Category: MISC

CARROT CUPCAKES with CARAMEL CREAM CHEESE FROSTING

CARROT CUPCAKES with CARAMEL CREAM CHEESE FROSTING
Makes 24 cupcakes
CUPCAKES
4 cups shredded carrots (about 1 1/4 pounds)
1 cup golden raisins
1 cup walnuts, finely chopped
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/4 cup canola oil
2 cups sugar
4 Large eggs, room temperature
1 teaspoon PURE vanilla
1 teaspoon maple extract

  • Preheat oven to 325 degrees.
  • Line muffin tins with paper liners.
  • In a medium mixing bowl sift together the flour, cinnamon, baking powder, baking soda, salt and walnuts.
  • In a large mixing bowl beat together the oil and sugar until well blended.
  • Add eggs, one at a time, blending to incorporate.
  • Add vanilla and maple extracts.
  • Gradually flour mixture until well blended and smooth.
  • Alternately fold in carrots and raisins.
  • Fill liners 3/4 full.
  • Bake 25 minutes until toothpick inserted comes out clean.
  • Cool completely on a wire rack.

ICING
1/2 cup sugar
2 tablespoons water
1/4 teaspoon lemon juice
1/4 cup heavy cream
1 pound cream cheese, softened
2 sticks butter, softened
1/2 cup powdered sugar
1 teaspoon PURE vanilla
1 teaspoon maple extract

  • In a small deep saucepan combine the sugar, lemon juice and water.
  • Bring to a simmer over a medium high heat without stirring until the edges begin to color, about 5 minutes.
  • Gently swirl the pan and continue to simmer until the color turns amber, about 2 minutes more.
  • Remove from heat.
  • Using a wooden spoon, stir in heavy cream.
  • Transfer to a small bowl and allow to cool.
  • In a medium mixing bowl beat together the butter and cream cheese.
  • Add the powdered sugar and beat until smooth.
  • Add vanilla and maple extracts until incorporated.
  • Blend in caramel mixture.
  • Ice cupcakes.***

***For a more decorative cupcake DO NOT blend in caramel mixture with cream cheese. Instead, thinly ice each cupcake and then pipe a ring around each cupcake top. Spoon some caramel mixture into each ring.

ALL DAY MEATBALLS

On the weekends when we are going to be home all day, I LOVE the smell of something scrumptious cooking and this recipe is one of my favorites. The great thing about this recipe though is that it’s great for working moms during the week too.

ALL DAY MEATBALLS
1 1/2 pounds ground beef*
4 slices stale sourdough bread made into crumbs
1 JUMBO egg, beaten
1 medium Vidalia onion, finely chopped
1 can cream of golden mushroom soup
1 1/2 cups beef broth
1 can diced tomatoes with garlic and herbs
1/2 teaspoon sea salt
1/4 teaspoon thyme
1/2 teaspoon basil

  • With your hands mix together the ground beef, bread crumbs, egg, onion and half the seasonings.
  • Spray the bottom of the slow cooker lightly with PURE.
  • Gently lay the meatballs in the bottom of the slow cooker.
  • Mix together the soup, broth and tomatoes.
  • Pour over meatballs.
  • Cover and cook 7-9 hours on low.

*I like to make my own when brisket is on sale. It makes for a richer tasting beef flavor!

CRY BABY BURGERS

CRY BABY BURGERS
1 pound ground chuck
sea salt and fresh ground black pepper to taste
1 small can jalapenos, drained and chopped (save a small amount for the mayo)
1 small can green chiles, drained and chopped
1 tablespoon Worcestershire sauce
2 slices pepper jack cheese
jalapeno mayo (small amount of minced jalapenos whisked into mayo)
caramelized onions – 1 small Vidalia onion, thinly sliced

  • Combine ground chuck, jalapenos, green chiles, salt, pepper and Worcestershire sauce until well blended.
  • Form into 3 patties. Refrigerate for several hours.
  • Whisk together mayonnaise and minced jalapenos.  Refrigerate until chilled.
  • Sear and brown patties, turning frequently until cooked through.
  • While cooking the patties, melt a small amount of butter in another pan and caramelize onions to desired doneness.
  • When burgers are done, top with cheese, mayonnaise and caramelized onions.
  • Enjoy!

ROASTED PAPRIKA POTATOES
2 pounds baby red potatoes
sea salt and fresh ground black pepper
Hungarian paprika
1/4 cup melted butter

  • Scrub potatoes.
  • Boil for 10-15 minutes.
  • Drain the potatoes until cool enough to handle.
  • Preheat oven to 400 degrees.
  • Spray a 9×9 shallow baking dish with PURE.
  • Place potatoes on bottom in an even layer.
  • Smash each potato slightly.
  • Evenly sprinkle with salt, pepper and paprika.
  • Pour melted butter evenly over top.
  • Bake 30 minutes until crunchy and bubbling.

