I recently marked several recipes in my big Taste of Home cookbook and the Simple & Delicious magazines that I get that I don't need to buy any ingredients for; that I could make any night of the week without advanced planning. That way, I get through them faster. And I got unexpectedly downstaffed last night, so I had nothing planned for supper. This recipe was one I marked in the big TOH cookbook, pg 259, the eggs & cheese section. I thought it would be like a big pancake, but puffy. Or something. I definitely expected something different. I don't even know what a dutch baby is. Thought it was a small child from Holland. Apparently it is not, it is a weird pastry thing that nobody in your house will eat except your husband (and yourself), even though he says it tasted like a big chocolate chip cookie. Which isn't very healthy for supper.
Chocolate Chip Dutch Baby
1/4 cup miniature semisweet chocolate chips
1/4 cup brown sugar
Dutch baby:
1/2 cup flour
2 eggs
1/2 cup half and half
1/8 tsp nutmeg
dash cinnamon
3 tbsp butter
maple syrup and additonal butter
In a small bowl, combine mini chocolate chips and brown sugar; set aside. In a small mixing bowl, beat the flour, eggs, cream, nutmeg, and cinnamon until smooth. Place butter in a 9 inch pie plate. Heat @ 425 for 4-6 minutes until melted. Pour batter into hot pie plate. Sprinkle with chocolate chip mixture. Bake for 15-20 minutes or until top edges are golden brown. Serve immediately with syrup and butter. 4 servings
So I don't know where you would put additional butter on this thing. It was sizzling with butter as it was. I cut it up and put it on plates and it looked pretty pitiful. This was definitely not much food, even though it says 4 servings. Sam did eat his, because he is a sport, and he believed Daddy when he said it was like a big cookie (and it was). But Emma wasn't buying it. She had one bite. Nathan had maybe 3. So we won't be having this again, because it was just too weird and not well received.
Sunday, November 30, 2008
Saturday, November 29, 2008
Sunday Brunch Casserole
Even though this is called "Sunday" brunch casserole, we had it on a Wednesday night. But it was still pretty good. I am in the "Eggs & Cheese" section of the Taste of Home cookbook Mom got me for Christmas last year, so this is similar to something we had a couple of weeks ago, but this has hasbrown potatoes and bacon in it, so I thought it would be better than the Oven Denver Omelette and I was right. Sam still didn't like it, even though this time I cut the chunks of green pepper bigger so that he could pick them out easier. Emma was not subjected to this since she had spent the afternoon Thanksgiving-baking with Oma and stayed there for supper. We had leftovers of this last night and they tasted as good as the first night, so that's definitely a plus.
Sunday Brunch Casserole
1/2 pound sliced bacon
1/2 cup chopped onion
1/2 cup chopped green pepper
12 eggs
1 cup milk
1 pkg (16 oz) frozen hash brown potatoes, thawed
1 cup shredded cheddar cheese
1 tsp salt
1/2 tsp pepper
1/4 tsp dill weed (come to find out I didn't have any dill weed, so I left this out)
In a lg skillet, cook bacon over medium heat until crisp (this took way longer than I thought it would because I always make my bacon in the microwave and it takes like 4 minutes). Remove to paper towels; drain skillet, reserving 2 tbsp drippings (so gross). Crumble bacon and set aside. In same skillet, saute onion and green pepper in reserved drippings til tender; remove with a slotted spoon (so you don't get bacon grease in your casserole, I guess...at least not more than the actual bacon will provide). In a large bowl, whisk the eggs and milk. Stir in hash browns, cheese, salt, pepper, dill, onion mixture, and reserved bacon (so basically everything...why don't they just say "combine everything"). Transfer to a greased 13x9 baking dish. Bake, uncovered, @ 350 for 35-45 minutes or until a knife inserted near the center comes out clean. 8 servings.
So this was pretty good, like I said. I think I'll keep it, because even though it made a lot of food for us, I can always leave the peppers out next time and Sam will probably like it then. He likes omelets, anyway. And it would be a good breakfast if we had houseguests or something. Which we never do, but you never know.
