John's Jumbo Coffee-Cake Muffins

For Streusel:
1 c. packed dark-brown sugar
1 c. all-purpose flour
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 c. cold, unsalted butter, cut into small pieces

For Muffins:
1/2 c. unsalted butter, room temperature, plus more for pans
1 3/4 c. all-purpose flour, plus more for pans
2 tsp. baking powder
1 tsp. baking soda
1 c. sour cream
1 c. granulated sugar
1 tsp. vanilla
2 large eggs
confectioners' sugar, for dusting

Prepare streusel: In a medium bowl, stir together brown sugar, flour, cinnamon and salt. With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.
Prepare muffins: Preheat oven to 350 degrees. Butter and flour two jumbo 6-cup muffin pans.
In a small bowl, whisk together flour, baking powder and baking soda. Set aside.
Using an electric mixer, beat together butter, sour cream, granulated sugar, and vanilla on medium speed until light and fluffy. Beat in eggs, one at a time until well combined. With mixer on low, beat in flour mixture just until combined.
Divide half the batter among muffin cups; top with half the streusel. Cover with remaining batter; top with remaining streusel. Bake until a toothpick inserted in the center of a muffin comes out clean, 25-30 minutes. Cool in pan 5 minutes, then transfer to a rack to cool completely. Dust with confectioner's sugar before serving.

Quick Jamaican Chicken Curry

2 T. vegetable oil

2 large chicken breasts

coarse salt and ground pepper

1 medium onion, chopped

1 garlic clove, minced

1 tsp. ground cumin

3 T. curry powder (preferably Jamaican)

1/2 tsp. dried thyme

4 carrots, thinly sliced

1 can (13.5 oz) coconut milk

10 oz. frozen peas, thawed

cooked white rice, for serving

In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper. Brown chicken, 3-4 minutes per side. Transfer to a plate for later.

Reduce heat to medium. Add onion, garlic, cumin, curry, thyme, and 1/2 c. water. Season with salt. Cook, stirring occasionally, until onion has softened, 3-5 minutes.

Add carrots, coconut milk, another 1/2 c. water, and chicken with any accumulated juices. Bring to a boil. Reduce to a simmer, cover partially, and cook until chicken is cooked through and carrots are tender, about 10  minutes. Remove from heat and stir in peas. Serve over rice.

Red or White Wine Marinade

This recipe can be prepared with red wine for beef and lamb, or white wine for poultry. Large roasts and whole chickens can marinate from 1-3 days; the longer they marinate, the more flavor they will gain. I marinated filet mignon steaks in the red wine marinade for about 2-3 hours, and they were absolutely wonderful!

1 1/2 c. dry red or white wine
1/4 c. olive oil
1/2 yellow onion, finely chopped
1/8 c. chopped fresh flat-leaf, Italian parsley
1 large clove garlic, minced
1 1/2 T. chopped, fresh thyme, rosemary or tarragon (or 1 tsp. dried) (I chose thyme)
1/2 tsp. salt
1/4 tsp. freshly ground pepper

In a non-aluminum bowl, stir together all the ingredients. Use immediately or refrigerate in a tightly covered jar for up to 2 days.

Soft-n-Chewy-Just-Like-a-Brownie Cookies

12 oz. bittersweet chocolate, chopped

1/2 c. all-purpose flour (spooned & leveled)

1/4 tsp. baking powder

1/4 tsp. salt

6 T. unsalted butter, room temperature

1/2 c. granulated sugar

1/2 c. light brown sugar, packed

3 large eggs

1 tsp. vanilla

Preheat oven to 350 degrees. Place chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Stir until melted, then let cool.

In a small bowl, whisk together flour, baking powder and salt. In a large bowl, using an electric mixer, beat butter and sugars until ightened in color. Add eggs and vanilla. Beat until combined. With mixer on low, alternately beat in chocolate and flour mixtures. Mix until combined, but don't overmix.

Drop dough by heaping tablespoons, about 2 inches apart, onto 2 parchment-lined baking sheets. Bake until a toothpick inserted in center of a cookie comes out clean, about 14-16 minutes. (You can bake 2 sheets at a time.) Transfer to wire racks to cool. Makes 34.

Candied Almonds

I made these for neighbors this holiday season. They made my kitchen smell heavenly! I love them... too much.

