ademchaoua/GeneralTextCorpus huggingface dataset:
Pineapple Zucchini Muffins
Muffins full of zucchini and pineapple. Have you got your garden all planted and ready for a bountiful crop of zucchini? It happens every year or you have a neighbor who does and shares the bounty with you. If you freeze that bounty in measured 3 cup bags you can make these easy muffins anytime. I used Truvia in place of the sugar and it worked great. As with any recipe that uses a reduced or no sugar product they raise wonderfully in the oven and then fall as they cool. This picture was taken 10 minutes after they came from the oven and they were already starting to fall. It doesn’t affect the flavor at all so don’t be alarmed. I figure it is a good trade off to be able to reduce the sugar. Feel free to add walnuts or pecans. I was going to put in some sunflower seeds until I remembered by mistake I had grabbed ranch sunflower seeds. When I added the flour I had my doubts that there was enough liquid in the recipe but it worked just fine. The zucchini and pineapple both have water in them so the additional liquid comes from those ingredients. Pineapple Zucchini Muffins Author: Mary Ellen Prep time: 10 mins Cook time: 20 mins Total time: 30 mins 3 cups grated fresh zucchini 1 cup crushed pineapple - drained 1/3 cup melted butter 1/3 cup oil 1 1/3 cup sugar - I used 2/3 cup Truvia 2 eggs, beaten 2 teaspoons vanilla 2 teaspoons baking soda Pinch salt 3 cups all-purpose flour 1 teaspoons cinnamon 1 cup raisins or dried cranberries (optional) 3 cups grated fresh zucchini 1 cup crushed pineapple - drained 1/3 cup melted butter 1/3 cup oil 1 1/3 cup sugar - I used 2/3 cup Truvia 2 eggs, beaten 2 teaspoons vanilla 2 teaspoons baking soda Pinch salt 3 cups all-purpose flour 1 teaspoons cinnamon 1 cup raisins or dried cranberries (optional) Preheat oven to 375 degrees. Add sugar, butter, oil and vanilla to a bowl. Mix until combined with a spoon. Stir in zucchini and pineapple. Stir in. Add flour, soda, spices and salt. Stir until just blended. Add raisins or cranberries if using. Scoop batter into muffin pan. Bake for about 20 minutes or until a tester comes out clean. Preheat oven to 375 degrees. Add sugar, butter, oil and vanilla to a bowl. Mix until combined with a spoon. Stir in zucchini and pineapple. Stir in. Add flour, soda, spices and salt. Stir until just blended. Add raisins or cranberries if using. Scoop batter into muffin pan. Bake for about 20 minutes or until a tester comes out clean. Maybe you’d like to try? Donut Muffins Pumpkin Cheesecake Muffins Blueberry Muffins Follow me on Pinterest
Blueberry Ice Cream
Blueberry Ice Cream – Easy creamy ice cream full of blueberry flavor in every bite. Blueberry Ice Cream Can you tell I hit a sale on blueberries this week? It seems that I am using them in everything and I still have enough for one more recipe tomorrow. Today I made some blueberry ice cream and is it ever good! I’m not sure it technically is an ice cream but it is fruit, sugar, cream and frozen so I’m calling it ice cream. Blueberry Ice Cream Author: Mary Ellen Prep time: 15 mins Cook time: 15 mins Total time: 30 mins 2 cups blueberries 1 cup water 2/3 cup sugar 1 cup heavy cream dash salt 2 cups blueberries 1 cup water 2/3 cup sugar 1 cup heavy cream dash salt Wash the blueberries and put them in a saucepan. Add the water and sugar. Bring the mixture to a boil and let boil for 3 minutes or until berries start to pop. Remove from heat and let sit for 30 minutes. Mash the berries and strain. Chill the strained mixture with the cream and salt until very cold. Pour mixture into your ice cream maker and freeze according to the directions of the ice cream manufacturer's instructions. Makes 1 quart ice cream. www.thatsmyhome.com Wash the blueberries and put them in a saucepan. Add the water and sugar. Bring the mixture to a boil and let boil for 3 minutes or until berries start to pop. Remove from heat and let sit for 30 minutes. Mash the berries and strain. Chill the strained mixture with the cream and salt until very cold. Pour mixture into your ice cream maker and freeze according to the directions of the ice cream manufacturer's instructions. Makes 1 quart ice cream. www.thatsmyhome.com Raspberry Cheesecake Ice Cream Homemade Chocolate Ice Cream Homemade Vanilla Bean Ice Cream Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new!
