Pumpkin Bran Muffins

I have made thousands of muffins in my kitchen as we eat muffins often.  They are so convenient for a snack, the kid's lunches, a quick breakfast.  I prefer to make them over cookies or cakes.  I also have a bit of attention deficit disorder when it comes to muffin recipes.  I rarely make the same one twice.  I'm always in search of something better and tastier.  These pumpkin bran muffins are an exception.  I have made them more than once and I will continue to make them regularly as they tick all my boxes for muffin goodness.  Moist, not too sweet, freeze well, use healthy ingredients, highly adaptable - all good things!  Plus this recipe has the added benefit of using an entire can of pumpkin (I hate only using a cup and then having to freeze the rest) and it makes a large batch (around 36).

 

Pumpkin Bran Muffins
(I know I got this from the Internet somewhere but can't find the source)

• 1 large can (796ml) pumpkin
• 1.5 cups sugar
• 1 cup oil
• 6 eggs
• 4 cups flour
• 2 cups oat or wheat bran
• 1 teaspoon salt
• 1.5 tablespoons cinnamon
• 1.5 tablespoons baking soda
• 1.5 tablespoons baking powder
• 2 cups add ins - raisins, chocolate chips, nuts, etc

*Combine pumpkin, sugar, oil and eggs.
*Sift together dry ingredients.
*Add dry mixture into the wet mixture and stir until combined.
*Stir in add ins.
*Bake at 350 degrees for 22-25 minutes.

I use half white and half whole wheat flour and olive oil with good results in this recipe.  I've also used coconut palm sugar (I think that's what it's called) which gives them a deep, rich flavor.  I make these for my baby to eat but I don't add any add ins to his.

Enjoy!
- C :)

Oatmeal Cookies

I've been craving oatmeal cookies lately.  Must be the dusting of snow on the ground and the freezing cold wind outside!  These made the house smell wonderful and chased away the chill of the day.

Oatmeal Cookies

• 1 cup unsalted butter, room temperature
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups whole wheat flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon cinnamon
• 1/2 cup nuts or raisins
• 3 1/4 cups rolled oats

*Preheat oven to 350 degrees.
*Cream butter and sugars.  Add in eggs and vanilla.  Beat well.
*Combine flour, baking powder, salt and cinnamon in a separate bowl.  Beat into wet ingredients.
*Stir in nuts/raisins and oats.
*Drop by the tablespoon on greased cookie sheets or parchment paper.
*Bake for 12 to 18 minutes depending on if you like your cookies soft or crispy.

These cookies are quite sweet.  I'm going to experiment with decreasing the sugar next time I make them.  I'll update the recipe if I make any changes.  I made them with no nuts or raisins and they are a very good basic cookie.  The kids loved them.

Enjoy!
-C :)

Lemon Cheesecake Bars

These creamy bars combine two of my favorite things - tangy lemon and cheesecake.  They are really easy to make but taste like they required hard work.  I have to refrain from making these every week.  I'd like to but my hips wouldn't appreciate it!!

Photo by me.

Lemon Cheesecake Bars
(recipe from allrecipes.com)

• 1 1/2 cups flour
• 1/2 cup icing sugar
• 3/4 cup butter, cubed

*Whisk flour and sugar together.  Cut in butter.  Press into a 9x13 pan that has been greased.  Bake at 350 degrees for 15 to 18 minutes.

• 4 eggs
• 1 1/2 cups sugar
• 1 tablespoon flour
• 1 tablespoon lemon zest
• 1/2 cup lemon juice

*Whisk together.  Pour over baked crust.  Skim off bubbles.

• 2 (8oz) packages cream cheese
• 1 cup sugar
• 2 eggs, beaten

*Mix cream cheese and sugar.  Whisk in eggs.  Spread over lemon mixture.
*Bake at 350 degrees for about 30 minutes until filling is set.  The lemon layers will separate as it bakes.

I make half the recipe in an 8x8 inch pan.  I also use light cream cheese.

Enjoy!
-C :)

Pumpkin Zucchini Muffins

Another pumpkin recipe!!  Tis the season!  I was looking for a way to use of some of the abundance of zucchini that I have and this recipe fit the bill.  It not only used some zucchini, it also used my favorite fall ingredient - pumpkin!

