Chocolate Raspberry Muffins


Chocolate and Raspberry are a wonderful combination of flavors and the favorite in our house. These muffins take that combination and make breakfast a delight. I promise you’ll have a good morning with these in your hands.

Chocolate Raspberry Muffins

Author/Source:

Kelly @ Onceamonthmom.com


Ingredients:

•1 Cups Flour, unbleached, un-enriched preferably organic

•1.5 teaspoons baking powder

•0.75 Cups Sugar

•7 ounces unsalted butter, melted

•0.75 Cups Plain Yogurt or homemade yogurt

•0.5 Cups water

•2 medium Eggs

•0.5 Cups chocolate chips

•0.5 Cups Raspberries, fresh or frozen

•2 Tablespoons Turbinado or Raw sugar

Directions:

1) Preheat oven to 375.



2) Mix all dry ingredients together, make a well in center.



3) Pour in melted butter, yogurt, water and eggs. Stir well.



4) Fold in the raspberries and the chocolate and spoon into muffin pans.



5) Sprinkle the top with raw sugar. Bake for 30 minutes. Place on rack to cool.



Freezing Directions:

Let cool and place into freezer bags and freeze. To serve: Reheat in microwave for about 2-3 minutes.



Servings: Yields 12 muffins

Chocolate Chip Cookie Bread

Ingredients:

5 T butter, melted and cooled completely
2/3 C sugar
1 t vanilla
1/4 t salt
1 C vanilla yogurt
1 egg
3/4 t baking powder
3/4 t baking soda
1 1/2 C flour
3/4 C chocolate chips

Directions:

Preheat oven to 350 degrees.

Combine butter, sugar, vanilla, salt, yogurt and egg.
Mix well.
Stir in baking soda and baking powder.
Add flour and mix until just combined.
Fold in chocolate chips.

Grease a loaf pan, and fill it with batter. Bake bread for 55 minutes, or until a toothpick inserted in the center comes out clean.

Submitted by:  Caroline G.

Farmer's Casserole

This is a new favorite in our house.  This is a great dish for a weekend lunch, brunch or dinner for the family.

Ingredients:

3 cups frozen shredded hash brown potatoes (24 ounce bag)

3/4 cup of shredded  Monterey Jack Cheese (3-4 ounces)

3/4 cup of shredded Cheddar Cheese (3-4 ounces)

1 cup ham or Canadian-style bacon (5 ounces)

1 can of mild green chilis (4.5 ounce can - optional)

1/4 cup green onions, sliced (2-3 medium)

4 beaten eggs

1 - 12 ounce can of evaporated milk (the full fat kind works best)

1/4 teaspoon of pepper

1/8 teaspoon of salt

Note:  You can use whatever kind of cheese you like.  It is yummy with a shredded cheese mix.

I make mine without the chilis and onions as my children don't like them, but I bet it is fabulous with them included!

Directions:

Grease a 2 quart square baking dish. 

Arrange potatoes evenly in bottom of dish.

Sprinkle with cheeses, ham, green chiles, and green onions. 

In medium mixing bowl, combine eggs, milk, pepper and salt.

Pour egg mixture of potato mixture in dish.

NOTE:  Chill for several hours over overnight in the fridge before baking or immediately cover and place in freezer for future meal.

Serving Instructions:

Thaw completely (if frozen). 

Bake uncovered at 350 degrees for 40-45 minutes or until center appears set.

Let stand 5 minutes before serving. 

If you prefer extra shredded cheese can be sprinkled on top during the last 15 minutes of baking.

Submitted by:  Caroline G.

OVERNIGHT COFFEE CAKE

Ingredients:

1/3 cup butter, softened
1/2 cup white sugar
1/4 cup packed brown sugar
1 egg
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup buttermilk

1/4 cup packed brown sugar
1/4 cup finely chopped walnuts
1/4 teaspoon ground cinnamon

Instructions:

Lightly grease an 8 inch square baking pan.
In a large bowl, cream together the butter, white sugar, and 1/4 cup brown sugar.
Beat in the egg until well blended.
In a medium bowl, combine the flour, baking powder, baking soda, and 1/2 teaspoon cinnamon. Stir the flour mixture into the creamed mixture alternately with buttermilk.
Spread evenly into the prepared baking pan.

In a small bowl, mix 1/4 cup brown sugar, walnuts, and 1/4 teaspoon cinnamon.
Sprinkle over the batter. Cover, and refrigerate overnight.

The next day, preheat oven to 350 degrees F (175 degrees C).
Bake the cake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

Submitted by: Jessica S.

Source: http://www.allrecipes.com/

"I made this recipe for the teachers at Liam's school and they loved it and requested the recipe - always a good sign". Caroline G.

BRUNCH EGG CASSEROLE

Ingredients:

1 lb hot sausage
6 slices bread cubed
1C shredded sharp cheddar cheese
2 C milk
6 eggs slightly beaten
1 tsp salt
Pepper to taste
1 tsp dry mustard

Instructions:

Brown and crumble sausage. Drain well. Layer bread, sausage, and cheese in well greased 9x13 casserole dish. Repeat until all is used. Pour milk into eggs. Add salt, pepper and mustard. Mix and pour over layers. Cover and place in refrigerator for 12 hours. To prepare, cook covered for 50 minutes, uncover for 10 minutes at 350.

Submitted by: Andrea K.
"I like to make this when I have company so we can wake up to a nice breakfast without making it in to morning!"

BLUEBERRY FRENCH TOAST

BLUEBERRY FRENCH TOAST

Ingredients:

6 slices of french bread, cubed
8 ounce package of cream cheese, cubed
1-21 ounce can of blueberry pie filling, divided
6 eggs
1/4 cup of maple syrup
1 cup milk
1/2 teaspoon cinnamon

Instructions:

Butter 8 x 8 dish. Place half the bread cubes in the prepared dish. Scatter cream cheese cubes over the first layer of bread cubes. Spoon half the can of pie filling in dollops over top and complete layering with remaining bread cubes. In medium bowl combine eggs, maple syrup, and milk. Whisk until well blened. Pour over existing layers. Spread remaining blueberry pie filling over top, then sprinkle with cinnamon.

Preheat over at 350 degrees. Cover dish with foil and bake for 30 mins. Remove foil from dish and continue baking uncovered for an additional 30 minutes.

***I used reduced fat cream cheese, skim milk and didn't butter the dish to try to cut back a bit on the calories. Also, didn't use pie filling, just real blueberries.

This can be made the night prior so that the eggs and maple syrup have the opportunity to soak in.

Source: Unknown

Submitted by: Caroline G.
"This is a fabulous brunch/breakfast when you have out of town guests."