Monday, March 30, 2009

Crock pot Sour Cream Salsa Chicken

This is a recipe that Lori, who's blog I follow, sent in. I made it last night for dinner, since I was in the Tex-Mex kind of mood. Plus Hubby was home, so I knew there wouldn't be many leftovers, LOL. I only used half the packet of Taco seasoning, since Mr.B and Queenie were both going to be eating it as well. It turned out wonderfully. The chicken was so tender, the sauce was spicy, creamy, but not hot. I shredded the chicken up, and served it with flour tortillas, cheese, lettuce, sour cream, refried beans and Franks hot sauce, for Hubby. Let's just say as a family we went through 9 taco sized tortillas, LOL. It was a hit, even with the Queen Bean!! Thanks Lori

So please keep those recipes coming!!!!


Crock pot Sour Cream Salsa Chicken
Lori- My Kinda Rain


4 skinless, boneless chicken breast halves
1 pkg. Reduced sodium taco seasoning mix
1 cup salsa
2 Tbsp. cornstarch
¼ cup light sour cream

Spray crock pot with cooking spray. Add chicken breast and sprinkle with Taco seasoning. Add salsa and cook on low for 6 hrs. when ready to serve remove chicken and mix cornstarch with a bit of cold water. Stir into the salsa sauce. Stir in sour cream and mix well. return chicken to crock pot and coat with sauce.

Saturday, March 28, 2009


Yes I know, more desserts, LOL. What can I say... I'm addicted to sugar. As I mentioned in a previous post I'm previewing A Passion For Baking, by Marcy Goldman. I always have bananas lying around so I decided to try the Java Streusel Banana Muffins. I liked the recipe, because you could alter it to suit your taste. I am not a fan of coffee, so I omitted it in the streusel and batter. These were super moist and amazing. The streusel topping added a nice little sweetness to the whole thing. I made 12 muffins and 2 mini loaves.


Java Streusel Banana Muffins
Adapted from A passion for Baking by Marcy Goldman

This update of classic, moist breakfast or snack muffins features a coffee streusel swirl. You can omit the streusel for a classic banana muffin. This batter also bakes up nicely as a large banana loaf. If you forgo the streusel layer, you can add walnuts to the batter instead.

Java Streusel

4 Tbs unsalted butter
1/4 C firmly packed brown sugar
1/2 tsp instant coffee granules
1/4 tsp cinnamon
1/3 C chopped walnuts
1/3 C butterscotch or chocolate chips


3/4C unsalted butter, softened
1 C firmly packed brown sugar
1/2 C sugar
2 large eggs
2 tsp vanilla
2 1/2C flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1/2 C mild coffee or orange juice or buttermilk
1 C mashed very ripe bananas (about 2 large)
1/3 C semi sweet chocolate chips (optional)
1/2 C firm diced banana (optional)

Preheat oven to 375 degrees. Generously spray or line muffin tins. For streusel, place all ingredients in a food processor and pulse to make a coarse grainy mixture.

For batter, in a mixer bowl, cream butter and both sugars until well blended. Add eggs and vanilla, mix well. Fold in the flour, baking soda, baking powder, salt and cinnamon. While dry ingredients are blending into batter, add coffee and purred banana. Fold in chocolate chips and diced banana, if desired. Blend batter well, scraping bottom and sides of bowl to ensure batter is evenly mixed. Scoop batter into each muffin cup, filling to about half full, deposit some streusel and finish with batter. Alternatively, you can scoop the batter and top with streusel. Bake 30 to 40 minutes until muffins are gently browned around the edges and set set when touched. Cool well before removing from pan.

For a 9-X5-inch loaf: the loaf rises very high and looks as though it might overflow, but it doesn't. If loaf is browning too fast at 375 degrees, reduce oven to 325 degrees and increase baking time. The usual time is 60 to 65 minutes.

