Peanut Butter Dog Bones

These were pretty easy to make and my dogs seem to love them.  I made some with a bone-shaped cookie cutter and for others I rolled the dough into a 1" ball and then pushed down the middle with my thumb to make a little disc-shaped cookie.  You can do whatever shape you like - I'm sure you're dog will find them delicious either way.

Ingredients:

• 1/4 Cup Peanut Butter
• 1 Cup Water
• 1 Tbsp. Vegetable Oil
• 2 1/4 Cups Whole Wheat Flour
• 1 Cup Oatmeal

Directions:

• Preheat oven to 375.
• Whisk together oil, water, and peanut butter until well-combined.
• Slowly mix in whole wheat flour until a dough is formed.
• Using hands, knead in last bit of flour and then slowly knead in oatmeal until well combined.
• On floured surface, roll out dough until it is 1/4" - 1/2" thick.
• The dog bones will not puff up in the oven, so they will only be as thick as you make them.
• Cut the dough into whatever shape you choose.
• Cook on ungreased cookie sheet for 30 - 35 minutes (bones will be hard).
• Allow to cool for 30 - 45 minutes and then store in airtight container.
• Makes 30 - 36 bones depending on size.

Fritz approves!

Cowboy Vegetable Bake

This recipe is really easy and pretty tasty.  I think I prefer the southwestern vegetable bake with corn bread poured over the top, but this was still good.  Low in calories and high in fiber and protein, it's healthy and hearty.  Makes six servings.

Ingredients:

• 1 Can Whole Kernel Corn
• 1 Can Kidney Beans, Drained
• 1 Can Fire Roasted Tomatoes
• 1 Medium Zucchini, Chopped
• Chili Powder to Taste
• 1/4 Cup Low Fat Cheddar
• 1 Cup Bisquick Heart Smart
• 1 Cup Skim Milk
• 1/2 Cup Egg Whites
• Salt and Pepper to Taste

Directions:

• Preheat oven to 400.
• Mix all vegetables in a bowl and add chili powder to taste.
• Spread in even layer in the bottom of a large, greased baking dish.
• Top with cheese.
• In separate bowl, whisk together Bisquick, milk, eggs, salt and pepper until well combined.
• Pour biscuit mixture over vegetables.
• Bake for 35 - 40 minutes or until golden.
• Remove from oven and allow to sit for at least five minutes before serving.

Goat Cheese and Artichoke Strata

Hot damn.  This week's cooking is off to a fantastic start.  If you like goat cheese and artichokes as much as I do, you will love this dish.  You could make this strata for a fancy brunch or a quiet dinner at home; it will be just as tasty at either event.  This is one of my new favorites and I will absolutely be making it again and again and again and...you get the idea.  Recipe from Cooking Light magazine (a good buy if you're looking for a food mag).  Makes six servings.

Ingredients:

• 1 Tsp. Light Olive Oil
• 1/2 Cup Chopped Green Onion
• 10 Oz. Canned Artichoke Hearts, Halved
• 2 Cloves Garlic, Minced
• 1/2 Tsp. Herbs de Provenance
• 4 Medium Eggs
• 1 3/4 Cup Non-Fat Milk
• 1/2 Cup Low-Fat, Shredded Parmesan
• 1 Tsp. Pepper
• 1/2 Tsp. Salt
• 1/2 Loaf of French Bread, Cut into 1" Cubes (About 5 Cups)
• 3 Oz. Goat Cheese
• Cooking Spray

Directions:

• Preheat oven to 375°.
• Heat large skillet over medium heat.
• Add olive oil and swirl to coat pan.
• Add green onion and cook for two minutes.
• Add garlic and artichoke hearts and cook for eight minutes or until artichokes start to brown.
• Stir in herbs de provenance and set aside; allow to cool for 10 minutes.
• Meanwhile, in large bowl whisk together milk, eggs, salt, and pepper.
• Fold in Parmesan and bread.
• Fold in cooled artichoke mixture and allow to sit for 20 minutes.
• Grease 9" baking dish.
• Spread 1/2 of mixture to bottom of dish.
• Crumble 1/2 of goat cheese over layer.
• Spoon remaining mixture over cheese.
• Top with remaining 1/2 of the goat cheese.
• Bake for 50 minutes or until browned and bubbly.

