Copyright

©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

Pinterest

4/30/2010

Trying to make this more user friendly

After spending a few hours moving any and all entries that pertain to Victoria, I have opened up my blog to the public again. I have a seperate blog for Master Chef Victoria. If you would like to view it, please let me know and I will invite you, her's is set to private.

Carrot Muffins

This morning I noticed that the muffin stash in the freezer was all gone. I wanted to try something different and I found this recipe on Food Network. It is from Ellie Krieger so it is healthy too! She calls them Carrot Cupcakes with Cream Cheese Frosting.

I just made these and they are so good!

3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup canola oil
3/4 cup firmly packed light brown sugar
2 large eggs
1/2 cup natural applesauce
1/2 teaspoon vanilla
1 1/2 cups finely shredded carrots (about 2 medium carrots)
1/4 cup plus 2 tablespoons finely chopped walnuts

4 ounces 1/3 fat cream cheese (recommended: Neufchatel)
3/4 cup confectioners' sugar, sifted
1/2 teaspoon finely grated lemon zest

Directions

Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.

Sift together the first 6 ingredients. In a large bowl, whisk the oil, brown sugar and eggs until well combined. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts.

Divide the batter between the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.

With an electric mixer, beat together the cream cheese, confectioners' sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the remaining 2 tablespoons chopped walnuts. The cupcakes should be stored in the refrigerator.



4/28/2010

Caramel Latte Cake

This recipe is also from the Betty Crocker Magazine, Super Moist Cakes for All Occasions.

1 box Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups warm water
1 tablespoon instant espresso coffee granules
1/3 cup butter or margarine, melted
3 eggs

Filling
1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
1/2 cup hot water
3 tablespoons instant espresso coffee granules
1 tablespoon dark rum or 1 teaspoon rum extract plus 2 teaspoons water

Frosting and Garnish
1 cup whipping cream
1/4 cup powdered sugar
2 oz semisweet baking chocolate, chopped or 1 teaspoon cocoa


Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.

In large bowl, place cake mix. In 2-cup glass measuring cup, stir 1 1/4 cups warm water and 1 tablespoon espresso granules until granules are dissolved. Add espresso mixture, butter and eggs to cake mix. Beat with electric mixer on low speed 30 seconds; scrape bowl. Beat on medium speed 2 minutes longer. Pour batter into pan.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on cooling rack 15 minutes.

Meanwhile, pour dulce de leche into medium microwavable bowl. In small bowl, mix 1/2 cup hot water, 3 tablespoons espresso granules and the rum; stir into dulce de leche until smooth. Microwave uncovered on High 2 to 3 minutes, stirring after about 1 minute with wire whisk, until pourable. Set aside while cake cools.

Poke cooled cake every 1/2 inch with handle end of wooden spoon. Pour dulce de leche mixture evenly over cake; spread mixture over top of cake with metal spatula to fill holes. Run knife around sides of pan to loosen cake. Cover; refrigerate 2 hours.

In medium bowl, beat whipping cream and powdered sugar on high speed until stiff. Spread whipped cream evenly over chilled cake. Sprinkle with chopped chocolate. Store covered in refrigerator




Sharing on:
Melt in your mouth Monday #12
Mom's Crazy Cooking #28

4/25/2010

Smore Cookie

Yesterday I was peeking through on of my favorite sites called Food Gawker, when I spotted this recipe. I mean..who doesn't love cookies and smores. I had all the ingredients in my pantry.

1 3/4 cups all purpose flour
1 cup graham cracker crumbs
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 teaspoon vanilla extract
2 eggs
2 cups miniature chocolate chips
1 1/2 cups mini marshmallows
2 Hershey bars, chopped


In a stand mixer, combine the butter and sugars until fluffy.

Mix in egg and vanilla until combined. Add the flour, graham crumbs, salt, and baking soda, mix well. Stir in the chocolate chips.

Refrigerate dough for about an hour.

Preheat oven to 375ºF.

