Recipes

Apple Crisp Muffins

Published on by carol lou

I am a fan when it comes to quick and easy recipes.  I have had this recipe for years and just this past week brought it out since I had purchased a few too many Granny Smith apples.  The name says it all – it tastes like Apple Crisp in a muffin.  The dough is more like cookie dough than a muffin batter.  You fil the muffin cups full and pat the mixture into the cups.  The results – a dense almost cookie like muffin with the crunch and apple goodness of apple crisp.  If you are a fan of apple crisp, you must try these muffins. 

Update: 

I just received this comment from one of my readers and wanted to pass along – I always love to hear comments and this one you might want to try:

Hi Carol
Tried the apple crisp muffins! Used applesauce instead of oil and 1/2 less sugar. They were outstanding!

 

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Apple Crisp Muffins

Servings 16

Ingredients

  • 3 1/2 cups flour
  • 3 cups peeled and diced apples
  • 2 cups sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 1/4 cups canola oil
  • 2 eggs,, lightly beaten
  • 1/2 cup chopped pecans
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees.  Grease and flour muffin pan.  In a large bowl combine the flour, apples, sugar, salt, baking soda and cinnamon.  Stir in the oil, eggs, pecans and vanilla extract. Dough will be very stiff - stir until all of the dry ingredients are well incorporated.  Fill muffin cups to the top.  Bake 30 minutes.  Cool pan on a wire rack for 5 minutes before removing muffins.  

Linguini with Mushrooms and Chicken in Sherry Cream Sauce

Published on by carol lou

Check out the photo below, I found this recipe folded in one of my cookbooks that my mom wrote years ago.  Oh, how cooking has changed – she wrote a can of mushrooms which I would never buy now since fresh varieties are plentiful.  She also listed almonds as a topping, which I omitted.  However, with the changes I made, it still warmed my heart to make a recipe from my mom and I will tell you , it is delicious.

 

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Linguini with Mushrooms and Chicken in a Sherry Cream Sauce

Servings 4

Ingredients

  • 3 tablespoons butter
  • 1 cup sliced mushrooms
  • 3 tablespoons flour
  • 1 cup chicken broth
  • 3/4 cup half and half
  • 2 tablespoons sherry
  • 3 oz. shredded Gruyere or Swiss cheese
  • 2 cups cooked, diced chicken
  • salt and pepper
  • 8 oz linguini, cooked al dente
  • 1/4 cup Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Preheat oven to 375 degrees.  Lightly greases a 2 quart baking dish.  Cook pasta and drain.  In a large saucepan, melt the butter and saute the mushrooms. Add the flour and cook stirring 2 minutes, slowly add the broth and half and half.  Cook and stir until thick and bubbly.  Add the chicken and shredded cheese.  Stir until cheese is melted.  Stir in the sherry, salt and pepper to taste.  Toss with the cooked pasta and pour into prepared baking dish.  Top with Parmesan cheese, bake for 15 - 20 minutes until hot and bubbly.  Top with parsley.

Quick Shrimp with Peppers and Sausage

Published on by carol lou

I have been on a roll lately, coming home late and working long hours.  I am sure you all have been in the same situation; you get home and you think now what can I make for dinner?  That is just what happened this week – out came some shrimp from the freezer (I quickly defrosted), I diced some peppers and sliced turkey kielbasa from the refrigerator.  The basics were done, I put on a pot of rice to cook and the results were delicious!  Sometimes the best creations are out of necessity.   

5 from 1 vote
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Quick Shrimp with Peppers and Sausage

Ingredients

  • 1 tablespoon canola oil
  • 3/4 pound large to jumbo, peeled and deveined shrimp
  • 1 teaspoon Old Bay Seasoning
  • 1/2 teaspoon pepper
  • 1 clove garlic, minced
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 1-2 cups sliced turkey kielbasa
  • 1/3 cup water
  • `` salt and pepper, to taste

Instructions

  1. In a large skilled, heat the canola oil over medium-high heat.  Toss the shrimp with the Old Bay Seasoning and pepper.  Quickly cook the shrimp in the oil until just turning pink.  Remove shrimp and set aside.  Now saute the peppers and sausage in the hot pan.  Cook until the sausage browns, add the garlic.  Stir in the water and return the shrimp to the pan.  Cook until well combined and heated through.  Serve over rice or grits. 

