We made these yesterday and they were some of the best muffins we have tried. I love this recipe. I love orange zest in baked goods but if you don't you may not like them.

I always think of Janae when I make something with raspberries. So this one is for you Janae!

I used 1 1/4 cups frozen raspberries instead of fresh because I had them on hand. They worked really well. I set the timer for 16 minutes because my oven tends to run hot and still took them out 2 minutes early.

The original link for this recipe is here.

Cinnamon-Kissed Raspberry Muffins

• 
  YIELD: 18 servings (serving size: 1 muffin)
• COURSE: Breads

Ingredients

• 2 cups all-purpose flour
• 3/4 cup sugar
• 1 1/2 teaspoons grated orange rind
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 3/4 cup fat-free milk
• 1 tablespoon vegetable oil
• 1 teaspoon vanilla extract
• 1 (8-ounce) carton vanilla low-fat yogurt
• 1 large egg, lightly beaten
• 1 1/2 cups raspberries
• 1 tablespoon all-purpose flour
• Cooking spray
• 1 tablespoon sugar
• 1/8 teaspoon ground cinnamon

Preparation

• Preheat oven to 400°.
• Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients in a bowl; stir well. Make a well in center of mixture. Combine milk, oil, vanilla, yogurt, and egg; add to dry ingredients, stirring just until moist.
• Toss raspberries with 1 tablespoon flour; gently fold into batter.
• Spoon batter into 18 muffin cups coated with cooking spray, filling three-fourths full. Combine 1 tablespoon sugar and 1/8 teaspoon cinnamon; sprinkle evenly over muffins. Bake muffins at 400° for 20 minutes or until golden. Remove from pans immediately; place on wire rack.

Oxmoor House Healthy Eating Collection, Oxmoor House
JANUARY 2002

Marian's Brownies (Texas Sheet Cake)

I've never made these but I've had them many times. Emily uses this as her go to recipe for brownies (and frosting with graham crackers). She tried them years ago at my mother-in-law's house and wanted the recipe.

Marian's Brownies

2 cups flour

2 cups sugar

1/2 tsp. salt

1 cup margarine

1 cup water

3 Tbsp. cocoa

2 eggs

1 tsp. soda

1/2 cup milk

1 tsp. vanilla

Mix water, cocoa and margarine and bring to a boil; pour over flour and sugar and salt. Mix eggs, soda, vanilla and milk in bowl. Add to rest of mixture and mix together. Pour into 2--9x13 pans and bake at 350 degrees for 20 minutes.

Icing:

1/2 cup margarine

3 Tbsp. cocoa

6 Tbsp. milk

1 tsp. vanilla

1 lb. powdered sugar

I have tried fish for years and never liked it. I kept hoping I would find something I liked because I knew many health benefits were associated with fish. Then my husband tried this recipe and I found a fish I could stomach. I like tilapia and I really liked this recipe. The cilantro butter is amazing!

Skillet Fillets with Cilantro Butter

Any mild white fish such as cod, flounder, or orange roughy would also be delicious in place of tilapia. Serve these brightly flavored fillets with sautéed spinach or a green salad

(Photo courtesy of Cooking Light)

Make this recipe yours

• Save to Recipe File
• Save to Menu
• Save to Shopping List

YIELD:

4 servings (serving size: 1 fillet and about 2 teaspoons cilantro butter)

• COURSE: Main Dishes

Ingredients

• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground red pepper
• 4 (6-ounce) tilapia fillets
• Cooking spray
• 1 lemon, quartered
• 2 tablespoons butter, softened
• 2 tablespoons finely chopped fresh cilantro
• 1/2 teaspoon grated lemon rind
• 1/4 teaspoon paprika
• 1/8 teaspoon salt

Preparation

• Combine first 3 ingredients; sprinkle over both sides of fish. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Coat both sides of fish with cooking spray; place in pan. Cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish on a serving platter; squeeze lemon quarters over fish.
• Place butter and remaining ingredients in a small bowl; stir until well blended. Serve with fish.

Nancy Hughes, Cooking Light
JANUARY 2006

Marian's Sloppy Joes

I had to search for this one the other day so I will post here so it is easily accessible.

Dale's comfort food.

Marian's Sloppy Joes

(extra can be frozen)

Brown:

* 2 lbs. hamburger

* small/medium onion chopped (based on preference)

Turn to low and add:

* salt/pepper (based on preference)

* 2 cloves garlic cloves, minced

* 1/2 cup ketchup

* 1 Tbsp Worcestershire sauce

* 4 to 5 drops smoke flavoring

* Tomato sauce -- enough to create consistency of cottage cheese

* 4 to 5 drops Tabasco sauce (OPTIONAL)

Simmer for 10 minutes. Serve on buns.

Salsa Pork

Adapted from one of my favorite recipe bloggers. We have made this twice now. Very easy and the bonus is it can be made in the crock pot.

I serve it over brown rice.

(Photo courtesy of Taste and Tell)

Salsa Pork

serves 6-8

prep time: 10 minutes + 25 minutes
cook time: 6-8 hours

2 pounds boneless pork roast
1 cup prepared salsa verde
1 cup chicken broth
1 small onion, thinly sliced (about 1 cup)
1 teaspoon ground cumin
1/2 can diced tomatoes OR 2 plum tomatoes chopped
1/2 cup chopped fresh cilantro, divided
1/2 cup sour cream
rice, for serving

Trim the pork of fat. Cut into 2-inch cubes and rinse. Place in a slow cooker.

(Note: I use a frozen lean pork top sirloin and cut it up once it cooks for 1/2 the time so the flavors meld.)

In a saucepan, combine the salsa, broth, onion and cumin and bring to a boil over high heat. Add in the tomatoes and pour the mixture over the pork. Cook on low until the pork is tender and pulls apart, 6-8 hours.

Transfer the pork to a large bowl and shred. Cover to keep warm.

Add the liquid and vegetables from the slow cooker into a large saucepan. Bring to a boil, skimming the fat from time to time, until thickened slightly, about 20 minutes. Add the pork into the liquid along with 1/4 cup of the cilantro. Heat through.

To serve, ladle the pork mixture over a bed of rice. Garnish with the remaining cilantro and the sour cream.