Strawberry Cream Cupcake Desserts(ROTW)

A couple weeks ago, for the ROTW,  I picked these incredibly delicious Strawberry Cream Cupcake Desserts. I found the recipe in a Pampered Chef catalog. You can also get the recipe on their website. Their version is much cuter than mine. I didn't take the time to make the cupcakes. I just doubled the cake part of the recipe and put it in a 9X13 pan. I also used yellow cake mix instead of white. It still tasted wonderful! I loved the pretzel crust!

Check out the recipe here.

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Empire State Muffins

For this week's ROTW(recipe of the week) on our facebook page, I picked a recipe from Taste of Home. It was for Empire State Muffins. They sounded like the perfect breakfast muffin. They are loaded with things that are good for you. Recipes like this are pretty much the only way I can get  my son to eat a vegetable(frustrating). They turned out great! I only made a couple little changes.

  If you ever want to try our ROTWs you can get to it by clicking on the link on the right side of the blog. We  love hearing feedback and seeing photos of your finished product!Kimberly and I take turns picking a new recipe every Friday(untried by either of us). We try it and give you our review also.The ones we really like make it over here to the blog. They can't all be winners, right...? 

Ingredients

• 2 cups shredded tart apples
• 1-1/3 cups sugar
• 1 cup chopped fresh or frozen cranberries(I used craisins)
  
• 1 cup shredded carrots
• 1 cup chopped walnuts or pecans
• 2-1/2 cups all-purpose flour(I used 1 cup whole wheat flour and 1&1/2 cups white)
  
• 1 tablespoon baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 2 eggs, lightly beaten
• 1/2 cup vegetable oil(If you want to lighten up the recipe use 1/4 cup oil and 1/4 cup applesauce)
  

 

 

 

 

 

 

 

Directions

• In a large bowl, combine apples and sugar. Gently fold in cranberries, carrots and nuts. Combine dry ingredients; add to bowl. Mix well to moisten dry ingredients. Combine eggs and oil; stir into apple mixture.
• Fill 18 greased muffin cups two-thirds full. Bake at 375° for 20-25 minutes. Cool 5 minutes before removing from tins. Yield: 18 muffins.

Recipe courtesy of Taste of Home Pin It

Marinated Pork Chops w/ Pineapple Salsa or ROTW

I am not sure if meat photographs all that well but I thought I would give it a-go. Each week our group posts a "Recipe of the Week" or ROTW (you can click on the link at right) in the hopes of getting people to experiment with something they may not have ever tried before. Sometimes the recipe is a winner (see Pecan Tart) and other times we realize that we cannot burn the recipe fast enough. This week was pork and I chose it because I hear it is the other white meat ie. low in calories and fat (if you choose the right cut) and I rarely eat pork in any of its forms so that means experimentation for me. The marinade end result was good, not great, but good enough that my husband asked me to keep the recipe (I think that orange zest and a little of the juice would compliment the pork better than the lime alone). The meat had a nice flavor, was juicy and cooked quickly which is great for a mom of three hungry children. With that said, I really just want to talk about the salsa. It was so good that I ate it for dinner as a side dish. It was tart, sweet, salty, creamy (added avocado) crispy, slightly spicy and simply delicious.

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ROTW 11/13/09 Sweet Potato Bake & Pumpkin Gooey Butter Cake

We thought that we would give everyone 2 Thanksgiving recipe ideas for the ROTW, this week and next! Come back and let us know what you thought of the recipe, including any changes that you made. Hopefully you will find a new delicious recipe for your Thanksgiving Day family get-together, to share with your relatives... even the cranky ones!


Sweet Potato Bake

Ingredients:

3 cups mashed sweet potatoes
1 cup sugar
1/3 cup butter, melted
2 eggs
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup heavy cream, half and half, or whole milk



Topping:
1 cup brown sugar
3 tablespoons butter, melted
1/3 cup all-purpose flour
1 cup pecans or walnuts, chopped
Mix together with fork; sprinkle over top of casserole.

