Vanilla Pudding Sauce

Vanilla Pudding Sauce

2 Tbsp cornstarch
1/3 cup sugar
1/8 tsp salt
2 cups milk
2 egg yolks, beaten
1 Tbsp butter
2 tsp vanilla
Mix cornstarch, sugar, and salt in a saucepan. Whisk together milk and egg thoroughly, and gradually stir in. Cook over medium heat, stirring constantly, till mixture comes to a boil. (Don’t be tempted to turn up the heat; if it gets hot too fast, the egg will cook. And scrambled eggs in vanilla sauce would be bad. Really, really bad.) Boil for at least 1 minute, still stirring constantly.  Remove from heat and stir in butter and vanilla. Serve warm or chilled.

**We had this on our waffles this morning. Delicious!**

Lemon Chicken

Lemon Chicken Cutlets
Real Food Has Curves
Makes: 4 servings

4 5-oz. boneless, skinless chicken breasts
6 Tbs. unbleached all-purpose flour
1 tsp. salt
1 tsp. freshly ground black pepper
1 Tbs. unsalted butter, divided
2 Tbs. olive oil, divided
3 Tbs. chopped pitted black olives
2 tsp. grated lemon zest
1/2 c. dry white wine, dry vermouth, or reduced-sodium chicken broth
5 Tbs. lemon juice (the juice from about 2 medium lemons)

1. Place a chicken breast between 2 large sheets of plastic wrap on your work surface, then use the bottom of a heavy saucepan (of the flat side of a meat mallet if you have one) to pound the breast to about 1/4 inch thick.

2. Mix the flour, salt and pepper together on a large dinner plate.

3. Unless you have a gigantic skillet that can accommodate all the pounded breasts at once, melt 1/2 Tbs. butter with 1 Tbs. olives oil in a large skillet over medium-high heat.

4. Dredge 2 breasts in the flour mixture, coating both sides. Knock off any excess flour. Slip them into the skillet and cook until lightly browned and cook through (you can slice one open to make sure it's white inside), about 4 minutes, turning once. Transfer the breasts to a serving platter or individual plates.

5. Repeat steps 3 and 4 without cleaning the skillet until all the chicken is cooked.

6. Stir the olives and lemon zest into the skillet; cook for about 20 seconds.

7. Pour in the wine, vermouth, or broth, as well as the lemon juice. Raise the heat to high, and bring the mixture to a full, bubbling simmer, scraping the bottom of the skillet occasionally to get any flavorful brown bits up and into the sauce. Cook for about 1 minute, or until slightly reduced. Pour this wet sauce over the breasts.

Crazy Bread

Crazy Bread
Lauren Manning

1 Tbs. yeast
1 ½ c. warm water
2 Tbs. sugar
3 ½ c. flour
½ tsp. salt
¼ c. butter
Garlic salt or powder or minced garlic
Parmesan cheese

1. Put water in a bowl; add yeast, sugar and salt. When foamy, mix in flour and kneed until smooth. Let dough rise for 20 min.

2. Melt butter in a 13x9 pan. Put dough in pan, punch down to fill. Flip dough. Let rise 10 min. (I use a cookie sheet instead so that they are thinner.)

3. Sprinkle with garlic and parmesan cheese. Cut into 1 inch strips, and then bake at 375 for 20 min.

For pizza crust:

1. Follow step 1 above. After letting dough rise, roll out as crust.

2. Bake at 375 for 15 min., load with toppings, then bake at 325 for 10 min.

Banana Muffins

Banana Muffins
Better Homes & Gardens Cookbook
Makes: 1 dozen

1 3/4 c. all-purpose flour
1/3 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
1/2 c. milk
1/4 c. cooking oil
3/4 c. mashed bananas
1/2 c. chopped nuts (opt.)
1 recipe Streusel Topping (opt.)

1. Preheat oven to 400 degrees. Grease 12 2 1/2-inch muffin cups (do not use paper baking cups); set aside. In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.

2. In another bowl combine egg, milk and oil. Add egg mixture all at once to the flour mixture. Add mashed bananas and nuts. Stir just until moistened (batter should be lumpy).

