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2013-08-08T13:26:00.002-07:00

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Caramel Banana Upside Down Bread

2013-07-28T08:06:00.002-07:00

It's a bread....... it's a cake! Who cares, it's yummy! It taste like cake to me...like really, really, good cake but it's cooked in a loaf pan so perhaps it's a bread?

I am not even that big of a banana bread lover but this is like 'naner bread on flavor steroids! The brown sugar mixed with butter and topped with sliced bananas is a great start, then topped with salty caramel sauce? A complete show stopper!

NOTE: When I have over ripe bananas but no time to make something with them...I just toss the whole thing in the freezer...peel and all!

Caramel Banana Upside Down Bread - (adopted from daringourmet.com)

Ingredients

½ cup packed brown sugar

3 tablespoons unsalted butter, cut into several pieces

About 2 bananas, sliced in ¼ inch rounds

½ cup chopped walnuts or pecans (optional)

1½ cup whole wheat flour

¾ cup white granulated sugar

1 teaspoon baking power

1 teaspoon baking soda

½ teaspoon salt

¼ teaspoon ground cinnamon

1 cup mashed overripe bananas

2 large eggs

⅓ cup vegetable oil

⅓ cup buttermilk

1 teaspoon vanilla extract

For the Caramel Glaze:

2 tablespoons butter

2 tablespoons brown sugar

2 tablespoons heavy cream
1 teaspoon kosher salt (optional)

Instructions
Preheat the oven to 325 degrees F. Coat a 9 x 5 loaf pan with non stick spray.
Melt butter in microwave. In small bowl, combine with brown sugar. Stir the mixture until dissolved and spread evenly on the bottom of the pan. Place a single layer of the banana slices on top of the sugar mixture along the entire bottom of the pan.

Combine all dry ingredients in a large bowl. Add all the remaining wet ingredients and beat just until combined. Do not over stir.

Pour the batter over the sliced bananas in the pan.

Bake for 1 hour or until a toothpick inserted into the middle of the loaf comes out clean but moist.

Allow the cake to cool in the pan for 20 minutes before inverting it on a cake platter.

Caramel Glaze :

Place the butter, brown sugar and heavy cream in a microwave safe dish. (I find a Pyrex measuring cup works well). Heat on high for one minute, stir and heat an additional minute until mixture boils. Spread on top of upside down bread. Sprinkle with salt if desired (I love the addition of salt!)

Raspberry Cordial

2013-07-18T13:00:00.000-07:00

Nothing says summertime like fresh fruit...like fresh raspberries....like fresh raspberry flavored booze! Like Whoa!

I believe it qualifies as a serving of fruit as well...bonus point, sold!...cha-ching! (And yes, I've been sampling...what kinda cook doesn't taste her own wares?)

This takes about 2 minutes to throw together but needs to sit for about 4 weeks and can go as long as 8 weeks to achieve maximum raspberry booziness! So if you get going right now, you could be sipping on this cordial by Labor Day...or is it Memorial Day? Whas the one in Septmbr? Thas the one I'mmm talkin' bout....

pee.eth: Thank you Jamie B. for this recipe...it's wunnerful. I love you man,,,,
Ingredients - Makes 3 quarts - I let mine set for 4 weeks and it was yummy!
2 cups sugar
2 pint raspberries
1 quart vodka

Directions

Place sugar in a 3 quart Mason type jar. Add the Vodka. Stir untik sugar is dissolved. Add Strawberries. Place in a cool dark place. Once a week, open and stir. After 4-8 weeks, strain through a fine sieve or cheese cloth. Chill and serve!

Beautiful rich color and very tasty! Worth the wait!!!

Peanut Buster Parfait Ice Cream Cake

2013-07-09T18:07:00.000-07:00

This was such a hit! Mr. LaughingSpatula had two, yes two pieces!

Salty, sweet, caramely, chocolaty goodness...all served up over a cookie crumb crust.

And how long does this masterpiece take to make? Oh, 'bout 10 minutes to assemble. Pop in the freezer for about an hour and you got summer yum!

NOTE: You could use most any cookie for the crust. I used Nabisco Chocolate Wafer cookies, but they are pricey. Try Oreo's,Vanilla Wafers, Peanut Butter Cookies (dang, I wish I would have used those!). Whatever you have hanging around will work.

Serves 8 regular people or 16 skinny people. (that is just an estimate...I really don't know what skinny people eat).

Ingredients

1/2 gallon Ice Cream (I used Dryers Churned Light)
1/2 cup caramel Sauce
1/2 cup fudge sauce
1 cup salted peanuts (not dry roasted variety, although I would eat it anyway if that's all you had :)
About 10-15 Chocolate Wafer cookies (I used Nabisco Chocolate Wafers)

Directions

Partially thaw ice cream. About 15 minutes should do it.
Spray an 8" spring form pan (or pie plate) with non stick spray.
Crumble cookies right into the pan.
Press into bottom of pan with a large spoon (no butter required)

Scoop half the vanilla ice cream on top of crumbled cookies. Spread caramel sauce on top of ice cream. Top with remaining ice cream. Sprinkle with 3/4 cup nuts. Spread fudge on top of nuts and sprinkle with remaining 1/4 cup nuts.

