Spiced Carrot Muffins

1 3/4 cup(s) all-purpose flour
3/4 cup(s) sugar
2 teaspoon(s) pumpkin-pie spice
2 teaspoon(s) baking powder
3/4 teaspoon(s) baking soda
1/2 teaspoon(s) salt
3/4 cup(s) plain low-fat yogurt
4 tablespoon(s) unsalted butter, melted
1 large egg
2 1/2 cup(s) shredded carrots

Directions
Line twelve cups (each 2 1/2 inches wide) of a standard muffin tin with paper liners; set aside. In a large bowl, stir together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.

In another bowl, whisk together yogurt, butter, and eggs. Make a well in the center of the flour mixture, and add yogurt mixture. Stir until just combined. Fold in carrots.

Spoon batter into prepared muffin cups. (If desired, muffins can be baked immediately in a 375 degrees oven for about 20 minutes.) Freeze until firm, about 30 minutes, then cover tin with plastic wrap, and freeze until ready to bake, up to 3 months.

Preheat oven to 375 degrees. Bake muffins (still frozen) until a toothpick inserted in center of one comes out clean, about 30 minutes. Transfer to a rack. Serve warm or at room temperature.

http://www.delish.com/recipefinder/spiced-carrot-muffins-recipe

Banana-Blueberry Cornmeal Muffins

Vegetable-oil cooking spray
1/2 cup(s) yellow cornmeal, preferably stone ground
1 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/4 teaspoon(s) salt
1 cup(s) all-purpose flour
2 teaspoon(s) all-purpose flour
1 1/2 cup(s) mashed ripe bananas (from 3 large bananas)
1/2 cup(s) low-fat buttermilk
1 tablespoon(s) brown-rice syrup or honey
1 tablespoon(s) fresh lemon juice
1 large egg
1 teaspoon(s) vanilla extract
1 cup(s) fresh or frozen blueberries
1 1/2 teaspoon(s) sanding sugar or granulated sugar

Directions
Preheat oven to 375 degrees. Line a standard (12-cup) muffin tin with paper liners; coat liners with cooking spray.

Whisk together cornmeal, baking powder, baking soda, salt, and 1 cup flour. In a large bowl, stir together bananas, buttermilk, rice syrup or honey, lemon juice, egg, and vanilla. Fold cornmeal mixture into banana mixture just until combined. Toss blueberries with remaining 2 teaspoons flour, and gently fold into batter.

Spoon batter into prepared tin, filling to the brims. Sprinkle each muffin with sugar. Bake until a toothpick inserted into center of 1 comes out clean, about 30 minutes. Let cool completely in pan on a wire rack. (Muffins can be stored in an airtight container at room temperature for up to 3 days.)

http://www.blogger.com/post-create.g?blogID=613571567833511202

Chunky Apple Muffins

Vegetable cooking spray
1 medium Granny Smith apple, peeled, cored, and quartered
1 cup(s) sugar
2 cup(s) all-purpose flour
2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1/2 teaspoon(s) ground cinnamon
1/4 cup(s) chopped walnuts, toasted (omit if serving to children under 3)
2 large eggs
1 cup(s) buttermilk, room temperature
1/2 cup(s) (1 stick) unsalted butter, melted

Directions
Preheat oven to 400 degrees. Spray a 12-cup standard muffin tin with cooking spray; set aside. Cut 3 apple quarters into 1/4-inch dice; cut remaining apple quarter into 12 thin slices for garnish.

Whisk together sugar, flour, baking soda, salt, and cinnamon in a medium bowl. Add diced apple and walnuts, if using; toss to coat.Whisk together eggs, buttermilk, and butter in a small bowl. Gently fold buttermilk mixture into flour mixture until just combined; do not overmix. Divide batter among muffin cups, filling each about three-quarters full.Top each with an apple slice. Bake until muffins are brown around edges and spring back when touched, 16 to 18 minutes. Let muffins cool slightly, about 5 minutes, before turning out of tin onto a wire rack. Serve warm or at room temperature. Muffins can be stored in an airtight container at room temperature up to 2 days.

http://www.delish.com/recipefinder/chunky-apple-muffins-recipe

Baby Food: Apple Pie

For 6 months or older.

3 cooking apples
1 egg yolk (for babies 6 months to 10 months,
omit egg yolk and thicken with infant cereal)
1/2 teaspoon lemon juice
1 teaspoon brown sugar
1 teaspoon water or apple juice
Small pinch of ground cinnamon

Peel, core and dice the apple into small pieces. Add to the lemon juice and water and cook over medium heat in a small saucepan for 20 minutes or until soft.

Mash or puree to desired consistency. Beat in the egg yolk (or infant cereal) and sugar until smooth. For babies age 6 months to 10 months, omit egg and add infant cereal by 1 tablespoon, until you get the desired consistency. Bake at 350 degrees F for 15 minutes or until set. Cool before serving.

