Rhubarb Crisp

Rhubarb Crisp

Ingredients:
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

Directions:
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.

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.

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.

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.

Enjoy.

Adapted from King Arthur Flour

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

Directions:
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

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)

Directions

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

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.

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.

Enjoy!

Italian Chili

Italian Chili

Ingredients:

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.

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

White Chocolate Coconut Cookies

White Chocolate Coconut Cookies

1 tsp. baking powder
1 tsp. baking soda
2 1/4 cup all purpose flour
1/2 tsp salt
1 cup butter, softened
1/2 cup packed light brown sugar
1 egg
1 tsp. vanilla extract
1 cup quick cooking oats
3/4 cup shredded coconut flakes

Preheat oven to 350

In a large mixing bowl, cream the butter and brown sugar together until light and fluffy with a hand held electric mixer. Beat in the egg. Add the baking powder, baking soda, flour and salt, beat until just combined. Fold in the oats, vanilla extract and shredded coconut flakes.

Form walnut sized balls of the mixture and drop onto parchment paper-lined sheet pans. Bake in a preheated oven for about 10 minutes until the bottom of the cookies are golden brown. Remove from oven and cool completely.

Glaze:
8 ozs. white chocolate, melted

When the cookies are cool, dip them halfway into the melted white chocolate. Let them dry completely.

Variation- after dipping them into white chocolate, then dip into 3/4 cup of toasted shredded coconut flakes.

Chocolate Marshmallow Cookies

Chocolate Marshmallow Cookies

1/2 cup butter, softened

1 cup sugar

1 egg

1/4 cup milk

1 tsp vanilla

1 3/4 cups flour

1/3 cup cocoa

1/2 tsp baking soda

1/2 tsp salt

16 to 18 large marshmallows

Preheat oven to 350

In a large mixing bowl, cream butter and sugar. Add egg, milk and vanilla, mix well. Combine the flour, cocoa, baking soda and salt; beat into creamed mixture.

Drop by rounded teaspoons onto ungreased baking sheets. Bake at 350 for 8 minutes. Meanwhile cut marshmallows in half. Press a marshmallow half, cut side down onto each cookie. Return to the oven for 2 minutes. Cool completely on a wire rack.

Icing

6 tablespoons butter, softened

2 tablespoons baking cocoa

1/4 cup milk

1 3/4 cup confectioners sugar

1/2 tsp vanilla

For icing, in a small saucepan, combine sugar, cocoa and milk. Bring to a boil; boil for 1 minute, stirring constantly. Cool slightly; transfer to a small mixing bowl, beat in confectioners sugar and vanilla until smooth. Spread over cooled cookies.

Make 3 dozen.

Limoncello-Glazed Ricotta Drops

I saw this recipe the other day and I knew I had to try it. These cookies are so light and refreshing they will become a new favorite of your household.

Limoncello-Glazed Ricotta Drops

2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 cup granulated sugar
1 egg, beaten
1 cup ricotta cheese
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 tablespoon limoncello liqueur
1 teaspoon lemon zest

Preheat oven to 350°F.

In a medium bowl, whisk together flour, baking powder, baking soda and salt and set aside.
In large mixing bowl, cream together the butter and sugar. Add the egg and beat until the mixture become light and fluffy. Beat in the ricotta, vanilla extract, lemon extract, limoncello liqueur and lemon zest.

Add in the flour mixture and beat until well combined.

Drop the dough using a tablespoon sized cookie scoop onto a parchment-lined baking sheet. Bake for 12 to 13 minutes until cookies appear set and edges turn a pale golden brown. Let cool for 2 minutes on the baking sheet, then transfer to a wire rack.

Glaze

3/4 cup confectioners' sugar
2 tablespoons limoncello liqueur
Grated lemon zest (optional

In small bowl, mix the confectioners' sugar with 1 tablespoon of the limoncello. Slowly add up to 1 more tablespoon of the liqueur until the glaze reaches a spreading consistency. You may need to add a drop of water. Spread the glaze on the cookies using a butter knife. If desired, sprinkle with a bit of lemon zest while the glaze is still moist. Arrange in a single layer and allow the glaze to dry completely before covering.

Store in the refrigerator.

Adapted from Lynne's recipe.

Fudge Puddles

Fudge Puddles

1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup sugar
1/2 cup packed light brown sugar
1 egg
1/2 tsp vanilla
1 1/4 cups flour
3/4 tsp soda
1/2 tsp salt

Preheat oven to 325

In a large mixing bowl, cream the butter, peanut butter and sugars. Beat in egg and vanilla. Combine the flour, baking soda and salt. Gradually add to creamed mixture. Chill for 1 hour.

Drop tablespoon of dough into light greased mini-muffin tins. Bake at 325 for 14-16 minutes or until lightly browned. Using the end of a wooden spoon handle make a 3/8 to 1/2 in deep indentation in the center of each cookie. (This may not be necessary they may sink on their own).

Cool in pans for 5 minutes, before removing to wire racks to cool completely.

Fudge Filling

1 cup milk chocolate chips
1 cup (6 oz) semisweet chocolate chips
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract

In microwave or small saucepan melt chocolate chips. Stir in milk and vanilla until smooth. Fill each shell with filling.

Apple Pie A La Zing

Apple Pie A La Zing

4 cups pealed, sliced apples
2 cups Cranberries
3/4 cup brown sugar
1/2 cup sugar
1/3 cup flour
1 tsp cinnamon
3/4 cup walnuts
Pastry for a 9-inch two crust pie

Directions:

Preheat oven to 425 degrees

Combine all the ingredients, except pastry, in a medium mixing bowl; mix well. Pour into a pastry lined pie plate.


