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Monday, December 19, 2016

White Chocolate Christmas Bark

I made this to add to my goodies that I give out at Christmas.  Was a big hit, but personally I think it would have been better with Dark Chocolate....love Dark Chocolate.
Super easy Christmas Bark



8 oz good white chocolate
1/3 cup dried cranberries
1/3 pistachios

Melt chocolate in microwave (30 seconds at at time) stir til smooth.  Save some nuts and cranberries for the top.  when the chocolate is melted stir in the fruit and nuts, spread on a parchment  lined cookie, sprinkle a few nuts and fruit on the top.  Let set up then cut into pieces

Thanks for stopping by, have a Wonderful Christmas and a very Happy New Year but Always Remember to Find the Time to Do ALL the Things You L♥ve.
Donna

Monday, December 12, 2016

Lemon Muffins



Moist and fluffy homemade lemon muffins with a crunchy streusel topping and sweet lemon glaze. A perfect addition to any breakfast or brunch.

Ingredients:

crumb topping:

  • 1/4C unsalted butter, melted
  • 3/4C all purpose flour
  • 2Tb granulated sugar
  • 2Tb light brown sugar

batter:

  • 1/4C unsalted butter, softened
  • 1/2C granulated sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • zest of 1 lemon
  • 2Tb lemon juice, freshly squeezed
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder
  • 1C all purpose flour
  • 1/2C sour cream

glaze:

  • 6Tb powdered sugar
  • 1Tb lemon juice


Directions:

  1. Preheat oven to 350°F. Line a muffin pan with 7 paper liners. 
  2. Prepare crumb topping: In a medium bowl, whisk together dry ingredients. In a separate medium bowl, melt butter. Slowly add dry ingredients to melted butter. Use a fork to blend together until only small pieces remain. Transfer crumb topping to a small rimmed baking sheet or large plate. Set aside. 
  3. In a large bowl or stand mixer, cream together butter and granulated sugar until light and fluffy. Add egg, mixing until fully combined, followed by vanilla, lemon zest and lemon juice. Continue mixing. Scrape bowl as needed. Add salt, baking powder and flour, mixing until fully combined. Finally, add sour cream, mixing until no streaks remain. Use a large cookie scoop to divide batter between prepared baking cups. 
  4. Generously coat each portion of batter with prepared crumb topping.
  5. Bake for 18-20 minutes. Cool in pan for 5-10 minutes or until easy to handle. Transfer to a wire rack to cool completely. 
  6. When muffins are cool, prepare glaze. In a small bowl, whisk together powdered sugar and lemon juice. Use a small spoon or whisk to drizzle glaze over cooled muffins. 
  7. Store in an airtight container for up to several days. 
Thanks for stopping by,  have a great week and Always Remember to Find the Time to Do ALL the thing YOU L♥ve.
Donna

Monday, December 5, 2016

Ricotta, Chicken and Broccoli Stuff Manicotti

This was the other dish I made for my sister in laws Birthday Dinner.  Both of the dishes were really good, guess it depends on you taste buds and if you prefer Alfredo Sauce or Marinara.   Making these are alot of work but then again I love cooking but it sure wears me out.

Ingredients:
I box Manicotti shells
1 8 oz container Ricotta Cheese
1/2- 3/4 cup shredded Mozzarella Cheese
1 egg
2 TBL parsley
1/2 TBL oregano or italian seasoning
1/3 cup grated Parmesan cheese
1 tsp garlic salt
salt and pepper
2-3 large boneless chicken breasts, cooked and shredded
1/2 onion
2 cloves garlic
olive oil

In a large pot cook Manicotti until Aldente, drain and set aside.
In a bowl combine Ricotta cheese, Parmesan cheese egg and spices and mix well. Set aside.
In a large skillet add olive oil and cook some diced onion, add chicken pieces and cook until done, add the garlic and finish cooking.  When room temperature add it to the Ricotta mixture.  Fill Manicotti shells and place in a 9x11 baking dish with marinara sauce covering the bottom, line the filled shells up then sprinkle shredded mozzarella cheese on top and then top with more marinara sauce.  Bake for about 25 minutes covered and until heated fully through.  You can take the foil off when you have about 10 minutes left to cook.

