Oat Bran Muffins

Oat Bran Muffins:

1 cup (130 grams) whole wheat flour
1 cup (150 grams) oat bran
1/3 cup (75 grams) light brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 teaspoon grated orange zest (outer skin of orange)
1 large egg, lightly beaten
1/4 cup (60 ml) unsulphured molasses or mild flavored honey
1 teaspoon pure vanilla extract
2 tablespoons canola oil
1 1/4 cup (300 ml) milk
1/2 cup (70 grams) raisins or currants


Oat Bran Muffins: Preheat oven to 400 degrees F (205 degrees C) and place rack in the center of the oven. Line a 12 cup muffin pan with paper liners or else spray with a nonstick vegetable spray.

In a large bowl, stir together the flour, oat bran, sugar, baking powder, baking soda, salt, ground cinnamon, and orange zest.

In another bowl whisk together the lightly beaten egg, molasses (or honey), vanilla extract, oil, and milk.

Add the wet ingredients to the dry ingredients, and stir just until moistened. Gently stir in the raisins. (The batter will be quite thin.)

Pour or ladle the batter to fill the muffin cups, and bake about 16 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and place on a wire rack to cool slightly before serving.

Makes about 12 standard-sized muffins.

References:

Daley, Regan. In the Sweet Kitchen. Random House Canada: 2000.

Lindsay, Anne. Lighthearted Everyday Cooking. MacMillan of Canada. Toronto: 1991.

Stern, Bonnie. More Heart Smart Cooking with Bonnie Stern. Random House of Canada. Toronto: 1997.



Read more: http://joyofbaking.com/muffins/OatBranMuffins.html#ixzz1jZZOSmaq

Cherry-Vanilla Cupcakes

 Ingredients

1/2 cup butter
4 egg whites
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup buttermilk or sour milk*
1/3 cup maraschino cherry juice
1 1/2 cups sugar
1 1/2 teaspoon vanilla
12 maraschino cherries, halved
1 recipe Cherry-Frosting
Maraschino cherries with stems (optional)

Cherry-Vanilla Butter Frosting


Ingredients
1/2 cup butter, softened
4 cups powdered sugar
3 tablespoons maraschino cherry juice or milk
1/2 teaspoon vanilla extract
Milk

Directions

1. Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups (or coat with cooking spray). In a medium bowl stir together flour, baking powder, salt, and baking soda. In a 2-cup glass measuring cup combine buttermilk and cherry juice; set aside.

2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, vanilla, beat until combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to beaten mixture, beating on low speed after each addition just until combined.

3. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Press a cherry half into batter in each cup.

4. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

5. Using a pastry bag fitted with a large star tip, pipe Cherry- Frosting over tops of cupcakes. If desired, top with cherries. Makes 24 (2-1/2-inch) cupcakes.

Frosting Directions


In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup of the powdered sugar, beating well. Beat in maraschino cherry juice and almond extract. Gradually beat in additional powdered sugar. If necessary, beat in additional juice or milk, 1 teaspoon at a time, until frosting reaches a spreading consistency. Makes 2 cups frosting.

Creamy Pork Chops

This is a quick week night dinner.

1 pound pork chops

1 can cream of mushroom soup

1/2 cup chicken broth

 1 can mixed veggies

 2 cups cooked rice

salt

pepper

1 tbs. balsamic vinegar

2 tbs. seasoning salt

2 tbs. olive oil

salt pepper

Heat a skillet on medium heat. add olive oil, and pork chops salt and pepper  to taste. Brown on both sides. 

Add soup, veggies and broth

put on low to simmer

In a medium sauce pan bring two cups of water to a boil. Add one cup of rice, the seasoning salt and the vinegar. cook to package instructions.

Serve pork chops and veggies over the rice. 

Zucchini Soup

This is always a hit in my house. it,s simple all the ingredients go in one pot, then blend in small batches. if you love zucchini, then this is a green creamy dream in a bowl. sorry could not  resist. just aside note, this version is not vegetarian.

