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Watermelon Salsa

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Ingredients

  •  2 cup seeded and coarsely chopped watermelon
  • 2 Tablespoons of chopped onion
  • 3 Tablespoons seeded, chopped chili pepper of choice
  • 2 Tablespoons balsamic vinegar
  • 1/4 teaspoons garlic salt

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. In a serving bowl, mix together the watermelon, onion, and chili pepper.
  3. Season with balsamic vinegar and garlic salt.
  4. Cover and refrigerate for at least one hour to blend flavors.

Makes 16 servings

Raspberry Oat Bran Muffins

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Ingredients

  • 1 ½ cup oat bran
  • 1 ½ cup whole-wheat flour
  • ½ cup brown sugar, packed
  • 2 teaspoon baking powder
  • 2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 ½ cup unsweetened applesauce
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cup raspberries

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Mix dry ingredients in a medium bowl.
  3. In separate bowl combine applesauce, eggs and vanilla.
  4. Put the applesauce mixture into the flour mixture.
  5. Fold in berries.
  6. Bake at 400°F for 15-18 minutes.

Makes 18 servings

Fruit and Nut Muffins with Streusel Topping

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Ingredients

For the muffins

  • 3 cups + 2 Tablespoons CNP Master Mix 
  • 3 Tablespoons sugar
  • 1 egg, beaten
  • 1 1/4cups low-fat milk
  • 2 Tablespoons chopped nuts
  • 1/2 cup drained and chopped fruit (fresh, frozen, or canned)
  • Nonstick spray or muffin tin papers

For the topping

  • 1/3 cup white or brown sugar
  • 2 Tablespoons margarine or butter
  • 1/2 cup crushed toasted oat cereal
  • 2 Tablespoons nut pieces
  • 1 teaspoon cinnamon

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Preheat oven to 400°F.
  3. Coat 12 muffin pan cups with nonstick spray or place muffin papers in each tin.
  4. Combine CNP Master Mix and sugar.
  5. In a separate bowl, blend together egg and milk. Add to dry ingredients. Stir gently just until dry ingredients are moistened. Mixture should be lumpy.
  6. Fold in chopped almonds and pears.
  7. Fill each muffin tin 2/3 full.
  8. Bake at 400°F for 20 minutes.

Makes 12 servings

1 muffin per serving

 

Apricot Cobbler

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What’s the difference between a cobbler, crisp, and crumble?

  • Cobbler is baked fruit filling with thick top crust, usually made with biscuits.
  • Crisp is baked fruit filling with streusel crumble topping.
  • Crumble is similar to crisp, but topping is made with oats.
Ingredients

Fruit
3-4 cups or 2 pounds

• Fresh apples, pears, peaches, berries, rhubarb
• Canned pears, peaches, mixed fruit
• Frozen berries, peaches, mixed fruit

Thickener
optional

• 1 Tbsp cornstarch or flour + 1 Tbsp lemon or orange juice (or liquid from canned fruit)
• 1 egg

Sweetener
up to 1/3 cup

• White sugar
• Brown Sugar
• Honey
• Orange juice

Spices
1/4 to 1/2 teaspoon

• Nutmeg
• Cinnamon
• Dried fruits (dates, raisins, cranberries)
• Vanilla

Topping

• Cobbler: 2 cups CNP Master Mix, 1 cup water, 1/4 cup sugar

• Crisp: 1 1/2 cups crushed whole-wheat cereal or 3/4 cups oats, 1/4 cup sugar, 1/2 cup CNP Master Mix, 3 Tbsp margarine, melted

• Crumble: 1 cup oats, 1 cup CNP Master Mix, 1/4 cup margarine, 1/2 cup sugar

Directions

  1. Wash hands with warm, soapy water.
  2. Using the chart above, choose your ingredients and topping style.
  3. Use an electric skillet, heavy pan for stovetop, 1 1/2-quart casserole dish or 8×8-inch baking pan for the oven. Coat with nonstick spray.
  4. Slice or cut fruit into chunks as desired. Leave berries whole.
  5. Place fruit in pan. Add sweetener, if needed. Tart fruits may need more while canned fruits may need none.
  6. Dissolve cornstarch or flour in lemon juice. Pour over fruit. Add spices.

7. Mix topping:

  • Cobbler – mix and drop by spoonfuls over fruit.
  • Crisp – melt margarine, mix ingredients, and layer over fruit.
  • Crumble – blend ingredients with a fork, sprinkle coarse topping over fruit.

8. Cook until topping is golden brown and fruit is bubbling.

  • Oven – 400°F, 25-30 minutes
  • Electric skillet – about 350°F, 25-30 minutes
  • Stovetop – medium heat, covered pan, 25-30 minutes

Makes 9 pieces

Each piece is 1 serving

Apricot Scones

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Ingredients

  • ¼ cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 3 cups flour
  • ½ cup (1 stick) unsalted butter, chilled
  • 1 large egg
  • ½ cup plain Greek yogurt
  • 1/2 – 1 cup of milk (add enough milk to yogurt to make 1 1/3 cups)
  • 1/3 cup finely chopped dried apricots
  • 1/3 cup white chocolate chips

 

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Grate butter, using the smallest holes on the grater, and freeze for at least 30 minutes.
  3. Line baking sheets with parchment paper. Don’t preheat the oven yet because the dough will need to chill before baking.
  4. Whisk or sift together sugar, baking powder, baking soda, salt, and flour in a large bowl.
  5. Add butter and toss to coat. Using fingers or a pastry blender, work butter into flour until only pea-sized pieces remain.
  6. Stir in apricots.
  7. Mix together cream and egg until blended in a separate container. 
  8. Add mixture to flour mixture. Stir gently with a fork until it just comes together as a shaggy dough. Handling the dough as little as possible, turn out onto lightly floured surface and shape into a ball.
  9. Cut ball in half. Pat each half into a 1-inch thick circle on the parchment-lined baking sheet. Cut each circle into 8 equal-sized triangle wedges. No need to separate the wedges.
  10. Freeze for 60 minutes. Preheat oven to 375°F.
  11. Bake scones 20-30 minutes until golden brown.
  12. Melt white chocolate chips and drizzle over tops of scones. Best served the same day. Baked scones can be frozen for later use.

Makes 16 servings, each scone is 1 serving

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