Double Chocolate Yogurt Muffins

I'm always glad to find a new recipe that uses up what's in my fridge/pantry!  I only buy plain yogurt for specific recipes...and often there are leftovers!  This recipe tastes very good.  I made them without the chips (saving those for cookies!).  I think that yogurt gives food an interesting taste.  Not bad, just different.  I think adding the chocolate chips would "mask" the taste.  Or give the chocolate a boost.  Not sure the right word I'm looking for.  I will make them again...with the chocolate chips! {If it means anything to you...while I'm typing this, I can't keep my kids hands out of them!}

Double Chocolate Yogurt Muffins

3/4 packed cup light brown sugar
1/2 cup melted unsalted butter
1 cup vanilla flavored or plain (I used vanilla) yogurt
1 egg
1 1/2 tsp vanilla extract
1 3/4 cup all purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp. salt
1 1/2 tsp baking powder
1 cup semi-sweet chocolate or bittersweet chips

Preheat oven to 350 degrees F. Line a muffin tin with paper muffin cups.

Stir brown sugar and butter together in a medium size bowl. Add yogurt, egg and vanilla and stir until thoroughly blended.

Combine flour, cocoa, salt and baking powder in a large mixing bowl. Add yogurt mixture to flour mixture, stirring only until blended. Fold in chocolate chips. Spoon batter into greased muffin tins and bake for 22-25 minutes.

Makes 12

I made mini-muffins- made 48.  Bakes for 12 minutes.

Source: http://www.cookiemadness.net

Pink Lemonade Pound Cake

This is also a Pinterest find from a great blog.  It is very very tart!  I didn't have red food coloring...so the cake was yellow.  Still delicious!

Pink Lemonade Pound Cake

1 18.25oz package lemon cake mix
1 3oz package instant lemon pudding mix
4 eggs
1/3 c vegetable oil
1/2 c milk
1/2 c pink lemonade concentrate
4 drops pink or red food color, optional

Glaze:
1 c frozen pink lemonade concentrate, thawed
1/2 c white sugar

Preheat oven to 350.  Grease and flour a 10-inch tube pan or bundt pan.

Combine th ecake m ix, lemon pudding mix, eggs, oil, 1/2 cup lemon concentrate and the milk.  Mix until smooth.  Poru the batter into the prepared pan.

Bake at 350 for 50 minutes to 1 hour.  Remove from oven and prick cake all over with a fork.  Immediately pour lemonade glaze over the cake.  Let stand in place until almost cool.

GLAZE: Combine the remaining thawed frozen lemonade and the white sugar.  Mix thoroughly and pour over warm cake.

Strawberry Lemonade Bars

Like a traditional lemon square...but, pink!  These are super tasty!  Thanks to Pinterest and this blog for the recipe!

Strawberry Lemonade Bars

Crust
1/4 c sugar
1/2 c butter, room temperature
1 1/2 c all purpose flour
1/4 tsp salt

Filling
1 c fresh lemon juice
2-3 tsp lemon zest
1/2 c pureed strawberries (about 3/4 cup berries)
1 1/4 c sugar
4 large eggs
1/4 c all purpose flour
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 350.  Lightly grease a 9x13 baking pan.

For the crust - in a large bowl, cream together sugar and butter, until smooth and fluffy.  Working at a low speed, gradually beat in flour and salt until mixture is crumbly.  Pour into prepared pan an dpress into an even layer.  Bake for about 17 minutes, until set at the edges.

While the crust bakes, prepare the filling.  In the bowl of a food processor, combine lemon juice, lemon zest, strawberry puree, sugar, and eggs.  Process until smooth.  Add in flour, baking powder, and salt.  Pulse until smooth.

Gently pour the filling over the hot crust.  Return the pan to the oven and bake for 23-26 minutes, until the filling is set (there will look like there is a crust on top). 

Sprinkle the bars with powdered sugar.  Cool completely before slicing with a damp knife.  Store bars in the refridgerator. 

Chicken & Black Bean Enchilada Casserole

This is a great recipe I found on Pinterest.  It's borrowed from this blog.