Authors Notes: Like so many banana based recipes, you can vary this one in many ways. Ice with chocolate or lemon icing ( for cupcakes), use 1/2 C buttermilk or yogurt as the liquid, or garnish before baking with a coconut and macadamia nut streusel, instead of walnuts and butterscotch chips. The possibilities are endless.

Cindy's notes: I omitted the instant coffee in the streusel. I also cut the brown sugar in the batter to 3/4 C. I used vanilla yogurt in place of the coffee, in the batter as well. I misread the directions and put the streusel on top, LOL.


Well my girlfriends and I are always on the lookout for a reason to get together. So when one of them suggested a Red White and Food party, we were all for it. We then turned it into a wine and dessert party, LOL. I made Cheesecake Topped Brownies as my contribution. These were dangerously good, LOL. No one had to be asked twice, about bringing some home. The cheesecake was creamy and the brownies chewy. I didn't have brownie mix, so I used my go to brownie recipe ( I'll add it too).


Cheesecake-Topped Brownies
Adapted from Cake Mix Magic Cookbook

1 (21 or 23.6 oz) package fudge brownie mix
1 (8oz) package cream cheese, softened
2 Tbs butter, softened
1 Tbs cornstarch
1 (14oz) can sweetened condensed milk
1 egg
2 tsp vanilla extract
Ready to spread frosting (optional)

Preheat oven to 350 degrees. Prepare brownie mix as package directs. Spread in a well greased 13x9 inch baking pan. Beat cream cheese, butter and cornstarch until fluffy. Beat in condensed milk, egg and vanilla until smooth. Pour cheesecake mixture over brownie batter. Bake 40-45 minutes or until top is lightly golden brown. Cool. Spread with frosting if desired. Store covered in refrigerator.

Fudgy Brownies

6 Tbs cocoa
1 stick butter
1 C sugar
1/2 tsp vanilla
1/4 tsp salt
1/3 C flour
2 eggs
1/2 C chopped nuts (optional)

Preheat oven to 325 degrees.In a medium saucepan, melt butter and stir un cocoa, until smooth. Let cool slightly and add in sugar, salt, vanilla and eggs. Mix well. Stir in flour and nuts. Spread into a greased 8x8 inch baking pan and bake for 35-40 minutes, until center is set.

Friday, March 27, 2009

Anyone up for the challenge??

I'm in a real food rut right now. I'm on meds that make me ravenous, but nothing appeals to me. Plus Mr.B hardly eats anything I make for dinner, which is just adding fuel to the fire. So my challenge for you is to send me your favorite go to meals, so that I can try them. They could be fancy or simple I really don't care. Share your favorite, I'll try them and post them here on my blog. Send them to mommy_of_love1@hotmail.com with recipes in the subject line. Thanks!!!

Wednesday, March 25, 2009

St Patrick's Day

This year is the first year I decided to make traditional Irish food, for St. Patty's day. My plan was to make corned beef and cabbage, but Hubby hates cabbage and wanted corned beef. So I cooked the corned beef in the oven, per manufacturer's instructions and made Fried Cabbage for my girlfriend and I. It was soooo delicious. The recipe I used is from Sandy, on Baby Center's cooking board. Her recipes are always a hit in this house, so I knew we'd love this one. I added some fried potatoes to it, once the cabbage was wilted. De-lish!!


Fried Cabbage

3 slices bacon, chopped
1/4 cup chopped onion
6 cups cabbage, cut into thin wedges
2 tablespoons water
1 pinch white sugar
salt and pepper to taste
1 tablespoon cider vinegar

1 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon, and set aside.
2 Cook onion in the hot bacon grease until tender. Add cabbage, and stir in water, sugar, salt, and pepper. Cook until cabbage wilts, about 15 minutes. Stir in bacon. Splash with vinegar before serving.

Monday, March 23, 2009

Pasta Carbonara

I'm still alive... I know I haven't been posting very freqyently. We had a house guest last week, so I tried to limit my computer time, LOL. I made this for dinner 2 weeks ago ( I'm such a slacker), when I wanted to use items I had on hand. I wasn't too crazy about it, but Hubby, Mr.B and Queenie all ate like it was their last meal, LOL. It isn't a traditional Pasta Carbonaro ( bacon and egg pasta). It's more of a bacon and cheese pasta. I added mushrooms, since I desperately needed to use them up.