Homemade Vanilla Bean Ice Cream
Homemade Vanilla Bean Ice Cream has a vanilla custard base with vanilla beans. I can remember Sundays on my grandmothers back porch sitting on the steps cranking that old ice cream maker. You would crank that old machine until you thought your arm would break. There were 2 flavors they always made either vanilla or orange sherbet. Nothing was better on a hot summer day than getting to eat the ice cream on the dasher right after the ice cream was finished. Everyone who helped to crank got to get a spoon, there was never a shortage of cousins wanting that job. Sometime in the 60’s we got our first electric ice cream maker, I think we made ice cream every Sunday that summer. Now with the ice cream makers we have today you can be serving ice cream in minutes if you keep your freezer container frozen, which I do in the summer. This ice cream starts with a custard base which insures a smooth and creamy ice cream. The recipe we ate growing up was never cooked and used carnation milk, now I would say it was more of an ice milk but it was so good. Now I almost always start with a cooked base when I make ice cream. You can use half and half in place of the heavy cream or use 2% milk if you want to lower the calories. Homemade Vanilla Bean Ice Cream Author: Mary Ellen Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: Serves 4 1 cup sugar 4 egg yolks 2 cups milk 1 cup heavy cream 1 vanilla bean - scraped dash salt 1 teaspoon vanilla 1 cup sugar 4 egg yolks 2 cups milk 1 cup heavy cream 1 vanilla bean - scraped dash salt 1 teaspoon vanilla Mix together milk, sugar, salt and egg yolks. Cut the vanilla bean in half and scrape the inside into the milk mixture with the pod. Cook over medium heat until the mixture coats the back of a spoon. Remove from heat and stir in heavy cream and vanilla. Refrigerate until cold. When the mixture is cold pour it into your ice cream canister and let the machine run until you have ice cream (about 15 minutes). You should hear a slight change in the motor sound when it is done. Put ice cream in a container and freeze until ready to serve or serve right away. Mix together milk, sugar, salt and egg yolks. Cut the vanilla bean in half and scrape the inside into the milk mixture with the pod. Cook over medium heat until the mixture coats the back of a spoon. Remove from heat and stir in heavy cream and vanilla. Refrigerate until cold. When the mixture is cold pour it into your ice cream canister and let the machine run until you have ice cream (about 15 minutes). You should hear a slight change in the motor sound when it is done. Put ice cream in a container and freeze until ready to serve or serve right away. Orange Pineapple Delight Ice Cream Strawberry Cheesecake Pops Homemade Chocolate Ice Cream
Muffins Archives - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Blackberry Cobbler
 Blackberry Cobbler I went to the Farmer’s Market the other day and found the biggest blackberries I have ever seen. I just had to purchase some with this recipe I had seen in Southern Living (which I modified) in mind for Blackberry Cobbler. It did not disappoint! Look at the size of these berries! This is after I putting the topping on before it went in the oven. If you look closely you can see the cream I added in the bottom of the dish. Just out of the oven in time for dessert! Blackberry Cobbler Author: Mary Ellen Prep time: 10 mins Cook time: 35 mins Total time: 45 mins Serves: Serves 6 - 8 4 cups fresh blackberries 2 large eggs 1 cup sugar 1 cup all-purpose flour 4 tablespoons cream 6 tablespoons butter, melted Whipped cream (optional) 4 cups fresh blackberries 2 large eggs 1 cup sugar 1 cup all-purpose flour 4 tablespoons cream 6 tablespoons butter, melted Whipped cream (optional) Preheat oven to 375°F. Place blackberries in a lightly greased 8-inch square baking dish; add cream. Stir together egg, sugar, butter and flour in a medium bowl until mixed. Spoon over fruit. Bake for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with whipped cream, if desired. Makes 6 servings Southern Living - adapted Preheat oven to 375°F. Place blackberries in a lightly greased 8-inch square baking dish; add cream. Stir together egg, sugar, butter and flour in a medium bowl until mixed. Spoon over fruit. Bake for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with whipped cream, if desired. Makes 6 servings Southern Living - adapted Strawberry Citrus Cookie Tarts Ooey Gooey Lemon Blueberry Cake Southern Peach Cobbler Enjoy
Washington, DC. Fish Market
 I just got back from spending a week in Washington DC with some friends from high school. We vacation together every year and this was our third trip here. We went to some fantastic restaurants and this fish market. The rest of the time we fixed gourmet meals at home. It has become a tradition to visit Washington, DC’s fish market. This was my first time there and it is wonderful! I sure wish we lived closer. You could even pick out your fish and have it cooked there. I’d like to share just a few of the pictures I took that afternoon. Doesn’t it look incredible? We took home crabs, shrimp and a whole red snapper for our feast. We boiled the crabs with Old Bay Seasoning and cooked the red snapper and shrimp on the grill. We stuffed the snapper with fresh herbs, seasoned it well with salt, pepper and garlic and rubbed it with butter. We did the shrimp on skewers after they marinated in garlic and olive oil. Here are our crabs ready to eat.