Chicken & Black Bean Enchilada Casserole

2 cups diced or shredded chicken (I use a rotisserie chicken)
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp garlic powder
2 Tbsp chopped fresh cilantro
1 15oz can black beans, rinsed and drained
1 4.5oz can diced green chili peppers, drained
1 10oz can red enchilada sauce
8 6-inch tortillas
2 cups shredded Mexican blend cheese
1 8oz container sour cream

Preheat oven to 375.  Heat a large skillet over medium heat, and spray with cooking spray.  Saute chicken with cumin and coriander until chicken is cooked through.  Transfer to a medium bowl.  Stir in the cilantro, black beans, and green chili peppers.

Spread half of th eenchilada sauce over the bottom of an 11x7 inch baking dish that has been prepped with cooking spray.  Place 4 tortillas over the sauce, overlapping if necessary.  Spoon half of the chicken mixture over the tortillas, and springkle with half of the cheese and half of the sour cream.

Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas.  Top with the remaining chicken mixture.

Cover the dish with aluminum foil and bake for 30 minutes.

Remove th ecover, and sprinkle the remaining cheese over the top and dot with sour cream.  Continue cooking, uncovered, for an additional 10 minutes (until cheese melts).

Let stand 10 minutes before serving.

*I topped the casserole with diced tomatoes, avocado, and the rest of the cilantro.

Peppery Cheese Bread

I'm obviously on a cheese kick!  While this is baking in my oven, a batch of Cheddar Poppy Seed Crackers is chilling in my fridge!  This recipe is from a Southern Living Christmas Cookbook.  Let me just tell you that my house smells amazing!

Peppery Cheese Bread

2 1/2 cups all-purpose flour
1 Tbsp sugar
2 tsp cracked black pepper
1 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
2 eggs, lightly beaten
1 8-oz container plain low-fat yogurt (I used sour cream)
1 cup shredded Cheddar cheese
1/2 cup vegetable oil
1/4 cup thinly sliced green onions
1/4 cup milk
1 Tbsp spicy brown mustard.

Combine first 6 ingredients in a large bowl; make a well in center of mixture.  Stir together eggs and next 6 ingredients; add to dry ingredients, stirring just until moistened.
Lightly grease bottom of a loaf pan; pour batter into loaf pan.
Bake at 350 for 45-50 minutes or until a wooden pick inserted in center comes out clean.  Cool in pan on a wire rack 10 minutes; remove bread from pan, and let cool 1 hour on wire rack.

Cheddar Poppy Seed Crackers

Pinterest is an obsession.  But, to the benefit of many this Christmas season, it has introduced new favorites in my recipe file!  I first saw this picture last night before I went to sleep and I had to click on the link to check the recipe.  I knew I had to make it when I thought about it while feeding Caleb in the middle of the night!  I ran it by my sister-in-law and her response sealed the deal!  And...the dough is chilling in my fridge right now!  I can't wait to cut them out with my mini cookie cutters!

Cheddar Poppy Seed Crackers

1 2/3 c flour, plus more for dusting
1/2 tsp baking powder
1/2 tsp paprika
a pinch of cayenne pepper
a pinch of salt
1/2 tsp freshly grounded black pepper
1 1/2 sticks butter, at room temperature
6 ounces sharp Cheddar cheese, freshly grated (Parmesan works great too)
2 Tbsp poppy seeds
1 large egg, beaten

1. Sift the flour, baking powder, paprika, cayenne, salt, and pepper.
2. Mix the butter and cheese until well blended.  You can use a mixer or a sturdy spatula.  Add the dry ingredients, continue to stir until soft dough is formed.
3. Divide the dough in half and wrap in plastic wrap.  Chill in refrigerator for 30 minutes.  Preheat oven to 350.
4. Take out one ball of dough and on a generously floured surface roll out to 1/8 - 1/3 inch thick.  Sprinkle dough with 1 Tbsp poppy seeds.  Cover with plastic wrap and gently roll over the dough to embed the seeds.
5.  Cut with desired small cookie cutter and place on parchment lined baking sheet.
6.  Bake for 12 minutes.  The crackers should be dark golden and smell amazing!  Let cool completely before serving or store in an air-tight container.