Serve with a nice salad and home made bread.  Enjoy!!
Thanks for stopping by, have a great week and Always Remember to Find the Time to Do ALL the Things You L♥ve.
Donna

Monday, November 28, 2016

chicken and spinach stuffed shells

I made this back in October for my sister in laws birthday dinner.  I also made stuffed Manicotti which was delicious too.  They were both very good.  I just love Alfredo anything and this was a nice change.  I made the Manicotti with ricotta which was also very good.

adapted from here

Chicken and Spinach Stuffed Shells Serves: 8-10 servings
Serves: about 40 shells
Ingredients
1 (12-ounce) box uncooked jumbo pasta shells
2 cups chopped cooked chicken
2 cups fresh chopped spinach
1 onion, chopped
2 cloves garlic, minced
1 (15oz) container ricotta cheese
2 (8oz) packages cream cheese, softened
1 (5oz) package shredded Parmesan cheese (about 1⅔ cups)
1 large egg, lightly beaten
1 Tablespoon dried parsley flakes
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon pepper
2 cups shredded mozzarella cheese, divided


Instructions
  1. Cook shells according to package directions. Be careful not to overcook them or they will tear easily when trying to fill them. Drain and set shells out individually on a cutting board or baking sheet so that they don’t stick together.
  2. Preheat oven to 350°. Lightly grease two 9x13 baking dishes.
  3. In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells. *Tip: For easier filling, fill a gallon ziplock baggie with the filling and snip a quarter size hole off the corner of the bag. Then you can just pipe the filling into the shells.
  4. Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. If you are freezing one of the 9x13 prepared pans, freeze it after this step. Include a baggy of the remaining mozzarella for when you cook it.
  5. Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.
  6. Makes 8-10 servings.

Thanks for stopping by, have a wonderful week and Always Remember to Find the time to Do ALL the things YOU Love.
Donna

Monday, November 21, 2016

Triple Chocolate Pumpkin bread



  1. This is a delicious bread and really not all that sweet.  Will be great for the holidays.  Of course I made this work the work crew and they just goobled it up  

adapted from here

  • 1/2 c. butter, melted, plus more for buttering pan
  • 1 c. all-purpose flour
  • 1/2 c. unsweetened cocoa powder, plus more for dusting pan
  • 1 tbsp. pumpkin pie spice
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. kosher salt
  • 3/4 c. sugar
  • 1/4 c. sour cream
  • 1 tsp. vanilla extract
  • 1 egg plus 1 egg yolk
  • 1 c. semisweet chocolate chips
  • 1 c. pumpkin puree (unsweetened)

    1. FOR GANACHE:
      1 1/2 c. semisweet chocolate chips
      3/4 c. heavy cream



      1. Preheat oven to 350 degrees F. Butter a 9-x-5" loaf pan and dust with cocoa powder.
      2. In a large bowl, whisk together flour, cocoa powder, pumpkin pie spice, baking soda, baking powder, and salt.
      3. In another large bowl, combine melted butter, sugar, sour cream, vanilla, egg and egg yolk until smooth. Pour wet ingredients over dry and stir until combined, then fold in chocolate chips and pumpkin puree.
      4. Transfer batter to prepared pan and bake until a toothpick comes out clean, 55 to 65 minutes. Let cool at least 10 minutes.
      5. Make ganache: Place chocolate chips in a heatproof bowl. In a small saucepan over low heat, heat heavy cream just until it bubbles. Pour heavy cream over chocolate chips and let stand 2 minutes. Whisk until completely smooth and no clumps remain.
      6. Pour ganache over pumpkin bread, smoothing top if desired, and serve.
      Thanks for taking the time to stop by, have a wonderful week and always Remember to Find the Time to Do ALL the things You L♥ve.
      Donna

      Monday, November 14, 2016

      CHOCOLATE SALTED CARAMEL POTS DE CREME

      Monday, November 7, 2016

      Lemon Toffee Cookies

      • I've been experimenting with cookie recipes trying to make a list of what I will make at Christmas time.  I usually make about 7 or 8 different kinds of cookies, some are favorites, some are requests from the folks I give cookies to at the holidays and some are just new recipes I've tried.    
      • I think recipe will be a keeper, you can change it up by adding chocolate, nuts or other type of flavoring.  It's a very simple basic cookie recipe.

