Monday, June 29, 2009

Rhubarb Raspberry Crunch

My dad found a rhubarb patch in the trees behind our house when he was here last weekend, and mom brought some frozen raspberries from their patch with them. I went to allrecipes, where you can enter ingredients to find recipes that use those ingredients. I entered rhubarb and raspberries, and this is what I decided to make.
  • 1 cup white sugar
  • 1 tablespoon instant tapioca (I didn't have any tapioca, so I added an extra tablespoon of cornstarch)
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 4 cups rhubarb, cut into 1/2 inch pieces
  • 1 cup raspberries
  • 1/2 cup brown sugar (I increased the brown sugar, oatmeal and flour to about 2/3 cup each)
  • 1/2 cup all-purpose flour
  • 1/2 cup quick cooking oats
  • 1/2 cup butter, chilled
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan (I used an 11 x 7 pan).
In a large bowl, combine sugar, tapioca, cornstarch and salt. Place rhubarb and raspberries into bowl making sure to completely coat them with dry ingredients. Pour into baking pan.

In a medium bowl, mix together brown sugar, flour and oats. Cut in butter until mixture resembles pea-sized crumbs. Spread on top of fruit mixture.

Bake in preheated oven for 45 minutes, or until rhubarb is tender.

Tastes good plain; tastes even better with whipped cream or ice cream.

Strawberry Cornmeal Muffins

I found this recipe randomly at Eating Out Loud.

Strawberry Cornmeal Muffins
1 cup cornmeal
1 cup flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 beaten egg
1/4 cup oil
1 cup milk
1 cup chopped strawberries, plus 1/2 cup for garnish

In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt. Add beaten egg, oil and milk, stirring until just combined. Fold in 1 cup chopped strawberries.

Fill muffin cups 3/4 full, then garnish with a few chopped berries. Bake at 400F for 20-25 minutes (mine were done at about 15-18 minutes) or until testing done with a toothpick.

Allow the muffins to cool before removing from the muffin tin. Run a sharp knife around the edge of each muffin, then pop out of the tin. Makes 12 muffins.

We ate these with cheesy scrambled eggs for breakfast.

Saturday, June 27, 2009

Frozen Fruit Cups

The county extension service has been offering some classes on stretching your food dollar. This week the topic was healthy snacks. We tried this recipe, and I made some at home yesterday.

3 bananas
24 oz. strawberry yogurt (I used raspberry yogurt)
10 oz. frozen strawberries, thawed, with the juice (I used raspberries)
8 oz. canned crushed pineapple, with the juice

Line 18-24 muffin tin cups with paper baking cups. (I did not use paper cups, just put the mixture directly into the tins.)
Dice or mash bananas and place in a large mixing bowl.
Stir in remaining items.
Spoon into muffin tin cups and freeze at least 3 hours or until firm. Remove frozen cups and store in a plastic bag in freezer.
Before serving, remove paper cups and let stand 10 minutes.

Wednesday, June 24, 2009

Apple Raisin Muffins

Another recipe from
  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup fat-free milk
  • 1/4 cup canola oil
  • 1 cup chopped, peeled tart apple
  • 1/4 cup raisins
  • 2 tablespoons all-purpose flour
  • 2 tablespoons quick cooking oats
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cold butter or margarine
In a bowl, combine the flour, sugar, baking powder, cinnamon and salt. Combine the egg, milk and oil; stir into dry ingredients just until moistened. Fold in the apple and raisins. Coat muffin cups with nonstick cooking spray or use paper liners; fill two-thirds full with batter.

For topping, in a bowl, combine the flour, oats, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake at 375 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Sunday, June 7, 2009

Shrimp Kabobs

I don't have a real recipe for these. I just marinaded the shrimp (1 pound) and vegetables in szechwan sauce, oil, soy sauce, lemon juice, mustard, garlic, and paprika. I used 1/2 green pepper, 1 small onion, 1 small zucchini and grape tomatoes. Grill and serve with brown rice. Yum!

Parmesan Drumsticks

(Reposted from Jenny's Jottings blog)

Now, I don't really like chicken dark meat, but sometimes legs and thighs go on sale, and it's hard to pass up a good deal. I found a really good recipe for Parmesan Drumsticks in my Saving Dinner cookbook (by Leanne Ely of Flylady fame) that the whole family likes.
1 cup Parmesan cheese
2 tsp. oregano
2 tsp. paprika
salt and pepper to taste
1/4 cup butter
1 T. olive oil
12 chicken drumsticks, no skin (I usually leave the skin on as it's too time consuming and tedious to remove)
Preheat oven to 350 degrees F.
In a bowl, combine Parmesan cheese, oregano, paprika and salt and pepper.
Line shallow baking pan with foil.
In a small frying pan, melt butter and oil together (I do this in the microwave). Dip each drumstick in the butter mixture, then in the cheese mixture, and place on the foil-lined pan.
Bake drumsticks for one hour or until chicken is completely cooked.
The outside comes out nice and crispy while it's moist on the inside.
We usually have mashed potatoes and a veggie with this.

Garden Pasta Salad

Another recipe from

  • 1 (16 ounce) package uncooked tri-color spiral pasta (I used shells)
  • 1/2 cup thinly sliced carrots
  • 2 stalks celery, chopped (I only used 1 stalk)
  • 1/2 cup chopped green bell pepper
  • 1/2 cup cucumber, peeled and thinly sliced
  • 2 large tomatoes, diced (I used grape tomatoes, halved)
  • 1/4 cup chopped onion
  • 2 (16 ounce) bottles Italian-style salad dressing (I can't imagine using 2 whole bottles; I used a little less than 1 bottle)
  • 1/2 cup grated Parmesan cheese
  • I also added 1 cup of frozen peas
  1. Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
  2. Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.
  3. Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.
  4. Chill for one hour before serving.