Cherry Ice Box Cookies

Here is another recipe for slice and bake cookies.  I tried them early this time so I could decide if I want to make them for my Cookie Exchange in December.  I liked these cookies but next time I would use dried cherries rather than maraschino cherries. I thought that the cookies were too soft and crumbly with the maraschino cherries.  This recipe comes from the Mr. Food website.

Cherry Ice Box Cookies
Makes 48 cookies

Ingredients:

1 cup butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2-3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (16 ounce) jar maraschino cherries, drained and finely chopped (dried cherries)
1 cup finely chopped nuts
1/4 cup red decorator sugar (optional)

Instructions:

1.  Beat butter at medium speed with an electric mixer until creamy.  Gradually add 1 cup sugar, beating well.  Add egg and vanilla, beating well.

2.  Combine flour, baking powder and salt; add to butter mixture, beating well.  Pat cherries between paper towels to remove excess moisture.  Stir cherries and nuts into dough; cover dough, and chill 2 hours.

3.  Shape dough into 2 (1-1/2 inch by 8-inch) logs.  Roll in decorator sugar, if desired.  Wrap logs in wax paper and freeze 2 hours or until firm.  (Store in freezer up to 6 months, if desired.)

4.  Preheat oven to 400 degrees F.  Unwrap frozen dough and slice into 1/4 inch thick slices, using a sharp knife.  Place on lightly greased cookie sheets.  (Do not let thaw.)

5.  Bake 8 to 10 minutes or until golden brown.  Let cool 1 minute on cookie sheets.  Transfer to wire racks to cool completely.

Enjoy!

The Creative Cook

Chili

I made this chili for my boys last week.  We loved it.  The layers of flavor in this chili are amazing.  I definitely suggest that you try it.  I left out all the seeds from the chilis so my chili was not hot at all.  It was just flavorful.  If you want it to be hot, then leave in the chili seeds.  

The Best Chili You Will Ever Taste

www.food.com

Servings: 6-8

Ingredients:

2 teaspoons flavorless oil (canola or safflower)

2 onions, chopped

3 cloves garlic, minced

1 lb. lean ground beef

¾-1 lb. sirloin beef, cubed

1 (14-1/2 ounce) can diced tomatoes

1 can dark beer

1 cup strong coffee

2 (6 ounce) cans tomato paste

1 can beef broth

½ cup brown sugar

3-1/2 tablespoons chili sauce

1 tablespoon cumin

1 tablespoon cocoa

1 teaspoon oregano

1 teaspoon cayenne

1 teaspoon coriander

1 teaspoon salt

4 (15 ounce) cans kidney beans

4 chili peppers, chopped

Directions:

1.       Heat oil.

2.       Cook onions, garlic and meat until brown.

3.       Add tomatoes, beer, coffee, brown sugar, tomato paste and broth.

4.       Add spices.  Stir in 2 cans of beans and peppers.

5.       Reduce heat and simmer for 1-1/2 hours.

6.       Add 2 remaining cans of kidney beans and simmer for another 30 minutes. 

Mrs. Wakefield's Chocolate Chip Cookies

Mrs. Wakefield’s Chocolate Chip Cookies

This recipe is adapted from the original Toll House Crunch Cookie Recipe that appeaed in the 1949 edition of Ruth Wakefield’s Toll House Tried and True Recipes.  Like the very first batch, these cookies omit the nuts in favor of more chocolate.  Makes about 5 dozen cookies.

Ingredients:

2-1/4 cups flour

1 teaspoon salt

1 cup (2 sticks) unsalted butter (room temperature)

¾ cup brown sugar

¾ cup white sugar

2 eggs, beaten (room temperature)

1 teaspoon baking soda

1 teaspoon hot water

1 teaspoon vanilla

3 cups (18 ounces) semi-sweet chocolate chips

Directions:

Sift flour together with salt and set aside.

Cream together butter and sugars.  Add the eggs, mixing until combined.  Dissolve baking soda in hot water and add alternately with flour mixture.  Add vanilla and mix until thoroughly combined.  Stir in chocolate chips.  Cover and refrigerate for 36 to 48 hours.

Preheat oven to 375 degrees.  Scoop out rounded tablespoonfuls of refrigerated dough.  Roll between hands into a ball.  Place onto a parchment-lined baking sheet and press ball down to flatten.  Bake for 7 to 9 minutes or until golden brown.  Cool cookies on the pan for 2 minutes then transfer to wire rack to cool completely.

