Chocolate & Peanut Butter Acorns

So fun and easy to make.  I made these little acorns for Thanksgiving.

Melt a small amount of mini chocolate chips in the microwave.
Dip the flat end of a Hershey's Kiss into melted chocolate.
Place on top of a Nutter-Butter Bite cookie.
Dip the flat end of a mini chocolate chip into the melted chocolate and place on top of the cookie.

Source:  http://sixinthesuburbsblog.blogspot.com/

Janice

Chocolate Cake with Peanut Butter Icing

Make sure you have a cup of coffee or milk with this rich and decadent cake.

Cake Ingredients:

12 TBS (1 1/2 sticks) unsalted butter, at room temperature

2/3 cup sugar

2/3 cup light brown sugar, packed

2 extra-large eggs, at room temperature

2 tsp. vanilla

1 cup buttermilk, shaken, at room temperature

1/2 cup sour cream, at room temperature

2 TBS brewed coffee

1 3/4 cups flour

1 cup cocoa powder

1 1/2 tsp. baking soda

1/2 tsp. kosher salt

Icing Ingredients:

1 1/2 cups powdered sugar, sifted

1 1/2 cups creamy peanut butter

8 TBS (1 stick) unsalted butter, at room temperature

1 tsp. vanilla

3/8 tsp. kosher salt

1/3 cup + 3 TBS heavy cream

Cake Directions:

Preheat oven to 350.  Line bottoms of two 8-inch cake pans with waxed paper.  Grease and lightly flour the waxed paper.

Using an electric mixer, cream the butter and two sugars on high speed until light and fluffy, about 5 minutes.  Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well.  In a separate bowl, whisk together the buttermilk, sour cream and coffee.  In another bowl, sift together the flour, cocoa, baking soda and salt.  On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture.  Mix only until blended.  Fold the batter with a rubber spatula to make sure it is completely blended. 

Divide the batter between the two cake pans.  Bake in the middle of the oven for 30-35 minutes, until a toothpick comes out clean.  Cool for 10 minutes on a wire rack, remove from pans, and allow to cool completely before frosting.

Frosting Directions:

Combine powdered sugar, peanut butter, butter, vanilla and salt in a mixing bowl.  Mix on medium-low speed until creamy.  Add the cream and beat on high speed until the mixture is light and smooth. 

Serves 8-10

Source:  Barefoot Contessa At Home - Ina Garten

Kimberly

Roasted Tomato and Black Bean Soup

Not only is this soup delicious, it is very good for you also.

7 medium tomatoes, quartered
1 large onion, cut into large pieces (about 1 1/2 inches)
3 cloves garlic, peeled
2 TBS olive oil
1 tsp salt
1/2 tsp black pepper
5 cups low-sodium chicken broth or vegetable broth
2 (15.5 oz) cans black beans, drained and rinsed
1 tsp ground cumin
1 tsp chili powder
1/4 tsp Tabasco
1/4 cup reduced-fat sour cream
1/4 cup chopped cilantro

Preheat oven to 375.  Toss the tomatoes, onion and garlic with the olive oil, 1/2 tsp of the salt and 1/4 tsp of the pepper in a large bowl, then transfer to a baking sheet.  Roast until the garlic cloves have softened, the edges of the onions are browned and the tomatoes have collapsed, 35-40 minutes, stirring once after the first 20 minutes.

Transfer the roasted vegetable mixture to a 4-quart saucepan.  Add the broth, beans, cumin, chili powder and the remaining 1/2 tsp of the salt and 1/4 tsp of the pepper.  Bring to a boil, reduce the heat and simmer for 10 minutes. Remove from the heat and blend until smooth with an immersion blender or in batches in a regular blender.  Stir in the hot pepper sauce.  Pour soup into bowls and garnish with a dollop of sour cream and a sprinkle of cilantro.

Makes 4 servings.

Source:  So Easy - Ellie Krieger

Kimberly

Fig Bran Muffins

These bran muffins are moist and delicious.

1 1/2 cups bran cereal (All-Bran)
1 cup low-fat milk
1 1/2 cups whole-wheat flour
1 TBS baking powder
1/2 tsp salt
3/4 cup natural applesauce
1/2 cup honey
1/3 cup canola oil
2 TBS unsulfured molasses
1 large egg, beaten lightly
1 cup chopped dried figs, plus 2 whole dried figs, thinly sliced (you can also use dates)

Preheat oven to 400.  Coat a 12-capacity muffin pan with cooking spray.

In a large bowl, combine the cereal and milk.  Let sit until softened, about 5 minutes.  Meanwhile, whisk together the flour, baking powder and salt in a separate bowl.

