tag:blogger.com,1999:blog-34599527550191532382024-03-14T00:14:07.815-05:00Molly Crocker CookingMollyhttp://www.blogger.com/profile/15585094451818676763noreply@blogger.comBlogger136125tag:blogger.com,1999:blog-3459952755019153238.post-57058374751709709272023-08-17T12:01:00.000-05:002023-08-17T12:01:20.209-05:00Mock Chow Mein Casserole<p> A lovely rice hotdish/casserole topped with a little crunch! This makes a great edition to your weekly meal planning!</p><p>Enjoy!</p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8nGG0fEXukMweNqAXIYe2lj5FqueVRIkVq8AQMxDDq5OqnPYo8y-69y20wQpBSKn8zUOYqLyTmmKTgFSXzRxp3joDSr52sIqbIIjCAaeXAEFwOz3HZFbvdTQyb7ZB8jOw2SXTZ9ANRMeNovsLaK0_mHXdIbSsMuj27488JP3cC9RNeBhE31dzHjSw7VAf/s2596/Image%200.0x0.0.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2596" data-original-width="2596" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8nGG0fEXukMweNqAXIYe2lj5FqueVRIkVq8AQMxDDq5OqnPYo8y-69y20wQpBSKn8zUOYqLyTmmKTgFSXzRxp3joDSr52sIqbIIjCAaeXAEFwOz3HZFbvdTQyb7ZB8jOw2SXTZ9ANRMeNovsLaK0_mHXdIbSsMuj27488JP3cC9RNeBhE31dzHjSw7VAf/w400-h400/Image%200.0x0.0.jpg" title="Mock Chow Mein Casserole" width="400" /></a></div><br /><p><u><b>Mock Chow Mein Casserole</b></u></p><p>1 lb Ground Turkey (or hamburger)<br />1 small/medium onion, diced<br />1 Tsp Minced Garlic<br />3 Ribs Celery, chopped<br />1 Can Cream of Mushroom Soup<br />1 Can Cream of Chicken Soup<br />2 Cans Water<br />4 Tbsp Soy Sauce<br />4 Tsp Brown Sugar<br />1 Can Mushrooms, drained (or 8 oz fresh mushrooms diced & sautéed)<br />1 Cup Uncooked Long-Grain White Rice<br />Chow Mein Noodles</p><p>Preheat oven to 350 degrees. In a 12" skillet on medium, brown meat with onion and garlic, lightly salt and pepper. When meat is just about done, stir in celery to soften for 1-2 minutes. Set pan to the side. In deep 9x13 dish, whisk together soups, water, soy sauce, and sugar. Then, stir in drained meat with celery (I use a slotted spoon and just take it from the dish to reduce dishes), mushrooms, and rice. Cover pan with foil and bake for 1 hour. Stir casserole and put tinfoil back on and back for another 20-30 minutes until rice is done. Remove from oven and give another stir, let rest 5 minutes - it may look a little soupy at first, but will come together. Serve with chow mein noodles on top.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEics7DVuPszjLqP6-iXI4kW_c3rqDD4Kb5n3riz2yLDweNDVnBG2ixkhhbwl9r8PAOdBCDZw1UnH4DB3D_4e9h8ImwZbs9Qz9tsLUfB4dAl_sso-4Rt8mhM8cSq2bAcSYkKRkleDMN9J1xcEyqUZY49M6PFdaZ2OT3A0DTP2mvejGRVnbt02GKs59e7o5fc/s4032/Image%200.0x0.0%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="2688" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEics7DVuPszjLqP6-iXI4kW_c3rqDD4Kb5n3riz2yLDweNDVnBG2ixkhhbwl9r8PAOdBCDZw1UnH4DB3D_4e9h8ImwZbs9Qz9tsLUfB4dAl_sso-4Rt8mhM8cSq2bAcSYkKRkleDMN9J1xcEyqUZY49M6PFdaZ2OT3A0DTP2mvejGRVnbt02GKs59e7o5fc/s320/Image%200.0x0.0%20(1).jpg" width="213" /></a></div><p></p>Mollyhttp://www.blogger.com/profile/15585094451818676763noreply@blogger.com0tag:blogger.com,1999:blog-3459952755019153238.post-17159804943798265972023-03-01T20:48:00.003-06:002023-03-01T21:04:54.268-06:00Skillet Hamburger & Rice Taco Hotdish<p>I love a one-pan meal that comes together with pantry staples in 30 minutes or less! This hamburger and rice dish can easily be altered for your own spice preferences and anything else you like mixed in! We like topping it with crushed up doritos!<br /><br />Enjoy!<br /><br /><b><u>Skillet Hamburger & Rice Taco Hotdish</u></b></p><p>1 lb Ground Beef<br />1 Small Onion, minced<br />2 1/2 Cups Water<br />2 Tsp Beef Better Than Bouillon<br />1/2 Cup (uncooked) Long-Grain White Rice<br />1 Can Black Beans, drained and rinsed<br />1 Can Corn, drained<br />1/4 Cup Tomato Paste<br />1 Tsp Onion Powder<br />1 Tsp Garlic Powder<br />1 Tsp Chili Powder<br />1/2 Tsp Salt<br />1/4 Tsp Cumin<br />1/4 Tsp Oregano<br />1/4 Tsp Pepper<br />Shredded Cheddar Cheese for topping<br /></p><p>In a large skillet over medium-high heat, brown hamburger with onion. Once no pink remains in hamburger, drain off grease, and return to pan. Stir in water, bouillon, rice, beans, corn, and seasonings. Bring to boil, cover, and reduce heat to simmer. Cook covered at a simmer for 20-25 minutes, stirring a few times while cooking, until rice reaches desired tenderness. Remove from heat, top with shredded cheese, cover and allow residual heat to melt cheese. Serve warm as is or with your favorite taco toppings.<br /><br />Notes: If using really lean hamburger, add 1 tbsp olive oil to pan when frying. Beef broth can be used instead of water and bouillon. Brown rice can be substituted, but will require longer simmer time.</p>Mollyhttp://www.blogger.com/profile/15585094451818676763noreply@blogger.com0tag:blogger.com,1999:blog-3459952755019153238.post-34169748629405086942021-10-18T22:55:00.003-05:002021-10-18T23:00:17.087-05:00Crockpot Pesto Chicken Pasta<p>Coming out of the shadows with this gem of a recipe because I loved it that much! <br /><br />Enjoy!<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-1vk3PJYDFgc/YW5BDb09reI/AAAAAAAAB1k/tQxHbiB9AgUaDD7eLrLK-7-klFPx3WUkQCLcBGAsYHQ/s2048/6D4C75E2-E524-42C5-B68D-91AE2805BF32.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://1.bp.blogspot.com/-1vk3PJYDFgc/YW5BDb09reI/AAAAAAAAB1k/tQxHbiB9AgUaDD7eLrLK-7-klFPx3WUkQCLcBGAsYHQ/w300-h400/6D4C75E2-E524-42C5-B68D-91AE2805BF32.png" width="300" /></a></div><br /><p><span><b><u>Crockpot Pesto Chicken Pasta</u></b></span></p><p><span> </span>1.5 lbs Chicken - About 3 chicken breasts</p><p><span> </span>Salt & Pepper</p><p><span> </span>8 oz Jar Pesto</p><p><span> </span>1/2 Cup Butter</p><p><span> </span>1 Small Lemon</p><p><span> </span>Sun-Dried Tomato, diced (optional)</p><p>Add chicken to crockpot. Salt and pepper lightly, spread pesto over chicken, juice lemon over chicken, and lay slices of butter on top. Can add extra minced garlic and diced sun-dried tomatoes for extra flavor. Cook on low 6 hours - do not open lid while cooking.</p><p><span> 1 lb Dried Rotini Pasta</span></p><p><span> 1/2 Cup Parmesan, grated</span></p><p><span><span> 2 Cups Mozzarella, shredded</span><br /></span></p><p><span><span>Near the end of the chicken cooking, boil pasta al-dente and drain. Shred chicken with two forks in crockpot, then stir in cooked pasta and parmesan. Once pasta is coated with sauce and chicken is mixed in well, top with mozzarella and cover for 10-15 more minutes, until the cheese is melted. Serve and enjoy!</span></span></p><p><span></span></p><div class="separator" style="clear: both; text-align: center;"><span><a href="https://1.bp.blogspot.com/-3788n8HGzcU/YW5Bq2u-TRI/AAAAAAAAB1s/6OluEQEGSNclKlVI3RbAhHoto0vwz1p2QCLcBGAsYHQ/s2048/92027C21-F242-4EB6-9A75-D5FBD1C6C562.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-3788n8HGzcU/YW5Bq2u-TRI/AAAAAAAAB1s/6OluEQEGSNclKlVI3RbAhHoto0vwz1p2QCLcBGAsYHQ/s320/92027C21-F242-4EB6-9A75-D5FBD1C6C562.jpeg" width="240" /></a></span></div><span><br /><span><br /></span></span><p></p>Mollyhttp://www.blogger.com/profile/15585094451818676763noreply@blogger.com0tag:blogger.com,1999:blog-3459952755019153238.post-26619945100182815082020-11-01T20:09:00.000-06:002020-11-01T20:09:01.127-06:00Mama Jen's Baked SpaghettiOver the winter, I had unexpected surgery and a few days after getting home we had a major plumbing repair needed (that took away use of the plumbing to my kitchen sink and dishwasher). I was blessed with meals by many wonderful people. One of those was this yummy spaghetti bake from Mama Jen! My kids devoured it and have asked me to get it from her again. She was reluctant to give me the recipe, telling me "it's not really a recipe and basic." Ha! So, now I'm going to share it with all the people! Everyone needs an easy supper recipe that also will freeze beautifully if you want to make a double batch!<br /><br /><u>Mama Jen's Baked Spaghetti</u><br />
