Category Archives: yummy stuff

Buttermilk-Blueberry Muffins

04 Sunday Mar 2012

Posted by in blueberry muffins, buttermilk blueberry muffins, yummy stuff

≈ 4 Comments

These blueberry muffins are a little different from most homemade blueberry muffins. This version not only has buttermilk, but it is sweeter and has vanilla extract. It is more like a blueberry muffin you would buy from a bakery or even the little Hostess muffin bites.
If you don’t have buttermilk, pour 1/3 cup vinegar or lemon juice into your liquid measure and fill it up the the 1 cup mark with milk. Let stand 5 minutes before using.

Preheat your oven to 375 degrees Fahrenheit (190 Celsius).
Grease 12 regular size muffin cups OR line with cupcake liners.

Ingredients:

2-1/2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 cup buttermilk
1/2 cup olive oil or other cooking oil
1 teaspoon vanilla extract
1-1/2 to 2 cups fresh or frozen blueberries

In a mixing bowl, blend the flour, baking powder, baking soda, salt, and sugar.
Set aside.
In another bowl, beat the buttermilk, egg, oil, and vanilla extract.
Pour that mixture into the flour mixture.
Carefully fold in.
When it is well moistened, fold in the berries.
Don’t overmix or your muffins will get all pointy in the oven and there is the possibility they could be tough. Also, if you use frozen berries and you mix too much, melting starts and you get purplish swirls throughout the muffins.
Divide the batter evenly between the muffin cups. Each cup will be almost full.

Bake for 20-25 minutes or until they test done when poked with a toothpick.
Let stand for 5 minutes. Remove from pan.

If you have olive oil, I really recommend using it. The muffins are very light.

Stuffed Pepper Soup

01 Thursday Mar 2012

Posted by in bell peppers, soup, stuffed pepper soup, yummy stuff

≈ 10 Comments

One of my favorite parts of growing bell peppers is making stuffed bell peppers. This soup is a great way to get the flavor of stuffed bell peppers in a comforting bowl of soup.

If you happen to grow your own peppers, slice or chop some and freeze for making this soup. They work great!

You will need a Dutch oven or large pan for making soup.

Ingredients:

1 pound ground beef
2 cups chopped and seeded green bell pepper
1 cup chopped onion
1 quart chopped tomatoes( you could use a 29 oz. can if needed)
1 (6 oz.) can tomato paste
1-3/4 cups chicken broth
1/2 teaspoon ground, dried thyme
1/2 teaspoon ground, dried sage

1-1/3 cups water
2/3 cups white rice

salt and pepper, if needed, to taste

Brown the ground beef in your Dutch oven. Drain off fat, if needed.
Add the onion and peppers. Cook about 5 minutes until the onion is tender.
Add the tomatoes, paste, broth, thyme, and sage.
Cover and simmer until the peppers are tender. Fresh peppers about 30-40 minutes.
Frozen peppers will maybe take about 20 minutes.
In a medium saucepan, add the rice to the water. Bring to a boil and reduce heat to low.
Cover and cook approximately 15 minutes or until water is absorbed. Remove from heat.
Add the rice to the soup and heat through.
Taste and season with salt and pepper if you want.
Serve.
Enjoy!

Tastes great with shredded cheddar cheese sprinkled over the top.

You will get 6 filling bowls of soup.

Cheesy Baked Potato Soup

25 Saturday Feb 2012

Posted by in cheesy baked potato soup, yummy stuff

≈ 6 Comments

This is good comfort food. Potatoes, bacon, cheese in soup- what more could you ask for?
It’s thick and filling. Just perfect for a cool night.

