Sunday, April 26, 2009

You've got to try these -- Beautiful Breakfast Muffins

I need to make something that would use up some apples and muffins. I didn't have any syrup for pancakes, so it had to be muffins. I added a little bit of this, and a little bit of that, and next thing you know I had warm and yummy apple, cinnamon, and banana goodness. And boy did I hit a home run with these!! These delicious bites of breakfast joy have made my top 10 list, so you've got to try them.

Beautiful Breakfast Muffins
3/4 c. white sugar
1/3 C. packed brown sugar
1/4 C. melted butter
2 TBS fat-free sour cream
1 egg, lightly beaten
3 bananas mashed
1 apple diced

1 1/2C. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt

cinnamon sugar

1. Preheat oven to 375 degrees. Grease muffin cups or line with muffin papers. (I used my mini-loaf pans.)
2. Beat together all wet ingredients (except for apple). Mix together all dry ingredients.
3. Combine dry mixture with wet mixture. Stir until moist (don't over mix). Fold in apple pieces.
4. Fill each of the muffin cups 1/2 full. Then sprinkle a generous layer of cinnamon sugar in each muffin cup. Then fill each of the muffin cups with the remaining dough. Top each of the muffins with a quick sprinkle of cinnamon sugar.
5. Bake for 18-20 in 375 degree oven, until a toothpick inserted into center of a muffin comes out clean.

Wednesday, April 22, 2009

Sweet and Sour Beef -- it's a simple staple

Fry's had their lean hamburger on sale for $1.77 a lb, so of course I had to take advantage of the sale. And one of my favorite things to make with hamburger is the quick and simple dish of Sweet and Sour Beef. Most people have all the ingredients in their cabinet. Here's the recipe:

Sweet & Sour Beef
1 lb. ground beef
1 chopped medium onion
1/3 c. brown sugar
2 TBS. cornstarch
1/4 c. cider vinegar
3 TBS. soy sauce
1 can of pineapple tidbits - drained, and juice reserved
cooked rice

Brown and sautee beef and onions.
Combine sugar, cornstarch, cider vinegar, soy sauce. Add enough water to the reserved juice to make one cup and add the combination to the sugar mixture.

Pour over beef.
Heat to boiling, reduce heat. Stir in pineapple and heat thru.Cook stirring occasionally til thickened.

Serve over rice.(This is one of my favorite kitchen rice cooker. Actually, I inherited it from my mother. She bought this when we were living in Hawaii, over 30 years ago, and it is still THE VERY BEST RICE COOKER around. She bought herself a new one and gave me this one, and I think she may be thinking twice about her decision, too bad!).

Deliciously simple.

Wednesday, April 8, 2009

A Bunch of Yummy

OK - I haven't posted in ages, but it's not because I haven't been cooking. It's actually because I've been too busy to even sit down and upload the photos. It's about all I can do to remember to take pictures of the food. So tonights post is the down-and-dirty on what's been going on in my kitchen. I'm only going to post a few recipes, but if you want one in particular that I haven't posted, you're welcome to email me and I'll send it to you. So here we go...

My new favoritest way to eat broccoli. In fact, I don't know that I'll ever eat it any other way again. It's Ina Gartner recipe (Barefoot Contessa) and IT ROCKS!!!!

  • 4 to 5 pounds broccoli
  • 4 garlic cloves, peeled and thinly sliced
  • Good olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons pine nuts, toasted
  • 1/3 cup freshly grated Parmesan cheese
  • 2 tablespoons julienned fresh basil leaves (about 12 leaves)
Cut up the broccoli, toss with olive oil and garlic slices, put on baking sheet. Bake in 425 degree oven (yes, I know that's hot) for about 15 min, just until barely fork tender. Take out of oven and immediately squeeze lemon juice on the broccoli. Toss with pine nuts and put in serving bowl/platter/plate. Add parmesan and basil just before serving. YUM YUM YUM (BTW, just did some broccoli like this last night and added it to orzo pasta with tomatoes, yellow peppers, artichoke hearts, olives, and fresh parmesan...again, fabulous.)

Tropical Cupcakes -- I had to whip up a birthday treat for one of my bosses last week. In scavenging through my cupboard all I could find was an old box of coconut cake mix. "Coconut?", you ask. "Yes," Coconut. Don't ask me where I got it or how old it was. I was desperate. Fortunately I found a way to "kick-it-up" a notch. I added chopped pineapple to the cake mix and then made coconut cream cheese frosting and then toasted coconut to add to the top. Tada! Tropical Cupcakes.

Oh, yum, kitty litter! On April Fool's day I took this delicious "Kitty Litter Cake" in to work. It was a HUGE hit. Several people stood around it and dared each other to take the first bite. After waiting till the sacrificial lamb declared it, they all dug in. You can find the recipe all over the internet. I would also recommend making it the night before you serve it and allow it to sit in your fridge over night. I think it helped the cake meld together.

Several years ago while at BYU I started a tradition of making crepes on General Conference morning. This year I invited a few of my friends over to join me. And let me tell you...They were the BEST DARN CREPES I've ever made. The toppings were amazing.

8 eggs
2 1/2 c. flour
3 1/3c. milk
2 2/3 TBS sugar
1 1/3 tsp salt
1 TBS oil

Wisk all together and cook in pan. Hint: Crepes are supposed to be VERY thin. I usually pour little less than 1/4 in a pan and then swirl the pan around until the crepe batter essentially stops running because it's baking up. If you get it thin enough in the pan you only have to cook it on one side, because it will cook all the way through.

Lemon Cream -- this lemon cream was truly what set all of these crepes apart from the others.

1 c. cream cheese
1 c. confectioners sugar
1 TBS lemon zest
1/2 c. lemon juice
1/4 ts. lemon extract

cream it all together. We spread a little down the center of the crepe and added fresh strawberries, rolled them up and then topped them with homemade chocolate sauce. Aggghhh!! They were fabulous!

And finally a delicious soup/stew, or as I like to call it a "stoup". I got the recipe from Better Homes And Garden magazine and it was the perfect stoup for the crockpot. I deviated from the recipe a little because I was too cheap to by pork shoulder, and I used healthy turkey sausage instead of polish sausage, but it was still DELICIOUS and tasted just a great the 2nd and 3rd day. If you want the recipe let me know and I'll email it to you.

Slow Cooker Holiday Pork Stew - Better Homes and Garden