Posts
From Donna McCoy
PUMPKIN CHOCOLATE CHIP MUFFINS
THESE MUFFINS ARE SO MOIST AND FILLED WITH CHOCOLATE CHIPS AND CRUNCHY ALMONDS. THEY ARE JUST AS GOOD WITHOUT THE NUTS.
½ cup sliced unbalanced almonds
1 2/3 cup all-purpose flour
1 cup sugar
1 Tbl. Pumpkin pie spice
1 tsp. baking soda
¼ tsp. baking powder
¼ tsp. salt
2 large eggs
1 cup plain pumpkin
½ cup butter, melted (1 stick)
1 cup semi- sweet chocolate chips
Heat oven to 350 degrees. Put almonds on baking sheet and bake for 5 minutes until lightly browned. Cool.
Grease muffin pans or use paper baking cups. Thoroughly mix flour, sugar, pie spice, baking soda, baking powder and salt in a large bowl.
Break eggs into another bowl. Add pumpkin and butter and whisk until well blended. Stir in chocolate chips and almonds. Pour over dry ingredients and fold in until dry ingredients are moistened.
Scoop batter evenly into muffin cups. Bake 20 to 25 minutes, until puffed and springy to the touch in the center. Turn out onto a rack to cool. Wrap in a plastic bag and keep for up to two days. Reheat before serving. Can be frozen.
Wednesday, November 7, 2007
Tuesday, October 30, 2007
Blueberry Oatmeal Bars
This recipe was on the Oprah show when Jessica Seinfeld, Jerry's wife, introduced her new cookbook with recipes that had vegetable purees created at home in the recipes. I made these bars today and they are absolutely fantastic. You would never know there was spinach in them. And Hunter ate them up too! What a great way to get your vegetables in for the day. I think I'm going to get the cookbook now too!
Blueberry Oatmeal Bars
(with Spinach)
Created by Jessica Seinfeld
From the book Deceptively Delicious
Makes 12 bars
Printer-Friendly Version Review This Recipe
Crunchy and sweet, but full of spinach! Let the bars cool completely before serving so that the taste of the spinach has a chance to disappear completely.
INGREDIENTS
Nonstick cooking spray
2 cups old-fashioned oats
1 1/4 cups all-purpose flour
1/2 cup sugar
1/2 tsp. cinnamon
1/4 tsp. baking powder
1/4 tsp. salt
1 tsp. pure vanilla extract
3/4 cup Balance trans-fat-free soft tub margarine spread, chilled
1 cup low-sugar blueberry preserves
1/2 cup spinach puree
Preheat oven to 375°. Coat an 8" x 8" baking pan with cooking spray.
In a large bowl, combine oats, flour, sugar, cinnamon, baking powder, salt and vanilla and stir to mix well.
Add the margarine and cut it quickly into dry ingredients with two knives until the mixture resembles coarse meal and is no longer powdery. Do not overmix—bits of margarine will still be visible.
Set aside about half of the oat mixture; press the rest firmly into the pan. Bake until lightly browned at the edges (but not fully baked), 13 to 15 minutes.
Meanwhile, mix the preserves with the spinach puree in a small bowl.
Spread blueberry mixture over the partially baked oat layer, then sprinkle with reserved oat mixture. Bake until topping is slightly browned, 20 to 25 minutes. Set the pan on a rack to cool completely before cutting into 12 bars.
Blueberry Oatmeal Bars
(with Spinach)
Created by Jessica Seinfeld
From the book Deceptively Delicious
Makes 12 bars
Printer-Friendly Version Review This Recipe
Crunchy and sweet, but full of spinach! Let the bars cool completely before serving so that the taste of the spinach has a chance to disappear completely.
INGREDIENTS
Nonstick cooking spray
2 cups old-fashioned oats
1 1/4 cups all-purpose flour
1/2 cup sugar
1/2 tsp. cinnamon
1/4 tsp. baking powder
1/4 tsp. salt
1 tsp. pure vanilla extract
3/4 cup Balance trans-fat-free soft tub margarine spread, chilled
1 cup low-sugar blueberry preserves
1/2 cup spinach puree
Preheat oven to 375°. Coat an 8" x 8" baking pan with cooking spray.
In a large bowl, combine oats, flour, sugar, cinnamon, baking powder, salt and vanilla and stir to mix well.
