More cooking with apples!! Because it's fall and I love it! I don't know what's french about this recipe. Nothing jumps out at me. When my mom was here for her and Nathan's party a couple of weeks ago, she was thumbing through this cookbook (the Taste of Home seasons one) because she likes to read cookbooks, like me, and say out loud the things that sound really gross or the things that sound really good. Of this recipe she said, and I'm paraphrasing, "I'm surprised you don't have this one marked, it seems like something you would make." So I took a second look at this one, and then at the whole cookbook, because I thought, "what else have I missed in there?" So I decided to make this one, and a few other recent ones, like the Black Bean Tortilla Pie from last week and the Autumn Sausage Casserole from yesterday. There are a couple more I found on my "second pass" as well. Those Taste of Home people (mostly) know what they're talking about, I guess.
French Style Chicken
6 boneless skinless chicken breast halves
3/4 tsp lemon pepper seasoning
1 1/3 cups chicken broth
3 medium unpeeled apples, cut into wedges (I took the cores out)
1 medium onion, thinly sliced
4 tbsp apple cider or juice, divided
1/4 tsp cinnamon
1/8 tsp nutmeg
1 tbsp cornstarch
Minced fresh parsley (omitted. Read yesterday's entry if you want to know why)
Sprinkle chicken with lemon pepper. In a large nonstick skillet coated with cooking spray, cook chicken for 5-6 minutes on each side or until a meat thermometer reads 170. Remove and keep warm.
In same skillet, combine broth, apples, onion, 3 tbsp cider, cinnamon, and nutmeg. Bring to a boil. Combine the cornstarch and remaining cider until smooth; stir into apple mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Top with chicken. Sprinkle with parsley.
We had this with mashed potatoes. It smelled great. The sauce was really good over the chicken, and Emma actually ate cooked apples! In the past she has cried when they have been on her plate. I guess they are right when they say to offer a food multiple times. Overall very very good!
Wednesday, September 28, 2011
Autumn Sausage Casserole
This is what we had last night. It was fabulous. Sam and I had the leftovers for lunch and we both agree that it tasted even better today. I am going to make a double batch next time. I love fall cooking, and cooking with apples and stuff. This is from the Taste of Home Seasons cookbook.
Autumn Sausage Casserole
1 pound bulk pork sausage
1 medium apple, peeled and chopped
1 medium onion, chopped
1/2 cup chopped celery
3 cups cooked long grain rice (I just used Uncle Ben's brown rice, but I'm sure any kind is okay since you just add it in at the end)
1/2 cup raisins
1/3 cup minced fresh parsley (I left that out...I have said this before but I'll say it again: I don't think parsley adds anything, nutrition-wise, and it just makes my kids think they won't like the dish because of the green)
1 tbsp brown sugar
1/2 tsp salt
1/4 tsp ground allspice
1/4 tsp cinnamon
1/8 tsp pepper
In a large skillet, cook the sausage, apple, onion, and celery over medium heat until meat is no longer pink; drain. Stir in remaining ingredients. Transfer to a greased 2-qt baking dish. Cover and bake at 350 for 25-30 minutes or until heated through.
The kids had a couple of friends over, so 5 kids ate this. Each kid picked out different things. Nathan didn't like the celery, Aspen didn't like the raisins. Emma and Annie ate most of it. Sam ate all of it. So did Steve and I. I hesitated making this one because it didn't seem like enough of a main dish. We just had it with corn, but next time I will make rolls to go with it, or have it with a salad or something. Such a good fall recipe. Yum yum yum.
Autumn Sausage Casserole
1 pound bulk pork sausage
1 medium apple, peeled and chopped
1 medium onion, chopped
1/2 cup chopped celery
3 cups cooked long grain rice (I just used Uncle Ben's brown rice, but I'm sure any kind is okay since you just add it in at the end)
1/2 cup raisins
1/3 cup minced fresh parsley (I left that out...I have said this before but I'll say it again: I don't think parsley adds anything, nutrition-wise, and it just makes my kids think they won't like the dish because of the green)
1 tbsp brown sugar
1/2 tsp salt
1/4 tsp ground allspice
1/4 tsp cinnamon
1/8 tsp pepper
In a large skillet, cook the sausage, apple, onion, and celery over medium heat until meat is no longer pink; drain. Stir in remaining ingredients. Transfer to a greased 2-qt baking dish. Cover and bake at 350 for 25-30 minutes or until heated through.
