Strawberry Muffins

We love strawberries at our house. We eat homemade strawberry jam, strawberries plain, and anything that has strawberries.  I came across this recipe and my family loves it. We eat strawberry muffins year round. In the winter, we get our strawberries from Costco which are good. Below is the strawberry
muffin recipe.  My boys love it as well as my husband.  Everything in the recipe is gout friendly.

What dough looks like before I added the strawberries.  We always add more strawberries then the recipe says.  My boys love it when there is a ton of strawberries.

What they look like before I baked them.

The finished product.

Fresh Strawberry Muffins

1/2 cup butter, softened
3/4 cup sugar
1 egg
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/2 tsp vanilla
1 1/2 cups chopped strawberries
3 tsp sugar
1/2 tsp cinnamon

Cream butter and sugar. Add egg and mix well.

Sift flour, baking powder, and salt in a small bowl. Add flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in strawberries.

Spoon batter into muffin pans.

Combine sugar and cinnamon and sprinkle over muffins.

Bake at 400º for 20-25 minutes.

Recipe from : http://wendysfoodfiles.blogspot.com/2010/04/fresh-strawberry-muffins.html?m=0

Eclair Dessert

Sundays are family day at our house.  We usually either eat at a family or go to my parents to eat with my sister and brother.  We ate at my parents this weekend and I needed a dessert that was gout friendly as well as everyone would like it.  I came across this dessert and everyone loved it.  It was easy and good.

Eclair Dessert

Ingredients

Crust:
• 1 cup water
• 1/2 cup butter
• 1 cup all-purpose flour
• 4 large eggs
Filling:
• 1 (8 ounce) package cream cheese, softened
• 1 large box (5.1 ounces) vanilla instant pudding
• 3 cups milk

Topping:

Homemade whip cream

Instructions

1. Instructions:
2. Preheat oven to 400. Lightly grease a 9"X13" glass baking pan.
3. For the Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. Mixture will be very wet. *If the sides of your pan are too greased you won't be able to get the mixture to stay up the sides so make sure to just lightly grease. No big deal but I like the crust to go up the sides a bit.
4. Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don't want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don't touch or push bubbles down).
5. For the Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding by beating the pudding mix and the milk for 3 minutes and put in the fridge until set. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in.
6. For the homemade whip cream, you need 1 cup of heavy whipping cream, 3 tbl of sugar, and some vanilla.  Mix with the whisk until it foams stiff picks.  Then top on the pudding.

Cheesy Chicken Crescent Rolls

This is not the first time we have had this dinner.  The boys love it with a side of rice.

Cheesy Chicken Crescent Rolls

Ingredients:

• 1 (8 or 6 jumbo count) package refrigerator crescent rolls
• 2 cups chopped cooked chicken
• 1 cup shredded cheddar cheese
• 1 can cream of chicken soup
• 1 can of milk (using soup can)

How To:

1. Preheat the oven to 350

2. Cook your chicken and then shred.  I shred mine in my kitchen aid mixer.

3. Put the chicken and cheese in the cresent rolls.  Roll them up and pinch around the edges.

4. Put in a 13 X 9 pan.

5. Cook the crescents for about 10 mins.

6. While the crescents are cooking, mix milk and cream of chicken soup together.  Heat in microwave for about 1 minute.

7. Once the top of your crescents are starting to turn brown, pour the cream of chicken soup on top of the crescents.  Then return them back into the oven for about 20-30 mins.  After 20 mins, check to see if the crescents are turning brown.  If they aren't add another 10 mins.

8. Once brown, take out and serve.

We usually serve these with rice on the side.

Boys Reaction:

They loved them.  They had 2 servings.

Another option:

One of my boys doesn't like chicken that much, so we make a few with just cheese.

I also think you could add vegetables like pepper, tomato, etc.

Banana Muffins

This morning I was looking on Pinterest trying to find a good breakfast recipe.  I am sick of the same old stuff.  I came across this banana muffin recipe.  I looked at the ingredients and found that everything was gout friendly and it looked like my boys would love them.  Also I had 4 ripe banana on my counter I needed to get rid of.

I started by adding 1/3 cup of butter, 4 ripe bananas, 1/2 cup of sugar, and 1 egg together.

What the mashed bananas, sugar, butter, and egg look like.

After I mixed the wet ingratiates, I started with the dry.  I mixed 1 1/2 cups of flour, 1 tsp baking soda, and 1 tsp of baking powder.  I made the streusel topping but next time add a lot less flour.

Muffins in the pan and streusel topping.

What they looked like baked.

After the oven.

My kids loved them.  My 7 year old had 2 and my 4 year old wanted them every morning.  They were delicious  and gout friendly.


Recipe from the website I got it from:

The BEST Banana Muffins EVER

 

Print

Prep time

11 mins

Cook time

20 mins

Total time

31 mins

 

These are the best banana muffins I’ve ever eaten. Seriously good. Add chocolate or nuts – anything that suits your fancy but simply plain they’re fantastic.

Author: Maureen Shaw – OrgasmicChef.com

Recipe type: Bread

Cuisine: American

Serves: 12

Ingredients

• 4 large very ripe bananas mashed
• 1 egg (beaten)
• ½ cup sugar (you could use more if you like them REALLY sweet but the bananas are sweet enough)
• ⅓ cup butter, melted
• 1½ cups plain all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda (bicarb)
• ½ teaspoon salt

Streusel Topping (not necessary! but it’s what I made)

• ½ cup plain flour
• ¼ cup brown sugar
• ½ stick (57 grams) cold butter
• ¼ teaspoon cinnamon

Instructions

1. Preheat oven to 180C/350F
2. Mash bananas and add the lightly beaten egg, sugar and butter and mix well to combine and set aside.
3. In another bowl add the flour, baking soda, baking powder and salt and whisk well. Add nuts or chocolate or whatever add-ins you want to the dry ingredients.
4. Add dry ingredients to wet ingredients and mix until nearly all the flour has disappeared. Overmixed muffins are tough.
5. Pour into greased cupcake pans (add streusel if you wish) and bake for about 20 minutes. Touch the tops and if they spring back, they’re done.

Streusel Topping

1. Place all ingredients into a food processor and pulse until it’s streuselly. (or crumbly) If you don’t have a processor, a fork works just fine – or your fingers.

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Why I started.

I started this blog because it is hard to find gout recipes online that are also kid friendly.  My husband was diagnosed with gout about 4 months ago.  His levels were high and he thought nothing about it.  As we did more research, we realized that he really needed to watch what he was eating.  He decided to watch his diet as well as take his prescribed medicine.  At his last check up, his levels were down quiet a bit.
Back to why this blog was started.  I was in the kitchen one day trying to decide what to make for breakfast on a Sunday morning.  I had to think what my boys would like since they are 7 and 4 as well as what would be ok for my husband who had gout.  Now, I have tried googling and pinteresting gout recipes and never get anything good.  If I get a recipe, it might look good but my boys would never eat it.  I thought, why not start a blog that had recipes that kids would eat and can be gout friendly.  There has to be more then just me that has someone who has gout and little kids.
So that is why I started this blog.  I thought it could help people get yummy meals that are also gout friendly.  I hope you enjoy and am always looking for new menu ideas.