Ingredients:

4 large potatoes
12 oz. bacon
1/2 cup chopped onion
2 cups shredded cheddar cheese
1-1/2 cups sour cream
9 Tablespoons butter
1/3 cup flour
5 cups milk
salt and pepper to taste

Bake the potatoes. Let them cool, peel and chop them. Set aside.
Add the chopped onion to the potatoes.
Fry the bacon. Drain. Crumble the slices. Set aside, but not with the potatoes.
In a large pan or Dutch oven, melt the butter.
Add the flour and stir well.
Pour in the milk and let it thicken slightly, stirring constantly.
Add the potatoes and onions.
Bring to a boil, stirring constantly.
Turn the heat down to low and let simmer for 10 minutes.
Stir in the bacon crumbles.
Stir in the sour cream.
Add the cheddar cheese, a little at a time and stirring until it is melted throughout.
Taste and season with salt and pepper, if needed.

Serve and enjoy.

Serves 8.

English Muffins

20 Monday Feb 2012

Posted by in breakfast, English muffins, yummy stuff

≈ 6 Comments

English muffins are great. Eat them toasted with butter and jam, make mini pizzas, or use them for breakfast sandwiches.
They are pretty easy to make. If you have never used yeast before, go here  for some tips.

This recipe will make 1-2 dozen English muffins. The amount varies due to the size biscuit cutter you use.
Traditionally, they are made with 4″ cutters. That will yield 1 dozen. But, most home toaster slots aren’t large enough to accommodate them. So, unless you have a toaster oven, you will need to cut them smaller. I just use a regular size biscuit cutter, which is about 2-1/2 “.

You will need an electric skillet or a few skillets to cook them on the stove.
You will need a rolling pin and a biscuit cutter 2-1/2″ to 4 ” in diameter.

Ingredients:

5-1/4 to 5-3/4 cups flour
2 packages(4-1/2 teaspoons) dry yeast
2 cups milk
1/4 cup butter, shortening, or oil
2 Tablespoons sugar
1 teaspoon salt

cornmeal for coating the muffins

In a large bowl, mix the yeast and 2 cups flour.
In a medium saucepan, heat the milk, butter,sugar, and salt to warm.
Add the milk to flour mixture and beat well.
Stir in as much of the remaining flour as you can.
Turn the dough out onto a floured surface and knead until the dough is smooth and elastic.
Grease the bowl.
Put the dough back into the bowl and turn it over so the top is greased.
Cover with plastic wrap or a towel and let rise for about an hour.
Punch down and let it rest while you get out the cornmeal, rolling pin and  biscuit cutter.
Pour a small amount of cornmeal into a bowl.
Set aside.
Flour your work surface.
Roll the dough out about 1/2 ” thick.

Cut out the biscuits.
Coat each side with cornmeal. If the corn meal won’t stick, brush the muffins with water.
Lay on pans or counter to rise for about 30 minutes. Cover with towel.

 Get out your electric skillet and preheat to 325 degrees Fahrenheit.
Or put your skillets on the stove and turn heat into low.
Do NOT grease pans!
Add the muffins to your pan. Make sure they are not crowded.
Cook for 25-30 minutes til golden. Turn every five minutes.
Remove to a wire rack to cool.

Enjoy.

Caramel-Oat Bars

19 Sunday Feb 2012

Posted by in candy, caramel oat bars, cookie bars, yummy stuff

≈ 8 Comments

These bars are quite tasty. In my old Betty Crocker cookbook, they are classified as a cookie bar. But, they are ooey gooey and definitely could also fit into the candy category.
They are very rich, so you may want to cut your bars somewhat small.

Preheat your oven to 400 degrees Fahrenheit.
You will need a greased 9″ square pan.

Ingredients:

BASE-
1/2 cup(1 stick) butter, melted
2 cups oatmeal
1/2 cup brown sugar
1/4 cup corn syrup
1 teaspoon vanilla extract
1/2 teaspoon salt( if the butter is salted, do not use)

TOPPING-
1 cup semisweet chocolate chips

In a large pan, melt the butter. Remove from heat and mix in the oatmeal, brown sugar, corn syrup, vanilla extract, and salt-if using.
Spread in the square baking pan.
Bake for 6-8 minutes or until bubbly.
Take out of oven and sprinkle the chocolate chips over the top- right away.
Let soften for about 5 minutes and with a knife, spread the chips.

