Want some new ways to brighten up breakfast at your house?  Do you children like a muffin tucked in their lunch box or for a snack after school?  Is there a diabetic in your household?  Following are a couple of tasty muffin recipes that will be the answer to any of the situations listed above.  For breakfast, add some fresh fruit, a sausage link, slice of bacon, an egg or a small cup of low-fat, sugar-free yogurt and you have a meal.  If you or your child is diabetic, add at least one protein source with the muffin.  The good thing about muffins is that they can be made in advance, saving time during that inevitable morning rush!  They are also great to grab on your way out the door for a midmorning snack at work.

LEMON POPPYSEED MUFFINS

2 1/4 cups cake flour

1/2 cup SPLENDA

1/2 cup Equal Sugar-Lite

3/4 cup butter, softened

1/2 cup nonfat instant dry milk

2 tsp baking powder

3/4 tsp baking soda

3/4 cup buttermilk

2 tbsp fresh lemon juice

2 1/2 tbsp grated lemon peel

1 egg

1/2 cup egg substitute

2 tsp vanilla extract

2 tbsp poppyseeds

Preheat oven to 350 degrees.  Line 18 muffin cups with paper baking cups. Set aside.

In a large mixing bowl, mix cake flour, SPLENDA, Equal, and butter on medium speed of electric mixer 1-2 minutes until blended and crumbly.  Add dry milk, baking powder, baking soda and salt.  Mix on low speed until blended.  Blend buttermilk, juice, lemon peel, egg, egg substitute and vanilla in a small mixing bowl.  Add 2/3 of buttermilk mixture to flour mixture.  Mix on medium speed one minute.  Stop and scrape sides and bottom of bowl.  Mix on medium-high speed 45 to 60 seconds.  Reduce mixer speed to low and add remaining liquid; blend.  Stop mixer and scrape sides and bottom of bowl again.  Add poppyseeds.  Mix on medium-high speed 30 seconds.  Pour muffin batter into prepared pans.  Bake muffins 12-15 minutes or until toothpick inserted in center comes out clean.

This Banana Chocolate Chip Muffin is a particular favorite of children.  It is an especially good way to give your diabetic child a special treat.

BANANA CHOCOLATE CHIP MUFFINS

3-4 large bananas, ripe and mashed

3/4 cup Splenda granular

1/4 cup egg substitute or 1 egg

1 1/2 cups flour

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt, optional

1/3 cup butter, melted

1/4 cup mini semi-sweet chocolate chips

Preheat oven to 375 degrees.  In a large mixing bowl, blend together bananas, sugar and egg or egg substitute.  Add flour, baking soda, baking powder and salt.  Blend well.  Stir in the butter and chocolate chips.  Fill paper-lined muffin tins 2/3 full.  Bake at 375 degrees for 15-20 minutes.

Yield:  18 muffins

Note:  Yes, there is a minimal amount of sugar in the chocolate chips.  However, there should not be enough in 1 muffin to raise blood-sugar levels.  Of course, in the case of severe diabetes or special needs consult with your doctor or buy sugar-free chocolate chips.

Emjoy! 

Now that the holidays are past and we are about to enter a new year, it seems many of us are determined to diet or eat healthier in the coming year.  With the world-wide economic crisis we are in, many may think they will not be able to eat healthier because they are cutting back on their food budgets.  With the stress families are under, now is the time to improve your eating habits.  It is important to stay healthy during these rougher times.  You can start by making small changes.  Try these healthy muffin recipes for breakfast or a light lunch.  Pair them with some fresh fruit (buy seasonal fruits to save money) and you have a healthy meal.  And remember, huge muffins don’t fit into your healthier eating or diet plan.  By making your own muffins, you can make them in mini-muffin tins or only fill your regular muffin tins half full.  You will have a healthier portion size.