3. Spoon batter into prepared muffin cups, filling each 2/3 full. If desired, sprinkle Streusel topping over muffin batter in cups. Bake for 18 to 20 min or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups; serve warm.

Streusel Topping
In a small bowl stir together 3 Tbs. all-purpose flour, 3 Tbs. packed brown sugar, and 1/4 tsp. ground cinnamon. Cut in 2 Tbs. butter until the mixture resembles coarse crumbs. Stir in 2 Tbs. chopped pecans or walnuts (opt.).

My Tips:
- I am a huge fan of those big over-sized muffins, which is why that's the only sized muffin tin I own. :) These should be baked at 350 degrees for about 30 minutes.
- I also used Splenda in place of the sugar because I was moving and I ran out of sugar and was in a real pinch. I couldn't really tell the difference, and I think it's because the recipe only calls for 1/3 cup.

White Chocolate Raspberry Scones

Raspberry White Chocolate Scones

Makes: about 18-24, depending on size of scones

3 sticks butter

2 c. brown sugar

6 c. flour

1 tsp. salt

1/4 tsp. baking soda

1/4 tsp. baking powder

1 egg, beaten

1 c. buttermilk (may need a little more)

2 c. white chocolate chips

2 c. FROZEN raspberries

Glaze:

powdered sugar

lemon juice

half-and-half or milk

1. Heat oven to 305 degrees (yes..three zero five degrees).

2. Feather together first 6 ingredients with pastry cutter. Make well in dough and add beaten egg and buttermilk. Mix by hand. Add white chocolate chips and mix in by hand. Add raspberries and gently fold in by hand.

3. Make about a tennis ball size scone and place on cookie sheet with parchment paper. Bake for 35 minutes.

3. If desired, make glaze using powdered sugar, lemon juice and milk (or half-and-half) and brush over tops of scones.

My Tips:

- Try this with other frozen fruits. I've done blueberries before, which was also good.

Caramel Apple Cupcakes

Caramel Apple Cupcakes
Source: adapted from America's Best Recipes

1 (18.25-ounce) package spice cake mix
2 large eggs
1 cup sour cream
1/2 cup milk
1/3 cup vegetable oil
1 cup peeled, cored, and chopped Granny Smith apple (about 1 large apple)
35 caramels
1/4 cup evaporated milk or heavy cream (or regular milk)
1/2 cup chopped pecans
24 wooden craft sticks

1. Preheat oven to 350 degrees. Combine cake mix, eggs, sour cream, milk, and vegetable oil until incorporated (about 30 seconds). Scrape sides of bowl and then beat on med-high speed for 3 minutes. Stir in chopped apple.

2. Spoon batter into paper-lined muffin pans, filling two-thirds full. Bake 18-20 minutes or until a wooden toothpick inserted in center comes out clean. Do not overbake. Remove to a wire rack to cool.

3. Meanwhile, combine caramels and milk in a medium saucepan over very low heat; stir 4 minutes or until smooth. It's very important to keep the heat very low because if the caramel gets too hot it will become really hard when cooled.

4. Spread caramel mixture over cupcakes being careful to not touch the caramel to the paper liners or it will stick to the liners; immediately sprinkle with pecans, pressing in slightly. Insert a wooden stick into center of each cupcake. Store covered in an airtight container. It's best to serve the cupcakes the same day that you add the caramel topping. Caramel will soften if kept at room temperature for too long so store in the refrigerator until ready to serve then let come to room temperature to let caramel soften up a bit.

Makes 20-24 cupcakes.

Mint Brownies

Mint Brownies
Recipe by Our Best Bites

Brownies:
4 squares unsweetened baking chocolate (4oz)
1 C butter (2 sticks)
4 eggs
2 cups sugar
1 tsp vanilla
1 1/4 C flour
1/2 tsp baking powder

Frosting:
2 C powdered sugar
4 T butter, softened
1 1/2 tsp peppermint extract
1-2 Tbs milk 
green food coloring

Chocolate Glaze:
6 oz (about 1 cup) semi-sweet chocolate chips ,you could also use dark
6 Tbs real butter

Preheat oven to 350 degrees. Line a 9×13 inch pan with foil making sure the foil extends over the edges by at least one inch.  Lightly spray with non-stick spray and set aside.


