Feeds:
Posts
Comments

Archive for December, 2005

Ever Ready Bran Muffins

This isn’t a Christmas recipe, but is a good one to keep on hand. Once the muffin batter is made, it keep 4 weeks in the refrigerator. So you can have a fresh muffin every day, just like Matthew does 🙂

INGREDIENTS:

Mix and Set Aside:

2 1/2 cups flour (I’ve sometimes used whole wheat – don’t tell Matthew)
2 1/2 tsp baking soda
1 tsp salt
1 cup brown sugar
1 1/2 cups bran
1 1/2 cups All Bran cereal

Next:

2 eggs
1/2 cup oil
1/8 cup molasses
2 cups buttermilk
3/4 cup water

DIRECTIONS:

To make buttermilk, put 2 Tbsp vinegar in a measuring cup, and then add milk until it makes 2 cups. Let stand for 5 minutes (I usually do this first, then mix the dry ingredients).

Beat eggs with oil & molasses in large bowl. Add milk & water. Add dry ingredients & mix well.

To bake, stir cold mixture. You can also add anything you want (blueberries, raisins, chocolate, etc.) I mix them in a separate bowl.

Fill greased muffin cups. Bake at 400 for 18 minutes. If you make large muffins, you’ll have to bake longer.

Advertisements

Read Full Post »

Southwestern Beef Skillet

Ingredients:

1l b. extra lean ground beef
1 Tbsp. chili powder
1 cup medium chunky salsa
1 cup water
1 cup frozen corn
1 cup frozen cut green beans
1 – 1/2cups Minute Rice Brand Rice, uncooked
1cup Kraft Tex Mex Shredded Cheese

I didn’t have Minute Rice, so I just cooked rice ahead of time…and I just used cheddar cheese, as that’s all I had.

Directions:

BROWN meat with chili powder in large deep skillet.ADD salsa, water, corn and green beans. Bring to boil. Stir in rice; cover. Reduce heat to low; simmer 5 min.REMOVE from heat. Top with cheese; cover. Let stand 5 min. or until liquid is absorbed and cheese is melted.

We had this last night & we both enjoyed it. Matthew suggested serving it will tortillas & making wraps. I found it a bit spicy, but sour cream made it great!

Read Full Post »