Buffalo Style Chicken Pizza

I made this pizza for my boys on Friday night. They both approved. In fact, they asked me to make it again. That is high praise from the boys.

BUFFALO STYLE CHICKEN PIZZA

SERVINGS: 6

INGREDIENTS:

3 skinless, boneless chicken breast halves – cooked and shredded (approx. 2 cups)

2 tablespoons butter, melted

2 ounces hot sauce (Frank’s)

8 ounces blue cheese salad dressing

1 (16 inch) prepared pizza crust

8 ounces shredded mozzarella cheese

DIRECTIONS:

1. Preheat oven to 400 degrees F.

2. In a medium bowl, combine the chicken, melted butter and hot sauce. Mix well. Spread blue cheese dressing over crust, then top with mixture and sprinkle with shredded cheese.

3. Bake in a preheated oven until crust is golden brown and cheese is bubbly, about 10 to 15 minutes. Let set a few minutes before slicing.

Enjoy!

The Creative Cook

New York Cheesecake

This recipe comes from a blog called www.momswhothink.com. It is a good cheesecake recipe. I just don't understand why you need to add butter to it. I did use the butter but it seemed unnecessary to me. I would definitely recommend that you absolutely make sure all your ingredients are at room temperature. I also recommend cooking this or any cheesecake in a water bath or Bain Marie. It definitely helps prevent cracking. Supposedly, the addition of flour and/or cornstarch also help prevent cracking. I was under the impression that cold air would cause the cheesecake to crack so I figured that leaving it in the oven the extra hour after it was turned off would help. I have to tell you that my cheesecake cracked anyway. That is why I would take the time to use a water bath next time I make this cheesecake. I am not sure that I would use the butter next time. Also, please take the time to read the tips that I included from various blogs at the end of this post. They are very informative and helpful tips on making cheesecake. I learned a very simple way to fix the cracked cheesecake that I also included for your information. The fruit toppings both came out very nice. I did not make a crust for this cheesecake. It was great without it. This cheesecake was a big hit at my Easter dinner.

New York Cheesecake

Ingredients:

2 cups sour cream, room temperature
1 lb. ricotta cheese, room temperature
1/2 cup butter, melted
1-1/2 cup sugar
16 oz. cream cheese, room temperature
3 Tbsp. flour
3 extra large eggs, room temperature
1 Tbsp. vanilla
3 Tbsp. cornstarch
1 Tbsp. lemon juice

Directions:

1. Combine sour cream and ricotta cheese in a large mixing bowl. Beating at low speed, add butter, sugar and cream cheese.

2. Increase speed to medium and add flour, eggs, vanilla, cornstarch, and lemon juice. Beat for 5 minutes.

3. Pour into a buttered or greased spring form pan. Wrap the bottom of the spring form pan with aluminum foil. Place the spring form pan into a roasting pan. Add water to roasting pan filled halfway to the top. (Ban-Marie)

4. Bake in preheated 325F oven for 1 hour, then turn off oven and leave in closed oven for one hour longer. Cool on rack.

Optional Crust:

1/3 cup butter, melted
1-1/2 cup cinnamon graham cracker crumbs

Combine graham cracker crumbs and butter; press evenly on bottom of 9 inch pie pan.

http://www.momswhothink.com/cheesecake-recipes/new-york-cheesecake-recipe.html

BLUEBERRY TOPPING

Ingredients:

1-1/2 pints (3 cups) blueberries

3/4 cup sugar

2 tablespoons unsalted butter

2 tablespoons fresh lemon juice

1 tablespoon cornstarch

Directions:

Combine all ingredients in a saucepan over medium-high heat.

Bring to a simmer, and cook until berries break down, about 4 minutes.

Let cool, then refrigerate, covered, until cold (or up to 3 days).

RASPBERRY SAUCE

Ingredients:

1 package (12 oz.) frozen raspberries

1-1/2 tablespoons cornstarch

1/2 cup water

1/3 cup sugar

½ teaspoon vanilla

Directions:

In a small saucepan, stir together cornstarch and sugar.

Add water and 1 cup of the frozen raspberries. (Set remaining berries aside.) Cook over medium-high heat, stirring constantly until mixture begins to boil. Cook mixture for an additional minute, then remove from heat. Stir in vanilla. Let stand until cooled. Stir in remaining berries and chill for at least 1 hour. Spread sauce over cheesecake before serving. Any remaining sauce can be served on the side.

