Pumpkin banana muffins with apples and cinnamon

www.juliasalbum.com

Total Time: 60 minutes

Yield: regular 12-cup muffin pan

Ingredients

• 4 tablespoons unsalted butter, very soft, room temperature
• 1 cup regular white sugar
• 2 eggs
• 2 very ripe bananas, mashed
• 1/2 cup Greek yogurt
• 1/2 cup pumpkin puree
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour, sifted
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 2 cups sliced apple chunks, or about 2 medium size apples (cored), or 1 large size apple (cored)

Instructions

1. Preheat oven to 350 Fahrenheit. In a medium bowl, using electric mixer, beat 4 tablespoons of butter and 1 cup of white sugar on high speed for 1 minute until well-combined. You will get coarse looking mixture (not creamy).
2. Add 2 eggs to the butter-sugar mixture and continue beating for another minute until very creamy and very smooth.
3. Add mashed bananas, Greek yogurt, pumpkin puree, and vanilla extract to the butter-sugar-eggs mixture, and continue beating, using electric mixer, until well combined – for about another minute.
4. In a separate medium bowl, combine sifted flour (do not overpack the flour, when measuring it using measuring cups!), baking powder, baking soda and cinnamon. Mix until well combined.
5. Add dry ingredients into wet ingredients, and mix, using large spoon, just until combined. DO NOT OVERMIX. If there are lumps – they will work themselves out during baking. Fold in apple chunks.
6. Place the muffin cup liners into the muffin pan. No need to grease the pan or muffin cup liners. Fill muffin liners 3/4 full. Bake for about 25 minutes. Cool on a rack for a little bit, then remove muffins from the pan and let them cool some more.

 

Egg Casserole

http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=18816&origin=detail&servings=6&metric=false

Prep Time: 10 Minutes Cook Time: 20 Minutes

Ready In: 30 Minutes Servings: 6   Ingredients: 12 eggs, beaten 1 1/2 pounds ground breakfast sausage 16 ounces shredded Cheddar cheese, divided 7 slices white bread, torn into pieces Directions: 1. Preheat oven to 350 degrees F (175 degrees C). 2. Brown sausage in a large skillet over medium-high heat. Drain off grease, and set aside to cool. Pour the eggs into a lightly greased 9x13 inch baking dish. 3. In a separate large bowl, combine the sausage, bread and 12 ounces of the cheese. Mix well and pour this into the egg mixture. Top with the remaining 4 ounces of cheese and cover with foil. 4. Bake at 350 degrees F (175 degrees C) for 15 minutes, uncover, and bake until casserole is golden brown and bubbly

Greek Garbanzo Bean Salad

www.allrecipes.com

Prep Time: 10 Minutes

Ready In: 2 Hours 10 Minutes Servings: 8

Ingredients:

2 (15 ounce) cans garbanzo beans, drained 2 cucumbers, halved lengthwise and sliced 12 cherry tomatoes, halved 1/2 red onion, chopped 2 cloves garlic, minced

1 (15 ounce) can black olives, drained and chopped 1 ounce crumbled feta cheese 1/2 cup Italian-style salad dressing 1/2 lemon, juiced 1/2 teaspoon garlic salt 1/2 teaspoon ground black pepper

Directions:

1.	Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.

Sweet Potato Fries

www.mindbodygreen.com

Ingredients:
(based on 2 potatoes)

• 1 sweet potato per person
• 1/2 cup of gluten-free panko
• 1/4 cup freshly grated parmesan
• 2 garlic cloves, finely chopped
• 4 or 5 leaves sage, finely chopped
• 1 Tablespoon olive oil
• Sea salt and pepper to taste

Directions:
Preheat oven to 450 degrees Fahrenheit.
Cut potatoes in half and then in 1/4-inch steak fry slices.
Place in a large mixing bowl, add the oil and toss until all are well coated (add more if needed).
Season with salt and pepper and toss.
Mix together the panko, parmesan, sage and garlic and place on a plate or leave on the cutting board.
Dip each fry into the mixture on both sides. Press the mixture down with your hands to help it stick.
Place fries in a single layer on a baking sheet that's been lightly coated with olive oil or place a sheet of parchment paper on the tray and then layer.
Bake for about 20 minutes or until cooked through.