Add the applesauce, honey, oil, molasses and egg to the cereal mixture and stir until combined.  Add the flour mixture and stir until just combined.  Gently stir in the chopped figs (or dates).  Spoon the batter into the prepared pan and top each muffin with a fig slice.  Tap the pan on the counter a few times to remove any air bubbles.

Bake for about 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.  Let cool in the pan on a wire rack for 15 minutes.  If necessary, run a knife around the muffins to loosen from the tin.  Unmold the muffins and cool completely on a rack.

Makes 12 muffins.

Source:  So Easy - Ellie Krieger

Kimberly

Roasted Pumpkin Seeds

Every Halloween I roast the seeds from the pumpkins that I carve.  This year I decided to kick it up a notch and try something different than just butter and salt.  I nibbled on these and drank hot cider while passing out Halloween candy today...it kept me away from the candy bars!

 

  

2 cups pumpkin seeds - washed and lightly patted dry

2 TBS butter, melted

1 tsp Worcestershire sauce

1 tsp sugar

1/2 tsp salt

1/4 tsp garlic powder

1/8 - 1/4 tsp cayenne pepper

In a bowl, toss pumpkin seeds with butter and Worcestershire sauce.  Combine the sugar, salt, garlic powder and cayenne; sprinkle over seeds and toss to coat.  It doesn't look like there is enough coating for the seeds but it is plenty.

Line a 15x10x1 inch baking pan with foil; coat the foil with nonstick cooking spray.  Spread the seeds in pan.  Bake at 250 degrees for 45-60 minutes or until seeds are dry and lightly browned, stirring every 15 minutes.  Cool completely.  Store in an airtight container.

Makes 2 cups

Source:  Taste of Home's Halloween Party Favorites

Janice

Frightening Fingers

Kids absolutely LOVE these goulish finger cookies.  They are a delicious buttery almond cookie.  They are so creepy!   



1 cup butter, softened

1 cup powdered sugar

1 egg

1 tsp vanilla extract

1 tsp almond extract

2-3/4 cups flour

1 tsp baking powder

1 tsp salt

Red decorating gel

1/2 cup sliced almonds

In a large bowl, cream butter and sugar. Beat in the egg and extracts. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Divide dough into fourths. Cover and refrigerate for 30 minutes or until easy to handle.

Working with one piece of dough at a time, roll into 1-in. balls. Shape balls into 3-in. x 1/2-in. fingers. Using the flat tip of a table knife, make an indentation on one end of each for fingernail. Gently squeeze and shape the finger to form a middle knuckle (makes them look a little arthritic).  With a knife, make three slashes on the knuckle.

Place 2 inches apart on lightly greased baking sheets. Bake at 325° for 20-25 minutes or until lightly browned. Cool for 3 minutes. Squeeze a small amount of red gel on nail bed; press a sliced almond over gel for nail, allowing gel to ooze around nail. Remove to wire racks to cool. 

Makes about 40 fingers

Source:  Taste Of Home's Holiday & Celebration Cookbook, Annual 2001

Janice

Corn Puff Caramel Corn

Because you don't need to pop the corn or use a candy thermometer, this is faster and easier than more traditional caramel corn recipes. This caramel corn is so addicting!
  

 

    

1 pkg (8 oz) puffed corn snack

1 cup salted peanuts (optional)
1 cup butter, cubed
1 cup packed brown sugar
1/2 cup light corn syrup

1 tsp vanilla

1 tsp baking soda

Place puffed corn and peanuts in a large roasting pan or 2 - 10x15 pans; set aside.  In a large heavy saucepan, bring the butter, brown sugar and corn syrup to a boil, stirring occasionally; cook for 2 minutes.  Remove from the heat and add vanilla and baking soda; stir well (mixture will foam up).  Pour over corn snacks and toss well with a rubber spatula.  Make sure most of the caramel is off the bottom of the pan or it will get too brown.  Toss well to coat.

Place pan on middle rack of the oven and bake at 250 degrees for 45 minutes, stirring every 15 minutes (scraping caramel off the bottom of the pan each time).  Spread on waxed paper to cool.  Break apart and store in airtight containers. 

Makes about 10 cups

Source:  Taste of Home's Holiday & Celebrations Cookbook, Annual 2002

Janice

Apple Crumb Bars

Here's another great way to enjoy all those apples you picked at the apple orchard.

1 1/2 cups brown sugar
1 1/2 cups rolled oats
3 cups flour
3/4 tsp baking soda
1 tsp cinnamon
1 1/4 cup butter, divided
6 cups thinly sliced peeled apples (I use Jonathan)
1 cup sugar
3 TBS cornstarch
1 cup water
1 tsp vanilla
1/2 tsp cinnamon

Preheat oven to 350.  In a bowl combine brown sugar, oats, flour, baking soda, cinnamon and 1 cup plus 2 tablespoons butter.  Reserve 2 cups for topping; lightly pat remaining crumbs into a greased 9x13 baking dish.  Arrange apples on top of the crumbs; set aside. 