Sunday Brunch Casserole
1/2 pound sliced bacon
1/2 cup chopped onion
1/2 cup chopped green pepper
12 eggs
1 cup milk
1 pkg (16 oz) frozen hash brown potatoes, thawed
1 cup shredded cheddar cheese
1 tsp salt
1/2 tsp pepper
1/4 tsp dill weed (come to find out I didn't have any dill weed, so I left this out)
In a lg skillet, cook bacon over medium heat until crisp (this took way longer than I thought it would because I always make my bacon in the microwave and it takes like 4 minutes). Remove to paper towels; drain skillet, reserving 2 tbsp drippings (so gross). Crumble bacon and set aside. In same skillet, saute onion and green pepper in reserved drippings til tender; remove with a slotted spoon (so you don't get bacon grease in your casserole, I guess...at least not more than the actual bacon will provide). In a large bowl, whisk the eggs and milk. Stir in hash browns, cheese, salt, pepper, dill, onion mixture, and reserved bacon (so basically everything...why don't they just say "combine everything"). Transfer to a greased 13x9 baking dish. Bake, uncovered, @ 350 for 35-45 minutes or until a knife inserted near the center comes out clean. 8 servings.
So this was pretty good, like I said. I think I'll keep it, because even though it made a lot of food for us, I can always leave the peppers out next time and Sam will probably like it then. He likes omelets, anyway. And it would be a good breakfast if we had houseguests or something. Which we never do, but you never know.
Wednesday, November 26, 2008
Peanut Butter Clusters
I made this for snack for Women's Bible Study, which was poorly attended last night, probably due to the weather and upcoming Thanksgiving holiday, but anyway none of you got to try them. I liked the sound of this recipe because it only has 4 ingredients and sounded really easy. It's from Simple & Delicious Nov/Dec 2008.
Peanut Butter Clusters
2 cups peanut butter chips
1 cup milk chocolate chips (I used semi-sweet because that's what I had and it was fine)
1 1/2 cups dry roasted peanuts
1 cup crushed ridged potato chips
In a microwave-safe bowl, melt peanut butter and chocolate chips; stir until smooth. Stir in peanuts and potato chips. Drop by level tablespoonfuls onto waxed-paper lined baking sheets. Refrigerate until firm. Store in air-tight container. 3 1/2 dozen
So Becky and JoAnna were the only 2 I got feedback from on these, but they said they were good. Not like "SO GOOD" or anything, but neither of them gagged while eating. When Becky asked the ingredients and I told her, she said "very healthy Miss Monika." Even though these were super easy I don't think I'm keeping the recipe because I had to buy all the ingredients except the chocolate chips. So that makes them expensive...but nice to try for a change.
Peanut Butter Clusters
2 cups peanut butter chips
1 cup milk chocolate chips (I used semi-sweet because that's what I had and it was fine)
1 1/2 cups dry roasted peanuts
1 cup crushed ridged potato chips
In a microwave-safe bowl, melt peanut butter and chocolate chips; stir until smooth. Stir in peanuts and potato chips. Drop by level tablespoonfuls onto waxed-paper lined baking sheets. Refrigerate until firm. Store in air-tight container. 3 1/2 dozen
So Becky and JoAnna were the only 2 I got feedback from on these, but they said they were good. Not like "SO GOOD" or anything, but neither of them gagged while eating. When Becky asked the ingredients and I told her, she said "very healthy Miss Monika." Even though these were super easy I don't think I'm keeping the recipe because I had to buy all the ingredients except the chocolate chips. So that makes them expensive...but nice to try for a change.
Monday, November 24, 2008
Pumpkin Cake
I got this recipe from my friend Michelle who goes to church with me. When we had Nathan (2 yrs ago) she brought us a meal and this cake was part of it. I thought it was so delicious and I asked her for the recipe. She gave it to me and it has sat it my cookbook since. Today was the first time I had made this cake, partly because I didn't have a bundt pan (then my friend Autumn got me one at a yard sale after I borrowed hers and returned it empty), and partly because Steve doesn't like pumpkin recipes. But tis the season for pumpkin recipes, so I thought I would make it and bring it to work today, and it was a huge hit!! Gone by 5 pm. I almost didn't get a piece. This cake is so moist and delicious. I thought it needed a glaze, so I googled glaze and got a good recipe for that. So here it is, for the interested parties...
