tag:blogger.com,1999:blog-72859464877517134842024-03-06T03:05:22.546-06:00Anya Cooks!A relatively new cook on her exploration to go from an "okay" cook to a "great" cook. ;)Anyahttp://www.blogger.com/profile/17850205493808916982noreply@blogger.comBlogger159125tag:blogger.com,1999:blog-7285946487751713484.post-66900819800984399782010-01-19T06:51:00.001-06:002010-01-19T06:52:50.840-06:00New homeWell I've moved!<br /><br />That's right Anya Cooks! now has her own domain! <br /><br />http://kskitchenonline.com<br /><br />I am not deleting this blog but I hope you'll come visit me in the new kitchen!Anyahttp://www.blogger.com/profile/17850205493808916982noreply@blogger.com0tag:blogger.com,1999:blog-7285946487751713484.post-73199154955034125122010-01-15T11:16:00.001-06:002010-01-15T11:17:15.656-06:00New Blog SiteI am debating on moving my site to wordpress. Anyone have any thoughts about them? Good, bad, indifferent?Anyahttp://www.blogger.com/profile/17850205493808916982noreply@blogger.com0tag:blogger.com,1999:blog-7285946487751713484.post-27152719570036571452010-01-12T17:42:00.004-06:002010-01-12T18:07:02.283-06:00Chicken Pot PieYUM! Really yum! This was such a tasty recipe. I am utterly delighted! I was going to bring my parents some but I think I will just make them their own. I think they'll enjoy it immensely (especially if I add the peas that I omitted because we dont like peas in this house). It had the wonderful thick sauce that I love and a nice crispy crust. I think I might add a bit more flour next time just to get it a tad bit thicker and hopefully it will hold together a bit better.<br /><br />I think this one is a keeper!<br /><br />Chicken Pot Pie<br />Adapted slightly from <a href="http://thegirlwhoateeverything.blogspot.com/2009/06/chicken-pot-pie.html">The Girl Who Ate Everything</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC5WXw6xJcuQ7FYXR6MI3V9JZIpuWUnea38lRSY0GwRS1I1cp-aGgvNY3o814yxQnmfz9__EqBUDKJvXOFdXYIXchTK2_WYGbV_BIiNA3Yt8mMeN0PmSLXOeW6K2x92FHgvj0O1yRSrZXl/s1600-h/cknpotpie2.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC5WXw6xJcuQ7FYXR6MI3V9JZIpuWUnea38lRSY0GwRS1I1cp-aGgvNY3o814yxQnmfz9__EqBUDKJvXOFdXYIXchTK2_WYGbV_BIiNA3Yt8mMeN0PmSLXOeW6K2x92FHgvj0O1yRSrZXl/s320/cknpotpie2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5426008898837826370" /></a><br /><br />1 pound skinless, boneless chicken breast halves - cubed<br />1 cup sliced carrots<br />1 cup frozen green peas <font color="red">(I omitted these because neither of us are big fans of peas)</font><br />1/2 cup sliced celery <font color="red">(These were omitted because I thought I had celery and didnt.)</font><br />1/3 cup butter<br />1/3 cup chopped onion<br />1/3 cup all-purpose flour<br />1/2 teaspoon salt<br />1/4 teaspoon black pepper<br />1/4 teaspoon celery seed<br />32 oz. carton chicken broth for boiling(reserve 1 3/4 cups chicken broth for sauce)<br />2/3 cup milk<br />2 (9 inch) unbaked pie crusts <font color="red">(I used one in a tin for the bottom crust and a rollout crust for the top)</font><br /><br />Directions:<br />Preheat oven to 425 degrees F (220 degrees C.)<br />In a pot, combine chicken, carrots, peas, and celery. Add the carton of chicken broth to cover and boil for 15 minutes. Remove from heat, drain (reserving 1 3/4 cup chicken broth for filling) and set aside.<br /><br />In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and combine with the chicken, carrots, peas, and celery mixture. Here you can add more chicken broth if you like depending how runny you want your filling.<br /><br />Place the chicken filling in bottom crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.<br /><br />Bake in the preheated oven for 25 to 30 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6mFysq7ivKP0lGW9M2FqsCKrVfgswyUhjLETd8XmVzWgde-TZDbvNPhM9BjXngFzizzkCFSw_uRQYxwqPs7NKiqg3ddiMWhgHIunu5iR9-LR3_sTI1zDUEGMwWagyEUnpOid3fN_cxZ3S/s1600-h/cknpotpie1.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6mFysq7ivKP0lGW9M2FqsCKrVfgswyUhjLETd8XmVzWgde-TZDbvNPhM9BjXngFzizzkCFSw_uRQYxwqPs7NKiqg3ddiMWhgHIunu5iR9-LR3_sTI1zDUEGMwWagyEUnpOid3fN_cxZ3S/s320/cknpotpie1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5426009065094241426" /></a>Anyahttp://www.blogger.com/profile/17850205493808916982noreply@blogger.com1tag:blogger.com,1999:blog-7285946487751713484.post-2244462081508508992010-01-11T09:29:00.002-06:002010-01-11T09:36:17.372-06:00Ten in 10: Ten Weeks to Healthy in 2010I am going to participating in the <a href="http://www.recipegirl.com/2009/12/12/ten-in-10-ten-weeks-to-healthy-in-2010-here-are-the-details/">Ten in 10: Ten Weeks to Healthy in 2010 </a>challenge hosted by <a href="http://www.recipegirl.com">recipegirl</a>! I am deadset to get healthy this year if it kills me. haha. Anyway, yea more healthy! My primary goal is to be more healthy in general. This includes eating less red meat and definitely less fast food! Today I signed back up for sparkpeople and also joined "The Biggest Winner" challenge we have going at work. My buddy Lester is going to do it with me so that helps. Wish I had someone that lived near me though to go walk with. Ah well. I'll get a dog and she'll walk with me!!<br /><br /><br />Wish me luck, gang! This is gonna be a long journey!Anyahttp://www.blogger.com/profile/17850205493808916982noreply@blogger.com0tag:blogger.com,1999:blog-7285946487751713484.post-24578158597405269362010-01-05T06:53:00.005-06:002010-01-05T07:15:44.249-06:00I am back!!!