Sour Cream Blueberry Muffins

Sour Cream Blueberry Muffins

• 
  
• 2 cups biscuit/baking mix
• 3/4 cup plus 2 tablespoons sugar, divided
• 2 eggs
• 1 cup (8 ounces) sour cream
• 1 cup fresh or frozen blueberries

Directions

• In a large bowl, combine the biscuit mix and 3/4 cup sugar. In a small bowl, combine eggs and sour cream; stir into the dry ingredients just until combined. Fold in blueberries.
• Fill greased muffin cups three-fourths full. Sprinkle with remaining sugar. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Carmel Rice Crispy Treats

Carmel Rice Crispy Treats

2 (10 oz.) bags marshmallows
18 tbsp. butter
9 c. Rice Krispies
1 . bag caramels
1 can sweetened condensed milk

Melt over low heat; one bag of marshmallows and 4 tablespoons butter. Stir in 4 1/2 cups of Rice Krispies; press into a 9"x13" buttered cake pan. Melt caramels, 10 tablespoon butter and sweetened condensed milk together and spread over Rice Krispies mixture and refrigerate about 1/2 hour. Then repeat Rice Krispies recipe from above and put on top of caramel mixture.

Crinkle Cookies

Crinkle Cookies

Ingredients

• 2 cups (12 ounces) semisweet chocolate chips, divided
• 2 tablespoons butter, softened
• 1 cup sugar
• 2 egg whites
• 1-1/2 teaspoons Spice Island® Pure Vanilla Extract
• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup water
• 1/2 cup confectioners' sugar

Directions

• In a microwave, melt 1 cup chocolate chips. Stir until smooth; set aside. In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg whites and vanilla; beat well. Stir in melted chocolate.
• Combine the flour, baking powder and salt; gradually add to butter mixture alternately with water. Stir in remaining chocolate chips. Cover and refrigerate for 2 hours or until easy to handle.
• Shape dough into 1-in. balls. Roll in confectioners' sugar. Place 2 in. apart on baking sheets coated with cooking spray. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. Yield: 3-1/2 dozen.

Fudge Brownies

Ingredients

• 1 cup butter
• 6 ounces unsweetened chocolate, chopped
• 4 eggs
• 2 cups sugar
• 1 teaspoon Spice Island® Pure Vanilla Extract
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• about a bag recces pieces
  

Directions

• In a small saucepan, melt butter and chocolate over low heat; cool for 10 minutes. In a large bowl, beat the eggs, sugar, vanilla and salt. Stir in the chocolate mixture. Add flour and nuts; mix well.
• Pour into a greased 11-in. x 7-in. baking dish. Bake at 325° for 45-50 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool on a wire rack. Dust with confectioners' sugar if desired. Cut into bars. Yield: 16 servings.

Baked Potato Soup

Baked Potato Soup

• 3/4 c. ham, diced
• 1 onion, chopped
• 1 garlic clove, minced
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1/2 teaspoon pepper
• 1 box Chicken Broth
• 6 potatoes, baked, peeled and cubed
• 2 cup half-and-half cream
• 3 cups Shredded cheddar cheese
• 1 1/2 cups chopped carrots
• 3 celery sticks, chopped
  

Directions

• In a large saucepan, Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream; Throw in all ingredients. Bring to a boil, then simmer for at least a half hour.
  

Dinner Rolls

Golden Dinner Rolls Recipe

• 2 packages (1/4 ounce each) active dry yeast
• 1 cup warm water (110° to 115°)
• 1/2 cup sugar
• 1 teaspoon salt
• 1 cup milk
• 1/2 cup shortening
• 3 eggs, beaten
• 6 to 6-1/2 cups unbleached flour

Directions

• Soften yeast in warm water. Place sugar and salt in large bowl. Set aside. Heat and stir milk and shortening until shortening melts (120°-130°). Add to bowl along with eggs and yeast mixture. Stir in 1 cup of flour at a time to form a soft dough that can be kneaded. Knead on a lightly floured surface until smooth and elastic. Place in a large greased bowl. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn out onto a lightly floured surface. Shape into desired rolls or loaves. Place on greased baking sheets or in loaf pans. Cover and let rise until nearly doubled, about 30 minutes. Bake rolls at 375° for 15-18 minutes or until golden. Bake loaves at 375° for about 30 minutes or until bread tests done. Remove from pans and cool on wire racks. Yield: 36 rolls or 2 loaves.

Carmel Marshmallow Pops

Carmel Marshmallow Pops

• 1 can (14 ounces) sweetened condensed milk
• 1 package (14 ounces) caramels
• 1 cup butter, cubed
• 1 teaspoon ground cinnamon
• 1/2 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract
• 1 package (16 ounces) large marshmallows
• melted milk chocolate chips
• melted white chocolate
• heath toffee bits
• crushed honey roasted peanuts

Melt the first four ingredients between medium to low heat, then add vanilla. Put sticks inside marshmallows. dip in Carmel, then what ever combination you would like. Then let sit to set on wax paper for at least three hours.

