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Healthy Recipes Archives - Page 2 of 4 - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Carnita Bowls
 Carnitas Bowl We love Mexican in this house and especially a good salad. I used the Smithfield seasoned carnitas pork to make the carnita meat. It comes all seasoned and once you put it in the pan you just need to bake it so that it can be shredded. Mine took about 2 3/4 hours but you can do it also in your electric pressure cooker or Insta Pot. Then it only takes a hour to cook. How’s that for saving time? Above is what the pork looks like coming out of the packaging it is in. We really liked the flavor of the pork, in fact so much we’ve cooked up 2 in the last week. It would also make good tacos, enchiladas or burritos. are made with baked flour taco shells, lettuce, tomatoes, pork carnitas, cheese and cilantro. To make the bowls I used these special pans made just for them. They bake in about 15 minutes for a healthy twist. You can also drape a room temperature flour tortilla over an oven safe bowl. 5.0 from 1 reviews Carnita Bowls Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Pork, Easy, Mexican Prep time: 20 mins Cook time: 3 hours Total time: 3 hours 20 mins Serves: Serves 8 1 package Smithfield brand Pork Carnita meat flour taco shells lettuce or prepared salad mix tomatoes cilantro cheese guacamole salsa sour cream 1 package Smithfield brand Pork Carnita meat flour taco shells lettuce or prepared salad mix tomatoes cilantro cheese guacamole salsa sour cream Cook the meat according to package directions. Mine took about 2 3/4 hours at 350 degrees until the pork can be easily shredded. Have the flour tortillas at room temperature. Shape the tortilla inside of the taco pan. You can also drape the tortilla over an ovenproof bowl. Bake for about 15 minutes at 400 degrees until shell is hard. Cool. Add the lettuce to the taco bowl. I use a prepared salad mix we love. Then top with the warm shredded pork. Add the cheese. Serve with salsa, sour cream and guacamole on the side. Cook the meat according to package directions. Mine took about 2 3/4 hours at 350 degrees until the pork can be easily shredded. Have the flour tortillas at room temperature. Shape the tortilla inside of the taco pan. You can also drape the tortilla over an ovenproof bowl. Bake for about 15 minutes at 400 degrees until shell is hard. Cool. Add the lettuce to the taco bowl. I use a prepared salad mix we love. Then top with the warm shredded pork. Add the cheese. Serve with salsa, sour cream and guacamole on the side. Would you like to see a few other of our Mexican recipes? Pressure Cooker Carnitas Lettuce Wraps (Coming this Thursday) Chicken Enchiladas with Green Chili Sour Cream Sauce Mexican Pork Roast Enchiladas Pin It!
Pressure Cooker Mexican Pork Enchiladas
 Pressure Cooker Mexican Pork Enchiladas I made this Mexican Pork Roast the other day using my electric pressure cooker. It came out so moist and tender. I decided to make some Mexican Pork Enchiladas with some of it. This is the Mexican Pork Roast shredded. Layer on a thin layer of the bean mixture. Top with the shredded pork. I just sliced the cheese into thin slices but you can use grated if you prefer. All ready for the enchilada sauce. These tortillas are half corn and half flour. You could also just use corn tortillas. All baked and ready to eat. I served mine with a boxed Mexican rice that I added frozen peas and carrots to during the last few minutes of the rice cooking. Pressure Cooker Mexican Pork Enchiladas Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Mexican, Pork Prep time: 20 mins Cook time: 45 mins Total time: 1 hour 5 mins Serves: Serves 3 - 4 2 lbs. shredded Mexican Pork Roast 12 oz. Colby Jack cheese 1 can pinto beans 2 cloves garlic 1 28 oz. can enchilada sauce 6 - 8 corn tortillas I used one with half corn, half flour 2 lbs. shredded Mexican Pork Roast 12 oz. Colby Jack cheese 1 can pinto beans 2 cloves garlic 1 28 oz. can enchilada sauce 6 - 8 corn tortillas I used one with half corn, half flour Shred the pork. Drain and rinse the pinto beans. Process in a food processor with the garlic until it's creamy. Spread a layer of beans on the tortillas. Top with the pork. Add the cheese. Roll up into a cylinder and place in a greased baking dish. Top with the enchilada sauce. Bake for 45 minutes until hot and bubbly at 350 degrees. Shred the pork. Drain and rinse the pinto beans. Process in a food processor with the garlic until it's creamy. Spread a layer of beans on the tortillas. Top with the pork. Add the cheese. Roll up into a cylinder and place in a greased baking dish. Top with the enchilada sauce. Bake for 45 minutes until hot and bubbly at 350 degrees. Maybe you’d like to try another one of our recipes? Pressure Cooker Pork Roast Mexican Rice Mexican Chile Dip Mexican Taco Pasta Salad Pin It!
