Pumpkin Muffins

My mom and sister made these Pumpkin Muffins this past weekend and we all loved them! We normally don’t use pumpkin until the fall, but the season is just around the corner! These muffins have the perfect amount of spice to them and they taste great with pumpkin butter spread on top. Enjoy!!!

Pumpkin Muffins

Ingredients

10 ounces all-purpose flour (about 2 1/4 cups)

2 tsp pumpkin pie spice

1 1/2 tsp baking soda

1 tsp. ground ginger

1/4 tsp salt

1 cup golden raisins (We omitted because the men in our family don’t like dried fruit)

1 cup packed brown sugar

1 cup canned pumpkin

1/3 cup buttermilk

1/3 cup canola oil

1/4 cup molasses

1 tsp vanilla extract

2 large eggs

cooking spray

2 tbsp granulated sugar (We left off because my dad would have just peeled the tops off!)

Directions

1. Preheat oven to 400 degrees.

2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, pumpkin pie spice, baking soda, ginger, and salt in a medium bowl, stirring well with a whisk. Stir in raisins; make a well in center of the mixture. Combine brown sugar, canned pumpkin, buttermilk, canola oil, molasses, vanilla extract, and eggs, stirring well with a whisk. Add sugar mixture to flour mixture; stir just until moist.

3. Spoon batter into 18 muffin cups coated with cooking spray. Sprinkle with granulated sugar. Bake at 400 degrees for 15 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately; cool on a wire rack.

Yield: 18 servings (serving size: 1 muffin).

Calories: 202

Nigella Lawson’s Pancake Mix

This is my family’s most favorite pancake recipe. Pancakes are extremely easy and fast, especially if you use the instant pancake mix from Nigella Lawson. My dad would cook these every weekend for breakfast. If you want to make these pancakes a little thicker and richer, feel free to substitute buttermilk for milk. Enjoy!!!

Add 1 cup of pancake mix to large bowl.

Add 1 cup of milk.

Add 1 egg and 1 tbsp melted butter.

Whisk all ingredients together.

Heat griddle or large pan over medium-high heat. Swirl in a small amount of vegetable oil. Add pancake batter. Flip pancakes when they start to bubble.

Serve warm with maple syrup and crisp bacon.

Nigella’s Pancake Mix
Ingredients
4 cups flour
3 tbsp baking powder
2 tsp baking soda
1 tsp salt
2 tbsp plus 2 tsp sugar

Directions
1. Mix the above ingredients and store in a jar.

Batter and Pancakes
Ingredients
1 cup Nigella Pancake Mix (see above recipe)
1 egg
1 cup milk
1 tbsp butter, melted
vegetable oil (for the pan)

Directions
1. To make the pancakes, for each 1 cup of pancake mix, add and whisk together egg, milk, and butter.
2. Heat a flat griddle or pan over medium-high heat. Pour a small amount of vegetable oil in the pan and swirl in the pan.
3. Spoon drops of 1 1/2 to 2 tablespoons of batter onto the hot griddle and when bubbles appear on the surface of the pancakes, flip them over to make them golden brown on both sides. A minute or so a side should do it.
4. To keep pancakes warm before serving, place in 200 degree oven. Serve pancakes with maple syrup, fresh strawberries, and crisp bacon.

Yield: 15 pancakes about 3-inches in diameter

Cherry Rhubarb Crumble

My mom and I made this Cherry Rhubarb Crumble and thought it was very good. My mom is crazy about cherries, so we just had to try this recipe. As for rhubarbs, I had no idea what one was, let alone what they looked like. For those of you who don’t know, a rhubarb is botanically classified as a vegetable, but according to a New York court case in 1947, it became classified as a fruit due to regulations and duties. Rhubarbs look like red and green celery. They are crunchy, but I don’t know what they taste like raw. In the crumble, they tasted sweet and were a good pairing with the cherries. I’ve seen jams made with rhubarb such as Stonewall Kitchen’s “Strawberry Apple Rhubarb Jam”, which is excellent on peanut butter and jelly sandwiches or homemade biscuits.

The Cherry Rhubarb Crumble is sweet, crunchy and absolutely perfect with vanilla ice cream. Feel free to substitute peaches, blackberries, apples, or any other fruit of your desire. The crumble topping is perfect for all types of fruit. This recipe comes from Dorie Greenspan’s blog.

Peel the rhubarb and remove the pits from the cherries.

Pulse together the flour, ginger, salt, sugars, and butter in a food processor.

Add the nuts and pulse 3 to 4 more times.

Place rhubarb, cherries, sugar, cornstarch, and ginger in a buttered pie plate and let mixture rest on counter, stirring occasionally, until a little syrup forms around the fruit.

Break the crumbs into uneven clumps and scatter them over the fruit.