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfbtSUXgpk8V_t6tzo-oCttPGXoTju6PnMHHH7TCfQqQS2QQK8Hxz8BATgJRP2Hxj-nJ1t_tnBYudjgVbcKbJTZ9pl4SDIqPvSxrQskSeo1-3Ot_WFeWJGcagtbktAYBq-e4id5CCRcH1Y/s1600-h/xmas1.bmp"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfbtSUXgpk8V_t6tzo-oCttPGXoTju6PnMHHH7TCfQqQS2QQK8Hxz8BATgJRP2Hxj-nJ1t_tnBYudjgVbcKbJTZ9pl4SDIqPvSxrQskSeo1-3Ot_WFeWJGcagtbktAYBq-e4id5CCRcH1Y/s320/xmas1.bmp" border="0" alt=""id="BLOGGER_PHOTO_ID_5423242558764173714" /></a><br />Hello, my lovelies!! Are any of you still out there after my long absense? It has been so long since I have posted and I am sorry for that! <br /><br />I have good news and then more good news! Which would you like first? The good news? Ok great!<br /><br />We closed on our house and have been moved in since 11.17.09! It has been extremely hectic and busy with moving and the holidays so I havent really had much time to think much less focus on my cooking and blogging as I'd like. But I am back and the other good news is that I have a yummy recipe for you as well!! <br /><br />Before I get to the recipe though I have more to share! Thanksgiving was *not* what I would say was a good food thanksgiving. It was good but mostly not homemade. We had just moved in and I couldnt find most of my pots and pans so we bought 99% of the food. I announced at dinner that I would be making a "from scratch" Christmas dinner and that was that. <br /><br />Christmas dinner was wonderful! I was so pleased with how everything turned out. Fortunately Ethan was there to help me or I might have gone insane...well more insane! We had turkey, ham, cornbread sausage stuffing, mashed potatoes, garlic cheese grits, deviled eggs, brussell sprouts, corn casserole, spinach dip with homemade pita chips, sausage balls (that I forgot to put out!!), watergate salad, peanut butter pie, yule cake, and banana pudding. Oh and of course a huge relish tray to nibble on while I was still cooking. <br /><br />Everyone said it was wonderful and that made me very happy. We had snow for Christmas too which was good and bad. Great to have a white Christmas (the first in DFW since 1926, I hear) but bad because my parents couldnt make it to dinner. We sent them lots of leftovers though. <br /><br />Ok so I've rambled enough. Time for food. I wanted to attempt a yule log because they always look so darn festive. I found a recipe that looked like it would be a great beginner recipe and ran with it. Other then the cake breaking into 3 sections when I unrolled it from the towel it was great! I almost cried when it broke but Ethan cheered me on and said I could fix it and no one would even know. He was almost right. heh. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK1ZNb2FLE9HEUMIWEvYDE1tKopGig-BPtMv8aod6lWbLw27CTa6h0VsQegj0HwMjahyphenhyphenk8Gl5uj7XcokgY0URrI4C3ihL1mK326TC0_HxwZlr4iyobuad0dhR3joipzLSIISA7E1t6p_-q/s1600-h/xmas2.bmp"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK1ZNb2FLE9HEUMIWEvYDE1tKopGig-BPtMv8aod6lWbLw27CTa6h0VsQegj0HwMjahyphenhyphenk8Gl5uj7XcokgY0URrI4C3ihL1mK326TC0_HxwZlr4iyobuad0dhR3joipzLSIISA7E1t6p_-q/s320/xmas2.bmp" border="0" alt=""id="BLOGGER_PHOTO_ID_5423242731088257122" /></a><br /><br />Chocolate Cake Roll<br />Recipe from <a href="http://www.kraftfoods.com/kf/recipes/chocolate-cake-roll-114589.aspx">Kraft</a><br /><br />6 squares semi-sweet chocolate, divided <br />6 Tbsp. butter <br />1 cup granulated sugar <br />4 eggs <br />1 cup flour, divided<br />1/2 tsp. baking soda <br />2/3 cup water <br />4 oz. cream cheese, softened <br />3/4 cup powdered sugar, divided <br />3 cups thawed whipped topping, divided <br /><br />HEAT oven to 350°F.<br /><br />SPRAY 15x10x1-inch pan with cooking spray. Line with waxed paper; spray with additional cooking spray. <br /><br />MICROWAVE 3 chocolate squares and butter in medium microwaveable bowl on High 1-1/2 to 2 min. or until butter is melted. Stir until chocolate is completely melted. Add granulated sugar; mix well. Beat eggs in large bowl with mixer on high speed 3 min. or until thickened. Blend in chocolate mixture. Add 1/4 cup flour and baking soda; beat just until blended. Add remaining flour alternately with water, beating well after each addition. Spread evenly into prepared pan. <br /><br />BAKE 15 min. or until top of cake springs back when touched; sprinkle with 1/4 cup powdered sugar. Immediately invert cake onto clean towel; remove pan. Carefully peel off paper. Starting at one short side, roll up cake and towel together; cool completely on wire rack. <br /><br />BEAT cream cheese and remaining powdered sugar in medium bowl with mixer until well blended. Gently stir in 1-1/2 cups COOL WHIP. <br /><br />UNROLL cake carefully; remove towel. Spread cream cheese mixture onto cake, completely covering top of cake. Roll up cake; place, seam-side down, on platter. <br /><br />MICROWAVE remaining chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Cool 2 min.; spread onto cake. Refrigerate 1 hour.Anyahttp://www.blogger.com/profile/17850205493808916982noreply@blogger.com0tag:blogger.com,1999:blog-7285946487751713484.post-2375279995421424332009-07-26T18:53:00.002-05:002009-07-26T18:55:16.993-05:00HiatusOk gang. If you havent noticed I havent posted in awhile. I'm super busy with tons of OT at work and trying to purchase a house so I havent had anytime for anything but that. <br /><br />I will be back though so dont give up on me! My goal is to be back by September 1st. <br /><br />Mwah!