<br />
1 (24-32 oz) Jar Spaghetti Sauce <br />
1 lb Ground Beef<br />
1 (10-12 oz) Package Spaghetti Noodles<br />
2 Eggs<br />
1/2 Cup Parmesan Cheese<br />
3 Cups Mozzarella Cheese<br />
Pepperoni<br />
<br />
Preheat oven to 375 degrees. Lightly spray a 9x13' pan. Boil pasta a few minutes shy of package directions (this helps it from getting soggy while baking) and drain. Meanwhile, brown hamburger with a little minced garlic. Drain hamburger and stir together with spaghetti sauce. In another large bowl, beat eggs and stir in Parmesan. Then quickly, fold in noodles to egg mixture, until combined. Pour noodles into pan, pour spaghetti sauce on top of noodles and spread to edges. Sprinkle on cheese and top with desired pepperoni (I added a little cheddar too). Bake for 25-30 minutes until bubbly and golden brown. Let cool for 5 minutes before serving.<br />
<br />
Note: If freezing meal, make sure to pull out 24 hours in advance (or set on counter). Will usually take longer to bake (approximately 60 minutes).<br />
<br />
<br />Mollyhttp://www.blogger.com/profile/15585094451818676763noreply@blogger.com0tag:blogger.com,1999:blog-3459952755019153238.post-63469623194069132352020-11-01T19:53:00.000-06:002020-11-01T19:53:02.208-06:00InstaPot Beef StewSuch a great recipe I adjusted for the InstaPot! You could certainly make it in a crock pot or on the stove as well! All of the vegetable measurements are adjustable to your liking; not everyone is a fan of lots of carrots. Note; leaving the potatoes and carrots in bigger chunks helps keep them from falling apart while cooking.<br /><br />Enjoy!<br /><br /><b><u>InstaPot Beef Stew</u></b><div><b><u><br /></u></b><div>2-3 lbs Beef Stew Meat (cut in 1" cubes)</div><div>1/4 Cup Flour<br /></div><div>2 Tsp Salt (I use coarse garlic sea salt)</div><div>1 Tsp Ground Pepper</div><div>2 Tsp Smoked Paprika</div><div>2 Onions, diced</div><div>1 lbs Potatoes, peeled & chopped</div><div>1 lb Carrots, chopped in large chunks (a bag of baby or about 4-6 large carrots)</div><div>2 Cloves Garlic, minced</div><div>2 1/2 Cups Beef Broth</div><div>2 Tsp Worcestershire</div><div>1 Bay Leaf (remove from soup before serving)</div><div>2 Tbsp Cornstarch</div><div>2 Tbsp Water</div><div>1 - 12 oz Bag Frozen Peas</div><div><br /></div><div>Mix flour, salt, pepper, and paprika and shake in bag with meat. Place in floured meat in bottom of pot and add everything but the last 3 ingredients listed. Cook on high pressure for 35 minutes, then let natural release at least 10 minutes (longer won't hurt it). In small dish, whisk together cornstarch and water. Open pressure cooker and stir in cornstarch slurry to help thicken stew while it is still bubbling. Stir in frozen peas, cook for a few minutes, and then serve.</div></div><div><br /></div><div>Note: This can also be done in the crockpot on high for 4-6 hours or low for 8-10 hours.</div>Mollyhttp://www.blogger.com/profile/15585094451818676763noreply@blogger.com0tag:blogger.com,1999:blog-3459952755019153238.post-50055950658508431382020-04-01T16:18:00.003-05:002020-04-01T16:18:38.043-05:00Chocolate Chip Cookie BarsThese are a classic and an easy treat to whip up! Play around with the pudding mix flavors and different chips or nuts for your own fun bar! The 'secret' pudding ingredient helps keep them soft and chewy!<br />
<br />
Enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-htpXLAc3jhc/XoUFA6lKCkI/AAAAAAAABgE/R-uHe-vhgRorgKtjZsxcy755LPoiG0TKACLcBGAsYHQ/s1600/Chocolate%2BChip%2BCookie%2BBars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-htpXLAc3jhc/XoUFA6lKCkI/AAAAAAAABgE/R-uHe-vhgRorgKtjZsxcy755LPoiG0TKACLcBGAsYHQ/s640/Chocolate%2BChip%2BCookie%2BBars.jpg" width="640" /></a></div>
<br />
<u><b>Chocolate Chip Cookie Bars</b></u><br />
<br />
1 Cup Butter, softened<br />
3/4 Cup Brown Sugar<br />
1/4 Cup White Sugar<br />
1 - 3 oz Pkg Instant Vanilla Pudding Mix<br />
2 Eggs<br />
1 Tsp Vanilla<br />
2 1/4 Cups flour<br />
1 Tsp Baking Soda<br />
12 oz Chocolate Chips<br />
<br />
Preheat oven to 350 degrees. In a large bowl, beat together sugars, pudding mix, eggs, and vanilla with an electric mixer until creamy and fluffy. Slowly mix in flour and baking soda until combined. Stir in chocolate chips. Drop by spoonfuls into an un-greased 9x13" pan. Spread out dough in pan as best you can (it will spread some while baking, does not need to be perfect). Bake for 20-25 minutes, until top and edges are just browning. Do not over-bake. Let cool, cut, and serve!<br />
<br />
Tip: line bottom of pan with parchment paper for easy release (and cutting).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/--d2SCSTxW0U/XoUFAtKXmEI/AAAAAAAABgA/VrQEiNPAQhsfm-ZyM2Hv9lBKbKEUJwXXwCEwYBhgLKs4DAMBZVoDjJ8Lg2ll9K5_XSRSpZqUQ3GSZ_Q6SiZnkdygdh3aSuQqkL1rETY299Y9kuc-lJ9B3DYmpLtHmYbMyaRaKjUYhDw2SnW-SPeUzBprb8vDHXbx5Do6NrCyk9pZTcyiGremZE-_Vh6NLgJ589Vhg2Emykf7GumXWmbhxdZ55uBr3pag0gGw5etxkalznevXAehDbE6glj1InBdcvv4s7rX_OH7ilSf1xPjGXaiiU83nQo4aLTDByDOefFm-9o3sprRsc8ba4zZ7B_yCzEVcZO-FUnAO7wzHCP76hLKrFnisCBRiNLebfuUGcT0IVyQY-8xc74kJDOA56VDTlYfQeVMd1Wh6Vpxrf227MUVZAraQnmL-DeWbuWoujJDwQ99dDKyreEepTM6KusKLkfEmLG3Rkbkb4jb8OfbkrFkujfXiIE9OW6upcXZxxfb4bIud2hCGpsvdHPlZjgCTQwOC7vFT0ikWlEBy5gr7wGflV4sDxZHGb7gsJpSQOB_Skm_RGfTvLohPvcHGDPbpis5VpKtNpOoAetL2NgIA2pMhI3LGNElIXPnVn7aHoowvNUOjtl-IzW1ER6Y0swDx84Q1Bndxp3ajB7LxO0P-0MPSOlPQF/s1600/Chocolate%2BChip%2BCookie%2BBars%2BRecipe%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://1.bp.blogspot.com/--d2SCSTxW0U/XoUFAtKXmEI/AAAAAAAABgA/VrQEiNPAQhsfm-ZyM2Hv9lBKbKEUJwXXwCEwYBhgLKs4DAMBZVoDjJ8Lg2ll9K5_XSRSpZqUQ3GSZ_Q6SiZnkdygdh3aSuQqkL1rETY299Y9kuc-lJ9B3DYmpLtHmYbMyaRaKjUYhDw2SnW-SPeUzBprb8vDHXbx5Do6NrCyk9pZTcyiGremZE-_Vh6NLgJ589Vhg2Emykf7GumXWmbhxdZ55uBr3pag0gGw5etxkalznevXAehDbE6glj1InBdcvv4s7rX_OH7ilSf1xPjGXaiiU83nQo4aLTDByDOefFm-9o3sprRsc8ba4zZ7B_yCzEVcZO-FUnAO7wzHCP76hLKrFnisCBRiNLebfuUGcT0IVyQY-8xc74kJDOA56VDTlYfQeVMd1Wh6Vpxrf227MUVZAraQnmL-DeWbuWoujJDwQ99dDKyreEepTM6KusKLkfEmLG3Rkbkb4jb8OfbkrFkujfXiIE9OW6upcXZxxfb4bIud2hCGpsvdHPlZjgCTQwOC7vFT0ikWlEBy5gr7wGflV4sDxZHGb7gsJpSQOB_Skm_RGfTvLohPvcHGDPbpis5VpKtNpOoAetL2NgIA2pMhI3LGNElIXPnVn7aHoowvNUOjtl-IzW1ER6Y0swDx84Q1Bndxp3ajB7LxO0P-0MPSOlPQF/s640/Chocolate%2BChip%2BCookie%2BBars%2BRecipe%25281%2529.jpg" width="640" /></a></div>
Mollyhttp://www.blogger.com/profile/15585094451818676763noreply@blogger.com0tag:blogger.com,1999:blog-3459952755019153238.post-27287547914795305912020-03-24T22:46:00.000-05:002020-03-24T22:46:59.846-05:00Pan Seared Chicken Breasts<br />
Sometimes even I, Molly 'Crocker', am not confident in a basic cooking methods and go looking for a tutorial so I don't mess up a meal! After thinking about this recently, I thought I would share one of my favorite cooking "basics" with you all over here. If you are ever in need of a yummy, tender, chicken breast for a salad, pasta, sandwich, etc; here's how you can get it!<br />
<br />
Enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-ld6BBqhqBcE/XnrTZqvRbBI/AAAAAAAABfg/AbKYmaGfgZ0Rdug2Ch25nYqF604Kzhg2gCLcBGAsYHQ/s1600/2020-03-25T03_16_49.217Z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1204" data-original-width="1600" height="480" src="https://1.bp.blogspot.com/-ld6BBqhqBcE/XnrTZqvRbBI/AAAAAAAABfg/AbKYmaGfgZ0Rdug2Ch25nYqF604Kzhg2gCLcBGAsYHQ/s640/2020-03-25T03_16_49.217Z.jpg" width="640" /></a></div>
<br />
<b><u>Pan Seared Chicken Breasts</u></b><br />
<br />
