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Carrot Cake Cupcakes
 I’ve been making this carrot cake recipe for years. A cousin of mine gave it to me many years ago in San Francisco. Until today I have never made cupcakes with it but they came out wonderful and freeze great. Carrot Cake Cupcakes Author: Mary Ellen Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: Makes 24 cupcakes 2 cups sugar 2 1/2 cups flour 1 teaspoon baking soda 1 teaspoon salt 2 teaspoons cinnamon 1 1/3 cups vegetable oil 3 egg whites 2 cups grated carrot 1 cup chopped nuts, optional 1 cup crushed pineapple, drained 1 teaspoon vanilla 2 cups sugar 2 1/2 cups flour 1 teaspoon baking soda 1 teaspoon salt 2 teaspoons cinnamon 1 1/3 cups vegetable oil 3 egg whites 2 cups grated carrot 1 cup chopped nuts, optional 1 cup crushed pineapple, drained 1 teaspoon vanilla Mix together the oil and sugar. Add the egg whites and mix well. Add the carrots, pineapple, cinnamon and vanilla. Mix well. Stir together the baking soda, salt and flour. Add to mixing bowl and combine well. Stir in nuts if using. Place liners in a cupcake pan. Scoop batter into cupcake pans. Bake in a 350ºF. oven for about 20 minutes. Cool in pan. Spread with Cream Cheese Icing. Mix together the oil and sugar. Add the egg whites and mix well. Add the carrots, pineapple, cinnamon and vanilla. Mix well. Stir together the baking soda, salt and flour. Add to mixing bowl and combine well. Stir in nuts if using. Place liners in a cupcake pan. Scoop batter into cupcake pans. Bake in a 350ºF. oven for about 20 minutes. Cool in pan. Spread with Cream Cheese Icing. Banana Pudding Cupcakes with Cream Cheese Frosting Peanut Butter Cup Banana Cupcakes Peanut Butter Chocolate Cupcakes Enjoy!
Chicken and Pea Pods
 This is an easy recipe for Chicken and Pea Pods. Cut up all the vegetables you will be using. I used pea pods, garlic scapes, celery, mushrooms and carrots. I got the pea pods and garlic scapes from the clean food network. I had never used garlic scapes before but they are wonderful! They are the top part of the garlic bulb that is cut just before it flowers. They have a mild garlic flavor. In place of them you can use garlic and green onions if you desire. Chicken and Pea Pods Author: Mary Ellen Serves: Serves 4 1/2 lb. chicken breast cut into strips 1 tablespoon corn starch 1 teaspoon soy sauce pepper 1/2 lb. pea pods - remove strings if necessary 3 carrots peeled and cut into circles 1/2 lb. mushrooms garlic scapes additional garlic if you desire 1/2 cup celery or bok choy oil for sauteeing Sauce: 3/4 cup chicken broth 1 tablespoon corn starch 1 tablespoon soy sauce 1 tablespoon hoisin sauce 1/2 lb. chicken breast cut into strips 1 tablespoon corn starch 1 teaspoon soy sauce pepper 1/2 lb. pea pods - remove strings if necessary 3 carrots peeled and cut into circles 1/2 lb. mushrooms garlic scapes additional garlic if you desire 1/2 cup celery or bok choy oil for sauteeing Sauce: 3/4 cup chicken broth 1 tablespoon corn starch 1 tablespoon soy sauce 1 tablespoon hoisin sauce After you cut the chicken into strips mix the corn starch, soy sauce and pepper together and mix into the chicken. Set aside while you chop up the vegetables. Mix together the sauce ingredients and set aside. Add some oil to the pan. Saute the chicken in a pan until cooked throughout over high heat. This will only take several minutes. Remove the chicken from the pan to a plate and set aside while you saute the vegetables. Add a little more oil if needed to the pan. Add the garlic scapes, carrots, mushrooms and celery. Saute until tender crisp. Stir in pea pods and cover the pan with a lid for about 2 minutes. Stir in chicken and add sauce. Stir while adding the sauce. As soon as it is thickened it is done. Serve over rice. After you cut the chicken into strips mix the corn starch, soy sauce and pepper together and mix into the chicken. Set aside while you chop up the vegetables. Mix together the sauce ingredients and set aside. Add some oil to the pan. Saute the chicken in a pan until cooked throughout over high heat. This will only take several minutes. Remove the chicken from the pan to a plate and set aside while you saute the vegetables. Add a little more oil if needed to the pan. Add the garlic scapes, carrots, mushrooms and celery. Saute until tender crisp. Stir in pea pods and cover the pan with a lid for about 2 minutes. Stir in chicken and add sauce. Stir while adding the sauce. As soon as it is thickened it is done. Serve over rice.