<br />AnyaAnyahttp://www.blogger.com/profile/17850205493808916982noreply@blogger.com1tag:blogger.com,1999:blog-7285946487751713484.post-42068107719797048922009-06-21T19:48:00.002-05:002009-06-21T20:58:42.804-05:00Coconut DelightsCookies are soooo bad for me especially ones that have sweetened condensed milk. These little cookie bars were so decandent and yummy! mmMm. I brought some to work for Darlene and Patty (my official taste testers) and they were scarfed down before I could blink!<br /><br />Coconut Delights<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw7KEnWGnwhCs2GiMga-bYo7p4zBI1Koj0jHgGEbJKYK8cLdEzzo0Hyu01EPsvbfOXQW_xtUQWALdt4yY785HGPNa4dPPRM0UWZhzaUBmqXFXbA69OFApYR8NSd4623KuN00e2tFtkk2H2/s1600-h/s640x480.jpeg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw7KEnWGnwhCs2GiMga-bYo7p4zBI1Koj0jHgGEbJKYK8cLdEzzo0Hyu01EPsvbfOXQW_xtUQWALdt4yY785HGPNa4dPPRM0UWZhzaUBmqXFXbA69OFApYR8NSd4623KuN00e2tFtkk2H2/s320/s640x480.jpeg" border="0" alt=""id="BLOGGER_PHOTO_ID_5349965301814212178" /></a><br /><br />1 1/2 cups graham cracker crumbs<br />1 stick butter, melted<br />1 (14 oz) can sweetened condensed milk<br />1 cup semi sweet chocolate chips<br />1 cup butterscotch chips<br />1 1/2 cups flaked coconut<br />1 cup chopped pecans<br /><br />Preheat oven to 325F. <br /><br />Combine graham cracker crumbs and butter in a small bowl and mix well. Lightly butter 13x9 inch pan. Press mixture firmly into bottom of pan. <br /><br />Pour sweetened condensed milk over crumb mix then top with chocolate chips and butterscotch chips. Next sprinkle coconut and pecans over the top.<br /><br />Bake 25 minutes or until browned lightly. Cut into bars once cooled.Anyahttp://www.blogger.com/profile/17850205493808916982noreply@blogger.com2tag:blogger.com,1999:blog-7285946487751713484.post-45427154872283276772009-06-14T00:09:00.006-05:002009-06-14T00:20:50.611-05:00Lemon BarsMy gosh I love lemon! My mom used to tell the story about when I was little and we went out to eat they would have me in my high chair with a plate full of lemons and I was happy as can be. I still love lemons! <br /><br />Today I made Lemon Bars and they are sooo good I want to devour the whole pan! I'm not going to though. I'm going to take some to work and munch the rest! heh.<br /><br />Another happy thing is that I have a new camera!! My dear friend Dawn over at <a href="http://eat-play-live.blogspot.com/">Eat, Play, Live,</a> got a new camera and was kind enough to give me her old one since I have been having such camera drama lately. Thank you, Dawny!! (Now I just have to learn how to take good pics! *LOL*)<br /><br />Anyway, on to the yumminess! I found this recipe via <a href="http://bakerella.blogspot.com">Bakerella</a> who always has the best darn treats on her site! Be sure to check her out and I guarantee you are going to get a massive sugar craving.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUH9LMcwxHeBlOtj83LLmLUNpIq4UejxW_FU9esmTpyem7pUGWSOY7KHnoJfIGZGdG_hB8TvwzZ3yDf_SZx7Yj6CqYFy_lws_Tw3wb9wZdCwyQSQtq8RC6B2zR9CsT0MusHFLCA1pIVHzc/s1600-h/lemonbars.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUH9LMcwxHeBlOtj83LLmLUNpIq4UejxW_FU9esmTpyem7pUGWSOY7KHnoJfIGZGdG_hB8TvwzZ3yDf_SZx7Yj6CqYFy_lws_Tw3wb9wZdCwyQSQtq8RC6B2zR9CsT0MusHFLCA1pIVHzc/s320/lemonbars.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5347046443493783810" /></a><br /><br />Lemon Bars<br /><br />Found via <a href="http://bakerella.blogspot.com">Bakerella </a><br /><br />Crust:<br />1 cup butter<br />1 3/4 cup flour<br />2/3 cup confectioner's sugar (plus more for dusting)<br /><br />Topping:<br />1 1/2 cup plain sugar<br />1/4 cup flour<br />1 tsp baking powder<br />4 eggs, slightly beaten<br />1/2 cup lemon juice<br /><br />Preheat oven to 350 degrees.<br />Grease and flour a 9 X 13 pan.<br /><br />To make crust:<br /><br /> * In a medium bowl, whisk together flour and confectioner's sugar<br /> * Cut in butter until combined and crumbly. <font color="red">(I got to use my new pastry blender! YAY!)</font><br /> * Press mixture into bottom of pan.<br /> * Bake for 20 minutes or until golden.<br /><br />To make topping:<br /><br /> * While crust is baking, prepare topping.<br /> * In a larger bowl, add sugar, flour, and baking powder.<br /> * Then add slightly beaten eggs and lemon juice.<br /> * Mix well and pour on top of warm baked crust.<br /> * Bake for 20-25 minutes.<br /> * When cool, dust with confectioner's sugar and refrigerate.<br /> * Cut into bars and enjoy them cold! <font color="red">(I had one warm and it was delish!)</font>Anyahttp://www.blogger.com/profile/17850205493808916982noreply@blogger.com0tag:blogger.com,1999:blog-7285946487751713484.post-33691329332904490382009-06-07T20:02:00.002-05:002009-06-07T20:24:45.706-05:00Pace Picante Sauce GiveawayThere is a great giveaway going on over at <a href="http://www.5dollardinners.com/2009/06/pace-picante-sauce.html">$5 Dollar Dinners</a> y'all should all check out!<br /><br />5 jars of their speciality salsa! *drool*<br /><br />Rush on over and get that entry in! The deadline is Wednesday, June 10th at 5 pm EST.<br /><br /><a href="http://www.5dollardinners.com/2009/06/pace-picante-sauce.html">$5 Dollar Dinners</a>Anyahttp://www.blogger.com/profile/17850205493808916982noreply@blogger.com0tag:blogger.com,1999:blog-7285946487751713484.post-52546923662163302942009-06-07T16:38:00.004-05:002009-06-07T16:55:13.338-05:00Spotlight Sunday!I've decided that on the first Sunday of each month I am going to spotlight a food blogger that I admire. My first spotlight is shining on Michelle over at <a href="http://bigblackdogs.blogspot.com/">Big Black Dog</a>. She may have only had her blog for a bit over a year but she's got food blogging down. The format is clean and easy to follow and not cluttered with a million different ads. The recipes are...well the recipes are all so wonderful I dont know where to begin. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGJZdxwY1RKO_74aZMFw6PEyDqYE0vC3c9cq1c4N5jQXJ6iizGXgcMNcY92W7XdfkGc-PpU2xG1_bqRa8ThE66rSSZtjM9lkM8GbnpXVFaWHf-EkQX0mPJvc5vESu09AlxUWCHgVT8dFaI/s1600-h/Michelle+Safirstein.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGJZdxwY1RKO_74aZMFw6PEyDqYE0vC3c9cq1c4N5jQXJ6iizGXgcMNcY92W7XdfkGc-PpU2xG1_bqRa8ThE66rSSZtjM9lkM8GbnpXVFaWHf-EkQX0mPJvc5vESu09AlxUWCHgVT8dFaI/s320/Michelle+Safirstein.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5344706562895979682" /></a><br /><br />I had a few questions that Michelle was kind enough to answer!<br /><br />1. How long have you been cooking/baking? <br /><br />I’ve been baking for at least 30 years now but cooking is rather new for me. I never really enjoyed cooking until we finished our 2 ½ year renovation project and my new kitchen was completely finished. I always say I’m a baker not a cook. Now that I am experimenting with cooking I really do look forward to it every day. <br /> <br />2. Why did you start a food blog? I started my food blog in February 2008, so it’s relatively young. I’m a Rottweiler owner and my blog, Big Black Dog, was actually supposed to be about my dogs. But I started posting a few recipes and well, my blog sort of took on a life of it’s own from there! <br /> <br />3. Do you have any tips for newcomers to food blogging? <br /><br />One of the reasons people have a blog is to share something they love to do. But it’s difficult to get people to visit your blog so it’s up to you to do a bit of marketing and why not have some fun in the process. <br /><br />And one of the best ways to market your blog is to enter some of the food blogging events that are available. Some are monthly events like Sugar High Friday, My Legume Love Affair, Bread Baking Day, Grow Your Own. And then there are weekly events like Presto Pasta Nights, Weekend Herb Blogging, Bookmarked Recipes. And then there’s some once a year events like Pi Day which is great fun. I belong to 2 weekly events Whisk Wednesdays, http://www.whiskblog.com/2008/01/join-me.html, and Tyler Florence Fridays, http://tylerflorencefridays.blogspot.com, and I thoroughly enjoy both of them. You can find many events listed on the blog, Is my Blog Burning http://ismyblogburning.com/food-blogging-events. <br /><br />But then there are other aspects of dining that many times are over looked by food bloggers. Wine, cocktails and presentation are very important. I just started learning about wine and am fortunate to have a wonderful local wine store, Discount Wine Center, that is more then willing to coach me. I can even contact them via e-mail or twitter, quote my recipe and they will recommend a wine for my dinner that evening. And ten minutes later I’m at the store purchasing my wine. It’s so much fun. <br /><br />Also I try to enter Tablescapes Thursday hosted by Susan of Between Naps on the Porch, http://betweennapsontheporch.blogspot.com. I’ve only been participating in Tablescapes Thursday for 2 months now but it is great fun and I’m learning quite a bit just visiting the other blogs and studying their entries for the week. <br /><br />Mixology Monday. http://mixologymonday.com, is a monthly cocktail party and open to anyone that wants to mix up a new cocktail or two. I thoroughly enjoy reading the Mixology blogs and have learned so much about making syrups and other concoctions. I wish I had more time to devote to experimenting with beverages! <br /><br />4. What's always in your fridge? <br /><br />Some items that are always in stock are oranges, lemons, parsnips, radishes, green onions, celery, broccoli, cauliflower, Dijon mustard, anchovy paste, light cream/heavy cream, Kefir, sourdough starter and of course lots of butter. I usually keep at least 6-8 lbs of butter at any given time. And I always have 2-4 dozen eggs. Our cheese drawer is out of control and has been this way since I can remember. My husband and I both love cheese and our cheese selection over-floweth at our house. <br /> <br />5. Any funny (and/or embarrassing) cooking disasters you'd like to share? <br /><br />Oh my, more then I could ever list here. I’ve made many mistakes and had some doozy disasters. Bread that never rose to just last week I had bagels that were rising to the point they were like 6” mini pizzas instead of bagels. Oh they were huge! Tasted great but they sure did not look like bagels. <br /><br />Just last summer I was trying a new chocolate frosting out and I don’t know what happened but I had chocolate frosting everywhere. Frosting was up and down both my arms and there was even frosting on the dog’s head. I am a very neat cook. I measure everything out in prep bowls and line it all up. So for me to have a mess in my kitchen was highly unusual and very frustrating for me. There was so much frosting on just me that finally I put everything I could in the dishwasher, changed clothes and called it a day. <br /><br />Be sure you check out her blog at <a href="http://bigblackdogs.blogspot.com/">Big Black Dog</a>!Anyahttp://www.blogger.com/profile/17850205493808916982noreply@blogger.com1tag:blogger.com,1999:blog-7285946487751713484.post-13631118469449875012009-05-24T22:21:00.003-05:002009-05-24T22:30:12.526-05:00Perfection Pound CakeI actually squee'd when I was at the library the other day and saw they had "Baking from my home to yours" by Dorie Greenspan. As soon as I saw it I snatched it (well as much as you can snatch this large heavy book) off the shelf and new I was going to be doing some baking! My gosh this book has some heavenly recipes. I'll be buying my own copy at Border's very soon hopefully!