Fresh Cranberry and Pumpkin Muffins

This past week our Mom bought 2 bags of fresh cranberries, they needed used cup before they went bad so we decided to make these. We have made these muffins before using dried cranberries so we thought they would taste even better with fresh! They turned out wonderful, the tartness of the cranberries was just the right addition to the pumpkin batter!

Cranberry Pumpkin Muffins

2 c. whole wheat flour

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1/2 tsp. ginger

1/8 tsp. cloves

1/2tsp. nutmeg

1/3 c. honey

3 T. molasses

1/4 c. oil

2 eggs

1 c. pumpkin

1 tsp. vanilla

1 c. chopped fresh cranberries

1/3 c. chopped walnuts

Preheat oven to 400. Oil or butter 12 muffin cups. In a large bowl whisk together all the wet ingredients, add dry ingredients and mix till just combined. Fold in cranberries. Divide evenly into muffin pan and sprinkle with walnuts. Bake for about 20 min. or till cooked through.

Oat Banana Muffins

Banana Oat Muffins

Yields; 12 muffins

2c. oat flour
1 1/4c. rolled oats
1/2c. apple sauce
1/2c. soy milk
1/3c. honey
2 bananas mashed
1 egg/ flax egg ( blend 2T. of flax seed and 1/4c. of water in blender till smooth)
1t. cinnnamon
1/2t. nutmeg
1/2t. salt
1T. baking powder
1t. baking soda

Mix together all the above ingredients.........pour into a greased muffin pan, filling 12 cups with batter.Then sprinkle with;
1/2c. chopped dates
1/4c. chopped walnuts

Bake in a 400 degree oven and bake for 15min.

Cilantro Cumin Dip

Well ya'll, we are updating! We had a couple of things get canceled this week so we had a bit of free time today, enjoy the post!
Cilantro Cumin Dip


1/2c. seeds I used sesame
1 bunch of fresh cilantro
1T. apple cider vinegar
1T. cumin
1/8c. chopped onion
sea salt
1/2c. water

Blend all the above ingredients in you blender till smooth..........enjoy with veggies, chips, or add a little more water or olive oil and use as a salad dressing!

Yummy Sandwich!

Go to the Healthy Happy Life for the recipe!

Yummy recipes of the day!

Searching around on the internet today, I found these wonderful looking recipes, enjoy!

Garlicky Spinach Balls

Whole Wheat Flaxseed bread

Seeded Flat Bread

Chocolate Chip Cookies ( gluten free!)

Apple Cake (gluten Free!)

We're Done!

Ah, finally we have finished making all of our oatmeal cookbook recipes, so what do we do now that we're done?? EAT SOMETHING THAT DOESN'T CONTAIN OATMEAL!

Blackberry Poppyseed Muffins

Blackberry Poppyseed Muffins

For breakfast this morning Hannah made these yummy muffins. At first she could not decide what flavor to do, then she realized that we had some blackberries that needed used up, so she started making a basic muffin batter and it soon turned into these yummy Blackberry Poppyseed Muffins! They were very delicious, especially right out of the oven:)

Just look at those juicy berries bursting with antioxidants!

Blackberry Poppyseed Muffins

1 1/2 c. milk

1/2 c. oil

1/2 c. applesauce

2/3c. honey

2eggs

2T. lemon peel grated

2t. vanilla

4c. whole wheat flour

2T. baking powder

2t. salt

1/4 c. poppyseeds

1 carton fresh blackberries

Mix the wet ingredients in a large bowl. Add the dry ingredients. Put into greased muffin tins,top each muffin with 3 blackberries and bake at 375 for 17min. Yield: 2 dozen muffins

Below you can read more about the health benefits of blackberries!