Put it in the refrigerator for about an hour or maybe a little longer. This makes it a whole lot easier to cut and get out of the pan.

After cutting, store them in the fridge.
Cutting them into 2″x1″ bars will give you 36 pieces.

Enjoy!

Apple-Cinnamon Filled Oatmeal Bars

04 Saturday Feb 2012

Posted by in apple, apple cinnamon filled oatmeal bars, yummy stuff

≈ 7 Comments

These bars are a nice treat. They are simple and delicious.
You will need a 9″x13″ baking pan.
The oven temperature is 350 degrees Fahrenheit.
Ingredients:
Crust and topping-
2 cups flour
2 cups oatmeal( either quick cook or regular)
1-1/3 cups brown sugar
1/2 teaspoon baking soda
1 cup(2 sticks) butter
Filling-
3-4 medium size apples, peeled, cored, and chopped
1/4 cup water
2 Tablespoons lemon juice
1 teaspoon cinnamon
1/8 teaspoon ground cloves( or, if you prefer, nutmeg)
In a large bowl, mix the flour, oats, brown sugar, and baking soda.
Cut the butter in the flour mixture until everything is crumbly.
To cut in, use a fork, pastry blender, or work it in with your hands.
Remove 1 cup of the mixture and set aside.
Press the rest into the bottom of the cake pan.
Start preheating the oven.
In a medium saucepan, combine the filling ingredients.
Bring it to a boil.
Turn the heat down and cover.
Let it simmer for 10 minutes or until the apples are tender.
Take off the heat and spread the apples over the crust.
Sprinkle the reserved flour mixture over the top of the filling.
Bake for 30-35 minutes or until the top is golden.
Remove from the oven and let cool on a wire rack.
Let cool to slightly warm before cutting.
If you want a small pan, halve the recipe and use a 9″ square pan.
Enjoy!

Eggless Pumpkin Cookies

26 Thursday Jan 2012

Posted by in eggless cookies, pumpkin cookies, yummy stuff

≈ 6 Comments

These cookies are great if you have an egg allergy or just happen to have run out of them.

You’ll need some ungreased cookie sheets.
Preheat your oven to 350 degrees Fahrenheit.

Ingredients:

1 cup brown sugar
1 cup pureed pumpkin
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

In a large bowl, cream the brown sugar and butter. Mix in the pumpkin and vanilla.
Stir in the rest of the dry ingredients.
Drop the cookies onto the cookie sheets with a teaspoon or small cookie scoop.
Bake for 12-15 minutes.
Cool on wire rack.

Makes 3-4 dozen.

Snickerdoodle Bars

22 Sunday Jan 2012

Posted by in snickerdoodle bars, snickerdoodles, yummy stuff

≈ 6 Comments

If you love snickerdoodles, you are going to love the bar version of the cookies.
They taste pretty much the same, but they take less effort.
No rolling the cookie dough into balls and dipping into cinnamon/sugar.

You will need a 9″ square pan, greased.
Preheat your oven to 350 degrees Fahrenheit.

Ingredients:

BARS-
1/2 cup softened butter
1 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/2 cups flour
1/2 teaspoon baking soda

TOPPING-
2 Tablespoons sugar
1 teaspoon cinnamon

In a large mixing bowl, cream the butter and sugar.
Add the egg and vanilla extract and mix well.
Add the flour and baking soda.
When mixed well, spread the dough into the pan.
Combine the sugar and cinnamon for topping.
Sprinkle over the top.
Bake for 20-25 minutes until the bars test done with a toothpick.
Cool on a wire rack.

Cut into whatever size bars you want.

