Cucumber Smoothie

Ingredients:
- Frozen banana slices
- Wheatgrass juice
- 1 T. peanut butter
- Half cucumber
- 4-5 cherub tomatoes
- Milk
Put all ingredients in juicer and alakazam!

Strawberry Crepe Cake

Recipe at:  Delia Create

Cherry Coconut Muffins

  

2 cups all-purpose flour
1 tablespoon Baking Powder
1/4 teaspoon Salt
1 heaping cup Cherries, pitted, coarsely chopped
6 tablespoons Butter, softened
2/3 cup Sugar or 1/2 cup Honey
2 eggs
1 teaspoon Vanilla
2/3 cup Milk
1/2 cup Sour Cream (regular or light)
1/2 cup Coconut Flakes, plus more for topping

1. Preheat oven to 400 degrees. Grease or paper line a 12 muffin cup or 24 mini muffin cup pan.

2. In a small bow combine flour, baking powder and salt. Toss 1 tablespoon of flour with the cherries and set aside.

3. In a large bowl beat butter and sugar until light and fluffy. Add eggs and vanilla and beat 3 minutes.

4. Alternately mix in by hand the flour mixture and the milk. Fold in sour cream, cherries and coconut flakes.

5. Spoon into muffin caps just short of the top. Sprinkle coconut over tops if desired. Bake 18-22 minutes or until a toothpick comes out clean. About 12 minutes for mini's.

6. Let cool in pan for 5 minutes and remove to wire racks.


Source:  http://www.cinnamonspiceandeverythingnice.com/2010/07/cherry-coconut-muffins.html

Blackberry Muffins

Ingredients

2 cups all purpose flour
1 Tbsp baking powder
1/2 teaspoon salt
2 large eggs
1 cup sour cream
1 teaspoon milk
2/3 cup sugar
8 Tbsp warm melted butter (1 stick)
1 teaspoon vanilla
11 oz of blackberries, cut in half (You can use frozen blackberries, defrost and drain them first.)

Method

1 Position rack in center of oven. Preheat oven to 400°F. Grease a standard 12 muffin pan or line with paper muffin cups. (Actually, with the berries you'll have more batter than just for 12 muffins. This batch made 18 muffins.)
2 Whisk together the flour, baking powder and salt in a large bowl.
3 In a separate bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla.
4 Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened. Add the berries. (If you are using frozen berries, defrost them first, then drain the excess liquid, then coat them lightly in flour.) Do not overmix! Overmixing will cause the muffins to be dense, not fluffy. The batter should not be smooth.
5 Divide the batter evenly among the muffin cups. Bake until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17-20 minutes (or longer). Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack.

Source:  http://simplyrecipes.com/recipes/blackberry_muffins/

Whole Wheat Flax 'n Apple Muffins

• 1/3 to 1/2 cup flax seed, ground
• 1 and 1/2 cup whole wheat flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg, beaten
• 1 1/2 cups apples, finely chopped 
• 3 tablespoons vegetable oil
• 1/2 cup milk
• Applesauce
• Cinnamon
• Raisins
• Oatmeal

 

Preheat oven to 400°F.
Blend flax seed, both flours, sugar, baking soda, baking powder, and salt in a bowl.
Add egg, oil, milk, applesauce, apples, & cinnamon.
Fill muffin tins 2/3 full and bake for 18-20 minutes or until top springs back when touched

Breakfast Casserole

4 C frozen shredded hashbrowns

2 C shredded cheddar

1 lb (cooked) breakfast sausage

1/2 C green onion, chopped

8 eggs, beaten

2 (12 oz) cans evaporated milk

1/2 to 1 tsp pepper

1/2 tsp salt

Arrange hashbrowns in an even layer in the bottom of a greased 9X13 pan
Sprinkle with cheese, sausage and green onion: set aside
Combine eggs, milk, salt and pepper: blend well
Pour over hashbrown mixture, cover and refrigerate for several hours, or overnight
Bake, uncovered at 350 degrees until the center is set: 40 to 50 minutes if chilled. 50 to 60 minutes if chilled overnight.