Freeze for about an hour or more before serving. It's summer time deluxe!

Peach Cobbler Muffins

2013-07-03T08:43:00.000-07:00

Summertime and the peaches are perfect! I love fruit filled muffins and these are particularly yummy!
Easy (of course, or I wouldn't be bloggin' 'em), and perfect for breakfast or top with ice cream for a lovely dessert!

The recipe calls for buttermilk which I never have on hand, but you can use a mixture of milk and vinegar to get the same results! 1 tablespoon vinegar for every cup of milk should do it. You will notice the vinegar will curdle the milk which is exactly what you want!

Ingredients

2 cups unbleached all-purpose flour

¾ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon ground cinnamon
¾ cup granulated sugar
1 cup buttermilk (or scant 1 cup of milk with 1 tablespoon vinegar)
5 tablespoons vegetable oil
1 large egg
¾ teaspoon pure vanilla extract
1½ cups peeled, sliced, fresh or unthawed frozen peaches
Turbinado sugar for sprinkling

Directions
Preheat oven to 350 degrees. Lightly spray 12 large muffin cups with vegetable oil spray or line them with paper muffin cups.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and granulated sugar.

In another bowl, whisk together the buttermilk, oil, egg, and vanilla extract. Pour the wet ingredients over the dry ingredients and mix just until combined. Gently fold in the peaches, using as few strokes as possible; be careful not to overmix.
Fill muffin tins about 2/3 of the way full.
Bake for 25 to 30 minutes, until the muffins are golden brown.
The tops should be firm to the touch and a toothpick inserted in the center of a muffin should come out clean. Remove from the oven and let cool for 10 minutes.

.

Chicken Tamale Pie

2013-06-27T09:56:00.000-07:00

Since I am such a Cooking Light fan, I'm not sure how I missed this recipe but I'm glad Pinchofyum brought it back to life!

This will go into the weekly meal rotation file. Perfect for work night's and another recipe for store bought Rotisserie Chicken! Whooo hooo!

NOTE: You can substitute the spice mixture for one package of Taco Seasoning mix using 1/2 for the cornbread and 1/2 for the chicken.

Ingredients

1/3 cup milk
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 (14 oz) cream style corn
1 (8 oz) box corn muffin mix (I used Jiffy)
1 (4 oz) can chopped green chilies
1 (10oz) can enchilada sauce

2 cups cooked chicken - shredded
1 cup grated cheese
Optional: chopped fresh cilantro and Cojita cheese to sprinkle on top

Preheat oven to 400 degrees
Spray 9" pie plate with non stick spray.
Mix together chili powder, cumin, salt and pepper and set aside.
In medium bowl, mix together milk, egg, 1/2 of spice mixture, cream corn, muffin mix and chopped green chilies. Stirring just until moist. Pour into prepared pie plate and bake 20-30 minutes or until top springs back easily.
Remove from oven and let cool 10 minutes. Toss shredded chicken with remaining spice mix.
Pierce entire service of baked muffin mixture with fork (gets a little sticky but don't worry, nobody will notice!). Pour enchilada sauce on top. Top with seasoned chicken and cheese. Bake an additional 20 minutes and sprinkle with Cilantro and Cojita cheese if desired.

Easy and Fresh Mango Chutney

2013-06-20T17:21:00.000-07:00

Easy on the cook Mango Chutney! If you've got a knife and can boil water, you can make this Chutney! It's good on everything: chicken, pork, fish...your finger?

My Mom throws amazing dinner parties and this is her recipe. (via her friend Debbie who has been making it for years, who shared it with my Mom, who shared it with me, shared recipes are the best!)

My Mom had a 'LaughingSpatula Party'...not kidding! Almost everything she served was from my blog. In fact she made so many desserts she created "Breakfast Bags" for her guests to take home. (how clever is that?). She even tied my business card to each bag! I love that she loves me...I am her favorite ya know, it's true. Shhhhh, don't tell my sisters, they don't know....

Ingredients

1 1/2 cups sugar

1 1/2 cup rice vinegar

1 1/4 # Mangos - chopped, about 4 cups (here is a great tutorial on chopping Mangos )

1/2 jalapeno - seeded and chopped

1 clove garlic - chopped

1" fresh ginger - peeled and chopped

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 cup dried fruit - I used golden raisins but you could use dried apricots, apples etc.

Directions

Combine sugar and vinegar in a large saucepan. Bring to a simmer. Simmer until sugar is dissolved, stirring occasionally - about 10 minutes.

Add remaining ingredients and simmer 40 minutes more. Remove from heat.

Chutney will thicken as it cools.

You can store this in your refrigerator for up to a week and it is also perfect for canning.

Caprese Grilled Chicken

2013-06-11T18:01:00.000-07:00

Apparently I need two new categories for my recipes: Titled RFM and RFR.  That would be 'Recipes from Mom' and ' Recipes from Rob'! This one is an RFR but the next one will most likely be an RFM!

Doesn't get much better than this...easy, healthy, fast! I'd say those are three requirements that make this a perfect recipe. Great for weeknights but fancy enough for guests.