The ripe berries contain large quantities of fructose sugars, citric acid, and are high in vitamins C and E. They also contain salicylate, which is an analgesic or pain reliever, and which may help lower the risk of heart disease. The juices also contain several anti-oxidants which continuing research indicates is helpful for preventing or lowering the incidence of many diseases, including cancer. Note that cooking can break down some of these healthful ingredients, so the ripe berries eaten raw are far better for you than the berries that are cooked into pies or which are processed in other ways.

What kinda cookies do you make for the holidays?

We make sugar, gingerbread, crescent roll, and chocolate chip cream cheese!

Like Avocados?

Here is why you should like them if you don't!

http://www.avocado.org/healthy-living/nutrition

Leftover Spaghetti Sauce?

So what do you do when you have leftover spaghetti sauce? What we like to do is add to it any veggie that you might have in your fridge cook it up in the sauce on your stove, then sprinkle it with a bit of mozzarella cheese, and presto, you have a yummy nutritious meal!

We put mushrooms, zucchini and eggplant in ours.

Psalms 34:8

Psalms 34:8

O taste and see that the Lord it Good!

Coconut

The young coconut experience!

Wow, ever cut a young coconut! I think my knife could have been sharper or something, because it was really hard to open! Very cool looking, and very good for you as well! I haven't decided what to do with it yet, have any ideas?

Coconut Water for Hydration

*Potassium. Very high source of potassium-more per serving than bananas or sports drinks like Gatorade.

*Healthy Lifestyle. Low in calories, light and refreshing. Only 60 calories per serving.

*Isotonic Beverage. Studies have shown that it is an isotonic beverage. Coconut Water has the same electrolytic balance as human blood: It's Isotonic!

*Manganese. Coconut Water has a very high level of Manganese which is essential for bone growth and the body's development; 2-5mg a day is required for good health. Manganese supplements are used to treat Osteoporosis.

*Tastes delicious. Drink ice cold for best taste results.

*Human Connection. CW shares the same electrolytic balance as human blood, and during World War II when IV solutions were scarce, CW was used as an IV drip for patients in hospitals and clinics.

*Trendy! Coconut water has made its way to all the trendiest celebrity parties, events and sports events. If you're not drinking coconut water, you're just not sipping-it with the 'in crowd'.

*Mainstream Availability. You can easily find brands like ONE, ZICO and Vita CoCo at mainstream supermarkets like Whole Foods. If you want the very freshest of coconut water beverages-simply buy one of those large white fresh young coconuts, crack it open, insert straw and sip your way to coconut water hydration.

Proverbs

She gets up while it is still dark; she provides food for her family.

Proverbs 31:15 NKJV

Garlic Spinach Spread

If you like garlic this recipe is for you!

Spinach Cashew “Cheese”

1 C Cashews, soaked at least 6 hours

Juice from 1 1/2 Lemons

1/4 C Olive Oil

1 Shallot, chopped

1 clove garlic, chopped

1/2 C Sundried Tomatoes, chopped

1 pinch Sea Salt

2 handfuls of spinach, separated (aprox 2 cups firmly packed)

Drain cashews and place in food processor. Add lemon juice and olive oil. Process until smooth. Add shallot, and garlic. Process until well blended. Add one handful of the spinach. Continue to process until spinach is well incorporated. Remove the mixture from the food processor. Hand chop the remaining handful of spinach and stir in. This is the base spread.

Give Thanks to the Lord!

It is good to praise the Lord
and make music to your name,
O Most High,
to proclaim Your love in the morning
and Your faithfulness at night,
to the music of the ten-stringed lyre
and the melody of the harp.


For You make me glad by your deeds, O Lord; How great are Your works, O Lord,
how profound Your thoughts!"