WHOLE-WHEAT BANANA MUFFINS

5 medium-ripe bananas

2 cups whole-wheat flour

1/2 tsp salt

3 tsp baking powder

2 tbsp honey

1/4 cup milk

2 tbsp melted butter

1 egg

Peel bananas and mash with a fork.  Set aside.    In a large bowl, mix together the flour, salt, and baking powder.  Set dry ingredients aside.  Add the remaining ingredients to the bananas and mix thoroughly.  Add banana mixture to the flour mixture.  Grease 12 muffins cups and divide mixture evenly into the muffin cups.  Bake at 400 degrees for about 20 minutes or until done.

HEALTHY BRAN MUFFINS

1/4 cup unsweetened applesauce

1/4 cup egg substitute

1 1/2 cups low-fat buttermilk

3 tbsp canola or olive oil

2 tsp vanilla extract

1/8 tsp salt

1/4 cup instant low-fat dry milk

3/4 cup SPLENDA granular

1 cup wheat bran, divided

1 1/2 cups all-purpose flour

1 1/2 tsp baking soda

1 tsp ground cinnamon

2 tbsp flaxseeds

2 tbsp raisins

Preheat oven to 350 degrees.  Line muffin cups with paper baking liners.

Blend applesauce, egg substitute, buttermilk, oil, vanilla, salt, dry milk, and SPLENDA together in a large mixing bowl, using a wire whisk.  Reserve 2 tablespoons wheat bran and set aside.  Add remaining wheat bran, flour, baking soda and cinnamon to mixture in large mixing bowl.  Stir well.  Mix in flaxseeds and raisins.  Fill muffin cups 1/2 to 2/3 full of batter.  Top each with a sprinkle of the reserved wheat bran.  Bake 20-25 minutes or until toothpick inserted in center comes out clean. 

Enjoy!

From mild to extra spicy hot, we love our salsa and I’m not referring to the **** Latin dance, but to the popular dip that’s added to everything from nachos to eggs and just about anything in between. People love salsa so much, it is now considered to be more popular than the beloved ketchup even! With this much salsa being consumed, it’s a good thing that the sauce is a healthy and good for you food containing very few calories, no fat and plenty of vitamin C and other nutritious components.

The combining of chilies, tomatoes and spices is thought to have originated with the Incas who apparently loved to add salsa as a condiment to their dishes. Now days, there’s no limit to the types and varieties of salsa to be sampled. Although the most popular, salsa is not just for chips. In fact, how about having a nice fruit salsa for breakfast? Yes, fruit salsa is a delicious treat. Another great salsa alternative is with an avocado or guacamole salsa. Salsa recipes can be roasted or made with uncooked ingredients depending on your tastes and the recipe. There are tons of salsa recipes and the many ways of adding them to food is limited only to the imagination.

Do you think you’d like to try your hand at making your own fresh salsa? Not only is making salsa fun, but the results, if done correctly (and it’s hard to mess these up folks) are delicious. Serve your own fresh salsa with homemade nachos or on a yummy omelet at either breakfast, lunch or dinner. Fruit salsas make great pot luck or brunch additions and go well with both chips, crackers or breads. Obviously, salsa is a versatile treat that can add spice and flavor to just about any plain meal.

Here is my favorite traditional salsa recipe that we make at home; I know you’ll love it too.

Harry’s Easy Salsa at Home

3 Roma tomatoes, chopped

1 medium onion, chopped

Just a little cilantro - Unless you like cilantro a lot, then add more

Pinch of fresh basil

2 cloves garlic

Juice from a whole lime

1 tomatillo, chopped

1 jalapeno pepper with the seeds out - Unless you like it hotter, then leave the seeds in.

Salt and pepper as you like it

Mix all the ingredients in your food processor and process until finely chopped. Makes about 2 cups of yummy fresh salsa.

Imagine a world with restaurant quality food in the comfort of your home. Sound impossible? Well it is not! By using free restaurant recipes, you can make great meals any time of the day. There are many great reasons to use these recipes. Some of these reasons add saving money, time, impressing friends and family, on the rise a sense of accomplishment, and so a great deal more!

