Breakfast
These muffins look, smell and taste soooo good! They are best eaten fresh from the oven. This recipe comes from Pampered Chef (2003)
INGREDIENTS
1/4 cup pecan halves (chopped)
2/3 cup sugar
1 Tablespoon cinnamon
2 packages refrigerated dinner rolls (11.3 ounces)
1/3 cup butter
1 Tablespoon all purpose flour
DIRECTIONS
Pre heat oven to 375 degrees. Combine pecans, sugar and cinnamon in a small bowl. Separate rolls cutting each roll into four to six pieces. place half of the dough pieces and two tablespoons of the butter in a bowl tossing to coat. Sprinkle 1/4 cup of the sugar mix tossing to coat. Divide the dough pieces into six muffin cups. Repeat with the remaining dough, 2 tablespoons of butter and the sugar mixture. Add the flour to remaining sugar mixture, add remaining butter and mix until crumbly.
Place crumb mixture over each of the muffins and bake 20-25 minutes or until deep golden brown. Remove from oven, cool in pan for five minutes. Serve warm and Enjoy!
This blueberry loaf is fantastic! Juicy blueberries with a burst of lemon…and oh so good!
This IS Jim’s FAVORITE blueberry bread, or really just his favorite bread. He could eat the entire loaf himself and if he had it his way… he would! It really is delicious.
This loaf has a few steps but it is all worth it. It has a lemon syrup ANNNNNDDDD….a lemon glaze!!!! Sweet and tart!
INGREDIENTS
1 1/2 cups flour plus 1 Tablespoon
2 teaspoons baking powder
1/2 teaspoon of salt
1 container of yogurt (I used Greek lemon yogurt-Stonyfield 5.3 ounces)
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest (about 2 lemons)
1/2 teaspoon vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries (fresh or frozen)
LEMON SYRUP
1/3 cup fresh squeezed lemon juice
1/3 cup sugar
LEMON GLAZE
1 cup confectioners sugar
3 Tablespoons of fresh squeezed lemon juice
DIRECTIONS
Preheat oven to 350 degrees, Spray three 3×5 mini tin pans with baking spray. In a medium bowl whisk together flour, baking powder and salt. Set aside.
In a large bowl, whisk together the yogurt, sugar, lemon zest, eggs, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl mix the blueberries with the remaining tablespoon of flour and fold them into the batter. Pour the batter into the prepared pan and bake 45-50 minutes or until a toothpick inserted comes out clean. Let cool in pan for ten minutes before removing to a wire rack that is placed on top of a baking sheet.
While the loaf is cooling make the lemon syrup. In a small sauce pan over medium heat, stir together lemon juice and sugar until the sugar is dissolved, then cook for 3-4 minutes and remove from heat. Set aside.
Use a toothpick to poke holes in loaf top and sides (while the loaf is warm) brush the top and sides with the syrup and let soak in, then brush again. Let the cake cool completely.
To make the lemon glaze mix the confectioners sugar and lemon juice , this should not be too thick as you want to drizzle it over the loaf.
If it is thick add more lemon juice. Pour lemon glaze over loaf and let dry for about 15 minutes before slicing.
Enjoy!
Notes: This recipe was adapted from Sweet Peas Kitchen.
I have to apologize in advance as I am going to start this post with a little bit of a rant…
When my husband, Jim and I decided to eat a little healthier and get a little more exercise (exercise in our house = SUCK!) Let’s face it, when you are in your mid forties and have spent the bulk of the last 20 years starting and raising a family, exercise is just not as easy as it used to be, so that is why exercise in our house is referred to as SUCK! IT just SUCKS …nothing fun or easy about it. I will admit we have been working hard to make it a priority and it is getting slightly easier although still not fun!
So through the process of getting a bit healthier I started making “green ” smoothies, well I came up with a healthy and, what I think is a delicious recipe, BUT Jim was not feeling it, so he modified MY recipe. It is a slightly heated discussion as to whose tasted better! I will admit that our son Robby does like Jim’s version better! You be the judge! Although I should get extra points for mine being a bit healthier!!
OK, enough of that, I went WAY off track there! Time for the recipes!
Anne’s way :
1 handful of baby spinach
1/2 of a avocado, chopped
1/2 cup carrot juice (I buy Bolthouse)
1/2 cup frozen blueberries
3 pieces frozen Pineapple
3 pieces frozen mango
3 Pieces frozen banana
coconut water ( I use about 2 cups but this depends on how thick you like your smoothie, I like mine with a thinner consistency)
OPTION
Add a squirt or two of Agave or honey
Place all of the ingredients in the blender and blend well!
