Carrot Zucchini Muffins

Suzy Bee’s Kitchen

 Carrot Zucchini Muffins

Preheat & Bake @ 400 degrees. 

Prepare muffin tin set aside.

Ingredients:

2 Cups Self Rising Flour

3/4 Cup Dark Brown Sugar, Packed

1 TBSP. Pumpkin Pie Spice

4 TBSP. Butter, Softened

2 Eggs, Slightly Beaten

1/2 Cup Buttermilk

1 tsp. Pure Vanilla Extract

1 Cup Carrots, Grated

1 Cup Zucchini, Grated

1 Cup Crushed Pineapple

1 Cup Grated Cheese

In a large bowl stir flour, pumpkin spice, sugar, grated cheese, grated carrots, zucchini & pineapple, set aside.

In a bowl whisk together eggs, butter, vanilla & buttermilk until light & fluffy.  Pour mixture into dry ingredients & veggies. Fold batter gently with spatula. The batter will be thick. Scoop out batter with 1/4 Cup into each muffin cup.  

Bake @ 400 degrees for 15~18 minutes or until pick comes out cleaning.

Cool for 5 minutes. Place muffins on cooling rack. Brush lemon curd on muffins while still warm.

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2014

Suzy's Pintos

Suzy Bee’s Kitchen

Pinto Beans

Ingredients:

3~4 Cups Dried Pintos, Rinsed

Salt & Pepper

Chicken Broth & Water

1/2~ 1 LB. Peppered Bacon, Chopped

1 Large Sweet Onion, Rough Chop

In a Dutch oven place pintos, chopped onion, chopped bacon & enough broth to cover dried beans. Bring mixture to a boil then reduce heat to a simmer. Check every 1/2 hour and add broth or water as needed. Beans should be done cooking in 2 hours.

Serve with a Salad, Enchiladas, Tacos or Corn Muffins…

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                              ~ Bon Appetit ~

©SuzyBeeWolf 2014

Suzy's Guacamole

Suzy Bee’s Kitchen

Suzy’s Guacamole

Ingredients:

3~4 Ripe Avocados, Mashed

4~6 Green Onions, Sliced

1 Fresh Lemon, Juiced

Garlic Powder

Salt & Pepper

1~2 TBSP. Fresh Salsa

In a medium bowl mash avocados, add green onions, lemon juice, garlic powder salsa, salt & pepper. Gently fold all ingredients together.  Serve with tortilla chips…

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                   ~ Bon Appetit ~

©SuzyBeeWolf 2014

Suzy's Enchiladas

Suzy Bee’s Kitchen

Suzy's Enchiladas

Preheat oven @ 375 degrees.

Prepare a baking dish. Set aside.

Ingredients:

3~4 Boneless, Skinless Chicken Breasts Grilled & Shredded

1 Bunch of Green Onions, Chopped

1~2 Cups Sweet Corn Grilled & Sliced of the Cob

1 Can of Black Beans, Rinse & Drained

2~ 3 Cups Grated Cheese

1~2 TBSP. Minced Garlic

1 Lg. Cans Green Enchilada Sauce

1~2 Cups Salsa

1 Cup Sour Cream

1~ 2 Packages of Soft Flour Tortillas

Salt & Pepper  

Turn on grill.  Season chicken breasts & cook until juice runs clear. Remove from grill, shred with two forks set aside.

Cook corn & remove from grill. With a knife take each cob slice off kernels. Set aside.

Chop green onions, Rinse & drain black beans, Grate cheese & set aside.

In an extra large bowl toss together shredded chicken, corn, green onions, minced garlic, grated cheese, green enchilada sauce, salt, pepper & salsa. Set aside.

In a baking dish add about a cup of green enchilada sauce or more, in an large skillet with about 2 cups green enchilada sauce or more, take tortillas one at a time heating through place in baking dish, spoon chicken mixture into tortilla then roll up until  baking dish is full. Spoon green enchilada sauce over rolled up tortillas, top with grated cheese & dab with sour cream place in preheated oven & bake for 20 ~ 25 minutes until cheese is melted.

Serve with Pinto Beans & Guacamole…

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2014

Puffin Muffins...

Suzy Bee’s Kitchen

Puffin Muffins…

Preheat oven @ 400 degrees.

