Mini Oreo Cheesecakes

We were celebrating a birthday today at work.  I said that I would bring the dessert which gave me an opportunity to try something new from Pinterest.  This recipe comes from Sprinkle Charms and they were simple and tasty.  She baked her cheesecakes in a special cheesecake pan but I used my muffin pan and used the foil liners.  Mine took a little bit longer to cook but the spring back let me know when they were done.  I really liked the Whipping Cream Topping and I am thinking of other ways to utilize that nifty recipe.

16 ounces cream cheese
2/3 cup sugar
1/8 tsp. salt
2 eggs
1 tsp. vanilla extract
1/2 tsp. lemon juice
1/2 cup sour cream
1 package regular size Oreo cookies
1 package mini Oreo cookies (chop about 1 cup to use in batter, the rest are garnish on top)

Preheat the oven to 300 degrees F.

Place one full size Oreo cookie in the bottom of every mini cheesecake cup or muffin pan. This will serve as the "crust" of the cookie.

Beat the cream cheese for several minutes until it is smooth and creamy.

Add the sugar and salt. Add eggs one at a time until incorporated.

Add the vanilla extract and lemon juice. Fold in the sour cream and chopped Oreo cookies and mix until combined.

Pour the mixture into the prepared cups and bake for 22-25 minutes (the tops should spring back slightly when touched).

WHIPPING CREAM TOPPING
1 cup heavy whipping cream
2 tsp. corn starch
2 tbsp. instant vanilla pudding mix

Combine all ingredients and beat for several minutes until the cream thickens and soft peaks form. Pipe onto tops of cheesecakes and garnish with a mini Oreo.

Tortilla and Black Bean Pie

My Tortilla and Black Bean Pie isn't as pretty as Martha's but I am sure that it tasted just as good, my springform pan was larger then the tortillas I had in the house.  Basically this is a large bean and cheese burrito not rolled up.  

4 flour tortillas (10 inches)
2 tablespoons canola oil
1 large onion, diced
1 jalapeno chile, minced (remove seeds and ribs for less heat)
2 garlic cloves, minced
1/2 teaspoon ground cumin
Coarse salt and freshly ground pepper
2 cans (15 ounces each) black beans, drained and rinsed

1 1/2 cups water
1 package (10 ounces) frozen corn
4 scallions, thinly sliced, plus more for garnish
8 ounces cheddar cheese, shredded (2 1/2 cups)

 

Preheat oven to 400 degrees. With a paring knife, trim tortillas to fit a 9-inch springform pan. Use the bottom of the pan as a guide. Set aside.

Heat oil in a large skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes.

Add beans and water, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Taste and adjust for seasoning.

Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup of cheese. Repeat three times, using 1 cup cheese on top layer. Bake until cheese melts, 20 to 25 minutes. Remove side of pan; sprinkle pie with scallions. To serve, slice into wedges.

Chicken Parmesan Casserole

I found this recipe by Chef John on Pinterest and I love it because it is so simple.  I cut my chicken into smaller pieces and pounded them out so that the meat was about the same thickness.  I used basil from a bottle because I didn't have fresh.  For leftovers the croutons were not crunchy but I would think you could zap in microwave and put under the broiler for a minute and they would crisp back up but I didn't mind that they were soft.

2 tbsp olive oil

2 cloves garlic, crushed

hot red pepper flakes, to taste

6 boneless, skinless chicken breasts

2 cups marinara sauce

1/4 cup chopped basil

8 oz mozzarella, shredded

4 oz Parmesan, grated

1 (5-oz) package garlic croutons

Heat oven to 350.  Spread olive oil in the bottom of 9x13 casserole dish.  Add garlic and red pepper flakes.  Add chicken.  Spread marinara sauce over chicken.  Sprinkle with basil.  Use 1/2 of the mozzarella and Parmesan to cover marinara sauce.  Place croutons on top of cheese.  Place the remainder of the cheese on top of the croutons.  Cook for 35 - 60 minutes depending on the size of chicken breasts or until chicken is 155 degrees.

How To Fix Dough That Won't Rise

My yeast must be dead because I couldn't get my hamburger buns to raise but Jamie had given me another jar when she left last summer so I was able to add more to my dough.  I found these helpful tips here.

• Create a warmer place for the dough: Fill a large pan with boiling water and place it in the oven on the lowest rack, or heat a mug of water for 2 minutes in a microwave.

•  Place the dough (in its bowl) in the oven or microwave along with the hot water. Leave it to rise.

• If the dough still doesn't rise, add more yeast. Mix yeast from a new package with 1/4 cup (2 fl oz/60 ml) warm water and 1/2 tsp. sugar. Let it sit for 10 minutes until foam forms, to be sure the yeast is active. Knead the yeast mixture into the dough. Leave the dough in a warm place to rise. 

• If  you have no more yeast, turn the dough into tasty crackers or breadsticks: Knead with grated cheese, roll thin, sprinkle with salt and black pepper, cut into squares or thin strips, then bake at 325 for 10 minutes or until golden brown.

Homemade Hamburger Buns

The grocery store is now 10 miles away so driving to town to buy a package of hamburger buns is not the most efficient use of time or money.  I have had my eye on this recipe for a while and finally gave it a try.

3 tablespoons warm whole milk
2 teaspoons active dry yeast
2 tablespoons honey
2 large eggs
2 3/4 cups whole wheat flour
3/4 cups white all-purpose flour
1 3/4 teaspoons sea salt
2 1/2 tablespoons unsalted butter, melted
Sesame seeds (optional)

Stir together 1 cup warm water, milk, yeast and honey in a measuring cup. Let stand until foamy, about 5 minutes. Beat one egg in a small bowl.

Whisk flours and salt in a large mixing bowl. Add yeast mixture, butter and beaten egg and stir until dough comes together. Transfer dough to the bowl of a standing mixer with the dough hook attached. Knead dough on low-speed for 5 minutes. (If you do not have a standing mixer, then knead by hand for 8 minutes on a floured surface.) The dough will be a bit sticky. Cover the bowl and let dough rise for about 2 hours until doubled.

