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Apple Cider Donuts
Baked apple cider donuts with a hint of cinnamon and nutmeg. All the taste of a donut but without the fat. Fall is in the air and I was the lucky recipient of homemade apple cider with a request to try and make some cider apple donuts. It took 2 attempts but came up with a pretty good version of them. After reducing the cider to a syrup and adding a grated apple we were satisfied with the results. I just love being able to bake donuts and avoid all the greasy mess in the kitchen. We dipped ours in a cinnamon sugar mixture but a glaze made with apple cider and powdered sugar would be great also. Have you seen the new pans for baking donuts with, they come in 2 sizes, a regular size donut pan and a mini donut pan. I also have a recipe for some baked Gingerbread Muffins that are really good. Apple Cider Donuts Author: Mary Ellen Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: 1 dozen large donuts or 2 dozen minis 2 cups apple cider 1 medium cooking apple 1/4 cup butter - melted 1/2 cup sugar 1 teaspoon vanilla 1/2 teaspoon cinnamon 1/8 teaspoon nutmeg 1 egg 1/2 cup buttermilk 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 cups salt 2 cups flour Sugar Mixture for dipping 1/2 cup sugar 1/2 teaspoon cinnamon 2 cups apple cider 1 medium cooking apple 1/4 cup butter - melted 1/2 cup sugar 1 teaspoon vanilla 1/2 teaspoon cinnamon 1/8 teaspoon nutmeg 1 egg 1/2 cup buttermilk 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 cups salt 2 cups flour Sugar Mixture for dipping 1/2 cup sugar 1/2 teaspoon cinnamon Add cider to a saucepan. Grate an apple using the smallest holes on the grater into the cider. Reduce cider mixture by 2/3 over medium high heat. Cool. Preheat oven to 375 degrees. In a bowl combine the butter, sugar, buttermilk, egg and vanilla with a whisk. Add the cider mixture. Add the remaining ingredients and stir until well combined. Spray a mini muffin pan with cooking spray. Spoon the mixture into the pans. Bake for 12 - 15 minutes until lightly browned. Combine sugar and cinnamon in a small bowl. Remove from pan and dip in cinnamon sugar mixture while still hot. www.thatsmyhome.com Add cider to a saucepan. Grate an apple using the smallest holes on the grater into the cider. Reduce cider mixture by 2/3 over medium high heat. Cool. Preheat oven to 375 degrees. In a bowl combine the butter, sugar, buttermilk, egg and vanilla with a whisk. Add the cider mixture. Add the remaining ingredients and stir until well combined. Spray a mini muffin pan with cooking spray. Spoon the mixture into the pans. Bake for 12 - 15 minutes until lightly browned. Combine sugar and cinnamon in a small bowl. Remove from pan and dip in cinnamon sugar mixture while still hot. www.thatsmyhome.com
BBQ Pork Baked Potato
BBQ Pork Baked Potato is a baked potato, shredded BBQ Pork, cheddar cheese, sour cream, barbecue sauce and chives. I can thank Bob Gibson’s in Decatur, AL. for the inspiration to do this recipe. They make the best pork barbecue you can get anywhere and just one trip will tell you why. It was one of my favorite restaurants when I lived in Huntsville, especially if I wanted barbecue. Boy do I miss their Chocolate Cream Pie. I can’t think about Bob Gibson’s without thinking about their pies. They say on a weekend they make over 400 pies! I sure wouldn’t want that job. Instead of counting sheep when I go to bed I’d be seeing pies and they would never stop. You can do make these potatoes with either bought pork barbecue to do it the easy way or barbecue your own pork. I chose the second option. I love smoking a pork butt, it so far apart tender when done that it almost melts in your mouth. I always use a spice rub on my pork and let it set overnight so all the seasonings have a chance to work. Then it spends at least 8 hours being slowly cooked on the grill. The time will depend on the size of the roast. When the meat is cooked you are going to shred it so that it looks like this picture below. See the pretty pink coloring, that is from the smoking. The pieces that have the dry rub on it (called the bark) is the best of all and we all fight for those pieces. Being the pork shredder is a good thing. Here’s my recipe on how to do BBQ Pork using a Boston Butt Roast. If that is way to much meat for you, do this with a pork tenderloin. Just be sure to adjust the cooking time considerably. BBQ Pork Baked Potato Author: Mary Ellen Cook time: 1 hour Total time: 1 hour Serves: 1 potato per person 1 baked potato BBQ Pork shredded 