Category Archives: Recipes

Spicy Dark Chocolate Cookies

These cookies with surprising ingredients are very tasty and have a nice after kick of spice to them. Enjoy them with a cold glass of milk or a cup of coffee. My sister Lana made them in the past and shared them and the recipe with me.

Ingredients:
1/2 cup unsalted butter
6 oz. of semi sweet chocolate chips
1/2 cup light brown sugar
1/4 cup white sugar
2 teaspoons pure vanilla extract
2 large eggs
1 cup all purpose flour
1/2 cup unsweetened cocoa powder
1 tablespoon cinnamon
1 teaspoon chili powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8-1/4 teaspoon cayenne
1 cup chopped walnuts

Directions:
Preheat oven to 350 degrees.
Prepare 2 cookie sheets with parchment paper.

Melt the butter and chocolate together either on the stove top in a heatproof bowl over simmering water (whisking until glossy and smooth) or in the microwave in 25-second increments (whisking after each 25 seconds). Cool the chocolate mixture to room temperature.

In a stand mixer with the paddle attachment beat together the brown and white sugar, eggs and vanilla extract on low speed until mixed well. Pour in the cooled chocolate mixture and mix until combined.

In a separate bowl sift together the flour, cocoa powder, cinnamon, chili powder, baking soda, salt and cayenne.

Add the dry ingredients to the chocolate mixture and mix on low speed until the flour is incorporated well.
Fold in the chopped walnuts.

Scoop 12 equal rounds of the cookie dough for each cookie sheet making 24 cookies in total (approx.1-1/2 tablespoons each)
Bake at 350 degrees for approximately 12 minutes.
Cookies should still be a little puffy and soft.
Immediately slide the full sheet of parchment paper with the cookies onto a cooling rack.
Cool and enjoy with a cold glass of milk.
Note: If you enjoy sweeter cookies you can increase the brown sugar to a cup.

 

Applesauce Spice Muffins

These muffins are not overly sweet. I sprinkled some sugar crystals on the top of these for the photograph but left the rest plain.

Ingredients:

  • 1 cup butter softened
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups applesauce (I used unsweetened)
  • 4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 cup chopped walnuts

Method:

  1. Preheat oven to 350 degrees.
  2. Cream butter and sugar.
  3. Add eggs one at a time incorporating well and mix in vanilla.
  4. Stir in the applesauce.
  5. Combine flour, baking soda, salt and spices.
  6. Stir into creamed mixture.
  7. Fold walnuts in.
  8. Fill greased or paper lined muffin cups 3/4 full.
  9. Bake at 350 degrees for 20-25 minutes.

Yield: About 30 small muffins.

Bruschetta Skillet Chicken

This is a simple stove top meal with good flavor. It would be good served with pasta on the side.

Ingredients:

  • 1-1/2 cups of grape tomatoes halved. (You can substitute a 15oz. can of chopped tomatoes, drained)
  • 3/4 cup shredded Italian blend cheese
  • 1/4 cup chopped fresh basil
  • 1 pound of Chicken Tenders
  • 1 8 oz. can of tomato sauce
  • 1 teaspoon finely chopped garlic
  • 1 cup small garlic or Italian flavored croutons, crushed slightly

Method:

  1. Stir together tomatoes, cheese and basil in medium bowl and set aside.
  2. Combine tomato sauce and garlic in large skillet: add chicken.
  3. Bring sauce to a boil over medium-high heat.
  4. Reduce heat to medium-low.
  5. Add the mixed tomatoes, cheese and basil evenly on top of the chicken.
  6. Cook for 15 minutes or until chicken is cooked through.
  7. Top with croutons and more cheese if  desired.
  8. Serve hot with pasta or another side dish.

Serves 4

You can use boneless skinless chicken breasts instead of the tenders but you will need to pound them to a 1/2 inch thickness.

One Pan Chicken Enchilada Meal

Good Saturday to all of you. Today in my kitchen I wanted to share one of my favorite ways to make a meal. One pot meals are quick and economical and can be real tasty. The clean-up is simple, too. This week in preparation for my post today I made two one pot meals. One was a lasagna pot meal that I saw on My Mother’s Apron Strings blog. With that idea tucked in my head I came up with this one pan chicken enchilada meal. Another great thing about this recipe using these ingredients is that it is Gluten Free!