These muffins came together quickly, freeze well and taste amazing.  They are very moist but not soggy.  The spices are just right and taste great with a cup of coffee.

Photo by me.

Pumpkin Zucchini Muffins
(adapted from Six Sister's Stuff)

• 3 eggs
• 1 cup sugar
• 1 cup brown sugar
• 1 cup pumpkin
• 1/2 cup olive oil
• 1 1/2 cup applesauce
• 1 tablespoon vanilla
• 3 cups flour (I used white whole wheat)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 2 cups shredded zucchini
• 1 cup walnuts or pepitas

*Preheat oven to 350 degrees.  Line or grease muffin tin.
*Combine eggs and sugar.  Add pumpkin, butter, and vanilla.
*Combine dry ingredients in a second bowl.
*Gradually add dry ingredients to the wet ingredients.
*Stir in zucchini and nuts/pepitas.
*Spoon into muffin tin until almost full.
*Bake for 20 - 25 minutes.

Enjoy!
-C :)

Crustless Mini Pumpkin Pies

I'm in love.  Fall is in the air and Thanksgiving is only a few weeks away.  This has me thinking of all things pumpkin.  I came across these fabulous looking Pumpkin Pie Cupcakes on Pinterest.  I've renamed them because to me they are tiny crustless pumpkin pies.  I love these because I'm not a fan of pie crusts!  These are a bit less creamy than real pumpkin pie but not in a bad way.  My kids both loved these.

Photo by me.

Crustless Mini Pumpkin Pies
(from Baking Bites)

• 2/3 cup flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1 can (15 oz) pumpkin
• 1/2 cup sugar
• 1/4 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 3/4 cup half and half or evaporated milk

*Preheat oven to 350 degrees.  Line a muffin tin with 12 liners.
*Whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice.
*In a separate bowl whisk together pumpkin, sugars, eggs, vanilla, and milk.
*Whisk dry into wet until combined.
*Fill each muffin liner with 1/3 cup batter.
*Bake 20 minutes.
*Pies will be puffy when you remove them from the oven and will sink as they cool.  Cool in the tin and then refrigerate before serving.
*Top with whipped cream or Cool Whip.

Enjoy!
-C :)

Pumpkin Pie Spice

Fall is in the air here.  It has been blustery and cold this week, so I've been keeping warm with some time in the kitchen.  I have a fabulous recipe coming up for a fresh take on pumpkin pie but in order to make that I needed some pumpkin pie spice.  I can't even count the times that I have wanted to make a recipe but couldn't because I had no pumpkin pie spice.  Well, that's no longer going to stand in my way as I can now make my own.  Hooray!!

Pumpkin Pie Spice
(from Baking Bites)

1/4 cup cinnamon
2 tablespoons ginger
2 teaspoons cloves
1 teaspoon nutmeg
1/2 teaspoon cardamom

*Mix it all together and store in an airtight container.

I omitted the cloves because I don't like them and the cardamom because I don't have any.  This tasted so yummy in the recipe I used it in.  Baking Bites also has a recipe for Apple Pie Spice which I'm sure would be great also.

Enjoy!
-C :)

Parmesan Garlic PullAparts

This recipe is one that I pieced together from a few different recipes I have seen online lately.  I made this for supper recently and my kids devoured it.  They raced to eat their main dish so that they could eat as many of these cheesy, garlicky bites as they could.  I love that this recipe comes together very quickly using the baking mix posted previously.

Photos by ME.

 

Parmesan Garlic PullAparts

• 2 1/2 cups baking mix
• scant 1 cup milk
• 1/3 cup butter, melted
• 1/3 cup Parmesan cheese
• 2 teaspoons minced garlic
• 1/2 teaspoon oregano
• 1/2 teaspoon basil

*Preheat oven to 350 degrees.  Grease two 9 inch baking pans.
*Pour melted butter into prepared pans.
*Mix baking mix and milk in a mixing bowl until a soft, slightly sticky dough forms.
*Shape dough into small balls (smaller than a golf ball).
*Mix together Parmesan cheese, garlic, oregano and basil in a bowl.
*Toss dough balls in Parmesan cheese mixture until well coated.
*Place dough balls in prepared pans in a single layer (there should be a little room around each ball for it to rise but not so much space that they won't touch when risen).
*Bake 20 to 25 minutes until golden brown on the bottom.

