"Coffee" Cakes and Waffles

As per request by some, here are the recipes I used for two of the coffee cakes I made for Madelyn's blessing and the waffle recipe I did for Cole's blessing. They were all taken from epicurious.com. Seriously, it is the coolest food website ever.

So this was hands down my favorite of them all. Don't be afraid of dried currants. You will never know they are there . . .

Sour Cream-Streusel Coffee Cake Bon Appétit | December 1998
Cafe Zenon, Eugene OR
Yield: Serves 8 to 10

1 1/4 cups coarsely chopped walnuts
1 1/4 cups (packed) golden brown sugar
4 1/2 teaspoons ground cinnamon
4 1/2 teaspoons unsweetened cocoa powder
6 tablespoons dried currants
3 cups cake flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs
1 tablespoon vanilla extract
1 16-ounce container sour cream

1 cup powdered sugar
1 tablespoon milk

Preheat oven to 350°F. Butter 12-cup Bundt pan. Mix first 5 ingredients in small bowl. Set nut mixture aside. Sift flour, baking soda, baking powder and salt into medium bowl. Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl until blended. Beat in eggs 1 at a time. Mix in vanilla. Mix dry ingredients and sour cream alternately into butter mixture in 3 additions. Beat batter on high 1 minute.
Pour 1/3 of batter into prepared pan. Sprinkle with half of nut mixture. Spoon 1/3 of batter over. Sprinkle with remaining nut mixture. Spoon remaining batter over.
Bake cake until tester inserted near center comes out clean, about 1 hour. Cool cake in pan on rack 10 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack and cool 1 hour. Transfer to platter.
Whisk powdered sugar and milk in small bowl until smooth. Drizzle over coffee cake. Serve slightly warm or at room temperature. (Can be prepared 1 day ahead. Cool completely. Wrap in foil and let stand at room temperature.)



Ok, here is the next one, and my next favorite. Don't be afraid of the pears, for they are especially delicious in this, especially especially the next day . . .

Sour Cream Coffee Cake with Pears and Pecans Bon Appétit | October 2003
This cake has a crunchy pecan-brown sugar topping and a layer of pears in the middle.
Yield: Makes 12 servings

Topping
1 1/2 cups pecans (about 6 ounces)
1/3 cup (packed) golden brown sugar
2 tablespoons all purpose flour
1 teaspoon ground cinnamon
2 tablespoons (1/4 stick) chilled unsalted butter, cut into 1/2-inch cubes

Cake
2 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
3/4 cup (packed) golden brown sugar
3 large eggs
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup whole milk
1 1/2 cups 1/2-inch cubes peeled pears

For topping:
Blend first 4 ingredients in processor until nuts are coarsely chopped. Add butter; using on/off turns, blend until coarse crumbs form.

For cake:
Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Sift flour, baking powder, salt, and baking soda into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add both sugars and beat until well blended. Beat in eggs, 1 at a time, then lemon peel and vanilla. Blend sour cream and milk in small bowl. Beat in sour cream mixture alternately with dry ingredients in 3 additions each. Spread half of cake batter in prepared pan. Sprinkle half of topping over; cover with pears. Spread remaining batter over; sprinkle with remaining topping.
Bake until top is brown and tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover and store at room temperature.)


And for the waffles, do not be afraid of yeasted-ness. They were really good with blueberry sauce and whipped cream, and Daniel liked them with buttermilk syrup. But I am pretty sure he liked the pumpkin chocolate chip waffles that Cheryl made better . . .