4-5 oz. per person sour cream butter cheddar cheese green onions or chives salt and pepper 1 baked potato BBQ Pork shredded 4-5 oz. per person sour cream butter cheddar cheese green onions or chives salt and pepper Bake 1 potato per person. Heat the shredded pork. Split the potato open and add butter, salt and pepper. Top with the pork, then the cheddar cheese and barbecue sauce. Add green onions or chives. Bake 1 potato per person. Heat the shredded pork. Split the potato open and add butter, salt and pepper. Top with the pork, then the cheddar cheese and barbecue sauce. Add green onions or chives. Maybe you’d like to try? Grilled Pork Chops Greek Chicken K-Bobs Boston Butt Pork Roast on a Kamado Grill
Greek Chicken K-Bobs
Greek Chicken K-Bobs are marinated in a orange juice and greek marinade. They are grilled and served with orzo. What a beautiful weekend we are having, 70’s and 80’s for most of the week. Finally no rain! I decided to take advantage of the gorgeous weather and grill out. I had some more of those giant chicken breasts we get now at the store. I try and find the smallest one but sometimes you just have to buy the big ones, you know the ones, the one where one chicken breast will feed 2 people. I usually find when I buy these that they work really well for k-bobs or chicken cutlets. Anything that breaks down some of that connective tissue that can make these chicken breasts seem tough. So this is a pretty easy recipe. The marinade mixture is equal amounts of orange juice and greek salad dressing mixed together. You can zest the orange if using fresh and add it to the marinade for a touch of freshness. Marinade for at least 30 minutes being sure to turn the k-bobs at least once. I served my k-bobs with an orzo pasta dish cooked in chicken broth that has a dash of oregano in it with parmesan cheese added at the end, salt and lots of fresh cracked pepper. Greek Chicken K-Bobs Author: Mary Ellen Prep time: 45 mins Cook time: 15 mins Total time: 1 hour Serves: 4 skewers 1 lb. chicken breast – cut into bite size pieces 1/2 cup orange juice 1/2 cup Greek dressing Onion Red Pepper 1 lb. chicken breast – cut into bite size pieces 1/2 cup orange juice 1/2 cup Greek dressing Onion Red Pepper Soak wooden skewers for 30 minutes before starting. Mix together marinade ingredients. Thread chicken, onion and peppers onto skewers. Place in marinade and turn to coat. Cover and chill. Turn at least once. Marinade for at least 30 minutes and preferably 2 – 4 hours. Turn grill to high settings. When it gets hot bbq skewers until cooked through. Mine took about 10 – 12 minutes. I turned down the heat to medium when I turned the k-bobs. Serves 2 Mary Ellen - That's My Home Soak wooden skewers for 30 minutes before starting. Mix together marinade ingredients. Thread chicken, onion and peppers onto skewers. Place in marinade and turn to coat. Cover and chill. Turn at least once. Marinade for at least 30 minutes and preferably 2 – 4 hours. Turn grill to high settings. When it gets hot bbq skewers until cooked through. Mine took about 10 – 12 minutes. I turned down the heat to medium when I turned the k-bobs. Serves 2 Mary Ellen - That's My Home Alice Springs Chicken Almost Chick Fil-A Chicken Chicken with Bow Tie Pasta
Grilled Tropical Chicken
Salty, yet sweet and tangy, the marinade for this dish hits all the right notes for summer. The weather is wonderful here today so I decided to head out to the grill again. I love this marinade recipe. It is both sweet and salty, yum! Next time I make it I am going to try the sugarfree preserves on this and see how that works. I grilled half chicken breasts so be sure to check your weight for the points. We had sweet potatoes and roasted asparagus as the sides with this. This is definitely a make again recipe and I can’t wait to try this marinade with other meats and fish. Grilled Tropical Chicken Author: Mary Ellen Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: Serves 4 6 Tbsp fresh lemon juice 3 Tbsp ginger root, fresh, minced 6 Tbsp apricot preserves 6 Tbsp soy sauce 1 pounds uncooked boneless, skinless chicken breast, four 4-oz pieces 6 Tbsp fresh lemon juice 3 Tbsp ginger root, fresh, minced 6 Tbsp apricot preserves 6 Tbsp soy sauce 1 pounds uncooked boneless, skinless chicken breast, four 4-oz pieces Preheat grill. In a large bowl, whisk together lime juice, ginger, preserves and soy sauce. Set aside 1/2 of the marinade. Add chicken to remaining marinade, cover and refrigerate for at least 1 hour and up to 24 hours, turning chicken