In a saucepan, combine sugar, cornstarch, water and remaining butter.  Bring to a boil and cook until thick; stir in vanilla and cinnamon.  Spread mixture over apples.  Sprinkle reserved crumbs on top of apples.  Bake at 350 for 40-50 minutes or until top is lightly browned and apples are done.

Serves 18

Kimberly

Roasted Tomatoes

I grow plum tomatoes in my garden specifically to make these delicious and sweet roasted tomatoes.  You can add these to pasta dishes, casseroles or serve them as a side dish.  I freeze these tomatoes so I can enjoy them all winter long.

12 plum tomatoes, halved lengthwise, seeds (not cores) removed
1/4 cup olive oil
1 1/2 TBS balsamic vinegar
2 large garlic cloves, minced
2 tsp sugar
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper

Preheat oven to 450.  Arrange the tomatoes on a sheet pan, cut sides up, in a single layer.  Drizzle with the olive oil and balsamic vinegar.  Sprinkle with the garlic, sugar, salt and pepper.  Roast for 30-45 minutes, until the tomatoes start to caramelize.  Remove the tomatoes from pan immediately after you take them out of the oven or they may stick to the pan.

Serves:  4-5

Source:  Barefoot Contessa-Back to the Basics - Ina Garten

Kimberly

Cinnamon Breakfast Cake

Cake for breakfast, what could be better?

1/2 cup finely chopped pecans or walnuts
1/3 cup light brown sugar, packed
2 tsp ground cinnamon
1 pkg (18.5 oz) plain butter recipe golden cake mix, or plain yellow or vanilla cake mix (no pudding in the mix)
1 pkg (3.4 oz) vanilla instant pudding mix
3/4 cup vegetable oil
3/4 cup water
4 large eggs
1 tsp vanilla

Glaze:
1 cup powdered sugar, sifted
2 TBS milk
1/2 tsp vanilla

Preheat oven to 350.  Lightly mist a 12-cup bundt pan with cooking spray, then dust it with flour.  Shake out the excess flour.  Sprinkle the pecans or walnuts in the bottom of the pan and set the pan aside.

Make the filling: Place the brown sugar and cinnamon in a small bowl and stir until combined.  Set the filling aside.

Make the cake:  Place the cake mix, pudding mix, oil, water, eggs and 1 tsp of vanilla in a large mixing bowl.  Beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds.  Scrape down the side of the bowl with a rubber spatula.  Increase the mixer speed to medium and beat the batter for 1 1/2 minutes longer, scraping down the side of the bowl again if needed.  The batter should look smooth and thick.  Pour one third of the batter into the prepared bundt pan.  Scatter half of the filling evenly over the batter.  Pour another third of the batter evenly over the filling.  Scatter the remaining filling over the batter.  Pour the remaining batter evenly over the top, smoothing it out with the rubber spatula.  Place the pan in the oven.

Bake until the cake is golden brown and the top springs back when lightly pressed with a finger, 55-60 minutes.  Transfer the bundt pan to a wire rack and let the cake cool for 10-15 minutes.  Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a wire rack.  Let the cake cool completely, 25-30 minutes longer.

Meanwhile, make the glaze:  Place the powdered sugar, milk, and 1/2 tsp vanilla in a small bowl and stir until smooth.  Slide the cake onto a serving plate and spoon the glaze over the top so that it drizzles down the sides, then slice and serve.

Serves:   12-16

Source:  The Cake Mix Doctor Returns!

Kimberly

Old-Fashioned Apple Crisp

What a great fall dessert. The citrus in this apple crisp adds a fresh flavor.

5 pounds McIntosh apples
Grated zest of 1 orange
Grated zest of 1 lemon
2 TBS freshly squeezed orange juice
2 TBS freshly squeezed lemon juice
1/2 cup sugar
2 tsp ground cinnamon
1 tsp ground nutmeg

Topping:
1 1/2 cups flour
3/4 cup sugar
3/4 cup light brown sugar, packed
1/2 tsp kosher salt
1 cup oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced

Preheat the oven to 350.  Butter a 4 quart baking dish.

Peel, core and cut the apples into large wedges. Combine the apples with the zests, juices, sugar and spices. Pour into the dish.

To make the topping, combine the flour, sugars, salt, oatmeal and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.

Place the crisp on a sheet pan and bake for one hour until the top is brown and the apples are bubbly. Serve warm.

Serves 10

Source: Barefoot Contessa Parties! - Ina Garten

Kimberly

Pork and Peanut Burgers

Not your typical burger, but boy are these delicious.

