Thursday, May 2, 2013

No Bake Peanut Butter Bars

1 cup corn flakes, crushed
1/2 cup crushed pretzels
1cup peanut butter
½ cup sugar
½ cup white corn syrup
6 ounces chocolate chips
Heat peanut butter, sugar and corn syrup over
low heat to melt. Stir in cereal and pretzels.
Pat into a 8×8 lightly greased pan.
Melt chocolate chips in the microwave and
spread over top. Cool until firm. 

Blueberry oatmeal muffins

2 cups flour
1 cup oats–quick or regular oats
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups honey greek yogurt (Chobani)
2 large eggs, lightly beaten
4 tablespoons unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
1 cup fresh blueberries

Heat oven to 350°. Coat muffin tin with cooking spray
or liners. Combine flour, sugar, oats, baking powder,
baking soda and salt in a bowl. Combine yogurt, eggs,
butter, and vanilla in a second bowl. Fold yogurt
mixture into dry mixture; stir to combine completely.
Gently fold in blueberries. Spoon into muffin tins.
Bake for 20-25 minutes.  My family likes the
mini muffins so I just bake them for half the time
12 -15 minutes. 

Tuesday, March 5, 2013

Mexican Chicken

1 pound boneless chicken breasts
1 teaspoon taco seasoning
Salt, to taste
1/2 cup enchilada sauce
4 ounces cheddar cheese, shredded
3 green onions, chopped

Sprinkle the chicken on both sides with taco seasoning; grill or sauté. Cut the chicken into cubes and place in a greased 8x8" baking dish; season with salt to taste. Add the enchilada sauce and toss to coat the chicken. Sprinkle the cheese over the chicken and bake at 350º for 10-20 minutes, until hot and bubbly. Scatter the green onions over the top.

Virgin Strawberry Daiquiri

Blend 12 oz. Sprite,10 frozen strawberries, 1-2 tablespoons of honey, and 1/2-1 cup ice cubes. Garnish with Reddi Whip & a maraschino cherry.