1 C flour (1/2 white and 1/2 whole wheat) I always just use white flour
1 C rolled oats
3/4 C brown sugar
3/4 tsp baking powder
3/4 tsp baking soda
1 egg
3/4 C milk
1/2 C chopped nuts I never add nuts
1/3 C oil
Mix dry ingredients. Mix wet ingredients. Mix both together. Sprinkle each muffin with cinnamon and sugar before baking.
Bake at 375 degrees for 12-18 minutes.
From Kim Greenfield
1.30.2010
1.03.2010
Molten Chocolate Lava Cake
4 pieces (squares) semi-sweet baking chocolate
1/2 cup butter
1 cup powdered sugar
2 whole eggs
2 whole egg yolks
6 Tbs flour
2 cups heavy whipping cream
2 Tbs sugar
Preheat oven to 425 degrees.
Spray 4 custard cups with cooking spray and place on cookie sheet.
Microwave chocolate and butter in bowl about 1 minute, until butter is melted. Whisk until chocolate is also melted.
Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.
Divide between cups.
Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.
Combine sugar and heavy cream until stiff.
Invert cakes on dishes and top with whipped cream.
From here
1/2 cup butter
1 cup powdered sugar
2 whole eggs
2 whole egg yolks
6 Tbs flour
2 cups heavy whipping cream
2 Tbs sugar
Preheat oven to 425 degrees.
Spray 4 custard cups with cooking spray and place on cookie sheet.
Microwave chocolate and butter in bowl about 1 minute, until butter is melted. Whisk until chocolate is also melted.
Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.
Divide between cups.
Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.
Combine sugar and heavy cream until stiff.
Invert cakes on dishes and top with whipped cream.
From here
1.01.2010
Mashed Potatoes
**This seems simple and obvious, but I just wanted to put this on here so my posterity would know how my mother made mashed potatoes.
Peel and dice potatoes; boil until tender. Mash in kitchenaid blender with whisk attachment; add enough milk to make it creamy.
From: Jan Baumgartner
Peel and dice potatoes; boil until tender. Mash in kitchenaid blender with whisk attachment; add enough milk to make it creamy.
From: Jan Baumgartner
Quincy's Potatoes
6 potatoes
1 cup sour cream
3 oz cream cheese
1/4 cup butter
2/3 cup milk
1/2 cup cheddar cheese
1/2 cup mozerella cheese
1 1/2 tsp salt
1/2 tsp pepper
Boil potatoes.
Beat in all ingredients (cheddar being the last).
Put in casserole dish and bake at 400 degrees for 15-20 minutes.
(Can be prepared ahead of time, refrigerated and reheated.)
From: Kim Greenfield('s friend Quincy)
1 cup sour cream
3 oz cream cheese
1/4 cup butter
2/3 cup milk
1/2 cup cheddar cheese
1/2 cup mozerella cheese
1 1/2 tsp salt
1/2 tsp pepper
Boil potatoes.
Beat in all ingredients (cheddar being the last).
Put in casserole dish and bake at 400 degrees for 15-20 minutes.
(Can be prepared ahead of time, refrigerated and reheated.)
From: Kim Greenfield('s friend Quincy)
12.27.2009
Chocolate-Peanut Butter Cake with Cream Cheese Frosting
This is quite possibly the best cake I've ever made/eaten!
**It made a ton of filling, so I would only make half of the recommended amount. I also only chilled it for a couple of hours, not overnight.
**I used normal store-bought peanut butter and it was fine.
**I reduced the amount of cream cheese in the frosting to 8oz.
**I also just used two round cake pans instead of three - it increased the baking time by about 30 minutes.
Filling
2 1/4 cups heavy whipping cream
1/2 cup (packed) golden brown sugar
12 ounces bittersweet or semisweet chocolate, finely chopped
1/2 cup old-fashioned (natural) chunky peanut butter
Cake
2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup old-fashioned (natural) chunky peanut butter
1 pound golden brown sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
Frosting
1 1/2 8-ounce packages cream cheese, room temperature
2 cups powdered sugar, divided
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 teaspoon vanilla extract
3/4 cup chilled heavy whipping cream
Butterfinger candy bars, coarsely chopped
For filling:
Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. Remove from heat. Add chocolate; let stand 1 minute. Whisk until smooth. Whisk in peanut butter. Chill uncovered overnight.
