Monday, 30 September 2013

Sautéed Kale with Garlic and Red Onions

5 tablespoon(s) Olive Oil
2 medium Red Onions, sliced
4 clove(s) Garlic, finely chopped
3 pound(s) Kale, stemmed
 Freshly Ground Pepper
3 tablespoon(s) Balsamic Vinegar

  • To save time, wash, dry, and trim the kale the day before. Store in crisper.
  • In a large skillet over medium-high heat, heat 2 tablespoons olive oil.
  • Add onions and cook until soft, about 8 minutes.
  • Transfer to a bowl. 
  • Reduce heat to medium-low, add garlic, and cook for 2 to 3 minutes. 
  • Transfer to bowl with onions. 
  • Wipe any blackened bits from skillet and add remaining oil.
  • Increase heat to medium-high and add kale 
  • Cook, stirring occasionally, until kale wilts, about 5 minutes. 
  • Add reserved onion and garlic. 
  • Season with 1/2 teaspoon each salt and pepper. 
  • Reduce heat to medium-low and continue cooking until kale is tender, about 5 minutes. 
  • Sprinkle with vinegar and toss.
  •  Finish the dish by adding a sprinkle of toasted pine nuts or sliced almonds.

Sunday, 29 September 2013

Slow Cooked Chili Steak Fajitas

Thank you Barefeet in the Kitchen

Slow Cooked Chili Steak Fajitas recipe by Barefeet In The Kitchen

1 lb beef flank steak, sliced into very thin 
1 large medium onion, sliced into thin strips 
2/3 cup salsa 
2 tablespoons freshly squeezed lime juice 
2 tablespoons chopped jalapenos 
2 cloves of garlic, minced 
4 teaspoons taco seasoning
1/2 teaspoon kosher salt 
2 bell peppers, 1 red I green, sliced into strips 

  • Place the onion and the steak in the bottom of the slow cooker. 
  • Mix the salsa, jalapenos, lime juice, taco seasoning, garlic and salt in a small bowl 
  • Pour over the steak and onions in the crockpot. 
  • Toss gently to coat. 
  • Cook at the lowest setting for 6 hours 
  • Once the meat is cooked and tender, add the bell peppers and cook another 30-60 mins

Saturday, 28 September 2013

BLT Wraps

Thank you

10 slices bacon, cooked and crumbled
1 cup grape tomatoes, quartered
Dash of salt and pepper
2 cups shredded lettuce
4 burrito sized tortillas
3 ounces cream cheese, softened (room temp is best)
1 tablespoon mayo
1 tablespoon dijon mustard

  • In a small bowl, toss quartered grape tomatoes with a dash of salt and pepper.
  • In another small bowl, combine softened cream cheese with mayo and dijon mustard.
  • Mix well.
  • In a large bowl, combine bacon, lettuce, and tomato with the sauce.
  • Divide the mixture evenly among the 4 large burrito sized tortillas.
  • Place the mixture on the bottom 1/3 of the tortilla.
  • Roll the wrap up tightly and cut in half on a diagonal.
  • Best eaten fresh! Enjoy

Friday, 27 September 2013

Spiced Apple Upside Down Cake

Thank you Add a Pinch

Spiced Apple Upside Down Cake from
1 stick butter, melted
½ cup brown sugar
2 Granny Smith apples, sliced thinly
1 cup buttermilk
2 eggs
1 cup sugar
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon

  • Preheat oven to 350º.
  • Pour ½ of melted butter into cast iron skillet or round cake pan.
  • Swirl pan until bottom and sides are well-coated with butter to prevent cake from sticking.
  • Sprinkle brown sugar evenly over the melted butter in the skillet or cake pan.
  • Place apple slices on top of the brown sugar.
  • In a separate bowl, combine buttermilk, the remainder of your melted butter, eggs, sugar, flour, baking soda, salt, and cinnamon.
  • Whisk together until well-combined.
  • Pour evenly over the apples and brown sugar layer in the skillet or cake pan.
  • Place in the oven and bake for approximately 45 minutes to 1 hour or until toothpick or skewer inserted in the center comes our clean.
  • Allow to stand for about 5-10 minutes before transferring to a cake stand
  • When ready to transfer, place cake stand on top of skillet then carefully flip to where the cake comes out onto the cake stand.