BAIN-MARIE

The bain-marie comes in a wide variety of shapes, sizes, and types, but traditionally is a wide, cylindrical, usually metal container made of three or four basic parts: a handle, an outer (or lower) container that holds the working liquid, an inner (or upper), smaller container that fits inside the outer one and which holds the material to be heated or cooked, and sometimes a base underneath. Under the outer container of the bain-marie (or built into its base) is a heat source.

Typically the inner container is immersed about halfway into the working liquid.

The smaller container, filled with the substance to be heated, fits inside the outer container, filled with the working liquid (usually water), and the whole is heated at, or below, the base, causing the temperature of the materials in both containers to rise as needed. The insulating action of the water helps to keep contents of the inner pot from boiling or scorching.

When the working liquid is water and the bain-marie is used at sea level, the maximum temperature of the material in the lower container will not exceed 100 degrees Celsius (212 F), the boiling point of water at sea level. Using different working liquids (oils, salt solutions, etc.) in the lower container will result in different maximum temperatures.

Unmolding from the Pan:

• To unmold the cake from a springform pan, first run a thin bladed knife around the edge to loosen the crust from the sides of the pan. Open the clamp and expand the sides of the pan and release the bottom. Carefully slip the tip of a sharp knife between the crust and pan bottom, slip the cake off the pan bottom and onto a serving plate.
• To unmold the cake from a cheesecake pan, the pan needs to be slightly heated to release the cake. First run a thin bladed knife around the edge to loosen the crust from the sides of the pan. Dip the pan into a bowl or sink of very hot water that reaches about ¾ of the way to the rim, and hold in place for 10 to 15 seconds. Dry the pan with a towel, and then invert it onto a plate that is covered with plastic wrap. If the cake doesn’t come out, dip and try again. Or, instead of dipping in hot water, place the pan over a stovetop burner at medium heat and rotate the pan so that the entire bottom becomes slightly heated, taking about 5 to 10 seconds. Once it drops out of the pan, quickly invert the cake onto a clean serving plate, right side up.

Slicing:

• Cheesecake can be difficult to slice because the creamy filling sticks to the knife. Dental floss is one of the best-kept secrets in a cheesecake kitchen. Take a long strand of unflavored dental floss, either waxed or unwaxed, stretch it taut, and gently press it through the cake. Don’t pull the floss back up through the cut you have made, instead pull it out when you reach the bottom. If the floss does not cut through the crust, finish cutting with a thin, sharp knife.
• If using a knife instead of dental floss to slice the cake, use a sharp straight-edge knife. To make clean slices, warm the blade in hot water, dry and slice. Clean and dry the knife after each cut. As you cut, pull the knife out from the bottom of the cake to keep the surface smooth.

Hints to Prevent Cheesecake from Cracking

• Do not overbeat the cheesecake batter. Incorporate as little air into the batter as possible. The ingredients must be well blended, but excessive beating creates too many air bubbles which cause the cheesecake to puff up too much during baking, and then crack as the cheesecake settles when cooling.
• Let the filling rest about 5 minutes before pouring into the pan to allow air bubbles to rise to the surface.
• Before baking, run the point of a sharp knife between the cheesecake and the side of the pan about ½ inches down. This will help prevent cracks as the cake bakes and cools.
• Open the oven door as little as possible while baking, especially during the first 30 minutes. Drafts can cause a cheesecake to crack.
• Bake in a slow oven. 325 degrees F is ideal, and no higher than 350 degrees F. If the oven temperature is too high the surface of the cheese cake will dry out, forming cracks.
• Do not over bake. Cheesecakes continue to bake during the cooling process. Over baking can cause the cheesecake to crack.
• Do not use a knife or toothpick to check for doneness as this may cause the cheesecake to crack.
• After removing from the oven run a thin knife around the edge of the pan to loosen the cheesecake. This allows the cake to contract away from the sides of the pan as it cools, helping to prevent cracks.
• Allow plenty of time for the cheesecake to cool. Plan on making cheesecake at least 1 day ahead of serving. If a warm cheesecake is rushed into the refrigerator, the cake will contract dramatically, causing cracks. Allow the cake to cool completely to room temperature, and then chill in the refrigerator at least 12 to 24 hours before serving.