Yeasted Buckwheat Waffles Epicurious | October 1997
by Deborah Madison
Vegetarian Cooking for Everyone
Broadway Books
Raising pancakes and waffles with yeast is an old American tradition that predates the invention of baking powder. The overnight proofing develops the flavor of the flours, and the yeast ensures lightness even for heavier grains. The batter keeps well, covered and refrigerated, for several days.
Try these waffles with Quince Applesauce Mushrooms
Yield: Makes 10 to 12 waffles

2 1/4 teaspoons or 1 package active dry yeast
1 teaspoon sugar
2 cups lukewarm milk
1/2 teaspoon salt
1 1/2 cups flour
1 cup buckwheat flour
2 tablespoons sugar
5 tablespoons canola oil or butter, melted
2 eggs, beaten
1/2 teaspoon baking soda

In a small bowl, sprinkle the yeast into 1/4 cup warm water and stir in the sugar. Let stand until foamy, about 10 minutes. Put the warm milk and salt in a large bowl, then add the yeast mixture and whisk in the flours. Cover and refrigerate overnight if the weather is warm or leave out on the counter if it's cool. Next morning, add the sugar, oil, eggs, and soda. Cook according to your waffle iron's instructions.

Spicy Roasted Potato Wedges

Another Rachel hit. Go figure..... ;) And I tell you what.....YUM!!! The perfect blend of spices. Super good!

Spicy Roasted Potato Wedges

Serve with flank steak, pork tenderloin, or roasted chicken.

Yield: 6 servings (serving size: about 1 cup)

1 tablespoon olive oil
1 teaspoon dried oregano
3/4 teaspoon salt1/2 teaspoon paprika
1/8 teaspoon crushed red pepper
4 red potatoes, each cut into 8 wedges (about 2 pounds)
Cooking spray
2 tablespoons grated fresh Parmesan cheese

Preheat oven to 450°.

Combine first 6 ingredients in a large bowl; toss well. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 450° for 30 minutes or until golden. Sprinkle potatoes with Parmesan cheese, and bake an additional 2 minutes or until cheese melts.

recipe courtesy of Cooking Light

Korean-Style Beef Skewers with Rice Noodles

Okay, these are ridiculously good and easy to make. Another great recipe from the magical combination of Rachel and Cooking Light.

Korean-Style Beef Skewers with Rice Noodles

Find the noodles and sambal on the ethnic aisle at the supermarket or in an Asian market.
Yield: 4 servings (serving size: 2 skewers and 1/2 cup noodles)

6 tablespoons less-sodium soy sauce
1/3 cup sugar
1 1/2 tablespoons sambal oelek (chile paste, such as Huy Fong)
1 tablespoon canola oil
1 tablespoon fresh lime juice
4 garlic cloves, minced
1 (1-pound) top sirloin steak, sliced against the grain into thin strips
1/2 cup water
8 ounces wide rice sticks
3 tablespoons thinly sliced green onions

1. Prepare grill to medium-high heat.

2. Combine first 6 ingredients in a zip-top bag. Add beef to bag; seal. Marinate at room temperature for 30 minutes, turning once. Remove steak from bag; reserve marinade. Thread steak evenly onto 8 (8-inch) skewers. Grill 2 minutes on each side or until desired degree of doneness. Combine reserved marinade and water in a small saucepan; bring to a boil. Cook 1 minute.

3. Soak noodles in boiling water until tender; drain. Place noodles in a large bowl. Pour reserved marinade mixture over noodles; sprinkle with onions; toss. Serve with skewers.

(recipe courtesy of Cooking Light)

Tortilla Soup

Really good tortilla soup. Mom said it was better than Cafe Rio's. I don't know about that, because I love Cafe Rio soup, but this was very good nonetheless. I cut the extra tortillas into strips and fried them instead of using chips, and I also used Monterey Jack cheese instead of Cheddar. It makes a ton.

Mexican Chicken Soup
2006, Barefoot Contessa at Home, All Rights Reserved

Ingredients
4 split (2 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large cloves garlic, chopped
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1/4 to 1/2 cup chopped fresh cilantro leaves, optional
6 (6-inch) fresh white corn tortillas
Directions
For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

Preheat the oven to 350 degrees F.

Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.

Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

Ridiculously Good Pizza

We look forward to arugula season in our house because that means good pizzas. We tried this for the first time and it is easily one of our top 3 favorite pizzas. Don't be scared by the pears on the pizza. Everything together is awesome.

