APPLE RUM RAISIN CINNAMON ROLLS with CARAMEL ICING

These are inspired by and adapted from a secret family recipe for cinnamon rolls that my aunt made for many years.  Since I've been making these recipes I have adapted a good and easy to follow plan kinda like changing the batteries in your smoke detector at New Years.  At Christmas time I replace my yeast, baking powder and baking soda supply so they are always fresh.

APPLE RUM RAISIN CINNAMON ROLLS

DOUGH
2 cups whole milk
1/2 cup Canola oil
1/2 cup sugar
4-1/2 cups All-purpose Flour
1 package Active Dry Yeast
3/4 teaspoons baking powder
1/2 teaspoon baking soda
1-1/2 teaspoon salt
FILLING
4 large honey crisp** apples, finely diced
1 cup golden raisins
1/2 cup spiced rum
3/4 cup real butter
1 cup packed brown sugar
1/2 cup heavy cream
2 teaspoons cinnamon
1 tablespoon vanilla powder
CARAMEL ICING
8 tablespoons butter, room temperature
1 cup packed brown sugar
1 teaspoon Starbucks vanilla powder
1/2 cup heavy cream
2-3 cups powdered sugar
1/4 teaspoon Salt

**Honey Crisp are my favorite apple full of flavor and coincidentally only available during Christmas time.

•In a small bowl pour the rum over the raisins and set side to allow the raisins to plump. The rum is the first secret ingredient and is only to plump the raisins.  Remember to pour off the rum before adding them to the apples.
•Combine the milk, canola oil, and sugar in a large saucepan or small pot.
•Heat it until is is just about to boil, but don't allow it to boil. Turn off the heat and let it cool until warm...but not too warm!
•Add 4 cups of the flour and the yeast, and stir to combine. The dough will be very sticky at this point. 
•Cover the pot and let the dough rise for an hour.

While the dough is rising prep the filling. 

•Saute’ the apples in a large skillet over medium-high heat for 3 to 4 minutes.  Pour apples into a colander to drain off excess moisture and set aside.  
•In the same skillet over medium heat, add the butter and brown sugar continually stirring it until the butter melts and the sugar dissolves.  
•Add cream slowly constantly stirring until it bubbles and begins to thicken. 
•Lower the heat and add the apples back into the skillet.   
•Add the drained raisins.  
•Sprinkle with the cinnamon and vanilla. The vanilla is the second secret ingredient that make these rolls so yummy. Cook a few more minutes to allow thickening.  
•Spoon it into a bowl to cool. (If mixture is too thin once again use the colander to remove excess moisture. Remember apples are full of water depending on their ripeness.)   
•Add the remaining flour, baking soda, baking powder, and salt to your pot of dough stirring to combine.
 

At this point you can make the rolls or

refrigerate the dough until you're ready.

•Preheat the oven to 375˚.

•Roll out the dough on a floured surface to a rectangle about 10 x 30 inches.  I use Press-N-Seal to coat my counter - easy to roll out dough and easy to clean up that way.  
•Spoon the apple raisin mixture all over the dough and spread it out evenly.  
•Roll the dough toward you into a long, tight roll pinching the seam to seal the roll at the end. Roll it over so that the seam is on the bottom.  
•Slice each roll 1/2 inch to 3/4 inch thick placing them into prepped cake pans.  
•Set the rolls aside and let them rise for another 30 minutes.  
•Bake rolls for 15 to 18 minutes or until they're nice and golden.

While the rolls are baking, make the icing.

•Melt the butter and brown sugar in a saucepan over medium heat.  
•Add the brown sugar stirring to dissolve until it starts to bubble.  
•Add the cream, cooking for 2 minutes, whisking constantly. Remove from heat.   
•Whisk in 2 cups of powdered sugar until well blended. Add up to 2 more cups of powdered sugar to get to the consistency you want. Ice the rolls as soon as they come out of the oven.  
•Serve warm or cool completely to freeze.  If freezing, wrap in several layers of saran, sealing all the edges well.

