Kate's Banana Peanut Butter Oatmeal Chocolate Chip Muffins

2 cups flour
1 cup quick oats
1 tsp baking soda
1 tsp baking powder
1/2 cup brown sugar

1/3 cup peanut butter
1 egg
1 cup milk
2 ripe bananas - mashed
1 tsp vanilla
1/3 cup apple sauce

1/2 cup chocolate chips

Directions

Grease muffin trays {makes 24 muffins}
Preheat oven to 400
Combine dry ingredients and mix well {except for chips}
In a separate bowl combine remaining ingredients
Combine wet and dry mixtures - do not over mix! {muffins will be chewy if you do!}
Fold in chocolate chips
Spoon batter into greased trays
Bake at 400 for 15-20 minutes

Dad's Waffles

 1 cup flour
2 tsp baking powder
1/4 tsp salt
1 Tbs sugar
2 Tbs oil
1 cup milk
1 egg separated
1 tsp vanilla

Directions

Leaving out the egg, mix together all ingredients in a large bowl.

Using separate glass or metal bowl(avoid plastic bowls as they often contain residues of oil and would compromise your efforts) Separate the yolk. Use the hand method by cracking the egg and balancing the yolk between the shells while releasing the whites. Add yolks to batter. Add a pinch of salt to the whites and start beating. Always use an electric mixer. The salt aids in the stability of the foam as it reacts with the proteins and makes them more firm.

The egg whites are done when you can cut through them with a knife and a line remains or when removing the mixer perky peaks should appear.

Fold whites into batter about 20 times. Do not over mix!

Check waffle iron to be sure it is hot.

Using a measuring cup pour batter into HOT waffle iron.

Kate's Moist Corn Muffins

 Photo By Bracken

1 cup cornmeal
1 cup flour
2 tsp baking powder
1/2 cup brown sugar
1 tsp salt
1/8 tsp cayenne pepper

1/2 cup milk
1/2 cup butter milk {1/2 cup milk, 1/2 Tbs vinegar; let stand 5 minutes}
2 eggs
1/4 cup vegetable oil
1/4 cup honey
1 Tbs miracle whip

Directions

Preheat oven to 400 F. Place 12 liners in a 12 cup muffin tin.

Mix dry ingredients in large bowl. In another bowl mix remaining ingredients. Add wet mixture to dry mixture. Mix well.

Fill liners evenly {about 3/4 full}

Bake 15 minutes or until golden.

sidenote: Yes I made up this recipe. Aren't you impressed? I was tired of DRY cornbread. After looking online for awhile I decided I would take ideas from here and there and tada...
they were YUM.  My family ate em up. Me too.


Oh - and didn't Bracken do a fabulous job with the camera? I thought so. My pictures didn't look as good.

French Breakfast Muffins

1/3 cup shortening
½ cup sugar
1 egg
1 ½ cup flour
1 ½ tsp baking powder
½ tsp salt
¼ tsp nutmeg
½ cup milk

½ cup sugar
1 tsp cinnamon
½ cup melted butter or margarine

Directions

Preheat oven to 350°. Grease 9 muffin cups.

Mix thoroughly shortening, ½ cup sugar and egg. Stir in flour, baking powder, salt, and nutmeg alternating with milk.

Fill muffin cups ¾ full.

Bake for 20-25 minutes.

Mix ½ cup sugar and cinnamon. Immediately after baking roll muffins in melted butter and dip in cinnamon sugar.

Serve Hot!

Corn Dogs

 3/4 cup corn meal
1 cup flour
1 tsp baking powder
1/4 cup sugar
1/2 tsp salt
2 Tbs honey
1 egg
1/4 cup vegetable oil
enough milk to make consistency of cake batter {thick cake batter!}
1 package favorite hot-dogs

Directions

Heat 1 quart vegetable oil in a deep saucepan over medium heat. {I use my fry-daddy}

In a medium bowl, combine cornmeal, flour, baking powder, sugar and salt. Stir in eggs and milk.

Insert wooden skewers into hot-dogs. Roll dogs in batter until well coated.

Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes.

Drain on paper towels.

Stuffed French Toast

6 Slices Bread
3 T Any Flavor Fruit Spread
4 oz Cream Cheese {At Room Temperature}
2 Eggs
1 T Cinnamon
½ cup Milk
2 Tablespoons Butter

Directions

In a bowl, place cream cheese and fruit spread of your choice. {Jason used his Mom's Strawberry Jam.} Combine well.

In a separate bowl, break 2 eggs; add cinnamon and milk and combine well.

Now on a slice of bread GENEROUSLY apply the cream cheese mixture. Top with another slice of bread.

Completely coat each 'Stuffed French Toast' in egg mixture. Make sure all sides are covered.

Put butter into a hot skillet and melt completely. Add each of the 'Stuffed French Toasts' to the skillet and cook around 3-6 minutes on each side, until it reaches a nice golden brown. You want to make sure the cream cheese mixture heats through.

Serving Suggestions

Serve immediately with butter and syrup. {or powdered sugar!}

side note: Jason made these for me for Mother's Day :)

Pizza & Breadsticks

2 1/2 - 3 cups flour
1 Tbs. dry yeast
1 tsp. salt
1 cup warm water
2 Tbs. olive oil

Directions

In large bowl combine 1 1/4 cup flour, yeast & salt.  Add water & oil.  Beat at low speed for 30 seconds, scraping bowl.  Beat 3 minutes on high speed.  Stir in enough of the remaining flour with a spoon to make a moderately stiff dough.  Cover dough & let rise for 10 minutes.  Roll out and press onto pizza pan.

Add favorite toppings:

Enough pizza sauce to cover crust to your liking {We buy it in a jar so the lid can go back on it and the leftovers can go in the fridge for Jason's  pizza quesadilla snacks}
Grated Monterey Jack or Mozzarella cheese {whichever is on sale}
Sliced sandwich ham
Pineapple tidbits
Pepperoni {all of our pepperoni got eaten on quesadilla snacks so our pizza was pepperoni free}

Bake at 425 F for 12-15 minutes or until it starts to brown.

 Cheesy Bread Sticks

Roll out left over pizza dough and better lightly.  Sprinkle with Parmesan, garlic and onion powder, Italian seasoning and salt.  Cut into strips and add grated cheese {whichever kind you like! we used the Monterey Jack that we used on the pizza.} Twist and bake until browned.

side note: this one is a little more difficult for me. I don't do 'dough.'  But Jason makes an awesome pizza and bread sticks. If he weren't here it would NOT be on the menu :)