Breakfast Puffs

I made these this morning from the Pioneer Woman's cookbook. They are really yummy -- dense and crumbly, like little coffee cakes. I'm really liking the "freeze and reheat later" option that she suggests, too. I froze some and haven't tried the reheat part yet, so ask me later how that went. :)

UPDATE: the 'reheat' went well. recommended.

(Makes 12 muffins ... I had some batter left over, and would probably make about 18 smaller muffins next time.)

3 c flour
3 tsp baking powder
1 tsp salt
1/2 tsp ground nutmeg
1 c sugar
2/3 c shortening
2 eggs
1 c milk

coating:
1/2 lb butter (2 sticks, yeeps!)
1 1/2 c sugar
3 tsp ground cinnamon

1) Preheat 350*. Lightly grease muffin tin.
2) In large bowl, mix flour, baking powder, salt and nutmeg. Set aside.
3) In separate bowl, cream sugar and shortening -- add eggs and mix again.
4) alternate adding 1/3 of the flour mixture and 1/3 of the milk ot the creamed mixture, beating well between each addition
5) fill muffin cups 2/3 full
6) bake for 20-25 min. until golden. remove from pan and set aside.
7) to make the coating, melt the butter in one dish. In another dish, combine the sugar and cinnamon. Dip the warm muffins in the butter (coat thoroughly), then roll around in cinnamon mixture. (the muffin, not yourself.:)
8) Eat! Yum. Once cooled, you can freeze some to reheat later. PW says this works well. I'll take her word for it. :)

Cool and creamy fruit salad

Strawberry, orange, peach and raspberry are our favorites.

1 Small Package {any flavor} Jello
1 Small Package Cook and Serve Vanilla Pudding
2 C. Water
Fruit
1 Small Cool whip

Mix together jello, pudding and water in saucepan. Cook until it thickens. Boil 1 minute. Set in fridge overnight or until set and cool. Mix with mixer one small bowl of cool whip. Whip until creamy. Stir in fruit.

*recipe from http://sistersstuff.blogspot.com/

Jello fluff

I got this recipe from a friend and have already made it twice in the past week! The orange jello tastes like a dreamsicle, and I added extra strawberries with my strawberry jello!

1 {8oz} pkg cream cheese, softened
1 {29oz} can of pears
1 large box {or 2 small ones} of Jello, any flavor
1 tub cool whip

Drain pear juice in saucepan. Boil. Pour over jello mix and stir until dissolved. In a blender, mix pears and cream cheese until smooth. Add cream cheese mixture to jello. Add cool whip and pour in a serving dish. Place in refrigerator for 3-4 hours until set. Enjoy!

{This recipe can easily be halved for smaller families by using smaller cans/boxes of everything}

Pumpkin Pie French Toast & Apple Cider Syrup

With husband always busy on the weekends, we rarely get to waste away the morning cooking a nice breakfast. So, we had breakfast for dinner last night! Coupled with Jennie's breakfast casserole, it was an easiest cleanup for a gourmet meal!

Pumpkin Pie French Toast

4 large eggs
1 cup pumpkin puree
1 cup milk
2 tsp vanilla extract
2 tsp pumpkin pie spice
12 slices of texas toast bread

Mix all ingredients {except the bread} in a blender until smooth. Pour in shallow dish. Preheat griddle to medium-high heat. Grease with butter or nonstick spray. {I had problems with the french toast sticking on my first batch so don't be skimpy on this step!}. Soak each slice of bread in the egg mixture, turning once to coat thoroughly. Cook french toast on preheated griddle until it is cooked through, meaning no liquid should run out when lightly pressed. Serve with syrup and whipped cream.

Apple Cider Syrup

1/2 cup white sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 cup apple cider
1 tablespoon lemon juice
2 tablespoons butter

Mix sugar, cornstarch, and cinnamon in a small saucepan. Stir in the apple cider and lemon juice. Cook over medium heat until mixture begins to boil; boil until the syrup thickens. Remove from heat and stir in the 2 tablespoons of butter until melted. Serve warm.

Breakfast Casserole

This is Jennie's recipe. All I have to say is yum!

