Monday, February 23, 2009

Blueberry Pumpkin Muffins

Sometimes, when I get bored in the kitchen, I do recipe searches on allrecipes for random ingredients that I just so happen to have in the cabinet. Over the weekend, I did a search for blueberries and canned pumpkin. That's how I stumbled upon Blueberry Pumpkin Muffins. The combination didn't sound all that appetizing to me, but I thought I'd give it a go anyway. And, I must say, they turned out pretty good. Although, the hub didn't care for the texture (I think it was the oats that got him). After reading several of the reviews, I think next time I will try it with whole wheat flour and do half brown, half white sugars. If you want to give it a go, check this out.

Blueberry Pumpkin Muffins
3/4 cup all-purpose flour
3/4 cup quick cooking oats
2/3 cup white sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 cup canned pumpkin
1/2 cup milk
1 egg
1/4 cup butter, melted
3/4 cup fresh blueberries or frozen blueberries, thawed
Directions: Preheat oven to 400 degrees. Grease and flour muffin pan or use paper liners. Mix the flour, oats, sugar, baking powder, salt, cinnamon and nutmeg together in a mixing bowl until evenly blended. In a separate bowl, stir together the pumpkin, milk, egg and butter. Gradually stir in the flour mixture, just until all ingredients are moistened. Fold in blueberries. Spoon batter into muffin cups, filling to the top. Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes. Makes a dozen muffins.

Tuesday, February 17, 2009

Pico de Gallo

While my hub and I were perusing the produce at the store on Sunday, we decided that we needed to make some pico de gallo. I've never made it before, but we absolutely love the stuff they have at Applebee's. So, when I got home, I got to googling and stumbled upon several knock-off recipes. There were slight variations, but this was the basic recipe.

Pico de Gallo
3 large tomatoes, diced
1 large onion, diced
1/2 cup fresh cilantro, diced
2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1 tbs. olive oil
1 tbs. white vinegar
Directions: Mix ingredients until well blended. Allow to sit for at least 6 hours (but it's even better if you let it sit overnight). Serve with tortilla chips.

Now, I know what you're probably thinking. Where's the spice? My pico de gallo needs a little bit of a kick! Well, there's no "kick" in the above recipe because we didn't have any peppers at home and I wasn't about to go back to the store. The recipe actually also calls for 2 tbs. diced jalapenos. But, it was great without it, too. It was like a really flavorful, chunky salsa without all the added stuff that comes with it in a jar from the store. Yum!

It makes me yearn for summer...

Wednesday, February 4, 2009

Apple Enchiladas

We had a hankering for something sweet after supper last night, so I thought I'd give an apple enchilada recipe that I found earlier in the day a try. They were really good. Like, surprisingly good for how simple they were to make. I used "No Sugar Added" apple pie filling and it was still plenty sweet. A dollop of fat free Cool Whip was a great compliment, although I'm sure a nice scoop of vanilla ice cream would be out of this world. I topped it all off with a cinnamon sugar mix and it was just delightful. Be sure to microwave the tortillas for a few seconds before you add the filling. They're much easier to work with that way. Next time, I'll roll the tortillas tighter and use 1/3 cup of water (as stated in the revised recipe below), since my sauce was a little on the runny side with the 1/2 cup that the original recipe called for. I hope you enjoy it as much as we did!

Apple Enchiladas
1 (21-oz.) can apple pie filling
6 (8-inch) flour tortillas
1/3 cup margarine
1/2 cup white sugar
1/2 cup packed brown sugar
1/3 cup water
Directions:  Preheat oven to 350 degrees. Heat tortillas for a few seconds in the microwave so that they're easier to work with. Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8x8 baking pan. Bring margarine, sugars and water to a boil in a medium sauce pan. Reduce heat and simmer, stirring constantly for 3 minutes. Pour sauce evenly over tortillas. Bake in preheated oven for 20 minutes.

Tuesday, February 3, 2009

Poppy Seed Salad Dressing

I saw a recipe for Poppy Seed Salad Dressing on littlemorningglory's blog a while back. This is my second batch now and it's still awesome. So, if you're looking for something yummy to slather on your salad (it's especially good with spinach!), give this recipe a shot.

Poppy Seed Salad Dressing
Courtesy of littlemorningglory
1/3 cup honey
2 tablespoons cider vinegar
1 tablespoon yellow mustard
1/2 teaspoon salt
3/4 cup salad oil
2 teaspoons poppy seeds
Directions: Mix it all together and voila!
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