For cake:
Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and peanut butter in large bowl until blended. Beat in sugar. Beat in eggs, 1 at a time, then vanilla. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions.
Divide batter among pans and spread evenly. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes 5 minutes. Turn out onto racks; peel off parchment. Cool cakes completely.
For frosting:
Using electric mixer, beat cream cheese, 1 1/4 cups powdered sugar, butter, and vanilla in large bowl to blend. Whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks. Fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.
Place 1 cake layer, bottom side up, on 9-inch tart pan bottom. Spread with half of filling. Place another layer, bottom side up, on work surface. Spread with remaining filling; place atop first layer. Top with remaining cake layer, bottom side up.
Spread frosting over top and sides of cake. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 2 hours before continuing.) Press candy onto top of cake.
From here
**It made a ton of filling, so I would only make half of the recommended amount. I also only chilled it for a couple of hours, not overnight.
**I used normal store-bought peanut butter and it was fine.
**I reduced the amount of cream cheese in the frosting to 8oz.
**I also just used two round cake pans instead of three - it increased the baking time by about 30 minutes.
Filling
2 1/4 cups heavy whipping cream
1/2 cup (packed) golden brown sugar
12 ounces bittersweet or semisweet chocolate, finely chopped
1/2 cup old-fashioned (natural) chunky peanut butter
Cake
2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup old-fashioned (natural) chunky peanut butter
1 pound golden brown sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
Frosting
1 1/2 8-ounce packages cream cheese, room temperature
2 cups powdered sugar, divided
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 teaspoon vanilla extract
3/4 cup chilled heavy whipping cream
Butterfinger candy bars, coarsely chopped
For filling:
Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. Remove from heat. Add chocolate; let stand 1 minute. Whisk until smooth. Whisk in peanut butter. Chill uncovered overnight.
For cake:
Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and peanut butter in large bowl until blended. Beat in sugar. Beat in eggs, 1 at a time, then vanilla. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions.
Divide batter among pans and spread evenly. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes 5 minutes. Turn out onto racks; peel off parchment. Cool cakes completely.
For frosting:
Using electric mixer, beat cream cheese, 1 1/4 cups powdered sugar, butter, and vanilla in large bowl to blend. Whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks. Fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.
Place 1 cake layer, bottom side up, on 9-inch tart pan bottom. Spread with half of filling. Place another layer, bottom side up, on work surface. Spread with remaining filling; place atop first layer. Top with remaining cake layer, bottom side up.
Spread frosting over top and sides of cake. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 2 hours before continuing.) Press candy onto top of cake.
From here
Creamy Basil Chicken Soup
1 Tablespoon Extra Virgin Olive Oil
1 whole Carrot, Peeled And Shredded
12 loaves Basil, Chopped, Or 2 Tablespoons Dried
¼ cups Diced Onion
32 ounces, fluid Chicken Broth
4 pieces Chicken Breasts, Trimmed Of Fat
8 ounces, weight Cream Cheese, Melted
1 pint Heavy Cream Or Half-and-Half
2 cups Cooked Noodles Or Rice
1 container Fresh Grated Parmesan, To Garnish
In a skillet, stir fry carrots, basil, and onions in extra virgin olive oil until onions are faintly brown and aromatic.
In a soup pot or crock pot, add veggies, chicken broth and chicken.
On the stovetop, bring soup to a full boil, reduce heat and simmer for 20 minutes, until chicken is cooked. Or, in a crock pot, cook on low for 8 hours or on high for 4 hours.
