GLAZED CINNAMON COFFEE CAKE

Today is Slow Cooking Thursday, hosted by the lovely Sandra at Diary of a Stay at Home Mom . Share a recipe on your blog and go link it at her blog. Please come back and join me for Freezer Food Friday.

GLAZED CINNAMON COFFEE CAKEStreusel

 

1/4 cup biscuit baking mix
1/4 cup packed light brown sugar
1/2 tsp. ground cinnamon

Batter

1-1/2 cups biscuit baking mix
3/4 cup granulated sugar
1/2 cup vanilla or plain yogurt
1 large egg, lightly beaten
1 tsp. vanilla

Glaze

1 to 2 tablespoons milk
1 cup powdered sugar
1/2 cup sliced almonds (optional)

1) Generously coat four-quart crock pot with butter or cooking spray. Cut parchment paper to fit bottom of stoneware and press into place. Spray paper lightly with nonstick cooking spray.

2) Prepare streusel; blend 1/4 cup biscuit baking mix, brown sugar and cinnamon in small bowl. Set aside.

3) Prepare batter: Mix 1 1/2 cups biscuit baking mix, granulated sugar, yogurt, egg and vanilla in medium bowl until well blended. Spoon 1/2 of the batter into the crock pot. Sprinkle 1/2 of the streusel over the top. Repeat with remaining batter and streusel.

4) Line lid with two paper towels. Cover tightly; cook on high 1 3/4 to 2 hours or until tester inserted in the center comes out clean and cake springs back when gently pressed. Allow cake to rest for 10 minutes. Invert onto plate and peel off paper. Invert again onto serving plate.

5) Prepare glaze: Whisk milk into powdered sugar 1 tablespoon at a time until desired consistency. Spoon glaze over the top the cake. Garnish with sliced almonds. Serve warm or cold.

Cocoa Banana Mini Muffins

I have these in the oven as full size muffins…yummy!

Cocoa Banana Mini Muffins
1-1/4 cups all-purpose flour
1 cup Quaker® Oats (quick or old fashioned, uncooked)
1/2 cup granulated sugar
1/3 cup baking cocoa
2 teaspoons baking powder
1/4 teaspoon baking soda
2/3 cup mashed ripe bananas (about 2 small)
1/2 cup fat-free milk
5 tablespoons margarine or butter, melted
2 egg whites or 1 egg, lightly beaten
1 teaspoon vanilla
Powdered sugar (optional)

Preparation Steps

Heat oven to 400°F. Line thirty-six miniature muffin cups with paper baking cups or spray bottoms only with cooking spray.

In large bowl, combine flour, oats, granulated sugar, cocoa, baking powder and baking soda; mix well. In medium bowl, combine bananas, milk, margarine, egg whites and vanilla; blend well.

Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)

Fill muffin cups almost full. Bake 10 to 12 minutes or until wooden pick inserted in center comes out clean. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Cool completely.

Sprinkle with powdered sugar, if desired. Store tightly covered.

Cook Tips and Variations

Cook’s Tip: To make standard-size muffins, line 12 medium muffin cups with paper baking cups.

Proceed as recipe directs. Bake 20 to 25 minutes or until wooden pick inserted in center comes out
clean.

Recipe Yield:
3 DOZEN
Serving Size:
1 mini cake
Nutrition Information: Calories: 60, Calories from Fat: 20, Total Fat: 2g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 55mg, Dietary Fiber:

Green Apple Slaw

Green Apple Slaw

Published: Apr 24, 2008
From Adapted recipe is from Taylor Farms Broccoli Slaw package.

Serves 12 to 16.

1 (12-oz.) bag broccoli slaw mix
1 (16-oz.) bag coleslaw mix
6 Granny Smith apples, cored and chopped
4 to 5 green onions, chopped
3 tbls. chopped fresh mint
1 pkg. dried sweetened cranberries, about 1 cup
1/2 cup chopped pecans
Bottled coleslaw dressing of choice

1. Toss all slaw ingredients together and moisten with desired amount of coleslaw dressing. It takes just about the whole bottle.

2. Cover and refrigerate until ready to serve.

Note: Best if made about 3 hours before serving to allow time for the slaw ingredients to mellow.

Menu Plan Monday #68

Here is my Menu Plan for this week. Thanks to Laura The Organizing Junkie for hosting Menu Plan Monday. Post your own plan and go there to link your plan ( on Monday ) or visit her site to glean new ideas As always, this is THE PLAN, and all plans are subject to change as the need arises or as the fancy strikes my mind. I don’t assign nights as I like to have a little freedom to cook what I want or what I have time for. Please come back and join me for Freezer Food Friday!