1/2 cup finely chopped onion
1/4 cup finely chopped dry-roasted peanuts
1 TBS snipped fresh cilantro
1 TBS grated fresh ginger
3 cloves garlic, minced
1 tsp salt
1/2 tsp crushed red pepper
1 pound lean ground pork *
1 TBS sesame oil (not toasted)
1/3 cup Asian sweet chili sauce or chili sauce
1 TBS creamy peanut butter

1/2 TBS Sriracha (optional, my addition) 
1 clove garlic, minced
1 cup baby spinach (or baby bok choy leaves)
Pita bread, rolls, or hamburger buns (split and toasted)
Chopped dry-roasted peanuts

In a medium bowl, combine onion, the 1/4 cup peanuts, cilantro, ginger, the three garlic cloves, salt and crushed red pepper.  Add ground pork; mix well.  Shape mixture into four 1/2-inch thick patties.  Brush patties with oil; set aside.

For sauce, in a small bowl, combine the chili sauce, peanut butter, sriracha (if using) and the 1 clove garlic; set aside.

For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 10-13 minutes or until done (160), turning once halfway through grilling.  (For a gas grill, preheat grill.  Reduce heat to medium.  Place patties on grill rack over heat.  Cover and grill as above.)

To serve, place some of the spinach on the pita bread or bun.  Top with the burger, sauce, additional peanuts and more spinach.

*I have also made this recipe using 50% ground pork and 50% ground chuck.  It was delicious.

Makes 4 servings

Source:  Grill It! - Better Homes and Gardens Magazine

Kimberly

Pumpkin Pie Muffins

These muffins are delicious warm with a cup of coffee.

1 cup flour
1 cup whole-wheat flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/8 tsp ground nutmeg
3/4 cup dark brown sugar
3 TBS unsulfured molasses
1/4 cup canola oil
2 eggs
1 cup canned solid-pack pumpkin
1 tsp vanilla
3/4 cup lowfat buttermilk
1/4 cup unsalted raw pumpkin seeds

Preheat oven to 400.  Coat a 12 cup muffin pan with cooking spray.

In a medium bowl, whisk together both flours, baking soda, salt and spices.  In a large bowl, whisk together the sugar, molasses, oil and one of the eggs until combined.  Add the other egg and whisk well.  Whisk in the pumpkin and vanilla.  Stir in the flour mixture in two batches, alternating with the buttermilk, just until combined.  Pour the batter into the prepared muffin pan, filling each about two-thirds full and sprinkle the tops with the pumpkin seeds.  Tap the pan on the counter a few times to remove any air bubbles.  Bake until a toothpick inserted in the center of one of the muffins comes out clean, about 20 minutes.

Let cool on a wire rack for 15 minutes.  Run a knife around the muffins to loosen them and remove from pan.  Enjoy warm or let cool completely before storing in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Makes 12 muffins

Source:  The Food You Crave - Ellie Krieger

Kimberly

White Chocolate Macadamia Blondies

These blondies are so rich and delicious.

3/4 cup (1 1/2 sticks) butter, melted
1 1/2 cups light brown sugar
1 egg
2 tsp vanilla
1 1/2 cups flour
1 1/2 tsp baking powder
3/4 cup white chocolate chips
1 cup macadamia nuts

Preheat oven to 350.  Spray 2 quart (9x9) baking dish with nonstick cooking spray.

In a large bowl, whisk together melted butter, brown sugar, egg and vanilla until well combined.

Mix together flour and baking powder.  Gently stir flour mixture into creamed sugar until batter is free of lumps.

Fold white chocolate chips and macadamia nuts into the batter.  Pour batter into the prepared baking dish.

Bake for 40-45 minutes or until the top is golden brown and the center has risen well.  Cool at least 1 hour on a wire rack before slicing.

Source:  Hot Recipes in Cool Dishes - Tara McConnell

Kimberly

Moist & Chewy Irresistible Peanut Butter Cookies

I love my cookies moist and chewy and this cookie really lives up to it's name.  Yum!

1 1/2 cup peanut butter
1 cup Crisco solid shortening
2 1/2 cups firmly packed brown sugar
6 TBS milk
3 tsp vanilla
2 eggs
3 1/2 cups flour
1 1/2 tsp salt
1 1/2 tsp baking soda

Preheat oven to 350 degrees.
Combine peanut butter, Crisco, brown sugar, milk and vanilla in large bowl.
Beat at medium speed with mixer until well blended.
Add egg and beat just until blended.
In a separate bowl combine flour, salt and baking soda.
Add to creamed mixture and mix well with mixer on low speed.
Drop by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheet.
Flatten slightly with a fork dipped in white sugar.
Lightly sprinkle tops of cookies with sugar.
Bake 7-9 minutes or until set and just beginning to brown.  Do not over bake.
Cool 2 minutes on baking sheet before removing.
Store in airtight container.

