Microwave Coffee Cup Scramble

Microwave Coffee Cup Scramble

Prep Time:  1 Minute
Cook Time:  45-60 seconds
Makes:  1 Serving

2 Eggs, 2 T. milk, 2 T. shredded Cheddar Cheese, Salt & Pepper

1.    Coat 12-oz. microwave-safe coffee mug with cooking spray; Add eggs & milk; beat until blended.
2.    Microwave on High 45 seconds; stir.  Microwave until eggs are almost set, 30-45 sec. longer.
3.    Top with cheese; season with salt & pepper! 

YUM! 
I have never tried this before...  We shall see.....Thanks Elaine

Lemon Raspberry Muffins

The bright flavor of lemon complements any berry. These raspberry muffins get extra intense lemon flavor from lemon sugar, which is used to sprinkle the muffin tins and tops, and in the batter. Freezing the raspberries slightly helps maintain their shape during baking.

INGREDIENTS

• 1 cup granulated sugar
• 1 Tbsp. plus 1 teaspoon finely chopped lemon zest, divided
• 2 1/2 cup all-pourpose flour, divided
• 2 tsp. baking powder
• 1 1/2 tsp. salt
• 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
• 1 cup buttermilk
• 2 large eggs
• 1 tsp. vanilla extract
• 2 pkg. (6 ounces or 1 1/3 cups each) Driscoll's Raspberries slightly frozen

Instructions

1. Toss sugar with 1 tablespoon lemon zest, rubbing it between fingers to release the oils. Let sit at least 1 hour and up to 1 day before sifting to remove zest pieces. Remove 1/4 cup and set reamaining aside.
2. Preheat oven to 400°F. Butter a muffin pan and liberally sprinkle cups with lemon sugar from 1/4 cup. Save remaining mixture for topping muffins.
3. Sift 2-1/4 cups flour, baking powder, salt and remaining 3/4 cup lemon sugar together in a large bowl.
4. Add butter to flour mixture and cut in with a pastry blender or two knives. (You can also use an electric stand mixer fitted with the paddle attachment on low speed.) Stop mixing when the butter pieces are pea-sized and smaller.
5. Whisk buttermilk, eggs and vanilla together in a small bowl. Add buttermilk mixture to flour mixture stirring just until combined. The batter will be lumpy.
6. Measure out 1 3/4 cups raspberries and save any leftover berries for another use, such as a smoothie or yogurt topping.
7. Toss 1 3/4 cups berries with remaining 1/4 cup flour and gently fold into batter. Fill muffin tins to the top and sprinkle with a generous amount of remaining lemon sugar.
8. Bake 15 minutes and rotate pan. Bake 10 to 15 minutes longer or until muffins spring back when lightly pressed in the center and/or a cake tester inserted in the center comes out clean. Jumbo muffins will take approximately 5 minutes longer.

Blueberry Cornmeal Crumble Bars

Blueberries and corn are brilliant together. These blueberry bars incorporate the sweet crunch of cornmeal in the crust and topping along with the bright, tart notes that come from adding fresh lemon juice and zest to the blueberry filling.

INGREDIENTS

Blueberry Filling

• 3 pkg. (6 ounces of 1 1/4 cup each) Driscoll's Blueberries
• 1/2 cup granulated sugar
• 1 Tbsp. cornstarch
• 1 Tbsp. lemon juice
• Pinch salt
• 1/2 tsp. finely chopped lemon zest

Cornmeal Crust and Topping

• 1 1/2 cup all-purpose flour
• 1 cup finely ground cornmeal
• 3/4 tsp. salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1 tsp. vanilla

Instructions

1. Combine blueberries, sugar, cornstarch, lemon juice and salt in a 2-quart non-reactive saucepan over medium heat. Stir until mixture comes to a boil, reduce heat and continue to simmer stirring constantly until fruit thickens slightly. Remove from heat and add lemon zest.
2. Preheat oven to 350°F. Butter or grease a 9-inch square pan.
3. Stir together flour, cornmeal and salt and set aside.
4. Cream butter and sugar in the bowl of an electric stand mixer fitted with the paddle attachment until mixture is light and fluffy, and becomes pale in color. Add vanilla mixing quickly to incorporate.
5. Add dry ingredients on low speed being careful to scrape the sides of bowl several times. Stop mixing when ingredients are fully incorporated but dough is still crumbly. This happens quickly; the mixture will look dry and floury one minute, then little clumps will suddenly appear.
6. Evenly distribute slightly less than half of the crumbly dough (2 cups) over bottom of prepared pan and press lightly to hold in place. Put the remaining dough in the refrigerator.
7. Bake crust for 25 minutes, or until lightly toasty brown.
8. Spread 1-1/2 cups blueberry jam filling over crust and cover with remaining dough. An even covering will produce a crust that covers the jam almost entirely, letting it peak through here and there.
9. Bake until top crust is golden brown, about 40 minutes, rotating the pan halfway through the baking time. Remove from oven and cool on a rack for 10 minutes before running a knife around the edge of the pan to prevent the bars from sticking. Cool completely and cut into bars.

