Breakfast Muffins

This is my FAVORITE muffin recipe!! My Aunt Chris shared it with me earlier this year, and we make them all the time!

Muffins - this recipe makes 12 muffins

1 egg
1 1/3 cups mashed banana
3/4 cup brown sugar
1/3 cup applesauce
1 tsp. vanilla
1 cup flour
1/2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 cup quick oats
1/2 cup blueberries

Pre-heat oven to 375. Combine egg, banana, brown sugar, apple sauce and vanilla. Mix well. Add in flour, baking powder, baking soda, salt, cinnamon, and oats. Mix well. Stir in blueberries.

Lightly spray a muffin pan, or use muffin papers. Fill 3/4 full and bake for 15 minutes. Let cool - enjoy

Additional Ideas for this recipe:

I use whole wheat flour in mine. It makes them a bit heartier and more filling. Instead of blueberries, try one of the following ideas: apricots, craisins, or nuts!

Optional Crumble Topping

2 tbsp. melted butter
2 tbsp. flour
2 tbsp. brown sugar
2 tbsp. ground flax seed
1/2 tsp. cinnamon

Mix all ingredients until crumbly. Sprinkle on top of muffins before you bake them.

Cilantro Ranch Dressing

This is one of my favorite recipes, and so easy to make! If you like it spicy, add the cayenne pepper and keep a few of the pepper seeds in. If not, throw out all the seeds and don't add the cayenne pepper.

1/2 bunch of cilantro
2 tomatillo peppers, husks removed
1 serrano pepper, seeds and veins removed
Juice from 1 lime
1 clove of garlic, peeled
1/2 tsp of cayenne pepper
1 pckt. of ranch salad dressing mix
1 cup of milk
1 cup of mayonnaise

Put all ingredients in a blender and blend well! That's it, so easy, so yummy!

Macaroni Salad

This recipe is a tasty one, and it feeds a lot of people! It's perfect for all the summer bbq's and get-togethers!

Macaroni Salad

2 stalks of celery, chopped
1/2 green bell pepper, seeds and veins removed, chopped fine
1 bunch of green onions, chopped
1/4 to 1/2 bunch of italian parsley, chopped fine
4 cups of red grapes, cut in half length wise
1 cup of frozen petite sweet green peas
1/2 lb. medium or sharp cheddar cheese, cubed to bite size
3 cups uncooked macaroni noodles - cook in lightly salted water, drain, and rinse in cold water.


DRESSING
3/4 of a regular size jar of mayonnaise. Light will work, but don't use fat free
1/4 cup milk
1 tsp. salt
1 tsp. ground black pepper

Chop and combine celery, bell pepper, green onions, grapes, and parsley. Add frozen peas. Mix and let sit to blend flavors while you cook the noodles.

Rinse noodles under cold water until noodles are cold to the touch. Drain well. Add noodles into vegetable mixture. Add dressing, and mix well. Refrigerate for 6-8 hours or over night. Before serving, add in cubed cheddar cheese. Mix, serve, and enjoy!

Add-in ideas

* 1/4 cup of slivered almonds
* 1-2 lbs. of grilled and seasoned chicken breasts, chopped
* 1/2 carrot grated fine
* 1/2 cucumber, chopped