Pumpkin Cake
3 cups sugar
1 cup oil
4 eggs
2 cups pumpkin
2/3 cup water
3 1/2 cups flour
1 tsp salt
1/2 tsp baking powder
2 tsp baking soda
1 1/2 tsp cinnamon
1 1/2 tsp allspice
1 cup nuts (optional---I left these out)
1 cup golden raisins
Glaze:
1/3 cup butter
2 cups confectioners' sugar
1 1/2 tsp vanilla
2-4 tbsp water
Mix sugar and oil. Add eggs and beat well. Add pumpkin and water. Mix all dry ingredients, then add to pumpkin mixture. Stir in raisins. Grease your pan (she says you can use a bundt pan or 4 mini loaf pans). Bake @ 350 x 60 minutes (start checking @ 50...mine took closer to 70 minutes). Cool cake completely and put it on the plate you will serve it on. For glaze, melt butter in a saucepan. Add confectioners' sugar, vanilla, and water, 1 tbsp at a time, until desired consistency (I only needed 2 tbsp). Drizzle over cooled cake.
I am telling you this was so good. You need a BIG mixing bowl. I started in 2 regular sized bowls that I use for most of my baking and they were not big enough. Hope you enjoy it!!
Pumpkin Cake
3 cups sugar
1 cup oil
4 eggs
2 cups pumpkin
2/3 cup water
3 1/2 cups flour
1 tsp salt
1/2 tsp baking powder
2 tsp baking soda
1 1/2 tsp cinnamon
1 1/2 tsp allspice
1 cup nuts (optional---I left these out)
1 cup golden raisins
Glaze:
1/3 cup butter
2 cups confectioners' sugar
1 1/2 tsp vanilla
2-4 tbsp water
Mix sugar and oil. Add eggs and beat well. Add pumpkin and water. Mix all dry ingredients, then add to pumpkin mixture. Stir in raisins. Grease your pan (she says you can use a bundt pan or 4 mini loaf pans). Bake @ 350 x 60 minutes (start checking @ 50...mine took closer to 70 minutes). Cool cake completely and put it on the plate you will serve it on. For glaze, melt butter in a saucepan. Add confectioners' sugar, vanilla, and water, 1 tbsp at a time, until desired consistency (I only needed 2 tbsp). Drizzle over cooled cake.
I am telling you this was so good. You need a BIG mixing bowl. I started in 2 regular sized bowls that I use for most of my baking and they were not big enough. Hope you enjoy it!!
Sunday, November 23, 2008
That Yummy Stuffing
This is a recipe my sister made last year for Thanksgiving, and it is a new family tradition now. So say I, right now on this blog. It is so so delicious. It is so good I feel like you could make it as a casserole one night and just eat that for supper with nothing else. Jess & I made this yesterday for the annual Schmeling Thanksgiving Potluck. This is a get-together Brad & Autumn have so that you get to have Thanksgiving with the people you CHOOSE, not just people you are related to. So that on the actual day of Thanksgiving you are not sad because you miss all your friends, and you say "I wish I could have this yummy holiday with my church family too, and only have to make one dish instead of the whole meal," because that is what you just did at their house. At least that might be why they do it. It's why we go, anyway. And we both love our families very very much, and our own holiday traditions, but it is nice to get to celebrate twice with two sets of people. So anyway here is the recipe...it's actually originally a Pampered Chef recipe, but we have doctored it so that we don't have to buy their spice ingredient that it calls for.
The Yummy Stuffing
1/2 pound bulk pork sausage
1 stick butter
1 1/2 cups sliced celery
1 1/2 cups chopped onion
1 pkg (14 oz) herb-seasoned cubed stuffing
1/2 cup sweetened dried cranberries
2 cups coarsely chopped apples (you can leave the peel on)
2 tsp rosemary
1/2 tsp grated lemon peel
1/2 tsp garlic powder
2 cans (14 oz each) chicken broth
Preheat oven to 350. Place sausage in skillet; cook over medium heat for 3-5 minutes or until no longer pink, breaking into crumbles. Remove skillet from heat and transfer sausage to a paper towel-lined plate (do not drain skillet). Add butter to skillet; heat over medium heat 1-3 minutes or until foamy. Add celery and onion; cook and stir 4-5 minutes or until vegetables are crisp-tender. In a LARGE mixing bowl, combine stuffing, cranberries, apples, seasonings, and sausage. Add vegetable mixture and broth; toss until moistened (you should just stir it. If you toss it, it is so messy). Spoon stuffing into a big baking dish. Cover and bake 30 minutes. Uncover and bake 30 minutes longer or until stuffing is golden brown and heated through. 16 servings.
Try it and see! No kids liked it, but the adults did.
