Wednesday, December 30, 2009

Sweet Cornbread

A couple of months ago, when my family and I were on a never ending illness kick, my mom decided to risk her own health, cross our threshold (which should have been covered in caution tape at that point) and bring us dinner. Thanks mom! She brought over a yummy homemade bean soup and cornbread. They were both delicious! I really liked this cornbread recipe. It was a little more cakelike and not as crumbly as some other cornbread recipes. I made this the other day to go with our dinner. It's so good, and of course I cover it with butter and honey!

1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1/2 cup Corn Meal
1 T. baking powder
1/2 tsp. salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup veg. oil
3 Tbls. melted butter or margarine (I used butter)

Preheat oven to 350 degrees. Grease an 8" square baking pan. Combine flour, sugar, corn meal, baking powder and salt in a medium bowl. Combine milk, eggs, oil and butter in a small bowl, mix well. Add to flour mixture, stir just until blended. Pour into prepared pan. Bake for 35 minutes until toothpick inserted comes out clean. 

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Tuesday, December 29, 2009

Brownie Toffee Trifle

I feel like I haven't posted anything in forever. Well now that I'm starting to make my way out of the black hole of my Christmas mess....I can share another recipe! Every year for Christmas Eve we get together with my husband's side of the family. This year we decided to do just desserts. One of my favorite desserts to make is a trifle. They are so easy and you don't have to worry about some of the common problems that can occur when baking. I love to bake, but when you're going to make something a few hours before the party, it's nice to have a recipe that you know won't fail. Even if the trifle recipe calls for a baked ingredient, like cake, you can still use it even if it falls apart. Just layer and your done! For this recipe I searched multiple trifle recipes and came up with some layers that I thought would work best. It was soooo good!

Brownie mix( I used brownies with the cream cheese swirl, 9X13 pan)
Whipped topping
Caramel topping(the kind you put on sundaes)
Chocolate fudge pudding, large box, instant
Toffee candy bits(I used the Heath brand, covered in chocolate, in baking section)

Bake brownies as directed,cool. Make pudding as directed, chill. Now in a trifle dish, layer brownies, pudding, caramel sauce, heath candy, whipped topping. Layer one more time and finish with some candy sprinkled on top of last whipped topping layer. Refrigerate before serving. Enjoy!

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Saturday, December 26, 2009

Cheater Chili Rellenos

My husband is Mexican and his family makes some of the greatest Mexican food and while I have picked up a few recipes here and there, I have not fully master the full depth of flavor that his family gets into their meals. One of my favorite Mexican dishe is chili rellenos, the real, authentic, full-bodied ones made with Anaheim chilis and homemade enchilada sauce. My aunt taught me to make these little cheater ones and I have to say they are really good and easy. Serve with a canned enchilada sauce and these make a great appetizer or with a side of rice and beans they can be a quick meal.

1 can whole green chilis
1 package of egg roll wrappers
1 small block of Monterey Jack cheese, cut into 2 1/2" x 1/2 thick sticks
oil for frying

1 small can enchilada sauce
1 - 2 tsp honey

heat oil to 350〫

Heat enchilada sauce and honey on the stove in a small pan until hot.

Open can of chili, drain and discard liquid. Gentle open the cut end of the green chili and stuff a stick of Jack cheese inside. Open egg roll wrappers and turn the wrappers so that one corner is facing you. Lay the stuffed green chili on the lower 1/3 of wrapper, take the corner closes to you and wrap around the chili until the wrapper is just covering the chili. Take both side corners of the egg roll wrapper and fold over the partially wrapped chili. It should look like you are making a burrito. Once three corners are in place, roll the chili in the rest of the egg roll wrapper. Seal corner with a touch of water. Carefully place in hot oil and fry for approximately 3 min or until egg roll wrapper is browned.
Remove carefully and drain on a wire rack placed over a sheet pan lined with newspaper or paper towels. Serve with a side of enchilada sauce mixed with the honey and warmed in the microwave for dipping.