<br /><br />I've been craving pound cake so I flipped through and found her recipe for "Perfection Pound Cake" and it was exactly that. Perfection. I cut it into slices and brought some to work because I definitely would eat the whole thing if left at home. That would be a bad bad thing! <br /><br />Perfection Pound Cake<br /><br />from Baking from My Home to Yours pg 222<br /><br />2 cups all purpose flour or 2 1/4 cups cake flour<br />1 teaspoon baking powder<br />1/4 teaspoon salt<br />2 sticks (8 ounces) unsalted butter, at room temperature<br />1 cup sugar<br />4 large eggs, at room temperature<br />1 teaspoon pure vanilla extract<br /><br />Note: I am not posting the entire ingredient out of respect for Ms Greenspan's hard work on her cookbook. Since I dont even own a copy of the book yet it wouldnt be right for me to post her recipes for free.Anyahttp://www.blogger.com/profile/17850205493808916982noreply@blogger.com1tag:blogger.com,1999:blog-7285946487751713484.post-26936500514180632802009-05-24T21:39:00.001-05:002009-05-24T23:38:39.922-05:00Menu Planning Monday! 5.25.09 to 5.31.09<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://orgjunkie.com/menu-plan-monday"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 318px; height: 161px;" src="http://i109.photobucket.com/albums/n75/Orgjunkie/mpm3.jpg?t=1234215714" alt="" border="0" /></a><br /><br />To join in on menu planning, join me and all the others over at Menu Plan Monday. Laura hosts this weekly shindig on her blog, <a href="http://orgjunkie.com/">I'm an Organizing Junkie</a>.<br /><br />I have been quite a slacker when it comes to menu planning lately. I am going to try my best to rectify that! So here we go again!<br /><br />Monday:<br />Baked Herb Chicken<br />Rice<br /><br />Tuesday:<br />Stuffed Turkey Burgers<br />Fries<br /><br />Wednesday:<br />Pancakes<br /><br />Thursday:<br />Papas con Juevos<br /><br />Friday:<br />Spaghetti w/Sausage Sauce<br /><br />Saturday:<br />Ham & Potato Casserole (Sandra Lee Mag pg 35)<br /><br />Sunday:<br />Pot Roast<br /><br />Baking:<br />Allspice Crumb Muffins<br />Chocolate Malted Whopper DropsAnyahttp://www.blogger.com/profile/17850205493808916982noreply@blogger.com0tag:blogger.com,1999:blog-7285946487751713484.post-9462277751990107062009-05-22T21:32:00.002-05:002009-05-22T21:41:23.261-05:00"Healthified" Mexican Pasta SkilletI'm actually blogging about dinner soon after dinner and not days after. Go me! Tonights dinner was quite easy and very good. I have decided that I need to get medium salsa for recipes and just keep my hot for chips and such. Maybe I'm getting to old for "hot" salsa. *LOL* I found this recipe via Laura over at <a href="http://orgjunkie.com/">I'm an Organizing Junkie</a>'s menu last week. This is a great recipe for work nights it was so quick and easy.<br /><br /> "Healthified" Mexican Pasta Skillet<br /><br />Found and adapted from <a href="http://www.eatbetteramerica.com/recipes/healthified/healthified-mexican-pasta-skillet.aspx">Eat Better America</a><br /><br />1 lb extra-lean (at least 93%) ground beef <font color="red">(I used ground turkey)</font><br />1 jar (16 oz) Muir Glen® organic mild salsa <font color="red">(I used Pace Hot Picante Sauce and I think next time I will use med or even mild.)</font><br />1 cup Muir Glen® organic tomato sauce (from 15-oz can)<br />1 1/2 cups water <font color="red">(I actually used 2 1/2 cups water and it came out perfectly)</font><br />2 cups uncooked regular or multigrain elbow macaroni<br />1 cup Green Giant® Niblets® frozen corn<br />1/2 cup shredded reduced-fat sharp Cheddar cheese (2 oz)<br /><br />In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.<br /><br />Stir in salsa, tomato sauce and water. Heat to boiling. Stir in macaroni and corn. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until macaroni is tender.<br /><br />Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted.<br /><br />Nutritional Information <font color="red">(info is calculated with beef instead of turkey)</font><br />1 Serving: Calories 370 (Calories from Fat 60); Total Fat 6g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 45mg; Sodium 650mg; Total Carbohydrate 53g (Dietary Fiber 3g, Sugars 5g); Protein 25g % Daily Value*: Vitamin A 10%; Vitamin C 15%; Calcium 8%; Iron 20% Exchanges: 3 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 Lean Meat Carbohydrate Choices: 3 1/2 MyPyramid Servings: 2 oz-equivalents Grains, 2 oz-equivalents Meat & Beans <br />*% Daily Values are based on a 2,000 calorie diet.Anyahttp://www.blogger.com/profile/17850205493808916982noreply@blogger.com0tag:blogger.com,1999:blog-7285946487751713484.post-87302203330869810402009-05-21T01:28:00.000-05:002009-05-21T01:29:00.436-05:00Sausage Stuffed ShellsThis recipe was messy but a lot of fun to make. It was the first time I'd worked with stuffing pasta smallish shells and anyone watching me would have giggled their butts off. It really is a simple dish with lots of yummy flavor! My version was uberhot but we like it kickin' around here! ;)<br /><br />Sausage Stuffed Shells<br /><br />12-18 large pasta shells, cooked<br />1 lb ground italian sausage, skins removed <font color="red">(I used spicy italian sausage)</font><br />3 tablespoons taco seasoning<br />1/2 cup water<br />1 onion, chopped<br />1 1/2 cups salsa, divided <font color="red">(I used Pace HOT)</font><br />1 cup grated cheese, divided <br />28 oz tomato sauce<br />chili powder, to taste<br />green onion, for garnish<br /><br />1. Brown sausage and drain.