SANDRA’S HEALTHY PAISLEY MINI MUFFIN PB TREATS

 

A healthier treat you know that's good for your pup and
it's ongoingly freshly made; Paisley loves 'em...

Yields: 19 Mini Muffin Treats (I make 2 batches at a time, yielding 38 treats…aka 1 qt.)

Prep: 10 Mins.

Bake: 16 Mins. (Turning ½ way for even baking)

 Cool: On baking rack covered with a clean kitchen towel overnight

INGREDIENTS

 

2 large eggs, beaten

½ cup Skippy peanut butter (no artificial sweetener like ‘xylitol’ – ck label plz)

¾ All-purpose flour

½ cup old fashioned oats (not quick cooking)

½ cup water

 

METHOD

 

Preheat oven to 350F. Place a non-stick mini muffin baking pan aside (if not non-stick, spray w/canola spray). Also, place a baking rack for removing mini muffin treats to after baking for cooling.

 

To a medium bowl, add the eggs and whisk until fluffy; add peanut butter and continue whisking until thicker and emulsified. (Switch to a spatula at this point).

 

Add the A-P Flour, oats, and water; stirring just to combine.

 

Using a 1-TB-size mini scoop, drop mounds into the mini muffin tin cups (should yield 19).

 

Bake in preheated oven for 16 minutes total; turning half way for even baking.

 

Remove from oven. Use a teaspoon promptly remove mini muffins to the baking rack in order to cool completely (on baking rack covered with a clean kitchen towel overnight) before storing treats in an airtight container to safely store up to 2 weeks.

 

 

Tip: I make a double batch, which stores in a 1-qt.-airtight-container perfectly for up to 2 weeks in an airtight container.

 

SANDRA'S WILD ALASKA BLUEBERRY STREUSEL MUFFINS from SCRATCH

While recently picking my first batch of Wild Alaska Blueberries from my front yard,

I decided to come up with a muffin recipe from scratch.

End result...these streusel topped muffins turned out absolutely fabulous!

Yields: (12)

Prep: 15 Mins.

Bake: 30-35 Mins.

INGREDIENTS

Berries

1 tablespoon all-purpose flour

1-1/2 cups fresh wild Alaska blueberries

Wet

1/2 cup unsalted butter, at room temperature

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/4 teaspoon lemon powder (or zest)

1/2 cup 2% milk

Dry

2 cups all-purpose flour

1-1/2 teaspoons double-acting baking powder (or regular)

1/2 teaspoon baking soda

1/2 teaspoon table salt

Streusel

2 tablespoons all-purpose flour

3 tablespoons granulated sugar

2 tablespoons brown sugar

1 teaspoon ground cinnamon

2 tablespoons cold, unsalted butter, diced

METHOD

Preheat oven to 350 degrees. Place 12 paper liners in regular-size muffin tin slots, then spray liners with baking spray; set aside.

In a small bowl, sprinkle 1 tablespoon of flour over blueberries, and swirl bowl to coat; set aside.

In a stand mixer bowl, beat 1/2 cups softened butter with 3/4 cup granulated sugar until light and fluffy. Beat in eggs, vanilla extract, and lemon zest and milk. Sift 2 cups flour, 1-1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon table salt through a sieve over bowl of wet ingredients; mix on low just until combined. Remove bowl from mixer, and gently fold, using a spatula, the blueberries (shaking off excess flour beforehand), do not stir or over mix. Use an ice cream scoop to equally proportion batter into prepared muffin liners. Use the back of a spoon to even out tops.

Combine 2 tablespoons flour, 3 tablespoons granulated sugar, 2 tablespoons brown sugar, and 1 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons cold butter with fork until mixture resembles course crumbs. Sprinkle equally on top of batter in muffin liners.

Bake in the preheated oven for 30 to 35 minutes, turning pan half way through baking, just until a toothpick inserted in center of a muffin comes out clean. Cool muffins in pan on a wire rack, just until cool enough to transfer to a serving platter.  ~ Enjoy!