Cover with top crust. Seal edges and cut several slits in top crust.

Bake 50 minutes or until golden brown. Cover edges with foil if they begin to brown too quickly.

Makes 1 9-inch pie.

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies

3 Cups All-Purpose Flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 tbsp. cinnamon
1 tbsp. ginger
1/2 tbsp. cloves

2 cups firmly packed brown sugar
1 cup vegetable oil
3 cups pumpkin
2 large eggs
1 tsp. vanilla extract

Preheat oven to 350 degrees.

In a large bowl mixed flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves together and set aside.

In a separate bowl, mix together brown sugar and oil until combined. Add pumpkin and mix well. Add the eggs and vanilla and mixed until combined.

Sprinkle the flour mixture over the pumpkin mixture and whisk until thoroughly combined.

Use a small ice cream scoop with a release mechanism to drop heaping tablespoons of the dough onto baking sheets, about 1 inch apart. Bake for 10-12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let the cookies cool completely on the sheet while you make the filling.

Cream Cheese Filling
1 cups confectioner's sugar
1/2 cup unsalted butter, softened
8 oz cream cheese, softened
1 tsp vanill

Sift the confectioner's sugar into a medium bowl and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until it is completely smooth, with no visible lumps. Add the cream cheese and beat until combined.

Add the confectioner's sugar and vanilla and beat until smooth. Be careful not to over beat the filling or it will lose it's structure. (The filling can be made 1 day ahead. Cover the bowl tightly and put in the refrigerator. Let the filling soften at room temperature before using.)

Assemble the whoopie pies;

Turn half the cooled whoopie pies upside down (flat side facing up)

Using a knife or an offset spatula, drop a large dollop of filling onto the flat side of the cookie. Place another cookie , flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookie. Put the whoopie pies in the refrigerator for about 30 minutes to firm up before serving.

This recipe make 20 whoopie pies.

Double Chocolate Chip Cookies

Double Chocolate Chip Cookies

2 1/4 cups flour
1 tsp. baking soda
3/4 cup packed brown sugar
1/2 cup butter, softened
1/2 cup shortening
1/4 cup sugar
1 (4 oz) package instant chocolate pudding
1 tsp vanilla extract
1/8 tsp. vanilla extract
2 eggs, beaten
2 cups chocolate chips

Preheat oven to 350 degrees.

Combine flour and baking soda

In a large bowl brown sugar, sugar, butter, shortening, pudding mix, vanilla and almond extract

Mix until well blended

Beat in the flour mixture

Stir in chocolate chips

Drop by rounded teaspoons and bake 10-12 minutes

Spaghetti Caprese

Spaghetti Caprese

Ingredients:
1/2 lb. Thin Spaghetti or Angel Hair Pasta
1/2 cup Kraft Tuscan House Italian Dressing & Marinade
1 onion, finely chopped2 cloves garlic, minced
3 cups chopped tomatoes
1 cup shredded mozzarella cheese
1/3 cup fresh basil, finely sliced

Directions:

Cook pasta as directed on package. Heat dressing in a large nonstick pan on medium-high heat. Add onions and garlic; cook and stir 2 minutes. Add tomatoes; cook 5 more minutes or until heated thoroughly, stirring occasionally.

Drain paste. Add tomato mixture; mix lightly. Sprinkle with cheese and basil.

Taco Stuffed Shells

Taco Stuffed Shells

Ingredients:

1 package uncooked jumbo pasta shells

1 1/2 pounds lean ground beef

1 bottle (18 oz) taco sauce, divided

3 oz cream cheese, cubed

2 tsp chili powder

3/4 cup shredded Mexican or Cheddar Cheese

Approximately 20 tortilla chips, coarsely crushed

Directions:

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook beef until no longer pink; drain. Add 1/2 cup taco sauce, cream cheese and chili powder; cook and stir until blended. Stir in 1/4 cup cheese.

Drain pasta and rinse in cold water; stuff each shell with about 2 tablespoons beef mixture. Arrange in an 11 x 7 baking dish coated with cooking spray. Spoon remaining taco sauce over top.

Cover and bake at 350 for 20 minutes. Uncover; sprinkle with remaining cheese blend. Bake 5 to 10 minutes longer or until heated through and cheese is melted. Sprinkle with chips.

Strawberry Pretzel Salad

Strawberry Pretzel Salad

Ingredients:

2 cups coarsely crushed pretzels
3/4 cup butter, melted
3/4 cup plus 2 Tablespoons sugar- divided
1 (8 oz) cream cheese- softened
1 (8 oz) cool whip
2 1/2 cups cold water- divided
1 (6 oz) package strawberry jello
2 cups sliced strawberries

Preheat oven to 350°

Directions:

Spread pretzels evenly in the bottom of 9 x 13" baking dish. In a small bowl, combine butter and 2 tablespoons sugar and poor evenly over pretzels. Bake 10 minutes. Remove from oven, and allow pretzels to cool to room temperature.

In a medium bowl, beat cream cheese, whipped topping, and remaining 3/4 cup sugar at medium speed with an electric mixer until smooth. Spread cream cheese mixture evenly over pretzels.

In a medium saucepan, bring 2 cups cold water to a boil over medium-high heat. Add strawberry jello, stirring until completely dissolved. Remove from heat; add remaining 1/2 cup cold water and sliced strawberries. Let cool. Pour over cream cheese layer. Chill overnight. Cut into squares to serve. Top with cool whip and fresh strawberries.

Note: This recipe can easily be converted to a Gluten Free recipe just by using Gluten Free Pretzels.