The Yummy Stuffing
1/2 pound bulk pork sausage
1 stick butter
1 1/2 cups sliced celery
1 1/2 cups chopped onion
1 pkg (14 oz) herb-seasoned cubed stuffing
1/2 cup sweetened dried cranberries
2 cups coarsely chopped apples (you can leave the peel on)
2 tsp rosemary
1/2 tsp grated lemon peel
1/2 tsp garlic powder
2 cans (14 oz each) chicken broth
Preheat oven to 350. Place sausage in skillet; cook over medium heat for 3-5 minutes or until no longer pink, breaking into crumbles. Remove skillet from heat and transfer sausage to a paper towel-lined plate (do not drain skillet). Add butter to skillet; heat over medium heat 1-3 minutes or until foamy. Add celery and onion; cook and stir 4-5 minutes or until vegetables are crisp-tender. In a LARGE mixing bowl, combine stuffing, cranberries, apples, seasonings, and sausage. Add vegetable mixture and broth; toss until moistened (you should just stir it. If you toss it, it is so messy). Spoon stuffing into a big baking dish. Cover and bake 30 minutes. Uncover and bake 30 minutes longer or until stuffing is golden brown and heated through. 16 servings.
Try it and see! No kids liked it, but the adults did.
Steak with Orange-Thyme Sauce, Mixed Herb Rice, and Sour Cream and Chive Biscuits
So last Wednesday was a very lucrative day. 3 recipes that I had marked in one meal. Pretty good. My mom says she is not going to die until all her projects are done, and at this rate she will live forever. I kind of feel like that about all these recipes I want to try...I have so many marked that I will never make them all. So anytime I can combine them and do more than one at a time, I am happy. Not so that I will die sooner, but so I can move on to other things...these 3 were from Simple & Delicious July/Aug 2008...
Steak with Orange-Thyme Sauce
1/2 cup orange marmalade
2 tsp minced fresh thyme or 1/2 tsp dried thyme (I used dried)
1 1/2 tsp grated orange peel (you can buy it like this, you don't have to like grate your own, although I suppose you could if you wanted to)
1 tsp soy sauce
3/4 tsp seasoned salt
1/2 tsp garlic powder
1/8 tsp cayenne pepper (I used more like 1/16 because I do not like spice)
1 1/4 pounds boneless beef top sirloin steak
In a small bowl, combine the first seven ingredients; set aside 1/3 cup for basting. Broil steak 4-6 inches from the heat (spray your broiling pan with Pam first!!!) for 8-10 minutes on each side or until meat reaches desired doneness, basting with the reserved sauce. Let stand for 5 minutes before slicing. Serve with remaining sauce. 4 servings.
So this steak was so moist! Every time I have made steak at home it comes out so dry...this had a very nice flavor and was very moist too. We had it with...
Mixed Herb Rice
1 cup chopped onion
3 tbsp butter, cubed
1 1/2 cups hot water
2 1/4 tsp chicken bouillon granules
1 1/2 cups uncooked instant rice
1 tsp dried savory
1/2 tsp dried marjoram
1/2 tsp dried rosemary
1/2 tsp salt
In a small saucepan, saute onion in butter until tender. Add water and bouillon. Bring to a boil. Stir in the remaining ingredients. Remove from heat. Cover and let stand for 5 minutes. 4 servings.
I have a rice recipe that I like, but I tried this one because it has a few spices that I have bought for other recipes and seem to never use, and I'm sure will be in my cupboard for a long long time. And it was very good rice. And we had this with...
Sour Cream and Chive Biscuits
3 cups biscuit/baking mix
3 tbsp snipped chives
2/3 cup water
2/3 cup sour cream
In a large bowl, combine biscuit mix and chives. Stir in water and sour cream just until moistened. Drop by heaping tablespoonfuls onto a baking sheet coated with cooking spray (if you use stoneware, you don't need the cooking spray). Bake @ 450 x 8-10 minutes or until lightly browned. Serve warm. 16 biscuits.
Okay these were okay but not great. The order of operations if you are making all of these at once...make the biscuits, and while they are baking get the steak ready. Once the steak is in, start the rice. All in all this was a very tasty menu. I am not being braggy (because I did not invent these recipes I just followed directions) but the steak and rice tasted like something you could get at a restaurant and pay a lot for. But Steve did not give me any money after this meal =(. Not even a tip. What the heck. Oh well the steak and rice recipes I will save, but not the biscuits.