Wednesday, 25 September 2013

Apple Cinnamon Loaf

1/3 cup brown sugar (not packed)
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
1 apple, peeled and chopped

  • Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan. 
  • Mix brown sugar and cinnamon together in a bowl and set aside. 
  • Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. 
  • Beat in eggs, 1 at a time, until incorporated; add vanilla extract.
  • Combine flour and baking powder together in another bowl; stir into creamed butter mixture. 
  • Mix milk into batter until smooth. 
  • Pour half the batter into the prepared loaf pan. 
  • Next add half the apples and half the brown sugar cinnamon mixture. 
  • Lightly pat apple mixture into batter. 
  • Pour the remaining batter over apple layer 
  • Top with remaining apples and add more brown sugar/cinnamon mixture. 
  • Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.
  • Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.

Tuesday, 24 September 2013

Baked Chicken Chimichangas

8oz pkg. cream cheese
8oz. Pepperjack cheese, shredded
1 1/2 Tbsp. taco seasoning
1 lb. cooked chicken, shredded
8 flour tortillas
cooking spray
shredded cheddar cheese
green onions, for garnish
sour cream

  • Stir together cream cheese, Pepperjack cheese and taco seasoning.
  • Fold in chicken.
  • Divide among flour tortillas.
  • Tuck in sides, and roll up each tortilla.
  • Lay seam side down in a sprayed 9x13" baking dish.
  • Spray tops of tortillas with cooking spray.
  • Bake at 350 for 15 minutes.
  • Turn chimi's over, and bake an additional 15 minutes.
  • Serve with cheddar cheese, green onions, sour cream, and salsa

Monday, 23 September 2013

Broccoli and Cheddar Cheese Quiche

Thank you Chocolate Chocolate and More

Broccoli and Cheddar Cheese Quiche from

1 pie crust (store bought or homemade)
6 eggs
1 cup whipping cream
1/2 cup finely chopped onion
1 tablespoon butter
1 cup broccoli florets (fresh or frozen)
1-1 1/2 cups shredded Sharp Cheddar Cheese
Salt and pepper to taste

  • Preheat oven to 375 degrees.
  • Roll out pie crust then lightly press into form of tart pan or pie plate.
  • Saute onion in butter for about 5 minutes, Just until softened. 
  • If broccoli is fresh, steam until just tender, if frozen, cook just until warmed and defrosted. 
  • Toss broccoli with onions.
  • Evenly spread broccoli and onions in prepared crust then sprinkle cheese over top.
  • In separate bowl combine eggs, cream salt and pepper. 
  • With hand mixer, whip for about 1 minute.
  • Pour egg mixture over broccoli and cheese.
  • Bake for 35-40 minutes until center is set. 
  • Remove from oven and let sit for 10 minutes before slicing.

Sunday, 22 September 2013

Coconut Crumbles

Surprisingly delicious. Thank you Grandmothers Kitchen

1/2 c. salted butter, softened
1 c. brown sugar
1 c. flour
1 tsp. baking powder
1/2 c. rolled oats
1/2 c. shredded coconut, sweetened
1 (14 oz.) can sweetened condensed milk
1/2 c. fresh lime juice
2 tsp. lime zest

  • Line a 9x9 bakng pan with parchment paper.
  • Cream butter and brown sugar.
  • Add in flour and baking powder. 
  • Mix in oats and coconut. Mixture will be somewhat dry and sandy.
  • Combine condensed milk with lime juice and zest.
  • Put 2 cups of the oat mixture into the bottom of the prepared pan and press firmly into an even layer.
  • Pour condensed milk mixture on top and spread evenly.
  • Crumble all remaining oat mixture over the top of the lime mixture, covering it completely.
  • Bake at 350F for 30 min. until golden brown.
  • Cool completely before cutting into squares.  Serve in a bowl with ice cream.
  • The bars can also be chilled in the fridge after cooling.

