Blueberry muffins

Blueberry muffins are a classic choice for breakfast, and they have always been a great favorite in America. Starting off your day on the right foot can be hard if you don’t eat the right foods, and muffins are certainly no exception to this rule. In order to guarantee a healthy and delicious breakfast, you will need to bake your own muffins. The following recipe will not only make your taste buds happy, but your body will be grateful, too. Healthy Muffin Recipe: You Will Need – * One bag of Paper Muffin Cups * One Egg * One (1 c) cup of Blueberries * One (1 c) cup of fat-free Milk * One and a half (1 ½ c) cups of Wheat Bran * One half cup (½ c) of Applesauce * One half cup (½ c) of Whole Wheat Flour * One half cup (½ c) of All-Purpose Flour * Two thirds cup (2/3 c) of Brown Sugar * One half teaspoon (½ tsp) of Vanilla * One half teaspoon (½ tsp) of Salt * One teaspoon (1 tsp) of Baking Powder * One teaspoon (1 tsp) of Baking Soda You can begin baking after gathering all of the ingredients needed for this healthy muffin recipe.1. Turn the oven on and preheat it to 375 degrees. During preheating, take out the paper muffin cups and place them one-by-one onto the baking tray.2. Mix milk and wheat bran together in a small bowl, then allow to sit for ten minutes.3. Take out a large mixing bowl to combine the egg, brown sugar, applesauce and vanilla extract. Add the bran to this mixture. Then take your salt, baking powder, baking soda, all-purpose flour and whole wheat flour and sift everything together in that same bowl. Whip this mixture into the wheat bran until it has a smooth, well-blended consistency.4. Finally, fold the blueberries into the mix and portion it into the paper cups.5. Bake the muffins for 20 minutes, let cool and enjoy. This is an excellent healthy muffin recipe that the entire family will love!
   
      

2 Delicious Dessert Low Calorie and Vegetarian Recipes

2 Delicious Dessert Low Calorie and Vegetarian Recipes Looking for something delicious for dessert but without all the guilt? No problem. These delicious dessert low calorie and vegetarian recipes are perfect for any occasion! Enjoy! Ziploc Baggie Vanilla Ice Cream Recipe1 tablespoon artificial sweetener1/2 teaspoon Vanilla Extract1/2 cup Heavy Cream6 tablespoons Table Salt3 cups Ice1 Sandwich Sized Ziploc Bag1 Gallon Sized Ziploc Bag (No Ice Cream Maker Needed. It really works, trust me!!) In the sandwich sized Ziploc, combine the sugar substitute, vanilla extract and heavy cream. Seal the bag and shake lightly to mix ingredients. In the gallon sized Ziploc bag, add 3 cups of ice (or fill half the bag with ice) and add 6 tablespoons of table salt. Place the sealed sandwich sized bag into the gallon bag and seal the gallon bag. Shake the entire contents for at least 4 minutes (shake longer for harder ice cream). Once desired hardness has been achieved, remove smaller baggie and rinse thoroughly with cold water (if you miss this step, you may wind up with salty ice cream!) Recipe makes about a 1/2 cup of ice cream. I have doubled the recipe and it still works well. 3.32 (rounded to 4 just to be safe) for 1/2 cup of heavy cream 1.5 for 3 packets of Splenda (The Convenience of Sugar without the Carbohydrates. SPLENDA No Calorie Sweetener can lower carbohydrates and calories in recipes. For example, a cup of SPLENDA Granular has 96 calories and 24 carbohydrates..." = 1.5 per tablespoon of granular and the packets are actually lower because they contain less bulking agent) 1 carb for the 1/2 tsp of vanilla (again, to be safe) = 6.5 for the entire 1/2 cup. Chocolate Chip Meringue Cookies* 3 lrg egg whites* 1/4 tsp cream of tartar* 1/4 tsp salt* 1 cup sugar* 3 tbl unsweetened cocoa* 3 tbl semisweet chocolate minichips Parchment paper is a heavy, grease- and moisture-resistant paper. It is essential for this recipe so your cookies won't stick to the pan. Parchment paper is available in gourmet kitchenware stores and some large supermarkets; look for it near the aluminum foil and wax paper.1. Preheat oven to 300F.2. Beat egg whites, cream of tartar, and salt at high speed of a mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Sift cocoa over egg white mixture; fold in. Fold in minichips.3. Cover a baking sheet with parchment paper; secure to baking sheet with masking tape. Drop batter by level table spoonfuls onto prepared baking sheet. Bake at 300F for 40 minutes or until crisp. Cool on pan on a wire rack. Repeat procedure with remaining batter, reusing parchment paper. Store in an airtight container.Yield: 4 dozen (serving size: 1 cookie).Here's how to get the most volume from your egg whites: 1. Separate the eggs when they're cold.2. Use a large, stainless steel or glass bowl - not an aluminum or plastic bowl.3. Make sure the bowl is thoroughly cleaned and free of any traces of oil.4. Beat egg whites once they reach room temperature. Soft peaks = egg whites will gently fold over when the beaters are pulled away. Stiff peaks = egg whites will stand up when the beaters are pulled away. Don't make the meringue cookies on a humid day. The extra moisture will give you soft and gooey cookies.
   