Pear and Prosciutto Pizza

Pit peppery arugula against a base of creamy, sweet caramelized onions. Also appearing: prudent amounts of salty prosciutto, cheese, and walnuts.

Yield: 4 servings (serving size: 2 wedges)
Ingredients
2 teaspoons olive oil
2 cups vertically sliced Oso Sweet or other sweet onion
1 (12-ounce) prebaked pizza crust (such as Mama Mary's)
1/2 cup (2 ounces) shredded provolone cheese
1 medium pear, thinly sliced
2 ounces prosciutto, cut into thin strips
Dash of freshly ground black pepper
2 tablespoons chopped walnuts, toasted
1 1/2 cups baby arugula leaves
1 teaspoon sherry vinegar
Preparation
1. Preheat oven to 450°.

2. Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; cover and cook for 3 minutes. Uncover and cook 10 minutes or until golden brown, stirring frequently.

3. Place pizza crust on a baking sheet. Top evenly with onion mixture; sprinkle with cheese. Top evenly with pear and prosciutto. Sprinkle with pepper. Bake at 450° for 12 minutes or until cheese melts. Sprinkle with nuts. Place arugula in a medium bowl. Drizzle vinegar over greens; toss gently to coat. Top pizza evenly with arugula mixture. Cut pizza into 8 wedges.

Nutritional Information
Calories:
446
Fat:
18.8g (sat 4.9g,mono 5.1g,poly 7.3g)
Protein:
16.6g
Carbohydrate:
55.5g
Fiber:
3.8g
Cholesterol:
17mg
Iron:
3.6mg
Sodium:
664mg
Calcium:
221mg
Jackie Mills, Cooking Light, MARCH 2010

Mother's Day Salmon

I know some of you do not care for salmon, but this was amazingly good. We made it for mom for Mother's Day and I was pretty impressed by the recipe. Make the cream the day before to make it easier. Totally worth it.

Almond-Crusted Salmon with Leek and Lemon Cream
Bon Appétit | April 2002

Yield: Makes 6 servings

4 tablespoons (1/2 stick) butter
2 medium leeks, halved, thinly sliced (white and pale green parts only)
3 tablespoons fresh lemon juice
1 cup whipping cream
1 cup sliced almonds, chopped
1/4 cup chopped fresh parsley
1 tablespoon grated lemon peel
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup all purpose flour
6 6-ounce skinless salmon fillets
1 large egg, beaten to blend
2 tablespoons olive oil

Melt 2 tablespoons butter in heavy large saucepan over medium-high heat. Add leeks; sauté 2 minutes. Reduce heat to low; cover and cook until leeks are very tender, stirring occasionally, about 20 minutes. Increase heat to medium; add lemon juice and stir until liquid evaporates, about 1 minute. Mix in cream. Simmer until slightly reduced, about 2 minutes. Cool slightly. Transfer mixture to blender. Blend until smooth. Strain sauce into same saucepan, pressing on solids to extract as much liquid as possible. Season sauce to taste with salt and pepper. (Sauce can be made 1 day ahead. Cover and refrigerate.)

Mix almonds, parsley, lemon peel, 1/2 teaspoon salt, and 1/8 teaspoon pepper on plate. Place flour on another plate. Sprinkle salmon with salt and pepper. Dredge salmon in flour, shaking off excess. Lightly brush 1 side of salmon with beaten egg. Press brushed side of salmon into almond mixture, pressing lightly to adhere. Arrange salmon, nut side up, on baking sheet.

Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium heat. Add half of salmon to each skillet, almond-coated side down, and cook until crust is brown, about 5 minutes. Turn salmon over. Sauté until salmon is cooked through and opaque in center, about 5 minutes. Transfer salmon to plates.

Reheat sauce, stirring over medium heat. Spoon around salmon and serve.

