Carrot Zucchini Muffins

October 29, 2015 Leave a Comment
Carrot Zucchini Muffins

Carrot Zucchini Muffins

These muffins from Becky Von Seggern are super moist and not-too-guilty pleasure with applesauce replacing oil or butter.

 

Carrot Zucchini Muffins Recipe

 

Carrot Zucchini Muffins

1 cup flour

½ cup whole-wheat flour

½ cup oatmeal

1 cup brown sugar

1 tsp. salt

2 tsp. baking powder

2 tsp. cinnamon

1 tsp POWDERED GINGER

¼ tsp. GROUND CLOVES

½ cup raisins

¼ cup chopped pecans

2 eggs

2 tsp. PURE VANILLA EXTRACT

½ cup carrot, grated (1 regular size)

½ cup zucchini (1 small)

1 tsp. orange zest

1 cup applesauce

½ cup crushed pineapple

½ cup coconut

(HIGHLIGHTED – are found in PENZEYS SPICES)

 

Preheat oven to 350 F.  Grease muffin pans.  In a large bowl combine the flours, oatmeal, brown sugar, salt, baking powder, cinnamon, GINGER and CLOVES.  Stir in the raisins and nuts then set aside.

In another bowl beat the eggs until frothy.  Stir in VANILLA, carrots, zucchini, orange zest, applesauce, pineapple and coconut.

Pour the egg mixture into the dry mixture and stir until just combined.  Do NOT OVER-MIX.  Put into greased muffin pans.  Bake at 350 F. for 25 minutes.           21 muffins

 

(Recipe for Carrot Zucchini Muffins was in Penzeys Spices catalog)

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Oven-Fried Chicken Drumsticks

October 27, 2014 Leave a Comment
Oven-Fried Chicken Drumsticks

Oven-Fried Chicken Drumsticks

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This fabulous oven-fried chicken uses Greek yogurt to create an amazing marinade that makes this chicken incredibly moist.   This recipe is DIABETIC FRIENDLY!!

              Kim Wallace                                                                      Dennison, Ohio

 

Oven-Fried Chicken Drumsticks Recipe

Oven-Fried Chicken Drumsticks

1 cup fat-free plain Greek yogurt

1 Tbsp. Dijon mustard

2 garlic cloves, minced

8 chicken drumsticks (4 oz. each), skin removed

½ cup whole wheat flour

1 ½ tsp. paprika

1 tsp. baking powder

1 tsp. salt

1 tsp. pepper

Olive oil flavored cooking spray

 

In a large resealable plastic bag, combine yogurt, mustard and garlic.  Add chicken; seal bag and turn to coat.  Refrigerate 8 hours or overnight.

Preheat oven to 425 F.  In another plastic bag, mix flour, paprika, baking powder, salt and pepper.  Remove chicken from marinade and add, one piece at a time, to flour mixture; close bag and shake to coat.  Place on a wire rack over a baking sheet; spritz with cooking spray.  Bake 40-45 minutes or until a thermometer reads 180 F.          4 servings

 

(Recipe for Oven-Fried Chicken Drumsticks was on www.tasteofhome.com, 2014)

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Applesauce-Raisin Cookies

August 20, 2014 Leave a Comment
Applesauce-Raisin Cookies

Applesauce-Raisin Cookies

 

This recipe, Applesauce-Raisin Cookies is from Diabetic Connect.  Applesauce is a great replacement for some or the more unhealthy ingredients in many cookie recipes.  These cookies are delicious and they give you a nutritious boost in your day.

 

Applesauce-Raisin Cookies Recipe

Applesauce-Raisin Cookies

¼ cup vegetable oil

¼ cup sugar

1 egg

1 tsp. vanilla

½ cup unsweetened applesauce

½ cup whole wheat flour

½ cup unbleached flour

2 tsp. baking powder

½ tsp. baking soda

1 tsp. cinnamon

1/8 tsp. cloves

½ cup rolled oats

½ cup raisins – dark or golden

 

Cream the oil and sugar together.  Add the egg and beat until light.  Blend the vanilla and applesauce.  Stir the flours, baking powder, baking soda, cinnamon, cloves, oats and raisins into the creamed mixture.  Blend well.

Drop by teaspoonfuls onto lightly oiled baking sheets.  Bake at 375 F. for 10 minutes.  Cool on a wire rack.