I tossed some fresh asparagus in a bit of olive oil and threw it on the grill with the chicken.  Reduced a bit of Balsamic Vinegar on the stove to top it off and Chicken Perfection!

Ingredients

4 chicken breasts
2 tablespoons olive oil
4 thick slices of fresh mozzarella
4 slices fresh tomato
1/3 cup balsamic vinegar

Instructions

Heat your grill to medium high heat. Rub chicken with olive oil, salt and pepper to taste. As chicken is cooking, pour balsamic vinegar into sauce pan  and simmer until reduced by half. Set aside. (this takes only about 3-5 minutes once it starts to simmer).

When chicken is thoroughly cooked, top with mozzarella, basil, tomato slice and about a tablespoon of the balsamic reduction. Serve warm or chill chicken and serve cold the next day...made a perfect lunch for me!

Fresh Corn Salad!

2013-06-05T08:28:00.000-07:00

A summer staple! All you need is fresh corn, peppers, maybe some onions...a little sour cream and you have a crunchy yummy summer salad!

I used Polano and Red Pepper but you could substitute most anything. Avacodo would be nice too!

I'm keeping this commentary simple...just like this salad!

Ingredients

6 ears of shucked fresh corn
1 Poblano pepper (seeded and chopped)
1/2 red pepper (seeded and chopped)
1/2 cup sour cream
1 tablespoon sugar (add a bit more is your corn is not very sweet)
Salt and Pepper

Mix it all together...chill for about 30 minutes to meld the flavor and done!

Homemade Lemoncello!

2013-05-24T13:57:00.001-07:00

When life gives you lemons...soak 'em in booze!

I love the idea of homemade booze...who knew? When I think about all the stuff you could soak in Vodka it makes me all woozy! Vodka is a neutral spirit, it goes with everything!

This is stuper easy (a little boozy humor). Steep lemon peels in your favorite vodka for about 5-7 days...add some simple syrup and you are locked and loaded (more boozy humor)...crack myself up! Oh yeah, fun photo shoot friends, very fun photo shoot...hicuup.

Ingredients

1 fifth Vodka
2 pounds lemons (about 10)
2 cups sugar
2 cups water
Sterilized container with tight fitting lid (like a large jar)

Peel yellow skin off of lemons being careful not to get the white pith (it will make your Lemoncello bitter and kinda pith ya off).

Mix Lemon peelings and vodka in large jar with tight fitting lid.
Store for 5-7 days in a cool dark place. Give it a shake a day if you can...

Combine sugar and water in saucepan. Heat to boiling and cook for 10 minutes until all sugar is dissolved. Cool to room temperature.

Drain lemon peels from vodka and toss. Pour desired amount of sugar mixture into vodka. I used about 1 1/2 cups...but whatever tastes good to you!

Blueberry Pie Bars

2013-05-14T18:13:00.005-07:00

If I were a Blueberry, I would want to land my big blue butt in this pan...what a way to go out...if your a Blueberry I mean. Seriously, these are some killer bar cookies...and easy?...oh, get me started!

I found several variations of this recipe on Pinterest (cause' that's where all the groovy recipes are). I eventually settled on Kleinworth & Co. version. Why?.. well they had the best picture of course so they must be the best, turns out I was right!

You can use fresh or frozen blueberries and I'll just bet you could substitute Raspberries, Apples or Peaches...oh yum, Peaches sound perfect for next time!

Blueberry Pie Bars

Topping

1 1/2 cups all purpose flour
1/2 cup sugar
pinch salt
1 1/2 sticks cold butter (cubed)

Filling

2 eggs
1 cup sugar
1/3 cup all purpose flour
1/2 cup sour cream
pinch salt
3 cups fresh blueberries

Instructions

Grease 9x13 glass baking dish- set aside.
Preheat oven to 350 degrees.
Add flour, sugar, salt and cubed butter to mixing bowl, beat until combined and crumbly.

Take 1 cup of mixture and set aside. (I really tried to forget this step so I'm giving you a visual)

Take remaining mixture and firmly press into your baking dish, covering the bottom. Bake 15 minutes.
While crust is baking- whisk eggs in a large bowl.
Add sugar, sour cream, flour and salt.
Gently fold in blueberries. (if frozen, you may want to wait just until you are ready to pour into the crust so they don't go all purple on ya)
When crust is ready - remove from oven and add filling. Gently spooning over the top of the crust.
Sprinkle with remaining crust mixture you had set aside.
Bake 1 hour or until top is lightly browned.
Cool a bit before serving to make easier to cut.
Print and save this recipe...your going to be making it a lot!

BBQ Chicken Soup with Cornbread Croutons

2013-05-06T17:59:00.000-07:00

Soup with a twist and a secret ingredient...I LOVE secret ingredients!

I've never heard of BBQ Chicken Soup until I had it at SODO Kitchen, a lovely restaurant located in the Seattle Starbucks Headquarters building. The food is fresh from local Farmers and the staff is lovely! The Catering Manager was nice enough to share this recipe with...Thank you Laura!

This has turned out to be one of my all time soup faves and I love me some soup so that says alot.

So, what is that secret ingredient?? It's a cup of brewed coffee and of course I used Starbucks...I got a few pounds of it hanging around.