Ellen’s Chicken Enchiladas One Pot Meal

Ingredients:

  • 1 pound ground chicken
  • 2 tablespoons oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano leaves
  • 1 – 7 oz. can of diced green chilies drained
  • 1- 4 oz. can of diced jalapenos drained (optional)
  • 10 oz. package of Queso Fresco grated (Mexican cheese)
  • 1 – 28oz. can of green enchilada sauce (mild)
  • 1 – 15 ounce can of pinto beans drained.
  • 10 count package of white or yellow corn tortillas sliced.
  • 1 cup Mexican blend grated cheese

Method:

  1. Use a stove top 4 quart or larger dutch oven to heat the oil.
  2. Add the chicken, salt, pepper, onion powder, garlic powder, oregano, green chilies and jalapenos (if using).
  3. Cook until the chicken is no longer pink.
  4. Remove the chicken mixture to a plate.
  5. Now it’s time to layer the ingredients.
  6. Add to the same dutch oven 1/3 of the enchilada sauce.
  7. Place one third of the cut up corn tortillas evenly on top.
  8. Put 1/2 the chicken mixture on top of tortillas.
  9. Place 1/2 the queso cheese on top.
  10. Add all the beans on top of the queso.
  11. Add another layer of the tortillas.
  12. Add the second 1/2 of the queso cheese on top.
  13. Add the next 1/3 of the sauce.
  14. Add the second half of the chicken.
  15. Place the last portion of tortillas on top of the chicken.
  16. Pour the last 1/3 of the enchilada sauce on top.
  17. Sprinkle the top with the Mexican blend grated cheese.
  18. Cover and cook on medium low for up to 30 minutes. After about 15 minutes use a turner to gently slide down all around the edges to lift up the bottom portion so the bottom doesn’t burn or stick.
  19. After the 20-30 minutes of cooking take lid off and let it cook off some liquid for 5 minutes longer.

You just want the ingredients to be heated through and for the cheese to melt nicely.
Serve with a salad or veggies.
This can serve 4 to 6 people.

I didn’t get photos of all the layers but these are the first layer and the middle layer and the last topping of the Mexican blend of cheese. The last photo shows the spatula going down the edges of the pan all around to lift the bottom layer gently.

My family really enjoyed this dish with the jalapenos but it did add some good kick to it so if your family is sensitive to spicy meals just delete the jalapenos. They also enjoyed tortilla chips on the side.

Blueberry Sour Cream Coffee Cake

This coffee cake is light and fluffy. I decreased the sugar from the original recipe by half a cup and still think it is sweet enough. You can use cubed fresh pears in this recipe instead of blueberries. You can also use pecans instead of walnuts in the topping. This would be nice for brunch along side a savory dish.

Ingredients:

Topping:

  • 1-1/2 cups walnuts or pecans
  • 1/3 cup brown sugar, packed
  • 2 tablespoons flour
  • 1 teaspoon cinnamon
  • 2 tablespoons chilled unsalted butter, cut in smaller pieces

Cake:

  • 2-3/4 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup unsalted butter at room temperature
  • 1/2 cup sugar
  • 3/4 cup brown sugar, packed
  • 3 large eggs
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup milk, whole or 2%
  • 1-1/2 cups blueberries

For Topping:

  1. Blend first four ingredients in food processor until nuts are coarsely chopped.
  2. Add butter; using pulse to blend until coarse crumbs form.