Makes 6 dozen

* Optional:  May add 2 bags semi-sweet chocolate chips or white chocolate chips

* I always line my cookie sheets with parchment paper.  The cookies don't get too dark on the bottom and they don't stick to the pan.  Cleanup is a breeze!

Source:  www.food.com

Janice

Pasta with Chicken and Creamy Vegetable Sauce

I found this recipe on cooks.com and have made it several times.  However, each time I made it I modified the ingredients.  I finally now have it the way I really like it.   Of course, you can use any vegetable you wish or even leave out the chicken.  This is a good dish to take to a pot-luck dinner.

12 oz bow-tie pasta, fettuccini or curly egg noodles

3 TBS butter

1 – 8 oz package sliced fresh mushrooms

10 oz bag of frozen broccoli florets, thawed

1/2 cup carrot circles (cut circles in 1/2 or 1/4 if too large)

1 1/2 pkgs cream cheese, softened (12 oz total)

1/4 tsp pepper

1/8 tsp onion salt

1/4 tsp garlic powder

2 tsp parsley

1 1/4 cup milk

2 cups cooked cubed chicken

Cook noodles according to package - set aside.

Melt butter in large pot.

Add mushrooms and cook over medium heat until tender, about 5 minutes

Add broccoli and cook for 2 minutes til tender.

Lightly cook the carrots in the microwave for a few minutes in a little butter and water.

Add cooked carrots to the pot.

Add cream cheese and spices.  Cook, stirring constantly until the cheese is melted.

Reduce heat.  Add milk and chicken.

Simmer, stirring for about 3 minutes until hot.  You may need to add a little more milk if it seems too thick.  Also, adjust seasonings if needed.

Drain pasta.

Toss pasta into the vegetable mixture.  Spoon into a casserole dish.

Serves 6

Janice

Stuffed Shells Florentine

Since we are always tweaking recipes, this recipe is a combined effort of Eileen and Kimberly.  This is a great dish to make the night before or bake a pan and freeze one for later. 

1 pkg - 12 oz Jumbo Shells, cooked and drained (don't overcook)

Shell Filling:
2 beaten eggs
2 lbs ricotta cheese
1 TBS dry parsley
2 cups shredded Mozzarella
1/2 tsp garlic powder
1/2 tsp salt
1 1/2 tsp Italian Seasoning
1/4 tsp pepper
1 pkg - 10 oz frozen chopped spinach, thawed & squeezed dry

Meat Sauce:
1 lb ground chuck - cooked and drained
32 oz Spaghetti Sauce (24 oz jar and an 8 oz jar)

Topping:
24 oz jar Spaghetti Sauce
3/4 cup freshly grated Parmesan
2 cups shredded Mozzarella

Combine all the shell ingredients. Stuff the shells with the cheese/spinach filling. 
** (see tip below) 
Simmer the ground chuck and spaghetti sauce together for 15 minutes.
Pour 1/2 of the meat sauce into a 9 x 13 pan (or two 9x9 pans)
Add the stuffed shells in a single layer.  Pour the rest of the meat sauce on top of the shells.  Pour another 24 oz jar of sauce on top.  Top with Parmesan cheese and then the Mozzarella cheese.

Cover with foil and bake at 350 degrees for 30 minutes.  Uncover and bake an additional 10 minutes.

**Tip:  Place the filling in a Ziploc bag, snip off the corner and squeeze the filling into the shells.  Also, it is easier to gently lay all the shells out in a single layer onto wax paper.  Fill the shells and place back onto the wax paper.  This makes it easier to make sure that each shell is filled evenly before placing them in the pan.

Spaghetti sauce used to come in 32 oz size jars....which is the reason for using a 24 oz AND an 8 oz jar in the meat sauce.

If the shells have been refrigerated overnight before baking, you may need to bake longer or finish them in the microwave to ensure that the dish is completely heated through in the middle.

Serves 8-10 (Makes 44 shells)

Eileen and Kimberly

Aunt Lois' Peanut Butter Bars (no bake)

All of my aunts are wonderful cooks and bakers.  I remember Aunt Lois Johnson making these often.  They are like Buckeye candies in a bar form.  No wonder I love them so much!

1 cup butter (2 sticks)
1 1/2 cups creamy peanut butter
3 1/2 cups powdered sugar
1 1/2 cups crushed graham crackers
12 oz bag of chocolate chips (or a 12 oz Hershey candy bar)
2 tsp peanut butter or shortening

In a saucepan, melt butter.  Stir in peanut butter. Mix well.  In a large mixing bowl combine the powdered sugar and graham crackers.  Add the melted butter/peanut butter mixture.  Mix well.