Enjoy!

-C :)

Lemon-Blueberry Yogurt Loaf

I'm not a huge fan of fresh blueberries.  Until this summer, I never bought them but my kids love them, so I've seen a lot of blueberries go through my kitchen.  I came across this amazing recipe on pinterest.  I pinned it months ago but thought of it recently.  I am so glad I did.  I've never used lemon zest before...  Weirdly enough, I always omit it in recipes I make.  I definitely won't be doing that again because through this recipe I realized the amazing 'lemonyness' it brings to this moist loaf.

Lemon-Blueberry Yogurt Loaf
(adapted slightly from Sweet Pea's Kitchen)

For the loaf:

• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup yogurt
• 1 cup sugar
• 3 large eggs
• 2 teaspoons lemon zest
• 1/2 teaspoon vanilla
• 1/2 cup canola or olive oil
• 1 1/2 cups blueberries, fresh or frozen

*Preheat oven to 350 degrees.  Spray a 9x5 inch loaf pan.
*In a medium bowl, whisk together flour, baking powder and salt.
*In a large bowl, whisk together yogurt, sugar, eggs, lemon zest, vanilla and oil.
*Slowly whisk the dry ingredients into the wet ingredients.
*In a separate bowl mix blueberries with 1 tablespoon flour.  Fold them into the batter.
*Pour into prepared pan and bake for 50 to 55 minutes until toothpick inserted into center comes out clean.
*Let cool in pan 10 minutes, then cool on a wire rack over top of a plate or cookie sheet.
*While the loaf is cooling, prepare the lemon syrup.

For the Lemon Syrup:

• 1/3 cup fresh squeezed lemon juice
• 1/3 cup sugar

*Stir lemon juice and sugar in a small saucepan over medium heat.  Cook until dissolved, then boil 3 minutes.
*Poke top and sides of cooling loaf with a toothpick.
*Brush with lemon syrup.  Repeat.
*Let the loaf cool completely.
*Prepare glaze.

For the Glaze:

• 1 cup icing sugar
• 2 to 3 tablespoons fresh squeezed lemon juice

*Once loaf has cooled, whisk together icing sugar and lemon juice.  Glaze should be thick but pourable.
*Drizzle over cool loaf and let drip down the sides.
*Let glaze dry for approximately 15 minutes before serving.

This was the best thing I have eaten in a long time.  As soon as I tried it I made the same recipe into a batch of muffins.  They were equally as good.

Enjoy!
-C :)

Cherry Coconut or Cherry Almond Muffins

Sorry for the long silence!  I hope that I can make it up with some good recipes!

Nothing says summer to me than a big bowl of cherries.  I have always eaten them fresh but this year decided to experiment with baking them.  What a great discovery!  I love the tartness of the cherries with the sweetness of baking.  Today I'm going to post one muffin recipe with two options - either cherry almond or cherry coconut.  Both are delicious!

Cherry Almond (left) & Cherry Coconut (right)

Cherry Muffins
(adapted from Cinnamon Spice & Everything Nice)

• 2 cups white, unbleached or white whole wheat flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 heaping cup pitted cherries, coarsely chopped
• 6 tablespoons butter, softened
• 2/3 cup sugar or 1/2 cup honey
• 2 eggs
• 1 teaspoon vanilla
• 2/3 cup milk
• 1/2 cup sour cream or yogurt
• for Coconut version: 1/2 cup unsweetened flaked coconut
• for Almond version: 1/2 cup slivered almonds & 1 teaspoon almond extract

*Preheat oven to 400 degrees.  Prepare a muffin tin.
*In a small bowl whisk flour, baking powder and salt.
*Toss cherries with 1 tablespoon flour and set aside.
*In a large bowl, beat butter and sugar until light and fluffy.  Add eggs and vanilla (and almond extract if making the almond version).  Beat 3 minutes.
*By hand alternate mixing in flour and milk.
*Fold in sour cream, cherries and coconut or almonds.
*Spoon into muffin tin, filling almost full.  Sprinkle with coconut or almonds.
*Bake 18-22 minutes.
*Cool in pan for 5 minutes and then put on wire racks to cool.

I also made a batch of mini muffins with no coconut.  The kids loved them.

