Monday, March 28, 2011
Friday, March 25, 2011
1 large sweet potato (yielding about 1 cup of puree)
1 c. flour
1 c. oats
1/3 c. light brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 c. whole milk
1/4 c. oil
1 tsp vanilla
- Preheat oven to 400.
- Rinse off sweet potato then wrap in foil and place on a foil lined pan (I've had several sweet potato mishaps so the pan may be overkill for some of you...but I've had to clean up one too many sweet potato disasters in my day!)
- Poke several holes in the potato and bake for about one hour or until tender. (I'd go ahead and let the oven cool down in case you don't get around to the actual muffins for a little while...)
- Allow the potato to cool and then puree either with a food processor or with a fork and your amazing arm muscles.
- When you're ready to make the muffins, preheat the oven to 350.
- In a small bowl combine the dry ingredients and set aside.
- In a large bowl (or stand mixer) mix together the wet ingredients, including 1 cup of the sweet potato puree.
- Add in the wet ingredients and stir until just combined.
- Pour batter into greased mini-muffin tins and bake for about 15 minutes.
Monday, March 21, 2011
- Brown the beef in a large skillet with some Italian Seasoning and then add in the tomato sauce.
- Cook egg noodles according to the package instructions, drain.
- In a large bowl combine the noodles, sour cream, cottage cheese, parsley, and green onion. Season with salt and pepper to taste.
- In a lightly greased baking dish layer:
- 1/2 of the noodle mixture
- pepperoni (I only made a single layer over the noodles, you could add more if you liked)
-1/2 of the sauce
-1/2 of the cheese
- Bake for 20 minutes at 350.
2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon grated or ground nutmeg
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon
a pinch nutmeg
- Preheat oven to 350 degrees F. Lightly grease and/or line a 9×13 inch pan. Combine the flour, baking powder, cinnamon, nutmeg and salt and set aside.
- In large bowl, beat together butter and brown sugar for 3-5 minutes. Add in the eggs one at a time, then the vanilla, and beat until smooth.
- Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat cookiebatter-ish, so it’s best to spread it out with a greased spatula or your hands). Combine the granulated sugar, cinnamon, and nutmeg in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
- Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting.
Tuesday, March 15, 2011
- Put the chicken in the bottom of the crock-pot.
- In a small bowl mix together the remaining ingredients and then pour over the chicken.
- Cook on Low for 6-8 hours.
- Resist the urge to remove the lid.
- Remove the chicken from the crock-pot and use forks to shred the chicken and put it back into the crock-pot and mix with the sauce.
- You can let it cook in the sauce for a little longer if you like, or serve after mixing.
Thursday, March 10, 2011
- Preheat the oven to 350 and prepare a cookie sheet with a cooling rank inside - spray with cooking spray.
- Season the chicken tenders with salt and pepper.
- Set up 3 shallow bowls for breading the chicken:
1 - flour
2 - egg, lightly beaten with a splash of water
3 - mixture of panko and coconut
- Dredge chicken in flour, coat with egg, and even coat with breadcrumb mixture and place on prepared pan.
- Bake at 350 for 30 minutes or until golden brown and cooked through.
- While chicken is cooking, in a small skillet heat the preserves, jalapeño, soy sauce, stock, and dried onion together until the sauce comes together and is heated through. This can be drizzled over the chicken tenders or used as a dipping sauce, whatever strikes your fancy =)