Steak with Orange-Thyme Sauce
1/2 cup orange marmalade
2 tsp minced fresh thyme or 1/2 tsp dried thyme (I used dried)
1 1/2 tsp grated orange peel (you can buy it like this, you don't have to like grate your own, although I suppose you could if you wanted to)
1 tsp soy sauce
3/4 tsp seasoned salt
1/2 tsp garlic powder
1/8 tsp cayenne pepper (I used more like 1/16 because I do not like spice)
1 1/4 pounds boneless beef top sirloin steak
In a small bowl, combine the first seven ingredients; set aside 1/3 cup for basting. Broil steak 4-6 inches from the heat (spray your broiling pan with Pam first!!!) for 8-10 minutes on each side or until meat reaches desired doneness, basting with the reserved sauce. Let stand for 5 minutes before slicing. Serve with remaining sauce. 4 servings.
So this steak was so moist! Every time I have made steak at home it comes out so dry...this had a very nice flavor and was very moist too. We had it with...
Mixed Herb Rice
1 cup chopped onion
3 tbsp butter, cubed
1 1/2 cups hot water
2 1/4 tsp chicken bouillon granules
1 1/2 cups uncooked instant rice
1 tsp dried savory
1/2 tsp dried marjoram
1/2 tsp dried rosemary
1/2 tsp salt
In a small saucepan, saute onion in butter until tender. Add water and bouillon. Bring to a boil. Stir in the remaining ingredients. Remove from heat. Cover and let stand for 5 minutes. 4 servings.
I have a rice recipe that I like, but I tried this one because it has a few spices that I have bought for other recipes and seem to never use, and I'm sure will be in my cupboard for a long long time. And it was very good rice. And we had this with...
Sour Cream and Chive Biscuits
3 cups biscuit/baking mix
3 tbsp snipped chives
2/3 cup water
2/3 cup sour cream
In a large bowl, combine biscuit mix and chives. Stir in water and sour cream just until moistened. Drop by heaping tablespoonfuls onto a baking sheet coated with cooking spray (if you use stoneware, you don't need the cooking spray). Bake @ 450 x 8-10 minutes or until lightly browned. Serve warm. 16 biscuits.
Okay these were okay but not great. The order of operations if you are making all of these at once...make the biscuits, and while they are baking get the steak ready. Once the steak is in, start the rice. All in all this was a very tasty menu. I am not being braggy (because I did not invent these recipes I just followed directions) but the steak and rice tasted like something you could get at a restaurant and pay a lot for. But Steve did not give me any money after this meal =(. Not even a tip. What the heck. Oh well the steak and rice recipes I will save, but not the biscuits.
Wednesday, November 19, 2008
Apple-Spiced Pork
We had this for dinner last night. It was so so so so good. I loved every bite. I can't wait to eat the leftovers. That's how good. It's from Simple & Delicious Sept/Oct 2008.
Apple-Spiced Pork
2 cups uncooked yolk-free noodles (I didn't think this was enough so I made more like 3 cups)
1 pork tenderloin (1 lb), halved lengthwise and cut into 1/2 inch slices
1/4 cup chopped celery
2 tbsp chopped onion
1 tbsp canola oil
2 medium tart apples, chopped
1/3 cup raisins
1 tbsp brown sugar
1/2 tsp seasoned salt
1/2 tsp ground cinnamon
4 1/2 tsp cornstarch
1 can (14 1/2 oz) beef broth
1 tbsp chopped walnuts
Cook noodles according to pkg directions; drain. Meanwhile, in a lg skillet, brown pork with celery and onion in oil; drain (I had nothing to drain). Add apples, raisins, brown sugar, seasoned salt, and cinnamon. Cook and stir over medium heat for 8-10 minutes or until pork is no longer pink and vegetables are tender. In a small bowl, combine the beef broth and cornstarch until smooth; gradually add to the pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with noodles. Sprinkle with walnuts. 4 servings
So when you cut the pork "lengthwise" you are supposed to cut it down the middle the long way, so instead of like one 8 inch log-o-pork, you end up with 2 thinner 8 inch logs-o-pork, which you then cut into 1/2 inch slices (I thought about this for a while, plus there was a picture of the finished product to help me visualize). This was pretty much a one-dish meal, since the apples and raisins filled the fruit and/or vegetable category (at least by my standards) and the noodles were the starch. We used whole wheat egg noodles so they were healthier, too. This was so tasty. Every bite I was like "this is so good." I was the only one who liked the walnuts, though. Steve had a few sprinkled on his but quickly picked them out. I didn't even try them with the kids because I knew what the response would be. And Emma didn't like the cooked apples either. But Nathan ate the pork (he thought it was chicken)(because I told him it was). So everyone liked it and this is definitely a keeper.