1. Dry off chicken breasts with paper towel.<br />
2. Rub both sides of the chicken breasts with approximately 1 Tbsp of olive oil. Season both sides with your desired seasonings or pre-mixed seasoning. (seasoning suggestions: salt, pepper, smoked paprika, garlic powder, basil, rosemary)<br />
3. Heat 1 Tbsp of olive oil in skillet over medium heat.<br />
4. Place chicken breasts in skillet and cook for 8 minutes (resist the urge to flip or mess with the chicken much) - chicken will start to easily move in pan and edges will be opaque.<br />
5. Flip chicken over, cover pan, and lower heat to medium/low. Cook for another 10 minutes.<br />
6. Turn heat off and let chicken rest in pan or covered dish for 5-10 minutes (or until the rest of your food is ready).<br />
7. Serve and enjoy!Mollyhttp://www.blogger.com/profile/15585094451818676763noreply@blogger.com0tag:blogger.com,1999:blog-3459952755019153238.post-11705330010572396752020-03-09T10:03:00.003-05:002020-03-09T10:06:23.938-05:00Ham and Swiss Rice Casserole with BroccoliOur family really liked this casserole or as we call it in these parts, hot dish! A great way to use up leftover ham. The star ingredients, veggies, protein, cheese, rice etc, can easily be substituted for what you have on hand/prefer. The recipe can also easily be made ahead in the morning to throw in the oven for supper or frozen for another day!<br />
<br />
Enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-ldghnirYbrc/XmZamNXWK9I/AAAAAAAABes/wP88xQa5Ty084mooc-tju0X7OnK39u0cgCLcBGAsYHQ/s1600/Ham%2Band%2BSwiss%2BCasserole%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-ldghnirYbrc/XmZamNXWK9I/AAAAAAAABes/wP88xQa5Ty084mooc-tju0X7OnK39u0cgCLcBGAsYHQ/s640/Ham%2Band%2BSwiss%2BCasserole%2B2.jpg" width="480" /></a></div>
<br />
<br />
<u><b>Ham and Swiss Rice Casserole</b></u><br />
<br />
2 Tbsp Butter<br />
1/2 Cup Onion, chopped<br />
2 1/4 Cups Chicken Broth<br />
1 1/4 Cup Long Grain White Rice<br />
2 Heads Broccoli, cut into chunks <br />
2 Cups Cooked Ham, diced<br />
1 Can Cream of Chicken Soup<br />
1/2 Cup Sour Cream<br />
3/4 Cup Milk<br />
1 - 8oz Pkg Swiss and Gruy<span class="ILfuVd"><span class="e24Kjd">é</span></span>re Shredded Cheese (Found at Aldi)<br />
Pepper<br />
<br />
Topping:<br />
1 Cup Ritz Crackers, crushed<br />
2 Tbsp Butter, melted<br />
<br />
<a href="https://1.bp.blogspot.com/-SjV5ELM2bOY/XmZal9QL7yI/AAAAAAAABeo/05YRTJfpupsh2ih5o2FGNJvS_O6cCQldACLcBGAsYHQ/s1600/Ham%2Band%2BSwiss%2BCasserole.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1547" height="400" src="https://1.bp.blogspot.com/-SjV5ELM2bOY/XmZal9QL7yI/AAAAAAAABeo/05YRTJfpupsh2ih5o2FGNJvS_O6cCQldACLcBGAsYHQ/s400/Ham%2Band%2BSwiss%2BCasserole.jpg" width="386" /></a>Preheat oven to 350 degrees. In a large saucepan, melt butter over medium heat. Add diced onions and cook for approximately 5 minutes, until softened. Add broth and rice to pan; bring to a boil. Reduce heat to a simmer, cover pan, and cook for 8 minutes. Remove lid, stir rice up from the bottom with a spatula, add broccoli, replace lid, and cook for an additional 8-10 minutes. Turn off heat on pan. Stir in ham, soup, sour cream, milk, half (1 cup) of the cheese, and season to taste. Spread into lightly greased 9x13 pan and top with remaining cheese. Cover and bake for 20 minutes. Combine cracker crumbs with melted butter; spread over the top of casserole and bake an additional 10 minutes uncovered. Remove from oven, let rest for 5 minutes before serving.<br />
<br />
Notes: If using frozen broccoli, allow it to thaw and
drain ahead of time (or pat dry). Some prepackaged ham comes in water,
you will want to let it dry a little on a paper towel or pan fry quick
before adding to recipe (this step is not necessary if using leftover
baked ham).Mollyhttp://www.blogger.com/profile/15585094451818676763noreply@blogger.com0tag:blogger.com,1999:blog-3459952755019153238.post-32008705422223056482020-01-20T21:41:00.002-06:002020-01-20T21:41:51.421-06:00Chicken Noodle SoupThis chicken soup is packed with anti-inflammatory ingredients like turmeric, garlic, and ginger! Not only does it taste amazing, but it's great for you too!<br />
<br />
Enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-RgZeXjG2pOI/XiZyRBSHhDI/AAAAAAAABdI/YoyxlYDlJUY1ePbS7RXQ62m48X_D4KW4QCLcBGAsYHQ/s1600/Chicken%2BNoodle%2BSoup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-RgZeXjG2pOI/XiZyRBSHhDI/AAAAAAAABdI/YoyxlYDlJUY1ePbS7RXQ62m48X_D4KW4QCLcBGAsYHQ/s640/Chicken%2BNoodle%2BSoup.jpg" width="640" /></a></div>
<br />
<u>Chicken Noodle Soup</u><br />
<br />
2 Tbsp Olive Oil<br />
8 Cloves Garlic, minced<br />
1 Large Yellow Onion, diced<br />
4 Large Carrots (a little over 1 cup), sliced or diced<br />
4 Celery Stalks (approximately 1 cup), chopped<br />
1 1/2 Tsp Ground Ginger (or 4 tsp freshly grated)<br />
1 1/2 Tsp Ground Tumeric (or 4 tsp freshly grated)<br />
12-16 Cups (3-4 quarts) Chicken Broth or Stock<br />
2 lbs Boneless Skinless Chicken Thighs<br />
1 Tsp Crushed Rosemary (or fresh)<br />
1 Tsp Ground Thyme (or fresh with stems removed)<br />
1 Tsp Salt<br />
Freshly Ground Black Pepper<br />
16 oz Narrow Homestyle Eggs Noodles<br />
<br />
Place a large pot over medium-high heat and add oil. Once oil is hot, add in garlic, onion, carrots, and celery; cook for a few minutes until onion becomes translucent and vegetables are soft. Add in ginger and turmeric; saute for 30 seconds to let spices cook a bit. Then, add in chicken broth, chicken thighs, rosemary, thyme, salt, and pepper. Bring soup to a boil and make sure to stir chicken to the bottom. Reduce heat to medium-low and simmer, uncovered, for 20-25 minutes or until chicken is fully cooked. Removed chicken from pot and transfer to cutting board. Shred chicken with two forks or dice to size preference and add back to pot. Bring soup back up to a simmer and add in dried noodles; cook for 15-20 minutes until desired tenderness. If you find that you don't have enough broth, feel free to add in 2-4 more cups (making it a total of 16 cups). Taste and adjust seasonings, if necessary. Enjoy!<br />
<br />
<a href="https://1.bp.blogspot.com/-lwxJeTSUW5c/XiZyROzQcuI/AAAAAAAABdE/1eYigv_FvDQs45bLIyCO1w9c5L95nyDbgCLcBGAsYHQ/s1600/Chicken%2BNoodle%2BSoup%2BBowl.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1579" height="320" src="https://1.bp.blogspot.com/-lwxJeTSUW5c/XiZyROzQcuI/AAAAAAAABdE/1eYigv_FvDQs45bLIyCO1w9c5L95nyDbgCLcBGAsYHQ/s320/Chicken%2BNoodle%2BSoup%2BBowl.jpg" width="315" /></a>Notes: Vegetables measurements are just guidelines, feel free to add more or less to your liking; I always dice mine up smaller due to kids preference (harder for them to pick out). Fresh garlic and herbs are best, but feel free to use from your spice cabinet too! The garlic is not overwhelming in this soup, don't let the amount scare you. The turmeric will turn your chicken and noodles yellow (and possibly your wooden spoon); it's okay! I prefer to use chicken thighs in my soup, but you can use chicken breasts as well. My family likes a high noodle ratio, so we usually use 3 quarts of chicken stock, but if you like more broth, bump it up to 4 quarts! I buy my noodles at Walmart - they are usually on the bottom shelf by the other egg noodles (Essenhaus Narrow Homestyle Noodles).Mollyhttp://www.blogger.com/profile/15585094451818676763noreply@blogger.com0tag:blogger.com,1999:blog-3459952755019153238.post-4800235402994320132019-10-08T21:51:00.000-05:002019-10-08T21:51:00.405-05:00One-Pot Mac & CheeseWhy dirty two pans making a cheese sauce and boiling noodles separately, when you can do it in one? This is an easy weeknight meal, done in about 20 minutes! Add in your favorite protein, veggies, and/or seasonings!<br />
