Wordless Wednesday: Flowers Need Trimming!

Cranberry Muffins

2 cups flour
1/2 cup white sugar
4 tsp. baking powder
1/2 tsp salt

2 eggs
1/4 cup cooking oil
1/2 cup milk
1 cup whole cranberry sauce

TOPPING:
butter or margarine, melted
white sugar, sprinkle

Measure flour, sugar, baking powder and salt into a large bowl.  Stir thoroughly.  Make a well in center.

In separate bowl, beat eggs until frothy.  Mix in cooking oil, milk and cranberries.  Pour into well.  Stir just to moisten.  Batter will be lumpy.  Fill greased muffin cups 3/4 full.  Bake in 400 F oven for 20-25 minutes.  Makes 18-24 muffins.

Topping:  Brush hot cooked muffin tops with melted butter.  Sprinkle with sugar.

Variation:  Fresh Cranberry Muffins:  Use coarsely chopped or whole cranberries instead of cranberry sauce.  Add a bit more milk just so the batter is not too stiff to spoon out.

from Amber

Under Construction

This blog site is under construction. I am transferring all of the recipes from my main Blackberry Blessings blogsite. My intention is to organize them into easy to find categories.


If you have stumbled upon this site I'd like to know: can you please post a message to let me know how you found this blog? I have not yet linked to anything.

Thanks,
GinnyBerry

Spinach Bread

My friend Lorita sent me this recipe. I'm going to make it as soon as I buy some French bread. I think my family will like it.

Spinach Bread

1 loaf French bread, split
1/4 lb butter, melted
1 onion, chopped
4 oz Cheddar cheese
4 oz Mozzarella cheese
1 box frozen spinach, chopped

Sauté chopped onion in butter, add cheddar and Mozzarella cheese until melted. Add 1 box of boiled chopped spinach to cheese mixture. Quickly put on to French bread and bake at 350F for about 10 to 15 minutes, or until bubbly.

Spaghetti Salad

Someone sent me this recipe. It is interesting, but not something that I'll be making. I'm posting it because it is unusual, and possibly might make an interesting dish to bring to a potluck.

Spaghetti Salad

2 C. cooked spaghetti
4 eggs beaten
2 C. powdered sugar
dash salt
1/2 C. lemon juice
6 medium apples peeled
1 can crushed pineapple
1 can mandarin oranges
1 container Cool Whip
marshmallows (optional)

Combine eggs, lemon juice, powdered sugar & salt. Cook until thick. Remove from heat & cool. When cool add fruit & spaghetti & let stand 12 hours before serving. Add Cool Whip and mix thoroughly. Add marshmallows for extra taste.

Chocolate Cranberry Walnut Bars (from cake mix)

Tomorrow we are having a surprise Thank You Party for a substitute, A.K.A. "guest teacher"who has taken over a first grade class a couple of months while someone was out on maternity leave. The "guest teacher" is actually a veteran teacher who retired and comes back occasionally to do long term subbing. She started teaching in 1960. Today she was a little sad to be saying goodbye to her little group of "borrowed" first graders.

I decided to make something quick and easy to share with my friends. Cake mix cookie recipes are very easy to make.


Here is the recipe:
Chocolate Cranberry Walnut Bars
* 1 Box chocolate cake mix
* 2 Eggs
* 1/2 cup Oil
* 1/4 cup Water
* 6 oz Chocolate chips
* 1 c. craisins
* cup walnuts

Directions

1. Mix cake mix, egg, oil and water in a bowl until almost all the lumps are gone.
2. Add the chocolate chips, craisins, and walnuts.
3. Bake in a greased 9 X 13 pan at 350 degrees for 20-25 minutes.
4. Cool and cut into squares.

These cookies are very adaptable. Leave out the nuts or cranberries if you prefer.... Just change the name, lol. If you leave out the water they can be made as drop cookies.

I've got them in the oven now. I'll post pictures if I can.

Meatless Monday: Roasted Veggie Wraps with Smoky Paprika

I love roasted vegetables. I've prepared them many times, and they are one of my favorite healthy meals.

This recipe is very adaptable: you can vary the vegetables depending on whatever is in season or in your refrigerator. I am not posting exact measurements because things vary depending depending on individual preferences and the amounts of veggies that you end up using.

Roast Veggie Wraps:


1. Select at least three types of vegetables. Try to choose a variety of colors,textures, and flavors. Today I used three red peppers cut into strips, three zucchini cut into eights lengthwise, and two red onions sliced into rings. I've also used eggplant, garlic, tomatoes, carrots, and mushrooms.

2. Put the veggies in a large bowl, add some olive oil (not much is needed, probably a tablespoon,) and Balsamic Vinegar. Sprinkle the top with Smoky Paprika. This is the secret ingredient! The smoky paprika and the balsamic vinegar blend together and add a wonderful sweet smoky flavor to the vegetables. Stir and let the veggies rest for up to two hours at room temperature. Stir several times.

3. Bake in a 350 degree oven until the vegetables are soft and the onions are slightly caramelized.

4. Spread low fat mayo on a warmed tortilla, add veggies and a small amount of some type of cheese. I've used lowfat swiss and cheddar, but my favorite is feta. I like the strong flavor. I limit my portion sizes of this cheese because of the sodium. All cheese have some sodium, but I think feta has more than most.)

I've also had yummy roasted veggie sandwiches prepared on a nice roll. My mom knows I enjoy them and has made them for special occasions. I like eggplant, mushrooms, onions and tomato combinations. (family members at home don't care for eggplant or mushrooms. I have a hard time understanding this, but I am tolerant since they eat a lot of other veggies.)

The flavors of the veggies, balsalmic vinegar, onion, and smoky paprika are delightful and quite satisfying.