Saturday, May 31, 2008

Plain Muffins

Sweeter Muffins (
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 1/2 cups all-purpose flour
  • 1/2 cup white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  1. Preheat oven to 400 degrees F.
  2. Grease muffin cups or use papers. Beat egg with a fork. Stir in milk and oil. Sift four and measure. Add sugar, baking powder and salt. Add egg mixture to flour and stir until flour is moistened. BATTER SHOULD BE LUMPY. DO NOT OVERMIX.
  3. Fill muffin cups 2/3 full. Bake 20 minutes or until golden brown. Muffins should have rounded and pebbled tops. Serve warm.
We like these with some honey butter. Very quick to make and a great side dish especially for nights your kids may not like the main course.

Honey Lime Mexicano...filling is great for quesadillas too

Honey Lime Enchiladas
  • 5 T. honey
  • 3 T. lime juice
  • 2 t. chili powder
  • 1/2 tsp garlic powder
  • 2-3 chicken breasts, cooked and shredded
  • 4-6 flour tortillas
  • colby or monterey jack cheese, shredded (I always use cheddar)
  • 10 oz. can green enchilada sauce (I like Green Salsa Verde)
  • 1/4 c. whipping cream (optional)

  1. Mix first 4 ingredients together and toss with shredded chicken. Let it "marinate" for at least a half hour.
  2. Pour some green enchilada sauce on the bottom of a 9x13 pan.
  3. Fill flour tortillas with chicken and shredded cheese.
  4. Pour the rest of the can of green enchilada sauce mixed with the cream over enchiladas then sprinkle with more cheese.
  5. Bake at 350 for 30 minutes.
I like the taste of these enchiladas. They are different. They combine two good Bajio flavors: honey and lime. Sweet and a bit spicy, just what I like. If you don't use this chicken combo in tortillas, I think it would be fun with black beans, rice, and tortilla chips. Russell still isn't feeling the enchilada fire so we probably will do that next time.

**I used the filling (chicken, lime juice, honey, corn, black beans, cheese) as a filling for quesadillas and they were delicious!!)

Sunday, May 25, 2008

Pie for dinner

Chicken Pot Pie

  • 2 pie crusts (I used Western Family Pie Crust that just unfolds into the pan located by canned biscuits)
  • 2-3 chicken breasts
  • 4-6 red potatoes (leave skin on)
  • 2 cans Cream of Chicken soup
  • 1 bag frozen peas and carrots thawed
  • 1 sweet onion , diced (makes it very good!)
  • butter for sauteing onion
  • egg for glaze

1. Heat oven to 450.
2. Heat two large pans of water , one for the chicken, the other for potatoes.
3. Dice the potatoes, then add to the boiling water, cooking about 10 minutes or until fork-tender; drain.
4. Cook the bottom of the pie crust first, in the oven. Just follow the directions on the back of the pie crust box for a "one crust pie" - I cooked mine for 9 minutes. After cooking, turn the oven down to 400 to cook the pie.
5. Saute the onion in butter until it is translucent and tender.
6. After chicken is done shred it into bite size pieces.
7. Combine the shredded chicken, potatoes, peas and carrots, onions and the 2 cans of cream of chicken soup in a large bowl.
8. Pour mixture into the cooked pie crust.
9. Add the top crust and trim to fit the pie plate.
10. Whisk the egg in a small bowl and baste over the top crust (makes it look good).
11. Make 4 slits in the top of the pie with a knife to provide steam release while the pie is baking.
12. Bake for 25-30 minutes and then let the pie cool for a few minutes.
13. Eat-yum!

German Chocolate Brownie Heaven

German Chocolate Brownies
from The Lion House Entertaining Cookbook

  • 1 German chocolate cake mix
  • 2/3 cup butter (room temperature)
  • 1 cup semi-sweet chocolate chips
  • 1 tub coconut-pecan frosting
  • 1/4 cup milk

  1. Preheat oven to 350 degrees. Lightly grease a 9X13 pan.
  2. In a large bowl using a pastry blender, cut in butter with the cake mix until the mixture resembles coarse crumbs.
  3. Press 1/2 the mixture (about 2 1/2 cups) into the prepared pan. Bake for 10 minutes.
  4. Sprinkle chocolate chips over hot crust. Drop frosting by tablespoonfuls over chocolate chips.
  5. Mix 1/4 cup of milk into the remaining cake mix/butter mixture. Stir to combine.
  6. Drop this batter by teaspoonfuls over the frosting. Bake for 25-30 minutes. Cool completely. Cut into squares and refrigerate until served. (These brownies really do taste best cool.)
These are amazing! They are fun to make, fast, and very impressive. Even though it uses a cake mix, you wouldn't know it from the flavor. They are really gooey out of the oven, but they do solidify a bit. Nut fearers- you don't even notice the nuts in the frosting part of the brownie.