Rustic Pear Tart

Rustic Pear Tart Recipe

• 1-1/3 cups all-purpose flour
• 3 tablespoons sugar
• 1/4 teaspoon salt
• 7 tablespoons cold butter, cubed
• 2 to 3 tablespoons cold water
• 
  FILLING:
• 3/4 cup sugar
• 1/4 cup slivered almonds, toasted
• 1/4 cup all-purpose flour
• 1-1/2 teaspoons dried grated lemon peel
• 1/2 to 3/4 teaspoon ground cinnamon
• 4 medium ripe pears, peeled and sliced
• 1 tablespoon butter
• 
  TOPPING:
• 1 egg white
• 1 teaspoon water
• 1 tablespoon coarse sugar
• 
  GLAZE (optional):
• 1/4 cup confectioners' sugar
• 1-1/2 teaspoons milk
• 1/4 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract
• 1/4 cup slivered almonds, toasted

Directions

• In a small bowl, combine the flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out to a 14-in. circle. Transfer pastry to a 14-in. pizza pan.
• In a large bowl, combine the sugar, almonds, flour, lemon peel and cinnamon. Add pears; toss to coat. Spoon over the pastry to within 2 in. of edges; dot with butter. Fold edges of pastry over pears.
• For topping, beat egg white and water. Brush over pastry; sprinkle with coarse sugar. Bake at 375° for 45-50 minutes or until golden brown.
• For glaze, combine the confectioners' sugar, milk and vanilla. Pour over warm tart. Sprinkle with almonds. Cool on a wire rack. Store in the refrigerator. Yield: 10 servings.

Pumpkin Cinnamon Rolls

Ingredients

• 2-3/4 to 3-1/4 cups all-purpose flour, divided
• 1 package (1/4 ounce) active dry yeast
• 1/2 cup solid-pack pumpkin
• 2/3 cup milk
• 2 tablespoons sugar
• 4 tablespoons butter, divided
• 1/2 teaspoon salt
• 1 egg, beaten
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 
  CARAMEL FROSTING:
• 2 tablespoons butter
• 1/4 cup packed brown sugar
• 1 tablespoon milk
• 1/4 teaspoon vanilla extract
• Dash salt
• 1/4 to 1/3 cup confectioners' sugar

Directions

• In a bowl, combine 1-1/2 cups flour and yeast; set aside. In a saucepan, heat and stir pumpkin, milk, sugar, 2 tablespoons butter and salt until warm (120°-130°) and butter is almost melted. Add to flour/yeast mixture along with egg. Beat on low speed for 30 seconds. Beat on high speed for 3 minutes. Stir in enough remaining flour to make a moderately stiff dough. Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Roll into a 12-in. x 10-in. rectangle. Melt remaining butter; brush on dough. Combine brown sugar and cinnamon; sprinkle over dough. Roll dough, jelly roll style, starting with the longer side. Cut into 12 slices, 1 in. each. Place rolls, cut side down, in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack.
• For frosting, melt butter in a saucepan; stir in brown sugar and milk. Cook and stir over medium-low heat for 1 minute. Stir in vanilla, salt and 1/4 cup confectioners' sugar; beat until well blended. Add more sugar, if necessary, to achieve desired consistency. Drizzle over rolls. Yield: 1 dozen.

Cilantro Chicken Tacos

Cilantro
Chicken
Black Beans
Corn
Avocado
Lime Juice
Cumin
Corn Tortillas

Acorn Squash with Cinnamon Apples

Slice squash in half
Put in a dish filled 1/8 full with water
1/2 TLB. Butter
Apple slices
Cinnamon
Brown Sugar
Cover and microwave for around 10 minutes
You could use any kind of squash you want. Acorn squash is really strong. It would probably be really good with butternut or banana squash.

Chicken Noodle Soup With Dumplings

Ingredients

• 1 broiler/fryer chicken (3 to 3-1/2 pounds)
• 3 quarts water
• 1/4 cup chicken bouillon granules
• 1 bay leaf
• 1 teaspoon whole peppercorns
• 1/8 teaspoon ground allspice
• 6 cups uncooked wide noodles
• 4 cups sliced carrots
• 1 cup sliced celery
• 1/2 cup chopped onion
• 1/4 cup uncooked long grain rice
• 2 tablespoons minced fresh parsley
• 
  DUMPLINGS:
• 1-1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 2/3 cup milk
• 2 tablespoons canola oil

Directions

• In a stockpot, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove chicken; allow to cool. Strain broth; discard bay leaf and peppercorns.
• Skim fat. Debone chicken and cut into chunks; return chicken and broth to pan. Add the noodles, vegetables, rice and parsley; bring to a simmer.
• For dumplings, combine the flour, baking powder, thyme and salt in a bowl. Combine milk and oil; stir into dry ingredients. Drop by teaspoonfuls onto simmering soup. Reduce heat; cover and simmer for 15 minutes (do not lift the cover). Yield: 20 servings (5 quarts).

Peanut Butter Rice Crispy Treats

Orange, Strawberry, Banana Crystal Light with Strawberry Slices

Pink Cup Cakes

Mommy and daughter baking cookies

Working hard... I'm so big. I'm eight months pregnant in these pictures.
Savannah, we caught you!

