Marty's Muffins

These are definitely a Marty special. I love them. They're super healthy, so I don't feel bad pounding them. I made them with quick oats and old fashioned, and I like both. I think the quick oats make them more moist though. Next time I make them, I don't think I would add as much sugar...

Muffins

Mix dry ingredients:

1 1/2 cups sugar

3 cups whole wheat flour

3 1/2 cups oatmeal 

1 1/2 tsp. baking soda

1 tsp. baking powder

1 1/2 tsp. salt

2 tsp. cinnamon

1 1/2 tsp. nutmeg

1 1/2 cups Crazins

1 1/2 cups nuts (optional)

Mix wet ingredients:

1 1/2 cups oil

3 mashed bananas

1 1/2 cups chopped apples (about one large apple)

2 eggs

2 tsp. vanilla.

Combine dry and wet ingredients together. Bake in a muffin tin at 350 degrees for 25 minutes. Makes about 2 dozen.

blueberry pie

This is currently my favorite pie.  I LOVE it, especially with ice cream on top...we are having it tomorrow for easter dinner.

from mom:

3-4 cups of blueberries

1/2 c juice from frozen berries or water if using fresh berries

3/4 c sugar

2 TBS tapioca

1 1/2 TBS corn starch

1 tsp lemon juice

mix liquid, sugar, tapioca, corn starch and thicken.   Add berries and lemon juice.  Pour into a pie crust and top with another one.  Bake at 425 for 30 min.

Chicken Peanut Thai Noodles

Rob and I eat "Thai" food at least twice a month. We love it. I found this recipe from Picky Palate originally, but I've tweaked it to how we like it. This is really peanut-y, but we like it like that. A tip that I learned is that you can buy fresh ginger and freeze it. Just pull it out when you want to use it, and it's great.

1 lb whole wheat thin spaghetti noodles (I use rice noodles instead)
2 Tablespoons sesame oil
1 garlic clove, peeled
1 (1 inch) piece of fresh ginger, peeled
½ Cup smooth peanut butter (I've used crunchy too)
¼ Cup soy sauce
2 Tablespoons brown sugar
1 Tablespoon rice vinegar
1 teaspoon crushed red pepper flakes (add more if you like it hotter)
1 Cup hot water
2 Tablespoons extra virgin olive oil
½ Cup finely chopped white onion
½ Cup finely chopped red or orange bell pepper (I put tons in. Like 3 whole bell peppers)
1 Cup cooked, shredded chicken breast
¼ Cup finely chopped cilantro leaves 
1/2 teaspoon salt, or to taste
¼ Cup dry roasted peanuts, chopped (optional) (I use honey roasted. Soo good)
2 Tablespoons sesame seeds (optional)

1. Cook noodles according to package. Drain, rinse with cold water, place in large pasta bowl and toss with sesame oil. Set aside.

2. Place garlic and ginger in food processor until well chopped. Add peanut butter, soy sauce, brown sugar, vinegar and red pepper flakes. Pulse until well combined and slowly add hot water. Set aside.

3. Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in chicken breast, cilantro and salt. Stir until heated through.

4. Add sauce and chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame seeds if desired.

6 servings

Potato Tacos

*I know you probably already have this recipe, but I just posted it on the other food blog I do with my gal friends, so what the heck. It's a Sorensen original. (I think...it reminds me of mom anyway, and I have never seen it anywhere else in the world)

lb ground beef
1 onion diced
1-2 baking potatoes
1 tsp seasoned pepper
1 tsp seasoned salt

1 tsp garlic powder 

Brown the meat. Halfway through, add the diced onion. Allow these to cook together while you work on the potatoes.
Peal and cut your potato into chunks. Boil until nice and tender.
Drain the meat.
Drain the potatoes.
Combine the meat and potatoes.
Add seasoned pepper (it's a real spice found in the spice isle) and seasoned salt and garlic powder. 

I love serving them in corn tortillas that have been crisped up on the stove. I top it with queso fresco, but of course you can add any of your regular taco toppings.