If your cheesecake cracks even after you have taken all the above precautions (as mine did), I recommend you try this: Let cheesecake cool in the refrigerator over night. Take it out in the morning and press together the cracks with clean fingers. Then get a butter knife and a bowl of warm water. Dip the knife in the water and scrape the flat side of the knife over the top of the cheesecake. If you are lucky, the cheesecake will look like it has never been cracked after you do this process. It worked for me. Good luck.

Enjoy!

Citrus-Glazed Carrots

This is another recipe from Wegman's that I made for Easter. It was very good.

Citrus-Glazed Carrots

Serves: 4

Ingredients:

1 bag (16 oz) baby cut carrots

2 quarts cold water

1 teaspoon sea salt

1 tablespoon unsalted butter

4 tablespoons Triple Fruit Spread (Apricot, Peach & Passion Fruit) (or substitute any citrus fruit spread or marmalade)

2 tablespoons fresh chopped parsley

Directions:

1. Cover carrots with cold salted water in medium sauce pan; heat to boiling. Reduce heat and simmer 6-7 minutes until carrots are tender. Drain well

2. Melt butter in large skillet on medium. Add jam, whisking until smooth. Add drained carrots and cook, stirring occasionally, 1 – 2 minutes, until glazed. Season to taste with salt and pepper; sprinkle with parsley.

Sesame Pasta Chicken Salad

SESAME PASTA CHICKEN SALAD

Servings: 10

Ingredients:

¼ cup sesame seeds

1 (16 ounce) package bow tie pasta

½ cup vegetable oil

1/3 cup light soy sauce

1/3 cup rice vinegar

1 teaspoon sesame oil

3 tablespoons white sugar

½ teaspoon ground ginger

¼ teaspoon ground black pepper

3 cups shredded, cooked chicken breast

1 cup frozen baby peas

1 cup shredded carrots

1/3 cup chopped fresh cilantro

1/3 cup chopped green onion

Directions:

1. Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat and set aside.

2. Bring a large pot of lightly salted water to a boil. Add pasta. Cook for 8 to 10 minutes, or until al dente. Drain pasta and rinse under cold water until cool. Transfer to a large bowl.

3. In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.

4. Pour sesame dressing over pasta and toss to coat evenly. Gently mix in chicken, cilantro and green onions and vegetables.

Roasted Asparagus with Parmigiano-Reggiano

I had family over for Easter this year. It wasn't a large crowd but I still had to make some side dishes. I had ordered a ham from Honeybaked Ham so I didn't have to actually make the main dish. My mother made a chicken, a potato dish and some other great dishes to serve, as well. I've been getting asked for asparagus and seeing recipes for asparagus quite a bit recently. I am not a fan of asparagus but that doesn't mean I won't cook it for others. It wasn't hard to make. In fact, I would go out on a limb and say it was easy. The recipe is from a flier I got from Wegman's. They are using all Wegman's brand products but that isn't necessary. I used whatever brand I had available to me. I also went on youtube to find out exactly how to trim asparagus. It was fairly easy. I doubled the recipe and it went very quickly. I should have tripled it.

ROASTED ASPARAGUS WITH PARMIGIANO-REGGIANO

Makes: 2 Cups

1 bunch (about 1 pound) asparagus, trimmed

2 tablespoons olive oil

Salt and pepper to taste

2 tablespoons grated Parmigiano-Reggiano

Preheat oven to 450 degrees

1. Arrange asparagus in single layer on baking sheet; drizzle with olive oil, rolling to coat.

2. Roast about 10 minutes, until asparagus is tender. Remove from oven.

3. Season generously with salt and pepper; sprinkle evenly with cheese. Return to oven. Roast about 5 minutes, until cheese begins to soften and brown.

Enjoy!

The Creative Cook

Melt in Your Mouth Chicken

I found this recipe in www.food.com. As soon as I saw it, I knew it would be a favorite of my husband's. He is such a big fan of mayo. I can't explain it but I just knew he would love this chicken. I was right. He did love it. My son, on the other hand, wasn't overly fond of it. I thought the chicken was very tasty, juicy and tender. My husband even asked if I would make this again. I told him he had to convince his son to give it another chance. It is a very easy dish to make, so I don't mind making it again.