Line a baking sheet with parchment paper. Divide dough into 8 equal parts. Gently roll each piece into a ball and place on the baking sheet. Repeat with remaining dough, arranging dough 3-inches apart. Cover dough with a dish towel and let rise for 1-2 hours.

Set a large shallow pan of water in the bottom of the oven. Preheat oven to 400ºF and adjust second rack to middle position. Beat remaining egg with 1 tablespoon water. Brush egg wash on top of each bun using a pastry brush. Sprinkle with sesame seeds. Bake for 14 minutes turning pan halfway through baking, until golden brown.

Cool Whip as Ice Cream Substitute

I just recently learned that you can refreeze your unused Cool Whip.  This bit of information was useful to me because I wanted ice cream for a dessert that I was making for Sunday dinner but the freezer was bare in that aspect so I thought to myself what if I let the Cool Whip sit on the counter for a few minutes maybe I could scoop it out like ice cream.  It actually worked great.  Later I thawed a whole container, using my cookie dough scoop I placed the scoops on a cookie sheet and refroze.  After they were frozen I placed them in a plastic container with plastic wrap between the layers so when I make Two Minute Mug Brownie or other recipes I can just plop a scoop of Cool Whip on top.  If you wanted to get really fancy you could place the Cool Whip in a pastry bag and pipe it onto the cookie sheet for freezing.

Two Minute Mug Brownie

In a pinch for dessert? This recipe that I found on Pinterest will take you back to memories of our cruise.

1/4 cup flour
1/4 cup packed brown sugar
2 Tbsp unsweetened cocoa powder
Pinch salt
2 Tbsp canola or other mild vegetable oil
2 Tbsp milk or water

In a heatproof mug or ramekin, stir together the dry ingredients until no lumps remain. Stir in the oil and milk until you have a thick paste. Microwave on high for a minute, checking it after 30 seconds (microwaves vary) – it will be done when it’s springy on top but still a bit gooey – like the very best brownie. Eat warm.

Classic Waffles

I am not a Bisquick girl.  I used to be but I think it is too expensive and I have everything that I need in the house to make pancakes and waffles so why buy something special?  


I wanted waffles but I had already packed my cookbooks for the big move.  After a Google search I found this recipe on allrecipes.com.  It intrigued me because it called for ingredients that I have never used in waffles before.

2 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons white sugar
2 eggs
1 1/2 cups warm milk
1/3 cup butter, melted
1 teaspoon vanilla extract

In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature. In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

No Sugar Oat Drops

This recipe is inspired by Blueberry Girl that I found on Pinterest.  NO sugar, butter, eggs or anything that can be considered unhealthy, can these even taste good?  They do!  I was able to make 15 cookies out of this recipe and each cookie is 136 calories

2 1/2 cups regular rolled oats
2 tablespoons flax seed - run these through your blender
1/4 cup of almond meal - just run whole almonds through your blender
1/2 cup mixed nuts, finely chopped - I used almonds
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1 cup dried fruit - I used craisins

3 ripe bananas, mashed
1/4 cup canola oil
1 teaspoon vanilla extract

Preheat oven to 375C. Line baking sheet with parchment paper.

In a large bowl, combine rolled oats, flax seeds, almond meal and nuts. Stir in allspice and cinnamon. Add dried fruit and stir until evenly mixed.


In another bowl, combine canola oil, mashed banana and vanilla extract. Pour wet ingredients over dry ingredients and stir until well combined.

Take a large cookie cutter and press spoonfuls of the batter into it. Remove cookie cutter. Bake for about 20 minutes or until edges are golden brown.

Mini Deep Dish Pizzas

Hate to say it again but these were inspired by a recipe I found on Pinterest.  I modified the recipe and mine is even easier then the original.  These would be an easy after school snack but they worked well for dinner served with a salad.

3 - 4 tortillas, any flavor, it's your choice
Pizza sauce, I had 9 oz. and they were pretty saucy
3 tablespoons Parmesan cheese
Shredded mozzarella cheese
Pepperoni, she used mini but I only had pepperonis that were so large I had to cut them into 1/8s

Preheat oven to 425 degrees. Spray a 12 count muffin tin with non-stick cooking spray.

Start by laying each tortilla out individually on a flat surface, and use an empty can, cup, or cookie cutter to cut 3-4 medium circles out of each tortilla. Press firmly enough, using a rocking motion, until it cuts through the tortilla.

Press each wrap circle into muffin tin using your fingers. Note: it doesn’t have to cover the entire side of the tin, it should just fit snuggly!

Pour pizza sauce into a bowl, stir in the Parmesan cheese. Drop about 1-2 tbs of sauce in each tortilla, this really varies according to how much sauce you like! Sprinkle mozzarella cheese evenly over each mini pizza. Place pepperoni on top of each pizza.

Bake in preheated oven for 12-15 minutes, or until cheese is melted and lightly browned. Wait for pizzas to cool, and remove from muffin tin using a fork or knife. Pizza’s should pop out with ease!

Pink Lemonade Pie

Another Pintrest recipe and if you want to make it exact you are going to have to go to the link.  It looked so yummy I just had to try it.  I cheated and bought a graham cracker crust and used cool whip instead of whipping cream.  Opted out of the pink coconut but used pink sugar sprinkles.  This is a freezer pie and it would be very refreshing for the summer.  I was also thinking of adding raspberries.  You could also it switch up and use Limeade.

Graham cracker pie crust

1 8-ounce packet of cream cheese, softened

1 14-ounce can sweetened condensed milk

3/4 cup pink lemonade concentrate (not mixed with water)

2 tablespoons lemon juice (fresh or bottled)

Red food coloring
Cool Whip

Using the whip attachment and your stand-type mixer or with a handheld electric mixer, mix the cream cheese and sweetened condensed milk together on medium high speed until the mixture is smooth.  (If you place the sweetened condensed milk in the bowl first, the cream cheese will not stick to the bowl and you will have little need to scrape the sides.)

Add the lemonade concentrate and lemon juice and continue beating.  Color with red food coloring as desired.

