Recipe Review: Streusel Topped Pumpkin Spice Muffins

I don't about you, but there are mornings when I struggle with the girls over breakfast.  I don't want them to aways have cold cereal and I don't always have time to make eggs or cheesy grits (a favorite at this house!).  I have been doing some research on the web and going through cookbooks looking for some delicious breakfast alternatives.  I love Christy Jordan's Southern Plate website and found a couple of recipes that fit the bill. 

We love pumpkin in our house.  I have a make-from-scratch pumpkin muffin recipe on my blog that we love but these muffins are perfect for busy mornings.  They are super easy, very tasty and soooo moist!  They will definitely be in the breakfast rotation. I made 12 regular muffins and 12 mini-muffins.

Streusel Topped Pumpkin Spice Muffins

(original recipe from Southern Plate)

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Ingredients

Muffins

1 box Spice Cake mix

1 can pumpkin

1/2 cup water

Topping

1 cup brown sugar, packed

1 stick butter or margarine

1 cup flour

Directions

Preheat oven to 350 degrees.  Grease muffin tins or line with cupcake liners.  In mixing bowl, place all ingredients.  Mix until well blended.  Scoop into muffin tins.  To make topping, stir together flour and brown sugar, breaking up any lumps.  Cut in margarine or butter.  Spoon or sprinkle on top of muffins, pat down slightly.  Bake muffins for 20 to 24 minutes.

Leftover topping can be refrigerated for several weeks or frozen for several months.

Recipe: Chicken with Four Pepper Sauce

It has been ages since I last posted, but now that we are back to school and our routine is worked out, I have more time to blog.  I am also looking for quick meals now that our evenings are crazy with homework and activities. 

This chicken dish was an experiment that actually came out pretty tasty, best of all it is a slow cooker meal!    I served this over rice but I am sure it would be awesome with some buttered egg noodles.  I also served refried beans and tortillas and some of us made burritos.  It is not very spicy but it has a nice warm flavor.  The pepper and onion blend that I used contained red, green and yellow bell peppers.  I also used mild green chiles.

I think I will do more playing with it because I can totally see it as the base of a soup as well.  My daugthers loved it and asked for seconds.  I had leftovers in a warmed tortilla the next day and it was dee-lightful!

Enjoy!

Chicken with Four Pepper Sauce

3 to 4 chicken breasts (mine were frozen)
1 12 oz bag of 3 Pepper & Onion Blend (mine was frozen)
1 4 oz can diced green chiles
1/2 cup sour cream

Spray a crock pot liner with cooking spray.  Add chicken.  Pour pepper and onion blend over chicken.  Add can of diced green chiles.  Cover and cook on low 4 to 6 hours or until the chicken is tender.  Remove chicken from pot.  Use an *immersion blender to blend the peppers and onions until smooth.  Add sour cream and stir until blended.  Cube chicken and put back in the crock pot.  Cook another 30 minutes or until the sauce has thickened.  Serve over rice or noodles.

*You could also use a standard blender.

See my leftover redo post to find out how I made soup from the leftovers!

Linked to:
 * And Baby Makes Five - Colleen's Kitchen Recipe Swap
 * Designs by Gollum - Foody Friday
 * Mommy's Kitchen - Potluck Sunday
 * Mom's Crazy Cooking - This Week's Cravings

Recipe: Tomato and Bacon Pasta Salad

It has been so hot here for the past two weeks.  I don't think we have left the house unless we need to.  With it being so hot, I don't like to heat the kitchen up, but this pasta is well worth it.  We had it as a main dish with some bread, but it could be a great side dish.  I added parmesan cheese the first night and some feta cheese the next day.  Both were equally good.  I served this at room temperature for dinner and cold for lunch.  I preferred it cold and so did my family.

Tomato and Bacon Pasta Salad

1 box penne pasta, cooked and drained

1/2 cup milk

3 tbsps olive oil

12 ounces bacon, cooked

3 medium ripe tomatoes, cut into chunks

1 clove garlic, minced

1/2 cup mayonnaise

1/2 cup sour cream

4 tbsps green onions, chopped

1/2 cup parmesan cheese, feta or the cheese of your choice

Salt and Pepper, to taste

Toss the cooked pasta with 1/2 cup milk; set aside.  Put olive oil in a pan; add tomatoes and garlic.  Toss until warmed through and remove from heat; season with salt and pepper.  Crumble the bacon into bite-sized pieces; set aside 1/4 cup for garnish.  Add tomato mixture and bacon to pasta and toss.  Mix the mayonnaise, sour cream and 3 tablespoons green onions.  Add to pasta mixture and toss until evenly combined.  Garnish with reserved bacon and green onion.  This may be served room temperature or chilled.

Enjoy!

Recipe: Banana Walnut Cupcakes

I know that I have said it before, but I do not like bananas.  However, I LOVE banana bread, banana muffins and now banana cupcakes!  These are sooooo good!   I found this recipe while watching Down Home with the Neely's (love that show!).  I used Steen's Syrup instead of molasses because I think it has way more flavor than regular molasses.  I made 15 cupcakes with the recipe.