Cheddar Herb Biscuits

Published on by carol lou

Cheddar Herb Biscuits are the perfect accompaniment to winter soups and stews.  The trick I found to making flaky thick biscuits is in the formation of each biscuit.  I roll the dough and then fold the dough to create four layers.  The result is a thick, flaky biscuit.  Perfect to serve alone or top with your favorite jam or preserves. 

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Cheddar Herb Biscuits

Servings 10

Ingredients

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons chilled unsalted butter, cubed
  • 2 tablespoons vegetable shortening
  • 1/2 cup shredded sharp Cheddar cheese
  • 2 tablespoons finely chopped chives
  • 3/4 cup milk
  • 1 tablespoon unsalted butter, melted

Instructions

  1. Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.  Combine the flour, baking powder and salt in a food processor.  Add the butter and shortening and pulse until the butter and shortening are in small bits (you can also do this step, if you prefer, with a pastry cutter, I use the food processor since it is quick and easy). Pour flour mixture into a large mixing bowl.  Mix in the cheese and chives. Add the milk and stir until just moistened.  Dust your work surface with flour  Turn the dough out onto the surface and knead a few times.  Roll the dough until it is 1/2 in thick rectangle.  Fold the short ends of the rectangle in to meet the middle, fold in half to create four layers.  Roll the dough to 1/2 inch thick.  Cut with a greased 2 1/2 inch biscuit cutter.  Place biscuits on baking sheet, brush with melted butter.  Bake 12 - 15 minutes or until golden brown.  

Polenta with Marinara and Eggs

Published on by carol lou

Oh, there is nothing like a ramekin of cheesy polenta topped with marinara sauce and a baked egg.  This is such a simple meal to prepare, the most difficult part of the preparation is stirring the polenta for fifteen minutes.  Polenta is a dish that originated in Northern Italy, it is coarse ground cornmeal that you cook in broth or water until it makes a thick porridge that I combined with cheese and sour cream.  Then I topped with marinara sauce, eggs, and a slice of cheese.  I used cheddar for this recipe, but it is equally good with freshly grated Parmesan cheese.  Absolutely delicious with warm crusty bread and a glass of red wine. 

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Polenta with Marinara and Eggs

Servings 6

Ingredients

  • 4 cups vegetable broth
  • 1 cup coarsely ground yellow cornmeal
  • 2 cups grated sharp Cheddar cheese
  • 1/4 cup sour cream
  • 1 cup marinara sauce
  • 6 - 12 eggs, depending if you want one or two per serving
  • 6 slices sharp Cheddar cheese
  • chopped fresh oregano or basil
  • salt and pepper

Instructions

  1. Spray a 2 quart baking dish or individual ramekins with cooking spray.  If using ramekins, place on a baking sheet.  Bring broth to a boil and slowly stir in the cornmeal.  Reduce temp to low and cook and stir for 15 minutes or until thick.; the polenta should be very thick and smooth.  Remove from the heat, season with salt and pepper; stir in the grated cheese and sour cream.  Pour into baking dish or divide among the ramekins.  Preheat oven to 400 degrees.  Top polenta with marinara sauce.  Carefully break egg(s) on top of the sauce.  Season with salt and pepper, top with sliced cheese,  Bake 20 minutes or until egg is cooked and cheese on top is melted.  Remove from oven, sprinkle with fresh herbs.  Serve.

Whole Grain Breakfast Bars

Published on by carol lou

Looking for a quick to pack, energy-rich bar for a take along snack.  These bars travel extremely well and perfect for all of us constantly on the move and on the go.  Perfect to make on the weekend and have on hand throughout the week.  You can substitute the dried cherries with dried blueberries, strawberries, cranberries or an assortment of your favorite dried fruit.

