Raisin Zucchini Muffins

A Raisin Zucchini Muffin
(File Photo)

It's the weekend! A weekend in late January when our local grocery store had some fine looking Zucchini in the Produce Department. Very quickly a memory of freshly baked Zucchini Muffins popped into my mind.  To be specific- Zucchini Muffins with Raisins.  Yum!  Not since that "buy local" veggie was available at road side stands this past summer have I baked a batch.

Well, that changed today.  A double batch is now baking in my oven and the aroma in my kitchen is beginning to make me hungry.  I baked a double batch.  There will be Raisin Zucchini Muffins located in our freezer tomorrow, too.  

Click here for the recipe. 

When you also find some "fine looking" Zucchini in your grocery store's Produce Department, bake a batch of these very tasty treats!

Enjoy!
Yummy!          

Simply Delicious

Lime flavored Simply Delicious!
(File Photo)

For so many years I have been making this very easy dessert! Especially during the summer. Especially when it is
HHH outside. Especially during a heat wave!!! Simply Delicious is a light dessert that tastes so good.  It is so easy and hits the spot on a hot day.

There are only 3 ingredients in Simply Delicious.  Water, vanilla ice cream and a 3 ounce package of flavored gelatin. I use the JELL-O brand. 

Using the whisk!
Strawberry flavored
(File Photo)

The Directions are simple!

Simply Delicious
    2 servings

Ingredients:  

(1) Cup Boiling Water
(1) 3 ounce package JELL-O
(1) Cup Vanilla Ice Cream

Method:

1. In a large bowl completely dissolve flavored gelatin in 1 Cup boiling water.
2. Add in 1 Cup vanilla ice cream and stir.
3. Using a whisk continue dissolving ice cream. 
4. Pour into 2 dessert dishes or mugs.
5. Refrigerate for several hours.
6. Top with whipped cream when serving.  

Now, how easy can that be?  Strawberry, orange and lime flavors are our favorites! Add the ingredients to your grocery list and make this easy dessert!

Enjoy!
Yummy!

Strawberry Simply Delicious

Strawberry Simply Delicious!

This is a perfect dessert on a hot day and it is hot today!  This dessert is refreshing and so good!  It's Simply Delicious!  There are only 3 ingredients needed:  a box of flavored gelatin, vanilla ice cream and water.  Oh, whipped cream on top is added, so I guess 4 ingredients are needed.

Strawberry Simply Delicious!
(File Photo)

The water is boiled, the gelatin is added and stirred in.  Then, the ice cream is stirred in, too.  Actually, I whisk it in, so everything is combined quickly.  Then, pour into dessert dishes or coffee mugs and refrigerate for a few hours.   Lime flavored or Strawberry flavored are our favorites.  Lemon or Raspberry flavors are delicious, too.  My gelatin of choice is JELL-O!  If I have strawberry ice cream in our freezer, I combine it with the strawberry gelatin.  I will be whipping up a batch this afternoon to enjoy tonight after dinner.  So good!!

Strawberry Simply Delicious 

Ingredients:
(1) 3 ounce box Strawberry flavored gelatin
(1) Cup Water, boiled
(1) Cup Vanilla Ice Cream

***Whipped Cream to add on top, before serving

Method:

1. Place flavored gelatin in mixing bowl.
2. Add (1) Cup boiling hot Water.
3. Stir until gelatin is dissolved. 
4. Add (1) Cup Vanilla Ice Cream, stir or whisk until ice cream is dissolved.
5. Pour into serving dishes.
6. Refrigerate several hours.
7. Add a dollop of whipped cream on top before serving.

A quick dessert to prepare and a refreshing dessert to enjoy on a hot day!

Enjoy!
Yummy!

Peach Freezer Jam

Suddenly, it was time to prep the Peach Freezer Jam!  This is the last variety that I make every summer.  Yes, it's been every summer for- well, years.

The easy to follow directions are located inside the box of 2 pouches of CERTO.  The local peaches were purchased.  The easy way to ripen them is to place 3 (stem side down) in a small paper lunch bag and fold the top of the bag down 2- 3 times.  In about 2- 3 days the peaches will ripen.  Depending on the size of the peaches.

Then the clean containers and all of the ingredients are located.  Follow the directions exactly when making Freezer Jams.