<br />
Enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-hdTZcsA1iGY/XZ1KoR6laII/AAAAAAAABZw/P1eO4KS1XtAmQJPpF3Sfnjf8lRNUmMJXACLcBGAsYHQ/s1600/Mobile%2BImage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-hdTZcsA1iGY/XZ1KoR6laII/AAAAAAAABZw/P1eO4KS1XtAmQJPpF3Sfnjf8lRNUmMJXACLcBGAsYHQ/s640/Mobile%2BImage.jpg" width="640" /></a></div>
<br />
<br />
<b><u>One-Pot Mac & Cheese</u></b><br />
<br />
2 Tbsp Butter<br />
2 Tbsp Flour<br />
3 Cups Water<br />
4 Cups Milk<br />
1 Tsp Salt<br />
1/2 Tsp Garlic Powder<br />
1/4 Tsp Ground Mustard<br />
4-5 Cups Shredded Cheddar Cheese<br />
1/2 Cup Shredded Parmesan<br />
1 lb Elbow Macaroni<br />
<br />
Melt butter in large pot over medium-high heat. Add flour, stir to combine, & cook for 1-minute. Then, slowly whisk in 1 cup of the water until smooth & beginning to thicken. Gradually pour in remaining water & milk - stirring until smooth/well combined. Add in salt, garlic powder, ground mustard, & give a good stir. Stir in uncooked macaroni noodles, continue cooking, stirring occasionally, until the mixture just reaches a simmer. Reduce heat to medium-low to maintain simmer, continue cooking until the pasta is done al-dente (approximately 8-10 minutes - don't overcook pasta). Remove from heat, stir in cheeses until melted. Add additional salt & pepper to taste. Serve immediately.<br />
<br />
Notes: Freshly shredded cheese is worth the effort for smooth sauce (already shredded cheese has a stabilizer that can make your sauce grainy). Save time & grate cheese while the noodles are cooking. Any combo of cheese can be used! Cheddar is a staple, but Swiss, Gouda, and many others are wonderful too!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-L9SwVjq8YM4/XZ1KoOMHGII/AAAAAAAABZs/jabEw0sOw_wBJTR0pSeVFF67tybL4IAqwCLcBGAsYHQ/s1600/One%2BPot%2BMac%2B%2526%2BCheese%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://1.bp.blogspot.com/-L9SwVjq8YM4/XZ1KoOMHGII/AAAAAAAABZs/jabEw0sOw_wBJTR0pSeVFF67tybL4IAqwCLcBGAsYHQ/s640/One%2BPot%2BMac%2B%2526%2BCheese%25282%2529.jpg" width="640" /></a></div>
<br />Mollyhttp://www.blogger.com/profile/15585094451818676763noreply@blogger.com0tag:blogger.com,1999:blog-3459952755019153238.post-37355681879110904462019-03-16T01:04:00.001-05:002019-03-17T00:55:59.939-05:00Ranch Party MixThis ranch and dill snack mix is so addicting! You can pretty much use any crackers, cereal, sesame sticks, peanuts, etc that suit your cravings!<br />
<br />
Enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-5PAoDURcmMQ/XI3hXJHpbiI/AAAAAAAABTs/7Jj1yyxClDUBi4qlPIHXbRCZKmABuau-wCLcBGAs/s1600/Ranch%2BParty%2BMix.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://3.bp.blogspot.com/-5PAoDURcmMQ/XI3hXJHpbiI/AAAAAAAABTs/7Jj1yyxClDUBi4qlPIHXbRCZKmABuau-wCLcBGAs/s640/Ranch%2BParty%2BMix.jpg" width="640" /></a></div>
<br />
<u><b>Ranch Party Mix</b></u><br />
<br />
1 1/2 Cups Butter, melted<br />
2 Packets Ranch Dressing Mix<br />
2 Tsp Onion Powder<br />
2 Tsp Garlic Powder<br />
4 Tsp Dill Weed<br />
2 Bags Oyster Crackers<br />
1 Box Cheez-Its<br />
1 Box Mini Triscuits<br />
1 Bag Pretzels<br />
<br />
Preheat oven to 250 degrees. In a large bowl, combine crackers and pretzels. <br />
In a separate bowl, mix dressing mix and other spices with butter. Drizzle butter mixture over crackers and stir to coat. Spread out in 2 large sheet pans. Cook for 15 minutes, give a good stir, and cook for another 15 minutes. Let cool and store in air tight container. Will keep for a few weeks!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-Il9C76XNbxM/XIyR2-d28GI/AAAAAAAABTU/_M09hJbC6uId0v70tG97JzHbsh1nq9VEwCLcBGAs/s1600/Ranch%2BParty%2BMix%2BRecipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://2.bp.blogspot.com/-Il9C76XNbxM/XIyR2-d28GI/AAAAAAAABTU/_M09hJbC6uId0v70tG97JzHbsh1nq9VEwCLcBGAs/s640/Ranch%2BParty%2BMix%2BRecipe.jpg" width="640" /></a></div>
<br />Mollyhttp://www.blogger.com/profile/15585094451818676763noreply@blogger.com0tag:blogger.com,1999:blog-3459952755019153238.post-89026933933628123952019-03-05T16:41:00.001-06:002019-03-08T12:32:39.805-06:00Cheesy Chicken Bacon Noodle SoupI threw together this soup and I loved it so much that I decided I better write it down and share it!<br />
<br />
Enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-zps-ykUOMGo/XH77CIjOxyI/AAAAAAAABSc/vHBislFpIRsUVQNlQ48zAexYteuXSU6UQCLcBGAs/s1600/Cheesy%2BChicken%2BBacon%2BSoup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-zps-ykUOMGo/XH77CIjOxyI/AAAAAAAABSc/vHBislFpIRsUVQNlQ48zAexYteuXSU6UQCLcBGAs/s640/Cheesy%2BChicken%2BBacon%2BSoup.jpg" width="640" /></a></div>
<br />
<u><b>Cheesy Chicken Bacon Noodle Soup</b></u><br />
<br />
3 Cups Cooked Chicken, shredded/diced<br />
8 Cups (2 Qts) Chicken Stock<br />
1 Cup Whole Milk<br />
1/2 Cup Chopped Celery<br />
1 Cup Chopped Carrots<br />
1 Packet Ranch Dressing Mix<br />
1/2 Cup Bacon Crumbles<br />
4 oz Cream Cheese<br />
12 oz Fine Egg Noodles <br />
1 1/2 Cups Mild Cheddar Cheese, shredded<br />
<br />
In a large pot (at least 6 qt), combine chicken, stock, milk, celery, carrots, ranch mix, bacon, and cream cheese over medium-high heat and bring to a boil. Reduce heat and simmer covered 20-25 minutes, stirring occasionally to keep from sticking to bottom. Add noodles and shredded cheese - serve once noodles are soft.<br />
<br />
Notes:<br />
<ul>
<li>I used boneless skinless chicken thighs
cooked in my instant pot (seasoned well with seasoning salt, pepper, and
Italian seasoning, then cooked with half a onion (sliced), one clove
minced garlic, and chicken broth). Chicken breasts, rotisserie chicken,
etc will all work fine too!</li>
<li>I find shredding your own cheese melts better and really doesn't take much extra effort. </li>
<li>I used Costco's Bacon Crumbles when I made this - fry up your own bacon if you prefer!</li>
<li>The veggie measurements are approximate - throw in what your family loves!</li>
</ul>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<img alt="" border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://1.bp.blogspot.com/-iBjxaQxjaco/XIAcf5o-79I/AAAAAAAABS4/5rPpFn6X3Iwiw3fhnUq2qwopUKhS9s0gQCLcBGAs/s640/Cheesy%2BChicken%2BBacon%2BNoodle%2BRecipe.jpg" title="MCC Cheesy Chicken Bacon Noodle Soup Recipe Card" width="640" /></div>
Mollyhttp://www.blogger.com/profile/15585094451818676763noreply@blogger.com0tag:blogger.com,1999:blog-3459952755019153238.post-92065559676083846582019-02-11T15:07:00.000-06:002019-02-11T15:07:02.856-06:00Lemon Cheesecake BarsYou'll love these simple bars! Lemon + cheesecake filling + sugar cookie crust = delish!<br />
<br />
Enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-M7UIhpxm2ns/XGHjOfEIyuI/AAAAAAAABRs/-7BuKM8Mak0EXCvyJMAGpmxtdsooRMVvQCLcBGAs/s1600/Lemon%2BCheesecake%2BBars%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-M7UIhpxm2ns/XGHjOfEIyuI/AAAAAAAABRs/-7BuKM8Mak0EXCvyJMAGpmxtdsooRMVvQCLcBGAs/s640/Lemon%2BCheesecake%2BBars%2B2.jpg" width="640" /></a></div>
<br />
<u><b>Lemon Cheesecake Bars</b></u><br />
<br />
Crust:<br />1 Cup Butter, softened<br />
1 Cup Sugar<br />
1 Tsp Vanilla<br />
2 Cups Flour<br />
<br />
Filling:<br />
8 oz Cream Cheese, softened<br />
1/2 Cup Sugar <br />
1/4 Cup Lemon Juice<br />
1 Tbsp Lemon Zest<br />
<br />
Preheat oven to 350 degrees. Line a square baking pan with parchment paper or foil and spray with cooking spray (I like to use the non-stick foil which does not require anything additional).<br />
<br />