Washington DC, – Day 3
 Georgetown was our destination and in particular the National Cathedral. As many times as I have seen it on TV I had no idea of this buildings beauty. The stained glass windows and all of the arches are just amazing! It was so much bigger than I had ever imagined. We took a tour here which gave us the history of the church and some of the windows. Next we went downtown Georgetown on our way to Miss Saigon, one of DC’s top 20 restaurants. We were not disappointed. Caramelized Pork with Fried Rice, Salad with Ginger Dressing and an Egg Roll Bento Box Caramelized Salmon with Rice Caramelized Chicken with Fried Rice, Salad with Ginger Dressing and an Egg Roll Bento Box After lunch we shopped in various Georgetown stores and made a day of it. Just before we left a huge storm came in, we couldn’t even see to drive and had to pull off the road. We went then to Alexandria for dinner for Ethiopian food. We had tried this before on another trip and really enjoyed it. This time we tried another restaurant and it was very good. Remember the storm in Georgetown? It had knocked out power all over and after we finished dinner found out they had been on generator power to cook so the restaurant could stay open. This is a barley bread they serve for you to tear into pieces to scoop up your food. Here it is opened up. This was part of the main dish we ordered. We also order a fish dish that was fried whole that you broke up to eat. Some of the dishes are spicy and some are sweet and sour. It makes for an interesting dinner!
Sula’s Orange Chicken Pasta Salad
 I got this recipe from a friend of mine. She made it for a home party I went to. I absolutely love it and will be making it often this summer. The dressing is light with a orange ginger flavor. It is good served right when you make it or you can wait until it chills. It could be served as a main course salad, it has lots of chicken in it. Sula’s Orange Chicken Pasta Salad Author: Mary Ellen Dressing 1 cup mayonnaise (I use fat free) ½ cup (from the can) orange juice 2 t. dried basil leaves ¼ t. ground ginger Salad 4 boneless skinless chicken breast halves, cooked and cubed (about 2 cups cubed) ¦I've also used the frozen cooked Tyson chicken to expedite the preparation time. 2 cups rotini pasta, not over cooked and drained 1 can (11 oz.) mandarin orange segments, drained ½ cup chopped pecans ½ cup dried cranberries Dressing 1 cup mayonnaise (I use fat free) ½ cup (from the can) orange juice 2 t. dried basil leaves ¼ t. ground ginger Salad 4 boneless skinless chicken breast halves, cooked and cubed (about 2 cups cubed) ¦I've also used the frozen cooked Tyson chicken to expedite the preparation time. 2 cups rotini pasta, not over cooked and drained 1 can (11 oz.) mandarin orange segments, drained ½ cup chopped pecans ½ cup dried cranberries Mix the first four ingredients together. If salad is not going to be served right away, double the amount of dressing as the salad tends to be dry if it has been chilled. Reserve ½ to 1 cup of dressing to add just before serving. Pour the dressing over the remainder of the ingredient in a large bowl. Mix lightly. If you make this too far ahead of time, the noodles and chicken soak up the dressing. Mix the first four ingredients together. If salad is not going to be served right away, double the amount of dressing as the salad tends to be dry if it has been chilled. Reserve ½ to 1 cup of dressing to add just before serving. Pour the dressing over the remainder of the ingredient in a large bowl. Mix lightly. If you make this too far ahead of time, the noodles and chicken soak up the dressing. Cheesy Ranch Potato Salad Mexican Taco Pasta Salad Hawaiian Macaroni Salad Delicious!
