Archive for March, 2008


The daffodils are blooming here in North Carolina and that is the first herald of spring.  Easter is on its way, and my Mom spends many hours before Easter Sunday making loaves and loaves of Easter bread.  I went online this past week to find the history behind these recipes, but all of the recipes I found were savory breads.  The two recipes that come from our family are breakfast breads. They are sweet and go perfect with a nice hot cup of coffee or tea. 


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Vegetarian Chili

  Every year at work, we have a chili cook-off to kick off the start of March Madness.  The cook-off is always on a Friday, and it’s always during Lent.  For us Catholics, Lent is a time when we don’t eat meat on Fridays.  The only chili that I felt I made well enough to serve to other people has always had meat in it.  Leaving the meat out just didn’t taste right.  That meant I couldn’t eat my own chili during the potluck lunch! 

  This year, I thought I would do some research online for good vegetarian chili recipes.  This recipe base came from a recipe in Gourmet magazine. You can find it on epicurious.com.  It was highly rated, so I tried it out this week on my Hubby before I made it for the cook-off.  (Thanks for being my guinea pig, Love!)


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Banana Blueberry Muffins 

I found the basic recipe for these muffins inside a box of Land O Lakes light butter.  The basic recipe is good on its own, but we had blueberries on sale at the store, so I thought I would try throwing them in.   I also added some cinnamon to the recipe as well.  This muffins come together really quick and don’t require lots of ingredients.

 Banana Honey Muffins with Blueberries

  • 1 1/2 cups bran cereal
  • 3/2 cup milk
  • 1/2 cup Land O Lakes light butter, melted
  • 1/3 cup honey
  • 2 medium ripe bananas, mashed
  • 2 tsp cinnamon
  • 1 egg slightly beaten
  • 1 1/4 cups all purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 pint blueberries. 

Heat the oven to 375 degrees.  Stir together bran cereal and milk in large bowl. Let stand 5 minutes.

Stir light butter, honey, bananas and egg into bran cereal mixture.  Sift together the flour, baking powder and salt, then add to the cereal mixture. Stir until just moistened, then fold in the blueberries.

Spoon batter evenly into muffin tin lined with paper cups. Bake for about 15 to 25 minutes until browned.

Using the light butter, and estimating 12 muffins from the recipe, each muffin is 3 ww points.

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