Wednesday, December 23, 2009
Coconut Yams
4 cups of mashed yams (4-5 baked yams mashed or use canned)
1 cup sugar
1/2 cup milk
1/3 cup butter, sliced
1 tsp vanilla
2 eggs
1/2 tsp salt
Mix the above ingredients together (Now you can see why they are so good) and put in a 9x13 baking dish.
Topping:
1 cup coconut
1 cup chopped nuts (I use Pecans)
1 cup brown sugar
1/3 cup melted butter
1/3 cup flour
Melt butter, stir in remaining ingredients. Add to top of yams
Bake at 375 for 35 minutes.
Enjoy!
Friday, July 10, 2009
Applesauce Bran Oatmeal Muffins
1 1/4 cups all-purpose flour
1 cup quick-cooking oats
3/4 cup wheat bran
1/2 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup raisins
1 cup applesauce
1/2 cup fat-free milk
1 tablespoon vegetable oil
1 tablespoon light-colored corn syrup
1 large egg
Preheat oven to 375°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through salt) in a medium bowl. Stir in raisins; make a well in center of mixture. Combine applesauce and next 4 ingredients (applesauce through egg); stir well with a whisk. Add to flour mixture, stirring just until moist. Spoon the batter into 12 muffin cups coated with cooking spray.
Bake at 375° for 18 minutes or until the muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.
Note: I usually do these in mini muffin tins. It makes a lot so I usually freeze half. Before freezing, let the muffins cool completely on a wire rack. Store them in a heavy-duty zip-top plastic bag in your freezer for up to a month.
Wednesday, July 8, 2009
Sweet Butter Syrup
1 cube butter
1 cup sugar
1 tsp corn syrup
½ cup buttermilk
Heat ingredients in medium saucepan until boiling.
Remove from heat. Then add:
½ tsp baking soda
1 tsp vanilla
Stir well and Enjoy over Hot Pancakes!
Note: Once you add the baking soda it will foam up a lot so make sure your pan is big enough!
Sunday, July 5, 2009
Pioneer Woman's Spinach Salad
Chipotle Chicken Cornbread Cups
Sorry for the bad pictures. I just got a new camera and will take better pictures next time I make them
1 cup grated cheddar cheese
1 pkg corn muffin mix
1 cup sour cream
1/3 cup flour
2 T. Chipotle seasoning
1 small red bell pepper
1-2 green onions with tops (about 1/3 cup thinly sliced)
1 1/2 cups finely diced cooked chicken
Preheat oven to 350.
Combine cheese, muffin mix, 3/4 cup of sour cream, flour and 1 T. of the chipotle seasoning; mix to form a thick batter.
Spray mini muffin pat with nonstick cooking spray. Divide batter evenly among wells. Bake 14-16 minutes or until golden brown.
Meanwhile, finely chop pepper and green onions. Cook pepper 2-3 minutes until it becomes soft. Add chicken and remaining 1 T. of chipotle seasoning. Cook and stir 2-3 minutes or until heated through. Remove pan from heat. Combine chicken mixture, green onions and remaining 1/4 cup sour cream and mix well.
Remove muffins from oven. Immediately press tops of muffins down to form cups. Cool in pan 3 minutes. Carefully remove cups to serving platter. Divide chicken mixture evenly among cups. Top with additional sour cream and sprinkle with cilantro, if desired.
Roasted Sticky Chicken
4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
½ tsp garlic powder
½ tsp black pepper
1 large roasting chicken, as big as you can find
1 cup onion, chopped
In a small bowl, thoroughly combine all the spices. Remove the giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight. When ready to roast chicken, stuff cavity with onion, and place in a shallow baking pan. Roast, uncovered at 250 degrees for 5 hours. After the first hour baste chicken occasionally (every half hour or so) with pan juices. The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown. If the chicken contains a pop up thermometer, ignore it. Let the chicken rest 10 minutes before carving.
Alternate Method: You can also prepare the chicken with the seasonings and cook in a crockpot on low for 6-10 hours.
Note: If you don't have a baster you can just spoon the juices back on to the chicken. Or, you could use a medicine dropper!!
Cinnamon Swirl Bread
1 cup milk
¼ cup butter, softened
¼ cup sugar
1 tsp. salt
1 Tbsp dry yeast
¼ cup lukewarm water
4 ½ cups flour
2 eggs
2 Tbsp melted butter
3 Tbsp sugar
1 Tbsp Cinnamon
Combine Milk, Butter, ¼ cup sugar and salt in mixing bowl. In small bowl, sprinkle yeast over warm water. Let stand until dissolved; about 5 min. Add to milk mixture. Add 2 ¼ cups flour and beat well; Blend in eggs. Add enough remaining flour to make soft dough. Knead about 10 min. Place dough in greased bowl. Cover with towel and let rise 1 hour or until about double in size. Grease 2 loaf pans. Divide dough in half. Roll each half in ¼” thick rectangle. Brush with melted butter. Mix cinnamon and 3 Tbsp sugar. Sprinkle over butter. Roll, jelly style, starting at narrow end. Pinch and seal seams well with wet fingers. Place loaves seam side down in prepared pans. Cover and let rise until double, about 1 hour. Preheat oven to 350. Bake loaves 30 minutes. Drizzle or spread glaze over warm bread.
Glaze:
1 Cup powdered sugar
4 tsp milk
½ tsp vanilla