Drop by rounded tablespoon (I used a medium cookie scoop ~ 1.5 tbsp) onto cookie sheets. Bake for 8 minutes, and remove from the oven. Push 3 to 4 marshmallows and a few pieces of a Hershey's bar into each cookie. Return to the oven and bake an additional 2-3 minutes until fully cooked. Cool cookies on a wire rack.

Makes 3 dozen cookies

These are so good and taste even better warm.

Raspberry Lemonade Cake

I made this yesterday. The recipe came from my Betty Crocker Super Moist Cakes for all Occasions magazine.

1 cup very hot water
1 box (4-serving size) raspberry-flavored gelatin
1 box Betty Crocker® SuperMoist® white cake mix
1/2 cup frozen (thawed) lemonade concentrate
1/4 cup water
1/3 cup vegetable oil
4 egg whites
1 container (12 oz) Betty Crocker® Whipped vanilla frosting
1 cup frozen (thawed) whipped topping
1 1/2 cups fresh raspberries, if desired
Lemon peel strips, if desired


Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In small bowl, mix hot water and gelatin until gelatin is completely dissolved; cool slightly.

In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil, and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan. Reserve remaining gelatin mixture and lemonade concentrate.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Poke warm cake every inch with fork tines. Remove 1 tablespoon of the reserved gelatin mixture to microwavable custard cup or small bowl. In another small bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate; pour slowly over cake. Cool completely, about 1 hour.

In medium bowl, fold together frosting and whipped topping; frost cake. Microwave 1 tablespoon gelatin mixture uncovered on High 10 seconds to liquefy. Using 1/4 teaspoon measuring spoon, place small drops of gelatin mixture over frosting; with spoon or toothpick, swirl gelatin into frosting. Garnish each piece with raspberries and lemon peel strips. Store covered in refrigerator.

I think I would skip the last step of putting on the liquified jello mixture. It looked gory not pretty.
















It was good and very light.

4/22/2010

What should my next dessert be?

I am still trying out all sorts of desserts from my Betty Crocker Super Moise Cakes for all occasions magazine.

What should I make on Saturday?

Caramel Latte Cake
Raspberry-Lemonade Cake
Italian Pignoli Nut Cookies
Chocolate Cream Cheese Peanut Butter Bars
Chocolate Raspberry Cheesecake Bars
Blueberry Cheesecake Bars
Blueberry Cake Bars
Chewy Chocolate Oat Bars

Please leave a comment on which recipe I should make this weekend.
Thanks
Lynn

4/21/2010

Quick Pasta Salad

Jimmy requested a carbo load night because he has a big meet tomorrow. I just didn't feel like making spaghetti and sauce. It is to nice out to be cooking inside. So I tossed out the idea of a pasta salad and he said sure!

I don't have a "written" recipe for pasta salad, I just kind of toss together what I have. The "dressing" must be Kraft's Tuscan House Italian though.


So what do I put in my pasta salad? Usually it is wheat pasta, but Jimmy wanted white pasta this time.
1 to 2 pounds shaped pasta (cooked, drained and rinsed until cool), this time it is rotini
1 red bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
1 English cucumber, diced
1 or 2 tomatoes, chopped
2 or 3 stalks of celery chopped
3 carrots, peeled and cut in half then sliced
Enough Italian dressing to make moist.
Sometimes, I will add some shredded cheddar or mozzarella too.
Put everything in a big bowl and mix gently. Add a little cracked black pepper and refrigerate for 2 to 4 hours.

Exotic Grilled Chicken

This sounded like a good recipe to make for dinner tonight along with a HUGE pasta salad. This also comes from the Taste of Home Chicken Cookbook.

