Recipe Friday – Pecan Pie Muffins

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Hi all!! Can you believe it is so close to Christmas? I cannot believe it at all. And on top of it today Is the Winter Solstice!! All sorts of goodies are gonna get eaten today…well this evening. I hope everyone of you are enjoying this holiday season and will continue to have an amazing rest of this year. Yes I said rest of this year…2018 is almost over too!! Wow..just wow!

Today’s recipe is a really good one and it says that it tastes like pecan pie but I don’t think so. It tastes more like a cross between the Pecan Sandies and Pecan Caramel Rolls. Either way the are still so good. Hope you enjoy them!!

 

Pecan Pie Muffins

Ingredients

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 mini muffin cups or line with paper muffin liners.
  2. In a medium bowl, stir together brown sugar, flour and pecans.
  3. In a separate bowl beat the butter and eggs together until smooth, stir into the dry ingredients just until combined.
  4. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full.
  5. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cool on wire racks when done.

Recipe Friday – Crackle Top Molasses Cookies

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Here is a delicious recipe one of my friends gave me. They are sort of like ginger snaps but with at really strong molasses taste. Enjoy!!

 

Crackle Top Molasses Cookies

Ingredients

Directions

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. In a large bowl mix oil and 1 cup of sugar.
  3. Add egg, beat well. Stir in molasses, 2 cups flour, baking soda and spices.
  4. If necessary, add more flour to make a firm dough.
  5. Shape dough into 1 1/4 inch balls. Roll in 1/3 cup sugar.
  6. Place 3 inches apart on an ungreased baking sheet.
  7. Bake 12 to 14 minutes or until tops crack.
  8. Remove from baking sheet and cool on rack.

Recipe Friday – Cranberry Date Bars

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Thought I would share another sweet recipe with you. I know too many sweets are not good for you but this recipe is actually a pretty good from a nutritional stand point. It is a wholesome energy packed bar that really does taste good. Enjoy!!

 

CRANBERRY DATE BARS

INGREDIENTS:

  • 1 package (12 ounces) fresh or frozen cranberries, thawed
  • 1 package (8 ounces) chopped dates
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 cups old-fashioned oats
  • 1-1/2 cups packed brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, melted

OPTIONAL GLAZE:

  • 1-1/3 cups confectioners’ sugar
  • 1 to 2 tablespoons orange juice
  • 1/4 teaspoon vanilla extract

DIRECTIONS:

  1. Preheat oven to 350°.
  2. Place cranberries, dates and water in a saucepan; bring to a boil over medium heat. Reduce heat; simmer, covered, until berries pop, about 15 minutes, stirring occasionally.
  3. Remove from heat; stir in vanilla.
  4. Mix flour, oats, brown sugar, baking soda and salt; stir in melted butter.
  5. Press half of the mixture into an ungreased 13×9-in. pan. Bake 8 minutes.
  6. Spoon cranberry mixture over crust.
  7. Sprinkle with remaining oat mixture; pat down gently. Bake until golden brown, 25-30 minutes.
  8. Cool completely on a wire rack.
  9. Mix glaze ingredients.
  10. Drizzle over top.

Recipe Friday – Soft Oatmeal Cookies

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Hi everyone!! Hope your week has been going great!! I thought I would dig up another cookie recipe for this week because who doesn’t love cookies? I know I do 🙂

This is great oatmeal cookie recipe that I have use a few times and always get good results with it. The best thing about this recipe is you can add nuts, raisins, or even chocolate chips to it. It’s really good base recipe to get creative with. Enjoy 🙂

 

 

 

Soft Oatmeal Cookies

Ingredients

Directions

  1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla.
  2. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
  3. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  4. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets.
  5. Flatten each cookie with a large fork dipped in sugar.
  6. Bake for 8 to 10 minutes in preheated oven.
  7. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

 

 

World Cup Appetizers Day 21

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Whoo Hoo!! Today is the World Cup Final!!!!! I am so excited for this game!! It should be the best of them all!! France vs Croatia….who would have ever thought these two teams would have made the finals!! Best of luck to both teams!!

 

Here is a good wing recipe for a great wing snack. They are really simple and turn out so tender. Hope you enjoy them as much as we did!!

 

Restaurant Style Buffalo Chicken Wings

Ingredient

  •  1/2 cup all-purpose flour
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 10 chicken wings
  • oil for deep frying
  • 1/4 cup butter
  • 1/4 cup hot sauce
  •  dash ground black pepper
  • 1 dash garlic powder

Directions

  1. In a small bowl mix together the flour, paprika, cayenne pepper and salt.
  2. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated.
  3. Cover dish or bowl and refrigerate for 60 to 90 minutes.
  4. Heat oil in a deep fryer to 375 degrees F (190 degrees C).
  5. The oil should be just enough to cover wings entirely, an inch or so deep.
  6. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended.
  7. Remove from heat and reserve for serving.
  8. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown.
  9. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

World Cup Appetizers Day 20

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Today is one of the final games of the World Cup 😦   But I’m going to enjoy every minute of it!! Today is England vs. Belgium for the third place spot. Should be a really good game. They actually played earlier in the games and Belgium won. SO let’s see what happens!!

 

Since this game is first thing in the morning thought we could have a breakfast treat along with a nice cup of coffee. These are really good for a quick breakfast treat: Donut Muffins. Enjoy!!

