One day I was cleaning the shelves in my kitchen, when I realized that one of my habbits is writting a recipe on a 'post it' (the small yellow square paper which can stick on almost anything) on my shelf. Of course, it's not all the recipes but just some of them that I regularly make it.So far, there are 'only' five selected recipes that sticked on my kitchen shelfs. The popular Fudge Brownies
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Pecan Pie Mini Muffins
These little tasty bites will remind you of one of the best parts of Thanksgiving.....pecan pie!
Aren't they pretty?
Just use one bowl and a whisk.
Put 1 T into a sprayed mini muffin tin. You can also make regular size muffins.
Fill about 3/4 full.
Bake about 20 minutes.
Perfect bite-sized muffins.
Enjoy while still warm with a good cup of coffee.
Combine the ingredients.
Until slightly puffed and golden.
These babies are perfect to take to your next meeting, or to work, or to a neighbor, or to share with anyone you want to make happy.
Or, you can freeze the rest and keep them all to yourself!
(rewarm each frozen muffin for 30 seconds in the microwave, then let sit for 20 seconds.
Pecan Pie Mini Muffins
1 stick butter
3/4 C brown sugar
2 eggs
1/2 t vanilla
3/4 C chopped pecans
1/2 C flour
1/2 t baking powder
Melt butter in a medium bowl in the microwave.
Stir in the brown sugar.
Mix in the eggs.
Mix in the vanilla and pecans.
Mix in the flour and BP
Use 1 T to fill sprayed mini muffin cups 3/4 full.
Bake at 350 for about 15-18 minutes, until puffed and golden.
Enjoy!
Pumpkin Bites
Something about the Fall always brings out my inner pumpkinaholic.
Mini pumpkin cupcakes with cream cheese frosting. Some topped with chopped pecans make them extra delicious. Have one of each!
This recipe came about because I had a half can of pumpkin leftover in the fridge from my Pumpkin Chocolate Chip Muffin recipe. What to make? I basically used my Pumpkin Bars recipe and cut it in half. I also cut the cream cheese frosting recipe in half. It made 24 mini and 6 regular cupcakes. You can make any size you want. I think the minis are cute!
To make it easy I used just one bowl. Start by whisking 2 eggs in a large bowl.
Whisk in 1/2 can pumpkin.
Whisk in the sugar.
Add oil.
Add the flour, BP, BS, and cinnamon. Mix until well combined and smooth.
Spray a mini muffin pan and fill each well with about 1T batter.
Bake minis about 12 minutes and regular cupcakes about 15 minutes.
Let cool 5 minutes in the pan then remove them and let cool completely.
Frost with cream cheese frosting and sprinkle half the tops with chopped pecans. Arrange on a pretty platter alternating the toppings.
All set for a coffee break.
Very yummy!
Satisfy a pumpkin craving, anytime of year.
Pumpkin Bites
2 eggs
1/2 can pumpkin
3/4 C sugar
1/2 C oil
1 C flour
1 t cinnamon
1 t baking powder
1/2 t baking soda
Whisk the eggs in a large bowl; whisk in the pumpkin; whisk in the sugar, then the oil. Add the flour, cinnamon, BP and BS. Mix until combined. Spray a mini muffin tin and use a 1T measure to fill each well. Bake at 350 for about 12 minutes.
Cream Cheese Frosting
2 oz cream cheese, room temperature
2 T butter, room temperature
1 C powdered sugar
1/2 t vanilla
1/3 C chopped pecans, for optional topping
Beat the cream cheese and butter until blended. Beat in the powdered sugar and vanilla.
Spread in the cupcakes. Sprinkle some of the cupcakes of the with the chopped pecans.
2 eggs
1/2 can pumpkin
3/4 C sugar
1/2 C oil
1 C flour
1 t cinnamon
1 t baking powder
1/2 t baking soda
Whisk the eggs in a large bowl; whisk in the pumpkin; whisk in the sugar, then the oil. Add the flour, cinnamon, BP and BS. Mix until combined. Spray a mini muffin tin and use a 1T measure to fill each well. Bake at 350 for about 12 minutes.