The kids had a couple of friends over, so 5 kids ate this. Each kid picked out different things. Nathan didn't like the celery, Aspen didn't like the raisins. Emma and Annie ate most of it. Sam ate all of it. So did Steve and I. I hesitated making this one because it didn't seem like enough of a main dish. We just had it with corn, but next time I will make rolls to go with it, or have it with a salad or something. Such a good fall recipe. Yum yum yum.
Monday, September 19, 2011
Black Bean Tortilla Pie
Yummy Mexican-ness. Also meatless, so cheaper. From the TOH Seasons cookbook I've been going through.
Black Bean Tortilla Pie
1 medium onion, chopped
1 medium green pepper, chopped (Dominique's green pepper woot!)
3 garlic cloves, minced
1 tsp ground cumin
1/4 tsp pepper
1 tbsp olive oil
2 cans (15 oz each) black beans, rinsed and drained
1 can (14 1/2 oz) vegetable broth (I used 2 cups of my own stock)
1 pkg (10 oz) frozen corn, thawed
4 green onions, thinly sliced
4 flour tortillas (they were out of white ones, so I bought whole wheat. They don't taste as good, and they are less pliable to use in leftovers, but oh well)
1 cup shredded cheddar cheese, divided
In a large skillet, saute onion, green pepper, garlic, cumin, and pepper in oil. Add beans and broth. Bring to a boil; cook until liquid is reduced to about 1/3 cup. Stir in corn and green onions; remove from heat.
Place 1 tortilla in a 9-inch springform pan coated with cooking spray (I don't have one of those, so I used a circular 2-qt baking dish. Mom, if you want to get me a springform pan for Christmas, I think I would like it hee hee). Layer with 1 1/2 cups bean mixture and 1/4 cup cheese. Repeat layers twice (I always end up using more cheese). Top with remaining tortilla. Place pan on baking sheet.
Bake, uncovered, at 400 for 15-20 minutes or until heated through. Remove sides of the pan. Sprinkle with remaining cheese. Cut into wedges.
We had this with salsa on the side.
This was SO good. We had 5 kids eating this tonight and they all liked it. Steve and I loved it. No leftovers. Definitely a keeper. Really.
Black Bean Tortilla Pie
1 medium onion, chopped
1 medium green pepper, chopped (Dominique's green pepper woot!)
3 garlic cloves, minced
1 tsp ground cumin
1/4 tsp pepper
1 tbsp olive oil
2 cans (15 oz each) black beans, rinsed and drained
1 can (14 1/2 oz) vegetable broth (I used 2 cups of my own stock)
1 pkg (10 oz) frozen corn, thawed
4 green onions, thinly sliced
4 flour tortillas (they were out of white ones, so I bought whole wheat. They don't taste as good, and they are less pliable to use in leftovers, but oh well)
1 cup shredded cheddar cheese, divided
In a large skillet, saute onion, green pepper, garlic, cumin, and pepper in oil. Add beans and broth. Bring to a boil; cook until liquid is reduced to about 1/3 cup. Stir in corn and green onions; remove from heat.
Place 1 tortilla in a 9-inch springform pan coated with cooking spray (I don't have one of those, so I used a circular 2-qt baking dish. Mom, if you want to get me a springform pan for Christmas, I think I would like it hee hee). Layer with 1 1/2 cups bean mixture and 1/4 cup cheese. Repeat layers twice (I always end up using more cheese). Top with remaining tortilla. Place pan on baking sheet.
Bake, uncovered, at 400 for 15-20 minutes or until heated through. Remove sides of the pan. Sprinkle with remaining cheese. Cut into wedges.
We had this with salsa on the side.
This was SO good. We had 5 kids eating this tonight and they all liked it. Steve and I loved it. No leftovers. Definitely a keeper. Really.