1/4 cup soy sauce
3 tbs canola oil (I used light olive)
2 tbs water
1 tbs dried minced onion
1 tbs sesame seeds
1 1/2 tbs sugar
2 cloves of garlic, minced
1/2 tsp ground ginger
1/2 tsp salt
1/8 tsp cayenne pepper
1 broiler/fryer chicken cut up (I am using 4 boneless skinless chicken breasts)

In a large resealable plastic bag, combine the first 10 ingredients. Set aside 1/4 cup for basting; cover and refrigerate. Add chicken to bag; seal bag and turn to coat. Refrigerate for 8 hours or overnight.

Drain and discard marinade from chicken. Grill chicken skin side down, uncovered, over medium heat for 15 minutes on each side. Brush with reserved marinade. Grill for 5 minutes. Turn and baste again; grill 5 minutes longer or until meat juices run clear. Discard unused marinade.

4/20/2010

Tiramisu Cheesecake Bars

I made these yesterday. I was not to thrilled with the topping last light. It just tasted a bit to tart from the cream cheese. I also dusted it with cocoa powder. Today the topping seems to have mellowed out a bit and before I would serve them again, I would let them come up to room temp for about 15 minutes. Otherwise the cookie base is a bit hard.



Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
2 tablespoons Gold Medal® all-purpose flour
1/3 cup butter or margarine, softened
1 egg, slightly beaten

Filling
2 packages (8 oz each) cream cheese, softened
1 can (14 oz) sweetened condensed milk (not evaporated)
1 tablespoon instant coffee granules or crystals
2 teaspoons vanilla
2 eggs
1 cup miniature semisweet chocolate chips

Topping
6 oz cream cheese, softened
1/2 cup whipping cream
Chocolate curls, if desired


Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.

Meanwhile, in another large bowl, beat 2 packages (8 oz each) cream cheese with electric mixer on medium speed until smooth. Add milk; beat until well blended. Add coffee, vanilla and eggs; beat until well blended. Stir in chocolate chips. Pour over cookie base.

Bake 35 to 40 minutes or until set. Cool at room temperature 30 minutes. Refrigerate 30 minutes to cool completely.

In small bowl, beat 6 oz cream cheese on medium speed until smooth. Gradually beat in whipping cream; beat about 2 minutes longer or until fluffy. Spread mixture over cooled bars. Sprinkle chocolate curls over topping.

Refrigerate about 2 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator





Taste of Home Chicken Cookbook 2010

This is the magazine that I have referenced a couple times lately. On the cover it says to display until May 24, 2010 just in case anyone one wanted to buy it. I think I got it at Walmart or Books A Million. You can also buy it right on the Taste of Home website.


Spicy Seasoned Chicken

This is what I am making for dinner tonight, it also is from my Taste Of Home Chicken Magazine.

1 pound boneless skinless chicken breasts, cut into strips
1 tsp ground cumin
1 tsp garlic powder
1 tsp chili powder
1/2 salt
1 tbs canola oil
4 flour tortillas (8 inch), warmed

In a plastic bag toss chicken with the spices.

In a large skillet, saute the chicken in oil until chicken is no longer pink. Serve in flour tortillas with your favorite taco toppings.

Herbed Barbecued Chicken

I made this last night for dinner, it came from my Taste Of Home Chicken Magazine.

2 tbs olive oil
2 tbs soy sauce
2 tbs Worcestershire Sauce
1 garlic clove, minced
1 tbs dried parsley flakes
1/2 tsp dried rosemary, crushed (I just used a stalk from outside and pulled off the leaves)
1/2 tsp rubbed sage
1/4 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp pepper
4 boneless skinless chicken breast halves.

In a large resealable plastic bag, combine the first 10 ingredients; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill chicken covered, over medium heat for 5 to 8 minutes on each side or until a meat thermometer reads 170.

I sliced this up and it was served on top of a big salad that had a couple different kinds of lettuce, bell peppers, cucumber, tomato, carrots, and shredded cheddar cheese.

4/18/2010

Red Velvet Whoopie Pie

I got this recipe a while ago from my friend Stacey.

2 cups all-purpose flour
2 Tbsp. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 tsp. vanilla
1/2 cup buttermilk
1 1-oz. bottle red food coloring (2 Tbsp.)
1 recipe Whoopie Pie Filling, recipe below

Directions
Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.

