Morning Glory Muffins

My friend Ande put out a request on Facebook for a healthy muffin recipe that included apples and/or carrots. Bingo! I have one! The original recipe came from Calyn which I modified just slightly.

Morning Glory Muffins

Mix together:
2 1/4 cups flour - I use whole wheat but you can do some white and some whole wheat.
1/2 cup sugar - you can also use raw cane sugar or sucanet
2 tsp. baking powder
1/2 tsp. salt
2 cups finely shredded carrots (about 3 medium)
1 cup chopped apple (about 1 medium - gala and fuji taste the best)

In a separate bowl mix:
1/2 cup honey
3 eggs
3/4 cup oil (or melted butter)
1 tsp. vanilla

Combine ingredients unti just moist. Fill muffin tins (makes 12 generously sized) and bak 30 minutes at 350 degrees.

Refrigerate after 1 day and they will keep for a week. They also freeze well.


p.s. If you want to make this even healthier, you can substitue 3/4 cup of ground flaxseed for 1/4 cup of the oil. Flaxseed is great for lowering cholesterol. I know from experience!

Quinoa Chili

I got this recipe from Clare, who goes to my church. I modified it slightly, in case she is reading this. :)

Quinoa Chili

1 TBLS olive oil
1 medium onion, chopped
1 teaspoon salt
2 cloves garlic, minced
1 large green pepper, diced
1-2 teaspoons cumin
1 teaspoon dried oregano
1/4 teaspoon cinnamon
1/8 teaspoon cayenne
2/3 cup quinoa, rinsed in warm water and drained
1 cup fresh or frozen corn
1-2 cups tomato sauce
1 cup water
2 + cups canned kidney beans

Heat oil in skillet on medium heat. Add onion, salt, garlic, green pepper and spices; saute 5 to 10 minutes. Add rinsed quionoa and stir in. Add corn, tomato sauce and water to onion/quinoa mixture. Simmer together 20 minutes. Add kidney beans; simmer another 10 minutes.

If chili is too thick, just add water until it is to your liking.

Toppings: shredded cheese, sour cream, avocado, corn chips, green onions.

NOTE: quinoa can be found in the bulk food section at Fred Meyer and Central Market (Seattle area stores).

Ruby Relaxer

I found this recipe at Kitchen Riches. Thanks!


2 T. Malibu coconut rum
2 T. Vodka
2 T. Peachtree Schnaps
5 T. Cranberry Juice
6 oz. Pineapple Juice

Mix and fill remainder of glass with ice.

Chicken Rigatoni

My 5 1/2 year old son loves this recipe! He asked for it all the time. It has lots of spinach in it, which is a very good thing. My 3 1/2 year old also like it.

I found the recipe on Scribbit's blog. I use a bit less garlic and a bit less milk for the sauce.

Spaghetti sauce

1/2 pound ground beef
1 cup frozen, chopped onions (or one small onion, chopped)
1 teaspoon minced garlic
1 zucchini or green pepper, diced
1/2 or 1/4 jar of marinara sauce (I like the ones loaded with vegetables such as Ragu Chunky Garden style Combination which has mushrooms, diced tomatoes, green peppers, onions, carrots, and zucchini).
1 teaspoon of Italian seasoning
8 oz. can of tomato sauce
small can of tomato paste
15 oz. can of diced tomatoes

1. Brown the ground beef and add onions and garlic. Drain well.
2. While the beef is cooking, chop the green vegetable of choice. Add to the beef mixture. Cook until the vegetable is softened.
3. Add the seasoning, sauce, paste and tomatoes.
4. Simmer for 30 minutes.
5. Serve over your favourite pasta and add some parmesan cheese on top.

Crock pot Black Forest Cake

From Fix it and Forget it 5 ingredient favorites

Ingredients:
20 oz can cherry filling (Lite or regular)
18.25 Box Chocolate cake mix, butter style


1. Preheat slow cooker on High for 10 minutes.

2. Meanwhile, spray interior of baking insert, designed to fit into your slow cooker with non stick cooking spray.

3. In a bowl, stir together pie filling and cake mix until mix is throughly moistened. Spoon into insert.

4. Place insert into slow cooker. Cover insert with 8 paper towels. Cover slow cooker.

5. Cook on High for 1 3/4 hours. Remove paper towels and cooking lid. Continue cooking for another 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.

6. Remove baking insert from cooker. Serve cake warm directly from the insert.

Thanks to Jen in WA for this recipe.