MEATBALL STEW & PARMESAN ONION WEDGES

MEATBALL STEW
1/2 cup white wine
2 tablespoons balsamic vinegar
1 tub KNORR beef gel
3 1/2 cups hot water
1/4 cup WONDRA flour
1 pound small red tomatoes cut into bite size pieces
3 ribs celery, sliced thin
2 cups baby carrots sliced in half lengthwise
1 package frozen pearl onions (thawed)**
1 tablespoon Avocado oil
12 oz. package frozen meatballs
1 package McCormick Au Jus
Himalayan pink salt and Garlic pepper to taste

• Whisk together the hot water, gel tub, vinegar, Au Jus seasoning and white wine until well blended.
• Add flour and whisk until lump free and set aside.
• Heat oil in dutch oven over medium-high heat.
• Add celery, potatoes, carrots and onions, sauteing until slightly softened (about 8-10 minutes).
• Add broth mixture and bring to a boil. Reduce heat and simmer 10 minutes. 
• Add meatballs and simmer 15 minutes or until meatballs are heated through.  Broth will thicken as it simmers.

**While the pearl onions look good, I prefer to make this recipe with sweet Maui onions.

PARMESAN ONION WEDGES
2 cups biscuit/baking mix
2/3 cup WHOLE milk
1/2 cup Parmesan cheese
1 small onion, minced
1/2 mayonnaise**
1 teaspoon salad seasoning

• Preheat oven to 400°.
• In a small bowl stir biscuit mix and milk together just until moistened.
• Turn onto a floured surface and knead a few times.
• Roll out to a 11-12 inch circle and transfer to a pizza pan.
• Combine the cheese, mayonnaise, onion and salad seasoning. Spread on top of dough.
• Bake 15-20 minutes or until golden.
• Serve war.
• Refrigerate leftovers.

GINGER PUMPKIN BREAD & MAPLE BROWN BUTTER GLAZE

adapted from  SIMPLY SCRATCH BLOG
GINGER PUMPKIN BREAD & MAPLE BROWN BUTTER GLAZE

Delicious pumpkin bread smothered in a maple brown butter icing. Ginger Pumpkin Bread adapted from Martha Stewart.
Yield: 8-10                                      Prep Time: 20 minutes
Cook Time: 60-70 minutes             Total Time: 1 hour 30 minutes

12 tablespoons {1 1/2 sticks} unsalted butter, melted
2 1/2 cups all-purpose flour, plus more for pan
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon salt
1 cup granulated sugar
1 cup packed light-brown sugar
1 can (15 ounces) pumpkin puree (1 3/4 cups)
3 large eggs

**2/3 cup golden raisins

**1/2 cup chopped walnuts

**these were my additions and we loved them!!!

• Preheat oven to 375 degrees.
• In a 8x5 loaf pan; lightly butter or spray with baking spray and then dust wit flour (tap out any excess flour and discard), set aside.
• In a medium bowl, whisk together flour, baking powder, ginger, and salt.
• In a large bowl, whisk together sugars, pumpkin, melted butter, and eggs. Next add in the flour mixture, and stir until just combined.
• Pour batter into the prepared pan. Bake until a cake tester is inserted into the center and comes out with only a smidgen coating it, which is about 60 to 70 minutes.
• Let cool 10 minutes; invert pan and transfer the loaf to a wire rack to cool completely.

FOR THE GLAZE:
1/4 cup Real Maple Syrup
1/4 teaspoon Real Vanilla Extract
2 tablespoons Unsalted Butter
1/3 cup Powdered Sugar, plus more if needed
1 tablespoon Heavy Cream
A pinch of Kosher Salt

• Heat a small skillet over medium/medium-high heat.
• Once the pan is hot, add in the two tablespoons of unsalted butter. The butter should instantly start to melt and turn golden.
• Once melted and a deep golden, turn off the heat and add in the maple syrup and vanilla, whisking constantly {it should bubble up}.
• Once the bubbles have subsided a bit, whisk in the powdered sugar.
• Keep whisking while adding the tablespoon of heavy creamy and a pinch of kosher salt.
• Drizzle warm icing over cooled cake. Slice and serve!

BAKED MEATBALLS w/ ONION GRAVY

MEATBALLS

1 pound hamburger

1 pound ground pork
2 bunches green onions, chopped
1/2 cup grated Parmesan cheese

1 cup Panko crumbs or crushed saltines
2 eggs

1/2 cup milk
1 teaspoon oregano

1 teaspoon bail
2 cloves garlic, minced
1 teaspoon sea salt
1 teaspoon white pepper

• Preheat oven to 350 degrees.
• Using your hands blend all the ingredients together.
• Line a cookie sheet with parchment paper.
• Roll meatballs into golf ball size meatballs.
• Bake for 30-45.
• Bake how ever many you need today and freeze the others for future meals. Thaw in refrigerator before baking.