Cream Cheese Frosting
2 oz cream cheese, room temperature
2 T butter, room temperature
1 C powdered sugar
1/2 t vanilla
1/3 C chopped pecans, for optional topping
Beat the cream cheese and butter until blended. Beat in the powdered sugar and vanilla.
Spread in the cupcakes. Sprinkle some of the cupcakes of the with the chopped pecans.
Cheers!
Fiesta Chowder
Love this soup! All the Mexican flavors I love in a bowl. The recipe comes from the "Southern Living, Our Readers Top Rated Recipes" cookbook. The list of ingredients is long, but it comes together very quickly.
Ingredients:
3 tablespoons vegetable oil
1 medium onion, chopped
1 teaspoon minced garlic
3-4 skinless boneless chicken breast halves, cubed (bite size pieces)
3 tablespoons all-purpose flour
1 package (1.4 ounce) fajita seasoning mix
1 can (15 1/4 ounce) whole kernel corn with red and green peppers, drained
1 can (15 ounce) black beans, rinsed and drained
1 can (14 1/2 ounce) diced tomatoes (can also use Mexican-style diced tomatoes)
1 can (4.5 ounce) chopped green chiles
3 cups water (I used chicken broth for more flavor)
1 cup uncooked instant brown rice (I only use 1/2 cup, otherwise soup is too thick)
1 (2 1/4 ounce) can sliced black olives (optional) (I added)
1 can (10 3/4 ounce) condensed nacho cheese soup
3 tablespoons chopped fresh cilantro (I used 1/4 cup)
1 tablespoon fresh lime juice
Directions:
In a large Dutch oven sauté onion 5 minutes until soft, add garlic and sauté 1 minute more. Add chicken and cook, stirring often, 4 minutes or until browned. Stir in flour and fajita seasoning and cook 2 minutes. Add corn, beans, tomatoes, chiles, broth, rice, and black olives.
Bring mixture to a boil; then reduce heat to medium-low, cover, and simmer 5 minutes. Remove lid, and stir in nacho cheese soup, chopped cilantro, and lime juice. Use chicken broth or water if chowder becomes too thick. Serves 8
What's Cooking
Allrecipes.com is my favorite recipe site. In 2006 I entered an allrecipes recipe contest and came in the top ten. I entered a Caramel Macchiato Cheesecake inspired by my favorite coffee drink.
There was a $10,000 grand prize BUT I didn't win. I have to say, it was very exciting just being in the top ten. Once again allrecipes and this cheesecake has brought me more excitment! Just last week I was featured on allrecipes, "What's Cooking?". Check out my webisode here http://allrecipes.tv/whatscooking/janesville_wi.aspx. I had so much fun! If you haven't already, check out allrecipes.com.
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There was a $10,000 grand prize BUT I didn't win. I have to say, it was very exciting just being in the top ten. Once again allrecipes and this cheesecake has brought me more excitment! Just last week I was featured on allrecipes, "What's Cooking?". Check out my webisode here http://allrecipes.tv/whatscooking/janesville_wi.aspx. I had so much fun! If you haven't already, check out allrecipes.com.
Baked French Onion Soup
Everybody loves a crock of baked French onion
soup, topped with gooey golden melted cheese.
It's one of our favorite soups.
A great Fall/Winter soup.
Just a few basic ingredients. You can make the
soup ahead and reheat, broil later.
Saute the onion in the butter and oil until soft.
It will take about 30-40 minutes to get them golden
and caramelized which gives the soup great flavor.
Stir in the flour and let it cook for about 2 minutes.
Add all the liquids. Simmer at least 30 minutes.