Yummy Pumpkin Scones
 I baked a pie pumpkin the other day after I got an email asking a question about pumpkin butter. I decided I’d try the recipe. I had a little left over so I decided to try a pumpkin scone recipe I had. If you have never baked a fresh pumpkin here is how I do it. Cut the top off like you are going to carve it. Scrape out the seeds. Place the pumpkin with the lid back on it on a baking sheet that has been lined with foil. Bake at 350 degrees for about a hour. This will depend on your pumpkin size. It is done when you can piece it easily with a knife. Let the pumpkin cool. Remove the pumpkin from the shell and use it as you would canned pumpkin. I use small sugar pumpkins or pie pumpkins when I cook with them. There is more pumpkin, they seem sweeter and less water. To me it is worth the time to do it and there is a taste advantage. Yummy Pumpkin Scones Author: Mary Ellen Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: 12 scones 2 cups all purpose flour 2/3 cup granulated sugar 2 tsp. baking powder 1/2 tsp. salt 1 tsp. cinnamon 1/2 tsp. ground nutmeg 1/4 tsp. ground cloves 1/4 tsp. ground ginger 1/2 cup fresh pumpkin (can substitute canned) 3 tbsp milk 1 extra large egg 1/2 cup cold butter, cut into cubes Plain glaze: 1 cup confectioners' sugar 2 tbsp whole milk 1/2 teaspoon vanilla 2 cups all purpose flour 2/3 cup granulated sugar 2 tsp. baking powder 1/2 tsp. salt 1 tsp. cinnamon 1/2 tsp. ground nutmeg 1/4 tsp. ground cloves 1/4 tsp. ground ginger 1/2 cup fresh pumpkin (can substitute canned) 3 tbsp milk 1 extra large egg 1/2 cup cold butter, cut into cubes Plain glaze: 1 cup confectioners' sugar 2 tbsp whole milk 1/2 teaspoon vanilla Preheat the oven to 425F. Combine all purpose flour, granulated sugar, baking powder salt, nutmeg, ground cloves, ground ginger together in the food processor. Pulse a few times to mix ingredients. Cut butter into pieces and pulse the food processor until butter is blended and resembles a coarse meal. Add all the remaining scone ingredients and mix until mixture comes to a ball. This dough will be very soft. I used a a tablespoon to drop the batter into my mini scone pan. Bake for 15-16 minutes or until scones turn light brown. While scones cool, mix ingredients for glaze, until the mixture becomes smooth. Brush glaze over scones, when they are still warm. Make 12 mini scones. Preheat the oven to 425F. Combine all purpose flour, granulated sugar, baking powder salt, nutmeg, ground cloves, ground ginger together in the food processor. Pulse a few times to mix ingredients. Cut butter into pieces and pulse the food processor until butter is blended and resembles a coarse meal. Add all the remaining scone ingredients and mix until mixture comes to a ball. This dough will be very soft. I used a a tablespoon to drop the batter into my mini scone pan. Bake for 15-16 minutes or until scones turn light brown. While scones cool, mix ingredients for glaze, until the mixture becomes smooth. Brush glaze over scones, when they are still warm. Make 12 mini scones. Sweet Potato Muffins Pumpkin Cheesecake Muffins Gooey Butter Pear Cake Enjoy!
Chicken Broccoli Casserole
 I had taken out a couple of chicken breasts last night for dinner and this is the result. It was quick, delicious and easy. Chicken Broccoli Casserole Author: Mary Ellen Prep time: 15 mins Cook time: 45 mins Total time: 1 hour 2 chicken breasts - cubed and browned (about 3/4 lb.) 2 heads of broccoli - blanched 1 carrot - sliced 1/3 lb. spaghetti - cooked 1 can mushroom soup 1 soup can milk 1 cup cheedar cheese - shredded 1/2 lb. mushrooms Salt and pepper to taste 2 chicken breasts - cubed and browned (about 3/4 lb.) 2 heads of broccoli - blanched 1 carrot - sliced 1/3 lb. spaghetti - cooked 1 can mushroom soup 1 soup can milk 1 cup cheedar cheese - shredded 1/2 lb. mushrooms Salt and pepper to taste Cut the chicken into large chunks and brown. Don't cook until done, just brown them lightly. Blanch the broccoli and carrots in boiling water. After the water comes back to a boil cook for 3 minutes. Remove from pan and drain. Cook spaghetti until not quite done, it will finish cooking in the oven. Drain and rinse well. Add all the ingredients to a bowl and mix well. Pour into a lightly greased baking dish. Bake at 350 degrees for about 45 minutes. Mixture should be hot and bubbly. Serve with a salad and crusty french bread. Serves 3 - 4 Note: If I was going to serve 4 people this dish, I would add another chicken breast. Cut the chicken into large chunks and brown. Don't cook until done, just brown them lightly. Blanch the broccoli and carrots in boiling water. After the water comes back to a boil cook for 3 minutes. Remove from pan and drain. Cook spaghetti until not quite done, it will finish cooking in the oven. Drain and rinse well. Add all the ingredients to a bowl and mix well. Pour into a lightly greased baking dish. Bake at 350 degrees for about 45 minutes. Mixture should be hot and bubbly. Serve with a salad and crusty french bread. Serves 3 - 4 Note: If I was going to serve 4 people this dish, I would add another chicken breast.
