Blueberry Corn Toasties Revisited

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Several years ago, I was bemoaning the fact that I couldn’t get Pepperidge Farms blueberry corn toasties anymore.  I loved them and was sad.  Then, in my blog travels, I found this recipe on A Good Appetite.  I made it and loved it and promptly forgot about it like I so often do.

I remembered it last week, had all the ingredients, and I made them and loved them again.  The recipe doesn’t call for adding blueberries so I just stick them in the dough when it is in the baking pan already.

Blueberry Corn Toasties 2

Blueberry Corn Toasties

1 stick butter, melted
1/2 cup and 2 tbsps sugar
2 eggs
1 tsp vanilla
1 1/2 tsps baking powder
3/4 cup and 2 tbsps cornmeal
1 1/4 cup flour
1/2 tsp salt
1 cup milk
Fresh blueberries

Preheat oven to 350º.

Mix the melted butter and sugar in a large mixing bowl. Add the eggs and vanilla. Add the baking powder, cornmeal, flour and salt. Mix until all ingredients are moistened. Stir in the milk and mix until almost smooth. A few lumps are OK.

Grease a jelly roll pan (10×15) with 1/2 inch sides. Pour the batter into the prepared sheet. Make sure to spread the batter so it gets into all four corners. Stick blueberries in the dough, pushing down a bit with your clean fingers. Tap the sheet on the cupboard to get rid of any bubbles.

Bake 25 minutes or until the edges start to brown and are pulling away from the sides of the pan. Place the pan on a wire rack for about 10 minutes. Cut into squares.

Wrap the squares in plastic and store in the refrigerator and use over the week. If you want longer storage, individually wrap and store in the freezer.

To serve, toast each square until brown and, when toasted, spread with butter.

Blueberry Corn Toasties

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Beer and Onion Pot Roast

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Minnie

That’s my Minnie in the picture!  Everyone asks if she has cataracts and according to the dog ophthalmologist she doesn’t.  What she does have is fat deposits on her eyes because of poor nutrition in her hoarder home.  She can see fine ~ it just looks weird.  One of her many cute quirks.

I do love a good pot roast. Especially with the less than favorable weather we’ve been having lately.  This is a good recipe to serve on St. Patrick’s Day, too.

It’s very easy to put together and so delicious!

Beer adn Onion Pot Roast

Beer and Onion Pot Roast

3 1/2 lb rump roast
2 tbsp dried onion flakes
1 (12 oz) bottle beer (any kind)
garlic salt, to taste
2 onions, sliced
4 garlic cloves, minced
1 bay leaf
1/2 tsp dried thyme
2 tbsps brown sugar
4 beef bouillon cubes
1 tsp dried parsley

Heat oven to 350º.

Mix the onion flakes and beer in a large ziplock bag. Sprinkle garlic salt over the roast and place the roast in the bag. Smoosh around so the whole roast gets covered. Place in the refrigerator for several hours or overnight.

When ready to cook, brown the roast. Remove the roast to a roasting pan. Saute the onions and garlic in the same pan the roast was browned in. Add the bay leaf, thyme, brown sugar, bouillon, and parsley to the onion mixture and pour over the roast in the roasting pan.

Cover and place in oven for 2 1/2 to 3 hours.

When done, place the roast on a platter with the onions. Remove bay leaf. Spoon sauce over the roast if desired.

Makes 6-8 servings.

Beer and Onion Pot Roast 2

Source:  Cooking with Class

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Bailey’s Cupcakes

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I love Baileys Irish Cream and always looking for ways to cook with it.  I found this recipe for cupcakes and they are delicious.  The cupcakes are also perfect for St. Patrick’s Day!  The Bailey’s flavor really comes through since it’s both in the cake and frosting.

Bailey's Cupcakes

Bailey’s Cupcakes

Cupcakes:
2 cups flour
1 3/4 cups sugar
3/4 cup cocoa powder
1/2 tsp salt
1 tbsp baking soda
1 large egg
2/3 cup canola oil
3/4 cup buttermilk
1/4 cup Bailey’s Irish Cream
1 cup black coffee, room temperature

Frosting:
2 tsps instant coffee granules
1/2 cup Bailey’s Irish Cream, warmed ~ I put it in the microwave for 30 seconds
1 stick butter, room temperature
1 tsp vanilla
1/4 tsp salt
3 1/2 cups confectioner’s sugar
Sprinkles or colored sugars

To make the cupcakes:

Preheat oven to 350º and put cupcake liners in pans to make 24 cupcakes. I also give the liners a little spritz of Pam so nothing sticks to the paper.