 

 

Donut Muffins

Ingredients

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.
  2. Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl.
  3. Stir in the milk, then mix in the baking powder and flour until just combined.
  4. Fill the prepared mini muffin cups about half full.
  5. Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
  6. While muffins are baking, place 1/4 cup of melted margarine in a bowl.
  7. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon.
  8. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.

 

World Cup Appetizers Day 19

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OMG!!! What a finish!! Nicely done France!!! Congratulations!! Hate to see Belgium go but there can only be one!!!

Today we have a little bit of a spicy, cheesy snack…Sausage – Cheddar Balls!! I love cheese and sausage too. Hope you enjoy this as much as I do!!

Sausage and Cheddar Balls

Ingredients

    • 1/2 teaspoon coarse salt
    • 1/4 teaspoon ground pepper
    • 1/2 teaspoon cayenne pepper
    • 1 1/2 teaspoons baking powder
    • 2 cups grated cheddar (1/2 pound)
    • 1 pound bulk breakfast sausage
    • 1/2 large yellow onion, grated on large holes of a box grater 
    • 3 tablespoons unsalted butter, melted

Directions

  1. Preheat oven to 400 degrees.
  2. In a large bowl, whisk together flour, salt, pepper, cayenne pepper, and baking powder.
  3. Add cheddar and toss to coat.
  4. Add sausage, onion, and butter.
  5. With your hands, mix until well combined and roll mixture into 1-inch balls.
  6. Place balls, 1/2 inch apart, on a parchment-lined baking sheet.
  7. Bake until balls are golden and cooked through, 25 minutes.
  8. Serve warm.

World Cup Appetizers Day 18

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Good Morning all!!! It is a start to the finish. We have 4 teams that I don’t think anyone thought would be in the finishing rounds. Good luck to them all!!

 

Well today I thought we could use something sweet for a snack and what better then Nutella!! This recipe actually only makes 18 but you can adjust the amount to the number needed.

 

Nutella Sandwich Cookies

Ingredients

  • 3 egg whites
  • ¾ cups granulated sugar
  • ¼ teaspoon cream of tartar
  • Pinch of kosher salt
  • ½ teaspoon pure vanilla extract
  • 2 cups chocolate-hazelnut spread (such as Nutella)

Directions

  1. Preheat the oven to 275°F. Line two baking sheets with parchment paper.
  2. Make the Meringue: In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites and sugar to combine.
  3. Remove the bowl and place it over a medium pot of simmering water. Warm the mixture, whisking constantly by hand, until the sugar has dissolved, 1 to 2 minutes. Transfer the bowl back to the electric mixer.
  4. Add the cream of tartar and the salt, and whip on medium-high speed until the egg whites are thick and can hold a peak. Add the vanilla extract and beat just until combined.
  5. Bake the Meringue: Using two spoons, drop 2-tablespoon dollops of meringue onto the prepared baking sheets. They don’t need to be perfect, but should be around the same size.
  6. Bake until the meringues are crisp but not golden, about 1½ hours. Cool completely. (The meringues can be made a day or two ahead and stored in an airtight container.)
  7. Assemble the Sandwich Cookies: Spoon 1 to 2 teaspoons chocolate-hazelnut spread onto the flat side of a meringue cookie. T
  8. op with another meringue cookie and gently press to seal (not too hard, as the meringues are a bit fragile).
  9. Repeat with the remaining cookies and chocolate-hazelnut spread. Serve immediately.

World Cup Appetizers Day 17

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What a set of games!!! Who would of thought that Belgium and France would have come out of this set of Quarters!!! Wow!! I hate to see Brazil and Uruguay go but someone has to. Can’t wait till see today’s games!!

Well until they start…here is a good recipe for wontons. With this recipe you can adjust the ranch dressing or use different kind of meat…ground sausage, ground beef, shrimp, or even add canned tomatoes. The following is a pretty basic recipe. Enjoy!!

Sausage Wonton Appetizers

Ingredients

  • 1 lb ground sausage
  • 1 1/2 c shredded mozzarella cheese
  • 1 c shredded sharp cheddar cheese
  • 8 oz ranch salad dressing
  • 1 pkg rectangular wonton wrappers

Directions

  1. Brown sausage in skillet and drain.
  2. Add cheeses and salad dressing(adjust amount of dressing to your taste) and mix together.
  3. Place wonton wrappers into mini muffin pan.
  4. Fill each with a teaspoon of sausage mixture.
  5. Cook at 350 degrees about 10 minutes or until slightly browned and cheeses are melted.

 

Recipe Friday – Mini Ham and Cheese Rolls

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Today the World Cup Quarter finals begin!!!! I am so excited for all the teams!! Who are you rooting for? Who do you think will make out of the Quarters? Leave me comments below.

 

Well today I got a quick sandwich for you. It’s good for appetizers or even for a quick lunch. They are so easy to make…Enjoy!!

 

 

Mini Ham and Cheese Rolls

Ingredients

Directions

 

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a small mixing bowl, combine onion flakes, mustard, poppy seeds and margarine.
  3. Split each dinner roll. Make a sandwich of the ham and cheese and the dinner rolls.
  4. Arrange the sandwiches on a baking sheet.
  5. Drizzle the poppy seed mixture over the sandwiches.
  6. Bake for 20 minutes, or until cheese has melted. Serve these sandwiches warm.