Enjoy!
-C :)

Sorry!

I apologize for the lack of posting around here. I've got tons of recipes & pictures to post but am experiencing technical difficulties due to an old version of my web browser. I hope to get back up and running soon. -C :)

Cherry Chocolate Oatmeal Cookies

I don't make cookies very often, so when I do I want to make sure that it is a really good recipe.  Cherries and chocolate are one of my favorite combinations, so when I came across this recipe I knew it would be a keeper.  It definitely was!!  These cookies keep sneaking out of the freezer into my mouth every time I walk by the fridge...

Picture by ME.

Cherry Chocolate Oatmeal Cookies
(from Elsie Marley)

• 1 cup butter, room temperature
• 1/2 cup packed light-brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 tea salt
• 1 1/2 cups oats
• 1 cup dried cherries, chopped
• 1 cup semi-sweet chocolate chips

*Preheat oven to 350 degrees.

*Cream the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Add the egg and mix on high speed to combine. Then add the vanilla.
*Combine flour, baking soda and salt. Add the flour mixture to the mixer.  Mix just until combined. Add the oats, cherries, and chocolate.
*Place heaping tablespoons full of dough onto a lined or greased baking sheet.
*Bake cookies about 13-17 minutes.

I hope you enjoy these every bit as much as I did!

Enjoy!
-C :)

Linked to Sweet as Sugar Cookies - Sweets for a Saturday.

Baking Mix

For years I always made a biscuit mix in which I mixed the dry ingredients and then added the milk and butter.  For some reason I found that to be too much work.  I also kept coming across recipes that call for Bisquick...  I hate using store bought junk like that, so when I came across this baking mix recipe I was a happy camper!

Picture by ME.

Baking Mix
(from Kitchen Simplicity)

• 5 cups flour (I use 1/2 whole wheat and 1/2 white)
• 1/4 cup baking powder
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 cup butter

*Mix all ingredients & store in freezer. (I freeze my butter and shred it on my grater to mix it in easily.)
*To make biscuits add 1/3 cup milk to 1 cup of baking mix.  Bake at 450 on an ungreased cookie sheet for 10-12 minutes.  (makes 6 biscuits)

*(You can also make pancakes with this mix - use 2 cups mix with 2 cups milk and 2 eggs.  Cook as usual.)  I haven't tried this yet but will soon.

I make the mix and store it in a bag in the freezer.  When I need it, it is handy just to scoop out what I need and save the rest for next time.  I've used this to make biscuits numerous time and love it.  I find I need to add extra milk sometimes.  I have also used it to make cheddar garlic biscuits by adding shredded cheddar and garlic powder.  It makes a great chicken pot pie topping too.

Enjoy!
-C :)

Linked to The Sweet Details: Savory Sunday

Chicken Tortilla Soup

This is one of those recipes that has been in our family for years.  My Mom began making it years ago and now it is definitely a "family" recipe.  I make it often and my freezer feels empty without a container of it waiting for a cold Saturday.  Yesterday I threw a double batch of it in the crock-pot and had to stop myself from eating it for breakfast this morning!!

Picture by ME.

Chicken Tortilla Soup
(adapted from a cookbook entitled Special Celebrations)

• 1 large onion, chopped
• 2 tablespoons olive or vegetable oil
• 1 can (4 oz) chopped green chilies
• 2 cloves garlic, minced
• 1 jalapeno pepper, seeded and chopped
• 1 teaspoon ground cumin
• 5 cups chicken broth
• 1 can (15 oz) tomato sauce
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 lb chicken, cooked and diced or shredded
• 2 teaspoons lime juice

*In a large pot, saute onions in oil.  Add chilies, garlic, jalapeno and cumin.
*Stir in the broth, tomato sauce and tomatoes.  Bring to a boil.  Reduce heat.
*Stir in the chicken.  Simmer uncovered for about 10 minutes.
*Add the lime juice and season with salt and pepper.
*Serve topped with shredded cheddar and crushed tortilla chips.

 *To make this in the crockpot, simply complete the first step and then dump everything in the crockpot.  Set it on low and let it go!

I have made this with and without the lime juice and don't notice much of a difference.  I sometimes add in celery, black beans, etc.  I hope you enjoy this as much as our family does!

Enjoy!

