Thursday, September 30, 2010

Peanut Butter Snack cake

This is a favorite snack cake of my kiddos. It is very crumbly and rich...YUM-O! I make it quite a bit and Brenn takes it to school for lunch for his friends, or it is gone within an afternoon! Very easy to just pop in the oven and ready when kids get home from school. I do have to make 1/2 without chocolate for the non-chocolate lovers in the household.  ;)

  • 1/2 cup brown sugar
  • 1 box yellow cake mix
  • 1 cup creamy peanut butter
  • Mix above ingredients and reserve 2/3 cup of crumble
  • Add 1 cup water
  • 1/4 cup oil
  • 2 eggs
  • Top with crumble
  • Pour into a prepared 9x13 pan. Top with crumble and 6 ounces of chocolate chips.
  • Bake at 350 degrees for 40-45 minute.  Enjoy!

Wednesday, September 29, 2010

Caramel Apple Dessert

Seriously? Is there anything better than caramel, apples and condensed milk, add in oatmeal and you get a Y.U.M.!! This is a wonderful 'fall type' recipe. I got it from a friend, Karyn Felt, and she passed it on from here. I added an extra can of apple pie filling and I am going to try to use my homemade apple filling next time. But is is so easy and soooo good that I don't know if I want to mess with it. I topped it with vanilla bean ice cream. Thanks Karyn, for sharing, this is definitely a keeper.

1 3/4 cup unsifted flour
1 cup quick-cooking oats
1/2 cup. brown sugar, firmly packed
1/2 tsp. baking soda
1/2 tsp. salt
1 cup cold butter
1 cup walnuts, chopped
20 caramels, unwrapped
1 (14 oz) can Eagle Brand milk
1 (21 oz.) can apple pie filling

Preheat oven to 375 degrees. In large bowl, combine flour, oats, sugar, baking soda, and salt; cut in butter until crumbly. Reserving 1 1/2 cups crumb mixture, press remainder on bottom of 9x13 inch pan. Bake 15 minutes. Add walnuts to reserved mixture. In heavy saucepan, over low heat, melt caramels with Eagle Brand milk, stirring until smooth. Spoon apple pie filling over crust, top with caramel mixture and reserved crumb mixture. Bake 20 minutes or until set. Serve warm with ice cream or whipped cream.Enjoy!

Tuesday, September 28, 2010

Chicken Chimichangas

We L.O.V.E. Mexican food and Brenn has wanted me to tackle Chimichangas for a while I did!! It is a time consuming recipe but HOLY GUACAMOLE it is good! I served them with guacamole and spanish rice and refried beans. I will definitely make these again but there are some changes I will make as well. I found this recipe in Food Network Magazine, a favorite magazine of mine....I recommend it if you are looking for a good cooking magazine!

**This made 9 Chimichangas when I doubled it**
2 tablespoons unsalted butter
4 tablespoons vegetable oil
1 white onion, chopped
3 cloves garlic, chopped
1 jalapeno pepper, diced (remove seeds for less heat)**I roasted serrano peppers and used 1 without seeds**
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon**go light on the cinnamon, while it is good and pairs with the cumin well you can definitely taste it, maybe a bit too much**
Kosher salt
1 small tomato, chopped, plus more for topping**I only used for the topping not inside**
2 tablespoons chopped fresh cilantro**I only used 1 Tbsp since Tony is not a cilantro fan, I am not sure I Will add it next time...or use dried**
2 1/2 cups shredded rotisserie chicken
1/4 cup sour cream
1 15-ounce can refried beans
4 10-inch flour tortillas
1 cup shredded monterey jack cheese, plus more for topping**I shredded 2 1/2 cups and had very little left over, we like cheese though and I left it out for them to add as they wanted while we were eating**
Shredded lettuce, for topping

Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.

Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.

Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and left over beans. Enjoy!

