Wednesday, June 29, 2011

Coconut Almond Muffins

1 C. All-Purpose Flour
1/2 C. Sugar
1-1/4 tsp baking powder
1/4 tsp salt
1 egg
1/2 C. Sour Cream
1/4 C. Butter, melted
1/4 tsp Almond extract
1/2 C. flaked coconut
1/4 C. miniature semisweet chocolate chips
1/4 C. sliced almonds
Additional sugar
In a bowl, combine the flour, sugar, baking powder and salt. in another bowl, whisk the egg, sour cream, butter and almond extract. stir into the dry ingredients just until moistened. Fold in the coconut and miniature chocolate chips.

Fill greased muffin cups 2/3 full. Sprinkle with almonds and additional sugar. Bake at 375°F for 18-20 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Yield: 6 muffins
Recipe by Taste of Home's 2007 Simple & Delicious Annual Recipes p. 46

Tuesday, June 28, 2011

Broiled Lemon Chicken Legs

1/4 C. Water
1/2 tsp chicken bouillon
1/4 C fresh lemon juice
1 tsp garlic powder or 1 tsp minced garlic
1 tsp finely grated lemon rind
1 Tbsp Olive Oil
12 Chicken Legs

Start oven on broiling 500°F. Whisk first 6 ingredients together. Place chicken legs on a greased broiling pan with tinfoil on the inside pan. Baste chicken and broil approx 5 minutes. Turn chicken over, baste and broil another 5 minutes. Check meatiest chicken leg with meat thermometer. Turn again and keep broiling until meat thermometer reads 170°F. 

Recipe by Jen.

Orange Chicken & Rice

This recipe was created by a dear young woman in my life and she very graciously shared it with me. This is now a new favorite of ours and it is so easy to make that my daughter made it. Delicious!

Chicken breasts or thighs
1 Tbsp olive oil
1 Tbsp soy sauce per person
Juice from 4-5 oranges, squeezed
1 Tbsp lemon juice
1/2 C. brown sugar
about 1 Tbsp grated orange peel
Brown rice

Cook rice according to directions.
Cook chicken in olive oil until juices run clear or temp reaches 170°F. 
Add remaining ingredients and bring to a boil. Boil for approx. 3 minutes or until thickened a little. 
Serve with rice. 

Recipe by Sarah R.

Wednesday, June 8, 2011

Boy Scout Goulash

1 1/2 pounds ground meat
2 (16 ounce) cans pork and beans
1 (16 ounce) can white beans
1 small can tomato sauce
Salt and pepper, to taste

Brown ground meat and onion. Add the pork and beans, white beans, tomato sauce, garlic powder and salt and pepper. Cook at a slow simmer for about 25 minutes, stirring often until sauce is thick.

Serve with bread and a salad

Recipe by Recipe Goldmine

Beanie Weenies

6 hotdogs, sliced
2 teaspoons dried onion flakes
1/4 teaspoon oregano
1 tablespoon margarine
1 (28 ounce) can baked beans
1 Tbsp Agave Nectar
1 medium tomato, diced

Sauté hotdogs, onion and oregano in margarine until browned. Add beans and simmer 10 minutes. Add diced tomato and heat gently.

Recipe by Jen

Grilled Peanut Butter Sandwiches


Peanut butter
Sliced bread
Chocolate chips (optional)

Bananas (optional)

Spread peanut butter on one piece of bread and put another slice on top to make a sandwich. Butter the outsides and cook on skillet until golden brown. Flip and cook the other side.

Dutch Oven Peach Cobbler

1 Peach per person

Contents of zip-type bag #1:
2 cups Bisquick
2/3 cup granulated sugar

Contents of zip-type bag #2:

1 1/2 cups granulated sugar
1/2 tsp cinnamon
1/4 teaspoon ginger
4 tablespoons cornstarch

Pile up 25 to 30 charcoal briquettes in a firepan and let burn until they are barely covered with ash (about 20 minutes).

Peel 1 peach per person (in season), or use canned peaches off-season. Mix contents of bag #2 with 2 cups water in a Dutch oven. Bring to a boil. Stir to dissolve sugar and thicken the syrup. Place peaches into the mixture and bring to a boil again.

Mix bag #1 with enough water to make a sticky dough. About 3/4 cup water. Squeeze dough onto hot peaches in Dutch oven. Cover with the lid. Place Dutch oven on 5 or 6 hot charcoal briquettes and about 15 briquettes on top of the lid. Don't peek, and bake for 20 minutes. Blow ash off lid before carefully lifting the lid to check doneness.

Recipe by Recipe Goldmine

Friday, June 3, 2011

Pepperoni & Onion Spaghetti

My daughter loves to create dishes in the kitchen. This is one of the first she created on her own and it was a huge hit with everyone! She hopes you enjoy it as much as we do!

8 oz spaghetti
1/4 C. chopped onions
1 Tbsp Italian seasoning (less or more to taste)
1 Cube beef bouillon
8 oz chopped pepperoni
1 Tbsp olive oil

Cook spaghetti according to package directions.
When spaghetti is cooked, add all ingredients to a skillet. Sauté until noodles are slightly crispy.

For variation use chopped ham. (Kids like pepperoni better, I prefer ham.)

Recipe by Saraphina