5 large zucchinis sliced
2 cloves garlic
1 small onion chopped
4 cups beef stock
3 cups water
5 oz. Cooked beef or pork cubed
1cup other assorted veggies, (carrots, bell pepper, onion, etc.)
Salt
Pepper
1 tablespoon Worcestershire   sauce
1/2 tablespoon Balsamic vinegar
1 tablespoon Teriyaki sauce
1/2 tablespoon Soy sauce
6oz Sour cream

In a large stock pot, pot add water, stock, meat and veggies, salt and pepper. Cook for 20 minutes, until veggies are tender.
Blend in small batches until completely smooth.
Return to the pot. and sauces, and sour cream . Bring back to a low simmer. Serve

This is great meal. just serve with some crusty bread.

Shrimp Scampi

   1

tablespoon olive or vegetable oil

3/4

lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed

1

medium green onion, thinly sliced (1 tablespoon)

1

clove garlic, finely chopped

2

teaspoons chopped fresh or 1/2 teaspoon dried basil leaves

2

teaspoons chopped fresh parsley or 3/4 teaspoon parsley flakes

1

tablespoon lemon juice

1/8

teaspoon salt

Grated Parmesan cheese, if desired

1. In 10-inch skillet, heat oil over medium heat. Add shrimp and remaining ingredients except cheese. Cook 2 to 3 minutes, stirring frequently, until shrimp are pink. (Do not overcook shrimp or they will become tough.) Remove from heat. Sprinkle with cheese.

Makes 2 servings

Easy Lasagna

Well, I did it. I bought myself a new pan. A 13 x 9 in baking dish-cast iron with a porcelain finish .it's heavy. So, tonight it's maiden voyage will be to bake a lasagna. I jazzed up the old recipe with mushrooms and pepperoni. it should be really good.


1 pound lean ground beef
1 onion, chopped
1 (4.5 ounce) can mushrooms, drained
2(28 ounce) jar spaghetti sauce
1 (16 ounce) package cottage cheese
1/4 cup grated Parmesan cheese
2 eggs
1 (16 ounce) package lasagna noodles
8 ounces shredded mozzarella cheese
1/2 onion chopped
1/2 bell pepper chopped
4 oz pepperoni slices, cut in half

DIRECTIONS:








1. In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions, peppers, and pepperoni; saute until onions are transparent and peppers are soft. . Stir in pasta sauce, and heat through.

2. In a medium size bowl, combine cottage cheese,  grated Parmesan cheese, and eggs.

3. Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan.





4. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.

5. Bake in a preheated 350 degree F (175 degree C) oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.

Atkins Burgers with Blue Cheese

Another delish recipe from Atkins.


Ingredients:


Portobello Burgers with Blue Cheese Sauce:
2 cloves garlic, minced
1 tablespoon sherry or red wine vinegar
1 tablespoon tamari
½ teaspoon granular sugar substitute (optional)
½ teaspoon salt
¼ teaspoon teaspoon freshly ground black pepper
3 tablespoons virgin olive oil
4 large portobello mushroom caps, wiped clean
¾ cup cup crumbled blue cheese
¼ cup mayonnaise
2 tablespoons heavy cream
1 teaspoon Worcestershire sauce
1 cup loosely packed arugula or watercress
4 ¼-inch-thick tomato slices
4 slices red onion (optional)

Atkins Hamburger Buns:

¼ cup heavy cream
½ cup warm water
2 teaspoons active dry yeast
1 large egg
1 ½ tablespoon canola oil
1 tablespoon granular sugar substitute
½ teaspoon salt
¾ cup whole-wheat flour
1 ¼ cup Atkins Cuisine All Purpose Baking Mix

Directions:

1.Heat grill to medium-high.

2.Meanwhile, combine garlic, vinegar, tamari, sugar substitute (if using), salt and pepper in a bowl. Slowly whisk in the oil; brush over the mushrooms and let stand 20 minutes. Remove the mushrooms from the bowl and discard the marinade.