      

Quick Story About Lobster

When you hear the word lobster, you cant help but think about Red Lobster. It is actually not very astounding, because this well known American restaurant has been serving lavish recipes for sea foods since 1970s. Not only Red Lobster, but there are literally countless of restaurants who serves delicious lobster recipes of wide variety that people enjoys. There are a lot of lobster recipes that you can cook without having to leave your house. If you are getting raw lobster and cook it in your place, you will save yourself from paying those extra fees charged by restaurants. You just need to have a good recipe for lobster dishes and you should be fine on your own. Some of which are lobster salad, baked tails, bisque, thermidor, ravioli, and more easy lobster recipes. These are just some of the lobster dishes you can cook from your own home which will significantly help you save money than dining out .Lobsters taste good but they can be expensive. The processes and operation for catching lobsters are expensive too. However, dinin out just to eat lobster dishes doubles the price. You are paying restaurant taxes, operations, rent, and all other extras all on the top of the lobster dish you are eating. So you probably think that eating lobster can be arranged in like once in every two months or so. Not to mention that when you decide to cook lobster at your in your own kitchen, it would be either simmering it with some salt and spices or the ever most favored recipe for shell-type sea food: garlic and butter. These recipes are easy to cook and you can copycat red lobster recipes or some other famous restaurant recipes without much difficulty. A good recipe guide for cooking lavish lobster meals will surely give you a lot of cooking ideas from grilling to baking. Lobster pie recipes and Lobster casserole recipes are also presented as well as lobster recipes from famous American restaurants are disclosed. Take advantage of this opportunity to amaze your family and friends of how you can cook lobster meals just like a professional chef. Not only them, but you yourself would be surprised of how easy lobster recipes are when they look so complicated when you are eating out. It would be like bringing Red Lobster and other restaurants inside your very own dining table with you preparing it.
   
      