This is a must try!

Banana Walnut Cupcakes

(modified from Gina Neely's recipe)

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Batter:

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 stick butter, softened

1/2 cup sugar

1/4 cup sour cream

1 1/2 teaspoons vanilla extract

2 large eggs

2 large ripe bananas, peeled, and mashed

1/2 cup chopped walnuts, (reserve some for garnish)

Molasses Frosting:

3 tablespoons whole milk

1 1/2 teaspoons vanilla extract

2 tablespoons butter, softened

4 ounces cream cheese, softened

2 tablespoons Steen's Syrup (or molasses)

3 cups powdered sugar

Directions

Batter:

Preheat the oven to 350 degrees. Line 1 (12-cup) muffin pan with paper cupcake liners.   In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, add the butter and the sugar. Beat with a mixer until combined. Add the sour cream and the vanilla extract. Slowly beat in the eggs, one at a time. Incorporate the dry mixture and wet mixtures together until thoroughly combined. Add the bananas and walnuts, being careful not to over mix. Using an ice cream scoop, fill each cupcake liner 3/4 way full. Bake in the preheated oven until the tops turn golden-brown and when a toothpick, inserted in the middle of the cupcake, comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool before frosting.

Frosting:

In a large bowl, add the butter and cream cheese. Beat together until incorporated. Add the molasses and mix well. Stir in the vanilla extract, milk and powdered sugar.

Heavily frost the cupcakes and garnish with reserved chopped walnuts.

Linked To:

  * Mommy's Kitchen: Potluck Sunday

  * Something Swanky:  Sweet Treats Thursday
  * Screaming Sardine:  Cupcake Party

Recipe: Blueberry Streusel Muffins

I had some blueberries that were almost getting to the point of no return that I wanted to use up.  I hate to waste any food and I didn't want to use them in a smoothie.  My oldest daughter LOVES blueberry muffins so I thought I would give her an extra special treat with these blueberry streusel muffins.

Blueberry Streusel Muffins

2 cups AP flour

2 tsps baking powder

1/2 tsp salt

1 1/2 tbsps AP flour

1 1/2 cups fresh blueberries

1/2 cup butter, softened

3/4 cups sugar

2 eggs, slightly beaten

1 tsp vanilla

1 tbsp fresh lemon juice

1/2 cup milk

2 tbsp AP flour

5 tbsp sugar

1/2 tsp cinnamon

2 tbsp cold butter

Preheat oven to 375 degrees.  Line a 12 muffin cups pan with liners.  Combine two cups flour, two teaspoons baking powder and 1/2 tsp salt in a medium bowl.  In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries and set aside.  In a large bowl, cream 1/2 cup butter and 3/4 cup sugar until light and fluffy.  Beat in eggs, vanilla and lemon juice.  Fold in dry ingredients alternating with milk.  Fold in blueberries.  Scoop batter in to prepared muffin tin.  Combine 2 tablespoons flour, 5 tablespoons sugar and 1/2 teaspoon cinnamon in a small bowl.  Cut in 2 tablespoons butter with fork until mixture resembles coarse crumbles.  Sprinkle over batter in muffin cups.  Bake for 20 to 25 minutes.  Cool in pan for 4 minutes and then remove to rack to completely cool.

What a busy week....or two!

I can believe it has been over two weeks since I last posted.  It has been crazy and so hot here.  The girls had VBS this week in the morning and had so much fun!  But, those little stinkers have hidden my camera and I can't find it anywhere and of course they can't remember where they hid it...right....

I have been doing lots of cooking and helping my mom make and can grape jelly and strawberry jelly.  I have lots of pictures to post of our canning fun!

Recipe Review: Tomato Quiche

When I found this recipe on The Sisters Cafe blog, I just knew I had to try it.  There are two things that we love in this house...tomatoes and cheese!  Throw those in a pie shell and it has got to be good.  I followed the recipe exactly as written and it was good, quick and easy.  I think this is more like a tart or pie and not a quiche because it doesn't have any eggs.  We aren't big fans of basil and found that we didn't like the way it tasted with this dish.  With that being said, I will be making this again but tweaking it for my family's taste. 

I served the pie with a salad and garlic cheese rolls (recipe coming) and it made a fabulous meatless meal. 

Tomato Quiche

(from The Sisters Cafe blog)

1 frozen deep dish pie shell or homemade pie crust

4-5 large Roma tomatoes

1/2 cup green onions, shopped

1/4 tsp dried basil

1 cup grated Swiss cheese

1/4 cup mayonnaise

salt and pepper to taste

Preheat oven to 400 degrees.  Cook pasty shell for 5 minutes and let cool.  Extract seeds and juicy parts as much as possible from tomatoes and discard.  Chop tomatoes into bite-sized pieces.  Mix all ingredients together and bake at 375 degrees for 20 to 30 minutes. 