1/2 cup Water

1 cup Sugar

1 Tbsp ground Cinnamon

2 cups Almonds, whole

Combine water, sugar, and cinnamon in saucepan over medium heat. Bring to a boil and add almonds. Cook and stir the mixture constantly until the liquid evaporates and leaves a syrup-like coating on the almonds. (This took a little while, but keeping watching and stirring - it changes fast!) Pour almonds onto a baking sheet lined with wax paper. Allow to cook 5 minutes, then seperate chunks with a fork. Cool completely and enjoy!

Tomato Basil Soup

This is a famous recipe from a fun cafe all over Texas called La Madeleine. It's no secret; in fact they publish it every year in a local paper because she gets requests like crazy.

Such a great tasting and EASY tomato soup!



4 cups tomatoes, peeled, cored and chopped, or canned whole tomatoes, crushed

4 cups tomato juice OR part tomato juice and part vegetable orchicken stock (I did 3 cups juice, 1 cup stock)

14 washed fresh basil leaves

1 cup heavy cream

1/4 pound sweet, unsalted butter

Salt to taste

1/4 teaspoon cracked black pepper


Directions:
Combine tomatoes, juice/and or stock in saucepan. Simmer 30 minutes. Puree, along with the basil leaves, in small batches, in blender, food processor (or better yet, one of those handy hand-held food blenders, right in the cooking pan). Return to saucepan and add cream and butter, while stirring, over low heat. Garnish with basil leaves and serve with your favorite bread.

Buttermilk Pillows
3rd Place – Lion House 150th Anniversary Cookie Contest – September 2006

Preheat oven to 375 degrees

½ cup butter, softened
1 cup sugar
1 egg
1 tsp vanilla
2 ½ cups sugar
½ tsp baking soda
½ tsp salt
½ cup buttermilk

Creamy Frosting
3 Tbsp butter, softened
3 ½ cups powdered sugar
¼ cup half and half or whipping cream
1 tsp vanilla

Cream butter and sugar together until light and fluffy. Mix in egg and vanilla. In a separate bowl, whisk together flour baking soda, and salt. Set aside. Pour buttermilk into separate measuring cup. Add dry ingredients to the batter mixture, alternating with buttermilk and beginning and ending with the flour mixture. (Three additions of flour mixture and two of buttermilk.) Roll dough into 2-3 Tbsp sized balls and place on lightly greased baking sheet. Bake for 10-12 minutes. Cool completely on wire rack and frost. To make frosting, mix all ingredients together until smooth. Makes 2 dozen.

AMISH OVEN-FREID CHICKEN

Price ranted and raved about this chicken for days after eating it for the first time! I think it's the best fried chicken I've ever had. I got the recipe from an Amish-country cookbook that Connie was going to throw out! I did not include the marjoram.

1/3 c. vegetable oil
1/3 c. butter
1 c. all-purpose flour
1 tsp. salt
2 tsp. black pepper
2 tsp. paprika
1 tsp. garlic salt
1 tsp. dried marjoram (optional)
8-9 chicken pieces - legs, thighs, breasts, etc..

Place the oil and butter in a shallow cooking pan and put in a preheated 375 degree oven to melt. Set aside. Combine the flour and seasonings in a shallow dish. Roll the chicken pieces in the melted oil-butter mixture, then drop them in the flour mixture. Completely coat and tap off excess. Place chicken in the pan (if using skin-on chicken, place skin side down). Bake for 45 minutes. With a spatula, turn chicken over and bake for another 5-10 minutes longer, or until the top crust begins to bubble. Serve hot or cold - but the crust texture is better if chicken is not refrigerated before eating. The pan drippings make an "absolutely divine" gravy for either mashed potatoes or baking powder biscuits. (Serves 4-5)

Pumpkin Cupcakes

I can't wait to try this one!

Here's Another One

Pumpkin Butter (yum!)

I really want to try this one

This looked good

I haven't tried these tarts, but they looked so good, and supposedly easy. I thought I would share.

Ziti Casserole

1 pound ziti noodles (or other shaped pasta)
8 oz Cheddar cheese, grated
8 oz Monterey Jack cheese, grated
1 tsp salt
1/4 tsp pepper
1 28 oz can of tomatoes or 1 quart home bottled tomatoes
(minus 1/4 cup liquid) - slightly blended
1/2 cup half and half or evaporated milk
seasoned bread crumbs - or make your own with crumbed fresh bread and melted butter

Cook noodles as directed, drain. Mix noodles, salt, pepper, both cheeses and tomatoes together. Put in a 9x13 casserole dish. Pour the half and half over the top.