NOTES:

This soup is as good as the BBQ sauce you use...so be sure and use one you like.
Perfect recipe to use grocery store purchased Rotisserie Chicken!

BBQ Chicken Soup (adapted from SODO Kitchen)

with Cornbread Croutons

Ingredients

For Soup:

4 Tablespoon

2 medium onions, finely sliced

3 cloves garlic, minced

1 Pablano Pepper, chopped

1 Red Pepper, chopped

3 ears of fresh corn - shucked with kernels removed

3 Tablespoons of Worcestershire sauce

1/4 cup of Red wine

1 cup of your favorite BBQ Sauce

1 8 oz can tomato sauce

1 cup brewed coffee

3 cups chicken broth

3 cups cooked chicken, shredded (store bought Rotisserie chicken works great!)

Fresh Cilantro for garnish

(Directions for Soup below Crouton Recipe)

For Cornbread Croutons:

1 package prepared cornbread mix (I used Jiffy)

1/3 cup melted butter

Following package directions - prepare and bake Cornbread mix.

Pour into shallow pan - this will allow a not to thick crouton.

Heat oven to 400 degrees.

Cut cooked cornbread into cubes.

Toss with butter and pour onto baking sheet.

Bake for 15 minutes, stirring occasionally, until brown.

Remove from oven and set aside.

Directions for Soup:

Heat olive oil in soup pot. Add onions and garlic. Saute until golden brown and carmalized, about 10 minutes.

Add to carmazlized onion mixture - chopped Pablano, Red Pepper, Corn, Worcsershire, Wine, BBQ Sauce, Tomato Sauce and Coffee.

Stir occasionally, making sure to scrape up all the little bits of yum from the bottom of the pot!
Add salt and pepper to taste.
Add shredded chicken and cornbread croutons and serve!

Artisanal Crackers with Olive Oil & Rosemary

2013-04-18T09:54:00.002-07:00

Every once in awhile you run into a recipe that makes all this blogging worth it! And this my friends is it!

It is everything I want my recipes to be. Simple, fresh, easy to make, versatile and yummy! I can hardly wait to make them again!

And where did I run across this piece of recipe perfection? If you have read my blog at all, you will see my pal Rob's name throughout. Rob is my Blog Muse. But this recipe came from Rob's partner, David! David is an uber talented decorator...their home is simply amazing...and apparently he is working on his culinary skills as well! Thanks for sharing David!

Couple notes:

Roll out as thin as possible. They transfer to a baking sheet easily, even though they are paper thin.
After topping with salt, use a rolling pin to gently press the salt into the dough before baking.
Use good salt (I used Kosher). Use good Olive Oil (Extra Virgin) and fresh Rosemary.
I made mine rustic, but you can cut into any shape you prefer.
Vary this recipe easily with any herb or leave plain...good no matter what!
Oh and each large cracker only has 66 calories...munch on!

Ingredients

1 3/4 cups flour

2/3 cup water

1/4 cup good olive oil

1/4 teaspoon salt

Preheat to 425

Mix all ingredients in your *Kitchen Aid using the bread hook. Knead for 5 minutes or so until dough is silky smooth

Let it rest for 20 minutes.

(*if you don't have a Kitchen Aid, your hands will work just fine! Just make sure you knead it well.)

Cut dough into 8 small pieces.

Roll out each piece on well floured board until very thin. Each piece will make 2 long crackers.

Place on silicone mat, parchment paper or spray cooking pan lightly with non stick spray.

Bake for 10-15 minutes or until lightly brown.

Jelly Donut Muffins

2013-04-10T18:01:00.000-07:00

I've been making these for years. The recipe is from my favorite cookbook of all time. The Complete Cooking Light Cookbook. They are called Raspberry Filled Cinnamon Muffins in the book but they are so tender, like a donut, I changed the name and the filling!

I am not sure, but I think this was the first edition printed. There have been several since, but none as good as this version from 2000. I use this book more than all my cookbooks.... combined and I got a few books! It's my moms favorite too.

These are tender, very delicate and super easy to make. I use seedless strawberry jam to mimic the filling of a jelly donut but you could use whatever you have on hand.

When my daughter was little and had a bad day...we used to make muffins...because when the going gets tough, the tough make muffins!

Jelly Donut Muffins

Ingredients
1 1/2 Cups all purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
2/3 cup low fat buttermilk (*or scant 2/3 cup milk with 2 tablespoons vinegar)
1/4 cup melted butter
1 large egg (slightly beaten)
1/4 cup seedless strawberry preserves
1 tablespoon sugar
1/4 teaspoon ground cinnamon

*Substitute for Buttermilk: Approx 1 cup milk and 2 tablespoons white vinegar.
Directions
Preheat oven to 400 degrees.
Coat muffin tins well with non stick cooking spray.
In large mixing bowl, combine flour, sugar, baking powder, 1 teaspoon cinnamon and salt.
Make well in center of flour mixture and add buttermilk, melted butter and beaten egg. Stir just until moist.
(over mixing makes a tough muffin and nobody likes a tough old muffin)!

Spoon about 1 tablespoon batter in the bottom of each muffin cup. Drop 1 teaspoon of jelly in center (do not spread over batter) and top with batter so cup is about 2/3 of the way full.