Creamy Pesto Pasta

16 Monday Jan 2012

Posted by in creamy pesto pasta, pasta, yummy stuff

≈ 2 Comments

This pasta dish is a combination of fettuccine Alfredo and pesto. Serve as in or mix in some chicken or seafood for a great meal.

Ingredients:

3 cups(8 oz) rigatoni or penne pasta
1/4 cup chopped fresh basil or 4 teaspoons dried
4 cloves garlic, minced
1 Tablespoon olive oil
4 oz. cream cheese
1/2 cup cottage cheese
1/3 cup grated Parmesan cheese
1/4 cup chopped fresh parsley or 2 Tablespoons dried
1/4 cup water

Cook the pasta in boiling salted water according to package directions. Drain.
In a saucepan, cook the basil and garlic in olive oil for about 30 seconds.
Reduce the heat.
Add the cream cheese, cottage cheese, and Parmesan cheese.
Stir until fairly smooth.
Add the parsley and water.
Cook uncovered for 3 minutes.
Stir in the drained pasta.
Serve.

4 main dish servings.

Big Chocolatey Cinnamon Rolls

03 Tuesday Jan 2012

Posted by in Big chocolatey cinnamon rolls, breakfast, cinnamon rolls, yummy stuff

≈ 4 Comments

These cinnamon rolls are awesome. They aren’t just any ordinary cinnamon rolls. They have a mix of spices along with chocolate chips. They are also huge!

You will need a large mixing bowl for the sweet roll dough.
You need a rolling pin.
You will also need a 9″x13″ greased cake pan for baking the cinnamon rolls.

Ingredients:

DOUGH:
1 Tablespoon dry yeast
1/2 cup warm water
3/4 cup warm milk
1/2 cup sugar
1/2 cup( 1 stick) softened butter
1-1/2 teaspoon salt
2 eggs
4-5 cups flour

FILLING:
1/4 cup(half of a stick) softened butter
1/3 cup sugar
1 teaspoon cinnamon
1 teaspoon ground coriander
1/4 teaspoon ground cloves
1/4 teaspoon cardamom
1/4 teaspoon allspice
1 cup chocolate chips

ICING:
2 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla extract

Make the dough-
In a large bowl, add the warm water and sprinkle in the yeast and stir to dissolve.
Add the milk, sugar, butter, salt, eggs and about 3 cups of the flour. Beat well and add 1-2 more cups of flour until you get a soft dough. Turn the dough out onto a floured counter and knead until the dough is smooth and elastic. This will take about 5 minutes.
If you have a stand mixer with a dough hook you can use that, starting first with the flat beater and switching to the dough hook after all ingredients are mixed in.
Butter or oil a large bowl and put the dough into it. Turn over so it has oil all over.
Cover with plastic wrap or a towel and let rise until double.
This will usually take 45 minutes to an hour.
Punch down the dough and let it rest while you get the filling ingredients together.
Mix the sugar, cinnamon, coriander, cloves, allspice, and cardamom in a small bowl.
Measure out the chocolate chips and put them in another bowl.
Flour a counter or marble slab.
Roll the dough out with your rolling pin into a 16″x18″ rectangle.
Spread with the 1/4 cup butter.
Sprinkle with the sugar/spice mixture.
Add the chocolate chips.
Roll up tightly, starting on the 16″ side. Pinch the ends tightly to seal.
Cut the roll into 8 equal slices.
Put the rolls into the prepared cake pan.
Cover with a towel and let rise for 30-40 minutes.
While it rises, preheat your oven to 375 degrees Fahrenheit.
When doubled in size, put the rolls into the oven and bake for 25-30 minutes.

Remove from the oven and let cool while you mix up the glaze.
For the glaze, whisk together the powdered sugar, milk, and vanilla extract.
Spoon the glaze evenly over the warm cinnamon rolls.

Serve. Enjoy. Cover any remaining cinnamon rolls.

Makes 8 very large cinnamon rolls.