OATMEAL CHOCOLATE CHIPS MUFFINS

I been craving for a chocolate muffin for a while. Since my doctor advice me to avoid sweets and acidic foods, I stop eating such food instantly. But since I feel better now, I started eating sweets just enough to satisfy my stomach. I'm really trying to avoid sweets not because my doctor says so but because I wanted to cut them and loss few pounds of fats. So everytime I crave for it, I just bought some in the coffee shop or in the grocery store.

I decided this morning to make some muffins which is not too sweet and healthy to eat. I check in the internet for the recipe and thanks to All Recipe for sharing an easy recipe and delicious recipe.

Photos are originally mine but the recipe is a copy one from All Recipe website.

Photo doesn't look good but I'm telling you, it's so delicious. Try it ...

INGREDIENTS:

1 1/4 cups quick cooking oats 1 1/4 cups milk 1 egg 1/2 cup vegetable oil 3/4 cup packed brown sugar

3/4 cup semisweet chocolate chips 1 cup chopped pecans 1 1/4 cups all-purpose flour 4 teaspoons baking powder 1 teaspoon salt DIRECTIONS:

1.	Combine oats and milk and allow to stand for 15 minutes. Preheat oven to 400 degrees F (205 degrees C). Grease each cup of one 12-cup muffin tin.
2.	Stir egg, oil, 1/2 cup of the brown sugar, chocolate chips and 1/2 cup of the pecans into the oat and milk mixture.
3.	Combine flour, baking powder and salt. Add oat mixture to flour mixture, stirring until just moist. Fill each cup of one 12-cup muffin tin 2/3 full. Sprinkle tops with the remaining brown sugar and pecans.
4.	Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes.

CHEESE CUPCAKE (Philippines Style)

It's been long that I craving for a cheese cupcake the one that I used to eat in Philippines. This cupcake is very different from the muffins that I always eat at Tim Hortons or Starbucks. I search the recipe in the internet but they always give me a small size cheese cake recipe. I tried and tried and finally I found the right recipe at PINOY FOOD. I bought the recipe last night and I cooked it this morning. Photo above is the result of my own version of cheese cupcake. I said own version because I added some engreidents.

Click PINOY FOOD for the recipe....enjoy!

FRITTATA

This is one of my favorite vegetable recipe. I got this recipe from What's Cooking and I tried it last December when my hubby's friend visited us and had dinner at home. This is one way of enjoying eggs anytime of the day.

Below are the engredients of this recipe.


4 eggs, lightly beaten
1/2 cup each Miracle Whip Dressing and milk
2 cups frozen hash brown potatoes
1 cup chop ham
2 cups broccoli florets
1 medium red pepper, cut into strips
1 medium onion, sliced
1 cup Kraft 4 Cheese Italiano Shredded Cheese

Procedures:

Combine eggs, dressing and milk in greased 2 qt baking dish.
Add hash browns, ham and vegetables; mix until well blended.
Sprinkle with cheese
Bake 35 to 45 mins or until centre is set.
Make 8 servings

Enjoy!

STRIPED DELIGHT

I want to share to you the recipe of Stripe Delight. I subscribe WHAT'S COOKING from Kraft Foods. I took this recipe from them and this is what I served last New Year's Party at home last January 1. I'm telling you, this is really delicious. You can try this recipe.

Ingredients:
35 OREO Cookies
6 Tbsp. (3/4 stick) butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
2 Tbsp. cold milk
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
3-1/4 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding

Procedure:

PLACE cookies in food processor; cover. Process to form fine crumbs. Transfer to medium bowl. Add butter; mix well. Press firmly onto bottom of 13x9-inch dish. Refrigerate 10 min. Meanwhile, beat cream cheese, sugar and 2 Tbsp. milk in separate bowl with wire whisk until well blended. Stir in 1-1/4 cups of the whipped topping. Spread over crust.
POUR 3-1/4 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Spoon evenly over cream cheese layer. Let stand 5 min. or until thickened. Spread remaining whipped topping over pudding layer.
REFRIGERATE at least 4 hours. Store leftover dessert in refrigerator.

Enjoy!