Sloppy Joe Bites

Original Recipe HERE

This is a rare recipe that got rave reviews from *J*.  He ate two of them and asked for a third, and the following night he was even excited about leftovers.  The others liked them, too, but I barely paid attention to their reactions because I was busy picking my jaw up off the floor.

I made the from-scratch sloppy joe mixture since cracking open a can of the stuff would resurrect childhood memories better left in the past.  I used Pillsbury Grands buttermilk biscuits, and the ratio of biscuit to joe wasn't balanced.  Next time I'll use smaller biscuits or maybe the flaky kind.

Ingredients

3 Tablespoons brown sugar

1 Tablespoon minced onion

1 Tablespoon paprika [I did 1/2 smoked and 1/2 regular]

1/2 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon pepper

1 pound ground beef

1 can (15 oz) tomato sauce

6 to 8 ounces water

1 Tablespoon mustard

2 Tablespoons cider vinegar

2 canisters (8 or 10 count each) canned biscuits

1 to 2 cups shredded cheese [I used cheddar]

Directions

(1) Mix together brown sugar, minced onion, cumin, paprika, garlic powder, salt, and pepper.

(2) In a large skillet, brown the beef.

(3) Add tomato sauce, 6-8 ounces of water, mustard, cider vinegar, and spice mixture.  Stir to combine; simmer 5-10 minutes. 

(4) Meanwhile, preheat oven to 350 degrees F.  Grease muffin tins.

(5) Flatten or roll out biscuits.  Press each into a muffin well.

(6) Fill biscuits with sloppy joe mixture; sprinkle with cheese.

(7) Bake 10-12 minutes.

Kid Participation: 

* Flatten biscuits

* Put biscuits into muffin wells

* Scoop in sloppy joe mixture

* Sprinkle cheese

Blueberry Mug Muffins

Original Recipe: provided by my mom

 

This is a fun, quick project for kids to do (unless they dump over flour; then it becomes a laborious chore for me).  The muffins are surprisingly tasty, considering how they're made.  It's one of those things that's easy for me to say "yes" to when they ask, and it makes their day.

 

Ingredients

1/4 cup white flour

1 Tablespoon brown sugar

1/4 teaspoon baking powder

pinch of cinnamon [or nutmeg]

1/2 Tablespoon butter, melted

2 Tablespoons milk

2 Tablespoons fresh blueberries

 

Directions

1) In a standard-size mug, stir flour, sugar, baking powder, and cinnamon together until fully combined.

2) Add butter; stir until uniform.

3) Add milk; stir until uniform.

4) Mix in berries.

5) Microwave on high for 90 seconds.  Muffin will rise during cooking and sink back down afterward. 

Kid Participation: Everything!

Yogurt Banana Oat Muffins

Original Recipe HERE

I've made these twice and find them a filling snack.  The consistency is different than a usual muffin, probably due to the yogurt and oat flour.  I like to split them in half and spread peanut butter or Nutella on them.

Ingredients

1-1/4 cup oats [I used old fashioned]

1/2 cup yogurt [I used low fat vanilla]

1/2 cup milk

2 large, very ripe bananas, mashed [I used 3]

1/3 cup oil or applesauce [I used coconut oil]

1 egg

1/2 cup brown sugar

1-1/2 cup oat flour [about 2 cups oats]

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon nutmeg

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 cup raisins or walnuts [optional; I did not use]

1/2 cup mini chocolate chips [optional]

 

Directions

(1) Make oat flour by grinding approximately 2 cups of oats in a food processor until they reach a flour-like consistency.

(2) In a large mixing bowl or the bowl of a stand mixer, combine oats, yogurt, and milk.  Let stand at least 10 minutes (mine was more like 45).

(3) Preheat oven to 400 degrees F.  Grease or line a 12-cup muffin tin.

(4) In a separate bowl, sift together sugar, oat flour, baking powder, baking soda, nutmeg, salt, and cinnamon.

(5) Add bananas, oil or applesauce, and egg to yogurt mixture.  Combine thoroughly.

(6) Add flour mixture to yogurt mixture.  Mix completely.

(7) Add raisins, walnuts, or chocolate chips if desired.