***The original post includes how to make the crackers in a log and slicing them into thin circles.

I may be making a second batch of these soon!  Also, I think these would be exceptional in tomato basil soup!

Chocolate Cake in a Mug

Honestly, we had guests over for dinner last night and something had to give in the prep work.  It was all I could do to have the kids dressed, toys picked up, Christmas decorations in place (b/c my kids move them at least 4 times each hour), bathroom cleaned, a quick trip to the bank, table cleared off and cleaned...and well, I didn't even put makeup on!  So, I thought I'd branch out and try this recipe that cooks in the microwave.  As a general rule I don't try new recipes on first-time guests...but they are college students.  And, well, college students will eat anything!  It was a fun recipe and allows for a lot of customization: extra chocolate chips, pecans, candy pieces, etc.

Chocolate Cake in a Mug

3 Tbsp unsweetened cocoa
2 or 3 Tbsp sugar (I went with 3)
1 Tbsp flour
3 Tbsp milk
3 Tbsp vegetable oil
3 Tbsp egg whites
1/4 tsp vanilla
Goodies to mix in...choc chips, nuts, candies, etc.

Mix in a bowl for about 2 minutes- stirring vigorously!  Pour into a mug, add any toppings, and microwave for 2 minutes.

***I sprayed Pam on some and not on some.  Didn't make a difference.
***You may need to vary the cook time based on your microwave.  If it cooks too long the cake gets rubbery.

Here is the link to view the full blog post and see more info and pics.

Lime Chicken Tacos

This recipe is from Taste of Home via Pinterest. It's great because it only uses a few ingredients (pantry staples) and cooks in the crock-pot.  The chicken was very tender and moist.  It was not very limey, but not a disappointment.

Lime Chicken Tacos

1 1/2 pounds boneless skinless chicken breasts
3 Tbsp lime juice
1 Tbsp chili powder
1 cup corn
1 cup chunky salsa

• Place the chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.
• Remove chicken; cool slightly. Shred meat with two forks and return to the slow cooker; heat through. Stir in corn and salsa.
• Cover and cook on low for 30 minutes or until heated through. Serve in tortillas with sour cream, cheese and lettuce if desired. Yield: 12 tacos.

***I did not add the corn.  We also had guacamole and black olives with our tacos!

Banana Bread (Diabetic Recipe)

Banana Bread

3 large very ripe bananas
1 egg
2 Tbsp vegetable oil
1/3 cup milk
1/3 cup sugar
1 tsp salt
1 tsp baking soda
1/2 tsp low-sodium baking powder
1 1/2 cup all purpose flour (to add fiber you can substitute half with whole wheat flour)

Preheat oven to 350.  Spray Pam in a loaf pan.
In a mixing bowl, mash bananas.  Add the egg, oil, milk, sugar, salt, soda, and powder.  Mix until just blended.
Slowly stir the flour into the mixture.  Stir until just moistened.
Pour into prepared loaf pan.
Bake for 45 minutes or until tooth pick inserted near the middle comes out clean.
Let cool for 5 minutes in pan and then remove.

***Based solely on the taste of the batter (!), this appears to be a fantastic recipe for diabetics!

Italian Cream Cake

This is a great find from The Pioneer Woman.  Enough said, right?

Italian Cream Cake

• FOR THE CAKE:
• 1 stick Butter
• 1 cup Vegetable Oil
• 1 cup Sugar
• 5 whole Eggs (separated)
• 3 teaspoons Vanilla
• 1 cup Coconut (from PW: If You Think You Hate Coconut, Trust Me: I Do Too, And I Love It In This Recipe)
• 2 cups All-purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1 cup Buttermilk
• _____
• FOR FROSTING:
• 2 packages (8 Oz) Cream Cheese
• 1 stick Butter
• 2 teaspoons Vanilla
• 1 package 2 Lb Powdered Sugar
• 1 cup Chopped Walnuts
• 1 cup Sweetened, Flaked Coconut

Preparation Instructions

Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans.

