Monday, April 30, 2012

4/21/2012 Basket - BLT Wraps

BLT Wraps
Uses from this basket: Lettuce, tomato



  • Bacon
  • Tomatoes
  • Lettuce
  • Ranch dressing or garlic aioli
  • Large tortillas
Cook the bacon until it begins to crisp.  Slice the tomatoes.  Wash and chop the lettuce. 

Spread dressing or aioli down the center of a tortilla.  Place 2-3 strips bacon, 4 slices tomato, and 2 cups lettuce on the tortilla and wrap up.  Enjoy!

Saturday, April 28, 2012

4/21/2012 Basket - Baked Oatmeal

Baked Oatmeal
Uses from this basket: Banana
Other produce: Strawberry


  • 2 1/2 cup quick oats
  • 1/2 cup packed brown sugar
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp salt
  • 2 eggs
  • 1 ripe banana, mashed
  • 1/2 cup applesauce
  • 1 1/2 cups milk
  • 1/4 cup melted butter
  • milk
  • fresh strawberries, blueberries, raspberries, or blackberries
Preheat oven to 375 degrees. Grease a 9x9 baking pan with cooking spray. In a large bowl, mix oats, brown sugar, baking powder, cinnamon, and salt. In a separate bowl, stir together eggs, banana, applesauce, 1 1/2 cups milk, and butter. Pour wet ingredients into bowl with dry ingredients and stir until well blended. Bake for about 35 minutes, until oatmeal is set. Serve with milk and fresh berries.

Thursday, April 26, 2012

4/21/2012 Basket - Sesame Chicken Salad

Sesame Chicken Salad 
Uses from this basket: Lettuce
Other produce: Carrots


  • 1 chicken breast, diced
  • 1/3 cup Asian sesame dressing (we like the Kraft Light Asian Toasted Sesame dressing)
  • 1 head Romaine lettuce, washed and chopped
  • 1 (11.5 ounce) can mandarin oranges, drained
  • 1/2 cup peanuts (Kroger/Smiths has these new honey mustard peanuts that were AWESOME in this salad)
  • 2 Tbsp sesame seeds
  • 2 carrots, grated
  • 1/2 cup chow mein noodles
Cook chicken breast in a skillet over medium heat with the Asian dressing until the liquid is gone.  Place lettuce in large salad bowl and top with chicken, oranges, peanuts, sesame seeds, carrots, and chow mein noodles.  Serve with additional Asian dressing.

Tuesday, April 24, 2012

4/21/2012 Basket - Baked Squash Sticks

Baked Squash Sticks
Uses from this basket: Crookneck squash


  • 2 medium crookneck squash
  • 1/2 cup Italian seasoned bread crumbs
  • 3 Tbsp grated Parmesan cheese
  • 1/4 tsp ground sage
  • 1/2 tsp garlic powder
  • 1/2 tsp seasoned salt
  • 1 egg
  • 1 Tbsp water
Cut squash in sticks (about 1/2" by 3"). In a gallon size zipper bag, combine bread crumbs, cheese, sage, garlic powder, and seasoned salt. In another bowl, beat egg and water. Dip squash in egg mixture, then drop in bag with crumb mixture and shake to coat. Arrange breaded sticks on a baking sheet coated with cooking spray. Bake at 375 degrees for 20-25 minutes. Serve with garlic aioli (previously posted here).

Monday, April 23, 2012

4/21/2012 Basket - Spinach Pasta Salad

Spinach Pasta Salad
Uses from this basket: Spinach
Other produce: Parsley, green onion

  • 1/3 cup bottled teriyaki sauce
  •  2 cups diced chicken breast
  • 1 cup vegetable oil
  • 2/3 cup bottled teriyaki sauce
  • 2/3 cup white wine vinegar
  • 6 Tbsp sugar
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 16 ounces bowtie pasta, cooked al dente
  • 1 large bunch fresh spinach (about 10 ounces), washed and stemmed
  • 1 (6 ounce) bag craisins
  • 3 (11 ounce) cans mandarin oranges, drained
  • 2 (8 ounce) cans sliced water chestnuts, drained
  • 1/2 cup parsley, chopped
  • 1 bunch green onions, chopped (green and white parts)
  • 1/4 cup sesame seeds, toasted
  • 6 ounces slivered almonds
Marinate chicken in 1/3 cup teriyaki sauce for at least 20 minutes, up to 2 hours.

