Apple Carrot Muffins

3/4 c. white flour
1 c. whole wheat flour
1/2 c. turbinado or "raw" sugar
1 TBSP baking powder
1 TBSP flax seed
2 egg whites
3/4 c. buttermilk

1 tsp vanilla

1 c. shredded carrots
1/2 c. cinnamon applesauce
1/2 c. raisins

Heat oven to 400 degrees. Spray 6- 3" muffin cups with cooking spray for large muffins, or 12- 2 1/2" cups for small.

In large bowl mix flours, sugar, baking powder and carrots, tossing to make sure they are all covered in flour to reduce sinking. Make a hole in the center of the dry mix. In a small bowl, whip whites until foamy, then add in buttermilk, applesauce, and vanilla and mix until blended.

Add wet mix and raisins into the well in the middle of the dry mix and gently stir until just moistened.
Spoon the batter into cups and bake 22-25 minutes for large, 18-20 minutes for small. Use a toothpick in the center of the muffin to make sure they are done and cool 5 minutes on a wire rack before eating.

This is a kickspin on my Sunny Morning Blueberry muffins.
Super Stats:
130 calories
28 carbs
1g fat
4g protein
2g fiber
154 mg sodium

This recipe is in the Myfitnesspal database under: Momvsfood website-- :)

Pineapple Ricotta Muffins

2 cups reduced-fat baking mix
4 TBSP honey
1/2 c. ricotta
1 egg
1 c.  crushed pineapple
1/4 c. pineapple or prune juice

Preheat oven to 400°F. Spray (12) 2 1/2" muffin cups with cooking spray; set aside. Add baking mix to a  large bowl; set aside. Beat honey, ricotta, egg, pineapple and juice in small bowl with wire whisk until well blended. Add to baking mix mixture; stir just until moistened. Batter will be slightly lumpy. Spoon evenly into prepared cups.

Bake 15 to 20 minutes or until tops are golden brown and wooden pick inserted in centers comes out clean. Remove to wire racks.

Superstats:
139 calories
23 g carbs
4 g fat
3 g protein
1 g fiber
226 mg sodium

This recipe is in the Myfitnesspal database under Momvsfood Website-Pineapple Ricotta Muffins :)

Nana's Scalloped Potatoes

When I was a kid, I spent a lot of time with a friend of my mom's that we called Nana. She was a very sweet lady, and despite her being legally blind, she was a fabulous cook who taught me a lot of great recipes.

4 medium sized potatoes
1 small summer squash
1 c. cheddar cheese
1 c. sharp cheese
1/2 medium red onion
3 TBSP butter
2 TBSP flour
3 garlic cloves
2 c. skim milk
1 bay leaf
1/2 tsp dried dill
1/4 tsp kosher salt
1/4 tsp ground black pepper
grated nutmeg

Using a mandolin or slicer, thinly slice potatoes, squash, onion and garlic. Bring a pot of water to a boil, and pre-cook potatoes 8-10 minutes until softened but still slightly firm. Drain.

Heat oven to 350 degrees. Grease an 8x12" glass casserole dish.

In the casserole dish, layer half of the potatoes and all of the squash. Top with 1/2 c. cheddar and sharp cheese. Top with the remaining half of the potatoes and the onions.

In a medium skillet, melt the butter over medium heat. Add garlic and saute until brown. Add flour and stir into butter to form a paste. Add milk and seasonings and stir often until sauce thickens. Remove bay leaf and pour over the casserole.

Bake uncovered for an hour and a half. If it starts to brown too much, cover with foil.

** Got leftover ham from Easter? Layer in chopped ham on top of the potatoes for a delicious 1 dish meal **

MDP's Chili Seasoning

3 TBSP  turbinado sugar
3 bay leaves
3 whole allspice
1 TBSP chili powder
1 tsp oregano
1/2 tsp kosher salt
1/2 tsp black pepper
1 tsp cumin
1/4 tsp cayenne pepper

This is enough to make 1 batch of chili. If you would like to make this up ahead like I do with my other seasoning mixes, make each portion in a snack bag and keep for later use. This is also a great thing to make to throw in a gift basket or for a little "Chili Party" favor.

Buffalo Drums

8 chicken drumsticks (about 2 pounds), skinned
1/4-1/2 c wing hot sauce (mine is super hot so 1/4)
1/4 c tomato paste
1 TBSP cider vinegar
1 TBSP Worcestershire sauce
1/2 c  dairy sour cream
1/4 cup mayonnaise
1/4 cup crumbled blue cheese (2 ounces)
1/8 to 1/4 teaspoon cayenne pepper or bottled hot pepper sauce
Celery sticks

Place drumsticks in a 4- or 5-quart slow cooker. In a medium bowl, combine hot sauce, tomato paste, vinegar, and Worcestershire sauce. Pour over chicken in cooker.


Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

Meanwhile, in a small bowl, combine sour cream, mayonnaise, blue cheese, and cayenne pepper.  Cover and chill the remaining dip until ready to serve.

Using a slotted spoon, remove drumsticks from cooker. Serve remaining drumsticks with some of the cooking juices, the blue cheese dip, and celery sticks. Makes 4 servings