Pour the mixture into the pie shell and place it in the freezer.  After frozen spread on thawed Cool Whip and return to freezer.  Remove from freezer a few minutes before cutting.

Roasted Brussels Sprouts

Jamie received Brussels Sprouts in her Bountiful Basket and gave them to me.  I had heard about them being roasted and I did a Google search.  I found this recipe on the Food Network by The Barefoot Contessa with 5 stars with 229 reviews, I figured it had to be good.  It was very simple and they tasted great!  Steve did have seconds but thought they would taste even better with cheese sauce.  He thinks everything tastes better with cheese sauce:)

1 1/2 pounds Brussels sprouts

3 tablespoons good olive oil

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt, and serve immediately.

Chewy Brownie Cookies

2/3 c. Shortening
1-1/2 c. packed light brown sugar
1 Tbsp. Water
1 tsp. vanilla
2 eggs
1-1/2 c. flour
1/3 c. Cocoa
1/2 tsp. salt
1/4 tsp. baking soda
2 c. semi-sweet chocolate chips

Heat oven to 375. In a large bowl, beat shortening, brown sugar, water and vanilla on medium speed or electric mixer until well blended. Add eggs; beat well. Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed just until blended. Stir in chocolate chips. Drop by rounded tablespoon 2 inches apart onto ungreased cookie sheet. bake 7 to 9 minutes, or until cookies are set. cookies will appear soft and moist. Do not overbake. Cool 2 minutes; remove from cookie set. Cool completely. About 3 dozen cookies

Pork Fried Rice

My neighbor gave me this recipe.

Boil
2 C. Rice
4 C. Water.
Best when rice is cool.

In the frying pan
2 Tbsp. vegetable oil
8 eggs- scramble
Remove eggs

Put
2 Tbsp oil
2 Tbsp onion
Heat onions and cook until starting to become translucent.
Add
2 C. Ham
Rice
2 Tbsp. soy sauce
1/4 tsp. garlic salt
1/8 tsp. sugar
Stir
Add eggs
1 C. Peas

Heat

*Can add frozen shrimp on top while rice is warming.

Pork Barbacoa

I got this recipe from Maceys weekly ad. Our family loves this recipe.

4 lbs. Boneless Pork Roast
5 8oz. Tomato Sauce
1/2 c. Brown Sugar
4 c. Dr. Pepper
3 tsp. Garlic Powder
4 tsp. Cumin

• Mix 3 tsp. garlic powder, 4 tsp. cumin, 3 tsp. molasses, 1/2 c. brown sugar, 5 cans tomato sauce and 4 c. Dr. Pepper.
• Pour mixture over pork roast and cook in crock pot on low for 6-7 hours.
• Shred meat, return to crock pot and cook 1 hour in the sauce on low.
• Keep warm until ready serve. serve in tortillas
• Garnish with shredded cheese, lettuce and sour cream. Serves 6
  

Chicken Enchilada Pasta

This recipe makes A LOT of food! I didn't see that it makes for 6-8 people until after...but it's DELISH! so I didn't mind the left overs :)



Serves 6-8

*Plan Ahead: the recipe calls for cooked chicken so use leftovers or plan enough time to cook the chicken beforehand.

INGREDIENTS:
2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) cans green chili enchilada sauce (I used mild)
2/3 cup red enchilada sauce (I used mild)
1 can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheese (I used sharp cheddar)
16-20 oz. penne pasta (Depending on how “saucy” you want the pasta)

DIRECTIONS:
Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don’t boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.
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Baked Sweet and Sour Chicken

The chicken coating:

3-4 boneless chicken breasts

salt + pepper

1 cup cornstarch

2 eggs, beaten

1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar

4 tbs ketchup

1/2 cup vinegar

1 tbs soy sauce

1 tsp garlic salt

Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.

I got this recipe from http://life-as-a-lofthouse.blogspot.com/

Honey Lime Chicken Enchiladas

Ingredients:

Marinade -

6 tablespoons honey

5 tablespoons lime juice (1 large lime)

1 tablespoons chili powder

1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded

8-10 flour tortillas (I used whole wheat tortillas)

1 pound monterey jack cheese, shredded

16 ounces green enchilada sauce

1 cup heavy cream

Directions:

1. Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.

2. Let it marinate for at least a 1/2 hour, but preferably a half day or so.

3. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.

4. Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.

5. Put tortillas in 9x13 pan as you go.

6. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any).

7. Pour sauce on top of the enchiladas.

8. Sprinkle with remaining cheese.

9. Bake at 350 degrees for 30 minutes until brown and crispy on top.

This recipe was found at dinner on a dime.
This is also a great recipe to make as a freezer meal- put into 2 8x8" pans. Bake 1 pan for dinner now, put the other pan into the freezer. Pull it out and bake it when you need it!

Lasagna Soup

Bobby’s Lighter Tastes Like Lasagna Soup

404 less calories
28 g less fat

Ingredients:
2 teaspoons olive oil
1 pound Italian turkey sausage, casings removed
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 (32-ounce) container chicken broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 ounces broken whole-wheat lasagna noodles (about 4 noodles)
1/2 cup chopped fresh basil
3 tablespoons grated parmesan cheese
1/2 cup reduced-fat shredded mozzarella cheese
8 Whole-wheat breadsticks or grissini (optional)

Instructions:
Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the sausage, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes.

Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Remove from the heat; stir in mozzarella, basil, and the Parmesan. Serve with the breadsticks, if using. (whole-wheat lasagna noodles take a little longer to cook.)