Saturday, 21 September 2013

Chicken Quesadillas

Thank you Mamma's Recipes

1 cup shredded Monteray Jack cheese (about 2 ounces)
1 cup shredded sharp Cheddar Cheese (about 2 ounces)
4 (10-inch) flour tortillas
1 1/2 cups shredded, cooked chicken (about 8 ounces)
6 medium to large fresh mushrooms, sliced and pan fried prior to assembly
2 tablespoons coarsely chopped fresh cilantro * optional
Or 2 tablespoons coarsely chopped fresh parsley *optional
Guacamole, for serving (optional)
Salsa, for serving (optional)
Sour cream, for serving (optional)

  • Combine the cheeses in a medium bowl.
  • Heat a large frying pan over medium heat until hot, about 3 minutes.
  • Place a tortilla in the pan and sprinkle half of the chicken, half of the cilantro, and and half of the cheese mixture. 
  • Top with a second tortilla and cook until the underside of the bottom tortilla is golden brown in several spots and half of the cheese is melted, about 3 minutes.
  • Using a spatula, carefully flip the quesadilla over and cook until the underside of the second tortilla is crisp and golden brown in several spots and all of the cheese is melted, about 2 to 3 minutes more.
  • Slide the quesadilla from the pan onto a cutting board and cut into wedges. 
  • Repeat with the remaining ingredients to make a second quesadilla. 
  • Serve topped with guacamole, salsa, and sour cream, if desired

Friday, 20 September 2013

Savory Butternut Squash Dressing

A Thanksgiving-ready medley of butternut squash, dried cranberries, shallots, and sourdough bread which you can make ahead as it stays moist from the eggs and cream. Thank you Better Homes and Gardens

 Savory Butternut Squash Dressing

2 tablespoons butter
2 shallots, finely chopped
1 cup fresh cranberries
2 cups chicken stock or reduced-sodium chicken broth
1/2 cup uncooked wild rice, rinsed
1 pound butternut squash, peeled, seeded and cut in 1/2-inch cubes
1 tablespoon finely chopped fresh thyme
1 medium onion, finely chopped
3 stalks celery, chopped
1 1/2 cups half-and-half or light cream
8 eggs
1 1/2 cups turkey or chicken stock or reduced-sodium broth
3/4 cup dried cranberries
1 tablespoon finely chopped fresh sage
8 cups dried sourdough bread cubes 
  • Heat oven to 350 degrees F. 
  • Melt 1 tablespoon of the butter over medium heat. 
  • Add shallots. Cook 1 minute. 
  • Add fresh cranberries; cook for 1 minute more. 
  • Add 2 cups chicken stock, the rice, and 1 teaspoon kosher salt. 
  • Bring to boiling; reduce heat. 
  • Simmer, covered, for 45 minutes. 
  • Drain.
  • Add remaining butter, squash, and thyme. Cook and stir 2 minutes. 
  • Add onion and celery. Cook and stir 3 minutes more. 
  • Sprinkle salt and pepper; set aside.
  • In bowl whisk together half-and-half, eggs, and 1-1/2 cups stock. 
  • Stir in cooked rice, squash, dried cranberries, sage, and bread cubes. 
  • Transfer to shallow 3-quart casserole dish. 
  • Bake, covered, for 20 minutes. 
  • Uncover; bake for 30 minutes more or until golden.
  • Prepare up to 2 days in advance; cover and refrigerate. 
  • Reheat, covered, in a 350 degree F. oven, for 50 minutes. 