Bake at 350 degrees for 25 minutes. Top casserole with bread crumbs and bake and additional 10 minutes.

*I made this last night for the fam and they all loved it. It's super simple but hits the spot.

Healthier-for-you-but-still-yummy Crock Pot Fajitas

1 tsp. garlic powder
1 large onion, sliced or chopped
10 jalapeno rings (I use 1 medium Anaheim Chile, seeds removed, instead)
3 bell peppers, sliced and seeded (red, yellow, green)
1/2 tsp. cumin
1 envelope Fajita seasoning mix
1 can black beans or black soy beans, drained
2-3 chicken breasts (can use beef or pork tenderloin instead)
1/2 c. water or broth

Combine all ingredients in a crock pot. Cook on high for 3-4 hours, or on low for 6-7 hours. Meat should shred easily. Serve with tortillas and your favorite toppings (cheese, guacamole, light sour cream, tomatoes, hot sauce, etc...)

Chocolate Chip Cookies Cockaigne

1 2/3 c. all-purpose flour

1 1/4 tsp. baking soda

3/4 tsp. baking powder

1/4 tsp. salt

1 c. unsalted butter, softened

3/4 c. sugar

2/3 c. packed light brown sugar

1 large egg

1 1/2 T. milk

2 1/2 tsp. vanilla

1 1/3 c. rolled oats, ground fine in a blender or food processor

1 c. semisweet chocolate morsels

3-oz. milk chocolate bar, coarsely grated or finely chopped

3/4 c. chopped walnuts or pecans (optional)

Preheat oven to 375 degrees. Grease cookie sheets. Thoroughly stir together dry ingredients, excluding sugars & oats. Using an electric mixer, beat butter until light and fluffy. Add sugars and wet ingredients. Beat the flour mixture into the butter mixture until evenly incorporated. Stir in oats, chocolate and nuts, if using. With lightly greased hands, shape the dough into generous 1 1/2" balls. Space about 2" apart on sheets. Pat down the tops of the balls just slightly. Bake, 1 sheet at a time, in the upper third of the oven for 8-12 minutes, or until just tinged with brown. Rotate sheets halfway through baking to ensure even browning, being careful not to over bake. Transfer sheets to wire racks and let the cookies firm up, 3-4 minutes. Then transfer the cookies to wire racks until thoroughly cool. Store, airtight, for 1 week or freeze for up to 1 month.

Homemade Tomato Soup and Croutons

Make sure to use canned whole tomatoes that are not packed in puree; you will need some of the juice to make the soup.

Ingredients
4 Tbsp unsalted butter
2 (28 ounce) cans whole tomatoes (not packed in puree), drained, 3 cups juice reserved, tomatoes seeded – I use two quart bottles of home bottled tomatoes
1 onion, finely chopped
2 Tablespoons dark brown sugar
1 Tablespoon tomato paste
2 Tablespoons unbleached all-purpose flour
1 3/4 cups chicken stock or canned low-sodium chicken broth
1/2 cup heavy cream

Instructions
Melt the butter, add drained tomatoes, onion, brown sugar and tomato paste. Cook until the onion is softened and the tomatoes begin to caramelize, about 15 minutes.
Add flour and cook, stirring constantly, for about 1 minute. While whisking, gradually add chicken stock and stir in reserved tomato juice. Cover; bring to a simmer, stirring occasionally, to blend flavors, about 10 minutes.
Puree the soup in batches in a blender until smooth. (Use small batches so you don’t have an unpleasant explosion!) Return pureed soup to pot and stir in cream. Season with salt and pepper to taste.

We love to serve this soup with homemade croutons. A easy and delicious way to use home bottled tomatoes!

Garlic Croutons – You’ll want to at least double this!

2 large cloves garlic, finely minced or pressed through garlic press
1/4 teaspoon table salt
3 Tablespoons extra-virgin olive oil
4 cups bread cubes (1/2 inch, about 4 slices of good quality bread)
Adjust rack to middle position and heat oven to 350 degrees. Combine garlic, salt, and oil in a bowl. Add bread cubes and toss to coat. Spread bread cubes in an even layer on rimmed baking sheet and bake, stirring after 10 minutes, until golden, about 20-25 minutes. Cool on baking sheet to room temperature. (Can be covered and stored at room temperature up to 24 hours.)