MELT IN YOUR MOUTH CHICKEN

Servings: 4

Ingredients:

4 boneless chicken breast halves

1 cup mayonnaise

½ cup freshly grated parmesan cheese

1-1/2 teaspoons seasoned salt

½ teaspoon ground black pepper

1 teaspoon garlic powder

Directions:

1. Mix mayonnaise, cheese and seasonings.

2. Spread mixture over chicken breast and place in baking dish.

3. Bake at 375 degrees for 45 minutes.

Fettuccini Rigate with Peas & Pancetta

This recipe is adapted from one that I found on ABC's tv website by Rocco DiSpirito. I increased the amounts of pasta and other ingredients to serve 6 or 8 people. I don't know if you can find fettuccini rigate at your local grocery store but Barilla has just come out with it in our area. The difference between regular fettuccini and fettuccini rigate is that the rigate has lines in the pasta. The lines actually help hold the sauce onto the pasta. If you have ever eaten regular fettuccini you might have noticed that the sauce sort of drips right off. I also added the peas and pancetta. You could also add chicken and broccoli. The combinations are numerous. I just tasted this pasta and I like it a lot. I think it is quite yummy. It has much less fat than the normal Alfredo pasta sauce. I would definitely make this again if the boys enjoy it. I have to say that I like anything with ham and peas. It is a very "Italian" combination from what I have seen. You can always leave out the peas and just do bacon or ham but that just seems wrong to me. The only complaint was that there was not enough sauce. Next time, I'll have to increase the amounts for the sauce again or decrease the amount of pasta.

Fettuccini Rigate with Peas & Pancetta

1 box Fettuccine Rigate (Barilla)

2 tablespoon butter

6 garlic cloves, minced

2 teaspoons cornstarch

Pinch of ground nutmeg

1-1/2 cup low-fat, low-sodium chicken broth

3/4 cup grated Parmigiano-Reggiano cheese

1-1/2 cup 5% Greek yogurt

Salt and freshly ground black pepper

2 cups frozen peas, thawed

¼ pound Pancetta cut into strips (may substitute ham or bacon)

Cooking Directions:

Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package directions, 9 to 11 minutes; drain.

While the pasta is cooking, melt the butter in a large nonstick sauté pan over medium heat. Add the garlic and pancetta and cook until fat is rendered. Discard excess fat.

Meanwhile, combine the cornstarch and nutmeg in a small bowl. Whisk in the chicken broth until smooth. Pour the mixture into the sauté pan, add the peas, raise the heat, and bring the sauce to a simmer, whisking occasionally. Whisk in 1/2 cup of the cheese until it has melted. Remove the sauté pan from the heat and whisk in the yogurt until the sauce is smooth.

In a large bowl, toss the cooked fettuccine with the Alfredo sauce. Season with salt and pepper to taste. Top the pasta with the remaining 1/4 cup cheese, and serve.

Serves 6-8

Enjoy!

The Creative Cook

Lemon Blueberry Jumbo Muffins

I made these muffins especially for my husband. He had requested jumbo muffins. Since he bought me two jumbo muffin tins for Christmas, I figure I owe him some muffins. I found this recipe which was originally written to use raspberries. I would say you could even substitute strawberries cut into quarters or eights. I just took the muffins out of the oven. Watch these muffins carefully. I baked them at 400 degrees for 22 minutes and they came out slightly charred. Next time I make them, I will bake them at 350 degrees for 25 minutes and go from there. I also added a topping to make them more lemony which is optional.

Of course, you could make these muffins in regular size muffin tins which would probably make at least 12 muffins or you could even make them in mini muffin tins which would probably make at least 24 muffins.

LEMON BLUEBERRY JUMBO MUFFINS

Prep Time: 10 Minutes

Cook Time: 25 Minutes

Servings: 8

INGREDIENTS:

2 cups all-purpose flour (I used 1 cup all purpose flour and 1 cup whole wheat flour)

1 cup sugar (I used 1-3/4 cups powdered sugar)

3 teaspoons baking powder

½ teaspoon salt

2 eggs

1 cup half-and-half (I used buttermilk)

½ cup vegetable oil (I used safflower oil)

1 teaspoon lemon extract (I used 3 teaspoons lemon juice)

1-1/2 cups fresh or frozen unsweetened blueberries (or raspberries)

1 teaspoon finely grated lemon zest (optional)

1 tablespoon Turbinado sugar (optional)

Topping (Optional):

1/4 cup butter, melted

1/2 tablespoon lemon juice

1/2 cup sugar

DIRECTIONS:

1. In a large bowl, combine flour, sugar, baking powder and salt.
2. In another bowl, combine the eggs, cream, oil and extract.
3. Stir into dry ingredients just until moistened.
4. Fold in berries.
5. Fill greased jumbo muffin cups two-thirds full.
6. Sprinkle with Turbinado sugar (if using).
7. Bake at 400 degrees F for 22-25 minutes or until toothpick comes out clean.
8. Cool for 5 minutes before removing from pan to a wire rack.
9. Combine butter and lemon juice for the topping.
10. While muffins are still warm, dip the tops into the butter and lemon juice, then dip in sugar.
11. Serve warm.