Healthy Recipes Archives - Page 4 of 4 - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Healthy Recipes Archives - Page 3 of 4 - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Pressure Cooker Mexican Pork Roast
 Pressure Cooker Mexican Pork Roast Pressure Cooker Mexican Pork Roast is flavored with garlic, salsa and jalapenos. I made this to make enchiladas with and they were amazing. This could be an easy weeknight meal to make. It only took 1 hour of cooking time for this roast to be fall apart and easy to shred. Cook the roast ahead and then make the enchiladas the next day for a dinner that could be ready in about 45 minutes. Brown the roast before adding the salsa, water, onion and jalapenos. I let this sit to cool for about 30 minutes before shredding with 2 forks. I poured the juices over the pork before refrigerating. Here is the pork all shredded and ready to make it into whatever you decide to make. We really enjoyed it in the enchiladas. Pressure Cooker Mexican Pork Roast Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Pork, Pressure Cooking Cuisine: Mexican Prep time: 15 mins Cook time: 1 hour Total time: 1 hour 15 mins Serves: Serves 6 - 8 1 3 1/2 lbs. Boston butt pork roast 1 1/2 cups salsa 1 medium onion chopped 1/2 cup water 3 garlic cloves minced 2 - 3 jalapeno peppers with seeds removed salt pepper 1 teaspoon oil 1 3 1/2 lbs. Boston butt pork roast 1 1/2 cups salsa 1 medium onion chopped 1/2 cup water 3 garlic cloves minced 2 - 3 jalapeno peppers with seeds removed salt pepper 1 teaspoon oil Turn your pressure cooker to the Saute/Brown mode. Add the oil. Season the roast with salt and pepper. Add to the pot and brown well on every side. Add the garlic, salsa, onion, water and jalapenos. Put the lid on the cooker. Set the cooker to HIGH. Set cooking time for 1 hour. When done let cool a little and shred with 2 forks. Turn your pressure cooker to the Saute/Brown mode. Add the oil. Season the roast with salt and pepper. Add to the pot and brown well on every side. Add the garlic, salsa, onion, water and jalapenos. Put the lid on the cooker. Set the cooker to HIGH. Set cooking time for 1 hour. When done let cool a little and shred with 2 forks. Maybe you’d like to try another of our Pressure Cooker Recipes? Pressure Cooker Pork Roast Kung Pao Chicken Pressure Cooker Italian Chicken Soup Pin It!
Pork Archives - Page 2 of 3 - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Pork Archives - Page 3 of 3 - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Chicken Broccoli and Rice Casserole
Chicken Broccoli and Rice Casserole is full of rice, chicken and broccoli in a cheesy sauce. Do you ever wonder what to do with some leftover chicken? Or perhaps you have a family that says they won’t eat leftovers? This tasty casserole can solve both of those problems. To make this casserole I used 2 chicken breasts and shredded it but you could use leftover chicken or rotisserie chicken you buy at the store. I’ve also made this before with canned chicken breast. I use Uncle Ben’s rice in this and it goes in raw, that is one of the reasons this takes about an hour to cook. If you had leftover white rice you could cook this in a little over a half hour. Whatever you do, don’t use instant rice, it would just break up in this dish and not be very good. Chicken Broccoli and Rice Casserole before it went in the oven. Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new! Chicken Broccoli and Rice Casserole Author: Mary Ellen Prep time: 10 mins Cook time: 1 hour Total time: 1 hour 10 mins Serves: Serves 4 - 6 3 - 4 cups shredded chicken 8 oz. frozen broccoli 4 oz. mushrooms - optional 1/4 cup red peppers 1 can cream of chicken soup 2 cups chicken broth 1/2 cup sour cream 1 cup uncooked rice (I use Uncle Ben's) 1 teaspoon salt pepper 8 oz. shredded sharp cheddar cheese 3 - 4 cups shredded chicken 8 oz. frozen broccoli 4 oz. mushrooms - optional 1/4 cup red peppers 1 can cream of chicken soup 2 cups chicken broth 1/2 cup sour cream 1 cup uncooked rice (I use Uncle Ben's) 1 teaspoon salt pepper 8 oz. shredded sharp cheddar cheese In a large bowl combine all of the above ingredients. Mix together. Pour into a greased 9 x 12 baking dish. Bake at 375 degrees for about an hour. In a large bowl combine all of the above ingredients. Mix together. Pour into a greased 9 x 12 baking dish. Bake at 375 degrees for about an hour. Chicken Parmesan Casserole Taco Potatoes Mexican Casserole
Irish Blaas!