<br /><br />2. Add seasoning, water, onion, and 1/2 cup of salsa and 1/4 cup cheese.<br /><br />3. Mix together remaining salsa, tomato sauce,and chili powder.<br /><br />4. Spread a thin layer of sauce on the bottom of a 9 x 12 baking pan.<br /><br />5. Fill each shell with the sausage mixture and place in pan.<br /><br />6. Pour remaining sauce on top. Sprinkle on the rest of the cheese on top and garnish with green onion. <br /><br />7. Bake at 350°F for 30 minutes.Anyahttp://www.blogger.com/profile/17850205493808916982noreply@blogger.com1tag:blogger.com,1999:blog-7285946487751713484.post-51955052041178595072009-05-17T23:57:00.002-05:002009-05-18T00:06:32.141-05:00Herbed Stuffed Chicken BreastsOk so I really love Paula Deen. She's my idol. I've mentioned this more then once. Her food is definitely not great for any kind of low cal or low fat diet but my gosh it's good. I grabbed this recipe from her cookbook "The Lady & Sons Savannah Country Cookbook" and we liked it so much it's going in the "Paula Deen's Kitchen Wisdom and Recipe Journal" (that's where the recipes I really like are going!) The Hermit even liked it and he's not a chicken fan!<br /><br />Herbed Stuffed Chicken Breasts<br /><br />4 whole skinless boneless chicken breasts (approx 5 to 7 oz each)<br />One 3-ounce package cream cheese, softened<br />3 ounces feta cheese, crumbled<br />1/2 teaspoon dried sweet basil<br />1/2 teaspoon dried oregano<br />1/2 teaspoon House Seasoning (see below)<br />4 slices bacon<br />1 leek (optional) <font color="red">(I left this out)</font><br />4 tablespoons (1/2 stick) butter, melted<br /><br />Preheat oven to 275 degrees.<br /><br />Wash and pound each chicken breast flat. Lay chicken breast on cookie sheet or large platter and spread it with cream cheese, followed by a quarter of the feta cheese. <br /><br />Mix together basil, oregano, and House Seasoning and sprinkle over chicken. <br /><br />Roll up each breast and wrap with a slice of bacon. At this time, if desired, you can tie up each rolled chicken breast with the green top of a leek. Cut the green top off the vegetable, leaving it long enough to tie around the breast and allowing a couple of extra inches for a knot.<br /><br />Place chicken breasts in a casserole dish and pour melted butter over all. Cover casserole dish with foil and bake for 1 1/2 hours. Uncover dish and increase temperature to 350 degrees. Continue to bake, allowing the bacon to brown, for 15 to 20 minutes. Or you could place dish under broiler for a few minutes to brown. Serve over rice, with pan juices poured on top.Anyahttp://www.blogger.com/profile/17850205493808916982noreply@blogger.com0tag:blogger.com,1999:blog-7285946487751713484.post-57799609136872012252009-05-11T17:00:00.000-05:002009-05-11T17:00:04.114-05:00Scottish ShortbreadScottish Shortbread<br /><br />INGREDIENTS<br /><br />2 cups butter<br />1 cup packed brown sugar<br />4 1/2 cups all-purpose flour<br />2 tsp vanilla extract<br />1/2 tsp almond extract<br /><br />DIRECTIONS<br /><br />1. Preheat oven to 325 degrees F (165 degrees C).<br />2. Cream butter and brown sugar. Add 3 to 3 3/4 cups flour. Mix well.<br />3. Spread on well greased cookie sheet. Prick all over with fork.<br />4. Bake at 325 degrees F (165 degrees C) for 20 to 25 minutes.<br />5. Cut into small strips.Anyahttp://www.blogger.com/profile/17850205493808916982noreply@blogger.com0tag:blogger.com,1999:blog-7285946487751713484.post-26476938420048521262009-05-10T17:00:00.000-05:002009-05-10T17:00:02.350-05:00Monkey BreadMonkey Bread<br /><br />INGREDIENTS<br />3 (12 ounce) packages refrigerated biscuit dough <br />1 cup white sugar <br />2 teaspoons ground cinnamon <br />1/2 cup margarine <br />1 cup packed brown sugar <br />1/2 cup chopped walnuts (optional) <br />1/2 cup raisins <br /><br />DIRECTIONS<br />Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan. <br />Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along. <br />In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits. <br />Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.Anyahttp://www.blogger.com/profile/17850205493808916982noreply@blogger.com2tag:blogger.com,1999:blog-7285946487751713484.post-85895479121511172842009-05-09T17:00:00.000-05:002009-05-09T17:00:04.362-05:00Garlic Cheese FlatbreadGarlic Cheese Flatbread<br /><br />INGREDIENTS<br />1 (.25 ounce) envelope active dry yeast <br />1 cup lukewarm water <br />2 cups bread flour <br />1 teaspoon salt <br />2 teaspoons white sugar <br />2 tablespoons olive oil <br />1/3 cup butter or margarine, softened <br />2 tablespoons garlic powder <br />1/4 cup grated Parmesan cheese <br />1/3 cup shredded mozzarella cheese <br /><br />DIRECTIONS<br />In a cup or small bowl, sprinkle yeast over the surface of the lukewarm water. Let stand for 5 to 10 minutes to dissolve. <br />In a large bowl, stir together the flour, salt and sugar. Pour in the yeast mixture along with the olive oil. Beat with a sturdy spoon until dough is stiff enough to pull away from the sides of the bowl. Cover, and set aside until doubled in size, about 35 minutes. <br />Remove the dough from the bowl and knead briefly on a floured surface. Roll the dough out to 1/4 to 1/2 inch thickness or to the