8 slices firm bread - cut off crusts and cube
1 lb ham, bacon, or sausage, cooked {I used a turkey sausage and husband didn't even notice}
2 c milk
6 eggs
3/4 tsp dry mustard
dash pepper
shredded cheese

Mix together and refrigerate overnight in 9x13. Next morning, top with 1 can cream of mushroom or cream of chicken, mixed with 1/2 can of milk. Top with shredded cheese. Cover with foil. Bake at 325*F for 1-1/4 to 1-1/2 hours.

recipes galore!

So I finally dove into my recipe cupboard, pulled out all those loose papers I've printed for the past year, and added my most used recipes to the blog! There will probably be more to come. I'm hoping to gather more recipes from everyone to make a cookbook at the beginning of the year.

Chocolate Fudge Cupcake*

This makes a cake mix taste homemade! The batter is so much thicker than the runny version. You can use any variety of cake mix, but the chocolate cupcakes are my favorite!

1 Duncan Hines Moist Deluxe Dark Chocolate Fudge Cake Mix
3 large eggs
1/2 cup melted butter (butter, not margarine)
1 cup water
Preheat oven to 350 degrees F. Mix all ingredients on low until blended, then mix on high for 2 minutes. Using a large ice cream scooper, scoop into paper lined cupcake pans and bake for 20 minutes.

*recipe from tidymom.net

Apple Pie

1 recipe pastry for a 9-inch double crust pie
1/2 c. unsalted butter
3 Tbsp. flour
1/4 c. (minus 1 Tbsp.) water
1/2 c. white sugar
1/2 c. packed brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1 Tbsp. vanilla
5-8 granny smith apples, peeled, cored, and sliced thinly

Preheat oven to 425 degrees F. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white and brown sugar, spices, vanilla and bring to a boil. Reduce temperature and let simmer. Place the bottom crust in your pan. Fill with apples, mounded slightly. Add 3/4 caramel sauce with apples. Cover with a lattice work of crust. Gently pour the remaining sauce while still hot over the crust. Pour slowly so it doesn't run off. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F. Continue baking for 35-45 minutes, until apples are soft.

Definitely worth the time and effort! I get rave reviews whenever I serve it.

(the pie in the back! You can't tell, but the presentation is delicious!)

Perfect Pumpkin Pie*

1 (15 oz) can pumpkin
1 (14 oz) can sweetened condensed milk
2 large egss
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 (9 inch) unbaked pie crust

Preheat oven to 425 degrees F. In a medium saucepan, heat pumpkin, spices, and salt. Pour into another bowl and cool for a little bit before adding milk and eggs. Pour into crust and bake 15 minutes. Reduce oven temperature to 350 degrees F and continue baking 35-40 minutes or until knife inserted comes out clean. Cool. Store leftovers covered in refrigerator.


*recipe from allrecipes.com with my own alterations

Sugar Glazed Walnuts

2 cups walnuts, chopped
3/4 cup white sugar
1/4 cup water

Line a baking sheet with wax paper. In a microwave-safe bowl, combine ingredients. Cook in microwave on low setting for 1 minute. Stir. Continue cooking in 30 second increments, stirring in between, until sugar has carmelized and walnuts are more crumbly than sticky. Spread out on wax paper until cool. Delicious on ice cream or in salads. I refrigerate left overs in a baggie.

Easy Pizza Sauce*

1 (15 oz) can tomato sauce
1 (6 oz) can tomato paste
2 tsp. ground oregano
1 1/2 tsp. dried minced garlic (or I just use garlic powder)
1 tsp. ground paprika
1/2 Tbsp. basil
1/2 tsp. sugar
1/2 tsp. onion powder
1/2 tsp. salt

Mix tomato sauce and paste until smooth. Add seasonings. Very flavorful!

*recipe from allrecipes with my own alterations

Shepherd's Pie*

• 4 large potatoes, peeled and cubed (or instant potatoes)
• 1 tablespoon butter
• 1 tablespoon finely chopped onion
• 1/4 cup shredded Cheddar cheese
• salt and pepper to taste
• 5 carrots, chopped (or frozen carrots/peas/corn, thawed and drained)
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1/4 cup worcestershire sauce
• 1 pound lean ground beef or leftover roast
• 1 tablespoon ketchup
• 1 cup water
• 1 packet of brown gravy
• 1/4 cup shredded Cheddar cheese
• paprika

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
2. Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
3. Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat. Combine gravy and water, add to beef. Add ketchup and worchestershire sauce. Bring to a boil, reduce heat and simmer for 5 minutes.
4. Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots (or frozen vegetables). Top with the mashed potato mixture and sprinkle with remaining shredded cheese and paprika.
5. Cover and bake in the preheated oven for 15 minutes. Uncover and cook for 5 more minutes.