Bake for 45-55 minutes in a 375 degree oven. The crumbs should be deeply golden and the syrup from the fruit bubbling up around them.

Cherry Rhubarb Crumble

Ingredients
For the crumble:
1/2 cup all-purpose flour
1/2 tsp ground ginger
1/4 tsp salt
1/2 cup light brown sugar
1/3 cup sugar
7 tbsp unsalted butter, at room temperature
1/2 cup nuts – we used sliced almonds and pecans

For the fruit:
1 lb. rhubarb, trimmed (peeled if the stalks are fat) and cut into bite-sized pieces
1 lb. cherries, pitted
1/3 cup sugar
1 to 2 tsp chopped fresh ginger (more, less or none, if you’d like)
2 tsp cornstarch (this will give you a pretty soupy crumble; if you want a thicker syrup, add another 1 to 2 tsp)

Directions
To make the crumbs:
1. Put all the ingredients, except the nuts, in a food processor and pulse just until the mixture forms curds and clumps and holds together when pressed.
2. Add the nuts, pulse a couple of times and, if you’re not ready to make the crumble, turn the mixture out into a bowl, cover and chill until needed.

To assemble and bake the crumble:
1. Center a rack in the oven and preheat the oven to 375 degrees. Butter a deep-dish pie plate and place it on a baking sheet lined with parchment or silicone baking mat.
2. Put the fruit, sugar, cornstarch and ginger in the pie plate and let the mixture rest on the counter, stirring occasionally, until you’ve got a little syrup forming around the fruit.
3. Using your fingers, break the crumbs into uneven clumps and scatter them over the fruit, pressing them down just a little.
4. Bake the crumble until the crumbs are deeply golden and the syrup from the fruit is bubbling up around (and maybe through) them, 45-55 minutes.
5. Transfer the crumble to a rack and let it cool until it’s just warm or until it reaches room temperature. If you’ve got leftovers, chill them – the crumble is good at just about any temperature.

Serves: 8

Chicken Milanese with Arugula Salad

I was extremely impressed with this chicken dish by Martha Stewart. My husband, Matt said that this was one of his new favorites! We both loved the arugula salad on top, especially the sliced red onions. This recipe is very simple, and a fail-proof way to cook chicken. I think you could add Italian flavored breadcrumbs or Japanese Panko breadcrumbs to give the chicken an added kick. Enjoy!

Combine olive oil and breadcrumbs on baking sheet. Bake at 425 for 6-8 minutes, rotating halfway through.

Pound chicken breasts to 1/2 inch thickness.

Place flour and eggs in separate bowls and season with salt and pepper. Dip chicken in flour, then eggs, then toasted breadcrumbs.

Place chicken on a wire rack and bake in a 425 degree oven for 10-15 minutes or until chicken is opaque.

Whisk together 2 tbsp of olive oil with 2 tbsp lemon juice, and salt and pepper. Pour over arugula salad. Thinly slice a small red onion over the salad. Serve over warm chicken.

Chicken Milanese with Arugula Salad
Ingredients
1 1/4 cup plain dried bread crumbs
1/4 cup plus 2 tbsp olive oil
1/3 cup flour
2 large eggs, lightly beaten
coarse salt and ground pepper
4 boneless, skinless chicken breast halves (about 6 ounces each)
2 tbsp fresh lemon juice, plus lemon wedges, for serving
5 ounces baby arugula (I used a spring mix)
1 small red onion, thinly sliced

Directions
1. Preheat oven to 425 degrees. On a rimmed baking sheet, toss breadcrumbs and oil until well combined; spread on a sheet.
2. Cook, tossing once, until golden brown, 6 to 8 minutes. Transfer to a medium bowl.
3. Place flour and eggs in separate bowls; season with salt and pepper. Place a rack on another rimmed baking sheet.
4. One at a time, place chicken breasts between two large pieces of plastic wrap. Pound until 1/2 inch thick. Coat chicken on both sides with flour (shaking off excess), then dip in eggs (allowing excess to drip off); dredge in breadcrumbs, pressing firmly to adhere.
5. Bake chicken on rack, without turning, until opaque throughout, 10 to 15 minutes.
6. In a bowl, whisk together remaining 2 tablespoons oil and lemon juice; season with salt and pepper. Add arugula and onion; toss. Top chicken with salad; serve with lemon wedges on the side (optional).

Serves: 4

Limeade Pie

I was craving something “cool” on this hot 104 degree afternoon here in Dallas, so I decided to make one of my most favorite desserts, Limeade Pie. Key lime pie, key lime bars, key lime cheesecake, etc. are some of my all-time favorite sweets, and this pie, although it does not contain any limes, it has the flavor of key limes from the limeade concentrate. There are only 4 ingredients, excluding the crust to make this simple and easy summer dessert. The only hard part is waiting for for the pie to set up, which can take up to 3 hours or even overnight!! To garnish, I grated and sliced a key lime to go on top. This recipe comes from “The Gathering of Friends” cookbook by Michelle Huxtable and Alyse Christensen. Enjoy!