Tender and soft on the inside, crusty on the outside. Try our Irish Blaas for St. Paddy’s Day. Have you ever heard of Blaas before? I found them in my recipe file and had never made them before. I collect all things Irish so I have a bunch of recipes I need to try. They are pronounced Blah, like blah, blah. I know it’s strange but there is nothing strange about this delicious roll. I glad I found it. Every time I make Irish Soda bread I am never happy with it. So now I have a new roll that I can make on St. Patrick’s Day. I did a little research and they apparently come from County Waterford, Ireland. They are usually used for breakfast sandwiches or at lunchtime filled with lunch meats. 4.5 from 6 reviews Irish Blaas! Blah Blah… Author: Mary Ellen Prep time: 20 mins Cook time: 18 mins Total time: 38 mins Serves: 10 rolls 1 package yeast 1 tablespoon sugar 1/2 teaspoon salt 1/2 cup butter - softened 1 1/2 cups warm water 4 cups flour for rolls, additional 3/4 cup to roll them in 1 package yeast 1 tablespoon sugar 1/2 teaspoon salt 1/2 cup butter - softened 1 1/2 cups warm water 4 cups flour for rolls, additional 3/4 cup to roll them in Add the yeast and sugar to the warm water in your mixer bowl. Let the yeast proof for 5 minutes. Add the flour, salt and butter. Blend with the dough hook until combined. Then knead for 5 minutes or until dough starts to get a shine to it. It will be a sticky dough. At one point it will pull away from the sides of the pan. Cover and let rise until doubled. Roll the dough out into a log. Divide into 10 - 12 pieces. I did 10 and they were pretty big, I thought. I will do 12 next time. Roll the dough into a round and roll in the 3/4 cup flour. Set aside while you do the rest. Grease a cookie sheet. Roll the dough balls in the flour again. Place them on the cookie sheet. Cover and let raise again until doubled. Preheat oven to 400 degrees. Bake for 18 - 22 minutes, they will be lightly browned and sound hollow when tapped. Add the yeast and sugar to the warm water in your mixer bowl. Let the yeast proof for 5 minutes. Add the flour, salt and butter. Blend with the dough hook until combined. Then knead for 5 minutes or until dough starts to get a shine to it. It will be a sticky dough. At one point it will pull away from the sides of the pan. Cover and let rise until doubled. Roll the dough out into a log. Divide into 10 - 12 pieces. I did 10 and they were pretty big, I thought. I will do 12 next time. Roll the dough into a round and roll in the 3/4 cup flour. Set aside while you do the rest. Grease a cookie sheet. Roll the dough balls in the flour again. Place them on the cookie sheet. Cover and let raise again until doubled. Preheat oven to 400 degrees. Bake for 18 - 22 minutes, they will be lightly browned and sound hollow when tapped. Maybe you’d like to try our recipe for? Reuben Cheesy Loaf Irish Chicken with Cabbage, Potatoes, Bacon and Onions Corned Beef Hash Pin It!