ONION GRAVY
3 tablespoons butter
1/2 cup finely chopped onion
2 tablespoons self-rising flour
1 tablespoons cream sherry
2 cups hot water
1 tablespoon better than bouillon beef base
1 teaspoon Kitchen Bouquet
salt and pepper to taste

• In a large skillet melt the butter for the gravy. Saute the onions until browned.
• Add the bouillon base, cream sherry and hot water. Bring to a boil.
• Reduce heat, add flour and continue cooking to desired consistency.

MEAT LASAGNA

1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced sweet onion
2 cloves garlic, crushed
2 cans diced tomatoes with garlic, oregano and basil
1 (6.5 ounce) cans canned tomato sauce
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles(I like the Barilla no cook)
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

• In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. 
• Stir in crushed tomatoes (juice included) and tomato sauce. 
• Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. 
• Simmer, covered, for about 1 1/2 hours, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water OR use no bake noodles.
• In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• Preheat oven to 375 degrees.
•  To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish.
• Arrange 6 noodles lengthwise over meat sauce.
• Spread with one half of the ricotta cheese mixture. 
• Top with a third of mozzarella cheese slices. 
• Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. 
• Repeat layers, and top with remaining mozzarella and Parmesan cheese. 
• Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• Bake in preheated oven for 25 minutes. 
• Remove foil, and bake an additional 25 minutes. 
• Cool for 15 minutes before serving.

My mom got me this new lasgana pan from Chicago Metallic for Christmas and I have to say it is awesome.  Lasagna no longer is a mess to cut and each edge of cheese is crispy and just perfect!  Assembly is also a breeze with no overlapping. You can even make 3 different flavors at once.  I can't wait to try it on some banana bread and meatloafs.

TEX MEX MEATBALL SOUP

It's cold here and snowing like a banshee so I whipped up some warm (heat and spice) soup to have with some fresh baked beer bread!

TEX MEX MEATBALL SOUP
MEATBALLS
1 1/2 pounds lean ground beef
1/2 pound ground pork
4 cloves of garlic, minced
1 teaspoon cumin
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 tablespoon minced onion
1 Jumbo Egg
1 cup cooked rice
1 tablespoon bread crumbs
SOUP
2 pounds Roma tomatoes, diced
2 cloves garlic, minced
2 small sprigs of cilantro, minced fine
1/2 small Vidalia onion, diced
1 tablespoon safflower oil
1 teaspoon sea salt
3 cups chicken stock
1 avocado
white cheese or sour cream for garnish

MEATBALLS

• In a small food processor grind together the garlic, cumin, salt, pepper and onion until well blended.
• In a large mixing bowl combine the beef, pork, egg, breadcrumbs, rice and seasoning mixture until well blended.
• Roll into 1 - 1 1/2 inch balls and set aside.

SOUP

• In a sauce pan heat the oil ad add the onions and garlic. Saute' until fragrant.
• Add the tomatoes, cooking for 5 minutes until soft and tender.
• With a slotted spoon remove the tomatoes to a blender and puree with chicken stock.
• Return the tomato and chicken stock to the sauce pan and bring to a boil.
• Reduce to a slow simmer and add the meatballs, cooking for 30 minutes until meatballs are cooked through.
• To serve, place a few meatballs in each bowl and cover with ladles of soup.
• Garnish with a sprinkle of white cheese or sour cream.

BEEF TENDERLOIN

BEEF TENDERLOIN
1 (3 pound) beef tenderloin roast 
1/2 cup soy sauce
1/4 cup Worcestershire sauce

2 cloves garlic, minced

1 bunch green onions, sliced thin
4-5 mushrooms, sliced thin
1/2 cup melted butter

• Preheat oven to 350 degrees. 
  
• Sprinkle garlic on bottom of shallow, glass baking dish and then layer green onions on top. 
• Place roast on top of onions.
• Whisk together soy sauce, Worcestershire sauce and butter.
• Pour over the tenderloin.
• Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees for medium.
• Let meat rest for 10 to 15 minutes before slicing

BEEF BARLEY PASTA SOUP

3 tablespoons butter
1 pound stew meat, in 1/2 inch pieces
flour
1 large carrot, diced
1 large onion, finely chopped
3 teaspoons minced garlic
½ teaspoon oregano
1/2 cup barley
1 cup pasta
1 cup White Grenache Wine
1-28 ounce cans Contadina crushed tomatoes
4-14 ounce cans beef broth*
salt and pepper to taste

• Over low heat melt the butter.
• Stir in carrots and saute until soft. 
• Add onions and garlic sauteing until fragrant.
• Dredge beef pieces in flour.
• Add beef to pan and saute' until beef pieces are browned.
• Add the wine and simmer 10-15 minutes. 
• Add the tomatoes and broth. Stir well and simmer 1 hour or more.
• Add the barley  during the last hour and simmer slow.
• Add the pasta during the last 15 minutes.

