Jam Surprise Muffins

March 19, 2012 By Leave a Comment

Here is a delicious recipe from Gooseberry Patch’s classic cookbook, Kids in the Kitchen.  

Jam Surprise Muffins

2 cups all-purpose flour

3 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

3/4 cup butter, softened

1 egg

1 cup milk

non-stick vegetable spray

1/2 cup favorite-flavor jam

In a mixing bowl, combine flour, sugar, baking powder and salt. Blend in butter with a fork or a pastry cutter until mixture is crumbly. Form a well in the center. In a separate bowl, whisk together egg and milk; pour into the well in the bowl of dry ingredients. Stir until ingredients are just moistened, about 25 strokes. Batter will be lumpy. Spray a 12-cup muffin tin with non-stick vegetable spray and lightly dust with flour, or use paper liners. Fill muffin cups about 1/3 full of batter. Spoon one tablespoon jam on top of batter; top with enough batter to fill muffin cups 2/3 full. Bake at 425 degrees for 20 to 25 minutes.

Tip: Use the toothpick test to see if your muffins are finished baking! After 20 minutes, remove muffin tin from oven. Insert a toothpick into the center of a muffin. If the toothpick comes out clean, or with only a few crumbs clinging to it, the muffins are finished baking. If there is uncooked batter or many damp crumbs on the toothpick, return the muffins to the oven and bake for a few minutes longer.

Visit GooseBerry Patch and learn more about this and other cookbooks

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St. Patrick’s Day Alternative: Stir-Fry Cabbage with Mustard and Chives

March 9, 2012 By 2 Comments

6 cups cabbage, cut into approximately 1 inch squares (about 1/2 head)
1/4 cup water
1/2 ActiFry spoon extra virgin olive oil
1 1/2 teaspoons Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon kosher salt
3 teaspoons chives, minced

Whisk together the water, olive oil, mustard, sugar and salt. Place the cabbage in the ActiFry and drizzle the sauce on top. Cook for 15 minutes or until tender-crisp. Top with minced chives.

 Foodie Amy Sherman originally created this recipe to be made in the T-fal ActiFry but can make it in any frying pan.

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Fun and Easy Dinner: Taco Pizza

January 3, 2012 By Leave a Comment

My family and I LOVE tacos, but sometimes we just have to change it up.  Here is one of our many variations..

For the dough you can use a Boboli pizza crust, but I have been using Father Dominic’s “Basic American Pizza Dough” recipe.  Once that is figured out it is super easy.

  • Spread refried beans
  • Sprinkle your seasoned and browned meat
  • Sprinkle your favorite taco cheese
  • bake for 10 minutes, turn the pan and bake another 15 minutes (ovens my vary)

Cut it like a regular pizza and serve with your favorite toppings.

 

 

 

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Pumpkin Leftovers and what to do with them…

October 29, 2011 By 2 Comments

While I don’t enjoy pumpkin guts up and down my arm or all over my table or all over my dining room floor, I do enjoy the results.

My kids amazed at what a candle and a little work can do.

But we aren’t done… What about the seeds and that pumpkin that Momma intended to carve but didn’t get to because she was helping every one else.

Well you can let the seeds dry and plant your own pumpkin patch next year or you can cook them up and eat them for your snacking delight.

Rinse your seeds good

Place on a baking dish

Add salt

Bake at 250 degrees for 60 minutes

How about a recipe using the leftover pumpkin?  I received one from my friends at Nueva Cocina Foods called Pumpkin Fiesta Rice.  Here it is, Enjoy!

PUMPKIN FIESTA RICE

INGREDIENTS

1 Package of Nueva Cocina® Mexican Rice Mix

4 small pumpkins (3 for serving purposes and 1 for recipe ingredient)

1 Tablespoon of Olive Oil

Optional: 2 to 3 small pumpkins, depending on serving size, for baking or steaming

 

DIRECTIONS FOR PREPARING THE RICE

Cut pumpkins in half, leaving the rind on.  Remove seeds and strings.  Rub pumpkins with olive oil and some salt. Place halves on baking sheets with rind side up. Place a small amount of water in the pan. Bake for 45 minutes in a 350-degree oven.  If you prefer to steam the pumpkins, place halves in steamer with rind side up. Steam until meat and rind are soft.

Combine 1 Cup of pumpkin meat, peeled and cubed with all the ingredients in a package of the Nueva Cocina® Mexican Rice Mix and follow the cooking directions on the box.  When done, serve the rice in half of a small pumpkin for an excellent presentation and great added texture and flavor.

 

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An Appetizers for your Holiday Entertaining…

October 22, 2011 By Leave a Comment

Here is an excellent alternative to the same ol’ humdrum appetizers.  Personally I look forward to those humdrum appetizers, but there is always room for something new.

I found the following recipe, it looks easy and delicious.  Well and they are just plain cute.

 

Calzone Bites

Calzone Bites, with a blend of melted mozzarella, pepperoni and pizza dough, are delicious mini appetizers for holiday entertaining.


Ingredients
15 Athens® Mini Fillo Shells
15 slices of pizza pepperoni
¼ cup pizza sauce
¾ cup finely shredded mozzarella
5 ounces pizza dough (1/2 tube)
1 teaspoon Italian seasoning

Place the shells on an ungreased baking sheet. Press one slice of pepperoni into each shell. Evenly distribute the pizza sauce among the shells followed by the cheese.

Roll out the pizza dough to the approximate size of the shell tray. With a small, round cookie cutter that is approximately the size of the shell, cut out 15 pieces. Place each piece of dough on top of the filling.

Sprinkle the shells with the seasoning and bake for 8-10-minutes in a preheated oven at 350°F. Serve immediately.

Tips:
Create a vegetarian version using your favorite vegetable toppings instead of pepperoni.

Top with a dollop of sauce and garnish with strips of pepperoni.

Yield: 15 appetizers

 

Find more delicious recipes on www.athensfoods.com and www.phyllo.com 

 

 

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