Combine remaining 1 tablespoon sugar and 1/4 teaspoon cinnamon. Sprinkle on top of unbaked muffins.

Bake for about 20 minutes or until top springs back. Try not to over bake as these muffins get tough quickly.

Magic Cake - One Batter, 3 Layers!

2013-03-28T10:44:00.003-07:00

The first time I tried to bake this I killed it, I mean that literally ...a total disaster! I shouldn't have been near an oven that day, let alone a European recipe that I didn't understand!
After I put the cake in the oven and was cleaning up, it was not a big surprise to see the 2 cups of milk I should have added were sitting on the counter, still in the measuring cup. Of course I took the cake out of the oven, (what else ya gonna do?) mixed in the milk and re-baked it...oh sure, that's gonna work! I set the timer for 60 minutes but must have somehow turned off the oven when I set the timer...one hour later? Raw uncooked cake....perhaps now is a good time to take up crochet?

Lucky for me my daughter is a killer cook and she not only baked the cake perfectly, she set up the photo shoot! That's my girl!

I've re-written the recipe and made this a 'piece of cake' for you to bake!

NOTE: Eggs need to be at room temperature. Take them out about 15-20 minutes before you start.

Ingredients

4 eggs, separated (at room temperature)
1/2 cup + 2 tablespoons sugar
1 tablespoon water
2 teaspoons vanilla
1 stick or 1/2 cup butter, melted
3/4 cup flour
2 cups milk - lukewarm
Optional: Powdered sugar and strawberries

Preheat oven to 325.
In medium bowl, beat 4 egg whites until stiff peaks form.
In separate large bowl add egg yolks, sugar, water and vanilla. Beat until light.
Add melted butter and continue beating for another minute.
Add flour and mix just until well combined.
Add lukewarm milk and fold in egg whites.

(This makes a very runny cake mix - do not use a Springform pan)

Prepare round cake pan or 8 x 8 square pan with non stick cooking spray. Pour batter into pan and bake for about 60 minutes until top is golden.
Cool in the pan for 2 hours. Serve with powdered sugar and strawberries.
Store in refrigerator.

Slow Cooker Sausage, Mushroom and Orzo Soup

2013-03-19T12:31:00.001-07:00

Spring is in the air in Seattle (well as much as Spring can ever be in the air in Seattle), so I thought I'd get soup out of my system until fall!

This can be prepared stove top or slow cooker. Slow cooker works a little better because the sausage has time to marry with the rest of the ingredients.

Feel free to mix up the pasta a bit, I just thought Orzo would be a nice change. I used a real rough chop on everything for a bit of a rustic soup.

...and yes, that is chopped lettuce on top, it was the only green thing I had in my fridge besides left over St Patrick day cupcakes, and those don't look good sprinkled on soup.

Ingredients

4 Italian Chicken Sausage Links (about 1 lb total)
1 onion, chopped
2 large cloves garlic, chopped
1 cup carrots, chopped
1 cup sliced cremini mushrooms
2 teaspoons dried oregano
2 teaspoons dried basil
1 14 oz, can cannelli beans - drained and rinsed
1 14 oz can diced tomatoes - undrained
1 32 oz container of low sodium chicken broth
1 cup orzo
Chunk of Parmesean rind if you have one hanging around....
salt and pepper to taste

Heat medium skillet over medium high heat. Remove sausage from casings and crumble into skillet (here's a little trick: use a potato masher to crumble up the sausage while cooking). Add onion, carrot and garlic. Cook until sausage is light brown and veggies are tender. About 10 minutes.

Add remaining ingredients to slow cooker: mushrooms, oregano, basil, beans, undrained tomatoes and Parmesan rind. Add meat mixture to slow cooker, season with salt and pepper, and add broth. Stir well and cook on low for 5 hours or high for 3 hours.

Top with Parmesan and serve with some Sweet Sexy Buns!

Chocolate Caramel Cupcakes

2013-03-13T17:42:00.001-07:00

My friend Christina got engaged last week, and her new fiance proposed using 'thier kids'. (see below pic)...how cute is that!

Christina is known for her uber picky eating habits, so when I heard she loves cupcakes I knew that store bought would just not do!

I am not much of a perfectionist when it comes to baking. I prefer a more 'rustic' approach. Piped on frosting and sprinkly little things are just not me. But with some store bought caramel topping drizzled on top and a wafer cookies from Trader Joes, I think they came out okay! Christina loved them and that's what counts...I believe she downed 2 of them! (oops, didn't mean to tell!).

The secret to these beauties is using Jumbo cupcake liners in your regular size muffin tin. It turns ordinary cupcakes into big beautiful cupcakes!

You can use a homemade cake mix (see below) or a box mix. If you choose a box, try to go with Duncan Hines. I think their mix is superior. Devils Food would work nicely for this recipe.

Congratulations Christina and Neil!

Basic Chocolate Cake (or use Duncan Hines Devils food in a pinch)

2 cups white sugar

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

	Preheat oven to 350 degrees. Line your muffin tin with Jumbo Baking Cups.

	In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared muffin baking cups. Bake 25-30 minutes or until toothpick inserted comes out clean. Allow to cool before frosting.