I’ve kept on using free of charge restaurant recipes for a long tad and I would have to say it is one of the best things I’ve frequently done. No longer do I suffer to wait in the confines of costly restaurants to get a meal. I can shop for all the best foods that I sttink to eat and prepare it for myself and others for tons cheaper! Not only am I saving money, currently is a terrific way to start conversations nearly cooking, and I own discovered that everyone I have cooked for asks me the secrets to my high food! I would as if to take the credit, but I know that the free restaurant recipes I hold been paying off are the keys to my success.

Cooking has always been a passion of mine, but using the step by step recipes makes my sttink of cooking even easier! With the free restaurant recipes, I can cook breakfast, lunch, and dinner and cook fantastic meals with great variety.

With the turning times of higher prices and less time, nothing seems like a better thinking as opposed to using free restaurant recipes. By using these recipes, you will gain a sense of satisfaction, explore new foods with great taste, and be a great chef!

Breakfast is said to be the most important meal of the day. And in countries like India, breakfast is another opportunity to showcase their colorful and flavorful cuisine. In India, there are various breakfast meals that are favored by people and are at the same time healthy and delectable. In some regions of India, these dishes are served in other meals besides breakfast. If you want deviations from your usual morning munchies, try out some of the Indian breakfast foods listed below.

Chapati – It is unleavened flat bread made of durum wheat. The dough is flattened into a large circle, and dry cooked on a tava or hot pan. Chapati is often served with soups, lentils, chutney, and curries.

Idli - This Indian breakfast is prepared from rice and black lentils baked together to form a savory cake. The white puffed cakes are served with chutney and other spices.

Sambhar – As a breakfast dish, sambhar is a soup or stew that is rich in vegetables and spices. The base of the broth is pigeon peas, or toovar dal, and other ingredients added are potatoes, pumpkin, tomatoes, okra, carrots, as well as spices like fenugreek, coriander, turmeric, mustard seeds, and more.

Stuffed Parathas - This Indian breakfast is not only nutritious but delicious, according to many sources. Commonly, the stuffing is made up of potatoes, carrots, moong, paneer and at some times cheese and radish.

Upma - Upma is an Indian breakfast that could be prepared differently depending on the person making it. It could be made from semolina or rava. Peas, onions, cabbage, carrots, eggplant, potatoes, cumin, and other Indian spices are added. The mixture is cooked in a pan and mixed together as a fried batter.

Tosai or Dosa – This is India’s version of a breakfast crepe, but it may also be served during other meals of the day. The batter is made of rice and lentils ground together and mixed with water. Once the crepe is cooked over a hot pan, it may be served with pickles, curry, chicken, chutney, and other spices or vegetables.

Puttu – Another staple and popular Indian breakfast delicacy, it is made up of rice paste. The rice is kneaded and moistened with just the right amount of water to achieve the ideal consistency. The dough is molded into rolls and steamed in a special contained known as the Puttu Kutti. Puttu may be served with curry, lentils, chickpeas, and also chutney.

Indian breakfasts are not hard to make. They are simple, yet healthy and delicious. Indian breakfasts are considered specialties in most parts of the world, particularly because of their versatility. So don’t skip on your breakfasts, and try something new for a change. Not only will you be getting the needed energy to sustain your day, but you will also enjoy savory meals that are distinctly Indian.

This is one my favorite restaurants to visit on the weekends.  If I had to pick my favorite breakfast or favorite home country cooking restaurant, Cracker Barrel would be my choice!  I love great home cooking, and this is the restaurant to visit if you want great home cooking food.  Recently, I have started experimenting with making restaurant recipes at home.  I have a few  Cracker Barrel Recipes that I really like.  Here are my favorite Cracker Barrel Recipes!

