Friday, August 23, 2013

Really great muffins!

Applesauce Spice Muffins( muffins:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup packed light brown sugar
  • 1 stick (1/2 cup) plus 3 tablespoons unsalted butter, melted
  • 1 cup unsweetened applesauce
  • 1 cup pecans or walnuts (3 1/2 ounces), coarsely chopped
For topping:
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon freshly grated nutmeg
  • Special equipment: a muffin pan with 12 (1/2-cup) muffin cups


Prepare muffins:
Put oven rack in middle position and preheat oven to 400°F. Grease muffin pan.
Stir together flour, baking powder, baking soda, spices, and salt in a bowl. Whisk together eggs and brown sugar in a large bowl until combined well, then add butter, a little at a time, whisking until mixture is creamy. Stir in applesauce, then fold in flour mixture until flour is just moistened. Stir in nuts and divide batter among muffin cups.
Make topping and bake:
Stir together all topping ingredients and sprinkle on top of muffins. Bake until muffins are puffed and golden, about 20 minutes. Cool in pan on a rack 5 minutes, then remove muffins from pan and cool slightly.

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Wednesday, August 21, 2013

Creamy Nutella popsicles

Nutella COOL WHIP  Popsicles
Makes 3 popsicles
  • 1 cup COOL WHIP
  • 1/2 cup milk
  • 3 Tbsp. Nutella
Place all ingredients in a blender. Process until blended, then pour into popsicle molds. Freeze for a few hours, then enjoy.

Slow Cooker Chicken Fajitas

Slow Cooker Chicken Fajitas

1 pound boneless, skinless chicken breasts, cut into strips
1 (15 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 medium onion, sliced
1 large bell pepper, seeded and sliced
2 Tablespoon vegetable oil
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
12 flour tortillas, warmed to serve
Spray slow cooker with non-stick cooking spray. Place all ingredients in slow cooker and mix gently, until all spices are incorporated. Cook on low for 4-6 hours or high for 2 hours.
Serve with tortillas, shredded cheese, salsa, and guacamole.

Easy and good!

Oreo Cake Batter Ice Cream

Oreo Cake Batter Ice Cream
Recipe adapted slightly from Annie’s Eats
2 1/2 cups whole milk, divided
1/2 cup yellow cake mix (I used Pillsbury Funfetti because I had a box on hand)
1/2 cup sugar
Pinch of salt
3 egg yolks
2 tsp vanilla
1/2 cup heavy cream
2 rows of cake batter flavored Oreos, roughly chopped
In a medium, heavy bottom sauce pan combine 1 cup of the whole milk with the cake mix, and sugar. Whisk over medium heat until warmed through, making sure the cake mix doesn’t clump. In a small bowl whisk the egg yolks with the pinch of salt until smooth. In a large bowl combine the remaining milk, heavy cream and vanilla, and place a fine mesh sieve over top.
When the heated milk mixture begins to steam slightly, remove from heat. Slowly ladle 1/4 cup of the mixture into the egg yolks while whisking constantly. This is called tempering, it prevents the yolks from cooking and scrambling when they hit the hot milk mixture. Test the yolks to make sure they’re not still cold and then slowly pour them into the steaming milk mixture, again whisking constantly.
Keep whisking until the mixture has thickened and an instant read thermometer reads 170-175°F. I found that as I was whisking the cake batter was making my mixture clumpy. Don’t worry, this won’t effect your base, it just makes it kind of difficult to whisk. Once the the base reaches the 170-175°F, pour through the sieve into the milk and cream mixture. Whisk gently to combine. Cover with plastic wrap and refrigerate for 3 hours or overnight.
After the base has chilled thoroughly freeze according to your ice cream maker’s instructions. About 10 minutes before the cycle is over, add in your chopped Oreos. Pour into a large container and freeze until hard.
Ice cream will last about three weeks to a month in an airtight container, though I’ve been known to savor mine for several months, even if it is a bit frost bitten.

Szechuan Chicken and Noodles

Szechuan Chicken and Noodles

  • 1 lb chicken breasts, cut into bite-size pieces
  • 1 3/4 cups Yoshida's Original Gourmet Sauce*
  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • 2 green bell peppers, diced (seeds and ribs removed)
  • 1 small yellow onion, chopped
  • 2 cups broccoli florets, steamed
  • 2 teaspoons minced garlic
  • 1 teaspoon paprika 
  • 1 box (13.25 oz) whole wheat linguine noodles (you don't have to use whole wheat) 
Cook the linguine noodles according to the directions on the package.
In a large skillet over medium-high heat, melt butter. Add the chicken and cook until chicken turns white and is no longer pink on the inside (takes about 8-10 minutes). Remove the chicken onto a plate.
In the same skillet, add olive oil over medium heat. Add the onion and bell pepper and saute until soft (about 8 minutes). Once the vegetables are done, add the cooked chicken back to the skillet.
Add in the sauce, minced garlic and paprika. Stir well. Reduce heat to medium-low and continue to cook for 5-8 more minutes, or until marinade is thoroughly heated and slightly thickened. Add in the cooked broccoli last.
When linguine is done cooking drain the water and then add noodles into the chicken/sauce mixture. Stir to combine and serve.
Makes 6 servings.

We all loved this.  I cooked the chicken in the slow cooker with the Yoshida's sauce to save time and then threw it in the pot at the end.  Really good!

Strawberries N Cream Bars

Strawberries and Cream Bars
Sugar Cookie Bottom Layer:
-1/3 cup shortening
- 1/3 cup butter
- 3/4 cup sugar
- 1 egg
- 1 tsp. vanilla
- 1/2 tsp. almond extract
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 1/2 cup flour
- 1 8 oz. package (1 bar) of PHILADELPHIA Cream Cheese (softened)
- 1 cup white chocolate chips
- 1 1/2 cups chopped strawberries
- 1/2 cup sugar
- 1/3 cup water
- 2 TB cornstarch
- Large tub of Cool Whip
1. Preheat oven to 350. Grease 9×13 pan,
2. Cream together shortening, butter and sugar. Mix until fluffy. Add eggs, vanilla and almond extract until well combined.
3. In a separate bowl, combine baking powder, salt and flour and mix well. Gradually add to creamed mixture until well blended. Spread into the bottom of your greased pan. Bake for 15-18 minutes or until edges or golden brown. Let cool.
4. Melt white chocolate chips in a bowl in the microwave by heating up in 30 second intervals. Mix with softened cream cheese until well blended. Spread over sugar cookie layer and refrigerate.
5. In a small pan, mix together sugar and cornstarch. Add chopped strawberries and water and heat on medium-high heat until it comes to a boil. Once it is boiling, take off the heat and let cool for 10 minutes. Pour over cream cheese layer and refrigerate for 1-2 hours.
6. Top with Cool Whip and refrigerate until ready to serve.
Totally perfect and delicious.  A great treat!

Easy Cobbler Recipe for any fruit

Any Fruit Cobbler

4 T butter
3/4 c. flour
3/4 c. sugar
1 t. baking powder
1/4 t. salt
3/4 c. milk
2 c. fruit- fresh, frozen, canned, whatever- I loved frozen mixed berries
1 T. sugar (for topping- optional)


  1. Adjust oven rack to upper-middle position, and heat oven to 350 degrees.
  2. Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven.
  3. Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with remaining 1 Tb. of sugar.
  4. Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.
This was delicious and easy.  I'll have this be my go-to cobbler recipe.