      • ¾ cup unsalted butter, softened
      • 1 cup granulated sugar
      • 1 egg
      • 2 teaspoons lemon extract
      • 2 Tablespoons light corn syrup
      • 2 cups all purpose flour
      • 1 teaspoon baking soda
      • 1 teaspoon baking powder
      • ¾ cup toffee pieces
      • ¼ cup granulated sugar, for rolling cookies in





      Directions:
      1. Cream together butter and 1 cup of sugar with an electric mixer until fluffy. Add in the egg, lemon extract, and corn syrup,  and beat until combined.
      2. In a medium bowl, sift together the flour, baking soda, and baking powder. Add to creamed mixture, beating a little at a time until fully incorporated and smooth. Stir in the toffee  chips. Cover dough and chill in the fridge for one hour. (may do longer just take out 15 minutes or so before you are ready to bake)
      3. Preheat oven to 325 degrees and line baking sheets with parchment paper. Roll chilled dough into balls (about ⅛ cup each) and roll in the remaining ¼ cup sugar. Bake on prepared cookie sheets for 10-12 minutes, until edges are set. Cool on a wire rack before enjoying.

      Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things You L♥ve.
      Donna

      Monday, October 31, 2016

      Honey Banana Bread


      This is such a quick easy recipe without a ton of ingredients.  Simple to toss together and make for unexpected company or a nice treat in the morning on a cold winter day.  (oh btw I hate winter!)
      Of course I made this for work and it was a big hit.

      makes 1 loaf pan
      Ingredients:
      2 cups AP flour (you could use whole wheat)
      1 tsp baking soda
      1/4 tsp. salt
      2 eggs (room temp and beaten)
      1/2 cup unsweetened applesauce (I did use sweetened)
      3/4 cup honey
      1/3 cup chopped walnuts (optional)
      2-3 ripe mashed bananas

      Preheat oven 350° great a loaf pan and set aside.
      In a bowl mix dry ingredients, set a side(helpful tip, I always put my dry ingredients on wax paper then just dump into wet, one less bowl to clean)  In a med size bowl combine the honey and applesauce, add beaten eggs and banana.   Add the dry to wet and stir until combined, don't over mix, add nuts and mix.  Pour into prepared pan and bake for 60-65 minutes.  Insert toothpick to check if done, if it comes out clean it's done.  Cool in pan for 10 minutes then remove and pool on wire rack.

      Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things YOU L♥ve.
      Donna

      Monday, October 17, 2016

      Almond shortbread cookie



      These are AMAZING.  A quick easy cookie for any time of the year.  These are light and delicious.  A great cookie to add to your holiday list.  I made these for work and they were a big hit.  Shape them any way you like.  This will definitely be added to my holiday cookie list.


      Prep time: 35 min (not counting freezer and fridge time)
      Ingredients:
      40-50 cookies

      1 cup (2 sticks) unsalted butter, room temperature
      1 cup confectioners’ sugar
      1 teaspoon amaretto liquor or almond extract (I used amaretto)
      1/4 teaspoon salt
      2 cups all-purpose flour (sifted)
      3/4 cup sliced almonds, lightly toasted

        In a large mixing bowl, using mixer, beat butter, sugar, amaretto, salt until smooth and creamy.
      2) With mixer on low speed, add flour and mix until dough forms.
      3) Using rubber spatula, mix in almonds.
      4) Form dough into a rectangular log (or 2 rectangular logs). Wrap each log in plastic wrap. Once the log is wrapped in plastic wrap, it is easier to continue shaping it as a more perfectly shaped rectangular log. Freeze the log for 40 minutes in freezer, then 20 minutes in refrigerator.
      5) Preheat oven to 325. Using sharp knife, cut dough into 1/4 inch thick slices, place them on parchment lined baking sheet 1 inch apart. Bake until edges are golden, about 15-18  minutes. (depending on your oven)
      6) Cool on baking sheet for 10 minutes, then transfer to wire rack to cool completely.