Blend oil, 2/3 cup teriyaki sauce, vinegar, sugar, salt, and pepper in a blender or food processor.  Mix dressing and cooked pasta in a medium bowl and marinate for 2 hours.

Cook chicken in a skillet over medium heat.  Combine cooked chicken, spinach, craisins, mandarin oranges, water chestnuts, parsley, green onion, sesame seeds, and almonds in a large salad bowl.  Immediately before serving, add pasta and dressing and toss.

Sunday, April 22, 2012

4/14/2012 Basket - Zucchini Hummus

Zucchini Hummus
Uses from this basket: Zucchini, lemon
Other produce: Garlic

  • 1-2 Tbsp olive oil
  • 2 cloves garlic
  • 1 zucchini, chopped
  • 1 (15 oz) can garbanzo beans, rinsed and drained
  • 3 Tbsp lemon juice
  • 2 Tbsp tahini
  • 3/4 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp salt
Heat 1 Tbsp olive oil in a skillet over medium heat.  Stir in the garlic and cook for about 30 seconds, then add zucchini.  Cook and stir until zucchini softens, adding more olive oil as needed if the pan gets too dry.

Dump contents of pan into a blender and add remaining ingredients.  Blend until smooth.

Saturday, April 21, 2012

4/21/2012 Basket

This week's basket is from the Provo Food & Care Coalition location.

We got:
  • 2 crookneck squash
  • 1 bunch spinach
  • 3 heads romaine lettuce
  • 5 ears corn
  • 4 onions
  • 8 Roma tomatoes
  • 2 lemons
  • 9 bananas
  • 3 lb bag (plus 1) ambrosia apples
  • 16 kiwi

Friday, April 20, 2012

4/14/2012 Basket - Tortellini Summer Squash Soup

Tortellini Summer Squash Soup
Uses from this basket: Zucchini, crookneck squash, tomato, onion
Other produce: Carrots, garlic


  • 4 carrots, sliced
  • 2 zucchini, diced
  • 1 crookneck squash, diced
  • 2 Roma tomatoes, diced
  • 1/2 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tsp dried thyme leaves
  • 4 cups chicken broth
  • 1 (15 ounce) can kidney beans
  • 1 (13 ounce) package frozen tortellini
  • salt
  • pepper
  • Italian seasoning
Put carrots, zucchini, squash, tomato, onion, garlic, thyme, chicken broth, and beans into crock pot. Stir to combine. Cook on low for 8 hours.

Cook tortellini according to package directions. Stir cooked tortellini into crock pot. Add salt, pepper, and Italian seasoning to taste and serve.

Thursday, April 19, 2012

4/14/2012 Basket - Pizza with Summer Squash Crust

Pizza with Summer Squash Crust
Uses from this basket: Zucchini, crookneck squash (yellow summer squash), tomato, green pepper, pears


Make this crust from allrecipes.com:

Ingredients

  • 4 cups finely shredded zucchini or yellow summer squash
  • 3/4 cup all-purpose flour
  • 3/4 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 2 eggs, beaten
  • 1/2 teaspoon ground black pepper
  • salt to taste

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Once zucchini or summer squash has been shredded, lightly salt the squash and transfer it to a strainer. Let stand 15 to 30 minutes and press all remaining liquid out of squash.
  3. In a medium-sized mixing bowl, combine squash, flour, Parmesan cheese, mozzarella cheese, eggs, pepper and salt. Mix well.
  4. Spread the mixture into a greased and floured jelly roll pan. Bake for 25 minutes in the preheated oven.
  5. Remove the crust from the oven and change the oven's temperature to broil. Brush the top of the crust with oil, and then broil the crust for 3 to 5 minutes until the top is lightly browned.
  6. Allow the crust to cool slightly and slide spatula underneath all edges and under the middle. Place a large baking sheet over the top of the crust and gently flip the crust over so that the bottom of the crust is now facing upwards. Because it can be difficult to flip the crust smoothly, it may be necessary to cut the crust in half to facilitate the flipping of the crust. If you want to omit the flipping stage, that is okay, but the crust won't be as crunchy.
  7. Brush the top of the crust with oil and broil for another 3 to 5 minutes until the top is browned. Cover with toppings as desired.

We put tomatoes, green pepper, and hamburger on one half and pears and goat cheese on the other. We covered the whole thing with cheese and cooked it for 15 minutes at 450.

Wednesday, April 18, 2012

4/14/2012 Basket - Lamb Quesadillas

Lamb Quesadillas
Uses from this basket: Onion, green bell pepper



I chopped up 1 lb. of cooked lamb roast (with mint sauce) and cooked it in a quesadilla with Monterey Jack cheese, caramelized onions, and green peppers.