Cakes 2009

JAM! JAM! JAM!

Pumpkin Scones

Scones

• 2 cups all-purpose flour
• 7 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 6 tablespoons cold butter
• 1/2 cup canned pumpkin
• 3 tablespoons half-and-half
• 1 large egg

Powderered Sugar Glazze

• 1 cup powdered sugar
• 1 tablespoon powdered sugar
• 2 tablespoons whole milk

Spiced Glaze

• 1 cup powdered sugar
• 3 tablespoons powdered sugar
• 2 tablespoons whole milk
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 pinch ginger
• 1 pinch ground cloves

1. 
   
2. 2 Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
3. 3 Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
4. 4 In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
5. 5 Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
6. 6 Bake for 14?16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
7. 7 TO MAKE THE PLAIN GLAZE:.
8. 8 Mix the powdered sugar and 2 tbsp milk together until smooth.
9. 9 When scones are cool, use a brush to paint plain glaze over the top of each scone.
10. 10 AS THAT WHITE GLAZE FIRMS UP, MAKE THE SPICED ICING:.
11. 11 Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.

Corn Salsa

Corn Salsa

1 can drained corn
1 can drained black-eyed peas
1 can pinto beans
2 chopped tomatoes
1/2 bunch of chopped cilantro
1-2 bunches of chopped green onions
1 envelope good seasons Italian dressing mix-(made to directions)
(1/2 c. vinegar, 1/4 c. oil, 1/4 c. water)
Add 1-2 chopped avocados right before serving

Barbecue Pepper Jack Chicken

• 4 boneless skinless chicken breast halves (6 ounces each)
• 8 slices pepper Jack cheese
• 1/4 cup barbecue sauce
• 1/4 cup brown sugar
• 1/4 cup ketchup
  
• 1/4 cup Worcestershire sauce
• 
  

Directions

• Carefully cut a pocket in each chicken breast half. Fill with cheese; secure with metal or soaked wooden skewers.
• Cook chicken, covered, over medium heat, basting frequently with barbecue sauce. Yield: 4 servings

Ziccini Bread, Mini Loafs

Multigrain Pancakes

• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup quick-cooking oats
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup plus 2 tablespoons fat-free milk
• 2 eggs
• 2 teaspoons canola oil
• 2 teaspoons vanilla
  
• 2 teaspoons cinnamon
  

Directions

• In a large bowl, combine the first six ingredients. Combine the milk, egg substitute and oil; add to dry ingredients just until moistened.
• Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. 8 pancakes.

About This Blog!

I want to share some recipes that I really like and new ones that I try. I love cooking and I love to bake. I'm always trying new recipes and making some up along the way. One of my favorite things to do is to cook with Savannah with me in my flirty apron, and Savannah in her princess one. Savannah will say " SIT SIT," which means that she wants the chair to stand on next to the counter, then she says, "RIGHT THERE," and points to where she wants it. I'll give Savannah her own bowl and spoon, in hopes that she will be too busy with that to want to make a mess with the ingredients or eat them. She loves to eat flour and once tried coco. She made a face, then tried some more. She's also eaten a bell pepper as if it were an apple. I didn't get mad with her because I felt that it was awesome that she was eating a vegetable!...and it was cute.She loves to help me pour. That's always her job.It's so much fun to make memories with her in the kitchen cooking with me! I hope that you can try these recipes and that you will enjoy them with your family and friends. I would love to hear your feedback on what you think of each recipe! Have fun cooking!

Chocolate Mint Brownies

These are the greatest mint brownies ever! I found this recipe at Taste Of Home last year. They have my favorite recipes. These brownies even taste better the next day! They are so moist! I love to make them for family events. Everyone loves them, or at least they say they do! This next weekend my sister-in-law asked me to make them for my nieces baptism and I'm having my mother in'-law make them the next day for after Xander's blessing. They're that yummy!For the topping chocolate mints I like to use Andes mints. You can find them in the baking section at Wal-Mart. I've looked for them at other stores and it's hard to find them elsewhere. Enjoy!

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 4 eggs
• 1 can (16 ounces) chocolate syrup
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 
  FILLING:
• 1/2 cup butter, softened
• 2 cups confectioners' sugar
• 1 tablespoon water
• 1/2 teaspoon mint extract
• 3 drops green food coloring
• 
  TOPPING:
• 1 package (10 ounces) mint chocolate chips
• 1/2 cup plus 1 tablespoon butter, cubed

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in syrup and vanilla. Add flour and salt; mix well. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30 minutes (top of brownies will still appear wet). Cool on a wire rack.
• For filling, in a small bowl, cream butter and confectioners' sugar; add the water, extract and food coloring until blended. Spread over cooled brownies. Refrigerate until set.
• For topping, melt chocolate chips and butter. Cool for 30 minutes, stirring occasionally. Spread over filling. Chill. Cut into bars. Store in refrigerator. Yield: 5-6 dozen.

Prep: 20 min. Bake: 30 min. + cooling