*or make your own with 4 1/2 cups hot water and 3 teaspoons vegetable or beef bouillon.

STUFFED SHELLS

STUFFED SHELLS adapted from Weight Watchers
15 large shells, cooked and drained**
1 pound lean ground beef
1 1/2 teaspoon Pampered Chef Italian seasoning
1 medium onion, chopped
8 ounces tomato sauce
1/2 cup water
1 teaspoon beef bouillon granules
3 cloves garlic, minced
2 tablespoons Classico tomato pesto
1 cup shredded cheese

• Brown meat and onion, Drain.
• Whisk together tomato sauce, water, bouillon, garlic, pesto and seasoning.
• Stir 1/2 cup of tomato sauce mixture and 1/2 cup of cheese into beef mixture.
• Stuff shells with meat mixture.
• Pour 1/2 of remaining sauce on bottom of the baking dish.
• Put shells on top of sauce.
• Pour remaining sauce over shells.
• Top with remaining cheese.
• Bake at 350 degrees for 30 minutes.

**If you prefer the shells and beef mixture can be tossed and cooked as a casserole. When I do this I use the smaller shells, but same proportions.

CRY BABY BURGERS and ROASTED PAPRIKA POTATOES

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 9x9 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.

PO' BOY BEEF WELLINGTON & TASTE and CREATE

Taste and Create was started as a food event by Nicole from For the Love of Food.  The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another's blog. 

This month my partner is Kat from STUDY FOOD.  She has some really interesting recipes, but I settled on one that my family would eat LOL without asking. "What's in this?"  I get a bit too creative at times so wanted to treat them to a straight forward home style meal.  So I chose her Po' Boy Wellingtons because I just loved the irony of students eating beef wellington, a previously reserved for the rich recipe.  Hubby gave them 2 thumbs up!  They were wonderful and I think I'll make them again using hamburger steaks next time. Even more PO Boy!! LOL

Kat's recipe in black, my adaptations in red:

Beef: Here, I only had bolar (blade) roast - which I cut a 350g steak from. Because bolar has a reputation of sometimes coming out tough - I marinaded it in the juice of two lemons, a tsp of olive oil, salt and pepper for an hour a side - hoping that the acid in the lemon juice would break down some of the fibres while the oil would stop the meat from drying out too much... If you're using rump steak, or another, more tender mean you can leave that bit out...  If using Bolar Beef:  Bake your beef, SLOWLY for 45ish minutes @ 150 degrees while wrapped in foil - this'll make your Beef Wellington a little dryer than strictly desirable (unless you like your meat well done, in which case it'll be just the same as normal....) but it should also make it somewhat more tender than partially or fast baked Bolar.

If using not Bolar Beef:  Before browning the meat I  like to rub a little more olive oil, salt and pepper into each side - just to add flavour.  Brown the meat on all sides over LOW heat. You are only browning the beef NOT cooking it - so don't leave it on the heat for too long! Once all sides of the steak are browned wrap it in foil and leave it to cool before shrouding in pate, mushrooms and pastry...
The purpose of browning the meat first is not only to add flavour but also to prevent it from leaking onto the pastry later.

LOL Kat didn't quite know what my flank steak was all about and I really didn't know what her Bolar beef was about, but I did google it and then set off to buy my meat, but was distracted by the wonderful manager's special markdowns that were going on at the end of my local store's meat counter.  OOH, top sirloin at rock bottom prices - SOLD!

Duxelles: hubs won't eat mushrooms so I had to get creative here.  I had some left over roasted carrots and some sauteed brussels sprouts.  I was making dinner for 3 so opted to make each one a different flavor, but boy did I mess up the kitchen!!
10 grams butter
1 teaspoons oil
1/2 a tiny onion (or shallot, I guess...) diced as fine as you can
3 cloves garlic, minced or very finely diced
80 grams mushrooms - chopped into the finest dice you can manage
1 teaspoons dried, mixed herbs
2 tablespoons milk

• Melt the butter in a frying pan with the teaspoon of oil over LOW heat...
• Briefly fry the onion and garlic until fragrant before adding the finely chopped 'shrooms. When cooking the mushrooms you may notice that they soak up all the butter pretty quickly - keep stirin' 'em over low until they release the butter again and begin to brown. At this point add the dried herbs.
• Continue to fry the mushrooms/onions etc until the pan starts to dry out a little - now pour in the two tablespoons of milk. Cook until as much of the milk has evapourated as you think will happen and the mixture is a dry-ish paste.
• I tip mine out of the frying pan and into a sieve over a bowl - just in case there's anymore liquid to drip off...