For Cake:

  1. Preheat oven to 350 degrees.
  2. Prepare 13x9x2 baking pan by greasing and dusting with flour, shaking off excess.
  3. Sift flour, baking powder, salt, and soda in medium bowl.
  4. Using electric mixer beat butter in large bowl till fluffy.
  5. Gradually add both sugars and beat until blended.
  6. Beat in eggs, one at a time incorporating after each egg.
  7. Add lemon zest and vanilla.
  8. Blend sour cream and milk in small bowl.
  9. Beat in this mixture alternating with dry ingredients in 3 additions each.
  10. Spread half of the cake batter into prepared pan.
  11. Sprinkle half the topping over the batter.
  12. Cover this mixture with the blueberries evenly.
  13. Spread remaining batter over this layer.
  14. Sprinkle with the other half of the topping.
  15. Bake for approximately 50 minutes or until tester comes out clean.
  16. Cool and serve.
  17. Yield: 12 servings

 

One Skillet Chicken, Rice and Veggie Meal

This one skillet complete meal is a great choice for using up leftover chicken or turkey. It would also be an easy meal to prepare and deliver to a shut-in. If taking this meal to someone who needs a helping hand you might want to include some fresh fruit and cookies to enhance the meal for them.

One Skillet Chicken, Vegetables and Rice
Ingredients:

  • 1 Tablespoon oil
  • 1/2 cup chopped onion
  • 1 lb. boneless skinless chicken breasts or 2 cups of leftover cooked chicken or turkey
  • 3 cups fresh vegetables of your choice chopped or sliced, I used mushrooms, bell pepper, zucchini, and broccoli.
  • 1 can chicken broth or 1-3/4 cups home made broth
  • 2 cups instant rice (white or brown)
  • 1/4 cup zesty Italian salad dressing
  • 2 tablespoons chopped parsley for garnish
  • Salt and Pepper to taste

Method:

  1. Heat oil in large skillet.
  2. Add onion and cook till tender.
  3. If you are using raw chicken add it now seasoning it with salt and pepper, cook until lightly browned.
  4. Add 3 cups or more of chopped vegetables and cook until slightly tender, 3-5 minutes.
  5. If you are using pre-cooked chicken or turkey add it here after the vegetables are slightly tender.
  6. Stir in 1 can of chicken broth or 1-3/4 cups of homemade broth.
  7. Bring to a boil.
  8. Add 2 cups instant rice and 1/4 cup of Italian salad dressing and incorporate well.
  9. Bring to a boil.
  10. Reduce heat, cover and cook for 5 minutes or until rice is tender, liquid is absorbed and chicken is cooked thoroughly (if using raw chicken to begin with). Brown rice will take longer than white.

Serves 6 or more.

My tip for you on the subject of taking meals to shut ins or a family who needs a helping hand due to surgery or the birth of a baby is to take the meal in disposable containers that do not have to be returned. Make it as easy as you can on the people you are serving.

Skillet Pierogi Reuben

We enjoy watching a Saturday morning show on the Food Network called The Kitchen and this idea was shared on the show by Jeff Mauro. We tried it on a Sunday afternoon and enjoyed it. It’s easy to make with a frozen version of Polish Pierogies or you could make it with your own homemade Savory Wareneki/Vareniki. You can use corned beef or pastrami for this recipe. We used pastrami.
Ingredients:
  • 12 frozen Polish cheese or potato Pierogies or homemade savory Wareniki/Vareniki
  • 2 tablespoons butter
  • 1 cup thinly sliced onions
  • 2 cups sauerkraut, drained
  • 2 or more cups grated Swiss cheese
  • 1/2 pound pastrami or corned beef cut in a 1/4 inch slice and then cut in bitesize cubes
  • Thousand Island Dressing to drizzle
  • 1/4 cup minced chives
Method:
  1. Par boil and simmer pierogi in a cast iron pan or oven safe pan until they are al dente in salted water, drain and shake off all excess water, wipe off pan and return to stove top.
  2. Turn on the oven broiler with the the rack set on the lowest level.
  3. In same pan melt butter and add the drained pierogi back to the pan.
  4. Brown on both sides, turn off heat.
  5. Add the onion evenly over the pierogi.
  6. Add the sauerkraut evenly over the onion and pierogi.
  7. Add the grated cheese evenly over the sauerkraut, onion and pierogi.
  8. Add the cubed pastrami or corned beef on top.
  9. Place the pan under the broiler on the lowest rack and watch carefully until the cheese melts and bubbles.
  10. Remove the pan and sprinkle the chives evenly on top.
  11. Serve with Thousand Island Dressing drizzled on top.
  12. Serves 4.
You can serve this with a salad or fresh veggies to round off your meal.