Linked to:

   * Designs by Gollum, Foodie Friday

Recipe: Banana Bread

I am NOT a banana person.  I don't like the texture.  I don't really like banana flavored things either.  But, I absolutely DO love banana bread!  I have tried a lot of recipes over the years, but this is one that I have tweaked over the years and my family loves it!  It makes two loaves and I make one loaf with nuts and one without.  I also chunk or pinch off my bananas instead of mashing them.  You can do it either way.  I hope you enjoy this as much as we do!

Banana Bread

3/4 cup butter, room temperature
1 package (8 oz) cream cheese, room temperature
2 cups sugar
2 eggs
1 1/2 cups banana (about 4 medium), chunked or mashed
1/2 tsp vanilla
3 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 cups walnuts, divided

Preheat oven to 350 degrees.  Spray two loaf pans with nonstick cooking spray.  Cream butter, cream cheese and sugar in a large bowl until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Add bananas and vanilla, beat well.  In a separate bowl, combine flour, baking soda, baking powder and salt.  Slowly add dry ingredients to wet ingredients mixing until just combined.  Do not over mix.  Fold in one cup nuts.  Divide batter between the two pans.  Sprinkle the rest of the nuts on top.  Bake 1 to 1 1/4 hours or until a toothpick inserted in the middle comes out clean.  Remove from oven to a wire rack and cool about 15 to 20 minutes.  Remove from pan and cool completely.



Linked to:
   * Designs by Gollum, Foodie Friday
   * Blessed with Grace, Tempt My Tummy Tuesdays
   * And Baby Makes Five, Colleen's Kitchen Recipe Swap
   * The King's Court IV, What's Cooking Wednesday
   * Lamb Around

Menu Planning: July 2010

Whew!  Can you believe it is July?  I blinked for a second and June was over.  Last month, I didn't really plan out my weekly meals...just kinda went with the flow.  Well, that might have worked when I lived in the city, but not so much now that I live in the country.  I am 50 miles away from a decent grocery store and I don't want to have to give over my first born in order to pay for groceries at the store in the nearest town.   So here is what I will be making for the month of July.

Entrees
Crunchy Chicken Salad
Tomato & Swiss Tart
Baked Spaghetti
Greek Tortellini Salad
Ranchero Chicken Crostada
Fried Chicken
Sloppy Joe's
Balsamic Grilled Chicken Salad
Chicken Gnocchi Veronese
Bacon Jack Chicken Sandwich
Taco night
Tex Mex Pasta Salad
Beef Potato House Pie Casserole
Spinach Artichoke Calzone
Buffalo Chicken Burgers
Mesa Chicken Salad
Chicken Cannelloni
Chicken Manicotti w/Red and White Sauce
Crockpot Roundsteak
Hawaiian Haystacks
Chicken Chimichangas
California Grilled Chicken Salad
BLT's
Salsa Chicken Rice Casserole
Grilled Cheese Sandwiches
Farmer's Casserole


Baking
Pitas
Hamburger Buns
Kolaches
Banana Bread
Orange Rolls
Bread Loaves
Breadtwists
Garlic Cheese Rolls
Sour Cream Chile Bread
Italian Bread
Southwestern Yummy Biscuits
Sweet Hawaiian Yeast Bread

Desserts
Mandarin Orange Cake
Chocolate Bundt Cake
Cherry Chocolate Cake
Buttermilk Pie

Cookies
Ande's Mint Cookies
Peanut Butter
Chocolate Chip Cookies (6 doz for VBS)


Linked to:
   *  Mommy's Kitchen, July Menu

Leftover Redo: Bacon Cheeseburger Chicken = Cheesy Chicken w/Bacon Pasta

I had three chicken pieces leftover when I made Bacon Cheeseburger Chicken.  I could have easily eaten them as they were, but I wanted to use them for dinner and feed five people.  We love pasta at our house so I thought using the leftover chicken would make for an awesome pasta dish.  This dish turned out so great, that I will be making it for future dinners.

Cheesy Chicken with Bacon Pasta

Leftover Bacon Cheeseburger Chicken, diced (I used about 3 pieces)
1 tbsp olive oil
1 onion, diced
1 green bell pepper, diced
1 can diced tomatoes
1/3 cup butter
1 can cream of chicken soup
1/2 cup water
1/2 tsp cumin
1 tsp paprika
1/2 cup sour cream
Dash of cayenne pepper, depending on the amount of heat you like
salt and pepper to taste
1 lb pasta, we used spaghetti

In a large skillet, heat 1 tbsp olive oil.  Add onions and peppers and cook until softened.  Add diced tomatoes with the juice, butter, cream of chicken, water and spices.  If you like a thinner sauce, add a bit more water.  Simmer the sauce for about 5 minutes and added diced chicken.  Simmer for another 5 minutes to warm the chicken through. Stir in sour cream before serving.  I plated the spaghetti individually and put the chicken and sauce over top.