Add the margarine and cut it quickly into dry ingredients with two knives until the mixture resembles coarse meal and is no longer powdery. Do not overmix—bits of margarine will still be visible.
Set aside about half of the oat mixture; press the rest firmly into the pan. Bake until lightly browned at the edges (but not fully baked), 13 to 15 minutes.
Meanwhile, mix the preserves with the spinach puree in a small bowl.
Spread blueberry mixture over the partially baked oat layer, then sprinkle with reserved oat mixture. Bake until topping is slightly browned, 20 to 25 minutes. Set the pan on a rack to cool completely before cutting into 12 bars.
Friday, May 25, 2007
Raspberry Icing
1 1/2 cups confectioners' sugar
2 tablespoons milk
1 tablespoon seedless raspberry preserves
In a small bowl, combine all ingredients, stirring until smooth.
2 tablespoons milk
1 tablespoon seedless raspberry preserves
In a small bowl, combine all ingredients, stirring until smooth.
Chocolate Raspberry Cookies
Makes about 4 dozen
1 cup (2 sticks) butter, softened
1 cup sugar
1/2 cup lightly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/3 cup Dutch process cocoa
1 teaspoon baking powder
1 (6 oz.) package Hershey's Premier Baking Pieces Dark Chocolate Filled with Raspberry Creme
Raspberry Icing (recipe follows)
Preheat oven to 350 degrees. Lightly grease baking sheets.
With an electric mixer, beat butter and sugars at medium speed with an electic mixer until fluffy. Add eggs and vanilla, beating well.
In a small bowl, combine flour, cocoa, and baking powder; gradually add to butter mixture, beating until blended. Stir in baking pieces. Drop cookies by tablespoonfuls onto prepared baking sheets. Bake for 12-14 minutes.
Remove to wire racks to cool. Once cool, drizzle with Raspberry Icing.
1 cup (2 sticks) butter, softened
1 cup sugar
1/2 cup lightly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/3 cup Dutch process cocoa
1 teaspoon baking powder
1 (6 oz.) package Hershey's Premier Baking Pieces Dark Chocolate Filled with Raspberry Creme
Raspberry Icing (recipe follows)
Preheat oven to 350 degrees. Lightly grease baking sheets.
With an electric mixer, beat butter and sugars at medium speed with an electic mixer until fluffy. Add eggs and vanilla, beating well.
In a small bowl, combine flour, cocoa, and baking powder; gradually add to butter mixture, beating until blended. Stir in baking pieces. Drop cookies by tablespoonfuls onto prepared baking sheets. Bake for 12-14 minutes.
Remove to wire racks to cool. Once cool, drizzle with Raspberry Icing.
Enchilada Casserole
From Paula Dean's cooking magazine March/April 2006
Makes 8-10 servings
2 pounds ground chuck
1 medium onion, chopped
2/3 cup water
1 (1.25 oz.) package taco seasoning
1 (15 oz.) can pinto beans, drained
1 (15.25 oz.) can corn, drained
1 (4 oz.) can chopped green chilies
1 (14.5 oz.) can petite diced tomatoes, undrained
1 (19 oz.) can enchilada sauce
20 (5 1/2 inch) corn tortillas
2 (8 oz.) packages shredded Colby and Monterey Jack cheese blend
Preheat oven to 350 degrees. Lightly grease a 13x9x2 inch baking dish.
In a large skillet, cook ground chuck and onion over medium heat until meat is browned and crumbles; drain. Add 2/3 cupwater and taco seasoning; cook over medium heat for 10 minutes, stirring occasionally. Stir in beans, corn, chilies, tomatoes, and enchilada sauce. Remove from heat.
Tear corn tortillas into bite-sized pieces. Place half of tortillas into bottom of prepared baking dish. Spoon half of meat micture evenly over tortillas. Sprinkle with half of cheese. Repeat layers. Bake for 30-40 minutes, or until hot and bubbly.
Makes 8-10 servings
2 pounds ground chuck
1 medium onion, chopped
2/3 cup water
1 (1.25 oz.) package taco seasoning
1 (15 oz.) can pinto beans, drained
1 (15.25 oz.) can corn, drained
1 (4 oz.) can chopped green chilies
1 (14.5 oz.) can petite diced tomatoes, undrained
1 (19 oz.) can enchilada sauce
20 (5 1/2 inch) corn tortillas
2 (8 oz.) packages shredded Colby and Monterey Jack cheese blend
Preheat oven to 350 degrees. Lightly grease a 13x9x2 inch baking dish.
