Time For Dinner Cake

Time For Dinner Cake 

Ingredients: 

2 C. All purpose flour 

3 tsp. Baking powder 

1/2 tsp. Baking soda 

1 tsp. Cinnamon 

1 tsp. Dry ginger 

1/2 C. Tomato ketchup 

1 C. Carrots, grated 

1 14 oz tin Pinto beans, cooked and drained 

2 Tbsp. Molasses
3 Eggs, beaten 

1 C. Brown sugar 

1 C. Milk 

1/2 C. Oat bran 

1/2 C. Grated cheddar cheese

Directions: 

1.  Preheat oven to 350 degrees Fahrenheit 

2.  Grease and flour a 13" by 9" by 2" baking pan.  Set aside 

3.  Blend flour, b. powder, b. soda, cinnamon and ginger together in a small bowl.  

4.  In a medium saucepan heat pinto beans over medium heat and cook until heated through 

5.  Drain the liquid from beans and then mash with a potato masher to make a fine puree. Stir in the molasses and mix together well.  Set aside to cool.

6.  In a large mixing bowl combine milk and beaten eggs together.  Stir until light and frothy.

7.  Add bean puree, brown sugar, carrots, tomato ketchup and oat bran. Mix all ingredients together well. 

8.  Slowly add dry ingredients to the wet mixture and beat on medium speed with an electric mixer just until combined 

9.  Pour batter into greased baking pan and smooth out. Sprinkle grated cheese on top and bake for 30 minutes in preheated oven.

10.  Remove from oven when cheese haas nicely melted on top and cake is done in the middle 

Servings:   15 squares

Cereal Box Muffins

Cereal Box Muffins 

Ingredients: 

1 1/2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

5 Shredded Wheat Biscuits 

1/2 C. Light cream 

1 C. Grated carrots 

1 C. Granulated sugar 

1 C. Fine shredded coconut 

2 Eggs, beaten 

2 Tbsp. Fresh ginger, grated 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan. Set aside 

3. Assemble shredded wheat biscuits in a small bowl. Pour boiling water over them and then drain the water away from the biscuits.

4. In a large bowl combine light cream and biscuits together and stir until biscuits are well mixed.

5. Add sugar, grated carrots, coconut and beaten eggs to shredded wheat mixture and mix all ingredients together 

6. Blend flour, b. powder and b. soda together in a small bowl. Add to shredded wheat mixture and stir  until just combined 

7. Pour muffin batter into cups filling 2/3 full and bake for 20 minutes or until lightly browned 

8. Remove from oven and allow to cool before removing from pan and placing on a serving plate 

Servings:   12 muffins 

Smoothie Breakfast Muffins

Smoothie Breakfast Muffins 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1/2 C. Quick oats 

1 C. Water 

1/4 tsp. Salt 

1 C. Frozen packaged cranberries, thawed  

1 C. Frozen packaged blueberries, thawed  

3 Tbsp. Granulated sugar 

1 C. Lemonade 

2 Eggs, beaten 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan. Set aside 

3. Blend flour, b. powder and b. soda together in a small bowl. Set aside 

4. In a small saucepan cook oatmeal in salted water until thickened. Set aside 

5. Combine cranberries, blueberries, lemonade and granulated sugar together in a blender. Blend ingredients until liquified and smooth 

6. In a large bowl combine oatmeal and 1 cup of  fruit puree together with 1 cup of granulated sugar and beaten eggs. Mix all ingredients together and blend well to make a nice smooth batter. 

7. Stir in dry ingredients into wet mixture and mix together until just combined 

8. Pour batter into greased muffin cups 2/3 full and bake in preheated oven for 20 minutes until lightly browned 

9. Remove from oven and allow to cool before removing to a serving plate 

Servings:  12 muffins 

Coconut Ginger Oatmeal Raisin Cookies

Coconut Ginger Oatmeal Raisin Cookies 

Ingredients:  

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1 C. Quick oats 

1 C. Thompson seedless raisins 

1 C. Fine shred coconut  

3 Tbsp. Fresh ginger, finely chopped or grated 

Juice of 1 lemon 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Line a large cookie sheet with parchment paper 