Monday, September 27, 2010

Pumpkin Oatmeal Cookies

These cookies are AMAZINGLY YUMMY!! My friend, Jessica Martens, sent the recipe to me and I tried them that day. They were gone in a matter of hours. Definately a keeper and I will bake these a lot during the fall season. Thanks to Jessica for the recipe!
~Recipe~ 2 cups all-purpose flour
 1-1 1/2 quick cooking oats
 1 tsp baking soda
 1 1/2 tsps cinnamon
 1 tsp nutmeg
 1/2 tsp salt
 1 cup butter(softened)
 1 cup brown sugar
 1 cup white sugar
 2 large eggs
 1 tsp vanilla
 1 cup canned pumpkin
 2 cups raisins(optional)**I did not use and I love raisins...they were awesome without**

 Preheat oven to 350; combine the flour, oats, baking soda, cinnamon, nutmeg, and salt; set aside.
In a large bowl, cream together the butter and both sugars until smooth. Beat in the egg and vanilla then stir in the pumpkin. Gradually stir in the dry ingredients until well blended. Mix in raisins(optional). Drop by rounded spoonfuls onto ungreased cookie sheets.
3) Bake for 10 -12 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

**I drizzled powdered sugar icing on them to add some sweetness.  I told Jessica I did that and she said she did the same but added a dash of cinnamon in the icing** YUM!

Sunday, September 26, 2010

Apple Cake

It is Fall...well, not in Texas, but probably everywhere else! I was itching for a "Fall" smell in the house yesterday, even though it was in the mid 90's, I was determined to fill the kitchen with the smell of spices and apples. I was looking around on the internet and found this on Mixing Bowl and it seemed to fir the requirements of spices and apples. This cake is incredible. It would be a great brunch or breakfast cake. The kids had it for their after school snack and loved it. Brenn is not a big cooked apple fan and I was pleased he did not even notice it was apples, he had seconds! I was not sure about the 'skins on' approach in the recipe but you can't tell. This is a keeper for sure! ~Recipe~
3/4 cup sugar
3/4 cup packed brown sugar
1 cup buttermilk
1/2 cup vegetable oil
2 tsp. vanilla
2 large eggs
3 cups flour
1 tsp. baking soda
1 Tbl. ground cinnamon **I used a heaping know that spice requirement....***
1/2 tsp. salt
3 cups finely sliced unpeeled apples (3 med.)**I used braeburn apples and it was great**
1 cup chopped walnuts (optional)**NOT for us**

Preheat oven to 350 degrees.

In large bowl, beat together sugars, buttermilk, oil, vanilla, and eggs until blended.

Add all remaining ingredients except apples and walnuts. Mix well until blended.

Finely slice up apples. Make sure to core them first. Leave skins on. Just make sure to wash apples first very well.

Add apples to dough and mix well. (Add nuts too if you are putting them in this)

Spread batter in a sprayed 9x13 pan.

Bake 40 minutes or until toothpick comes out clean. Cool in pan on cooling rack for 1 hour before serving.

Powdered Sugar Icing:
3 cups powdered sugar
1-2 Tbl. butter
splash of vanilla
splash of milk
Mix well. May need to add more milk or powdered sugar until you get the right drizzle affect you want.**I drizzled the icing over the cake after it cooled and I saved some to warm and drizzle over each piece as I served it...a little more sweetness**

Saturday, September 25, 2010

Chicken Empanadas

We LOVE Mexican food at the Mullins house! I have been searching for something to change the regular recipes up a bit...I came across this and knew I had to make them! Of course I changed, added and didn't add for our family but this definitely a 'keeper' recipe! I served them with Mexican Creama drizzled on them and then had refried beans, queso and salsa on the side. They take a while to put together but are well worth it! YUM!