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Friday, December 25, 2009

Merry Christmas

And, lo, the angel of the Lord came upon them, and the glory of the Lord shone round about them: and they were sore afraid. And the angel said unto them, Fear not: for, behold, I bring you good tidings of great joy, which shall be to all people. For unto you is born this day in the city of David a Saviour, which is Christ the Lord. And this shall be a sign unto you; Ye shall find the babe wrapped in swaddling clothes, lying in a manger. And suddenly there was with the angel a multitude of the heavenly host praising God, and saying, Glory to God in the highest, and on earth peace, good will toward men. Luke 2: 9-14

Wish you and yours a wonderful Christmas Day! Merry Christmas!

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Merry Christmas!

Glory to God in the highest, and on earth peace, good will toward men. Luke 2:14 

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Thursday, December 24, 2009

Almond Joy Christmas Drink

Merry Christmas Eve everyone! I hope your holidays are truly wonderful and that Santa brings you something extra special. I know that eggnog is the traditional holiday drink but I wanted to share a drink that I was introduced to this year at a Christmas party. It is smooth, delicately flavored and great for sipping. Best served iced, this drink can be made in a minute or so and presented in a beautiful pitcher for your holiday guests or you can simple make up a little cocktail menu listing the ingredients and let your guest serve themselves. Easy, affordable and perfect for the holidays.

Almond Joy
by the glass:
1 Oz Amaretto liqueur
1 Oz white Creme de cocoa
6-8 Oz Whole Milk (this can be made with light cream also)

in a pitcher:
1 cup Amaretto liqueur
1 cup white cream de cocoa
6-8 Cups of Whole Milk

Have yourself a Merry Christmas!
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Monday, December 21, 2009

Just an Idea...

We pretty much have some sort of bread with every dinner. Garlic bread, biscuits, rolls, something. So tonight, while I was trying to figure out what to make(no refrigerated biscuits on hand)I decided to make biscuits using Bisquick. I usually use Bisquick to make those yummy garlic cheese drop biscuits, but I wanted something different this time. I decided to make just regular rolled and cut biscuits(recipe on the back of the box). They were really easy to make and after remembering that I no longer had my biscuit cutters, I opted for my new Christmas cookie cutters. I used the star(pictured) and a train, which my son loved! Easy to do and fun for the kids.

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Sunday, December 20, 2009

Layered Bean Dip

This recipe is my go to recipe when I need to bring an appetizer to a party. It's so easy to throw together and, in my opinion, tastes great. There are a lot of layered bean dip recipes out there. I don't even remember where I got this one. I think it was from my mom, but I have made a couple of changes to it. You can easily tweak this to fit your taste.

Large can of refried beans
1/2 c salsa
Guacamole or guacamole dip(I use Dean's, the bigger of the 2 sizes)
16 oz sour cream
1 pkg of taco seasoning
Shredded cheese, cheddar or cheddar/jack mix
1/2 c olives, sliced
Green onions,sliced
Tomatoes, chopped(I left out)

Mix beans with salsa. Spread in a 9X13 pan. Next spread the guacamole over the beans. Mix together the taco mix and the sour cream. Spread over guacamole. Sprinkle with olives (and tomatoes if using). Cover with shredded cheese. Lastly add onions. Refrigerate for 2 hours before serving. Serve with tortilla chips.

Layered Bean Dip on Foodista Pin It

Cookie # 7 EggNog Cookies

I came across this recipe and thought it sounded great, if not at least fun. The first time I made it I tried to half the recipe and somehow screwed it up and it melted all over the pan (I should have taken a picture of that). Second time was the charm for me, the dough was the right consistency, the frosting was aromatic, sweet and full of flavor. This is a rich cookie but something very different from anything I have made in the past. I hope you enjoy it.

Preheat oven to 375〫
1 1/3 Cup butter, softened
2 cups sugar
2 eggs
2/3 cup eggnog
2 tsp dark rum ( I used Meyers)
4 1/2 cup flour
1 tsp salt

4 TBL butter, softened
2 cups confectioners sugar
2 tsp dark run
4 drops yellow food coloring
3 tbl egg nog
1/4 tsp nutmeg (use fresh ground if possible, it does make a difference)

Combine all ingredients for cookies in the order listed. Wrap in plastic wrap and refrigerate for 1-2 hours.
Drop by teaspoonful onto ungreased cookie sheet. Bake for about 12 minutes. When cookies are done, pressing on the centers lightly should leave no impression. Do not overbake.

Combine all frosting ingredients together with an electric mixer until frosting consistency. Frost cookies and sprinkle very lightly with nutmeg.