occasionally. Grill chicken until firm and cooked through, about 4 to 5 minutes per side. POINTS® Value: 5 Servings: 4 Note: I would marinade the chicken a minimum of 2 hours when I make this again. Preheat grill. In a large bowl, whisk together lime juice, ginger, preserves and soy sauce. Set aside 1/2 of the marinade. Add chicken to remaining marinade, cover and refrigerate for at least 1 hour and up to 24 hours, turning chicken occasionally. Grill chicken until firm and cooked through, about 4 to 5 minutes per side. POINTS® Value: 5 Servings: 4 Note: I would marinade the chicken a minimum of 2 hours when I make this again. Almost Chick Fil-A Chicken Alice Springs Chicken Irish Chicken
Chicken and Vegetable Dinner and only 8 Points
 Chicken and Vegetable Dinner Tonights dinner was grilled chicken, zucchinni, mushrooms served over wild rice with roasted asparagus. It was yummy. I cooked the vegetables and chicken on a grill pan made by LeCreuset that I have had for a very long time. One of the good things about it is that because it gets to a very high heat the vegetables and chicken get a nice crust on them. I seasoned everything with Mural of Flavor a seasoning made by Penzey’s without salt. We also had some roasted asparagus with dinner, I had some I needed to cook. To roast asparagus takes about 15 minutes in a 450 degree convection oven. I use a pan with holes in it and at about 10 minutes I give the pan a shake to just toss them a little. I spray the asparagus with Pam before cooking and sprinkle a little sea salt on them. This dinner takes about 20 minutes to prepare so it is quick and easy enough to do on a worknight. I used Uncle Ben’s Wild Rice and prepared it without the butter to save a point. Rosemary Chicken with Mushrooms and Caramelized Onions Almost Chick Fil-A Chicken Asian Peanut Noodles with Chicken
Loaded Mashed Cauliflower
Creamy cauliflower with sour cream, cheese and bacon. I made this yesterday instead of mashed potatoes. I was sure when I made it I was going to regret not making the potatoes to go with the chicken roulades I made. Much to my surprise I didn’t miss the potatoes at all. This is a tasty side dish that I will be making again. It is no where close to the texture of mashed potatoes so don’t be expecting that. When I mashed it I left the cauliflower a little chunky, but small chunky. If I’d of had some chives or green onions that would of been the only thing I would of added. This side dish is a keeper! Loaded Mashed Cauliflower Author: Mary Ellen Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: Serves 4 1 small head cauliflower 1/4 cup heavy cream 1/2 cup sour cream 2 tablespoons butter 8 oz. cheddar cheese 4 slices crispy bacon salt 1 small head cauliflower 1/4 cup heavy cream 1/2 cup sour cream 2 tablespoons butter 8 oz. cheddar cheese 4 slices crispy bacon salt Break up cauliflower into sections. Add a little water to a pan with the cauliflower and steam for about 10 minutes or until just tender. Drain well. Mash the cauliflower with a potato masher. Add the heavy cream, sour cream, butter and 3/4 of the cheese. Mix together. Add salt to taste. Pour into an oven safe dish. Top with remaining cheese and cooked bacon pieces. Bake at 350 degrees for about 30 minutes until bubbly around the edges and starting to brown. Break up cauliflower into sections. Add a little water to a pan with the cauliflower and steam for about 10 minutes or until just tender. Drain well. Mash the cauliflower with a potato masher. Add the heavy cream, sour cream, butter and 3/4 of the cheese. Mix together. Add salt to taste. Pour into an oven safe dish. Top with remaining cheese and cooked bacon pieces. Bake at 350 degrees for about 30 minutes until bubbly around the edges and starting to brown. Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new! Would you like to try? Spinach Pie Hawaiian Macaroni Salad Ranch Roasted Cauliflower
Bud’s Brookie Bars