Cracker Barrel Chicken & Dumplings Recipe

Chicken and Broth

3 quarts water

1 3-4 pound chicken cut up

1 1/2 teaspoons salt

1 small onion sliced

2 stalks celery, chopped

1 clove garlic, peeled and quartered

1 bay leaf

4-6 whole parsley leaves

1 teaspoon coarsely ground black pepper

1 tablespoon lemon juice

Dumplings

2 cups all purpose flour

1 tablespoon baking powder

1 1/4 teaspoons of salt

1 cup plus 2 tablespoons milk

1. Bring the water to a boil in a large pot. Add the chicken, 1 teaspoon of salt, onion, celery, garlic, bay leaf, and parsley to the pot. Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours. The liquid will reduce by about one third.

2. When the chicken has cooked, remove it from the pot and set it aside. Strain the stock to remove all the vegetables and floating scum. You only want the stock and the chicken, so toss everything else out.

3. Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any, for another recipe-it can be frozen). You may also want to use a smaller pot or a large saucepan for this. Add coarsely ground pepper, the remaining 1/2 teaspoon of salt, and the lemon juice, then reheat the stock over medium heat while preparing the dumplings.

4. For dumplings, combine the flour, baking powder, 1 1/4 teaspoons salt, and milk in a medium bowl. Stir well until smooth, then let the dough rest for 5-10 minutes. Roll the dough out onto a floured surface to about a 1/2 inch thickness.

5. Cut the dough into 1/2 inch squares and drop each square into the simmering stock. Use all of the dough. The dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy. Simmer for 20-30 minutes until thick. Stir often.

6. While the stock is thickening, the chicken will have become cool enough to handle. Tear all the meat from the bones and remove the skin. Cut the chicken meat into bite-size or a little bigger than bite-size pieces and drop them into the pot. Discard the skin and bones. Continue to simmer the chicken and dumplings for another 5-10 minutes, but don’t stir too vigorously or the chicken will shred and fall apart. You want big chunks of chicken in the end.

7. When the gravy has reached the desired consistency, ladle four portions onto plates and serve hot. Serve with your choice of steamed vegetables, if desired.

Source: Cooking Cache.com

Cracker Barrel Biscuits

8 servings

2 c  Bisquick

2/3 c  Real buttermilk

1.  Work together Bisquick and buttermilk to smooth dough. Dip hand in just enough Bisquick to kneed dough in bowl until smooth and elastic.

2. Shape dough into 16 thin patties, placing 1 atop another forming 8 biscuits in greased 9″ round baking pan. Bake at 450 16 to 18 minutes or until golden. Wipe tops at once in butter. They split easily because of the way you formed them with the 2 pieces.

3. To make BONANZA Copycats, add 4 ts sugar. Shape into 6 patties, 1″ thick, 3″ round. Place close together in greased round baking pan. Wipe tops in soft butter. Bake 450 18 minutes or until brown.

4. Cool 10 minutes before serving. Split with thumbs instead of cutting with knife. These do not keep well. Right out of oven wipe tops again with dabs more butter to keep surface soft and tender.

Source: Gloria Pitzer’s Secret Recipes  

Cracker Barrel Hash Brown Casserole Recipe

8 servings

2 pounds Frozen Hashbrown Potatoes — thaw

1/2 cup Margarine — melt

1 teaspoon Salt

1/2 teaspoon Black pepper

1/2 cup Onion — chop fine

1 can Cream of chicken soup

2 cups Colby Cheese – grate

1. Preheat oven at 350 F. Spray a 9×13 baking pan with non-stick cooking spray.

2. Gently mix in the potatoes and pour into prepared pan or dish.

3. Bake uncovered at 350 F for 35 minutes.

Source: cdkitchen.com

Grandma’s Cinnamon Biscuits are a great breakfast treat.  They are especially good on weekends and holidays when you want to enjoy the smell of them baking then linger with a good cup of coffee, tea, hot chocolate or even milk and the tasty treats.  They would also be great for a special brunch, just remember to keep them warm until time to serve.  And what could be better after dinner than a warm biscuit with the touch of cinnamon.  This versatile recipe is sure to find a place in your home.