*recipe from allrecipes.com with my own alterations

Honey Butter*

1 cube butter, slightly softened
1/4 c. honey
1 T. brown sugar
1/2 t. vanilla
Dash of salt
1/4 t. cinnamon (optional)

Whip together until all is combined and butter is smooth and soft. Serve over a warm scone or homemade whole wheat bread.

*recipe from http://dealstomeals.blogspot.com

Sour Cream Pork Chops*

• 6 pork chops
• salt and pepper to taste
• garlic powder, paprika, and seasoned salt to taste
• 1/2 cup all-purpose flour
• 1 medium onion, chopped
• 1 can cream of mushroom soup
• 2 cubes chicken bouillon
• 2 cups boiling water
• 4 tablespoons all-purpose flour
• 1 (8 ounce) container sour cream (I used about 4-6 oz)
• Egg noodles, rice, or mashed potatoes

1. Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour seasoned with garlic powder, paprika and seasoned salt. In a skillet over medium heat, lightly brown chops in a small amount of oil.
2. Place chops in slow cooker, and top with chopped onion. Dissolve bouillon cubes in boiling water, then add cream of mushroom soup. Add 4 Tbsp flour to a little cold water and combine with soup mixture. Pour over chops. Cover, and cook on Low 7 to 8 hours.
3. Preheat oven to 200 degrees F (95 degrees C).
4. You can now serve it two ways: Pull out the pork chops, add sour cream to sauce and serve with sauce poured over chops and mashed potatoes. Or cut the pork chops into bite-sized pieces, add sour cream to sauce, and serve over egg noodles or rice. Top the meal with steamed green beans and ta-da! Delicious.

*recipe from allrecipes.com, with my own alterations

Peach Cobbler*

• 1/4 cup butter or margarine, melted
• 1 (29 ounce) can sliced peaches *or 4-5 fresh peaches
• 1 cups white sugar
• 1 cup all-purpose flour
• 1 cup milk
• 2 teaspoons baking powder
• 1/4 teaspoon salt 
• 1/4 c brown sugar
• 1/2 tsp cinnamon

Pour butter into a shallow 2-qt. baking dish; set aside. Drain peaches, reserving 1/4 cup juice. In a saucepan, bring the peaches and juice just to a boil. *If using fresh peaches, peel, slice, and boil in 1 tsp lemon juice and less than 1/4c. water. Meanwhile, in a mixing bowl, combine white sugar, flour, milk, baking powder and salt; mix well. Pour over butter in baking dish. Spoon hot peaches over batter. Combine brown sugar and cinnamon and sprinkle on top. Bake at 400 degrees F for 25 minutes or until cake tests done. Serve warm with whipped cream or ice cream. 

*recipe from allrecipes.com, with my own alterations

Turtle Juice

We love these shakes {aka Green Monster}! The kids call it turtle juice because it's green and it makes them strong like the teenage mutant ninja turtles. :) I get to hide stuff in there and they'll drink it! There are so many recipes out there for them, but here is our little twist:

1/2 - 3/4 c. Nectar - {I find it tastes sweeter and better if you can use nectar instead of juice}
Big handful of baby spinach leaves
Choose your own combination of Fruit - strawberries, pears, apples {skins still on}, banana, oranges, blueberries, raspberries
1/3 c. Yogurt {I use Greek Yogurt, tons of protein and it makes it creamier}
1 - 2 tsp. Flax seed {opt}
Ice

Blend until smooth. Yummy breakfast complete with a side of whole wheat toast and honey!

On my ambitious days, I'll get a bunch of fruit and spinach and divide it into several individual servings in baggies to freeze. Then it's a quick grab, add the nectar and yogurt, and you're good to go!

cheers!

Complete breakfast with homemade whole wheat bread and honey butter. Delish!