 

 

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Whole Grain Breakfast Bars

Ingredients

  • 1 1/4 cup uncooked oatmeal
  • 1 cup dried cherries
  • 3/4 cup packed brown sugar
  • 1/2 cup whole wheat flour
  • 1/2 cup sunflower seeds
  • 1/4 cup wheat germ
  • 2 egg whites
  • 3/4 cup fat-free vanilla Greek yogurt
  • 2 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees.  Spray a 9-inch square baking sheet with cooking spray.  Combine the oatmeal, cherries, brown sugar, whole wheat flour, sunflower seeds and wheat germ in a bowl.  In a medium mixing bowl, lightly beat the egg whites and add the yogurt, butter and vanilla extract.  Pour the dry ingredients into the egg mixture, stir well until all is combined.  Pour mixture into prepared pan, smooth the top of the mixture.  Bake for 25 minutes, cool completely, cut into bars.

Vegetable Soup with Ham and Barley

Published on by carol lou

I rarely purchase a ham so I never have a leftover ham bone for soup.  One of my greatest finds is Honey Baked Ham sells ham bones for soup.  Yes, large ham bones and they have plenty of meat left on them, perfect for soup.  This time the price was $7.26 – I think this is a bargain for a ham bone with the great Honey Baked favor and lots of meat.  During this cold snap, in my opinion there is nothing better than a bowl of soup.  This time I added vegetables and barley and it sure is a winning combination.  Next time you are looking for a soup recipe, stop by your local Honey Baked Ham store and pick up one of their ham bones, absolutely the perfect base for this delicious soup.

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Vegetable Soup with Ham and Barley

Ingredients

  • 1 ham bone
  • 10 cups chicken broth
  • 1 14 oz can diced tomatoes
  • 1 medium onion, diced
  • 1 russet potato, peeled and diced
  • 1 cup chopped celery
  • 1 cup diced carrots
  • 3/4 cup barley
  • 1 cup fresh green beans
  • 2 teaspoons dried oregano
  • salt and pepper, to taste

Instructions

  1. In a large dutch oven place the ham bone and cover with the chicken broth, it will probably not be totally immersed. Stir in the chopped onion and undrained can of tomatoes.  Cover, bring to a boil and reduce heat to simmer for one hour.  Remove the bone and remove all of the meat from the bone.  Return the meat to the broth.  Add the potatoes, celery and carrots.  Simmer for 45 - 60 minutes over a very low flame.  Bring to a boil, add the barley and green beans and cook for an additional 15 - 20  minutes, or until the barley is tender.  Remove from heat and let sit for 10 minutes.  Serve. 

Crustless Vegetable Quiche

Published on by carol lou

I like to serve a vegetarian dish at least twice a week.  This Crustless Vegetable Quiche is a healthier version from your standard quiche since there is no crust.  I use the majority egg whites, lowfat cheese and fat-free cottage cheese.  This time I put in spinach, carrots and peppers.  I always use the spinach but like to add whatever vegetables I have on hand.  Leftovers are great for lunches during the week.  Easy to reheat with a quick trip to the microwave.

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Crustless Vegetable Quiche

Servings 6

Ingredients

  • 2 teaspoons olive oil
  • 1 medium onion, diced
  • 1 10 oz. package frozen spinach, drained and thawed
  • 1/2 cup chopped yellow and red bell pepper
  • 1/2 cup grated carrot
  • 1 1/2 cups low-fat sharp Cheddar cheese, shredded
  • 6 egg whites
  • 1 egg
  • 1/3 cup fat-free cottage cheese
  • 1/4 teaspoon salt
  • pinch of nutmeg

Instructions

  1. Preheat oven to 375 degrees.  Spray a 9-inch pie plate with cooking spray.  Saute the onion and peppers in the olive oil until the onion is transparent.  Add the carrot and spinach, cook until well combined and any liquid has evaporated.  Remove from heat and let cool slightly.  Sprinkle the Cheddar cheese in the bottom of the pie plate.  Mix the egg whites, egg and cottage cheese in a medium bowl.  Add salt and nutmeg. Spread spinach mixture over cheese, pour egg mixture over spinach mixture.  Bake 35 - 40 minutes until set and golden.  Let stand 5 minutes before serving, cut into wedges. 