In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring.

Spoon batter in 1- or 2-inch diameter rounds, about 1/2-inch high on prepared baking sheets, allowing 1 inch between each round.

Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets.

To fill, dollop Whoopie Pie Filling on flat sides of half the cookies. Top with remaining cookies, flat sides down. Makes 60 one-inch or 42 two-inch cookies.

Whoopie Pie Filling: In medium mixing bowl beat 1/4 cup softened butter and half an 8-ounce package softened cream cheese until smooth. Fold in one 7-ounce jar marshmallow creme.

To store: Refrigerate in airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.


4/15/2010

Grasshopper Fudge Cake

Here is another great recipe from the Betty Crocker Magazine.

1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups water
1/3 cup vegetable oil
2 teaspoons mint extract
3 egg whites
12 drops green food color
2 jars (16 oz each) hot fudge topping
1 container (8 oz) frozen whipped topping, thawed
5 drops yellow food color
Thin rectangular crème de menthe chocolate candies, unwrapped and cut into pieces, if desired

Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.

Make cake mix as directed on box, using water, oil, 1 1/2 teaspoons of the mint extract and the egg whites. Reserve 1 cup batter. Stir 3 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan.

Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan 1/4 turn; repeat cutting for swirled design.

Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely, about 1 hour.

Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon extract, remaining 9 drops green food color and the yellow food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store covered in refrigerator.


























This tastes fantastic and is very light.

4/13/2010

Sally Lunn Bread

I put my bread machine to use this morning. I got this recipe out of my Betty Crocker Best Bread Machine Cookbook.

I made two pounds of dough then split it in half and baked them in the oven since my bread machine isn't baking like it used to. I am not complaining, it is 12 years old.

The recipe below is for two pounds.

2 eggs plus enough water to equal 1 1/3 cups
1 1/2 tsp salt
2 tbs sugar
1/3 cup unsalted butter softened
4 cups bread flour
1 1/2 tsp bread machine yeast
extra melted butter to brush on the loaves

Measure carefully, placing all ingredients in the bread machine pan in he order recommended by the manufacturer.

Select Basic/White cycle. Use medium or light crush color. Do not use delay cycles. Remove bread from pan and cool on wire rack.

* * * I used the dough cycle and when complete, I split the dough in half and placed each piece into a lightly greased loaf pan. Let rise for 40 - 45 minutes.

Bake at 350 for 10 to 15 minutes, then brush with melted butter. Bake another 15 minutes or until golden brown and it sounds hollow when you "knock" on it.


Ready to rise...

All done baking and now cooling...




Rosemary Dijon Pork Loin

I just put this in the crock pot.

1 (4-pound) boneless pork loin
1/2 cup Dijon mustard
1/2 a small onion, cut into wedges
2 tsp kosher salt
2 tsp black pepper
2 cloves of garlic sliced
2 sprigs of fresh Rosemary
1 1/2 cup chicken stock

Evenly rub the entire pork loin with the Dijon mustard followed by the onion, salt,and pepper. Make sure to really rub in the spices.

Place pork roast into your crock pot, add the stock, being careful not to rinse off the mustard and herb mixture. Add the onion, garlic and rosemary sprigs.

Cover and cook on low for approximately 8 hours.

4/12/2010

Key Lime Poke Cake

This is what I just made from the Betty Crocker Cake magazine.

1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups water
1 tablespoon vegetable oil
4 eggs

Key Lime Filling
1 can (14 oz) sweetened condensed milk (not evaporated)
3/4 cup whipping cream
1/2 cup Key lime juice or regular lime juice
1 teaspoon grated lime peel
4 drops yellow food color
1 drop green food color

Frosting
1 container (12 oz) Betty Crocker® Whipped vanilla frosting
2 teaspoons grated lime peel

Garnish, If Desired
Fresh strawberries
Key lime slices
Lemon leaves

Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.