For a dinner size portion use a large soup bowl
and two pieces of toasted French bread and
lots of cheese. Broil until the cheese is
bubbly and golden brown.
Add a salad, and it's a great dinner.
Serve the smaller crocks as a first course.
Baked French Onion Soup
5-6 large yellow onions,
sliced to make about 5 cups
1 clove garlic, chopped
1/2 stick butter
1 T oil
1 t salt
1 t pepper
1 t sugar
1 t thyme
1 t paprika
2 T flour
3 cans condensed beef broth
2 cans water
1 T Worcestershire sauce
1 bay leaf
1/2 C red wine or dry sherry
1/2 stick butter
1 T oil
1 t salt
1 t pepper
1 t sugar
1 t thyme
1 t paprika
2 T flour
3 cans condensed beef broth
2 cans water
1 T Worcestershire sauce
1 bay leaf
1/2 C red wine or dry sherry
Melt butter and oil in a large soup pot.
Add the sliced onions and garlic and toss to coat.
Saute on medium heat for 15 minutes,
stirring occasionally until soft.
Stir in all the seasonings
and continue cooking another 15 minutes until
the onions are golden. Str in the flour and
cook 2 minutes. Add the broth stirring up
any browned bits on the bottom; stir in the water.
Add wine, worcestershire sauce and bay leaf.
Cover and simmer for 30 minutes or longer.
For Serving
I loaf French Bread
Cheese slices, mozzarella, gruyere or Swiss
Parmesan cheese, grated
Paprika
Slice French bread into thick slices and
toast both sides under the broiler.
Place one or two slices of toasted bread
in the bottom of an ovenproof bowl.
Place one or two slices of toasted bread
in the bottom of an ovenproof bowl.
Ladle the soup over the bread and
top with one or two slices of cheese, or
grated cheese and a sprinkle of parmesan.
Add a bit of paprika on top for color.
grated cheese and a sprinkle of parmesan.
Add a bit of paprika on top for color.
Place bowls of soup on a cookie sheet
and broil until the cheese is bubbly and golden.
BON APPETIT!
Links: My Romantic Home
Portobello Sandwich
I had this sandwich at The Great Dane Restaurant in Madison, Wisconsin. I came home and couldn't wait to make this sandwich. Roasted Portobello mushroom caps filled with spinach, artichoke, roasted red peppers. Then topped with mozzarella and freshly shredded Parmesan cheese. Served on toasted Ciabatta rolls. I will be making this again!
Portobello Mushroom caps (1 per sandwich)
Marinated artichoke hearts, chopped
Roasted red peppers, chopped
Baby Spinach
Shredded mozzarella and freshly shredded parmesan for topping
Ciabatta rolls
Directions
First preheat your oven to 375 or turn on your grill.
Take the stem off the mushrooms and clean the gills off the bottom of the caps. (use a spoon and scrape off gills)
Brush Portobellos lightly with olive oil. Place on a baking sheet (covered with foil for easy cleanup) cap sides up. Roast in a pre-heated 425 degree oven for about 20 minutes.
The longer you cook the portobella the meatier (firmer textured) the mushroom gets.
While the mushrooms are baking saute artichokes, roasted red peppers and spinach for the stuffing.
When mushroons are cooked stuff and cover with cheese, put back in oven until cheese is melted.
Toast your bun.
Visiting Pasar Punclut, Bandung.
It was Sunday Morning, 10 October 2010 (10.10.10).
When some fresh married couples were busy with their wedding ceremony and lots of 'moms to be' got ready to deliver their babies on the interesting date', we woke up early morning, not for fancy things, but to enjoy the beautiful morning at Pasar Punclut (~stands for Puncak Ciumbuleuit), located in north part of Bandung.
Hohoooow ... it's true,
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When some fresh married couples were busy with their wedding ceremony and lots of 'moms to be' got ready to deliver their babies on the interesting date', we woke up early morning, not for fancy things, but to enjoy the beautiful morning at Pasar Punclut (~stands for Puncak Ciumbuleuit), located in north part of Bandung.
