Wednesday, July 23, 2014

Baked Donuts


DONUTS

  • 1 cup all-purpose flour 
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg 
  • 1/3 cup granulated sugar
  • 1/4 cup milk
  • 1/4 cup Greek yogurt
  • 1 large egg
  • 2 Tablespoons unsalted butter, melted
  • 1 and 1/2 teaspoons vanilla extract
  • sprinkles

GLAZE

  • 1/4 cup milk
  • 2 cups confectioners' (powdered) sugar
  • 1 teaspoon vanilla

Preheat the oven to 350F degrees. Spray a donut pan with non-stick spray. Set aside.
For the donuts: whisk the flour, baking powder, baking soda, nutmeg, and granulated sugar together in a medium bowl. Set aside.
Whisk the milk, yogurt, and egg together until smooth. Add the melted butter and vanilla, whisking until fully combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. The batter will be very thick.
Spoon the batter into the donut cups—I highly recommend using a large zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2 ∕ 3 –3 ∕ 4 of the way full. (I bought pay donut pan at a kitchen store)
Bake for 9–10 minutes or until the edges are lightly browned. Allow the donuts to slightly cool before glazing. I find the glaze "sets" easier onto cooled donuts.
For the glaze: combine the glaze ingredients in a medium saucepan over  low heat. Whisk until the glaze is smooth. Remove from heat and immediately begin dunking the donuts, one by one, into the glaze. Transfer each donut to a wire rack over a baking sheet to catch the glaze drippings. Take each donut and dunk again if you have enough glaze leftover. Sprinkle with sprinkles before finally glaze dries.
Original recipe from http://sallysbakingaddiction.com/2014/01/12/baked-funfetti-donuts/

Wednesday, July 2, 2014

Fruit Salad-yummy yummy

29 oz can peach slices-do not drain
20 oz can pineapple chunks-do not drain
1 small box vanilla instant pudding mix
1 lb strawberries, quartered
1-2 bananas sliced
1/2 pint blueberries
1 bunch red grapes

In a large bowl combine peaches, pineapple and pudding mix. Mix until the pudding is dissolved in the peach and pineapple juices. Stir in the rest of the fruit. Chill. (The pineapple juice keeps the bananas from turning brown)

Wednesday, May 28, 2014

Caribbean Chicken

This recipe comes from my favorite summer grilling book, Modern Grilling, that we have enjoyed making delicious food from for years. It's totally worth touching raw chicken for and that's saying a lot coming from me.

1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon salt
2 tablespoons olive oil
4 boneless chicken breasts

Combine all seasonings in a small bowl. Add oil and stir to make a paste. Brush mixture on chicken. Grill and serve.

Friday, January 17, 2014

Feta and Vegetable Frittatas

Sunday, August 18, 2013

French Toast Roll-Ups

 
8 slices sandwich bread (I used Grandma Sycamores)
softened cream cheese, diced strawberries, Nutella, or strawberry jam, etc
2 eggs
3 tablespoons milk
1/3 cup granulated sugar
1 heaping teaspoon ground cinnamon
butter, for greasing the pan
syrup

*Cut the crust from each slice of bread (optional) and flatten it out with a rolling pin.
*Place about 1-2 teaspoons of your chosen filling 1 inch from one end of the bread in a strip.
*Roll the bread up tightly and repeat with the remaining pieces of bread.
*In a shallow bowl whisk the eggs and milk until well combined.
*In a separate shallow bowl mix the sugar with the cinnamon.
*Heat a skillet set over medium heat and melt a tablespoon of butter.
*Dip each bread roll in the egg mixture coating well and then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides. Add butter to the pan as needed.
*Add cooked rolls immediately from the pan to the cinnamon sugar and roll until completely covered in sugar.
*You can serve with syrup or they're perfectly good all by themselves.
*I made them with strawberry jam for the filling and we ate them without syrup. My family loved it and are asking me to make them again!

Thursday, December 6, 2012

Carmel Graham Cracker Bark

Remember the Heath Bars Amber posted back in 2010? Well, they are one of my favorite quick treats to make. You know, like when your husband calls to say he has a guys night in 30 minutes and needs to bring a treat. Or for last minute home teaching or visiting teaching treats. 
 