Revised

I swear this onion thing is not a joke. It really is a legit video, but for those of you who have computers that do not want to show the video when you go to the blog, here is a link. http://www.youtube.com/watch?v=TwGBt3V0yvc If you still can't see it after this, I am not quite sure what to say to you . . .

Fettuccine with Peas, Asparagus, and Pancetta

Oh my goodness this was good! Refreshing and light. Perfect with some bread and balsamic/olive oil for dipping. I really liked it!

Fettuccine with Peas, Asparagus, and Pancetta

Pancetta (Italian bacon) is available in the deli section of many markets.
4 SERVINGS
PREP: 40 minutes
TOTAL: 40 minutes
Recipe by the Bon Appetit Test Kitchen
Photograph by Craig Cutler
May 2010

Ingredients

12 ounces fettuccine or penne
3 ounces pancetta or bacon, chopped
1 1/4 pounds asparagus, trimmed, cut on diagonal into 1-inch pieces
2 cups shelled fresh green peas, blanched 1 minute in boiling water, drained, or frozen peas (do not thaw)
1 bunch green onions, thinly sliced, white and pale green parts separated from dark green parts
2 garlic cloves, pressed
1/2 cup finely grated Parmesan cheese plus additional for serving
1/3 cup heavy whipping cream
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
1/4 cup chopped fresh Italian parsley, divided
1/4 cup thinly sliced fresh basil, divided

Preparation
Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot.
Meanwhile, cook pancetta in large nonstick skillet over medium heat until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1 teaspoon drippings from skillet. Add asparagus to drippings in skillet; sauté 3 minutes. Add peas, white and pale green parts of green onions, and garlic; sauté until vegetables are just tender, about 2 minutes. Remove from heat.
Add vegetable mixture, 1/4 cup pasta cooking liquid, dark green parts of green onions, 1/2 cup Parmesan, cream, olive oil, lemon juice, lemon peel, half of parsley, and half of basil to pasta. Toss, adding more cooking liquid by tablespoonfuls if needed. Season with salt and freshly ground black pepper. Transfer to large bowl. Sprinkle pancetta, remaining parsley, and basil over. Serve, passing additional Parmesan cheese.

Country-Style Whole-Wheat Pita

Makes sixteen 6-inch round flatbreads

2 1/2 cups warm water (105-115 degrees F)
1 Tablespoon active dry yeast
Pinch of sugar
1/4 cup olive oil
1 Tablespoon salt
3 cups whole-wheat pastry flour
3-3 1/2 cups unbleached all-purpose flour

1. In a small bowl or liquid measuring cup, pour in 1/2 cup of the water. Sprinkle the yeast and the pinch of sugar over the surface of the water. Stir to dissolve and let stand at room temperature until foamy, about 10 minutes.
2. In a large bowl using a whisk or in the bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine the remaining water, olive oil, salt, and whole-wheat pastry flour. Beat hard until creamy, about 1 minute. Stir in the yeast mixture. Add the unbleached flour, 1/2 cup at a time, until a soft, shaggy dough that just clears the sides of the bowl is formed. Switch to a wooden spoon when necessary if making by hand.
3. Turn the dough out onto a lightly floured work surface with a plastic pastry scraper and knead until soft and springy, 1-2 minutes for a machine-mixed dough and 3-5 minutes for a hand mixed dough, dusting with flour only 1 Tablespoon at a time, just enough as needed to prevent sticking. Leave the dough moist and soft yet at the same time smooth and springy. If kneading by machine, switch from the paddle to the dough hook and knead for 2-3 minutes, or until the dough is smooth and springy and springs back when pressed. If desired, transfer the dough to a floured surface and knead briefly by hand.
4. Place the dough in a lightly greased deep container. Turn the dough once to coat the top and cover with plastic wrap. Let rise at room temperature until doubled in bulk, about 1- 1 1/2 hours.
5. Preheat the oven to 475 degrees with a baking stone set on the bottom rack. Parchment-line several baking sheets, or, heavily flour a peel. Gently deflate the dough and divide it in half. Cover half with plastic wrap or a clean towel to prevent forming a skin. Divide into 8 equal portions and form each into a ball. Let rest 10 minutes while dividing the second half of the dough. Dust the work surface with whole-wheat pastry flour. Using a rolling pin, roll the balls into 6-inch circles about 1/4 inch thick. Loosely cover the circles. Do not stack, as they will stick together. If the dough does not roll out easily, let it rest for 10 minutes. Move the dough circles by draping them, one at a time, over a flour-dusted rolling pin and place them on a floured dish towel before transferring them to the peel or baking sheets. Let rest 15 minutes.
6. Transfer the circles to a peel or baking sheet. With a quick action of the wrist, slide the pita rounds from the peel directly onto the hot stone. Four will fit on it at once. Or place the baking sheets, one at a time, on the bottom rack directly on the hot stone. Do not open the oven door for a full 4 minutes. Bake 8-10 minutes, or until fully puffed and very light brown. Watch carefully that the pitas do not overbake or burn. The baking sheet pitas will take longer to bake than the stone-baked ones. Remove the puffed hot breads with a wide metal spatula and stack between clean dish towels.