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Tip:

If using a large 6-cup muffin tin, be sure to increase baking time accordingly.

SANDRA'S BAKED DONUT HOLES

A delightful and airy confection!

I guarantee you won't be able to stop with just 1, 2, 3 or 4...

Yield: (Appx. 60 Donut Holes)

Prep: 10 Mins.

Bake: 10-12 Mins. per batch

INGREDIENTS

Special equipment: Mini Muffin Tin (24/batch)

Batter:

1 large egg, beaten

1-1/2 cup milk

2 tablespoons vegetable oil

2 teaspoons vanilla extract

2 cups all-purpose flour

1-1/2 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon freshly ground nutmeg

2 teaspoons double-acting baking powder (or regular)

Finishing:

Brush warm donut holes with:

--1 tablespoon unsalted butter, melted (in microwave-proof bowl for 30 secs)

--Place in large Ziploc bag (for shaking warm donut holes to coat)

1 cup sugar

1/2 teaspoon cinnamon

Pinch of freshly ground nutmeg

METHOD

Preheat oven to 350 degrees. Spot spray with Bakers Joy each mini muffin tin cup; set aside (or with oil then dusted with flour) -- this process will be repeated for each batch to prevent donut holes from sticking.

In a medium bowl, add egg and beat with a fork. Add in milk, vegetable oil and vanilla extract, mix to combine. Add in remaining batter ingredients; and using a wooden spoon mix to just combine. Using a 2-TB-size scoop, fill each cup in mini muffin tin, about 3/4's full.

Bake in preheated oven for 10-12 minutes, until they're light golden on top and slightly brown on edges, and a toothpick inserted in center comes out clean.

Meanwhile, place 1 cup sugar, 1/2 teaspoon cinnamon and a pinch of nutmeg in a large 

Ziploc bag, shake to combine and set aside. Also, melt 1 tablespoon butter in a small microwave-proof bowl for 30 seconds; set aside with a pastry brush.

Place a clean kitchen towel on counter. While hot, tip muffin tin over on its side so hot donut holes fall out onto kitchen towel. Flip them over and lightly brush tops with melted butter. Gently add warm donut holes, 6 at a time, into Ziploc bag with spice-sugar mixture, shake to coat, then place onto a wire rack to cool. Store completely cooled donut holes in an airtight container. ~ Enjoy!

TIP:

If you'd like to make mini donuts, do so in the same method; same baking time but use a mini non-stick donut pan (I purchased mine through Amazon-Prime).

Chocolate Glaze

1 1/2 cups powdered sugar

4 tablespoons unsweetened cocoa powder

3 tablespoons milk or water

2 teaspoons pure vanilla extract.

In a medium bowl, whisk together powdered sugar and cocoa powder.  Slowly stir in milk and vanilla extract.  Whisk until silky and smooth.  If you need a touch more milk to make this a dippable glaze, add a bit more.

Dip doughnuts in chocolate glaze and let rest to harden slightly.

Doughnuts are best served the day they’re made.  They also freeze just fine!

SANDRA'S 30-MINUTE CHICKEN NOODLE SOUP with CHEDDAR CORNBREAD

An all-time favorite...a quick and easy comfort meal that's oh so healthy for you!

Be sure to favorite/print out this recipe as I'm sure you'll want to prepare this
each and every time you find you have leftover chicken and/or turkey on hand...

Servings: (6)

Prep/Cook: 30 Mins.