An easy method to remove the peel is to place 2 peaches carefully in a pot of simmering water.  Let sit for about 55- 60 seconds.  Then, remove carefully with a slotted spoon and place on a dish to cool, slightly.  The skin will peel off easily and then the delicious juicy peach can be removed from the pit.

Peach Freezer jam
(File Photo)

The directions were followed and the containers filled.  Lids were placed on top and snapped shut.  Then the Peach Freezer Jams sat on our dining room table undisturbed for 24 hours.  After the time period was up, the Freezer Jams were placed in our large freezer.  They will be enjoyed during the coming months. 

This is so yummy and it is easy to prepare!

Enjoy!
Yummy!

 

Banana Cinnamon Chip Muffins

Banana Cinnamon Chip Muffins

A few months ago I tasted Cinnamon Chip Bread.  The name sounds interesting and let me tell you each bite of this bread was just... delicious.  The Cinnamon Chips have that bit of pizzazz whenever your taste buds discover even a bit of one chip!  I had read recipes that contained this "mystery" ingredient, but had never been able to purchase a bag in the grocery stores.  Well, that changed!  Yes!!  Woohoo!!!  I could not wait to bake a goodie using them.  This led to an old recipe I posted years ago, Banana Crumb Muffins.   I used the batter recipe for this Cinnamon Chip variety.

**There was no need to make a "crumb topping" here, so I did not.  However, I did sprinkle a small amount of granulated Sugar on top of each muffin before baking.

The batter for the muffins was prepared with the addition of 2 Tablespoons of Cinnamon Chips.  I did not want to overwhelm my recipe, so I used this small amount.  When putting the batter in the muffin liners, there were plenty of chips for each muffin. 

While these muffins were baking, my entire home smelled Cinnamon!  Yum!  These muffins are so good!  I did learn that they do not freeze well.  That's no problem, because 12 muffins do not last long.     


Banana Cinnamon Chip Muffins

Oven Temperature:  375°F     Baking Time:  18- 20 Minutes
Yield:  12 Muffins

Ingredients:

1 and 1/2 Cups Flour
1/2 Cup Sugar
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon Salt
2 Tablespoons Cinnamon Chips
2 large overripe Bananas
2 Egg Whites- slightly beaten
4 to 5 Tablespoons Milk (I use Soy Milk.) 
1/3 Cup Olive Oil for baking & sauteing

Method: 

1. Combine Flour, Sugar, Baking Soda, Baking Powder and Salt in large mixing bowl.
2. Add 2 Tablespoons Cinnamon Chips.
3. In another bowl mash the 2 Bananas.
4. Add 2 Egg Whites and beat mixture with a whisk.
5. Add Olive Oil + Milk to Banana/ Egg Whites mixture and whisk together.
6.  Stir Banana mixture into Flour mixture until combined.
7. Spoon batter into the 12 muffin liners.
8. **Optional:  Sprinkle a small amount of sugar on top of each muffin.
9. Bake in a preheated 375°F oven for 18- 20 Minutes or until cake tester comes out clean.
10. Remove from pan & cool on wire rack.

Cinnamon Chips are a new ingredient to me, but one I will always keep in my pantry from here on!  Amazing how much pizzazz these Banana Cinnamon Chip Muffins have.

Enjoy!
Yummy!

~Valentine's Day Desserts~

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The day when we enjoy showing the special people in our lives that we appreciate & love them is rapidly approaching!  Valentine's Day!!!  A day filled with shades of reds and pinks!  It can also be a day for special desserts.  Now, these delicious special desserts can also be easy to prepare!

My heart word cloud below contains family favorite desserts that we enjoy- a lot! Place your cursor over a dessert name & it becomes larger.  Click on the bolded large name & like magic the post on my blog appears.  For me the choice is not easy for Valentine's Day!  What would you choose???

Enjoy!
Yummy!

Happy Valentine's Day!!! 

Blueberry Banana Bread

The past few days have been a tad hot! In New England we know that the weather will change while we blink our eyes. And it sure has! On Friday I placed a package of frozen blueberries in the fridge to defrost, so Yummy Blueberry Muffins could be baked the next day. My Hubby and I had plans for Sunday - drive in and visit our son and his family. Well, we did drive in, had a great time, but brought no muffins.

