Morning Muffins

Ohhh these are SO good. I’ve been wanting to try them for awhile and had all the ingredients in the house yesterday. YUM! So K is peeling carrots for me this morning while I type and I’ll be making a double batch today. I’m sure they will freeze well too.
I’m a big fan of making “lots” while I’m in the kitchen and then freezing for a quick breakfast or snack.  I hope you enjoy. Got this recipe off the flour bag…pillsbury or gold medal?? And I’ve triple proofread the recipe so, no worries! :-)



GLORIOUS MORNING MUFFINS 
{click to print}

2 eggs
3/4 C. vegetable oil
1/4 C. milk
2 tsp. vanilla
2 C. unbleached flour
1 C. packed brown sugar
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
1 1/2 C. shredded carrots (2-3 med. sized)
1 apple peeled, and chopped up
1/2 C. coconut
1/2 C. raisins (I used the cherry craisins!)
1/2 C. sliced almonds
1. Heat oven to 350 degrees. Place paper baking cup in 18 regular size muffins cups. Or grease or spray.
2. In large bowl, beat eggs, oil, milk and vanilla with whisk until well blended. Add flour, brown sugar, baking soda, cinnamon and salt; stir just until dry ingredients are moistened. Stir in carrots, apple, coconut, craisins and almonds.
3. Fill muffin cups about 3/4 full.
4. Bake 20-25 minutes.
ENJOY! :-)

Granola Bars

This recipe was shared with me for “Smart Cookies”…well,  tell you what~ they were good but well, they needed a little “tweaking” and definitely a NAME CHANGE. My kiddos wouldn’t stand for calling anything they were eating “Smart Cookies” …and they aren’t even cookies, they are more like bars, and bars rhymes with cars and so we were eating “Smart Cars”. Uhhhm, no thank you.
So I give you today ~~

EDGE BARS

(if you want an explanation of the name, well that’s a whole ‘nuther blog post!)

1 1/2 Cups white flour (could be half whole wheat, half white)

2 Cups rolled oats, or quick oats

1/4 Cup wheat germ

1/2 can of pumpkin (the smaller size can 16 oz? makes 1 pie ~ freeze remaining 1/2 for another batch.)

1 tsp. cinnamon

1/2 tsp. salt

3/4 Cup brown sugar

2/3 Cup oil (light olive, vegetable etc)

1 tsp. vanilla extract

Mix all of the above into a mixing bowl and stir until well combined. Then add in:

1 Cup semisweet chocolate chips

1/2 Cup dried cherry craisins

1/2 Cup shredded unsweetened coconut (get the good stuff not the regular from the grocery store where they put chemicals in it!)

1/2 Cup chopped or slivered almonds

Oven to 375 degrees. Spray a 9 x 13 pan with cooking spray. Scoop out all of batter and spread into a pan. Bake for 25 minutes.

THEN, and this is important in getting the right chewy, slightly crunchy…it’s just good, taste.

Cut into squares and place on a cookie sheet and bake an additional 12-15 minutes. Cool for at least 15 minutes before serving.

These should freeze well too, although I have not tried it yet. They get eaten too fast. They did stay fresh in an air tight container for many days though.

These are such a hit and very easy to make! They are a great, healthy, quick snack. Very portable, good energy and stick with you.

Kellie whipped these up today!

 Happy Healthy Home!

Fried Chicken Strips

Another new recipe!

This was great and will definitely be made again! I made it with 5 lbs of chicken breasts…made a lot and will be several meals for our family.

I have not tried it but I’m sure these would freeze well too and I’m all for stocking the freezer for quick and easy future meals!

5 lbs. chicken breasts, pounded down and cut into pieces

Place in a 9 x 13 pan and pour about 2 cups buttermilk over chicken. Place in refrigerator overnight. (or for several hours)

Coating for chicken:

3 cups flour

3 tsp. garlic salt/powder (optional) I did not have on hand but want to use next time!

3 tsp. pepper

2 tsp. salt

2 tsp. paprika or cayenne pepper (anything red’ll do! Ha!)

6 tbsp. grated parmesan cheese…(that’s like a half cup)

Mix coating together in a shallow pan. I used my square pyrex.

Add oil for frying in skillet. Heat to 350 degrees. Coat chicken and fry chicken pieces 3-5 minutes per side.

5 lbs was a lot so I had to do this in batches but as long as I was going to the work of “raw” chicken and frying I just wanted to have at it and get’r done.

Big family favorite!

Just ate them with cole slaw and potato salad and fresh fruit ~ wonderful picnic style dinner.

I’m also thinking this chicken would be great for chicken sandwiches, dipped in sweet n sour sauce, mandarin chicken, chicken parmesan…

Happy Eating!