85 delicious you Recipes

chicken thighs (more if you want and your pan will hold them), canola oil, salt, pepper

pecans (whole or pieces, feel free to use your favorites), light brown sugar, butter, vanilla cook -and -serve pudding (not instant), cinnamon, vanilla extract, pie crusts, peeled and sliced apples (i use a combination of granny smith, golden delicious and bi-color hybrid like braeburn), brown sugar (or more depending on tartness of your apples), flour, salt, cinnamon, nutmeg, powdered ginger, vanilla extract, maple extract, brandy extract, lemon , juice and zest of

half-and-half cream (you can use evaporated milk also of use 1 cup each), pumpkin puree, dark brown sugar, eggs, pumpkin pie spice, cinnamon, vanilla, french bread (cut into 1/2-inch cubes ) or 10 -12 cups egg bread (cut into 1/2-inch cubes), golden raisin, cream

white wine vinegar, garlic powder, oregano, dried, diced tomatoes, well drained (i use low sodium ), sweet corn, well drained, black beans, well drained, garbanzo beans, well drained, kidney beans, well drained, juice from two lime, chopped cilantro (i like a lot of cilantro for flavor but it is up to you), pepper

whole wheat flour (or all purpose if you prefer), salt, baking soda, brown sugar, sugar substitute, granulated (i used splenda granulated), sweet potato puree (i over baked a sweet potato and processed it), applesauce, egg substitute (or 2 eggs), maple syrup (i used sugar free), vanilla, cinnamon (optional), nutmeg (optional), maple extract (optional)

red salmon, drained and bones removed (or you may mix the soft bones in for added calcium), low-fat mayonnaise (keep the mayonnaise to a minimum or it will take away the flavor of the salad), fresh lemon juice, green onions, chopped, stalk celery, finely diced, lemon pepper (or to taste, or fresh ground black pepper), seasoning salt (to taste) or white salt (to taste), bread, toasted (white or whole wheat), soft butter (optional), lettuce leaves, roma tomato, thinly sliced

ground turkey, pork sausage, mild, diced onion (i used precut frozen), cream of mushroom soup, divided, egg, plain breadcrumbs, salt, pepper, garlic powder, hash brown patties (you can also try frozen shredded potatoes)

fresh beef brisket , first cut, salt, white pepper, chopped carrots, garlic cloves, minced, fat, skimmed from the drippings or 3 tbsp unsalted butter, strained pan drippings (save the vegetables, if you wish), garlic cloves, minced, all-purpose flour

pickle juice (any type of cucumber pickles will do, it s a matter of taste), mayonnaise, dried dill, garlic powder, black pepper, sugar (optional) or 2 -4 tbsp honey, to taste (optional)

muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.

bananas chopped into bites size pieces, oranges chopped into bite size pieces., apples chopped into bite size pieces. i use red delicious but you can us any green apple also ., red grapes. wash and drain well ., chunk pinapple or tidbits. drain well., blue berries. wash and drain well ., strawberries ( i have used frozen berries to). slice straw berries in half., a jar of marchino cherries ,drained well . (optional), chopped walnuts. chopp well but not to much or buy chopped walnuts. add a little bit at a time to make sure you dont get to much nuts in salad., cool whip (fat free and sugar free if you can find it.) add 1 tsp. vanilla and a dash of cinammon to mix well and set aside . place your on the counter to thaw out about a half hour before you make your salad.

old fashioned oats, soymilk (vanilla is esp. good) or 3/4 cup other non-dairy milk substitute (vanilla is esp. good), raisins (more or less , according to your preference), orange zest, finely grated, ground cinnamon, raw sunflower seeds (if you like them, adds a delicious crunch) or 2 -3 tbsp roasted sunflower seeds (if you like them, adds a delicious crunch), granny smith apples or 1/2 large granny smith apple, chopped, other dried fruit or nuts, of your choice

sliced peach halves in syrup, in heavy or light syrup, fresh blueberries (optional), baking mix (recommended ( bisquick), sugar, ground cinnamon , amount is up to you, baking mix (recommended ( bisquick), sugar, butter, melted, milk, cinnamon sugar (1/4 cup sugar combined with 2 tsp ground cinnamon)

pumpkin (if you use fresh , cook it first. if you use canned pumpkin, it s not necessary to cook it first), brown sugar (scant), granulated sugar, molasses (we use king syrup or old barrel ), egg yolks, beaten, egg whites , beaten until stiff, flour, scalded milk, pumpkin pie spice , to taste (or nutmeg, allspice & cinnamon)

plain dairy yogurt or sour cream, cream style cottage cheese (you can use small curd ), mayonaise, crumbled blue cheese, milk (optinal for thinning)

chickpeas, drained and rinsed (save 1 chickpea to decorate), lemon juice, garlic cloves (big fat ones ), olive oil, tahini (make sure you shake the jar well first), paprika, salt (to your taste )

whole turkey, serves approximately 12, lemon , juice of, salt and pepper, to taste, olive oil (or you can use melted butter), yellow onion, peeled and quartered, celery, the tops and bottoms of, carrots, parsley , some, fresh rosemary, fresh thyme

almonds, canned mandarin oranges, honey, sugar substitute, red wine vinegar, onion, salt, oil, water