Saturday, September 17, 2011
Pumpkin Cupcakes with Cinnamon-Cream Cheese Frosting
This is what I made for home fellowship. Actually I couldn't find pumpkin anywhere. I either went to or called every grocery store in the Bangor area, and the only one they had, at one Hannaford, was organic pumpkin pie mix, which had spices and sugar added in. Of course I mean "evaporated cane juice" which is what the organic people say instead of sugar. This recipe starts with a spice cake mix, so I couldn't use the pumpkin pie mix. So I bought squash. One gourd is as good as another, right? They are pretty similar. According to answers.com, Any cooked squash will do with the exception perhaps of spaghetti squash, the texture will be similar. There will be slight variations in color and depth of flavor Read more: http://wiki.answers.com/Q/Can_you_replace_squash_for_pumpkin#ixzz1YBwssgWQ They added that hyperlink, but that's okay so you can see it for yourself. Of course I just now looked that up, so I could confirm it for you guys. I figured it was true. And the cupcakes came out looking like they should, so it is apparently fine. This is the last one I have marked from the Kraft Food & Family Fall 2011.
Pumpkin Cupcakes with Cinnamon-Cream Cheese Frosting
1 pkg spice cake mix
1 cup sour cream (I used vanilla yogurt, because I don't really like sour cream, plus it has way more fat that yogurt)
1 can (15 oz) pumpkin (or gourd of your choice...)
1/4 cup oil
3 eggs
8 oz cream cheese, softened
1/4 cup butter, softened
1 tsp vanilla
16 oz pkg powdered sugar
1 1/2 tsp cinnamon
Heat oven to 350. Beat first 5 ingredients with mixer until well blended; spoon into 24 paper-lined muffin cups. Bake 20-22 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes; remove from pans to cool completely.
Beat cream cheese, butter, and vanilla in large bowl with mixer until well blended. Gradually beat in sugar. Blend in cinnamon. Spread over cupcakes. Store frosted cupcakes in refrigerator.
I didn't get to eat any of these because I had to work. But Steve said they were good. He left the leftovers at the Hinchliffe's house though, so it makes me doubtful. Because if it was something he totally loved, he would not have left the rest there. So other people that were there will have to chime in. Good recipe for fall, and they smelled great.
Pumpkin Cupcakes with Cinnamon-Cream Cheese Frosting
1 pkg spice cake mix
1 cup sour cream (I used vanilla yogurt, because I don't really like sour cream, plus it has way more fat that yogurt)
1 can (15 oz) pumpkin (or gourd of your choice...)
1/4 cup oil
3 eggs
8 oz cream cheese, softened
1/4 cup butter, softened
1 tsp vanilla
16 oz pkg powdered sugar
1 1/2 tsp cinnamon
Heat oven to 350. Beat first 5 ingredients with mixer until well blended; spoon into 24 paper-lined muffin cups. Bake 20-22 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes; remove from pans to cool completely.
Beat cream cheese, butter, and vanilla in large bowl with mixer until well blended. Gradually beat in sugar. Blend in cinnamon. Spread over cupcakes. Store frosted cupcakes in refrigerator.
I didn't get to eat any of these because I had to work. But Steve said they were good. He left the leftovers at the Hinchliffe's house though, so it makes me doubtful. Because if it was something he totally loved, he would not have left the rest there. So other people that were there will have to chime in. Good recipe for fall, and they smelled great.
Monday, September 12, 2011
Skier's Stew
We had this for supper tonight. It doesn't have any actual skiers in it. I think they mean it would be yummy to eat if you are a skier. Well, I am certainly not a skier. I am actually the opposite of whatever a skier would be. A stander? Anyway, maybe it's a bit too early for soups and stews, but I don't care. We had this with homemade dinner rolls. I made the dough in my bread machine and then made them into rolls from there. A very yummy meal and well received by all. Even the family we borrow on Monday nights all liked this. It's from the Taste of Home Seasons cookbook I'm going through.
Skier's Stew
2 pounds beef stew meat, cut into 1-inch cubes
2 tbsp canola oil
8 medium carrots, cut into 1-inch chunks
6 large potatoes, peeled and cut into 1-inch cubes
1 to 1 1/2 cups water (I just used 1 and it was very stewie...if you like it soupier you can use the 1 1/2)
1 15 oz can tomato sauce
1 envelope onion soup mix
In a large skillet, brown meat in oil on all sides; drain (I hate that step...but I still did it. But I didn't drain it. I think that stuff you would drain makes the soup taste better at the end). Transfer to a 5-qt slow cooker. Top with vegetables. Combine the water, tomato sauce, and onion soup mix; pour over meat and vegetables. Cover and cook on low 4-5 hours (that doesn't sound like long enough to me...I did mine for 4 hours on low, then turned it up to high for the last 2 hours because the vegetables didn't seem done enough) or until meat and vegetables are tender. 8 servings
Usually the kids don't like beef meats that aren't hamburger, because they take too long to chew. They end up keeping the bite in their mouth for like 10 minutes, like some kind of Beef Gum. So gross, I don't know how they do that. But once I had scooped everyone's portion into their bowls, I cut the meat up a bit smaller, and it was so tender, I knew the kids would be fine with it, and they all were. Of course this made the kitchen smell good all day. And everyone ate it. Nobody had to be threatened or anything. So definitely a good one to keep!
