Morning Glory Muffins

These Nutritious and Delicious Muffins are one of my daughters favorites. So when it came to planning her wedding day brunch, I knew that these had to be on the menu.

• 1 cup of flour
• 1 cup of whole wheat
  
• 2 tsp. baking soda
• 1/2 tsp. salt
• 1 cup sugar
• 2 tsp. cinnamon
• 2 cups finely grated carrots
• 1/2 cup of unsweetened coconut
  
• 1/2 cups of dates or raisins
• 1/2 cup chopped nuts
• 1 apple, peeled and grated
• 1/2 cup of oil
• 3 eggs beaten
• 2 tsp. vanilla

1. Mix all the dry ingredients.
2. Stir in the carrots, raisins, apple, nuts, coconut.
3. Add the oil, eggs and vanilla.
4. Bake at 350 for 20 minutes.
5. Makes 12 very large muffins.
   

I wish you could scratch and sniff the screen while they are still warm.
Chocked-full of wholesome goodness.

Bread for the Journey

Two weeks ago we were in Colorado

where our son-in-law leads the worship service

in a church that meets in a movie theatre.

The funny thing was that,

other than the faint smell of popcorn,

one would hardly even notice.

The friendly welcome before we even entered the doors,

and again once inside, totally distracted us

from even noticing the upcoming movie posters . . .

and as we stood to sing

familiar songs of praise to our God,

I found joy in seeing these beautiful words

spread across the screen.

I read a verse in Psalm 66:16 this week:

Come and listen, all you who fear God; let me tell you

what He has done for me."

This is what I wish to share, the amazing grace of my Saviour who has ransomed me . . . no chains . . . I've been set free. Like John Newton, near the end of his life, said "My memory is nearly gone, but I remember two things clearly, that I am a great sinner and that Christ is a great Saviour."

Spinach with Eggs

This is a unique recipe, of sorts, that my mother served (minus the mushrooms) when I was growing up. It’s the kind of dish that, if you are introduced to it early in life, you don’t have too much of a chance to think about the idea of not liking it because of how it looks. I have always liked spinach and have not kept this delicious vegetable from our kids either.

Ingredients:

2 – 3 Tbsp butter, divided
1 cup sliced mushrooms
10 cups fresh chopped up spinach (about 275 gm)
OR 1 pkg frozen chopped spinach, thawed
4 – 5 eggs
salt and pepper to taste

Method:

1. Butter a small Pyrex dish such as a pie plate.
2. Cook mushrooms in a little butter until juices disappear. Dish into pie plate.
3. Cook spinach in a large pot with a small amount of water, just enough to steam it until it shrinks down (a few minutes). Remove any excess water and spread on top of mushrooms in pie plate. If using frozen spinach, no need to steam if it's thawed completely.
4. Season with salt and dot with butter.
5. Crack eggs on top.
   Bake at 375 F about 15 minutes or until done to your preference. When the egg whites turn white, watch yolks carefully if you want them a little runny.
6. Serve with hashbrowns, or on a toasted English muffin.

Four Layer Chocolate Dessert

This creamy dessert has been around for years. It's a perfect dessert to serve evening company or take to a potluck dinner.

Layer #1

• 1 cup flour
• 2 tbsp sugar
• 1/4 cup finely chopped pecans or almonds (optional)
• 1/2 cup butter, melted

Mix together with a fork and press into a 9x13 pan. Bake @350º for 14 minutes. Cool.

Layer #2

• 1- 8 oz package cream cheese, at room temperature
• 2/3 cup powdered sugar
• 2/3 cup whipped cream (or cool whip)

Beat together well and spread over cooled crust.

Layer #3

• 1 large package instant chocolate pudding
• 3 cups milk
• 1 tbsp instant coffee granules (optional)

Beat together until mixture thickens. Pour over cream cheese layer.

Layer #4

• 2 cups whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla

Whip cream until it begins to thicken. Add sugar and vanilla and whip. Spread over pudding layer. Cover with plastic wrap and refrigerate for at least 2 hours. Best served within 24 hours. A 9x13 serves 12.

To garnish: grate chocolate over the whipped cream.