Recipe from www.allrecipes.com submitted by Carol Thoreson

Enjoy!

The Creative Cook

Monte Cristo with Strawberry Habanero Jam

Is there anyone else in the United States who hasn't tried a Monte Cristo besides me? The Monte Cristo has always been my husband's favorite sandwich but I had never eaten one or made one before. We have been married for over 20 years so I figure it's about time I break down and make him a Monte Cristo. The other day I happened to be watching The Sandwich King with Jeff Mauro on the Food Network when I saw him making his version of the Monte Cristo. Then and there, I knew that I had to make them for my husband. I decided not to make the Strawberry Habanero Jam because I know my husband likes his Monte Cristo's with Red Raspberry Jam. I'm sure Jeff's jam is great, too. We enjoyed these sandwiches last night for dinner.

Monte Cristo with Strawberry Habanero Jam

Recipe courtesy Jeff Mauro

Prep Time: 10 min

Cook Time: 20 min

Level: Easy

Serves: 4 sandwiches

Ingredients:

Strawberry Habanero Jam:

• 4 cups granulated sugar

• 1 orange, zested and juiced (or 1/4 cup orange juice)

• 2 pounds strawberries, hulled and quartered

• 1 habanero, stem and seeds removed, finely minced

Custard:

• 1 cup whole milk

• 1 teaspoon salt

• 1 teaspoon granulated sugar

• Pinch freshly grated nutmeg

• 2 eggs

Sandwich Build:

• 8 slices Texas toast

• 8 slices gruyere

• 12 ounces honey ham, shaved, such as Boar's Head

• 4 tablespoons salted butter

• Powdered sugar, for dusting, optional

Directions:

For the strawberry habanero jam: In a 4-quart saucepan set over medium heat, add the sugar, orange zest and juice, and stir until the sugar dissolves. Turn the heat up to high and add the strawberries and habanero. Bring to a boil, stirring often, until the temperature reaches 200 degrees F on a candy thermometer. Once the jam has reached that temperature, remove it from the heat and allow it to cool slightly. Once cooled, you can serve immediately. Store any leftovers in an airtight container in the refrigerator for about a week.

For the custard: In a baking dish, whisk together the, milk, salt, sugar, nutmeg and eggs. Reserve.

For the sandwich build: Preheat a griddle over medium heat. Top a slice of Texas toast with a slice of cheese, one-quarter of the ham, a second piece of cheese and the second slice of toast. Dip the sandwiches into the custard, letting the excess drip off. Add some butter to the griddle and gently pan fry each sandwich until golden brown, 2 to 3 minutes each side. Remove from the griddle, dust with some powdered sugar, if using, and serve some strawberry habanero jam on the side.

Enjoy!

The Creative Cook

Cinnamon Mini Muffins

These muffins are great for a breakfast treat or any time. They will go quickly.

CINNAMON MINI MUFFINS

Servings: 24 Muffins

Ingredients:

1-1/2 cups all-purpose flour

½ cup sugar

2 teaspoons baking powder

½ teaspoon salt

½ teaspoon ground nutmeg

½ teaspoon ground allspice

1 egg, lightly beaten

½ cup milk

1/3 cup butter, melted

TOPPING:

2 tablespoons sugar

½ teaspoon ground cinnamon

¼ cup butter, melted

Directions:

In a large bowl, combine flour, sugar, baking powder, salt, nutmeg and allspice, mix well. Combine the egg, milk and butter in another small bowl, mix well.

Stir egg mixture into dry ingredients until just moistened. Spoon batter into greased or paper-lined mini muffin cups.

Bake at 400 degrees F for 12-14 minutes or until muffins test done. Let muffins cook for 5 minutes.

For topping: combine sugar and cinnamon. Dip the tops of the mini muffins into slightly cooled, melted butter then dip into cinnamon sugar mixture.

Enjoy!