(8) Fill muffin cups 2/3 full.  Bake 16-20 minutes (mine were done at 18).  Allow to cool several minutes in tin before removing to cooling rack.

Kid Participation:

* Push buttons on food processor

* Add all ingredients to mixing bowls

* Demolish bananas

Coconut Zucchini Banana Bread

Original Recipe HERE

I had two bananas that Husband wanted to throw out because he can't stand the smell of bananas that are even slightly past ripe...it's some sort of sixth sense he has.  I also had grabbed several zucchinis last time I was at the grocery store, but I wasn't feeling inspired.  I decided to combine them into muffins that were healthier than what I'd normally gravitate toward.  The Weight Watchers Points Tracker says they are 5 points each, though.  Eh, still healthier.  Especially since I patted myself on the back for leaving out the chocolate.

I made 12 muffins and one small (aka, flat-ish) loaf of bread, so I estimate this would make 20 muffins.  The kids really liked them.  Next time I'll cut down on the coconut (I used one cup).  They were a little too sweet to be the breakfast-y muffins I was aiming for, but eliminating the coconut entirely might make them too bland.  Oh dear, Husband is going to have to suffer through another round of stinky browning bananas for the sake of tweaking this recipe...

Ingredients

3 eggs

1/4 cup vegetable oil [I used coconut oil]

2 medium bananas, well mashed

2 teaspoons vanilla

3 to 4 cups grated zucchini [I used 3 medium]

1/2 cup white sugar

1/2 cup honey

2 Tablespoons brown sugar

3 cups whole wheat flour

1 teaspoon salt

1 teaspoon baking soda

2 to 3 teaspoons ground cinnamon

1 to 2 teaspoons ground nutmeg

1/2 to 1 cup sweetened shredded coconut

Directions

(1) Preheat oven to 350 degrees F. Grease muffin tin or bread pan.

(2) If using coconut oil, melt to liquid form using a double boiler.

(3) In large mixing bowl, whisk eggs. Add oil, banana, vanilla, zucchini, and sugars. Let set several minutes until sugar is partially dissolved.

(4) In separate mixing bowl, sift together flour, salt, baking soda, cinnamon, nutmeg, and coconut.

(5) Add dry ingredients to wet mixture. Stir until just combined.

(6) Transfer batter to baking tins. Bake 20-25 minutes for 12 muffins and approximately an hour for a full loaf. Test for doneness by inserting a knife in center; bread is done when it comes out clean.

(7) Remove from oven. Run knife along edges to loosen. Leave in tins 10 minutes; remove to rack to cool completely.

Kid Participation:
* Mash bananas by hand
* Whisk wet ingredients
* Whisk dry ingredients
* Stir all ingredients together

 

Pumpkin Muffins, the Cheater's Way

I'd heard about the "1 boxed cake mix + 1 can of pumpkin = deliciousness" legend, so I tried it with a chocolate mix.  It turned out perfectly fine, but there was no detection of pumpkin.  Further research led to the knowledge that a spice cake is the best way to achieve that.  Whether I tasted the actual pumpkin or just the spices in the mix, who knows.  But it was criminally easy and pretty darn yummy.

I read that the batter - and resulting baked good - can be slightly dense if just the mix and pumpkin are used.  The jury seemed to be out on that.  Per many suggestions, I added some eggs and a little bit of water.  I made the box mix into muffins, but the recipe is flexible enough to make a sheet cake, a loaf, or even cookies (so I read).  I got 19 muffins instead of the promised 24, but that's probably better anyway because I ate three-quarters of them.

Ingredients

1 box (18.25 oz) spice cake mix [I used Duncan Hines]

1 can (15 oz) pure pumpkin

2 eggs

1/4 cup water

Directions

(1) Preheat oven to 350.  Grease muffin tin
(2) In a medium bowl, whisk together eggs, pumpkin, and water until well combined.
(3) Mix in cake mix until well combined.
(4) Pour batter into muffin tin.  Bake 18-20 minutes [mine were done at 18] or until a knife inserted in a muffin comes out clean.

Kid Participation:
* Whisk wet ingredients
* Whisk cake mix into wet ingredients
* Wonder where all the muffins disappeared to overnight...ahem, Mama...

