2 cups Flour
1 cup Rolled Oats
¾ cup Sugar
1 ½ tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
2 tsp Cinnamon
1 cup Milk
½ cup Butter, melted
2 Apples, grated
1 cup Cranberries, chopped
Preheat oven to 400 degrees.
1. Line muffin pan with cupcake liners and set aside.
2. In a large bowl combine flour, oats, sugar, baking powder, baking soda, salt and cinnamon. Mix until well incorporated.
3. In a medium size bowl, beat eggs. Add milk, butter and grated apples. Stir, until evenly coated.
4. Pour egg, milk and apple mixture into the bowl with dry ingredients. Stir for about a minute, until mixture is well combined.
5. Add chopped cranberries and stir a little more, just enough to incorporate.
6. Spoon batter into lined muffin pan, filling to the top.
7. Bake for 20-25 minutes.
8. Let cool on wire rack.
Recipe found on http://celebbabylaundry.com/wp-content/uploads/2014/11/Cranberry-Apple-Oatmeal-Muffins-4.jpg
This cookie adds a jolly spirit to your christmas cookie platters, but making them can be time consuming . . . make sure you have plenty of time if you want to tackle these.
1 package of Nutter Butter cookies (for body)
1 bag of white chocolate chips (for hat& beard)
red sugar sprinkles (for hat)
red cinnamon dots (for nose)
candy balls or sprinkles (for eyes)
Set aside 1 chocolate chip for each nutter butter cookie (it will be the pom pom on the tip of santa’s hat)
Melt the remaining bag in the microwave with about 1/2 T coconut oil or crisco (follow melting recipe on the back of the bag)
Dip the top of a cookie into the chocolate and place on wax paper.
While the chocolate is still wet, add sprinkles across the top, leaving a white strip at the bottom for the brim of the hat.
Place a chocolate chip on the right hand lower corner of the hat.
Using a chopstick or a wooden skewer, dab melted chocolate onto the face for eyes and nose and put candy in place.
When the hat has dried, lift the saints up, and dip sideways into the melted chocolate to form his beard.
I like how each santa has its own face and expression.
1 bunch of broccoli, about 1 lb
1/4 c. extra virgin olive oil
3 garlic cloves, cut into thin slivers
1/2 tsp. salt
1/8 tsp. pepper
3 T fresh lemon juice
-Cook broccoli in a large saucepan of boiling salted water 5-6 minutes, or until crisp tender.
-Drain in colander.
-Arrange in serving dish and cover with foil to keep warm.
-In a small frying pan, warm olive oil over low heat.
-Stir in garlic and cook slowly until golden brown, being careful not to burn, 1-2 minutes.
-Add salt, pepper and lemon juice. Pour over broccoli
Crepes . . . light and lovely . . . and perfect for breakfast or dessert!
Makes about 12 large crepes or 30 small crepes
2 cups of whole milk
2 cups of flour
1/2 teaspoon salt
7 tablespoons of melted butter
Filling & toppings:
fresh fruit ( blueberries, sliced peaches, or sliced strawberries)
syrup of your choice (use a syrup that will compliment your fruit; I use Nesquick strawberry syrup for strawberries, blueberry syrup for blueberries, and caramel syrup for peaches)
Blend crepe batter ingredients in a blender and let mixture rest in the refrigerator for at least one hour.
Instructions for making crepes are explained very well by Brett Moore with photos. (http://gourmetfood.about.com/od/cookingtechniques/ss/crepes_7.htm#step-heading) Below are essentially the same directions, in a smaller abbreviated form and some of the words may be different.
Heat a nonstick pan over medium-high heat.
Using a ladle, pour a few tablespoons of crepe batter onto the center of the pan.
Holding the handle of the pan, remove it from the heat and swirl the pan so the batter covers the bottom of the pan. You want to make the coating of the pan as thin as possible. If you have holes in the crepe, just add more batter to the pan to cover them.
Return the pan to the heat.
The batter will quickly dry and loose its shine. It’s time to turn the crepe over. Use a non metal spatula to slide around the outer edge of the crepe and loosen it from the pan. (The sides should easily come up if it’s ready to flip)
Use the spatula to flip turn over the crepe. It’s okay to use your fingers (that’s what I do). If you’re really talented, try flipping the crepe over in the air, just using the pan.
Cook about 30 seconds on the other side before gently sliding the crepe onto a plate. If you want you can stack the crepes in an ovenproof dish and keep them warm in the oven set at 195 degrees F.
Place your filling (a couple spoonfuls of cool whip and fruit in the center of the crepe. Fold over and sprinkle powdered sugar, a few slices of fruit and top with syrup. Serve with a good cup of coffee and enjoy 🙂