American Sandwich Bread – (Quick Bake Version)

1 cup whole milk, warm
1/3 cup water, warm
4 Tbsp unsalted butter, melted and cooled
3 Tbsp honey
3 ¾ cups unbleached flour
1 Tbsp yeast
1 tsp salt
1 Tbsp Gluten (optional)
2 tsp Dough Enhancer (optional)

Mix milk, water butter and yeast. Add other dry ingredients and mix for 10 minutes in mixer. (You'll know you have enough flour if the dough cleans itself off of the side of the bowl.)

Preheat oven to 200 degrees. Spray pans with oil and put a small amount of oil on the counter. Put dough on counter and briefly knead it into a cylinder and place in pan.

Bake for 20 minutes. Without opening the oven, turn up heat to 350 degrees and set timer for an additional 20 minutes. Check and cook another 10 minutes if needed.
(If doubling, it will make 3 loaves)

Options –

Buttermilk Sandwich Bread - Substitute buttermilk for milk.

Oatmeal Sandwich Bread – Bring 1 cup of water to a boil. Add 1 cup of old-fashioned oats and cook until softened, about 1 minute. Cool until just warm. Omit the water in above recipe. Add the oatmeal with the dry ingredients.

Chocolate Cream Pie

Makes on 9-inch pie, serving 8 to 10. Published in Cook's Illustrated May 1, 2001.

For the best chocolate flavor and texture, we recommend either Callebaut semisweet and unsweetened chocolates or Hershey's Special Dark and Hershey's unsweetened chocolates. Do not combine the yolks and sugar in advance of making the filling--the sugar will begin to denature the yolks, and the finished cream will be pitted.

Ingredients

Chocolate Cookie Crumb Crust
16	Oreo cookies (with filling), broken into rough pieces, about 2 1/2 cups
2	tablespoons unsalted butter , melted and cooled
Chocolate Cream Filling
2 1/2	cups half-and-half
	pinch table salt
1/3	cup granulated sugar
2	tablespoons cornstarch
6	large egg yolks at room temperature, chalazae (protein strands attached to yolk) removed (see related Quick Tip)
6	tablespoons unsalted butter (cold), cut into 6 pieces
6	ounces semisweet chocolate or bittersweet chocolate, finely chopped
1	ounce unsweetened chocolate , finely chopped
1	teaspoon vanilla extract
Whipped Cream Topping
1 1/2	cups heavy cream (cold)
1 1/2	tablespoons granulated sugar
1/2	teaspoon vanilla extract

Instructions

1. 1. For the Crust: Adjust oven rack to middle position and heat oven to 350 degrees. In bowl of food processor fitted with steel blade, process cookies with 15 one-second pulses, then let machine run until crumbs are uniformly fine, about 15 seconds. (Alternatively, place cookies in large zipper-lock plastic bag and crush with rolling pin.) Transfer crumbs to medium bowl, drizzle with butter, and use fingers to combine until butter is evenly distributed.

2. 2. Pour crumbs into 9-inch Pyrex pie plate. Following illustration below, press crumbs evenly onto bottom and up sides of pie plate. Refrigerate lined pie plate 20 minutes to firm crumbs, then bake until crumbs are fragrant and set, about 10 minutes. Cool on wire rack while preparing filling.

3. 3. For the Filling: (See illustrations below). Bring half-and-half, salt, and about 3 tablespoons sugar to simmer in medium saucepan over medium-high heat, stirring occasionally with wooden spoon to dissolve sugar. Stir together remaining sugar and cornstarch in small bowl, then sprinkle over yolks and whisk, scraping down sides of bowl, if necessary, until mixture is glossy and sugar has begun to dissolve, about 1 minute. Whisk yolks thoroughly in medium bowl until slightly thickened, about 30 seconds. When half-and-half reaches full simmer, drizzle about 1/2 cup hot half-and-half over yolks, whisking constantly to temper; then whisk egg yolk mixture into simmering half-and-half (mixture should thicken in about 30 seconds). Return to simmer, whisking constantly, until 3 or 4 bubbles burst on the surface and mixture is thickened and glossy, about 15 seconds longer.