Thursday, 19 September 2013

Caramel Apple Layer Cake with Apple Cider Frosting

2 cups whole wheat pastry flour
1 3/4 cups all-purpose flour
1 tbsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp salt
1 1/2 cups light brown sugar
3/4 cup canola oil
3/4 cup unsweetened applesauce
3/4 cup caramel sauce (homemade or jarred)
2 tsp vanilla extract
3 eggs
1 1/2 cups buttermilk
Apple Cider Frosting:
7 1/2-8 cups confectioners sugar (to desired consistency)
3/4 cup butter, softened
1/2 cup apple cider or apple juice
3/4 tsp ground cinnamon
pinch of salt

  • Preheat oven to 350°F. Grease and flour 2 (8 or 9 inch) round cake pans and set aside
  • In a large bowl, whisk together whole wheat pastry flour, all-purpose flour, baking powder, baking soda, cinnamon and salt. 
  • Set aside. 
  • In a second large bowl, beat sugar and oil together with an electric mixer until well combined, about 30 seconds. 
  • Add applesauce, caramel and vanilla, beat for 30 seconds, then add eggs one at a time, beating well after each addition. 
  • Add flour mixture in 3 parts, alternating with the buttermilk, and continuing to beat until well combined.
  •  Pour batter into prepared cake pans and bake until golden brown and a toothpick inserted in the middle of each cake comes out clean, about 35-40 minutes.
  • Set aside to let cool for 10 minutes, then gently loosen cakes and turn out onto a cooling rack; set aside to let cool completely.
  • For the frosting, put sugar, butter, coder, cinnamon and salt into a large bowl and beat with an electric mixer until light and fluffy, about 5 minutes. 
  • Arrange one cake on a large plate and spread about 1 cup of the frosting evenly over the top. 
  • Arrange second cake on top then frost top and sides of entire cake with remaining frosting.
  • Set aside at room temperature or in the refrigerator for at least 1 hour to allow frosting to set before serving.

Tuesday, 17 September 2013

Kit Kat Crusted Strawberry Cheesecake

Very indulgent. Thank you Hungry Little Girl

kit kat crusted strawberry cheesecake

2 cups Honey Graham Crackers or Digestive Biscuits, crushed
16 Kit Kat Fun Size Bars, crushed divided
1/4 cup butter, melted
1/4 teaspoon baking soda

12 oz. cream cheese, softened (fat free works well)
1/3 cup powdered sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1 cup frozen strawberries, thawed

1 cup frozen strawberries thawed
1 package gelatine
1 cup hot water
red food colouring
whipped cream for garnish

  • Preheat your oven to 350 F
  • Spray a pie form with cooking spray and set aside
  • Crush the crackers and kit kat bars in separate bowls
  • In a large bowl combine crushed crackers, melted butter and baking soda, stir until well combined
  • Add half of the crushed Kit Kat Bars, stir until combined
  • Press the crumbles into your pie form, spreading it out as evenly as possible
  • Press remaining kit kat on top of the cracker crust
  • Bake for 12 minutes
  • Meanwhile in a large bowl combine all filling ingredients besides the strawberries and mix until smooth
  • Pour filling into pre-baked crust
  • Place strawberries on top all over the filling and bake for another 35 minutes
  • Let cool completely approx about 1 hour in the fridge
  • Combine gelatine, hot water and 10 drops red food coloring and stir until gelatine is dissolved
  • Place strawberries on top of the cooled cake and pour gelatine spoon wise over them until all strawberries are covered
  • Place in fridge until set, approx 30 minutes, then right before serving top with whipped cream

Monday, 16 September 2013

Cauliflower Casserole

 "Cauliflower Casserole"

1/2 cup melted butter
1/4 cup diced onions
1/2 tsp garlic powder
1/2 cup flour
4 cups milk
1/2 cup tightly packed spinach leaves – divided into 1/4 cups
1/2 tsp nutmeg
1 tsp salt
1 tsp pepper
2 cups cooked cauliflower
3/4 cup sliced mushrooms
1/4 cup chopped green onions
1/4 cup minced red bell peppers
1 1/2 cup cottage cheese
1 lb shredded mozzarella cheese – divided 1-1/2 cup for stuffing mixture and 1/2 cup for topping
1 cup heavy cream
1 cup sour cream
12 manicotti noodles
  • Preheat oven to 400 degrees. 
  • In a large sauce pan, melt butter on medium heat. 
  • Add diced onions and garlic powder, cook for approximately 2 minutes stirring constantly.  Gradually add flour to butter a little bit at a time stirring non stop. 
  • After all the flour is added, stir an additional minute. 
  • Add warm milk to roux a little at a time until roux thickens.
  • Add 1/4 cup spinach and stir. 
  • Add nutmeg. salt and pepper and set aside.
  • Place cauliflower into a microwaveable bowl and cook for 4 minutes with 1/2 cup of water, be sure to place a paper towel over the top when microwaving. 
  • Drain, cut into small pieces.
  • In a large mixing bowl add cooked cauliflower, mushrooms, green onions, red bell peppers, cottage cheese, 1 1/2 cup mozzarella cheese, heavy cream, sour cream and the rest of the spinach leaves and mix thoroughly
  • Pour small amount of sauce into bottom of a 11″ x 15″ casserole dish
  • Pour cauliflower mixture into baking dish
  • Cover with cooked manicotti noodles
  • Pour the sauce evenly over manicotti noodles and top with the rest of the mozzarella cheese. 
  • Bake at 400 degrees for 35 minutes

