Fun Stuff!!

Hi folks...I came across this blog post for a fun summertime treat this morning, and I just had to share.  Please check it out, and let me know if you try it.  I'm sure it will be a hit for you if you do!!

Watermelon Grill Centerpiece

Blessings,
--Faithy

Blueberry Cream Muffins

Okay…just dropping in for a sec, ‘cause I just had to share another of my favorite recipes, in case anyone is looking for something easy & delicious to serve on Easter morning.  I found the base recipe for this in an issue of Taste of Home magazine years ago, and have been making my adapted version regularly ever since.

I hope you and your family will enjoy it as much as we have.  It goes together very quickly, and never fails to please.  Give it a try!

Blueberry Cream Muffins

1 cup all-purpose flour

1 cup whole wheat flour (if you don’t have whole wheat flour, you can use all-purpose for the full amount) 

1 cup Smart Sugar (as usual, feel free to substitute an equal amount of regular sugar or your own favorite sugar substitute) 

1 teaspoon low sodium baking powder (or regular baking powder if you don’t have this) 

1/2 teaspoon baking soda

1/2 teaspoon salt 

1-1/2 cups fresh or frozen blueberries (I’ve also used blackberries, raspberries, strawberries and mixed berries - all with delicious results!) 

1/2 cup HEB Real Egg (or 2 actual eggs, beaten) 

1 cup (8 oz.) fat free sour cream (plain Greek yogurt also works well) 

1/2 cup canola oil (or your favorite cooking oil) 

1/2 teaspoon vanilla extract

Combine flours, sugar, baking powder, baking soda and salt, mix well.  Add berries and toss lightly to coat.

In a separate bowl (or large measuring cup), combine the eggs, sour cream, oil and vanilla.  Whisk well to mix.  Gently stir into dry ingredients, just until everything is moistened and mixed in.

Fill greased muffin cups (you can also use paper-lined muffin cups if you prefer) about 2/3 full.  I use a large cookie scoop (an ice cream scoop would work fine as well).

Bake at 400°F for about 20 to 25 minutes, or until muffins pass a “toothpick test”.

NOTE:  The recipe is supposed to make 12 regular-sized muffins but I usually have enough batter left for an additional dozen mini muffins.  (Kids love ‘em!)   

NOTE #2:  These muffins freeze well, and the batter can easily be doubled or tripled to make as many as you’d like.  Just be sure to cool them thoroughly before you freeze them.  I usually just pop them into a zip-top freezer bag.

If you try them, feel free to experiment (like I did) and let me know which flavor is your favorite!

Gotta run…

Blessings,

--Faithy

Blackberry-Fig Baked Oatmeal - It’s What’s For Breakfast

Good morning friends!  Had to pop in and wish you all a wonderful Labor Day holiday.  I’m enjoying my day off at home, and wanted to share my latest recipe treasure with you.

If you haven’t “met” Ann Fulton over at The Fountain Avenue Kitchen, you really need to.  She’s got a great blog filled with all kinds of yummy recipes.  I came across her Peach Swirl Baked Oatmeal one day, and decided to give it a try.  Of course I was out of peaches, so I decided to improvise.  Both my husband and I loved it, so it’s become a “regular” menu item at our house.

I vary the fruit according to what I have on hand, and we’ve had nothing but success so far!  I made it once with blueberries, and another time with blueberries and peaches combined.  I normally use a total of 2 cups of fruit, but in this case, I used the full amount of blackberries, and just threw in some figs for good measure.  J  I think I’m going to try apples (my husband’s favorite) next time.

The neufchâtel cheese lends a decadent creaminess, and the broiled topping adds a wonderful crunchy sweetness, so don’t forget to add that part at the end!

Be sure to check out Ann’s original recipe posting at The Fountain Avenue Kitchen for lots of other variations on this yummy recipe, and be sure to tell her that Faithy sent you!  Check out her Facebook page when you get a chance too.

Blackberry-Fig Baked Oatmeal

2 cups skim milk (some places call it fat free now)

1 cup HEB Real Egg (or 4 eggs, lightly beaten)

1/4 cup maple syrup

1 teaspoon low-sodium baking powder

1 teaspoon vanilla

1/4 cup canola oil

1/2 cup unsweetened applesauce

1/2 teaspoon cinnamon

1/4 teaspoon salt

2 cups fresh (or frozen) blackberries (I’m sure raspberries would be delicious too)

3/4 cup chopped fresh (or frozen) figs (I had some in the freezer from this year’s bumper crop!  If you don’t have any, just leave them out.)

3 cups old-fashioned oats

about 3 oz. (3 or 4 Tbsp.) softened neufchâtel  cheese (reduced fat cream cheese) - optional

TOPPING:

1/3 cup brown sugar

1/4 cup chopped pecans (or almonds) - optional

Grease a 12-inch cast iron skillet and preheat your oven to 375°F.  First, combine the brown sugar & pecans in a small bowl, and set aside for later.  Then combine everything else except the oats, & neufchâtel cheese in a large bowl.  Once everything is mixed well, stir in the oats.

Pour the mixture to your prepared skillet and distribute evenly (make sure the fruit doesn’t all end up lumped in one spot!).  Using your fingers or a small spoon, dot with the neufchâtel cheese (use as much or as little as looks good to you), then poke the cheese down into the batter so that it isn’t dry on top.

 

(At this point you can cover the whole thing with foil or plastic wrap and refrigerate overnight if your mornings are too hectic to put it together then.  Just be sure to take it out of the fridge and let it return to room temperature before you bake it.)

Bake for about 35 minutes or until just firm and set in the middle.  Then remove from the oven and switch your oven setting to broil.  Sprinkle the brown sugar & nut mixture over the top, and broil oatmeal until the sugar is melted and top is golden.

Watch it carefully…it will brown quickly and you don’t want to burn it!

 

Remove from the oven and allow to cool for about 10 to 15 minutes, then serve warm.  It’s delicious!!  The hardest part is waiting for it to cool before taking that first bite!

Happy Labor Day friends!  I hope you’ll get a chance to rest a bit from your normal daily labors, and spend some quality time with your family today.  That’s what I plan to do!

Prayer for the Day:  Lord, let me be a woman who counts her blessings, and let me serve you faithfully as I give You praise as the Giver of all good things.  You have richly blessed my life, and I am eternally grateful.  Let me, in turn be a blessing to all those who cross my path, and may I always remember to give all the glory to You!

Blessings,

--Faithy