So, these are pretty similar to those. They are made with graham crackers instead of saltines and have a carmel middle instead of toffee.
I love them both!
 
adapted from cookiesandcups
 
Graham crackers - enough to line the bottom of a jelly roll pan, about 1 1/2 sleeves.
1 cup butter
1 cup packed brown sugar
1 (14 oz) can of sweetened condensed milk
8 oz of white almond bark, finely chopped
 
 
Preheat oven to 400 degrees. Line your jelly roll baking sheet with foil and spray with non-stick cooking spray. Cover the bottom with graham crackers. Fit them in nice and snug. You'll have to break a few to fill in the gaps.
In a large saucepan melt butter and brown sugar over medium heat. Bring it to a boil and boil for 2 minutes. Remove from heat and stir in your sweetened condensed milk. (I love this stuff!) Pour evenly over graham crackers. Bake for 7-8 minutes or until nice and bubbly. Watch it closely towards the end of the 7 minutes.
Remove from oven and let sit for a minute before sprinkling on your finely chopped chocolate. Let the chocolate sit for 3 minutes and then spread it around with the back of a spoon or an offset spatula.
Cool completely. I like to speed up the process by placing it in the freezer for 20-30 minutes. Peel off the foil and cut into desired serving sizes. These can be quite gooey if left at room temperature, so I like to store mine in the fridge. Enjoy!

Monday, November 12, 2012

Quick & Easy Sweet & Sour Chicken

1 Tbsp oil
1-2 lbs boneless skinless chicken breast, cut into bite-size pieces
garlic salt
1 16 oz bag frozen stir fry vegetables
1 8 oz can pineapple chunks in juice, undrained
1 10.5 oz can chicken broth
2 cups Minute Rice, uncooked
1 10 oz bottle sweet and sour sauce

*Heat oil in large skillet on medium-high heat. Add chicken and sprinkle with garlic salt to taste. Cook and stir for 5 minutes or until cooked through.
*Add vegetables and pineapple with its juice, mix well. Stir in chicken broth. Bring to a boil.
*Stir in rice and cover. Remove from heat. Let stand 5 minutes or until almost all of the liquid is absorbed and rice is tender. Stir in sweet and sour sauce. Serves 4.

Thursday, November 1, 2012

Pumpkin Spice Pancakes

I know I rarely post anything on here, but I wanted to share this AMAZING pumpkin pancake recipe I found.  It's the best one I've ever had.  I'm just going to include the link since I haven't altered the recipe at all.  And I'm lazy.  Whoever put the link to Annie's Eats on this blog is very appreciated!  I follow it regularly and have gotten a lot of great recipes there.  I really like her style.  Anyway, these pancakes are so easy and so good.  I love the spongy texture.  Just be careful not to burn them (turn before the bubbles are popping).  I put about 1/4 teaspoon of cinnamon in with PURE maple syrup and it was amazing on these pancakes.  The splurge on the good syrup is worth it.  Hope you enjoy!

http://www.annies-eats.com/2009/11/10/pumpkin-spice-pancakes/

Tuesday, October 9, 2012

German Pancakes...YUMMO!!!!

So easy and delicious!  I make these for Christmas morning every year, doubling the batch to feed my hollow legged husband :)

6 eggs
1 cup flour
1 cup milk
2 tsp. vanilla
2 tsp. cinnamon powder
1/2 cube melted butter


Combine eggs, flour, milk, vanilla and cinnamon powder in bowl, whisk until smooth.

Poor melted butter in 9x13 in. pan.  Poor batter over butter, do not mix.

Cook at 400 degrees for 25 minutes.

ENJOY!!!!






Pao De Queijo (aka Brazilian Cheese Puffs)

These things are like heaven wrapped up in a little puff! It is pronounced pow-je-kayjo. Chris had them all the time while he served his mission in Brazil & we've had them at Tuacano's as well. So I looked up the recipe & Chris made them. They taste exactly like the real thing & are actually super easy to make!
 
2 cups tapioca flour*
1 cup milk (Chris used 2%)
1/2 cup butter or margarine (he used margarine)
1 tsp. salt
1 1/2 cups grated Parmesan cheese
2 eggs
1 mini muffin tin
*We found tapioca flour at the Natural Grocer store next to Kohls in St. George. It is also called manioc starch or tapioca starch. This recipe will not work with regular flour.
 
Preheat oven to 400 degrees. In the mean time bring the milk, salt and butter to a boil in a sauce pan while constantly stirring the mixture. Once boiling remove the mixture from heat. Slowly add tapioca flour, stirring constantly until thoroughly mixed. Add the cheese and eggs to mixture. Mix until smooth (it won't be 100% smooth because of the cheese). Fill each mini muffin cup about 3/4 of the way to the top. Bake until lightly golden brown, about 16-18 minutes.
 
Eat while hot. Crispy on the outside, chewy on the inside! Delicioso!


Garlic & Olive Cheeseball

This is the cheeseball my neighbor growing up would bring to us every year for Christmas & we always loved it!!
 
