Recipe - Mini-Corn Muffins

Who can resist a chance to turn a basic box mix into something yummy and special. Well here it is. It doesn't get a lot easier without just sticking to the box (but we know THAT won't impress your guests, now will it?). (:

Quick fix these fancy sides with this recipe for Mini-Corn Muffins.

Ingredients

1 (6.5-ounce) package corn muffin mix (such as Betty Crocker)
1/3 cup fat-free milk
2 tablespoons canola oil
2 egg whites
1 cup corn (frozen works best, but canned is fine)
Butter-flavored cooking spray


Directions

Preheat oven to 400. Combine all ingredients except cooking spray in a medium bowl; stir just until combined.

Spoon batter evenly into 24 miniature muffin cups coated with cooking spray. Bake at 400° for 11 minutes.

Spray tops of muffins with cooking spray; bake an additional 2 minutes. Remove from oven; let stand in pan 2 minutes.


***TIPS***
I always like to add a little extra sugar to my mix. I prefer a sweeter cornbread to a saltier one. Also add in some green chiles and/or shredded cheese if you prefer. Makes for some great variations.

Recipe - Banana French Toast

I'm always looking for ways to do things just a little different. My son loves French toast, and he loves bananas. But I get tired of slicing bananas on top of his plate, and if I leave it whole, he peels the whole peel off and gets his hands all nasty. So, here's a little mix of the two.

Start your day right with this recipe for Banana French Toast.

Ingredients

1 Large very ripe banana
2 Eggs
1/2 cup Milk
1/2 teaspoon Ground cinnamon
4 slices Whole wheat bread
3 tbsp Butter


Directions

Blend first 4 ingredients in processor until smooth. Transfer to 13x9-inch pan. Place bread in milk mixture and soak until all liquid is absorbed, turning bread occasionally, about 20 minutes.

Melt butter in heavy large skillet over medium heat. Add bread and cook until golden brown, about 3 minutes per side. Serve immediately topped with syrup, cool whip or powdered sugar.

Recipe - Old Fashioned Fruit Scones

Recipes that can occupy more than one space are great. A sauce that doubles as a dip, a mix that can be turned into two quick dishes...or a breakfast treat that can easily take place of an afternoon snack or dessert. This scone recipe is easy and versatile. Change the raisins out for almost any dried fruit for a great change in taste.

Start your morning with this Old Fashioned Fruit Scone.

Ingredients

3 cups All-purpose flour
5 tsp Baking powder
1 cup Granulated sugar
1 Egg
1 cup Butter, shortening or margarine
1 cup Milk
1/2 cup Raisins, currants or mixed dried fruit


Directions

Preheat oven to 375. Measure flour, baking powder and sugar into a mixing bowl. Cut the butter in with a pastry blender (I don't have one, so I use knives or forks) until the size of peas.

Beat in milk, egg and fruit until well incorporated.

Turn out onto a lightly floured board and pat to 1/2-inch thickness.

Cut out with a floured cutter into 2-inch rounds (or, using a sharp knife, cut into triangles, which is the traditional Scottish method) and bake for 12 to 15 minutes.


***TIPS***
Change the dried fruit for a easy recipe update. It's great served with jam and freezes well. I like to make a batch, freeze them and set a couple out at night. They're nice and thawed by morning, and ready to be eaten.

To make it healthier, substitute half of the AP flour for wheat flour. While I wouldn't suggest substituting all of it, if necessary, use 7/8 C whole wheat flour instead of 1 C AP flour.

Recipe - Whole Wheat Tortillas

The last recipe I posted was for some tasty enchiladas. And while many times, I buy flour or corn tortillas from the store, I do like to make my own if I have time. I have a very basic go to recipe that I've used for years. I don't have a tortilla press, so I roll them between sheets of parchment paper or saran wrap.

Wrap up with this recipe for Whole Wheat Tortillas.

Ingredients

1 cup all-purpose flour
4 cups whole wheat bread flour
1/2 cup shortening
2 teaspoons salt
1 1/2 cups boiling water
all-purpose flour for rolling


Directions

In a large bowl, stir together 1 cup all-purpose flour, the whole wheat flour, and salt. Rub in the shortening by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth.

Make balls the size of golf balls, about 2 ounces each. Place them on a tray, and cover with a cloth. Let stand for at least 1 hour, or up to 8 hours.

Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Repeat until all of the balls have been cooked. Tortillas can be refrigerated or frozen.

Recipe - Healthy Banana Bread

This recipe is VERY figure friendly. It uses wheat flour and bananas and very little sugar, so it's also a great snack for kids. My son loves to eat it with Cool Whip. I use Homemade Gourmet Spice Dip Mix with my Cool Whip and spread it over a slice of this bread. But if you can't get the HOGO stuff from a dealer near you, a little cinnamon and allspice mixed into your Cool Whip makes a great dip or spread.

Spend the day baking some bread with this recipe for Healthy Banana Bread.

Ingredients

4-5 very ripe bananas, mashed
3/4 cup granulated sugar
3/4 cup sugar free spiced unsweetened applesauce
2 eggs
1 cup whole wheat flour
1 cup all-purpose white flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon allspice
1 teaspoon cinnamon
2/3 cup chopped walnuts (optional)
1/3 cup semi-sweet chocolate chips (optional)


Directions

Preheat the oven to 350 degrees. Spray a bundt pan with cooking spray, set aside.


In a medium bowl, mix the dry ingredients, whisking to combine. Add the chocolate chips and nuts if using.

Beat the eggs with the sugar together at medium-high speed until creamy. Beat in the applesauce and bananas.

Fold in the dry ingredients.

Pour into the prepared pan and place it in the oven. Once the oven door is closed, reduce the heat so it’s between 325-350 degrees. Bake for about 35-40 minutes (the cake is done as soon as a tester comes out clean). Cool on a wire rack for about 5 minutes. Invert on the rack, remove the pan, cool and store in an airtight container.


***LEFTOVER ALERT***
I like to take slices of this and use it to make french toast. It gives it a lovely flavor from regular french toast, and is sweet enough that I don't have to use much syrup (or can top with with Cool Whip instead). Can you tell I like Cool Whip? haha