Variation: Substitute 3 cups unbleached all-purpose flour for the whole-wheat pastry flour. (Do not use bread flour; it will make the pita too tough.) Substitute 1/3 cup of a specialty flour, such as soy, barley, chestnut or brown rice flour for an equal amount of the whole-wheat pastry flour. For sesame pitas, sprinkle sesame seeds on the work surface and roll the dough ball into them, coating all surfaces, before rolling out the pita.

Recipe courtesy of The Bread Bible

Southwest Chicken Salad

Yum....especially if you have the time and motivation to MAKE pita bread.

Southwest Chicken Salad

12 ServingsPrep/Total Time: 30 min.
Ingredients
4 cups cubed rotisserie chicken
2 cups frozen corn, thawed
1 cup chopped roasted sweet red peppers
1 cup chopped red or sweet onion
1 cup minced fresh cilantro
DRESSING:
3 tablespoons lime juice
3 tablespoons Crisco® Extra Virgin Olive Oil
4 teaspoons honey
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon coarsely ground pepper
SALADS:
Torn mixed salad greens and sliced almonds
PITAS:
Whole wheat pita breads, halved and lettuce leaves
WRAPS:
Whole wheat tortillas and sliced ripe avocado

© Taste of Home 2009

Learn to Love Chopping Onions Again

I have made no new amazingly good recipes worth posting about lately, but I figured this needed a spot on the blog. I don't know how many times in the past I spent a long time (more than a minute) chopping a single onion. I don't like using the Pampered chef chopper because the onion gets stuck in it and it is a pain to clean. Why did I put up with that for so long when there is an easier way??? Maybe all of you chop onions like this, but if not, here is the ultimate quick way. Use it, love it, share it.

P.S. I also don't know why I didn't do this until recently, but in the past if I had extra chopped up onion, I would just throw it away. Dumb. Now I just stick it in a Ziploc and freeze it and use it in a later recipe.

Vanilla Cranberry Smoothie

This recipe accidently happened yesterday. It was super delish and my family loved it. Don't the best recipes often happen when you're just throwing stuff together?

1 small carton vanilla yogurt
1/2 cup frozen cranberries
about 1/2 cup milk
1/2 cup pineapple juice
3 rings pineapple
1 frozen banana
juice from 1/2 lemon
4-6 cubes ice
sweeten to taste with agave nectar, honey or sugar

Blend and enjoy!