In a medium mixing bowl, beat butter, sugar, and vanilla together until well combined and fluffy (approximately 2 minutes). On low speed, slowly beat in 1/2 cup of flour at a time to butter mixture until dough just comes together. Press half the dough into prepared pan and refrigerate remaining dough until ready to use. Bake for 25-30 minutes, until light golden brown. Cool crust before continuing on to filling.<br />
<br />
In another medium bowl, beat together cream cheese, sugar, juice, and zest until smooth and creamy. Pour filling over cooled crust and crumble remaining dough from crust evenly on top. Bake for 30 minutes or until top is a light golden brown. Cool completely, then remove bars from pan by lifting up foil and setting on flat surface for cutting.<br /><br />*Once cooled, top with more lemon zest if desired.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-44jk4zBMYoU/XGHjVO1hyhI/AAAAAAAABRw/IHr5qenjoe09HPC1BhGdvFuvQRTP9z2PwCLcBGAs/s1600/Lemon%2BCheesecake%2BBars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://3.bp.blogspot.com/-44jk4zBMYoU/XGHjVO1hyhI/AAAAAAAABRw/IHr5qenjoe09HPC1BhGdvFuvQRTP9z2PwCLcBGAs/s640/Lemon%2BCheesecake%2BBars.jpg" width="640" /></a></div>
<br />Mollyhttp://www.blogger.com/profile/15585094451818676763noreply@blogger.com0tag:blogger.com,1999:blog-3459952755019153238.post-53555405997710973992019-01-21T22:37:00.000-06:002019-01-21T22:38:14.319-06:00Italian Meatball SoupI love this one-pot soup - it is a bowl of comfort food!<br />
<br />
Enjoy! <br />
<br />
<a href="https://1.bp.blogspot.com/-E-fhFQFEzfc/XEadXvxKNeI/AAAAAAAABQ8/VaFA5RKfpWQzDslcIHIuNXYtXRJOVj3MQCLcBGAs/s1600/Meatball%2BSoup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-E-fhFQFEzfc/XEadXvxKNeI/AAAAAAAABQ8/VaFA5RKfpWQzDslcIHIuNXYtXRJOVj3MQCLcBGAs/s640/Meatball%2BSoup.jpg" width="640" /></a><br />
<br />
<u><b>Italian Meatball Soup</b></u><br />
<br />
2 Tbsp Olive Oil<br />
1/2 Cup Chopped Onions<br />
Couple pinches of Salt <br />
2 Cloves Garlic, minced<br />
1 - 14.5 oz Can Basil, Garlic & Oregano Diced Tomatoes<br />
2 Tbsp Tomato Paste<br />
1 Qt Chicken Broth<br />
1 Tbsp Italian Seasoning<br />
Couple Dashes Hot Sauce<br />
Pinch of Red Pepper Flakes (or more if you want some heat)<br />
Meatballs<br />
1/4 Cup Parmesan, freshly grated<br />
8 oz Ditalini Pasta<br />
Pinch of Dried Oregeno<br />
Pinch of Dried Basil<br />
<br />
Heat olive oil in medium saucepan over medium/high heat. Add onions and saute until translucent (about 3-4 minutes), add a little bit of salt, then add garlic to pan and saute for about a minute more. Then add diced tomatoes (with juice), tomato paste, broth, Italian seasoning, hot sauce, red pepper flakes, and meatballs. Simmer for 15 minutes. While still simmering, add Parmesan and pasta and continue to simmer another 15 minutes. Remove pot from heat, add oregano and basil.<br />
<br />
Notes:<br />
<ul>
<li>I buy a tube of tomato paste and keep on hand in the fridge for these kinds of recipes.</li>
<li>I use 24 frozen Italian meatballs (mine are from Costco because it makes this recipe easy to throw together) - definitely use your own baked meatballs if you prefer.</li>
<li>I find my Ditalini pasta at Walmart, but you can use any kind of small pasta.</li>
<li>The pasta will continue to absorb the liquid as it sits - do not be surprised if it turns to a casserole. You can add more broth or another can of tomatoes to bring up the liquid or reduce/remove the pasta.</li>
<li>Feeds about 4-6 people.</li>
</ul>
<br />Mollyhttp://www.blogger.com/profile/15585094451818676763noreply@blogger.com0tag:blogger.com,1999:blog-3459952755019153238.post-87606697198026923532018-02-22T20:22:00.003-06:002018-02-22T20:24:13.210-06:00Pumpkin Coffee CakeIt doesn't have to be fall to enjoy all things pumpkin - sometimes it can be the end of February! I needed to bring something to share to a meeting this morning and I had this strong craving to make pumpkin coffee cake. I looked at probably ten different recipes....all made in square pans (which I didn't think would be enough to share). So, I set off to throw together my own cake! In a twist of luck, I made this beauty of a coffee cake and it did NOT disappoint. Moist, dense, delicious cake, with crumbly bits of streusel, and literally amazing maple "icing on the cake" to bring it all together! I decided I better take a couple pictures and hop on my computer right away to type up the recipe before I forget what I threw together! If you give it a try, let me know what you think!<br />
<br />
Enjoy!<br />
<br />
<a href="https://4.bp.blogspot.com/-LtXkdx40kRU/Wo94C-ArwAI/AAAAAAAABJ8/gf34vJLDXOUulVlB_DdU60aIzLmBw3k2ACLcBGAs/s1600/IMG_3330a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://4.bp.blogspot.com/-LtXkdx40kRU/Wo94C-ArwAI/AAAAAAAABJ8/gf34vJLDXOUulVlB_DdU60aIzLmBw3k2ACLcBGAs/s640/IMG_3330a.jpg" width="640" /></a><br />
<br />
<b><u>Pumpkin Coffee Cake with Maple Glaze</u></b><br />
<br />
Cake:<br />
3/4 Cup Butter, melted<br />
3/4 Cup Brown Sugar, packed<br />
1 - 15 oz Can Pumpkin Puree (1 1/2 Cups if using your own)<br />
4 Eggs<br />
1/2 Cup Sour Cream<br />
3 Cups Flour<br />
2 Tsp Baking Powder<br />
1/2 Tsp Baking Soda<br />
1/2 Tsp Salt<br />
1 1/2 Tsp Cinnamon<br />
1 1/2 Tsp Ground Ginger<br />
1 Tsp Allspice<br />
Pinch of Nutmeg and Ground Cloves (about 1/8 tsp)<br />
<br />
Streusel:<br />
3/4 Cup Flour<br />
3/4 Cup White Sugar<br />
3/4 Cup Brown Sugar, packed<br />
1 Tsp Cinnamon<br />
6 Tbsp Butter, melted<br />
<br />
Glaze:<br />
2 Tbsp Butter<br />
1 1/4 Cup Powdered Sugar<br />
1 Tsp Vanilla<br />
2 Tbsp Maple Syrup<br />
<br />
Preheat oven to 350 degrees. Lightly grease a 9x13 pan with cooking spray or butter. In large bowl, mix together butter, brown sugar, pumpkin, eggs, and sour cream until smooth. Add flour, powder, soda, salt, and spices to wet ingredients - mix until just combined.<br />
<br />
In separate bowl, mix together streusel dry ingredients with a fork, then add melted butter until a crumbly mixture forms.<br />
<br />
Pour about half of the cake batter in pan, spread out with spatula best you can, and sprinkle half of the streusel over the batter. Gently dollop and spread remaining batter on top (it's ok if it doesn't completely cover the first layer of batter and streusel), then sprinkle remaining streusel on top.<br />
<br />
Bake for 45 minutes or until toothpick comes out clean from center.<br />
<br />
While cake is starting to cool, make glaze. Melt butter in small saucepan. Add powdered sugar, vanilla, and maple syrup and stir/whisk until smooth. Add a but more syrup or milk if you need to thin it out more. Drizzle over cake.<br />
<br />
Serve warm with a cup of coffee!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-MEiP-F3FG4Q/Wo94CeThzcI/AAAAAAAABKE/Xn6btEpmBaM1qhe5iWOAjKkblKQ-hRq1gCEwYBhgL/s1600/IMG_3329a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="426" src="https://2.bp.blogspot.com/-MEiP-F3FG4Q/Wo94CeThzcI/AAAAAAAABKE/Xn6btEpmBaM1qhe5iWOAjKkblKQ-hRq1gCEwYBhgL/s640/IMG_3329a.jpg" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-wqjg0lCV-Gg/Wo94DUD2CfI/AAAAAAAABKM/PLw3IZtcVqkTxIvrKGW4t3AMwAD1wogjgCEwYBhgL/s1600/IMG_3333a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://4.bp.blogspot.com/-wqjg0lCV-Gg/Wo94DUD2CfI/AAAAAAAABKM/PLw3IZtcVqkTxIvrKGW4t3AMwAD1wogjgCEwYBhgL/s640/IMG_3333a.jpg" width="640" /></a></div>
<br />Mollyhttp://www.blogger.com/profile/15585094451818676763noreply@blogger.com0tag:blogger.com,1999:blog-3459952755019153238.post-51392849211210544592018-02-18T15:15:00.001-06:002018-02-18T20:09:34.840-06:00Chocolate Chunk CookiesThere are TONS of recipes for chocolate chip cookies out there, but I had to share this one with you all! There is a little "secret" ingredient at the end that makes these one of the best! Little chewy, little bit crunchy, and a whole lot of YUMMY!<br />