This will make about 2 servings, again it depends on how much coconut water you use!
Jim’s Way:
1 handful baby spinach
1 HEAPING cup of frozen blueberries
4 pieces of frozen Pineapple
4 Pieces frozen mango
4 pieces frozen banana
Coconut water (Jim uses less coconut water than I do as he likes his smoothie with a thicker consistency)
Place all ingredients in the blender and blend well!
ANOTHER NOTE
I package the frozen ingredients in small bags and put them back into the freezer to make work mornings running out the door a little easier!
Enjoy!
Baking is not one of my favorite things, but this recipe was just calling me to make them ! Probably because we are in such a cold and snow spell here in New Hampshire. I think I needed something warm with a burst of citrus and this was it! This recipe originally came from Better Homes and Garden with a few slight adaptations from me! I hope you enjoy it as much as my family did. This recipe got an all thumbs up! Everyone enjoyed the burst of berries in the middle but LOVED the contrast of the citrus topping! This is a “make again” recipe for sure!
INGREDIENTS
2 cups all purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
3/4 cup buttermilk or milk (I used milk)
6 tablespoons butter (melted)
1 cup fresh or frozen blueberries (I used frozen and added a one teaspoon of flour to the blueberries)
1/2 cup blueberry preserves
1 teaspoon orange zest
1 teaspoon lemon zest
2 tablespoons sugar
2 tablespoons melted butter
DIRECTIONS
Preheat oven to 375 degrees. Line muffin pans or spray with baking spray. Stir together flour, 3/4 cup sugar. baking powder, and salt in a medium bowl. Make a well in the center of the flour mixture and set aside. Whisk together eggs, milk, and 6 tablespoons of melted butter. Add to the dry ingredients, stir until moistened. This will be slightly lumpy. Fold in blueberries. Remove one cup of batter and set aside. Spoon the large mixture of filling into prepared muffin cups filling half full. Spoon a small amount of blueberry preserves into the center of each muffin cup. Top with remaining batter to cover the preserves, thus filling the muffin cups about 2/3 full.
Bake 25-30 minutes or until golden. Meanwhile stir orange zest, lemon zest and the two tablespoons of sugar together.Remove muffins from oven, brush with 2 tablespoons of the melted butter and sprinkle the citrus sugar mixture on top. Cool muffins on wire rack for 15 minutes and serve warm.
NOTES:
Well, I am not a baker, so I was slightly impatient with this recipe but still …so very good! I made these in mini muffin cups and baked for about 20 minutes. I over filled them…yup, not a shock to anyone that knows me!
The only thing I think I would like to change is to let the muffins cool more. Take them out of the pan and then dip them directly into the butter and straight in to the sugar citrus mix then placing them on a wire rack to completely cool. I think that would coat them better than sprinkling the mixture.
ENJOY!
I recently came across a couple of salmon quiche recipes, but most of them used canned salmon, I have to say I am NOT a fan of canned seafood… it’s just not my thing.
So the quest was on for a salmon quiche using fresh fish and this is what I came up with. I can say it was all gone in one sitting. We all really enjoyed the fresh flavors, even my 16 year old went back for seconds! I just love that!
INGREDIENTS
1 deep dish frozen pie crust, thawed or your favorite recipe for pie crust
1 fresh salmon fillet
1/4 cup of pure maple syrup (not the sugary stuff)
Baby spinach leaves
1 cup of cheese, shredded. I used Swiss, but you could use cheddar or Gruyere
4 eggs
1/2 cup 1% milk
1/2 cup heavy cream
DIRECTIONS
Preheat oven to 400 degrees. Place salmon in baking dish, pour the maple syrup over the salmon and bake for about ten minutes depending on the size of your salmon …do not overcook. Remove from oven.
Turn oven down to 375 degrees.
Let salmon cool.
Place your pie crust on a baking sheet that is covered in foil. When salmon is cooled, shred the salmon and place it on the bottom of the pie shell, top with a small handful of torn spinach. Add the cheese on top of spinach.In a medium bowl combine eggs, milk and cream. Pour over the cheese just until is reaches the bottom of the decorated edge pie crust.
Bake at 375 degrees for about 40 minutes, testing with a toothpick.
Cool for 10 minutes , slice and ENJOY!
NOTES:
I think next time I might add some roasted asparagus, this would be a great Easter brunch dish or Mother’s Day dish!
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