Vanilla Ice Cream

Looking for some different versions of vanilla ice cream? The following are three completely different recipes to use with your ice cream machine. Recipe #1 - FRENCH VANILLA BEAN This is an extremely rich custard ice cream in the best French tradition and flavored with real vanilla beans. In a large mixing bowl, whisk three eggs, add 1 can Eagle Brand sweetened condensed milk, 1/4 cup brown sugar, 1 pint whipping cream, 1 pint Half and Half, and 1/8 tsp salt. Mix thoroughly and transfer to large saucepan. Take one long vanilla bean, split lengthwise and chop into 1/4" lengths, then add them to the saucepan. Heat the mix while stirring constantly to a low simmer and continue to simmer for about 15 minutes. Strain into a large bowl, straining out the larger pieces of vanilla bean. Allow to cool and age in the refrigerator for about four hours and then freeze in an ice cream freezer according to the manufacturer's directions. Recipe #2 - OLD TIME VANILLA In a large mixing bowl whisk two eggs*, add 1 can of sweetened condensed milk and whisk together until thoroughly mixed. Then add 1/4 cup sugar, 1/4 cup brown sugar and again mix thoroughly. Don't pack the brown sugar into the measuring cup, let it stay loose just as it comes out of the box. Then add 1 pint of heavy whipping cream, 1 pint of half and half, 1/4 tsp salt and 2 1/2 tablespoons of real vanilla extract. For the very best results (who wants anything less?), let the mix chill in the refrigerator for about four hours which allows the mix to "age" before freezing according to the directions with your ice cream freezer..*If you are concerned about the possibility of Salmonella from uncooked eggs, substitute an equivalent amount of Egg Beaters. Recipe #3 - HONEY VANILLAA big hit at the Highland Games in Kansas City it's a honey/oatmeal flavor. Prepare a 2 qt batch of the Old Time Vanilla mix and then add 1 cup of honey. Mix thoroughly and set in the refrigerator to age the mix. While the mix is aging, take 1/2 cup oatmeal and boil for about fifteen minutes in 1 1/2 cups of water. Strain the water through a fine strainer and save the water. The cooked oatmeal can be eaten ordiscarded. Add the water to the ice cream mix and let it chill in the refrigerator for three hours. Freeze in an ice cream freezer according to the manufacturer's directions.Enjoy!
   
      

Cajun Blackened Fish Recipe

Cajun Blackened Fish Recipe, but hate cooking it indoors? Cook traditional Cajun Blackened Redfish outdoors in a cast iron skillet or grill plate atop a gas grill. Better yet, pull out the propane burner from your turkey deep fryer and use that for your heat source. This recipe, inspired by Paul Prudhomme's classic Blackened Redfish recipe, is not hard to make if you read all of the instructions carefully and have everything ready before you begin cooking. Serves 61/2 pound plus 4 tablespoons unsalted butter (2-1/2 sticks)6 fish fillets, 6 - 8 oz. each and cut 1/2 inch thick7 tablespoons Blackened Fish Seasoning Blend(see link to recipe below) or use Chef Paul's Blackened Redfish Magic Bring the fish up to room temperature before cooking. Prepare the seasoning blend. Melt the butter in a skillet. Keep warm and melted. Place serving platter or plates in a 250°F oven. Put 6 tablespoons of the melted butter in an oven proof dish or bowl and put in the oven with the serving platter to drizzle over the fish just before serving. Heat a large cast iron skillet over very high heat until it is very hot - and almost forming ash in the skillet bottom, about 6 - 9 minutes. Dip the first piece of fish in the skillet of warm, melted butter, coating both sides. Set the fish down on a clean service (plastic wrap, plate). Sprinkle evenly with seasoning mix on both sides. Immediately place fish in the hot skillet. Pour 1 teaspoon butter on top of the fish. Cook until the underside forms a nice crust, about 2 minutes. Turn the fish over and pour about 1 teaspoon of butter on top. Cook about 2 more minutes, or until done. The fish should be white and flaky inside. Transfer the cooked piece of fish to the platter in the oven. Wipe the skillet with a clean cotton cloth (old dish towel works great) taking care as the skillet will be very hot! If the skillet becomes too crusty or hard to wipe out, scrape the skillet with a spatula and then turn it over on top of the flame to burn out the crusty bits. Wipe the skillet out with a cloth. Again, be careful when handling the skillet as it is very hot. Return skillet to heat source and repeat the process for each fillet. Prepare and cook one fillet at a time. Wipe down and dry the surface you put the fish on for seasoning (or use clean plastic wrap).To plate, place a fillet, crustier side up on a warm plate and drizzle with melted butter. To serve on a platter, arrange the fillets in a single layer (crust will become soggy if you stack the fish fillets). Serve immediately, with melted butter (for drizzling) in a dish on the side. Cook's Notes: Any firm fleshed fish will work well in this recipe. The original recipe called for Redfish, but red snapper, salmon or tuna steaks, tilefish, etc. as long as the fillets or steaks are cut 1/2 inch thick. Always remember that the skillet is very hot so use protective mitts or heatproof chef's gloves. When you pour the melted butter on the cooking fish, the butter could flame up so be careful. Only cook 1 piece of fish at a time and for best results, season each piece right before popping it into the skillet. Read more on blackened fish recipe
   