Bud’s Best sent me the cookies used in this recipe. All opinions are my own. Bud’s Brookie Bars Today’s recipe is part cookies, part brownies! The best of both worlds. Cookie dough is wrapped around Bud’s Best Caco Chocolate Sandwich Cookies and then brownie batter is poured over all. Add some chocolate frosting and a few more of Bud’s Best Caco Chocolate Sandwich Cookies and we’re done. Have you heard of Bud’s Best Cookies? They are the little cookie with the big taste! I love opening a bag of them and there are 19 different varieties available in the 6 oz. bags. I’m in a contest with My Foodies TV with 10 other bakers this week. I’d love it if you take the time to vote for me! Bud's Brookie Bars Author: Mary Ellen Recipe type: Cookie Prep time: 20 mins Cook time: 60 mins Total time: 1 hour 20 mins Serves: Serves 16 1 box of your favorite brownie mix Cookie Layer 2 1/8 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 cup butter, melted and cooled slightly 1 cup packed light brown sugar 1/2 cup granulated sugar 1 egg 2 teaspoons vanilla 1 bag of Bud's Best Caco Sandwich Cookies Chocolate Frosting 1 box of your favorite brownie mix Cookie Layer 2 1/8 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 cup butter, melted and cooled slightly 1 cup packed light brown sugar 1/2 cup granulated sugar 1 egg 2 teaspoons vanilla 1 bag of Bud's Best Caco Sandwich Cookies Chocolate Frosting Mix the butter and the sugar together for the cookie layer. When mixed thoroughly add the egg and vanilla. Add the flour, salt and baking soda. Wrap a portion off the dough around one of the Bud's Best Caco Sandwich Cookies. Place on the bottom of a greased 9 x 12 baking dish. You'll need 24 of the cookie balls. Mix the brownie layer as directed on the box. Pour over the cookie balls. Spread it over the cookie balls. Bake at 325 for 1 hour. A tester will pull out clean when they are done. Cool. B Crush the remaining Bud's Best Caco Sandwich Cookies in the bag. Make or buy chocolate frosting. Spread over the top. Spread the cookies over the top. Mix the butter and the sugar together for the cookie layer. When mixed thoroughly add the egg and vanilla. Add the flour, salt and baking soda. Wrap a portion off the dough around one of the Bud's Best Caco Sandwich Cookies. Place on the bottom of a greased 9 x 12 baking dish. You'll need 24 of the cookie balls. Mix the brownie layer as directed on the box. Pour over the cookie balls. Spread it over the cookie balls. Bake at 325 for 1 hour. A tester will pull out clean when they are done. Cool. B Crush the remaining Bud's Best Caco Sandwich Cookies in the bag. Make or buy chocolate frosting. Spread over the top. Spread the cookies over the top. Pin It!
Your Favorite Top 10 Recipes of 2014!
 It’s that time of year again when I put up your favorite recipes from last year! I love seeing which recipes were the kind of recipes you are looking for. Leave me a comment of what you’d like to see in the coming year. Number 10 is by a thin margin Spiced Apple Ooey Gooey Butter Cake Number 9 is Cabbage Rolls Casserole – this is so much easier than cabbage rolls but done in half the time. Number 8 is our Broccoli Souffle – this recipe is an old family favorite and really good! Number 7 is our Stuffed Pork Tenderloin Number 6 is our copycat Lofthouse Sugar Cookies – my favorite new sugar cookie. I can see why everyone raves about them. Number 5 is our Broccoli Cheese Patties Number 4 is Spaghetti Pie Number 3 is Chicken Parmesan Casserole! Number 2 is Chicken Enchiladas And Your Favorite Dessert recipe from last year is! Chocolate Peanut Butter Ooey Gooey Butter Cake!! Almost Chick Fil-A Chicken is our Main Dish recipe!
#Blendtec Giveaway!
 Happy New Year! With a new year upon us, I wanted to celebrate with you by joining forces with some of my favorite blogging friends, to bring you 10 great recipes you can make in your blender! But not only are we giving you some amazing blender recipes for food, smoothies, dressings, and more, but one lucky reader will also win a Blendtec 725 blender, Twister jar, and $115 Paypal cash to use to get started blending! That is about $885 value! Are you as excited as we are? Broccoli Pesto Chicken Noodles from Dizzy Busy and Hungry Crab and Cream Cheese Wontons with Lemon Dipping Sauce from Eazy Peazy Mealz Raspberry Detox Smoothie from The Foodie Affair Oatmeal Pancakes from Flavor Mosaic Super Berries Green Smoothie from The Frugal Foodie Mama Homemade Nut Butter from Tried and Tasty Tropical Green Smoothie from Renee’s Kitchen Adventures Magic Crust Custard Pie from Hot Eats and Cool Reads Strawberry Citrus Drink Mix from Recipes Food and Cooking 5 Minute Blender Tomatillo Avocado Ranch from Carlsbad Cravings Don’t forget to enter to win a high power Blendtec blender. Giveaway starts today, January 1, 2015 and goes through 11:59 PM (MDT) on January 10, 2015. Winner will be chosen at random using Rafflecopter.com and notified by email within 24 hours. Open to US and Canada only. Don’t you just love all of these amazing blender recipes? I know there are several I want to try soon. This giveaway is sponsored by the bloggers below. Go visit them all! <!– end of css-image-map-container-01 —>
