maple-sweetened pumpkin muffins with oats

ingredients:
1/2 c. melted coconut oil or extra-virgin olive oil

1/2 c. maple syrup or honey
2 eggs, at room temperature
1 c. pumpkin puree
1/4 c. milk
1 tsp. baking soda
1 tsp. vanilla extract
1/2 tsp. salt
1/2 tsp. cinnamon, plus more for sprinkling on top
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. allspice or cloves
1 3/4 c. whole wheat flour
1/3 c. old-fashioned oats, plus more for sprinkling on top

instructions:
1. preheat oven to 325 degrees.  place ten cupcake liners in muffin tin.
2. in a large bowl, beat the oil and maple syrup or honey together with a whisk.  add eggs, and beat well.  mix in the pumpkin puree and milk, followed by the baking soda, vanilla extract, salt, cinnamon, ginger, nutmeg and allspice or cloves.
3.  add the flour and oats to the bowl and mix with a large spoon, just until combined.  if you'd like to add additional mix-ins, like nuts, chocolate or dried fruit, fold them in now.
4.  divide the batter evenly between the ten muffin cups a little higher than you normally would.  sprinkle the tops of the muffins with a small amount of oats, followed by a sprinkle of cinnamon.  bake muffins for 23 to 26 minutes or until a toothpick inserted into a muffin comes out clean.  place the muffin tin on a cooling rack.  these muffins are delicate until they cool down (you have been warned!), so it 's best to wait until they have cooled down to remove them from the tin.  you might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.  enjoy muffins as is or spread with nut butter or regular butter.

*original recipe from www.cookieandkate.com

arugula pear salad

arugula
1-2 pears, diced
parmesan cheese, shredded
almonds, chopped
maple dijon vinagrette


dressing:
4 tbsp. olive oil
2 tbsp. red wine vinegar
1 tbsp. and 1 tsp. maple syrup
1/2 tsp. dijon mustard


combine arugula and pears.  toss dressing to coat.  add parmesan and almonds.  toss.  eat immediately.


*combined multiple recipes found online to create.  dressing recipe found on pinterest.

healthy baked oatmeal

ingredients:

3 c. rolled oats
1/2 c. brown sugar (i used 1/4 c. and it was great)
2 tsp. baking powder
2 eggs
1 c. unsweetened applesauce
1 c. milk
1 tsp. vanilla

top with:
cranberries and pistachios
blueberries and shredded coconut
chocolate chips and almonds


instructions:

1.  grease muffin tin well.  set aside.
2.  in a large mixing bowl, combine oats, brown sugar and baking powder.  set aside
3.  in another mixing bowl, combine eggs, applesauce, milk and vanilla and whisk thoroughly.
4.  pour wet ingredients into dry ingredients and mix.
5.  scoop batter into prepared muffin tin.
6.  bake at 375 degrees for 30 minutes.
7.  enjoy!


*original recipe found on thedomesticgeek.com

homemade strawberry cereal bars

1/2 c. coconut oil
1/2 c. agave
1/2 tsp. vanilla
1 egg
2 c. whole wheat pastry flour
1 c. oats
1/2 tsp. salt
1 tsp. baking powder

cream the coconut, agave, vanilla and egg with an electric mixer.  In a separate bowl, combine flour, oats, salt and baking powder.  add dry ingredients to your creamed ingredients, a little at a time, with an electric mixer, until it is well incorporated.  wrap dough in plastic wrap and chill for 1 hour.  once chilled, roll out on wax paper, using flour where necessary so it doesn't stick to your rolling pin, or the counter.  cut and wash 1 cup strawberries.  put them in a small saucepan with a tbsp. of water.  using the edge of a wooden spoon, slowly break the strawberries up until they start to break apart.  after about 5 minutes, pour strawberries into a food processor and blend until smooth.  if you still would lit it a little thicker, at this point, return the pureed strawberries to the saucepan, and add 1/2 tbsp.  cornstarch with a few drops of water *enough to turn the cornstarch liquid.  add to the strawberries and stir over low heat until it begins to thicken.  preheat oven to 350.  roll out dough, and using a pizza wheel, cut into 3x3 inch squares.  pour strawberry sauce on one side, and fold over and pinch to keep the filling in.  transfer to a cookie sheet and bake at 350 for 15 minutes.  to keep these soft, store in a zip top bag or air proof container. 


*original recipe from superhealthykids.com

homemade cornbread mix

serves: 12

ingredients

cornbread mix:
1 1/3 c. flour
1 c. yellow cornmeal
2 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt

to bake muffins:
1 1/3 c. cornbread mix
2 tbsp. butter, melted
1 egg
1/3 c. milk
3 tbsp. honey (optional, add if you like a more sweet cornbread)

instructions

cornbread mix
1.  in a medium bowl whisk together the flour, cornmeal, baking powder and salt
2.  store in an airtight container until ready to use

to bake muffins
1. preheat oven to 400 degrees F
2.  in a medium mixing bowl whisk together 1 1/3 c. cornbread mix, melted butter, egg and milk
3.  place paper muffin liners in muffin tins
4.  fill the muffin cups 1/2 of the way full
5.  bake for 15 minutes or until toothpick stuck in the center comes out clean

notes
serving size for total amount of mix is 12 muffins.  baking instructions yield 6 muffins.

*original recipe from realhousemoms.com

chicken noodle casserole

in a 1 1/2 quart casserole dish combine:
1 can cream of chicken soup
1/3 c. sour cream
1/3 c. water
1  5 oz. can boned chicken
2 tbsp. chopped parsley
2 c. cooked noodles (4 oz. uncooked)

bake at 350 degrees for 30 minutes.  top with buttered bread crumbs or corn flakes crumble. 