Pasta Carbonarra

3 cups uncooked penne pasta
6 slices bacon, diced
2 garlic cloves, minced
1/2 cup onions, diced
1 1/4 cups milk
1 (8 ounce) package cream cheese, softened & cubed
1/2 cup butter, cubed
1/2 cup grated parmesan cheese

Cook pasta according to package directions, drain. Meanwhile, in a large skillet, cook bacon until crisp. Remove to paper towels, reserve 3 Tablespoons drippings, Saute garlic and onion in drippings until tender. Add the milk, cream cheese and butter; stir until smooth. Stir in the Parmesan cheese and bacon; heat through. Toss with pasta. Serve.

Wednesday, March 11, 2009

Foiled Flounder and Veggie Bake

Mr.B loves fish and I hardly make it often enough. I have a fish phobia. I love to eat it, but hate to cook it. It either is still raw, or very dry, LOL. I found this recipe on Cooks.com, the other day, when Mr.B requesed fish for dinner. It looked simple enough, so I tried it. It turned out really great. The fish was still moist, but cooked through. The potatoes were tender, the carrots still had a bite to them and the basil didn't taste gross with the fish ( as I thought it might). Mr.B isn't too fond of green beans, so I subbed in some peas. I also seasoned the fish with lemon pepper, before topping it with the veggies. This one is going in my 'to keep' file.




4 lg. flounder fillets
1 carrot, julienned
1/4 lb. fresh green beans or snow peas
1 med. onion, sliced
1-2 med. potatoes, peeled and sliced
3 tbsp. butter
2 tsp. basil
Salt and pepper to taste

Place each fish fillet on a 12 inch piece of aluminum foil. On each fillet place 1/4 of the vegetables. Dot with butter and sprinkle with seasonings. Fold up the edges of the foil and seal the packets. Place on cookie sheet and bake at 400 degrees for 10 to 15 minutes or until tender and flaky. Transfer to serving plate. This is also suitable for grilling.

Sunday, March 8, 2009

Crockpot Orange Chicken

I made this last night for dinner. I got a jelly sampler for Xmas, that contained Marmalade. I'm not a big fan of it, so I thought I'd use it up with chicken somehow. I browsed online for ideas and came up with a simple recipe. It smelled so good while cooking and tasted great. I had to refrain myself from having a second chicken breast. The chicken was so tender, sweet, sour and salty. Mr.B and Queenie gobbled their servings down too. I'm looking forward to lunch, I think I may turn the leftovers into chicken salad.


Orange Chicken

1/4 C orange marmalade
1/4 C orange juice
2 Tbs teriyaki sauce
1 tsp grainy mustard
4 boneless skinless chicken breasts
one orange sliced

Season chicken with pepper. Place in bottom of crock pot. Mix together marmalade, orange juice, teriyaki sauce and mustard. Pour over chicken breast and top with orange slices. Cook on low for 6 hrs. Serve with hot cooked white or brown rice.

Saturday, March 7, 2009

Cake for Breakfast.... Oh Yeah!!!

I'm previewing what may be the undoing of the weight I had lost, after Queenie McBeen was born. I've been on a steroid regiment which makes me ravenous. Unfortunately sugar is my weakness and I'd have to rid the house of every last bit of it, to beat this demon. Anyway back to the cook book I'm previewing, LOL. I was sent a passion for Baking by Marcy Goldman, to preview for 30 days. If I don't like it, I return it free of charge. Between you and me, I think I may be keeping this one, LOL. Every recipe has me dreaming of luscious baked goods. It's not just cakes, cookies and pies. There's breads and scones and pizzas... everything I love to eat, LOL.