Directions

Preheat oven to 325 degrees. Mix all ingredients together except for cream. Beat with an electric mixer until smooth. Add cream;mix well. Pour into greased casserole dish ( 1 1/2 quarts). Add topping. Bake for 25 to 30 minutes.


Pumpkin Gooey Butter Cake

Ingredients:

Cake:
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 15-ounce can of pumpkin
1 8-ounce package cream cheese, softened
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Directions

Preheat oven to 350 degrees.
To make the cake, combine all of the ingredients and mix well.  Pat the mixture into a lightly greased 13x9-inch baking pan. 
Prepare filling:
In a large bowl, beat the cream cheese and pumpkin until smooth.  Add the eggs, vanilla, and butter and beat together. 
Next, add the powdered sugar, cinnamon, nutmeg, and mix well. 
Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.  Make sure not to over bake as the center should be a little gooey.
Serve with fresh whipped cream.

Recipes Courtesy of Paula Deen

Sweet Potato Bake

Pumpkin Gooey Butter Cake

Facebook ROTW Event Page Pin It

New ROTW- Carmel Pecan Tart

I have been having a hard time lately with my internet connection, my apologies to anyone looking for this week's recipe. Here it is and it looks wonderful, I am going to make it for a wine and cheese party that my husband is attending tonight. Hopefully he will let me know what everyone thinks. Happy baking and please drop us a line anytime. We would love to know there are others out there sharing in our passion.

Prep: 20 min., Bake: 57 min., Cool: 1 hr., Cook: 5 min.

Yield: Makes 12 servings
Ingredients
3 1/2 cups coarsely chopped pecans
2 cups all-purpose flour
2/3 cup powdered sugar
3/4 cup butter, cubed
1/2 cup firmly packed brown sugar
1/2 cup honey
2/3 cup butter
3 tablespoons whipping cream
Preparation
1. Arrange pecans in a single layer on a baking sheet. Bake at 350° for 5 to 7 minutes or until lightly toasted. Cool on a wire rack 15 minutes or until completely cool.

2. Pulse flour, powdered sugar, and 3/4 cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Pat mixture evenly on bottom and up sides of a lightly greased 11-inch tart pan with removable bottom.

3. Bake at 350° for 20 minutes or until edges are lightly browned. Cool on a wire rack 15 minutes or until completely cool.

4. Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a 3-qt. saucepan over medium-high heat. Stir in toasted pecans, and spoon hot filling into prepared crust.

5. Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool on a wire rack 30 minutes or until completely cool.

Caramel-Pecan Bars: Prepare recipe as directed, pressing crumb mixture evenly on bottom and 3/4 inch up sides of a lightly greased heavy-duty aluminum foil-lined 13- x 9-inch pan. When completely cool, using the aluminum foil as handles, carefully lift the tart from the pan, and transfer to a serving tray. Cut into squares.

*recipe provided by www.findmyrecipe.com/Southern Living, NOVEMBER 2007

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ROTW 10/29/09 Chili and Cornbread

 

Chili-

Ingredients:

shredded cheddar, sour cream, chopped green onions, for garnish

• 1   (14 1/2-ounce) can kidney beans, drained and rinsed
• 1   (14 1/2-ounce) can black beans, drained and rinsed
• 1   (14 1/2 ounce) can pinto beans, drained and rinsed
• ground cumin
• 1   (28-ounce) can whole, peeled tomatoes
• 2 cup chopped celery
• chili powder
• 1   package chili seasoning mix
• 1   small can tomato paste
• 1   can chili beans
• 2   (28-ounce) can diced tomatoes
• 1   green bell pepper diced
• 1   medium onion, diced
• 1 lb mixed ground beef and sausage, browned and drained

Directions

Brown ground beef in skillet and drain.  Spray large pot with nonstick cooking spray and heat over medium heat. Add the onion, green pepper, and celery and saute briefly. Stir in the diced and whole tomatoes. Add cumin and chili powder, to taste, and cook for about 8 minutes or until vegetables are tender. Add the beans, browned meat, and chili seasoning. Partially cover, and let simmer for 4 hours.
Serve with Cheddar cheese, sour cream, and green onions.