 
8 oz. cream cheese, softened
1/8 tsp. garlic powder
1/4 tsp. onion salt
1/4 cube butter, softened
1/2 can (4.5 oz. can) black olives, chopped
 
Blend cream cheese, garlic powder, onion salt and butter in mixer until well mixed. Add olives and stir until well mixed. Roll into one large or two small cheese balls. Roll in chopped almonds or crushed Ritz crackers. I have also just spread it into a shallow bowl and served it as a cheese spread with crackers.
 
Don't be tempted to add more garlic powder & onion salt. It seems like so little, but if you put more it makes it taste too salty! Enjoy!!

Pumpkin Dump Cake

This was the first time I had ever heard of a dump cake. I was excited to try it out because the idea of just dumping all of your ingredients into a pan & baking it seemed perfect! However, this recipe is not a true dump recipe because you do have to put a little work into it. It's still easy nontheless & delicious!
 
1-15 oz. can Pumpkin Puree
1-10 oz. can evaporated milk
1 cup brown sugar
3 eggs
3 tsp. pumpkin pie spice
1 box yellow cake mix
1 cup (2 sticks) butter, melted
1 cup coarsely crushed graham crackers
1/2 cup toffee bits
 
Preheat oven to 350. Spray a 9x13 baking pan lightly with cooking/baking spray. In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine. Pour into your prepared pan. Sprinkle your entire box of cake mix on top, followed by your graham crackers and toffe chips. Pour your melted butter evenly on top. Bake for 45-50 minutes until center is set and edges are lightly browned. Serve warm with ice cream or whipped cream.
 
The ice cream is perfect on the top! 

Tuesday, September 25, 2012

The Best Potatoes Au Gratin

 
Original recipe came from thepioneerwoman.com
I changed it up just a tad.
 
2 tablespoons of softened butter
4 large russet potatoes, well washed and diced
1/2 cup milk
1 1/2 cups heavy cream
2 tablespoons flour
3 garlic cloves, finely minced
1 teaspoon salt
1/2 teaspoon pepper
1 cup finely grated cheddar cheese
3 green onions, thinly sliced
crumbled cooked bacon, if desired
(You could add cubed ham to make this a main dish.)

Preheat oven to 400 degrees. Butter a 9x13 casserole pan with the softened butter. Toss diced potatoes in pan, set aside.

Combine milk and cream in medium bowl. Whisk in the flour, garlic, salt and pepper until smooth. Pour over diced potatoes. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes more. Sprinkle with cheese and bacon and return it to the oven for 5 minutes. Top with green onions and serve it nice and hot. So good!

Friday, September 7, 2012

Beef Enchilada Stack

Beef Enchilada Stack
1-2 lbs lean ground beef
1 chopped onion
1 medium green bell pepper chopped
1-1 1/2 cups frozen corn
1 oz package taco seasoning mix
2 (14.5 oz) cans diced tomatoes in sauce, undrained (seasoned ones are good)
1 (20 oz) can red enchilada sauce
12 corn tortillas (6 inch)
4 cups shredded cheese (16 oz)
1 cup sour cream
sliced green onions

Heat oven to 350 F. Spray 9x13 glass pan with cooking spray. In a separate frying pan, cook beef and onion over medium-high heat, stirring occasionally until thoroughly cooked. Drain. Stir in bell pepper, corn, taco seasoning mix, tomatoes and enchilada sauce. Heat to boiling, remove from heat. (If you like your bell peppers softer, put them in with the onions and beef) (If you like it spicy, use 2 taco seasoning mixes)

Spread about 1/4 of beef mixture in thin layer in glass pan. Top with 6 tortillas, overlapping. Spread 1/4 of beef mixture on tortillas. Add a layer of 1/2 of the cheese. Add 1/4 of beef mixture on cheese. Place on remaining tortillas. Spoon on remaining beef mixture. Spread on remaining cheese.

Bake about 30 minutes or until cheese is melted and lightly browned. Let stand 5-10 minutes before serving. Top each serving with sour cream and green onions.

I got this recipe from bettycrocker.com. I doubled it and tweaked it slightly, it was originally made in a 9 inch square pan. My family loved it and is already asking me to make it again!!

Tuesday, September 4, 2012

Marinated Tomato Salad

I love this summery salad! I love to eat it with a sprinkle of feta cheese. I also loved it with a scoop of brown rice mixed in for a fantastic, light lunch. It would also be great served on toasted baguettes.
 
 
1/2 cup vegetable oil
2 tablespoons balsamic vinegar
2 tablespoons sugar
1/2 teaspoon salt
a pinch of black pepper
3 whole green onions, sliced
1/2 teaspoon dried basil
1/8 teaspoon ground thyme
2 cloves garlic, finely minced
1-2 lbs sliced tomatoes
feta cheese, if desired

Whisk together all ingredients except for tomatoes and feta in a glass bowl. Add tomatoes, cover and refrigerate for 24ish hours. Serve with feta on top.
 Easy peasy!