3 large bananas, mashed well
1/3 cup sugar
1 large egg
1/3 cup unsweetened applesauce (we used sweetened)
1/2 cup whole wheat flour
1/2 cup flour
1/2 cup cocoa powder
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup semisweet chocolate chips
Preheat oven to 375* F.
Mash bananas in large bowl. Stir in sugar, egg, and applesauce.
Mix cocoa, salt, baking powder, and baking soda into wet ingredients. Lightly mix to combine, but do not overmix. Fold in chocolate chips. Fill 12 Muffins cups just below the top.
Bake for 15-20 minutes or until toothpick inserted comes out clean.
Saturday, February 4, 2017
Best Blueberry Muffins
Topping:
1/4 cup sugar
2 1/2 tablespoons flour
1 tablespoon butter, cubed
1/8 teaspoon cinnamon
Muffins:
1 1/2 cups flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg, beaten
1/3 cup +2 tablespoons milk
1 cup fresh blueberries
(We used 3/4 cup of dried blueberry chips soaked in water and drained).
Preheat oven to 400* F. Line muffin pans with liners.
Make topping in small bowl by mixing all topping ingredients with a fork until crumbly. Set aside.
In medium bowl, combine flour, sugar, salt, and baking powder. Add vegetable oil, beaten egg, and milk. Mix together well by hand. Add blueberries and gently fold into batter. Fill muffin cups about 3/4 full. Sprinkle top with the crumble topping (about 1 teaspoon per muffin, or add desired amount).
Bake 18-20 minutes until done. Do not overbake! Remove from muffin pan right away and let cool. Makes 12 muffins.
1/4 cup sugar
2 1/2 tablespoons flour
1 tablespoon butter, cubed
1/8 teaspoon cinnamon
Muffins:
1 1/2 cups flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg, beaten
1/3 cup +2 tablespoons milk
1 cup fresh blueberries
(We used 3/4 cup of dried blueberry chips soaked in water and drained).
Preheat oven to 400* F. Line muffin pans with liners.
Make topping in small bowl by mixing all topping ingredients with a fork until crumbly. Set aside.
In medium bowl, combine flour, sugar, salt, and baking powder. Add vegetable oil, beaten egg, and milk. Mix together well by hand. Add blueberries and gently fold into batter. Fill muffin cups about 3/4 full. Sprinkle top with the crumble topping (about 1 teaspoon per muffin, or add desired amount).
Bake 18-20 minutes until done. Do not overbake! Remove from muffin pan right away and let cool. Makes 12 muffins.
Monday, January 23, 2017
Cheesecake (No bake #1)
Crust
3 bags of gram cracker crumbs
3 TB sugar
2 cubes of butter
Mix together, press into pan and put into a cool place to harden
1 large tub of whipping cream
3 sticks of cream cheese
3 TB of sugar
Mix together and spread onto crust
Top with your favorite fruit topping.
Monday, December 14, 2015
Chicken Noodle Soup
14 cups water plus 7 Bouillon cubes
(or chicken broth)
3-4 cans Cream of Chicken Soup
5 stalks of Celery
6 carrots
3/4 tsp thyme
2 whole bay leaves (remove before adding noodles)
1 42oz (2lb 10oz) Rotisserie chicken breast
meat from Costco.
Combine above ingredients and cook until tender. Add noodles, may need to add extra broth or water as noodles will soak up juices.
1 16oz. pkg homemade noodles
(or chicken broth)
3-4 cans Cream of Chicken Soup
5 stalks of Celery
6 carrots
3/4 tsp thyme
2 whole bay leaves (remove before adding noodles)
1 42oz (2lb 10oz) Rotisserie chicken breast
meat from Costco.
Combine above ingredients and cook until tender. Add noodles, may need to add extra broth or water as noodles will soak up juices.
