Requests

Hi everyone!
         This is a post to ask you guys what you like and would like to have a certain recipe or have my own spin on something. I will take any suggestions... I am thinking about doing a theme each month and with today being the first of December, I'd like to start this in January, a whole new year a whole new blog setup. I can also start making videos if you think that would help your quest through new and old foods. My last two blogs have been over muffins. Both are delish but the carrot one went over better. My next blog should be banana muffins, because Goe requested I am attempting to make healthy options for Goe and I, so we don't add so much weight... like we have these passed months. Let's say I'll be your guinea pig for food... To submit your requests just leave a comment and I will see what I can do.

Thank you,
           Tricia

Pumpkin Cranberry Nut Muffins

This set of muffins makes 12 muffins and delicious...

Ingredients:
Dry:
       2/3 cup quick oats
       1 1/4 cups flour
       2 Tsp baking powder
       1/2 cup sugar
       1/4 Tsp cinnamon
       1/4 Tsp nutmeg
       1/2 Tsp salt
       1 Tsp non-fat dry milk
       1/2 cup chopped pecans
Wet:
       3/4 cup soy milk (you can use any kind of milk)
       1 Tsp vanilla
       1 Egg beaten with 1 Tsp. vegetable oil (can use 2 egg whites)
       1/4 cup butter melted
       1/2 cup dried cranberries
       1/2 can of canned pumpkin

Directions :
1. Preheat over to 400 degrees F. grease or paper line medium muffin pan
2. In large bowl, combine all the dry ingredients. Mix well.
3. In medium bowl, combine all wet ingredients. Mix well.
4. Combine dry and wet ingredients only to moisten, but let the batter be lumpy.
5. Spoon into muffin pan
6. Bake for 20 to 25 minutes.
7. Remove from pan and cool on rack

Enjoy!!!

zucchini carrot muffins

2

cups all-purpose flour

1

cup quick-cooking or old-fashioned oats

3/4

cup packed brown sugar

3

teaspoons baking powder

1/2

teaspoon cinnamon

1/4

teaspoon salt

2/3

cup fat-free (skim) milk

3

tablespoons canola or soybean oil

2

egg whites, 1/4 cup fat-free cholesterol-free egg product or 1 egg

1

cup finely shredded carrots (1 1/2 medium)

1/2

cup shredded unpeeled zucchini (1 small)

	Heat oven to 400°. Spray 12 medium muffin cups, 2 1/2x1 1/4 inches, with cooking spray, or line with paper baking cups and spray paper cups with cooking spray.
	Mix flour, oats, brown sugar, baking powder, cinnamon and salt in large bowl. Stir in milk, oil and egg whites all at once just until flour is moistened. Fold in carrots and zucchini. Divide batter evenly among muffin cups.
	Bake 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.

Granny's Chicken and Noodles!

I love this recipe!

Ingredients:
1 roasting chicken thawed
1 cup chopped onion
2 pared and chopped carrots
1/2 - 3/4 cup chopped celery
1/2 teaspoon black pepper.
3 cups Homemade Noodles (previous recipe)

Instructions:
1) If you are making homemade noodles make them before you start to make this recipe
2) Remove the neck and insides (heart, gizzards, liver). drop bird in large kettle. cover with water and cook until bird is fully cooked (my mother says 30 minutes).
3) Pull the bird out of the water and let cool until you can handle it without getting burned
4) Pull meat off the bone and take off the skin, and make the chicken bite-size.
5) Add the chicken to the water you cooked the chicken originally in.
6) Add onion, carrots, celery, black pepper.
7) Bring to a Boil
8) Add Homemade Noodles and cook for about 10 minutes or until the noodles are cooked.

Homemade Noodles (egg)

This recipe was past down to me. I love these noodles and make them for chicken alfredo... alfredo sauce in previous post! This makes you 3 cups of cooked noodles!

Ingredients: 

1 beaten egg

2 Tablespoons Milk

1/2 teaspoon salt

1 cup flour

Instructions:

1) Combine to make stiff dough

2) Roll very thin on a floured surface (this keeps the dough from sticking on the counter) 

              *tip: flour rolling pin too

3) Let stand for 20 mintues

4) Flour dough (this keeps it from sticking to itself for the next step)

5) Roll up loosely; slice 1/4 in. wide; unroll and spread out

6) Let dry for 2 hours! (if not using immediately, they can be stored in a container until needed)
7) Drop into boiling soup or boiling salt water. Cook uncovered for about 10 minutes.

Broccoli and Beef Pasta (Slow Cooker Recipe)

This makes 4 servings and made in a Crock Pot. It cooks for 5 hours and you need to be able to return to it about every 2 hours.

Ingredients:

2 cups broccoli florets or 1 package (10 ounces) frozen broccoli
1 medium onion, thinly sliced
1/2 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1/2 tsp. dried thyme leaves
1 can (14.5 ounce) diced tomatoes, undrained
3/4 cup beef broth
2 cloves of garlic, minced
1 lb. lean ground beef
2 tbs. tomato paste
2 cups cooked pasta (1 cup uncooked pasta)
3 ounces shredded cheddar cheese or grated parmesan cheese

Instructions:

1) layer broccoli, onion, basil, oregano, thyme, tomatoes, and beef broth in the slow cooker. Cover and cook on LOW for 2 1/2 hours.
2)Combing beef and garlic in large nonstick skillet, cook over high heat for 6-8 minutes or until meat is no longer pink, breaking meat apart with wooden spoon. Pour off drippings. Add beef mixture to slow cooker. Cover and cook on Low for another 2 hours
3)Stir in tomato paste. Add pasta and cheese. Cover and cook for 30 minutes more until the cheese melts and mixture is heated through.

When I made this, I used tri color heart noodles. And it served over for to feed more like 8.

Grandma's best Macaroni and cheese

Warning if you try this at home, you will become addicted and refuse to eat mac and cheese from a box of powdered cheese!!!!

ingredients :
2 cups of uncooked elbow macaroni
1 block of mild cheddar cheese, cut in cubes
1/2 cup onion, chopped
1 1/2 cup of milk (I use half and half)
3 tablespoons of flour
3 tablespoons of butter
dash of salt and pepper for taste

Instructions :
1. Cook the macaroni. set aside.
2. Melt 3 tablespoons of butter in a sauce pan. stir in 3 tablespoons of flour, add milk and stir until it thickens add salt and pepper.
3. Add the sauce and onion to the macaroni
4. Pour into a casserole dish, sprayed with a nonstick oil. lay strips of cheese over the top
5. Bake at 350* for 25-30 minutes until its thickened.

Now I added lean ground beef here to add protein to the main dish. I normally just stick with the recipe not adding anything special, however, you can add any meat or veggie to it!