CRAB SALAD & HOMEMADE 1000 ISLAND DRESSING

CRAB SALAD & HOMEMADE 1000 ISLAND DRESSING
CRAB SALAD
8 ounces Louis Kemp Crab, finely chopped
1 stalk celery, finely chopped
1/3 cup minced red onion
salt and pepper
mayo (about 1/4 cup)
Romaine lettuce
Roma tomatoes, sliced
Snap peas, halved

  • Wash lettuce, peas and tomatoes. Arrange on plate. Salt and pepper.
  • Mix crab, celery, onion, salt and pepper together until well blended using enough mayonnaise for desired consistency.
  • Place a large scoop of crab salad over the romaine mix.
  • Serve over chopped romaine lettuce, sliced tomatoes and snap peas.
  • Top with dressing.

1000 ISLAND DRESSING
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white balsamic vinegar
2 teaspoons sugar
3 teaspoons sweet pickle relish
1 heaping tablespoon minced red onion
1 teaspoon Worcestershire sauce
salt and pepper

  • In a mini blender blend all ingredients to desired consistency.

PICKLED DEVILED EGGS

Somewhere during the past few months I saw an article on Chinese Tea eggs. They were so beautiful and intrigued me enough that I wanted to make some. Well I never quite got around to it, but then hubby asked for some deviled eggs and my brain went into overdrive. I decided to create the same affect with pickled beets.


PICKLED DEVILED EGGS
1 dozen eggs, hard boiled
1 jar pickled beets
1/8 + cup mayonnaise
1/4 teaspoon prepared horseradish
1 teaspoon sea salt
1/4 teaspoon white pepper
1 teaspoon cider vinegar
Sweet Hungarian paprika

  • Boil eggs as normal. Rinse under cool water.
  • Drain beets, retaining juice.
  • Gently crack eggs all over.
  • In a medium skillet heat water and beet juice together.
  • Add eggs and simmer 20 minutes, gently rolling eggs periodically.
  • Remove from heat.
  • Remove eggs from pan and drain on paper towels.
  • Remove shells.
  • Slice open eggs and scoop out yolks.
  • Mash yolks with salt and pepper.
  • Add mayonnaise, vinegar and horseradish and blend well.
  • Fill eggs.
  • Sprinkle with paprika and serve.

I save the pickled beets to use with 1000 Island dressing on my Crab salad.

ARE YOU READY FOR SOME FOOTBALL?

MOZZARELLA STICKS
12 egg roll wrappers
12 string cheese
sunflower oil
Marinara sauce

  • Start in the corner of the egg roll wrapper and roll cheese half way.
  • Fold in at the corners
  • Brush remaining open edges with water and continue rolling until well sealed.
  • Heat 1/2 inch of oil to 375˚.
  • Fry sticks a few at a time until golden brown all the way around.
  • Drain on paper towels.
  • Serve with marinara.

CRAB PUFFS

PUFFS recipe from Martha at Seaside Simplicity

1/2 cup water
1/4 cup butter or margarine
1/2 cup all purpose flour
1/4 teaspoon salt
2 eggs
  • Heat oven to 425 degrees. 
  • In a medium saucepan heat water and butter until boiling. 
  • Lightly spoon flour into measuring cup and level off. 
  • Stir in flour and salt. 
  • Cook over medium heat until mixture leaves sides of pan in a smooth compact ball, about 2 minutes, stirring vigorously. 
  • Remove from heat. 
  • Add eggs one at the time, beating vigorously until smooth and glossy. Do not under-beat! Drop by teaspoons full onto parchment paper lined cookie sheets. 
  • Bake for about 15 minutes or until golden brown and crisp.
  • Once puffs are cooled completely split and stuff with crab salad when ready to serve.
This recipe makes about 20 puffs.
CRAB SALAD
8 ounces Louis Kemp Crab, finely chopped
1 stalk celery, finely chopped
1/3 cup minced red onion
salt and pepper
mayo (about 1/4 cup)
  • Mix crab, celery, onion, salt and pepper together until well blended using enough mayonnaise for desired consistency.
  • Place a large scoop of crab salad in each puff.

BEER CHEESE DIP

Football pre-season starts in a few weeks so it’s time to bring out the appetizers!
8 ounces cream cheese, softened
1 teaspoon favorite Dijon mustard
2½ cups shredded extra-sharp cheddar cheese
2 tablespoons heavy cream
¼ teaspoon sea salt
¼ cup favorite beer
2 tablespoons chopped fresh parsley (I substituted 2 teaspoons dried)
  • Combine the cream cheese, mustard, cheddar cheese, heavy cream and salt in a food processor.
  • Pulse until well blended.
  • Add the beer, and continue processing until very smooth. 
  • Enjoy!
  • Be sure to take it out an hour before serving if you refrigerate it first.