Skier's Stew
2 pounds beef stew meat, cut into 1-inch cubes
2 tbsp canola oil
8 medium carrots, cut into 1-inch chunks
6 large potatoes, peeled and cut into 1-inch cubes
1 to 1 1/2 cups water (I just used 1 and it was very stewie...if you like it soupier you can use the 1 1/2)
1 15 oz can tomato sauce
1 envelope onion soup mix
In a large skillet, brown meat in oil on all sides; drain (I hate that step...but I still did it. But I didn't drain it. I think that stuff you would drain makes the soup taste better at the end). Transfer to a 5-qt slow cooker. Top with vegetables. Combine the water, tomato sauce, and onion soup mix; pour over meat and vegetables. Cover and cook on low 4-5 hours (that doesn't sound like long enough to me...I did mine for 4 hours on low, then turned it up to high for the last 2 hours because the vegetables didn't seem done enough) or until meat and vegetables are tender. 8 servings
Usually the kids don't like beef meats that aren't hamburger, because they take too long to chew. They end up keeping the bite in their mouth for like 10 minutes, like some kind of Beef Gum. So gross, I don't know how they do that. But once I had scooped everyone's portion into their bowls, I cut the meat up a bit smaller, and it was so tender, I knew the kids would be fine with it, and they all were. Of course this made the kitchen smell good all day. And everyone ate it. Nobody had to be threatened or anything. So definitely a good one to keep!
Thursday, September 8, 2011
Saucy Pan Steak
Steve loves steak and potatoes. Actually I do too. So even though this came from the ad magazine posing as a cooking magazine, Kraft Food & Family, I decided to try it anyway. Minus the mushrooms, because those are slimy and gross. And sometimes poisonous. Too risky.
Saucy Pan Steak
2 tsp olive oil
1 onion, sliced
1 portobello mushroom, sliced
1/2 tsp pepper
2 bone-in beef T-bone steaks, 1/2 inch thick
1 cup beef broth
1/4 cup A-1 Original steak sauce (there's the thing they want you to buy. But I already had some)
2 tbsp brown sugar
2 tbsp flour
1 cup hot mashed potatoes (of course I made more than 1 cup of these)
Heat oil in large nonstick skillet on med-high heat. Add onions and mushrooms; cook 6-8 minutes or until tender, stirring occasionally. Remove from skillet.
Rub pepper onto both sides of steaks. Add to skillet; cook 4 minutes, turning after 2 minutes. Meanwhile, whisk together broth, steak sauce, brown sugar, and flour.
Top steaks with cooked vegetables and broth mixture; cover. Cook on med-low heat 7-8 minutes or until steaks are medium doneness (160 degrees) and sauce is thickened. Serve with potatoes.
Also we had this with corn. The two little ones think they don't like steak, but that's fine because more for us. Also they think they don't like real mashed potatoes. I already put this on my facebook status, but Emma told me she only likes mashed potatoes from a factory (she means the Betty Crocker instant flavored ones) and Nathan said he only likes potato CHIPS. So Emma had leftover apple pancake from last night and Nathan had chicken nuggets and a banana and corn. So everyone was happy. Except Samuel, who apparently ALSO does not like steak because it's too hard to cut and then chew. So. Steak is wasted on these guys. Steve loved it though. When he put the first bite in his mouth he leaned over to give me a kiss. He never does that. Not even usually with peanut butter desserts. Well he gives me lots of kisses, they're just not usually food related. I feel like I've said too much. Anyway the "gravy" came out really yum, and tasted great on the potatoes. Definitely keeping this one. Also I ended up using all my A1 in this recipe, so I guess Kraft got me one way or the other.
