Cause I Like to Eat!

The Bishop's Zucchini Muffins

2011-08-07T21:18:00.000-07:00

Last night, some kind and generous person(s) left an enormous zucchini on Julie's doorstep. Since I was in charge of bread for Sunday dinner today, I decided to use it to make zucchini bread muffins. I found a recipe online and set to work. I chose to double the recipe as we usually have a fairly large group of people over for dinner and the recipe was vague as to how many muffins it would yield. Well, 24 giant muffins, 24 mini muffins, and one mini loaf of zucchini bread later, we decided we had way more than we needed...

I've included the original recipe here. So you'll probably get about 2.5 dozen, depending on how full you fill the cups.

3 cups grated zucchini

2/3 cup melted unsalted butter

1 & 1/3 cup sugar

2 eggs, beaten

2 tsp vanilla

2 tsp baking soda

pinch salt

3 cups all purpose flour

2 tsp cinnamon

1/2 tsp nutmeg

Preheat oven to 350 degrees. Combine sugar, eggs, and vanilla. Stir in zucchini and then the melted butter. Sprinkle baking soda and salt over zucchini mixture and mix in.

In a separate bowl, mix flour, nutmeg, and cinnamon. Stir into zucchini mixture.

Coat each muffin tin with butter or nonstick cooking spray. Use a spoon to distribute batter, filling the cups completely. (This is where you can make it go further if you don't want giant muffins. They will rise up quite a bit.) Bake on middle rack for 25-30 minutes, til golden brown and bounce back when lightly touched. Test with a toothpick to ensure they are done through. Let cool in pan for 5 minutes, then on a cooling rack for another 20 minutes.

Attempt to determine, via social media, who donated the zucchini that inspired your baking venture. Get suckered by your former bishop into taking him a batch only to discover he was lying about giving you the vegetable... Continue to wonder... and laugh.

Cinnamon Rolls!

2009-03-24T21:25:00.000-07:00

During my last visit to Mass, Mom Cox taught me how to make cinnamon rolls. My first and only attempt to make them from scratch prior to these lessons had resulted in something more akin to Chinese fighting stars than a sweet breakfast treat. Twice while I was there she showed me how to make them, each time listing off about a dozen different variations she sometimes uses. How could I help getting a little confused?

Well, a few weeks ago, I decided to try my hand at her recipe. It was a Sunday evening, I had plenty of time. I tossed the ingredients in the bread machine and worked on cleaning up while the machine kneaded the dough. Desiring the lightest, fluffiest rolls possible, I elected not to add any extra flour like the recipe suggests. Mistake number 1.

Once the dough had time to rise, I turned it out onto the counter and began rolling the dough out, all the while chatting with Matt about who knows what. I mixed up the filling and spread it on the dough. Next, I went to roll up the dough and discovered I had rolled it out so flat, it was practically transparent in some places. Guess I was too engrossed in conversation to notice. Mistake number 2.

Chris came to the rescue with some interesting ideas on how to cut the dough into individual rolls. I think the pizza cutter did the least damage to the shape of the extremely delicate dough.

More like cinnamon globs than rolls. :(

The recipe says to line the pan with parchment paper. Well, when you discover you have no parchment paper on a Sunday evening, you use the next best thing: wax paper! Mistake number 3. The rolls had been baking only two minutes when I noticed a burning smell and opened the oven to check on the rolls, only to release a cloud of smoke into the air, caused by melting wax on a very hot oven. Just open some windows and let in some fresh air...

They don't look too bad...

Once smothered in icing, the rolls don't look half bad. You can't see how misshapen they are underneath that layer of sugar.

Growing fed up with the slow and messy process of slicing off individual rolls,

Chris decided to make half the dough into one giant cinnamon roll.

To my utter surprise and great satisfaction, the cinnamon rolls turned out to taste delicious. So either I'm really good at saving a lost cause or Mom's recipe is idiot-proof. I'm betting on the latter!

Blonde Brownies

2009-01-18T21:59:00.000-08:00

Um, why didn't I put these on here sooner? These are affectionately known as "Blondies" in our family.

10 2/3 tablespoons margerine

1 box (2 cups) brown sugar

2 eggs, slightly beaten

2 teaspoons vanilla

2 cups all purpose flour

1 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon baking soda

chocolate chips

Melt margarine in large saucepan. Add sugar and blend. Add eggs and vanilla and stir well. Stir dry ingredients together. Add 1/3 dry ingredients at a time til completely mixed into sugar mixture. Pour into greased 13 x 9 inch pan. Sprinkle with chocolate chips. Bake for 30 minutes at 350. Turn oven off and leave in oven for 5 more minutes. Just you wait til you taste these!