BLACK BEAN CORN CAKES with CHILI PEPPER SOUR CREAM

BLACK BEAN CORN CAKES with CHILI PEPPER SOUR CREAM

1 cup Fresh Garden Salsa
15 ounce can black beans
11 ounce can white shoe peg corn
1 box Jiffy Corn Muffin mix
1 medium egg
3/4 cup sour cream
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon chili powder
butter/oil

  • Whisk the sour cream, red pepper flakes and chili powder until well blended. Chill.
  • In a colander drain the black beans and corn. Drain and rinse well.
  • Mash the beans and corn.
  • In a large mixing bowl whisk together the muffin mix and egg.
  • Add bean mixture and cayenne pepper, blending well.
  • Form into 6 patties. They will be gooey so I like to spray my patty maker with PURE first.
  • Layer patties between wax paper and freeze for 2 hours ( no more or they will be too frozen and mushy in the middle)
  • Melt butter or oil in skillet over medium heat.
  • Cook 5 minutes on each side until golden and crispy.
  • Serve with Chili pepper sour cream and warm tortillas or Quesadilla pieces.

HOT PIZZA DIP, FRESH GARDEN SALSA and ALFREDO SAUCE too!

HOT PIZZA SAUCE DIP

1 package (8 ounces) cream cheese, softened
1 teaspoon dried Italian Seasoning
1 cup (4 ounces) shredded mozzarella cheese
3/4 cup (3 ounces) shredded fresh Parmesan cheese
1 can (8 ounces) pizza sauce
2 tablespoons green onion slices

  • Preheat oven to 350 degrees. 
  • Combine cream cheese and Italian seasoning, spread onto bottom of 8″ mini baker stoneware pan. 
  • In a small bowl combine mozzarella and Parmesan cheeses. 
  • Sprinkle half of the mozzarella cheese mixture over cream cheese mixture. 
  • Spread the pizza sauce over the mozzarella cheese mixture: sprinkle with the remaining mozzarella cheese mixture. 
  • Top with green onion. 
  • Bake 15-18 minutes or until bubbly. 
  • Serve with sliced French bread or fresh vegetables for dipping. 
  • Yield – 14 servings

GARDEN TOMATO SALSA
6 cups chopped tomatoes
1 bunch cilantro, chopped fine
1 medium Vidalia onion, chopped fine
Juice of 1 lime
4 cloves minced garlic
1 tablespoon kosher salt
2 tablespoons red wine vinegar
2 teaspoons olive oil
jalapeno, minced to taste

  • Toss all together and chill 24-48 hours before serving. 
  • You end up with about 7 1/2 cups of salsa.

ALFREDO SAUCE
4 tablespoons butter
1 cup heavy cream
1 teaspoon minced garlic, jar
1 egg yolk, beaten
1/2 teaspoon thyme
salt and pepper to taste
1 1/2 cup grated Parmesan cheese

  • Melt butter in a saucepan.
  • Add garlic and saute until fragrant. 
  •  Gradually add heavy cream, stirring constantly. 
  • Stir in salt, pepper and grated Parmesan cheese and stir constantly until melted. 
  • Whisk in egg quickly and heat through.
  • Toss and serve immediately.

CARAMELIZED ONION & BACON FRITTATA

CARAMELIZED ONION & BACON FRITTATA
1 medium Vidalia onion, sliced thin
10 slices thick bacon
3 tablespoons brown sugar
1 tablespoons cider or balsamic vinegar
8 eggs
1/4 cup milk
3 tablespoons butter
1/2 cup grated Gruyere cheese
salt and pepper to taste

  • Preheat oven to 400 degrees.
  • Whisk together the brown sugar and vinegar.
  • Toss onions and bacon slices in the mixture, packing it onto the slices.
  • Layer bacon and onions on grilling rack.
  • Bake 15-20 minutes or until crisp.
  • Increase oven to broil.
  • In a medium* cast iron skillet, heat the butter. Make sure to coat the sides also with the butter.
  • Whisk the eggs, milk and salt and pepper together.
  • When the butter foams, pour in the egg mixture and cook, stirring until eggs begin to scramble and are still quite moist.
  • Top with the onions, bacon and cheese.
  • Broil about 2 minutes until the cheese is melted and the eggs are done.
  • Slice and serve.

*I used a large (the only one I have) and it would have looked better in a medium size.


ORTEGA CHILE BAKE

This recipe ran over at OUR KrAzY kitchen for a meme with a family favorite which is also super simple time saver recipe, inexpensive, great ‘user upper’ of great food AND it was sooooooooooooo tasty I thought hubby was going to lick his plate. He settled for seconds though.

This recipe originally ran at 3 sides of Crazy 12-14-08. It was cold and snowy here that day. A day that just cried for a really hot lunch! So I took to the freezer and refrigerator to see what there was (we hadn’t planned on being here so nothing had been planned) and I found some leftover BBQ beef (which I drained of all sauce), 1/2 a package of shredded cheddar cheese, a can of cream of celery soup, some pasta shells and a can of diced green chiles. This is also the most perfect recipe for leftover Pot Roast or roast beef. We had 6 servings for $4.29 or $0.72 cents per serving.

ORTEGA CHILE BAKE
Left over shredded beef
1 can cream of celery soup
3 cups AL DENTE pasta noodles
1 can diced green chiles, drained
1 cup shredded cheddar cheese

  • Drain chiles.
  • Stir soup and chiles together.
  • Stir in beef until well blended.
  • Add pasta and mix well.
  • Pour into a greased 9×9 baking dish and top with cheese.
  • Bake at 350 degrees for 30 minutes.