      Thanks for stopping by,  have a wonderful week and Always Remember to Find the Time to Do ALL the things You L♥ve.
      Donna

      Monday, October 10, 2016

      Almond Joy Cookie


       I made these for work back in August.  They were very easy but I found them to be very sweet.   They would be a great addition to Holiday baking.  These were a big hit.
      Makes about 44 cookies
        from here
      Ingredients

      1 14 oz bag sweetened coconut flakes
      2 cups semi-sweet chocolate chips
      ⅔ cup chopped lightly salted almonds (I used Blue Diamond Low Sodium Lightly Salted - light blue bag)
      1 14 oz can sweetened condensed milk (regular or fat-free works)
      Instructions
      1. Preheat the oven to 325F.
      2. Line a large baking sheet with parchment paper and set aside.
      3. In a large bowl combine coconut, chocolate chips, almonds, and sweetened condensed milk.
      4. Stir until combined.
      5. Scoop out dough with a cookie scoop onto prepared baking sheet.
      6. Moisten the tips of your fingers with water and shape into discs. Pat the tops flat.
      7. Bake cookies for 13 to 16 minutes or until tips of coconut are just starting to turn golden brown.
      8. Let cool on baking sheet.
      9. Store cookies in an airtight container.
      thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things You L♥ve.
      Donna

      Monday, October 3, 2016

      Chocolate Sugar Cookies



      It's a raining day here in KS and it has finally cooled down a bit.  It's been over 100° everyday for the past week or so.  Each day worst than the next, makes it really hard to breathe.  I won't complain to much because I really hate winter and it will be here before we know it!  sigh!
      I made these for work, found the recipe on Pinterest and I changed it up a bit.  To one of the batches i added peanut butter just to see what they would taste like.   They were a hit.  Next time I think I'll add caramel bits and maybe a batch with chopped walnuts.  So guess you can do a lot with this recipe.  Give it a try.

      makes about 44 cookies
      Ingredients
      • 1 cup butter, softened
      • 1 1/2 cups brown sugar
      • 2 eggs
      • 1 teaspoon vanilla
      • 3/4 cup cocoa powder
      • 2 cups all purpose flour
      • 1 teaspoon baking soda
      • 1 teaspoon salt
      • 1/2 cup granulated sugar for rolling
      Instructions
      1. Cream together butter and brown sugar with a mixer until fluffy, about 5 minutes.
      2. Add in eggs, one at a time, mixing after each addition, and then vanilla.
      3. Combine cocoa powder, flour, baking soda and salt. Slowly add flour mixture to butter mixture. Mix well.
      4. Refrigerate dough for one hour.
      5. Using a cookie scoop, scoop dough and place into granulated sugar, roll around to coat. Place sugar coated dough on lightly greased or parchment lined baking sheet, space cookies 2 inches apart. Bake in a preheated 350 degree oven for 9-10 minutes.
      6. Let cookies cool on baking sheet for 10 minutes before removing to racks to cool completely. Store in an airtight container. 
      Thanks for stopping by,  have a wonderful week and Always Remember to Find the Time to Do ALL the things You L♥ve.
      Donna

      Monday, September 26, 2016

      Blueberry Muffin Cake



      This is what I made for work after coming back from my vacation. (Which was back the end of May into the first week of June.  I have my posts done for 2 months ahead.) The guys were having with-drawls from not having a dessert 2 weeks in a row.   Truth be told i really didn't feel like making anything because I'm pooped, I've been working in the yard for the past 3 days trying to get my flower beds cleaned up and a bunch of new plants planted.  Boy what a chore.  This AM my daughter and I planted our tomatoes, eggplant, beans, corn and cucumber plants.  Another chore. 
      adapted from here 

      Crumb Topping
      ¾ cup granulated sugar
      ⅓ cup plus 3 tablespoons all-purpose flour
      ¾ teaspoon ground cinnamon
      ¼ cup plus 2 tablespoons butter, room temperature

      Cake
      2 cups all-purpose flour
      ¾ cup granulated sugar
      ¼ cup butter, room temperature
      ¾ cup milk
      1 egg
      2½ teaspoons baking powder
      ¾ teaspoon salt
      2 cups fresh blueberries


      Glaze
      ½ cup powdered sugar
      ¼ teaspoon vanilla
      1 teaspoon milk

      Instructions
      1. Preheat the oven to 375°F/190°C
      2. Spray a 9" Spring-form pan with nonstick spray and set aside, *I lined the bottom with parchment paper and sprayed that.
      3. In a medium bowl combine all the Crumb ingredients with a fork or pastry cutter until they are blended. Set aside.
      4. In a large bowl mix together all the cake ingredients except the blueberries and mix until mostly smooth. Fold in the blueberries.
      5. Spread the cake batter into the prepared pan and top evenly with the crumb topping.
      6. Bake for 40-50 minutes until a toothpick inserted in the center comes out clean.
      7. Allow the cake to cool for 10 minutes in the pan. Loosen the edges of the cake from the pan with a butter knife and then remove the sides of the pan.
      8. For the glaze mix together all the ingredients together until smooth and then drizzle on top of the cake.
      9. Serve warm or at room temperature.  (I bet a scoop of ice cream would be good on top)
      Thanks for taking time to stop by, have a wonderful week and Always Remember to Find  the Time to Do ALL the things You L♥ve.
      Donna

