Monday, May 11, 2009

Rhubarb Crisp

Rhubarb Crisp

Rhubarb Crisp


1 Cup Light Brown Sugar
1 Cup All-Purpose Flour
3/4 Cup Quick Cooking Rolled Oats
1/2 Cup Melted Butter
1 Tsp. Cinnamon
4 Cups Sliced Rhubarb
1 Cup Sugar
2 Tablespoons Cornstarch
1 Cup Water
1 Tsp. Vanilla

In mixing bowl, combine brown sugar, flour, oats, butter and cinnamon; mix together until crumbly. Press half of the brown sugar and oats mixture into a buttered 8-inch square baking dish. Top with the sliced rhubarb.

In a saucepan combine 1 cup granulated sugar, cornstarch, and the 1 cup water and vanilla. Cook together until clear, then pour over rhubarb.

Top rhubarb with remaining crumb mixture and bake at 350 for 45 to 55 minutes.

Friday, March 20, 2009

Blueberry Muffins

What does every meal at my moms include? Blueberry Muffins of course. My nephews love them, so a batch gets whipped up for each special meal and baked in small muffin tins to make them bite size.

Blueberry Muffins

2 Cups All-Purpose Flour
1/2 Cup Sugar
3 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
1/3 cup oil
1 egg, beaten
1 cup blueberries
1 tsp. lemon or orange zest

Heat oven to 400 degrees

Grease bottom only of muffin cups or paper line. In medium bowl, combine dry ingredients, mix well. In small bowl, combine wet ingredients. Add to dry and mix just until moist. Add one cup of blueberries and 1 tsp. lemon or orange zest.

If baking large (regular) muffin bake 20 to 25 minutes. When making mini muffins bake for 15 to 20 minutes.

Wednesday, March 18, 2009

Pork Chops w/Maple Dressing

It is that time of year and the sap is flowing. Here is one of my favorite recipes.

Pork Chops w/Maple Dressing

Add about 2 tablespoons of oil to your pan and heat. Season your pork chops with salt and pepper and add to your hot pan. Depending on the thickness of your chops fry on each side for about 5 minutes. Once you have flipped your chops once drizzle with maple syrup, (just eyeball it so each chop is coated) then add about 1 tablespoon of spicy mustard. Stir that into the maple syrup and let your chops hang out until fully cooked.

This makes a wonderful glaze on your pork chops. I am sorry to anyone that needs measurements for their recipes, but I’m a dumper. I seldom make anything the same way twice.

Sunday, March 8, 2009

Fudge Brownies

Fudge Brownies

1 cup (2 sticks) unsalted butter
2 1/4 cup sugar
4 large eggs
1 1/4 cup cocoa
1 tsp salt
1 tsp baking powder
1 Tablespoon vanilla extract
1 1/2 cup all-purpose flour
2 cups chocolate chips

Preheat oven to 350 degrees. Lightly grease a 9" x 13" pan

In a medium-sized saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat briefly, just until it's hot, but not bubbling; it'll become shiny looking as you stir it. Heating this mixture as second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, and vanilla until smooth.

Add the hot butter/sugar mixture, stirring until smooth.

Add the flour and chips again, stirring until smooth.
*Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for a few minutes before stirring in the chips.

Spoon the batter into a lightly greased 9" x 13" pan.

Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean or with just a few moist crumbs clinging to it. Remove them from the oven and cool on a rack before cutting.


Adapted from King Arthur Flour

Wednesday, March 4, 2009

Chicken Parmesan

This is the best Chicken Parmesan I have made so far. It was so moist.

Chicken Parmesan

1 1/2 cups panko breadcrumbs
1 tbsp. olive oil
1/2 cup grated Parmesan cheese, plus extra for serving
1/2 cup all-purpose flour
1 1/2 tsp. garlic powder
salt and pepper
3 large egg
1 tbsp. water
vegetable cooking spray

2 large boneless, skinless chicken breasts, butterflied and cut into halves (4 pieces total)
2 cups marinara sauce, warmed
about 1/2 cup shredded mozzarella cheese
1 tbsp. minced fresh basil

Adjust an oven rack to the middle position. Preheat the oven to 475 degrees F. Combine the breadcrumbs and oil in a 12-inch skillet and toast over medium heat until golden, stirring often, about 10 minutes. Spread the breadcrumbs in a shallow dish and allow to cool slightly; when cool, stir in the Parmesan.

In a second shallow dish, combine the flour, garlic powder, 1 tablespoon salt, 1/2 teaspoon pepper together. In a third shallow dish whisk together the egg whites and water.

Line a rimmed baking sheet with foil and spray the foil with vegetable oil spray. Pat the chicken dry with paper towels, then season with salt and pepper. Lightly dredge each chicken piece in the flour to coat completely, shaking off the excess. Then dip into the egg and finally coat with the breadcrumb mixture. Press on the breadcrumbs to make sure they adhere. Place the chicken pieces on the prepared baking sheet.

Bake until the chicken is no longer pink and feels firm when pressed with a finger, about 15 minutes. Remove the chicken from the oven. Spoon 2 tablespoons of marinara sauce over the top of each piece of chicken and top with 2 tablespoons of the shredded mozzarella. Return the chicken to the oven and continue to bake until the cheese is melted, about 5 minutes. Sprinkle with the fresh basil and serve as desired, with extra Parmesan and marinara sauce.