      

chocolate cupcakes

Very little compares to the joy of chocolate cupcakes - both serving and consuming them! You can currently bring to a standstill asking physically how to get on to cupcakes, especially of the chocolate variety, and make online to investigate the uncommon recipes. When it comes to birthdays or on cheerful occasions, chocolate cupcakes are converted into a natural scale of many. The preeminent of chocolate cupcakes need not necessarily be the generally elaborate in the making. They are unadorned but delicious, non messy but a feast pro royals. With a hardly any tips on how to successfully aid cocoa in cakes and the combos you can try with this ingredient you will be equipped to try made known your own cupcakes. It is very valuable to aid cocoa or chocolate in one other form to the rate since the cakes may possibly curve made known a complete catastrophe otherwise. Also chocolate does not energy well with solely in this area one fruit or nut. You need to conduct experiment with how to get on to cupcakes of chocolate with read-through made known ingredient combos with the intention of bring about well, like walnuts, raisins and cashew nuts amongst dry fruits. Here is one of the preeminent chocolate cupcake recipes. Chocolate Sins Your line up of ingredients include 2 cups of self rising flour or all function flour,  a teaspoon all of baking powder and baking beverage,  2 cups honey,  2 eggs (large),  1/2 cup shortening,  3/4 cup all of milk and fill up,  a teaspoon of vanilla essence,  4 ounces of unsweetened and melted baking chocolate. Prior to getting into the final training of the chocolate sins, preheat the oven to in these area 350 degrees. On a generous tray, line the cup cake pans with paper liners and fit aside. Take a generous cake mixing bowl or the bowl of your food PC and mix collectively all the ingredients. Mix well pro around 5 minutes, alternates speeds low to distinguished. Carefully fill the cup cake liners in this area 2/3 satiated. Bake your chocolate sins pro around 20 to 25 minutes and allow them to cool. Frost the 'sins' single as they are cooled completely. Alternately grille fresh chocolate slabs and liberally sprinkle all lone of your chocolate cupcake indulgences. If you still aspire to know how to get on to cupcakes, at that time you must indulge in approximately quality investigate. Today here is a digit of assets with the intention of help you in the endeavor. Making chocolate cupcakes is very straightforward, and like one other baking indulgence some time ago you gather to rate the basic ingredient, you are sorted. These cakes get on to fine appearances by kitty parties, birthdays and even on the family tree night made known! There is thumbs down denying with the intention of chocolate is by far the generally preferred feeling in cupcakes. Though cupcakes like chocolate sins seem elaborate, they are not. Chocolate cupcakes furthermore energy well will a big of your scale. All you need to sort out is graze the baked cupcakes in semi, horizontally and place a big of one fruit of your scale in the focal point former to serving the 'sins'. Also try serving them lukewarm with a dollop of vanilla ice cream!
   
