fruit & cream cheese tostadas

No picture for this one. So lame, I know. But at least I am posting!!

I made this for lunch today. So good. It's easy too. Here goes:

INGREDIENTS (for 1 serving):

• 1, 6" flour tortilla
• about 2 Tbsp. cream cheese
• about 1/2 cup fruit (I used grapes--halved-- and blueberries, really anything you want)
• cinnamon
• sugar

Preheat oven to 375 degrees. Butter baking sheet. Spread cream cheese on tortilla. Sprinkle with cinnamon. Gently press fruit into the cream cheese. Sprinkle with sugar. Bake until crispy, 12-18 minutes.

Super yum.

spiced carrot muffins

from Martha Stewart...I mean her staff.

I made these last night. They aren't too sweet. I think if I added more spices than recommended it would help. However, they make a great breakfast muffin. Not too sweet, but they are moist! I topped mine with turbinado sugar before putting them in the oven. It always makes things look yummier. And I had vanilla yogurt instead of plain.

Makes 12

1 3/4 cups all-purpose flour
3/4 cup sugar
2 teaspoons pumpkin-pie spice
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup plain low-fat yogurt
4 tablespoons unsalted butter, melted
1 large egg
2 1/2 cups shredded (about 5 medium) carrots

Line twelve cups (each 2 1/2 inches wide) of a standard muffin tin with paper liners; set aside. In a large bowl, stir together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.

In another bowl, whisk together yogurt, butter, and eggs. Make a well in the center of the flour mixture, and add yogurt mixture. Stir until just combined (Alton Brown taught me to stir no longer than 10 seconds...then walk away!) . Fold in carrots.

Spoon batter into prepared muffin cups. (If desired, muffins can be baked immediately in a 375 degrees oven for about 20 minutes.) Freeze until firm, about 30 minutes, then cover tin with plastic wrap, and freeze until ready to bake, up to 3 months.

Preheat oven to 375 degrees. Bake muffins (still frozen) until a toothpick inserted in center of one comes out clean, about 30 minutes. Transfer to a rack. Serve warm or at room temperature.

Keep a batch of unbaked muffins in the freezer, and you'll always have breakfast or an afternoon snack ready for the oven; there's no need to thaw. The batter goes in the paper-lined muffin tin, then into the freezer. Once frozen, the individual cups can be transferred to plastic storage bags. Be sure to bake the batter in a muffin tin, though, to give the muffins shape.

the egg sandwich

Easy. It's a fried egg, cheese on toast with mayo and Tony's. Yummy.

oatmeal

We had oatmeal for dinner the other night and it was yummy. It's all about what you add to it.

Just cook it as the directions on the packaging say and add whatever you like. I added Sweetened Sour Cream (just mix sour cream and brown sugar to your liking) and Strawberry Freezer Jam to mine...with some additional brown sugar, of course. Here are a few mix-in suggestions I found:

• Sour Cream (sweetened or regular)
• Jam
• Fruit
• Brown Sugar
• Maple Syrup
• Peanut Butter
• Chocolate Chips
• Nuts
• Dried Fruit

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