What's Cookin' - Muffin Donuts

I was working out one day and was watching the Food Network.  They were showcasing favorites restaurants and their dishes.  They showed a muffin donut that looked so delicious that I knew there had to be a recipe out there.  Sure enough, I found one and it is one of my new favorite treats to make my family.  It's easy and so yummy!


Muffin Donuts
(This makes 24 mini-muffin donuts.  Double this recipe for regular muffins)

• 1/2 cup white sugar
• 1/4 cup butter or margarine, melted
• 3/4 teaspoon ground nutmeg or 1 Tbsp fresh ginger root
• 1/2 cup milk
• 1 teaspoon baking powder
• 1 cup all-purpose flour
•  --------
• 1/4 cup butter or margarine, melted
• 1/2 cup white sugar
• 1 teaspoon ground cinnamon

Directions:

1. Preheat oven to 375 degrees. Grease muffin tins.

2. Mix sugar, butter and nutmeg (or ginger) together.

3. Stir in milk.

4. Stir in baking powder and flour.

5. Pour batter in muffin tins.

6. Bake for 15 to 20 minutes.

7. Mix sugar and cinnamon together, set aside in small bowl.  In another bowl set aside melted butter.

8. When muffins are done, dip in melted butter, then cinnamon sugar mixture.  Set on cooling rack.

**I accidentally made this with fresh ginger root and it was so good.  Love those happy accidents!**

What's Cookin' --Homemade BBQ Sauce

We have an endless debate in our house about sauces -- pizza, spaghetti, barbeque, etc.  Eventually we come to a compromise.  I recently made this barbeque sauce and while it's not really my husband's tastes, it is mine.  It's easy to make and can be used in many recipes.

Homemade BBQ Sauce
(Adapted from America's Test Kitchen Family Cookbook)

2 Tbsp Vegetable Oil
1 onion, minced
1 garlic clove, minced
1 tsp chili powder (I use less)
1/4 tsp cayenne pepper (I use less)
1 cup ketchup
5 Tbsp light or dark molassess
2 Tbsp cider vinegar
2 Tbsp Worcestershire
2 Tbsp Dijon mustard (I use French's Yellow)
1 tsp Tabasco (I use less)
Salt and Pepper to taste

1. Heat oil in large saucepan.
2.  Add onion and cook until softened.
3. Stir in garlic, chili powder and cayenne for about 15 seconds.
4. Stir in remaining ingredients and simmer for 25 minutes. Sauce should thicken.
5. Cool to room temperature before serving.

**You can adjust how spicey/hot you want this by adding more or less chili powder and cayenne.**

I have used this for a dipping sauce with grilled meat and then used the remaining sauce with a pork roast in the crockpot for pulled pork sandwiches.

What's Cookin' - Strawberry Rhubarb Cobbler

One of my cooking goals for the summer is to try new ingredients.  I've never cooked Rhubarb before and remember not really liking it as a child.  Well, a few weeks ago I was at the Farmer's Market and thought I better give it try.  This is the most amazing recipe.  I normally don't like baked fruity-type desserts, but this is by far the exception.  And it's so easy to make!

Strawberry Rhubarb Cobbler
(Adapted from America's Test Kitchen Family Cookbook)

Filling
10 oz Rhubarb, cut in 1/4 inch pieces
1 quart (16 oz) Strawberries, sliced (see slicing tip)
1 Tbsp Cornstarch
1/2 cup sugar (adjust to sweetness of rhubarb and strawberries)
1 tsp vanilla

Biscuit Dough
1 cup flour
1/4 cup sugar, plus 2 tsp sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/3 cup buttermilk
4 Tbsp melted butter
1/2 tsp vanilla
1/8 tsp cinnamon

1. Preheat oven to 400 degrees while making fruit filling.
2. Mix strawberries, rhubarb, cornstarch, sugar, vanilla in 9 inch pie plate or similar size casserole dish.
3. Bake for 20 to 30 minutes, just as fruit juices begin to release.
4. While filling is baking make biscuit dough.  Combine flour, 1/4 cup sugar, baking powder, baking soda and salt in large bowl.
5. Combine buttermilk, butter and vanilla in another bowl.
6. Combine 2 tsp sugar and cinnamon in third bowl.
7. Mix buttermilk mixture and flour mixture together with spatula.
8. Take fruit filling out of oven and place 8 pieces of dough on top of fruit filling. Sprinkle cinnamon sugar mixture on top of biscuits.
9. Put back in oven and bake for 15 to 20 minutes. Biscuits should be golden brown.
10. Let cool 15 minutes on wire rack.

Ice cream in a bag

This is a very fun way to teach a little science when making a yummy treat.

I first did ice cream in a bag when I worked at summer camp.  It's one of those projects you do and you are just amazed with how easy it is.