Touchdown Dip

Published on by carol lou

I named this my Touchdown Dip since I love to serve it while watching football, exactly what we did this past weekend.  Now we are fueling up for the big game in a few weeks.  If you are looking for a great appetizer to serve during the Super Bowl, Touchdown Dip is a great choice.  The tomato topping is what really sets this dip apart from others.  Make sure to use fresh basil, not dried basil in this recipe.  The fresh basil is necessary to highlight that fresh Italian twist to a classic dip. 

 

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Touchdown Dip

Ingredients

  • cheese dip
  • 1 8oz package Neufchatel cheese, room temperature
  • 3 tablespoons chopped fresh basil
  • 1/4 teaspoon freshly ground black pepper
  • pinch of salt
  • 3/4 cup fresh bread crumbs
  • 1 1/2 cups 2 % milkfat Sharp Cheddar Cheese, grated
  • topping
  • 3/4 cup grape tomatoes, halved
  • 2 tablespoons minced fresh basil
  • 1 tablespoon balsamic vinegar
  • salt and pepper, to taste

Instructions

  1. Preheat oven to 400 degrees.  Coat a small serving dish (that will hold 2 1/2 cups) with cooking spray. In a mixing bowl, beat Neufchatel cheese until light, about 1 minutes.  Beat in the 3 tablespoons basil, salt and pepper, and bread crumbs.  Fold in 1 cup of the grated cheese and spread mixture in prepared baking dish. Top with the remaining 1/2 cup of grated cheese.  Bake for 15 - 20 minutes, until heated through.  While baking, combine the tomato topping.  Remove the dip from the oven and let cool for 5 minutes.  Top with tomato mixture, serve with assorted crackers

 

Savory Shortbread

Published on by carol lou

I am always looking for easy and make ahead recipes.  This one I found in my mom’s stash with a note that these are great for an easy appetizer and perfect with a glass of wine.  She always liked to have something on hand and these can be frozen after you bake them and pulled out of the freezer for a last minute appetizer. Using a food processor is the key for a quick and easy dough. I like to serve them on a charcuterie board.  I am sure you are all familiar with this current restaurant staple that derives from the French word for smoked, dry-cured meats.  Many times served with assorted cheeses, dried fruits, fruit compotes, and cracker or breads. Savory Shortbread is the perfect addition on your next charcuterie board.

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Savory Shortbread

Servings 24

Ingredients

  • 1 3/4 cup flour
  • 3/4 cup Parmesan cheese - finely grated
  • 1/2 teaspoon salt
  • dash cayenne pepper
  • 1 cup unsalted butter, chilled, cut into cubes
  • additional cheese to sprinkle on top of each shortbread

Instructions

  1. Preheat oven to 350 degrees.  Line two baking sheets with parchment.  In your food processor bowl, add the flour, cheese, salt, cayenne pepper and butter.  Pulse until this mixture forms into a dough ball.  This will take a few minutes of pulsing.  Just when the dough starts to form a ball, remove from the food processor and knead a few times on cutting board.  Divide the dough in half.  From each half you will make 12 approx.  1 1/2 inch balls.  It is easy to roll each half into a 12 inch rope and then cut the rope into 1 inch pieces, Roll each piece into a ball.  After you have placed the dough ball on the baking sheet - with the bottom of a glass, press each into appox. a 2 inch round.  Sprinkle each round lightly with additional cheese, bake for 20 minutes.  Cool.  Store in airtight container for 1 week or freeze for future use.  Makes 24.