Grandma’s Cinnamon Biscuits

2 cups all-purpose flour, sifted

1 tbsp baking powder

1 tsp salt

1/4 tsp baking soda

1/4 cup vegetable oil

3/4 cup buttermilk

1 stick butter, softened

3/4 cup granulated sugar

1 tsp cinnamon

1/4 tsp cardamom

1 cup milk, optional

In a medium bowl, combine flour, baking powder, salt, and baking soda; mix well. Stir in the vegetable oil. Add buttermilk and stir just until blended. Knead the dough on a lightly floured surface until smooth. Roll dough into a 15 x 8-inch rectangle. Preheat the oven to 400 degrees. Lightly grease a 9-inch round cake pan.

Spread the butter over the dough. In a small bowl, combine the granulated sugar, cinnamon, and cardamom and mix well. Sprinkle this mixture over the butter. Roll up the rectangle, jelly roll style, starting from one of the long sides. Pinch the seam to seal. Cut the roll into 1 1/2-inch slices. Arrange the slices, cut side up, in prepared cake pan. Bake at 400 degrees for about 15 to 20 minutes until lightly browned. Remove from the oven and pour the milk over the top, if desired. Serve hot.

Note: You may omit the cardamom if you wish. The cardamom adds a Swedish touch to these tasty breakfast treats.

Enjoy!

Is your most passionate pastime or the one thing you take to like fish to water, cooking? When attempting a new venture do you wish to invest money prudently and be very realistic? Then you certainly should search for some great Dutch oven recipes!

There are numerous recipes available today for making an exotic range of food. It is possible to unearth them when standing in a queue at the provisions store, or locate them on the rear of the tin that we have just bought or even discover them popping up in our email box. Each one of these recipes come free of charge, and the recipes are simply waiting to be tried out by you. It is perfectly all right to avail yourself of these recipes. The recipes are freely available to everyone due to a purpose.

If you are intending to cook a few Dutch oven recipes that are easily accessible to anyone, then go ahead and enjoy the experience. It is just possible that somebody chose to contribute their inputs, or most likely, the recipe is aiming to encourage that particular food item and thereby push up the demand for the ingredients. You can never tell, but what is an undisputable fact is that if the recipes are on offer free of charge then you are at perfect liberty to apply them! The finest recipes ever discovered or prepared are those that come gratis.

You should try searching for as many complimentary Dutch oven recipes as you require. Go online right now and trawl the internet for uncovering numerous Dutch oven recipes and it will blow your mind to discover the innumerable results that you will come across! These days a greater number of people are turning to Dutch ovens due to their handiness and practicality. These ovens are not complicated to operate and at the same time are very easy to cleanse. Furthermore, they can be transported without any difficulty and can be effortlessly carried on camping excursions and similar such pursuits. Due to the increasing demand for these cooking appliances, there has been a growing requirement for complimentary Dutch oven recipes.

Beyond doubt, you can prepare simply anything -breakfast, supper, and desserts - with these marvelous gadgets! You can also visit us at www.cheese-cake-recipes.com. If you were in possession of some complimentary Dutch oven recipes, it would be a good idea to contribute some of them and lend a hand to others as you have similarly benefited from the magnanimity of others. Alternatively, another ingenious idea would be to start an association or organize a get-together where your acquaintances and you swap wonderful recipe ideas and other excellent discoveries. This is a sure-fire way getting more and more people hooked on to Dutch oven recipes. A rich imagination will enable you and other people to discover new ways of preparing cost-effective and healthy dishes and thus lead a more contented and blissful life. When you eat healthy, you tend to live healthy. In addition, the fact that you are investing wisely in a good venture will instill in you a sense of well being.

The old-fashioned way of making it is with white flour.

Try this way.

4 oz. each of Allinson breakfast oats and Allinson fine wheatmeal,

4 eggs,

1 pint of milk,

pepper and salt to taste.

Whip the eggs well, and make a batter of the eggs, milk, meal and oats, adding pepper and salt. Pour the mixture into a shallow Yorkshire pudding tin, which has been previously well buttered. Scatter a few bits of butter on the top, and bake the pudding for 1 hour. Serve with baked potatoes, green vegetables, and sauce.

