Orange Bran Flax Muffins-melt in your mouth and so good for you!

Orange Bran Flax  Muffins
                                                                           from Maureen Clegg

1 1/2 c oat bran                                    1 c brown sugar
1 c flour                                                1 c buttermilk
1 c flaxseed, ground                             1/2 c canola oil
1 c wheat bran                                      2 eggs
1 Tbsp baking powder                          1 t baking soda
1/2 t salt                                                
2 oranges, quartered and seeded

Line two 12 cup muffin pans with paper liners or coat the pans with cooking spray.

In large bowl combine oat bran, flour, flaxseed, wheat bran, baking powder,and salt.  Set aside.

In a blender or food processor, combine oranges, brown sugar, buttermilk, oil, eggs and baking soda. Blend well.

Pour orange mixture into  dry ingredients and mix until well blended.

Divide batter evenly among muffin cups.  Bake at 375 degrees for 18 to 20 min. or until a toothpick inserted in the center comes out clean.  Cool in pans for 5 min before removing to a cooling rack.

Chocolate Banana Bread-what a flavor combo!

This is a family favorite submitted by Stephanie Farwell

Chocolate Banana Bread   

                                      

5 eggs

2 Cups mashed bananas ( 4 to 5 med)

1 C canola oil

1 tsp vanilla

2 1/2 C flour

1 1/4 C sugar

1 Large pkg chocolate pudding ( could use vanilla or any other flavored pudding you like)

1 1/4 tsp baking soda

1 tsp salt

1 tsp cinnamon

1 C walnuts ( optional)

Mix wet ingredients first in blender, then add the dry ingredients.  Transfer to 2 greased loaf pans.  Bake at 350 for 65 min.  Let cool for 10 min.

Sauteed Fish With Mint and Tomatoes

This recipe is from Weight Watchers (3 points per serving).  I love the fresh  blend of flavors. (quick tip-- cut the mint and basil leaves with scissors)
                                                                         --- Maureen Clegg

Sauteed Fish With Mint and Tomatoes

2 C. fresh tomatoes, chopped
1/4 c fresh mint leaves, cut into ribbons
1/4 c fresh basil, cut into ribbons
3/4 t salt divided
1/2 t pepper, divided
1 pound white fish fillets (flounder, cod...)
2 t olive oil

In a medium bowl, combine tomatoes, mint, basil, 1/2 t. salt and 1/4 t pepper; set aside.  Place fish on a plate; rub all over with remaining salt and pepper.
Coat a large skillet with cooking spray; add oil and heat over medium heat.  When oil begins to shimmer, add fish. Cook until fish turns opaque in center about 5 minutes.  Carefully remove fish with a  spatula and put on serving plate.
Add tomato mixture to same skillet, cook until tomatoes just start to release moisture, scraping bottom of pan to loosen drippings, about 1-2 minutes.  Spoon tomatoes over fish and serve.

Salsa from Stephanie Farwell

Salsa

1 #10 can of crushed tomatoes
6 tsp oregano
6 tsp salt
1 tsp minced garlic
Handful of canned jalapenos

Mix the above ingredients with a handmixer for 2 minutes.
Then add:

10 Roma tomatoes- chopped
2 bunches of green onions-chopped
2 to 3 fresh jalapenos- chopped
2 bunches fresh cilantro- chopped

Stir all together and enjoy!  Great to pass out to friends…lasts up to a week in the fridge!

Pork Carnitas from Leslie Coppin

This is the pulled pork for the carnitas  that were served at the Christmas dinner.

Pulled Pork Recipe

Spice Rub:

3 Tb chili powder

2 tsp cumin

⅛ c kosher salt

Pork Shoulder  (9-11 pounds)

Rinse and pat dry shoulder. Apply all of the spice rub liberally to the entire surface of the shoulder. Put the 8-10 cloves of garlic in the bottom of the crock pot first. Set the pork shoulder inside and set the crock pot to low. Do not add any liquids. Cook for about 16 hours or until the meat falls apart.   It’s really important to cook on low for a long time so the meat will shred easily.

Once it’s cooked, remove the pork for the pot. Set aside to cool a little. Save the liquid by pouring it into a clear container and set aside.

Remove the fat and bone from the pork and shred the meat. Return the shredded meat to the crock pot.

The liquid will separate with the fat on top. Try to skim off the fat and return about 2 cups of the broth back into the crockpot with the meat. The meat should be moist but not soupy.

Michelle Penrod showed us how to make versatile and delicious empanadas.

Empanada Dough

1 cup warm milk

1 tsp salt

1 Tbs baking powder

4 Tbs butter

2 ¾ cup flour

Combine milk, salt, butter, and ½ cup flour in a bowl or mixer. Then add baking powder and remaining flour until dough doesn’t stick to the sides of the bowl. Divide dough into 2 inch balls. Flatten ball out to make a circle, fill with filling and close by folding over and pinching sides with a fork or your fingers. (Make sure to seal it well!)

To cook the empanadas heat oil until it bubbles when you put a little piece of dough in. Cook empanadas in oil until golden (2-5 minutes) remove to a paper towel to cool.

Empanada filling

1 lb ground beef

1 diced onion

1 Tbs cumin

½ tsp garlic salt

½ package frozen peas and carrots

2 diced hard boiled eggs

1 small can sliced olives

Brown meat and onion together. Add spices. Drain and add peas and carrots, eggs and olives.

Other empanada fillings:

diced apples sautéed in butter, cinnamon and sugar

queso fresco

pie filling

leftover potroast or shredded chicken

berries and cream cheese

Nicole Goodman Shared her magic with cake pops

How to make cake pops

· Bake cake and let cool completely

· Crumble cake into fine crumbs

· Slowly mix in frosting until crumbs stick together

o Be sure to not add too much frosting

· Roll mixture into small cake balls (balls should be about 1.25 inches in diameter)

o Do not roll cake balls too tight

o Do not make cake balls too large

· Place cake balls in refrigerator for 2-3 hours

o Cover to prevent them from drying out

o You can place cake balls into freezer for about 20 minutes, do not freeze

o Cake balls should be firm before moving on to next step

· Slowly melt chocolate/candy melts (coating) in microwave or double broiler

o Use a deep bowl

o Be sure to not overheat, keep below 100 degrees

o Keep any water or water-based products out of coating

· Remove cake balls from refrigerator

· Dip ½ inch of lollipop stick into coating

· Insert dipped end of stick halfway into cake ball

· Refrigerate cake balls with sticks for a few minutes until coating is firm

· Have your Styrofoam (or whatever you will be using to place your cake pop in to dry) and any decorations out and ready

· Remove only 2-3 cake pops at a time from the refrigerator, taking them all out will cause them to warm up too much

· Submerge the cake pop into the coating

o Do not let the cake pop touch the bottom of the bowl

· Hold cake pop above bowl until excess coating drips off

· Let coating set for a moment before adding sprinkles or other decorations

o If sprinkles are added while the coating is too warm, they will pull the coating off

· Place the cake pop in stand until the coating is set up

· ENJOY!

To see more of Nicole’s awesomeness go to www.sweetcakesbynicole.com