Ice cream in a bag 
(excellent video here)

1 cup half and half
2 Tbsp sugar
1/2 tsp vanilla
1/2 cup salt (Rock works best, but kosher or table work fine)
Ice cubes
1 gallon size ziplock baggie
1 pint size ziplock baggie

1. Pour half and half, sugar and vanilla into pint size baggie. Seal tight.
2. Put ice and salt in gallons size baggie.
3.  Put small (sealed) baggie inside gallons size baggie.
4. Shake for 5 minutes.
5. Open up small baggie and enjoy ice cream!

What's Cookin' -- Cut-out cookies

I adapted my date cookies recipe to make the most amazing cutout cookies.

Cut-out cookies

3 cups flour
1 1/2 tsp baking powder
1 tsp baking soda
1 cup shortening
1 tsp vanilla
2 eggs
1/4 cup milk
1 1/3 cup sugar

1. Mix flour, baking powder and baking soda through a sifter and set aside.
2. Blend shortening, vanilla, eggs, milk, and sugar until smooth.
3. Slowly add flour mixture to shortening mixture.
4. Chill for 2 hours.
5. Roll out dough 1/4 inch thick (use extra flour) and cut with cookie cutters.
6. Bake at 350 degrees for 10 minutes.

I don't know if it was the recipe or the new cookie sheets I recently received as a gift, but these cookies are just amazing.

What's Cookin' -- Date cookies

Date Cookies

Cookie Dough
1 cup shortening (I use Crisco)
1 1/3 cup sugar
2 eggs
4 Tbsp milk (more if needed)
1 tsp vanilla
2 3/4 cup flour
1 tsp baking soda
1 1/2 tsp baking powder

Filling
1 cup chopped dates
1/2 cup sugar
1 Tbsp flour
1/2 cup water

1. Mix shortening, sugar, eggs, milk and vanilla together.
2. Mix flour, baking soda and baking powder in bowl.
3. Add flour mixture to shortening mixture.  Mix well.
4. Chill dough in refrigerator for 2 hours.
5. To making filling, mix dates, sugar, flour, and water in small saucepan.  Heat on low until it reduces and is smooth.
6. Preheat oven to 350 degrees.
7. Roll out dough (use lots of flour) to 1/4 inch thick..  Cut into circles.
8.  Fill each circle with 1 tsp date filling.  Fold over and pinch with a fork to form a half circle. Sprinkle with sugar.
9.  Bake at 350 degrees for 10 to 15 minutes.  Cookies with be golden brown when fully cooked.

What's Cookin'- Taco Salad

I had this awesome taco salad at a function recently.  I searched for a couple different recipes and adapted it to my own tastes (and what I had in my freezer).  Turned out really tasty.


Taco Salad
(original recipe)

• 1 pound ground beef
• 1  package taco seasoning mix
• 2 cups black beans
• 1 (16 ounce) bottle French dressing (I used Kraft Catalina)
• 1 head iceberg lettuce (I used spinach)
• 1 (14.5 ounce) package Doritos
• 2 cups shredded Cheddar cheese
• 1 cup chopped tomatoes
• 4 tablespoons sour cream (optional)
• 1/2 cup prepared salsa (optional)

Directions

1. In a large skillet over medium-high heat, brown the ground beef and drain.
2.  Stir in the taco seasoning, beans and French-style dressing. 
3. Fill the dressing bottle 2/3 full of water and add to the skillet. Bring to a boil, reduce heat and simmer for 15 minutes.
4. Crush the bag of chips, open the bag, and toss the broken chips into a large bowl with the lettuce, cheese and tomatoes. When the meat mixture is done, combine it with the lettuce, tomatoes, chips and mix well. Then, add salsa and sour cream.

**Note this needs to be mixed together right before eating otherwise the chips get soggy.  I actually made this as a lunch/snack and just kept all ingredients separate until right before eating and just added how much I wanted to eat for that meal.  The recipe can easily be halved.**

Fourth of July Marshmallows

Go over to my other blog and see this tasty treat!!

What's cookin' - Potato Salad

Our family has gone through a couple phases where we don't have cable.  Right now is one of them.  We put the money we would have used on cable toward our gym membership.  I find we PBS for not only the children's educational TV but for the cooking shows as well.  When my husband I first were married I started watching America's Test Kitchen.  I've been catching it lately on the weekends (finally found what time it was on).  Last week they made a potato salad with some intersting techniques.  I made it today and all I can say is "wow."


I found the recipe here and tweaked it a little based on our tastes.