Friday, May 23, 2008

Chicken Potato Alfredo

  • Alfredo Sauce (I used Portobello Mushroom Classico or Four Cheese Alfredo)
  • 4 tsp. lemon juice
  • 1/2 T. pepper
  • 1/4 tsp. salt
  • 5 garlic cloves, crushed (I just sprinkled veggies with garlic powder)
  • 2 chicken breasts
  • 5-8 small red potatoes
  • 4-6 roma tomatoes
  • 1 can artichoke hearts (good, but really optional)
  • 1 tb. rosemary (I didn't use)
  1. Quarter potatoes and tomatoes.
  2. Defrost chicken.
  3. Add all together in baking dish and cover with sauce.
  4. Bake for 45 minutes to an hour (cover with foil) at 425 degrees.
This was such a nice change from what we usually eat. Lots of veggies, fun white sauce..Anika had two helpings and R and I loved it too. Make sure potatoes are really tender! Mine took a full hour even though I thought I cut the potatoes into small chunks.

**I also tried this with the salad shrimp in place of the chicken. Delicioso! We loved it. I also added sliced red onion. time I'll do it without the potatoes (on the stove) and just serve it over angel hair for a more pasta dish. Yum.

Tuesday, May 20, 2008

The best caramel bars

Mom's Chocolate Chip Caramel Bars

  • 1 1/2 cups flour
  • 1 c. quick oats
  • 1 cup brown sugar
  • 3/4 c. margarine
  • 24 caramels, unwrapped
  • 14 oz sweetened condensed milk
  • 1 cup semi-sweet chocolate chips
  • 1/2 c. chopped walnuts or pecans (optional)
  1. Combine flour, oats and sugar. Mix well.
  2. Cut in 3/4 c. margarine until crumbly.
  3. Reserving 1/2 cup crumb mix for topping, press remainder into 13x9 pan.
  4. Bake 10 minutes int 350 for metal, 325 for glass pan.
  5. Meanwhile over low heat, melt caramels with milk. Pour over prepared crust. Top with chocolate chips and then the remaining crumb mixture.
  6. Bake for 20 more minutes.
These are yummo. What more can I say?


Teriyaki Sauce
(adapted from

  • 1/2 cup soy sauce
  • 1 1/2 cups water
  • sprinkle of ginger (to taste- I just like a hint)
  • 4 1/2 T. brown sugar
  • 1 minced garlic clove (or 1 t. garlic powder)
  • 3 T. cornstarch
  • 1/3 c. water

    1. Combine 1 1/2 c. water, soy sauce, brown sugar, garlic and ginger in a saucepan and bring to a boil, stirring constantly.
    2. Dissolve corn starch in 1/3 cup of cold water and add to sauce. Will thicken immediately.
    3. Remove from heat.
    4. If the sauce is too thick add a little water or soy sauce to thin.
    This is a good teriyaki sauce that thickens up nicely. This recipe makes enough for a main dish (stir fry example) that feeds 4 adults.

    Thursday, May 15, 2008

    Chocolate Decadence

    Raspberry Truffle Brownies
    -adapted from the Daily Herald

    • 3/4 c. cocoa
    • 1 c. margarine
    • 2 c. sugar
    • 3 eggs, 2 T water
    • 1 t. vanilla
    • 1 1/4 c. flour
    • 1 t. baking powder

    1. Preheat oven to 350. Mix together cocoa and margarine.
    2. Beat together in separate bowl sugar, eggs and vanilla; combine with margarine mixture.
    3. Add flour and baking powder.
    4. Put in well-greased 13x9 pan.
    5. Bake 30 minutes. Cool.
    Truffle Filling (or frosting):
    • 1 c. semi-sweet chocolate chips
    • 8 oz cream cheese (I used Neufchatel), softened
    • 1/3 c. seedless raspberry preserves or jelly
    • 1/4 c. powdered sugar
    1. Melt chocolate chips in the microwave for 1 minute; stir until all chips are melted.
    2. Beat cream cheese and preserves together in a small bowl until smooth.
    3. Beat in chocolate mixture and powdered sugar until fluffy.
    4. Spread over cooled brownies.
    The original recipe called for double the "truffle" frosting. Halving it was plenty! Great brownies with a little tang of raspberry flavor.

    Tuesday, May 13, 2008

    Another great Choc Chip Cookie recipe!

    Grandma's Soft Chocolate Chip Cookies

    • 1 c. sugar
    • 2 c. margarine
    • 2/3 c. milk
    • 6 c. flour
    • 2 t. baking soda
    • 2 cups brown sugar
    • 4 eggs
    • 2 t. vanilla
    • 1 t. salt
    • 1 bag chocolate chips
    1. Cream margarine and sugars.
    2. Mix in eggs and vanilla.
    3. Alternate mixing remaining dry ingredients and milk.
    4. Add chips.
    5. Bake at 375 for 9-10 minutes.
    This is Grandma Heelis' recipe. It makes a soft, almost fluffy cookie. It tastes clean and good.

