Tuesday, March 22, 2011

Snickerdoodle Muffins

Wow are these things yummy! They were featured on Tasty Kitchen! I found that I overfilled the muffin cups and had dough leftover. Next time I will try to make 18 muffins. The are worth the time to make!

Snickerdoodle Muffins
1 cup butter, softened
1 cup sugar
2 eggs
2 tsp vanilla
2 1/4 cup flour
3/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp cream of tartar
1/2 tsp salt
1 cup sour cream
1/4 cup buttermilk
For Topping
2/3 cup sugar
2 TBSP cinnamon

Preheat oven to 350. Prepare pan with muffin liners.
Cream butter and sugar until fluffy. Add eggs and vanilla.
In separate bowl combine dry ingredients. Add half of dry ingredients to the creamed mixture and combine. Add the sour cream & buttermilk and mix. Add the remaining dry ingredients and mix until smooth.
In separate bowl combine sugar & cinnamon together for the topping. Use a scooper and plop a scoop of batter into the topping bowl. Gently roll the batter in the cinnamon sugar. Place the ball into the muffin liner.
When all the batter is all used, sprinkle the remaining topping mixture on the muffin tops.
Bake for 15 - 18 minutes.

Sunday, March 20, 2011

Ground Beef, Mushroom & Bacon Stroganoff

This was posted on Mel's Kitchen Cafe blog. It is yummy! I choose to serve it over rice instead of noodles. Easy weeknight dinner.

1 tsp olive oil
6 oz turkey bacon
8 oz sliced mushrooms
1/4 tsp salt
1 1/2 pounds lean ground beef
1 medium chopped onion
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper
1/4 cup flour
2 TBSP tomato paste
1 cup beef broth
1 TBSP worcestershire sauce
1/2 tsp paprika
1 cup sour cream
1/4 cup chopped fresh parsley or 1 tbsp dried

Cook egg noodles or rice for serving.

In a 12 inch nonstick skillet, heat olive oil and saute diced bacon over medium heat until crispy. Transfer bacon to a paper towel lined plate and set aside, leaving any grease/oil in the pan. Add sliced mushrooms to the skillet and cook, stirring occasionally, for about one minute. Add salt. Continue cooking until the mushrooms are softened and have given up most of their juices. Transfer them to the same plate with the bacon.
In same pan brown beef with onion, garlic, salt and pepper. Cook until meat is no longer pink and drain grease.
Stir in flour and tomato paste to the meat mixture and mix to combine well. Cook over medium heat, stirring often, for 1 minute. Add the beef broth and bring the mixture to a simmer, whisking to combine all the ingredients. simmer vigorously for 3-5 minutes until the mixture is slightly reduced and thickened. Stir in the Worcestershire sauce and paprika. Cook until flavors blend, about 5 minutes on medium. Add mushrooms and bacon back to pan. Remove from heat and stir in sour cream. Mix well. Serve as desired (rice or noodles).

Tuesday, March 15, 2011

Vulture Dip

Watch the crowd devour this one, just like vultures!

Vulture Dip
1 (10oz) package frozen chopped spinach, thaw and squeeze out all liquid
1 cup diced tomatoes, drained
1/2 cup picante sauce
1 8oz package cream cheese, softened
1 teaspoon cumin
2 cups shredded Mexican Cheese blend

Combine spinach, tomatoes, picante sauce, cream cheese and cumin in a bowl. Fold in 3/4 of shredded cheese. Spoon into shallow, oven proof serving dish. Top with remaining cheese. Bake at 350 degrees for 30 minutes. Serve with tortilla chips.

Thursday, March 10, 2011

Grilled Flank Steak with Horseradish Sauce

This is my favorite marinade for flank steak.

Flank Steak Marinade
1 onion, chopped
3 cloves garlic, chopped
1/2 cup olive oil
1/4 cup white wine vinegar
2 TBSP Worcestershire sauce
2 tsp sugar
1 tsp salt
1 tsp pepper
Combine all ingredients in ziploc bag. Marinate 8 hours, turning occasionally.
Grill, covered with grill lid, over medium-high heat (350° to 400°) 8 to 10 minutes on each side or to desired degree of doneness. Cut steak diagonally across the grain into thin strips. Serve over salad greens with Horseradish Sauce.

Horseradish Sauce
1 8oz sour cream
4 TBSP horseradish
2 TBSP white wine vinegar
1 TBSP mayonnaise
1 TBSP fresh chopped parsley
1/2 tsp salt
1/8 tsp pepper

Monday, March 7, 2011

Chicken Noodle Soup Casserole

This casserole was highlighted on Tasty Kitchen. We love chicken noodle soup so I knew I needed to try it. As soon as I had assembled the casserole I went to the computer to type it up. It looked and smelled so yummy I was certain it would become a favorite!
Chicken Noodle Soup Casserole
4 chicken breasts
12 oz spaghetti noodles
1 whole onion, chopped
2 cloves garlic, minced
1/2 cup carrots, chopped
1/2 cup celery, chopped
1/4 cup butter
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup sour cream
splash milk ( I added this to the recipe)
Salt and Pepper, to taste
1/2 TBSP dried thyme - the original recipe called for dried parsley - I used what i had
Crushed ritz crackers

Boil chicken for 20 minutes and shred.
Saute vegetables and garlic in butter until softened.
Combine soups, sour cream, chicken, and vegetables in large bowl.
Add seasonings.
Cook pasta, drain and add to bowl to combine. ( I broke pasta in 2 inch pieces before cooking to make combining the ingredients easier.)
Add milk if needed.
Transfer to greased 9 x 13 baking dish. I used two 8 x 8 pans and froze one.
Bake at 350 degrees for 30 minutes or until bubbly.
Remove from oven and sprinkle with crackers and bake 5 to 10 more minutes.