      Monday, September 19, 2016

      Another Scratch Brownie




      These are the brownies I made for my special friend.  He loves goodies and brownies are one of his favorites.  This is a super easy recipe and makes a 9x13 pan so you'll have plenty.  I think these are a must try.
      Ingredients
      • 1 cup Butter, softened
      • 2 cups Sugar
      • 1 cup Brown Sugar
      • 4 Eggs
      • 1 Tablespoon Vanilla
      • 1 cup Flour
      • ½ cup Cake Flour
      • 1 cup Cocoa Powder
      • ½ teaspoon Salt
      • 1½ cups Semi-Sweet Chocolate Chunks or Chips (I used a Large Hersey Bar chopped)
      • 2/3 cup chopped walnuts or pecans
      • *Optional: add 8 ounce jar Dulce de Leche. Carefully heat in microwave. Swirl in 4 ounces into batter. Bake. Top brownies with remaining Dulce de Leche.
      Instructions
      1. Preheat oven to 350 degrees.
      2. In large mixing bowl, cream together butter, sugar, and brown sugar for 3-4 minutes or until light and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla.
      3. Stir in flour, cake flour, cocoa, and salt until mixed together.
      4. Fold in chocolate chips.
      5. Pour into 9 x 13 pan and spread evenly.
      6. Bake for 28-36 minutes.
      7. *Adapted from I am Baker's decadent brownies
      Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things you L♥ve.
      Donna

      Monday, September 12, 2016

      Peanut Butter Cowboy Cookies


      Peanut Butter Cowboy Cookies

      Every year at work starting July 29 and for 3 days we have what's called "Turn".  It's a time when most leases end and old tenants move out and the new get ready to move in.  We usually have about 3-5 days to get units ready.  The painting crew that comes in and does this work for us works those 3 days straight and by the end of it most of them are real punchy.  I try to make them goodies for the last day.  This year this was one of them.  I also made the head painter carrot cake cupcakes with cream cheese frosting (his favorite) and the owner of the company(by special request) I made him brownies from scratch (which was a new receipe).   I will share these recipes over the next two weeks.


      Serves: 26-28 large cookies or 60 regular
      Ingredients
      • 2 cup all-purpose flour
      • 1 tsp baking powder
      • ½ tsp baking soda
      • 1 tsp salt
      • 1 cup butter, softened
      • 1 cup light brown sugar
      • 1 cup granulated sugar
      • ⅔ cup smooth peanut butter
      • 2 tsp pure vanilla extract
      • 2 large eggs
      • 2 cup quick cooking oats
      • 1 cup cocktail peanuts, roughly chopped
      • 1 cup sweetened flaked coconut
      • 12 oz milk chocolate chips
      Instructions
      1. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
      2. Sift together the all-purpose flour, baking powder, baking soda and salt. Set aside.
      3. In the bowl of a stand mixer, cream together the softened butter, light brown sugar, granulated sugar, peanut butter and vanilla. Beat for 3 minutes until smooth, fluffy and light beige in color. Add the eggs one at a time beating well after each addition. Stop to scrape the bowl periodically so all of the ingredients fully combine.
      4. Add the dry ingredients gradually while beating on low speed, mixing well between each addition.
      5. Repeat until all of the dry ingredients have been added, stopping to scrape the sides of the bowl as needed.
      6. After all of the dry ingredients have been added, increase the speed of the mixer and beat for 1 minute.
      7. Use a large non-stick spatula to mix in the quick-cooking oats, peanuts, milk chocolate chips and sweetened flaked coconut by hand. The batter will be stiff.
      8. Use a 4 oz ice cream scoop or the small scoop (which I used) to separate the dough. Place the dough rounds at least 3-inches apart on the baking sheet. Press the centers to flatten slightly for even baking.
      9. Bake for 16-18 minutes until lightly golden.
      10. Cool on the cookie sheet for 5 minutes, then remove to a cooling rack to cool completely.
      Thanks  for stopping by,  have a great week and always Remember to Find the Time to DO ALL the thing You L♥ve.
      Donna