Sift together the flour, sugar, cocoa powder, salt and baking soda in a medium bowl and set aside.

In a large mixer bowl, beat the egg, oil, buttermilk, Bailey’s, and coffee together. Slowly add the dry ingredient mixer on low speed until just mixed then beat on medium for 2 minutes.

Spoon the batter in the cupcake liners ~ I use an ice cream scoop and filled about 3/4s full.

Bake for 15-17 minutes or until a toothpick inserted in the middle comes out clean. I think mine too a minute or two longer than the 17 minutes but keep an eye on yours.  Cook on a wire rack for about minutes then remove the cupcakes to the wire rack to cool completely.

To make the frosting:

Dissolve the instant coffee granules in the warm Bailey’s and stir until the coffee is completely dissolved.   Undissolved coffee granules are not appetizing.

In a large mixer bowl, cream the butter. Gradually add the vanilla and salt. Slowly add the confectioner’s sugar and some of the Bailey’s/coffee mixture to create and fluffy frosting. I didn’t use all of my Bailey’s/coffee mixture.  The frosting is a coffee color and not white like it looks in the picture.

Frost each cupcake and sprinkle with colored sugars or sprinkles.

Makes 24 cupcakes.

Baileys cupcakes 2

Source:  Intoxicated Cupcakes

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Roast Cabbage

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I love cabbage in all forms.  In fact, when I was a kid, my favorite food was creamed cabbage.  Very weird.  The rest of my family doesn’t eat it unless it’s in cole slaw form and then only certain cole slaws and then they only eat it with pork barbecue or ham.  They don’t know what they are missing.

This cabbage recipe is very easy to make and it’s wonderful.  It might fall apart a little when putting it on the baking sheet but just put it back together.  When it roasts, the outside pieces get really dark so just toss them away if you don’t want them.

This recipe is perfect for your St. Patrick’s Day dinner!

Cabbage

Roast Cabbage

1 head of cabbage, cut into 1 inch thick slices
olive oil
2 garlic cloves, smashed
kosher salt
black pepper

Preheat oven to 400 degrees and spray a baking sheet with Pam.

Take the smashed garlic and carefully rub both sides of the cabbage slices.

Using a brush, brush some olive oil over each side and then sprinkle with salt and pepper.

Roast in the oven for 30 minutes. Carefully flip the cabbage over and roast for another 10-15 minutes or until tender and edges are brown.

Makes 4 servings.

Cabbage 2

Source:  Everyday Maven

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Sloppy Joes

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We have a funny sloppy joes story in our family.  Many years ago, I had to go back home to help my parents so Mr. Meat Eater and the kids were left at our home.  Now, as you know, Mr. Meat Eater does not cook unless it involves the smoker so I left some easy things for him to make.  One of those things was sloppy joes.  I didn’t even expect him to make them from scratch but he did have to add the spice packet and the sauce to the browned ground beef.  He did fine until it came to adding the sauce.  He forgot.  So he and the kids had slopless joes and we never forget to remind him of this.  To this day, the kids laugh about it.  So do I!

Anyway, this recipe is just plain awesome.  It’s easy so don’t let the long list of ingredients stop you from making them.  Rachael Ray’s recipes don’t always appeal to me but this one is spot on.  We eat sloppy joes like an open face sandwich instead of a regular sandwich.

Sloppy Joes

Sloppy Joes

1 1/4 lb ground beef
1 medium onion, chopped
1 small red bell pepper, chopped
1/4 cup brown sugar
2-3 tsps Montreal steak seasoning
1 tbsp red wine vinegar
1 tbsp Worcestershire sauce
2 cups tomato sauce
2 tbsps tomato paste
4 rolls, your choice of type ~ we use hamburger rolls that I butter and toast in the oven

Cook meat, onion, and red bell pepper in a large skillet over medium high heat. When the meat is completely cooked, drain and return to the same pan.

Add the rest of the ingredients to the meat/vegetable mixture in the pan ~ except rolls, of course ~ stir to combine and reduce the heat to medium. Cook for about 10-15 minutes total.

Using a large spoon, pile the meat on rolls. Add a cheese slice if you prefer.

Makes 4 servings.

Sloppy Joes 2

Source:  Rachael Ray

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Apple Pear Crostada

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I love making crostadas ~ they are so much easier than a regular pie.  Almost any kind of fruit will work, too.  This apple pear crostada is delicious since pears and apples go so well together.  The shape doesn’t have to be perfect, either.  Since I’m a lazy cook, crostadas are a perfect dessert to bake!