Crepes: (Kat advises against cooking these in a bowed pan - it makes life very difficult) I skipped this as I used Pepperidge Farm Puff pastry and this was just more than we needed.
1/4 cup flour
1 egg
2 tablespoons milk
1 teaspoon oil

• Whisk all ingredients together in a bowl and allow to sit for and hour or so. The mix will be fairly liquid - but it will thicken over time.
• Once rested, fry 1/2 of the mix at a time in a non-stick frying pan until cooked through on both sides. Set aside to cool.

Pate: I skipped this too - just more than we needed.
Kat borrowed some homemade pate from a flatmate - she loosely followed this recipe for Chicken Liver Pate from this month's Foodtown Magazine.

Pastry:
Kat used shop bought pastry - because that's what she had! And so did I!

Final Assembly:

• Cut cooked steak into two. I cut them before cooking. 
• Cut pre-rolled pastry square into two.
• Butter, egg or water the edges of your pastry with whatever you have handy... I used egg
• Lay your pancakes on each of the pastry pieces and cut to fit. I omitted.
• Spread half of the pate (I omitted) and half of the duxelles over each of the pastry/pancake halves.
• Plonk steak pieces in the middle and wrap pastry over it sealing all edges/gaps... 
• Place on a cookie rack on a baking tray - seam side down. 
• Make slits half-way through the pastry (purely aesthetical) and brush with egg or butter or milk... I used a butter egg mixture
• Bake @ 220 for 20-30 minutes, until pastry is golden and crispy. I used 400 F.

This recipe was a raving success!! Tasty, yummy and well worth the time and effort to make the 3 different veggies!

PASTRAMI BURGERS

These couldn't have been much simpler and were super tasty!

PASTRAMI BURGERS
1/2 pound ground beef per person
1 slice BOAR'S HEAD pastrami per person
1 green onion, minced per person
1 clove garlic, minced per person
1 slice provolone cheese per person
1/3 cup bread crumbs per 4 burgers
1 JUMBO egg per 4 burgers
salt and pepper to taste

• Mix all ingredients together except cheese.
• Form burgers by hand.
• Chill 2 hours.
• Pan fry or grill.
• Top with provolone cheese and serve.

MOROCCAN BEEF & NOODLES

As always, I saw a recipe that looked reallllllllllllllllllllllllly good.   I stashed it away while I thought about it and then got a bee in my bonnet today and had to make despite the 100 degree heat!  As always I had to make my own modifications for our likes and dislikes, but we loved it.

MOROCCAN BEEF and NOODLES  adapted from Taste of Home

1 1/2 pounds chuck roast, cut into 1 inch cubes
1 leek, sliced thin
6 cloves garlic, minced
1 can fire roasted tomatoes (undrained)
4 tablespoons butter
1/2 cup vegetable broth (I used Better than Bouillon base + water)
flour for dredging
1/2 teaspoon ground ginger
1/2 teaspoon sea salt
1/2 teaspoon white pepper
1 teaspoon cinnamon
2 teaspoons paprika
2 cups wide egg noodles

• Melt butter in the bottom of a saute pan. 
• When sizzling, add leeks and garlic.  Saute until fragrant.
• Toss beef pieces in flour until well coated.
• Add beef pieces to pan and saute several minutes.
• Sprinkle all the spices over the beef and stir well.
• When beef is browned, add broth and tomatoes.  Simmer 15 minutes or so.
• Add noodles and simmer another 10 minutes or so until noodles are tender.

Linked to Cookbook Sundays

BUTTERMILK RAISIN BRAN MUFFINS

BUTTERMILK RAISIN BRAN MUFFINS
2 eggs
1 1/2 cups sugar
2 1/2 cups flour
2 1/2 teaspoons baking soda
1/2 cup canola oil
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 teaspoons vanilla
2 cups buttermilk
1 teaspoons salt
1 cup golden raisins
1/2 of a 14 ounce box  Raisin Bran (about 2 1/2 cups)
PURE

• Preheat oven to 400 degrees.
• Spray muffin tin with PURE.
• Beat together the eggs and sugar.  Beat well.
• Add oil to egg mixture and blend well.
• In a large mixing bowl sift together the flour, baking soda, salt, cinnamon, cloves and nutmeg.
• Merge together the wet and dry mixtures until blended well.
• Fold in raisin bran and golden raisins.  If a bit dry add milk until desired consistency.
• Fill muffin tins 2/3 full.
• Bake 15 minutes.