Honey-lime Chicken Enchiladas

Genene gave me this recipe a few weeks ago and it was quite delectable. The flavor is fresh and unexpected. I don't know if she'll ever get around to posting it, so here it is:

Honey-Lime Chicken Enchiladas

1 lb shredded or finely chopped chicken (cooked)
1/3 cup honey
1/4 cup fresh squeezed lime juice
1 Tablespoon chili powder
1/2 teaspoon garlic powder
Monterey Jack Cheese-grated
(2) 10-ounce cans green enchilada sauce
approximately 8 flour tortillas

Mix honey, lime juice, chili powder and garlic powder in bowl. Soak chicken in mix for 30 minutes (no skimping on the soaking time-it is essential to the flavor). Spray pan with PAM. Pour 1 can enchilada sauce into bottom of 9x13 pan. Fill tortillas with meat and sprinkle about 2 Tablespoons grated Monterey Jack Cheese inside before rolling up. Place filled tortillas in pan and cover with remaining can of enchilada sauce. Sprinkle with desired amount of cheese. Bake for 30 minutes at 350 degrees. Broil for a few minutes at the end to brown and crisp tops of enchiladas. Oh.....so good! Serve topped with tomatoes, olives, lettuce, etc. Excellent with black beans on the side.

Questions??? Call Genene :)

The BEST Baked Beans

I kid you not, these baked beans are fantastic. I took them to the family Easter Egg hunt and they were a big success. Here is the recipe:

1 lb bacon (cooked until super crispy and broken up)
1/2 lb hamburger -cooked(optional; I didn't put it in mine)
2 large (27 ounce) or 4 small cans pork & beans
1 large (27 ounce) can stewed tomatoes (blended to eliminate chunks)
1 large onion-chopped and sauted in 1 Tablespoon bacon grease
1 cup brown sugar
1-3 teaspoons prepared mustard (to taste)
1/2-2 teaspoons liquid smoke (to taste)
fresh ground black pepper (to taste)

Mix all of the ingredients in large bowl. Pour into 9x13 pan and bake, uncovered, for 1-1 1/2 hours at 350 degrees.

Valentine's Breakfast

So this year for Valentine's I made a breakfast for Daniel and Zachary (I was really proud, seeing as I just don't cook these days). I was inspired from a picture I saw to make heart-shaped English Muffins. Then I turned them into heart-shaped egg and bacon McMuffins. They were cool and it was fun to make the English Muffins. I also made a fruit smoothie that was awesome tasting. I would drink it every morning if I could.

English Muffins

This recipe is from Beth Hensperger's The Bread Bible. They don't taste like English Muffins from the store, but neither does homemade bread :) They are really good just off the griddle.

1/4 c warm water

1 TB yeast

Pinch sugar

4-4 1/2 c all-purpose flour

2 tsp salt

1 large egg

1 1/4 cups warm milk

2 TB butter, melted

Cornmeal

1. Pour water in small bowl. Stir in yeast and sugar. Let stand until foamy.

2. In a large bowl (not the Bosch, there is too little dough unless you double the recipe) place 2 cups flour and salt and make a well. Add egg, milk, buter and yeast mixture. Beat until creamy, about 2 minutes. Add remaining flour, 1/2 c at a time until soft dough is formed.

3. Turn dough out on a lightly floured surface and knead until smooth and springy, about 3 minutes. The softer the dough, the lighter the muffin.

4. Place dough in greased bowl, cover with plastic wrap, let rise until double.

5. Lightly sprinkle surface with cornmeal. Deflate dough and roll into a 1/2" thick rectangle. Cut muffins out with a 2 1/2 or 3 inch biscuit cutter or drinking glass (or heart-shaped cookie cutter). Roll out trimmings and cut out more muffins.

6. Preheat griddle to 325-350 degrees. When heated, lightly grease surface.

7. Immediately place muffins on griddle. Cook for about 10 minutes on each side, turning when quite brown. They take a while to cook and will puff up while cooking.

Fruit Smoothie

Recipe from Ina Garten (foodnetwork.com)

1 1/2 c freshly squeezed orange juice (I also put orange pulp that is leftover on the juicer into the smoothie)

1 c strawberries

1 TB fresh lime juice

1 or 1 1/2 bananas, frozen

Honey to taste

Place in blender and process until smooth. Sweeten with honey if needed. Tasty.

