I picked up a box of Instant Pistchio Pudding Mix and got the idea to make muffins. I've always like the combination of pistachio and cranberries and the colors are really pretty together too! The pudding mix kept these muffins really moist and added the perfect amount of sweetness.
Ingredients: (12 muffins)
2 c biscuit/baking mix
1 pkg instant Pistachio pudding mix
3 Tbsp poppy seeds
1 egg
1 c milk
1/2 c canola oil
1/2 c chopped pistachio nuts
1/2 c dried cranberries
Prep:
1. Preheat oven to 375°F. Spray 12 muffin cups with cooking spray.
2. In a large bowl, combine the baking mix, pudding mix and poppy seeds. In another bowl, combine the egg, milk and oil; stir into dry ingredients just until moistened. Stir in pistachio nuts and cranberries. Fill greased muffin cups 2/3 full.
3. Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
I picked up a big piece of sole the other day and decided to stuff it with some left-over bread mixture I had in the fridge. It turned out realy good, especially with pesto on top! I guess you can't really see the rolled up fillet but it's under there somewhere. What you also can't see is the mashed potatoes underneath that caught all the yummy melted lemon butter! What a treat to end the long weekend!
Ingredients:
1 c stuffing mixture
1 egg, lightly beaten
2 flounder or sole fillets
1/4 c butter, divided
1 Tbsp lemon juice
1/4 c prepared pesto
Prep:
1. Preheat oven to at 350°F. Grease a small baking dish.
2. Mix stuffing with egg. Spread over fillets; roll up and secure with toothpicks. Place in baking dish.
3. Melt butter; add lemon juice and pour over fillets. Cover and bake for 25-30 minutes or until fish flakes easily with a fork. Remove toothpicks before serving.
I put my Bread Machine to work again and this time I made a loaf of Carrot Poppyseed Bread. I love it! I mean, you're not gonna get anything like this at a store and NOTHING beats freshly baked bread...the smell, the soft texture, the pure satisfaction that you made it yourself! I can't WAIT to make more bread!
It's also good baked INSIDE the biscuits! If you like cream cheese, you've GOT to try these! I used a Vegetable-Flavored Cream Cheese Spread but you can definitely substitute any type of cream cheese, just soften it if you're using a block. These biscuits are SO moist and flavorful! You really don't need any butter but you really should add just a small dollop cuz they are biscuits after all!
Ingredients: (5 biscuits)
1 c all-purpose flour
1 tsp baking powder
1/4 tsp garlic salt
1/4 tsp black pepper
1/3 c milk
4 oz cream cheese spread
1 egg, beaten
Prep:
1. Preheat oven to 400°F. Line cookie sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, garlic salt and pepper. In a small bowl, combine milk, cheese and egg. Add to flour mixture; stir just until dry ingredients are moistened.
3. Drop 1/4 cup dough onto prepared sheet. Bake 15-20 minutes, until golden brown.
Greg LOVED my Tandoori Chicken so I really wanted to try this easy recipe from Sandra Lee. Ever since I first started researching about Indian cuisine, I've been trying to find Garam Masala but was never able to until NOW! Thanks to McCormick Gourmet Spices! I've made my own substitute using recipes I've found but the real thing just tastes SO much more like the restaurant! I marinated the chicken over-night and then roasted it in the oven. Served over some couscous and you'd never guess we didn't have a Tandoori Oven in the kitchen! (Ok..maybe that was a stretch but it was GOOD!)
This recipe was adapted from my Williams Sonoma Muffin Book. You can also find the recipe here. I substituted Feta for Goat Cheese, all-purpose flour for the Garbanzo Flour and green onions for the basil, cuz that was what I had on hand. They turned out great! Savory and cheesy and a yummy afternoon treat!
Ingredients: (6 muffins)
1/4 c (1/2 stick) butter, melted and slightly cooled
3/4 c milk
1 egg
1-1/4 c all-purpose flour
2 tsp baking powder
2 small green onions, finely chopped
1 medium tomato, chopped
4 oz feta cheese, crumbled
Prep:
1. Preheat oven to 400°F. Line 6 muffin cups with paper liners.
2. In a large mixing bowl, whisk together the butter, milk and egg. In another bowl, sift together the flour and baking powder. Add to wet ingredients and stir just until combined. Stir in green onions, tomatoes and cheese.
3. Divide batter among muffin cups, filling to the top. Bake for 18-22 minutes, until browned on top and toothpick inserted in the center comes out clean.
Ben and Jerry's Cherry Garcia Ice Cream is one of their best sellers and also my personal favorite! I picked up some cherries the other day cuz they were on sale and immediately knew I wanted to recreate the same flavors in baked form. I made squares but you can certainly use a regular muffin pan or loaf pan. If you're making a loaf, you'll need to increase the amount of baking time to around 1 hour. They do taste a lot like Cherry Garcia Ice Cream so if you like the flavor, you've gotta give these a try!
Ingredients: (12 squares)
1/2 c (1 stick) unsalted butter, softened
3/4 c granulated white sugar
3 large eggs
1 tsp pure vanilla extract
2 c all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 c yogurt (I used Cherry flavored)
1-1/2 c fresh cherries, pitted and chopped
1/2 c chocolate M&'s
Prep:
1. Preheat oven to 350°F. Spray loaf pan with cooking spray.
2. In the bowl of your electric mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl as needed.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. With the mixer on low, add the flour mixture (in 3 additions) and yogurt (in 2 additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the cherries and M&M's.
4. Scrape the batter into the prepared pan and bake about 20-25 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