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Saturday, December 19, 2009

Cookie # 6 German Chocolate Cookies

I am not a fan of German Chocolate cake but it is my brother's favorite cake so I thought I would try it in a cookie and see if I could get good results. Wow! these turned out really great.

The cookie: Preheat oven to 350〬
1 box Duncan Hines® Moist Deluxe® Swiss Chocolate Mix
1/3 cup milk
1 egg
1/4 cup butter, softened
8 oz semisweet chocolate chips
1 cup chopped pecans (walnuts are another option)

Mix the first 4 ingredients together in a mixer. Stir in chocolate chips and pecans. Drop by tsp onto a greased cookie sheet. Bake for 8-10 minutes. Cool completely on wire rack.

The Frosting:
2/3 cup granulated sugar
2/3 cup evaporated milk (smallest can they make)
2 egg yokes
1/3 cup butter
1 1/2 cup flaked coconut
1 cup chopped pecans
1/2 tsp vanilla extract

Combine sugar, evaporated milk, egg yokes and butter in a medium sauce pan. Cook and stir on medium heat until it comes to a boil. Remove from heat and immediately add coconut, pecans and vanilla. Continuing to stir until thick, once cool spread on cooled cookies.
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Friday, December 18, 2009

We've Changed!

We've changed our name! Let's Eat Recipes is now The Lonely Baker. Everything else is the same! We hope you keep coming back and enjoying  what we have to share.

If you follow us on Twitter you may have to re-follow us since our Twitter name has also changed. Sorry for the inconvenience. The Twitter follow link is on the right side of the page. Pin It

Treat #5 Chocolate Covered Pretzels

 This year, for my neighbors, I decided to make chocolate dipped pretzel sticks. I love chocolate covered pretzels. Probably  because, like the payday bars, I love the combination of sweet and salty. These were very easy to make. I put them in clear christmas gift bags, tied with a bow and a tag.

large pretzel rods
Chocolate for melting( I used Wilton's melting chips in cocoa)
Candy, chopped
Ex-butterfingers,heath bits,sprinkles,mini chocolate chips, candy canes(The candy cane pieces and chocolate chips were a little bit harder to work with)
Follow the melting directions on the back of your chocolate.  Spoon chocolate over half of the pretzel. Shake off excess. Sprinkle or spoon candy over the chocolate. Set on waxed paper. Once completely hardened, put in gift bags.

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Thursday, December 17, 2009

Cookie #4 Payday Bars

One of my favorite candy bars, if not my favorite candy bar is a Payday. I love the combination of sweet and salty. While looking for new recipes to try for this week of cookies/treats, I came across a recipe for payday bars. I never had heard of them, but they sounded really good. I almost completely demolished the bars by burning myself on the hot pan and dropping half of the crust onto my oven door! However, I decided to take the remaining crust from the 9X13 pan, put it in a smaller square pan,  bake it for a few more minutes, and it was saved. I'm so glad, because this turned out to be such a great treat! Oh...and simple...

1st layer/The Crust:

1box yellow cake mix
2/3 c unsalted butter, softened
1 egg

Mix all of the ingredients, press into a slightly greased 9X13 pan. Bake at 350 for 12-18 minutes.(I baked mine for 20-25. Until the edges were golden)

Second Layer:

2 cups of marshmallows

Sprinkle marshmallows over top of crust. Bake for another 5 min.

3rd layer:

1 bag peanut butter chips
2 T. butter
2/3 cup corn syrup
2 cups crispy rice cereal
2 cups salted peanuts

Melt chips, butter and corn syrup in a saucepan. Remove from heat and stir in cereal and peanuts. Poor over base and spread evenly.(I had to press mine around)Cool, cut into squares.

Recipe from Gooseberry Patch-Old Fashioned Country Christmas Pin It

Wednesday, December 16, 2009

My Gingerbread Houses

What I'm about to say would have bakers everywhere screaming and mothers cheering...
For this week's ROTW I chose mini gingerbread houses. The inspiration came from the Martha Stewart site and graham crackers were used in place of gingerbread. That's not the part that would cause horror. This is. I put my houses together with a GLUE GUN! It worked liked a dream. I'm so glad the cashier at my grocery store gave me the idea. This week has been sooo busy and I wasn't about to try and put together multiple little houses with frosting. I've heard it is very time consuming. And besides, it's not like I'm going to eat them anyways. Do people actually do that? Me and my 2 kids had a lot of fun putting them together. I hope to make it a yearly tradition. I used the royal icing recipe that Kimberly posted along with her tip to use hair dye bottles(which worked great!).