Mexican Stuffed Bell Peppers

These are actually fairly simple to make and really tasty.  It has nearly 7.5 grams of fiber and zero saturated fat.  Mr. Kitchin said he'd put this recipe in his "Top 3 Favorite Dishes."  Feel free to use any kind of pepper you like.  Also adjust the amount of chili powder to taste. Recipe makes four peppers.

Ingredients:

• 4 Bell Peppers
• 2 Cups Brown Rice, Cooked
• 1 Cup Yellow Corn
• 1 Cup Black Beans
• 1 Cup Mushrooms, Chopped
• 1 Carrot, Minced
• 1/2 Cup Shallots, Diced
• 1/2 Cup Fat-Free Cheddar Cheese
• 1 Tbsp. Chili Powder

Directions:

• Preheat oven to 350°.
• Cut tops off of peppers, clean insides, and set aside.
• Spray large skillet with cooking spray and put over medium heat.
• Add mushrooms, onions, and carrot and cook until tender.
• Add rice, beans, corn, chili powder, and cheese; stir to combine.
• Cook for 2 - 3 minutes or until thoroughly  heated.
• Divide filling evenly among peppers.
• Bake for 30 - 35 minutes or until peppers are easily pierced with a fork.
• Sprinkle a small amount of cheese on top of each pepper and return to oven for 3 - 5 minutes to melt.
• Slice in half to serve; garnish with sour cream, hot sauce, salsa, or whatever you like!

Salmon Bake

This recipe takes little preparation, but produces a filling and flavorful dish that is sure to please.  Low in fat and high in protein (over 50% DV), this dish is healthy without tasting healthy.  I squeezed a lemon wedge over the top for a little extra flavor.  Makes four servings.

Ingredients:

• 4 Medium Yukon Gold Potatoes, Sliced into Small Wedges
• 2 Tsp. Light Olive Oil
• 2 Tbsp. Chopped Fresh Dish
• 1 Clove Garlic, Minced
• Salt and Pepper to Taste
• 4 Salmon Fillets, Approx. 4 oz. Each
• 2 Tbsp. Capers, Drained
• 4 Lemon Wedges

Directions:

• Preheat oven to 425°.
• In large bowl, toss potato wedges, 1 tsp. olive oil, 1 tbsp. dill, garlic, salt and pepper until potatoes are well-coated.
• Spread potatoes in even layer in greased 9 x 13 baking dish.
• Bake for 22 - 24 minutes or until potatoes start to brown.
• Meanwhile, rub both sides of fillets with remaining 1 tsp. olive oil, 1 tbsp. dill, and salt and pepper.
• Remove dish from oven after potatoes have browned.
• Add fillets on top of potatoes.
• Sprinkle 2 tbsp. capers over entire dish.
• Return to oven for another 12 - 14 minutes or until salmon flakes easily.
• Serve with lemon wedge.

Lemon & Rosemary Baked Chicken

 

This week marks a new chapter in my cooking adventure - I've begun to cook my lunches a week in advance!  I used to be a big fan of Lean Cuisine, but their food is over processed, high in sodium, and I knew I could prepare healthier, diet-friendly food on my own.  This week I went with a WeightWatchers baked chicken recipe and paired the chicken with some steamed vegetables - enough to last all week.  The chicken tastes so good I think I'll prepare it again next week, but maybe slice it thin for sandwiches or salads.  Recipe is for four chicken breasts.

Ingredients:

• Four Boneless, Skinless, Chicken Breasts
• 1 Tsp. Olive Oil
• 2 Tbsp. Fresh, Chopped Rosemary
• 2 Tbsp. Fresh, Chopped Parsley
• 2 Tbsp. Lemon Juice
• 1/4 Cup Low-Sodium Chicken Broth

Directions:

• Preheat oven to 400°. 
• Coat medium-sized baking dish with cooking spray.
• Season both sides of chicken breasts with salt and pepper to taste.
• Place chicken in baking dish.
• Drizzle olive oil over chicken.
• Sprinkle rosemary and parsley over chicken.
• Drizzle lemon juice over chicken to taste.
• Pour chicken broth around chicken to fill bottom of baking dish.
• Bake for 30 minutes or until chicken is thoroughly cooked.

Ricotta-Basil Stuffed Tomatoes

I think when I was browsing recipes I got caught up in how pretty these looked and forgot I don't really like tomatoes.  The plus side is that Mr. Kitchin really loved these.  I loved the filling, but wasn't digging the tomato shell.  I think next time I might stuff the filling into a bell pepper.  These bad boys are super low-calorie and high in protein.  Makes eight servings.

Ingredients:

• 8 Large, Beefsteak Tomatoes
• 2 Eggs
• 1 Cup Low-Fat Ricotta Cheese
• 1/4 Cup Finely Chopped Red Onion
• 1/4 Cup Fresh Basil, Chopped
• 2 Tbsp. + 6 Tbsp. Grated Parmesan Cheese
• 1 Clove Garlic, Minced
• 1 Cup Corn Kernels
• 1 Cup Zucchini, Diced
• 24 Thin Zucchini Slices
• 2 Cups Morningstar Farms Crumbles, Cooked

Directions:

• Preheat oven to 350°.
• Slice tops off tomatoes and hollow out, setting pulp aside.
• Discard half of pulp and rinse the other half to remove seeds and mush.
• Chop remaining pulp and set aside.
• Whisk together eggs and ricotta.
• Add in onions, basil, garlic, and 2 tbsp. cheese.
• Mix in corn, zucchini, and crumbles.
• Spoon mixture into hollowed out tomatoes until full.
• Top each tomato with 1/2 tbsp. cheese and three zucchini slices.
• Add tomato tops back on and bake for 45 minutes or until tops are browned.
• Allow to cool 10 minutes before serving.

Oatmeal Raisin Muffins

YUM!  These have about 286 calories, but with 5.5 grams of protein and over 3 grams of fiber they make quite a filling breakfast.  Also makes a great dessert - with virtually no saturated fat and hardly any cholesterol, they are a great alternative to a buttery, oatmeal raisin cookie.

Ingredients:

• 1 Cup Whole Wheat Flour
• 1 Cup All-Purpose Flour
• 1 Cup Quick Oats
• 3/4 Cup Packed Brown Sugar
• 1/2 Cup Raisins, Soaked then Drained
• 1/4 Cup Crushed Pecans
• 2 Tbsp. Wheat Germ
• 1 Tbsp. Baking Powder
• 3/4 Tsp. Cinnamon
• 3/4 Tsp. Salt
• 1 Egg
• 1/2 Cup Light Canola Oil
• 1 1/4 Cup Non-Fat Milk
• 1 Tsp. Vanilla Extract

Directions:

• Preheat oven to 375°.
• Whisk together flours, sugar, salt, baking powder, wheat germ, and cinnamon.
• Add in quick oats, raisins, and nuts.
• Mix in egg, oil, milk, and vanilla; stir until just combined.
• Divide batter among 12-muffin pan.
• Bake for 20 minutes or until tooth pick comes out clean.
• Immediately place on cooling rack and allow to cool for 10 minutes before serving.

Spicy Chiles Rellenos

Excuse the poor picture.  By the time I remembered to photograph the meal, we had all almost finished!  These peppers were a little difficult to make, but turned out tasty.  I think the more I make them, the better I'll get at stuffing them and getting them to close back up for baking.  Makes six peppers.  Use vegan cheese to vegan-ize.  Add shredded, grilled chicken if you can't live without meat.

