Carrot cake muffins

 Perfect on the go breakfast or a healthy snack, kids will never know this is a healthy alternative to a decadent carrot cake.

Makes 24 muffins

Ingredients:
3/4 cup applesauce
1 1/2 teaspoons baking powder
2/3 cup plus 1/2 cup brown sugar
1 1/2 cups whole wheat flour
1 1/2 cups AP flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
3 tablespoons honey
2 cups carrot, grated
1 cup low-fat milk
1 cup chopped pecan or walnuts, almonds etc
1 cup golden raisins or regular raisins
1 teaspoon vanilla extract
1 cup shredded sweetened coconut flakes

Glaze:
1 cup confectioners sugar
1/4 teaspoon vanilla extract
hot water as needed
24 pecan halves, for garnish

Directions:
Preheat oven to 350 and line a muffin tin with baking cups.

1. In a medium-sized bowl, stir applesauce and baking powder together and set aside. In a large bowl mix, flour, cinnamon, sugar, baking soda, nutmeg and salt with a wooden spoon and set aside. Add carrots, honey and milk, vanilla, pecans, raisins, coconut to the applesauce mixture.

2. Mix the applesauce mixture into the dry ingredients and stir with a wooden spoon until flour is dissolved and all ingredients are well incorporated. Scoop batter into muffin baking cups using a 1/3 cup measuring cup.
Bake on the middle rack for 20-25 minutes or once a toothpick inserted comes out clean.

3. Remove muffin cups from the muffin tin and let cool on a wire rack until cooled.
 
4. Meanwhile, whisk vanilla extract and confectioners sugar together adding 1 teaspoon of hot water at a time until glaze has reached desired consistency.

5. Spoon a small amount of glaze over each muffin and top with a pecan half. The glaze with harden over time.
Eat for breakfast, snacks etc. Freeze and move to freezer bags and store in freezer for up to 3 months. Just thaw them out on the counter and enjoy!

Bacon n' Spinach Quiche Cupcakes

 Quiche is such a versatile dish, and easy for freezing and reheating later. Great to eat for breakfast, lunch and even dinner. Change up the veggies and meats and you have endless possibilities.
**Freezing instructions at the bottom of the page.**

Makes 16 cupcake sized quiche

Ingredients:

1 cup Gruyere cheese, grated

1cup Swiss cheese, grated

6 large eggs

1 1/2 cups heavy cream

1 medium sized onion, finely chopped

1 garlic clove, minced

1 10oz package of chopped spinach, thawed and drained

12 slices of cooked bacon, chopped

2 refrigerated pie crust, at room temp

1 teaspoon olive oil

pinch of salt and pepper

pinch of paprika

Directions:

Preheat oven to 375 degrees F.

1. On medium heat; heat olive oil in a small skillet and add in onion, once it is soft and transparent add in garlic and cook for 1 minute, remove from heat and set aside.

2. To a blender, add eggs, cream, salt, pepper, and paprika, blend until eggs are beaten.

3. Using a 3in biscuit cutter or glass cut 18 circles out of the pie crust, spray cupcake tins with nonstick cooking spray and place one circle in each tin and press it down so the dough fits about a third of the way up.

4. Start layering on the fillings, add a small pinch of garlic and onion, then about 1/2 teaspoon of bacon pieces, pinch of spinach and about a teaspoon of cheese mixture to each tin. Then pour the egg and cream mixture into every tin almost to the top. 

5. Bake for 20 minutes. Quiche is done when an inserted toothpick comes out clean, run a sharp knife around the edges and let cool for 2 minutes then use a small spoon to scoop out the little quiche's.

**Freezing instructions: Once they have cooled wrap tightly in plastic wrap and then put them in a freezer bag and they will be good in the freezer for 3 months. Great for a quick after school/work snack or even breakfast or dinner. To reheat them straight from the freezer just preheat the oven to 350 degrees F and bake them on a cookie sheet for 20 minutes, they should look puffy and golden. Be careful they will be HOT. Enjoy :)**

 Pie crust.

Onion, garlic and bacon.

Spinach.

Hot out of the oven!

Sweet Sausage n' Cheese Kolaches aka Pigs in a Blanket

 Kolaches are definitely a staple in Texas doughnut shops, there are so many varieties of these sweet bread snacks. They can also be frozen* for a quick snack or breakfast.

Ingredients:

1/2 cup milk
3/4 cup sugar
1 1/4 teaspoon salt
1/4 cup unsalted
1/2 cup warm water
2 packages of yeast
2 eggs beaten
5 cups all purpose flour
1 package cocktail weenies (any variety, I use cheese filled)
1 cup cheddar cheese, grated
1/4 cup unsalted butter, melted

Directions:

Preheat oven to 375 degrees F.

Line a baking sheet with parchment paper, set aside.

1. Heat milk, sugar, salt, and butter until sugar and salt is dissolved. Set aside to cool till lukewarm.

2. In a small bowl mix warm water and yeast until well combined, cover with a towel and let rest for 5 minutes.

3. In a large bowl combine milk mixture with yeast and water mix, to that add in beaten eggs and whisk till smooth; add flour in 3 additions mixing well after each addition. Turn dough out onto a floured surface.

4. Knead dough until it is no longer sticky and is elastic. Transfer to a greased bowl, cover with plastic wrap. Let rest in a warm place until dough has doubled in size (about 1 hour).

5. Divide dough into 32 balls, roll out into circles about 3-4 inches in diameter.

6. Place a pinch of cheese in the center of each dough circle, then 1 sausage. Fold like a burrito.

7. Transfer to kolaches to the parchment lined baking sheet, brush the tops with melted butter and bake for 5 minutes, brush the kolaches with butter again and return to baking for 5 more minutes they should be a golden brown, let them cool for 10 minutes.

Cheese. Sausage.

Fold.

Roll.

Cool.

EAT!

*Freezing Instructions: Once cooled, wrap kolaches individually in plastic wrap. Freeze in a freezer ziplock bag for up to 3 months. Great for a quick snack or breakfast, just unwrap and microwave for about 2 minutes a kolache.*

Ham & Cheese Quiche

Quiche is full of savory flavors and fluffy textures I love it for any meal. Breakfast. Brunch. Lunch. Dinner. Experiment with different meats, cheeses and vegetables to make your own version!

Ingredients:

6 large eggs, beaten

1 1/2 cups heavy cream

Salt and pepper

1 garlic clove, finely chopped

Pinch of paprika

2 cups diced ham (sandwich meat works fine)

1 1/2 cup shredded Swiss cheese

1 1/2 cup shredded Gruyere cheese

2 (9-inch) refrigerated pie crust,

1 medium onion, diced

Directions:

Preheat the oven to 375 degrees F.

1. In a small skillet saute onion and garlic until onion is transparent. Combine the eggs, cream, salt, and pepper in a food processor or blender.

2. Layer the  ham, onion, and cheese in the bottom of the pie crust, then pour the egg mixture on top.

3. Bake for 20 minutes remove from oven and place aluminum foil around the crust to prevent burning, place back in oven for 15 to 20 minutes until the egg mixture is set or until a knife comes out clean. Let cool for 20 minutes, Slice into 8 pieces and enjoy!