Friday, February 26, 2010

Raspberry-Cream Cheese Muffins

Raspberry-Cream Cheese Muffins

2/3 cup (5 ounces) cream cheese, softened
1/3 cup butter, softened
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk
2 cups fresh or frozen raspberries (I used mixed berries)
1/4 cup finely chopped walnuts (I used Almonds, nuts are optional)
Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts.

Bake at 350 for 25 minutes
Makes 24 muffins

Adapted from Cooking Light

Thursday, February 25, 2010

Frontier Kitchen Giveaway!

I don't know if you've been over to check out Sarah over at Frontier Kitchen. She's having a giveaway and you can have the chance to win a cool cookbook. (it looks cool anyway)
I won the last giveaway and now I can cook/ bake in style. (Thanks Sarah!) ☺
This post was brought to you so that I have the chance to post another comment in hopes of winning the giveaway.....and since my idea of cooking lately has been whipping up quesadilla's and making salsa, I haven't been posting much. ☺
I do plan on making Raspberry -Cream Cheese muffins this week though, so there is hope for a post in the future.

Wednesday, February 24, 2010

Simple Stir-Fry

The other night I was trying to figure out what to make for dinner and not have to go grocery shopping. We were hitting the mother hubbards empty cupboard stage too. I did have one piece of chicken left though, rice and a bunch of frozen and fresh vegetables, so stir fry seemed to be the perfect meal. The nice thing about stir fry is that it's so versatile, you can just do broccoli and it will taste good or go all out and have a different varieties of veggies, rice or noodles, chicken or beef, etc....
So here is what I did.
Stir Fry

Teriyaki Sauce (optional)
Soy Sauce
Garlic (powder or minced)
Onion Powder
Ginger, ground
Sesame seed oil (optional)
Veggies (I used broccoli, carrots, peas, squash, I would put an onion in there too, but my last one was bad)

I marinated the chicken in the teriyaki, soy, sesame seed oil, garlic, and onion powder

started sauteing the veggies
cooked the chicken
once the chicken was cooked I tossed it with the cooked marinade into the veggies.
Serve over rice and have extra soy sauce on hand to sprinkle over the top if you like more flavor.

Thursday, February 4, 2010

Chocolate Almond Bars

Another Betty Crocker classic. I was needing to sastify my chocolate craving this week.

Chocolate Almond Bars

Crust :

1 box chocolate cake mix
1/2 cup butter or margarine, softened

Topping :

4 eggs
1 cup dark corn syrup
1/4 cup butter or margarine, melted
2 cups salted roasted whole almonds, coarsely chopped
6 oz dark or bittersweet baking chocolate, chopped

1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Place cake mix in medium bowl. Using pastry blender or fork, cut in 1/2 cup butter until crumbly. Press firmly in ungreased 13x9-inch pan. Bake 12 to 14 minutes or until set.

2. In large bowl, beat eggs, corn syrup and 1/4 cup melted butter with wire whisk until smooth. Stir in almonds and chocolate. Pour over crust.

3. Bake 25 to 30 minutes longer or until golden brown and set. Cool 30 minutes. Refrigerate about 1 hour or until chocolate is firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

cake mix and butter crumbled together
press into bottom of dish and bake
Pour mixture on top of cooked crust. (side note: my butter was apparently too hot, so when I poured the chocolate pieces into it, it melted. Oops)

Tuesday, February 2, 2010

Chicken Parmesan

 Chicken Parmesan

12 Chicken Tenders (I cut up 2 chicken breasts)
1/2 cup Parmesan cheese, grated
1/2 cup Bread Crumbs
1 Egg
1 cup Marinara Sauce
Basil, dried or fresh
1 c shredded cheese  (I used Cheddar and Mozarella)
Oil for cooking

Mix up your parmesan and breadcrumbs together in a shallow bowl. Mix up the one egg in a separate bowl. Dip the chicken into the egg, and then cover with the bread crumb mixture and cook in a pan for about 3 minutes on each side. After chicken is cooked, place in the bottom of a baking pan. Sprinkle with basil (or place basil leaves on top) Spoon the cup of marinara sauce over the chicken and sprinkle the cheese over the top.
Bake for 10 minutes at 375
Chicken cut into tenders
Bread crumb mixture
cooking the chicken in a pan for 3 minutes on each side
Place the cooked chicken on the bottom of baking dish
Sprinkle with basil, marinara, and cheese. Bake at 375 for 10 minutes.

(optional) Serve chicken over cooked pasta such as ziti or penne and marinara sauce

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