Wednesday, September 10, 2014

Peanut Butter and chocolate chip mini cakes

Our grandchildren love peanut butter so when I saw this recipe I immediately thought of them.  A definite peanut smell and taste for those who enjoy peanut butter will love this recipe. Easy to make and I added chocolate morsels to half the batter which was a bonus. The're an easy eat as is or frost with a light drizzle vanilla frosting.Enjoy!






1 1/2 cups flour
1/2 tsp. baking powder
pinch salt
1/2 cup creamy peanut butter
1/4 cup soft butter
1 cup sugar
3 large eggs
1 tsp. vanilla extract
1/2 cup mini chocolate chips(semi sweet)

Heat oven to 325 degrees.  Spray a muffin pan or a rectangular muffin pan with cooking spray.

Using a mixer place peanut butter and butter in the bowl and mix well for several minutes until well blended.
Add sugar, eggs and vanilla
Add flour, baking powder and pinch of salt.  Mix until all is blended and creamy in texture. With a large wooden spoon add semi sweet chocolate chips

Using a large tablespoon or a ice cream scooper divide batter evenly. Bake 325 for approximately 25 to 28 minutes depending of oven temperature.  Using a toothpick insert in center to check after 24 minutes. Do not over bake.

Remove from oven and allow to cool slightly before removing from pan.  I gently use a butter knife to loosen sides.

Note: I do not frost these cakes but you can easily do so using a mixture of powdered sugar, milk and vanilla thinning it to your desired consistency.  For added decoration you can top the frosting with a few peanut butter /chocolate chip morsels while frosting is still wet.


Sunday, September 7, 2014

Cheesy Pasta and greens!

The "I like to bake and cook" lady shares this easy recipe courtesy of Woman's Day Magazine.  Enjoy







I enjoyed this.  I made it as the recipe called and I didn't care for the nutmeg.. so Next time I'm eliminated the nutmeg!


12 oz. medium pasta shells or any medium size pasta(I used occehiette pasta)
1 tablespoon unsalted butter
2 tablespoons all purpose flour
1 1/4 cups whole milk
1 tablespoon Dijon mustard
1/8 tsp. ground nutmeg(optional)
pinch cayenne(optional)
6 oz. extra sharp cheddar cheese grated (1 1/2 cups)
salt and pepper
1 bunch spinach, cleaned and stems discarded, roughly chopped

Cook pasta according to directions.
In a pot melt butter over medium heat, add flour and cook, stirring for 2 minutes, whisk in milk.
Cook stirring occasionally, until slightly thickened, 5 minutes.
Whisk in the mustard, nutmeg, cayenne if using, 1 cup cheddar, 1/2 tsp. salt and 1/4 tsp. pepper..Add the pasta and spinach..and toss to combine. Note:  If you don't like nutmeg..eliminate it!

Heat broiler..Transfer mixture to 1 1/2 qt. broiler proof baking dish..Sprinkle with remaining 1/2 cup cheddar and broil until golden brown..3 to 4 minutes.

11/20/11
1/14/13

Thursday, August 28, 2014

Sesame Chicken and veggies


Another great Better Homes and Garden recipe that  I adapted to my liking.  Theirs sounds fine but their recipe added diced carrots and canned green beans so I decided that 2 pkgs of   Birdseye Steamfresh veggies and rice would cut some time from this recipe and it would be just if not better than theirs..

I also used boneless chicken breasts (I cut them in chunks) which made more sense to me than what they suggested( chicken thighs).  Enjoy!









I lb. boneless skinless chicken breasts (or chicken thighs)
1/2 cup all purpose flour
1/3 cup sesame seeds
2 eggs, lightly beaten
vegetable oil(I used peanut oil)
1 T soy sauce
1/3 cup honey
3 T cider vinegar
2 pkgs. veggie rice mixture (I used frozen Birdseye Steamfresh which had carrots, broccoli and rice all in a package).





Cut chicken into cubes.  In shallow dish combine flour, sesame seeds, 1/2 tsp. salt and 1 tsp. pepper.  Place eggs in another shallow dish.  Dip chicken pieces into flour mixture, then into eggs and back in flour mixture again to coat. Set aside.

In a skillet heat about 1/2 inch of oil over medium high heat.  Add chicken in batches; cook 4 minutes or until cooked through.  Using a slotted spoon, transfer chicken to paper towel; drain.

Meanwhile in a large skillet, combine honey, vinegar, soy sauce  and 1 T water.  Bring to boil.  Add rice/ veggie mix and heat thoroughly. Yummy!