Be advised: these are not fancy “foodie” recipes. They are just for fun and if I can make them work with an outfit or event, I will certainly try. It’s just random regular recipes that I like or I know that other people like–nothing fancy pants–nor anything that requires weird kitchen gadgets that I can’t afford. Also, I am not a measurer and tend to eye-ball stuff. But, I will try my best and use accurate measurements.
Blueberry Pumpkin Muffins
1 2/3 cups flour 1 cup pumpkin puree
1 tsp baking soda ¼ cups evaporated milk
½ tsp baking powder 1/3 cup (GASP!) shortening (don’t be scared)
½ tsp salt 1 cup firmly packed brown sugar
1 tsp cinnamon 1 egg
½ tsp allspice 1 cup blueberries
Streusel—see below
Preheat oven to 350. Combine first 6 ingredients. In a separate bowl, combine pumpkin and milk. In a big bowl, cream shortening and sugar and add egg. Beat until fluffy. Add flour mixture alternately with pumpkin mixture, beating well, to the big bowl. Fold in blueberries gently. Sprinkle Streusel over muffins. Bake at 350 for 40 minutes.
Streusel
Combine 2 Tbsp flour, 2 Tbsp sugar, and ¼ tsp cinnamon. Cut in 1 Tbsp butter until mixture is crumbly.
Cafe Au Lait:
Ingredients:
2 cups strong coffee
2 cups milk
1/4 cup chocolate syrup
1/2 cup whipping cream
2 tablespoons creme de cacao
Grated chocolate (that sounds hard! use chocolate chips!)
Directions:
In a medium pan, heat coffee, milk and chocolate syrup. Remove from heat. While coffee mixture is heating, whip cream. Fold in creme de cacao. Pour hot coffee mixture into 5 coffee cups or heatproof glasses. Top with whipped cream and grated chocolate.
This recipe from CDKitchen for Cafe Au Lait serves/makes 5
Cobb salad wrap from BHG
Ingredients
1/2 cup blue cheese salad dressing
whole wheat tortillas
romaine lettuce leaves, ribs removed
4 strips bacon, crisp-cooked and drained
2 green onions, cut into thin strips
2 medium plum tomatoes, seeded and cut
into thin wedges
1/2 cup shredded mozzarella cheese
8 ounces cooked chicken, shredded
Directions
Spread salad dressing over one side of each tortilla.
Top with lettuce, bacon, green onions, tomato, cheese, and shredded chicken. Roll up tightly.
Wrap in plastic wrap and chill up to 4 hours.
French Toast Bake from Pillsbury
¼ cup melted butter
2 cans Pillsbury cinnamon rolls
6 eggs
½ cup whipping cream
2 tsp cinnamon
2 tsp vanilla
1 cup chopped pecans
1 cup maple syrup
Garnish:
Icing from cinnamon rolls
Powdered sugar
Heat oven to 375. Pour melted butter into ungreased 13×9” glass baking dish.
Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place over butter in dish.
In medium bowl , beat eggs, cream, cinnamon and vanilla until blended;
gently pour over roll pieces. Sprinkle with pecans; drizzle with 1 cup syrup.
Bake 20-28 min. until golden brown. Cool 15 min.
Meanwhile, remove covers from icing and microwave on medium power 10-15 sec. Drizzle icing over top; sprinkle with powder sugar.
Monkey Munch (aka Chex Muddy Buddies)
9 cups chex
1 cup chocolate chips
½ cup peanut butter
¼ cup butter (don’t cop out and use fake butter)
1 tsp vanilla
1 ½ cups powdered sugar
Measure cereal into bowl and set aside. Microwave chocolate chips, peanut butter, and butter uncovered on high 1 minute; stir. Microwave until smooth. Stir in vanilla. Pour mixture over cereal, stirring until coated. Pour into plastic bag. Add powder sugar. Seal Bag. Shake until coated.