Prepare muffin tin set aside.

Ingredients:

2 Cups Self Rising Flour

3/4 Cup Dark Brown Sugar

1 Cup Puffin Cereal, Crushed

1/2 Cup Sunflower Seed Kernels

1/2 Cup Bacon, Cooked & Crumbled

2 Shakes Pumpkin Spice

1/2 Cup Swiss Cheese, Grated

1/2 Cup Mandarin Oranges, Rough Chop & Reserve Juice

3/4 Cup Icelandic Yogurt

1 Capful Pure Vanilla Extract

1 Egg, Slightly Beaten

4 TBSP. Butter, Softened

3~4 TBSP. Mandarin Juice Reserved

Glaze:

Fig Jam, Brush on warm muffins

Whisk together in a large bowl flour, cereal, sunflower seeds, grated cheese, crumbled bacon & pumpkin spice. Set aside.

In a medium bowl combined Mandarin Oranges, Egg, Butter, Yogurt, Vanilla & Mandarin Juice mix well. Pour mixture into dry ingredients gently fold together. Batter will be thick.

Scoop out batter with a 1/4 cup into each prepared muffin cup. Place into preheated oven and bake @ 400 degrees for 15 ~ 18 minutes or until pick comes out clean.

Cool for 5 minutes. Place on cooling rack and brush with Fig Jam.

Serve with your favorite egg dish & tea…

Enjoy!

 ** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2014

Easy Shepherd's Pie

Suzy Bee’s Kitchen

Easy Shepherd’s Pie

Preheat oven @ 400 degrees.

Prepare baking dish, set aside.

Ingredients:

1 LB. Ground Meat

1 TBSP. Butter

1/2 Sweet Onion, Chopped

1 Carrots, Sliced

1 Ribs Celery, Sliced

1 TBSP. Minced Garlic

1/2 TBSP. Tomato Paste

2 TBSP. Worcestershire Sauce

1/4 Cup Beef Stock

1 Cup Fresh Garden Peas

Infused Sea Salt & Pepper to taste

*Creamy Mashers, Recipe follows…

In a large skillet add butter, garlic, carrots & onions sauté until tender, season with infused sea salt & pepper. Add tomato paste stir in gently. Next add ground meat cook until no longer pink. Add Worcestershire Sauce & beef stock simmer for ten minutes. Mix in garden fresh peas. Pour mixture into prepared baking dish & spread creamy mashers on top of meat mixture make peaks with a fork.

Place dish on 400 degree oven & bake for 20 minutes.

Serve with your favorite salad& red wine…

*Creamy Mashers…

2 LBS. Red Potatoes, Washed & Quartered

4 TBSP. Butter

1/4 Cup Heavy Whipping Cream

1/2 Cup Grated White Cheddar Cheese

Infused Sea Salt & Pepper to taste

Place quartered potatoes in large pot add water & salt. Boil until fork tender. Drain water add butter, creamy salt & pepper mash until creamy. Add grated cheese cover, set aside. Top meat mixture before baking.

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2014

White Peach Muffins with Toasted Almonds

Suzy Bee’s Kitchen

White Peach Muffins with Toasted Almonds

Preheat & Bake @ 400 degrees

Ingredients:

2 Cups Self Rising Flour

1 Cup Brown Sugar

1/2 Cup Almonds, Sliced & Toasted

4 TBSP Butter, Soften

2 Eggs, Slightly Beaten

1 tsp. Pure Almond Extract

1/2 Cup Peach Yogurt

12 TBSP. Raw Sugar, Garnish

8 TBSP. Toasted Sliced Almonds, Garnish

In large a bowl whisk flour, sugar & toasted almonds, set aside.

In a medium bowl mix together eggs, extract, butter & yogurt, pour mixture into dry ingredients. Gently fold all ingredients together. The batter will be thick.

Scoop batter with a 1/4 cup into each prepared muffin cup, Sprinkle raw sugar & toasted almonds on top of each muffin cup.

Slide into preheated oven & bake @ 400 degrees for 18~22 minutes or until pick comes out clean.

Let cool for 5 minutes in muffin tin. Remove muffins place on cooling rack. 

Brush with a Peach Jam while cooling.

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2014