3 cups chopped, cooked chicken**I cooked the chicken in the morning so the lengthy part was out of the way and I shredded it**
1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
4 ounces cream cheese, softened**I used 6 ounces...we like creamy cheese**
1/4 cup chopped red bell pepper**I omitted for the kids**
1 jalapeno, seeded and chopped**I used mild in the jar for mine....I will definitely use fresh next time**
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 (15-ounce) package refrigerated pie crusts
Preheat oven to 400 degrees F.

Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.

Friday, September 24, 2010


These are easy to throw together for lunches or after school snacks. I vary the topping ingredients to switch the flavors.~Recipe~
3 cups Rice Krispies
1 cup sugar
1 cup light Karo syrup
1 1/2 cup peanut butter

12 ounces of chips....white chocolate, chocolate, butterscotch, peanut butter or a mixture of any 2.

Melt peanut butter,Karo and sugar over low heat stirring until melted and smooth. Add the Krispies and toss to coat. Press into a 9 x 13 greased pan.
Melt the chips over low heat until smooth and pour over the Krispie mixture and chill. Soooo easy!


Thursday, September 23, 2010

Blueberry Pancakes

This is just a basic pancake recipe and then I added a cup and half of blueberries to the batter before I cooked them. I found this pancake recipe in a pullout from the Food Network Magazine. I like fluffier pancakes, but these had a lot of flavor with the blueberries. They were a little thin, though. I served them with lemon curd. It was refreshing and tart. I will definitely make theses again.

Whisk together:
1 1/2 cups flour
3 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt

Whisk together:
1 1/4 cups milk
1/2 stick of melted butter
2 eggs
a little vanilla

Whisk the wet into the dry ingredients. Ladle 1/4 cupfuls onto a hot and buttered skillet and cook until bubbly.

**I added the blueberries at the end and carefully folded them into the batter before putting on the skillet. The warm blueberries were delish!** Enjoy!

Wednesday, September 22, 2010

Classic Waffles

So quick and easy to whip up for a breakfast or brunch! Serve with fruit and whipped cream or peanut butter and syrup or jelly...whatever! ~Recipe~
Whisk 2 cups of flour
4 teaspoons baking powder
2 Tablespoons sugar
1 teaspoon salt
Mix in 2 eggs
1 1/2 cups milk
5 Tablespoons melted shortening
4 Tablespoons melted butter
Cook in a waffle iron until crisp! Presto you are done and have a great dish! Enjoy!

Tuesday, September 21, 2010

Oatmeal Chocolate Chip Cookies

These are gone before they are put in the cookie jar! Easy and good!
2 sticks of butter softened
1 cup firm packed berown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla**I usually add 1 1/2, I LOVE vanilla**
1 1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt(optional) **I usually omit**
3 cups quick oats
1 cup chocolate chips **I have used, butterscotch, cinnamon chips, milk chocolate chinks, cut up Snickers, raisins, white chocolate and a mixture of all the creative**

Heat oven to 350 degrees
Beat the butter and both sugars until creamy and smooth
Add eggs and yummy vanilla, beat very well
Add combined flour, bakaing soda, salt and mix well
Stir in oats and whatever chips you decide
Drop by rounded spoonfuls onto an ungreased cookie sheet and bake 10-12 minutes or until golden brown
Cool 1 minute on sheet and remove to cool on a wire rack

Monday, September 20, 2010

Lemon-Basil Chicken with Basil Aioli

I love basil and I had a whole bunch to use so I have been browsing my favorite sites in order to find a good recipe that uses a lot of basil! This recipe has good flavor, but I will definitely grill the chicken next time. The sauce is great and it is even good with the pasta. I changed it a little from here.
1/2 cup chopped fresh basil
1/3 cup chopped green onions**I did not use, remember Tony's aversion to onions? Yes, well, this recipe doesn't really need them, if you were to use them, I would definitely use the green onions not red or white.**
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar **I am not a heavy vinegar taste lover so I cut this in half and added more olive oil and it still had a vinegar taste**
1/2 teaspoon lemon pepper
1/4 teaspoon freshly ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray

1/4 cup finely chopped fresh basil **I used almost 3/4 cup**
2 tablespoons low-fat mayonnaise **I used regular mayo, NOT Miracle Whip**
1 tablespoon fresh lemon juice
1 1/2 teaspoons Dijon mustard **I used spicy since I had that open**
3/4 teaspoon bottled minced garlic**I always think fresh garlic is better, so I chopped 1 1/2 cloves**
1/2 teaspoon olive oil**remember I used more to instead of the whole amount of vinegar**
To prepare chicken, combine first 6 ingredients in a large bowl. Add chicken to basil mixture, turning to coat.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 8 minutes on each side or until done. **I will definitely GRILL it next time after marinating the chicken**
While chicken cooks, prepare aioli. Combine 1/4 cup basil and remaining ingredients in a small bowl, stirring with a whisk. Serve with chicken. **I added rotini tossed with olive oil, salt and pepper and grated parmesan cheese as a side dish.** Enjoy!

Sunday, September 19, 2010

Tomato-Basil Cream Sauce

I have to admit that the recipe is semi-homemade. I usually use my own homemade spaghetti sauce and add the other ingredients but last night we were rushed and Brooklyn wanted some type of spaghetti....Waaaa Laaaa!! I tried it with store bought and it was good. We still like the homemade better but it was an easy and fast way to quick pasta and put a smile on Brooklyn's face! I will post the home made spaghetti sauce when I make it, it is an all day affair and I will wait until it is below 95 degrees to heat the kitchen all day. in the mean time, for a quick spaghetti fix......
Mix 1 jar of spaghetti sauce(16 ounce)
2 ounces Philadelphia cream cheese**I used 6 ounces to make it that much creamier)
2 Tbsp chopped fresh basil and more for garnish **I used 4 Tbsp**
Heat in large pan while the cream cheeses melts and then cook for 3-5 minutes longer

Toss with your favorite pasta and sprinkle with 1/4-1/2 cup grated parmesan cheese and garnish with basil

I served with garlic rubbed broiled bread and salad. Enjoy!

Saturday, September 18, 2010

Brownies with Chocolate Buttercream Frosting

These brownies are so and thick and rich. I don't like chocolate, but I can eat a bite, ONE bite, and actually I like them. They do not last 30 minutes in the house! I will have to say that the frosting is the best part. I LOVE frosting, icing, topping or whatever is on top of cookies and cakes! This is one frosting I make quite a is soooo good, even for me. In fact, this is the frosting I will use for the cake I posted yesterday instead of the caramel frosting.
I like the fact, as well, that you can make them in 1 bowl and don't have to use the mixer..... I am sure you can, I choose not to. As I have said before I look for new recipes and ideas on websites. Chocolate is a favorite of the kids and if I make chocolate I won't eat, win - win situation! Anywhooooo...the Hershey's website is a great tool in looking for kid friendly treats! Yum!
3/4 cup HERSHEY'S Cocoa
1/2 teaspoon baking soda
2/3 cup butter or margarine, melted and divided
1/2 cup boiling water
2 cups sugar
2 eggs
1-1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup HERSHEY'S Semi-Sweet Chocolate Chips **I have used white chocolate chips and YUM-O**
Heat oven to 350°F. Grease 13x9x2-inch baking pan or two 8-inch square baking pans.
Stir together cocoa and baking soda in large bowl; stir in 1/3 cup butter. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup butter; stir until smooth. Add flour, vanilla and salt; blend completely. Stir in chocolate chips. Pour into prepared pan.
Bake 35 to 40 minutes for rectangular pan, 30 to 35 minutes for square pans or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Frost with ONE-BOWL BUTTERCREAM FROSTING. Cut into squares. About 36 brownies.

6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa
1/3 cup milk
1 teaspoon vanilla extract

Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting. Enjoy!