Spoon the Cool Whip in a large bowl.

Pour in the sweetened condensed milk.

Now add 6 oz. frozen limeade concentrate.

Add lemon juice and stir to combine.

Fold until well combined.

Pour limeade mixture into graham cracker crust.

Garnish with the zest of a key lime and a slice of key lime.

Chill for 2-3 hours or overnight, until firm.

Limeade Pie
Ingredients
8 oz. container Cool Whip
14 oz. can sweetened condensed milk
6 oz. can frozen limeade concentrate
Juice of 1 lemon (about 2-4 tbsp)
*9-inch graham cracker crust, baked (I used an already made/store bought crust to save time)

Directions
1. Fold together Cool Whip, condensed milk, limeade, and the lemon juice. Pour into cooled pie crust then freeze for 2-3 hours, or overnight until firm.

*Graham Cracker Crust
Ingredients
2 pkg. graham crackers
1/2 cup butter
1/4 cup sugar

Directions
1. Roll graham crackers until fine. Combine cracker crumbs and sugar with melted butter and put into 9″ round pan.
2. Bake 10-15 minutes at 375 degrees.

Chicken Cutlets

Chicken Cutlets, also known as “Chicken and Rice” is an extremely easy recipe to make and I always have the ingredients on hand. It is a meal-in-one served over white rice and a side of green peas. I make this for Matt and I, but only use 1 whole chicken breast. When making cutlets for 4 to 6 people, I strongly recommend doubling the gravy so you can spoon the extra sauce over the rice and chicken. This is my mom’s recipe and has been in our family for 32 years! This is one of my sister’s and my husband’s most favorite dishes. Our dog growing up even loved it and my mom would make it for her every birthday! Enjoy!

Pound chicken breasts to 1/8 inch thickness.

Dip chicken breasts in flour, salt, and pepper. Saute over medium-high heat in 3 tbsp of hot butter.

Saute chicken until lightly browned on both sides.

Remove chicken to a separate plate.

To make the gravy, reduce heat to low, and stir the remaining flour into the skillet drippings. Add 1 cup low sodium chicken broth, and stir to loosen brown bits and to thicken gravy.

Add chicken pieces back to gravy. Cover and simmer for 5 minutes.

Flip chicken over just before serving.

Spoon cutlets over white rice and top with extra gravy.

Chicken Cutlets
Ingredients
3 whole chicken breasts, pounded to 1/8 inch thickness
1/4 cup all-purpose flour
1/2 tsp salt
1/8 tsp pepper
3 tbsp butter
1 cup low sodium chicken broth

Directions
1. On wax paper, mix flour, salt, and pepper. Use to coat chicken. Reserve remaining flour mixture.
2. In a 12 inch skillet over medium-high heat, in 3 tablespoons hot butter, cook 3 chicken pieces at a time, until lightly browned on both sides, adding more butter if necessary. Remove chicken pieces to plate.
3. Reduce heat to low. Into drippings in skillet, stir reserved flour mixture. Add chicken broth, stirring to loosen brown bits.
4. Return chicken to skillet. Cover; simmer 5 minutes or until chicken is fork-tender. Serve over white rice.

Serves: 6

Veggie Omelet

It was a mistake that I bought egg substitutes. I thought they were egg beaters, which Matt likes in the protein smoothies I make for him. Good thing I didn’t put these eggs in his smoothies…yuck!

So since I had egg beaters on hand, I thought I would make a veggie omelet with them. I was actually quite impressed with the taste and ease of making this omelet. The omelet was so good, I thought it tasted like La Madeleine’s “Smart Choice Omelette”. In addition, 1/4 cup egg substitute packs 6 grams of protein and only 30 calories. I’d say that’s pretty healthy! Enjoy!

Chop and measure 1 cup of your favorite vegetables. I used mushrooms, a green bell pepper, and an onion.

Saute vegetables with 1 tsp olive oil over medium heat for 3-5 minutes.

Remove vegetables and pour egg substitute in same skillet. Cook over medium heat for 3-5 minutes, pushing cooked eggs to center of skillet with spatula and tilting skillet to allow uncooked portion to flow underneath.

Spoon vegetables onto half of the omelet. Salt and pepper.

Fold omelet in half.

Serve and enjoy. I like to eat mine with salsa spooned on top. (This is the first time for me to make an omelet that you have to fold in half, so it’s not “perfect” looking. Maybe next time, I’ll improve on its image! It tasted “perfect” though!)