Here is a visual of what your potato taco guts will look like:

Jailhouse Chili

This is Andy's uncle's recipe.  He's big into dutch-ovening. I remember he made this when we were dating and I LOVED it. Lucky me - it was in the recipe book that Andy's cousin gave me for my bridal shower. Yum. It is sweet and spicy and thick --- which I love. You could change any of that up I suppose if you don't like chili the way I like my chili.  I made this the other day because soup/stew/chili days are running low around here with the weather warming up, so I had to make it one more time :). Plus, it is super duper fast. Also, I know that Jeff won your chili cook off Nettie (right?), but I dare you to try this one this year.

1 lb ground beef
1 onion, diced
6 cloves garlic, minced
1 can diced green chilies
1 can jalapeno peppers (WAY too hot ... I add a little at a time. Maybe 1/2 a can. I once used this much and yowzas!)
1 can diced tomatoes
1 can tomato paste
2 T chili powder
1 T cumin
1 T vinegar
2 T brown sugar (I add a little more)
1 T oil (I never add this ... I don't get the point of it)
1 can kidney beans, drained and rinsed
Salt and Pepper
Dash of oregano
Dash of curry powder (yum ... this really gives it that little something)

Cook ground beef and onions until cooked through; add garlic and cook for 30 seconds.  Add green chilies, jalapeno peppers, tomatoes, tomato paste, chili powder, cumin, vinegar, brown sugar, and drained beans. Simmer for 1 1/2 -2 hours (I never wait this long ... I let it go for as long as it takes to get the table set, kitchen picked up some, etc ... )

I actually just add 1 packet of Chili Seasoning from the store + little extra cumin and the oregano and curry powder instead of the seasonings separate. I don't know why. That's how I did the first time I made it and I never changed. I'm sure I get more seasonings that way. I also add a little water to thin it out (I told you it was a thick chili) ... or sometimes I just use a can of tomato sauce if I don't have (or forgot to buy) tomato paste and that makes it thinner. This doesn't make a whole lot ... enough for my little family x2 meals. So if you have more kids, I would double (or triple if you want leftovers). I double it when I want lots of leftovers. And I'll add this: I think when I doubled the batch, I added more beans and didn't quite double the meat ... just so I'm not using up so much of my beef, makes it cheaper. I usually make cornbread with it. This meal fills me up! Little Sammy loves it too.

chocolate crunch brownies

I posted this over on my blog, but thought I'd put it here too.  I made these yesterday for the activity day girls and they were soooo good.

 

Chocolate Crunch Brownies
1 c. butter, softened
2 c. sugar
4 eggs
6 T. cocoa
1 c. flour
2 t. vanilla
1/2 t. salt
1-7oz. jar marshmallow creme
1 c. creamy peanut butter
2 c. semi-sweet chocolate chips
3 c. rice krispies

Cream butter and sugar
add eggs
stir in cocoa, flour, vanilla, salt
spread into greased 9x13 in. pan
bake at 350 degrees for 25 minutes, or until toothpick comes out clean (I think I usually have to bake things a bit longer, due to the altitude)
COOL
 

spread marshmallow creme over cooled brownies
in small saucepan, melt peanut butter and chocolate chips over low heat
remove from heat, stir in cereal
spread over marshmallow layer
chill before cutting
store in refrigerator
makes 3 dozen

Spanish Rice

I love this rice. Tasty. I serve it along with those chicken burritos or anything Mexican.

 

Spanish Rice

From: Food Brings Families Together

2 cups uncooked rice

1 onion, chopped
2 T. garlic, minced
2 T. olive oil
1-15 oz. can diced tomatoes (I prefer petite diced for this)
3 heaping tsp. chili powder
3 heaping tsp. chicken bouillon
1 tsp. Salt
2 1/2 cups water

Heat the oil in a large pot. Add the rice, onion, and garlic and sauté for 5 minutes. Then add all the rest of the ingredients and bring to a boil. Stir, reduce heat to low, cover and simmer for 25-30 minutes. Serve with burritos or any other Mexican dish!!