Molasses Cookies

2009-01-18T21:48:00.000-08:00

I'm getting to the point where I don't bother to keep these as a Christmastime cookie. They are so dang good, I could eat them any time of year!

14 tablespoons butter

2 cups sugar, divided

1/3 cup molasses

2 1/2 cups all purpose flour

1 1/4 teaspoons ground ginger

1 teaspoon cinnamon

3/4 teaspoon baking soda

1/4 teaspoon salt

1 large egg, lightly beaten

Preheat the oven to 350. Cover a baking sheet with aluminum foil. In a medium saucepan, melt the butter on medium heat. Remove from heat and stir in 1 cup of sugar and molasses. Cool for a little while. Seriously, go watch a tv show or read a chapter of your current book.

Meanwhile, mix the flour, ginger, cinnamon, baking soda and salt in a medium bowl. (Ok, now take your break.) Beat the egg into the butter mixture in the saucepan, then gradually add the flour mixture and stir until well combined (dough will be soft). If you didn't wait long enough, the dough will still be sticky and soft, so go wait some more.

Pour the remaining sugar into a small bowl. Shape the dough into 1 inch balls, then roll each ball in the sugar. Place the balls on the cookie sheet, leaving 1 inch between. Bake for 10 to 12 minutes or til they are flattened. Makes 5 dozen scrumptiously delicious treats!

Corn Chowda? What do you think I am, a Yankee??

2009-01-18T21:37:00.000-08:00

This recipe comes from one of two cookbooks that "Santa" brought me and Adam for Christmas 2006. I guess Santa was watching when I found them in the store and showed them to Adam, telling him how cute they were... Adam asked me to make this one especially. I must admit, its pretty good. (Though I haven't compared it with any recipes from my new Yankee cookbook yet.)

2 cans (14.5 oz each) chicken broth

1 bag (16 oz) frozen corn kernels

3 small potatoes, peeled and cut into 1/2 inch pieces

1 red bell pepper, diced

1 medium onion, diced

1 rib celery, sliced

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon ground coriander

1/2 cup heavy cream

8 slices bacon, crisp-cooked and crumbled

Place broth, corn, potatoes, bell pepper, onion, celery, salt, black pepper and coriander into slow cooker. Cover; cook on LOW 7 to 8 hours. Partially mash soup mixture with potato masher to thicken. Stir in cream; cook on HIGH, uncovered, until hot. Adjust seasonings, if desired. Garnish with bacon.

Valentine's Day Pesto

2009-01-18T21:33:00.000-08:00

Ok, it's only Valentine's Day pesto because the first time I ever made it was for Valentine's Day of 2007, the only V-Day Adam and I have gotten to spend together since we got married! I had never had pesto before and was a little wary, but it turned out to be delicious!

3 cups uncooked bowtie pasta

2 tablespoons butter or margarine

1 pound skinless, boneless chicken breasts, cubed

1 can (10 oz) cream of chicken soup

1/2 cup pesto sauce

1/2 cup milk

Cook pasta according to package directions. Drain. Meanwhile, heat butter in skillet. Add chicken and cook until browned, stirring often. Add soup, pesto sauce, and milk. Bring to a boil. Cook over medium heat 5 minutes or until done. Stir in drained pasta and heat through.

Hamburger Soup

2008-10-27T13:55:00.000-07:00

1/2 lb. ground beef

1 onion, chopped

1 15 ounce can tomato sauce

1 28 ounce can crushed tomatoes

15 ounces water

frozen lima beans

frozen corn

frozen green beans

frozen okra

chopped potatoes

any other veggies you might have lying around

Brown the beef and onion. Drain. Put in a large pot with tomato sauce, crushed tomatoes, and water. Put on medium heat. Add limas to tomato mixture. Let simmer 10-15 minutes. Add other frozen veggies. Add potatoes last and let boil for 15 minutes or until potatoes are cooked. This is the yummiest soup ever!

*You can also put this in the crock pot and just let it simmer all day!

Knot Rolls

2008-10-27T13:52:00.000-07:00

1 3/4 cup warm water

1/2 cup oil

3/8 cup sugar

3 tbsp yeast

Mix these ingredients together and let rest for 15 minutes.

1/2 tbsp salt

2 beaten eggs

5-6 cups all-purpose flour

Add the second set of ingredients to the mixture and stir. Knead until dough is able to be handled. Roll into ropes and then tie them into knots. Let rise 30 minutes. Bake in 375 degree oven for 12-15 minutes. Yum!