Beat egg whites until stiff. Set aside.

Cake:

In a large bowl, cream together butter, oil, and sugar until light and fluffy. Mix in the egg yolks, vanilla, and coconut.
In a separate bowl, mix flour, baking soda, and baking powder.

Alternate adding buttermilk and dry ingredients to wet ingredients. Mix until just combined, then fold in egg whites.

Pour evenly into the three prepared pans, then sprinkle the top of each pan with 1 (at least) tablespoon sugar.

Bake in preheated oven for 20 to 25 minutes, or until toothpick comes out clean. Remove from oven and allow to cool for 15 minutes, then turn the cakes out onto cooling racks and allow to cool completely.

Frosting:

In a medium bowl, combine cream cheese, butter, vanilla, and powdered sugar. Beat until light and fluffy. Stir in chopped walnuts and sugared coconut. Spread between layers and serve.

Note: cream cheese frosting will soften at room temperature, so refrigerate if you won’t use it right away.

***It is a delicious cake!  A perfect compliment to a cup of coffee.  After enjoying a piece or two you'll be ready for a good long nap!

White Queso

Finding a good white queso dip recipe has been a tough order.  This recipe is easy and very good.  Definitely a crowd pleaser!

White Queso (from Pappasito's)
1.5 lb white American cheese (NOT Velveeta, may have to get at the deli)
4 oz can green chilis, undrained
1 Tbsp minced garlic
1/2 c diced onion
1/3 c whole milk
1/2 c diced ripe tomatoes
1/4 tsp garlic salt

Melt cheese and milk in a saucepan.  Stir until blended.
Add chilis, garlic, onions and garlic salt.  Stir until onions are transparent.
Remove from heat, add tomatoes before serving.

*I used a can of Rotel instead of green chilis and tomatoes.

Ooey Gooey Bars

So.good.you'll.be.sad.you.made.them.to.share.
You should just go ahead and make them.  And, just a word of warning- they are SO good hot out of the oven!

Ooey Gooey Bars

1 box yellow cake mix
3 eggs
8 oz cream cheese, softened
1/2 cup butter, melted
4 cups (1 lb) powdered sugar

Preheat oven to 300 and spray a 9x13 dish with cooking spray.
Mix cake mix, melted butter and one egg to a soft dough.  Press into the bottom of the pan.
Mix remaining ingredients until smooth, about 2 minutes.
Pour on top of crust.
Bake for 40-50 minutes until top is golden brown.

Banana Chocolate Chip Bread

Saw this on Pinterest and have been waiting on my bananas to ripen!  And, for the record, I did just enjoy a hot slice with butter.  So good.  So, so good!

Banana Chocolate Chip Bread

6 ripe bananas, mashed
1/2 cup melted butter
1/1 cup canola oil
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp salt
2 tsp baking soda
4 cups flour
1 bag dark chocolate chips
1 cup pecans (I added these!)

Mix in order listed.  Fill two greased loaf pans 3/4 full.  Bake at 350 for 1 hour. (It took me about 1:10, I covered the loaves with foil the final 20 minutes to not continue browning the top.)  These can also be made as muffins - should bake for 20 minutes.  The loaves and muffins are done when a knife or toothpick inserted in the middle comes out clean.

This recipe was from this blog: www.notwithoutsalt.com.

Pumpkin Oatmeal Cookies

Continuing my pumpkin kick, I am making these today.  I found the recipe at this fun site. 

Pumpkin Oatmeal Cookies

2 c flour
1 1/2 cups oats
1 tsp soda
1 1/2 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp Kosher salt
1 cup butter, softened
1 cup brown sugar
1 cup sugar
1 cup pumpkin puree
1 large egg
1 tsp vanilla extract
1 cup white chocolate chips
1 cup dried cherries, cut into chunks (or any dried fruit you want - I'm using cranberries)

Preheat oven to 350.  Line baking sheets with parchment paper.
Combine flour, oats, soda, cinnamon, pumpkin pie spice, and salt.  Set aside.
Beat butter, brown sugar, and sugar until light and fluffy.
Add pumpkin puree, egg, and vanilla.  Mix well.
Fold in chips and fruit.
Drop on baking sheet.  Bake for 12-14 minutes until light brown.
Cool for 2 minutes on sheet and transfer to cooling racks.