      Monday, September 5, 2016

      Chocolate zucchini cake with cream cheese frosting




      This was another work treat back in July.  My co workers all love chocolate and cream cheese so thought this would be nice change.  I usually don't make the zucchini cakes with chocolate but thought what they hey, it should be good, RIGHT??  And it was. 
      It was a big hit, everyone really loved it.  

       adapted from here
      Zucchini Cake with Cream Cheese Frosting
      Ingredients
        2 tsp baking powder
        1/2 tsp baking soda
        3/4 tsp salt
        2 tsp ground cinnamon
        1/4 ground nutmeg (use fresh)
        1/4  tsp ground ginger
        3 TBL cocoa powder
        2 cups (283g) all-purpose flour
        1 cup (200g) granulated sugar
        2/3 cup (150g) packed light-brown sugar
        1/2 cup (120ml) vegetable or canola oil
        1/2 cup (120g) applesauce
        1/2 cup (83g) plain Greek yogurt
        2 large eggs
        1 1/2 tsp vanilla extract
        2 1/2 cups (344g) finely grated unpeeled zucchini (grate on small holes of box grater. About 2 - 2 1/2 medium zucchini)
        1/2 cup chopped, toasted pecans or walnuts (optional)

        Cream Cheese Frosting
        8 oz cream cheese, softened slightly
        1/2 cup butter, softened (preferably 1/4 cup salted and 1/4 cup unsalted)
        1/2 tsp vanilla extract
        2 cups (228g) powdered sugar
          Directions
          Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cocoa powder and ginger for 30 seconds, set aside. In a separate large mixing bowl stir together granulated sugar and light-brown sugar (break up any clumps with your fingertips). Whisk in vegetable oil, applesauce and Greek yogurt until well blended. Add in eggs and vanilla mix until well blended. Stir in grated zucchini. Add flour mixture and stir with a wooden spoon just until combined. Pour mixture into a buttered 13 by 9-inch baking dish. Bake in preheated oven 32 - 35 minutes until toothpick inserted into center comes out clean or with a few moist crumbs (no batter). Remove from oven and allow to cool completely before frosting (cover with plastic wrap leaving a small opening on one corner after about 30 minute of cooling to seal in moisture). Frost with Cream Cheese Frosting sprinkle with nuts if desired (or decorate as desired) and cut into squares.
          For the Cream Cheese Frosting:
          In the bowl of an electric stand mixer fitted with a paddle attachment, whip together cream cheese and butter on medium-high speed until smooth, occasionally scraping down sides and bottom of bowl. Blend in vanilla. Add powdered sugar and mix until light and fluffy.

          Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things Y♥u L♥ve.
          Donna

          Monday, August 29, 2016

          Peanutbutter Chocolate chip muffins


          Yet another experiment for work.  I try to make something different each week.  Everyone seems to love Peanut Butter and of course not many don't like Chocolate.  These very excellent and very filling, I will for sure be making them again.


          Ingredients
          2 Cups Flour
          1 tbsp. Baking Powder
          1½ tsp. Salt
          1¼ cups Jif Creamy Peanut Butter
          1.5 cups Nestle Mini Semi-Sweet Chocolate Chips
          1 cup Milk
          ⅔ cup Sugar
          ⅓ cup Canola Oil
          2 Eggs
          1 tsp. Vanilla
          Instructions

          Preheat oven to 375 degrees.
          Stir the flour, salt and baking powder in a large bowl.
          Add the milk, eggs, sugar, peanut butter, chocolate chips, vanilla, and oil… and mix until moistened.
          Fill up muffin liners in muffin pan ¾ full – almost full.
          Sprinkle the top of each muffin with a little more sugar.
          Bake at for approx. 18 minutes, or until done.

          Thanks for stopping by,  have a great week and Always Remember to Find the Time to DO ALL the things You L♥ve.

          Monday, August 22, 2016

          Sour Cream Apple Cake

          This a great cake to make for a large group.  It's really yummy and full of flavor.  Would be great in the AM with a nice cup of coffee.