4. 4. Off heat, whisk in butter until incorporated; add chocolates and whisk until melted, scraping pan bottom with rubber spatula to fully incorporate. Stir in vanilla, then immediately pour filling into baked and cooled crust. Press plastic wrap directly on surface of filling and refrigerate pie until filling is cold and firm, about 3 hours.

5. 5. For the Topping: Just before serving, beat cream, sugar, and vanilla in bowl of standing mixer on low speed until small bubbles form, about 30 seconds. Increase speed to medium; continue beating until beaters leave a trail, about 30 seconds more. Increase speed to high; continue beating until cream is smooth, thick, and nearly doubled in volume and forms soft peaks, about 20 seconds. Spread or pipe whipped cream over chilled pie filling. Cut pie into wedges and serve.

Scandinavian Almond Cake

SPRAY BREAD PAN WELL WITH PAM OR COOKING SPRAY

BLEND TOGETHER:

1 1/4 c sugar

1 egg

1 1/2 teaspoon pure almond extract,

2/3 c. milk

ADD

1 1/4 c. Flour

1/2 teaspoon baking powder

ADD:

1 stick melted butter

MIX WELL (until the batter becomes a little fluffy and changes texture. Bake at 350 for 40-50 min. Edges must be golden brown. Cool in pan before removing. Cake will break if removed too soon. Sprinkle with powder sugar. Top with berry puree and whipped cream. for special treat.

BERRY PUREE

2 c. berries (can use frozen)

Blend berries in blender. Add water if needed. Pour into saucepan and cook until boiling with 3/4 c. sugar. Continue to boil until reduced. Pour into a container and let cool at room temp.

Chicken Noodle Soup

1 onion, chopped

1 clove garlic, minced

1 large parsnip, chopped

1 head of celery*, hearts only, chopped

5 baby Yukon gold potatoes, diced

1 tsp. pepper

2 15 oz. cans chicken broth

1 16 oz. pkg. wide egg noodles

4 c. water

2 chicken bouillon cubes

1 T. basil

1 tsp. paprika

1 T. parsley

2-3 c. carrots, chopped

1 c. frozen peas

2 large chicken breasts

salt & pepper to taste

Sautee’ onion, garlic, parsnip, celery and potatoes in oil at the bottom of a large soup pot. Add salt and 1-2 tsp. pepper. Meanwhile, rub chicken breasts with a little salt, pepper and paprika (not the measured portions listed above). Brown both sides of chicken in olive oil (in a separate pan) until almost cooked all the way through. Let chicken sit until ready to use. Add about 1/2 c. chicken broth to vegetables and put a lid on the pot to completely cook the potatoes and parsnips for about 5-10 minutes more. Remove all but about 1 heaping cup of vegetables from the pot and puree’ the larger portion in a blender until creamy and smooth, adding water as necessary. Combine 4 c. water and bouillon cubes, add chicken broth, basil paprika and parsley to pot and heat on medium high. Add carrots and egg noodles and bring to a soft boil. Add chicken and pureed vegetables and turn down heat to low and simmer, covered for about 10 minutes. Add more salt and pepper as necessary. Add in peas a few minutes before serving. You may allow soup to cool and rest for several hours before reheating to serve, but you may need to add more water or broth to thin the soup after sitting for a while, as the noodles and potatoes will still absorb some of the moisture. Serves 8-10.

*You may add the leafy stalks to the soup as it cooks, then just remove them before serving, or chop the uncooked leaves and sprinkle on individual bowls of soup for a pretty garnish and extra boost of flavor.

Southwestern Chicken Salad

This is from my sister-in-law, Christina. It's one of our favorites!

Ingredients:
• 2 tomatoes, diced
• ½ red onion, diced
• 1 can black beans, drained and rinsed
• 1 avocado, diced
• ½ cup frozen corn
• ½ c. grated cheese
• 8 c salad greens
• 1 lb chicken breasts, cooked and diced (marinate with lime and dash of chili pepper) - I've used cut up roasted chicken from Costco
• Tostitos corn chips with lime
• Toss all ingredients together, add tortilla chips at the last minute

Dressing: Combine all dressing ingredients in blender, mix until smooth.

3c. Mayonnaise
3 T. water
3 T. white vinegar
½ Anaheim pepper, seeded and diced
2 garlic cloves, peeled and chopped
Juice of ½ of lime
1 c. fresh cilantro
Pepper to taste