Family Weekend: Part 4 (Breakfast)

Ok...so one more recipe from our family weekend. I got this recipe from my friend, Nakia. I love homemade muffins, and this one was a true winner! They tasted great for breakfast on Saturday morning (and again on Sunday!). I can't wait to make these again.

Breakfast Muffins with Streusel Topping
10 Tbsp butter (softened)
1 3/4 c flour
2/3 c sugar
1 Tbsp baking powder
1 1/4 tsp cinnamon
1/4 tsp salt
1 Tbsp vanilla
2/3 c milk (room temp)
1 egg (room temp)
1 1/4 c fruit (I used apples)

1. Preheat oven to 400. Butter muffin tin. (I used cooking spray.)
2. Whisk together flour, baking powder, cinnamon, & salt in large bowl.
3. Whisk together softened butter, vanilla, sugar, milk, & egg in medium bowl.
4. Fold butter mixture into flour mixture.
5. Spoon 1/4 c batter in muffin tin cups.
6. Press 2 Tbsp streusel on top of each. (see below for recipe)
7. Bake until tops are golden brown (15-17 minutes).
8. Let cool in pan 15-20 minutes.

Serves 12.

They taste best served warm (for breakfast or dessert)!

Streusel Topping
5 Tbsp butter, melted
2/3 c flour
2/3 c confectioners' sugar
1/4 tsp cinnamon
pinch of salt (unless using salted butter)

Combine all ingredients in medium bowl and mix until mixture is moist and crumbly.

Family Weekend: Part 3 (Dessert)

This weekend we celebrated Dad's, Tawnee's and Aaron's birthday. I found this cake recipe in a magazine and decided to give it a try. It was the first time I made a cake like this. It turned out very yummy!

Amaretto Cake with Cinnamon Swirl
1 c sliced almonds
1 Tbsp ground cinnamon
3 Tbsp almond paste
1 box white cake mix
1 (4-serving size pkg.) white chocolate instant pudding and pie filling mix
8 0z carton light sour cream
4 eggs, lightly beaten
1/2 c cooking oil
1/2 c amaretto (or 1/2 c water + 1 tsp almond extract)

1. Preheat oven to 350.
2. Generously grease 10-inch fluted tube pan.
3. In food processor combine almonds and cinnamon. Process until nuts are finely chopped.
4. Coat bottom and sides of pan with half the nut mixture.
5. Add almond paste to remaining mixture in processor. Process until combined.
6. In large mixing bowl, combine cake and pudding mixes, sour cream, eggs, 1/2 c water, oil, and amaretto. Beat with mixer on low speed to combine. Beat on medium speed 2 minutes.
7. Spoon 1/2 the batter into pan.
8. Evenly sprinkle cinnamon-almond paste mixture over batter. Spoon remaining batter on cinnamon mixture.
9. Bake about 55 minutes.
10. Cool in pan 10 minutes. Remove to rack over wax paper.
11. Poke holes in cake with wooden skewer. Spoon glaze over cake.

GLAZE:
In small sauce pan combine 1/2 c water, 1/4 c sugar, and 2 Tbsp butter. Stir over medium heat until sugar is dissolved. Reduce heat and simmer, uncovered, 5 minutes.

Serves 12-16. Tastes great with french vanilla ice cream!

Apples

Apples have been the theme around here this week. Homemade applesauce for Callan and Apple Stuffed Chicken for the rest of us. As I was getting Callan's food ready for him, he developed a fascination for the apples sitting on the table. (The last picture is my favorite!)

A fun twist

It seems like it's been a month full of lots of opportunities to try out some of my new recipes that I've been gathering. Last night we went to another dinner party with two couples from our married CG. I was in charge of dessert. I made my favorite twist to a plain cake mix. It's REALLY easy and quick:

Ingredients:
--cake mix (and whatever ingredients the box says you need)
--box of Jell-O, any flavor (the 4-serving size box)
--cool whip

1. Make cake as described on box. Let it cool completely.
2. When cooled, poke holes all over cake with a fork.
3. Make Jell-O as described on box, and pour it over cake...allowing it to soak into all the holes.
4. Ice the cake with the cool whip.
5. Refrigerate a few hours.

Last night I used a french vanilla cake mix, strawberry Jell-O and topped it off with a strawberry flavored Cool Whip. A fun twist to the usual strawberry shortcake recipe. Yum!

