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Post by Jay on Oct 4, 2017 7:27:03 GMT -5
I'll be making a batch o' these this holiday weekend.
Source: www.melskitchencafe.com/pumpkin-apple-spice-muffins/
Pumpkin Apple Spice Muffins
Ingredients: 1 2/3 cups all purpose flour 1 cup sugar 1 tablespoon pumpkin pie spice (see note) 1 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon baking powder 1 cup canned pumpkin 1/2 cup butter or margarine, melted 2 large eggs, lightly beaten 1 Granny Smith apple, peeled and finely chopped 1 teaspoon pumpkin pie spice (see note) 3 tablespoons sugar
Directions:
1.Combine first 6 ingredients in a large bowl; make a well in center of mixture. Combine pumpkin, butter, and eggs in another bowl and add to dry ingredients, stirring just until moistened. Fold in chopped apple and spoon into greased muffin pans, filling two-thirds full. Combine 3 tablespoons sugar and 1 teaspoon pumpkin pie spice; sprinkle evenly over muffins. 2.Bake at 350 degrees for 20 minutes. Remove from pans immediately, and cool on wire racks.
Notes: If you don’t have pumpkin pie spice, use the following combination: 1/2 teaspoon cinnamon, 1/4 teaspoon ginger and 1/8 teaspoon nutmeg and 1/8 teaspoon cloves. Mix together and woila! – you have the equivalent of 1 teaspoon pumpkin pie spice (and it is much cheaper than buying it premade).
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Post by Maxx Fisher on Oct 4, 2017 9:38:08 GMT -5
I made this for dinner on Sunday Chicken Enchilada Soup
Ingredients 1 tablespoon of oil 1 lbs. boneless, skinless chicken breasts 1/2 cup of diced onions 1 clove of garlic, pressed 4 cups of chicken broth 1 cup masa harina 3 cups water 1 cup enchilada sauce 16 ounces Velveeta 2 teaspoon salt 1 teaspoon chili powder 1/2 teaspoon cumin
Garnish Shredded cheddar cheese Crumbled corn tortilla chips Pico de gallo
1. Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4 to 5 minutes per side. Set chicken aside
2. Add onions and garlic to pot and saute over medium heat for about 2 minuted, or until onions begin to become translucent. Add chicken broth
3. Combine masa harina with 2 cups of water in medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth
4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to boil
5. Shred chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30 to 40 minutes or until thick.
6. Serve soup in cups or bowls, with a garnish of shredded cheddar cheese, crumbled tortilla chips, and a spoonful of pico de gallo
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Post by synnamin on Oct 6, 2017 0:47:03 GMT -5
~*Jay*~Good idea for a thread! Your muffins look lie they will be good. Let us know how they turned out!
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Recipes
Oct 8, 2017 20:18:59 GMT -5
Post by Maxx Fisher on Oct 8, 2017 20:18:59 GMT -5
Made these today 3/4 cup unsalted butter, softened (1 1/2 sticks) 3/4 cup light brown sugar, packed 1/4 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 2 cups all-purpose flour one 3.5-ounce packet instant vanilla pudding mix (not sugar-free and not ‘cook & serve’) 1 teaspoon baking soda pinch salt, optional and to taste one-12 ounce bag (2 cups) semi-sweet chocolate chips (I use Trader Joe’s) DIRECTIONS: To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes. Stop, scrape down the sides of the bowl, and add the flour, pudding mix, baking soda, optional salt, and beat on low speed until just combined, about 1 minute. Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 14 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically place a few chocolate chips right on top of each mound of dough by taking chips from the underside and adding them on top. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
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Post by Jay on Oct 9, 2017 12:09:07 GMT -5
Mmmmm, the pumpkin apple spice muffins are tasty...!
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Recipes
Oct 10, 2017 1:28:41 GMT -5
Post by synnamin on Oct 10, 2017 1:28:41 GMT -5
~*Where do you live Jay? I will be there shortly!
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Recipes
Oct 15, 2017 21:16:05 GMT -5
Post by Maxx Fisher on Oct 15, 2017 21:16:05 GMT -5
Cheeseburger Soup
1/2 pound ground beef 4 tablespoons butter, divided 3/4 cup chopped onion 3/4 cup shredded carrots 3/4 cup diced celery 1 teaspoon dried basil 1 teaspoon dried parsley flakes 1-3/4 pounds (about 4 cups) cubed peeled potatoes 3 cups chicken broth 1/4 cup all-purpose flour 1 package (16 ounces) Velveeta process cheese, cubed 1-1/2 cups whole milk 3/4 teaspoon salt 1/4 to 1/2 teaspoon pepper 1/4 cup sour cream
In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until tender, about 10 minutes. Add potatoes, beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream.