Nutritional Information:
Per Serving (1 cup) 225 Cal (27% from Fat, 42% from Protein, 31% from Carb); 23 g Protein; 7 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 17 g Carb; 2 g Fiber; 4 g Sugar; 108 mg Calcium; 3 mg Iron; 826 mg Sodium; 53 mg Cholesterol

Original Recipe by Paula Deen: Tastes Like Lasagna Soup
Take It Lighter recipe courtesy of Bobby and Jamie Deen, and the Paula Deen Test Kitchen

Servings: 8 cups
Prep Time: 5 min
Cook Time: 1 hour
Difficulty: Easy

Southwest Egg Rolls

2 cups frozen corn, thawed

1 (15 oz.) can black beans, rinsed and drained

1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry

2 cups shredded Mexican cheese blend

1 (4 oz.) can diced green chiles, drained

4 green onions, chopped

1 tsp. ground cumin

½ tsp. chili powder

1 tsp. salt

½ tsp. pepper

¼ tsp. cayenne pepper

1 package egg roll wrappers (about 24 total)

In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.

Preheat the oven to 425˚ F. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with salsa.

Muffin-Pan Potatoes

I found this picture on Pinterest and though they would be good for dinner tonight.  

When I clicked on the link it took me to a dead end so that meant no recipe.  I did a Google search and Martha came to the rescue.  I have modified the recipe so that I use ingredients that I always have in my home.  Steve asked where are the pancakes and eggs were so you could use the recipe for breakfast as well.

Butter, room temperature, for muffin cups

2 medium russet potatoes (about 3/4 pound each)

Coarse salt and ground pepper

1 1/2 tablespoons butter, melted

1/4 cup milk

1 teaspoon flour

Cheese, shredded (optional)

Preheat oven to 400 degrees. Lightly brush 6 standard muffin cups with butter. Thinly slice potatoes, I used my salad shooter. Place 2 slices in each cup and season with salt and pepper. Continue adding potatoes, seasoning every few slices, until cups are filled. 

Mix melted butter, milk and flour together.  Pour 1 tablespoon of mixture over each. Sprinkle with cheese if wanted.  Bake until potatoes are golden brown and tender when pierced with a knife, 30 to 35 minutes. Run a thin knife around each gratin. Place a baking sheet or large plate over pan and invert to release gratins. Flip right side up and serve.

Buffalo Chicken Bites

I found this recipe from Sweet Pea's Kitchen on Pinterest and made them tonight for dinner.  I don't like things too spicy but I thought the 1/2 cup of Frank's Hot Sauce was just right.  If I were making them for Beau I would add a finely diced  jalapeno because Beau likes his spicy food HOT!

3 cups shredded cooked chicken
1/4 to 1/2 cup hot sauce (to taste) - I used Frank's Hot Sauce
3 1/2 ounces cream cheese, softened
1 3/4 cups sharp shredded cheddar cheese - I used medium cheddar cheese
1/4 cup chopped green onions - I omitted
1 cup all-purpose flour
4 eggs, lightly beaten
3 – 4 cups Corn Flakes cereal, crushed

Preheat oven to 350˚F. Line a large baking sheet with parchment paper.

In a large bowl, combine chicken, cream cheese and hot sauce, cheddar cheese and green onions.
Roll a heaping tablespoon of mixture into a 1½-inch ball and place onto a plate or separate baking sheet. Repeat with the remaining mixture.

Place flour in a shallow dish. In a second shallow dish, place eggs. In a third shallow dish, Place cornflakes. Dip each chicken ball first into the flour, then the egg and ending with the Corn Flakes. 

Place on the prepared baking sheet and bake for 20 to 25 minutes. Serve warm with ranch or blue cheese dressing.

Yields: 48 bites

Note:

If freezing place the dipped and uncooked chicken balls onto a parchment lined baking sheet and freeze for 15 to 20 minutes. Transfer to a freezer bag and store in the freezer until ready. When ready to bake, place the frozen chicken balls on a parchment lined baking sheet and bake at 350˚F for 25 to 30 minutes, until crispy and golden brown.

How To Shred Chicken, Pork or Beef

Found this nifty tip here at Simply Healthy Family.  After you have cooked your chicken and while it is still hot put in into your Kitchen Aid stand mixer with the cookie paddle attachment.  Turn it to speed 4-6 and it will shred it better then two forks and in a lot less time.

I did a Google search and found that both pork and beef can be done the same way.  The pork or beef needs to be in 2 - 3 inch pieces.

Mint Brownies

This recipe comes from one of those cookbooks that you see by the cashier at the grocery store.  I love mint and chocolate so these brownies fit the bill.  They are super easy as well so that is an added bonus!  The picture came from the page that I tore out of the book many years ago when I was trying to condense my recipe mess.

1 box brownie mix
1/4 cup water
1/4 cup vegetable oil
1 egg
20 to 24 mini York Peppermint Patties


Heat oven to 350.  Grease bottom only of rectangular pan, 13x9x2 inches.  Mix brownie mix (dry), water, oil and egg with spoon about 50 strokes or just until mix is moistened.  Spread in pan.  Bake 30 minutes.

Immediately after baking, place patties on brownies.  Return to oven 3 to 4 minutes or until patties are softened.  Spread evenly over brownies; cool.  Frost with Mint Fluff Frosting.  Cut into 1 1/2pinch squares.  Refrigerate any remaining brownies.

Mint Fluff Frosting
1 cup whipping cream
2 tablespoons powdered sugar
1/4 to 1/2 teaspoon peppermint extract
10 drops green food color

Beat all ingredients in chilled bowl until stiff.

Jello Refrigerator Cake

Another recipe that I haven't made in a very long time.  It would be fun to make this recipe as cupcakes.

1 small pkg. Jello, any flavor

1 white cake mix

Mix cake according to directions on box.  Bake in 9"x13" pan.  Cool cake 20 to 25 minutes.  Mix Jello with 3/4 cup boiling water and 1/2 cup cold water.  Poke deep holes in warm cake, about 1/2" apart.  Slowly pour Jello into holes.  Refrigerate cake while preparing topping.

TOPPING:

1 envelope Dream Whip

1 small pkg. vanilla instant pudding mix

1 1/2 cup cold milk

In chilled deep bowl, blend Dream Whip, pudding mix and milk until stiff.  Frost cake immediately.  Store cake in refrigerator and serve cold. Frosted cake may be frozen.

Cheese Ball

Another recipe found in the recipe box.