      

Cheddar Bay Crab Cake

Is there anyone up for a cheddar bay crab cake? I love those appetizers that come on the side whenever I go to Red lobster so much that I tried making it at home. Recently, I bought a book that has some amazing recipes and luckily, there was one for a cheddar bay crab cake. I just thought I’ll share it with everyone just in case someone else wants to make it at home. Below is the recipe for the cheddar bay crab cake. It might look a little different after its cook but it still taste delicious.Ingredients2 cups Bisquick baking mix1 3/4 cup finely shredded cheddar cheese2/3 cups milk2 tablespoons butter, melted and divided1/4 teaspoon garlic powder1/2 teaspoon fine parsley flakes1/3 cup crab meat (fresh or canned lump)Directions1. Preheat oven to 450 degrees.2. Combine baking mix, 1 cup of the cheddar cheese, milk, and 1 half of the melted butter in a medium bowl. Mix by hand until well-combined.3. Pat out the dough into circle approximately 8 inches in diameter, with a slight lip around the edge, like a pizza crust.4. Sprinkle the parsley over the top of the dough. Be sure the dried parsley flakes are crushed fine. You can easily crush the flakes in a small bowl with your thumb and forefinger.5. Sprinkle the crab over the top of the dough.6. Sprinkle the remaining cheese over the crab. Don’t go all of the way to the edge of the dough – leave a margin of a half-inch or so around the edge. 7. Bake for 14-16 minutes or until the cheese on top begins to slightly brown. 8. Combine the remaining butter with the garlic powder and brush it over the top of the bake as soon as it comes out of the oven. Slice it like a pizza into 8 pieces and serve hot and enjoy.Well I hope you like the cheddar crab cakes as much as I did. The recipe credit goes to the original owners and I do not take credit for any of their work.
  
     

Breakfast Cookies

Wet Ingredients1/2 cup chopped prunes or prune puree*1/4 cup sweetener (such as maple, brown rice or agave syrups)1/4 cup apple sauce1/4 cup nut butter (such as almond, pumpkin seed or tahini)1 Tbsp olive oil1 egg or 1/2 ripe banana1 tsp vanillaDry Ingredients1 cup whole grain flour1/2 cup psylliumshreevedic.com1/2 cup ground flax2 tsp cinnamon1/2 tsp sea salt1 tsp baking powder1/2 tsp baking soda1/2 cup or more of nuts, seeds, trail mix, or chopped dried fruitPlace chopped prunes in a blender and just cover with boiling water. Let soak while you prepare the dry ingredients. Also, lightly oil a large baking sheet and preheat oven to 350.Measure all dry ingredients into a large bowl and mix well. Measure all wet ingredients into the blender with the soaked prunes (do not drain), then liquify and stir into dry ingredients, combining well. Drop batter by the heaping tablespoon onto the greased cookie sheet and flatten just a bit with wet fingers or the back of a wet spoon. Bake for 15 minutes. Make sure you have a glass of water or cup of tea with each cookie. Makes about 20 cookies.This recipe makes the cookies slightly crunchy on the outside. For a softer cookie (recommended for Vatas) double the amount of prune puree and apple sauce. This will make them almost muffin-like.To make your own prune puree, soak chopped prunes in boiling water (enough to cover the prunes) for 15 minutes or longer. Make in larger quantities to use as a sweetener in baking, or as a spread for toast and quick breads! Use prepared prune puree in this recipe by skipping the part where you soak the chopped prunes in the blender, and instead just add the measured amount of puree into the blender along with the rest of the wet ingredients.For Individual DoshasVatas use whole wheat, brown rice or quinoa flour; sweeten with brown rice syrup; replace half or all the psyllium with oats or more ground flax; soak the nuts, dried fruits or trail mix in boiling water for 10 minutes or more, then drain and add to the mixPittas use whole wheat, spelt or barley flour; sweeten with maple or brown rice syrup; choose almond butter; avoid walnuts, cashews, peanuts, pecans and sesame.Kaphas use any whole grain flour except oat, rice and wheat; sweeten with fruit juice concentrate or additional prune puree; choose pumpkin or sunflower seed butters; replace half or all the psyllium with more ground flax; use dried fruits and/or pumpkin or sunflower seeds.
   