Saucy Pan Steak
2 tsp olive oil
1 onion, sliced
1 portobello mushroom, sliced
1/2 tsp pepper
2 bone-in beef T-bone steaks, 1/2 inch thick
1 cup beef broth
1/4 cup A-1 Original steak sauce (there's the thing they want you to buy. But I already had some)
2 tbsp brown sugar
2 tbsp flour
1 cup hot mashed potatoes (of course I made more than 1 cup of these)
Heat oil in large nonstick skillet on med-high heat. Add onions and mushrooms; cook 6-8 minutes or until tender, stirring occasionally. Remove from skillet.
Rub pepper onto both sides of steaks. Add to skillet; cook 4 minutes, turning after 2 minutes. Meanwhile, whisk together broth, steak sauce, brown sugar, and flour.
Top steaks with cooked vegetables and broth mixture; cover. Cook on med-low heat 7-8 minutes or until steaks are medium doneness (160 degrees) and sauce is thickened. Serve with potatoes.
Also we had this with corn. The two little ones think they don't like steak, but that's fine because more for us. Also they think they don't like real mashed potatoes. I already put this on my facebook status, but Emma told me she only likes mashed potatoes from a factory (she means the Betty Crocker instant flavored ones) and Nathan said he only likes potato CHIPS. So Emma had leftover apple pancake from last night and Nathan had chicken nuggets and a banana and corn. So everyone was happy. Except Samuel, who apparently ALSO does not like steak because it's too hard to cut and then chew. So. Steak is wasted on these guys. Steve loved it though. When he put the first bite in his mouth he leaned over to give me a kiss. He never does that. Not even usually with peanut butter desserts. Well he gives me lots of kisses, they're just not usually food related. I feel like I've said too much. Anyway the "gravy" came out really yum, and tasted great on the potatoes. Definitely keeping this one. Also I ended up using all my A1 in this recipe, so I guess Kraft got me one way or the other.
Wednesday, September 7, 2011
Kung Pao Chicken
I thought Kung Pao was just the name of a movie. Like that spoof kung fu movie Kung Pao: Enter The Fist, where the main character gets in a kung fu fight with a cow, among other ridiculous things (this is not an endorsement of that movie. In fact you probably shouldn't watch it at all). But apparently it's a real thing. Or else the editors at Kraft Food & Family are trying to play a joke on us all. Also I realize that this magazine exists solely to get people to buy Kraft products, in the hope that you will love their recipes so much that they will become regulars in your house and that their products will become staples in your cupboard. My momma didn't raise no fool. But I still bought "that ingredient" anyway. The recipe looked really good in the picture. And it's like Chinese food that you make at home. So we tried it.
Kung Pao Chicken
1/4 cup water
5 cups small fresh broccoli florets (we didn't use this, we had it with carrots, but I didn't cook them, just served them on the side)
1/4 cup Kraft Catalina dressing, divided (see?)
1/4 cup Planters Creamy Peanut Butter (as if I would buy their peanut butter...I just used what I already had)
1 tbsp soy sauce
2 tsp chili sauce
2 cloves garlic, minced
1 tbsp minced gingerroot (I bought this in a tube like toothpaste, already minced)
1 lb boneless skinless chicken thighs
Bring water to boil in large nonstick skillet. Add broccoli; cover. Simmer on medium-low heat 5 minutes or until crisp-tender. Meanwhile, mix 2 tbsp dressing, peanut butter, soy sauce, and chili sauce until well blended; set aside.
Remove broccoli from skillet (this step was so easy for me ha ha); set aside. Heat remaining dressing in skillet on medium-high heat. Add garlic and ginger; cook and stir 1 minute. Add chicken; cook 2 minutes, stirring frequently. Stir in peanut butter mixture; cook 5 to 7 minutes or until chicken is done and sauce is thickened, stirring frequently to scrape up browned bits from bottom of skillet. Transfer chicken and broccoli to serving plate. Serve with hot cooked rice and garnish with sliced green onions before serving.
Okay so my peanut butter mixture was never saucy. So it never needed to "thicken." It mixed together very well, but stayed the texture of peanut butter. So it kind of burned in the skillet, and didn't stick to the chicken all that well. Still, the chicken was very moist and yummy, and Sam and Emma (and of course Steve & I) all liked it. But Nathan hated it so bad he was crying. He ate a bite and cried the whole time. After the 2nd bite I lost my Mean-Mommy-You're-Going-To-Eat-That-It's-Just-Chicken-And-You-Love-Chicken outlook, and took pity. We didn't make him finish his. I said to him after, "sorry I made something you didn't like buddy." He said, "that's okay Mommy. Next time just try not to make yucky chicken. Just make regular chicken."