O Lord,
and this is Your kingdom.
We adore You
as the One who is over all things.
Wealth and honor come from You alone,
for You rule over everything.
Power and might are in Your hand,
and at Your discretion
people are made great and given strength.
O our God,
we thank You
and praise Your glorious name!"
(1 Chronicles 29:11-13, NLT)

Make a joyful noise unto the Lord, all ye lands. Serve the Lord with gladness: come before His presence with singing. Know ye that the Lord He is God: it is He that hath made us, and not we ourselves; we are His people, and the sheep of His pasture. Enter into His gates with thanksgiving, and into His courts with praise: be thankful unto Him, and bless His name. For the Lord is good; His mercy is everlasting; and His truth endureth to all generations." (Psalm 100, KJV)

Happy Thanksgiving!

Check out the perfect three layers!

Esther made this cake last week for a hymn sing for our church, the cake turned out great!

The Healthiest Chocolate Chip Cookies in the World

2 c. walnuts
3 T. oil
1 c. brown sugar( we used Date Sugar)
2 t. vanilla
1 1/2 c. oat flour
1 t. baking soda
1 t. salt
1/4 t. cinnamon
2 c. rolled oats
3 3.5-oz. bars bittersweet chocolate chopped or 1 1/2 cups chocolate chips

Preheat oven to 350. Blend walnuts in food processor 30 seconds, or until ground into a fine meal. Add oil and blend 2-3 min. more until mixture has the consistency of natural peanut butter. Transfer to bowl. Whisk together brown sugar and 1/2 c. water in saucepan, and bring to a boil. Pour brown sugar over walnut butter, add vanilla and stir until no lumps remain. Whisk together oat flour, soda, salt, and cinnamon in separate bowl. Stir oat flour mixture into walnut mixture. Cool dough 10min. Fold in oats then chocolate chips into dough. Shape into 2 in. balls and place on greased cookie sheet. Flatten cookies with bottom of drinking glass dipped in water. Bake 8-10min. or until brown. Cool 3 min. on baking sheets, then transfer to wire rack to cool completely.

Makes 30 cookies

Red Pepper Veggie Dip

We made up this great dip a few weeks ago for a party we had at our house.........with the leftover dip, we used it for a salad dressing.....so good!

2 red bell peppers

1/2c. walnuts

1T. lemon juice

1 clove garlic

3T. tahini

1t. salt

2t. garlic powder

Blend all the above ingredients in a blender till smooth; serve with veggies or pita bread!

Caramelized Onion Hummus

You all have to try this recipe, this recipe is the best hummus I've ever had! So creamy and delicious, with a hint of sweetness from the onions!

Caramelized Onion Hummus:

1 Large - Sweet Onion Diced
1 Tbs. - Chopped Garlic
1 Tbs. - Oil
1 Tbs. - Butter
1 - 15.5oz. Can - Chickpeas ( drained )
¼ C. - Lemon Juice
1 Tbs. - Soy Sauce
¼ C. - Tahini ( sesame paste )
1 Tbs. - Sesame Oil
1 Tbs. - Johnny's Garlic Season
1/2 Tbs. - Honey
¼ C. - EVOO
1 Tsp. - Ground Cumin
Salt & Pepper

Saute onion and garlic in oil and butter until soft and golden in color, this takes about 15 minutes. Place drained peas into the food processor along with all other ingredients except the EVOO. Put the lid on the machine and turn it on low to break up the beans. Then turn onto high and slowly drizzle in the EVOO. Let the machine run until you have a nice smooth consistency. Serve with pita bread, veggies or chips.

Morning Glory Muffins

Morning Glory Muffins

1/2 cup raisins

2 cups wheat flour

1/2 cup honey

2 teaspoons baking soda

2 teaspoons cinnamon

1/2 teaspoon ginger

1/2 teaspoon salt

2 cups peeled and grated carrots

1 large apple, grated

1/2 cup shredded unsweetened coconut

1/2 cup chopped walnuts

1/3 cup flax seeds

3 eggs

1/3 cup applesauce

1/4 cup coconut oil

2 teaspoons vanilla

Preheat oven to 375. Grease 12-15 muffin cups. Put raisins in a small bowl and cover with hot water. Set aside. In a large bowl whisk together the flour, baking soda, spices and salt. Add the carrots, apple, coconut, nuts and flax seeds. In a separate eggs, applesauce, oil, honey and vanilla together. Add to the flour mixture, stir till evenly combined. Drain the raisins and stir into the batter. Divide the batter among muffin cups, bake for 17-22 minutes till browned and cooked through.

