Blogging Bama Teacher: Recipes to share!

These are some I previously posted. I just deleted the page they were on.

OK, update on my Pineapple Souffle:

Just made the Pineapple Souffle. Since my husband is diabetic I used baking Splenda (about 3/4 cup) and about1/2 cup of brown sugar. (I don't measure!) It was sweet enough for us. I had a tiny bit of shredded sharp cheddar cheese and I sprinkled it on top after I took it out of the oven. It was good, but not necessary. Quick, easy, yummy dessert that doesn't mess up your kitchen! Left over, it's great for breakfast I discovered! Try it!

February 26, 2013 at 3:12 am · Filed under Uncategorized · Edit

Today is my day to find great recipes!!

I got this one from Tupelo Honey’s blog and I can’t wait to try it. The following is copied directly from her blog page. I love the pictures she included. :-)

Three Ingredient Breakfast Cookies

Makes about 7-8 cookies

1 cup quick cooking oats

1 ripe banana

about 1/2 cup peanut butter

*optional: chocolate chips

1. Place all three ingredients in a bowl.

2. Using a fork, mash the banana and peanut butter until completely mixed into the oats.

3. Form into about 1 in. balls and slightly flatten onto a parchment-lined cookie sheet. If using chocolate chips (or blueberries might be yummy), add a few to each cookie.

5. Bake at 350 degrees for 15 minutes.

I used The Bee’s Knees, by Peanut Butter & Co. (and it truly is the bees knees). The added sweetness of the honey really adds to the flavor of the cookies. If you don’t use this kind of peanut butter, you could add a tablespoon or so of honey, if desired.

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This one came to my gmail box from ”Just a Pinch.”

If you haven’t been to that site you are really missing something!

Pineapple Souffle

sent in by Mary Kay Nugent

Cook time: 45 Min Prep time: 10 Min Serves: 4-6

Ingredients

1/4 c butter (melted in the pan)

get recipes @ goboldwithbutter.com

3 eggs, beaten

1 1/2 c sugar

3-4 slc white bread (cubed) any kind of white bread will work

1/4 c milk

1 (20oz) can(s) crushed pineapple (drained)

Directions

1. Preheat oven to 350. Melt the butter in an 8×8 pan. I just put the pan in the oven while preheating.

2. Beat 3 eggs in medium bowl.

3. Add the sugar, milk, cubed bread, and pineapple. Fold all of these ingredients together and pour into the pan with the melted butter. Sprinkle with cinnamon and 1 Tblsp. of sugar and Bake 45 minutes. Will be very hot and bubbly.

I couldn’t wait to try this, SO it’s in my oven right now!

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*This last one I got from my friend Ashli, who has a beautiful one year old named Addie. I copied this from Ashli’s Facebook post.

Healthy Toddler Blueberry Apple Muffins!

No oil, no butter!

Here is the recipe.

1/4 cup plus 1 T Plain greek nonfat yogurt
1/2 cup brown sugar
1 egg
3/4 cup applesauce (I used unsweetened but sweetened is fine)
1 cup mashed ripe banana OR 1 cup petite diced apples
1 cup blueberries
1 cup all-purpose whole wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
If doing apples I added 1/2 teaspoon cinnamon.
1/2 teaspoon salt (optional)*

*Ashli omitted salt in one test and Addie still loved them.

Directions:
1 Preheat oven to 400°F (200°C).
2 In a large bowl, whisk together oil and sugar. Beat in egg, then applesauce. Stir in apples or banana.
3 In another large bowl, whisk together flours, baking powder, cinnamon, and salt.
4 Fold dry ingredients into wet, until just mixed. Add blueberries, folding gently. Grease muffin tray. (Ashli used Baker’s Joy spray.) Spoon batter to the very top of muffin cups and bake 14-18 minutes or until a toothpick or cake tester comes out clean when inserted in a muffin.

Let cool, flash freeze, then put into ziplock bags and keep in freezer for quick snacks. Enjoy!

—-Ashli did a regular muffin pan, 1/3 full of batter and cooked for 10 minutes to get more muffins.