3. In a small bowl blend flour, b. powder and b. soda together. Set aside 

4. Mix butter and sugar together in a large bowl. Beat eggs until frothy and light 

5. Add eggs to butter/sugar mixture and beat with an electric mixer on medium speed until light and creamy 

6. Chop fresh ginger finely and then add lemon juice to ginger in a small bowl. 

7. Add lemon/ginger, oats, coconut and raisins to butter/sugar mixture and mix all ingredients well. 

8. Mix in the dry ingredients and blend everything together to make a soft cookie dough 

9. Take small amounts of dough and place 2 inches apart on parchment paper 

10. Bake for 10 minutes in preheated oven or until cookies turn light brown

11. Remove from oven and place on wire rack to cool before storing away in a container 

Servings:  2 dozen cookies 

Blueberry Cheesecake Muffins

Blueberry Cheesecake Muffins 

Ingredients: 

1 1/2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1 8 oz block of Philadelphia brand cream cheese, softened (any variety of cream cheese will do) 

1 C. Granulated sugar 

2 Eggs, beaten 

1 C. Fresh blueberries 

1/2 C. Table cream or half and half 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan. Set aside 

3. In a small bowl blend flour, b. powder and b. soda together and combine well.  Put aside 

4. Blend the softened cream cheese and sugar together in a large bowl until cheese is smooth and spreadable 

5. Add beaten eggs, table cream and blueberries to the cream cheese/sugar mixture and beat with an electric mixer on medium speed until light and creamy 

6.  Mix in the dry ingredients and beat for 5 minutes on medium speed until batter is mixed well. 

7.  Pour batter into prepared muffin cups and bake for 20 minutes or until lightly browned 

8. Remove from oven and allow to col for 5 minutes before removing from pan 

 Servings:   12 muffins 

Chocolate and Peanut Butter Cupcakes

Chocolate and Peanut Butter Cupcakes 

Ingredients: 

Cupcakes: 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1/2 C. Smooth peanut butter 

1 C. Chocolate chips 

1 C.  1 % Milk 

1 C. Granulated sugar 

1 C. Quick oats 

2 Eggs, beaten

Icing: 

1/2 C. Chocolate chips 

1/2 C. Butter 

2 C. Icing sugar 

2 Tbsp. 1 % Milk 

Directions: 

   

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan. Set aside 

3. Blend flour, b. powder and b. soda together in a small bowl. Set aside 

4. In a small saucepan over medium heat melt chocolate chips. Stir in milk and combine well. Remove from heat. Allow to cool 

5. In a large mixing bowl combine melted chocolate, peanut butter, beaten eggs and oats. Mix all ingredients together with an electric mixer on medium speed for 5 minutes until thoroughly combined 

6. Mix dry ingredients into wet mixture and beat until flour is incorporated into the batter 

7. Pour batter into greased muffin cups and bake for 20 minutes at 375 degrees Fahrenheit 

8. Remove from oven and place on a wire rack to cool completely before icing them 

9. To make the icing combine butter and icing sugar in a bowl and cream ingredients together until well combined 

10. In a small saucepan over medium heat melt chocolate chips and allow to cool.  

11. Add cooled chocolate to icing sugar/butter mixture and beat together to form an icing of spreadable consistency 

12. Spread icing over  cooled cupcakes and place in storage container to keep in the refrigerator 

Servings:   12 iced cupcakes 

Circle K Cookies

Circle K Cookies 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1/2 C. Granulated sugar 

1/2 C. Brown sugar 

1/2 C. Butter 

2 Eggs, beaten 

1 C. Chocolate chips 

1/2 C. Thompson seedless raisins 

1/2 C. Dates, chopped 

1/2 C. Walnuts, chopped 

1/2 C. Fresh blueberries 

1 C. Quick oats 

1 C. Peanut butter ( smooth or crunchy)  

Directions: 

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Line a large cookie sheet with parchment paper 

3.  Blend flour, b. powder and b. soda together in a small bowl. Set aside 

4.  In a large mixing bowl cream butter and sugars together until sugar is dissolved 

5.  Beat eggs until light and frothy. Add to butter/sugar mixture, beat with an electric mixer until light and creamy 

6.  Mix in oats, chocolate chips, raisins, dates, walnuts, peanut butter and blueberries, combine well and mix together to form a smooth cookie dough. 

7. Stir in dry ingredients and mix until all the flour is mixed into the cookie dough 

8. Roll a small amount of dough into a round ball and place 2 inches apart on cookie sheet 

9. Flatten with a fork and bake for 8 minutes in preheated oven 

10. Remove from oven and place on a wire rack to cool completely before storing in a container 

Servings:  36 cookies