3.Set the mushrooms on the grill rack and grill until tender, 4 to 6 minutes per side.

4.Meanwhile, combine blue cheese, mayonnaise, cream and Worcestershire sauce in a bowl; mix well, mashing chunks of cheese with the back of a spoon or fork.

5.To assemble, place half a bun on each of 4 plates; top with ¼ cup arugula, a mushroom cap, a tomato slice and an optional onion slice. Spoon 2 tablespoons of the blue cheese sauce over each and top with the other half of the bun. Serve warm or at room temperature. (If serving without the bun, place the mushroom on the arugula, and top with the tomato slice and sauce.)


Atkins Hamburger Buns

1.Heat the cream and water in a small saucepan to 115°F. Add the yeast and allow to proof for 5 minutes or until it foams.

2.Add the yeast and milk mixture to the bowl of an electric mixer. Add the egg, oil, sugar substitute and salt. Mix thoroughly.

3.Add the whole-wheat flour and mix on the slowest setting for 10 seconds.

4.Add the baking mix and combine until the mixture comes together as a wet dough, about 10 seconds. Do not overbeat.

5.Form the dough into a ball and place into a lightly oiled bowl. Cover with plastic wrap and allow to double in size, 30–40 minutes.

6.Punch down the dough and separate into 6 equal portions. Form each portion into a disk on a sheet pan, cover with plastic wrap and allow to double in size, 20–30 minutes.

7.Bake in a preheated 400°F oven for 13–15 minutes until golden brown.

Serve immediately or keep in an airtight container for up to 3 days.

Sautéed Chicken in Fresh Lemon Cream Sauce Recipe - CooksRecipes.com

Check it out. Looks good.

Sautéed Chicken Breasts in Fresh Lemon Cream Sauce Recipe - CooksRecipes.com

Sugar free brownies

Well, it's that time. New year, new diet. we can't just give up chocolate. So I found a sugar free goodie. So have your chocolate, and don't blow it.

Ingredients:
1/4 lb butter (1 stick)
2 cups erythritol (powdered, not granulated)
1 Tbsp vanilla
4 eggs (room temp is best)
1/2 cup cocoa
1 tsp salt
4 oz unsweetened chocolate, melted
2 cups flax seed meal
1 Tbsp baking powder
1/3 cup cream
2/3 cup water
1 cup artificial sweetener
1 cup walnuts (optional)

Preparation:
Preheat oven to 350 F and grease a 9X13 pan.

1) Cream the butter until fluffy.

2) Add the erythritol to the butter and cream them together until fully combined (aim for a fluffy texture).

3) Add the vanilla and beat the eggs into the mixture, one at a time.

4) Add salt and cocoa, beat well.

5) Add chocolate, beat until fluffy.

6) Add the rest of the ingredients and mix well to combine.

7) Pour into a pan and bake for 35 to 40 minutes until top springs back. (You can also test if they're ready by sticking a toothpick in the brownies. If it comes out clean, or almost-so, they're done.)

8) Cool, then cut into 32 squares. If you cheat and eat one warm, know that the texture will be different once completely cool. That's when they become like real brownies. (They are even better the next day.)

Speghetti Pie

It's the best of both worlds, Pizza and Pasta.

INGREDIENTS


Crust
7oz uncooked vermicelli or spaghetti
1egg
1/3cup grated Parmesan cheese

Filling
1lb lean (at least 80%) ground beef
1/2cup chopped green bell pepper
1/4cup chopped onion
1jar (14 oz) tomato pasta sauce

Topping
1/4cup light cream cheese with roasted garlic (from 8-oz container)
1cup shredded mozzarella cheese (4 oz)