TATER TOPPED MEAT CUPCAKES

I recently read Martha's recipe for Tater Topped Mini Meatloaves and thought how neat they were. So, I made them too! :)  Only I made them with the ingredients I had around and I only got 18 of them.

TATER TOPPED MINI MEAT CUPCAKES

made 18

1 pound ground sirloin
1 pound ground chicken
1 box of Stove top Chicken stuffing
1 package KNORR Spring Vegetable Mix
2 eggs
1 cup water
3 tablespoons BBQ sauce

4 cups mashed potatoes
leftover pot roast gravy

• Mix the meat, stuffing mix, broth, eggs and BBQ sauce well and press into muffin tins sprayed with cooking spray. 
• Bake at 375 degrees for about 20 minutes or until done. 
• While the mini meatloaves are cooking prepare mashed potatoes (I used Idahoan brand loaded mashed potatoes). 
• Top each mini meatloaf with mashed potatoes and bake for another 5 minutes just to set the potatoes well. 
• Top with gravy. 

BANANA JUICE the key to perfect BLACKBERRY BANANA BREAD

Did you know that Banana's have juice? Don't worry, most people don't.  But, they do and the juice is the best part of making a moist banana bread.  The key to banana juice is using a banana that is "JUST RIGHT", one that is heavily speckled, in my opinion, one that is just short of rotting.  I take it one step farther many times and when they are "JUST RIGHT"  remove them from their skins and freeze them in recipe ready proportions.  Freezing them yields the liquid readily without the steps I'm about to tell you about.  I didn't even know I'd been doing  "JUST RIGHT" for years with the freezing process and then I read an article about how to juice a banana.

1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon sea salt
5 large very ripe bananas
1 cup blackberries
1/2 cup golden raisins
1 medium not so ripe banana, thinly sliced
1/2 cup butter, melted & cooled
2 JUMBO eggs
3/4+ cup packed light brown sugar
1 teaspoon cinnamon
1 teaspoon PURE vanilla extract
1/2 cup chopped walnuts
2 teaspoons crsytalline sugar

• Preheat oven to 350 degrees.
• Grease your loaf pan with the butter wrapper or spray with non-stick cooking spray.  Dust with flour.
• Sift together the flour, baking soda, cinnamon and salt in a large mixing bowl.
• Place 5 bananas in a microwave safe bowl and cover with a food cover lid with the vents open.
• Microwave on high for 5 minutes - until the bananas are soft and have released their juice.
  
• Transfer bananas to a sieve and allow them to drain over a small saucepan for about 10-15 minutes.
• Place bananas, raisins and blackberries in a medium mixing bowl.

• Cook juice over a medium high heat for about 5 minutes until juice is reduced to 1/4 cup.
• Stir reduced liquid into the banana/blackberry mixture and mash together until well blended.
• Add butter, eggs, vanilla and brown sugar and mix to a smooth consistency.
• Pour banana mixture into flour mixture and with a wooden spoon fold together until just combined.
• Fold in walnuts gently.
• Pour into prepared loaf pan.
• Layer banana slices around the edges.
• Sprinkle with crystalline sugar.
• Bake 50-60 minutes based on loaf pan size.

VALENTINE'S DAY ~ WEEKEND OF ROMANCE FOODS

Last weekend we rolled out the Valentine's Day of Romance Menu for 2011 over at OUR KrAzY kitchen, but I needed to write about something fun and upbeat over here and thought I'd share this fun menu with you.  So what did you do for Valentine's Day this year?

Valentine's Day is a truly subjective menu.  Not everyone wants or dreams of the same foods.  So  awhile back when we were just sitting around I quizzed hubby in a round about way and was able to come up with his favorite romantic menu to create a romantic meal. At that time I obviously planned on doing the cooking, but unfortunately since I'm still not allowed to cook, he'll be the one preparing the recipes, but all is good and we'll make it work.  I did borrow a few photos from google images since hubby has yet to make the meal, the rest are from my archives, but the recipes are all ours.