***You can make this all sorts of ways- with different nuts, chocolates, and fruits!!!

Miss Norma's Stew

I didn't know Miss Norma.  She went to a church that my uncle pastored.  Now, she is with her Savior!  What I do know about Miss Norma, is that she blessed our family with the best stew recipe!  I'm not a big bean eater (at all), but I don't seem to mind them in this stew.  The flavor is rich, and gets better after cooking all day!

Miss Norma's Stew

1 lb ground beef
1 medium onion, chopped
Potatoes, diced (I use 2 good sized ones)
Carrots, diced (Don't always use them)
1 can corn, drained
1 can peas, drained (Don't always use them)
1 can white or green beans, drained (I usually do green, white, and kidney!)
1 can diced tomatoes
1 Tbsp brown sugar
Dash of Worchestershire sauce
2 Beef Bouillon cubes
Salt and pepper to taste

Ground beef and onion, drain.  Add to large stock pot with 4 cups water (I also add a large can of crushed tomatoes).  Add potatoes and carrots- cook until tender.  Add veggies and cook until thoroughly heated.  Add seasonings.

***I do this all at once and let it cook all day on low.  And, of course, we eat it with cornbread!

Pumpkin Pancakes with Hot Cider Syrup

Fall weather and Pinterest has had my wheels spinning about new recipes to try!  I stocked up on pumpkin while at the store on Monday and have been ready to bake!  This recipe is from allrecipes.com.  The pancakes are very good- not fancy, but good for pepping up a regular meal.  The winner is the syrup.  It doesn't take a lot of work, but it does need to cook for 30 minutes and then cool for 30 minutes.  Just something to think about while you plan.  I did dishes while it bubbled to glorious yumminess!  Everyone ate these up!  We had them for dinner with a side of breakfast casserole.  Let me know if you try these!

Hot Cider Syrup
3/4 cup apple cider or apple juice (I made cider with an instant mix)
1/2 cup packed brown sugar
1/2 cup corn syrup
2 Tbsp butter or margarine
1/2 tsp lemon juice
1/8 tsp cinnamon
1/8 tsp nutmeg

In a saucepan, combine all ingredients.  Bring to a boil at medium heat.  Reduce heat to low and continue to simmer (uncovered) for 25 - 30 minutes.  Stir occasionally.  Let cool for 30 minutes (syrup will thicken).

Pumpkin Pancakes
1 cup flour
1 Tbsp sugar (I doubled this!)
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
2 eggs, separated
1 cup milk
1/2 cup cooked or canned pumpkin
2 Tbsp vegetable oil

Combine the dry ingredients in a bowl.  In another bowl, whisk the egg yolks, milk, pumpkin, and oil.  Stir into dry ingredients just until moistened. 
In a mixing bowl, beat the egg whites until soft peaks form.  Fold into batter.
Get your griddle nice and hot and make the pancakes like you normally do! (My version of the directions!)
Serve warm with butter and Hot Cider Syrup!!!!!  Thank the Lord for the ability to taste the wonders he has created!

Beefy Pizza Casserole

I can honestly say that I have had this recipe on hand from a 2005 Southern Living! Seriously! But, only first made it last night! 6 years later! It was very tasty. Chris and the kids ate it up! It's a great one-dish dinner or to take to share with another family. Lots of "making it your own" options too.