In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.

In medium bowl, stir together filling ingredients (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.

Spread frosting over cake; sprinkle with lime peel. Garnish with strawberries, lime slices and lemon leaves. Store loosely covered in refrigerator.











This was very good, but next time I will use whipped cream instead of the vanilla frosting. It was pretty sweet.

Betty Crocker Super Moist Cakes for all Occasions!

I picked this magazine up a while ago because it looks like it would have some great new desserts for our July 4th party.

Today I decided to start trying some of them, you know just to make sure that everything tastes good before I serve it to our friends...LOL

4/08/2010

Pepperoni Bread

I am making a double batch, the recipe below is for a single loaf.

1 (1 pound) pizza dough (today I used a ready made dough from Publix)
1 tablespoon extra virgin olive oil
1/2 tablespoon dried basil leaves (today I used fresh from my plant)
1/2 tablespoon dried minced onion flakes
1/2 tablespoon dried oregano (today I used fresh from my plant)
1 (8 ounce) package sliced pepperoni sausage
1 (6 ounce) package shredded mozzarella cheese
Italian herbs and olive oil

Preheat oven to 350 degrees F.

On a lightly floured surface, roll dough into an approximately 12x18 inch rectangle. Brush dough lightly with olive oil. Sprinkle with basil, onion flakes and oregano. Layer with pepperoni to within a half inch of the edges. Top with mozzarella cheese

Beginning with the longest edge, roll dough and pinch to seal seam. Place seam side down on a lightly greased baking sheet.

Drizzle with a bit of olive oil and sprinkle with dried Italian herbs.

Bake for 30 to 35 minutes or until golden brown.



Fresh herbs from my container garden.



Loads of pepperoni!



Lots of cheese.

Ready for the oven.


All done and can't wait for dinner.

4/06/2010

Honey Mustard Chicken Sandwiches

Victoria picked this out of my Taste Of Home Chicken Magazine this morning.

1/4 cup Dijon Mustard
2 tbs honey
1 tsp dried oregano
1 tsp water
1/4 tsp garlic powder
1/8 to 1/4 tsp cayenne pepper
4 boneless chicken breast halves
4 sandwich buns, split
1 cup shredded lettuce
8 thin tomato slices

In a small bowl, combine the first six ingredients. Broil chicken 4 inch from the heat for 4 to 7 minutes on each side or until a meat thermometer reads 170, brushing occasionally with mustard mixture. Serve on buns with lettuce and tomato.

I am going to just cook them on the grill, less clean up!

4/04/2010

Mouth Watering Cinnamon Muffins

We made these muffins on Easter Morning. The recipe comes from Victoria's new Betty Crocker cookbook.

1/2 cup sugar
1/2 cup milk
1/3 cup vegetable oil
1 large egg
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg

1/2 cup sugar
1 tsp ground cinnamon
1/2 cup butter

Heat the oven to 350. Spray just the bottoms of each muffin cup.

Put the first 1/2 cup sugar, milk, vegetable oil in a medium bowl. Stir with a wooden spoon until mixed. Add the egg and beat with a fork until mixed.

Add the flour, baking powder, salt and nutmeg to sugar mixture. Stir just until flour is wet. Spoon batter into muffin cups until cups are about 2/3 full.

Bake for 20 to 25 minutes or until the muffins are golden brown and a toothpick inserted comes out clean.

While muffins are baking, mix the second 1/2 cup sugar and cinnamon in a small bowl.

Put the butter in a microwaveable bowl. Cover the bowl and microwave on high for 30 to 45 seconds or until butter is melted. Cool for 5 minutes.

Use pot holders to take muffin pan out of the oven. Carefully tip pan on its side to take muffins out of the cups. Put muffins on a wire cooling rack. Cool for 5 minutes.

First roll muffins in the melted butter. Then roll them in the sugar Cinnamon mixture so they are coated. Serve warm.

LinkWithin and Pintrest

Related Posts with Thumbnails