A Little about me: My name is Melissa Young and I am Senior Director of Mission Delivery, Client Services/MRI. I have my MSW from the University of Pennsylvania. In my spare time I enjoy playing golf and tennis, cooking, and spending time with my family and friends.
These Roasted Brussels Sprouts with ranch flavoring are amazing and easy to make. This is a quick and delicious recipe that takes Roasted Brussels Sprouts to the next level. These savory and crispy Brussels Sprouts are always a crowd favorite in my house.
Cinco De Mayo is on Thursday, May 5th, 2022. It is a celebration that commemorates the anniversary of Mexico’s victory over the French Empire at the Battle of Puebla in 1862. Wouldn’t it be fun to enjoy and share this avocado-based recipe with loved ones to celebrate this special day? This creative recipe is a clever way to put a spin on the classic taco. Adding the use of avocados for the shell is a healthier option too.
Let’s face it, change is hard, and you may feel MS causes you to be in a constant state of flux. Where you are always having to modify, adapt, adjust and shift. No two days are ever the same.
That got me thinking about the word CHANGE and how we accept change in our lives. Changes in your life require faith, dedication, and perseverance. Did you know that the true test of intelligence is not how much we know, but how we behave when we don’t know what to do?
Happy New Year! So many of us are trying to kick of the New Year focusing on health and wellness. What better way to incorporate a healthy option. These ABC Muffins (Apple, Banana and Carrot) are moist and delicious and are full of fruits and vegetables. Perfect as a little snack or pair it with a hot beverage of your choice.
½ cup butter slightly melted
1 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 apple, coarsely grated
1 carrot, coarsely grated
1 banana, mashed
2 cups all-purpose flour
2 tsp baking powder
½ tsp nutmeg
½ tsp cinnamon
¼ cup milk
Pre-heat the oven to 375 degrees.
Cream together the butter and brown sugar until fluffy.
Add the eggs, one at a time.
Stir in the vanilla extract.
Stir in the apple, banana and carrot.
In a separate bowl mix together the flour, baking powder, nutmeg, cinnamon, and salt.
Fold in half the dry flour mixture, followed by the milk and add remaining dry flour mixture.
Divide mixture into a muffin pan. Fill each space 2/3 full.
Bake at 375 for about 20-25 minutes or until toothpick comes out clean.
If you are a fan of banana bread, you may love this too! It’s as a new twist on an old recipe. It may come in handy especially at this time of year when many get holiday fruit baskets and you often do not know what to do with the beautiful pears you may receive. This holiday pear bread became a quick new favorite in my house. It is moist and full of flavor.
Yummy with morning coffee and tea!!
1/2 cup vegetable oil
1 cup granulated sugar
2 cups grated fresh pears
1/2 cup chopped pecans
1 teaspoon vanilla
1 1/2 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Dash of lemon juice
Preheat oven to 350 degrees. Lightly use cooking spray in a loaf pan.
Combine oil, sugar, dash of lemon juice and eggs in a mixing bowl. Beat well. Stir in grated pears, pecans and vanilla.
In another bowl, combine flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Stir dry ingredients into pear mixture.
Pour into loaf pan.
Bake for 55-60 minutes, or until toothpick inserted in the center comes out clean.