The Creative Cook

Tortilla Soup With Shredded Chicken

This recipe comes from the blog The Reluctant Gourmet. You can adjust the amount of spices to bring the heat up or down depending on how you prefer your soup. I used the minimum amount of spices because my family (my son) is not fond of spicy foods. I did not use the cilantro for similar reasons. You can save some time if you use rotisserie chicken. The soup can be served with just the fried tortillas or you can include freshly diced avocado, shredded cheddar cheese, or sour cream. You can use any combination or all of those to add to this soup. I happened to have some sour cream so I used a dollop of that on top of my soup.

Tortilla Soup Recipe with Shredded Chicken

Servings: 8

INGREDIENTS:

· 8 tablespoons Canola oil

· 5 10" to 12" corn tortillas

· 1 onion

· 6 garlic cloves

· 1 small bunch of cilantro

· 2 - 14.5 oz. cans of diced tomatoes

· 8 cups low-sodium chicken broth

· 14 ounces of canned or frozen corn

· 3/4 – 1-1/2 Tablespoons ground cumin

· 1/2 - 1 Tablespoon chili powder

· 4 bay leaves

· 4 boneless, skinless chicken breast halves or try thighs

· 1/2 teaspoon cayenne pepper

· juice from 1 lime

Directions:

Dice the onion and mince the garlic. Wash and towel try the cilantro, remove stems and chop. Open the cans of tomatoes and have them ready. Rinse the chicken under cold water and dry.

Cut up 2 of the tortillas into 1/4 inch strips and fry them in 3 tablespoons of Canola oil. You want them to be a golden brown but be careful not to burn them, they cook quickly. Remove the strips from pot and transfer to some paper towels to drain. Season with a little salt.

Heat the remaining oil over medium high heat and saute the onions for a couple of minutes. Then add garlic and saute for another minute or two. Tear the remaining 3 corn tortillas into bite size pieces and add to the pot.

Add the cilantro, stir, and cook for a minute more. Add the canned tomatoes with their juice and the chicken broth, cumin, chili powder, and bay leaves and bring to a boil. Reduce heat to a simmer, add the corn, whole chicken breasts, and cayenne. Simmer the chicken breasts for 15 to 20 minutes until cooked throughout. Remove the chicken breasts and put aside to cool. Turn off the soup at this point.

Remove the bay leaves. Once the chicken breasts are cool, shred them with your hands and return to the pot. Add your lime juice and taste for spiciness. Reheat, and serve with the fried tortilla strips.

Enjoy!

The Creative Cook

Barbecued Pulled Chicken Sandwiches

I almost forgot to post this recipe. This is the first time I ever tried making pulled chicken. I made it last week and it was a very good work-night meal. I would recommend it. Sadly, I didn't make a note about where the original recipe came from. I always like to give praise when it is due. My son, who really wanted pulled-pork that day, even enjoyed this chicken.

Barbecued Pulled Chicken Sandwiches

For the Chicken:

1 medium onion, thinly sliced

1-1/2 pounds boneless skinless chicken breasts

6 hamburger buns, split and toasted

For the Sauce:

½ cup ketchup

½ cup barbecue sauce

2 tablespoons cider vinegar

2 tablespoons molasses

1 tablespoon yellow mustard

¼ teaspoon black pepper

1 teaspoon onion powder

¼ teaspoon cumin

½ teaspoon garlic powder

½ teaspoon chili powder

½ teaspoon paprika

1/8 teaspoon cayenne pepper

1 pinch salt

3 tablespoons light brown sugar

1 teaspoon Hot Sauce

Directions:

1. Cover the bottom of a slow-cooker with the onions. Place the chicken on top of the bed of onions.

2. In a medium bowl, combine all of the sauce ingredients and pour on top of the chicken

3. Cover and cook on low until the chicken is fork-tender and shreds easily, about 6 hours. Pull apart chicken with two forks. Serve on top of toasted split buns.

Enjoy!

The Creative Cook

Colcannon

This is a recipe that I made for St. Patrick's Day. I have made it before but used a different recipe. There are apparently dozens of different ways to make this dish but I liked this one much better than the one I posted a few years ago. This recipe comes from www.thesisterscafe.com.

Colcannon

6 large potatoes, peeled

4-6 tablespoons half-and-half or milk

1 teaspoon Kosher salt

1-1/2 onions, finely chopped

6 tablespoons butter, divided

1/2 of a small head of cabbage, sliced thinly

1. Slice peeled potatoes in half and place in pot. Fill with enough water to cover and boil for 25 minutes or until potatoes are soft. While the potatoes are cooking, melt 4 tablespoons of butter in large saucepan. Add minced onion and stir to coat with butter. Add cabbage over onions. Cover saucepan and cook over medium-low to medium heat for 20 minutes, stirring occasionally, or until cabbage is soft.

