FRUITY MUFFINS

These have to be healthy! They are filled with so much yummy goodness! Even though the original recipe says not to freeze them, I always do.  They are delicious once they are re-warmed.

The original recipe also calls for margarine, but I've switched to using butter. Have you noticed how weird margarine is these days? Recipes don't turn out the way I expect when I cook using margarine for some reason. Can you say "hydrogenated"? If you have read any of my posts you know I ALWAYS follow recipes exactly. Not! Tweaking a recipe is a sign of my creativity!

Let me know what you think of these sweet, healthy muffins when you make them! Or...for the right price, I can bake a dozen and send (or deliver) them to you! Enjoy!

RICE PUDDING

Do you find it challenging to cook in smaller quantities?  It seems I often make too much when I’m cooking for two. That can be a good thing if you like left overs. Fortunately, My Shadow and I are easy to please. Sometimes, I cook enough intentionally so we can have two meals. That freezer comes in handy.  But it can be challenging to put those accidental left overs to creative use. 

When I made rice for our dinner, I made extra rice with the thought in mind to make rice pudding.  

Yummy!

Even though I hate to see summer weather depart, the cooler weather puts me in the mood for things like that.  It’s warm, creamy, cinnamon, raisin-filled goodness! Plus, I can choose to eat it for dessert or breakfast.  My mom taught me that!

Here’s the recipe I use to make just enough for two or three servings...for me, myself and I! 

Delicious Microwave Rice Pudding

Use a 4 cup microwave safe bowl.

Mix together:

1 beaten egg

1 cup milk

Heat for 2 minutes.

Using a wire whip, mix in:

1/8 cup corn starch

1/3 cup sugar

Dash of salt

1 tablespoon butter

Cook at 8 power level for 3-4 minutes

Stir in:

1 teaspoon vanilla

1/2 teaspoon ground cinnamon

2/3 to 1 cup cooked rice

1/3 cup raisins

Cook 1 minute more at 8 power level. 

Let me know what you think of this tasty treat!

Pinwheel Biscuits

Sunday morning breakfasts are usually more than just a quick bowl of cereal. These pinwheel biscuits are one of JoPapa's frequent requests.  I've gotten a bit lazy so I use Bisquick instead of making my biscuit dough from scratch. I usually only make a half batch because these are best fresh from the oven.  But I have been known to make extra pinwheels just so we can have a few to nibble on for snacks later in the day too. To make biscuits, follow the mixing directions on the box. Once the dough is kneaded and rolled out, spread some melted butter over the top.

A little butter makes everything better!

Then generously sprinkle cinnamon sugar all over.  I have a sweet tooth and I sprinkle a lot of sugar! There isn't a correct proportion here, you get to make them to taste.  I keep my cinnamon and sugar mixed and ready to go at all times too.  It's handy to have to sprinkle on toast too!

Covered with cinnamon sugar and the melted butter.

Then roll up the dough.  Slice into rolls and place on a cookie sheet to bake.  I use a spatula to carry the rolls to the cookie sheet so my cinnamon sugar won't fall out.  I forgot when I moved the fist one over, so I had some clean up to do!

Rolled up dough.

Here they are ready to bake in a preheated oven according to the directions on the Bisquick box.

Ready for the oven.

It took 10 minutes at 450 and they cooked up beautifully.  Using Bisquick feels like "cheating" but the biscuits are always fluffy and delicious!

Sunday breakfast!

Can't you smell them? These are quick and easy to make so I won't even tease you about mailing them your way.  If you want to come eat breakfast some time, or just have a chat with me, a cup of tea and some pinwheel biscuits let me know! I'd love to see you! Or, I bake lots of things by request so if you aren't hungry for biscuits, I'll cook up something else!

Here's looking forward to 2013. May you have healthy, blessed, HAPPY NEW YEAR!