Here are my houses.

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Cookie # 3-Peanut Butter Chocolate Oat Bars

1/2 cup butter
1/2 cup white sugar
1/2 cup light brown sugar, packed
1/3 cup peanut butter
1 egg
1/2 tsp vanilla extract
1/2 tsp baking soda
1 cup AP flour
1 cup rolled oats
2 cups semi-sweet chocolate chips

1 cup confectioner's sugar
1/4 cup peanut butter
3 1/2 tsp milk
Cream butter and both sugars until creamy. Blend in 1/3 cup peanut butter, egg, vanilla and baking soda. Add flour and oats. Mix well.

Spread in a greased 13x9" baking pan. Bake for 20-25 minutes. Remove and sprinkle with chocolate chips.

Return to the oven and bake for 8 additional minutes. Remove from oven and spread to smooth out chocolate chips. Let cool.

Make icing by mixing together confectioner's sugar, peanut butter and milk until is it spreadable. Spread icing over bars. Refrigerate to set. Cut and enjoy.
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Tuesday, December 15, 2009

Night Before Christmas Mice

This mouse cookie recipe is a fun recipe to make with the kids. They are more of a cookie for decorating than a cookie that's going to win you best cookie recipe of the year. They have a sweet chocolatey taste, but I felt they were a bit dry. I still wanted to post them though, because the kids really liked them and my daughter had fun making her own little mice.

3/4 c sugar
1/2 c softened butter
1/2 c shortening
1 t. vanilla
1 egg
2 1/4 flour
1/4 c. unsweetened  cocoa
1/2 t. baking powder
mini semi-sweet chocolate chips for eyes
red or black string licorice for tail

Beat sugar, butter, and shortening until fluffy. Add egg and vanilla, mix well. Mix dry ingredients together and add to wet mixture. Mix well. Form into 1 inch ball, pinch/form nose. Form 2 little flat ears for each and put on head. Add choc. chips for eyes. Bake on un-greased cookie sheet at 325 for 8-10 minutes. Put the tails in right when you pull them out of the oven while still hot.

Makes 3 dozen mice

Recipe found in the Gooseberry Patch Old Fashioned Country Cookies cook book. Pin It

Monday, December 14, 2009

Christmas Cookie # 1-Chocolate Spiced Crinkle Cookies

Can you believe how close it is to Christmas? The season is in full swing and we know some of you are shuffling your schedule to fit in too many parties on too many days. Last weekend I had three parties in two days and I have a friend who had 5 in two days. I don't know how she did it. We thought it would be fun to give you a weeks worth of cookie/bar recipes that you could make and take to any of your parties. The best part is that they have all been tried by us first and are simply yummy. Here is recipe # 1 I got from a cute little website. My son and husband each ate these until they didn't feel well and I allowed myself one too. Rich, chocolaty and the spices add just the perfect warmth and holiday spirit to each cookie. Please enjoy and come back tomorrow for another recipe.
Spiced Chocolate Crinkles
posted by Kelly via

1/4 cup unsalted butter, at room temp
4 TBL vegetable oil
2 cups packed brown sugar
4 eggs
1 tsp vanilla
2 1/2 cups all-purpose flour
1/2 cup Dutch processed cocoa (this will give it a richer flavor but any unsweetened cocoa powder will work)
1/2 tsp cinnamon
1/4 tsp all spice
1/8 tsp cloves
1/8 tsp nutmeg
1/8 tsp ground ginger
1/2 tsp salt
2 tsp baking powder powdered sugar for rolling the cookies in

Heat oven to 300〫F and line two cookie sheets with parchment paper. If you dont have parchment paper spray pans with non-cookie spray or cookies will stick

In bowl of a mixer cream together butter, oil and brown sugar until well combined but not fluffy

Add eggs and vanilla all at one time and mix to combine In separate bowl sift all dry ingredients together.