STRAWBERRY, LEMON CURD AND BANANA SMOOTHIE
1 large glass
1 very ripe banana
10 sweet strawberries
1,5-2 tbsp lemon curd
200 ml / 0.85 cup milk, soy milk
- Run it all in a blender until smooth and drink it!
Recipe from: lucullianblogspot.com
L note: You can also add some fresh baby spinach to the smoothie and I promise that it won’t taste and it won’t turn your smoothie green (and, I use light vanilla soy milk)!
Pineapple Upside Down Cake
Use an old-fashioned cast-iron skillet instead of a cake pan.
Pre-heat oven to 350
Melt ½ cup butter in skillet
Add 1 cup brown sugar to skillet and cook until melted.
Remove skillet from heat and place slices from 1 can of sliced pineapples (drained) flat on melted butter and sugar in skillet—start in the middle and you may have a couple pineapples slices left over.
Set aside.
Combine 1 cup sifted cake flour with 1 tsp. baking powder.
In a separate bowl, beat 4 egg yolks.
Melt 1 tsp butter and let cool then add butter and 1 Tbsp. rum to egg yolks.
In a separate bowl, beat 4 egg whites until stiff (may want to add ½ tsp cream of tartar).
Beat in 1 cup of sifted sugar (1 Tbsp at a time).
Add the yolk mixture. Fold in the four mixture ¼ cup at a time.
Pour the batter on top of the pineapples in skillet and bake at 350 for 45 minutes.
Reverse onto cake plate and sprinkle with a little more rum. Can be
served hot or cold and with or without whipped or ice cream.
-Recipe by Marne Davis Kellogg from her book, Priceless.
Lucky’s Lucky Corned Beef and Cabbage
1 (3lb) corned beef brisket with spice packet
1 head cabbage, cored and coarsely chopped
6 medium potatoes, peeled and cubed
1 (1.5oz) jigger Irish whiskey
Place the beef brisket and contents of spice packet into pot and fill with enough water to cover. Bring to boil, cover, and cover over low heat for 2 hours. Add cabbage and potatoes, and simmer over low heat for 2 more hours. Stir in whiskey when almost done. Check water level occasionally and replace as needed.
Allrecipes.com
Martha’s Sprinkles Cupcakes
2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature
Preheat oven to 350 degrees. Line muffin tin.
Place strawberries in a small food processor; process until pureed; set aside.
In a bowl, whisk together flour, baking powder, and salt; set aside. In a bowl, mix together milk, vanilla, and strawberry puree; set aside.
In the electric mixer cream butter on medium-high speed, until light and fluffy. Gradually add sugar and beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture.
Divide batter into muffin cups. Bake 22-25 min.
Frosting
1/2 cup whole frozen strawberries, thawed
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
3 1/2 cups confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract Process strawberries in food processor; process until pureed. In the electric mixer, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry; mix until just blended. Do not overmix or frosting will incorporate too much air.
See Marthastewart.com
Spicy, Sweet & Salty Rosemary Nuts
2 cups unsalted mixed nuts, such as almonds, cashews, and walnuts
1 1/2 tablespoons unsalted butter
1/4 cup firmly packed brown sugar
1 1/2 tablespoon granulated sugar
1/2 teaspoon cayenne
1 tablespoon chopped fresh rosemary
kosher salt
Toast nuts in a skillet over moderately low heat until fragrant. Drop in butter to melt, toss and cook nuts in butter for a few minutes. Meanwhile, in a small bowl, stir together sugars, cayenne, and rosemary. Sprinkle sugar mixture evenly over nuts and continue to cook, stirring constantly, until the sugar caramelizes. Transfer nuts to a cookie sheet, spread in single layer and sprinkle with kosher salt. Once nuts have cooled, break apart the clusters and serve.
