Sunday, September 29, 2013

Whole wheat cream cheese banana nut bread muffins

1 1/2 cups mashed very ripe bananas

1/4 C buttermilk

2 large eggs

1\2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 c soft butter

8 oz block cream cheese

2 c sugar

1 tsp vanilla

2 cups whole wheat flour

1cup all purpose flour

1/4 ground flax seed (optional)

1/2 tsp cinnamon 

3/4 C toasted crushed walnuts

Streusel topping:

1/2 brown sugar

1/2 c chopped walnuts

2 T melted butter

2 T flour

Pinch of salt

Few drops of vanilla

Few pinches of cinnamon 

Heat oven to 350 degrees. Grease and flour muffin cups or use paper liners.

Combine flours,ground flax(if using), baking powder, baking soda and salt. Set aside.

In a large bowl  beat butter and cream cheese till soft and creamy. Add sugar beat till fluffy. Add buttermilk. Add eggs till just blended.

Add flour mixture to cream cheese mixture. And mix well. Stir in bananas, walnuts and vanilla.

Make topping just by combining all ingredients and stirring well.

Fill muffin cups 3/4 full and sprinkle a little topping on each and press down lightly.

Bake for 30 minutes or till tops are golden brown.

Serve warm with butter!

Thursday, September 19, 2013

Alison's Pastitsio

This is better that that box of hamburger helper stuff you thought about making for supper. Besides it has none of those fake flavors and powder packets. Trust me. This is not only better for taste fantastic!

1 lb of ground round
1 very large yellow onion chopped
5 cloves of minced garlic
1 brick of 1/3 less fat cream cheese
1 8 oz box of tub shaped pasta
1 14 oz can of diced tomato drained
2 cups of low fat milk
1/4 cup of flour
salt and pepper
4 oz of thawed spinach with moisture pressed out
7 oz of mozzarella or italian cheese blend shredded cheese

heat oven to 350 degrees.

In a large skillet brown ground beef with chopped onion and garlic. While meat is browning boil pasta and drain. Once meat is browned and onions are soft add flour and stir till it is incorporated. Pour in milk and add cream cheese, diced tomato, spinach, salt and pepper. Stir and incorporate till mixture is hot and bubbly.
Add the pasta and 4 oz of cheese and stir. Pour into a casserole dish and put rest of cheese on top.
Bake for 20-25 till cheese melts and the casserole is good and hot.

Sunday, September 15, 2013

Spaghetti squash Fritter

I fell in love with the spaghetti squash a few summers ago. Since then I have been through a thousand.....well maybe not quite a thousand recipes , but I have been through lots of them and I put a little twist on an old recipe making this one all mine! I hope you enjoy it!

1 Spaghetti Squash (about 1 1/2 lb is what i had)
8 oz frozen spinach thawed and pressed dry
5 oz parmesan cheese shredded
2 green onions sliced thin
1 tsp italian seasoning
1 T minced garlic
2 eggs
1/2 cup panko bread crumbs
salt and pepper to taste ( I probably used 1/2 tsp salt and 1/4 tsp of pepper)
olive oil

Cut spaghetti squash in half. Salt and pepper it and drizzle with olive oil. bake it at about 400 degrees for 30 minutes or till soft. cool to touch and then scrape out the insides.

While squash bakes: in a mixing bowl place panko bread crumbs, Parmesan cheese, green onion, italian seasoning, garlic, eggs, salt and pepper.

mix your squash and spinach together in one bowl and then pour into the mixing bowl with the bread crumb mixture.

heat a pan on the stove top with olive oil swirled in it so that when a water droplet hits it then it sizzles.

measure 1/3 cup sized patties and press them out to about 1/2 inch thin or about the thickness you  like. Place them 3 to 4 in the hot pan at a time and turn after 2-3 minutes or just browned. and cook on the other side for 3 minutes.

serve hot and enjoy it!!!

Saturday, September 7, 2013

Pumkpin Spiced Belgian Waffles for best friends!

September hits me every year with this ridiculous craving for sweet potatoes (not that old sweet potato casserole your grandma made but sweet potato rolls and breads and risotto and etc.) and the need for pumpkin anything! This year I made this fantastic belgian waffle. and yes, its a little complicated but let me tell you now sometimes, especially for best friends, its worth going the extra mile to watch that pure joy wash over their face as they enjoy each bite.

2 1/2 Cups of flour
2 1/4 tsp of baking powder
1 tsp baking soda
1/2 tsp of salt
1 1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp of fresh ground nutmeg
1/4 tsp of pumpkin pie spice
4 large eggs separated
 2 tsp vanilla
2 C whole buttermilk
1 1/4 C pumpkin Puree
1/3 brown sugar
7 tbs. butter melted
You will need three bowls. 1 very large one. 1 medium one to put the egg yolks and mixture into. 1 smaller one with high sides to whip the whites in.
In a large bowl place the first 8 (dry) ingredients.  Now into the bowl you have your yolks from your eggs you will need to add the vanilla, buttermilk, pumpkin puree, brown sugar, and melted cool butter. Stir these together and slowly pour this into your dry ingredients. Mix it till incorporated and set aside. In the bowl with the egg whites whip them with a hand mixer ( I like to add just a pinch of cream of tarter, but you can do it without) till you get soft peaks.  Fold whipped egg whites into the batter and have belgian waffle maker hot and ready to go!
 Follow your waffle maker's guidelines for waffle making. I just bought an Oster Belgian Waffle maker and I am in love with it!! 
This  made 8 very large waffles!