Just before serving, melt cream cheese in the microwave or on the stovetop until melted all the way through, and mix well into the broth with cream or half-and-half.
Serve soup over 1/2 cup cooked rice or noodles in the bottom of the bowl.
Garnish with fresh Parmesan and serve with extra bread on the side for dipping!
**I used fresh basil and it was delicious! I doubt dried would taste that good.
**We added a roux at the end to make the soup thicker.
**Next time I would add more carrots.
From here
1 whole Carrot, Peeled And Shredded
12 loaves Basil, Chopped, Or 2 Tablespoons Dried
¼ cups Diced Onion
32 ounces, fluid Chicken Broth
4 pieces Chicken Breasts, Trimmed Of Fat
8 ounces, weight Cream Cheese, Melted
1 pint Heavy Cream Or Half-and-Half
2 cups Cooked Noodles Or Rice
1 container Fresh Grated Parmesan, To Garnish
In a skillet, stir fry carrots, basil, and onions in extra virgin olive oil until onions are faintly brown and aromatic.
In a soup pot or crock pot, add veggies, chicken broth and chicken.
On the stovetop, bring soup to a full boil, reduce heat and simmer for 20 minutes, until chicken is cooked. Or, in a crock pot, cook on low for 8 hours or on high for 4 hours.
Just before serving, melt cream cheese in the microwave or on the stovetop until melted all the way through, and mix well into the broth with cream or half-and-half.
Serve soup over 1/2 cup cooked rice or noodles in the bottom of the bowl.
Garnish with fresh Parmesan and serve with extra bread on the side for dipping!
**I used fresh basil and it was delicious! I doubt dried would taste that good.
**We added a roux at the end to make the soup thicker.
**Next time I would add more carrots.
From here
10.28.2009
Cinnabon Cinnamon Rolls
Dough
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
Filling
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
Frosting
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Dissolve the yeast in the warm milk in a large bowl. Mix in the sugar, margarine, salt, and eggs. Add flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled in size.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
**While kneading the dough yourself offers some sort of accomplishment, I have found that using the dough hook on my kitchenaid does a fine job as well...and is faster...and easier.
From here
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
Filling
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
Frosting
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Dissolve the yeast in the warm milk in a large bowl. Mix in the sugar, margarine, salt, and eggs. Add flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled in size.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
**While kneading the dough yourself offers some sort of accomplishment, I have found that using the dough hook on my kitchenaid does a fine job as well...and is faster...and easier.
From here
9.09.2009
Cheese Soup
1/2 cup chopped onions
1/4 cup butter or margerine
1/4 cup flour
1 1/2 tablespoons cornstarch
1/2 teaspoon paprika
1/2 teaspoon salt
1 quart milk, heated
1 quart chicken stock, heated
3/4 cup diced carrots, cooked
3/4 cup diced celery, cooked
1 cup (+) sharp cheddar cheese, shredded
chopped parsley
crumbled bacon
Saute onion in melted butter until transparent but not brown (5 to 10 minutes). Add flour, cornstarch, paprika, salt and pepper. Cook on low heat for about 10 minutes. Add milk and chicken stock and cook, stirring constantly, until thickened. Puree cooked vegetables. Add them to milk mixture. Taste to correct seasonings. Just before serving, stir in shredded cheese. Garnish with parsley and bacon. Amount of vegetable may be increased if thicker soup is desired.
From Jan Baumgartner
1/4 cup butter or margerine
1/4 cup flour
1 1/2 tablespoons cornstarch
1/2 teaspoon paprika
1/2 teaspoon salt
1 quart milk, heated
1 quart chicken stock, heated
3/4 cup diced carrots, cooked
3/4 cup diced celery, cooked
1 cup (+) sharp cheddar cheese, shredded
chopped parsley
crumbled bacon
Saute onion in melted butter until transparent but not brown (5 to 10 minutes). Add flour, cornstarch, paprika, salt and pepper. Cook on low heat for about 10 minutes. Add milk and chicken stock and cook, stirring constantly, until thickened. Puree cooked vegetables. Add them to milk mixture. Taste to correct seasonings. Just before serving, stir in shredded cheese. Garnish with parsley and bacon. Amount of vegetable may be increased if thicker soup is desired.
