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Morning Glory Muffins

I love muffins and quick breads, muffins are even better on the go.  Unfortunately muffins are usually loaded with fat and sugar.  After reading a mix of morning glory muffin recipes I figured my recipe out.  I actually forgot about this recipe from a few years ago.  Until my Grandma gave me a large bag of carrots from the garden, I knew I would use some for baking and this recipe popped into my head.

This recipe uses two fruits and two vegetables and just a bit of sugar. The kids love these muffins and the possibilities are endless.  You could add in raisins, nuts, or chocolate chips for a real treat.  Don’t worry if you don’t have some of the fruit and vegetables substitute out for your favorite or more of another.

Morning Glory Muffins:Morning Glory Muffins

  • 1 cup flour
  • 1 cup whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup sugar
  • 1/2 tsp salt
  • 2 Tbs flaxseed meal
  • 1 Tbs cinnamon
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup applesauce
  • 1 banana, mashed well
  • 1 1/2 cup carrot, grated
  • 1 cup zucchini, grated
  • 1 cup apple, peeled and grated
  • 1/2 cup orange juice or apple juice

Whisk or sift together flours, baking powder,baking soda,sugar,salt, cinnamon and flaxseed meal.

In a mixer or large bowl combine eggs, vanilla, all fruits, and juices. Morning Glory Muffins Add in the dry mixture until just combined. Scoop evenly into lightly greased muffin tins, about 18 regular muffins.

Bake at 375 degrees for about 15 minutes.  Cool and enjoy!

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Cauliflower Pepper Jack Cheese Soup

Growing up Christmas dinner was usually Cauliflower Cheese soup.  My mothers secret was pepper jack cheese which gave the soup the perfect amount of spice.  My sister came across Cauliflower-Cheese Soup Recipe – Allrecipes.com which is an exact recipe.  It adds carrot, celery, and potato which my mom never did.  I gave it a try but added a bit of the secret ingredient and blended it a bit like my mom did.

My two-year old ate two bowls and asked again for more the next day.  I loved the added carrot and celery.  The added potato allowed a bit less thickener.  The best part you don’t need must seasoning but salt and pepper.

Cauliflower Pepper Jack Cheese SoupCauliflower Pepper Jack Cheese Soup:

  • 1 1/2 cup water
  • 1-2 stalks celery,chopped
  • 1/2 large onion, chopped
  • 1/2 cup carrot, chopped
  • 1 large russet potato, peeled and cubed
  • 1 medium head cauliflower, cut in florets
  • 4 Tbs butter
  • 4 Tbs flour
  • 1 1/2 – 2 cups milk or half and half
  • salt and pepper, to taste
  • 1 cup cheddar cheese, shredded
  • 1 cup pepper jack cheese, shredded

In a medium pot combine water with celery, carrots, onions, potatoes, and cauliflower.  Bring water to a boil, cover with a lid and simmer for about 15 minutes until vegetables start to become tender.

Cauliflower Pepper Jack Cheese Soup

In a large pot or dutch oven melt butter.  Add in flour and cook about 2 minutes  on medium heat.

Cauliflower Pepper Jack Cheese Soup

Stir in milk until smooth and mixture begins to thicken.

Add in the water and vegetables.  Continue to cook until all vegetables are tender, season with salt and pepper.

It you prefer a smoother soup, use an immersion blender at this time to blend to desired consistency.

Stir in cheese and taste again for any seasoning needed.

Enjoy piping hot with a good loaf of bread.

Carrot and Zucchini Cake

So I kept seeing Carrot and Zucchini Bars with Lemon Cream Cheese Frosting | Real Mom Kitchen posted all over Pinterest.  Yes, I know I get a lot of ideas off of Pinterest.  I don’t go on there daily just occasionally.  I will just go back to me Eats I want to try board to come up with ideas when I am bored.

So I basically used the recipe but making a slightly healthier and more moist version.  We all loved it and I don’t even think it needs the lemon cream cheese frosting.  Not that I am turning down cream cheese frosting because it is my favorite.  I used my recipe for the frosting and added lemon zest as Real Mom Kitchen did.  The lemon flavor could be left out if you don’t care for the fresh zest of lemon.

My cake turned out super moist and much denser, probably because I added a lot more carrot.  Turns out I love my cake this way so it was fine with me.  I have never used honey as sweetener in a cake and I believe this impacted the moisture as well.  The cake almost was as moist as a bread pudding but not too wet to eat holding it in your hand.  Three cheers to a healthy ish cake!

carrot and zucchini cake bars

Carrot and Zucchini Bars with Cream Cheese Frosting:

  • 2 eggs
  • 3/4 cup brown sugar
  • 1/2 cup apple sauce
  • 1/4 cup honey
  • 1 tsp vanilla
  • 1 1/2 cups carrots, shredded
  • 1 1/2 cup zucchini, shredded
  • 1/2 cup walnuts, chopped
  • 1 1/2 cup flour
  • 1 tsp baking powder
  • 1/2 tsp ginger
  • 1/4 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/4 tsp salt

Cream Cheese Frosting:

  • 4 oz. cream cheese, softened
  • 1 cup powdered sugar
  • 1 Tbs milk
  • 1/2 tsp vanilla
  • 1 tsp lemon zest, optional
  • dash of salt

Mix together eggs, sugar, applesauce, honey and vanilla.  Once combined stir in carrots, zucchini, and nuts.

