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Fruit Kebabs

25 Apr

fruit kebabsThis is an appetizing way to serve fruit-one that will appeal to youngsters as well as to adults. I like to serve the kebabs along with spiced bran muffins for a healthy breakfast. They also make great snacks or dessert. You can make kebabs with any fruit that will stay on the wooden skewer! The picture shown is just a variety of ways to make them. Kids love to make them too, just make sure there is adult supervision.

Spiced Bran Muffins

25 Apr

We all know that bran is an important source of carbohydrates and fiber, but the primary appeal of these muffins are their distinct flavor. They taste a little bit like gingerbread, only with raisins and nuts! These muffins are great with apple butter and with fruit kebabs alongside. Fruit kebabs are next on my list of posts for today. For you calorie and fat counters, this muffin has 2.1 grams of fat and 123 calories per serving!

bran muffins

For this healthy and delicious muffin, you will need:

Light vegetable oil cooking spray

1/2 cup molasses

2 tablespoons honey

2 large egg whites

1/4 cup plain nonfat yogurt

1/4 cup 2% milk

1/2 cup wheat bran

1 cup whole wheat flour

1 1/2 teaspoons baking powder

1 tablespoon ground ginger

1 teaspoon ground cloves

1/4 cup chopped walnuts

1/4 cup golden raisins

Let us begin! Go on over and preheat Mister Oven to 350 degrees. He likes it like that!! Now, coat a 12-well muffin tin with the cooking spray. We need to now warm the molasses and honey in a small saucepan over low heat until it just begins to steam. Remove from the heat and set aside to cool. Now, whisk the egg whites, yogurt and milk together in a large bowl until you have blended it real well. Whisk in the molasses and honey mixture. Using a wooden spoon ( I have tried other spoons and a wooden one works best!), stir in the bran, then flour, baking soda and all the spices. Fold in the walnuts and raisins. Almost done!  Fold the batter into the prepared muffin tin and bake for 15 to 20 minutes, or until a tooth pick inserted in the middle comes out clean. Serve warm with apple butter. The apple butter does add a few more calories…..but it sure tastes good!

Peach Crepes

25 Apr

This sophisticated dessert is light and refreshing. Making crepes is somewhat easy, as long as you allow yourself leeway for initial trial and error. Don’t be disappointed, like I was, if your first crepe or two aren’t perfect, the pan has to season just right and be at just the right heat. Although this recipe yields 8 crepes, you will have enough batter for 12 to 14. For a really elegant presentation, top each crepe with a few blueberries or garnish with a slice or orange.

peach crepe

For the crepes you will need:

1/2 C. all-purpose flour

1 large egg

3 Tablespoons Amaretto-flavored nondairy creamer

1/2 C. milk

1/2 teaspoon ground nutmeg

1 teaspoon pure vanilla extract

vegetable oil cooking spray

For the filling you will need:

2 C. freshly squeezed orange juice

2 tablespoons orange liqueur

8 peaches, peeled and thinly sliced

1 teaspoon honey

1 teaspoon ground cinnamon

1 teaspoon orange zest

Let us start by putting on a french beret and saying oui, oui!! I just love cooking continental! I like to pretend I am in another country. Ok…..put the flour into a mixing bowl and make a well in the flour and add the egg. Whilst whisking, pour the nondairy creamer and the milk. Continue to whisk until the batter is smooth and free of lumps, then whisk in the nutmeg and vanilla. Cover the batter and set it aside for about 30 minutes. We are now ready to make the crepes.

Preheat an 8-inch nonstick crepe pan or a small, heavy nonstick frying pan for about 1 minute over a medium-high heat, Spray it twice with the vegetable oil spray, Spoon just enough batter into the pan to form a thin layer over the bottom, about 3 tablespoons, and tilt your pan to spread the batter evenly. Whew! Cook the crepes for about 1 to 2 minutes or just until the edge is firm and starts to separate from the bottom. Flip the crepe with a spatula and cook for 1 to 2 minutes more on the other side, until golden brown. Carefully remove the crepe and transfer onto waxed paper. Continue this process, stacking them between the waxed paper, until you have 8 nice crepes.

For the filling, combine the orange juice, liqueur, peaches, and honey in a medium frying pan. This needs to cook for about 10 minutes or until the liquid turns nice and thick, like syrup.

To assemble your beautiful, hard-worked for crepes, lay a crepe on an individual serving plate. Mound 1/3 cup of the peach slices on the bottom half of each and flip the top half over. Spoon a tablespoon of the peach syrup over each and dust with cinnamon and powdered sugar.

