) ramekins coated with cooking spray. Place ramekins on a jelly roll pan.
  4. Place remaining 1/4 tsp. salt, cornmeal, and 1/2 cup water in a medium bowl, stirring to combine. Bring remaining 1 cup water to a boil in a medium saucepan. Gradually add cornmeal mixture to pan; cook 3 min or until thickened, stirring frequently. Stir in 2 oz cheese.Divide cornmeal mixture evenly among ramekins. Sprinkle evenly with ramaining 1 oz. cheese. Bake at 400 degrees for 15 min or until light golden brown.
© Laurie
Cuisine: Mexican

 

Ham and Potato Soup

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hampotatosoup

Yield: 8 servings

Ham and Potato Soup

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

  • 3 1/2 cups peeled and diced potatoes
  • 1/3 cup diced celery
  • 1/3 cup finely chopped onion
  • 3/4 cup diced cooked ham
  • 3 1/4 cups water
  • 2 tablespoons chicken bouillon granules
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon ground white or black pepper, or to taste
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 2 cups milk

Instructions

  2. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
  3. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
  4. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
© Laurie
Cuisine: American / Category: Main