Yield: 8 servings (2-1/4 quarts).
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Recipes
Oct 22, 2017 21:01:18 GMT -5
Post by Maxx Fisher on Oct 22, 2017 21:01:18 GMT -5
Honey Glazed Chicken
1/2 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon cayenne pepper 1 broiler/fryer chicken (about 3 pounds), cut up 1/2 cup butter, melted, divided 1/4 cup packed brown sugar 1/4 cup honey 1/4 cup lemon juice 1 tablespoon reduced-sodium soy sauce 1-1/2 teaspoons curry powder
In a large resealable plastic bag, combine the flour, salt and cayenne pepper; add the chicken pieces shake to coat. Pour 4 tablespoons butter into a 13-in. x 9-in. baking pan; place chicken in pan, turning pieces once to coat.
Bake, uncovered at 350° for 30 minutes. Combine the brown sugar, honey, lemon juice, soy sauce, curry powder and remaining butter; pour over chicken. Bake 45 minutes more or until chicken is tender, basting several times with pan drippings.
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Post by Jay on Dec 12, 2017 19:46:47 GMT -5
Don't sneer at this; it's really tasty, I promise! Source: itdoesnttastelikechicken.com/6-ingredient-pulled-jackfruit/6 Ingredient Pulled Jackfruit Ingredients 2 20oz cans young green jackfruit, in brine or water (not in syrup!) 1 tablespoon olive oil 1/2 yellow onion, sliced 3 cloves garlic, minced 1/4 cup vegetable broth or water 3/4 cup BBQ sauce Instructions Preheat your oven to 400F (200C). Lightly grease a baking pan. Drain and rinse the jackfruit. Cut the jackfruit into smaller pieces by cutting it from core to the edge for the most pulled texture (see photos). Add the olive oil to a large frying pan or skillet over medium-high heat, and when hot add the onions and garlic. Sauté until the onions are tender and beginning to brown, about 5 minutes. Add in the chopped jackfruit and vegetable broth. Cover and continue to cook another 8 to 10 minutes, until the jackfruit is soft enough that it can be mashed. Mash the jackfruit with potato masher, until it breaks apart and looks pulled or shredded. To finish the jackfruit spread in an even layer across the baking pan and then pop it in the oven for 15 minutes. Remove from oven and pour over 1/2 cup BBQ sauce and stir to combine. Toss it back in the oven for about 10 minutes, until it looks delicious and golden and even a few strands get a bit burnt. Remove from the oven and if desired stir in the remaining 1/4 cup of BBQ sauce to make it even saucier.
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Recipes
Dec 13, 2017 3:15:11 GMT -5
Post by synnamin on Dec 13, 2017 3:15:11 GMT -5
~*I have never herd of this dish but it sounds yummy!!
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Recipes
May 21, 2018 13:10:48 GMT -5
Post by Jay on May 21, 2018 13:10:48 GMT -5
I can't wait to make this and stuff it into my pie-hole!
Source: www.halfbakedharvest.com/chipotle-black-bean-brown-rice-and-mango-quesadillas/
Chipotle Black Bean, Brown Rice, and Mango Quesadillas
Ingredients
1 1/2 cups cooked brown rice 1 cup fresh spinach, chopped 1 can (14 ounces) black beans, drained 1/2 cup mango chunks, fresh or frozen 1-2 chipotle peppers in adobo, chopped 1 teaspoon cumin 1/4 cup fresh cilantro, chopped kosher salt 8 small corn or flour tortillas 1/2 cup shredded pepper jack cheese 1/2 cup shredded cheddar cheese plain greek yogurt, limes, avocado, and cilantro for serving
Quick Salsa Verde 2 cans (4 ounces) diced green chiles
juice from 1 lime 2 tablespoons toasted pepitas 1/4 cup fresh cilantro, chopped kosher salt
Instructions
1. Preheat the oven to 450 degrees F. 2. In a bowl, combine the rice, spinach black beans, mangos, chipotle peppers, cumin, cilantro, and a large pinch of salt. 3. On a baking sheet, rub the tortillas with olive oil. Lay 4 tortillas flat and then layer evenly with rice and beans mix plus cheese. Add the top tortilla. Transfer to the oven and cook for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp. 4. Meanwhile, make the salsa. Stir together the green chiles, lime juice, pepitas, and cilantro. Season to taste with salt. 5. Serve the quesadillas topped with salsa and drizzled with yogurt. EAT!
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Recipes
May 29, 2018 19:33:59 GMT -5
Post by Jay on May 29, 2018 19:33:59 GMT -5
I am soooo making this soon! Source: eugeniekitchen.com/low-fat-vanilla-ice-cream/3-Ingredient Low-fat Vanilla Ice Cream without Ice Cream Machine Ingredients 1 can evaporated milk, cold (354ml) 1 vanilla bean (or 2 teaspoons pure vanilla extract) 1/2 cup + 2 tablespoons granulated sugar (100g) 1/8 teaspoon xanthan gum powder, optional Directions First, pour 1 can of cold evaporated milk (354ml) in a mixing bowl. Today I am using Nestle Carnation. Evaporated milk is significantly low in fat comparing to whipping cream. Then start whipping with a stand or hand-mixer. And add in the seeds of 1 vanilla bean. Don’t forget to use a plum, fresh, flexible vanilla bean. If you don’t have vanilla bean, add in 2 teaspoons of pure vanilla extract. Then gradually add ½ cup and 2 tablespoons of granulated sugar. This will make 3-ingredient low-fat vanilla ice cream. But if you want better ice cream texture, adding about 1/8 teaspoon of xanthan gum powder will do the job. It’s easily available and you can find the product link down in the description box. When the mixture doubled in volume, stop whisking and freeze for one and a half hours. And take it out of the fridge and beat with a mixer until smooth. Repeat churning 2 more times with one-and-a-half-hour intervals. This will prevent crystallization. And freeze completely. If you use an ice cream machine, follow the manufacturer’s manual.
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Post by synnamin on Jun 1, 2018 5:33:31 GMT -5
~*Jay*~You always make meals that sound so yummy!! Maxx cooks waaaay more than me so he needs to post in here!
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Recipes
Jul 22, 2018 18:55:38 GMT -5
Post by Jay on Jul 22, 2018 18:55:38 GMT -5
I am impatiently waiting for a few peaches to ripen in a few days! Source: www.ricardocuisine.com/en/recipes/5230-peach-upside-down-cakeIngredients Peaches 1/4 cup (60 ml) honey 2 tbsp sugar 1 tbsp (15 ml) lemon juice 5 peaches, unpeeled, halved and pitted Cake 1 1/4 cups (190 g) unbleached all-purpose flour 1 tsp baking powder 1/4 tsp salt 3 eggs, separated 1 1/4 cups (265 g) sugar 1/2 cup (115 g) unsalted butter, melted 1 tsp (5 ml) vanilla extract 1/2 cup (125 ml) milk 1. With the rack in the lowest position, preheat the oven to 350°F (180°C). Generously butter a 9-inch (23 cm) square baking dish. Peaches 2.Spread the honey, sugar and lemon juice at the bottom of the dish. Place 9 of the peach halves into the dish, side-by-side in three rows, cut side down. Set aside. Cake 3.In a bowl, combine the flour, baking powder and salt. Set aside. 4.In another bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add ¾ cup (160 g) of the sugar, beating until stiff peaks form. Set aside. 5.In a third bowl, cream the butter with the remaining sugar, the egg yolks and vanilla with an electric mixer. At low speed, add the dry ingredients alternately with the milk. Using a spatula, gently fold in the meringue. 6.Spoon the batter over the peaches and bake for 50 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool for 15 minutes. Run a thin blade between the cake and the pan and unmould by inverting onto a plate. If desired, serve with vanilla ice cream. Delicious warm or cold.