2 - 8 oz. cream cheese
4 oz. bleu cheese
4 oz. old English cheese - this is in a bottle
1/4 cup minced onion
1 tablespoon Worcestershire sauce

Mix together.  Roll in nuts or parsley.  Serve with crackers.

Refrigerator Sweet Muffins

4 1/2 cups all-purpose flour

1 cup firmly packed brown sugar

1/2 cup sugar

4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups buttermilk*

3/4 cup oil

1 1/2 teaspoons vanilla

3 eggs

 

In large bowl, combine flour, brown sugar, sugar, baking powder, baking soda and salt; mix well. Add buttermilk, oil, vanilla and eggs; stir just until dry ingredients are moistened. Batter can be baked immediately or stored in tightly covered container in refrigerator for up to 5 days.

When ready to bake, heat oven to 375°F. Grease bottoms only of desired number of muffin cups or line with paper baking cups. Stir batter; fill greased muffin cups 2/3 full.

Bake at 375°F. for 20 to 25 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.

 

* To substitute for buttermilk, use 2 tablespoons vinegar or lemon juice plus milk to make 2 cups.

 

Chocolate Chip: Fold in 1/3 cup miniature semi-sweet chocolate chips.

Cinnamon Topped: After baking, dip top of each muffin in melted butter, then in a mixture of 2 tablespoons sugar, 1/4 teaspoon cinnamon and 1/8 teaspoon nutmeg.

Maple Walnut: Fold in 1/3 cup chopped walnuts and 1/2 teaspoon maple extract.

Mixed Fruit: Fold in 1/3 cup chopped dried mixed fruit.

Pineapple Coconut: Fold in 1/3 cup drained, crushed pineapple and 1/4 cup coconut.

Jen's Vinegrette

1/2 cup red wine vinegar
1/2 cup oil
1/2 cup water
3/4 teaspoon salt
1/4 teaspoon pepper
6 tablespoons sugar
onion salt & garlic salt - till drop

Lemon Dijon Pasta & Peas

Cleaning out the cookbooks and found this recipe that I haven't made in a while.

5 ounces (2 cups) uncooked dried radiatore (pasta nuggets)
2 cups frozen peas
1 tablespoon butter
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon white pepper
1 cup milk
2 tablespoons Dijon-style mustard
1 tablespoon chopped onion
2 teaspoons lemon juice

Cook pasta according to package directions, adding peas during last 5 minutes of cooking. Rinse with hot water; drain.

Meanwhile, in 3-quart saucepan melt butter until sizzling; stir in flour, salt and pepper until smooth and bubbly (1 minute).

Gradually stir in milk and mustard. Cook over medium heat, stirring constantly, until mixture comes to a full boil (4 to 6 minutes); boil 1 minute.

Remove from heat; stir in onion and lemon juice. Immediately add pasta mixture; toss to coat with sauce.

Grandma Sillitoe's Greek Cookies

The story goes that a little Mexican lady taught my mother-in-law how to make Greek cookies.  I took a few to her and they passed the Donna test so I guess this is my new Christmas assignment.

1 pound unsalted butter*
1 egg
1 tablespoon vanilla
1/2 teaspoon baking powder
1 tablespoon powdered sugar
3 or more cups flour
powdered sugar

Melt button on low heat.  Pour into another bowl and refrigerate for 1 - 2 hours.  Whip butter until creamy.  Put in egg and whip some more, then add vanilla.  Put all dry ingredients in sifter and add to mixture.  Bake 15 - 20 minutes at 350 degrees.

Upon removing from the oven immediately drown them in powdered sugar and let them cool.  Gently place them in an airtight container with powdered sugar on the bottom.

* It has to be real butter.  If you use salted butter, skim salt off of the top after melting and before refrigerating.

Homemade Crescent Rolls

A Sunday meal never feels quite complete with out bread.  Rhodes rolls are okay but homemade is so much better.  Yesterday I wanted rolls but it was getting late so I checked my handy Pinterest account and found this recipe.  The original recipe called for bread flour which I didn't have so I used all purpose flour and they turned out great.  This recipe is definitely a keeper and I think I might try to use half whole wheat and half white.

2 1/4 tsp active dry yeast
1/4 cup water, warm (100-110F)
1/2 cup milk, warm (100-110F)
1 tbsp sugar
2 cups flour
1/2 tsp salt
4 tbsp butter, room temperature


In the bowl of a stand mixer fitted with a dough hook, or in a large bowl if you prefer to mix by hand, combine yeast, water, milk and sugar. Let stand for 5 minutes, until foamy. Add in bread flour and salt and mix well with a dough hook. Cut the softened butter into three or flour pieces and drop them into the dough, letting the mixer blend them in.

Knead (with a mixer or by hand) for about 2 minutes. Cover the bowl and let rise for 45 minutes in a warm place.

Preheat oven to 400F.

Turn risen dough out onto a lightly floured surface. Press it out into a circle with your hands, then use a rolling pin to roll it out into an even, 10-inch circle.

Use a pizza cutter or a sharp knife to divide the circle into 12 triangles (just like slicing a pizza).
Starting with the outside edge of one of the triangles, roll the edge towards the center of the “pizza.” Once rolled, curve the roll slightly into a crescent shape and place on a parchement-lined baking sheet. Repeat with all rolls. Cover rolls with a clean dish towel and let rise for 20 minutes.

Melt additional 1 tbsp butter in a small bowl. Brush tops of rolls with butter butter.

Bake for 14-18 minutes, until golden brown. Allow to cool on a wire rack for at least 10 minutes before serving.

Makes 12 rolls.

Mini Apple Pies

Four Granny Smith apples were in my Bountiful Basket and Steve will eat about every apple on the earth except these.  I like Granny Smiths with salt on them but pie sounded better.  I found this recipe on Pinterest and I like individual portions to help control what I put in my mouth but I have to remember to stop at one.

Pie Crust I made homemade but you could use store bought, I did have left over dough which I froze
4 cups apples, cut into small pieces
6 tablespoons flour
3/4 cup sugar
2 heaping teaspoons cinnamon
2 tablespoons butter

Mix apples with flour, sugar and cinnamon.