From Jan Baumgartner
9.07.2009
Pasta with Roasted Red Pepper Sauce
(This is from the Pioneer Woman's website [link below]. You'd think it would be a spicy dish, but it's actually more of a sweet sauce. I like to use it with cheese tortellini.)
3 red bell peppers
2 tablespoons pine nuts
1/2 medium onion, finely diced
3 cloves garlic, minced
1/2 cup heavy cream
Flat leaf parsley, finely minced
Fresh Parmesan, shaved or grated
1/2 to 1 pound pasta: orecchiette, penne, fusilli, etc.
Roast red peppers, then place in a Ziploc bag to allow to sweat. Peel the charred skins from the peppers, then removed seeds. Set aside.
Lightly toast pine nuts in a skillet. Set aside.
Puree peppers with pine nuts. Set aside.
Cook pasta according to package directions.
In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt.
Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, then stir together.
Place pasta into a bowl, top with chopped parsley and plenty of shaved Parmesan.
From here
3 red bell peppers
2 tablespoons pine nuts
1/2 medium onion, finely diced
3 cloves garlic, minced
1/2 cup heavy cream
Flat leaf parsley, finely minced
Fresh Parmesan, shaved or grated
1/2 to 1 pound pasta: orecchiette, penne, fusilli, etc.
Roast red peppers, then place in a Ziploc bag to allow to sweat. Peel the charred skins from the peppers, then removed seeds. Set aside.
Lightly toast pine nuts in a skillet. Set aside.
Puree peppers with pine nuts. Set aside.
Cook pasta according to package directions.
In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt.
Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, then stir together.
Place pasta into a bowl, top with chopped parsley and plenty of shaved Parmesan.
From here
9.06.2009
Fruit Salad
Strawberries
Grapes
Bananas
Apples
Kiwi
Peach Yogurt
Cut up fruit and toss together with peach yogurt.
From Laura Kirk
Grapes
Bananas
Apples
Kiwi
Peach Yogurt
Cut up fruit and toss together with peach yogurt.
From Laura Kirk
6.26.2009
Broccoli Chicken Crepes
12 crepes
2 c. cooked chicken
1 (10 oz.) pkg. broccoli
2 tbsp. butter
2 tbsp. flour
1/4 tsp. nutmeg
1/4 tsp. salt
3/4 c. Swiss cheese
1 1/2 c. milk
Paprika
Cook broccoli and set aside. Melt butter. Blend in flour, salt, and nutmeg. Add milk, cook and stir until thick and bubbly, 2 minutes. Add Swiss cheese and cook until melted. Set aside. Combine chicken, broccoli, and 1 cup cheese sauce. Spoon 1/4 cup filling along center of unbrowned side of crepes. Roll and place seam in pan. Pour remaining cheese sauce over and sprinkle with paprika. Cover and bake at 375 degrees for 18-20 minutes.
**I didn't have any swiss cheese so I used shredded parmesan cheese instead and it was quite tastsy.
From here
2 c. cooked chicken
1 (10 oz.) pkg. broccoli
2 tbsp. butter
2 tbsp. flour
1/4 tsp. nutmeg
1/4 tsp. salt
3/4 c. Swiss cheese
1 1/2 c. milk
Paprika
Cook broccoli and set aside. Melt butter. Blend in flour, salt, and nutmeg. Add milk, cook and stir until thick and bubbly, 2 minutes. Add Swiss cheese and cook until melted. Set aside. Combine chicken, broccoli, and 1 cup cheese sauce. Spoon 1/4 cup filling along center of unbrowned side of crepes. Roll and place seam in pan. Pour remaining cheese sauce over and sprinkle with paprika. Cover and bake at 375 degrees for 18-20 minutes.