Apple-Spiced Pork
2 cups uncooked yolk-free noodles (I didn't think this was enough so I made more like 3 cups)
1 pork tenderloin (1 lb), halved lengthwise and cut into 1/2 inch slices
1/4 cup chopped celery
2 tbsp chopped onion
1 tbsp canola oil
2 medium tart apples, chopped
1/3 cup raisins
1 tbsp brown sugar
1/2 tsp seasoned salt
1/2 tsp ground cinnamon
4 1/2 tsp cornstarch
1 can (14 1/2 oz) beef broth
1 tbsp chopped walnuts
Cook noodles according to pkg directions; drain. Meanwhile, in a lg skillet, brown pork with celery and onion in oil; drain (I had nothing to drain). Add apples, raisins, brown sugar, seasoned salt, and cinnamon. Cook and stir over medium heat for 8-10 minutes or until pork is no longer pink and vegetables are tender. In a small bowl, combine the beef broth and cornstarch until smooth; gradually add to the pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with noodles. Sprinkle with walnuts. 4 servings
So when you cut the pork "lengthwise" you are supposed to cut it down the middle the long way, so instead of like one 8 inch log-o-pork, you end up with 2 thinner 8 inch logs-o-pork, which you then cut into 1/2 inch slices (I thought about this for a while, plus there was a picture of the finished product to help me visualize). This was pretty much a one-dish meal, since the apples and raisins filled the fruit and/or vegetable category (at least by my standards) and the noodles were the starch. We used whole wheat egg noodles so they were healthier, too. This was so tasty. Every bite I was like "this is so good." I was the only one who liked the walnuts, though. Steve had a few sprinkled on his but quickly picked them out. I didn't even try them with the kids because I knew what the response would be. And Emma didn't like the cooked apples either. But Nathan ate the pork (he thought it was chicken)(because I told him it was). So everyone liked it and this is definitely a keeper.
Tuesday, November 11, 2008
Pumpkin Oat Muffins
I made these for the adoption and orphan care seminar we had at church on Saturday morning. Steve wasn't crazy about the sound of it so I thought this would be a good venue to try them out. It's from the Nov/Dec 2008 Simple & Delicious, which I did skip a few to get to this one but these were seasonal recipes so I wanted to try them now, in November, so I wasn't like making pumpkin muffins in May or July or something.
Pumpkin Oat Muffins
1 cup flour
1/2 cup brown sugar
2 tsp baking powder
1 tsp pumpkin pie spice (which cost $4.99 @ Hannaford....you can make your own, just Google it)
1/2 tsp salt
1/4 tsp baking soda
1 egg, lightly beaten
3/4 cup canned pumpkin
1/4 cup milk
1/4 cup vegetable oil
1 cup old-fashioned oats
1/2 cup raisins
Topping:
1/3 cup brown sugar
1 tbsp flour
3/4 tsp pumpkin pie spice
1 tbsp cold butter
In a large bowl, combine the first six ingredients. Combine the egg, pumpkin, milk, and oil; add to the dry ingredients just until moistened. Stir in oats and raisins. Fill greased or paper-lined muffin cups 2/3 full. In a small bowl, combine the brown sugar, flour, and pie spice; cut in butter until crumbly. Sprinkle 1 rounded teaspoonful over each muffin. Bake @ 375 for 15-20 minutes or until a toothpick comes out clean. Makes 12 muffins
I made a double batch of these for the seminar, and I guess about half got eaten. My pickiest child has eaten two of them which makes me think they are a keeper, but nobody but him really liked them in our house. I thought they were okay, but wasn't crazy about the oatmeal in them. So suppose I did keep the recipe because Nathan liked it...I think he is just playing with me. Probably if I made them again he would be like "No no no no" etc. So I guess it's not a keeper for us, but if you like pumpkin-y things, you might like it. I was going to try it with chocolate chips but decided I better stick with the raisins the first time around, but that might be something to try too.