Tossed Tortellini Salad

Thanks to Betty Crocker for yet another new yummy recipe that I tried the other day for lunch!

Tossed Tortellini Salad

1	package (9 ounces) refrigerated cheese-filled tortellini
1	package (9 ounces) refrigerated chicken-filled tortellini
4	cups shredded leaf lettuce
3	tablespoons chopped fresh basil leaves or 1 teaspoon dried basil leaves
2	medium tomatoes, chopped (1 1/2 cups)
1/2	teaspoon pepper
3	tablespoons olive or vegetable oil
2	tablespoons cider vinegar
1	tablespoon Dijon mustard

1. Cook and drain tortellinis as directed on packages.
2. Mix lettuce, basil, tomatoes and pepper in bowl.
3. Stir in tortellinis.
4. Mix oil, vinegar and mustard; toss with tortellini mixture.
5. Cover and refrigerate for about one hour, or until chilled.

(I found out that the leftovers can be refrigerated for up to 24 hours. After that, the lettuce gets too soggy. If you plan on keeping leftovers for longer, don't mix the lettuce in until ready to serve.)

Oreo Cookies

This recipe is for Buzz, my Oreo-Cookie-Eating-Buddy. :)

I made these last night and they actually DID taste a lot like the real thing:


Oreo Cookies

COOKIE WAFERS:
1 (18.25 oz) box Dark Fudge Cake Mix
1/3 cup water
2 tablespoons shortening

CREME FILLING:
3 1/2 cups powdered sugar
1/2 tablespoon granulated sugar
1/2 teaspoon vanilla extract
1/2 cup shortening (no substitution)
3 tablespoons hot water

Preheat oven to 325.
Blend all ingredients; then knead with your hands until it is pliable like dough.
Form dough into 3/4 inch balls and press flat, 1/2 inch apart on greased cookie sheets. Bottom of
a glass works nice for this.
Bake 4 to 6 minutes or until cookies are crunchy. (I found that after 6 minutes the cookies were still very soft, but after they cool on wax paper they become harder.)
Let cookies cool on sheets.
Combine filling ingredients and mix well.
Form into balls about 1/2 to 3/4 inch in diameter, again using your hands.
Sandwich one filling in the center of two cookies and carefully press down until the filling spreads almost to the edge.

Makes 2 dozen cookies (4 dozen wafers)

Mayo

The other day I ran out of mayo, but then I found this easy recipe to make my own...for a WAY cheaper price, too!

1 egg (room temp)
1 tsp dry mustard
1 tsp salt
1 1/4 c vegetable oil
dash cayenne pepper
3 T lemon juice or vinegar

Place egg, mustard, salt, cayenne pepper and 1/4 c oil in blender and blend on low. While the machine is blending, slowly pour in another 1/2 c oil. Add the lemon juice and the remaining 1/2 c oil. Blend until well combined.

Brownie Lovers

If you live with a brownie lover (like I do), you may want to try this new recipe I came across for making "Brownies and Cream Sandwich Cookies." I found the recipe on the side of the brownie box. I made them for several occasions already, and they have been a HUGE hit! They are really easy and quick to make. One of the best things about them is how cheap they are, too. I bought a brownie mix for $.50 on sale and made my own frosting (using my mom's peanut butter icing recipe) with ingredients that I already had on hand...making this dessert super cheap!

Ingredients for Brownie Cookies:
1 package brownie mix
1 large egg
2 tablespoons water
1/3 cup vegetable oil
1 can frosting (or make your own PB icing...see recipe below)

1. Heat oven to 375 and grease cookie sheet.
2. Combine the first 4 ingredients.
3. Stir until well blended and soft dough forms.
4. Drop by tablespoons onto cookie sheet.
5. Bake for 7-8 minutes (do not overbake).
6. Cool one minute before removing to cooling rack.
7. Spread frosting on cookie and top with another cookie!

Ingredients for Mom's Peanut Butter Icing:
Mix together...
2 unbeaten egg whites
1 tsp vanilla
4 tsp flour
4 tsp milk
1 cup shortening
1 box powdered sugar
1/2 cup peanut butter


(The icing recipe is the same that's in whoopie pies, but this has PB in it. Whenever my mom would make this growing up, she always made sure there was enough left over for my dad and us kids to eat some by the spoonful, which was our favorite part!)