Quesadillas are pretty easy. Heat oil in a skillet over medium heat, add a tortilla. When the tortilla begins to bubble, flip it over and remove the skillet from the heat. Top the whole cooked side with cheese and top half the side with meat, peppers, and onions. Fold and cook on each side till it has reached your desired level of crispiness.

Monday, April 16, 2012

4/14/2012 Basket - Pear Apple Crisp and Bananas Foster

Pear Apple Crisp
Uses from this basket: Pears
Other produce: Apples


  • 12 apples and pears, peeled, cored and sliced
  • 1 1/2 cups packed brown sugar
  • 1 cup flour
  • 1 cup quick cooking or old fashioned oats
  • 1/2 cup plus 3 Tbsp butter, softened
  • 1 1/2 tsp ground cinnamon
  • 1 1/2 tsp ground nutmeg

Heat oven to 375 degrees. Spray bottom and sides of 9x13 pan with cooking spray. Spread apples and pears in pan. Mix remaining ingredients until well blended. Spread over pears and apples. Bake for approximately 30 minutes, until topping is golden and apples are tender.


Bananas Foster
Uses from this basket: Bananas


  • 1/4 cup butter
  • 1 1/2 cups brown sugar
  • 1/4 cup maple syrup
  • 2 bananas, cut in quarters (cut in half lengthwise and crosswise)

Mix butter, brown sugar, and syrup in a frying pan over medium heat until the sugar is dissolved and the mixtures begins to bubble. Cook for 1-2 minutes, stirring continually. Stir in bananas and cook for another 2 minutes, stirring constantly. Serve over ice cream. If desired, top with shredded coconut, pina colada syrup, or other toppings.

Sunday, April 15, 2012

4/14/2012 Basket

This week's basket was from the Provo Food & Care Coalition location. We got:


  • 1 head romaine lettuce
  • 1 bag Brussels sprouts
  • 4 onions
  • 5 green bell peppers
  • 4 zucchini
  • 3 yellow summer squash
  • 8 Roma tomatoes
  • 6 kiwi
  • 6 oranges
  • 3 lemons
  • 12 bananas
  • 6 red D'Anjou pears

Friday, April 13, 2012

4/7/2012 Basket - Citrus Tilapia and Provencal "Stuffed" Tomatoes

Citrus Tilapia
Uses from this basket: Grapefruit, orange


  • 8 tilapia filets
  • salt
  • pepper
  • ground ginger
  • 1 orange, thinly sliced
  • 1 grapefruit, thinly sliced
Preheat oven to 350 degrees (you can also cook these on the grill if you want). Get four large squares of foil and place two filets in the middle of each square. Sprinkle the filets with salt, pepper, and ginger. Place two thin slices of orange and two thin slices of grapefruit on the filets in each foil square. Wrap the fish inside the foil to create a packet. Cook for 10-15 minutes, until fish is white and flakes easily.
*Note that the grapefruit can give a pretty sour kick to the fish so if you're not a grapefruit lover, try lemon slices instead.

Provencal "Stuffed" Tomatoes
Uses from this basket: Tomato
Other produce: Garlic


  • 3 medium tomatoes
  • Salt
  • Pepper
  • 1 Tbsp plus 1/4 cup olive oil
  • 1/4 cup dried bread crumbs
  • 2 Tbsp freshly grated Parmesan cheese
  • 2 cloves garlic, peeled
  • 1/4-1/2 tsp basil
  • Parsley
Preheat oven to 350 degrees. Cut tomatoes in half width-wise. Place in a baking dish, cut side up. Generously season with salt and pepper and drizzle with 1 Tbsp oil.
Combine 1/4 cup oil, Parmesan cheese, garlic, basil, and a pinch of salt in a food processor and process until well blended--the mixture should be wet but crumbly. Press crumb mixture onto tomato halves and bake for 15 minutes or until tops are browned and tomatoes are warmed through. Sprinkle with parsley and serve warm.

Thursday, April 12, 2012

4/7/2012 Basket - Pumpkin Zucchini Bread

Pumpkin Zucchini Bread
Uses from this basket: Zucchini


  • 3 eggs, lightly beaten
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 1/4 cups canned pumpkin
  • 1 cup butter, melted
  • 1 Tbsp vanilla
  • 3 cups flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 2 cups finely shredded zucchini
Preheat oven to 350 degrees. In a mixing bowl, combine eggs and sugar. Add pumpkin, butter, and vanilla. In a separate bowl, combine dry ingredients. Gradually add to pumpkin mixture and mix well. Stir in zucchini. Pour into two greased 9x5x3" loaf pans. Bake for 45-50 minutes until knife inserted in the middle comes out clean. Cool in pans for 10 minutes. Remove to a wire rack.