(Somewhat) Healthy Zucchini Muffins

Original Recipe HERE

I made these into muffins to help with portion control.  Which didn't actually help at all, since the recipe made 12 muffins and I think I ate eight of them.  They had a light, just-sweet-enough taste that kept me coming back for more.  Great for breakfast with a (generous) spread of butter.  I wonder if they'd be good with some peanut butter...or nutella!  Ooh.  Darn, curiosity has gotten the better of me and I must make these again ASAP.

Usually baking with zucchini calls for squeezing most of the liquid out, but the original recipe didn't specify.  I shredded it on the finer side of my grater and then used a paper towel to absorb most of the liquid that naturally pooled beneath it.  It was still very mushy when I added it to the batter, but the consistency of the muffins was perfect.  So I guess that's the way to go with this particular recipe.

Ingredients
1 1/2 cups all-purpose flour

3/4 cup sugar

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

1 egg, lightly beaten

1/4 cup canola oil

1/4 cup applesauce

1/4 cup milk

1 Tablespoon lime (or lemon) juice

1 teaspoon vanilla

1 cup peeled, grated zucchini, slightly drained

Directions

(1) Preheat oven to 350 degrees.  Grease a regular-size muffin tin.

(2) Sift together dry ingredients using a sifter or a fine mesh strainer.

(3) Combine egg, milk, oil, apple sauce, lime juice, vanilla; mix well. Stir into dry ingredients until just moistened.

(4) Fold in zucchini.

(5) Fill muffin tins two-thirds full.  Bake 20-25 minutes [mine were done at 22] or until a knife inserted in the center of one muffin comes out clean.

(6) Let sit several minutes; remove to a wire rack to cool completely.  Muffins are best when stored uncovered or loosely covered.

Kid Participation:

* Whisk and/or sift dry ingredients

* Whisk wet ingredients

* Stir zucchini into batter

Spinach Cake Muffins

Original Recipe HERE

The name doesn't sound appealing, and while *N*'s suggestion of "Slime Muffins" doesn't, either, I think it's more fun.  So this recipe may go by that from now on.

This should be a helpful recipe to have whenever:

(1)  I have the urge to bake something and want it to be (1a) easy, and (1b) only comprised of ingredients I already have, (2) I have a surprise 15 minutes of time with just my daughter and want to do something (2a) fun, (2b) easy, and (2c) not very messy, (3) I have a hankering for something dessert-like but know that I'll eat at least 70% of whatever I make, so it needs to (3a) make a relatively small quantity, and (3b) be something I can convince myself is semi-healthy.

These are very basic-tasting muffins, bordering on bland.  I guess they could be dressed up with some sort of frosting, but since they remind me more of a banana or zucchini bread in texture and taste, I left them alone.  The only things I'd change from the original recipe are (1) less (or no) salt, and (2) experiment with some cinnamon, nutmeg, etc.

Ingredients

1/2 cup unsweetened applesauce
1 large egg
2 teaspoons vanilla extract
1 cup fresh spinach, packed
1/3 cup sugar
2 Tablespoons vegetable or canola oil
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Directions

(1) Preheat oven to 350 F.  Grease a 24-cup muffin tin.
(2) Puree the first six ingredients in a food processor until smooth.

(3) Combine the dry ingredients in a large separate bowl; whisk well.

(4) Pour the spinach puree into the dry ingredients.  Mix until combined.
(5) Fill muffin cups 2/3 full.
(6) Bake for 12 minutes [mine were done at 11].  Immediately remove muffins from tin; place them on a cooling rack.

Kid Participation:

* Dump ingredients into bowl of food processor

* Run processor and declare batter "digusting"

* Whisk dry ingredients

* Stir wet and dry ingredients together

* Proclaim the finished product tasty and eat crow pie about the "disgusting" comment

Simple Banana Bread

Original Recipe HERE

I must have at least fifteen banana bread and muffin recipes saved, all very similar to each other.  So I'll keep making my way through my inventory, keeping my standards high, until I have it narrowed down to just a few.  Many bread attempts are too dry on the outside yet still gooey on the inside.  That's why I often make them into full-size muffins instead (because while I like the quick-eating convenience and feeding-of-the-masses ability of mini-muffins, I find the texture of regular size muffins is usually better and the taste somehow seems more pronounced).