size of your baking sheet. Place on a greased baking sheet and spread butter over the top. Sprinkle with garlic powder, Parmesan cheese and mozzarella cheese. Let rest while you preheat the oven to 350 degrees F (175 degrees C). <br />Bake for 20 minutes in the preheated oven, until golden brown and cheese is bubbly. Serve warm.Anyahttp://www.blogger.com/profile/17850205493808916982noreply@blogger.com0tag:blogger.com,1999:blog-7285946487751713484.post-31978821437021089422009-05-08T17:00:00.000-05:002009-05-08T17:00:05.347-05:00KolachesKolaches<br /><br />INGREDIENTS<br />2 1/2 cups warm milk <br />1 1/2 (.25 ounce) packages active dry yeast <br />1/2 cup white sugar <br />1/2 cup shortening <br />1 tablespoon salt <br />2 eggs <br />2 egg yolks <br />6 1/2 cups all-purpose flour <br />1/2 cup fruit preserves <br /><br />DIRECTIONS<br />Pour warm milk over yeast, and let dissolve. Then add sugar, shortening, salt, eggs, egg yolks, and flour. Stir until well combined. Remove dough to a well oiled bowl, and turn once to coat the surface. Cover, and place in a warm spot. Allow to rise until doubled in bulk, about 1 hour. <br />Dish out dough with a tablespoon, and roll into balls. Brush each with shortening, and let rise until doubled in bulk. <br />Flatten the balls, and make a depression in the centers. Fill with fruit preserves. Allow to rise. <br />Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until lightly browned.Anyahttp://www.blogger.com/profile/17850205493808916982noreply@blogger.com0tag:blogger.com,1999:blog-7285946487751713484.post-64609332361177658072009-05-07T17:00:00.000-05:002009-05-07T17:00:03.430-05:00Chocolate Covered Cherry CookiesChocolate Covered Cherry Cookies<br /><br />INGREDIENTS<br />1/2 cup butter <br />1 egg <br />1 1/2 cups all-purpose flour <br />1/4 teaspoon salt <br />1/4 teaspoon baking soda <br />1/4 teaspoon baking powder <br />1 cup white sugar <br />1/2 cup unsweetened cocoa powder <br />1 1/2 teaspoons vanilla extract <br />1/2 cup sweetened condensed milk <br />1 cup semisweet chocolate chips <br />1 (10 ounce) jar maraschino cherries <br /><br />DIRECTIONS<br />Preheat oven to 350 degrees F (180 degrees C). <br />Beat butter and sugar. Add egg and vanilla and beat well. Add dry ingredients and stir until smooth. <br />Roll into 1-inch balls about the size of a walnut (larger if desired). Place on ungreased cookie sheet. <br />Drain cherries and reserve juice. Press center of each ball with thumb. Place a cherry in indentation. <br />In a saucepan, heat condensed milk and chocolate chips until chips are melted. Stir in 4 teaspoons of cherry juice. Spoon about 1 teaspoon of mixture over each cherry and spread to cover cherry. (More cherry juice may be added to keep frosting of spreading consistency.) <br />Bake for 10 minutes.Anyahttp://www.blogger.com/profile/17850205493808916982noreply@blogger.com0tag:blogger.com,1999:blog-7285946487751713484.post-54998929541794778012009-05-06T17:00:00.000-05:002009-05-06T17:00:05.346-05:00Coconut Cream Pound Cakes w/Vanilla Coconut Frosting and Chocolate GlazeI altered this recipe slightly from allrecipes.com - My changes will be in red at the end.<br /><br />Coconut Cream Pound Cakes w/Vanilla Coconut Frosting and Chocolate Glaze<br /><br />INGREDIENTS<br />1 cup butter, softened <br />1 (8 ounce) package cream cheese, softened <br />3 cups white sugar <br />6 eggs <br />1 teaspoon coconut extract <br />3 cups all-purpose flour <br />1/2 teaspoon baking powder <br />2 cups flaked coconut <br /><br />DIRECTIONS<br />Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. <br />In a large bowl, cream together the butter and cream cheese until well blended. Add sugar, and beat until light and fluffy. Blend in the eggs one at a time, then stir in the coconut extract. Mix in flour and baking powder until just moistened, then stir in coconut. Spoon batter into the prepared pan. <br />Bake for 1 hour and 20 minutes in the preheated oven, until a knife inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack. <br /><br /><font color="red">I used 2 loaf pans instead of a tube pan. Additionally it needed to be cooked about 20 minutes longer then the 1 hr 20 min which I am assuming is because I used loaf pans instead of the tube pan. I frosted one with a mixture of vanilla frosting and coconut. The 2nd I "frosted" with </font><br /><br />Satiny Chocolate Glaze<br /><br />INGREDIENTS<br />3/4 cup semisweet chocolate chips <br />3 tablespoons butter <br />1 tablespoon light corn syrup <br />1/4 teaspoon vanilla extract <br /><br />DIRECTIONS<br />In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla. <br />Spread warm glaze over top of cake, letting it drizzle down the sides.Anyahttp://www.blogger.com/profile/17850205493808916982noreply@blogger.com0tag:blogger.com,1999:blog-7285946487751713484.post-19092341836731984142009-05-05T17:00:00.001-05:002009-05-05T17:00:05.203-05:00Best Chocolate Chip CookiesBest Chocolate Chip Cookies<br /><br />INGREDIENTS<br />1 cup butter, softened<br />1 cup white sugar<br />1 cup packed brown sugar<br />2 eggs<br />2 teaspoons vanilla extract<br />3 cups all-purpose flour<br />1 teaspoon baking soda<br />2 teaspoons hot water<br />1/2 teaspoon salt<br />2 cups semisweet chocolate chips<br />1 cup chopped walnuts<br /><br />DIRECTIONS<br />Preheat oven to 350 degrees F (175 degrees C).<br />Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.