Hohoooow ... it's true,
Easiest Ever Crock Pot Roast
If you're going to be out all day, you'll want to walk in the door to this at the end of your day.
Just a few simple ingredients
Chuck roast, seasoned,
Mix the onion soup, cream of mushroom soup and water.
Pour over the meat.
Cover and cook all day. easy!
You'll get lots of yummy gravy.
Serve with mashed potatoes and a vegetable. Meat and potatoes, always a favorite.
Easiest Ever Crock Pot Roast
3-4 lbs chuck roast
House Seasoning (salt, pepper, garlic powder mix)
1 pkg. dry onion soup mix
1 can cream of mushroom soup
1 C water
Put the roast into the crock. Season. Combine the 2 soups and water; pour over the top.
Cover and cook for 9-10 hours on low, until very tender.
I love this with mashed potatoes, because it makes lots of great gravy and a vegetable.
House Seasoning (Paula Dean)
1 C salt
1/4 C pepper
1/4 C garlic powder
Combine in an empty shaker (saved from garlic salt, etc.)
Good on everything!
Links: Designs By Gullum
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Easiest Ever Crock Pot Roast
3-4 lbs chuck roast
House Seasoning (salt, pepper, garlic powder mix)
1 pkg. dry onion soup mix
1 can cream of mushroom soup
1 C water
Put the roast into the crock. Season. Combine the 2 soups and water; pour over the top.
Cover and cook for 9-10 hours on low, until very tender.
I love this with mashed potatoes, because it makes lots of great gravy and a vegetable.
Enjoy!
1 C salt
1/4 C pepper
1/4 C garlic powder
Combine in an empty shaker (saved from garlic salt, etc.)
Good on everything!
Links: Designs By Gullum
October's Muffins Of The Month
Pumpkin Chocolate Chip Muffins
Pumpkin, spice, and everything nice.
Mix ingredients;
Pumpkin, butter, flour, sugar, spices, chocolate chips, baking soda and powder, eggs,
Eat while warm and the chocolate chips are gooey!
Serve in a pretty Fall basket.
Have afternoon coffee with warm muffins for a fall-icious treat. Great for that after school snack, your group meeting, a treat to share at work, to bring to a neighbor, Share!
Pumpkin Chocolate Chip Muffins
1-2/3 C flour
1 C sugar
1 T pumpkin spice
1 t baking soda
1/4 t baking powder
1 C chocolate chips, milk chocolate or semi sweet
1 stick butter, melted
1 C pumpkin
2 L eggs
Combine first 5 ingredients in a large bowl. Add chocolate chips, toss to coat.
Whisk last 3 ingredients in a medium bowl. Add to large bowl and stir together until well combined.
Spray a 12 cup muffin pan and fill 3/4 full with batter.
Bake @350 for 20-25 minutes. Let cool 5 minutes, them remove from pan.
Enjoy now and freeze some for later.
Rita
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fill a sprayed muffin pan and bake.
350 for about 20 minutes,
Have afternoon coffee with warm muffins for a fall-icious treat. Great for that after school snack, your group meeting, a treat to share at work, to bring to a neighbor, Share!
Pumpkin Chocolate Chip Muffins
1-2/3 C flour
1 C sugar
1 T pumpkin spice
1 t baking soda
1/4 t baking powder
1 C chocolate chips, milk chocolate or semi sweet
1 stick butter, melted
1 C pumpkin
2 L eggs
Combine first 5 ingredients in a large bowl. Add chocolate chips, toss to coat.
Whisk last 3 ingredients in a medium bowl. Add to large bowl and stir together until well combined.
Spray a 12 cup muffin pan and fill 3/4 full with batter.
Bake @350 for 20-25 minutes. Let cool 5 minutes, them remove from pan.
Enjoy now and freeze some for later.
Rita