This morning I opened the fridge door and lo and behold – defrosted Blueberries. Over the weekend while we were wearing shorts and short-sleeved shirts, the three bananas that were sitting in the fruit bowl really ripened. Ohhh! Now, Bananas plus Blueberries!

It was the perfect opportunity to search for a new recipe. A Bread Recipe with the ingredients of Blueberries, Bananas and Vegetable Oil. I now replace Vegetable Oil with Olive Oil when baking dessert breads, so I set out to “Google”. The find is oh so yummy! Two loaves of Blueberry Banana Bread are sitting on my counter. Well, maybe one is a partial loaf now that it has been sliced. The other loaf is intact. :)

While googling, I located the recipe Kelly's Blueberry Banana Bread that Wildflour shared on recipezaar.com. It is below. 

Click here for the direct link: http://bit.ly/amOatr

Kelly’s Blueberry Banana Bread shared by Wildflour.

Bake in 350ºF for 55-60 minutes Yield: 2 Loaves

· 2 1/2 cups flour
· 1/2 cup reg. sugar
· 1/2 cup packed light brown sugar
· 1 tablespoon baking powder, plus
· 1/2 teaspoon baking powder
· 1 teaspoon salt
· 1/8 teaspoon cinnamon
· 1/4 cup coconut
· 3 tablespoons vegetable oil
· 1/3 cup milk
· 1 egg
· 2 teaspoons vanilla
· 3 medium mashed bananas
· 1 cup chopped pecans
· 2 cups frozen blueberries

1. In large bowl, mix all ingredients except blueberries for about 30 seconds.
2. Fold in frozen berries.
3. Pour into 2 greased 8 1/2x4 1/2x2 1/2 loaf pans that have been greased on the bottoms only.
4. Bake in 350º oven for 55-60 minutes, til toothpick inserted in center comes out clean.
5. Cool slightly, loosen sides with knife from sides of pan, turn out onto rack to cool.
6. When cool, wrap tightly with plastic wrap, keep refrigerated.
7. Best the next day!
8. *Ialways bake blueberries frozen in breads and muffins so they hold up perfectly, and you don't end up with a hollow blue hole, lol.

* * *
While preparing the batter I did make a few changes –

• I added 1/8 tsp. Nutmeg.
• Did not Use Coconut nor Pecans
• My Blueberries were already defrosted.
• I used Olive Oil - for sauteeing and baking - rather than Vegetable Oil. The batter is a bit dry, so I also added an additional one Tablespoon Olive Oil.
• My bread pans are 9-Inch Loaf Pans.

I was so pleased to locate a recipe containing both Blueberries and those three overripe Bananas that were sitting on my counter. This Bread is absolutely delicious! Have you ever combined these two fruits?

Sunday was full of surprises! Driving down the Mass Pike we learned that our younger son and his girlfriend were at the Riverside T station. After stopping there we all headed to our son’s and daughter-in-law’s home - I celebrated Mother’s Day a week early. Sweet!  What a beautiful day!

To all you Mom’s – Happy Mother’s Day!

Ah, Yes! Yummy Blueberry Muffins!

Yesterday, I took a bag of frozen Blueberries out of our freezer and placed them in our fridge to defrost. Those bags of Blueberries that were packaged in the summer sure come in handy! Purchasing fresh berries in the grocery store is an option, but it’s great to just walk downstairs, open the freezer and locate a Ziploc Freezer bag of Blueberries to use when needed.

Valentine’s Day is approaching and I need to start thinking about tasty treats. A goodie that can be enjoyed at Breakfast and also just because… Yummy Blueberry Muffins are light and tasty. This is my favorite Blueberry Muffin recipe (click here for recipe card). I use one Egg plus two Egg Whites and also Soy Milk when preparing them.

Twenty-two muffins are usually the result of baking one batch. These Blueberry treats taste even better the day after they are baked. That is, if we can wait that long before eating any. They also freeze well! No, we will not wait until Sunday to enjoy them! Yummy!