          Ingredients

          • 2 cups flour
          • 1/4 teaspoon salt
          • 3 teaspoons cinnamon, divided
          • 1/2 teaspoon nutmeg
          • 1 teaspoon baking powder
          • 1 teaspoon baking soda
          • 1/2 cup (1 stick) softened butter
          • 1 cup sugar
          • 1 teaspoon vanilla extract
          • 2 large eggs
          • 8 ounces sour cream
          • 2 medium apples, chopped (about 2 cups)
          • 8 tablespoons chopped walnuts or almonds, optional
          • 1/2 cup brown sugar

           

          Preparation

          1. Preheat oven to 350º Fahrenheit, and grease bundt pan with nonstick spray.
          2. Combine flour, salt, nutmeg and 2 teaspoons of cinnamon in a medium bowl. Stir in baking soda and baking powder, and set aside.
          3. Mix softened butter and sugar in a separate mixing bowl until a creamy consistency forms. Beat in eggs, one at a time, combining until creamy. Add vanilla and sour cream, and mix until well blended.
          4. Sift in dry ingredients, beating the mixture on low speed to form a batter-like consistency. Fold in chopped nuts and apples, stirring gently to evenly distribute.
          5. Pour the batter into bundt pan. Sprinkle evenly with brown sugar and 1 teaspoon of cinnamon, and bake for 50 to 65 minutes, or until a toothpick inserted into the center comes out clean.
          6. Turn cake onto serving plate after cooling in pan for 20 to 30 minutes. Serve warm with your favorite toppings.
          thanks for stopping by, have a great week and Always Remember to Find the Time to Do ALL the things You L♥ve.
          Donna

          Monday, August 15, 2016

          Orange Blueberry Quick Bread



          Our local grocery store had blueberries on sale so I've made a couple of things over the last couple of weeks.  This is a very good choice for a breakfast bread or a dessert for after dinner with a scoop of ice cream.  It goes together very quickly and freezes well.  Hope you give it a try.



           printable
          Ingredients
           1/2 c. unsalted butter, room temperature
          1 c. sugar
          2 eggs
          2 tsp. grated orange zest
          1 tsp. vanilla extract
          1/2 c. plain yogurt
          1 Tbl. milk
          2 c. all-purpose flour
          1 1/2 tsp. baking powder
          1/2 tsp. salt
          1 1/2 c. blueberries

          Orange Cream Cheese Icing
          From: Jenn@eatcakefordinner
          2 oz. cream cheese
          zest of 1/2 an orange
          1/2 c. powdered sugar
          1 - 2 Tbl. fresh orange juice

          Preheat oven to 350 degrees. In a large bowl, cream together butter and sugar. Add the eggs, one at a time, beating well after each addition. Add the grated orange zest, vanilla, yogurt and milk and mix until combined. In a separate bowl, combine the flour, baking powder and salt. Add the blueberries and toss to coat in flour mixture.

          Add wet ingredients to dry ingredients and stir until just combined, batter will be very thick. Scoop batter into a greased 9x5-inch loaf pan. Bake for about 70 minutes or until a toothpick inserted in the center comes out clean. If top starts to get too brown while baking, tent with a piece of foil over the top. Remove from oven and cool in pan for 10 minutes, then remove from pan and cool. Top with orange cream cheese icing, slice and serve. Makes 1 loaf.

          For the Orange Cream Cheese Icing: Microwave cream cheese for about 15 seconds or until very soft. Add the remaining ingredients and stir until smooth and creamy, adding as much orange juice as needed to reach desired icing consistency. Drizzle over cooled loaf.

          Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to DO ALL the things you L♥ve.
          Donna

          Monday, August 8, 2016

          Lemon Pound Cake w/lemon glaze


          It's been really hot here 3 digit's hot!!!!  This sounded really cool so thought I'd make it for my Monday Work Treat.  It was a big hit and several said it would be great with blueberry's or strawberry's on the side with some whip cream.  A food for thought.

          Lemon Pound Cake

          3 cups all-purpose  flour
          1 teaspoon baking powder
          1/4 teaspoon salt
          1 cup unsalted butter, softened
          2 cups sugar
          3 eggs
          1/2 cup buttermilk
          1/2 cup of sour cream
          4 tablespoons lemon juice
          Zest of 2 lemons ( about 2 tbsps.)
          1 teaspoon of vanilla
          Instructions
          Pre-heat oven to 300 degrees
          1. Sift flour, baking powder, and salt and set aside. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in the sour cream, lemon juice, vanilla, and lemon zest.
          2. Mix half of the flour mixture into the butter mixture. Mix in the buttermilk and then add in the remaining flour mixture. Mix just until the flour disappears. Pour the cake batter into a bundt pan that has been generously sprayed with baking spray.
          3. Bake for 60 to 70 minutes or until a knife inserted in the center of the cake comes out clean.  Remove the cake from the oven and allow to cool for 5 minutes. Turn the cake over on a cake platter. Spread half of the lemon glaze over the warm cake so that the glaze can soak into the cake. Let the cake cool completely and drizzle the remaining glaze over the cake.