Apple Blueberry Dump Cake

I saw this idea on a cooking show and wanted to see if it would work with some of my frozen fruit. It did turn out and those who ate it enjoyed it. Use whatever frozen fruit you might have. I had blueberries from our bush and apple slices from our tree.

Ingredients:

  • 1 quart frozen blueberries
  • 1 quart frozen apple slices
  • 1 box yellow cake mix
  • 3/4 cup oatmeal
  • 3/4 cup chopped nuts
  • 1/2 cup melted unsalted butter

Method:

  1. Preheat oven to 350 degrees.
  2. Dump frozen fruit in a prepared (greased)  9 x 13 or larger baking dish.
  3. Sprinkle cake mix evenly over the top of the fruit.
  4. Sprinkle oats evenly over the top of the cake mix.
  5. Sprinkle nuts evenly over the top of the oatmeal.
  6. Drizzle melted butter over the top as evenly as possible.
  7. Bake in 350 degree oven for 55-60 minutes.
  8. Cool slightly and serve with ice cream or whipped cream.

Blueberry Cobbler

We had a blueberry bush at our last home and I like to use the blueberries in some baking. This cobbler was a good addition to my blueberry recipes. You could also use frozen berries.

Blueberry Cobbler
Ingredients:

  • 12 tablespoons butter
  • 3 cups fresh blueberries
  • 3/4 teaspoon salt
  • 3/4 cup sugar
  • 1/2 cup milk
  • 1 egg
  • 1-1/2 cups flour
  • 2 teaspoons baking powder

Method:

  1. Preheat the oven to 375 degrees F.
  2. Melt 4 tablespoons of the butter and distribute evenly in your 8 inch square baking pan.
  3. Arrange the blueberries on top of the melted butter spreading evenly over bottom of pan.
  4. Mix 1/4 teaspoon of the salt with 1/4 cup of the sugar and sprinkle evenly over the blueberries.
  5. Melt the remaining 8 tablespoons of butter.
  6. Add some of the milk to temper the melted butter and then add the rest of the milk and egg to the butter and beat well.
  7. Mix the flour, baking powder, the remaining 1/2 cup sugar, and 1/2 teaspoon salt.
  8. Stir in the milk and egg mixture and beat until smooth.
  9. Drop the dough by spoonfuls evenly over the blueberries in the pan and spread carefully and evenly.
  10. Bake for 35 minutes or until a toothpick comes out clean.
  11. Let cool slightly then serve with ice cream or whipped cream.

You can serve this cake side up or berry side up.

Carnitas Enchilada Bake

This throw together casserole will work with a variety of leftover meat. We cooked a large portion of Carnitas (Pork Butt slow cooked with Mexican seasonings) and had lots of shredded pork leftover so we enjoyed this layered enchilada casserole.

Ingredients:

  • 1 large can green enchilada sauce (approx. 28 ounces)
  • 12 corn tortillas
  • 1 can of pinto beans (approx. 12 ounces)
  • 4 cups leftover meat shredded or chopped
  • 3 cups of grated Mexican blend cheese

Method:

  1. Preheat oven to 375 degrees F.
  2. Pour a thin layer of the enchilada sauce in the bottom of a 9×13 baking dish.
  3. Layer 6 of the corn tortillas on top of the sauce.
  4. Distribute the meat over the tortillas.
  5. Distribute the pinto beans over the meat.
  6. Pour the remaining sauce evenly over the meat and beans.
  7. Top this with 6 more corn tortillas and press down.
  8. Sprinkle the cheese evenly over the tortillas.
  9. Bake for 30-35 minutes until the cheese melts and mixture bubbles and is heated through.
  10. Serve hot with a side of greens.
  11. Refrigerate any leftovers.

 

I had a package of the mini street taco size of corn tortillas so I used 8 of them on top instead of 6 regular sized ones. If your family really enjoys cheese you can top with more than 3 cups and put an extra layer of cheese on the first layer of tortillas before you add the meat. You can use grated Cheddar or Jack Cheese instead of the Mexican blend.