Thursday, January 29, 2009

Mini Breakfast Muffins

These muffins make a great breakfast when you are running a little late or are otherwise crunched for time. Or you can use them as a tasty snack at anytime. One note before you make them, be sure and use paper muffin cups because these muffins will stick to the pan if you don't.
  • 1/2 cup and 1 tbsp pitted dried chopped dates
  • 1/2 water
  • 1/2 tsp baking soda
  • 2 tbsp unsalted butter
  • 1/2 cup and 2 tbsp flour
  • 1 1/4 tsp baking powder
  • 1/2 cup sugar
  • 1/2 tsp vanilla extract
  • 1 egg, beaten

Preheat oven to 350 degrees Fahrenheit. Line muffin pan with paper cups.

In small saucepan bring to boil dates and water. Cook over low heat for 10 minutes.

Meanwhile sift together flour, baking powder and sugar.

Stir in baking soda and butter into saucepan. Stir till butter melts.

Beat eggs. Add eggs, vanilla and date mixture to flour mixture. Mix until combined. Pour into paper cups. Bake for 12 to 15 minutes. (Please note that the baking time is for mini muffins - larger muffins will require more baking time.)

Wednesday, January 21, 2009

Strawberry Smoothie

If you are looking for a quick snack for your kids that is better for them than cookies or chips would be try making this delicious treat. It has the consistency of a milkshake and the chocolate gives it a rich taste. You could also add a cup of strawberry yogurt. (You could try other flavors but I don't guarantee your results. :) )
  • 10 frozen strawberries
  • 4 ice cubes
  • 1 cup of milk
  • 2 tbsp chocolate syrup

Add ingredients to blender and blend until smooth. Serve immediately.

Tuesday, January 20, 2009

Taco Soup

This is an easy and quick soup to make. It is also fairly inexpensive and my family loves it. My daughter (she's a toddler) like to pick out the individual chili beans and pieces of corn. The spices are also easily modified to suite your family's tastes.
I like to serve the soup with chili cheese bread. I'll try to get that recipe in here too.
  • 2 cans chili beans
  • 1 can diced tomatoes
  • 1 can tomato sauce (8 oz)
  • 1 package frozen corn (16 oz)
  • 1 lb hamburger
  • 1/4 cup chopped onion
  • 1 teaspoon garlic salt
  • 1 teaspoon chili powder
  • 1 teaspoon paprika

In the morning combine chili beans, tomatoes, tomato sauce, corn, 1/2 teaspoon garlic salt, chili powder and paprika to crock pot with 3 to 4 cups of water. Set to low heat.

About an hour before meal time place the hamburger and onion in a skillet. Sprinkle with remaining garlic salt. Brown. Drain excess grease. Add to soup.


Wednesday, January 7, 2009

Mochico Bread

If you are allergic to wheat flour or would just like a sweet bread I recommend this rice bread. It is actually sweet enough to use as cake. You could top it with a dusting of powdered sugar or a honey glaze.
It's very heavy and kind of spongy. The sponginess will increase as the bread cools. (Although at my house it tends to get eaten so fast it doesn't have time to cool.

  • 3 Eggs
  • 1/2 cup butter
  • 1 cup sugar
  • 3 tbsp baking powder
  • 2 tbsp vanilla extract
  • 1 can coconut milk
  • enough regular milk to make a total of 3 cups (about 2 cups regular milk)
  • 1 box mochico rice flour (2 cups)

Combine wet ingredients and baking powder. Beat until well blended. Stir in rice flour. (Take care as rice flour is very fine.)

Grease and lightly flour an 8x8 or 9x9 pan. Bake at 350 degrees Fahrenheit until the top is brown (approximately one hour). Rising will deflate when the bread cools.