Caramel Buttercream Frosting

1 cup softened butter (2 sticks)
8 oz Cream Cheese
4 cups powdered sugar
1/2 cup store bought Caramel Sauce (like Smuckers)

Cream butter and cream cheese together. Add powdered sugar one cup at a time and mix until well blended, add caramel sauce and mix until well blended.
Frost cupcakes.
To drizzle caramel sauce: Use at room tempature. Dip a fork into the sauce and drizzle over cupcakes. (the fork keeps it from globbing up like a spoon would).

Cupcake perfection without all the piping and sprinkling!

Salmon Cakes - Lightened Up!

2013-02-20T11:51:00.000-08:00

I've been reposting some of my prior recipes so I can improve the photo's, and in this case I am reducing the fat while I am at it!

See my previous ugly photo and fattening recipe!

This is a rendition of Ina Gartens Salmon Cake recipe. Like a lot of her recipes she is heavy on the butta. I tweaked it a bit to make it healthy and really, no difference in flavor at all...none, zip, nada. I saved a butt-load (pun intended) of fat! My arteries are thanking me today! I also left off the Tarragon Vinigerette in my previous posting,but you can sure add it if you would like!

How I did it: I sauteed the veggies in 1 tablespoon of olive oil and omitted the butter. Reduced the mayo by 1/4 cup and decreased the eggs from 2 to 1. I also increased the Dijon to make the patties hold together. I sauted in olive oil instead of the suggested butter and olive oil combo and they came out brown and crispy just like they should!

Ingredients

1/2 pound fresh, cooked or grilled salmon - chilled

1-2 tablespoons olive oil
salt and freshly ground black pepper
3/4 cup small-diced red onion
1 1/2 cups small-diced celery
1 cup small-diced red bell pepper
1/4 cup minced fresh flat-leaf parsley
1/4 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons crab boil seasoning (I used Old Bay)
1 cup bread crumbs
1/4 cup good mayonnaise
2 Tablespoons Dijon mustard
1extra-large egg, lightly beaten

Heat olive oil in large skillet, add the onion, celery, red peppers, parsley, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until the vegetables are soft, approximately 5 to 10 minutes. Cool to room temperature.

Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and egg. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into about 8 to 10 cakes.

Heat the remaining 1 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and saute for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.

Slow Cooker Chicken Taco Soup

2013-02-08T13:01:00.001-08:00

I love secret ingredients! Something that makes a recipe really different and stand out. The secret to this soup is... a bottle of beer! Beer instead of broth, now that's my kind of recipe! (especially if you throw this together in the morning and take a little taster before dumping it in the pot..who doesn't like a little beer breath in the morning?).

You can't really 'taste' the beer but it does add a certain depth of flavor. If you don't drink alcohol, you can substitute chicken broth...but try the beer, the chances of any alcohol being left after 5 hours in a slow cooker are pretty slim.

You can also substitute kidney beans for chili beans, regular canned diced tomatoes instead of those with green chilies, I think you could go with just about anything you got in your cupboard on this and not mess it up too bad!

Ingredients

1 onion, chopped

1 (16 oz) can chili beans

1 (15 oz) can black beans

1 (15 oz) can whole kernel corn, drained

1 (8 oz) can tomato sauce

1 (12 oz) can or bottle beer - stouter the better

2 (10 oz) cans diced tomatoes with

green chilies, undrained

1 (1.25 ounce) package taco seasoning

3 whole skinless, boneless chicken

breasts

shredded Cheddar cheese and sour cream for topping

sour cream (optional)

crushed tortilla chips (optional)

Directions

Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

Remove chicken breasts from the soup, and allow to cool long enough to be handled. Shred and stir back into the soup. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Lemon Crinkle Cookies - Made with Cake Mix!

2013-02-05T12:54:00.000-08:00

I have this pretty amazing kid. Ya, I know, spoken like a Mom, but I do, I do, I really, really do!

She is 23, (where did the time go) and she has always had a very natural instict when it comes to cooking and food. She was 5 when she fell in love with Pesto.... so much for PBJ's!

Like her Father, she loves to dine out and try new food. Like her Mom, she cooks when she is bored or inspired, either emotion usually turns out something pretty yummy. She is very good at cooking with what's on hand and that's where this came from. We must have had a box of Lemon Cake mix in the cupboard...lucky us!

She found this recipe on browneyedbaker.com. You can substitute any flavor of cake mix and create a multitude of crinkle cookies. Spice cookies, chocolate cookies, confetti cookies, any cake mix will work! (just omit the lemon zest and lemon juice and substitute with a spice and/or extract that matches the cake mix that you are using).