Press into a 9x13 pan. (I prefer to line my pan with parchment paper)

Place chocolate chips and shortening (or peanut butter) in a microwave safe bowl.  Heat in 30 second intervals, stirring until melted and smooth.  Pour chocolate over peanut butter mixture and spread evenly.

Place pan in fridge just until the chocolate is set and then cut into bars.  Can be stored in the fridge or at room temperature. 

Cut into small pieces as they are very rich.

Janice

Blueberry Muffins

Mmm...my favorite Blueberry Muffin recipe.  These are so moist and delicious!  

2  cups flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg, slightly beaten
1/3 cup vegetable oil
1/3 cup milk
1 cup sour cream
1 tsp vanilla
3/4 cup fresh blueberries

Topping:
1/2 cup flour
1/2 cup sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup butter

Mix together the dry ingredients. Set aside.  Mix together the remaining wet ingredients, except the blueberries. Pour the wet ingredients into the dry ingredients.  Stir just until the dry particles are moist.  The batter will be thick.  Fold in the blueberries.

Pour into well-greased muffin tins.  With a fork, mix together the topping ingredients until crumbly. Top each muffin with the crumble topping.  There is a lot of topping...just pile it on!

Bake at 400 degrees for 20-30 minutes.

Makes 12 muffins

Eileen

No-Bake Cookies

I believe this was the first recipe I ever made by myself when I was about 12 years old...and I'm still making them today.  As a kid, my brother enjoyed these so much I remember him paying me to make them for him.  These cookies are so easy they can be made in about 20 minutes from start to finish...including cleanup!  Enjoy! 

1 stick butter
2 cups sugar
1/2 cup milk
4 TBS cocoa powder
1 tsp vanilla
1/2 cup peanut butter
3 cups oatmeal

Mix together the butter, sugar, milk and cocoa in a saucepan.  Over medium heat, bring to a boil and boil for 1 1/2 minutes, stirring constantly.  Remove from heat.  Add the peanut butter and vanilla.  Stir well to combine.  Add the oatmeal. Stir.

Drop by spoonfuls onto wax paper.  Chill.

Store in refrigerator in an airtight container with wax paper between the layers.

Also good with 1 cup coconut and/or nuts.

Makes about 30 cookies

Janice

One-Pan Roast Chicken and Root Vegetables

A few times a year I am asked by America's Test Kitchen to test a recipe before they publish it in their Cook's Country magazine.  We really thought this recipe was a winner.  It was very moist.

1 to 1 1/2 lbs red potatoes, cut into 1-inch pieces
1 lb Brussels sprouts, trimmed and halved
1 medium onion, cut into wedges (orig recipe called for 1/2 lb shallots, halved)
4 carrots, peeled and cut into 2-inch pieces
1 bulb garlic, peeled (original recipe called for 6 cloves)
1 TBS vegetable oil
4 tsp minced fresh thyme
2 tsp minced fresh rosemary (I omitted)
1 tsp sugar
salt and pepper
2 TBS unsalted butter, melted
1 (4-pound) whole chicken, cut into 10 pieces (4 breast pieces, 2 drumsticks, 2 thighs & 2 wings) -  Cut the chicken breasts in half crosswise for even cooking

Adjust oven rack to upper-middle position and heat oven to 475 degrees.  Toss potatoes, Brussels sprouts, onion (or shallots), carrots and garlic with oil, 2 tsp of thyme, 1 tsp of rosemary, sugar, 3/4 tsp salt and 1/4 tsp pepper together in a large bowl. 

Combine butter with remaining 2 tsp thyme, remaining 1 tsp rosemary , 1/4 tsp salt and 1/8 tsp pepper in a small bowl.

Pat chicken dry with paper towels and season with salt and pepper.  Arrange vegetables in a single layer on a rimmed baking sheet with Brussels sprouts in center of sheet and potatoes, carrots and onion around the outside.  Place chicken, skin side up, on top of vegetables with breast pieces in center of baking sheet, and thighs, drumsticks and wings in the corners.

Brush chicken evenly with herb butter, and roast until chicken breasts register 160 degrees and thighs/drumsticks register 175 degrees, 35-40 minutes, rotating pan halfway through cooking. 

Transfer chicken to a serving platter.  Toss vegetables in pan juices, and transfer to plate with the chicken.

Serves 4

** I found that the Brussels sprouts could have cooked a bit longer.  You may want to microwave them a little before placing in the oven or after you have finished roasting your chicken and vegetables.