In a separate bowl whisk together flour, baking powder, ginger, baking soda, cinnamon, and salt.  Stir into wet mixture until just combined.

Preheat oven to 350 degrees and grease a 9×13″ baking dish.  Pour cake into the pan and spread evenly.  Bake 25-35 minutes until a toothpick comes out clean of the center.

carrot and zucchini cake

Whip together frosting until smooth and fluffy, adding more milk if needed.  Spread over cool cake or pipe onto slices to make it fancy.

 

Bierocks

Bierock RecipeA bierock if you are not familiar is a dish from Germany.  It is a beef and cabbage filled pastry.  To me it tastes between a burger and sandwich.  The kids and Mr.Picky love to dip theirs in ketchup.

This recipe is great for many reasons.  It tastes great, it makes a large batch that can be frozen, and it is loaded with vegetables.  I have eaten these sandwiches at different food carts.  I finally ended up looking up this recipe Bierrocks III Recipe – Allrecipes.com, it turned out great.  The recipe I found was only the filling so I used my dough recipe from My Cinnamon Rolls.  I also added some shredded carrots, why not add more vegetables.

I believe I ended up with at least 12 sandwiches.  I eat what we can for dinner, and package the rest individually and freeze them.  Both photos were taken of a frozen bierock I had in the freezer.  They thaw within a few hours in the fridge.  The reheat great in the oven wrapped in foil or in the microwave for a quick-lunch.

Bierocks:Bierock Recipe

Dough:

  • 1 cup warm milk
  • 2 eggs, at room temperature
  • 1/3 cup butter, melted
  • 1 tsp salt
  • 1/2 cup sugar
  • 2 1/2 tsp yeast or one package of yeast
  • 4 1/4 cup flour

Combine milk and yeast, allow to sit for 10 minutes or until beginning to bubble.  If your yeast is not bubbling after 10 minutes check your expiration date on the yeast or you might have got your milk to hot and killed it.  Start again.

In a mixing bowl or in a bowl by hand combine flour, sugar, and salt.  Whisk it together or sift it so it is well combined.  Add in butter, eggs, and milk/yeast.  Using your paddle attachment mix until just combined.

Attach your dough hook or knead your dough by hand.  Knead on low for at least 5 minutes.  You want your dough to have a slight elastic feel when you pinch and pull your dough.

Cover your dough with plastic wrap and allow rise until doubled.  Usually takes about an hour, in a warm place.  I will usually turn my oven on low for 5 minutes and then turn it off.  I place my bowl of dough in the oven with the door open. Or just on the kitchen counter works as well, as long as the dough doubles.

While dough is doubling make the filling for your sandwiches.

Filling:

  • 1 lb. lean ground beef
  • 1 lb. pork sausage
  • 5 cups shredded cabbage
  • 1/2-1 cup shredded carrot
  • 1 cup chopped onion
  • 1/2 tsp salt
  • 1/4 cup butter, melted

In a large skillet cook beef and sausage until brown.  Stir in cabbage, onions, and salt.

Saute over low for about 20 minutes, your house will smell amazing at this point.  Set filling aside to cool slightly.

Once the dough has doubled turn it out onto a lightly floured surface.  Let rest for 10 minutes before moving on.

Roll the dough to 1/4″ thick square, and cut into about 5″ square pieces.  Spoon filling onto each square, spoon all the filling out until it is used up so you don’t end up with leftovers.

Now however it works for you fold up each dough square to enclose the filling.  Place on a baking sheet seam side down.

Cover the baking sheet with a towel and allow to rise for 1 hour.

Brush each roll with melted butter and sprinkle with garlic salt if you wish.  Bake at 350 degrees for about 20 minutes or until golden brown.

Carrot Salad

Carrot Salad is a great vegetable side for anytime.  It keeps for at least a week in the fridge, and can accompany any meal.  Both kids can eat these raw carrots easily because they are grated.  Just one more way to enjoy your vegetables.

Carrot Salad

Carrot Slaw:

  • 8 medium carrots, peeled and grated (equal to about 4 cups)
  • 1/3 cup raisins
  • 1/2 cup mayo
  • 1 Tbs honey (or more if you have a sweet tooth)
  • 2 Tbs half and half, heavy cream, or coconut milk

In a small glass dish place raisins, and just cover with boiling water.  Allow them to sit while for about 10 minutes and they will plump right up.

Once raisins are plump combine with shredded carrots in a bowl.

Whisk together mayo, honey, and cream.  Pour dressing over carrot mixture and toss until coated.

Refrigerate at least 2 hours before serving.  Enjoy!

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