The first of the year!

This year I tried to plant some sugar snap peas for our fall garden, and today I ate our first ever sugar snap pea! It was so good I wished there were more!

Tahini Garlic Hummus

Recipe to come later when Hannah writes is down:)

1 (15oz. Can) Chickpeas/Garbanzo beans drained/reserve liquid

1/2c. sesame seeds

1 clove of garlic

3T. lemon juice

1t. salt

Place liquid, sesame seeds and garlic in blender, blend on high, till mixed. Add the beans, lemon juice and salt, blend on high speed till smooth.

Store in fridge.

Rugelach

Rugelach Recipe
(From Dorie Greenspan's Baking: From My Home to Yours)

Ingredients:

For the dough
4 ounces cold cream cheese, cut into 4 pieces (See Note below)
1 stick cold unsalted butter, cut into 4 pieces (See Note below)
1 cup all purpose flour
1/4 teaspoon salt

For the filling
2/3 cup raspberry jam, apricot jam or marmalade
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup chopped nuts (pecans, walnuts or almonds)
1/4 cup plump, moist dried currants ((I used raisins)
4 ounces bittersweet chocolate, finely chopped, or 2/3 cup store-bought mini chocolate chips

For the glaze
1 large egg
1 teaspoon cold water
2 tablespoons sugar, preferably coarse sugar

Method:

For the dough
1) Let the cream cheese and butter rest on counter for 10 minutes. It should be slightly softened but cool.
2) Put the flour and salt in a food processor, scatter over the chunks of cream cheese and butter and pulse the machine for 6 to 10 times. Then process, scraping down the sides of the bowl often, just until the dough forms large curds. Do not work the dough too long that it forms a ball on the blade.

3) Remove the dough from the food processor, divide into half, shape each half into a disk, wrap in plastic wrap and then refrigerate for at least 2 hours, or up to a day. (Wrap airtight, the dough can be frozen for up to 2 months.)

To make the filling
1) Heat the jam in a saucepan over low heat, or microwave until it liquefies. Mix sugar and cinnamon together.
2) Line 2 baking sheets with parchment or silicone mats. (Silicone baking mats are great for rugelach.)

To shape the cookies
1) Pull one packet of dough from the refrigerator. If it is too firm to roll easily, leave it on the counter for about 10 minutes or give it a few bashes with your rolling pin.
2) On a lightly floured surface, roll the dough into an 11- to 12-inch circle. Spoon (or brush) a thin gloss of jam over the dough, and sprinkle over half of the cinnamon sugar.
3) Scatter over half of the nuts, half of the chopped chocolate and half of the currants. Cover the filling with a piece of wax paper and gently press the filling into the dough, then remove the paper and save it for the next batch.
4) Using a pizza wheel or a sharp knife, cut the dough into 16 wedges, or trigangles. (The easiest way to do this is to cut into quarters, then cut each quarters into 4 pieces.)
5) Starting at the base of each triangle, roll the dough up so that each triangle becomes a little crescent.
6) Arrange the roll-ups on one baking sheet, making sure the points are tucked under the cookies, and refrigerate for at least 30 minutes. (The cookies can be refrigerate overnight or frozen for up to 2 months; don't defrost before baking, just add a couple of minutes to the baking time.)

Getting ready to bake
1) Position the racks to divide the oven into thirds and preheat the oven to 350 degree F.

To glaze
1) Stir the egg and water together. Brush a bit of the glaze over each rugelach. Sprinkle the cookies with sugar.
2) Bake the cookies for 20 to 25 minutes, rotating the sheets from top to bottom and front to back at the midway point, until they are puffed and golden.
3) Transfer the cookies to racks to cool to just warm or to room temperature.