**I didn't have any swiss cheese so I used shredded parmesan cheese instead and it was quite tastsy.
From here
Crepes
2 eggs
1 cup milk
2/3 cup all-purpose flour
1 pinch salt
1 1/2 teaspoons vegetable oil
In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.
From here3.01.2009
Websites
There are lots of cooking blogs and websites out there with lots of ideas...here are some that I frequent:
allrecipes.com
thepioneerwoman.com/cooking
bakingbites.com
Enjoy!
allrecipes.com
thepioneerwoman.com/cooking
bakingbites.com
Enjoy!
1.01.2009
Cheese and Herb Stuffed Chicken
2 whole medium chicken breasts (1 1/2 lbs) skinned, boned and halved
5 oz pkg Boursin cheese, garlic and herbs, softened
1 T flour
1/4 cup shredded carrots
1/4 cup chopped walnuts
1/4 cup snipped parsley
1/3 cup fine dry bread crumbs
2 T margerine
2 T grated parmesan
Place each chicken breast half boned side up between 2 pieces of clear plastic wrap. Using the flat side of a meat mallet, pound lightly to form 5 1/2" square.
In a small bowl beat cheese and flour until smooth. Stir in carrot, walnut and half of the parsley. Place 1/4 cheese mixture on each chicken half. Fold in two sides and roll up chicken jelly-roll style. Press edges to seal.
Combine parsley, bread crumbs and parmesan.
Brush chicken with melted butter, roll in coating. Place seam side down on wire rack in 8x8x2 dish. Sprinkle with remaining coating mixture.
Bake at 350 degrees for 40-45 minutes until golden brown.
5 oz pkg Boursin cheese, garlic and herbs, softened
1 T flour
1/4 cup shredded carrots
1/4 cup chopped walnuts
1/4 cup snipped parsley
1/3 cup fine dry bread crumbs
2 T margerine
2 T grated parmesan
Place each chicken breast half boned side up between 2 pieces of clear plastic wrap. Using the flat side of a meat mallet, pound lightly to form 5 1/2" square.
In a small bowl beat cheese and flour until smooth. Stir in carrot, walnut and half of the parsley. Place 1/4 cheese mixture on each chicken half. Fold in two sides and roll up chicken jelly-roll style. Press edges to seal.
Combine parsley, bread crumbs and parmesan.
Brush chicken with melted butter, roll in coating. Place seam side down on wire rack in 8x8x2 dish. Sprinkle with remaining coating mixture.
Bake at 350 degrees for 40-45 minutes until golden brown.
Manicotti
1 large can 15 oz tomato sauce
1 pkg manicotti shells
Mix together:
1/2 lb ground beef
2 T chopped parsley
1 tsp minced onion
1/4 tsp whole oregano
1 cup cottage cheese
2 cloves garlic
2 cups jack cheese
1/2 cup shredded parmesan
Pour 1/2 can tomato sauce and a little water into a 2 qt shallow baking dish. Stuff shells. Place in dish and cover with remaining sauce. Cover with foil . Bake at 350 degrees for 30-35 minutes.
Remove foil and cover with cheese. Return to oven for 10 more minutes.
From Jan Baumgartner
1 pkg manicotti shells
Mix together:
1/2 lb ground beef
2 T chopped parsley
1 tsp minced onion
1/4 tsp whole oregano
1 cup cottage cheese
2 cloves garlic
2 cups jack cheese
1/2 cup shredded parmesan
Pour 1/2 can tomato sauce and a little water into a 2 qt shallow baking dish. Stuff shells. Place in dish and cover with remaining sauce. Cover with foil . Bake at 350 degrees for 30-35 minutes.
Remove foil and cover with cheese. Return to oven for 10 more minutes.
From Jan Baumgartner