There you have it…….peach crepes! Don’t get discouraged if your first few crepes fall apart, mine did! Practice and determination show the fruit of your labor with this beautiful crepe.


Ham Egg Bake

10 Apr

egg bake  I never had eaten an Egg Bake until  I moved to Iowa.  I made this last year for an American Legion Auxiliary fundraiser. It was a hit!!  We served this with a fresh fruit cup, a great compliment to the eggs. The trick to this setting up properly is to refrigerate it overnight before baking. This is a must if you want it to turn out right. This recipe is from my dear friend, Bonnie Christianson of Bode.


6 Large Eggs

6 Slices of Ham, cubed  – You may also use 1 Cup of cooked breakfast sausage, crumbled 

6 Slices of White Bread, cubed

2 C. Milk

1 C. Cheddar Cheese, shredded

1 Teaspoon Minced onions

1/2 Teaspoon Dry Mustard

1/2 Teaspoon Lawry’s Seasoned Salt

Mix all ingredients very well. Place in a greased 9×13 inch baking pan. Refrigerate over night. Preheat oven to 350 degrees. Bake for 45 minutes.  Cut into square portions, then enjoy!

Monkey Bread

10 Apr

Monkey Bread  There are many adaptations of this sweet, sweet recipe. Mine is very simple and comes from my sister-in-law, Tami Couture in St. Cloud Florida. She made these soon after I married into the family almost 31 years ago! I love to have this with coffee in the morning. Morning, Noon or Night……Monkey Bread is a Delight!!!

You make monkey bread in two very simple steps. There are two components of the recipe. The biscuit part and syrup part. Again, very easy to make.


4 cans refrigerated Biscuits (10 in each can)

3/4 C. Sugar

1 Teaspoon Vanilla extract


1 C. Brown Sugar

3/4 C. Butter

1/2 Teaspoon Cinnamon

Preheat oven to 350 degrees. Cut biscuits into quarters and shake in a ziplock bag with cinnamon and sugar. Place biscuits into a greased Bundt pan. You may also add 1/2 cup of Pecans into bottom of Bundt pan before adding biscuits. Combine syrup ingredients in a medium saucepan, bring to a boil. Pour on top of biscuits. Bake for 40 – 50 minutes.

Tip: Place a drip pan or aluminum foil under Bundt pan as syrup may boil over.

Pecan Toffee Coffee Cake

10 Apr

I too understand the urge to bake and my family LOVES it with the urge strikes. Thank you for the great recipe and illustrations……can’t wait to make this!!

Katie at the Kitchen Door

Pecan Toffee Coffee Cake {Katie at the Kitchen Door}

Sunday afternoon I had a sudden urge to bake. I didn’t have anything planned, and didn’t even have a particularly strong desire to eat baked goods, I just wanted to do the actual baking. The whole whisking, stirring, creaming, folding shebang. Maybe, more than anything, I was just craving ritual. We’re starting to look for an apartment for next year and although I know that there’s no reason to be stressed out about it so early in the process, it can be hard to control that sort of thing. Actually, to tell the truth, I feel stressed out about a lot of things – finding an apartment, finishing planning our upcoming trip, blogging frequently enough, planning my birthday party, getting everything done that I need to at work this week, finding time to exercise, making sure things are going in to the garden on time, and so on. All small…

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Eggs Benedict with Hollandaise Sauce

3 Apr

eggs benedictEggs Benedict with hollandaise sauce sounds so fancy, doesn’t it? Well, don’t let the name fool you! It is very easy to make and elegant to serve, especially for a brunch. Keep it simple, yet delightful has become my motto.


4 slices Canadian bacon


1 Tablespoon butter

2 English Muffins, split

4 Eggs

Fry bacon in oil. Butter muffins and toast them under broiler in the oven. Poach eggs to desired degree of doneness. Place bacon slices on muffins and eggs on bacon. Top with Hollandaise sauce. Serves 4.

Hollandaise sauce:

2 Egg yolks

1 Tablespoon lemon juice

1/2 C. Butter

1/8 Teaspoon Salt

Combine egg yolks, lemon juice and 1/4 cup butter in small saucepan. Cook over low heat, stirring constantly until butter melts. Add remaining butter and salt. Continue cooking, stirring constantly, until additional butter melts and sauce thickens. Serve hot over muffins. Makes 1 cup.