Source: America's Test Kitchen - Cook's Country

Janice

Creamy Grape Salad

A very light and refreshing salad.  This went great with the one-pan chicken and root vegetables I made for dinner.

1/2 pkg (4 oz) cream cheese, softened
1/2 cup sour cream
3 TBS white sugar
1 tsp vanilla
3 cups red grapes (approx. 1 lb.)
3 cups green grapes (approx. 1 lb.)
3 TBS brown sugar
3 TBS chopped pecans

In a bowl, beat the cream cheese, sour cream, white sugar and vanilla until blended.  Add grapes and toss to coat.  Transfer to a 2 quart size serving bowl.  Cover and refrigerate until serving.  Sprinkle with brown sugar and pecans just before serving.

Serves 8-10

I sprinkled the brown sugar and pecans on top before placing in the refrigerator.  It started to caramelize and made it even more delicious.

This may also be good with some chopped apple and/or coconut.  You can also sprinkle a crumbled Butterfinger candy bar on top instead of the brown sugar and pecans.

Source: Taste of Home Magazine

Janice

Grilled Pizza

I found a cookbook at the library called "Grilled Pizzas & Piadinas".  I wanted to make EVERY recipe out of the cookbook so I just went ahead and bought it from Amazon!  I first will share with you some of the basic sauces and toppings.  The key is to be creative in your toppings...more on that later!

This sauce is wonderful.  I am not a big tomato fan and was afraid I was not going to like this because it is a fresh sauce, not cooked.  However, I found that I LOVED it!  I did add just a touch more sugar to the sauce to cut the acidity from the tomatoes.

Chunky Tomato Basil Sauce

2 small cloves garlic
8 large fresh basil leaves
1 1/2 pounds (about 3 medium) ripe tomatoes, cored and quartered OR two 14 1/2 ounce cans of diced tomatoes, drained well.
2 TBS tomato paste (or more)
1 tsp kosher salt
3/4 tsp freshly ground black pepper
1/2 tsp sugar

Place the garlic and basil leaves in food processor and pulse until finely chopped.  Add the tomatoes and pulse briefly.  Do not puree the tomatoes, as the sauce is meant to be chunky.  Or chop all by hand.  Transfer to a medium bowl.  Stir in the tomato paste, salt, pepper, and sugar until mixed well.  If the sauce looks too watery, add more tomato paste until you see no more juice.

Refrigerate the sauce for an hour to accentuate the flavors.

*  I didn't feel like hauling out the food processor so I just chopped my garlic and basil and used my immersion blender.  Also, I don't care for my sauce to be too chunky.

Makes about 2 cups of sauce, depending on ripeness and juiciness of the tomatoes.

Herbed Grill Oil

This oil is great as a base for almost any pizza.  It takes just a second to make and keeps in the refrigerator indefinitely.  Instead of making up a new batch, just add a bit more olive oil when it starts running low.

1/2 cup extra virgin olive oil
1 small garlic clove, minced
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried basil

Place all of the ingredients in a small bowl or glass jar, mix well, and refrigerate.  If it solidifies, take it out a few minutes early or microwave it at 5-second intervals until it starts to liquefy.

Makes 1/2 cup

Making the pizza

Make your own pizza dough or purchase dough from the grocery store.  Spread out your dough on a board sprinkled with cornmeal.  One ball of dough will make a couple pizzas.  Or you can also grill one large crust and once it is done, cut it into 4 so each person can top their own quarter of the pizza.  Make sure your grill is not too hot.  (You can also use an indoor grill pan instead of grilling outside).  Grease your grill rack with paper towel dipped in oil.  Slide the dough onto the grill.  The dough takes about 3 minutes to cook.  Watch for bubbles.  The crust will be soft at first and tear easily, so try not to touch it.  It soon firms up.  Check the underside to make sure it is done.  Flip it over so the grilled side is face up.  This browned side is now the top of your pizza.  If it chars a bit, don't freak out.  It just adds flavor.

Brush the grilled side of the crust with about 1 TBS of the Herbed Grill Oil.  Don't put too much oil on your pizza or it will be too greasy.  Sprinkle with 1 TBS of grated Parmesan.  Now add about 1/2 cup of shredded Mozzarella or Fontina cheese.  Dollop with the Chunky Tomato Basil Sauce.  (a pesto sauce would be good, too).  Drop the sauce by spoonfuls instead of spreading it into an even coat.  Now add your favorite toppings.  Have your toppings already grilled/cooked so all that needs to be done is to heat them on the grill or under the broiler. 