Skillet Chicken with Brocolli, Pasta and Parmesan

This used to be my favorite dish at "The Cheesecake Factory", until they changed it...:(
When I found this recipe I was so excited, and it's now one of my favorites! My family prefers the broccoli on the side, and I prefer fettucine noodles over ziti. Sharee and Andrea seemed to enjoy it when they were visiting. Hopefully you will too!

2-3 boneless, skinless chicken breasts, cut into 1-inch squares
Table salt and ground black pepper
3 tablespoons olive oil
1 medium onion, minced
4 medium cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
12 ounces ziti (penne makes a great substitution - I've used both with great results)
4 1/4 cups water
2 1/2 cups low-sodium chicken broth
4-5 cups broccoli florets (depending on how much broccoli you want)
1/2 cup oil-packed sun-dried tomatoes, rinsed and chopped coarse
3/4 cup heavy cream
3/4 cup grated parmesan cheese (asiago was the cheese in the original recipe and can be interchanged, but I always have parmesan on hand so I used that)
1 1/2 tablespoons fresh lemon juice

Season the chicken with salt and pepper. Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the chicken in a single layer and cook for 1 minute without stirring. Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, 1 to 2 minutes longer. Transfer the chicken to a clean bowl and set aside.

Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet. Return the skillet to medium-high heat and cook, stirring often, until the onion is softened, 2 to 5 minutes. Stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds.

Add the pasta, 3 cups of the water, and the broth. Bring to a boil over high heat and cook until the liquid is very thick and syrupy and almost completely absorbed, 12 to 15 minutes, stirring occasionally.

Add the broccoli, sun-dried tomatoes, and the remaining 1 1/4 cups water. Cover, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 2-3 minutes.

Uncover and return the heat to medium-high. Stir in the cream, parmesan, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1 to 2 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve, passing more grated parmesan at the table, if desired.

Crock Pot Beef Stroganoff

I have already given out this recipe to most everyone but I figure that it deserves to be here for posterity's sake. I got this from my sister-in law Dawn a few years ago. It is the best to make for company or for Sunday. You can adjust it according to how many people you have but the original recipe serves about 6.

Crockpot Beef Stroganof

1-2 lbs stew meat

1/2 package aujus mix

1/2 cup water

1 can cream of mushroom soup

Mix together in crockpot for 8-10 hours on low or 5-6 on high. Stir in 1 cup sour cream the last 1/2 hour. I like to break up the meat with a whisk before serving but it is also great left in chunks.

Serve over rice or egg noodles.

Genene

Chocolate Majesty

This cake is one that is most requested by my kids for their Birthdays. I love to make this because not only is it delicious, it looks pretty and takes five minutes to make.......seriously, five minutes. I got this recipe a few years ago from my good friend Rachel M. For those of you who love a moist chocolate cake, this is the one.

Chocolate Majesty

Duncan Hines Deluxe Devil's Food Chocolate Cake mis

3/4 cup oil

16 oz sour cream

1 cup semi sweet chocolate chips

1 small box chocolate pudding

1/3 cup chocolate syrup

4 eggs

Heat oven to 350. Mix all except choc chips. Blend well, mixture will be thick. Fold in chips. Pour into greased bunt pan. Bake at 350 for 50- 60 minutes. I always check it with a toothpick at 50 minutes and it is usually done. Cool slightly for 10 minutes. Invert onto platter. Drizzle with glaze.

For glaze

Melt 1 cup semi sweet chocolate chips with 1/3 cup whipping cream. When desired consistancy drizzle over top.

PIZZA!

I haven't been cooking lately, but I thought I would share this pizza recipe. We had a Pizza Throwdown with some friends a while ago, and this was the recipe that won. It is from a blog called www.ohsweetbasil.blogspot.com. A lady that moved out of our ward does this blog, and the recipes on there look pretty good. Anyway, this pizza was really really good. Obviously, because it won.
Four Cheese Margarita Pizza

This pizza is so easy and so delicious! Actually, this is our favorite. We pretty much only eat margarita and while we love a traditional this one is packed with so much flavor it's hard to not make it.