So I was up early this morning, since Hubby woke up the kids with his hacking cough ( he has a man cold and I won't elaborate any more on the subject). Having an extra hr on my hands, I remembered skimming over scone recipes. I was out of whipping cream, so I made a breakfast crumb cake instead. I figure if it has the word breakfast in it, it's fair game right??? All I can say is YUMMMMMMM!!! Moist, soft and buttery. The center sunk in, once it cooled and I'm not sure if it should of, LOL. It's still tastes awesome though.


Breakfast Cafe Cinnamon Crumb Cake
from A Passion for Baking by Marcy Goldman

3/4 C unsalted butter melted ( oil can be used, but cake will not be as flavorful)
2 1/4 C flour
1 C firmly packed brown sugar
1 C sugar
1/4 tsp salt
2 tsp cinnamon
1/4 tsp nutmeg
1 C chopped walnuts
1 tsp baking powder
1 tsp baking soda
1 egg
1 tsp vanilla
1 C buttermilk

Preheat oven to 350 degrees. Generously spray a 9 or 10 inch spring form pan. Place pan on a parchment lined cookie sheet.

In a mixer bowl, blend butter, flour, both sugars, salt, 1 tsp cinnamon and nutmeg. Remove 3/4 C of this mixture and add chopped nuts and remaining 1 tsp cinnamon. Set aside ( this will be crumb topping).

To the remaining batter add, the egg, vanilla, baking powder, baking soda and buttermilk. Using a hand whisk, blend well. Spoon batter into prepared pan. Sprinkle on reserved crumb topping. Bake until cake tests done and springs back slightly when gently pressed with fingertips, about 40-45 minutes. Serve warm or at room temperature.

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Tuesday, March 3, 2009

Colossal Chocolate Chip Cookie- Happy Birthday!!

It was Hubby's birthday, last week and since it is 4 days after Mr.B's birthday, Hubby didn't want a cake. I could just not make him a cake, so I decided to make a huge chocolate chip cookie cake. Hubby loves chocolate chip cookies, so this was perfect. I went to my trusted Baby Center cooking board, in search of a tried and true recipe. I decided to try the Pampered Chef recipe, that Katie suggested and it worked out superbly. I was a bit apprehensive about how to transfer the cooked cookie to the cake pedastal, without demolishing it, but I waited until it was pretty much completely cooled and it worked out well. Hubby and Mr.B flipped over it and Hubby even requested it be his cake, every year from now on. By no means is this a professional looking cake, LOL. I have this thing about not being able to make a perfect circle, free hand. I once made a pizza that Hubby claims looked like the state of Texas, LOL.

Colossal Chocolate Chip Cookie  www.hunwhatsfordinner.com

Colossal Candied Cookie
Pampered Chef
1 c candy-coated chocolate pieces
1 1/2 c all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 c butter or margarine, softened
1/3 c granulated sugar
1/3 c packed brown sugar
1 egg
1 tsp vanilla
Preheat oven to 350 F. Reserve 1/3 cup candies for decorating; coarsely chop remaining candies. Set aside. Combine a small bowl, combine flour, baking soda and salt; mix well. In a large mixing bowl, beat butter and sugars until creamy. Add egg and vanilla; beat well. Add flour mixture; mix well. Stir in chopped candies. Place dough in center of a round baking stone or pan. Roll or spread dough out to make an 11-inch circle. Decorate with reserved candies. Bake 16-18 minutes or until light golden brown. Cool completely. Decorate as desired. Cut into wedges to serve.
Candied Drop Cookies: Prepare cookie dough as directed. Using small cookies scoop, drop dough, 2 inched apart, onto baking stone. Decorate with reserved candies. Bake 12-14 minutes or until light golden brown. Cool 2-3 minutes on baking stone; remove to wire cooling rack. Yield: about 3 dozen cookies Katie's Notes: Sub chocolate or other flavored chips for all or part of the M&Ms if desired. Bake cookie on parchment paper for easy removal.
Cindy's notes: I used mini and regular Semi Sweet chococlate chips. I decorated with canned frosting.