Trifle Desserts

I've had the opportunity to make some desserts for several functions that Gene and I have attended lately with friends. I decided to dust off my trifle bowl and put it to good use for once. The dessert pictured here was a Strawberry Trifle (white cake, vanilla pudding, strawberries and of course whipped topping). It tasted soooo good! Great dessert for the summer time.

The other dessert I made last week was a Brownie Trifle (I substituted peanut butter cups and M&Ms in for the coffee granules and toffee bits, though). Also VERY yummy (and very rich)! This recipe is not for anyone on a diet.

If you want the recipes, click on the dessert titles. I have to give credit to Betty Crocker for these delicious trifle recipes.

Mango & Pineapple Chicken

I figured it's about time that I take a break from baby blogging to leave a yummy recipe, right?! Here's a new meal that I tried out yesterday. Even the hubby seemed to like it...

1 cup of chopped mangoes
1 cup pineapple chunks
2 Tbsp soy sauce
2 Tbsp brown sugar

Cook chicken in pan. Remove chicken and add the above ingredients. Cook for 10 minutes. Pour fruit sauce over chicken and serve! (Next time I think I'll serve it over rice. That would have been even better!)

Easy and cheap. My kind of meal...

Freezer Meals

Looking ahead at the new season of motherhood that awaits me has got me thinking about how to be more efficient in taking care of my home and how to be better at planning ahead. These thoughts led me to consider how I can be better prepared in meal planning for my family, which ultimately led me to this cookbook. I can't wait to try some of the recipes mentioned in this book, and I'm hoping to be able to double the recipes so that I can freeze one for later use during one of those "I can't even seem to get out of my pj's today let alone make dinner for my family" kind of days. I recommend these "quick and healthy make-ahead recipes" to anyone who finds dinner time a little daunting.

Beefy Nacho Soup

"Soup-er" Yummy and Easy Recipe: (taco lovers.....you're going to love this one!)

Ingredients:
1 lb ground beef (I used ground turkey)
1 tablespoon taco seasoning mix
1 can (10 3/4 oz) condensed nacho cheese soup
1 can (10 oz) diced tomatoes and green chiles, undrained
1.5 cups milk
1/4 cup shredded cheddar cheese
1/2 cup crushed corn tortilla chips

To Prepare:
1. In 2-quart saucepan, cook ground meet over medium high heat 5-7 minutes or until cooked. Drain.
2. Reduce heat to medium and stir in remaining ingredients (except cheese and chips).
3. Cook 8-12 minutes or until heated through, stirring frequently.
4. Top each bowl of soup with cheese and chips and enjoy!

Tag

Christy "tagged" me so I guess that means I'm supposed to post some of our favorite recipes on the blog. After looking at other blogs this week, I guess we're just about the only ones left who haven't participated in this massive tag-fest of recipe exchanges.

Anyway, I posted a new favorite of ours the other day....a chicken/apple recipe. Since I've been on a major apple kick lately because of Fall rolling around the corner, I thought I'd re-post this Huston favorite that I posted last fall. If you didn't try it last year, there's always hope for you this year! Don't miss out on making this one! So, without further delay, another Apple favorite:

APPLE CRUMB CAKE

Crumb Topping:
3/4 cup all-purpose flour
1/3 cup graham cracker crumbs (= 2 whole graham crackers)
1/4 cup packed light-brown sugar
5 Tbsp plus 1 tsp stick butter, softened

Cake:
1 1/2 sticks butter, softened
1 1/4 cups packed light-brown sugar
2 tsp vanilla extract
1 1/2 tsp cinnamon
1 tsp each baking powder and baking soda
1/2 tsp salt
3 large eggs
2 1/4 cups all-purpose flour
1 1/2 cups reduced-fat sour cream, at room temperature
3 large Golden Delicious apples, peeled, halved, cored and very thinly sliced (about 4 cups worth)

Garnish:
confectioners' sugar

1. Heat oven to 350 degrees. Line a 13x9x2 inch baking pan with nonstick foil, letting the foil extend 2 inches above ends of pan.
2. TOPPING: Mix flour, cracker crumbs and sugar in a medium bowl. Add butter and rub in with fingertips until large crumbs form.
3. CAKE: In a large bowl with mixer on low speed, beat butter, sugar, vanilla, cinnamon, baking powder, baking soda and salt 3 minutes (or until creamy). Beat in eggs one at a time until blended. With mixer on low speed, add flour alternately with sour cream, beginning and ending with flour and beating just until smooth.
4. Spoon 1/2 into prepared pan; spread evenly. Cover with 1/2 the apples, the remaining batter, then remaining apples. Crumble topping over apples.
5. Bake 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10-15 minutes. Holding foil ends, lift cake from pan to rack to cool. Dust with confectioners' sugar. Cut in squares with a serrated knife and serve warm, or cool before cutting.