Yummy Pancakes

2008-10-27T13:49:00.000-07:00

1 cup buttermilk

1 egg

2 tbsp sugar

1 tbsp oil

1 cup flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Mix it all up with a whisk.

Pumpkin Roll

2008-10-27T13:44:00.000-07:00

3 eggs

1 cup sugar

1 tsp salt

2/3 cup pumpkin

1 tsp baking soda

1 tsp cinnamon

3/4 cup all-purpose flour

1/4 cup nuts (if you must ruin it)

Frosting:

8 oz. cream cheese, softened

2 tbsp margarine, softened

1 tsp vanilla

1 cup powdered sugar, sifted

Beat eggs; add sugar. Add pumpkin, mixing well. Sift together dry ingredients. Add gradually to pumpkin mixture. Grease a jelly roll pan. Line with wax or parchment paper and grease again. Pour in batter and sprinkle with the dang nuts. Bake for 15 minutes ONLY at 375 degrees. (Don't over-bake it. It's not pretty!) Turn onto dishtowel that has been sprinkled with powdered sugar. Remove wax paper. Start lengthwise and roll in the towel. Let it cool. Unroll from towel and spread with filling. Reroll and chill.

Filling: Sift sugar into bowl. Add other ingredients and blend with a mixer.

**Notes: Some things I thought of while making pumpkin roll tonight. First off, make it the night before you want to eat it so it's nice and chill. Second, I think it will work better to sprinkle the powdered sugar onto the cake itself and then cover with a towel before flipping it over, thus allowing you to avoid the powdered sugar cloud that sometimes ensues if you flip it too fast. Third, lengthwise means start rolling with the skinny end. I think I roll it up wrong every Thanksgiving and then I finally get it right at Christmas. Parchment paper will make your life a little easier, though it is expensive. Also, if you don't have a sifter, a little strainer works great, maybe better. Who knew? Hey Adam, that thing's good for more than just straining the pulp out of your orange juice!

And I Don't Even Like Almonds Shortbread

2008-10-05T22:29:00.000-07:00

1 3/4 cups sugar

3/4 cup (1 1/2 sticks) butter, melted

2 large eggs

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon almond extract

1/2 cup sliced almonds with skins

Preheat oven to 350. Line a 10 inch cast-iron skillet with aluminum foil and spray the foil with cooking spray. Alternatively, place a circle of parchment paper in the bottom of the skillet, then lightly grease or oil the paper.

In a large mixing bowl, stir 1 1/2 cups of the sugar into the melted butter. Beat in the eggs one at a time. Sift the flour and salt onto the batter. Add the flavoring and stir well. Pour the batter into the skillet. Top with the sliced almonds and the remaining 1/4 cup sugar. Bake for 34 minutes, or until slightly brown on top. Cool the shortbread in the skillet. When cool, use the foil to lift the shortbread from the skillet; remove the foil before serving. If you have used the parchment liner instead, run a sharp knife around the sides of the shortbread and invert the pan to remove it; peel off the parchment paper.

Banana Bread even Julie will Eat!

2008-10-05T22:21:00.000-07:00

3/4 cup (1 1/2 sticks) butter

1 1/2 cups sugar

2 large eggs

4 ripe bananas, mashed

1 teaspoon vanilla

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1/2 cup buttermilk, well shaken (would anyone like a martini?)

Preheat oven to 350. Grease 2 9 x 5 loaf pans.

With an electric mixer, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the bananas and vanilla. Sift the flour together with the baking soda and salt and add to the banana mixture alternately with the buttermilk, beginning and ending with flour.

Pour into loaf pans and bake for 55 minutes. Cool slightly in pan before turning the loaves onto wire racks to cool completely.

Sweet Potato Souffle

2008-10-05T22:12:00.000-07:00

5 medium sweet potatoes

2 large eggs

1 cup granulated sugar

1/2 cup butter, softened

1 1/2 teaspoon vanilla

1/2 cup milk

pinch of salt

Topping

1 cup finely chopped pecans

1 cup brown sugar

1/3 cup all-purpose flour

1/4 cup butter, softened

Preheat oven to 400 degrees. Grease a 2 1/2 quart baking dish. Wash the potatoes and prick them with a fork. Place them on a microwave safe plate and bake them, 2 or 3 at a time, for 10 minutes. Turn them over and cook for 5 more minutes. Take out of microwave and cover with a bowl for five more minutes. {Do this as far ahead of time as possible so the potatoes can cool before peeling. Otherwise you will burn your finger tips.} Using a knife, peel the potatoes and place them in a large mixing bowl. Mash them until they are smooth. Add the eggs, sugar, butter, vanilla, milk, and salt. Combine well with electric mixer. Turn the mixture into the baking dish.