Ingredients:

• 6 Large Poblano Peppers
• 2 Tsp. Canola Oil
• 1/2 Yellow Onion, Chopped
• 1 Cup Chopped Zucchini
• 1 Cup Rinsed, Cooked Black Beans
• 1 Cup Drained Yellow Corn
• 2/3 Cup Mexican Blend Cheese
• 1 Tbsp. Chili Powder
• 1 Tsp. Cajun Seasoning
• 1 Large Egg
• 1/2 Cup Water
• 1 Cup Panko Bread Crumbs

Directions:

• Preheat oven to 450°.
• Place peppers on foil-lined baking sheet and roast for 10 minutes, flip peppers, and roast for 10 minutes more.
• Allow peppers to cool, then peel skin off and open up to remove seeds.
• Meanwhile, heat oil in large skillet over medium heat.
• Add onion and cook five minutes or until tender.
• Add zucchini, corn, beans, and seasonings.
• Cook for three minutes or until thoroughly heated.
• Remove pan from heat and stir in 1/2 cup cheese.
• Stuff each pepper with 1/6 of mixture and seal opening closed with tooth picks.
• Whisk egg and water together to create an egg wash.
• Brush each sealed pepper with egg wash and then coat with bread crumbs.
• Place on foil lined baking sheet and bake for 15 minutes at 450°.
• Remove pan from oven and sprinkle peppers with remaining cheese.
• Return pan to oven and bake peppers for five more minutes.
• Serve with rice or beans and salsa, chipotle sauce, or sour cream for dipping.

Savoury Calzones

WARNING: These are not easy to make.  These take about an hour to prepare and then another 15 - 20 minutes baking.  However, they are AMAZING.  I know the filling sounds weird, but it works, somehow.  It was so good Mr. Kitchin ate all of the leftover filling before the calzones were done baking!  Omit the eggs to vegan-ize.  Makes six small calzones.

Ingredients:

• 14 Oz. Prepared Pizza Dough
• 1 Medium Red Potato, Cut into 1/2" Pieces (About 3/4 Cup)
• 1/4 Head of Cabbage, Cut into 2" Ribbons (About 2 Cups)
• 3 Hardboiled Eggs, Sliced
• 1 Tbsp. Light Olive Oil
• 1 Small Yellow Onion, Diced
• 4 Cloves Garlic, Diced
• 1 1/2 Tsp. Oregano
• 1 15 Oz. Can Diced Tomatoes
• 8 Kalamata Olives, Corsely Chopped
• 3 Tbsp. Fresh Parsley, Chopped
• 2 Tsp. Red Wine Vinegar

Directions:

• Bring small pot of salted water to a boil.
• Add potatoes and cook for 8 - 10 minutes, or until tender.
• Remove potatoes with slotted spoon and set aside.
• Add cabbage and cook 3 - 4 minutes, or until tender.
• Drain and set aside.
• Heat oil in large skillet over medium heat.
• Add onion and cook about 5 minutes or until translucent.
• Add garlic and oregano and cook for 1 minute.
• Add tomatoes and simmer for 5 minutes or until most of the liquid has evaporated.
• Add vinegar and olives and cook for 3 minutes.
• Remove from heat and fold in eggs, potatoes, cabbage, and parsley; allow mixture to cool.
• Preheat oven to 425°.
• Cut dough into 6 chunks.
• Roll each chunk into an 8" circle.
• Spoon 1/2 cup of filling onto one half of the circle and fold the other half over, pinching the ends shut.
• Cut three slits on the top of each calzone and brush with olive oil.
• Place on greased cookie sheet and bake for 15 - 20 minutes or until golden brown.
• Serve with marinara or fat-free ranch for dipping.

100 Calorie Chocolate Muffins

I'm going to have to set up a P.O. Box for all the fan mail I'll get after posting this recipe.  These ultra low-fat, 103 calorie chocolate muffins are delicious and healthy.  The muffins can easily be vegan-ized by substituting soy yogurt and milk for the non-fat vanilla yogurt and non-fat milk.  I seriously doubt the dozen I just made will last all week.  Enjoy!