French Toast Roll Ups

www.the-girl-who-ate-everthing.com

Ingredients

• 8 slices white sandwich bread
• softened cream cheese, diced strawberries, or Nutella
• 2 eggs
• 3 tablespoons milk
• 1/3 cup granulated sugar
• 1 heaping teaspoon ground cinnamon
• butter, for greasing the pan

Instructions

1. Cut the crust from each slice of bread and flatten it out with a rolling pin.
2. Place about 1-2 teaspoons of your chosen filling 1 inch from one end of the bread in a strip. Roll the bread up tightly and repeat with the remaining pieces of bread. I really like cream cheese with diced strawberries as one combination and Nutella with diced strawberries as another combination.
3. In a shallow bowl whisk the eggs and milk until well combined.
4. In a separate shallow bowl mix the sugar with the cinnamon.
5. Heat a skillet set over medium heat and melt a tablespoon of butter.
6. Dip each bread roll in the egg mixture coating well and then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides, about 2 minutes per side. Add butter to the pan as needed.
7. Add cooked rolls immediately from the pan to the cinnamon sugar and roll until completely covered in sugar. You can serve with syrup for dipping but I think they're perfectly good all by themselves.

Peanut Butter and Oatmeal Dream Bars

www.bakingblonde.wordpress.com

1 cup melted butter 

1 cup brown sugar (I used Dark brown sugar)

1 teaspoon baking soda

2 1/4 cups Quick Cooking oatmeal (NOT instant)

1 1/2 cups flour

1 teaspoon salt

1/2  cup peanut butter (I used creamy)

1 can sweetened condensed milk

1 King size Reese’s Peanut Butter Cup candy bars, roughly chopped
1 cup Milk Chocolate Chips
 

Preheat oven to 350.
Line a 9×13 pan with tin foil and spray lighlty with PAM.
In a medium mixing bowl, stir together melted butter, sugar, soda, oatmeal, flour & salt until it’s crumbly.

Set aside about 1 cup or a little more.
Press the rest of the crust into prepared pan. Bake crust for 10 minutes.

While crust is cooking, in a small bowl, stir together the peanut butter and sweetened condensed milk.
Once crust has baked, evenly pour and spread peanut butter filling over the baked crust.Be gentle so you don’t pull up the warm crust while you spread the filling.  

Evenly sprinkle the reserved crumbs on top of the peanut butter and sweetened condensed milk mixture. Bake at 350 for about 15 minutes.

After 15 minutes, remove from oven and sprinkle the chopped candy bars and chocolate chips evenly over the top. Return to oven to bake for another 5-10 minutes or until topping is light golden brown and candy bars/chips are melting.
Allow to cool to make cutting and serving easier.

Pumpkin Bars

www.tasteofhome.com
24 ServingsPrep: 20 min. Bake: 25 min. + cooling

Ingredients

• 4 eggs
• 1-2/3 cups sugar
• 1 cup canola oil
• 1 can (15 ounces) solid-pack pumpkin
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• ICING:
• 6 ounces cream cheese, softened
• 2 cups confectioners' sugar
• 1/4 cup butter, softened
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons milk

Directions

• In a bowl, beat the eggs, sugar, oil and pumpkin until well blended.
• Combine the flour, cinnamon, baking powder, baking soda and salt;
• gradually add to pumpkin mixture and mix well. Pour into an
• ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for
• 25-30 minutes or until set. Cool completely.
• For icing, beat the cream cheese, confectioners' sugar, butter and
• vanilla in a small bowl. Add enough milk to achieve spreading
• consistency. Spread over bars. Store in the refrigerator. Yield: 2

Read more: http://www.tasteofhome.com/recipes/pumpkin-bars#ixzz3DAUTGZSa