YUMMY BLUEBERRY MUFFINS

Oven temperature: 375° F, Time: 26 Minutes
Yield: 22 Muffins

Ingredients:
½ Cup Butter /Margarine
1 ¼ Cups Sugar
1 Egg + 2 Egg Whites
2 Cups Flour
2 tsp. Baking Powder
1 tsp. Salt
¼ tsp. Cinnamon (Optional, but great addition)
½ Cup Milk (can be Soy Milk)
2 – 2 ½ Cups Blueberries (can be frozen & then defrosted or use fresh)

Method:
1. Preheat oven to 375° F.
2. Put paper liners in muffin tins. (Makes 22 muffins)
3. In large bowl cream butter/margarine with sugar until light.
4. Add Egg + Whites one at a time, beating well after each addition.
5. Add Baking Powder, Salt, Cinnamon and ½ the flour. Beat.
6. Add ½ of Milk, beat.
7. Then add remaining Flour, beat.
8. Add remainder of Milk. Beat.
9. Gently add Blueberries, stir in by hand with spatula or spoon.
10. Fill muffin cups ¾ full.
11. Bake 26 Minutes or until muffins are slightly browned.

Are you baking any special treats?

Enjoy!

YUMMY!!!

Holiday Cookies

At special times of the year do you bring out the Colored Sugars, a Rolling Pin and many cookie cutters? While glancing through pages in magazines or while watching food shows on t.v. you may get the urge to roll out, decorate and bake cookies.

For about three decades I have been making Sour Cream Sugar Cookies. Goodness, it has been that long! (Click here for printable recipe card.) These cookies are made in two steps. The result is an absolutely delicious, soft, cutout cookie with a hint of Nutmeg.

The dough for these Sugar Cookies is prepared on Day 1. After making the dough wrap it in plastic wrap and then in foil. Place the wrapped dough in the fridge. The next day – Day 2 - the dough is rolled out. Using your Rolling Pin and favorite cookie cutters a batch of delicious homemade holiday cookies will be ready!

After you bake these yummy Nutmeg flavored cookies, they can be cooled and placed in your freezer. When the holiday arrives defrost them. Your family and friends will enjoy eating these scrumptious treats. With Christmas just around the corner, I need to get busy and bake a batch this week! After we eat a few, most of them will be located in my freezer until Christmas arrives.

Do you bake special cookies for the holidays? What cookies do you traditionally bake?

Sour Cream Sugar Cookies are my family’s favorite Sugar Cookie. It is difficult to eat just one!

Enjoy!
Yummy!

Great Minestrone

On a damp, chilly day a bowl of homemade soup that has been simmering on the stove tastes so good! Yesterday, the overcast sky brought showers, so it was definitely a day to make Great Minestrone. Great Minestrone (click for recipe) is filled with colorful, nutritious vegetables. Three 14.5 oz. cans of College Inn Light and Fat Free Chicken Broth were added to the combination of veggies along with some herbs. In my pantry was a box of Orzo, so I used 1 Cup of Orzo rather than Macaroni. Everything simmered in my 4-quart pot for 45 – 60 minutes.

The wonderful aroma in my kitchen helped erase the gloomy weather outdoors. Oh, the soup smelled so good while it was bubbling. I stirred it occasionally while it was simmering. Before serving, I noticed that it was a little thick, so I added one additional 14.5 oz. can of Chicken Broth and heated the Minestrone for a few additional minutes. It simmered once again. The Orzo had absorbed liquid while cooking.

After enjoying a warm bowl of Great Minestrone with dinner, as usual, there were extra portions. After cooling, the extra soup was placed in labeled/dated Ziploc Freezer containers and stored in my freezer. On another chilly day a warm bowl of soup will taste scrumptious!

This soup can be defrosted overnight in the fridge. To prepare place in a pot along with an additional 14.5 oz. can of Light and Fat Free Chicken Broth. More bowls of delicious, homemade soup await.

At this time of year grocery stores offer specials on College Inn Chicken Broth. Yes, I do stock up on the 14.5 oz. cans. It is great to use when making Great Minestrone, Stuffing and also preparing Rice.

Yummy!

Enjoy!

Pops From the Past

Wow! The white freezer pop molds and tray were packed away in the brown cardboard box for at least two years. So that’s where they were all this time! I could not remember where they were located, but I knew that I still had them … somewhere.