<br />
Enjoy! <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-osf-rjaycM4/WonsYo7P7cI/AAAAAAAABJc/ERuA2EonccY7IsNch_cdqU84l7xdIjJIQCEwYBhgL/s1600/Chocolate%2BChunk%2BCookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://3.bp.blogspot.com/-osf-rjaycM4/WonsYo7P7cI/AAAAAAAABJc/ERuA2EonccY7IsNch_cdqU84l7xdIjJIQCEwYBhgL/s640/Chocolate%2BChunk%2BCookies.jpg" width="640" /></a></div>
<br />
<br />
<b><u>Chocolate Chunk Cookies</u></b><br />
<br />
1 Cup Shortening (Crisco)<br />
1 Cup Brown Sugar<br />
1/2 Cup White Sugar<br />
1 Tsp Vanilla<br />
2 Eggs<br />
2 1/3 Cup Flour<br />
1 Tsp Soda<br />
1 Tsp Salt<br />
1 - 11.5 Oz Bag Chocolate Chunks (or any large chips)<br />
<br />
Preheat oven to 375 degrees. Cream together shortening and sugars until fluffy. Beat in vanilla and eggs. Add dry ingredients until blended, then stir in chocolate chunks. Place rounded tablespoons of dough on parchment lined pan. Lastly <i>(the important step not to miss)</i>, sprinkle a bit of coarse sea salt over each cookie. Bake for 11 minutes (don't over bake - should just be starting to brown on edges). Let cookies cool on pan for a few minutes before moving to cooling rack.Mollyhttp://www.blogger.com/profile/15585094451818676763noreply@blogger.com2tag:blogger.com,1999:blog-3459952755019153238.post-62971646265799258372018-02-02T16:19:00.000-06:002018-02-02T16:32:48.378-06:00Cream Cheese Banana BreadCan a person ever have too many recipes for banana bread?! When I came across <a href="https://www.melskitchencafe.com/cream-cheese-banana-bread/" target="_blank">this</a> recipe over at Mel's Kitchen Cafe, I knew I should give it a whirl! This is a yummy dense banana bread with the perfect sweet note from the streusel topping!<br />
<br />
Enjoy! <br />
<br />
<a href="https://4.bp.blogspot.com/-WuQ1VCdWJ0E/WnTjKCSJKKI/AAAAAAAABIg/vu14AKMsU3AlUKeCV_ogoNOh_TFdBjJdACLcBGAs/s1600/IMG_3020a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1280" height="640" src="https://4.bp.blogspot.com/-WuQ1VCdWJ0E/WnTjKCSJKKI/AAAAAAAABIg/vu14AKMsU3AlUKeCV_ogoNOh_TFdBjJdACLcBGAs/s640/IMG_3020a.jpg" width="512" /></a><br />
<br />
<u><b>Cream Cheese Banana Bread</b></u><br />
<br />
3/4 Cup Butter, softened<br />
8 oz Cream Cheese, softened<br />
1 1/2 Cups Sugar<br />
2 Eggs<br />
1 Tsp Vanilla<br />
1 Cup Mashed Bananas (approx. 3 ripe bananas)<br />
3 Cups Flour<br />
1 Tsp Baking Powder<br />
1/2 Tsp Baking Soda<br />
1/2 Tsp Salt<br />
1/2 Tsp Ground Cinnamon<br />
1/8 Tsp Ground Nutmeg<br />
<br />
Streusel:<br />
1 Tbsp Butter<br />
1 Tbsp Flour<br />
1/4 Cup + 2 Tbsp Sugar<br />
1 Tsp Ground Cinnamon<br />
<br />
Preheat oven to 350 degrees. Grease two 8.5x4.5" loaf pans and set aside.<br />
<br />
In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy (about 2-3 minutes). Mix in eggs, vanilla, and bananas.<br />
<br />
In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir dry ingredients into wet ingredients until combined.<br />
<br />
In a small bowl, use a fork or clean hands to mix together streusel ingredients.<br />
<br />
Divide batter evenly among pans and sprinkle streusel on top.<br />
<br />
Bake for 50-60 minutes until top is domed and toothpick comes out clean from the middle. Let cool approximately 10 minutes before removing from pan to finish cooling on rack.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-H3rkXHVVffI/WnTlpofNnVI/AAAAAAAABI4/95NDHdhdf9EvJb3JGKXxJE0mqzHNTaCKwCLcBGAs/s1600/IMG_5384%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://2.bp.blogspot.com/-H3rkXHVVffI/WnTlpofNnVI/AAAAAAAABI4/95NDHdhdf9EvJb3JGKXxJE0mqzHNTaCKwCLcBGAs/s400/IMG_5384%255B1%255D.JPG" width="400" /></a></div>
<br />Mollyhttp://www.blogger.com/profile/15585094451818676763noreply@blogger.com0tag:blogger.com,1999:blog-3459952755019153238.post-23658931665397124432017-08-22T18:17:00.000-05:002017-08-22T18:18:39.732-05:00MostaccioliThis is a favorite pasta dish in our house! As a big family, we love a hearty recipe that makes enough for left-overs too! This is also one of my favorite freezer meals and/or take a meal to someone dish! I often will split the recipe - cook half and put the other half in the freezer for another day OR I'll just make a double batch for a few freezer meals! I can just throw a salad together, add some garlic bread on the side, and bellies are happy!<br />
<br />
Enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-RtcNrBYTfLM/WZy1-ACK82I/AAAAAAAABEw/OxBhCpc_e_4afS1omkBbmLBd4JLeEw6PQCLcBGAs/s1600/mostaccioli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1595" data-original-width="1600" height="398" src="https://1.bp.blogspot.com/-RtcNrBYTfLM/WZy1-ACK82I/AAAAAAAABEw/OxBhCpc_e_4afS1omkBbmLBd4JLeEw6PQCLcBGAs/s400/mostaccioli.jpg" width="400" /></a></div>
<br />
<u><b>Mostaccioli</b></u><br />
Serves 12 <br />
<br />
1 - 16 oz Box Mostaccioli Pasta (Ziti makes a good substitute)<br />
1 1/2 lbs Ground Beef<br />
1 Bell Pepper, finely diced<br />
1 Medium Onion, chopped<br />
2-3 Cloves Garlic, minced <br />
1 - 26 oz Jar Spaghetti Sauce<br />
1 Can Condensed Cheddar Cheese Soup, undiluted<br />
1 1/2 Tsp Italian Seasoning<br />
3/4 Tsp Ground Pepper<br />
2 Cups Shredded Mozzarella Cheese<br />
<br />
Preheat oven to 350 degrees. Cook mostaccioli according to package directions (I like to al-dente/firm for baked pasta dishes) and drain. Meanwhile, in a large skillet brown hamburger with peppers, onion, and garlic, drain. In a large bowl (or the pan you're going to cook in), mix together spaghetti sauce, soup, Italian seasoning, ground pepper, and hamburger together. Then, stir in mostaccioli and 1 1/2 cups of the mozzarella cheese to beef mixture. Transfer to 2 11x7" baking dishes (or one deep 9x13) and sprinkle with remaining cheese.<br />
<br />
Cover pan with tin foil and bake for 20 minutes (about 30 minutes if using 9x13" pan), remove foil and continue baking for another 10 minutes longer or until bubbly and cheese is melted.<br />
<br />
<a href="https://1.bp.blogspot.com/-6xTveavxPtE/WZy69UIHtdI/AAAAAAAABFI/WUEn5ULYPaYA3Or0y_CcpWWtttGpU6o1ACLcBGAs/s1600/mostaccioli%2Bfreezer.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-6xTveavxPtE/WZy69UIHtdI/AAAAAAAABFI/WUEn5ULYPaYA3Or0y_CcpWWtttGpU6o1ACLcBGAs/s400/mostaccioli%2Bfreezer.jpg" width="400" /></a>If preparing from freezer: Thaw in refrigerator overnight, remove from refrigerator 30 minutes prior to baking, and bake covered in preheated 350 degree oven for 50-60 minutes.Mollyhttp://www.blogger.com/profile/15585094451818676763noreply@blogger.com0tag:blogger.com,1999:blog-3459952755019153238.post-35003431500162952652017-03-18T15:38:00.001-05:002017-08-22T18:20:50.220-05:00Banana Bread Coffee CakeLove banana bread? Love coffee cake? Looking for a way to use up some ripe bananas? You're going to love <a href="http://www.thebakerchick.com/2014/03/cinnamon-swirl-banana-crumb-cake/" target="_blank">this</a> yummy coffee cake with bananas added!<br />
<br />
Enjoy!<br />
<br />
<u><b><br /></b></u>
<u><b>Banana Bread Coffee cake</b></u><br />
<br />
<a href="https://1.bp.blogspot.com/-9p7QF0cTuqo/WM2ao50DP0I/AAAAAAAABCM/eVtGt9-_IkcNGH5YpMPQoJy8WnH8sdFYQCLcB/s1600/Banana%2BBread%2BCoffee%2BCake.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-9p7QF0cTuqo/WM2ao50DP0I/AAAAAAAABCM/eVtGt9-_IkcNGH5YpMPQoJy8WnH8sdFYQCLcB/s400/Banana%2BBread%2BCoffee%2BCake.jpg" width="400" /></a>Cake:<br />
3/4 Cup Butter, softened<br />
1 1/2 Cups Sugar<br />
3 Eggs<br />
1 Tsp Vanilla<br />
3/4 Cup Buttermilk<br />
1 Cup Mashed Bananas (about 3 ripe bananas)<br />
2 1/2 Cups Flour<br />
1/2 Tsp Salt<br />
1/2 Tsp Baking Soda<br />
