Rhubarb Muffins

What?  You've never tasted rhubarb before?  Well, that's okay, neither had I until I was in college!  Whenever I think of rhubarb I think of strawberry rhubarb pie (which is amazing!), but there's more you can do with this vegetable than put it in a pie.  This tangy vegetable also makes some fabulous muffins.  This is a yummy recipe I got from allrecipes.com, contributed by Freya.  It's scrumptious, and my two year old BEGS for these muffins whenever she sees them!  Add rhubarb to your garden for next year, and enjoy the tangy goodness!  (Also, I made these without the almonds on top - because my husband won't eat nuts - and they are fabulous that way too!)

What You'll Need:

1/2 c. vanilla yogurt

2 Tb. butter, melted

2 Tb. vegetable oil

1 egg

1 1/3 c. all-purpose flour

3/4 c. brown sugar

1/2 tsp. baking soda

1/4 tsp. salt

1 c. diced rhubarb

1/4 c. brown sugar

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 c. crushed sliced almonds

2 tsp. melted butter

What to Do:

1.  Preheat the oven to 350*F.  Grease (or line with paper liners) a 12 cup muffin tin.

2.  In a medium bowl, stir together the yogurt, 2 Tb. of melted butter, oil and egg.  In a large bowl, stir together the flour, 3/4c. of brown sugar, baking soda and salt.  Pour the wet ingredients into the dry, and mix until just blended.  Fold in rhubarb.  Spoon into the prepared muffin tin, filling cups at least 2/3 full.

3.  In a small bowl, stir together 1/4 c. of brown sugar, cinnamon, nutmeg, almonds, and 2 tsp. of melted butter.  Spoon over the tops of the muffins, and press down lightly. 

4.  Bake for 25-30 minutes in the preheated oven, or until the tops spring back when lightly pressed.  Cool in the pan for about 15 minutes before removing.

This recipe makes 12 muffins.  Each muffin has 192 calories, 6.6g of fat, and 
30.8g of carbs.

Barley-Vegetable Medley

This recipe (in it's original, pre-Kristened form) is from the Better Homes and Garden New Cook Book (pg. 71), with a slight variation based upon our likes (and, more honestly, what we already had in our pantry!).  It's a great side dish, and I think it tastes a bit like vegetable soup - super yummy!

What You'll Need:

1 can corn

1/2 c. quick-cooking barley

1/2 c. chopped onion (about 1 medium)

1/2 c. chopped green sweet pepper

1/2 c. chopped carrot

2 beef bouillon cubes

1/2 tsp. dried basil, crushed

1/4 tsp. dried thyme, crushed

1/4 tsp. dried oregano, crush

1/8 tsp. pepper

1/2 can (so 4 oz.) tomato sauce

What to Do:

1. Bring 1 1/2 cups water to boil.  Stir in all ingredients EXCEPT the tomato sauce.  Return to boiling; reduce heat.  Cover and simmer about 10 minutes (until barley is tender), stirring occasionally.

2.  Drain barley mixture.  Stir in tomato sauce.  Cook and stir about 1 minute more.

Makes 6 side-dish servings.  100 calories, 1 g. fat, and 22 g. carbs per serving.

Rice and Vegetable Casserole - Mexican Style

This recipe (which can be found on page 73 of the Better Homes and Gardens New Cook Book) comes with many variations, but I'm only going to share with you how we make it:  Mexican style!  It's super yummy, and super easy.  For the other variations, you'll have to get the book (which, by the way, if you call yourself a cook, how do you not have this book already?!!?).

What You'll Need:

1/2 c. chopped green sweet pepper

1/2 c. chopped onion (abt. 1 medium)

4 oz. can diced green chili peppers, drained

1 clove garlic, minced

1 Tb. margarine/butter

1 1/2 c. cooked rice

4 oz. cream cheese

1/4 tsp. ground cumin

Milk

1/2 c. shredded cheddar cheese

1/4 tsp. salt

1/4 tsp. pepper

What to Do:

1.  Cook sweet pepper, onion, and garlic in margarine till vegetables are tender.

2. In a bowl combine cooked rice, cream cheese, chili peppers, cumin, salt, and pepper.  Stir in vegetable mixture.  

3.  Transfer to a 1-qt. casserole dish.  Bake, uncovered, at 375*F, for 25 minutes (or until heated through).  If mixture seems stiff, stir in milk (1 Tb. at a time) to moisten.  Sprinkle with cheese.  Bake 2-3 minutes more (until cheese melts).

Makes 5-6 side-dish servings.  Each servings has 226 calories, 14 g. fat, and 18 g. carbs.

Cheesy Potato Casserole

I got this recipe by way of my sister, Erika Pike, who got it by way of Maureen Wengert (a family friend), who probably got it by way of someone else.  The point is - this is one yummy variation of what we affectionately refer to as "Funeral Potatoes."  Enjoy

What You'll Need:

5-7 baking potatoes

2 cans cream of chicken soup

1 pint sour cream

3-4 green onions (chopped)

1 stick butter (1/2 c.)