Ingredients:

• 1 Cup Whole Wheat Flour
• 1/2 Cup All-Purpose Flour
• 3/4 Cup Sugar
• 1/4 Cup Toll House Baking Cocoa (15 Cals/Serving)
• 2 Tsp. Baking Powder
• 1 Tsp. Baking Soda
• 1/2 Tsp. Salt
• 2/3 Cup Non-Fat Vanilla Yogurt
• 2/3 Cup Non-Fat Milk
• 1/2 Tsp. Vanilla Extract

Directions:

• Preheat oven to 400°.
• Place paper cups in 12-muffin tin.
• In large bowl, sift together dry ingredients.
• Mix in yogurt, milk, and vanilla until just combined.
• Spoon batter into muffin cups until 2/3 full.
• Bake for 15 minutes or until toothpick comes out clean.
• Remove from pan and set on cooling rack for 10 minutes before eating.

Southwestern Vegetable Bake

Today was a long day.  I was gone from 7AM to 5PM and drove over 400 miles.  I came home and did an hour long boot camp DVD.  I was TIRED by the time I needed to make dinner, so I went with something easy.  This recipe is almost TOO easy.  I felt like I was cheating and not really cooking.  However, the results were AMAZING and I will definitely be making this again.  Along with being delicious, this dish is low-calorie, low-fat, low in cholesterol, and high in protein and fiber.  Makes six servings as a main dish and 12 as a side.  Can be vegan-ized by using soy cheese and soy sour cream.

Ingredients:

• 1 Can White Hominy, Drained
• 1 Can Black Beans, Rinsed and Drained
• 1 Can Chili Tomatoes, Undrained
• 2 Cans Sweet Corn with Peppers (Smaller Cans)
• 1 Tsp. Cajun Seasoning
• 1/2 Tsp. Black Pepper
• 1/2 Cup Low-Fat Mexican Cheese
• 6 Tbsp. Non-Fat Sour Cream (For Garnish)

Directions:

• Preheat oven to 350°
• In large bowl, mix together hominy, beans, tomatoes, corn, seasoning, and pepper until well combined.
• Pour into large casserole dish.
• Bake, covered, for 25 minutes or until bubbling.
• Cover top of bake with cheese and return to oven for five more minutes.
• Remove from oven and allow to cool for 5 - 10 minutes.
• Serve in a bowl and top with a pinch of shredded cheese and a tablespoon of sour cream.

Whole Wheat Pumpkin Muffins

These taste twice as amazing as they smell, and that's saying a lot!  They are a little higher in calories than my usual muffins, but have 3 gm of fiber and nearly 4 gm of protein.  These are so tasty, you could heat one up and serve it with a scoop of non-fat frozen yogurt for dessert!  Recipe makes 12 muffins.

Ingredients:

• 1/2 Cup Seedless Raisins
• 1 1/2 Cups Whole Wheat Flour
• 1/2 Cup Light Brown Sugar, Packed
• 3/4 Tsp. Baking Powder
• 1/2 Tsp. Baking Soda
• 1/2 Tsp. Salt
• 1 Tsp. Pumpkin Pie Spice
• 2 Medium Eggs
• 3/4 Cup Canned Pumpkin Puree
• 1/2 Cup Canola Oil
• 1/2 Cup Honey
• 1/2 Cup Chopped Pecans (or Walnuts)

Directions:

• Preheat oven to 350°
• Line a 12-Muffin Pan with Papers
• Place the raisins in a cup and cover with hot water; let sit for a few minutes until plump.
• In a large bowl, stir together flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt.
• Make a well in the center and add eggs, oil, honey, and pumpkin.
• Mix until the dry ingredients are absorbed.
• Drain excess water from raisins and fold into batter along with nuts.
• Fill paper cups 3/4 full with batter
• Bake for 18 - 20 minutes or until the tops spring back when lightly touched.
• Let muffins cool on wire rack for 10 minutes before eating.

Apple Cinnamon Bran Muffins

For breakfast this week I've made apple cinnamon bran muffins.  These muffins are a very simple variation of THIS recipe.  Instead of 1 Cup Fresh Blueberries, add 1 Cup Chopped Granny Smith Apple & 1 1/2 Tbsp. Cinnamon.  Calorie content will be about the same as the blueberry bran muffins.  Yum!

