Any-Berry Muffins

One word: YUMMMMY!!!

These muffins are so good...my kids love them for breakfast, snack, or even dessert! (Yes, they are THAT good!) Here you go...

1 1/2 c. whole wheat flour

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1 1/2 tsp. cinnamon

3/4 c. brown sugar

1 1/2 c. raspberries, frozen (I used mixed berries)

2 eggs, well beaten

1/2 c. oil

1/4 c. water

Preheat oven to 400 degrees. In a medium bowl, mix the dry ingredients. Stir in berries and eggs. Thoroughly mix in oil. Spoon batter into lightly greased muffin tins. Muffin cups will be full. Bake for 15-20 minutes. Cool 5 minutes before removing from pans. Makes 1 doz.

I posted this recipe with the changes I made to it but you can get the original recipe from http://www.passionatehomemaking.com/ --a blog that Kandis recommended. The website has lots of great recipes I want to try, but alot of her baking recommends soaking your grains first...I've never even heard of this, have you? Would love to hear your thoughts on this! Thanks:)

Kara

Spicy Beans on Baked Sweet Potato

I've been having a ton of fun experimenting with different vegetarian recipes. This recipe that I found is complete awesomeness!!! I can't even begin to describe how much I love it. The most important part is my kids loved it too, which means this is a definite keeper!

I just served this as a "one disher", but I think it would be really good served with some corn bread.

Spicy Beans on Baked Sweet Potato

Ingredients
3 orange sweet potatoes
1 Tbsp olive oil
1/2 large onion, chopped
3 cloves garlic, crushed
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp chili powder (optional)
1 can chopped tomatoes
1 cup vegetable stock
1 large zucchini, cubed
1 green capsicum, cubed (optional)
1 can corn, drained
2 cans red kidney beans, rinsed and drained
3 Tbsp chopped fresh coriander leaves (optional)
sour cream and grated cheddar, to serve

Directions
Cook sweet potatoes in oven or microwave. Meanwhile, heat oil in large skillet or saucepan. Cook onion over medium heat 5 minutes, stirring occasionally until very soft and golden. Add garlic and spices. Cook for 1 minute. Add tomato and stock, stir well. Add vegetables and beans. Bring to a boil, then reduce heat and simmer, partially covered for 20 minutes. Uncover, increase heat slightly, and cook for 10 to 15 more minutes or until liquid has reduced and thickened. Stir in the coriander leaves just before serving. Serve over sweet potato with sour cream and shredded cheese. Yum!

-Tiffany

High Energy Survival Bars

Here it is! I'm finally posting this for those that wanted it. They are called, "High Energy Bars", but I call them, "Poop Bars". If any of you have issues going to the bathroom this is the bar for you!

You will definitely need to make a trip to Winco for these ingredients. They will also last you FOREVER! You will probably want to freeze half the pan. The original directions said to run through a meat grinder. So I guess if you have one, go for it!

High Energy Survival Bars

Ingredients
2 lbs pitted dates
2 lbs figs
2 lbs raisins
2 cups cashew pieces
2 cups sesame seeds
2 cups peanut butter

Directions
Place dates, figs and raisins in food processor. Place processed mixture in a large bowl and add cashews, sesame seeds and peanut butter. Combine well. Roll out on a cookie sheet. Cut into bars and wrap well.

-Tiffany