*And as I posted last year, the Hustons recommend serving it warm along with Safeway's own brand of Safeway Select Cinnamon Caramel Cashew Ice Cream. YUMMMMMMMMMMMY!

Apple-Stuffed Chicken

Ahhhhh! Just reading over this new recipe that I stumbled over in a magazine the other day makes my mouth water for it again! If you are looking for a new fall recipe to add to your cookbook, this one is a must. It took a little bit longer to prepare than I thought it would (of course this is the first time that I ever stuffed chicken breasts) but Gene and I both agreed that it was WELL worth every single bit of effort. I recommend serving it with baked potatoes because the sauce that this recipe creates is SUPER YUMMY when drizzled on your potato!

Ingredients:
1 Fuji apple, cored and finely diced
1/2 cup shredded reduced-fat cheddar cheese
2 Tbsp seasoned dried bread crumbs
1.5 tsp thyme
1 Tbsp lemon juice
1/2 tsp each salt and pepper, mixed
4 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
2 tsp canola oil
3/4 cup apple cider (or apple juice)
1/2 cup chicken broth
2 tsp Dijon mustard

1. Coat 12 wooden toothpicks with nonstick spray.
2. In a small bowl, mix the first five ingredients plus half the salt/pepper mixture.
3. On a cutting board, lightly press each chicken breast flat with one hand; using a sharp knife, carefully cut into side of breast to form a deep horizontal pocket (do not pierce top, bottom, or far side of breast).
4. Divide the apple mixture into four portions and stuff into chicken pockets. Use the toothpicks to close the pocket.
5. Sprinkle the remaining salt/pepper mixture over breasts.
6. Dredge chicken in flour to lightly coat.

(At this point the chicken can be refrigerated, covered, up to 6 hours.)

7. Heat oil in large nonstick skillet over medium-high heat.
8. Add chicken and brown 3 minutes per side.
9. Pour 1/2 cup of the apple juice and the broth into skillet. Bring mixture to a boil; reduce heat to low, cover and simmer 5-7 minutes or until chicken is cooked through.
10. Remove chicken to a serving plate; cover with foil to keep warm.
11. Whisk mustard and remaining 1/4 cup apple juice into juices in skillet; boil mixture 3 minutes on high until reduced and slightly thickened.
12. Spoon sauce over chicken and serve!

(per serving)
342 cal, 45 g pro, 20 g car, 2 g fiber, 8 g fat, 109 mg chol, 693 mg sod

Recipes

I love this new Recipe Blog Site! I saw it as a comment on another friend's blog. I already have a grocery list ready so that I can make some of the recipes from it. Check it out here.

Chicken-Parmesan Pizza

It's been awhile since I've posted a recipe. Now that summer is in full swing, I've had a little bit more time to try some new recipes. Here's one of my latest favorites from Woman's Day magazine:

Ingredients:
2 tsp olive oil
1/4 tsp each salt and pepper
4 skinned, boned chicken breast halves (about 5 oz each)
1 can (14.5 oz) Italian-style stewed tomatoes
Four 6-inch prebaked pizza crusts
4 oz mozz. cheese, shredded (1 cup)
Basil
2 Tbsp grated Parm. cheese

1. Mix oil, salt, and pepper in small bowl, and brush on both sides of chicken.
2. Grill chicken (or cook it on your stove if you don't have a grill, like us).
3. Cut chicken crosswise in strips.
4. Spread about 1/2 cup tomatoes on each pizza crust to within 1/2 in. of edge. Top each with chicken and mozzarella.
5. Grill 2 more minutes. Cover grill and cook 2 more minutes longer, or until mozz. melts. (I just stuck ours in the oven for a few minutes to melt the cheese.)
6. Top each with basil and Parm. cheese.

Serves: 4