-C :)



Coffee Creamer

For years I have been on the hunt for the perfect coffee creamer.  I LOVE flavored coffee but do not love the trans fat that comes in the store bought creamers.  I had a brief affair with flavored Splenda but now that I am expecting, I stay away from artificial sweeteners.  I actually quit drinking coffee because I couldn't find anything that I liked enough to bother.  Enter this recipe...  It has revolutionized my coffee drinking.  I have cracked out the decaf and am back to my soothing morning ritual of a hot cup of coffee.  I also love taking my travel mug with me on the way to work in the afternoon.  There is something so comforting in the ritual of coffee preparation and drinking.  I'm weird.  I know.

Another high quality image courtesy of ME!

Coffee Creamer
(recipe from Saving 4 Six)

• 1.5 cups of milk (skim, whole, whatever you prefer)
• 1 can sweetened condensed milk (300ml)
• your choice of flavoring:
• 1 tablespoon of vanilla
• 2 tablespoons of cocoa & 1 tsp. almond extract

*Mix the two kinds of milk together and add your choice of flavoring.
*Add to your coffee and ENJOY!

I am sure that there are other add ins but those two are my favorite.  I usually split my batch in half and add vanilla to half and the cocoa and almond extract to the other.  Yummy!

-C :)

Creamy Turkey and Pasta

Thanksgiving leftovers...  Here is something different from the hot turkey sandwiches and the turkey and stuffing casserole.  We enjoyed this simple and comforting dish.

Image by me.

Creamy Turkey and Pasta
(adapted from allrecipes.com)

• 12 oz rotini
• 1/4 cup butter
• 1/4 cup flour
• 1 cup turkey or chicken broth
• 1/2 cup tomato sauce or crushed tomatoes
• 1 cup water
• 1/2 package dry onion soup mix (1 1/2 tablespoons)
• 1 teaspoon minced garlic
• 1 cup shredded cheddar cheese
• 1 1/2 to 2 cups diced turkey

*Cook pasta as usual.
*Dissolve onion soup in water.
*Melt butter and add flour over medium low heat.  Cook until golden.
*Add garlic.
*Slowly add turkey stock, tomato sauce, and water.  Stir until bubbling.
*Add chicken and cheese.  Stir until melted.
*Pour over pasta and stir to mix.

Enjoy!
-C :)

Apple Pecan Pumpkin Muffins

I have been itching to dig into the big box of apples I brought home from my parents farm a few weeks ago but unseasonably warm weather has stopped me from doing anything productive or fall-like in the kitchen.  The weather today took a tiny (as in it is not above 25 degrees) turn towards fall, so I decided to turn on the oven and peel some apples.  I am glad that I did!!  As I took my first bite of these muffins that embody fall, I may have cooled off a few degrees!  The kids really enjoyed these too, although I did skip the pecans in theirs as G's school is nut free.




Image by me, can't you tell?


Apple Pecan Pumpkin Muffins

• 1.5 cups pumpkin
• 0.5 cups oil
• 4 eggs
• 1.5 cups brown sugar
• 0.75 cups white sugar
• 0.5 teaspoon maple flavoring
• 1.5 teaspoons vanilla
• 1.5 teaspoons cinnamon
• 2.25 cups flour (I used half whole wheat and half white)
• 1.5 teaspoons baking powder
• 0.75 teaspoons baking soda
• 0.75 teaspoons salt
• 1.5 cups apples, peeled and chopped
• 0.75 cup pecans

*Combine wet ingredients in a large bowl.
*Mix dry ingredients in a smaller bowl.
*Add dry into wet.  Add apples and nuts.
*Scoop into greased muffin tins or liners (3/4 full).
*Bake @ 350 for 15-20 minutes.

Enjoy!
Happy Thanksgiving to my fellow Canadian readers!!

-C :)

Mexican Fiesta Chicken

This is one of my all time favorite meals.  I love the spiciness of the salsa and taco seasoning combined with the sweetness of the corn and the creaminess of the cream cheese.  It definitely ticks all my boxes for what is required for a good meal.  To top it all off, it is super versatile as it can be used as a dip or a sauce for rice and it is easy to throw in the crock pot.

Not the best picture but you get the idea!

Mexican Fiesta Chicken
(by no means is this an original recipe, but I have adapted it over the years and seen it in so many places that I no longer remember the source!)