          Lemon Glaze

          1/4 cup butter, softened
          1 1/2 cup powdered sugar
          3 tablespoon lemon juice, at room temperature
          1. Cream the butter and slowly add powdered sugar and lemon juice. Beat well until the glaze is a creamy smooth
          consistency

          Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to DO ALL the things You L♥ve.
          Donna 

          Monday, July 25, 2016

          Chicken Carpese'




          A friend of mine posted this on Facebook and when I saw the video I knew I had to try it.  First it's so simple to make, goes together very quickly and is really delicious.  There was no leftovers with this meal.  I made a side salad and sauteed onion, red and yellow peppers in olive oil with garlic.  The meal was really great.



          Ingredients:
          5-6 boneless chicken breast
          1 1/2 container of cherry tomatoes *I used yellow and red*
          3-4 TBL balsamic vinegar
          5-6 cloves garlic
          Fresh Basil
          Provolone Cheese or Mozzarella  *original called for Mozzarella I used Provolone*
          salt and pepper
          olive oil

          In a large sauce pan heat olive oil, salt and pepper both sides of chicken breast add to heated pan.  Cook about 6-8 minutes on each side, set aside.  In same pan add balsamic vinegar then the garlic, cook for a minutes or so...be careful and watch the garlic you don't want it to burn.  Add the tomatoes and cook for about 5 minutes, add chopped basis then add the chicken back to pan place cheese on top of each piece and then  cover and let cook until the cheese melts.  Just before serving add some more fresh basil.
          Serve on a large platter and place tomatoes on top of chicken pieces.
          Enjoy
          Hope you try this recipe it's great.  Have a great week and always remember to Find the Time to Do ALL the things Y♥u L♥ve.
          Donna

          Monday, July 18, 2016

          Jalapeno Popper Chicken *low carb*


          My grandson and son in law love hot spicy things so this one is  a perfect dish for them.  I made mine without the jalapeno's and my daughters without the bacon.  I also made brocolli  and  rice for the boys.  I've been trying low carb again to try and get some weight off.  It's been hard trying to walk with working and my hip.   This is a great low carb recipe so hope you give it a try.







          without Jalapeno

          adapted from here


          Ingredients


          5 Slices bacon, cooked crisp and chopped
          4-6 boneless chicken breasts, trimmed of excess fat (If thick, flatten a bit with mallet)
          1-2 Tablespoons olive oil
          8 Ounce package cream cheese, softened
          1/4 Cup mayo
          1/2 Teaspoon garlic powder
          1 Cup shredded cheddar cheese
          1/4 Cup grated Parmesan cheese
          4-6 fresh jalapeno peppers, finely chopped (seeds and ribs removed)
          cilantro sprigs for garnish

          Directions

          Preheat oven to 350ºF.

          Cook bacon to crispy, set aside.

          Season chicken breasts with a little salt and pepper and cook over medium-high heat either in the same pan you used for the bacon (pour off all but 1 Tablespoon of grease) or use a different skillet and add about a tablespoon of olive oil.

          Depending on the size of the breasts, cook each side 3-4 minutes, or until juices run clear.

          While chicken is cooking, remove seeds/ribs from jalapenos. Chop peppers finely.

          Once chicken is done, move to plate and set aside.

          Add chopped jalapenos to pan and saute briefly. Turn off heat.

          In medium bowl, mix cream cheese, mayo, a little salt and pepper to taste, garlic powder.

          Add cheddar and Parmesan cheeses (I reserve a little for topping before baking), sauteed jalapenos, crumbled bacon.

          Place chicken back into skillet (or other ovenproof dish), top with cream cheese mixture, sprinkle a little additional cheddar and Parmesan if desired.

          Bake in oven until well heated (about 20 minutes).

          Thanks for stopping by, have a great week and Always Remember to Find the Time to Do ALL the things You L♥ve.
          Donna
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