The old-fashioned way of making it is with white flour.

Try this way.

4 oz. each of Allinson breakfast oats and Allinson fine wheatmeal, 4 eggs, 1 pint of milk, pepper and salt to taste.

Whip the eggs well, and make a batter of the eggs, milk, meal and oats, adding pepper and salt. Pour the mixture into a shallow Yorkshire pudding tin, which has been previously well buttered. Scatter a few bits of butter on the top, and bake the pudding for 1 hour. Serve with baked potatoes, green vegetables, and sauce.

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Muffins are always good and we enjoy them year round.  Whether as a snack, a breakfast staple, lunchbox item, the list could go on and on, muffins are a staple.  Following are some recipes that are diabetic friendly and are enjoyable during any season.  They are, however, perfect for fall when their ingredients are in abundance.  Apple Allspice Muffins are a great way to enjoy the abundance of apples at farmer’s markets and in the grocery stores in the fall.  Oatmeal and Pumpkin muffins are a healthy alternative anytime, but again, they are perfect to take advantage of the beautiful pumpkins in the fall.  Whenever you have them, they are sure to become favorites.

APPLE-ALLSPICE MUFFINS

1/4 cup + 2 tbsp unsalted butter, divided

1/4 cup + 2 tbsp Splenda brown sugar blend, divided

1 egg

1 3/4 cups all-purpose flour, divided

2 tsp baking powder

1/2 tsp ground allspice

1/4 tsp salt

3/4 cup fat-free milk

1 cup peeled, finely chopped apple

Non-stick vegetable oil spray

1/2 tsp ground allspice

In a medium mixing bowl, cream 1/4 cup butter; gradually add 1/4 cup + 1 tsp of the Splenda brown sugar blend, beating at medium speed of electric mixer until mixture is light and fluffy.  Add egg and mix well.

Combine 1 1/2 cups flour, baking powder, 1/2 tsp ground allspice, and salt.  Add to the creamed mixture alternating with milk.  Stir just until moistened.  Gently stir in chopped apple.  Spray 12 muffin cups with vegetable oil spray.  Spoon batter into prepared muffin cups, filling each about two-thirds fulls.

Combine remaining Splenda blend, flour, and allspice in a small mixing bowl.  Cut in the remaining two tablespoons of butter, using a pastry blender or two knives, until mixture resembles coarse meal.  Sprinkle mixture evenly over the tops of the muffin batter.  Bake at 400 degrees for 20 minutes or until lightly browned.

OATMEAL & PUMPKIN MUFFINS

Note:  Eating 1 of these nutritional muffins will provide 1 of your 3 recommended daily servings of whole grains.  Whole grains and fiber are important to the diabetics diet.

2 cups + 2 tbsp old-fashioned oats

3/4 cup whole-wheat flour

1/2 cup Equal Sugar-Lite

2 tsp pumpkin pie spice

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp ground cloves

1 cup canned pumpkin

3/4 cup low-fat buttermilk

1/2 cup egg substitute

2 tbsp canola oil

Preheat oven to 375 degrees & lightly coat 12 muffin cups with non-stick cooking spray or paper muffin cups and set aside.

Place 2 cups of the oats in a food processor; cover and process until fine.  Transfer to a large mixing bowl and stir in flour, Equal, pie spice, baking powder, baking soda, salt and cloves.  Make a well in the center of the mixture and set aside.

Using a wire whisk, whisk together pumpkin, buttermilk, egg substitute and oil in a medium mixing bowl.  Add mixture all at once into the well of the flour mixture.  Stir just until moistened as you want the batter to be thick and lumpy.  Spoon into the prepared muffin cups, filling each about 2/3s full.  Sprinkle the remaining oats on the tops of muffin batter.  Bake for 20 minutes or until a wooden pick inserted in the center comes out clean.  Cool in muffin cups on a wire rack for 5 minutes before removing from cups.

Note:  I adapted this recipe from a recipe in the Smart Spot magazine.

Enjoy!