<br />Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.Anyahttp://www.blogger.com/profile/17850205493808916982noreply@blogger.com0tag:blogger.com,1999:blog-7285946487751713484.post-90669016450095534252009-05-04T17:00:00.000-05:002009-05-04T17:00:03.830-05:00Chocolate Chip Coconut CookiesChocolate Chip Coconut Cookies<br /><br />INGREDIENTS<br /><br />1 cup butter, softened<br />1 cup white sugar<br />1/2 cup light brown sugar<br />2 eggs<br />1 teaspoon vanilla extract<br />1 teaspoon coconut extract<br />2 1/4 cups all-purpose flour<br />1 teaspoon baking soda<br />1 teaspoon salt<br />1 teaspoon cinnamon (I actually just do more of a palm toss)<br />1 teaspoon nutmeg (I actually just do more of a palm toss)<br />2 cups semisweet chocolate chips<br />2 1/4 cups flaked coconut<br /><br />DIRECTIONS<br /><br />1. Preheat the oven to 375 degrees F (190 degrees C).<br />2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and coconut extract. Combine the flour, baking soda, salt, cinnamon, and nutmeg; stir into the creamed mixture. Fold in chocolate chips and coconut. Drop by rounded spoonfuls onto cookie sheets.<br />3. Bake for 8 to 10 minutes (or until lightly golden) in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.<br /><br />Makes 36 cookiesAnyahttp://www.blogger.com/profile/17850205493808916982noreply@blogger.com0tag:blogger.com,1999:blog-7285946487751713484.post-8552532278374339382009-05-03T17:00:00.000-05:002009-05-03T17:00:03.684-05:00Doodle-BugsI found a cute little website that is apparently run by a woman who lives in a shack in backwoods VA. Hey that's what the website says! Anyway, I'm trying out some of her recipes just for something different.<br /><br /><a href="http://www.hillbillyhousewife.com/index.htm">Hillbilly Housewife</a> - Originating website<br /><br />Doodle-Bugs<br /><br />1 cup instant potato flakes<br />1-1/2 cups boiling water<br />2 tablespoons oil<br />1 teaspoon salt<br />1 cup flour<br />1-1/2 teaspoons baking powder<br />fat for frying <font color="red">(I just used regular vegetable oil)</font><br /><br />In a large bowl combine the instant potatoes and the boiling water. The potatoes will swell up and absorb the water. Add the oil and salt. Stir until well combined. Add the flour and baking powder. Stir the mixture making a soft dough. Allow it to cool slightly, so it won’t burn you when you make patties out of it.<br /><br />Heat a skillet or griddle over medium-high heat. Oil it lightly, so the Doodle-Bugs won’t stick when you cook ‘em. Shape the cooled potato mixture into patties about 3 inches wide, and 1/2 an inch thick. Place them on the hot skillet and let them cook until they are well browned on the underside. Flip the Doodle-Bugs and brown the remaining side. This recipe makes about 10 or 12 Doodle-Bugs. <br /><br />I don’t know exactly where this recipe got it’s name, but it is an old Southern favorite. Originally Doodle-Bugs were made with freshly cooked potatoes, or leftover mashed potatoes. I have altered the recipe to use instant potato flakes. These are best served with very spicy main dishes, especially those including cooked beans or lentils. Doodle-Bugs are filling. With a tall glass of milk or soy milk and a little butter or margarine, they make a good hearty snack for hungry children coming in from the yard after an afternoon of hard play. <br /><br /><font color="red">These were, of course, a breeze to make but they are surprisingly good!</font>Anyahttp://www.blogger.com/profile/17850205493808916982noreply@blogger.com0tag:blogger.com,1999:blog-7285946487751713484.post-75592117078038654222009-05-02T17:00:00.000-05:002009-05-02T17:00:03.302-05:00Donut MuffinsDonut Muffins<br /><br />Recipe from <a href="http://hillbillyhousewife.com">Hillbilly Housewife</a><br /><br />1/3 cup shortening <br />1/2 cup sugar<br />1 medium egg<br />1-1/2 cups flour<br />1-1/2 teaspoons baking powder<br />1/2 teaspoon salt<br />1/4 teaspoon nutmeg <br />3/4 cup milk<br />1/2 cup powdered sugar, mixed with: 1 teaspoon cinnamon<br />1/4 cup melted margarine<br /><br />In a mixing bowl mash together the shortening and sugar. Add the egg and whisk it all up until it is smooth. Make sure you use shortening, Not Margarine. The shortening gives this recipe it's special texture. Measure the flour, baking powder, salt and nutmeg into the bowl. Pour in the milk. Mix the batter with a whisk until it is smooth. Drop the mixture into 12 oiled muffin cups. Make sure not to over fill the muffin cups, 1/2 to 2/3 full is full enough. Bake the muffins at 350° for 25 minutes, or until the muffins are brown on top. Remove them from the oven and allow them to cool slightly. Take the muffins out of the pan. When they are cool enough to handle, dip the tops of the muffins into the melted margarine. Then dip them into the powdered sugar/cinnamon mixture. Arrange the prepared muffins on a large plate and serve while still warm. Makes a dozen. Very good for breakfast and after school or midnight snacks.<br /><br />This recipe is very very old, at least 80 years old. It was created by a cook with leftover donut batter who didn't have time to deep fry them. She added a little milk to make the batter thinner, and cooked it in muffin cups instead of deep frying it. The nutmeg is the secret ingredients which gives these muffins their special old fashioned donut flavor. Necessity is the mother of invention, and bless the cook who invented these. My family is grateful.<br /><br /><font color="red">These were very easy to make and would be good using jam instead of a powdered sugar top.</font>Anyahttp://www.blogger.com/profile/17850205493808916982noreply@blogger.com0