Poultry Recipes Archives - Page 2 of 2 - Recipes Food and Cooking
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Donut Muffins
Donut Muffins – Muffins that taste like donuts with frosting and sprinkles. So good! Tastes just like a donut in muffin form. Don’t forget the sprinkles…. Donut Muffins Author: Mary Ellen Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: 12 muffins 1/3 cup shortening 1/2 cup sugar 1 large egg 1 1/2 cups flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon nutmeg 3/4 cup milk 1/2 tsp butter flavor extract 1/2 tsp vanilla extract 1/3 cup shortening 1/2 cup sugar 1 large egg 1 1/2 cups flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon nutmeg 3/4 cup milk 1/2 tsp butter flavor extract 1/2 tsp vanilla extract In a mixing bowl combine the shortening and sugar. Add the egg and whisk it all up until it is smooth. Measure the flour, baking powder, salt and nutmeg into the bowl. Pour in the milk, butter extract and vanilla extract. Mix the batter with a whisk until it is smooth. Drop the mixture into 24 oiled mini muffin cups about 2/3 full. Bake the muffins at 350 for 15-18 minutes, the tops my still look pale, use a toothpick to check to see if they are done. Frosting: 1 1/2 cups confectioners sugar, 1 T. softened butter. 1/4 t. vanilla mixed with a couple of tablespoons milk. Spread on top of muffins and then top with sprinkles. In a mixing bowl combine the shortening and sugar. Add the egg and whisk it all up until it is smooth. Measure the flour, baking powder, salt and nutmeg into the bowl. Pour in the milk, butter extract and vanilla extract. Mix the batter with a whisk until it is smooth. Drop the mixture into 24 oiled mini muffin cups about 2/3 full. Bake the muffins at 350 for 15-18 minutes, the tops my still look pale, use a toothpick to check to see if they are done. Frosting: 1 1/2 cups confectioners sugar, 1 T. softened butter. 1/4 t. vanilla mixed with a couple of tablespoons milk. Spread on top of muffins and then top with sprinkles. Maybe you’d like to try? Pumpkin Cheesecake Muffins Banana Chocolate Chip Cinnamon Streusel Muffins Cranberry Orange Muffins
Mushrooms, Tomatoes and Basil Pasta
Quick pasta dish that comes together in about 15 minutes, Mushrooms, Tomatoes and Basil Pasta is a fast weeknight dish. Mushrooms, Tomatoes and Basil Pasta I needed a quick pasta dish the other night and after looking in my refrigerator this was the dish I made. I cooked some pasta while I was chopping the vegetables and got them done. Then I quickly sautéed the mushrooms and garlic. Stir in the tomatoes and cook for one minute and add the pasta back to the pan. Add a little parmesan cheese and a small handful of basil and just like that you have a quick and easy pasta dish that you can have on the table in about 15 minutes. I used Bucatini pasta for this dish which is like a spaghetti only it has a hole in the center of it. It is one of my favorite pastas but can be difficult to find sometimes. I found mine at World Market. Spaghetti will work just fine with this dish also. Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new! Mushrooms, Tomatoes and Basil Pasta Author: Mary Ellen Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Serves: Serves 2 1/2 lb. pasta (I used Bucatini) 1 tomato 4 oz. sliced mushrooms small handful fresh basil 1 tablespoon olive oil 2 garlic cloves, minced salt and pepper 2 - 3 tablespoons parmesan cheese 1/2 lb. pasta (I used Bucatini) 1 tomato 4 oz. sliced mushrooms small handful fresh basil 1 tablespoon olive oil 2 garlic cloves, minced salt and pepper 2 - 3 tablespoons parmesan cheese Cook the pasta in boiling water until ala dente. Drain. While the pasta is cooking, slice the mushrooms. Dice up the tomatoes. Mince the garlic. Heat a frying pan and add the olive oil. Stir in the garlic and mushrooms. As soon as the mushrooms start to get a little color on them, add the tomatoes. Cook for one minute. Add the pasta back to the pan and toss with the vegetables. Add the salt, pepper and parmesan cheese. Toss to combine and add the basil. Serve. Cook the pasta in boiling water until ala dente. Drain. While the pasta is cooking, slice the mushrooms. Dice up the tomatoes. Mince the garlic. Heat a frying pan and add the olive oil. Stir in the garlic and mushrooms. As soon as the mushrooms start to get a little color on them, add the tomatoes. Cook for one minute. Add the pasta back to the pan and toss with the vegetables. Add the salt, pepper and parmesan cheese. Toss to combine and add the basil. Serve.