INGREDIENTS

Soup:

1/2 tablespoon light olive

2 cups diced celery

1 cup diced carrots

Pinch of red pepper flakes

1/4 cup dry minced onion

1 teaspoon dried basil

2 tablespoons dried parsley, divided (see below)

1/2 teaspoon granulated garlic

1/2 teaspoon granulated onion
1/4 teaspoon lemon pepper

1/4 teaspoon ground poultry seasoning

1/8 teaspoon ground turmeric

6 cups low-sodium chicken broth

1/2 tablespoon white wine vinegar

1/2 tablespoon worcestershire

3 precooked, boned, skinned chicken thighs, roughly shredded, then cut into bite-size pieces

2 green onions, cut into 1/4" slices (both white and green parts)

1 (reserved) tablespoon dried parsley

1/4 cup frozen sweet peas

Noodles: Prepared and stored separately (See 'Leftover Tip' below)

--1 (8-oz pkg) No-Yolk Broad-Egg Noodles, prepared according to pkg directions (10-12 mins. cooking time)

Cheddar Cornbread (15-20 minutes baking time):

1 egg

1/3 cup milk

--1 (8.5-oz. pkg) dry Jiffy Corn Muffin Mix

1/4 cup shredded medium cheddar cheese

METHOD

Preheat oven to 400 degrees, and set aside a sprayed, square 7" baking dish.  Place a separate medium pot on stove with 4 quarts water over high heat for water to boil for noodles.

First, begin preparing soup by heating oil in a heavy-bottom saucepan over medium high heat.  Add and sauté celery, carrots, dry minced onion, basil and 1 tablespoon dried parsley, granulated garlic and onion, lemon pepper, poultry seasoning, and turmeric for 5 minutes.  Add chicken broth, white wine vinegar, and worcestershire; stir to combine.  Bring soup to boil, then reduce heat to medium low to simmer for 15-20 minutes.

Meanwhile, prepare noodles according to package directions.

Also, begin preparing cornbread batter in a small bowl by beating an egg with 1/3 cup milk, add and mix in with a fork the dry corn muffin mix, and fold in shredded cheddar cheese.  Pour batter into prepared baking dish and bake, uncovered, in preheated oven for 15-20 minutes.

At this point, finish soup by adding the chicken, green onions, remaining 1 tablespoon dried parsley, and frozen peas. Cook for 2 minutes, then turn off heat.

Drain noodles in a colander at end of cooking time.

Remove cornbread at end of baking time, and cut into 6 squares.

To serve, place 3/4 cups of prepared noodles into each bowl and ladle soup over top. Place filled soup bowls onto separate dinner plates, each with squares of cheddar cornbread slathered with butter ;) alongside. ~ Enjoy!

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Leftover Tip: I store cooked noodles separately in the refrigerator in ziploc bag so as to maintain their integrity, with the actual soup separately, covered, in an air-tight container.

SANDRA’S SOUTH-OF-THE-BORDER CHICKEN STEW

A quick, hearty, and delicious stew.

Servings: (4)
Prep: 10 Mins. | 

Cook: 30 Mins.

Posted: By Sandra

INGREDIENTS

1 tablespoon olive oil

1 cup chopped celery

1 cup diced onions

2 garlic cloves, finely chopped

1 large russet potato, peeled, and cut into ½” cubes

3 cups cooked chicken

1 (1.25 oz. pkg.) taco seasoning, or Sandra’s Taco Seasoning Blend

1 (14.5 oz. can) diced tomatoes, undrained

1 cup whole-kernel frozen corn

1 (4 oz. can) diced green chilies, drained (mild, or medium spiciness)

1 (4 oz. can) sliced olives, drained

3 cups low-sodium chicken broth

1 teaspoon organic dried oregano

¼ teaspoon freshly ground pepper

METHOD

Garnish options:
Sour Cream
and Shredded Cheddar Cheese

Click here for the recipe:
 Sandra's Premium Cornbread Muffins

Heat a medium soup pot with olive oil over medium-high heat, and add the celery and onion, and saute until the onions are translucent.  Add the garlic and saute for 30 seconds.  Add the remaining ingredients and bring to boil; reduce heat, and simmer, covered, for 25 minutes, while stirring occasionally (being careful not to break up chicken pieces).  Enjoy!