Chop both unsweetened chocolate and two sticks of butter into chunks and place together in a microwave safe bowl.  Microwave in 30 second intervals, stirring in between, until just melted and smooth.  Set aside to cool, stirring occasionally. 


With an electric mixer or stand mixer beat eggs, sugar, and vanilla for 2 minutes.  While egg mixture is beating, measure out flour and combine with baking powder.   While mixer is running, slowly add melted chocolate and beat to combine.  Turn beater speed to low and add in flour by spoonfuls.  Mix just until combined.  Pour batter into prepared pan and bake for 20-30 minutes or until a knife poked in center comes out clean.


Cool completely on a metal rack. When brownies have cooled to room temperature, prepare frosting.  Combine all frosting ingredients, starting with 1 1/2 tablespoon of milk, and beat until light and fluffy.  Add more milk by teaspoonful as needed.  Spread frosting evenly over brownies and then place brownies in fridge to chill. 


While brownies are chilling prepare chocolate glaze.  Place chocolate chips and 6 tablespoons butter in a microwave safe bowl.  Microwave in 30 second intervals, stirring in between, until just melted and smooth.  Set aside to cool for about 15 minutes and then carefully spread on top of the frosting layer.  Return pan to fridge to cool.  When chocolate has hardened, use edges of foil to remove entire brownie from pan.  Cut into squares and serve.

Spicy Honey Chicken

Spicy Honey Chicken

 Recipe by Our Best Bites

8 boneless skinless chicken thighs, about 2lbs (Yes, Thighs!!)
everyone is always asking me if they can use breasts for this. Sure you can, but I’m tellin’
ya right now it’s better with thighs.

2 t vegetable oil

Rub:

2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder

Glaze:
1/2 C Honey
1T Cider Vinegar

  

Combine the rub spices in bowl and mix well.

Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.

While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

I’m gonna warn you that this can make a hot mess, literally. It’s sugar, and it’s gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It’s totally worth it once you taste this stuff.

If you don’t have a bbq, try it on an indoor grill pan or use your broiler. Just be sure to open a window in case you burn your glaze!

Remember how I had you reserve that extra couple tablespoons of glaze? Ya, drizzle that on top now. Your taste buds will thank you.

Caramel Apple Cider

Hot Caramel Apple Cider
Recipe by Our Best Bites

1/2 gallon apple cider (64 oz or 8 C)
1/2 C orange juice, fresh squeezed or good quality bottled like Simply Orange
1 orange
8 cloves
2 cinnamon sticks (if yours are more than a year old- buy new ones!!)
1/4 t ground allspice
1/3 C jarred caramel sauce* more to taste if needed
optional: caramel flavored syrup
sweetened whipped cream (or from a can is fine!)
*For a delicious twist, substitute maple syrup for the caramel sauce in this recipe.

Pour 8 cups of apple cider into a large stock pot on the stove pot. Set heat to medium-high. Add orange juice, cinnamon sticks, and allspice.

Thoroughly wash your orange and then gently stab the whole cloves into it. If you find it hard to do that without destroying the cloves, use a toothpick to poke little hole first and then insert the cloves.  (If you are doubling the recipe, you can still just use one orange, just double the number of cloves you poke into it).

Gently drop the whole orange into the pot. Bring cider to a boil and then reduce heat to a low simmer. Simmer on low for 60 minutes and longer if you wish. If you’re keeping the pot on the stove for an extended period, keep an eye on the orange. If at any time it splits open, remove it from the pot. If the white pith is exposed it will add a bitter taste to your cider. If you’re going to have the pot warming for hours on end, take out the orange. After you’ve simmered for an hour, add caramel sauce and stir to combine and dissolve. Add more caramel to taste if needed.

When ready to serve, ladle into mugs, top with whipped cream, and give it a drizzle of caramel and a sprinkle of cinnamon.

Baked Creamy Chicken Taquitos

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack cheese

small corn tortillas (and actually, flour ones are really good as well)
kosher salt
cooking spray

Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

The ones pictured below are actually flour tortillas- which I found out I like just as well (maybe even better!) than corn ones.

** Copied from Our Best Bites**