In a medium bowl, stir together pecans, brown sugar, flour, and butter until thoroughly combined. Spoon the mixture over the sweet potatoes, making an even layer. Bake the casserole for 30 minutes or until slightly browned. Let sit five minutes before serving.

Chicken Broccoli Casserole

2008-10-05T22:09:00.001-07:00

2 cups cooked rice (this does not equal two cups of uncooked rice - learned that the hard way)

3 cups cooked, chopped broccoli

1 cup sour cream

1/2 cup mayo

1 tablespoon lemon juice

1 10 ounce can cream of chicken soup

10 ounces cheddar cheese, grated

1/2 teaspoon salt

1/4 teaspoon pepper

4 chicken breasts, cooked and shredded

Preheat oven to 350 degrees. Grease a 9 x 13 x 2 inch baking dish. Spread the rice in an even layer. Make a second layer with the broccoli. In a large bowl, mix the sour cream, mayo, lemon juice, soup, half the cheese, salt, pepper, and chicken. Pour this mixture over the broccoli. Top with the remaining cheese. Bake for 40 minutes. Let stand five minutes before serving.

Chicken Pot Pie, Hold the Veggies

2008-10-05T22:03:00.000-07:00

3 cups cooked, shredded chicken

2 cups chicken broth

1 10 ounce can cream of chicken soup

1 cup self-rising flour

1/2 teaspoon pepper

1/2 cup butter, melted

1 cup buttermilk, well shaken

Preheat oven to 425 degrees. Put the chicken in a 2 quart casserole dish. Combine the broth and soup in a medium saucepan and bring to a boil. Pour the broth mixture over the chicken.

In a separate medium bowl, mix the flour with the pepper. Stir in the melted butter and buttermilk. Pour mixture over the casserole. Smooth the top but do not stir. Bake for 45 minutes, or until the crust is brown and filling is hot and bubbly.

What's Cookin' Today?

2008-09-11T12:03:00.000-07:00

Pumpkin Chocolate Chip Cookies Courtesy of Liz

1 cup margarine

3 cups sugar

2 tsp vanilla

2 eggs

2 cups pumpkin

2 tbsp baking powder

2 tsp baking soda

2 tsp salt

2 tsp cinnamon

2 tsp nutmeg

5 cups flour

2 cups chocolate chip cookies

Cream the first set of ingredients together. Combine second set and add to the creamed mixture a little at a time. Add chocolate chips. Bake in a 350 degree oven for 12 to 15 minutes.

Chocolate Chip Cookies

2008-09-11T12:02:00.000-07:00

Bec's perfect-don't-even-think-about-using-another-recipe chocolate chip cookies

1/4 cup butter or marg.

1/2 cup crisco

1 cup granulated sugar

1/2 cup brown sugar, packed

1 and 1/2 tsp vanilla

2 eggs

2 and 1/4 cup flour

1 tsp baking soda

1/2 tsp salt

chocolate chips

Preheat oven to 375. Beat butter, crisco, sugars, and vanilla. Add eggs. Mix in combined flour, soda, and salt. Fold in chocolate chips. Add more flour, if necessary, so dough isn't sticky. Place on ungreased cookie sheet. Bake for 8 to 10 minutes or until lightly browned. Yum!

Oatmeal Chocolate Chip Cookies

2008-09-11T12:01:00.000-07:00

Oaties by mel

I had to post my most famous recipe first. Plus it's my favorite!

1 cup butter or marg., softened

1 cup granulated sugar

1 cup brown sugar, firmly packed

2 eggs

1 tsp vanilla

2 cups all purpose flour

1 and 1/2 tsp cinnamon

1 tsp baking soda

1 tsp salt

3 cups quick oats

chocolate chips

Preheat oven to 325. Cream butter and sugars until smooth; beat in eggs and vanilla. Combine and blend thoroughly the flour, cinnamon, baking soda, and salt; beat into creamed mixture. Stir in oatmeal and chocolate chips. Drop by rounded teaspoonful onto ungreased baking sheet. Bake 10 minutes. When they look like they could use one more minute in the oven, they're done!

My Online Recipe Book

2008-09-11T12:00:00.000-07:00

Welcome to Mel's Online Recipe Book. I wanted a place to store my recipes where I could always access them no matter where I am. I can't even tell you how many times I have had to call Marmee or Julie and ask for the pumpkin roll recipe because I didn't have it written down. And I make it every year! So, when my sister Becca created her recipe blog, I thought it was a great idea and decided to steal it. It just took me a really long time to get around to it.