How to Use a Muffin Pan | Feels Like Home Of course, you can make muffins and cupcakes in a muffin tin (FYI: any quick bread or cake recipe, even a boxed mix, will make great muffins or cupcakes), and if you’ve been reading recently, you know that I use muffin tins to serve food for Gracie. But what else can you use them for? A few of these things are the same as my creative uses for a bundt pan. Why? Because the meal itself is that versatile, and can adapt to almost any container. As with the bundt pan, make sure you grease, wipe with melted butter, or spritz the muffin cups with non-stick cooking spray before you add any ingredients. 10 Foods to Make in a Muffin Pan Single serving meatloaves. I could probably give you another 10 suggestions if I’d allowed myself to include quick bread and traditional sweet muffin recipes. What do you cook in your muffin pan? 8 Ways to Live Fully This 5-page guide, full of practical tips, will help you create the best possible version of your life. Photo credit © 2010 – 2014, Tara Ziegmont.
Chocolate Chip Cookie Dough Truffles Oh. My. God. If you could take perfection, roll it in a ball, and dip it chocolate, this would be it. I’m not joking here folks. I’d strongly advise you to put down the mouse and get your butt to the kitchen, stat. My apologies to the New Years’ resolution folk. The cookie dough itself is egg-free, and potentially dairy free AND vegan if you get picky about what you coat them with. Take it or leave it (but I strongly suggest you take it. Update: Since it was first posted in 2010, I’ve updated this recipe and included it in my new cookbook, The Cookie Dough Lover’s Cookbook (Quirk Books, 2012). You may also like... Better Than Takeout Orange Chicken Yesterday as I stood in the kitchen trying to figure out what to make for dinner I wondered to myself, how do those people do it on those shows where they are given random ingredients and are suppose come up with something genius. I think I stood there for a solid 20 minutes looking in the cupboards and staring into the freezer hoping that I would be struck by some ingenious idea. Then I saw the oranges, and it hit me “O-raang Shh-ikun”….that is orange chicken if you can’t understand the accent. I love orange chicken, and I almost always order # 14 Orange Chicken when we order Chinese take out and I wondered to myself if I could make it better at home. The sauce is sweet, tangy, there is no lack in orange flavor, and the red pepper flakes give it just a touch of heat. Combine corn starch, salt, and pepper. As you finish each batch, drain cooked chicken in a paper towel lined plate. In a large saucepan combine 1 ½ cups water, orange juice, rice vinegar, and soy sauce. Ingredients Chicken
Apple Pie Egg Rolls Apple Pie Egg Rolls I saw one of the Food Network stars making apple chimichangas and thought I had to have some for myself. I bought flour tortillas and apples, and then I used the flour tortillas for tacos. Still wanting some kind of fried apple pie dessert I used the egg roll wrappers I had in place of the flour tortillas. I know, I know frying dessert just makes it more sinful, but these are totally delicious. UPDATE: I did an interview with the Casper Star-Tribune newspaper and they made a video of me making these Apple Pie Egg Rolls! Apple Pie Egg Rolls Ingredients: 1 tablespoon butter 3 cups apples, peeled, cored, and diced 1/4 cup brown sugar 1/2 teaspoon cinnamon 5 egg roll wrappers vegetable oil for frying for garnish: 1 tablespoon sugar mixed with 1/4 teaspoon cinnamon Cooking Directions: In a medium size pan, melt butter, add apples, brown sugar, and cinnamon. Serve with vanilla ice cream and caramel sauce, it’s good! Enjoy! Miss
Garlic-y Mashed Potato Cakes with Raspberry Ginger Mustard Chutney If there were no such thing as calories, this is the food I would eat every day. Yes, even over dark chocolate. Ok, wait I take that back, that doesn’t count! So how did these glorious potato cakes come to be? If the idea of Raspberry Ginger Mustard Chutney doesn’t thrill you (I have to say, as a huge fan of sweet/savory combos, it thrills me silly!) Garlicky Mashed Potato Cakes with Raspberry Ginger Mustard Chutney Yields about 16 cakes 1 teaspoon butter 1-2 large cloves garlic, minced 4 oz Neufchatel cheese, room temperature (or cream cheese) 1 large egg white 2 tablespoons minced fresh parsley 1/4 teaspoon salt 1/8 teaspoon pepper 1 cup leftover mashed potatoes 6 tablespoons all-purpose flour Oil, for shallow frying (I used an equal mixture of butter and canola oil) Raspberry Ginger Mustard Chutney (recipe below) Melt the butter in a small saucepan over low heat; add the garlic and cook until fragrant, about 1 to 2 minutes, then cool. Raspberry Ginger Mustard Chutney Yields about 1/2 cup 1 bay leaf
Bacon-wrapped Jalapeno Chicken Bites 610K+Add bacon to anything and it will fly off the table. That’s what a caterer once told me and I believe it. Certainly applies here. Whether you’re planning a cookout this weekend or cooking indoors (rain predicted here in Texas), grill up a few of these sizzling treats for a quick appetizer or serve as an entree. I can’t think of a better way to celebrate the Fourth of July than with a big plate of these spicy and cheesy, smoky and crispy chicken nuggets. If you don’t like hot, leave out the jalapenos or skimp a bit. Bacon-Wrapped Jalapeno Chicken Bites Author: Recipe adapted from Home Cooking with Trisha Yearwood 8 chicken tenders, flattened and cut in two3-ounce package softened cream cheese1 jalapeno pepper, seeded and finely chopped8 slices bacon, cut in half Dab ½ teaspoon (more or less) of cream cheese on top of each chicken tender. Be sure to wear plastic gloves when handling fresh jalapenos.