Sunday, 15 September 2013

Toffee and Pear Pudding

Juicy pears surrounded by soft sponge cake, topped  by bubbly  toffee crust. Thank you Adora's Box

4 ripe pears
1 1/4 c. plain flour
1/4 tsp. salt
2 tsps. baking powder
1/3 c. butter
1/2 c. sugar
1 egg
1/2 c. milk
1 tsp. vanilla extract
1/4 c. butter
1/2 c. brown sugar
1/2 c. condensed milk
flaked almonds for garnish (optional)
extra butter for greasing the dish

  • Preheat the oven to 350° F/180° C. 
  • Butter an oven proof dish generously. Peel, core and cut the pears into 8 sections lengthwise and arrange on the dish. 
  • Sift the flour, salt and baking powder. 
  • In a separate bowl, cream the butter and sugar until light and fluffy. 
  • Add the egg and whisk to combine. 
  • Combine the milk and vanilla and add alternately with the sifted dry ingredients, blending well after each addition. 
  • Pour the mixture on top of the pears. 
  • Bake for 30-35 minutes (or until cake tester comes out clean). 
  • Make the toffee topping by combining the brown sugar, condensed milk and 1/4 cup butter in a saucepan. 
  • Stir over low heat until the butter and sugar melts. 
  • Pour over the pudding at the end of the baking time. 
  • Spread evenly and sprinkle with the flaked almonds (if using). 
  • Return to the oven for a further 8 minutes. It is ready when the sauce forms bubbles on the surface of the pudding. 
  • Leave to stand for 10 minutes before serving with cream or ice cream.

Saturday, 14 September 2013

Steak & Onion Panini

Horseradish cheddar cheese and steak combine with sauteed onions on this panini to make the perfect hot lunch. Thank you Real Housemoms

Steak & Onion Panini | Real Housemoms

8 slices of Italian bread
1 lb of sliced cooked steak or roast beef
½ lb of sliced horseradish cheddar cheese
½ c sauteed onions
2 T olive oil

  • Brush the bottom of one slice of Italian bread and place on panini maker or pan over med heat
  • Lay a slice of cheese, then a layer of steak or roast beef
  • Lay another slice of cheese and then spread layer of onions, then top with cheese
  • Place top slice of bread on and brush the top with olive oil
  • Close lid to panini maker or press down with another heavy pan on top
  • If using a pan flip sandwich after bottom is golden brown
  • Be sure to press as it cooks, you want a flat sandwich
  • Remove when bread is toasted and cheese is melted
  • Repeat above steps for remaining sandwiches

Friday, 13 September 2013

Crunchy Caramel Apple Pie

Delicious. Thank you Spoonful

Pastry for one 9-inch pie crust
1/4 cup sugar
3 tablespoons all-purpose flour
1 teaspoon cinnamon
1/8 teaspoon salt
5 1/2 cups peeled and thinly sliced apples

Crumb Topping
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 cup quick oats
1/2 cup butter

Crunchy Caramel Topping
1/2 cup chopped pecans
1/3 cup butterscotch caramel ice-cream sauce

  • Heat oven to 375° F. 
  • Place the pastry in a 9-inch deep-dish pie pan and crimp the edges. 
  • In a large mixing bowl, combine the sugar, flour, cinnamon, and salt. 
  • Toss the apples with the sugar mixture and pour them into the prepared piecrust.
  • With a pastry blender, thoroughly combine the crumb topping ingredients. 
  • Sprinkle the topping over the apple mixture. 
  • Bake the pie for 20 to 30 minutes 
  • Cover with foil and bake for another 20 minutes, until the apples are tender. 
  • Remove the pie from the oven and sprinkle on the pecans
  • Drizzle with the butterscotch caramel sauce. 
  • Cool on a wire rack and serve with ice cream.

Thursday, 12 September 2013

Pumpkin Spice Fudge

Thank you Shugary Sweet

Pumpkin Spice Fudge: soft flavorful fudge with JELLO pudding mix and topped with crushed gingersnaps. So delicious! 

3/4 cup unsalted butter
3/4 cup heavy cream
1 1/2 cup granulated sugar
pinch of kosher salt
11 oz pkg white chocolate morsels
3.4 oz box pumpkin spice instant pudding mix
7 oz jar marshmallow creme
2 Tbsp caramel sauce (ice cream topping)
2 Tbsp powdered sugar
3 Gingersnap cookies, crushed

  • In large heavy saucepan, heat butter, cream, sugar and salt on medium high heat. 
  • Bring to a boil, stirring constantly. 
  • When it begins to boil, set timer for 5 minutes. 
  • Continue stirring while mixtures is at a rolling boil.
  • Remove from heat. 
  • Quickly whisk in white chocolate, pudding mix and marshmallow creme. 
  • Whisk until fully blended (one to two minutes). 
  • Pour into a parchment paper lined 13x9 baking dish. 
  • Refrigerate 4 hours or overnight.
  • Remove from pan, remove parchment paper, and place on large cutting board. 
  • Cut into bite sized pieces.
  • In small bowl, whisk the caramel sauce and powdered sugar together. 
  • Drizzle over cut pieces of fudge and immediately sprinkle with crushed cookies. 
  • Enjoy immediately or store in covered container in refrigerator.

Wednesday, 11 September 2013

Toffee Caramel Apple Cake

A delicious cake packed with apple chunks and topped with a caramel sauce and chocolate toffee bits. Thank you  A Pumpkin & A Princess

Toffee Caramel Apple Cake

2 cups granulated sugar
4 eggs
1 cup vegetable oil
1 tsp vanilla extract
3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
3 small granny smith apples, chopped
1 cup toffee bits, plus more for topping

For the caramel topping
1/2 cup sugar
1/2 cup light brown sugar
4 tbsp butter
1/4 cup evaporated milk
1 tsp vanilla extract

  • Grease 13x9 pan with cooking spray, set aside and do not preheat oven.
  • Chop apples into small chunks, this will create about 2 1/2 cups of apples; set aside.
  • In a large bowl or stand mixer, beat sugar, eggs, vanilla extract and oil until smooth.
  • In a separate bowl sift flour, salt, and baking soda together.
  • Slowly mix flour mixture into egg mixture until well combined.
  • Add half of the chopped apples and toffee bits into batter and stir 
  • Add the remaining apples and toffee bits. 
  • Gently stir until apples are evenly mixed in.
  • Spread batter into prepared pan and place in cool oven. 
  • Bake for 50 to 55 minutes in a 325 degree oven; allow pan to cool.
  • For the caramel topping:
  • In a small saucepan heat sugars, butter, and evaporated milk until boiling. 
  • Stir constantly for 2-3 minutes until sauce thickens. 
  • Stir in vanilla.
  • Pour caramel topping over cake  
  • Allow the caramel to slightly cool for a minute or two then top with toffee bits.

Tuesday, 10 September 2013

Crock-Pot Chicken Teriyaki

So easy. And so delicious. Thank you Stargal's Cosmos

1 lbs chicken, diced
1 cup chicken broth
½ cup teriyaki sauce
⅓ cup brown sugar
3 garlic cloves, minced

  • Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl.
  • Add chicken to sauce, and toss to combine.
  • Pour chicken mixture into crock-pot.
  • Cook on low 4-6 hours, or until chicken is cooked through
  • Serve over hot cooked rice and spoon extra sauce if desired.

Monday, 9 September 2013

Orange Marmalade Swirled Banana Bread Muffins

I baked these this morning. Simple to make and absolutely delicious. Thank you Baker Street

1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
3 ripe bananas
1 tablespoon milk
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
4-6 Tablespoons Orange Marmalade

  • Preheat the oven to 325 degrees F and grease a 12 hole muffin pan.
  • In a medium bowl, mix together the flour, baking powder, baking soda and salt. Set aside.
  • In a large bowl, cream the sugar and butter until light and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • In a small bowl, mash the bananas with a fork. Mix in the milk.
  • Add the banana mixture to the creamed mixture and stir until combined. Add the flour mixture, mixing just until flour disappears.
  • Drop spoonfuls of orange marmalade and using the tip of a knife swirl it around the batter gently.
  • Divide the batter into the muffin tins equally and bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
  • Set aside to cool on a rack for 15 minutes. Remove muffins from pan, invert onto rack and cool completely before glaze.
  • Drizzle with cream cheese glaze.

Sunday, 8 September 2013

Watermelon Strawberry Banana Smoothie

Thank you Wishes and Dishes

Watermelon Strawberry Banana Smoothie Recipe.  So refreshing for Summer!
1 banana, broken into chunks

1.5 cups seedless watermelon, chopped

5 frozen strawberries
1 tablespoon raw honey
about 4-5 ice cubes

  • Place all of the ingredients in a blender and blend until smooth.  
  • Enjoy!

Saturday, 7 September 2013

Nutella Cheesecake Dip

Thank you Cooking Classy

nutella cheesecake dip | Cooking Classy

1 cup heavy cream
  • 1 (8 oz) pkg cream cheese
  • 3 Tbsp powdered sugar
  • 3/4 cup Nutella

  • In a mixing bowl, using an electric hand mixer, whip heavy cream until stiff peaks form. 
  • In a separate mixing bowl, whip cream cheese and powdered sugar until smooth, about 1 minute. 
  • Add nutella and blend until well combined. 
  • Add half of the whipped cream and gently fold mixture until nearly blended
  • Add remaining whipped cream and gently fold mixture until well blended. 
  • Serve with strawberries or graham crackers. 
  • Store in refrigerator in an airtight container.

Friday, 6 September 2013

Pumpkin Tea Cake

Swap out your banana bread recipe for one of the seasonal pumpkin variety. Moist and delicious, this tea cake is the perfect cure for a chilly fall morning.Thank you Serious Eats

Sunday Brunch: Pumpkin Tea Cake

1 2/3 cups all-purpose flour
1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon + 2 teaspoons ground cinnamon
2 teaspoons freshly grated nutmeg
1/4 teaspoon ground cloves
1 cup + 2 tablespoons pumpkin or squash puree 
1 cup vegetable oil
1 1/3 cups sugar
3/4 teaspoon salt
3 large eggs
2 tablespoons sugar for topping2 tablespoons pepitas (optional but highly recommended)

  • Preheat the oven to 325°F. 
  • Lightly butter the bottom and sides of a 9x5 inch loaf pan.
  • Sift or whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves.
  • In another bowl, beat together the pumpkin puree, oil, sugar, and salt until well mixed. 
  • Add the eggs one at a time, mixing well after each addition. 
  • Add the flour mixture and beat to make a smooth batter. 
  • The batter should have the consistency of a thick purée. 
  •  Make sure not to over mix, or you will end up with a coarse, tough crumb.
  • Transfer the batter to the prepared loaf pan. 
  • Sprinkle the top evenly with half the topping sugar, then the optional pepitas, and then the rest of the topping sugar. 
  • Bake until a tester emerges clean from the center, about 1 hour.
  • Let cook in the pan on a wire rack for about 20 minutes. 
  • Invert the cake onto the rack, turn right side up, and let cool completely. 
  • Serve at room temperature. 
  • The cake will keep, well wrapped, at room temperature for 4 days or in the refrigerator for about 1 week.

Thursday, 5 September 2013

Sloppy Mexican Lasagane

Thank you Grandmothers Kitchen

2 pounds ground beef 
1 onion, chopped 
1 can black olives, chopped 
1 can enchilada sauce 
1 (16 ounce) jar Thick and Chunky Salsa 
1 (15 ounce) can tomato sauce
At least 16 ounces shredded Colby/jack cheese
1 can golden mushroom soup 
18 corn tortillas

  • Brown the ground beef with the onion, drain, add the olives, sauce, soup, and salsa 
  • Simmer over medium heat for 45 minutes to 1 hour to thicken.
  • Spray a 13 x 9-inch baking pan with cooking spray. 
  • Layer 6 tortillas, 1/3 meat mixture and 1/3 cheese; repeat two more times. 
  • Bake at 350 degrees F for 30 to 35 minutes until bubbly.
  • Serve with your favorite salad or side dish and sour cream and guacamole

Wednesday, 4 September 2013

Apple Spice Cupcakes with Salted Caramel Frosting

Moist & flavorful apple spice cupcakes finished with a salted caramel frosting. Thank you Sallys Baking Addiction


1/2 cup (1 stick or 115g) unsalted butter, melted
1/3 cup (65g) granulated sugar
2/3 cup (135g) dark brown sugar
2 large eggs
1/3 cup (80ml) milk
2 teaspoons vanilla extract
1 and 1/2 cups (190g) all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon  ground nutmeg
2 small apples, peeled and finely chopped eg Granny Smith)

Salted Caramel Frosting
1/2 cup (1 stick or 115 g) unsalted butter
1 cup (200g) dark brown sugar, packed
1/3 cup (80ml) heavy cream
1/4 teaspoon salt
2-3 cups (240-360g) powdered sugar, sifted

  • Preheat the oven to 350°F. 
  • Line a 12-count muffin pan with cupcake liners. Set aside.
  • Whisk the melted butter and sugars together in a medium bowl until combined. 
  • Whisk in the eggs, one at a time, until smooth. 
  • Add the milk and vanilla, whisking until combined. Set aside.
  • Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl.  
  • Slowly add the wet ingredients to the dry ingredients and stir gently until combined.  
  • The batter will have a few lumps. 
  • Fold in the apple.
  • Fill the cupcake liners three-quarters of the way full with batter. 
  • Bake for 21–23 minutes, rotating the pan halfway through baking. 
  • Remove from the oven and allow to cool completely before frosting.
  • Make the frosting: While the cupcakes are cooling, melt the butter in a small saucepan. 
  • Once melted, add brown sugar and heavy cream. 
  • Stir constantly over medium heat until sugar is dissolved. 
  • Add salt. Allow to bubble for about 2 minutes. 
  • Remove from heat and allow to slightly cool. 
  • With an electric mixer, beat in powdered sugar 1 cup at a time, until you reach desired consistency. 
  • Frost cooled cupcakes and adorn with store-bought caramel sauce and sprinkles, if desired.
  • Cupcakes stay fresh at room temperature in an airtight container for 5 days.

Tuesday, 3 September 2013

Baked BBQ Fried Chicken

So delicious. Thank you Moms Pantry Kitchen

4 boneless chicken breasts, cut in half
1 egg
1/3 cup water
1/4 cup milk
2 tsp seasoning salt
2 cups flour
1 tsp garlic powder
1 tsp seasoning salt
1/2 tsp pepperoil for frying
1 small bottle of your favorite BBQ sauce

  • Combine egg, water, milk and seasoning salt in one pie plate. 
  • In a second pie plate, combine the flour, garlic powder, seasoning salt and pepper.
  • Coat the chicken pieces in the egg mixture, then the flour, back once more to the egg mixture and finishing with a final dredging in the flour. 
  • Place in hot oil, just a couple at a time, browning on both sides. 
  • Pour half the bottle of BBQ sauce in a 9x9 pan, arrange chicken pieces on top, and cover them with the remaining sauce. 
  • Bake at 300 for 15 minutes, so the sauce caramelizes on the chicken pieces.