Saturday, September 21, 2013

Spice Cake Muffins

2-1/2 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup shredded wheat
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/2 cup butter, softened
1-1/4 cups packed brown sugar
3 eggs
1 cup buttermilk
1 teaspoon vanilla
1/4 cup crushed pineapple
1/4 cup chopped dates
1/4 cup grated coconut

1.  Preheat oven to 350 degrees.  For cupcakes, grease and flour a 12 cup cupcake pan.
2.  Sift together flour, baking powder, baking soda, salt, and spices into bowl; set aside.
3.  Place butter and brown sugar in a large mixer bowl.  Blend until light and fluffy.  Add eggs, 
one at a time, beating well after each addition.
4.  Stir in flour, alternating with the buttermilk.  Stir in vanilla. Stir in shredded wheat, fruit  and coconut.
5.  Divide batter evenly into prepared cake pans.  Bake for 30-35 minutes or until cake springs back when lightly touched, or when a toothpick inserted in center comes out clean.  Cupcakes will bake for 20-25 minutes.
6.  Place cupcake pans on wire rack to cool for 5-10 minutes, then turn out of pans and cool completely on racks.

Thursday, September 5, 2013

Thrifty Thursday ---- Easy-Does-It-Spaghetti!

Since school has started and all my employee have left me... I have found myself still working lots of nights and by doing so have discovered a greater need to use my crock pot for dinner meals. So to lick off a warm September Fall,  We give you...  

1 lb ground chuck (yeah, I use hamburger)
1/2 C chopped onion
2 cloves garlic, minced
2 8oz cans tomato sauce
1 - 1 1/2 tsp Italian seasoning
1 4oz can sliced mushrooms drained (yeah, I leave these out)
3 C tomato juice
6oz dry spaghetti, broken into 4"-5" pieces

Cook and drain meat and put in crock pot. Add all remaining ingredients except dry spaghetti and stir well. Cover and cook on low for 6-8 hours. (High 3-5 hours). Turn on high last hour and stir in dry spaghetti.

I double it for my family.

Monday, September 2, 2013

Make-Over Monday: Better than Oatmeal

My husband and I have been researching some whole grain breakfast alternatives to that old-fashioned, heart-warming bowl of sticky oatmeal. We have found that whole grain couscous flavored with fruit and cinnamon makes for a healthy whole grain, low-calorie breakfast suitable for kids as well as adults! This Breakfast couscous recipe and photo is courtesy of the Wheat Foods Council.


1 16 ounce can apples or pears, divided
1 tbsp butter
1 10 ounce package couscous
3 tbsp sugar
1/2 tsp cinnamon, or to taste


Drain fruit, reserving juice. Pour juice into measuring cup and add water to equal 2 cups. Prepare couscous according to package directions using the fruit juice and butter. Dice fruit; add to couscous.
Combine sugar and cinnamon and mix with couscous. Place in serving bowl and sprinkle with additional cinnamon, if desired. Serve at room temperature or chilled.

Makes 6 - (7/8 cup) servings of apple cinnamon couscous.
Calories per serving: 271
Nutrition: Each serving provides approximately: 271 calories; 6 g protein; 56 g carbohydrates; 3 g fiber; 2 g fat (1 g saturated); 5 mg cholesterol; 0 mcg folate; 1 mg iron; 22 mg sodium.