Ingredients

1 (18.25-ounce) package lemon cake mix

2 eggs
1/3 cup vegetable oil
Zest of 2 lemons
2 Tablespoons lemon juice
½ teaspoon lemon extract
1/3 cup confectioner's sugar

Directions

Preheat oven to 375 degrees F. Line baking sheet with parchment paper or silicone baking mat.
Pour cake mix into a large bowl. Stir in eggs, oil, lemon zest, lemon juice and lemon extract until well blended.
Place confectioner's sugar in a bowl.
Drop heaping tablespoonfuls of dough into balls and roll in confectioner's sugar until lightly coated and place on baking sheet.
Bake for about 10 minutes or until the edges are lightly browned. Cool for 2-3 minutes on the cookie sheet and then transfer to a wire rack to cool completely

Skinny Caeser Dressing

2013-01-26T08:08:00.000-08:00

Personally, I love Blue Cheese Dressing...Marie's Blue Cheese Dressing to be exact. However, there comes a time when you have to make a change for the sake of your waistline and arteries....and up until now, I really couldn't find anything that was a decent substitute. But this stuff is good...really good! 2 Tablespoons of Olive Oil in the whole recipe makes it artery friendly.

I adopted this from skinnytaste.com. A blog I have mentioned several times. I love her low cal stuff and I don't really like low cal stuff, so that's quite a compliment.
I modified this recipe a bit, to increase the yield and I used anchovies paste opposed to a jar of anchovies. Anchovy paste will last a good long time, a jar of anchovies...not so much.

The first thing my blogging muse, Rob said to me when I told him I made this is: 'ewwww Anchovies, I hate Anchovies!' (just want you to know, he said it like a girl). Now I love Rob, but he doesn't 'do fish', so I don't think he properly represents the Anchovy. Let me just say, if you do not use Anchovies in this recipe, I do not see the point in calling iti Caeser. Caesar dressing IS all about the Anchovies. It is what made you fall in love with the dressing in the first place! If you choose to ignore me and make it anyway, it will still be good, but it will not be Caesar, it will be Creamy Dijon with Lemon. Do whatever, I'm just sayin'...

Ingredients

1/2 cup grated Parmesan
1/3 cup fresh lemon juice
1 large garlic clove
1 tbsp Dijon mustard
1 tablespoon anchovies paste
2 tbsp extra virgin olive oil
1/2 cup Plain Greek Yogurt

Directions:
In a food processor or blender, add the cheese, lemon juice, garlic clove, mustard and anchovies paste. Blend for about 20 seconds. Add the oil and yogurt and blend for another 30 seconds or so.

Makes about a cup.

.

Chicken Enchilada's in Creamy Avocado Sauce

2013-01-23T10:46:00.001-08:00

Another home run recipe from my pal Rob...he is a bloggers best friend! Rob knows that the best recipes come from home cooks and he finds a lot of his favorites on Pinterest and, if they are a winner, he sends them on to me to post...like I said, a bloggers best friend! Rob found this recipe on Closet Cooking. It is my new favorite blog. He has some really easy, yummy stuff.

I used store bought Rotisserie Chicken for these Enchilada's. I'm mildly obsessed with Rotisserie chicken. (can you be 'mildly obsessed' or is that like being a 'little bit pregnant'?) I've even dedicated a Pinterest Board to it, ( not to being a 'little pregnant' but to Rotisserie chicken...jeesh, where am I going with this???)

I modified this recipe slightly. The original called for fresh Jalapeno. I knew it would be too much heat for my family. Turns out Rob excluded the Jalapeno as well and achieved the same great results. But, if you want more heat, seed and chop a Jalapeno, toss it in the food processor with the rest of the sauce ingredients. Either way, give this recipe a try!

Ingredients

1 cup chicken broth
1 cup salsa verde
1/2 cup sour cream (or Greek yogurt)
4 avocados (2 for sauce, 2 for stuffing)
1 clove garlic
1 teaspoon cumin
salt and pepper to taste
1 handful cilantro
1/2 lime, juice
4 cups cooked shredded chicken (Store bought Rotisserie works great!)
2 green onions, sliced
2 cups cheddar cheese, shredded
2 cups monterey jack cheese, shredded
8 (7 inch) corn or flour tortillas (I used corn)

Directions
Preheat oven to 350 degrees.

Puree the chicken broth, salsa verde, sour cream, 2 avocados, garlic, cumin, salt and pepper, cilantro and lime juice in a blender or food processor until smooth.

Mix the half of the sauce with the chicken, 1 chopped avocado, green onions and half of the cheese.
Coat the bottom of a large baking dish with some of the sauce, wrap the chicken and avocado mixture in the tortillas and place them in the dish.
Top the enchiladas with the remaining sauce.

Bake for 20 minutes or until sides are bubbly. Top with cheese and bake an addition 5-10 minutes.

Use remaining avocado for garnish.

Black Bottom Cupcakes

2013-01-14T15:17:00.001-08:00

This is a tried and true recipe. It has been around since at least 1982. And how do I know that?  I know that because my parents had a small restaurant and I used to bake these cupcakes every morning. Yup,  just me and the crickets that found there way under our refrigerator from the pet store next to our restaurant...oh yeah, those were the days. Who wouldn't wanna eat at a restaurant with crickets and cupcakes? We did serve Starbucks though, one of the first restaurants to carry it south of Seattle, and I'm sure the first to serve it with crickets.

My little sister Kelli and I cooked and ran the restaurant. We were famous...famous for arguing all day and stealing beer all night. I'm happy to say, we sold the restaurant after few years, we started buying are own beer and my sister and I are pretty good pals.