4/7/2012 Basket - Tahini Honey Sweet Potato Fries

Tahini Honey Sweet Potato Fries
Uses from this basket: Sweet potato


  • 1lb sweet potato, sliced ~1/4” thick
  • 2 Tbsp tahini
  • 1 Tbsp honey
  • 1/2 Tbsp olive oil
  • 1.5 Tbsp apple cider vinegar
  • 1/2 tsp salt
  • dash cayenne pepper
  • Heaven's Seasoning (optional)
Preheat your oven to 375 degrees and line a large baking sheet with parchment paper.

In a large bowl, whisk together the tahini, honey, oil, vinegar, salt, and cayenne. Pour the sliced potatoes in and toss until well coated.

Spread in a single layer on the baking sheet and sprinkle with Heaven's Seasoning (this stuff is SO good--we use it on everything). You can also use seasoned salt, regular salt, or your favorite seasoning blend.

Bake for about 40-45 minutes, until golden brown. Turn fries at 20 minutes and toss once more towards the end. You may also want to rotate your baking sheet half way through to ensure even cooking.

*Based on recipe from edibleperspective.com

Wednesday, April 11, 2012

4/7/2012 Basket - Broccoli Cheese Braid

Broccoli Cheese Braid
Uses from this basket: Broccoli



  • 2 cans Pillsbury crescent rolls
  • 2 cups cooked ham
  • 2 1/2 cups Colby Jack cheese
  • 3 cups broccoli florets, steamed and chopped
  • 3/4 cup mayonnaise
  • 1 egg, beaten
  • dried rosemary

Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Spread both cans of crescent rolls onto the baking sheet to form a large rectangle. Press the seams together to seal.

In a large bowl, combine ham, cheese, broccoli, and mayonnaise. Spread down the center of the crescent roll rectangle to form a log.

Cut horizontal strips about 1 inch apart down each side of the crescent dough. Fold the dough strips over the top of the broccoli mixture, alternating left and right to create a braid. (You want the broccoli mixture to be mostly covered, but don't worry if it peeks through a little bit.) Seal the ends of the braid.

Brush the top of the braid with the beaten egg, then sprinkle with rosemary.

Bake for 28-30 minutes until golden brown.

*The basic idea of this recipe is great because you can change around the filling--try it with chicken or with different kinds of cheese, throw in some onion or pepper, etc.

Tuesday, April 10, 2012

4/7/2012 Basket - Pineapple Glazed Ham

Pineapple Glazed Ham
Uses from this basket: Pineapple


Your spiral-sliced ham is probably precooked, so you just need to warm it up. I warmed ours for two hours at 300 degrees. After an hour I basted with a pineapple glaze, and then with half an hour left, I basted again and covered it with pineapple rings and maraschino cherries.

The glaze:

1 C. brown sugar
3 T. Dijon mustard
2-3 C. crushed pineapple
1 t. cloves

Add the ingredients in a pot on the stove and cook until it boils. Then simmer and reduce for 20-30 minutes until it's thick and awesome.

Once you've basted it with glaze twice, you'll have a little left over. Upon taking the ham out of your roasting pan, place the pan on your stove over medium-high heat. Add the remaining glaze to the ham juices in the roasting pan and cook until it reduces and thickens. This is the pan sauce with which you can eat your ham.


Monday, April 9, 2012

4/7/2012 Basket - Sweet Potato & Black Bean Soup and Baked Zucchini Sticks with Garlic Aioli

PSweet Potato and Black Bean Soup
Uses from this basket: Sweet potatoes
Other produce: Garlic, onion, shallot


  • 3 cans black beans, drained and rinsed
  • 2 large sweet potatoes, diced
  • 1/2 medium onion, chopped
  • 3 cloves minced garlic
  • 1/3 cup minced shallot
  • 4 cups chicken broth
  • 3/4 t ground coriander
  • 1 t ground cumin
  • 1 t ground ginger
  • 1/2 t black pepper
  • 2 T lime juice
Put the beans, sweet potato, onion, garlic, and shallot into a crock pot. Sprinkle with coriander, cumin, ginger, and pepper. Pour the chicken broth and water over the top. Cook on low for 8 hours (or on high for 5 hours).