Milky Way Cake

8 Milky Way bars
1 cup butter
2 cups granulated sugar
4 eggs
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/4 cups buttermilk
1 cup nuts

Melt candy and 1/2 cup butter. Set aside.

Cream sugar and the remaining 1 stick butter. Add eggs. Add flour and baking soda alternately with buttermilk. Add candy mixture. Bake in a tube pan at 325 degrees F for 70 minutes.

http://www.recipegoldmine.com/candybarJ/milky-way-cake.html

Ding Dong Delight

1 box Ding Dongs or Little Debbie
chocolate devil's food cakes
1 large box instant chocolate pudding
1 (9 ounce) container Cool Whip
1 Hershey candy bar
1/2 to 3/4 cup nuts

Mix pudding as to box directions. Crumble cake in bottom of large serving bowl; top with pudding. Repeat with another layer of cakes, then pudding. Top with Cool Whip, shaved candy bar and nuts. Double the recipe for punch bowl size.

http://www.recipegoldmine.com/candybarC/ding-dong-delight-dessert.html

Almond Joy Chocolate Pie

6 to 8 servings

Crust:
20 miniature Almond Joy candy bars or 10 large bars
3/4 cups graham cracker crumbs

Filling:
1/2 cup granulated sugar
1/3 cup cornstarch
1/4 cup Hershey's cocoa
1/4 teaspoon salt
1 1/2 cups milk
1 teaspoon vanilla extract
16 miniature Almond Joy bars or 8 regular,
cut into 1/2-inch pieces (place candy in
freezer 15 minutes for easy cutting)

Sweetened whipped cream or whipped topping

Heat oven to 325 degrees F. Lightly butter a 9-inch pie plate and set aside.

Place crust ingredients in a food processor and process until mix is thoroughly blended. Press onto bottom and up sides of pie plate. Bake 10 minutes. Remove and allow to cool completely.

In a medium saucepan, stir together sugar, cornstarch, cocoa and salt. Blend in milk and cook over medium heat, stirring constantly with wire whisk until it boils, stirring for 1 minute. (This will be very thick.) Remove from heat and blend in vanilla and candy pieces and stir until melted.

Pour into pie crust and press plastic wrap onto surface. Refrigerate until set. Top with whipped cream when ready to serve.

http://www.recipegoldmine.com/candybar/almond-joy-choc-pie.html

Baby Food: Kiwi Mash

1 fresh kiwifruit
1/4 cup cottage cheese
1/4 cup infant oatmeal or multi-grain cereal
1 teaspoon maple syrup (optional)

Dice or mash a kiwi with fork. Add cottage cheese, infant oatmeal or multi-grain cereal, and a little maple syrup (optional).

Variations:
Add some wheat germ for an extra nutrition.

Use banana or peaches.

Substitute yogurt for the cottage cheese.

Baby Food: Apple-Pear Dessert

Ingredients:
2 cooking apples
1 pear
1 egg yolk
1/2 teaspoon lemon juice
1 teaspoon brown sugar
1 teaspoon water or apple juice
Dash of ground cinnamon

Directions:
Peel, remove core and dice the apples and pear into small pieces. Add the lemon juice and water (or apple juice) Simmer on low in a small saucepan until soft, about 20 minutes.

Mash or puree the fruit. Whisk in the egg yolk and sugar until smooth. Bake at 350 degrees F for 15 minutes or until set. Cool before serving.

Philadelphia Cheese Steak

***This sandwich has an incredibly high calorie count!

Ingredients
U.S. Metric Conversion chart
1/4 cup(s) vegetable oil
4 medium (about 1 1/4 pounds) onions, thinly sliced
1 1/2 pound(s) boneless sirloin, cut into 1/2-inch-wide strips
1/4 teaspoon(s) chili powder
1/4 teaspoon(s) ground black pepper
1 teaspoon(s) salt
2 teaspoon(s) Worcestershire sauce
2 teaspoon(s) molasses
2 clove(s) garlic
2 (about 12 ounces) red bell peppers, thinly sliced
2 (about 12 ounces) green bell peppers, thinly sliced
4 small (about 6 inches long) Italian or French loaves of bread, split open
1/2 cup(s) shredded mozzarella cheese
1/2 cup(s) shredded provolone cheese


Directions

1.Prepare the meat filling: In a large nonstick skillet, heat oil over medium heat and sauté onions and sirloin until onions are soft -- about 3 minutes. Add chili powder, pepper, salt, Worcestershire, molasses, and garlic and cook for 5 minutes, stirring occasionally. Add red and green peppers and cook 3 more minutes.