1 Tsp Baking Powder<br />
<br />
Filling:<br />
1 Cup Brown Sugar<br />
1 1/2 Tbsp Cinnamon<br />
1 Tsp Unsweetened Cocoa Powder<br />
<br />
Crumb Topping:<br />
2 Cups Flour<br />
2/3 Cup Brown Sugar<br />
1 Tbsp Cinnamon<br />
6 Tbsp Butter, melted<br />
<br />
In a small bowl, mix filling ingredients and set aside. In another small bowl, stir together dry ingredients for crumb topping, then add melted butter until large crumbs form and set aside.<br />
<br />
Preheat oven to 350 degrees. Butter and flour a 9"x13" pan and set aside. Cream together butter and sugar, then add eggs and vanilla - beat on high until smooth. Mix dry ingredients with whisk in separate bowl, then slowly add into butter mixture until just combined - add buttermilk and bananas. Spread half the batter into the pan, sprinkle filling evenly over batter, and spread remaining batter on top. Use a butter knife to gently swirl the filling into the batter. Sprinkle crumb mixture over the top. Bake for 50-60 minutes until a toothpick inserted in center of the cake comes out clean.Mollyhttp://www.blogger.com/profile/15585094451818676763noreply@blogger.com0tag:blogger.com,1999:blog-3459952755019153238.post-89631201045394523152017-02-14T20:50:00.000-06:002017-02-14T20:50:30.585-06:00Best Ever MeatloafThis last Sunday, I was in a total comfort food mode and decided to try <a href="http://www.pipandebby.com/pip-ebby/2014/2/22/best-ever-meatloaf.html" target="_blank">this</a> new meatloaf recipe I came across over on another blog. I'm adding it here with no picture because we LOVED it that much and this blog is still very much a place for me to "store" my tried, true, and favorite recipes. Seriously though, it was scarfed down before I could even attempt to get a picture! Plus, at this point, I'm pretty sure everyone knows what a meatloaf looks like! Hopefully at some point I will capture one and get it added to the recipe!<br />
<br />
Some notes on making this...use lean meat, the leaner the better or you may just have a really juicy meatloaf that crumbles when you pull it out of the pan - it'll still taste amazing though, I promise. LET IT REST! I'll say it again, let it rest - this helps it stay together when you're serving it! If you don't have any apricot preserves, feel free to use any jelly you have on hand - grape, orange marmalade, etc would all taste fantastic too!<br />
<br />
If you try it, leave me a comment!<br />
<br />
Enjoy!<br />
<br />
<u><b>Best Ever Meatloaf</b></u><br />
<br />
2 lbs Lean Ground Beef, Ground Turkey, or Ground Venison<br />
1 Sleeve Ritz Crackers, crushed<br />
1 Egg, beaten<br />
1/2 Cup Milk (can add up to a full cup if needed)<br />
1/2 Cup Ketchup <br />
1/3 Cup Onion, finely chopped<br />
1 Tsp Salt<br />
1/2 Tsp Black Pepper<br />
1/2 Tsp Garlic Powder<br />
<br />
Sauce: <br />
3/4 Cup Ketchup<br />
1/4 Cup Brown Sugar<br />
1/4 Cup Apricot Preserves<br />
1 Tbsp Worcestershire Sauce<br />
<br />
Preheat oven to 350 degrees. Spray a 5x9 loaf pan lightly with cooking spray - set aside. In a large bowl, combine ground beef, crackers, egg, milk, ketchup, onion, salt, pepper, and garlic powder. Mix together until thoroughly combined - use your hands, they really do work the best for the job (sans germs and rings of course). Put meat mixture into the pan and spread evenly. Plan loaf pan on rimmed baking sheet (for any accidental overflow of juices) and put in oven. Bake for 90 minutes - add sauce half-way through baking. Let meatloaf rest for 15 minutes after removing from oven before slicing and serving.<br />
<br />
Sauce:<br />
In a small bowl, mix together ketchup, brown sugar, apricot preserves, and Worcestershire sauce. Spread half or so of the sauce over the meatloaf halfway through baking. The remainder can be used for more dipping/topping. Mollyhttp://www.blogger.com/profile/15585094451818676763noreply@blogger.com0tag:blogger.com,1999:blog-3459952755019153238.post-23773085789895613842017-02-13T16:26:00.001-06:002017-02-14T07:46:06.058-06:00Banana Cake with Browned Butter IcingI have had <a href="http://prettyprovidence.com/banana-cake-vanilla-glaze/" target="_blank">this</a> recipe pinned on Pinterest for a long time and finally was able to make it! This is a great addition to any bundt cake lovers recipe collection! Only thing I did differently from the original recipe was use my beloved browned butter icing <a href="http://mollycrockercooking.blogspot.com/2010/01/sour-cream-banana-bars.html" target="_blank">recipe</a>.<br />
<br />
Enjoy! <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-TcUdgnPGdJ0/WKIxtyRdr_I/AAAAAAAABA0/vgcVmMxOlYwWhdU_OAfzaXMtLnTQAuVhwCEw/s1600/Banana%2BCake%2Bwith%2BBrowned%2BButter%2BIcing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-TcUdgnPGdJ0/WKIxtyRdr_I/AAAAAAAABA0/vgcVmMxOlYwWhdU_OAfzaXMtLnTQAuVhwCEw/s640/Banana%2BCake%2Bwith%2BBrowned%2BButter%2BIcing.jpg" width="640" /></a></div>
<br />
<u><b>Banana Cake with Browned Butter Icing</b></u><br />
<br />
Cake:<br />
3 Cups Flour<br />
2 Tsp Baking Soda<br />
1/2 Tsp Salt<br />
3/4 Cups Butter, softened<br />
2 Cups Sugar<br />
2 Tsp Vanilla<br />
2 Large Eggs<br />
4 Bananas (the riper the better)<br />
1 Cup Sour Cream (or plain Greek yogurt)<br />
<br />
Icing:<br />
1/4 Cup Butter<br />
2 Cups Powdered Sugar, sifted<br />
1 Tsp Vanilla<br />
3 Tbsp Milk<br />
<br />
Cake:<br />
Preheat oven to 350 degrees. Generously butter and flour your bundt pan. Whisk together flour, baking soda, and salt in small bowl - set aside. In large bowl, cream together butter and sugar until fluffy, then add vanilla. Add eggs, one at a time, beating well after each addition. Slowly mix in bananas, then sour cream until well combined. Gradually add in dry ingredients/flour until just combined. Pour into prepared bundt pan and tap pan flat on the counter a few times to help batter settle. Bake for 60-75 minutes until cake tester comes out clean. Transfer to cooling rack for 20 minutes before inverting out of pan.<br />
<br />
Icing:<br />
Melt butter in small saucepan on stove until it turns a light brown color. Whisk browned butter into powdered sugar and vanilla, then add milk until desired consistency. I let mine cool a minute or so before pouring slowly over cake to help avoid it running off too quickly.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-mz2J1zJIoEI/WKI0htRA_6I/AAAAAAAABBA/yxqDFeqJDJc4qf-fpRr-QO19Z_IbU3jXwCLcB/s1600/IMG_0468.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://3.bp.blogspot.com/-mz2J1zJIoEI/WKI0htRA_6I/AAAAAAAABBA/yxqDFeqJDJc4qf-fpRr-QO19Z_IbU3jXwCLcB/s640/IMG_0468.jpg" width="640" /></a></div>
Mollyhttp://www.blogger.com/profile/15585094451818676763noreply@blogger.com0tag:blogger.com,1999:blog-3459952755019153238.post-91310473699954595432016-10-12T10:22:00.001-05:002017-02-14T07:46:49.042-06:00Apple Bundt Cake with Caramel Glaze<div class="separator" style="clear: both; text-align: center;">
</div>
A yummy and easy cake to whip together with your apple harvest in the fall!<br />
<br />
Enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-LpXsQnod9bs/V_5UjdKv1XI/AAAAAAAAA9s/serNt1TosEgVvmJP3B3QSvqyv5LZ3QLmwCEw/s1600/Apple%2BBundt%2BCake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-LpXsQnod9bs/V_5UjdKv1XI/AAAAAAAAA9s/serNt1TosEgVvmJP3B3QSvqyv5LZ3QLmwCEw/s640/Apple%2BBundt%2BCake.jpg" width="640" /></a></div>
<br />
<b><u>Apple Bundt Cake with Caramel Glaze</u></b><br />
<br />
<u>Cake</u><br />
1 Cup White Sugar<br />
1 Cup Brown Sugar<br />
1 Cup Oil<br />
1/2 Cup Applesauce (I used unsweetened - you can also substitute oil for this)<br />
2 Tsp Vanilla<br />
3 Eggs<br />
3 Cups Flour<br />