Add dry ingredients to the wet ones and mix well ***It will be very soft, you did not do anything wrong**
Drop by rounded tablespoon into powdered sugar and carefully roll in powdered sugar until you get a good coating, place on prepared cookie sheet about two inches apart Bake for 12-15 minutes or until puffed all over.

They will look a little undercooked but will continue to cook on baking sheet for 5 minutes. When almost cool, transfer to wire rake until cooled completely.
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Sunday, December 13, 2009

A Week of Treats!

Starting tomorrow (Monday) we will be offering you a week filled with treat recipes! There will be one posted each day (unless we are feeling really ambitious, then maybe we'll throw in an extra one). Enjoy! Pin It

Saturday, December 12, 2009

Gingerbread party

My mom loves starting traditions and one of the greatest things about her is that once she starts one, they really do become part of what makes our lives and holidays so special. One year, she wanted to have a gingerbread house decorating party for my sister (I want to say 15 or so years ago) and that one party became a tradition that we have done every year since. It is part of Christmas for us now. My mom passed the torch to me three years ago and it has been so much fun to share with my family and friends. This weeks ROTW was gingerbread houses so I thought I would post some of the pictures. The catch, if you will, is that each person invited to the party only has to bring two bags of candy to share with the rest of the guests. So each house will have the same candy on it but it is amazing how different each one turns out.
I buy my houses pre-made from a bakery in my home town as assembling them is time consuming, especially when you have to allow for dry time. If you want start a new tradition that I promise your children will cherish for years to come, give these little houses a try.

Royal Icing Recipe

3 egg whites
1lb powdered sugar
1/8 tsp cream of tarter

Mix all ingredients until thick with electric mixer, about 2-4 minutes.

Something to think about to make decorating easier. Put your icing or "glue" in a squeeze bottle like one you would use for home hair dying or they sell empty plastic squeeze bottles at most party stores, they are inexpensive and they make decorating a breeze. I think they work much better than the pastry bags.
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Friday, December 11, 2009

Mini "Gingerbread" House Challenge!

Join us over at our facebook group "event" for a mini "gingerbread" house challenge. If you are up to making one of these adorable little houses, come join us! By "attending"...all you are saying is that you would like to try and make a house and then... what we would love for you to do, is come back and show off your pics!

Gingerbread House Challenge(FB Page) 

Idea and photo courtesy of Martha Stewart Pin It

Wednesday, December 9, 2009

Turkey Veggie Soup

My mother-in-law is ill right now with a cold. My father-in-law called to ask where he should get some soup for her and I thought, why buy when you can make? I made a turkey a couple days ago and still had leftover turkey so I created this soup with my left over veggies and turkey (both dark and white). It is perfect for these cold days of winter. I hope you enjoy it. Remember you can add anything you have in your kitchen. I have never loved making homemade stock so I used the pre-boxed kind.

2Tbl Olive Oil
1 medium onion diced
1 cup carrots, peeled and cubed
1 cup celery, washed and sliced thick
2 medium squash, washed and cut into cubes
32 oz. chicken or turkey stock
2 cups water
2 cubes poultry bullion cubes
2-3 cups of shredded turkey or chicken
1 cup of orzo pasta
salt and pepper to taste

In a dutch oven or large stock pot on medium heat add olive oil and heat until oil is hot. Add onion cook until almost tender. Add carrots and celery, cook for 1 min. Add pasta, cook for 1 min. Add squash, chicken stock, water and bullion cubes. Bring to boil then reduce to low. Add chicken or turkey and simmer for 15 minutes. Season to taste. Serve hot.

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Tuesday, December 8, 2009

Fiesta Pinwheels

It's that time of year when most of us will end up going to at least one holiday party. Whether it's a work, school, friend or family get-together, we almost always will bring an appetizer to share. While searching for some finger food ideas for my son's birthday party this weekend, I found this yummy and easy recipe on the Taste of Home website. They are served cold, so you do not have to worry about keeping and transporting them hot. If you have a long drive ahead of you, just stick them in the cooler.