Pumpkin Oat Muffins
1 cup flour
1/2 cup brown sugar
2 tsp baking powder
1 tsp pumpkin pie spice (which cost $4.99 @ Hannaford....you can make your own, just Google it)
1/2 tsp salt
1/4 tsp baking soda
1 egg, lightly beaten
3/4 cup canned pumpkin
1/4 cup milk
1/4 cup vegetable oil
1 cup old-fashioned oats
1/2 cup raisins
Topping:
1/3 cup brown sugar
1 tbsp flour
3/4 tsp pumpkin pie spice
1 tbsp cold butter
In a large bowl, combine the first six ingredients. Combine the egg, pumpkin, milk, and oil; add to the dry ingredients just until moistened. Stir in oats and raisins. Fill greased or paper-lined muffin cups 2/3 full. In a small bowl, combine the brown sugar, flour, and pie spice; cut in butter until crumbly. Sprinkle 1 rounded teaspoonful over each muffin. Bake @ 375 for 15-20 minutes or until a toothpick comes out clean. Makes 12 muffins
I made a double batch of these for the seminar, and I guess about half got eaten. My pickiest child has eaten two of them which makes me think they are a keeper, but nobody but him really liked them in our house. I thought they were okay, but wasn't crazy about the oatmeal in them. So suppose I did keep the recipe because Nathan liked it...I think he is just playing with me. Probably if I made them again he would be like "No no no no" etc. So I guess it's not a keeper for us, but if you like pumpkin-y things, you might like it. I was going to try it with chocolate chips but decided I better stick with the raisins the first time around, but that might be something to try too.
Thursday, November 6, 2008
Oven Denver Omelet
I liked the sound of this one, because the recipe submitter was all "instead of making individual omelets, I combine all the ingredients into this oven version." Well, that sounds good to me, since whenever I make omelets there is a lot of prayer involved. I get ready to flip and I'm like 1...2...3...FLIP. And half the time it flips perfectly, and the other times it flips partially, and then that one is Steve's. Because he says he doesn't care how it looks because it all tastes the same. So I thought I would try this and see how it tasted. It's from Taste of Home...right next to the Asparagus Brunch Bake (soooo close to making that).
Oven Denver Omelet
8 eggs
1/2 cup half and half
1 cup finely chopped cooked ham
1 cup shredded cheddar cheese
1/4 cup chopped green pepper
1/4 cup chopped onion
In a large bowl, whisk eggs and half and half until light and fluffy. Stir in remaining ingredients. Pour into greased 9 inch baker (this greasing step is very important). Bake at 400 for 25 minutes or until golden brown (mine took like 30 minutes).
So Sam did not like this! He is such a good eater he usually likes everything. Not green peppers, apparently (so now his don't-like-list is broccoli, mayo (yes!), and green peppers). Emma got a piece with only one piece of green pepper, so she happily ate most of hers. But poor Sam had green pepper in almost every bite. I did, too, and I'm not crazy about them, either, but I can deal. Steve, of course, liked it. We had a bit left over which I saved, but I'm not sure how it will reheat. So I sprayed my pan with Pam, and it was a stoneware pan. But still it took a lot of scrubbing to get all that egg off. Kind of surprised. So I don't think this will be a keeper. But I'm still not sure about omelet flipping either.
Oven Denver Omelet
8 eggs
1/2 cup half and half
1 cup finely chopped cooked ham
1 cup shredded cheddar cheese
1/4 cup chopped green pepper
1/4 cup chopped onion
In a large bowl, whisk eggs and half and half until light and fluffy. Stir in remaining ingredients. Pour into greased 9 inch baker (this greasing step is very important). Bake at 400 for 25 minutes or until golden brown (mine took like 30 minutes).
So Sam did not like this! He is such a good eater he usually likes everything. Not green peppers, apparently (so now his don't-like-list is broccoli, mayo (yes!), and green peppers). Emma got a piece with only one piece of green pepper, so she happily ate most of hers. But poor Sam had green pepper in almost every bite. I did, too, and I'm not crazy about them, either, but I can deal. Steve, of course, liked it. We had a bit left over which I saved, but I'm not sure how it will reheat. So I sprayed my pan with Pam, and it was a stoneware pan. But still it took a lot of scrubbing to get all that egg off. Kind of surprised. So I don't think this will be a keeper. But I'm still not sure about omelet flipping either.
Wednesday, November 5, 2008
Roasted Chicken with Rosemary
I made this on Monday night. It's from the big Taste of Home cookbook from my mom last Christmas. One month away from Christmas '08 and I have made it to page...157. So like only 1/4 through in a year...oh well. I liked the way this one sounded because you put the vegetables and potatoes in all at the same time. By the way, rosemary is in Vicks Baby Rub, and last year Nathan had the croup. So every time I smell rosemary now, I'm like, wow that smells like Nathan with the croup. And whenever Nathan is sporting Vicks Baby Rub I want to eat him. Hee hee.