      

20 Min Grill Chicken

Are you searching for new, fun and straightforward methods to create griddling chicken recipes that your whole family and all of your mates will completely love? Griddling chicken is a good way to explore new griddling recipes while being assured that your recipes will come out superb even if you're new to griddling or haven't attempted a particular recipe before. Grilling chicken is simple, and makes provisions for a whole array of new and exciting griddling recipes. As an example, a well-liked fave that involves barbecuing youngsters is the Griddled Chicken with Garlic recipe, which involves 2 halved boneless and skinless chicken juggs, thyme, garlic, olive oil, ground pepper and red wine.This recipe for griddling chicken is straightforward, and involves marinating the chicken with all the ingredients excepting the olive oil for almost two or three hours, then spreading the olive oil and pepper in a baking dish, baking the blend and barbecuing chicken for between 10 and fifteen mins. Completing this griddling chicken recipe involves mixing the juice and peaches in a bowl, then putting the peppers and the onions in a non-stick frying pan for stirring over medium heat till the veg became tender.The pepper and curry should be added to the veggies and then stirred, followed by adding the sugar and vinegar and stirring. The peach blend should be added at the end. The final ingredients sans chicken should be added to the relish and stirred. Griddling chicken comes next, and the chicken only wishes about 5 mins on each side and then was plated and besieged by the savory and colourful peach relish. There are such a lot of great recipes out there for barbecuing chicken that it won't be troublesome at all to find some which suit you sufficiently well to try. Experimenting with new and mouth-watering barbecuing chicken recipes is a good way to broaden your capabilities at the griddle while experiencing all the finest that grilling has to supply at the same time.
   
      

Rum Cake

In the seventeenth century the rum cake made its first appearance in America where English settlers introduced the English pudding to a different part of the world. It is thought that the African slaves adapted the recipe and this gradually developed into what we now know as rum cake.The rum cake is native to the Caribbean, Jamaica in particular and many variations of the rum cake recipe have been passed down from generation to generation. If you want the best rum cake results, most Caribbean residents would agree that you need to bake this juicy and rich cake from scratch and use as much fresh ingredients as possible for the best results.So here is your own rum cake recipe from scratch - enjoy baking it and then enjoy eating it afterwards! You will need to gather together:2 cups plus 2 tablespoons softened butter, divided 2-1/4 cups sugar, divided 3 large eggs 1 egg yolk 2 teaspoons vanilla extract 2 tablespoons grated lemon rind 3/4 cup dark rum, divided 1/2 cup banana liqueur, divided 3 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/8 teaspoon salt 1 cup whipping cream Powdered sugar Preheat oven to 350F. Grease a 10 inch cake tin with butter and then dust it with flour. Beat 1- 1 ½ cups butter and 1-1 ½ cups sugar until the mixture is light and fluffy (use an electric mixer if you want to save your arm muscles!)Add eggs, egg yolk and vanilla and beat until the mixture is well blended. Mix in the lemon rind and then gradually add ½ cup of rum ¼ cup of banana liqueur. Beat well - don't worry if your batter looks curdled at this stage, it's all part of the process.In a separate bowl, stir together the flour, salt, baking powder and baking soda. Add this gradually to the batter, alternating with whipped cream and beat continuously. Pour the batter into the cake tin and bake for 55 to 60 minutes. After this time, remove the tin from the oven and place it on a rack to cool for 15 minutes.While your cake cools in the tin, melt the remaining butter in a saucepan over a medium-high heat. Stir in ¾ cup sugar, ¼ cup banana liqueur, and ¼ cup rum. Bring to the boil, stirring regularly. Reduce the heat to a medium heat and cook for 8 to 10 minutes or until the syrup has thickened a little. Remove from the heat and cool for 10 minutes. Using a skewer, pierce the cake multiple times and pour the rum syrup evenly over the surface of the cake. Let it stand for 45 minutes. Remove from the tin and leave on the cooling rack to cool further. Sprinkle with some powdered sugar before serving.This is a great rum cake recipe from scratch that has a great taste to the final product, the bite into the cake is sweet at first and then the aftertaste is the delicious rum flavour. Be sure to check out Recipe Bridge for other types of Rum Cake Recipes.