  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup picante sauce
  • 2 tablespoons taco seasoning
  • Dash garlic powder
  • 1 can (4-1/2 ounces) chopped ripe olives, drained
  • 1 can (4 ounces) chopped green chilies
  • 1 cup (4 ounces) finely shredded cheddar cheese
  • 1/2 cup thinly sliced green onions
  • 8 flour tortillas (10 inches)
  • Salsa


  • In a small bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chilies, cheese and onions. Spread about 1/2 cup on each tortilla.
  • Roll up jelly-roll style; wrap in plastic wrap. Refrigerate for 2 hours or overnight. Slice into 1-in. pieces. Serve with salsa. Yield: about 5 dozen.

    Editor's Note: Pinwheels may be prepared ahead and frozen. Thaw in refrigerator.

    Recipe courtesy of Taste of Home Pin It

    Turkey Alfredo

    Now I am sure at this point you all must think that we only make the most fattening foods we can find. While I do love a good, full fat treat, the majority of my meals include fish and this year alone I have lost 76 lbs while enjoying all of these foods in moderation. It is my intention to start posting my fish recipes at the beginning of the year when everyone wants to get off the holiday weight. I made this tonight for my family, using light whipping cream. I will write all of my changes next to the recipe but I want to post the original for three reason- 1. not everyone is dieting, 2. this is a great, fast and easy treat to enjoy once in a while and 3. it will help you get rid of any leftover chicken or turkey. It truly is delicious and so much cheaper than a restaurant.

    Chicken Fettuccine in Alfredo Sauce

    courtesy of Kevin Larson

    3/4 cup heavy cream or half and half (I used light whipping cream but try with milk)

    3/4 cup butter (I used 1/2 stick which still gave it a buttery taste though maybe not as rich)

    1/2 cup Parmesan cheese, grated (I used 1/4 cup of the real stuff, grated from a block)

    1 clove garlic, minced

    1/4 cup white wine (optional)

    pinch of Italian seasoning

    pinch of garlic salt

    1 1/2 lbs boneless cooked chicken cut into strips (I used left over white meat turkey, shredded)

    Fettuccine or other preferred wide noodle (I used Whole Wheat spaghetti noodles)

    In large deep skillet, pour 3/4 cup of heavy cream. Add butter. Warm slowly until butter melts. Turn up heat up it starts to simmer. Add 1/2 cup grated Parmesan cheese and garlic. Simmer 2 minutes stirring constantly. Add Italian seasoning and garlic salt. Spoon off 1/4 cup of sauce, put into small bowl and add 1-2 TBL flour, mix until smooth and add back to pan. Continue cooking until thicker, add chicken, cover and simmer for 2-4 minutes longer. Serve over noodle of your choice.

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    Sunday, December 6, 2009

    Cranberry Crumb Cake

    Part of the fun of cooking and baking is taking a recipe and making it your own. I am always changing something in a recipe to make it fit my family a little better. This recipe originally called out for blueberries and while I love blueberries, I thought it might be fun to give fresh cranberries a try since it is Christmas. As an adult I am better able to appreciate the tartness of cranberries and have learned to enjoy them on and in many things. This recipe is not too sweet and yet sweet enough to add a bit of sweetness to those tart little berries. Remember you can always add blueberries instead.
    • 1 & 1/2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 8 tablespoons unsalted butter, softened
    • 3/4 cup granulated sugar
    • 2 large eggs
    • 2 large egg yolks
    • 1 teaspoon vanilla extract
    • 2-3 cups cranberries

    Preheat oven to 350°. Line a 9″x 13″baking pan with foil and butter the foil.

    Stir together flour, baking powder, and salt. Set aside.

    Using a heavy-duty mixer on medium speed, beat butter and sugar until soft and light (about 5 minutes). Add whole eggs, one at a time, beating well after each addition. Beat in vanilla.

    On low speed, add half the flour mixture and mix well. Add yolks, mixing well, then add remaining flour mixture.

    Scrape batter into prepared pan. Smooth the top. Scatter cranberries over the batter.


    • 1 cup all-purpose flour
    • 1/3 cup firmly packed light brown sugar
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon freshly grated nutmeg
    • 6 tablespoons unsalted butter, melted

    Combine flour, sugar, cinnamon, and nutmeg. Stir in melted butter and combine with your fingers until the mixture is coarse crumbs. Scatter the crumbs evenly over the berries.

    Bake for 40 minutes, or until cake is firm. Cool cake in pan on wire rack.