This recipe was super easy: the batter was made in less than ten minutes and didn't even require a whisk, much less an electric mixer.  Reading through the comments shows many variations, so I took a few tips and ended up with the following recipe that was delicious.  It had a strong banana flavor, was perfectly crusty on top while perfectly moist inside.

Ingredients

3 or 4 ripe bananas, smashed

1/2 cup low-fat plain yogurt
1/2 cup white sugar

1/4 cup brown sugar

1 egg, beaten

1 teaspoon vanilla

1/2 teaspoon cinnamon

1 teaspoon baking soda

pinch of salt

1 cup all-purpose flour

1/2 cup whole wheat flour

3/4 cup shredded dried coconut [optional]

1/2 cup mini chocolate chips [optional]

Directions

(1) Preheat oven to 350°F.  Grease 4x8" loaf pan or 12-cup muffin tin.

(2) Mash bananas to uniform, smooth consistency.  In separate bowl, whisk egg.

(3) With wooden spoon, mix yogurt and mashed bananas in large mixing bowl.

(4) Mix sugar, egg, and vanilla into banana-yogurt mixture.

(5) Sprinkle baking soda & salt over mixture; stir.  Add flour; mix thoroughly.  Add coconut and chocolate chips (if using); stir until just mixed.

(6) Pour mixture into loaf pan or muffin tin.  Bake 1 hour for bread or 25 minutes for muffins (done when knife inserted in center comes out clean).

(7) If bread, cool on rack before removing from pan.  If muffins, remove immediately from tin and cool on rack.

Notes: For the sake of comparison, I would use apple sauce instead of yogurt (or using a vanilla or strawberry or banana yogurt).  I would also try honey in place of sugar, and a lime glaze would add a nice tartness.

Kid Participation

* Mash bananas

* Stir wet ingredients

* Crack egg

* Stir dry ingredients into wet ingredients

* Sneak chocolate chips when they think Mama isn't looking

Vanilla Coconut Mini-Muffins

This recipe comes from the Clay Corner Inn of Blacksburg, Virginia.

I love the combination of chocolate and coconut, which is why both usually end up in my morning oatmeal.  The original recipe didn't call for chocolate chips, but I thought they'd be too bland without (1) chocolate, or (2) adding more intense coconut flavor.

Ingredients

2 cups all-purpose flour

1 cup sugar

3/4 cup shredded coconut

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup miniature chocolate chips

2 Tablespoons butter, melted

1 egg

1 cup milk

1 1/2 teaspoons vanilla extract

Directions

1) Preheat oven to 400 degrees.  Grease mini-muffin cups or spray with non-stick spray.

2) In large mixing bowl, combine flour, sugar, coconut, baking powder, salt, and chocolate chips.  Whisk until thoroughly blended.

3) In small mixing bowl, combine butter, egg, milk, and vanilla.  Whisk until thoroughly blended.

4) Add milk mixture to flour mixture.  Stir by hand until just combined.

5) Fill each muffin cup half-full.

6) Bake for 11 minutes or until a knife inserted in center of muffin comes out clean (do not allow to brown on edges).  Remove muffins from cups immediately and cool on rack.  Yield: 36-44 muffins.

Notes: I baked the first batch for 12 minutes (per the original recipe), and they were slightly too crusty.  Next time I'll bake for 10-11 minutes.  Also, the coconut flavor was not as pronounced as I thought it would be, so I'll substitute 1/2 teaspoon of coconut extract for some of the vanilla.

Kid Participation:

* Pour dry ingredients

* Whisk dry ingredients

* Pour wet ingreidents

* Crack egg

* Stir wet ingredients

* Stir combined batter

* Scoop batter into muffin cups

Coconut Banana Bread with Lime Glaze

Original Recipe HERE

I had this on my "to try" list for a long time, but it kept getting bumped because I thought it might be just another banana bread recipe and nothing to get excited about.  But I had another case of Browning Bananas, and since I always have all the ingredients for this on hand, I decided to go for it one night.  So glad I did.

I considered skipping the glaze, because I'm not always a fan of lime flavoring, but luckily I didn't.  It brings the bread "to another level" (for lack of a better way to say it).  I think this would be even better as muffins, since you'd get a hint of lime in almost every bite, as well as some of the toasted coconut (because the coconut flavor of the bread wasn't very pronounced - all I tasted was banana).  The bread was moist without being gummy or having that combination of slightly-undercooked texture in the middle and a little too browned on the edges.  Definitely a do-again.