• 1-1.5 lbs boneless, skinless chicken (breasts, thighs, anything)
• 2 cups salsa
• 1-2 tablespoons taco seasoning
• 1-2 cups corn
• 1 can black beans, drained
• 1 block cream cheese (8oz)

*Place all ingredients except the cream cheese in a crock pot.
*Cook on low for 6-8 hours.
*Dice up the cream cheese and scatter on top for the last 30 minutes.  Before serving stir to mix.
*Serve over rice or with taco chips for dipping.

I have used chicken pieces for this in the past and then just pulled them out and de-boned them and chopped the meat.  I now prefer to dice the chicken small and then I just have to serve it.  If I double this recipe I use a can of tomato sauce instead of doubling the salsa.

Enjoy!
-C :)

Chili

Suddenly it is fall!  Instead of marinated chicken on the BBQ my thoughts have turned towards comfort foods.  For lunch today I enjoyed a bowl of steaming hot chili that warmed me through and through.  I know that there are a million chili recipes out there but I've never been able to find one that I truly love.  Now I have finally found it!!

Another one of my unskilled photos!

Chili
(adapted from www.food.com)

• 2 lbs ground beef
• 1 (29 ounce) can tomato sauce
• 1 (29 ounce) can kidney beans (with liquid)
• 1 (29 ounce) can pinto beans (with liquid)
• 1 (29 ounce) can diced tomatoes
• 1 (4 ounce) can diced green chilies
• 1 cup diced onion
• 1/2 cup diced celery
• 2 -3 teaspoons cumin powder
• 3 tablespoons chili powder
• 1 1/2 teaspoons black pepper
• salt to taste
• 1-2 cups water

*Brown ground onion, celery and ground beef until no pink remains.  Drain.
*Add all other ingredients.  (Add water as needed). Bring to a boil.
*Simmer 1.5 to 2 hours on low with lid ajar until thick.

I made a few adjustments.  I used beans that I had cooked at home so they had no liquid.  I found that I did need to add the full two cups of water to make the initial chili watery enough that I could simmer it down.  I also added two cans of mushrooms as I love mushrooms in my chili.  I loved the addition of the green chilies, they were the icing on the cake for me!!

Enjoy!

C :)

Chocolate Waffles

G wanted waffles for lunch the other day and I was out of the usual blueberry store bought brand that he likes.  I had recently borrowed my parent's waffle maker, so G and I decided to try something new.  All I have to say is YUMMY!  I'm not really sure that these could be classified as "lunch", more accurately "dessert".  We had ours with butter, but for dessert you could definitely add some ice cream or whipped cream and a drizzle of chocolate sauce.

image: Me, and my poor photography ;)

Chocolate Waffles
(adapted from food.com)

1 cup butter

4 beaten eggs

1 cup sugar 

1/2 cup cocoa

2 cups flour

1 teaspoon vanilla

1 teaspoon salt

1/2 cup water (or more)

*Mix all the ingredients together.
*Add by the scoopful to your hot waffle maker.
*Cook for 1-3 minutes.
*Remove from waffle maker and enjoy.

These were a little on the dry side but still wonderful...  Kind of like a brownie made in the waffle maker!  I might do a little experiment in the future and try some whole wheat flour to "healthify" these.

-C :)

Fish Cakes

Canned fish is not high on my list of things that I like, but these fish cakes sure are.  They are versatile, you can use tuna or salmon.  I love this recipe because it is fast and easy and likely uses items you already have in your pantry.  This makes a great hot summer day supper with a salad or veggies and dip on the side.

Fish Cakes

• 2 cans salmon or tuna, drained, skin and bones (for salmon) discarded
• 1 pkg Stove Top Stuffing Mix
• 1 cup shredded mozzarella cheese
• 3/4 cup water
• 2 green onions, sliced
• 1/4 mayonnaise or Miracle Whip
• 1 Tbsp. lemon juice

Mix everything together.  Shape into 8-10 patties (approximately 1/3 to 1/2 cup each).  Cook now or refridgerate for up to 24 hours.  Fry in a non-stick pan coated in oil on medium heat until each side is golden brown and crispy.  ENJOY!!

I've also eaten this as a tuna salad sandwich and on a salad without cooking it.  Also delicious!

Carla :)