Kung Pao Chicken
1/4 cup water
5 cups small fresh broccoli florets (we didn't use this, we had it with carrots, but I didn't cook them, just served them on the side)
1/4 cup Kraft Catalina dressing, divided (see?)
1/4 cup Planters Creamy Peanut Butter (as if I would buy their peanut butter...I just used what I already had)
1 tbsp soy sauce
2 tsp chili sauce
2 cloves garlic, minced
1 tbsp minced gingerroot (I bought this in a tube like toothpaste, already minced)
1 lb boneless skinless chicken thighs
Bring water to boil in large nonstick skillet. Add broccoli; cover. Simmer on medium-low heat 5 minutes or until crisp-tender. Meanwhile, mix 2 tbsp dressing, peanut butter, soy sauce, and chili sauce until well blended; set aside.
Remove broccoli from skillet (this step was so easy for me ha ha); set aside. Heat remaining dressing in skillet on medium-high heat. Add garlic and ginger; cook and stir 1 minute. Add chicken; cook 2 minutes, stirring frequently. Stir in peanut butter mixture; cook 5 to 7 minutes or until chicken is done and sauce is thickened, stirring frequently to scrape up browned bits from bottom of skillet. Transfer chicken and broccoli to serving plate. Serve with hot cooked rice and garnish with sliced green onions before serving.
Okay so my peanut butter mixture was never saucy. So it never needed to "thicken." It mixed together very well, but stayed the texture of peanut butter. So it kind of burned in the skillet, and didn't stick to the chicken all that well. Still, the chicken was very moist and yummy, and Sam and Emma (and of course Steve & I) all liked it. But Nathan hated it so bad he was crying. He ate a bite and cried the whole time. After the 2nd bite I lost my Mean-Mommy-You're-Going-To-Eat-That-It's-Just-Chicken-And-You-Love-Chicken outlook, and took pity. We didn't make him finish his. I said to him after, "sorry I made something you didn't like buddy." He said, "that's okay Mommy. Next time just try not to make yucky chicken. Just make regular chicken."
Friday, September 2, 2011
Chocolate Frosted Peanut Butter Cupcakes
This is the last one I have marked from the latest Simple & Delicious. It was a contest winner for this "guy food" contest they were having. But anyone can eat them. I made them to bring to home fellowship.
Chocolate Frosted Peanut Butter Cupcakes
1 pkg yellow cake mix
3/4 cup creamy peanut butter
3 eggs
1 1/4 cups water
1/4 cup canola oil
Frosting:
1 2/3 cups semisweet chocolate chips
1/2 cup heavy whipping cream
1/2 cup butter, softened
1 cup confectioners' sugar
Combine cake mix, peanut butter, eggs, water, and oil in a large bowl; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Fill paper-lined muffin cups 2/3 full. Bake at 350 for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire rack to cool completely.
Place chocolate chips in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate, whisk until smooth. Cool, stirring occasionally, to room temperature. Add butter and confectioners' sugar; beat until smooth. Frost cupcakes. Yield 24 (I only got 22 because I only had 22 cupcake papers)
Okay I confess that I just tried one. But to be fair, one wouldn't fit. I have a Tupperware pie keeper that I usually put cupcakes or muffins in when I am bringing them somewhere. But I could only 15 in there, and then 6 in another smaller (Rubbermaid **gasp** don't tell Becky) container, and then 1 lonely cupcake. So the kids and I shared it. It was fabulous. The cupcake was so moist and yummy. Yummy yummy yummy. The frosting was delicious. I still have about 2/3 cup of the frosting left. I was very generous with what I put on each cupcake, but I still have that much left. I put it in a genuine Tupperware container to save for another use, but not sure what that will be. I'm sure Steve will have some ideas, though. Also the frosting wasn't as thick as I think frosting should be, more like a glaze. Hopefully it won't all run off the cupcakes by the time we eat them. But they will still be great no matter what. Definitely a keeper. Yum yum yum.