All American Potato Salad
2 lbs yukon gold potatoes
1 Tbsp yellow mustard (used French's)
3 Tbsp pickle juice -divided (used Gedney Kosher Baby Dill)
1/4 cup dill pickles (used Gedney Kosher Baby Dill)
1 small celery stalk, finely diced
1/2 red onion, finely diced (substituted yellow onion)
1 1/2 tsp salt
1/2 tsp celery seed
1/2 cup mayonnaise (used Miracle Whip)
1/4 cup sour cream
2 hard boiled eggs, cut 1/4 inch (optional)

• 
  

Directions

1. Peel and cut potatoes in 1" cubes. Place in saucepan and cover with cold water. Bring up to a gentle simmer and cook until tender, when a knife slides in and out of cubes without resistance, about 10-15 minutes. Drain potatoes and turn out onto a baking sheet.

2. Whisk mustard with 2 tbsp of juice from a jar of pickles. Pour over hot potatoes and toss with fingers to coat. Spread out potatoes and refrigerate for 30 minutes until cool.

3. Combine pickle, celery, red onion and remaining 1 tbsp pickle juice with salt and celery seed. Add mayonnaise and sour cream and whisk together.

4. Add potatoes and toss. Cover with plastic wrap and refrigerate 30 minutes longer. Add diced egg and fold to combine.

What's cookin' - Sun-nana Poppers

I've been a little pre-occupied lately with a few "real world" things lately.  Here's a late What's Cookin'.

I found this recipe in Hungry Girl 200 Recipes for 200 Calories by Lisa Lillien.  She has a whole chapter on using Cool Whip in recipes!  I altered this recipe a little to meet our food allergies needs and changed the name.  It's really easy to make (kids can help) and my toddler loves them.

Sun-nana Poppers

1 Medium Banana

2 Tbsp Cool Whip

1 Tbsp Sunbutter (original recipe calls for peanut butter)

1. Cut banana into slices about 1/4 inch thick. About 20 pieces. 

2. Lay half the pieces flat on a plate lined with wax paper or parchment paper.

3. Mix Cool Whip and Sunbutter together until well blended.

4. Even distribute Cool Whip mixture on one banana slice.  Top with another banana slice to make small sandwich.  Repeat with rest of banana slices.

5. Put in freezer for about 1 hour. Then eat and enjoy!

**These are best to eat right away otherwise they will get mushy.**

For more great recipes go to the Grocery Cart Challenge!

Slicing Strawberries Tip

If you need to chop strawberries into small slices, simply use an egg slicer.  You will be so impressed how easy it is.

Check out this simple Strawberry Refrigerator Jam over on my other blog!

What's cookin' - Easy Sausage Pepper Pasta

I made this last week trying to use up so deals I've been getting to stock my pantry and freezer.  I had some homemade sauce and peppers in the freezer so the prep was pretty simple.  The taste was exceptional.

Easy Sausage Pepper Pasta

1 jar spaghetti sauce or homemade sauce
1/2 cup red and yellow peppers, chopped
2 to 3 links Italian sausage
1 lb pasta, I used penne, but any kind works
1/4 cup Mozzarella cheese

1. Put 1/4 cup water in pan and cook sausage on medium low for 10 to 15 minutes or until browned.  You may need to add extra water.  Cut sausage into 1/4 inch slices.
2. Boil pasta for 8 minutes. Drain.
3.  Mix cooked pasta, sausage, peppers, and tomato sauce together in casserole dish.
4. Top with Mozzarella cheese.
5. Bake in oven at 350 degrees for 15 to 20 minutes or when cheese is melted.

For more great recipes check out the Grocery Cart Challenge and Life as Mom!

What's cookin' - Balsamic Shrimp Spinach Salad

This was a super delicious salad.  Maybe it was extra good because I have been trouble eating salads since my daughter was born.  My oral allergy syndrome symptoms make it hard for me to eat raw fruits and vegetables without some discomfort.  I recently realized that raw spinach doesn't bother me that much, so I am eating salads with limited toppings again!

Balsamic Shrimp Spinach Salad
This is a small serving -- easily double or triple for larger serving.

2 cups spinach
1 cup cooled cooked shrimp, cut into small pieces
Grated Parmesan cheese, or crumbled feta cheese or both

Balsamic Vinaigrette
1/4 cup balsamic vinegar
1/2 cup olive oil
1 garlic, minced
salt and pepper to taste

1. Mix salad ingredients together.
2. Mix all vinaigrette ingredients together. Whisk or shake in bottle.
3. Pour vinaigrette over salad.

Hint: Top with bacon or homemade croutons!

For more great recipes, go to the Grocery Cart Challenge!

What's Cookin' - Homemade Croutons

I've been experimenting with salad that are safe for me to eat (I have allergies to raw fruits and vegetables). I have found spinach to be the best option for salads without too much discomfort.  I wanted to add something else to the salad without spending a lot of money.  I found this great homemade crouton recipe.

Homemade Croutons
5 slices of bread (you can use any kind or buns)
1/2 cup butter (I used dairy-free Earth's Balance)
1 clove minced garlic

1. Cut bread into 1 inch cubes or size you prefer. You can leave crust on or cut them off and do this.
2. Lay on cookie sheet and bake at 350 degrees for 5 minutes just to get them hard.  You can use day old bread and skip this step.
3. Melt butter and garlic in skillet.
4. Toss bread cubes with butter.  Place back on cookie sheet.
5.  Bake for 350 degrees for 15 minutes or until brown and crispy.
6.  Stores well for one week in airtight container. Serve with salads.

For more great recipes, check out the Grocery Cart Challenge!

What's Cookin' - Chicken and Biscuits

I adapted this recipe from my Chicken Pot Pie recipe.  It's an easy way to make the same base but serve it different ways.

Chicken and Biscuits

Biscuits
2 cups flour
1 Tbsp baking powder
1 Tbsp sugar
1 tsp salt
1/3 cup butter, room temperature
1 cup milk

1. Mix flour, baking powder, sugar, salt and butter together until mixture resembles cornmeal.
2. Add milk to mixture.  Stir until just combined.
3. Kneed on floured countertop for 15 to 20 times.
4. Roll out or press down dough to one inch thick
5. Cut out circles with biscuit cutter or a glass.
6. Place on cookie sheet. Bake at 425 degrees for 13 to 15 minutes.

Chicken Filling

1/2 pound chicken (I used leftover precooked chicken and add at end)

1/2 cup sliced carrots

1/4 cup frozen peas

1/4 cup frozen corn

1 small potato, diced

1 celery stalk

2 Tbsp butter

1/3 cup onion, chopped

1/3 cup flour

1/2 tsp salt

1/4 tsp pepper

1/4 tsp garlic powder

14 oz can chicken broth (or homemade chicken stock)

2/3 cup milk

1. Boil vegetables (except onions) and chicken for 15 minutes. Drain.

2. In saucepan, melt butter and add onions until translucent.  Stir in flour, salt, pepper, garlic powder.

3. Slowly stir in milk and chicken broth.  Bring to boil, then simmer until sauce thickens.

4. Mix vegetables and chicken with sauce. Let cook on low for 10 minutes.

5. Pour over biscuits and serve!

What's Cookin' - Chicken Quesadillas

This was a really quick and tasty meal without a lot of prep.

Chicken Quesadillas
(1 to 2 servings)

1/4 cup cooked chicken
2 Tbsp salsa
1/4 cup shredded cheese
2 flour tortillas
2 Tbsp vegetable oil

1. Heat oil on medium-high.  Add tortilla one at a time.
2. Fry tortilla until crisp and lightly browned.  Repeat with second tortilla.
3. Chicken and salsa together.
4. Spread chicken/salsa mixture on one tortilla shell.
5. Sprinkle cheese on top of chicken/salsa mixture.
6. Top with remaining tortilla shell.
7. Bake at 350 degrees for 5 to 7 minutes or until cheese melts.
8. Cool, cut and serve with side of sour cream.

What's Cookin' - S'mores

Check out how to make S'mores in the microwave on my other blog.  Simply substitute dairy-free chocolate chips with milk-chocolate or semi-sweet!

What's Cookin' -- Garlic Butter

Garlic Butter

Original recipe found here.

• 1/4 cup butter, softened
• 3/4 teaspoon minced garlic
• 1 tablespoon grated Parmesan cheese
• 3/4 teaspoon garlic salt
• 1/4 teaspoon Italian seasoning
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon ground paprika

1. Mix all together.  

2. Spread on warm rolls or on french bread

What's Cookin' -- Pull Apart Rolls

These rolls are delicious.  The orginal recipe is from Cooking from Stolen Moments, however I halved the recipe to make just one pan.


Pull Apart Rolls


1/4 cup and 2 Tbsp butter
1/4 cup and 2 Tbsp sugar
1/2 cup boiling water
1/2 Tbsp and 1/2 tsp dry active yeast
1/2 cup warm water
1 egg
1/2 tsp salt (or less to taste)
1/2 tsp baking powder
1/2 tsp baking soda
3 1/2 cups to 4 cups flour


1. Beat butter and sugar until creamy.  Add boiling water. Cool to room temperature.
2.  Dissolve yeast in 1/2 cup warm water.
3. Add yeast and egg to butter mixture. Mix well.
4. Add salt, baking powder, baking soda and 2 1/2 cup flour to mixture.
5.  Add remaining flour and kneed for 8 minutes.
6. Roll dough into golf ball size balls.  Place in greased round cake pan.
7. Cover and allow to rise for 1 to 2 hours.
8. Bake for 15 to 20 minutes at 350 degrees.

What's Cookin' -- Porcupine Meatballs

Check out my mother-in-law's recipe for Porcupine Meatballs over at my other blog Life with a Dairy-Free Toddler.  Yummy!