Adapted from: Annie Eats

Tuesday, February 24, 2009

Snickerdoodle Blondes

Snickerdoodle Blondes

Snickerdoodle Blondes

1 cup (2 sticks) of unsalted butter at room temperature
1 cup sugar
1 cup loosely packed light brown sugar
3 oz. Mascarpone Cheese
2 eggs
1 tsp. vanilla
1/2 tsp baking powder
1 tsp baking soda
pinch of salt
3/4 tsp. cream of tarer
1/4 tsp. nutmeg
1 cups all-purpose flour

Cinnamon Sugar for coating (about 1/3 cup)


Preheat oven to 350F.

Butter a 9 x 13 inch pan. Sprinkle with cinnamon sugar and move pan around to make sure that the bottom and sides are coated. Set aside.

In a medium bowl, sift together the flour, baking powder, baking soda, salt, nutmeg and cream of tarter.

Cream together butter and sugars. Add the Mascarpone cheese and beat until fully incorporated. Add eggs one at a time, then add the vanilla and mix.

On low speed add your flour mixture until fully incorporated.

Spread mixture evenly into prepared pan. This is a thick batter. Sprinkle with cinnamon sugar on top of batter.

Bake for 20-25 minutes.

Remove from oven when toothpick comes out clean and let cool on wire rack for 5 minutes. Cut into squares and serve.

Adapted from Peabody

Friday, February 20, 2009

Blonde Brownies

Blonde Brownies

It was cold last night, bitterly cold and the wind was whipping and I wanted to use my oven to warm up the house. I saw this recipe and thought hey those sound good, so here they are.

Blonde Brownies

2/3 cup butter, melted

2 eggs
2 cup brown sugar
1 tsp baking powder
1/2 tsp salt
2 cup flour, sifted
1/2 tsp baking soda
1 tsp. vanilla
1 cup chocolate chips

Preheat oven to 350 degrees

Mix all your ingredients together , spread into a greased jelly roll pan bake for 20-25 minutes. Once cool cut into squares and enjoy.

Saturday, January 31, 2009

Chicken Taco Soup

Chicken Taco Soup

1/2 cup diced onions
1/2 cup diced green bell peppers
1 T. minced garlic
olive oil
1 lb. chicken breasts, boiled and shredded
1 package taco seasoning mix
1 (8 oz) jar salsa
14 oz. corn
1 (16 oz) ranch style beans
1 (14 oz) hominy
6 oz tomato paste
2 (14 oz) cans chicken broth
1 (8 oz) cream cheese

Saute onions, green bell peppers and garlic in olive oil.

Add chicken, taco seasoning, salsa

Add vegetables, beans, tomato paste and chicken broth.

Bring to a slow slimmer for 20 minutes. Cut cream cheese into cubes and place in separate bowl and take some hot liquid from soup and pour over cream cheese to melt and then add back to the soup. Simmer on low for another 10 minutes. Serve with tortilla chips and grated monterey jack cheese.


Thursday, January 15, 2009

Italian Chili

Italian Chili


  • 1 package Italian sausage links (about 19 ozs)
  • 1 cup chopped leeks
  • 3 celery ribs, cut into 1/2 inch pieces
  • 1 each large sweet red, yellow, green pepper, cut into 1-inch strips
  • 1 T minced garlic
  • 3 T olive oil
  • 3 cans (14 1/2 oz) Italian recipe stewed tomatoes
  • 1 can (16 oz) dark red kidney beans, rinsed and drained
  • 1 can (6 oz) butter beans, rinsed and drained
  • 1 can (6 oz) tomato paste
  • 3/4 cup sliced black olives
  • 1 T chopped fresh basil
  • 1 1/2 tsp baking cocoa
  • 1/2 tsp pepper
  • Directions:

    Grill Italian sausage according to package directions; cut unto half moon slices and set aside. In soup kettle, saute leeks, celery, sweet peppers and garlic in olive oil until tender. Add sausage and remaining ingredients; bring to a boil. Reduce heat; cover and simmer 20 minutes or until flavors are blended.

    Sprinkle chili with grated Asiago, Romano or Parmesan cheese.

    Friday, January 2, 2009

    Fudgie Mint Cookies

    Fudgie Mint Cookies

    1 1/4 cups all-purpose flour
    1/2 tsp. baking soda
    2/3 cup brown sugar
    6 tablespoons butter
    1 tablespoons water
    1- 6 oz. package (1 cup) semisweet chocolate pieces
    1 egg
    1/2 to 3/4 pound pastel cream mints

    Preheat oven to 350.

    Sift together flour and baking soda. In a medium saucepan heat and stir brown sugar, butter, and water over low heat till butter is melted. Add chocolate pieces. Heat and stir until chocolate is melted. Pour into a large mixing bowl and let stand for 10 to 15 minutes or till cool.

    Beat egg into chocolate mixture. Stir in the flour mixture till well mixed. Dough will be soft. Cover and chill for 1-2 hours. (If you refrigerate overnight you will need to let the dough sit on the counter for about 30 minutes)

    Shape into 1" balls. Place 2" apart on ungreased cookie sheet. Bake for 8 minutes and immediately top each cookie with a mint. Return to the oven and bake about 2 minutes longer or until cookies are done.

    Remove and cool until mints are firm.

    Makes about 48

    Adapted from Shelby Ruttan