Friday, November 22, 2013

Pumpkin Puffins

Years ago we used to make a favorite recipe called "Cinnamon Puffins."  These Pumpkin Doughnut Muffins are a pumpkin version of my old puffin recipe, so I am dubbing these the Pumpkin Puffins!  So yummy! 

The recipe came from Martha Stewart.  I did make a few changes to the recipe as follows:  I did not have unsalted butter, so I used salted.  I only had 1/4 cup brown sugar in the house, so I used 1/4 cup of brown and 1/2 of white sugar.  I used a mini muffin pan instead of making standard-size muffins.  Instead of brushing the baked muffins with butter, I dipped them in the melted butter and then rolled them in the cinnamon-sugar mixture.

Pumpkin Puffins

Yield:  12 muffins or 48 mini muffins


For the Muffins:
  • 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
  • 3 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/3 cup buttermilk
  • 1 1/4 cups pure pumpkin puree
  • 3/4 cup light brown sugar
  • 2 large eggs
 For the Topping: 
  • 3/4 cup granulated sugar
  • 2 1/2 teaspoons ground cinnamon
  • 1/4 cup (1/2 stick) unsalted butter, melted

Preheat the oven to 350 °F.  Butter and flour 12 regular muffin cups or  48 mini muffin cups.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.

Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.

Saturday, December 29, 2012

Overnight Breakfast Casserole

12 oz. bulk spicy pork sausage
5 cups frozen southern style hash browns (from a 32 oz bag)
1 can (4.5 oz) chopped green chilis, undrained
3 cups shredded Monterey jack -Colby cheese (12 oz)
6 eggs
1.5 cups milk
1/4 tsp salt
1 cup chunky salsa (to serve with finished casserole)

Spray 9x13 baking dish with cooking spray. In 10-in. Skillet, cook sausage 8-10 minutes until no longer pink. Drain.

Spread frozen potatoes in baking dish. Sprinkle with sausage, green chili, and 1.5 cups of the cheese. In medium bowl, beat eggs, milk, and salt until blended.  Pour over potato mixture. Sprinkle with remaining cheese.

Cover and refrigerate at least 8 hours but no longer than 12.

Heat oven to 350*F. Bake uncovered 50 to 60 minutes or until knife inserted near center comes out clean. Let stand for 10 minutes. Cut into squares and serve with salsa.

Recipe from V.H.

Thursday, November 15, 2012

Easy Cherry Cream Cheese Pie

I make this pie every year, and every year I have to look for the recipe.  So yes, it's going right on this neglected blog so I can find it easily next time I want to make it.  Simple, easy pie.  Oh, and it's also good with blueberries!

 Cherry Cream Cheese Pie

8 ounce cream cheese
8 ounce Cool Whip
1/2 cup sugar
1 can cherry pie filling
graham cracker crust

Mix cream cheese and sugar until smooth. Fold in 2 cups Cool Whip and mix together.

Spread in graham cracker crust and top with pie filling.

Refrigerate several hours before serving.

Tuesday, September 25, 2012

BBQ Beef Brisket

Posting this here so I can find it again!  :)
"Here is what I do with the brisket:

Rub barbecue spice mix all over both sides and place in a foil pan or a large roaster.  Cover with foil and bake at 250 for 8 hours.  Allow it to cool slightly, then remove excess fat and slice across the grain.  Reserve about 1/4c. of the pan juices.  Place the sliced meat in a fresh pan and brush on a little barbecue sauce.  Add the reserved juice and cover with foil.  You can stick it in the fridge at this point, or you can pop it back in the oven for awhile to reheat and serve.

I like to use Head Country barbecue seasoning and sauce.

The briskest that I am doing this week are quite a bit larger than anything I've done before, so we will see if 8 hours is enough time!"


Thursday, November 19, 2009

Pork/Green Chili and Chipolte Rice Recipes

I'm posting these two recipes here so that I don't have to dig for them every time I want to make these.

Pork and Green Chili (recipe from Jeri A.)

1). Cube pork (about 1 lb), tossed with 1 Cup seasoned flour and then browned in oil.
2). Add 16 oz. salsa and 4 cups water (sometimes I used Rotel or spicy diced tomatoes).
3). Mix in 1 doz. chopped chili peppers (I use fresh from the garden or peppers that I've frozen).
4). Add fresh garlic, salt, oregano, cumin -to taste- and a pinch of sugar, flour to thicken, and
1 small can of jalapenos if desired.

I often add pinto beans to make this a soup meal.

Simmer 3-4 hours until pork is tender.

Chipolte Rice (recipe from Kellie T.)

2-1/4 Cups uncooked rice (cook it and set aside)
1/2 green bell pepper, diced
2 Cups diced tomatoes
1 diced onion
salt, pepper, 1 Tbsp. lime juice, cilantro, garlic
4 diced chili peppers

Saute above ingredients together except for the rice.

Add saute mix to cooked rice and add more cilatnro, salt, pepper, 1 Tbsp. lime juice and paprika.