The dough is a Neopolitan crust which means super thin. We prefer thin, but if you like more crust probably dont use this recipe or use two quarters of dough instead of one for each crust.

*If you love tomatoes try slicing them. I am learning to like them so I chop them into smaller bites. (I actually love them on this pizza, but don't tell my hubs or he will make me eat them in my salad! haha)

Margarita Pizza
Dough from MangiaBenePasta.com under pizza

Neopolitan Crust (4, 9-10 inch pizzas)

1 teaspoon dry active yeast
1-1/4 cups warm water
1 cup cake flour (not self-rising)
2-1/2 to3 cups all-purpose flour
2 teaspoons salt
Olive oil

Add the yeast to the warm water and allow it to sit for 10 minutes.


In a large bowl, combine the cake flour, 2-1/2 cups of all-purpose flour, and salt.
Add the yeast mixture and stir to form a soft dough.
Turn the dough onto a lightly floured surface.
Knead until smooth and elastic, adding more flour as needed.


Coat a bowl with olive oil.
Place the dough in the bowl, turning it once to coat with oil.
Cover and let rise in a warm place.
The dough should double in volume in about 1-1/2 hours.

Flatten the dough and cut into 4 equal size pieces.
Shape each piece into a ball.
Place the balls on a lightly floured surface and cover.
Allow to rise about 1 hour, until doubled.

Shape pizza and top.

Topping

1/4 cup olive oil
1 tablespoon minced garlic
1/2 teaspoon sea salt
4 Roma tomatoes, chopped
8 ounces shredded Mozzarella cheese
4 ounces shredded Fontina cheese
10 fresh basil leaves, washed, dried
1/2 cup freshly grated Parmesan cheese
1/2 cup crumbled feta cheese

Stir together olive oil, garlic, and sea salt; toss with tomatoes, and let marinate for 15 minutes, but no more than 20 minutes.

Preheat oven to 400.

Brush each pizza crust with some of the tomato marinade.

Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses.

Place tomatoes on top of cheese, then sprinkle with shredded basil, Parmesan, and feta cheese.
Place baking stone in 6 min before and then remove and place pizza on stone and into the oven.

Bake 10-12 min or until slightly golden and bubbly!

Panang Curry

My friend, Rachel Nelson, makes the BEST curry and passed on the recipe:

Panang Curry

2 cloves garlic, pressed
1/2 cup shallots, chopped
1 green pepper, chopped or julienned
1 yellow pepper, chopped or julienned
1 can bamboo shoots
1/2 can panang curry (this is spicy so add to taste if you are wary of the pleasant burn of curry)
1 can coconut milk
2 breasts chicken, cooked and cubed
1 tsp ginger, grated
10 thai basil leaves, chopped
2 kaffir lime leaves
1 T fish sauce

Saute peppers and shallots in a little bit of water. Add remaining ingredients and simmer for 30-40 minutes. Pull the lime leaves out before serving.

*I tried something new with this on Sunday. I put all of the ingredients in a crockpot, raw chicken and all. It was done in 4 hours and tasted awesome. Give it a whirl some Sunday-it is the perfect Sunday meal.*

Welcome Fellow Food Snobs!

We have so many fabulous recipes floating around in this family, that Genene thought it would be a great resource to have a recipe blog. Rachel and I concurred that this was a fantastic idea, so here we are! We tried to be innovative and creative with the blog title but, alas, most of the good names were taken. So we decided on www.food-addicts.blogspot.com. Because really, aren't we all slightly addicted to food??? Just slightly???

So without further ado, here is our blog. Mom, Genene, Rachel, Cheryl, Colleen, Maren, Kim, Heather and Andrea are all listed as contributors. If anyone else in the family wants to join, we will add them. Obviously David, Shaun, Darrell, Daniel, etc can contribute via their wives' accounts.

Bon Appetit!