Happy Blogiversary!

I guess since my blog is now officially two years old, it will begin to be obnoxious, uncontrollable, loud and moody. Isn't that what the terrible two's are all about? But then again, that explains my teenagers as well.....hmmmm.

Thanks to everyone for continuing to tune in each week. I hope you've tried a recipe or two and enjoyed a chuckle along the way.

In no particular order, here are my favorites from the past year. Of course, hands down, the best thing I cooked up over the past year was Baby Micah but I might lose a few of my readers if I posted that recipe!

1. Pizza Bites

2. Oatmeal Cake

3. Oatmeal Dinner Rolls

4. Chocolate Dipped Coconut Macaroons

5. Zucchini Pineapple Carrot Muffins

6. Root Beer Float Cake

7. Saltine Toffee Candy

8. Bagels

9. Roasted Chicken Salad

10. H0-Ho Cake

Morning Glory Muffins

Let's come clean with each other. We both know that muffins are just cake we eat for breakfast. We all try to convince ourselves if we call it something cute like "muffin" and package it in cute paper liners, then it must be healthier for us than cake.

Does that keep me from making them? Heavens no! Just look at how many muffin recipes I have listed. They make a great treat for breakfast on occasion, but I would like to have a truly healthy muffin that I could make on a regular basis without feeling guilty.

These muffins are the closest I have ever come. They are packed with fruit, veggies and nuts. They were so moist and I liked them even better by day two. I'm going to spend some time working with this recipe and get them even healthier. Things I'm going to try: whole wheat flour, ground flax seed, bran and less oil by substituting some of it with applesauce. I'll let you know how it goes.

In the meantime, definitely whip up a batch of these dense, moist muffins. You won't be disappointed....and they are much healthier than that double chocolate monster "muffin" you ate on your way to work this morning :)

Morning Glory Muffins

from Earthbound Farms

1 1/4 C sugar

2 1/4 C flour

1 Tb cinnamon

2 tsp baking soda

1/2 tsp salt

1/2 C shredded coconut

1/2 C raisins

1 large apple, peeled and grated

1 C crushed pineapple, drained

2 C grated carrots

1/2 C chopped pecans

3 eggs

1 C canola oil

1 tsp vanilla

1. Position oven rack to the lower third of the oven and preheat to 350 degrees.

2. Whisk together in a large bowl the sugar, flour, cinnamon, baking soda and salt. Add the coconut, raisins, apple, pineapple, carrots and nuts. Stir well to combine.

3. In a separate bowl, whisk together the eggs, oil and vanilla. Pour into the dry ingredients and blend until mixed well, but do not over mix!

4. Line 16 muffin tins with paper liners and fill each to the brim. Bake for 35 minutes or until a toothpick inserted in the middle comes out clean. After cool, store in an airtight container.

Sweet Potato Hash

Can you see my sweet hubby through all of that smoke??? There are 40 candles on that birthday cake. While I love giving him a hard time about this big milestone, it is just a rude reminder. You see, in our minds, we are still a cute, young married couple. Reality check: We are old, with wrinkles, thinning hair and waning memories. I blame the last three of those attributes on our six children....

This recipe was completely for my 40 year old hubby. He has always loved sweet potatoes, but it isn't an ingredient I've used very much. It was a really great twist on a traditional hash. My hubby and I loved it, as well as two of our kids. The others ate their serving but were not asking for seconds :)

Sweet Potato Hash

adapted from Epicurious

1/2 pound bacon, sliced into 1/4" strips

2 medium onions, chopped

1 large green pepper, chopped

2 pounds sweet potatoes, peeled and cut into 1/2" cubes

4-6 eggs

salt and pepper

1 tsp fresh thyme

1. Cook the bacon in a large skillet over medium heat until it begins to brown and crisp. Remove bacon to a paper towel and drain off some of the grease, leaving enough to cook the veggies.

2. Add the onions, green pepper, 1/2 tsp salt, 1/2 tsp pepper and cook until the veggies are softened, about 6 minutes. Stir in the potatoes and another 1/2 tsp salt. If needed, add a bit more bacon grease. Cover the pan and cook, stirring occasionally, until the potatoes are tender and starting to brown, about 10-14 minutes. Stir in thyme, cooked bacon and any additional salt and pepper needed.

3. Create indentations for the eggs and crack them into the holes. Season eggs and cover the pan. Lower the heat to medium-low and cook without removing the lid for about 7 minutes. Serve immediately.