Update: These turned out fabulously as muffins.  I baked them for 22 minutes and got 18 muffins.  I made extra glaze and used it all.  Also, since the coconut flavor in the bread wasn't easily detectable the first time, I added half a teaspoon of coconut extract to the batter when making muffins.  I don't know how much it changed the taste, but it certainly didn't harm it.

Ingredients

* For Bread:
2 cups white flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup white sugar

1/4 cup (4 Tablespoons) unsalted butter, softened

2 large eggs

1 1/2 cups mashed ripe bananas (about 4 large bananas)

1/4 cup sour cream or plain yogurt [I used light sour cream]

3 Tablespoons apple juice or milk [I used 2% milk]

1 teaspoon vanilla extract

1/2 cup shredded coconut

2 Tablespoons shredded coconut (for topping)

* For Glaze:

1/2 cup powdered sugar

1 1/2 Tablespoons lime juice (fresh preferred)

Directions

1) Preheat oven to 350 degrees F.  Grease 9x5" loaf pan (or spray with non-stick spray).  Line bottom with parchment for added ease of bread removal.

2) Whisk together flour, baking soda, and salt.

3) Mash banana.

4) In large mixing bowl, beat butter and sugar until blended. Add eggs and beat to combine.

5) Add banana, sour cream or yogurt, apple juice or milk, and vanilla. Beat until blended.

6) Add flour mixture and beat on low speed until just combined. Stir in 1/2 cup coconut.

7) Pour batter into loaf pan. Sprinkle additional 2 Tablespoons coconut on top.

8) Bake 60 minutes or until knife or skewer inserted in center comes out clean, but check bread after about 40 minutes. If top has browned and coconut pieces look toasted, cover top of bread lightly with piece of foil. Continue baking until done.

9) Remove loaf pan from oven and place on cooling rack for 10 minutes.  Carefully remove bread from pan and place back on cooling rack with piece of wax paper (or foil, parchment, or paper towel) underneath rack.

10) Thoroughly whisk powdered sugar and lime juice together.  Use a spoon to drizzle glaze over top, letting excess drip below. Cool for another 15 minutes before slicing.

Kid Participation:
* Whisk dry ingredients
* Mash banana
* Crack eggs
* Add coconut to batter and stir
* Sprinkle coconut as topping
* Whisk glaze
* Drizzle glaze (if you don't mind it being very unevenly distributed)

Cheddar Biscuit Cups

Original Recipe HERE

I'm always on the lookout for recipes for biscuits, breads, cornbreads, and the like...but only if they're easy and quick.  I don't always remember to plan ahead so dough can rise, and I often have something else in the oven that prevents a long baking process.  These "cheddar muffins" (so dubbed by *N*) fit the bill: a good combination of a crusty outside with a chewy inside.  The measurements listed here are doubled from the original since I wanted leftovers for the following night (and they reheated nicely in the toaster oven).

Ingredients

2 cups all-purpose flour

3 teaspoons baking powder

1/2 to 1 teaspoon salt

1-2 cups shredded cheese [I used a Mexican blend and some sharp cheddar]

1 cup milk [I used a combination of 2% and skim]

4 tablespoon mayonnaise

 

Directions

1) Preheat oven to 425 and grease a 12-cup muffin tin.

2) Whisk flour, baking powder, & salt together.

3) Add cheese to the flour mixture.

4) Stir milk and mayonnaise into the mixture, just until moistened.

5) Fill muffin cups 2/3 full.

6) Bake at 425 degrees for 15-20 minutes, until biscuit tops are golden brown.

Notes: A success; they turned out exactly as I expected.  Next time I'll use more sharp cheese to have a more pronounced flavor.  Probably throw in some Italian seasoning, garlic powder, or dill as well.

Update: I made these again, adding a few generous shakes of both garlic powder and dill.  Even tastier than before.

Kid Participation:

* Measure and whisk dry ingredients.

* Add (child-size) handfuls of cheese (because kids like to use their hands more than measuring cups).

* Stir all ingredients together.