www.pinkofperfection.com
Cracker Jack Recipe
1/2 c water
1 c molasses
1 stick butter
1 lb brown sugar
1 greased dishpan popped corn (4-5 poppings)
Combine all ingredients to form a syrup. Cook syrup to a hard ball and pour over corn. Stir in well. Peanuts may be added if desired.
www.essortment.com
Hot Cross Buns
375 g (3 cups) strawberries, hulled, halved
2 tablespoons brown sugar
1 teaspoon ground cinnamon
3 hot cross buns (with chocolate chips), sliced crossways into thirds
1/4 cup nutella
1/2 cup reduced-fat vanilla yogurt, to serve (optional)
Preheat oven to 230°C (I think this translates to 450 F–but, double check before you make it!)
Line a small roasting pan with baking paper and add
strawberries to the pan. Sprinkle strawberries with sugar and cinnamon and toss to coat.
Roast strawberries for 10 minutes until strawberries collapse a little and a syrup forms.
While strawberries are towards the end of cooking, toast the bun slices in toaster or under a grill. Spread 1 side of each slice with Nutella.
Place 2 bun slices on each serving plate.
Spoon strawberries and syrup over bun.
www.recipezaar.com
Best in the West BBQ Bean Bake
1 lb. ground beef 1 tsp. salt
1 lb. bacon, diced 4 tbsp. mustard
1 onion, chopped 1 tsp. chili powder
1/2 c. ketchup ¾ tsp. pepper
1/2 c. barbecue sauce
2 cans red kidney beans, drained
2 cans pork & beans
2 cans butter beans, drained
Brown ground beef, bacon and onion. Drain excess fat. Combine and add all other ingredients except beans; stir well. Add beans and combine thoroughly. Bake for 1 hour at 350 degrees.
www.cook.com
Tomato Mozzarella Skewers
1-1/2 pounds fresh mozzarella cheese, cut into 1/4-inch-thick slices
3 pounds grape tomatoes (about 100)
100 small to medium fresh basil leaves (4 cups)
50 6-inch wooden skewers
1 16-ounce bottle balsamic vinaigrette salad dressing
Directions
Halve each cheese slice. Alternately thread 2 tomatoes, 2 cheese slices, and 2 basil leaves onto each wooden skewer. Arrange in two 3-quart rectangular baking dishes.
Drizzle dressing over the skewers. Cover and chill for 2 to 4 hours. To serve, arrange on a platter.
Bhg.com
Strawberry Fool
4 cups strawberries or 3 cups blackberries, blueberries, or raspberries
1/2 cup sugar
1 Tbsp. orange or berry liqueur (optional)
1 tsp. lemon juice
1 1/2 cups heavy cream
Preparation:
Gently rinse berries and hull. In a medium bowl gently toss berries with sugar,
liqueur, and lemon juice. Let sit for 20 min.
Put berry mixture in a blender and whirl until smooth. Set aside.
In a large bowl beat cream until soft peaks form. Gently fold berry mixture
into cream until evenly distributed. Spoon into serving dishes and serve immediately
or keep chilled up to 1 hour.
About.com
Chicken Chili-from Tiffany S
4 c cooked boneless chicken brsts 1.5 t oregano
1 Large Onion 2t ground cumin
4 Cloves Garlic, minced Cayenne Pepper (as much or as little as you like)
2-4 oz cans green chilies 3-16 oz cans of great northern beans, drained & rinsed
6 c chicken stock 3-4 c grated Monterey jack cheese
Sour cream – Medium Container
Sauté chicken in a skillet with some olive oil, covered, until cooked through. In a separate pan sauté onions,add garlic, chilies, cumin, oregano, and cayenne, sauté another 2 mins. Add beans and chicken broth, bring to a boil. At that point, dump it all in the crock pot and simmer 2-3 hrs.
The chili will reduce and thicken. If it is too thin, turn up the heat and let it simmer longer. If it becomes too thick you can add a little chicken stock. During last 20 mins or so of cooking add 2 c cheese. For serving: add about 1/2 cup sour cream, mix well.