Blueberry Bran Muffins (Low-Fat)

Weighing in at 122 calories and less than one gram of fat, these muffins are not only extremely healthy, but super tasty and filling.  You can expect a variation on these for next week's breakfast.

Ingredients:

• 1 1/2 Cups Wheat Bran
• 1 Cup Non-fat Milk
• 1/2 Cup Unsweetened Applesauce
• 1 Large Egg
• 2/3 Cup Light Brown Sugar
• 1/2 Tsp. Vanilla Extract
• 1/2 Cup All-Purpose Flour
• 1/2 Cup Whole Wheat Flour
• 1 Tsp. Baking Soda
• 1 Tsp. Baking Powder
• 1/2 Tsp. Salt
• 1 Cup Fresh Blueberries

Directions:

• Preheat oven to 375°
• Place muffin papers in 12-muffin pan.
• Mix wheat bran and milk in bowl and allow to sit for 10 minutes.
• In separate bowl, mix egg, sugar, vanilla, and applesauce until combined.
• Add wheat bran mixture and stir until combined.
• In separate bowl, sift together flours, baking soda, baking powder and salt.
• Add flours to wheat bran mixture and mix until just combined.
• Fold in blueberries.
• Divide into 12 muffin cups.
• Bake for 15 - 20 minutes or until toothpick comes out clean.
• Immediately transfer to cooling rack and allow to cool for 10 minutes before serving.

Baked Penne with Roasted Vegetables

Alright.  Once again, I'm posting a recipe that is a little high in calories.  Ringing in at 500 calories per serving, this baked pasta dish is TOTALLY worth an extra 10 minutes at the gym.  It takes some time to prepare, but the end result is a beautifully colorful and delicious dish that everyone will love.  Recipe from FoodNetwork.com.  Makes eight servings.

Ingredients:

• 2 Red Bell Peppers, Cut into 1/4" Strips
• 2 Zucchinis Quartered, Cut into 1" Cubes
• 2 Summer Squash Quartered, Cut into 1" Cubes
• 1 Yellow Onion Cut Into 1" Strips
• 10 Button Mushrooms, Quartered
• 1/4 Cup Light Olive Oil
• 1 Tsp. Salt
• 1 Tsp. Black Pepper
• 1 Tbsp. Herbs de Provence
• 1 Box (13.5 Ounces) Whole Wheat Penne Pasta
• 3 Cups Basil Marinara Sauce
• 1 Cup Shredded Fontina Cheese*
• 1/2 Cup Shredded Skim Mozzarella Cheese
• 1/4 Cup + 1/3 Cup Parmesan Cheese
• 2 Tbsp. Unsalted Butter

Directions:

• Preheat the oven to 450°
• Toss vegetables with olive oil, salt, pepper, and herbs until evenly coated.
• Place vegetables on baking sheet and cook for 15 minutes or until tender.
• Meanwhile, bring large pot of water to a boil and add penne pasta.
• Cook for six minutes, then drain in a colander.
• In large bowl, mix pasta, vegetables, marinara sauce, and cheeses until well combined.
• Place in greased, 9 x 13 baking dish.
• Cover with remaining 1/3 cup Parmesan.
• Cut butter into tiny slices and spread out over top of pasta.
• Bake for 25 minutes or until top is golden and cheese has melted.

Healthy Baked Fish & Chips

While this recipe is a more high-calorie dinner that what I've been posting, with only 3.2 grams of saturated fat per serving, it is a very healthy alternative to the pub version.  On top of that, it tastes *so* much like the real thing that Mr. Kitchin didn't believe me when I told him it was all baked!  He said, "It's simply too delicious."  Makes four servings.  Recipe from FoodNetwork.com.