1 16oz. pkg homemade noodles
Wednesday, September 16, 2015
Snicker Doodle Cookies
2 Cups shortening
3 Cups sugar
4 Eggs
5 1/2 Cup flour
4 tsp. cream of tartar
2 tsp. soda
1/2 tsp. salt
Roll into balls and then into cinnamon / sugar mixture. bake at 350* for 10-12 minutes, or until lightly browned.
3 Cups sugar
4 Eggs
5 1/2 Cup flour
4 tsp. cream of tartar
2 tsp. soda
1/2 tsp. salt
Roll into balls and then into cinnamon / sugar mixture. bake at 350* for 10-12 minutes, or until lightly browned.
Baked Creamy Chicken Taquitos
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack cheese
small corn tortillas (and actually, flour ones are really good as well)
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
The ones pictured below are actually flour tortillas- which I found out I like just as well (maybe even better!) than corn ones.
Dip 'em in salsa, sour cream, guacamole.
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack cheese
small corn tortillas (and actually, flour ones are really good as well)
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
The ones pictured below are actually flour tortillas- which I found out I like just as well (maybe even better!) than corn ones.
Dip 'em in salsa, sour cream, guacamole.
Cheese Cake (Cooked)
Crust:
9 Tbsp Melted butter
9 Tbsp. sugar
18 graham crackers crushed
10 in. spring form pan
Combine all the ingredients and Press firm on bottom of pan, I usually line the pan with foil before pressing the crust, helps remove from the pan easier.
Bake at 325 for 8-10 min
Filling:
5 packages of cream cheese (ROOM TEMP)
1/4 C. Flour
1 1/4 sugar
1 1/2 Tbsp Vanilla
5 large or extra large eggs (ROOM TEMP)
1 1/4 heavy whipping cream
Whip the cream cheese first by itself til smooth. Add flour sugar and vanilla and mix well. Slowly add the eggs and whipping cream while mixing. Be sure to scape the bottom and mix until all is blended, do not overblend or blend on high, this will produce air bubbles making cracks during the baking. Another thing to prevent the cheesecake from large cracks, place a pan of water on the rack under you're cheesecake's rack. Bake at 325 for 65 min. Turn off oven and keep in there for 30 min....very important not to open the oven throughout this process because it will crack. Remove from oven and let it sit out on wire rack to cool for at least 1hour until it has completely cooled. Cover then refrigerate 24 hours. Release from spring form pan right before serving.
It's okay if it cracks, usually every 1 out of 3 I've made tends to crack. It will still taste great and there are plenty of toppings out there to cover it.
Evan & Robyn Sleight
9 Tbsp Melted butter
9 Tbsp. sugar
18 graham crackers crushed
10 in. spring form pan
Combine all the ingredients and Press firm on bottom of pan, I usually line the pan with foil before pressing the crust, helps remove from the pan easier.
Bake at 325 for 8-10 min
Filling:
5 packages of cream cheese (ROOM TEMP)
1/4 C. Flour
1 1/4 sugar
1 1/2 Tbsp Vanilla
5 large or extra large eggs (ROOM TEMP)
1 1/4 heavy whipping cream
Whip the cream cheese first by itself til smooth. Add flour sugar and vanilla and mix well. Slowly add the eggs and whipping cream while mixing. Be sure to scape the bottom and mix until all is blended, do not overblend or blend on high, this will produce air bubbles making cracks during the baking. Another thing to prevent the cheesecake from large cracks, place a pan of water on the rack under you're cheesecake's rack. Bake at 325 for 65 min. Turn off oven and keep in there for 30 min....very important not to open the oven throughout this process because it will crack. Remove from oven and let it sit out on wire rack to cool for at least 1hour until it has completely cooled. Cover then refrigerate 24 hours. Release from spring form pan right before serving.
It's okay if it cracks, usually every 1 out of 3 I've made tends to crack. It will still taste great and there are plenty of toppings out there to cover it.
Evan & Robyn Sleight
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