Banana Chocolate Chip Muffins
A low fat muffin that tastes great...
Ingredients:
3 medium very- ripe bananas
1 large egg
1/3 cup low fat buttermilk or milk
½ cup granulated sugar
½ cup brown sugar
1½ cups flour
1 tsp baking soda
1 tsp salt
2 Tbs chocolate chips
Instructions:
Preheat oven to 350°F. Lightly coat muffin tin with cooking spray.
In a large bowl, mash bananas with fork. Whisk in egg, milk, and sugars.
In a separate bowl, whisk together flour, baking soda and salt. Slowly add to wet mixture and mix until combined. Stir in chocolate chips.
Spoon equal amounts of batter into 12 muffin cups. Bake 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pan, then remove to a wire rack to cool completely.
Servings: 12
Calories per muffin: 167.17
Submitted by: Caroline G.
Source: http://www.recipegirl.com/
This is by far the best site I have found for recipes. PLEASE CHECK IT OUT...the recipes are amazing!
Monday, August 18, 2008
Sunday, August 10, 2008
PERFECT APPLE PIE
PERFECT APPLE PIE
Ingredients:
Crust
1 box (15 ounces) Pillsbury refrigerated pie crusts, softened as directed on the box.
Filling
6 cups thinly sliced, peeled apples (approx. 6 medium apples)
3/4 cup sugar
2 Tablespoons all-purpose flour
3/4 teaspon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 Tablespoon lemon juice
Instructions:
Heat oven to 425 degrees.
Place 1 pie crust in ungreased 9 inch glass pie plate. Press firmly against side and bottom.
In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate.
Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute.
Cut slits or shapes in several places in top crust.
Bake 40-45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2 to 3 inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.
Serves 8
Freezable for up to 2 months
Submitted by: Caroline B.
Source: Pillsbury
Note: I like the Pillsbury crusts, but please use any brand or no name brand you prefer or make from scratch.
Ingredients:
Crust
1 box (15 ounces) Pillsbury refrigerated pie crusts, softened as directed on the box.
Filling
6 cups thinly sliced, peeled apples (approx. 6 medium apples)
3/4 cup sugar
2 Tablespoons all-purpose flour
3/4 teaspon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 Tablespoon lemon juice
Instructions:
Heat oven to 425 degrees.
Place 1 pie crust in ungreased 9 inch glass pie plate. Press firmly against side and bottom.
In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate.
Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute.
Cut slits or shapes in several places in top crust.
Bake 40-45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2 to 3 inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.
Serves 8
Freezable for up to 2 months
Submitted by: Caroline B.
Source: Pillsbury
Note: I like the Pillsbury crusts, but please use any brand or no name brand you prefer or make from scratch.
Monday, August 4, 2008
BUSTER BARS
Ingredients:
1 package of Oreo Cookies (crushed)
½ gallon vanilla ice cream, softened
1 16oz. jar of hot fudge sauce
1 ½ cups peanuts
1 quart Cool Whip
Instructions:
Line bottom of 9x13 dish with crushed Oreos.
Spread softened ice cream over Oreos.
Refreeze ice cream.
Spread on fudge sauce.
Spread peanuts on fudge, then Cool Whip over peanuts.
Freeze again.
Cut into squares and serve
Serves 15
Note: Can be made with light ice cream and light cool whip if you are trying to cut the fat. I also did not use peanuts, but if you and your family like them they would be a great addition.
Submitted by: Caroline G.
Source: http://www.recipegirl.com/
"I made this for guests coming to dinner. It was so easy and I was able to make it the evening ahead. It was a huge hit and is so yummy. It slices easily so can be served on a spur of the moment and is a great summer after meal treat".
1 package of Oreo Cookies (crushed)
½ gallon vanilla ice cream, softened
1 16oz. jar of hot fudge sauce
1 ½ cups peanuts
1 quart Cool Whip
Instructions:
Line bottom of 9x13 dish with crushed Oreos.
Spread softened ice cream over Oreos.
Refreeze ice cream.
Spread on fudge sauce.
Spread peanuts on fudge, then Cool Whip over peanuts.
Freeze again.
Cut into squares and serve
Serves 15
Note: Can be made with light ice cream and light cool whip if you are trying to cut the fat. I also did not use peanuts, but if you and your family like them they would be a great addition.
Submitted by: Caroline G.
Source: http://www.recipegirl.com/
"I made this for guests coming to dinner. It was so easy and I was able to make it the evening ahead. It was a huge hit and is so yummy. It slices easily so can be served on a spur of the moment and is a great summer after meal treat".
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