Greek Salad

What do you put on your Greek Salad; we like, Lettuce, avocados, sundried tomatoes, cucumbers, feta cheese, hummus ( sometimes) and greek dressing!

Barbecued and sunny-side up

1 T. oil

2 cups peeled and 1/2 inch diced potato

1/2 c. thinly sliced yellow onion

kosher salt if using table decrease the amount by 1/2

pepper

1.2 c. BBQ sauce

1/4 c. thinly sliced green onion, green part only

1 tsp. oregano

4 eggs

4 10 or 11 in. flour tortillas

Heat oil over me. heat add potatoes in single layer and yellow onion. Season with 1/2 tsp. of kosher salt and 1/4 tsp. pepper. Cook till crispy on all sides 8-10min. strain frequently. Reduce hat and cook till tender when priced with fork 5-10min. Remove from heat. Transfer the potato to a small mixing bowl add the BBQ sauce, green onions, and oregano. Stir to coat. Return the skillet to the stove, add 2 tsp. of oil to the pan, heat over med. heat. Crack the eggs 2 at one time, season with 1/4 tsp. of salt and pepper cook over high heat 1-2 min. remove from heat. Divide the potato's evenly in the tortillas gently place one egg in each. Wrap up and enjoy!

Oatmeal anyone!

Here is a sneak peek of some of the pictures that will be in our cookbook!

Salad?

What do you like to put on your salad?

Do you like more fruit and sweet dressing, or do you prefer more veggies and a more savory dressing?

We would love to know what are readers like!

The DeL Sisters

Cook Book update!

We are almost done! One recipe to go. Hoping to get it out before Thanksgiving....

Thai Food Wrap

!c. coconut milk

1t. dried lemon grass

1T. red curry paste

1T. brown sugar

salt to taste

1T. lime juice

2T. olive oil

2c. diced zucchini

1c. diced onion

1 1/4lb. boneless skinless chicken breasts, cut into 1in. cubes

2c. cooked rice warm

1/4c. chopped fresh basil

1/4c. chopped fresh mint

8-10in. flour tortillas

In a large saucepan, combine the 5 ingredients. Bring to a simmer and cook until mixture thickens. 10-15min.

Remove from the heat and add lime juice and set aside. heat 1T. of olive oil over med. heat in skillet. Add the zucchini and onion, and salt. Cook till veggies are tender about 5-7min. Transfer to a large bowl, add the remaining 1T. of olive oil to skillet; add chicken. Cook till done. About 5min. Add veggies, rice and basil/mint. Mix well; then add coconut sauce. Serve wrapped in a tortilla!

Pumpkin Cheesecake

For Esther's birthday, she chose this recipe below. It is not like your typical cheesecake to be sure, but definitely very good!

http://www.elanaspantry.com/pumpkin-cinnamon-cheesecake/

Sourdough Bread!

Finally it turned out! Thank you Laura for the starter, we will be using it over and over again! The starter came form the William's Sonoma Cook book. The actual recipe I just made up:)

Esther

Strawberry Peach Mango Smoothie

1/2 mango/frozen
1/2 peach/frozen
3 strawberries/frozen
1T. rice bran powder
1T. flaxseeds
1/4c. ice


Mix in a blender till smooth and enjoy!

Wrap number 3!

This wrap is a burrito. Filled with savory black beans, crunchy peppers, rice, and Mexican seasonings. It is the most conventional mixture. For a more authentic treat, substitute the Monterrey jack cheese, with a mild flavored Mexican or Spanish cheese, such as Manchego.

Definition of hot Adobo marinade; A blend of dried red Chilies water sugar and salt. It is used as a marinade, or sauce that can be added to sauces, poured over prepared dishes, or used as a grilling sauce. It has a smoky Chile taste, you may substitute enchilada sauce.

