Healthy Blueberry Muffins

I got this recipe from Movara Health and Fitness Resort when I spent a week in Utah. I make a batch of these once a week and pull them out of the freezer to pair with eggs for breakfast. I'm modifying a bit because I make 10 regular sized muffins instead of 6 large muffins but you can adjust to your needs.

Ingredients:
3/4 cup apple juice

3/4 cup apple sauce

2 cups fresh blueberries

1 cup oat flour

1 cup oats (usually I use quick oats)

1/3 cup dehydrated cane sugar (I use regular cane sugar or monkfruit sweetener)

1 T. baking powder

1 t. sea salt

2 t. cinnamon

Instructions:

Mix apple juice and apple sauce together. Set aside.

Rinse your blueberries and set aside.

Mix five dry ingredients together.

Add wet ingredients and blueberries and mix together. Allow to sit for at least 2 hours or overnight.

When ready to bake, preheat the oven to 400 degrees. Put liners in your muffin tin and fill to the top (they won't rise much). I usually get about 10 of the 12 because I like full muffins. Bake for 20 minutes.

Libby's Pumpkin Pie

This is our go-to pumpkin pie recipe....from the back of the Libby's brand pumpkin can.

Ingredients:
1 can (15 oz) Libby's 100% pure pumpkin
1 can (12 oz) evaporated milk

3/4 cup granulated sugar

1/2 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

2 large eggs

1 unbaked 9-inch pie shell

Instructions:

Mis dry ingredients in small bowl. Beat eggs in large bowl. Stir in pumpkin and dry ingredient mixture. Gradually stir in milk.

Pour into pie shell.

Baked in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees and bake for 30-40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Homemade "Heart" Poptarts

Original Recipe from Family Fun Magazine, February 2011

Ingredients:

TARTS:

Prepared Piecrust

Jar of Strawberry Jam

1 egg, whisked with 1 t. water

FROSTING:

2 1/2 cups powdered sugar

1 T. water

1 T. softened butter

2 T. light corn syrup

Red food coloring

Sprinkles

Instructions:

1. Heat oven to 400 degrees. Cover cookie sheet with parchment paper.

2. On a floured surface, roll piecrust to 1/8 inch thickness. Use a large heart shaped cookie cutter to make pairs of hearts. Gather scraps and re-roll as much as you can.

3. For each tart, spread 1-2 t. of strawberry jam on the heart, leaving a 1/2 inch around the edge. Brush the egg mixture around the edge before putting top pastry heart on top. Use a fork to seal the edges, then brush the tops with the egg mixture.

4. Bake until edges begin to brown, about 15 minutes. Let them rest on the sheet for a few minutes and then move to a rack to cool completely.

5. Whisk first 4 frosting ingredients together until smooth. Add food coloring and mix well. Spoon frosting into ziplock bag, cut a corner and squeeze onto tarts. Top with sprinkles.

Enjoy!

Fresh Corn Salad

The original BC recipe can be found HERE.

Ingredients:
5 ears corn, shucked
1/2 cup small-diced red onion (1 small red onion)
3 T. cider vinegar
2 T. olive oil
1/2 t. salt
1/2 t. fresh ground black pepper
1/2 cup fresh basil leaves

Instructions:
Cook corn for 3 minutes in boiling water. Drain and dunk in cold water to stop the cooking and to set the color. When cooled, cut kernals off the cob. Mix corn, onion, vinegar, olive oil, salt and pepper. Just before serving, add the basil. Serve cold or room temperature.

K's Chocolate Mug Cake

Ingredients:

1/4 cup flour

1/4 cup sugar

2 T. cocoa powder

1/8 t. baking soda

1/8 t. salt

3 T. milk

1 T. water

1/4 t. vanilla

Instructions:

Mix all together in a mug. Microwave for about 1 minute, 45 seconds.

Banana Coconut Chocolate Chip Muffins

Recipe from HERE. Makes 12-15 muffins.

Ingredients:
1 1/2 cups all purpose flour
3/4 t. baking soda
1/2 t. ground cinnamon
1/4 t. salt
5 T. butter, melted
1 t. pure vanilla extract
1/2 cup sugar
1 large egg
3 large ripe bananas
1/2 cup semi-sweet chocolate chips
1/2 cup dried coconut plus some to sprinkle on top

Instructions:
1. Preheat oven to 350 degrees. Line muffin tins with paper liners or spray pan with nonstick spray.

2. In a bowl, combine flour, baking soda, cinnamon and salt. In another bowl, cream together the melted butter, vanilla, sugar, and egg. Mash bananas and add them to the wet ingredients. Stir in dry ingredients, just until combined, being careful to not overmix. Fold in the chocolate and the coconut.

3. Divide mixture evenly into muffin tins. Sprinkle additional coconut on top. Bake until golden brown, about 22-30 minutes.

Enjoy!

Strawberry Shortcake Poke Bundt Cake

Recipe found HERE.

Cake
1 box Betty Crocker Super Moist Yellow Cake Mix
1 cup milk
4 oz. cream cheese, softened
3 eggs

Strawberry Poke Mixture
1 1/2 cups sliced fresh strawberries
1/4 cup granulated sugar
2 t. lemon juice

Cream Cheese Glaze
3/4 cups powdered sugar
2 T. butter, softened
1 oz. cream cheese, softened
1 or 2 T. milk
1/4 t. vanilla

Garnish
1 cup sliced fresh strawberries

Instructions:
1. Heat oven to 325 degrees. Spray 10-12 cup bundt cake pan with cooking spray and flour.

2. In a large bowl, beat cake ingredients with electric mixer on low speed for 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes, and pour batter into pan. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.

3. While it's cooling, use a food processor or blender to puree strawberry poke mixture ingredients until smooth. transfer to 4 cup glass measuring cup and set aside. While still in pan, poke holes in cake with end of wooden spoon at 1/2 inch intervals going almost to the bottom of pan. Use a wet paper towel to wipe ends of spoon after each poke. Carefully pour poke mixture over holes in case, using spoon to direct mixture into holes. If necessary, poke existing holes to make room for more mixture.

4. Cool 40 minutes; refrigerate in pan for 2 hours. Remove from fridge and run metal spatula around the outer and inside edges of pan to loosen cake. Turn upside down onto a serving platter.

5. In a medium bowl, mix cream cheese glaze ingredients with an electric mixer on low speed until smooth. If too thick add additional milk, 1 t. at a time, until desired consistency. Glaze cake as desired; garnish with strawberries.