Friday, September 17, 2010


My mom used to make these when I was young. My kiddos now love them! Thanks, Mom, for the recipe!
1 1/2 cup sugar
1/2 cup butter
1/2 cup shortening
2 eggs
2 3/4 cup flour
1 tsp baking powder
2 tsp cream of tarter
2 Tbsp sugar
2 Tbsp cinnamon

Heat oven to 400 degrees.
Mix the sugar, butter, shortening and eggs. Stir in the flour, cream of tarter and soda. Shape into dough balls and roll into mixture of sugar and cinnamon. Bake on ungreased cookie sheets for 8-10 minutes. Remove immediately from cookie sheets. YUM! Enjoy~

Thursday, September 16, 2010

Caramel Cake

This cake is soooo good. I am not a huge sweet lover, so I felt the frosting was too sweet. The process takes a long time but it is worth it. I will use a different frosting next time but the cake is our new favorite! I got there recipe from a favorite magazine.
~Recipe~Theses are not good pictures,the frosting was 'tested' by Brenn in this photo. The cake is very dense and I did not use a good enough knife to slice with out it breaking off...another thing I have learned.
1 cup whole milk
4 large egg whites, at room temperature
2 1/4 teaspoons pure vanilla extract
3 cups sifted cake flour
1 1/2 cups sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 1/2 sticks unsalted butter, cut into tablespoons, softened
3/4 cup heavy cream
3 cups sugar
3 tablespoons light corn syrup
1 1/2 cups whole milk
1 stick unsalted butter, softened
1 teaspoon pure vanilla extract
1/2 cup heavy cream

Preheat the oven to 350°. Butter three 8-inch cake pans; line the bottoms with parchment paper. Butter the parchment and flour the pans, tapping out the excess.

In a bowl, mix 1/4 cup of the milk with the egg whites and vanilla extract. In the bowl of a standing mixer fitted with the paddle, mix the flour with the sugar, baking powder and salt. Add the butter and the remaining 3/4 cup of milk. Beat at low speed until blended, then beat at medium speed until smooth, 1 minute. Beat in the egg white mixture in 3 batches.
In another bowl, using an electric mixer, beat the cream until soft peaks form. Stir one-third of the whipped cream into the batter, then fold in the rest. Divide the batter between the pans and smooth the tops. Bake for 25 minutes, until a toothpick inserted in the centers comes out clean. Let the cakes cool on a rack for 10 minutes. Unmold the cakes and peel off the parchment. Invert the cakes and let cool completely.

Frosting~ In a saucepan, stir 2 1/2 cups of the sugar with the corn syrup and milk. Cook over moderate heat, stirring until the sugar dissolves. Keep warm.
Sprinkle the remaining 1/2 cup of sugar in a deep, heavy saucepan. Cook the sugar over moderate heat, swirling occasionally, until an amber caramel forms. Carefully pour the warm milk mixture over the caramel. Cook over moderately high heat, stirring, until the caramel dissolves. Stop stirring and cook until the caramel registers 235° on a candy thermometer. Remove from the heat. Stir in the butter, vanilla and 1/4 cup of the heavy cream. Strain the caramel into the bowl of a standing mixer. Let cool for 15 minutes.
Beat the caramel at medium speed, gradually adding the remaining 1/4 cup of cream, until creamy, about 15 minutes.
Set 1 cake layer on a plate. Pour enough icing over the layer to cover the top. Top with a second cake layer and cover it with icing. Add the final cake layer and pour the rest of the icing over the top of the cake, letting it run down the sides. Working quickly, use an offset spatula to spread the icing gently around the cake. Let the cake stand for 2 hours to set the icing before serving.