*i have used whole wheat noodles.  i've also diced carrots and celery.  added thyme and basil.  sauted in olive oil and added to casserole mixture before baking.
*original recipe from mom, who got it from grandma amy.

baked potato soup

4 large baked potatoes
2/3 c. butter
2/3 c. flour
6 c. milk, whole or 2%
3/4 tsp. salt
1/2 tsp. pepper
1 small onion, chopped
12 slices bacon, cut into pieces
2 c. shredded cheddar cheese
1 c. sour cream

cook bacon in large pot.  add onions and fry until bacon is done.  remove from pot and set aside.  melt butter in pot, add flour.  stir in milk and cook until smooth and thickened, stirring constantly.  add potato pulp, salt, pepper, bacon, onions and cheese.  cook until heated.  stir in sour cream.

corn chowder soup

4 medium potatoes
1 can cream style corn
1 quart milk
1 onion, chopped fine
1 tbsp. oil
diced ham

saute onion in the oil and boil the potatoes until tender.  mix all ingredients together and bring to a boil.  serve with cottage cheese or parmesan cheese on top.  serves 4.



OR


bring 2 cans (13 3/4 to 14 1/2 oz. each) chicken broth, 3 medium potatoes, peeled and diced, 1 cup smoked ham, 1 can (8 3/4 oz.) whole kernel corn and 1/4 tsp. freshly ground pepper to boil in medium saucepan.  reduce heat.  cover and simmer 15 to 20 minutes until potatoes are tender.

whisk 1/4 c. flour with 1 c. milk in bowl until smooth; whisk into corn and potato mixture.  stir in 1/4 butter, cut up.  simmer, stirring 2 minutes until butter has melted and soup has thickened.  sprinkle with fresh parsley.  makes 5 cups. 


*original recipe from mom.

lasagna

brown 1 lb. hamburger and chopped onion. 

drain and boil down 2 1 lb. cans whole tomatoes. 

add:
1  8 oz. can tomato puree
1 8 oz. can tomato sauce
1 tsp. sugar
1 tsp. italian seasoning
1 clove garlic - chopped

simmer meat and sauce 20 minutes.

boil 6 strips noodles.  put in greased pan in following order:  sauce, noodles, ricotta or cottage cheese, monterey jack or mozarella, sauce, noodles, cheeses.

bake covered for 30 minutes at 375 degrees.  let stand 5 minutes before cutting.



*original recipe from mom, who got it from aunt deann
*mom never boils noodles down first.  she just adds them raw.

manicotti

brown:
2 lbs. hamburger
2 cloves garlic

drain and add:
2 c. cottage cheese
1 tsp. salt
1/2 c. mayonnaise
8 oz. shredded mozarella

cover bottom of greased casserole dish with spaghetti sauce and mushrooms.  stuff (cooked) shells with meat mixture and place on sauce.  cover with remaining sauce.  cover with foil and bake 15 minutes covered, then uncover and sprinkle with crushed oregano and parmesan.  bake uncovered 15 minutes longer.  uses 2 pkgs. shells or may half recipe.

if using raw shells:
mix 1 c. water with 32 oz. sauce.  heat and put 1 c. sauce on bottom.  add manicotti.  cover with foil and bake 400 degrees for 60 minutes then 15 minutes uncovered.

*original recipe from mom, who got it from barbara weston.

peanut clusters

1  12 oz pkg. milk chocolate chips
1  6 oz. pkg. butterscotch chips
2 c. salted spanish peanuts

combine chips.  heat in microwave on level 4 (medium), 5-6 minutes or until melted.  stir and add peanuts.  drop by teaspoonfuls on waxed paper.  cool until set.


*original recipe from mom, who got it from grandpa reid.

peanut brittle

1 c. raw peanuts

1 c. sugar 

1/2 c. white karo syrup 

1/8 tsp. salt 

1 tbsp. butter

1 tsp. vanilla 

1 tsp. baking soda 

combine peanuts, sugar, karo and salt in 2 quart casserole dish.  cook on full power 4 minutes.  stir well.  cook 3 minutes more and add butter.  cook 2 more minutes.  add vanilla and soda.  mix until foamy.  pour out on butted sheet and coat.  

add 30 seconds to each time.  

*original recipe from mom, who got it from grandpa reid.  

turkey and black bean baked burritos

2 lbs. ground turkey, thawed and browned
1 small sweet onion, diced
1 (15 oz.) can diced tomatoes, drained
1 (15 oz.) can black beans, drained and rinsed
2 cups frozen, sweet corn
2 cups salsa
1 tsp. ground cumin
12 raw whole wheat tortillas, heated until golden brown
2 cups shredded colby jack (or your favorite cheese)


preheat oven to 375 degrees.  in a large skillet over medium heat, brown the ground turkey.  drain any excess liquid.  combine the onion, tomatoes, black beans, corn, salsa and cumin with the browned ground turkey.

bring to boil.  reduce heat and simmer until onions are translucent and liquid evaporates.  approximately 8-10 minutes.  meanwhile heat tortillas until golden brown.

place a about 1/2 c. turkey mixture down the center of the tortilla.  top with about 2 tbsp. folded cheese.  fold sides and then ends over to cover filling.  place seam face down on lightly greased 13x9x2 baking dish.  bake for 15 minutes. 

*original recipe from www.nodietsallowed.com