When the beans and potatoes are very soft, stir in lime juice and blend with an immersion blender to desired consistency (I like to leave some chunks). If it's too thick, add some more broth to thin it out.

Salt to taste. Garnish with sour cream if desired.


Baked Zucchini Sticks with Garlic Aioli
Uses from this basket: Zucchini
Other produce: Garlic, lemon


  • 1/4 cup plus 2 Tbsp mayonnaise (the olive oil flavor is particularly good for this)
  • 2 cloves garlic, minced
  • 1 Tbsp lemon juice
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 medium zucchinis, peeled
  • 3/4 cup Italian seasoned bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp ground sage
  • 1/2 tsp garlic powder
  • 1/2 tsp seasoned salt
  • 1 egg
  • 1 Tbsp water

Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Adjust seasonings. Cover and refrigerate for at least 30 minutes.

Cut zucchini in sticks (about 1/2" by 3"). In a small bowl, combine bread crumbs, cheese, sage, garlic powder, and seasoned salt. In another bowl, beat egg and water. Dip zucchini in egg mixture, then coat with crumb mixture (or if you're feeling lazy, dump all the zucchini sticks into a ziploc bag with the egg and shake it up, then add the crumb mixture and shake to coat--it won't be quite as even of a coating as hand dipping each one, but it is a lot faster). Arrange breaded sticks on a baking sheet coated with cooking spray. Bake at 375 degrees for 20-25 minutes. Serve with garlic aioli.

4/7/2012 Basket - Sweet Potato and Apple Bake

Sweet Potato and Apple Bake
Uses from this basket: Sweet potato, apple


  • 3-4 sweet potatoes baked, peeled, and sliced
  • 4 small apples peeled, cored, and sliced (tart apples are best)
  • 3/4 cup packed brown sugar
  • 3/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp salt
  • pinch black pepper
  • 3 Tbsp butter

Preheat oven to 350 degrees. In a greased 9x13 pan, layer half of the sweet potatoes and apples. Combine brown sugar, nutmeg, allspice, salt, and pepper. Sprinkle half of the sugar mixture over the apples. Dot with half of the butter. Layer the rest of the potatoes and apples, sprinkle with remaining sugar mixture, and dot with remaining butter.

Cover and bake for 15 minutes. Spoon liquid in pan over top and bake, uncovered, an additional 15 minutes or until apples are tender.

Saturday, April 7, 2012

4/7/2012 Basket

This week's basket is from the Ripple's Drive-In location.


We got:
  • 1 bunch asparagus
  • 3 zucchini
  • 1 bag Brussels sprouts
  • 5 sweet potatoes
  • 1 head romaine lettuce
  • 2 heads broccoli
  • 7 tomatoes
  • 1 pineapple
  • 6 cameo apples
  • 8 tangerines
  • 4 grapefruits
  • 6 bananas

Friday, April 6, 2012

3/24/2012 Basket - Banana Pancakes with Pina Colada Syrup

Banana Pancakes with Pina Colada Syrup
Uses from this basket: Banana, pineapple


*I couldn't get a good picture, but trust me--this tastes better than it looks.

  • 1 cup all purpose flour
  • 1/2 cup wheat flour
  • 2 Tbsp sugar
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 ripe banana
  • 1 cup milk
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 4 Tbsp butter, melted
  • 1 cup pineapple chunks
  • 1/4 cup pina colada drink mix
  • 1/4 cup sugar

In a large bowl, combine flour, sugar, baking powder, and salt. Mix until well blended.

In a separate bowl, mash banana with a fork. Add milk, eggs, and vanilla and stir until blended. Pour the banana mixture and the melted butter into the flour mixture. Mix gently with a rubber scraper until just blended--batter will be somewhat lumpy.

Cook on griddle over medium high heat.

To make syrup, blend pineapple chunks in blender or food processor until smooth. Pour into small pan over medium heat. Stir in drink mix and sugar. Simmer for 2-3 minutes. Serve over banana pancakes.