SANDRA'S MINI-MARGARITA PIZZAS UNDER 10 MINUTES

These are fantastically easy 
and oh so flavorful!

Yields: (4 Mini-Pizzas) | Servings: (2)

Prep: 5 Mins. |
Bake: 3 Mins.

Posted by Sandra

INGREDIENTS

2 english muffins, split in half

1 teaspoon olive oil

8 ripe tomato slices

Fine-grained sea salt and freshly ground pepper, to taste

Pinches of ground oregano

Pinches of dried basil

¼ cup shredded mozzarella

Pinches of dried parsley

METHOD

Preheat oven to 500 degrees.  Line a baking sheet with foil, and set aside.

In a toaster, toast the english muffin halves just until lightly brown.  Use a pastry brush and lightly brush them cut-side up with olive oil, and place the tomato slices on top of each.  Sprinkle the tomato slices with sea salt and freshly ground pepper, to taste, including pinches of oregano, and basil.  Top all four mini-pizzas generously with mozzarella, and a light sprinkling of parsley.

Place all four mini-pizzas onto the lined baking sheet, and bake for 3 to 4 minutes, just until the mozzarella is light golden and bubbly.  Serve immediately – Enjoy!

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Tip: Please feel free to use fresh herbs ~ I only had dried/ground on hand today when creating this recipe.  I served these mini-pizzas with a fresh garden salad tossed with light vinaigrette.

SANDRA'S RASPBERRY-LEMON STREUSEL MUFFINS

This muffin recipe is very versatile,
so it's pretty much up to your imagination
as to the addition of fruit, berries, and nuts
you might have on-hand and wish to add...

Yields: (18)
Prep: 15 Mins. |
Bake: 22 Mins.
Posted by Sandra

INGREDIENTS

***Streusel Topping
½ cup all-purpose flour
4 tablespoons unsalted butter, at room temperature
4 tablespoons dark brown sugar
¼ teaspoon ground cinnamon
4 tablespoons pecans, finely chopped
2 teaspoons fresh lemon zest

***Muffins
2 cups all-purpose flour
2/3 cup dark brown sugar
1/3 cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
1-1/2 teaspoons ground cinnamon
2 eggs
4 tablespoons unsalted butter, melted
¼ cup vegetable oil
1 cup of milk
1 tablespoon fresh lemon zest
1 teaspoon vanilla extract
2 cups fresh raspberries

METHOD

Preheat the oven to 350 degrees. Line two standard muffin tins with 18 paper liners, along with setting a regular size ice cream scoop along side.

To make the streusel topping, in a small bowl sift the flour through a sieve, and then mix together all the remaining ingredients with a pastry cutter or fork until crumbly, and set aside.

In a medium bowl, sift through a sieve the flour, brown sugar, granulated sugar, baking powder, baking soda, salt, and cinnamon.

In a large bowl, with a whisk beat the eggs with the melted butter and vegetable oil, just to combine. Add the milk, lemon zest, and vanilla extract, again whisking to combine. Add the dry ingredients from the medium bowl 1/3 at a time, mixing each addition with a spoon just until incorporated – (Please don’t over mix.)

Place the fresh raspberries in the sieve, and lightly sprinkle with flour, gently toss, and then tap to remove excess flour (this is to prevent them from clumping together while baking.) Gently fold in the coated raspberries into the batter – (so the berries do not break up), and then using the ice cream scoop, evenly distribute batter among 18 paper lined tins in the muffin pans.

Sprinkle the streusel topping evenly over the 18 muffins and bake until golden brown (when a toothpick inserted into the center comes out clean), about 20 to 22 minutes. You may need to bake muffins in two batches.

Let muffins sit in pan for 10 minutes, and then transfer to a wire rack to cool. – Enjoy!


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Tip: This is my basic muffin recipe, and I often revise it by changing the berries, or using other fresh fruit, and I sometimes use alternate nuts for the streusel topping as well.