Roll out pie crust and cut 4" circles.  I have a graduating set of cookie cutters so these worked great because I used the smaller 3" circle for the tops.  Line each muffin tin with a crust.  Fill the crusts with your apple mixture, they will be mounded.

Divide the butter into 12 pieces and place one piece on top of each apple mound.  Cover with dough and bake at 400 for 18 to 22 minutes or until golden brown.

Especially good served warm with vanilla ice cream. 

If you want just a little larger pie you can use the Chicago Metallic Nonstick Cup Pie Set.  The portions below will make 2 mini pies with tops.

 1 cup apple, cut into small pieces
1 tablespoon & 1 1/2 teaspoons flour
3 tablespoons sugar
1/2 heaping teaspoon cinnamon
1 1/2 teaspoons butter

Bake at 400 for 20 to 25 minutes.

Pear Bread

Received a lot of pears in my Bountiful Basket and needed to do something with them.  I found this recipe and I really like it.  I sliced pears and placed them on top but most descended into the bread.  Steve liked the bread just not the chunks of pear.  Next batch they will be omitted. 


Handy tip - to shred pears, peel the pear while it is whole and grate until you get to the middle.  You will end up with a square core when you are done but it is better then having your fingers in the grater.  I finally figured this trick out when I was on the last pear, up until that point I was coring and peeling and trying to grate the slippery pieces.

3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
1 cup chopped walnuts
3/4 cup butter, softened
3 eggs, lightly beaten
2 cups granulated sugar
2 cups peeled and finely grated ripe, firm pears
2 teaspoons vanilla extract


Preheat oven to 350°. Lightly grease and flour a 10-inch tube pan or two 9″x 5″loaf pans.

Combine flour, baking soda, baking powder, salt, and cinnamon. Scoop out about 1/4 cup of this mixture and combine it with nuts to coat. Stir back into the flour mixture.

In a separate bowl, combine butter, eggs, sugar, pears, and vanilla. Add the pear mixture to the flour mixture, stirring just until flour disappears and batter is evenly moistened.

Pour batter into prepared pan(s). Bake for 60-70 minutes, or until bread is browned and firm on top. A pick inserted into the center should come out clean.

Cool in pan on a wire rack for 10 minutes. Then, remove from pan and place top side up on a plate or wire rack to cool completely.

Baked Cream Cheese Wontons

I have always eaten these with Sweet and Sour sauce and they are great.  Tonight I tried them with Jamie's Pomegranate Jalapeno Jelly and they were delish!  Since we don't have Jamie's Jalapeno Jelly recipe here is mine.

Wonton wrappers
Cream cheese
Pam

Preheat oven to 425.  Place a small amount of cream cheese in the center of the wonton wrapper.  Moisten edges with water and fold as directed in the picture below.  Place on a baking sheet coated with Pam.  Lightly spray wontons with Pam.  Bake for 8 - 10 minutes or until golden brown.  Serve warm.

Jalapeno Pepper Jelly

When I saw this picture I knew that I had to make this recipe because it was so pretty.  It tastes as pretty as the picture.  I found this recipe on Tasty Kitchen and I hope that the owner forgives me because I borrowed her picture so you could see how pretty it really was.  Below you will find her exact recipe.  Sleepycathollow your recipe and picture are awesome!

1 cup Jalapeno, Seeds And Membranes Removed, Finely Diced

2 cups Apple Cider Vinegar

½ cups Red Or Orange Bell Pepper, Seeds & Membranes Removed, Finely Diced

6 cups Sugar

2 envelopes Liquid Pectin, 3 Oz Each

½ teaspoons Unsalted Butter

Prepare canning jars and lids as directed by manufacturer’s directions. This recipe makes 6 8-oz 1/2 pint jars…so have at least 8 jars ready, just in case.

Do not use seeds in your jelly (if you’d like it hotter then put seeds into a piece of cheesecloth or muslin packet and put into the sugar mixture…BUT TAKE IT OUT BEFORE you put the pectin in!). You can mix up the peppers if you’d like…habanero, jalapenos, bell peppers.

In a large stainless-steel pan combine the vinegar, peppers and sugar. Bring to boil over medium heat, stirring until the sugar is completely dissolved. (add the unsalted butter here if you want to use it…it helps to keep the foam down to a minimum)

Increase the heat to medium-high and bring to a full boil, at this point stir constantly. Once a rolling boil has been reached, pour in the pectin. Return to a full boil and stir constantly for 1 full minute. Remove from heat.

Immediately ladle the jelly into your jars leaving about 1/4″ head space. Wipe rims off and screw on bands.

4 to 8 oz jars need to be processed for 10 minutes. 1 pint jars for 15 minutes. ADJUST FOR ELEVATION!

I live in Northern Nevada at 4400+ feet so I need to add an extra 10 minutes to the bath process.
Remove from canner and place on paper or cloth towel.

Wait about 15-30 minutes and then carefully twist or tilt jars to distribute the pepper pieces throughout the jelly while cooling.

Rustic Pot Pie

I love pie!  They aren't always easy but this one is.  The fun part about this is that you can make them personal size and customize the filling for each member of your family if needed.  The instant potatoes keep the filling from being runny.  You could also make a bunch of these and freeze them before you bake them for a fast and simple dinner.

Make or buy a pie crust.

1 jar gravy
Chicken, beef or pork
Vegetables - I usually use frozen mixed vegetables but I had a leftover baked potato and carrots
Instant Potatoes

Preheat oven to 450.  Pour jar of gravy in a pan and add enough instant potatoes to thicken but no too much that you end up with mashed potatoes.  Stir in meat and vegetables.  Heat.

While the gravy mixture is heating roll out you pie crust and place on cookie sheet.  Place the gravy mixture in the middle of the pie crust leaving 1 - 2 inches of space around the edge.  Fold the edges up, pleating if necessary.  Bake in the oven for 20 - 25 minutes or until the crust is brown.