Many summers ago when my sons were young children Pudding Pops could be found in our freezer to enjoy on a hot sweltering day. Yesterday, locating my Tupperware molds and the tray was a great find for me. So … it did not take me long to wash the molds/tray and use them after a number of years. While they were drying I prepared a box of Jello Cook & Serve Vanilla Pudding, according to package directions. After the pudding cooled for about 30 minutes, I spooned the creamy delicious pudding into the molds and attached the plastic sticks on the ends. Onto the tray and into the freezer they went.

Today my hubby located these “Pops From the Past”. After devouring a Vanilla Pudding Pop, he happily announced that they taste as good as he remembered. Nice!

Pudding Pops are so easy to make. Easy is good! And … everyone enjoys eating this yummy treat. The freezer molds can be purchased during the summer months.

My pudding of choice is Jello Cook & Serve. I like this brand, because the pot is always easy to clean after preparing the Jello pudding.

Does your family enjoy Pudding Pops? Do you make them? What is your favorite flavor? Vanilla is mine! Do you like chocolate?

Enjoy!

Yummy!

WOW!

When the weather allows us to use our outdoor grill here in Western Massachusetts, Grilled Sockeye Salmon is one of my hubby’s and my favorite meals. Quite often we enjoy it with a microwaved “baked” potato and a veggie salad. It is delicious, nutritious and very easy to prepare. I have noticed that many of you, my readers, have clicked on my Grilled Sockeye Salmon Blog posting. Imagine my happy surprise tonight when I googled and found the following result:

Keep preparing easy nutritious delicious meals.

Enjoy Grilled Sockeye Salmon!
Happy Cooking!
JG

It’s Tangy Tortellini Salad Time!

July is here! Happy Fourth of July!!! Yes, the outdoor grill has been used and it’s time for outdoor picnics!

My recipe for Tangy Tortellini Salad has been retrieved. Later this afternoon the necessary ingredients to make this easy, delicious, colorful salad to enjoy on the Fourth of July will be purchased!

Tangy Tortellini Salad is prepared with a 12-ounce package of frozen Tri-colored Cheese Tortellini and Italian Salad Dressing. I also add in 1/8 tsp. Garlic Powder, 1 TBS. Chopped Parsley and ¼ Cup Black Olives (sliced in half). These ingredients are optional, but my family likes them. This salad is definitely a family favorite!

Easy Directions:

1. Prepare the Tortellini according to the directions on the package.
2. Drain and rinse with cold water and drain again.
3. Place the Tortellini in a bowl.
4. Add about ½ cup of Italian Salad Dressing and stir.
5. Add any optional ingredients.
6. Cover and refrigerate for at least 4 hours, stirring once or twice.
7. Before serving add extra Italian Salad Dressing, if needed.
8. Cover and refrigerate any leftovers.

Enjoy!
Yummy!
Happy Fourth of July!!!

Add Carrots, too?

Oh, definitely! If you are using your Slow Cooker or Crock Pot to prepare Chicken Florentine a la Slow Cooker, add the Baby Carrots!

Yesterday was a day filled with activities and they would last until later in the evening. Dinner would be eaten quickly. Now, there was a toss up. A quick “take-out” meal could be ordered, purchased and enjoyed, OR earlier in the afternoon I could use my trusty reliable Slow Cooker to prepare a delicious, colorful, fragrant, nutritious dinner. Well, I opted for the second choice and we were very happy with the results.

In our fridge was a bag of Baby Carrots along with some remaining Chopped Broccoli from our dinner the previous night. With the exception of potatoes, all of the other ingredients for Chicken Florentine a la Slow Cooker were located in my kitchen.

So – by substituting the carrots for the potatoes, I learned that a meal that I prepare quite often in my Slow Cooker could taste even better. It tasted so good with the carrots!

Do you use a Slow Cooker or Crock Pot? It takes very little time for prep work and the meals are great!

Yummy!!!

Times Are Changing!

Today is the first day of the month – June has arrived. The beginning of June brought a new format to our local daily newspaper. Yes, I was aware that this would take place today, but I found our paper so small when it arrived on our driveway. It was a very quick read during breakfast.

Much later this evening a new host of the “Tonight Show” will guide us into the next day. The monologue that I have grown accustomed to for many years will be absent.

Well, times are changing! However, recipes for delicious, nutritious, easy to prepare foods are still meant for sharing. So, for those of you who have searched, clicked and discovered “A Tasty Thought by JG” there is now an opportunity to become a “Follower” of this Blog. Methods and directions for Grilled Haddock, Grilled Sockeye Salmon and Mailing Homemade Cookies are still clicks away. More recipes await!

Happy cooking!

Happy Easter!

Craisin/Raisin Twists have become part of my family’s Easter Morning Breakfast! This easy breakfast roll is made using Pillsbury Cinnamon Twists that are located in your supermarket’s Dairy Section.

The Plumped Raisins and Plumped Craisins that are used to make a very tasty oatmeal breakfast on cold mornings also add a delicious flavor to Cinnamon Twists. Easy is good and they are easy to make! Prepare and bake the Cinnamon Twists using the directions on the package with the following addition -

Remove the dough from the container and place the unrolled dough on a plate. Unroll one twist. Fold the strip in half and pinch the ends together. In the middle of the open area, place about 8 Plumped Raisins &/or Plumped Craisins. Gently, squeeze the dough on both sides toward the fruit. Then, twist the dough, making sure the ends are pinched together and place on the foil lined baking sheet. Bake 15 – 16 minutes or until golden brown.

After the Craisin/Raisin Twists have been baked and have cooled on a rack, the tempting icing is spread on top. Now, the Craisin/Raisin Twists can be placed lying flat in a Gallon Size Ziploc Bag and stored in the freezer.

Since the first time that I added the plumped craisins and plumped raisins to these “easy to bake” rolls, this is how I always bake them. You might find that one or two twists have been eaten before you have the opportunity to freeze them! ;-) For that reason, I always bake two batches. Quite often, I have a coupon to purchase two containers of the Pillsbury Cinnamon Twists.

Do you keep a container of Plumped Raisins and another container of Plumped Craisins in your fridge? The Apple Juice gives the fruit a little extra scrumptious flavoring! They are a delicious addition to many foods!

Happy Easter!

Enjoy the Craisin Raisin Twists!
Yummy!

Tuna on Raisin

I’ll have a tuna on raisin! That is – a tuna fish sandwich made of tuna packed in olive oil. After removing the tuna fish from the can and placing the tuna and the olive oil in a small bowl, mash the tuna fish and place it on a slice of raisin cinnamon bread. Top with a slice of American cheese and another slice of raisin cinnamon bread.

What a scrumptious, mouthwatering, easy sandwich for lunch! Tuna fish packed in olive oil is delicious!

Yummy!

Meatless Entrees

Starting this week many of us will be eating meatless meals at least once a week. The snow remaining on our deck hinders the path to my outdoor grill. For that reason my family will not be dining on Grilled Haddock, Grilled Sockeye Salmon, or Grilled Swordfish at dinnertime. Soon our weather will be warmer in New England. However, Baked Haddock or Pan Seared Scallops will be great choices that are quick and easy to prepare for dinner.

Another family favorite is Ricotta Rollups!

Click on any of the bolded words above for easy recipes that your family will enjoy!

Yummy!

First Anniversary – Wow!

Today is February 16, 2009! There is an expression “time flies when you’re having fun”. It certainly does! One year ago today I posted my first entry (click on bolded words for link) on my A Tasty Thought by JG Blog.

How many of you have prepared Baked “Tempting Tenderloin” for dinner? Here in Western Massachusetts do you purchase the Pork Tenderloin when the Big Y has the Buy 1, Get 1 Special? I did one year ago and I continue to follow that habit these days.

Over the past year here in New England I have enjoyed sharing easy, delicious, favorite recipes with all of you from all over the world.

Happy Cooking and Stay Tuned!
JG

Simply Delicious!

On Valentine’s Day serving a dessert that is delicious and also red in color is so appropriate! No matter what tasty dinner your family will be eating, SIMPLY DELICIOUS (click on bolded words for recipe card) is a great dessert for the end of your meal. These three ingredients – one pkg. of Strawberry Gelatin, one cup of Vanilla Ice Cream and one cup of Hot Water make two servings. For four people double the recipe. This very easy and scrumptious dessert is a favorite with children of all ages!

Before serving, place a dollop of whipped cream on top!

Yummy!

Enjoy!