STRAWBERRY MARGARITAS  

2 cups crushed ice 

1/2 cup fresh strawberry puree

1 cup tequila 

2 limes, juiced 

Splash Triple Sec 

Splash simple syrup (equal amounts sugar and water heated until sugar dissolves completely and then cooled)

• Combine in a blender, ice, strawberry water, tequila, lime juice, Triple Sec and simple syrup. 
• Puree until smooth. 
• Pour into rocks glasses, garnish and serve.

CAJUN SHRIMP COCKTAIL

1 1/2 cups ketchup
1/2 cup chili sauce
3 cloves garlic, minced
2 tablespoons finely minced onion
2 tablespoons prepared horseradish
Juice of 1 lemon (save your rind to make the cute serving dish)
2 1/2 teaspoons Worcestershire sauce
1/4 teaspoon Frank's red pepper hot sauce
1/4 teaspoon fresh ground black pepper
salt to taste

plenty of fresh medium-large shrimp, cleaned and chilled

• I use my mini food processor to mix it all in until well blended.
• Chill for a day or so before needed to allow flavors to meld together.

CAESAR SALAD DRESSING
6 cloves garlic, mashed and minced
1 tablespoon Dijon mustard
1 tablespoon Champagne Vinegar
2 tablespoons mayonnaise
1/3 cup canola oil
Sea Salt
White Pepper
Juice of 1 lemon
Minced anchovy fillets (optional - I usually leave them out)

• Combine garlic, mustard, vinegar and two pinches of salt in a blender and mix thoroughly. 
• Add mayonnaise and blend together to form a thick base. 
• In a slow stream add oil. 
• Scrape dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice. 
• Optional - Add anchovies to dressing to create a deeper, saltier taste. 
  

PARMESAN CHEESE CROUTONS
6 slices thick sourdough bread
butter, melted, enough to coat bread
½ cup Fontina Cheese
½ cup grated Parmesan Cheese

• Preheat oven to 350 degrees. 
• Place bread slices on oven rack and bake until dry and golden. 
• Melt butter in flat bowl. 
• Combine cheeses in flat bowl. 
• Dip first in butter and the cheese mixture. 
• Bake on cookie sheet 8-10 minutes until cheese is bubbly and melted. 
• Cut to desired size*
  

*If I'm in a hurry I will sometimes cut these ahead of time and toss with the butter and cheese which coats all the sides better.

GARLIC STEAK

Steak of choice (hubby choose T-bones)

2 cloves of garlic per steak, minced fine

1 tablespoon champagne vinegar per steak

1/2 tablespoon canola oil

sea salt

white pepper

• Pierce each steak with a marinater.
• Whisk together the garlic, oil, salt and pepper to taste.
• Place steak side by side of a large plate.
• Pour marinade over top.
• Turn steak and make sure each is well coated.
• Cover and marinate overnight.
• Take steak out of refrigerator an hour before grilling, turn several times making sure still well coated in marinade.
• Firmly press garlic pieces into the steak.
• Grilled to desired doneness - mmmmmmmmmmmmmmmmmmm, medium rare....
  

TWICE BAKED POTATOES 

4 large baking potatoes

8 slices bacon

1 cup sour cream

1/2 cup milk

4 tablespoons butter

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup shredded Cheddar cheese, divided

8 green onions (tops and all), sliced and divided 

• Preheat oven to 350 degrees.
  
• Bake potatoes in preheated oven for 1 hour or until done through. 
• Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. 
• When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; saving skins. 
• To the potato pieces add the sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon. 
• Bake for another 15 minutes. 

SOUR CREAM DUTCH APPLE PIE

PIE
3+ cups apples, cored, peeled and chopped
lemon juice
3/4 cup sugar
2 tablespoons flour
pinch of salt
1 tablespoon cinnamon
1/2 teaspoon vanilla extract
1/2 teaspoon maple extract
1 small egg, beaten
1/2 cup sour cream (not light)
9 inch pastry shell, pre-baked and cooled
TOPPING
1/3 cup flour
1/3 cup dark brown sugar
1 teaspoon cinnamon
4 tablespoons butter, sliced extremely thin

• Preheat oven to 350 degrees
  
• Chop the apples and combine with just enough lemon juice to coat and prevent browning in large bowl.
• In a small bowl sift together the flour, sugar, cinnamon and salt.
• Fold in the sour cream, egg, vanilla and maple extract until well blended.
• Fold the sour cream mixture into the apples until well coated.
• Carefully pour into the pie shell, mounding towards the center.
• Toss together the topping ingredients until well blended.
• Sprinkle topping evenly over the apple mound.
• Lay the pieces of butter all over the top.
• Bake 30 minutes or until apples are tender.
• Best served with ice cream or fresh whipped cream. If you want to be really decadent try it with Caramel Sauce.