“BLT”  Pasta

Mexican Casserole

15 Minute Stir Fried Chicken & Asparagus

Teriyaki Chicken, rice, salad

Mexican Chicken Soup

Lemon & Dill Salmon, Rosemary Mashed Red Potatoes, Salad

 

Slow- Cooker Turkey with Baked Beans and Pineapple

Slow- Cooker Turkey with Baked Beans and Pineapple

 

Prep Time: 10 mins

Cook Time: 4 hrs 0 mins

 

This down-home barbecue-style dish is a treat served on toasted wheat buns.

 

1 can (20 ounces) crushed pineapple, packed in juice

1/2 cup chopped onion

1/2 cup barbecue sauce

1/2 teaspoon ground black pepper

1/4 teaspoon salt

2 cans (16 ounces each) baked beans

1 1/2 pounds turkey breast tenderloins

1 medium red bell pepper, chopped

1 medium green bell pepper, chopped

 

1. Coat the inside of a 5- to 6-quart slow cooker pot with cooking spray. Place the turkey, beans, pineapple with juice, barbecue sauce, bell peppers, onion, black pepper, and salt in the pot.

 

2. Cover and cook on the low-heat setting for 4 to 5 hours, or until fork-tender. Remove tenderloins to a cutting board. Shred the meat with 2 forks and return to the cooker. Heat through and serve.

Freezer Food Friday Banana-Praline Muffins

Welcome to Freezer Food Friday….. Share a recipe for a freezer meal or a make ahead meal. Link it below at Mr. Linky…..Leave me a comment!

 

 I am sorry this is late.. but this time it was beyond my control… I was hospitalized for a few day but I am fine and recovering now. I look forward to visiting your blogs and catching up!

 Banana-Praline Muffins

 

Grab a muffin for breakfast on the go.

 

 

1/3 cup chopped pecans, toasted

3 tablespoons brown sugar

1 tablespoon light sour cream

3 small ripe bananas

1 large egg

1 1/2 cups pancake mix

1/2 cup granulated sugar

2 tablespoons vegetable oil

Vegetable cooking spray

 

Stir together pecans, brown sugar, and sour cream. Set aside.

Mash bananas in a medium bowl; add egg and next 3 ingredients, stirring just until dry ingredients are moistened.

 

Place paper baking cups in muffin pans, and coat cups with vegetable cooking spray.

 

Spoon batter into muffin cups, filling three-fourths full. Carefully spoon pecan mixture evenly in center of each muffin.

 

Bake at 400° for 18 to 20 minutes or until golden. Remove from pans immediately, and cool on wire racks.

 

Note: You can freeze muffins, if desired. To reheat, microwave at HIGH for 1 minute.

 

Yield:  Makes 1 dozen

 

CALORIES 181 (31% from fat); FAT 6.2g (sat 0.8g,mono 3.2g,poly 1.8g); PROTEIN 2.8g; CHOLESTEROL 22mg; CALCIUM 49mg; SODIUM 205mg; FIBER 1.5g; IRON 0.8mg; CARBOHYDRATE 30g

 

Southern Living, JANUARY 2004

 

Pentel Arts is giving away a free 12 color oil pastel set

Pentel Arts is giving away one free 12 color oil pastel set per household address.

Go the linked site register & enter the promotional code SA2008

Offer expires 4/30/08

 http://www.pentelarts.com/offer.php

Free AvKids Activity Guide and Teacher’s Resource

Download the free AvKids Activity Guide and Teacher’s Resource, a 120-page book of lesson plans in a format similar to AIMS™. PDF versions of the Guide are available in English, French, German, Portuguese and Spanish.

Developed with magnet-school elementary teachers, this Guide covers the basics of flight, the parts of an airplane, the basics of business aviation and aviation terms.

Savory Beef Stew from Gooseberry Patch

Savory Beef Stew

1 t. oil 1 lb. boneless beef round steak, cubed 3 potatoes, peeled and cubed 1 c. baby carrots 14-1/2 oz. can beef broth 14-1/2 oz. can stewed tomatoes .75-oz. pkg. garlic & herb salad dressing mix 2/3 to 1 c. water cooked egg noodles Heat oil in a skillet over medium heat. Add steak; brown on both sides. Place steak, drippings and remaining ingredients in a slow cooker. Add water to desired consistency,. Cover and cook on low setting for 8 to 10 hours. Serve over hot buttered noodles. Serves 4 to 6.

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