1 Tsp Baking Soda<br />
1 Tsp Salt <br />
1 Tsp Cinnamon<br />
2 Medium Apples (peeled, cored, and chopped finely)<br />
<br />
<u>Glaze</u><br />
1/2 Cup Butter<br />
1/2 Cup Brown Sugar<br />
2 Tsp Milk (can substitute with Half/Half or Cream)<br />
<br />
Preheat oven to 350 degrees. Grease and flour bundt pan and set aside.<br />
<br />
In large bowl, beat together sugars, oil, applesauce, vanilla, and eggs until light and fluffy. Combine flour, baking soda, salt, and cinnamon - stir into wet mixture until just blended. Fold in apples and pour into prepared pan.<br />
<br />
Bake for 1 hour up to 1 hour 20 minutes; until toothpick comes out clean from cake. Allow to cool for about 20 minutes before inverting to finish cooling on wire rack.<br />
<br />
While cake is cooling, make glaze by combining ingredients in small saucepan over medium heat. Bring to boil, stirring to dissolve sugar, and remove from heat. Let cool a minute or so before slowly pouring over warm cake (I put aluminum foil under the wire rack to catch drips for easier cleanup).Mollyhttp://www.blogger.com/profile/15585094451818676763noreply@blogger.com0tag:blogger.com,1999:blog-3459952755019153238.post-2172188519120453722016-05-18T14:45:00.002-05:002017-02-14T07:46:37.237-06:00Chocolate Chocolate Chip Banana MuffinsI whipped up this recipe with some things I had on hand and I love the way they turned out. Even better, there was no electric mixer needed! Nice and light, but super moist and just the right amount of chocolate! I've included some substitutes for making this a bit healthier next to the applicable ingredients if you desire - measure the same. These will keep in an air tight container in the fridge for a couple days. Enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-Z_yNjnJzWyg/VzzGXnmP_EI/AAAAAAAAA7k/kfkgUfj21BsBGZmPmsrQ_Pt9eRT5T5cLQCLcB/s1600/chocolate%2Bchocolate%2Bchip%2Bbanana%2Bmuffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-Z_yNjnJzWyg/VzzGXnmP_EI/AAAAAAAAA7k/kfkgUfj21BsBGZmPmsrQ_Pt9eRT5T5cLQCLcB/s640/chocolate%2Bchocolate%2Bchip%2Bbanana%2Bmuffins.jpg" width="640" /></a></div>
<br />
<u><b>Chocolate Chocolate Chip Banana Muffins</b></u><br />
<br />
1 Cup White Flour (substitute: wheat flour)<br />
1 Tbsp Cornstarch<br />
1/2 Tsp Baking Soda<br />
1/4 Tsp Salt<br />
4 Tbsp Cocoa Powder<br />
1 Large Egg<br />
1/2 Cup Sour Cream (substitutes: vanilla or plain Greek yogurt)<br />
1/4 Cup Oil - I used a canola/vegetable blend (substitutes: applesauce or melted coconut oil. Measure coconut oil in melted form and let cool slightly before using)<br />
1 Tsp Vanilla<br />
1/2 Cup Brown Sugar, packed<br />
1 Cup Ripe Bananas, mashed (approximately 3 bananas)<br />
3/4 Cup Mini Semi-Sweet Chocolate Chips (substitute: dark chocolate chip or any chip you desire)<br />
<br />
Preheat oven to 350 degrees. Line muffin tin with 12 liners and lightly spray liners with cooking spray (these like to stick - skip the liners, grease, and lightly "flour" tins with cocoa powder).<br />
<br />
In small bowl, whisk (or use a fork) together flour, cornstarch, baking soda, salt, and cocoa powder and set aside. Mash up bananas and set aside.<br />
<br />
In another bowl, whisk together egg, sour cream, oil, vanilla, and brown sugar. Stir in mashed bananas and flour mixture until just combined. Then, stir in chocolate chips.<br />
<br />
Divide batter evenly among the 12 muffin liners. Bake for 18-25 minutes; until a toothpick comes out clean from the center of muffin. Allow to cool 5 minutes, then remove, and finish on a cooling rack.<br />
<br />
Enjoy warm or cold!Mollyhttp://www.blogger.com/profile/15585094451818676763noreply@blogger.com0tag:blogger.com,1999:blog-3459952755019153238.post-3348890214111477602016-03-22T13:42:00.000-05:002017-02-14T07:46:26.347-06:00Eggs Benedict Breakfast BakeI love eggs benedict, but I love how easy <a href="http://thefoodcharlatan.com/2013/05/10/eggs-benedict-casserole-overnight/" target="_blank">this</a> casserole is to make more! I made this recently for a weekend retreat and the pan was almost licked clean, they all loved it so much! This is a make-ahead, overnight casserole - so nice to just pop it in the oven the morning of! I mixed up my hollandaise sauce during the last 10 minutes of baking.<br />
<br />
Enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-Jo6C5rBsLVM/VvGR4XYt-DI/AAAAAAAAA6w/2s0nexImiTY9T-wmsZSxKUM91H4owayCg/s1600/image1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-Jo6C5rBsLVM/VvGR4XYt-DI/AAAAAAAAA6w/2s0nexImiTY9T-wmsZSxKUM91H4owayCg/s640/image1.JPG" width="640" /></a></div>
<br />
<b><u>Eggs Benedict Breakfast Bake</u></b><br />
<br />
6 English Muffins, chopped in 1" pieces<br />
12 oz Canadian Bacon, chopped<br />
8 Eggs<br />
2 Cups Milk (I used 2%)<br />
1 Tsp Onion Powder<br />
Salt & Pepper<br />
1/4 Tsp Paprika<br />
<br />
Sauce:<br />
4 Egg Yolks<br />
1/2 Cup Heavy Whipping Cream<br />
2 Tbsp Lemon Juice<br />
1 Tsp Dijon Mustard<br />
1/2 Cup Butter, melted<br />
<br />
Split English muffins and chop into one inch pieces (I chopped mine into 9 pieces). Spread pieces onto an ungreased baking pan and broil for 2 minutes (until bread is toasted) and then flip over and broil for another minute or two.<br />
<br />
In large bowl, whisk together eggs, milk, onion powder, salt, and pepper (to taste). <br />
<br />
Grease 9x13 baking dish. Sprinkle half of the Canadian bacon on bottom of dish, top with broiled English muffins, then remaining Canadian bacon. Then, pour egg mixture evenly over top. Cover and refrigerate overnight.<br />
<br />
Remove dish from refrigerator 30 minutes prior to baking. Preheat oven to 375 degrees. Sprinkle with paprika. Cover with foil and bake for 35 minutes. Uncover and bake an additional 10-15 minutes until center is set.<br />
<br />
Sauce:<br />
In a double broiler or metal bowl over simmering water; constantly whisk eggs yokes, cream, lemon juice, and mustard until mixture is thick enough to coat the back of a spoon. Reduce heat to low. Slowly whisk in warm melted butter, making sure not to stop whisking until it is all incorporated. Drizzle over casserole or portion sauce on each plate.Mollyhttp://www.blogger.com/profile/15585094451818676763noreply@blogger.com0tag:blogger.com,1999:blog-3459952755019153238.post-52017149285800802402015-04-21T16:38:00.000-05:002015-04-21T16:38:27.858-05:00Marshmallow Buttercream Frosting<br />
I know it's been entirely too long since I posted a recipe over here. Life has been busy, to say the least. I hope to bring you more sooner than later!<br />
<br />
This week we celebrated my daughter's birthday and this frosting was used! If you love marshmallows and the sweetness of buttercream, you won't be disappointed!<br />
<br />
Enjoy!<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-qM0FCQGwb7I/VTa6ofccVoI/AAAAAAAAA3Y/kTxqb-Lku60/s1600/marshmallow%2Bbuttercream%2Bfrosting.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-qM0FCQGwb7I/VTa6ofccVoI/AAAAAAAAA3Y/kTxqb-Lku60/s1600/marshmallow%2Bbuttercream%2Bfrosting.jpg" height="320" width="320" /></a></div>
<br />
<u>Marshmallow Buttercream Frosting </u><br />
<br />
2 Cups Butter, softened<br />
2 1/2 Cups Powdered Sugar<br />
1 Tsp Almond Extract<br />
1 - 13 oz Jar Marshmallow Creme<br />
<br />
Cream butter with electric mixer until butter is fluffy. Gradually add in powder sugar a 1/2 cup at a time and then beat in almond extract. Gently fold in (or mix on low speed) marshmallow creme into frosting until incorporated. Now you can frost away or fill your favorite cookie and make a creme pie!Mollyhttp://www.blogger.com/profile/15585094451818676763noreply@blogger.com0