.DIRECTIONS
1 Cook and drain vermicelli as directed on package.
2 Meanwhile, heat oven to 350°F. Spray 9 1/2-inch glass deep-dish pie plate with cooking spray.
3 In large bowl, beat egg. Stir in Parmesan cheese. Add cooked vermicelli; toss to coat. Spoon mixture evenly into pie pan, pushing mixture up sides of pan to form crust.
4 In 12-inch skillet, cook ground beef, bell pepper and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in pasta sauce. Spoon evenly into vermicelli-lined pie pan.
5 In small bowl, mix topping ingredients. Drop mixture by rounded teaspoons over filling.
6 Bake 25 to 30 minutes or until pie is thoroughly heated and crust is light golden brown. Let stand 10 minutes. To serve, cut into wedges. .

Thumbprint Cookies.

When the weather is nippy, sometimes all you want to do is bake. These cookies are good, and so pretty with the jam in the middle. My favorite is raspberry.

Ingredients

1 cup of butter (2 sticks or 8 ounces), room temperature
1/2 cup of sugar
2 eggs, room temperature
1 teaspoon of vanilla extract
Pinch of salt
2 cups of flour
1 cup of chopped nuts (optional)
3/4 cup of your favorite jam

Parchment paper

Method

1 Cream the butter and sugar on high speed for about 3 minutes.

2 Separate the eggs. Add the yolks and vanilla extract to the butter mixture. If using nuts place the egg whites in a shallow dish on the side and whisk them until bubbly and frothy (the egg whites will be used to keep the nuts on the cookies).

3 Add the flour and salt. Mix until just combined. Place the dough in the fridge for 30 minutes and preheat the oven to 350F.

4 Roll the dough into balls about 1 inch in diameter. If using nuts, dip the balls into the egg whites then roll them into the nuts until covered. Place the balls on parchment lined cookie sheets.

5 Press down with your thumb to make a small well in the center of the cookie. Do not press too hard or the cookie will fall apart. Fill with 1/2 teaspoon of jam.

6 Bake for 12-15 minutes or until slightly firm. Allow to cool for a few minutes on the cookie sheet to firm up before moving them to a wire rack to finish cooling.



Makes 2 dozen cookies

Atkins Broccoli Parmigiano

Ingredients:

2 tablespoons virgin olive oil
2 large cloves garlic, pushed through a press or finely minced
¼ teaspoon crushed red pepper flakes
2 pounds broccoli rabe or broccoli florets
¼ cup water
2 tablespoons freshly squeezed lemon juice
2 teaspoons fresh grated lemon zest
⅛ salt
⅛ freshly ground black pepper
½ cup grated Parmesan cheese

Directions:

Broccoli rabe has 6- to 9-inch stalks and scattered clusters of tiny broccoli-like buds. It has a more bitter taste than its more familiar cousin. It takes beautifully to sautéing or braising. Feel free to substitute broccoli in this recipe if you prefer. Cut a 2-pound head of broccoli into small florets, then peel the stems and cut in ½-inch pieces.

1. In a large, deep skillet, heat oil over medium-high heat. Add garlic and pepper flakes; sauté 30 seconds.
2. Add broccoli rabe, water, lemon juice and lemon zest; mix well. Cover skillet and cook over medium heat 8 minutes or until broccoli rabe is crisp-tender.
3. Season to taste with salt and freshly ground black pepper.
4. Transfer to a serving dish and sprinkle with Parmesan.

BLT Salad

After all that party food, it's time to start eating healthier.  Right? right. . . 

So to that, let's start the year off with greens. 

1/2 cup Pace® Picante Sauce

1/4 cup prepared Italian salad dressing

6 cups romaine lettuce, torn into bite-sized pieces

2 medium tomatoes, cut into thin wedges

2/3 cup sliced pitted ripe olives

2 cups corn chips

2 ounces shredded Cheddar cheese (about 1/2 cup)

3 slices bacon, cooked and crumbled

• Stir the picante sauce and dressing in a large bowl.
• Add the lettuce, tomatoes, olives and chips and toss to coat. Top with the cheese and bacon.
• Serve