Ingredients for the Chips:

• Three Medium Russet Potatoes
• 1/4 Cup Light Olive Oil
• Cayenne Pepper to Taste
• Kosher Salt

Ingredients for the Fish:

• Canola Oil Cooking Spray
• 2 3/4 Cups Krispy Rice Cereal
• Kosher Salt and Ground Black Pepper to Taste
• 3 Large Egg Whites
• 1 1/2 Lbs. Skinless, Boneless Cod (or Other Firm White Fish) Cut into 2" x 4" Pieces

Directions:

• Position baking racks in the upper and lower thirds of the oven.
• Preheat oven to 450°
• Place a baking sheet on one of the racks to reheat.
• Prepare the chips: Cut the potatoes into 1/4" thick strips.
• Toss in mixing bowl with 1/4 cup olive oil and cayenne pepper.
• Lay flat on preheated baking sheet, covering with oil that remains in mixing bowl.
• Bake for 25 - 30 minutes on the top rack, turning once halfway through.
• Prepare the fish: Set a wire rack on a baking sheet and coat with cooking spray.
• Lightly crush the cereal in a bowl with your fingers.
• Add salt and pepper to the cereal and mix to distribute.
• In a separate bowl, whisk egg whites and pinch of salt until frothy.
• Dip fish strips in egg whites, then roll in cereal until well coated.
• Place strips on rack and spray with cooking spray (see picture below).
• Bake on lower rack for 12 minutes.
• When fish and chips have finished baking, season with salt and pepper and serve with malt vinegar, tartar sauce, or ketchup.

Healthy Pineapple Carrot Muffins

I just made a batch of these to have breakfast for the week.  They are low in sugar but full of flavor - great for kids and health conscious adults alike.  Recipe from FoodNetwork.com.

Ingredients:

• 3/4 Cup All-Purpose Flour
• 1/2 Cup Whole Wheat Flour
• 2/3 Cup Dark Brown Sugar
• 2 Tbsp. Wheat Germ
• 2 Tsp. Cinnamon
• 1 Tsp. Baking Powder
• 1/2 Tsp. Baking Soda
• Pinch of Salt
• 2 Large Eggs
• 1/3 Cup Vegetable Oil
• 1 Tbsp. Vanilla
• 2 Cups Grated Carrots
• 1/2 Cup Canned Crushed Pineapple, Drained
• 12 Cup Muffin Tin & Paper Liners

Directions:

• Preheat oven to 350°
• In a large bowl, whisk together the flours, brown sugar, wheat germ, cinnamon, baking powder, baking soda and salt.
• In a separate, smaller bowl, whisk together eggs, oil, and vanilla.
• Fold wet mixture into dry mixture until almost combined.
• Add pineapple and carrots, continuing to fold mixture until thoroughly moist; batter will be VERY thick.
• Separate batter equally into muffin tins.
• Bake for 25 - 30 minutes or until toothpick comes out clean.
• Immediately move muffins to cooling rack and allow to cool for ten minutes before serving.

 

Grandma Carol's Favorite Coffee Cake

Mr. Kitchin LOVES to go to Starbucks and get a slice of coffee cake and a latte.  This coffee cake recipe is easy to make and just as delicious as the retail version.  Makes eight servings, so I'll slice it up and put it in an airtight container so he can take a slice to work all week!

Ingredients:

• 1 1/2 Cups Flour
• 3/4 Cup Sugar
• 3/4 Tsp. Salt
• 2 1/2 Tsp. Baking Powder
• 1/4 Cup Vegetable Oil
• 3/4 Cup Milk
• 1 Large Egg

Topping:

• 1/3 Cup Light Brown Sugar
• 1/2 Tsp. Cinnamon
• 1/4 Cup Flour
• 3 Tbsp. Firm Butter

Directions:

1. Preheat oven to 375°
2. In large bowl, mix together all the coffee cake ingredients until well combined.
3. Pour batter into greased, round cake pan.
4. In separate bowl, mix together topping ingredients until well combined - should be crumbly.
5. Sprinkle topping over batter and put in oven on center rack.
6. Bake for 25 - 30 minutes - toothpick should come out clean.
7. Remove from oven and place on cooling rack for 10 minutes.
8. Slice and serve!