In a large skillet, cook ground chuck and onion over medium heat until meat is browned and crumbles; drain. Add 2/3 cupwater and taco seasoning; cook over medium heat for 10 minutes, stirring occasionally. Stir in beans, corn, chilies, tomatoes, and enchilada sauce. Remove from heat.
Tear corn tortillas into bite-sized pieces. Place half of tortillas into bottom of prepared baking dish. Spoon half of meat micture evenly over tortillas. Sprinkle with half of cheese. Repeat layers. Bake for 30-40 minutes, or until hot and bubbly.
Italian Pizza Casserole
Makes 8-10 servings! Can be made ahead of time and frozen when ready to bake. Or you can just make it and bake it right away.
3 cups uncooked ziti noodles
1 pound ground sausage
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced/ or garlic powder
1 1/2 cups quartered fresh mushrooms
1 (3 oz.) package sliced pepperoni, chopped
1 (2.25 oz.) can sliced black olives, drained
1 (14.5 oz.) can diced tomatoes with basil, garlic, and oregano
2 (15 oz.) cans tomato sauce
1 tablespoon dried parsley flakes
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups (8 oz.) shredded mozzarella cheese, divided
Cook pasta according to package directions; drain and set aside.
Preheat oven to 350 degrees. Lightly grease a 13x9x2 inch baking pan.
In a large skillet, cook sausage, onion, bell pepper, and garlic over medium heat until sausage is browned and crumbles; drain well. Spoon sausage mixture into a large bowl.
Stir in mushrooms and next 8 ingredients. Stir in 1 cup mozzarella cheese. Add cooked ziti, tossing gently to combine. Spoon mixture into prepared baking dish. Top with remaining 1 cup mozzarella. Bake for 30-40 minutes, or until casserole is hot and bubbly.
3 cups uncooked ziti noodles
1 pound ground sausage
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced/ or garlic powder
1 1/2 cups quartered fresh mushrooms
1 (3 oz.) package sliced pepperoni, chopped
1 (2.25 oz.) can sliced black olives, drained
1 (14.5 oz.) can diced tomatoes with basil, garlic, and oregano
2 (15 oz.) cans tomato sauce
1 tablespoon dried parsley flakes
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups (8 oz.) shredded mozzarella cheese, divided
Cook pasta according to package directions; drain and set aside.
Preheat oven to 350 degrees. Lightly grease a 13x9x2 inch baking pan.
In a large skillet, cook sausage, onion, bell pepper, and garlic over medium heat until sausage is browned and crumbles; drain well. Spoon sausage mixture into a large bowl.
Stir in mushrooms and next 8 ingredients. Stir in 1 cup mozzarella cheese. Add cooked ziti, tossing gently to combine. Spoon mixture into prepared baking dish. Top with remaining 1 cup mozzarella. Bake for 30-40 minutes, or until casserole is hot and bubbly.
Tuesday, May 15, 2007
Carrie's Monkey Mix
This is one of Hunter's favorite snacks and he loves that it's one of his favorite animal's snacks too! You can make this on a rainy day too! Hunter loves to help with this one!
3 cups dried bananas
2 cup each dried papaya and dried mango (I buy Sun maid's Tropical Mix bags)
1/2 cup sliced almonds
1/2-3/4 cup sweetened coconut (sometimes I'll add more if desired)
3/4 pkg. mini chocolate chips
1/2 pkg. chocolate chunks
Combine all of the ingredients and enjoy!
*Sometimes I'll fill this in snack size plastic bags for community events such a brunches. Or I'll send them to Mike's work for Mike and his fellow workers to have as a midday treat!
3 cups dried bananas
2 cup each dried papaya and dried mango (I buy Sun maid's Tropical Mix bags)
1/2 cup sliced almonds
1/2-3/4 cup sweetened coconut (sometimes I'll add more if desired)
3/4 pkg. mini chocolate chips
1/2 pkg. chocolate chunks
Combine all of the ingredients and enjoy!
*Sometimes I'll fill this in snack size plastic bags for community events such a brunches. Or I'll send them to Mike's work for Mike and his fellow workers to have as a midday treat!
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