Strawberry Whole Grain Crumble Bars

Incorporate whole grains into your baking with these delicious jammy strawberry bars. They have a nutty whole wheat crust and oat crumble topping. Try with barley flakes (which look like rolled oats) and barley flour for an alternative grain. They're available in the bulk section of some grocery stores.

INGREDIENTS

Strawberry Filling

• 1 pkg. (16 ounces or 3 cups) Driscoll's Strawberries
• 1/2 cup granulated sugar
• 2 Tbsp. cornstarch
• 2 tsp. leamon juice
• Pinch salt

Crust

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/3 cup brown sugar
• 1/2 tsp. salt
• 1/2 cup (1 stick) unsalted butter, melted and cooled
• 1 tsp. vanilla extract

Crumble Topping

• 1 cup old-fashioned rolled oats
• 1/4 cup plus 2 tablespoons all-purpose flour
• 1/4 cup whole wheat flour
• 1/4 cup brown sugar
• 2 Tbsp. granulated sugar
• 1 tsp. salt
• 6 Tbsp. unsalted butter, melted

Instructions

Topping

1. Preheat oven to 300°F.
   
   Place rolled oats, all purpose flour, whole wheat flour, brown sugar, granulated sugar and salt in the bowl of a food processor and process until oats are partially ground. Transfer mixture to a large bowl and drizzle with melted butter using your hands to combine and make small clumps.

Filling

1. Combine strawberries, sugar, cornstarch, lemon juice and salt in a 2-quart non-reactive saucepan over medium heat. Stir until mixture comes to a boil, reduce heat and continue to simmer stirring constantly until fruit thickens slightly. Remove from heat.

Assembly

1. Bake frozen crust 40 to 45 minutes or until golden brown and firm to the touch. Remove from oven and increase temperature to 350°F.
2. Spread 1 1/2 cups strawberry filling over crust and sprinkle evenly with crumble topping creating larger clumps if desired.
3. Bake about 50 minutes or until golden brown, rotating the pan halfway through the baking time. Remove from oven and cool on a rack 10 minutes. Run a knife around the edge of the pan to prevent the bars from sticking. Cool completely and cut into bars.

Crust

1. Butter or grease a 9-inch square pan.
   
   Stir together all-purpose flour, whole wheat flour, brown sugar and salt in a large bowl using a fork to combine and remove any lumps. Add melted butter and vanilla and stir until thoroughly combined. Butter or grease a 9-inch square pan.
2. Press dough evenly into prepared pan and freeze 30 minutes

Making Pancakes

First off sorry about the lighting....

When I cook pancakes I don't just do enough for that morning.  I will fix an entire box or my own recipe to make LOTS of pancakes.  This saves you so much time when the kids are in school and your on the run and you don't have time to cook in the morning.

Don't pay attention to the label.   I told you before, after we use the bread I save the bag for later use.  Bread bags make the perfect bag to hold alot of pancakes.  Stack them, use a twist tie to seal and pop them in the freezer for later use.  When my kids wake up they grab the bag and put 1 or 2 pancakes on a plate and nuk it for about 1min - 1min and 30 sec.  So easy and you can make what ever kinds of pancakes your family loves.  I put chocolate chips in ours.  
What kinds of pancakes do you make?  Leave a comment  =)

Apple pancakes

Pic by Brookshires
because my camera is dead :(

1 1/2 c flour
1/3 c brown sugar
1 Tbs baking powder
1 Tbs cinnamon
1/2 tsp nutmeg
1/2 salt
3/4 c 2% milk
1/2 c butter
2 eggs
2 med. apples, cored, peeled, finely chopped

In a large bowl, mix together dry ingredients. In another bowl, combine milk, butter and eggs. Mix together dry ingredients and wet ingredients. Fold in apple pieces. Heat griddle to medium-high heat. Pour batter on griddle and cook for 2 min or until set and flip. 
Enjoy! =)