HOMEMADE VANILLA ICE CREAM
1 cup whole milk
1/2 cup sugar
2 jumbo eggs
2 cups heavy cream
2 teaspoons real vanilla extract

• Warm the milk in a small pan. 
• Whisk the eggs with the sugar in a separate bowl. 
• Slowly add the warm milk to the egg mixture while continuously whisking the mixture. 
• Pour the entire mixture back into the pan and heat slowly, stirring continuously until mixture thickens to loose pudding texture. DO NOT BOIL! Let it cool to room temperature. 
• Whisk in the cream and vanilla. 
• Follow your ice cream maker directions for freezing.

SLOPPY JOE CASSEROLE

SLOPPY JOE CASSEROLE

1 tablespoon extra light olive oil
1 1/2 pound beef
1 medium onion, finely chopped
1 teaspoon minced garlic, jar
salt and pepper to taste
1/3 cup brown sugar
2 teaspoon Montreal steak seasoning
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke
2 tablespoons sun-dried tomato pesto
1 15 ounce can tomato sauce
1 teaspoon Better than Bouillon beef base

2 cups prepared rice

1 cup grated cheese

• Heat olive oil and add ground beef.
• Generously salt and pepper.
• Brown beef, onion and garlic. Drain.
• Add brown sugar, red wine vinegar, Worcestershire sauce, liquid smoke, steak seasoning and beef base. Cook for 5 minutes.
• Add tomato paste and tomato sauce.
• Reduce heat and simmer 15 minutes.

IT'S TASTE & CREATE TIME - SLOPPY JOES

The whole purpose of Taste and Create was, and has been, and continues to be to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and try a new recipe from one another's blog.  This month my partner is Debbi from Debbie Does Dinner Healthy.  Hubby requested Sloppy Joe's for football food so I decided to try Debbi's recipe and compare it to my beef version to see if hubby noticed a difference.

Debbi's Hearty Sloppy Joes
Adapted from The Life and Loves of Grumpy's Honeybunch
3 pounds ground turkey
2 teaspoon each salt and pepper
1 cup carrots, finely diced
1 cup celery, finely diced
1 cup zucchini, finely diced
1 cup red pepper, finely diced (about 1 medium)
2 cups onion, finely diced
4 cloves of garlic, minced
1 - 15 ounce can diced tomatoes, undrained
3 tablespoon tomato paste
2/3 cup ketchup
3 tablespoon dijon mustard
1/4 cup worcestershire sauce
2/3 cup brown sugar, not packed
1/4 cup balsamic vinegar

In a large pan, cook ground turkey.  When ground turkey is about half way done, add the veggie and saute along with the ground turkey.  Cook until ground turkey is done.  Drain if necessary. Season with salt and pepper as they cook.  Add the rest of the ingredients and stir to combine.  Bring to a boil, reduce heat and allow to simmer for about 10 - 15 minutes.  Serve with buns or 100 calorie Arnold Select sandwich thins. 

Divide into 2 containers for 2 meals.  Freeze one for another quick and easy meal.  When ready to eat, thaw completely and either warm on stovetop, slow cooker or in microwave.   6 huge servings per container. 

Total calories = 3062 calories for whole batch
12 servings = 255 calories without bun per serving**

While Debbi's recipe tasted great yo me, hubby said he could tell the difference (what is it with guys and their beef?)  Next time I'll try half turkey, half beef and see if he notices a difference.

Here's my beef recipe:

These are always a crowd pleaser.
HOMEMADE SLOPPY JOES
1 tablespoon extra light olive oil
1 1/2 pound beef
1 medium onion, finely chopped
1 teaspoon minced garlic, jar
salt and pepper to taste
1/3 cup brown sugar
2 teaspoon Montreal steak seasoning
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke
2 tablespoons sun-dried tomato pesto
1 15 ounce can tomato sauce
1 teaspoon Better than Bouillon beef base

• Heat olive oil and add ground beef.
• Generously salt and pepper.
• Brown beef, onion and garlic. Drain.
• Add brown sugar, red wine vinegar, Worcestershire sauce, liquid smoke, steak seasoning and beef base. Cook for 5 minutes.
• Add tomato paste and tomato sauce.
• Reduce heat and simmer 15 minutes.
• Serve on fresh baked buns.