The good thing about running my folks restaurant is that it culminated my love of cooking...the second thing is it taught me to never, ever, ever consider opening up a restaurant of my own! It is back breaking work and unless you have a trust fund with an endless supply of cash, I suggest you get a real job and feed your foodie needs with a food blog!
Back to the recipe.   Super easy and no frosting required!

Ingredients

For Batter:
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup cocoa
1 cup water
1 teaspoon vanilla
1/2 cup vegetable oil

For Filling:
8 ounces cream cheese, softened
1 eggs
1/2 cup sugar
1 cup chocolate chips

Directions

Preheat oven to 350 degrees

Combine flour, baking soda, salt, sugar and cocoa.
Add water, vanilla and vegetable oil.
Mix until well blended, about 3 minutes.

In separate bowl,  beat together cream cheese, sugar and egg.
Stir in chocolate chips.

Line 12 cup muffin tin with paper liners.

Fill with batter about 1/2 full.

Drop a spoonful of cream cheese mixture into each muffin cup of batter.

Bake at 350 degrees for 20 minutes.

Skillet Pasta with Italian Sausage

2013-01-03T17:51:00.002-08:00

Another Skillet Dish recipe! The working girl (and guy) has gotta love these. One pan, a few common ingredients and dinner is on the table.

I adapted this dish from Country Cooks magazine. A subscription I sometimes love. Not all their recipes works for me, which is a bit bizarre since the entire premise of the show and magazine is that each recipe be honed to perfection...tried and retried, using every method possible until they reach recipe perfection! So why don't they work for me? and why do I keep up my subscription and why do I continue to cook from it?
I guess I keep hoping that one day, that nice man in the round glasses and bow tie will put out something that cooks up just the way he says! I'll certainly let ya know if that ever happens...but in the meantime, I've performed my own 'test kitchen' on this recipe and it's pretty close to perfect!

You could certainly change this up a hundred different ways by using different pasta, meat and sauce but keep the liquid measurements the same or you might get some underdone pasta.

Ingredients

1 pound Turkey Sausage
1 onion chopped
4 garlic cloves, minced
3 cups low sodium chicken broth
1 (10) ounce can diced tomatoes
1/2 cup heavy cream or half and half
12 ounces mini penne pasta (I used Barilla Mini Penne)
2 cups shredded mozzarella cheese
4 green onions - sliced thin (optional)
Salt and Pepper to taste

In large skillet cook sausage and onion until lightly browned, about 8 minutes. Add garlic and cook until fragrant.

Stir in broth, tomatoes, cream, pasta, salt and pepper, bring to boil. Cover pan and reduce heat to medium-low. Simmer, stirring frequently until pasta is tender. About 15 minutes.

Top with remaining cheese, serve when cheese is melted.

Cheesy Spedieni Bread would make a perfect addition!

Super Buns! - The Easiest Homemade Rolls Ever!

2012-12-21T09:30:00.000-08:00

When I first saw this recipe I was convinced it wouldn't work. But what kind of bun lovin' woman would I be if I didn't try it! They were not only great, they were bunalicious! Who wouldn't want perfect buns? Remember my recipe for Sweet Sexy Dinner Rolls? Well these taste just like 'em only they are half the work...winning!

I don't remember where I first saw the recipe, probably Pinterest...but I finally settled on this one from Jamie Cooks It Up, a very well done blog.

The wonderfulness of these are that they are basically no rise. You put them in the oven at 170 degrees for 30 min, then turn the heat to 350 and they are done in 30 minutes. It's a miracle...really, it really is.

Ingredients

3/4 cup milk
4 tablespoons butter
3/4 cup hot water
4 tablespoons sugar
1 teaspoons salt
4 - 4 1/2 cups flour
1 package active dry yeast (3/4 oz)

Directions
Pour your milk into a microwave safe container, a Pyrex measuring cup works well. Add your butter to the milk and put it in the microwave for 1 1/2 minutes.
Preheat your oven to 170 degrees. While the milk is warming up, turn on the tap to get your hot water. Temperature is important to making these rolls rise quickly. If you add cold water, your buns will not rise. Flat buns are not fun buns. I put my hand in the water to test it. You want it to be just on the edge of unpleasant.
Put your milk/butter and hot water in the bottom of your Kitchen Aid Mixer. Add the sugar and salt. Then add 2 cups of the flour...let it mix for 1 minute.
Add the yeast. Turn the mixer on and add the rest of the flour 1 cup at a time.
You have enough flour when the dough scrapes the side of the bowl clean. Mix on medium speed for 5 minutes until the dough is silky.
Cover with plastic wrap and let sit for 5 minutes.
Rub butter on the inside of a 9 x 13 pan
Spray your counter, or a cutting board with cooking spray. Lay your dough on top of it.
Take a sharp knife, spray it with cooking spray and cut your dough into 12 pieces.

Gently round them into balls, and put them in your buttered 9x13 pan.
This is where the magic happens, put the pan into your warm 170 degree oven. Let them rise for about 30 minutes or until they have doubled.

Leave your pan in the oven and turn the heat up to 350 degrees. Bake for 15 minutes. This time includes the time it takes the oven to increase in temperature. If your oven takes a long old time....you will of course need to increase the time baking. Bake until golden brown.
Brush with a little softened butter and serve warm.