1/2 lb. grated cheese (cheddar works well)

cornflakes

(The cornflakes, green onions, and cheese amounts can all be played around with until you find the right amount that works to your tastes!)

What to Do:

1.  Set oven to 350 degrees.  Boil potatoes with skins, then peel them, and finally shred/grate them.

2.  Mix the 2 cans of soup with the sour cream.  Melt 1/2 stick of butter (1/4 c.) with green onions.  Mix in with soup and sour cream mixture.  Fold in cheese.

3.  Fold the soup mix into the potato mixtures with a fork (don't mash!).  Spreak into 9x13 pan.  

4.  Melt the rest of the butter and crush cornflakes into the butter - mix.  Sprinkle cornflakes over the top of the potato mixture.  

5.  Cook at 350* until it bubbles/looks cooked through (about 30-40 minutes).

Breakfast Casserole

 This is a yummy and filling breakfast type casserole.  I added more eggs than the original recipe calls for, and it was great. I also put the ingredients in a little differently, so below you will find how I do it.

Just look at that yummy goodness!  The original recipe came from Nelda on allrecipes.com (called Tater Tot Casserole I).

 What You'll Need:

1 lb. ground pork breakfast sausage

4 eggs

2 c. shredded cheddar cheese

2 pounds tater tots

2 c. milk

What to Do:

1.  Preheat oven to 350*.

2.  Spray the bottom of a 9x13 pan with cooking spray.  Place tater tots in a single layer at the bottom of the pan.  

3.  Cook the sausage, drain it, and spread it evenly over the tater tots.  Cover evenly with the shredded cheese.

4. Mix together the eggs and milk.  Pour over top of cheese.

5.  Bake in preheated oven for 35-45 minutes.  Cool for 5 to 10 minutes before serving.

Broccoli Salad

For years my friend, Kalenn Stallings, would bring this salad for Christmas eve dinner.  This is the recipe she gave me after I begged her for it - it's one of my favorite salads.  I made this recently for a party, and there was none left - it's a real crowd pleaser!

You Will Need:

2 lg. heads of broccoli (tips or florets), cut into small pieces

1 small onion, diced

1 c. mozzarella cheese, grated

1 lb. bacon, fried crisp and crumbled

1/2 c. mayonnaise

1/4 c. sugar

1 Tb. vinegar

What to Do:

1.  Mix together the broccoli, onion, cheese, and bacon.  

2.  In a separate bowl, combine the mayonnaise, sugar and vinegar.  Mix well and pour over the broccoli mixture.

3.  Mix well and chill until serving.

Mashed Potato Soup

This is a great basic potato soup recipe from All You magazine. I use it as a base and then add other ingredients based on what I'm wanting or have that day! What You Need:
4 baking potatoes (about 2 lbs.)
4 Tb. unsalted butter
1/3 c. all-purpose flour
4 c. milk
4 oz. shredded Monterey Jack cheese
Salt and Pepper
4 oz. sour cream

What To Do:
1. Prick potatoes all over with a fork: microwave on high until cooked through, turning once, 12 to 15 minutes total. Let cool slightly and scoop out flesh, discarding skins. Mash with a fork.
2. Melt butter in a large saucepan over medium heat. Add flour and whisk until smooth and light golden, about 2 minutes. Slowly whisk in milk and cook, whisking, until thickened, 5 to 6 minutes.
3. Stir in cheese, potatoes and 1/2 tsp. each salt and pepper. Cook, stirring, until cheese melts and soup is heated through. Whisk in sour cream. Check seasoning and add additional salt and pepper if desired.

Possible Additions: Bacon, Ham, Peas, Corn, Green Onions, Chives

Microwave Baked Potatoes

Baked Potato Bar is a favorite at our house, but turning the oven on in the summer heat is not! So, here's a great way to prepare those baked potatoes without turning your home into a sauna.

What You'll Need:
Baking Potatoes
Butter (I use the low-fat kind or butter spray)
Saran Wrap

What You'll Do:
1. Wash each potato, removing all dirt and other bad spots.

2. Using a knife cut multiple slits on all sides of the potato.

3. Take a piece of saran wrap and spread a little (you don't need a lot) butter (or spray a little butter) in the center.

4. Wrap the potato up in the saran wrap, making sure that the butter is touching the potato.

5. Microwave for 5 minutes, turn over the potato and microwave for 5 more minutes. Remember that microwave times might vary due to size or the potato and wattage of your microwave. It also might require more time if you do more than one potato together.

6. Peel off saran wrap and enjoy with your favorite toppings!

Some of our favorite potato toppings are: Butter, Salt and Pepper, Cheese, Hard-Boiled Eggs, Broccoli, Cauliflower, Cream of Mushroom Soup, Olives, Bacon, Ham, Turkey, Ranch Dressing, Salsa, and Sour Cream