Wednesday, September 15, 2010

Cheesy Red Potatoes

I don't think this is a recipe I will make again, or at least I will tweak it a ton! I did not care for the onion pieces in the potatoes. The potatoes were done perfectly and, of course, the cheese was decadent. So....I will stick with my regular cheesy potatoes, I believe. But, some may like the onion I thought I would share. You decided what you like! :)It is from the Lipton Soup recipe, I added the cheese. 8 medium sized red potatoes (10 cups chopped, skins on)
1/4 cup olive oil
1 pkg Lipton Onion Soup mix
Salt and Pepper to taste
1 cup shredded cheddar cheese

Chop the potatoes and make sure they are kind of the same size, so they cook at the same pace.
Pour them into a 9x13 casserole dish. Add the oil and soup mix,stir very well. **II would try to get all the onion pieces off the bottom of the dish**
Bake at 425 for 35 minutes,turning the potatoes over a couple of times while baking. Sprinkle the cheese on and cook additional 5 minutes or until the cheese is bubbly and yummy! Enjoy!

Tuesday, September 14, 2010

Buffalo Chicken Dip

This is so easy and very fattening. :) I just dump it all in a crock pot and let it cook for about 4 hours. I serve it with bagel crisps, celery, tortilla chips, and then a double side of a cardio workout!
4 chicken breasts cooked and cubed or shredded
1 btl of wing sauce
1 block of cream cheese(8 ounces)...cubed
1 btl of blue cheese dressing...throw it in a crock pot and let it heat for 4 hours on low...Enjoy!

Sunday, September 12, 2010

New potatoes

New potatoes are so easy and so good! I have just started cooking them and they are a favorite of Brenn's.

1 bag of new red potatoes
Salt and pepper to taste
Fresh chopped parsley
Boil the potatoes in salted water for 15-20 minutes(or until fork tender). Drain and add butter, salt and pepper and sprinkle with parsley. E.A.S.Y!!

Saturday, September 11, 2010

Cinnamon Cake

We love cinnamon and we love brunch. I make big breakfasts on the weekend and there usually is some kind of cinnamon incorporated at least one day. I have a lot of cinnamon coffee recipes and I tried this last weekend. I adapted it a bit from here.
3 cups flour
¼ teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 ½ cups milk
2 eggs
2 teaspoons vanilla
1/2 cup (1 stick) real butter, melted **I always use rel butter to bake with. I think it makes a huge difference.**
1 cup (2 sticks) real butter, softened**I melted it**
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon
3/4 cup chopped pecans, (optional) **did not use these**
2 cups powdered sugar
5 tablespoons milk
1 teaspoon vanilla

In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in the 1/2 cup melted butter. Pour batter into a greased 9 x 13 inch baking pan.
In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and pecans until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
Bake for 25-30 minutes or until toothpick comes out nearly clean from center.
Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature. I made cheesy eggs and berries with this brunch. Mmmm mmmm good, Enjoy!

Friday, September 10, 2010

Our Favorite Apple Pie

This recipe comes from my favorite baking cookbook The King Arthur Flour Baker's Companion. I make recipes out of here all the time. You should check it out! Thanks, Dina, for this amazing cookbook! Brooklyn and Tony LOVE apple pie. Obviously I was in a hurry with the crust, it did not turn out as it normally does.
2 tablespoons unbleached all-purpose flour
3/4 to 1 cup sugar, to taste, depending on the tartness of the apples
1/4 teaspoon nutmeg OR ground cardamom **I always use nutmeg**
1/2 teaspoon cinnamon
1/4 teaspoon salt
4 to 5 cups (about 1 1/2-2 pounds) cored, peeled and diced apples (Granny Smith and/or Cortland are our favorites)
1 tablespoon vanilla
2/3 cup (5 3/8 ounces) half-and-half, light cream, or heavy cream, your choice **I have used 1/2 and 1/2 and heavy cream**

2 teaspoons sugar mixed with 1/8 teaspoon cinnamon

Crust: Roll one piece of the pie crust out to about 13 inches in diameter, and carefully transfer it to a 9-inch pie pan (a giant spatula works well here). Fold the edges under. This is the pie crust recipe that I use for everything now. If you are saving time then store bought would be fine a swell.