Veggie Omelet

Ingredients

1 tsp olive oil

1 cup assorted vegetables (mushrooms, green bell pepper, onion)

1/2 cup egg substitute

cooking spray

salt and pepper

Directions

1. Heat oil in 8-inch nonstick skillet over medium heat. Add 1 cup vegetables. Cook 3 to 5 minutes until desired tenderness; stirring frequently. Remove from skillet.

2. In same skillet, heat remaining oil. Add egg substitute. Cook over medium heat 3 to 5 minutes until almost set, occasionally pushing cooked eggs to center of skillet with spatula and tilting skillet to allow uncooked portion to flow underneath.

3. Spoon vegetable mixture onto half of omelet. Salt and pepper. If desired. Fold omelet in half.

Serves 1

Kenny’s Grape Ice Cream

Well, I’ve been out of town in Colorado this last week so I have not had the opportunity to cook lately. Before we left, Matt’s friend Kenny came over and we grilled chicken fajitas and he made grape ice cream for us.

The Grape Ice Cream recipe only requires 2 ingredients: Eagle Brand Milk and Grape Soda! Yep, thats it! This ice cream reminds me of a creamier and sweeter slushy. Try it if you’re in the mood for something different! Enjoy!

Grape Ice Cream

Ingredients

2 cans Eagle Brand Milk

2 Liter Grape Soda (Kenny says not to use the whole 2 L, but almost)

Directions

1. Combine the two ingredients and chill in refrigerator until chilled, about 2 hours.

2. Pour mixture into ice cream machine and make according to machine instructions. Mine takes about 20-30 minutes.

3. Pour in a freezer safe bowl and freeze for about 2 hours to firm up the ice cream. Serve.

Summer Bounty Corn Casserole

This is one of my husband’s all-time favorite side dishes, and I most definitely agree with him. The first time we made this was for our Thanksgiving dinner in 2008. This recipe is extremely easy and extremely delicious. It is a family recipe from my aunt Jolene. I suggest pairing this with any meat such as pork tenderloin, steak, or chicken. Enjoy!

All the ingredients you need: butter, jiffy cornbread mix, cheddar cheese, sour cream, whole kernel corn, cream-style corn.

Add corn and cream-style corn to melted butter in a large bowl. Add Jiffy Cornbread mix and sour cream.

Add 1/2 cup cheese and stir until mixture is combined. Pour into a greased 9 x 13 inch baking pan.

Sprinkle with remaining (1/2 cup) of cheese.

Bake for 30-35 minutes at 350 degrees, or until lightly browned and a toothpick comes out clean.

Summer Bounty Corn Casserole
Ingredients
1 stick butter, melted
1 can whole kernel corn, drained
1 can cream-style corn
1 (8.5 oz) box Jiffy Cornbread Mix
1 (8 oz) sour cream
1 cup grated Cheddar cheese, reserve 1/2 cup of cheese to sprinkle on top

Directions
1. Preheat oven to 350 degrees.
2. Combine all ingredients in a large bowl.
3. Pour into a greased 9 x 13 inch (or smaller) baking dish.
4. Bake for 30-35 minutes or until golden on top and toothpick comes out clean.

Yield: 6 servings
Recipe from: Aunt Jolene

Panko Shrimp

Well, this is one of my favorite recipes in the world! You can make Panko Shrimp or use this same recipe and make Panko Chicken. It is very uncharacteristic of me not to measure when I cook, but this is one recipe that is hard to measure. I usually just scoop a few spoonfuls of flour into a pan and a few spoonfuls of Panko crumbs in a pan. If I need more, I just pour more. My aunt Jolene and I made these in Houston. Enjoy!!

Peel and devein shrimp. Butterfly the shrimp and sprinkle with salt and pepper.

Prepare separate bowls of flour, egg, and Panko crumbs. Dip shrimp into flour.

Then beaten eggs.

Finally dip shrimp into Panko crumbs.

Heat oil and butter in a large saute pan over medium heat. Add shrimp and cook 2 minutes on each side, or until lightly browned.

Serve shrimp warm with cocktail or tarter sauce.

Panko Shrimp
Ingredients
2 lbs large shrimp (16-20 count), peeled, deveined, and butterflied
Flour
3 Eggs, beaten
Panko crumbs
Salt
Pepper
2-3 tbsp olive oil, plus more if needed
2 tbsp butter, plus more if needed

Directions
1. Peel and devein shrimp. Butterfly the shrimp. Sprinkle with salt and pepper.
2. Dip shrimp in flour, then egg, then Panko crumbs.
3. Heat oil in saute pan over medium heat. Add shrimp and cook on each side for about 2 minutes each, until lightly browned.
4. Remove from pan and serve with cocktail or tarter sauce.

Serves: 6-8