Here are some topping suggestions: 
Roasted red pepper strips, grilled onions, artichoke hearts, sauteed mushrooms, roasted garlic cloves, spinach, sliced jalapeños, prosciutto, salami, bacon, grilled sausage, pepperoni, grilled chicken breast, crumbled Gorgonzola or feta, toasted walnuts, pine nuts, ricotta cheese, fresh cilantro, sun-dried tomatoes.    (ricotta, mushrooms, sun-dried tomatoes and fresh spinach drizzled with reduced balsamic vinegar is one of my favorite pizzas) 

Be creative!  However, less is more.  If you put too many toppings on your pizza, it will be difficult to move. 

After adding the toppings, you may continue to grill your pizza on the grill or place it under the broiler of your oven for several minutes until the toppings are hot and the cheese has melted.

Enjoy!

Source:  Grilled Pizzas & Piadinas by Craig W. Priebe with Dianne Jacob

Janice

Thai Pong Gari Grilled Pizza (Curried chicken with peanut sauce and salad)

This pizza is inspired by chicken satay, with the flavors of curried chicken and peanut sauce.  Pong Gari is the Thai name for the dry curry powder.  This pizza is wonderful.  If you are not sure if you will care for the curry glaze, go for it.  It is not overpowering at all.

Curry Glaze
1/4 cup honey
2 tsp curry powder
pinch of red pepper flakes
pinch of salt

Peanut Sauce
4 TBS smooth peanut butter
1/2 tsp minced fresh ginger (I didn't have any on hand so I used powdered)
1/8 - 1/4 tsp chili paste (this is found in the Asian section of the grocery store. Go easy on this if you don't like a lot of heat)
2 TBS soy sauce
4 TBS water

1 grilled pizza crust

1 TBS Herbed Grill Oil (see recipe on this blog-it's included on the Grilled Pizza recipe)
1 TBS grated Parmesan
1 cup shredded mozzarella
1/2 cup Chunky Tomato Basil Sauce (see recipe on this blog-it's included on the Grilled Pizza recipe) 

One 6-ounce Chicken Breast, salted/peppered and grilled.  Cut into bite-size chunks

Salad
1/2 cup thinly sliced red peppers
1 cup bean sprouts
1 TBS sliced scallions
1 TBS coarsely chopped roasted peanuts
1 TBS coarsely chopped fresh cilantro

Combine all of the Curry Glaze ingredients in a small bowl.  In another small bowl, whisk together the Peanut Sauce ingredients.

Brush the grilled side of the pizza crust with the Herbed Grill Oil.  Dust with the Parmesan and sprinkle the mozzarella on top.  Next, drop spoonfuls of the Chunky Tomato Basil Sauce onto the pizza.  Add the chicken and drizzle the Curry Glaze over all.

Grill the pizza or place under the broiler of your oven.  Just before serving, top the pizza with the salad ingredients.  Drizzle the Thai Peanut Sauce over the salad.

Wow..now that is a good pizza.

Source:  Grilled Pizzas & Piadinas

Janice

Chocolate & Peanut Butter Candy Pie

My favorite dessert flavor combination is peanut butter and chocolate. The last time I brought this pie to our church pie auction it was eaten before it even left the church!  This is absolutely one of my favorites!  Mmmm... 

1 (15-oz) pkg Pillsbury Refrigerated Pie Crust

Chocolate Filling:
1 cup whipping cream
5 TBS butter
1 (12-oz) pkg semi-sweet chocolate chips
1 TBS light corn syrup

Peanut Butter Filling:
2/3 cup peanut butter
4 oz cream cheese, softened
3 TBS butter, softened
3 oz white baking bar, melted or 1/2 cup white chocolate chips, melted
1 cup powdered sugar

Garnish:
1/2 cup coarsely chopped dry roasted peanuts

Heat oven to 450 degrees.  Prepare pie crust and bake one crust according to package.  Before baking, prick the crust with a fork so it does not puff up.  Bake 9-11 minutes. 

In medium saucepan over medium heat, bring whipping cream and 5 TBS butter to a full rolling boil.  Remove from heat.  Add chocolate chips and corn syrup; stir until melted and smooth.  Pour 1 1/4 cups of the chocolate filling over the baked crust; set aside remaining chocolate filling (don't refrigerate this or wait longer than 30 minutes otherwise, it will be too firm and will not spread nicely).  Refrigerate pie 30 minutes or until set.

In small bowl, combine all peanut butter filling ingredients; beat til smooth.  Drop by tablespoons over chocolate layer in crust; spread evenly.  Spread remaining chocolate filling over peanut butter layer.  Sprinkle peanuts around the outer edge of pie.  Refrigerate at least 2 hours or until firm.  Store in refrigerator.

Tip:  For ease in slicing pie, dip knife blade in hot water; wipe dry before cutting each slice.

Serves 12

Source:  Pillsbury Bake-Off 36th Cooking & Baking Contest Cookbook, March 1994 

Janice