Root Beer Float Cupcakes Awhile back I did one of the darnedest things. You may recall. I made this root beer float. And I’m still trying to decide if it was the best decision of my life, or the catalyst to having nightmares when I envision warm, sandy beaches and waves crashing along the shore. Along with bikinis. Let me rephrase that. Even though root beer has never really tickled my fancy, I’ve developed something that some may call an… addiction. See that frosting up there? I’ll say it again in because I can’t really believe it either. Root beer frosting. Root. I don’t want to lead you astray, so I’m going to tell you a little secret. We’re friends right? The root beer flavor doesn’t come from just root beer. Then I tried some more. It was then that I caved. Contrary to what Mr. I made my way to the spice aisle and spied what I’ve longed to pick up in the past, but could never bring myself to shell out the $6 for: root beer concentrate. But enough about me. It’s time to talk cupcakes. But these beat them all.
Coconut Chicken Salad with Warm Honey Mustard Vinaigrette | Ginas Skinny Recipes Warm oven-fried coconut chicken over a bed of baby greens, cucumber, tomato, shredded carrots topped with a hot honey mustard vinaigrette. It's the perfect mix of salty and sweet, warm and cold. I'm not sure what it is about spring, maybe the thought of having to get into a bathing suit in just a few more months, or maybe it's just the sunshine that switches my brain to want less soups and stews to large main dish salads. This salad has plenty of protein to keep you satisfied and the warmth of the chicken doesn't leave me feel like I'm missing something. Serve this for lunch or dinner; use any combination of salad fixins' and dig in! For the chicken I found the cornflake crumbs gave this a nice crispy texture, but unseasoned breadcrumbs would work just as well in their place. Ingredients: Whisk all vinaigrette ingredients; set aside. Preheat oven to 375°. Combine coconut flakes, panko, cornflake crumbs and salt in a bowl. Lightly season chicken with salt.
Homemade Protein Bars « askGeorgie.com There are plenty of reasons to make your own protein bars. First, it’s economical ! You’ll save a lot of money, particularly if you have a habit of buying single bars one a time. Even better, you can customize your bars to your taste preferences, avoid any allergens, and leave out ingredients you don’t want. You can make a bar with high quality protein, whole grains, real nuts or fruit, flaxseeds, whichever sweetener you prefer, and skip all the long-named chemical ingredients (preservatives and fortifications) that you may not need or want in your snack. These bars provide healthy fats from natural peanut butter and flaxseed. Preheat oven to 350°F. Makes 6 servings Per serving: 195 calories, 11 g total fat, 2 g saturated fat, 5 mg cholesterol, 14 g total carbohydrate, 4 g dietary fiber, 12 g protein, 218 mg sodium. Can you think of another protein bar flavor you’d like to see? Bob’s Red Mill Organic Flaxseed Meal, 16-Ounce Packages (Pack of 4) Quaker Quick-1 Minute Oats, 18 oz
Pull Apart Lemon Coffee Cake The title says "cake" but I really feel that "bread" better describes what this is. Sweet yeasty dough cut and slathered with butter and lemon infused sugar is baked and then spread with lemon cream cheese icing. Once its iced you can just peel the slices off, no need to cut (who has time to find a knife anyways??) When I think coffee cake I think dense, moist, and sweet.. this is more soft, lemony, and sweet-ish. However, it really doesn't matter what you call it, its not going to be around for long after you make it. I found the recipe at 17 and Baking and I knew that I *had* to make it for brunch. The dough is a bit sticky so having a stand mixer helps form it without getting it all over your hands. It also helps to have a ruler as a guide for cutting the strips of dough before stacking them and cutting again. This made the house smell amazing..bread baking + lemon sugar mmm. The loaf gets spread with lemon cream cheese icing while its still warm. ...its hard to stop. Make the dough: