by Meredith {In Sock Monkey Slippers}
Made with Greek yogurt and oatmeal, these muffins are supremely moist and delicious.
by Tara Noland @ Noshing With The Nolands
A perfectly done omelette in 30 seconds. Come and celebrate JC100!
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
Espresso-laced chocolate cookies sandwich French Silk ice cream for a cooling treat that’s a coffee lover’s delight.
Mmm. This tastes much like a lightened up strawberry margarita, with the tartness of cranberry sweetened by fresh strawberries.
The Mexican version of spaghetti with a spicy, creamy white sauce.
by Gina (Running to the Kitchen)
A slightly sweet grain salad with a pesto dressing.
Creamy risotto bursting with fresh lemon juice and tossed with freshly steamed asparagus.
by claireg12
A cold, flavorful soup that is perfect for those hot summer months!
by Bev Weidner
You should most definitely get your Indian lentil saute with kale and asparagus on.
by callimakesdo on March 30, 2010 in Breads, Muffins
There’s nothing better than fresh baked muffins in the morning. But who has time. You do. When you make ahead and refrigerate this delicious bran muffin recipe.
Add baking soda to boiling water and let cool. Cream shortening and sugar. Add eggs. Stir in buttermilk. Stir in flour that has been sifted with salt. Add water/baking soda mixture.
In a large bowl, stir together All Bran, Bran Flakes, dates and pecans. Pour buttermilk mixture over the bran mixture and stir lightly. Cover tightly and refrigerate for a minimum of 12 hours. Be sure not to stir again. Batter keeps in the refrigerator for approximately 4 weeks.
To bake: Preheat oven to 375 degrees. Drop by spoonfuls into a greased muffin tin. Bake at 375 degrees for 20 minutes.
by Diplomatickitchen (Elizabeth) and filed in Breads, Quick Breads
Here is a flatbread of pronounced character suited to a variety of occasions. It is good hot—or not. And it transports easily, thus making it a bread of many uses: for picnics, as an appetizer, or as part of a light lunch. Or perhaps with a salad that is also composed of Mediterranean or Middle Eastern flavours.
by Anna and filed in Breads, Sweet Rolls
Chocolate and Biscoff spread make for the ultimate breakfast roll!
by Jennifer | Mother Thyme and filed in Breads, Muffins
The secret in these muffins is shredded rhubarb, giving you little flecks of rhubarb in each tasty bite.
by Adrienne Jacobs and filed in Breads, Quick Breads
Raspberries and white chocolate go together like pork chops and applesauce.
Meredith is a Texas ranch girl who transitioned from a graphic designer to a full-time stay-at-home mom and full-fledged blogger. Her blog In Sock Monkey Slippers is full of mouthwatering recipes and beautiful photographs. Her daughter Mia, aka "feisty little bear," is the inspiration behind her blog. Go see her recipe box and try to resist dreaming about all the food you see there. (It just ain't possible.)
Ever wondered why Brenda calls her blog A Farmgirl's Dabbles? You guessed it: She was raised on a farm. This South Dakota girl combines the traditions of her mom and grandma with modern food ideas, and every recipe she shares is approved by her husband and two girls. Her photography is amazing, too, as is her creativity in the kitchen. Go check out her recipe box and see for yourself!
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Comments
spiderwoman on 3.31.2010
Weren’t these originally Jeff Smith’s The Frugal Gourmet recipe? I have had it for years minus the pecans and dates.
callimakesdo on 4.11.2010
I’m not sure if it’s the same recipe. My recipe came from my mother’s neighbor (who was also wonderful baker). It has been in our family and been a favorite for at least 30 years.
okilisa on 8.6.2010
Haha… Jeff Smith probably got it from Calli’s family. These look great; I have been on the hunt for a good bran muffin and I love the fact that these are “do ahead”. Yay! Thanks for sharing your family recipe with us.
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