Chocolate Chip Oatmeal Zucchini Cookies

I have a lot of zucchini and I was trying to figure out what I could do with besides make zucchini bread or bake them like Jamie's Onion Rings.  I did a Google search and came across this recipe on When Harry Met Salad.  Step 2 had you drain your zucchini and I couldn't believe the moisture that came off, I got a 1/2 cup from 1 cup of zucchini.  I do have to admit that I did not press the zucchini between paper towels, I just took a spoon and pushed the zucchini against my strainer.

½ lb. zucchini
¾ c.  lightly packed dark brown sugar
2½ c. old fashioned oats
2/3 c. + 2 T. sugar
1¼ c. flour
¾ t. salt
½ t. baking soda
¼ t. nutmeg
1 c. (2 sticks) unsalted butter, at room temp
1 egg
2 t. vanilla extract
2 c. chocolate chips
2 c. chopped pecans (or walnuts)

1) Preheat your oven to 375°F and lightly butter two cookie sheets.

2) Grate the zucchini using a food processor or box grater to yield 1 c. grated zucchini.   Toss the zucchini with 2 T. of sugar, transfer to the mixture to a fine-mesh strainer and set it over a bowl to drain for at least 30 minutes.  This draws moisture out of the zucchini and prevents the cookies from becoming cakey and slimy, so don’t skip this step.

3) Meanwhile, place the brown sugar, 2/3 c. sugar and ½ c. oatmeal in the bowl of a food processor and process for 2 -3 minutes until the oatmeal is finely ground.  (you could also do this in a blender)

4) In a medium bowl, whisk together the remaining dry ingredients and set aside.

5) In the bowl of your food processor (or of an electric mixer fitted with the paddle attachment), process or mix the butter until it’s light and fluffy.  Add the oatmeal-sugar mixture in three stages, mixing well after each addition.  Add the egg and vanilla and mix until well incorporated.  Add the dry ingredients in three stages, mixing just until blended.  If you’ve done all this in the food processor, transfer the batter to a large bowl and stir in the chocolate chips and nuts, otherwise just stir the chips and nuts into your mixing bowl.

6) After the zucchini has drained, squeeze it between several layers of paper towels or cheesecloth or a dishtowel to absorb excess moisture.  You want to remove as much moisture as possible, so you’ll have to work at it a bit.  Fold the shredded zucchini into the cookie batter.

7) Drop rounded tablespoons of dough onto the prepared cookie sheets, spacing them about an inch or two apart.  They’re not going to spread much so they don’t need a whole lot of room.  Bake for 18-20 minutes or until the edges begin to turn golden brown.  Remove the cookies from the oven and cool on the sheets for 2-3 minutes before removing to a cooling rack.

Chocolate Zucchini Bread

I was given the cookbook Chocolate Never Faileth which included this recipe.  It hides the zucchini really well so you can fool your kids and tastes good too!  If you look at the picture closely you will notice that it looks really dry around the edges.  The recipe says to bake about an hour, I would recommend checking at 45 minutes.

1 1/2 cup sugar
1/2 cup butter
2 eggs
1/2 cup sour cream
1 teaspoon vanilla
2 cups zucchini, grated and drained (see note)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/3 cup cocoa
3 1/2 cups flour
1 cup chocolate chips

Preheat oven to 350.  Coat two 8-inch loaf pans with nonstick cooking spray.  Cream sugar and butter.  Add eggs and mix well.  Mix in sour cream, vanilla and zucchini.  Add all the remaining ingredients except for the chocolate chips in the order listed; mix well.  Add chocolate chips and stir.  Divide the batter between the two loaf pans.  Bake for about an hour.  Remove from pans and cool on a wire rack.

Note: if possible, grate the zucchini ahead of time and let it sit for a while so the moisture settles and drains it off.

Cupcakes For Two

I have been waiting for my mom to post this on the blog because she emailed it to me a while ago and I have to keep going to my email to get the recipe :)

This is a recipe for just 2 cupcakes! I recently bought a Cake Pop maker, and the two cupcakes makes one batch (12 cake pops). It's so handy! I tried to use a cake mix out of a box and it kept making cake pops, and cake pops, and more cake pops! Way too many! 

Anyway, there is a vanilla and a chocolate recipe. (I have only tried the vanilla)...here are the yummy recipes:

Well Jamie, I finally did it!  I have been waiting to try the recipes myself.  I made 4 cupcakes, 2 white and 2 chocolate.  I made a few changes to the chocolate recipe but I sure that the original recipe works fine.  I used the egg yoke in the chocolate cake, used butter like the vanilla recipe instead of oil and used chocolate milk because I had it in the house.  Luckily I didn't need very much chocolate milk since it is Christopher's favorite.

One Bowl Vanilla Cupcakes for Two

1 egg white

2 tablespoons sugar

2 tablespoons butter, melted

1 teaspoon vanilla

1/4 cup flour

1/4 heaping teaspoon baking powder

pinch of salt

1 1/2 tablespoons milk

Preheat oven to 350 degrees. Line a muffin pan with 2 liners. Bake for 10-12 minutes. (May take more like 15 minutes)

Chocolate Cupcakes for Two

1 egg white

2 tablespoons sugar

2 tablespoons canola oil

3 tablespoons flour

1 tablespoon cocoa powder

1/4 heaping teaspoon baking powder

pinch of salt

1 1/2 tablespoons milk

2 teaspoons of chocolate chips, melted and cooled

Preheat oven to 350 degrees. Line muffin tin with 2 liners. Melt chocolate chips in a small bowl in the microwave for 30 seconds at a time until melted. Set aside. In a bowl, add egg white and sugar and whisk until combined. Add in extract and oil and stir until mixed. Add in melted chocolate. Scrap into bowl with spatula since the amount isn't much. Add flour, cocoa powder, baking powder, and salt and stir until smooth. Stir in milk. Divide batter equally into liners. Bake at 350 degrees for 15-20, or until cake is set.