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Recipes
Aug 14, 2018 6:04:52 GMT -5
Post by Jay on Aug 14, 2018 6:04:52 GMT -5
This home made ice cream is really tasty. Source: eugeniekitchen.com/low-fat-vanilla-ice-cream/3-Ingredient Low-fat Vanilla Ice Cream without Ice Cream Machine for about 2 cups (480ml) Ingredients 1 can evaporated milk, cold (354ml) 1 vanilla bean (or 2 teaspoons pure vanilla extract) 1/2 cup + 2 tablespoons granulated sugar (100g) 1/8 teaspoon xanthan gum powder, optional Directions First, pour 1 can of cold evaporated milk (354ml) in a mixing bowl. Today I am using Nestle Carnation. Evaporated milk is significantly low in fat comparing to whipping cream. Then start whipping with a stand or hand-mixer. And add in the seeds of 1 vanilla bean. Don’t forget to use a plum, fresh, flexible vanilla bean. If you don’t have vanilla bean, add in 2 teaspoons of pure vanilla extract. Then gradually add ½ cup and 2 tablespoons of granulated sugar. This will make 3-ingredient low-fat vanilla ice cream. But if you want better ice cream texture, adding about 1/8 teaspoon of xanthan gum powder will do the job. It’s easily available and you can find the product link down in the description box. When the mixture doubled in volume, stop whisking and freeze for one and a half hours. And take it out of the fridge and beat with a mixer until smooth. Repeat churning 2 more times with one-and-a-half-hour intervals. This will prevent crystallization. And freeze completely. If you use an ice cream machine, follow the manufacturer’s manual. Voila! Homemade low-fat vanilla ice cream. It seems Americans call vanilla ice cream with real vanilla bean “French vanilla ice cream”, right?* This vanilla ice cream is easy summer treat at home. Also it’s lower in fat comparing to regular vanilla ice cream.
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Recipes
Aug 15, 2018 3:12:18 GMT -5
Post by synnamin on Aug 15, 2018 3:12:18 GMT -5
~*I love homemade ice cream. I will be over at 10!
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Recipes
Aug 16, 2018 7:03:48 GMT -5
Post by Jay on Aug 16, 2018 7:03:48 GMT -5
A co-worked suggested making the ice cream with Gran Marnier....good idea!
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Recipes
Oct 1, 2018 18:44:09 GMT -5
Post by Jay on Oct 1, 2018 18:44:09 GMT -5
Got a bunch o' green tomatoes? Source: spoonfeast.com/2013/10/29/green-tomato-chow-chow/Green Tomato Chow-Chow 8 cups chopped green tomatoes 4-6 medium sweet onions, sliced 1/2 cup kosher salt (use non-iodized salt) 2 cups granulated sugar 1 1/2 cups white vinegar 1 teaspoon turmeric 2 Tablespoons Pickling Spice in a bag (I used a tea ball) Wash and slice the tomatoes and onions. In a large bowl, sprinkle the salt over the tomatoes and onions; set a plate on top, cover and let this sit overnight. In the morning, rinse the tomatoes and onions to remove the salt. Strain, place into a large pot with the vinegar, sugar, turmeric and pickling spice. Bring to a boil, reduce to an active simmer and then let this simmer for 1 1/2 hours. Stir frequently to prevent sticking. The entire mixture will cook down to a lovely sweet, tangy concoction with a jam like consistency. This is so good on grilled meats, as a glaze for ham or chicken or as a condiment with cheese.
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Recipes
Jan 19, 2019 13:14:09 GMT -5
Post by Jay on Jan 19, 2019 13:14:09 GMT -5
Fried Rice minus the carbs! Source: www.skinnytaste.com/cauliflower-fried-rice/Cauliflower "Fried Rice" 1 medium head (about 24 oz) cauliflower, rinsed 1 tbsp sesame oil 2 egg whites 1 large egg pinch of salt cooking spray 1/2 small onion, diced fine 1/2 cup frozen peas and carrots 2 garlic cloves, minced 5 scallions, diced, whites and greens separated 3 tbsp soy sauce, or more to taste Remove the core and let the cauliflower dry completely. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy. Set aside and repeat with the remaining cauliflower. Combine egg and egg whites in a small bowl and beat with a fork. Season with salt. Heat a large saute pan or wok over medium heat and spray with oil. Add the eggs and cook, turning a few times until set; set aside. Add the sesame oil and saute onions, scallion whites, peas and carrots and garlic about 3 to 4 minutes, or until soft.Raise the heat to medium-high. Add the cauliflower “rice” to the saute pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Add the egg then remove from heat and mix in scallion greens.
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Recipes
Mar 16, 2019 12:13:25 GMT -5
Post by Jay on Mar 16, 2019 12:13:25 GMT -5
I tried several times to make the super finicky macarons; technically the most difficult thing I've tried to make. Each attempt hasn't been good. They have turned out either too chewy or too flat. Must try again!
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