Monday, November 25, 2013
For die-hard health enthusiasts, it isn't what you would expect (contains sugar and all-purpose flour). But for someone who just wants the taste of honey in their muffin, it's a hit.
These are great for breakfast but would be equally delicious served with chili instead of corn bread.
2 cups flour
1/2 cup sugar
1 Tblsp baking powder
1/2 tsp salt
1 cup milk
1/4 cup butter
1/4 cup honey
1- Preheat oven to 400 degrees. Grease or line muffin tins with paper liners.
2- Combine flour, sugar, baking powder and salt in a large bowl.
3- Combine egg, milk, butter and honey in a small bowl.
4- Stir wet ingredients into dry ingredients just until moistened.
5- Fill prepared muffin cups 3/4 full with batter. Bake for 15-18 minutes or until toothpick inserted near center comes out clean. Remove from pan to a wire rack. Serve warm.
Thursday, November 21, 2013
Mmmmm ... these are so tasty! And easy to make!
To make things even easier, you can use store-bought pie crust. Or make up a couple batches of pie crust ahead of time and store in the fridge for another day when you are ready to make these delicious little pies.
These are great for make-ahead meals! I have made a bunch of them, then put them in the freezer for my husband to take for lunch or for the kids to have as a quick meal or snack. Be sure to wrap them in foil or plastic wrap, then put them in a gallon-size plastic bag and label. Remove the wrapping and stick in the microwave for about 1 1/2 to 2 minutes and you have a quick little meal that has "comfort food" written all over it.
I like to take simple, easy recipes and add a few professional touches to make them look and taste like something much more decadent. These have a simple topper that will make all your meal guests think you are a top chef!
|Filling for pot pies - mmm!|
Mini Pot Pies
6 pie crusts
1 (10 3/4 oz) can cream of chicken soup
1/2 cup milk
1 Tblsp minced garlic (or 2-3 cloves)
2 tsp seasoning salt
1 (13 oz) can chicken
2-3 large parboiled* potatoes, cubed
1 cup frozen or canned corn
1/4 cup shredded carrots
1 cup frozen or canned peas
1/2 cup chopped broccoli (I use freeze-dried broccoli that has been reconstituted)
1/2 cup chopped cauliflower (Again, I use the freeze-dried stuff, but you can use fresh or frozen)
1 onion, chopped (you can keep it fresh or saute them first)
1 cup (or so) shredded cheese (I use a colby-jack mix, but plain cheddar would do just fine, too)
3-4 Tblsp water
3-4 Tblsp dry Ranch dressing mix
Add-ins: (these are optional. I like to change it up a little when I make them, so here are some of those things I do)
1/2 cup bacon bits
1 can green chiles
1 cup green beans, french-cut and chopped up
1/2 cup freeze-dried (and reconstituted) green and red bell pepper
*Don't let the word "parboiled" discourage you! Here's how you do it:
Wash and peel the potatoes. Cube into small pieces. Boil in a pot for about 8 - 10 minutes. They should be getting soft but not mushy. Drain and use in recipe. Easy!
Heat oven to 375 degrees F.
1- Roll out pie crust dough. Cut in 4 or 5 inch circles. I have 2 cookie cutters that size but before I bought those I used a small Pyrex bowl to measure the circles and cut them out with a table knife. You will need 2 circles per pie.
2- Mix soup, milk, garlic and salt. Add in any other spices you prefer, such as black pepper.
3- Add chicken and vegetables and mix.
4- Spoon mixture onto pie crusts. Pile the inside mixture high!
5- Sprinkle cheese on top of the vegetable mixture.
6- Cover with second pie crust. Press down on edges to seal. The bottom crust will be sticking out around the edges. Turn these edges up and press to seal it all in.
7- Place the pies on an ungreased cookie sheet. Beat the egg with the water. Brush on the tops of each pie. Sprinkle with dry Ranch mix.
8- Bake about 20 minutes. Check the pies. Keep cooking until the edges and tops are turning golden. Remove from oven and cool 5 minutes. Serve or store.
Sunday, November 17, 2013
This is a very rich recipe but oh-so worth it if you only do it once in awhile! It also works well as a prepare-ahead meal that you stick in the freezer. Cover with foil and freeze for up to 2 weeks. Thaw and cook when you are ready!
I got this recipe after a friend made it for me when I had my second daughter. She brought it one night to help out and I loved it! It took me 6 years to finally get the recipe from her, but I'm glad I did. I've tweaked it a little for my own tastes, and you are welcome to do the same.
Comfort food at its finest!
1 pound ground beef
1/2 cup chopped onions
2 (8 oz) cans tomato sauce
1 tsp sugar
3/4 tsp salt
1/4 tsp powdered garlic, or 1 Tbls minced garlic (3-4 cloves)
1/4 tsp ground black pepper
1 cup cottage cheese
8 oz cream cheese
1/2 cup sour cream
1/3 cup chopped green onions
1/4 cup chopped green pepper
4 cups egg noodles, dry
1/2 cup shredded cheddar cheese or colby jack cheese
Brown ground beef and onions.
In a bowl, mix tomato sauce, sugar, salt, garlic and pepper.
In a separate bowl mix cottage cheese, cream cheese, sour cream, green onions and green pepper.
In a 9 x 13 casserole pan layer noodles, sauce, cream mixture, repeat.
Sprinkle shredded cheddar cheese on top.
Cover with foil.
Bake at 350 degrees for 30 min.
Monday, November 11, 2013
Of all the appetizers we do, this is one of my faves. I am more of a savory-snack type person rather than a sweet-snack person, and this hits the spot just right. I really can't stop eating these once I start!
The lemon rind gives a little zing, and the cheese is just a little salty. Perfection!
Makes about 24.
24 won ton wrappers (or egg roll wrappers, cut into smaller squares)
1 (14 oz) can artichoke hearts
1 medium red bell pepper, chopped
1 cup mozzarella cheese, grated
1/2 cup parmesan cheese, grated
1 lemon, zested
1 bunch parsley, chopped
1/4 cup mayo
1 clove garlic, minced
Spray a muffin tin with cooking spray. Place won ton wrappers in the cup portion of the tin and press inside, making sure the edges are even. Bake at 350 degrees for 3-4 minutes, until edges begin to turn golden brown. Remove and cool.
Mix artichoke hearts, bell pepper, half the cheeses, lemon zest, parsley, mayo and garlic. Spoon into shells.
Sprinkle each cup with the remaining cheese. Bake at 350 degrees for 3 to 4 minutes, until cheese melts. Cool and serve.
Tuesday, November 5, 2013
This is a super-easy salad, perfect for summer barbecues or camping!
1 head lettuce, chopped
2-3 tomatoes, chopped
1 red onion, chopped
1 can olives, sliced
1-2 cans pinto beans, drained
1 cup Catalina dressing, or more to taste
2 avocados, sliced
1 cup cheddar cheese
Before serving, add Fritos corn chips.