Frosting for Two Cupcakes
2 tablespoons butter
Splash of vanilla
Splash of milk
Powdered sugar

Cream butter, vanilla and milk.  Add enough powdered sugar to make the frosting the consistence that you want.  Frost

Plum Crumble

We picked up our Bountiful Basket on Saturday and we had 12 plums, some very ripe. I needed a way to use them quickly. I found this recipe on Tartelette and have scaled it down so that you could make one or how ever many you might need. 319 calories per serving

For the plums:
1 plum
2 teaspoons sugar
1 1/2 teaspoons lemon juice
1 1/2 teaspoons cornstarch

For the crumble topping:
1/4 cup flour
dash cinnamon
dash nutmeg
2 teaspoons sugar
1 tablespoon butter

Prepare the crumble topping:

In a bowl, stir together the flour and cornstarch, cinnamon, nutmeg and pinch of salt. Add the butter and sugar and start mixing everything together with your fingertips. You want to form a few large clusters of dough. It will be easier to grate once cold. Freeze the mixture while you prepare the fruit.

Preheat the oven at 350F and position a rack in the middle.

Prepare the plum:

In a bowl, combine the plum and the rest of the ingredients. Toss well. Spoon into a ramekin and place on a baking sheet as the fruit is most likely to release its juices, causing a spill. When ready to bake, grate the crumble over the ramekins (use a box grates) and bake for 30-35 minutes. Serve with whip cream or ice cream.

Oven Baked Onion Rings

If you don't have a Pinterest account yet I highly recommend it! I love getting recipes from there, like this one:
4 cups Ritz crackers
1/2 teaspoon cayenne
1 cup low-fat buttermilk (if you don't have buttermilk you can do a sub of 1 T Lemon Juice and 1 C Milk)
1/2 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 to 2 large Vidalia onions, peeled

Directions
Preheat the oven to 450 degrees. Spray a baking sheet slightly with oil and set aside.

Place Ritz crackers into a food processor and process into crumbs, or place in a sealable plastic bag and crush with a rolling pin. Transfer to a shallow bowl, add cayenne, and set aside. In another bowl, combine buttermilk, 2 tablespoons of flour, salt and pepper and set aside. Slice onions into 1/2-inch circles and separate into rings.

Place the remaining flour in a sealable plastic bag, then add onions, and shake to coat. Dip onions 1 at a time into the buttermilk mixture, then into cracker crumbs and place on baking sheet.

Spray cooking spray evenly over rings and bake for 20 minutes, or until coating is crisp. Season with salt and serve immediately.

Apple Oat Muffins

Found this recipe on the Internet. It is a tasty little morsel that is very filling. The original recipe was for 12 muffins, I cut it to 6. It said to shred the apple and I left it in chunks. I also substituted almonds for walnuts. 202 calories per muffin

1 cup oats
1/2 cup & 2 Tablespoons flour
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 & 1/8 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup buttermilk - used less so I could use the whole egg
1 tablespoon vegetable oil
1 egg
1/2 cup apple - I used Gala
1/4 cup almonds, chopped

Preheat oven to 400 degrees. Line muffin pan with cupcake papers. In large bowl combine oats, flour, sugar, baking powder, baking soda, salt and cinnamon. Stir in apple chunks and nuts.

In medium bowl beat buttermilk, oil and egg until well blended. Stir liquid into dry ingredients until moistened, batter will be very thick and lumpy.

Spoon batter into prepared muffin-pan cups. Bake 20 to 25 minutes or until muffins begin to brown and toothpick inserted in center of muffin comes out clean. Immediately remove muffins from pan. Serve warm or cool on wire rack to serve later.

Ice Cream Cake

This is a super simple dessert. Taking off the wrappers of the ice cream sandwiches is what takes the longest. The best part about this is that you can use as many or as few sandwiches as you would like. I used 36 sandwiches, 1 large cool whip and 1 small cool whip to serve 22 people. You can change this up by using different flavors of ice cream sandwiches and using crumbled Oreos, chocolate chips or any other favorite toppings.

20 ice cream sandwiches
1 large tub cool whip
hot fudge sauce
caramel sauce
2 Heath or Skor bars, chopped up

Place 10 ice cream sandwiches side by side on a cookie sheet, platter or in a 9x13 pan. Frost with 1/2 the tub of cool whip. Repeat last layer. Drizzle hot fudge and caramel over the top and sprinkle with candy bars. Freeze at least 1 hour. Serve with hot fudge and caramel.

Cornbread Croutons

Jamie commented the other day about the cornbread croutons on her salad so when I knew that she would be home for dinner I thought I would try and make some for her. I halved the recipe but I won't do that again just because they are so tasty you don't need a salad to enjoy them.

Mix up Donna's Delicious Cornbread.

Preheat oven to 350 degrees. Place parchment paper on large cookie sheet and spray with Pam. Pour into prepared cookie sheet and bake until toothpick comes out clean, about 20 to 30 minutes.

Cool 5 minutes then run knife around edge and turn cornbread out of the pan and remove parchment paper. Turn the heat up on the oven to 425. While oven is heating up cube cornbread. Spread cubes on cookie sheet and cook until browned, about 5 minutes.

Spread browned cubes on cooling rack and cover with towel. Let air dry overnight or until crunchy.

Lemonade Cupcakes

If you like lemon then you will like these, they almost make you pucker. Some other options that I have been thinking about are use either raspberry lemonade or strawberry lemonade and make raspberry or strawberry cream cheese frosting. I ended up with leftover lemonade and I should have used it in the frosting. I think that will be a for sure thing next time. This would also work well as a cake.

Lemon cake mix
Instant lemon pudding
1 can (6 oz) frozen lemonade concentrate, thawed
3/4 cup powdered sugar
8 oz. cream cheese
1/2 cup butter
Zest from 1 lemon
Juice from 1 lemon
4 drops yellow food coloring
Powdered sugar

Make cake according to the directions on the box but add lemon pudding. Bake according to the directions on the box as well.

Mix lemonade concentrate and powdered sugar. Pierce top of warm cupcakes every with long-tined fork or skewer, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of each cupcake. Refrigerate about 2 hours or until chilled.

Cream butter, cream cheese, lemon zest, lemon juice and food coloring together. Add enough powdered sugar to create the frosting consistence that you want. Frost cupcakes and enjoy!