2. Drain potatoes and add half-and-half or milk and salt. Mash with electric mixer. Stir together onion and cabbage mixture with mashed potatoes. Spoon into an oven-safe dish and place under broiler until top is browned. Traditionally, colcannon is served with a deep well in the center filled with melted butter, so place 2 or more tablespoons on top and let it melt into the colcannon.

Enjoy!

The Creative Cook

Lemon Scones

These are the scones I decided to make for St. Patrick's Day breakfast and maybe dessert also. I made it easy on myself and used the food processor for almost this entire recipe. I mixed the sugar and the lemon zest in the food processor and then added the flour mixture to that. I even put the buttermilk into the blender to form the dough. It was much easier than I expected it to be. I made these scones fairly small. I decided to add the glaze to sweeten them up a bit. They are yummy good.

Lemon Scones

From Scones & Bones by Laura Childs

Ingredients:

3 cups all-purpose, unbleached flour

1 tablespoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup sugar

1 ½ sticks unsalted butter, cut into cubes

3/4 cup buttermilk

¼ cup lemon juice

Zest of one lemon

½ cup walnuts or pecans (optional)

1 egg

Glaze:

1-1/2 cup powdered sugar

3 tablespoons lemon juice

Directions:

Sift flour together with baking powder, baking soda and salt in a large bowl.

In a separate bowl, combine lemon zest and sugar, using a food processor or blender, grind it together. Add the sugar to the flour mixture and mix well. (I used the food processor for this.)

Cut butter into mixture until you get an even, crumbly consistency. Mix in nuts. Pour in the buttermilk and lemon juice and stir thoroughly until mixture forms dense dough.

Take a good-sized lump of dough and gently form into a triangular scone shape.

Place scone on a baking sheet lined with parchment, continue to form scones until mixture is used up.

Whisk an egg with 1 tablespoon of water juice to form egg wash, then brush egg wash on top of each scone.

Bake at 400 degrees for 15 minutes but check after 10 minutes (time depends on size of scones) or until golden brown.

Let scones cool then mix powdered sugar and lemon juice in a small bowl and paint each scone with glaze.

Enjoy!

The Creative Cook

French Breakfast Muffins

These muffins are the bomb. Try them. Easy and delicious for breakfast or any time.

French Breakfast Muffins

Makes 12 Muffins

Ingredients:

Muffins:

· 2 cups flour

· 2/3 cup sugar

· 2-1/2 teaspoons baking powder

· ½ teaspoon salt

· ¼ teaspoon nutmeg

· 1 large egg

· 1 cup plus 2 tablespoons milk

· 6 tablespoons unsalted butter, melted and slightly cooled

· 1 teaspoon vanilla extract

Cinnamon-Sugar Topping:

· ½ cup sugar

· ½ teaspoon cinnamon

· 2 tablespoons unsalted butter, melted and slightly cooled

Instruction:

1. Heat the oven to 375 degrees. Butter the bottoms (only) of 12 standard-size muffin cups and set the pan aside.

2. Measure the flour, sugar, baking powder, salt, and nutmeg into a large mixing bowl and combine them with a whisk.

3. In a medium-size bowl, whisk the egg until it’s frothy. Blend in the milk, melted butter, and vanilla extract. Make a well in the dry ingredients and pour in the liquid mixture.

4. Using a wooden spoon, mix the batter just until it’s evenly blended, then spoon it into the muffin cups, filling each about two-thirds full.

5. Bake the muffins on the center rack for 15 minutes. Then rotate the pan and bake for an additional 5 to 7 minutes. Transfer the pan to a wire rack until the muffins are cool enough to handle, about 5 minutes, and then remove them from the cups.

6. Before the muffins lose their warmth, prepare the topping. Mixing the sugar and the cinnamon in a small bowl. Melt the butter and transfer it to a separate small bowl. Set both bowls next to the muffins.

7. Working on one muffin at a time, quickly dip the tops in the melted butter and then in the cinnamon sugar, rolling each muffin in all directions to cover the entire top. If you’d like more topping, roll them in the cinnamon sugar for a second time while they’re still warm. Serve immediately.

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Enjoy!

The Creative Cook