Wrap Classico

1-15 1/2oz. drained black beans

1/2c. chopped red pepper

1/2c. chopped yellow bell pepper

3/4c. white rice warm

1/4c. chopped fresh cilantro

1/4c. picante sauce

1T. hot adobo marinade

1/2t. cumin

1/2c. shredded Monterrey jack cheese

sour cream

(4) 10 or 11 in. flour tortillas

Heat the bean in a saucepan over med. heat. Stir in the rest of the ingredients, cook until warm. 2-3min. divide the bean mixture on tortillas, top with cheese and sour cream. Roll up, and eat!

Italian Spinach Soup

This soup we made was a request for my birthday dinner. We served it with Italian bread and a salad with sun dried tomatoes, avocado, fresh mozzarella and our home made garlic dressing! For my dessert I had a pumpkin cheese cake, recipe coming soon, and for my special breakfast Maple Walnut Muffins.

Italian spinach soup

ingredients

• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 tsp. dried Italian seasoning, crushed
• 2 Tbsp. butter
• 2 Tbsp. dry sherry (optional)
• 2 14-oz. cans chicken broth
• 1 large potato, peeled and chopped
• 2 9-oz. pkgs. fresh spinach or 1-1/4 lb. fresh spinach, washed and trimmed
• 2 cups watercress, tough stems removed
• 2 oz. Parmesan cheese, shaved
• 2 small tomatoes, quartered, seeded and thinly sliced

directions

1. In 4-quart Dutch oven cook onion, garlic, and Italian seasoning in hot butter over medium heat 5 minutes or until onion is tender, stirring occasionally.

2. If using sherry, remove Dutch oven from heat; slowly pour in sherry. Return to heat; cook and stir 1 minute. Add broth and potato. Bring to boiling. Simmer, covered, 10 minutes or until potato is tender. Remove from heat.

3. Set aside 2 cups of the spinach. Stir remaining spinach, half at a time, into soup just until wilted. Cook about 5 minutes.

4. Transfer soup, half at a time, to food processor or blender; cover and process or blend until smooth. Return to Dutch oven; heat through. Season with salt.

5. To serve, top with reserved spinach, watercress, Parmesan, and tomatoes. Makes 6 side-dish servings.

nutrition facts

• Calories 151,
• Total Fat (g) 7,
• Saturated Fat (g) 4,
• Monounsaturated Fat (g) 2,
• Polyunsaturated Fat (g) 0,
• Cholesterol (mg) 18,
• Sodium (mg) 881,
• Carbohydrate (g) 16,
• Total Sugar (g) 3,
• Fiber (g) 4,
• Protein (g) 8,
• Vitamin C (DV%) 65,
• Calcium (DV%) 23,
• Iron (DV%) 16,
• Percent Daily Values are based on a 2,000 calorie diet

Espresso Banana Muffins

As I am sure you all remember about our Banana Cooler, well this is basically the same thing but in chewable form:-) We Love these delicious muffins, and just because they have coffee in them doesn't mean we skipped our morning coffee. By all means NO! I think we probably drank more coffee then usual. One bite.................. and it will give you more cravings for more of that coffee flavor:-)

Espresso Banana Muffins

2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon sea salt
1/3 cup coarsely chopped walnuts, toasted
1 Tablespoon of fine espresso powder or instant espresso powder
6 Tablespoons Oil
1/3 cup honey
2 eggs
2 teaspoons vanilla
1 cup plain yogurt
3 mashed bananas


Heat oven to 375, butter 12 muffin cups. Combine the flour,baking powder, salt and espresso powder whisk together. In a separate bowl, beat together oil honey eggs, vanilla, mashed bananas and yogurt. Mix in dry ingredients, stir till just combined. Divide evenly into prepared muffin cups and sprinkle with walnuts. Bake for about 25 min. and till golden brown. Cool 5 min. in pan before serving.