Beefy Pizza Casserole

2 pounds ground beef
2 med onions, chopped
1/2 c chopped green bell pepper
4 tsp Italian seasoning, divided
1/4 c flour
1 26-oz jar tomato-and-basil pasta sauce
2 c shredded mozzarella cheese, divided
1 13.6-oz can refrigerated pizza crust
1 Tbsp olive oil
2 Tbsp grated Parmesan cheese

Cook first 3 ingredients and 3 tsp Italian seasoning in a large skillet. Drain well and return to skillet.
Add 1/4 cup flour, stirring until blended. Stir in pasta sauce. Bring mixture to a boil over medium-high heat, stirring constantly.
Spoon mixture into lightly greased 13x9 casserole dish. Sprinkle evenly with 1 1/2 cup mozzarella cheese.
Unroll pizza crust, and place on top of cheese. Brush with olive oil, and sprinkle with remaining mozzarella cheese, Parmesan cheese, and Italian seasoning.
Bake at 425 for 15 to 20 minutes.

***I added Pepperoni to the top of the meat mixture. Chris would have me use more and add other pizza toppings to the mixture (Canadian bacon, sausage, and other veggies too).

Pineapple Carrot Muffins

When I was pregnant with Caleb I had a hankering for these muffins! Although I'd never had them before, the combination sounded wonderful. So, I did one of my favorite activities of all time...recipe hunt! This recipe will not disappoint! I took them to church one Sunday and they got rave reviews!

Pineapple Carrot Muffins

1 c sugar
2/3 c oil
2 eggs
1 1/2 c flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 tsp vanilla
1 c carrots, grated
1 c crushed pineapple

Mix in order given and bake at 350 for 20 - 25 minutes.

So simple and so yummy!!!

Almond Crusted Tilapia with Lemon Butter Sauce

I made this for Mother's Day and it.is.fantastic! Definitely savory enough and different enough for a special occasion! I used tilapia, but any white fresh fish would work well. The sauce is worth the work! The recipe serves 2 and is from Bahama Breeze restaurant.

Almond Crusted Tilapia

2 Tbsp olive oil
4 tilapia filets
salt and pepper to taste
1/2 cup Almond Crust (recipe below)
1/2 cup Lemon Butter Sauce (recipe below)

Lightly season the filets on both sides with olive oil, salt, and pepper. Bake at 425 for 10 minutes. Top filets with Almond Crust and continue baking for an additional 7-10 minutes. Transfer filets to warm serving plate and top with hot lemon butter sauce.

Almond Crust

1 slice of fresh white bread
1/4 cup honey roasted sliced almonds (I used regular)
2 Tbsp butter, melted
1 tsp lemon juice
1 tsp chopped fresh parsley

Place slive of bread into a food processor or blender and pulse to make course bread crumbs. Measure out 1/4 cup of bread crumbs. Place all the ingredients in a small mixing bowl and mix to evenly combine. {This almost has a stuffing consistency and will need to be spooned and pressed onto the filets.}

Lemon Butter Sauce

1 Tbsp olive oil
1 tsp chopped garlic
2 Tbsp white wine
1/2 tsp Thyme
1 cup heavy cream
3 threads Saffron (super expensive! I did not use)
1 Tbsp lemon juice
2 Tbsp butter cubes, cold
salt and white pepper to taste
1 tsp cornstarch
1 tsp cold water

Add the oil to a heated small sauce pan. Add the garlic and saute for 30 seconds. Add the wine and thyme; reduce by half. Add the cream, saffron and lemon juice; bring to a boil and immediately reduce heat to low. Add the butter cubes and stir until combined. Mix the cornstarch and water in a small bowl and add slowly to the sauce, while stirring until thickened. Season the sauce with salt and white pepper to taste. Strain the sauce through a find mesh strainer and serve hot. {This is a most fantastic sauce! Totally makes the dish!}

Green Bean Bundles

I get rave reviews each time I make these! Plus, they are really pretty in a nice serving dish! Oh, and every hostesses favorite - you can make them ahead of time!

Green Bean Bundles

4 cans whole green beans
bacon strips cut in half
1 stick butter
1 cup brown sugar
1 tsp garlic salt

Wrap about 12 green beans (or the diameter of a quarter) with half a slice of bacon. Place in a greased 13x9 dish. Repeat until all beans are done.
Melt butter. Add brown sugar and garlic salt. Mix together and pour over bundles.
Bake at 350 for 30 minutes. Broil for 4-5 minutes.