Filling: In a large bowl, whisk together flour, the sugar, spices and salt. Add the apples (cut in about 1/2-inch dice), and toss to combine thoroughly. Add the vanilla and cream, and stir well. Spoon the filling into the crust. Roll the second crust to a diameter of about 10 to 11 inches, lay it atop the filling, and crimp to seal.

Baking: Bake the pie in a preheated 450°F oven for 15 minutes, then reduce the heat to 350°F, and bake for an additional 40 to 50 minutes, until the top is medium-brown and the juices are clear and bubbly. If the crust appears to be browning too quickly, cover it with a pie crust shield, or strips of aluminum foil. Note: If you’re using a light or shiny pie pan rather than a dark one, be sure to bake the pie for at least 50 minutes, to ensure that the bottom crust is done. We top it with ice cream or vanilla whipped cream. Enjoy!

Thursday, September 9, 2010

Lemon-Berry French Toast

Mmmmm...Mmmmmm.....GOOD Lemon-berry french toast!! YUM!!! The blueberries are so good when they are warmed from the cooking...delish!! This takes a while to make but it is well worth the time you put into it.

Lemon-Berry French Toast
Preheat oven to 350 degrees.
Whisk 4 eggs, 1 1/2 cups 1/2 and 1/2 or milk(I used half and half), 1/2 tsp ginger, 1 tsp vanilla, 1 tsp sugar and pinch of salt.

Spread lemon curd on 4 thick slices of challah or brioche, top with blueberries then another slice of bread and press together. Dip into the egg mixture and fry

Bake for 8-10 minutes

Top with powdered sugar .....ENJOY!

Wednesday, September 8, 2010

Blueberry Coffee Cake

This is such an easy and good breakfast cake. We love it!

2 cups flour
2 tsp baking powder
1/4 cup apple sauce or oil
1 egg
1/2 cup milk
2 cups fresh blueberries(you can use frozen and thawed but drain well)
3/4 cups sugar
Mix all the ingredients together except blueberries. Fold in the blueberries taking care not to break them open.

1/4 cup butter melted
1/2 cup sugar
1/3 cup flour
1/2 tsp cinnamon
Mix and crumble over the top.

Cook at 350 degrees for 30-40 minutes. Enjoy!

Tuesday, September 7, 2010

Chocolate Chip Cookies

I have searched and baked and tried to find the BEST chocolate chip cookies. This is the recipe that my kids liked the most. It came from Let me know what you think!
1/2 cup (1 stick) unsalted butter
3/4 cup packed dark brown sugar
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 (12-ounce) bag semisweet chocolate chips, or chunks
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon fine salt
Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)

Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.

Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.

Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool.

Monday, September 6, 2010

Oatmeal "Uglies"

These cookies are my Grandfathers FAVORITE!! My Grandmother used to make these all the time. I love anything with molasses, these are gooey and yummy, especially right out of the oven!

Preheat oven to 400 degrees

Mix together:
1/2 cup crisco
1 1/4 cup sugar
2 eggs
6 TBSP molasses

1 3/4 cups flour

Mix in:
1 tsp soda
1 tsp cinnamon

Stir in:
2 cups rolled oats
1 cup raisins

Drop on a greased cookie sheet. Bake until lightly brown, about 8-10 minutes at 400 degrees.

Sunday, September 5, 2010

Fettucini Alfredo

One of my kids favorites is fettucini and this recipe is so easy. You can throw this together and serve it with bread and a salad all under 20 minutes! I usually add grilled shrimp, salmon or chicken to it and that, of course, adds more time.
1 8 ounce package cream cheese, cubed
3/4 grated parmesan cheese
1/2 cup butter
1/2 cup milk
1 package fettucini cooked and drained

In a large saucepan, combine cream cheese, parmesan cheese, butter and milk. Stir over low heat until smooth. ADd fettucini and toss lightly with the sauce. **I top it with shredded parmesan cheese and freshly ground pepper**