BBQ Meatball Subs

You are sure to please those gathered around your picnic table when you serve them BBQ'd Meatball Subs. I use my hamburger recipe but make meatballs instead of the patties, smother them in sauce and bake. Toasted sub buns with melted cheddar and some sauteed onions make for a mouth watering meal. Serve with fresh veggies and fruit.

Ingredients: for 4-6 subs

• 2 lb lean ground beef
• 1/4 cup BBQ sauce (your favorite)
• 1/2 cup grated onion
• 1 tsp salt
• 1 tsp pepper
• 2 tbsp milk
• 1 egg
• 1/3 cup dry bread crumbs

For the sauce mix together in a casserole or roaster 2 cups of the same BBQ sauce and 2 cups tomato sauce. Once the meatballs are baked add them to this sauce.

1. Line a large baking sheet with parchment
2. Place all the ingredients in a bowl, get your hands in there and mix it up well
3. Form 1 1/2" meatballs and place on pan
4. Bake in 400º oven for 20 minutes
5. Take out and lean your pan on a bit of an angle so any fat runs off the meat
6. Transfer meatballs into the casserole with the sauce and give it a stir
7. Bake at 375º for 1/2 hour, or turn down and keep hot while you get the buns ready.

While the meatballs are baking, saute 1 large onion cut into rings in 1 tbsp butter

Slice open the sub buns and line with cheddar cheese.

Grill under the broiler of your oven until the cheese is melted and the buns are toasted.

Load each bun with meatballs and sauce, and top with onions....you'll need a napkin!

Baked Chicken in Apple Cider

I was given this recipe by a friend over the phone.

I have made it several times for family dinners, and larger pot luck affairs.

It is always a popular dish with people asking for the recipe.

Here it is ....

Ingredients

• 6 chicken breasts
• 1 bottle of apple cider (more if you like lots of sauce for your rice)
• 1 chopped onion
• 1 tsp thyme
• 1 tbsp parsley
• 1 cup whipping cream (if you increased the apple cider, increase the whipping cream too)

Method

1. Season pounded chicken breasts with salt and pepper and thyme

2. Sear chicken in frying pan (locks in juices) with the chopped onion

3. Place chicken and onions in baking dish and pour apple cider over top.

4. Bake in 350' oven for about 1 1/2 hours or until chicken is very tender.

5. Pour juices into a pot on stove top and thicken with cornstarch ( approx. 2 tbsp - or more depending on amout of liquid)

6. Add 1 cup cream , (or adjusted amount) and stir until smooth

7. Add 1 tbsp parsley

8. Pour back over the chicken and keep warm in oven until serving time.

9. Serve over rice.
**

Crumb Crust Chicken Breasts

Are you looking for a qucik meal to serve your family.  These chicken breasts can be prepared and fried up quickly since they are pounded to a unifrom thickness..

click on the picture to enlarge the tutorial collage..

Since I've discovered Panko Bread Crumbs. . . .I've been coating a variety of meat, fish and poultry in a variety of herb and seasoning variations.  The crumbs stay fresh much longer than regular bread crumbs and I often freeze them to ensure freshness if I don't plan to use them often..

• 3 cups Japanese style  Panko Bread Crumbs
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon freeze dried basil  (or finely chop fresh)
• 2 teaspoons Oregano
• 2 eggs slightly beaten
• 4 chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons butter

1. Put the chicken breasts in a resealable bag and pound thin with either a heavy frying pan or a meat mallet.
2. Combine the crumbs and the seasonings on a large dinner plate.
3. Dip the chicken in the egg mixture and then dredge in the bread crumb mixture on both sides.
4. Heat a heavy large fry pan over medium heat.
5. Melt the butter in the pan, add the olive oil  and then add the chicken but don't crowd the pan.  The chicken will not brown properly if you crowd the pan.  .the chicken will poach in the juices and you will not have a crispy coating.
6. Brown on both sides and then move the chicken to a dish and pop into a 350 oven while you sear the remaining chicken breasts.  When you have your last ones in the pan, turn down the heat to medium low and continue cooking until no pink remains in the middle of the meat.  This should work out perfectly with the chicken that has continued to cook through in the oven.
7. Serve with wedges of lemon and give them a squeeze over the chicken pieces.

If you are doing a large family batch. . .you may want to turn the oven down a bit to avoid the chicken drying out.   The chicken should be crispy on the outside. . and tender and juicy on the inside.