 

(Recipe for Applesauce-Raisin Cookies came from Diabetic Connect, 2014)

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Garden Potato Pancakes

April 14, 2013 Leave a Comment
Garden Potato Pancakes

Garden Potato Pancakes

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

My family eats these all the time, and the pancakes don’t even taste like they’re full of fresh veggies.  We especially like the cheese mixed in.

Garden Potato Pancakes Recipe

Garden Potato Pancakes

2 medium zucchini, grated

2 eggs

¼ cup whole wheat flour

½ tsp. salt

¼ tsp. pepper

¼ tsp. dried basil

1 large onion, finely chopped

1 medium potato, grated

1 medium carrots, grated

1/3 cup frozen corn, thawed

¼ cup shredded sharp white cheddar cheese

Oil for frying

Cracked black pepper and sour cream, optional

In a strainer or colander, drain zucchini, squeezing to removing excess liquid.  Pat dry.  In a large bowl, whisk eggs, flour, salt, pepper and basil until blended.  Stir in onion, potato, carrot, corn, cheese and zucchini.

In an electric skillet, heat ¼ inch of oil to 375 F.  Working in batches, drop vegetable mixture by 1/3 cupfuls into oil; press to flatten slightly.  Fry 2-3 minutes on each side or until golden brown.  Drain on paper towels.  If desired, sprinkle with cracked pepper and serve with sour cream.

(Recipe for Garden Potato Pancakes was in tasteofhome magazine, Recipes From Families Just Like Yours, April/May 2013

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Streusel Fruit Bars

January 24, 2013 Leave a Comment
Streusel Fruit Bars

Streusel Fruit Bars

The Streusel Fruit Bars has a variety of fruits that makes a moist and flavorful bar.

Streusel Fruit Bars Recipe

Streusel Fruit Bar

1 cup firmly packed brown sugar

¾ cup margarine or butter, softened

1 ½ cup Pillsbury’s Best Whole Wheat Flour

1 ½ cup quick-cooking rolled oats

6 oz. pkg. mixed dried fruit bits

2/3 cup orange juice

1 cup chopped ripe bananas

1 tsp. cinnamon

1/8 tsp. ginger

1/8 tsp. nutmeg

 

Heat oven to 400 F.  Grease 13×9 inch pan.  In large bowl, beat brown sugar and margarine until light and fluffy.  Add flour and oats to sugar-margarine mixture; mix at low speed until crumbly.  Reserve 1 cup for topping; press remaining crumb mixture in bottom of prepared pan.

In medium saucepan, combine fruit bits and orange juice; bring to boil.  Remove from heat.  Stir in bananas and spices.  Spread evenly over base.  Sprinkle with reserved 1 cup crumb mixture.

Beat at 400 F. for 18 to 28 minutes or until golden brown.  Cool completely.  Cut into bars.  Store in refrigerator.         36 bars

 

(Recipe for the Streusel Fruit Bars was in Pillsbury Classic Cookbooks.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Cider Pumpkin Bread Recipe

October 10, 2012 Leave a Comment

Cider Pumpkin Bread

It’s October and I found this Cider Pumpkin Bread in one of my cookbook (Pillsbury Simply from Scratch; Scrumptious, Easy Recipes; 1986).  Well, soon it will be PUMPKIN season, so there is no better time to try out this recipe, who knows, you might like it!!

Cider Pumpkin Bread Recipe

Cider Pumpkin Bread

1 cup firmly packed brown sugar

1 cup canned pumpkin

½ cup oil

½ cup apple cider or apple juice

1 ¾ cups flour

½ cup whole wheat flour

3 tsp. baking powder

 1 ½ tsp. cinnamon

½ cup chopped nuts

½ cup raisins

 

Heat oven to 350 F.  Grease and flour bottom only of 9×5 inch loaf pan.  In large bowl, combine brown sugar, pumpkin, oil, apple cider and egg; mix well.  Add flour, whole wheat flour, baking powder and cinnamon; stirring just until moistened.  Stir in nuts and raisins.  Pour into prepared pan.

Bake at 350 F. for 55 to 65 minutes or until toothpick inserted in center comes out clean.  Cool 10 minutes; remove from pan.  Cool completely.  Wrap tightly and store in refrigerator.   1 loaf

(Recipe for the Cider Pumpkin Bread recipe was in Pillsbury; Simply From Scratch, Scrumptious, easy recipes, 1986.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Cider Pumpkin Bread, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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