    Monday, May 12, 2008

    A nice Spring dessert

    Strawberry Trifle
    • 1 (10 inch) angel food cake
    • 2 (8 ounce) packages cream cheese, softened
    • 1 cup white sugar
    • 1 (8 ounce) container frozen whipped topping, thawed
    • 1 quart fresh strawberries, sliced (or as much as desired), sprinkled with sugar

    1. Crumble the cake into a 9x13 inch dish or trifle bowl.
    2. In a medium bowl, cream cream cheese and sugar until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
    3. In a bowl, combine strawberries and sugar until strawberries are evenly coated. Spread over cream cheese layer (layer each section twice in a trifle). Chill until serving.

    Potatoes I make about twice a year

    Creamy Potatoes Au Gratin

    • 4 potatoes, sliced (I leave skin on)
    • 1 onion, sliced in rings
    • 3 T flour
    • 1/2 t. salt
    • 2 c. milk
    • 1 c. cheddar cheese
    • 3 T. margarine

    1. Preheat oven to 400. Grease 13x9 pan. Layer 1/2 potatoes, then onion, then the rest of the potatoes. Salt and pepper.
    2. In medium saucepan, melt butter over medium heat. Mix in flour and salt and stir with wisk for 1 minute. Stir in milk. Cook until mixture thickens. Stir in cheese until melted. Remove from heat, pour sauce over potatoes.
    3. Cover with foil.
    4. Bake 45 minutes to an hour, or until potatoes are fork-tender.
    I stole this picture. But mine kind of looked like this, though more pale. Plus we cut the potatoes and put them in the fridge and they turned gray. The taste was the same though.

    Anyway, the reason I only make these twice a year is that we rarely have potatoes. They are just mediocre veggies in my mind and they take so long to cook! However, we do enjoy these when we have them, and it is a pretty quick recipe.

    Great Muffins!

    Snickerdoodle Muffins
    (adapted from

    • 2 sticks margarine
    • 1 cup sugar
    • 2 tsp vanilla
    • 2 eggs
    • ¾ tsp baking soda
    • ¾ tsp baking powder
    • ¾ tsp cream of tarter
    • a couple splashes nutmeg
    • 1 and ¼ cup sour cream (I used light)
    • 2 and ¼ cups all purpose flour

    1/2 cup sugar and 1 T cinnamon mixed together for rolling

    1. Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.
    2. In a separate, mix together the flour, baking soda, and baking powder, nutmeg and cream of tarter.
    3. Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
    4. Using a cookie scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar.. Place muffin in to muffin tin.. Depending on the size of your tins, you should get about 24 muffins. Bake them for approx. 17-20 minutes in a 350F oven or until they are golden brown.
    We made 27 of these muffins (slightly smaller than average muffins) and they are all gone 24 hours later. Very good!

    Wednesday, May 7, 2008

    Apple Chicken Stew

    Apple Chicken Stew

    • 4 medium potatoes, cubed
    • 4 medium carrots, cut into 1/4-inch slices
    • 1 medium red onion, halved and sliced
    • 1 celery rib, thinly sliced
    • 1 1/2 teaspoons salt
    • 3/4 teaspoon dried thyme
    • 1/2 teaspoon pepper
    • 1/4 teaspoon caraway seeds
    • 2 pounds boneless, skinless chicken breasts, cubed (I just use 1 frozen breast whole and place on top of potatoes)
    • 2 tablespoons olive or vegetable oil
    • 1 large tart apple, peeled and cubed
    • 1 1/4 cups apple cider or apple juice
    • 1 tablespoon cider vinegar
    • 1 bay leaf
    • Minced fresh parsley

    1. In a slow cooker, layer potatoes, carrots, onion and celery. Combine salt, thyme, pepper and caraway; sprinkle half over vegetables. In a skillet, saute chicken in oil until browned; transfer to slow cooker. Top with apple. Combine apple cider and vinegar; pour over chicken and apple. Sprinkle with remaining salt mixture. Top with bay leaf.
    2. Cover and cook on high for 4-5 hours or until vegetables are tender and chicken juices run clear. Discard bay leaf. Stir before serving. Sprinkle with parsley.

    Honestly, I don't know what caraway seeds are and I don't have thyme for time. Ha ha...I don't have bay leaves either but one day I should try this recipe with all the listed ingredients! It is good without them all though. Healthy, light, gently flavorful....that is what makes a good stew, right? I have to say it is my favorite stew recipe so far. Add whatever jazzing up flava you like. Some Mrs. Dash?