Roasted Chicken with Rosemary
1/2 cup butter
4 tbsp minced fresh rosemary or 2 tbsp dried crushed rosemary
2 tbsp chopped fresh parsley
3 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
1 roasting chicken (5-6 lbs)
9 small red potatoes, halved (why 9? seems arbitrary)
6 medium carrots, halved lengthwise and cut into 2 inch pieces (I just bought baby carrots)
2 medium onions, quartered
In a small saucepan, melt butter and stir in the seasonings. Place chicken on a rack in a roasting pan; tie drumsticks together with kitchen string (I don't have kitchen string so I skipped that part). Spoon half of butter mixture over chicken. Place potatoes, carrots, and onions around chicken. Drizzle remaining butter mixture over vegetables. Cover and bake @ 350 for 1 1/2 hours, basting every 30 minutes. Uncover; bake 30-60 minutes longer or a meat thermometer reads 180 and vegetables are tender, basting occasionally. Cover with foil and let stand for 10-15 minutes before carving.
Okay so my chicken was not all the way thawed when I stuck it in the oven. It was frozen because I bought this chicken to make this recipe the week before Steve went to Haiti, then with all our busyness I just didn't have time to make it that week, but I didn't want it to spoil so I had to freeze it. I took it out Sunday morning to start defrosting to make Monday night. Monday at lunch time I pulled it out of the fridge because it was still pretty frozen. By the time I put it in the roasting pan it was quite cold but not really frozen (or so I thought). I thought I might have to add like 30 minutes to the cooking time or something. Well, I put it in the oven at 3:30. I pulled it out at 7:00 and it was still not done!! So we did not actually eat this on Monday night, even though I made it then. We had nachos on Monday night. While the kids were watching a settle-down movie at 7:30, I was deboning chicken. We had it for supper last night though. I do love chicken leftovers, even when 100% of the chicken is what is left over. The chicken was yummy and moist and flavorful. The vegetables were wasted because there was barely any cooking liquid to cook them in...I'm not sure if I'll try this one again or not...maybe you'll have better luck, as long as you start with a totally thawed chicken.
Roasted Chicken with Rosemary
1/2 cup butter
4 tbsp minced fresh rosemary or 2 tbsp dried crushed rosemary
2 tbsp chopped fresh parsley
3 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
1 roasting chicken (5-6 lbs)
9 small red potatoes, halved (why 9? seems arbitrary)
6 medium carrots, halved lengthwise and cut into 2 inch pieces (I just bought baby carrots)
2 medium onions, quartered
In a small saucepan, melt butter and stir in the seasonings. Place chicken on a rack in a roasting pan; tie drumsticks together with kitchen string (I don't have kitchen string so I skipped that part). Spoon half of butter mixture over chicken. Place potatoes, carrots, and onions around chicken. Drizzle remaining butter mixture over vegetables. Cover and bake @ 350 for 1 1/2 hours, basting every 30 minutes. Uncover; bake 30-60 minutes longer or a meat thermometer reads 180 and vegetables are tender, basting occasionally. Cover with foil and let stand for 10-15 minutes before carving.
Okay so my chicken was not all the way thawed when I stuck it in the oven. It was frozen because I bought this chicken to make this recipe the week before Steve went to Haiti, then with all our busyness I just didn't have time to make it that week, but I didn't want it to spoil so I had to freeze it. I took it out Sunday morning to start defrosting to make Monday night. Monday at lunch time I pulled it out of the fridge because it was still pretty frozen. By the time I put it in the roasting pan it was quite cold but not really frozen (or so I thought). I thought I might have to add like 30 minutes to the cooking time or something. Well, I put it in the oven at 3:30. I pulled it out at 7:00 and it was still not done!! So we did not actually eat this on Monday night, even though I made it then. We had nachos on Monday night. While the kids were watching a settle-down movie at 7:30, I was deboning chicken. We had it for supper last night though. I do love chicken leftovers, even when 100% of the chicken is what is left over. The chicken was yummy and moist and flavorful. The vegetables were wasted because there was barely any cooking liquid to cook them in...I'm not sure if I'll try this one again or not...maybe you'll have better luck, as long as you start with a totally thawed chicken.
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