Low Fat Blueberry Oat Muffins

Another healthy muffin recipe that uses fresh blueberries. My boys also loved these. They were very moist and cinnamon sweet. I found this recipe at http://stephchows.blogspot.com

1 1/4 cup whole wheat flour
1 1/4 cup oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup firmly packed brown sugar
2 Tbsp canola oil
1 large egg, lightly beaten
3/4 + cup blueberries (fresh or frozen)

Preheat oven to 400 degrees

In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full.

Bake for 16-18 minutes (I always cut the time on my oven. Mine cooked for 14 min)

Festive Pineapple Cranberry Salad

A new alternative to traditional cranberry sauce.

1 can (20 oz.) crushed pineapple, undrained
2 pkg. (4-servings each) raspberry flavor gelatin
1 can (16 oz.) whole berry cranberry sauce
1 green apple, chopped
2/3 cup chopped walnuts, (opt.)

Drain pineapple, reserving juice. Remove 1 Tbsp. pineapple; set aside. Add enough cold water to juice to measure 3 cups; pour into saucepan. Bring to boil; remove from heat. Add dry gelatin mixes; stir 2 min. Stir in cranberry sauce. Pour into large bowl. Refrigerate 1-1/2 hours or until slightly thickened.

Stir in pineapple, apple and walnuts (if desired).

Refrigerate 4 hours or until firm. Garnish with reserved pinapple. Makes 14 (1/2 cup) servings.

Tip: Give the salad "superstar" status on your table with thin apple slices, reserved pinapple and mint.

Strawberry Cream Puffs

This recipe comes from the Taste of Home Cookbook. My mother made them and was raving about them so I had to try them myself. I made them last night but used raspberries instead of strawberries and halved the cream mixture. I still had enough cream to fill my puffs and they were super yummy. I am including the recipe without my changes.

Puffs:
1 cup water
1/3 cup butter, cubed
1 Tbs sugar
1/8 tsp salt
1 cup all purpos flour
4 eggs

In a small saucepan bring the water, butter, sugar and salt to boil over medium heat. Add flour all at once. Stir until a smooth ball forms. Remove from the heat; let stand 5 minutes. Add eggs one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.

Drop by 2 rounded tablespoonfuls onto greased baking sheets. (I ended up with 16 puffs that I crammed onto one cookie sheet, the recipe says 3" apart, but I wanted to only cook one pan) Bake at 400 for 30-35 minutes (mine were more like 25 min) or until golden brown. Remove to wire racks. Immedietly split puffs open, remove tops and set aside. Discard soft dough from inside. Cool puffs.

Strawberry Cream:
2 pkg cream cheese, softened
1 cup sugar
4 cups whipped topping
3 cups coursly chopped strawberries

Beat cream cheese and sugar until fluffy. Fold in whipped topping and strawberries.

Fill puffs with heaping tablespoonfuls of cream, replace tops, dust with confectioners sugar. Serve immedietly. Refrigerate leftovers.

Spicy Coconut Shrimp with Mango Basil Salsa

I love fresh basil in dishes and this one is full of it! The salsa is a must, bringing in a sweetness that is very good with the spicy shrimp. Overall, it's a fairly simple dish that cooks up fast but it takes a lot of prep work.


Salsa:
1 mango, peeled and finely diced
3 scallions, sliced
5 basil leaves, julienned 1 lime, juiced
Kosher salt and freshly ground black pepper

Shrimp:
2 fresh jalapenos, sliced
3 cloves garlic, thinly sliced
1/2--inch piece ginger, peeled and grated
2 tablespoons dark brown sugar
2 tablespoons soy sauce
1/2 lime, zested
1/4 cup coconut milk
Small handful basil leaves, torn
2 tablespoons vegetable oil
1/2 teaspoon salt
15 grinds pepper
1 pound peeled, deveined shrimp
Cooked rice

For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.

For the shrimp: In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refrigerated.

Heat a nonstick skillet over high heat. Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade.

Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Transfer cooked shrimp to a serving plate.

Add remaining marinade to hot skillet and cook until thickened. Pour over shrimp.

Serve salsa and shrimp together with warm rice.

When I'm feeling ambitious I make coconut lime rice. You just replace about half of the water with coconut milk (I usually end up adding a little more water too). Cook the rice as normal until tender. Then stir in fresh lime zest and serve.

Strawberry Shortcake

Growing up my mother often resorted to using the recipe on the back of the bisquick box for strawberry shortcake. Josh is a little more adventuresome (and less kitchen tired) though and prefers my mom's own recipe for shortcake. We look forward to when strawberries are on sale and plentiful so we can make this simple dessert.

2 c flour
3 ts baking powder
3/4 ts salt
3 Tbs sugar
1/2 c shortening
1 egg beaten
1/3 c milk

sliced strawberries mixed with sugar to get them to juice

Mix together until you get a ball of dough. Place ball in greased pie pan and squish it down to fill the pan evenly. You do not need to push it to the sides of the pan. Bake at 450 for 15-20 minutes, until deep golden brown and toothpick comes out clean in center. Cool slightly, cut into wedges. To serve place wedge in bowl, slice it in half lengthwise. I like to butter mine then put strawberries (with the juice) in the middle, place the top back on and top with more strawberries and whip cream. Really yummy served when the shortcake is warm.

Cherry Pineapple Salad

This is a traditional recipe for my family. It is one of those recipes that we always have at Thanksgiving. It's easy and great anytime of the year.

1 can crushed pineapple, well drained

1 can cherry pie filling (raspberry also works)

1 can sweetened condensed milk

1 small tub cool whip

chopped nuts optional

Mix the drained pineapple, pie filling, and sweetened condensed milk together. Add cool whip. Chill before serving.

This recipe is very easily doubled and you can use a large tub of cool whip instead.