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    Friday, December 4, 2009

    Molasses Crinkle Cookies

    It just isn't Christmas for me without gingerbread. This is a simple little recipe that I make every year. It is especially easy for kids who are just learning their way around a kitchen. Kids love to roll the dough and dip in the sugar. The cookies are chewy inside with a great, crispy outside. These gingerbread cookies are a fun replacement for tradition gingerbread men.
    3/4 cup butter (unsalted) (the directions call for shortening but I have only ever used butter, so use whichever you would like= 3/4 c shortening)
    1 cup light brown sugar (packed)
    1 egg
    1/4 cup Unsulphured Molasses
    2 1/4 cups flour
    2 tsp. baking soda
    1/4 tsp salt
    1/2 tsp cloves
    1 tsp cinnamon
    1 tsp ginger
    Mix butter, sugar, egg and molasses. Stir in remaining ingredients. Chill Dough. Heat oven to 375〫Roll dough into balls the size of whole walnuts, dip tops in sugar. Place sugared side up on greased baking sheet. Sprinkle cookies with 2-3 drops of water for the crackled surface. Bake 10-12 minutes.
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    Tuesday, December 1, 2009

    Chicken/Turkey Tetrazzini

    Isn't it great to find a new recipe that the whole family likes? This week, while going through my cookbooks trying to find some dinner ideas, I came across a chicken tetrazzini recipe. I have never tried tetrazzini before, but it sounded really good and not too fussy. My family can be pretty picky, so I'm always a little hessitant to try something new. This recipe came from a Costco cookbook, but I did make some changes to it. It was very simple and definitely a keeper.


    1/4 cup salted butter(1/2 stick)
    2 cloves garlic, pressed
    1/4 cup flour
    1 teas. salt
    1/4 teas. pepper
    2 cups chicken broth(or 14oz can)
    1 cup half and half
    3 Tabl. Sherry
    2 cups of cooked, shredded or cubed chicken or Turkey
    14oz of cooked penne pasta
    4 cups shredded cheddar and monterrey jack cheese(mixed, not each)
    1/2 cup bread crumbs

    Melt the butter in a pan. Saute garlic in butter 'till tender. Add salt and pepper. Add flour and stir until smooth. Pour in broth, then half and half, while stirring. Bring to a boil, then simmer and stir until sauce thickens, approx. 3-5 minutes. Remove from heat. Add sherry then add 3 cups of cheese and stir until melted. Add the chicken and the pasta and stir. Pour into a greased 9X13 pan. Sprinkle with remaining cheese and bread crumbs. Bake uncovered at 350 for 30 minutes, or until it is hot and bubbly. Pin It

    Monday, November 30, 2009

    French Toast Casserole

    Well last Friday was my turn to pick the  ROTW. Seeing that the upcoming Saturday, the 28th, was going to be National French Toast Day, I decided to pick a baked french toast casserole by Paula Deen. My original plan was to make this and post this on Saturday, but I forgot that both of my kids would be at Grandmas's that day. There was really no reason to make this just for myself(husband doesn't eat this kind of stuff) so, I decided to wait until today. My first impression of the casserole was that it was very good. The top was especially delicious, crisp and sweet. My second impression was.... I remembered that I'm not a huge fan of the moist bread in french toast casseroles. It tastes good, I just don't really care for the texture that much. I also am not a big fan of bread puddings for that reason. That being said...if you like french toast casseroles, this recipe would make a really good and easy addition to Christmas morning.


    * 1 loaf French bread (13 to 16 ounces)
    * 8 large eggs
    * 2 cups half-and-half
    * 1 cup milk
    * 2 tablespoons granulated sugar
    * 1 teaspoon vanilla extract
    * 1/4 teaspoon ground cinnamon
    * 1/4 teaspoon ground nutmeg
    * Dash salt
    * Praline Topping, recipe follows
    * Maple syrup


    Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

    The next day, preheat oven to 350 degrees F.

    Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
    Praline Topping:

    * 1/2 pound (2 sticks) butter(I used salted,softened)
    * 1 cup packed light brown sugar
    * 1 cup chopped pecans(I left these out per my daughters request)
    * 2 tablespoons light corn syrup
    * 1/2 teaspoon ground cinnamon
    * 1/2 teaspoon ground nutmeg

    Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
    Recipe courtesy of Paula Deen

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