Summertime Peach Cobbler
 All week long I have been wanting my favorite peach cobbler. Today I had some extra time and decided to make it. It was worth the wait. I picked up some peaches this morning at the farmer’s market, along with some more beans, eggplant and sweet corn. Making fresh peach cobbler is easy and quick once you get your peaches done. The easiest way is to bring a large pan of water to a boil. When the water boils, quickly add your peaches to the pan. Have ready a large colander and a slotted spoon. Start removing the peaches after they have been in the water 45 seconds. Spray with cold water for a couple of minutes. Use a paring knife to remove skin, they should slip right off. Cut into slices and discard pits. If I do this early in the day I add up to 1/2 cup sugar and 1/2 t. Fruit Fresh to the bowl with the peaches (or 2 tablespoons fresh lemon juice) , cover tightly with saran wrap. Summertime Peach Cobbler Author: Mary Ellen Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Serves: Serves 6 - 8 1/2 cup butter 1 cup flour 1 cup sugar 3/4 teaspoon baking powder pinch salt 1/2 cup milk 1/2 teaspoon vanilla 3 cups fresh peaches 1 cup sweet anne cherries - pitted (optional) 1 additionall cup or less sugar depending on the sweetness of your peaches 1/2 cup butter 1 cup flour 1 cup sugar 3/4 teaspoon baking powder pinch salt 1/2 cup milk 1/2 teaspoon vanilla 3 cups fresh peaches 1 cup sweet anne cherries - pitted (optional) 1 additionall cup or less sugar depending on the sweetness of your peaches Preheat oven to 350 degrees. Add peaches with sugar to a pan and heat gently, adjusting sugar to taste. Melt butter in 10" baking dish. Mix flour, sugar, baking powder and salt. Add the vanilla and milk, stir in until blended. Spoon over melted butter. Spoon warmed peaches over batter. Sprinkle cherries if using over top. Bake in a 350 degree oven 30 - 35 minutes until crust is golden brown. Crust will rise to the top and lightly brown. Serve warm of cold. Mary Ellen Preheat oven to 350 degrees. Add peaches with sugar to a pan and heat gently, adjusting sugar to taste. Melt butter in 10" baking dish. Mix flour, sugar, baking powder and salt. Add the vanilla and milk, stir in until blended. Spoon over melted butter. Spoon warmed peaches over batter. Sprinkle cherries if using over top. Bake in a 350 degree oven 30 - 35 minutes until crust is golden brown. Crust will rise to the top and lightly brown. Serve warm of cold. Mary Ellen Orange Pineapple Cheesecake Trifle Southern Peach Cobbler Blueberry Gooey Butter Cake Enjoy!
Nashville Farmers Market
Look at all of these pretty tomatoes! I just love the Farmer’s Market in Nashville. There is always so much go on there. There is a slight difference this year with the drought but it still makes for a fun morning. There are so many booths, a food court and lots of different vegetables. Look at this watermelon, it weighted 96 lbs. You can see on the picture where he wrote the weight on the watermelon. Now talking with the owner of the booth he said this was a small one, didn’t I know that the drought had affected the size? Last year he had one that weighted 156 lbs. I wonder how many it would feed… There were so many kinds of tomatoes at every booth. I just love the heritage tomatoes, they taste so good! Look at all of them. I have seen so many different tools since moving south. Here is a bean cutter, the beans are cut into perfect lenghts. All you have to do is take them home, wash them and they are ready to go. I like snapping beans so I think I will pass on this one, but thought I’d show you. They also have pea shellers and bean shellers going all of the time. One of the funniest moments to me was finding these peaches. I wanted to buy some peaches to take to Michigan where I was going the next day. The south got hit with a terrible freeze so there aren’t a lot of peaches and apples this year.