Carrot Cake Muffin Bars
makes about 12 squares

3/4 cup all purpose flour
3/4 cup packed dark brown sugar
1 stick butter, softened
1 egg
1 tsp cinnamon
1/2 tsp salt
1 tsp baking powder
1 cup old fashioned (or quick) oats
1 cup grated carrot (2 medium carrots or 1 huge carrot)
1/4 cup milk
1/2 cup roughly chopped walnuts
Preheat the oven to 350.

• In a large bowl, combine the flour, baking powder, cinnamon, salt and oats. Set aside.
• Cream together the butter and brown sugar until light and fluffy. Add the egg and beat again until smooth. With mixer on low, slowly stream in the milk. Add the dry ingredients, grated carrots and walnuts and mix until just combined.
• Scoop batter into a greased nine inch square pan and bake for 25-30 minutes, or until golden.
• Let cool completely (about 20 minutes) before cutting into squares.

Cinnamon Toast Muffins
makes nine muffins
1 cup all purpose flour
3/4 cup whole wheat flour
3/4 cup milk
3/4 cup sugar
1.5 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp ground ginger
1/3 cup oil
1 egg

For topping:
4 tablespoons butter
1/2 cup sugar
1 tsp cinnamon

• Stir together the flours, spices, baking powder and salt in a large bowl. In a separate bowl, combine the milk, oil, egg and sugar. Add the wet ingredients to the dry and stir only until combined. Scoop into a greased muffin pan and bake at 350 for about twenty five minutes.
• During the last five minutes of baking, melt the butter on the stove and add the sugar and cinnamon. Right when the muffins come out of the oven, pop them out and dunk them in the butter mixture. Let cool and devour.

Shrimp Enchiladas Verde
serves 4-6

Ingredients:
1 lb frozen cooked shrimp (cocktail shrimp are great for this!), defrosted
1 tsp cumin
1 tsp chili powder
28 oz green enchilada sauce
1/4 tsp salt
1/2 cup sour cream (reduced fat is fine)
1/4 tsp cayenne pepper
1 4-oz can diced fire roasted green chilies
8 oz shredded “Mexican Blend” cheese (or Monterey Jack)
12-14 corn tortillas
verde salsa for serving
fresh cilantro for serving

Directions:

• Preheat oven to 350 degrees.
• Roughly chop your cooked shrimp and place in a large bowl with 1/4 cup enchilada sauce, cumin, chili powder, salt, cayenne pepper, diced green chilies and sour cream. Mix well until everything is well combined.
• Pour about 2/3 cup enchilada sauce into the bottom of a 9 x 13 inch pan. Soften your corn tortillas by placing each in a hot skillet for about 10-20 seconds each side. Then, place about 1/4 cup shrimp filling into each hot tortilla along with a sprinkle of cheese. Roll up tortilla and place seam-side down in the pan. Repeat until you have used up all your shrimp filling. (You might have a few extra enchiladas that don’t fit—place them in a small pan).
• Pour remaining enchilada sauce over the pan and sprinkle cheese on top. Cover with tin foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes, until cheese is melted and bubbly.
• Serve with extra salsa, hot sauce and fresh cilantro.

Time:
45 minutes