Cheesy Chicken Cutlets
Cheesy Chicken Cutlets are great for using those giant chicken breasts. Chicken breasts are pounded thin and coated with a cheesy coating. Cheesy Chicken Cutlets were on the menu the other day. Cutlets are a great way to use giant chicken breasts. As seen in the pan below, this was 1 chicken breast. The easiest way to do this is to cut into the chicken breast at the thickest part and butterfly it. Then I pound the heck out of it until I get the breast about the same thickness overall. Then cut into serving size pieces. I use a three step process to bread the chicken, flour, egg and then breadcrumbs. I also put it in the refrigerator for at least 15 minutes before frying. This helps your coating mixture to adhere to the chicken better so you don’t leave that crispy crust in the pan. Cheesy Chicken Cutlets Author: Mary Ellen Prep time: 30 mins Cook time: 8 mins Total time: 38 mins Serves: Serves 2 1 Giant chicken breast flour 1 egg 1 tablespoon water breadcrumbs - Panko works great 1/2 cup cheddar cheese salt and pepper oil for frying 1 Giant chicken breast flour 1 egg 1 tablespoon water breadcrumbs - Panko works great 1/2 cup cheddar cheese salt and pepper oil for frying Butterfly your chicken breast. Pound it until it is about an even thickness. Mine was about 1/2 thick. Salt and pepper. Beat the egg with the water. Put flour and breadcrumbs on pieces of wax paper. Mix the cheese into the breadcrumbs. Dip your chicken into the flour, then the egg and then the breadcrumbs. Press mixture down to make sure it is adheres well. Place on a cookie sheet. Repeat with other pieces. Refrigerate for at least 15 minutes. Place a few tablespoons of oil in a frying pan. Fry cutlets, turning once until browned. If you are doing a bunch of these, I would get them brown and put them in the oven to finish cooking thru. Otherwise it takes about 8 minutes on the stove. If you are putting them in the oven, heat to 350 and bake for about 10 minutes after browning. That's My Home Butterfly your chicken breast. Pound it until it is about an even thickness. Mine was about 1/2 thick. Salt and pepper. Beat the egg with the water. Put flour and breadcrumbs on pieces of wax paper. Mix the cheese into the breadcrumbs. Dip your chicken into the flour, then the egg and then the breadcrumbs. Press mixture down to make sure it is adheres well. Place on a cookie sheet. Repeat with other pieces. Refrigerate for at least 15 minutes. Place a few tablespoons of oil in a frying pan. Fry cutlets, turning once until browned. If you are doing a bunch of these, I would get them brown and put them in the oven to finish cooking thru. Otherwise it takes about 8 minutes on the stove. If you are putting them in the oven, heat to 350 and bake for about 10 minutes after browning. That's My Home Prep time includes resting time. Maybe you’d like to try Alice Springs Chicken Chicken with Bow Tie Pasta Almost Chick Fil-A Chicken
3 Grains Cheerios™ Banana Muffins
Try our healthy 3 Grains Cheerios™ Banana Muffins for Heart Health Month! Celebrate Heart Health month with fun and flavorful new products and recipes the entire family will love! I decided today to try and incorporate the Cheerios™ +Ancient Grains into a muffin with bananas in it. It’s a great way to get some healthy additions into a muffin. Are you ready to try my recipe for 3 Grains Cheerios™ Banana Muffins? 3 Grains Cheerios™ Banana Muffins Author: Mary Ellen Prep time: 10 mins Cook time: 18 mins Total time: 28 mins Serves: 10 muffins 1 cup all-purpose flour 3/4 cup whole-wheat flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 2 large eggs 1/2 cup packed light-brown sugar 1/2 cup plain low-fat yogurt 2 tablespoons oil 2 cups ripe bananas mashed 3/4 cup 3 Grains Cheerios plus a few more for topping the muffins 1 cup all-purpose flour 3/4 cup whole-wheat flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 2 large eggs 1/2 cup packed light-brown sugar 1/2 cup plain low-fat yogurt 2 tablespoons oil 2 cups ripe bananas mashed 3/4 cup 3 Grains Cheerios plus a few more for topping the muffins Preheat oven to 400 degrees. Put liners in a cupcake pan. Mix the flour, baking powder, salt, cinnamon and brown sugar together in a mixing bowl. Add the eggs, yogurt, oil and bananas. Stir until all mixed together. Stir in the 3 Grains Cheerios. Fill the muffin liners to about 3/4 full. Top with a few of the cheerios cereal. Bake for 18 - 20 minutes. Preheat oven to 400 degrees. Put liners in a cupcake pan. Mix the flour, baking powder, salt, cinnamon and brown sugar together in a mixing bowl. Add the eggs, yogurt, oil and bananas. Stir until all mixed together. Stir in the 3 Grains Cheerios. Fill the muffin liners to about 3/4 full. Top with a few of the cheerios cereal. Bake for 18 - 20 minutes. Pin It! “Disclosure: The information, products and Publix gift cards were provided by General Mills through Linqia.”