Apple Pear Crostada

Apple Pear Crostada

1 unbaked crust ~ bought or homemade

Topping:
1/4 cup flour
2/3 cup packed brown sugar
1 tsp cinnamon
8 tbsps cold butter, cut into pieces

Filling:
2 large apples, cored and cut in chunks ~ I used MacIntosh
2 large pears, cored and cut in chunks ~ I used Bosc
1/3 cup sugar
1/4 cup flour
1 tbsp fresh lemon juice

Preheat oven to 375º.

Make the topping: Mix the flour, brown sugar, cinnamon in a medium bowl. Cut in the butter until mixture is crumbly. Set aside.

Make the filling: In a large bowl, mix all of the filling ingredients together until combined.

To make the crostada: Cover a baking sheet with a piece of parchment paper. Place the crust on the parchment. Spoon the fruit mixture over the top of the crust, leaving a 2 inch border around the pie crust. Fold the dough partially over the filling leaving about a 9 or 10 inch round. Sprinkle the topping over the fruit.

Bake for 50 minutes or until the fruit is tender. When finished, cool on the sheet on a wire rack for 15 minutes. Serve warm if desired.

Makes 8 servings.

Apple Pear Crostada 2

Adapted from The Ski House Cookbook

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Blueberry Sour Cream Pancakes

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Yesterday was Fat Tuesday so we HAD to have pancakes for dinner.  I had this recipe in my *to try* pile for a long time and since I had all the ingredients I decided there was no time like the present.  These pancakes were out of this world good.  They are very, very filling ~ in fact, I’m still full this morning.

This recipe makes lots of batter.  I made 12 pancakes and could have probably made 10 or more.  Granted I made them on the smallish side so if you make larger ones, it won’t make that many.

A really lovely recipe for breakfast or brunch.

Blueberry Sour Cream Pancakes

Blueberry Sour Cream Pancakes

2 cups flour
1/4 cup sugar
4 tsps baking powder
1/2 tsp salt
2 eggs, lightly beaten
1  1/2 cups milk ~ I used 2%
1 cup sour cream
1/3 cup melted butter
1 cup fresh blueberries

In a large bowl, combine the flour, sugar, baking powder, and salt. In another bowl, mix the eggs, milk, sour cream and melted butter. Stir the wet ingredients into the dry ingredients just until combined. Gently fold in the blueberries trying not to break them up as you fold.

Drop the batter by 1/4 cupfuls onto a greased, hot griddle. I use an electric frying pan. Carefully turn the pancakes over when bubbles form. Cook until bottom is done and no *wet* batter is oozing from the pancake.

Blueberry Sour Cream Pancakes 2

Makes about 8-10 servings depending on size of pancakes.

Source:  Taste of Home

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Chicken Fajita Bowls

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Last week I was reminded of the chicken and steak rice bowls that Taco Bell used to have when I saw a recipe for steak rice bowls.  I never liked the steak bowls but I loved the chicken bowls.  So I took that recipe and changed it up to make chicken rice bowls.  They are reminiscent of the Taco Bell bowls but not the same ~ they are better!

This is the recipe that I used the homemade fajita seasoning.

Chicken Fajita Bowls @

Chicken Fajita Bowls

4 boneless, skinless chicken breasts, cut up into large dice
1 (4 oz) can diced green chilies
2 cloves garlic, minced
1/2 cup chicken broth
Homemade fajita seasoning, divided
2 tbsp canola oil
1 onion, thinly sliced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 pkg Spanish or Mexican rice, prepared ~ I used Old El Paso Spanish rice
1 can black beans, drained and rinsed
Favorite toppings ~ cheese, sour cream, guacamole, etc.

Place the chicken, chilies, garlic, chicken broth and 1 tbsp of the fajita seasoning in a Ziplock and marinate in the refrigerator for 1 hour or longer. Mine went about 4 hours.

Right before starting to cook the chicken, prepare the rice mix.

Heat the canola oil in a large skillet.

Being very careful not to lose the contents of the Ziplock, drain some of the chicken broth from the bag. Empty the bag into the heated canola oil. Stir until the chicken is cooked through. Add the rest of the fajita mix, onions, and both colors of peppers. Saute until the vegetables are tender.

Mix the hot rice with the drained and rinsed black beans (the heat of the rice will warm up the beans so no need to heat the beans) and put a couple spoonfuls in the bottom of your bowl. Top with chicken fajita mixture. Add your favorite toppings.

Makes 4 servings.

Chicken Fajita Bowls

Source:  Adapted from Favorite Family Recipes

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