Red Lobster biscuits

This is Melanie's recipe from our cookbook. I love these!!!
They will go nicely with the crab legs I'm getting ready to fix. :)

Ingredients:

2 c. Bisquick
3/4 c. milk
1/2 c. shredded cheddar cheese
1/4 - 1/2 tsp garlic powder
1/2 tbsp. parsley flakes
1/4 c. melted butter

Directions:

1) Mix Bisquick, milk & cheese into a soft dough. (beat vigorously about 30 seconds)

2) Drop dough by spoonfuls on ungreased cookie sheet.

3) Bake 8-10 minutes or until golden brown (don't overbake) at 450*.

4) While baking, mix melted butter, garlic & parsley in a separate bowl. Brush over biscuits before removing from cookie sheet.

Snickerdoodles

Soft and chewy style!

1/2 c. butter, softenend
1/2 c. shortening
1 1/2 c. white sugar
2 eggs
2 tsp. vanilla
2 1/2 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 Tbsp. white sugar
2 tsp. cinnamon

Preheat oven to 400 degrees. Cream together butter, shortening, 1 1/2 c. sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls. Mix the 2 Tbsp sugar and cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets. Bake 8 minutes...no longer, even if it looks like they're not done, they are! Remove immediately from baking sheets.

Peanut Butter Chocolate Chip Cookies

What could be better than these cookies! Peanut butter and chocolate! YUMMY!!!

Peanut Butter Chocolate Chip Cookies

2 1/2 cups all purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 sticks unsalted butter, softened
1 cup packed light brown sugar
1 cup granulated sugar
1 cup creamy peanut butter
2 teaspoons vanilla extract
2 large eggs
1-2 cups chocolate chips

Heat oven to 350 degrees. Mix the flour, salt, baking soda, and baking powder in a large bowl and set aside.

Beat the butter and sugars together in a large bowl using an electric mixer on medium speed until light and fluffy. Beat in the peanut butter until fully incorporated. Beat in vanilla, then eggs until combined.

Reduce speed of mixer to low and mix in the flour mixture until combined. Mix in the chocolate chips.

Bake for 10-12 minutes and let cool.

**Good without chocolate chips too!**

Chocolate Chip Cookie yumminess

These are very similar (I just realized) to Rachel's chocolate chip cookies from our cookbook. I just found this recipe on my ipod (with the allrecipes.com app), and they turned out yuuummmmy. (It's also online here. I only edited it slightly based on comments.) I even messed it up and they are still amazing. Here goes --

Oh and 1/2 this recipe unless you want 6 dozen!

• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
  
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup white sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 tablespoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional -- they add a great flavor to these cookies)

1. Preheat oven to 350*. Sift together the flour, baking soda, baking powder, and salt. Set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. I made these pretty big, with my medium cookie scoop overflowing a little, and 12 minutes was perfect. Edges should be golden brown. (Remember they will keep baking a bit when you take them out, so don't worry if they look a little soft still.)
   

Liz's taco soup

I just realized this is the 2nd taco soup recipe I've posted on here. Oh well, they are both good. :) I love these easy "open some cans and toss them in a pot" recipes.

This is Liz's recipe that I used today for a large group. Yum yum.

1 lb hamburger, browned and seasoned
1 pkg taco seasoning
1 cup salsa
1/2 tsp chili powder
2 large cans diced tomatoes
1 can tomato juice/sauce
2 cans kidney beans (drained)
2 cans corn

Simmer for 1-2 hours or put in a crock-pot.
Top with cheese and sour cream and serve with tortilla chips.

whole wheat bread

I had a friend come over this week to teach me how to make whole wheat bread. This is the recipe that we used if is anyone is interested. This kneading timing is according to my kitchenaid. A different machine may be a little quicker or different.

Mix together:
3 1/2 C hot water
1 T oil (canola)
3 T honey (or sugar)
1 T salt

Combine in a separate bowl:
4 C wheat flour
1 T yeast (we used saf-instant)
1 T dough enhancer (heaping tablespoon)
1/2 c gluten flour**

*Add above to water mixture - quickly.
*Add about 4 cups add'l flour until dough no longer sticks to the side of the mixing bowl (knead 5-10 minutes in mixer)
*Shape into loaves and put in pans, let rise until about level with top of pan
*Bake @ 350* for 25-30 min

**older flour/wheat will require more gluten