3/24/2012 Basket - Bacon Pineapple Quiche

Bacon Pineapple Quiche
Uses from this basket: Pineapple
Other produce: Bell pepper


  • 1 pre-made pie shell (unbaked)
  • 2 cups shredded cheddar cheese, divided
  • 5-6 slices bacon, cooked and crumbled
  • 1/2 bell pepper, diced
  • 1 cup pineapple tidbits
  • 3 eggs
  • 3/4 up half-and-half
  • 1/4 teaspoon black pepper

Preheat oven to 350 degrees. Sprinkle 1 1/2 cups cheese, bacon, bell pepper, and pineapple into pie shell. In a medium bowl, beat eggs, half-and-half, and black pepper until well blended. Pour over cheese and other fillings. Sprinkle with remaining 1/2 cup cheese. Bake about 45 minutes, until eggs are set (you may still see a small amount of liquid due to the pineapple but as long as the eggs are cooked you're good). Let stand for 5-10 minutes before serving.

Wednesday, April 4, 2012

3/24/2012 Basket - Ham and Tomato Fritata

Ham and Tomato Frittata
Uses from this basket: Cherry tomatoes


  • 8 eggs
  • 2 T half-and-half
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 4 slices bacon
  • 8 thin slices black forest ham
  • 15 cherry tomatoes
  • salt & pepper
  • 1 T lemon juice
  • 1 T olive oil
  • 1/2 cup crumbled feta
  • 1 T butter

In a medium bowl, whisk together eggs, half-and-half, 1/4 tsp salt, and 1/2 tsp pepper. Fry bacon, crumble, and set aside. Heat ham in bacon grease and fry until it begins to brown. Remove from heat and slice into 1/2 inch squares, mix with crumbled bacon.

Cut cherry tomatoes into eighths. In a small bowl, mix cherry tomatoes, salt & pepper to taste, lemon juice, olive oil, and feta. Set aside.

Melt butter in a 12-inch cast-iron skillet (or other oven-safe skillet) over medium high heat. Spread ham & bacon evenly on the bottom of the pan and carefully pour egg mixture over them. Cook until bottom is set. Move pan to oven and broil for a few minutes until the top is almost set. Spread tomato mixture evenly over the top of the eggs and continue broiling until top is completely set. Serve warm.

Tuesday, April 3, 2012

3/24/2012 Basket - Banana Muffins Three Ways

Banana Muffins Three Ways
Uses from this basket: Banana
Other produce: Coconut


  • 3 1/2 cups all purpose flour
  • 1 cup wheat flour
  • 1 1/2 cups sugar
  • 1 T baking powder
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp salt
  • 3 eggs
  • 1 1/2 cups butter, melted
  • 6 bananas, mashed
  • 3/4 cup peanut butter chips
  • 1/2 cup granola
  • 1/3 cup chopped pecans
  • 1/2 cup shredded coconut
  • 1 1/2 tsp poppy seeds
  • 1 tsp almond extract

Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. In another bowl combine the eggs, butter, and bananas. Stir into dry ingredients just until moistened.

Separate the batter into thirds in three separate bowls. For Banana Peanut Butter Chip Muffins, stir peanut butter chips into one of the bowls. For Crunchy Granola Banana Muffins, stir granola, pecans, and coconut into another one of the bowls. For Banana Almond Poppy Seed Muffins, stir poppy seeds and almond extract into remaining bowl.

Fill greased muffin cups 3/4 full. Bake at 375 for about 18 minutes or until a toothpick comes out clean. Cool for 5 minutes, then move to a cooling rack. Makes about 36 muffins.

Monday, April 2, 2012

3/24/2012 Basket - Three Cheese Breakfast Bake

Three Cheese Breakfast Bake
Uses from this basket: Tomato
Other produce: Potato, onion, bell pepper

  • 4-5 potatoes
  • 2 T olive oil
  • 1 1/2 cups fully cooked, diced ham
  • 1 bell pepper, chopped
  • 15 cherry tomatoes, diced
  • 1/4 cup diced onion
  • 1 cup aged white cheddar or Swiss cheese
  • 1 cup pepper jack cheese
  • 1 cup sharp cheddar cheese
  • 1 cup Bisquick mix
  • 3 cups milk
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 5 eggs

Shred potatoes. Warm olive oil over high heat. Fry potatoes until crisp.

Grease 9x13 baking dish. Spread ham in the bottom of the dish. Mix three cheeses together, then sprinkle 1 cup of cheese on top of the ham. Spread onion, tomato, and potatoes over ham & cheese, then top with bell pepper and 1 more cup of cheese.

In a bowl, combine Bisquick, milk, salt, pepper, and eggs and stir until blended. Pour into baking dish and top with remaining cheese. Cover with plastic wrap and refrigerate for at least 4 hours or overnight (up to 24 hours).

Bake uncovered for 45 minutes until golden brown and set. Let stand 10 minutes.