2.Assemble the sandwiches: Preheat oven broiler. Fill each loaf with 2 cups of meat mixture and sprinkle with 2 tablespoons mozzarella and 2 tablespoons provolone. Place under broiler until cheese melts -- 30 seconds to 1 minute.

http://www.delish.com/recipefinder/philadelphia-cheese-steak-3491

Hawaii Five-Oh

Ingredients

1/4 cup(s) brown sugar
1/2 teaspoon(s) cinnamon
1/4 teaspoon(s) chili powder
3/4 teaspoon(s) vanilla extract
1 peeled and cored pineapple (found in the refrigerated produce section), cut into 5 thick slices
5 onion rolls
5 slice(s) Swiss cheese (enough to cover the bottom half of each bun)
5 slice(s) thick ham, or 10 thin ones
1 cup(s) spinach leaves
Dijon mustard


Directions

1.Combine the brown sugar, cinnamon, chili powder, and vanilla extract in the plastic container that the pineapple came in. Put the sliced pineapple back in the container, pop on the lid, and swirl it around to coat the pineapple in the seasonings. Let the flavors soak in while you preheat the oven to 425 degrees.

2.Arrange the pineapple slices on the greased baking sheet. Roast them for 10 to 12 minutes on each side, using the tongs to flip them, until golden brown. During the last 5 minutes of roasting, heat up the buns in the oven. Put the ham and Swiss on the bottom halves of the buns so the meat heats up and the cheese melts. Then turn off the oven and use the oven mitts to remove the pineapple and the buns.

3.Build the sandwiches: Top each ham-and-cheese bottom bun with a slice of pineapple, then a handful of spinach. Spread Dijon mustard on the top half of each bun. Stack. Munch.

http://www.delish.com/recipefinder/pineapple-ham-cheese-sandwich-recipes

Pizzazz Pizza Pita

Ingredients

1 pita round, cut in half
1/4 cup(s) marinara sauce
1 cup(s) grated mozzarella cheese
Your favorite pizza toppings



Directions

1.Preheat the oven to 350 degrees. Spread marinara sauce inside the pita pockets. Stuff them with cheese and your choice of extras, and lay them on the baking sheet. (FYI, if you’re using pepperoni, five per pocket is the perfect amount.)

2.Bake for 10 to 15 minutes or until gooey cheese is oozing out of the pockets. Turn
off the oven and use the oven mitts to remove the baking sheet. Let your Pizzazz Pizza Pitas cool a bit before you take a big bite—I’m sure you know the agony of pizza burns

http://www.delish.com/recipefinder/pizzazz-pizza-pita-easy-sandwiches

Light Linguine Alla Carbonara

ingredients

8 ounces linguine or spaghetti
Nonstick spray coating
2 slices turkey bacon, sliced crosswise into strips
1 egg, beaten
1 cup evaporated nonfat milk
1/2 cup frozen peas
1/4 cup chopped red sweet pepper
1/4 teaspoon crushed red pepper
1/2 cup grated Parmesan cheese
Black pepper

directions

Cook linguine or spaghetti according to package directions.
Meanwhile, spray a medium saucepan with nonstick coating. Cook turkey bacon in saucepan until crisp and light brown. Drain on paper towels. Wipe saucepan clean with a paper towel.

For sauce, in same saucepan combine egg, evaporated milk, peas, sweet pepper, and crushed red pepper. Cook and stir over medium heat just until the mixture coats a metal spoon (about 6 minutes). Do not boil. Stir in bacon and half of the Parmesan cheese. Heat through.

Immediately pour sauce over hot cooked pasta; toss to coat. Transfer to a warm serving platter. Sprinkle with black pepper and remaining Parmesan cheese. Makes 4 servings.

http://shine.yahoo.com/channel/food/recipes/light-linguine-alla-carbonara-539196/

Meatballs Stroganoff

ingredients

1 12- to 16-ounce package frozen cooked meatballs
1 cup lower-sodium beef broth
1 4-ounce can (drained weight) sliced mushrooms, drained
1 8-ounce carton dairy sour cream
2 tablespoons all-purpose flour
1/2 cup milk
1 tablespoon Dijon-style mustard
4 cups hot cooked wide egg noodles
Snipped fresh parsley (optional)

directions

In a large skillet, combine meatballs, broth, and mushrooms. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until meatballs are heated through.
In a small bowl, stir together sour cream and flour. Whisk in milk and mustard. Stir sour cream mixture into skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve over hot cooked noodles. If desired, stir in snipped fresh parsley. Makes 6 to 8 servings.

http://shine.yahoo.com/channel/food/recipes/meatballs-stroganoff-534405/

Chili Seasoning Mix

2 tbsp. chili powder
1 tbsp. seasoned salt
2 tsp. cumin
1 tsp. oregano
1 tsp. salt
1 tsp. onion powder
1/2 tsp. garlic powder

Mix all ingredients. Store in small airtight container in cool dry place.

Use 1 tablespoon for 3/4 pound ground beef in chili, taco's or spaghetti sauce.

http://www.cooks.com/rec/view/0,1649,144178-230193,00.html