Chocolate Frosted Peanut Butter Cupcakes
1 pkg yellow cake mix
3/4 cup creamy peanut butter
3 eggs
1 1/4 cups water
1/4 cup canola oil
Frosting:
1 2/3 cups semisweet chocolate chips
1/2 cup heavy whipping cream
1/2 cup butter, softened
1 cup confectioners' sugar
Combine cake mix, peanut butter, eggs, water, and oil in a large bowl; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Fill paper-lined muffin cups 2/3 full. Bake at 350 for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire rack to cool completely.
Place chocolate chips in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate, whisk until smooth. Cool, stirring occasionally, to room temperature. Add butter and confectioners' sugar; beat until smooth. Frost cupcakes. Yield 24 (I only got 22 because I only had 22 cupcake papers)
Okay I confess that I just tried one. But to be fair, one wouldn't fit. I have a Tupperware pie keeper that I usually put cupcakes or muffins in when I am bringing them somewhere. But I could only 15 in there, and then 6 in another smaller (Rubbermaid **gasp** don't tell Becky) container, and then 1 lonely cupcake. So the kids and I shared it. It was fabulous. The cupcake was so moist and yummy. Yummy yummy yummy. The frosting was delicious. I still have about 2/3 cup of the frosting left. I was very generous with what I put on each cupcake, but I still have that much left. I put it in a genuine Tupperware container to save for another use, but not sure what that will be. I'm sure Steve will have some ideas, though. Also the frosting wasn't as thick as I think frosting should be, more like a glaze. Hopefully it won't all run off the cupcakes by the time we eat them. But they will still be great no matter what. Definitely a keeper. Yum yum yum.
Salsa Black Bean Burgers
We had these a few nights ago. I guess it was Tuesday night. We really like black beans so I thought they would be worth a shot. It's from the Simple & Delicious mag that I am blazing through.
Salsa Black Bean Burgers
1 can (15 oz) black beans, rinsed and drained
2/3 cup dry bread crumbs
1 small tomato, seeded and finely chopped
1 jalapeno pepper, seeded and finely chopped (instead of using the tomato and jalapeno, I subbed 1/4 cup salsa...I figured the spice would be better, and also less work)
1 egg
1 tsp minced fresh cilantro (which I forgot to buy)
1 garlic clove, minced
1 tbsp olive oil
4 whole wheat hamburger buns, split
Sour cream and guacamole, optional
Place beans in food processor (Tupperware Quick Chef Pro woot!); cover and process until blended. Transfer to a large bowl. Add the bread crumbs, tomato, jalapeno, egg, cilantro, and garlic. Mix until combined. Shape into 4 patties.
Heat oil in large nonstick skillet. Cook patties in batches (I could fit all mine in) over medium heat for 4-6 minutes on each side or until lightly browned. Serve on buns. Top with sour cream and guacamole if desired (we didn't).
So these weren't bad, they just weren't that great. The two little ones hated them. The rest of us liked them okay, I guess. They were just kind of bland. Sometimes there would be a flavorful bite but most of the time I just tasted beans. So I'm not saving this one, but I am glad we tried it.
Salsa Black Bean Burgers
1 can (15 oz) black beans, rinsed and drained
2/3 cup dry bread crumbs
1 small tomato, seeded and finely chopped
1 jalapeno pepper, seeded and finely chopped (instead of using the tomato and jalapeno, I subbed 1/4 cup salsa...I figured the spice would be better, and also less work)
1 egg
1 tsp minced fresh cilantro (which I forgot to buy)
1 garlic clove, minced
1 tbsp olive oil
4 whole wheat hamburger buns, split
Sour cream and guacamole, optional
Place beans in food processor (Tupperware Quick Chef Pro woot!); cover and process until blended. Transfer to a large bowl. Add the bread crumbs, tomato, jalapeno, egg, cilantro, and garlic. Mix until combined. Shape into 4 patties.
Heat oil in large nonstick skillet. Cook patties in batches (I could fit all mine in) over medium heat for 4-6 minutes on each side or until lightly browned. Serve on buns. Top with sour cream and guacamole if desired (we didn't).
So these weren't bad, they just weren't that great. The two little ones hated them. The rest of us liked them okay, I guess. They were just kind of bland. Sometimes there would be a flavorful bite but most of the time I just tasted beans. So I'm not saving this one, but I am glad we tried it.
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