Recipe courtesy Jamie Deen

Servings: 8 to 10 servings
Prep Time: 10 min
Cook Time: 4 hours 20 min
Difficulty: Easy

Original Recipe Link

Cornbread-

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon  baking powder
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 1 cup whole milk
• 2 large eggs
• 1/2 stick butter, melted
• 1/4 cup honey
• Special equipment: paper muffin cups and a 12-cup muffin tin

Directions

Preheat oven to 400 degrees F.

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

Recipe Courtesy of the Neely's

Original Recipe Link

ROTW Event's Page

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Recipe of the week 10/23/09

Peanut Butter Banana Oatmeal Cookies

Ingredients:
2 cups old-fashioned rolled oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg white
1 cup mashed ripe banana
1 teaspoon vanilla
3/4 cup peanut butter chips



Directions:
Preheat oven to 350 degrees.

In a medium bowl, whisk together oats, flour, baking soda and salt.

In a large mixing bowl, beat together butter and sugars until blended - the mixture will be sandy, rather than smooth. Add egg white and mix until combined. Beat in banana and vanilla. Add dry ingredients and stir mixture together until just combined - fold in peanut butter chips.

Using a cookie scoop, drop heaping tablespoons worth of dough onto parchment-lined baking sheets. Place into the oven and bake until the edges are golden and the centers are just set, about 10 to 14 minutes. Remove and let cool on the baking sheets for 2 to 3 minutes before transferring the cookies to a wire rack to cool completely.

This recipe was found online at www.mixingbowl.com

Amber's review and changes 

Facebook ROTW "event" page

Recipe Link Pin It

Cinnamon Apple Crumble Pie

Well it's time for Let's Eat's recipe of the week! I found this delicious recipe using the seasonal foods link at the bottom of our blog. It takes you to Epicurious. A great recipe site. This pie looks soooo good! I can't wait to try it!

Crust

• 1 1/3 cups all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 1/4 cup frozen solid vegetable shortening, cut into 1/2-inch cubes
• 3 tablespoons (or more) ice water
• 1/2 teaspoon apple cider vinegar

Filling

• 3 1/4 pounds Granny Smith apples, peeled, cored, sliced 1/4 inch thick
• 2/3 cup sugar
• 2 tablespoons all purpose flour
• 2 teaspoons ground cinnamon
• 2 tablespoons unsalted butter, melted

Topping

• 1 cup all purpose flour
• 1/2 cup sugar
• 1/4 cup (packed) golden brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes

For crust:
Mix flour, salt, and sugar in large bowl. Add butter and shortening; rub in with fingertips until coarse meal forms. Mix 3 tablespoons ice water and vinegar in small bowl to blend. Drizzle over flour mixture; stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 30 minutes.
Position rack in center of oven and preheat to 400°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1/2 inch; turn edge under and crimp decoratively. Refrigerate while preparing filling and topping.
For filling:
Mix all ingredients in large bowl to coat apples.
For topping:
Blend first 5 ingredients in processor. Add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand.

Toss filling to redistribute juices; transfer to crust, mounding in center. Pack topping over and around apples. Bake pie on baking sheet until topping is golden, about 40 minutes (cover top with foil if browning too quickly). Reduce oven temperature to 350°F. Bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 45 minutes longer. Cool until warm, about 1 hour. Serve with ice cream.

I SUGGEST BAKING THIS PIE AT 375 FOR A TOTAL OF 50-60 MIN.

 Epicurious recipe link

Facebook recipe of the week "event" page Pin It

Slow Cooker Pot Roast Stew

Our weekly recipe challenge for the week of Oct 9-16, 2009

BHG's Slow Cooker Pot Roast Stew

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Weekly Recipe Challenge

"Let's Eat!" wants to come up with a weekly recipe for everyone to try. Then we want your feedback. Love it or hate it, tell everyone! Tell us what changes, if any, you made also. The recipes will be themed around a holiday or the season.

This week's recipe is BHG's Praline Apple Bread....enjoy!

BHG's Praline Apple Bread


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