Peanut Butter Cookies
 Peanut Butter Cookies This recipe is adapted from the no flour peanut butter cookie recipe. I added flour, salt and vanilla to it. These cookies are easy, fast and quick! They taste good too. 5.0 from 1 reviews Peanut Butter Cookies Author: Mary Ellen Serves: 1 dozen 1 cup smooth peanut butter 1 cup granulated sugar 1 egg 1/3 cup flour 1 teaspoon vanilla 1/4 teaspoon salt 1 cup smooth peanut butter 1 cup granulated sugar 1 egg 1/3 cup flour 1 teaspoon vanilla 1/4 teaspoon salt In a medium bowl with a wooden spoon, beat peanut butter, salt and sugar. Add the egg, vanilla and mix. Stir in flour. When well blended, drop by spoonfuls onto a greased cookie sheet or spray with cooking spray to prevent from sticking. Bake at 350°F degrees for about 12-15 minutes or until you see them golden brown at the bottom. Makes about 12 - 16 cookies. Tip: To make cookies of uniform size use a small scoop. Debbie In a medium bowl with a wooden spoon, beat peanut butter, salt and sugar. Add the egg, vanilla and mix. Stir in flour. When well blended, drop by spoonfuls onto a greased cookie sheet or spray with cooking spray to prevent from sticking. Bake at 350°F degrees for about 12-15 minutes or until you see them golden brown at the bottom. Makes about 12 - 16 cookies. Tip: To make cookies of uniform size use a small scoop. Debbie
Blueberry Muffins
What is more perfect on Saturday mornings than hot, fresh from the oven blueberry muffins? Muffin Making Tips If you want to make the perfect muffin, start with fresh baking powder and baking soda and do not overmix the batter. Stir just until the dry ingredients are moistened. The batter should still be lumpy. The lumps will dissolve during baking. Careful, brief stirring will produce a muffin with a high, rounded crown. Overmixed batter will produce a flat-topped muffin. Use level measures. Scrape off excess flour, sugar, baking powder and baking soda with the flat blade of a knife. Bake muffins on the middle oven shelf to prevent the bottom or top from over-browning. You can also put the pan on a cookie sheet if you see that your muffins get brown too fast. Muffin Tips from ThatsMyHome.com Blueberry Muffins Author: Mary Ellen Serves: Makes 12 1/3 cup sugar 1 egg 1/4 cup butter, soft 1 cup sour cream 1 1/2 teaspoons vanilla 1 1/2 cups all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup blueberries, drained ( I drained a 15 oz. can of wild blueberries really well and added 1 tablespoon of flour to them before adding) 1/3 cup sugar 1 egg 1/4 cup butter, soft 1 cup sour cream 1 1/2 teaspoons vanilla 1 1/2 cups all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup blueberries, drained ( I drained a 15 oz. can of wild blueberries really well and added 1 tablespoon of flour to them before adding) Measure first five ingredients and add to mixing bowl. Beat until creamy. Stir together dry ingredients. Add wet ingredients to the dry. Stir until moistened. Stir in blueberries. Grease muffin tins. Fill tins 2/3 full. An easy way to do this is with an ice cream scoop. Bake at 375F for 15-20 minutes. Measure first five ingredients and add to mixing bowl. Beat until creamy. Stir together dry ingredients. Add wet ingredients to the dry. Stir until moistened. Stir in blueberries. Grease muffin tins. Fill tins 2/3 full. An easy way to do this is with an ice cream scoop. Bake at 375F for 15-20 minutes.
1 – 2 – 3 Chicken Stew
Wonder why I call it that? Because with this recipe you just add 1 more of all of the main ingredients and before you know it, you’ll have a healthy recipe for 1 to 3 people. 1 – 2 – 3 Chicken Stew Author: Mary Ellen Prep time: 15 mins Cook time: 30 mins Total time: 45 mins 1 half chicken breast 1 tablespoon oil 1 carrot - cut in large chunks 1/2 stalk of celery - cut in large chunks 1 potato - cut in large chunks 1/2 cup green beans 1/2 cup frozen or fresh corn 1/2 of a small onion - cut in large chunks 1 1/2 cup water 1 bouillion cube (actually I use Minor's or Penzey's Chicken Base) 1 garlic clove (optional) - minced salt and pepper herbs of your choice 1 half chicken breast 1 tablespoon oil 1 carrot - cut in large chunks 1/2 stalk of celery - cut in large chunks 1 potato - cut in large chunks 1/2 cup green beans 1/2 cup frozen or fresh corn 1/2 of a small onion - cut in large chunks 1 1/2 cup water 1 bouillion cube (actually I use Minor's or Penzey's Chicken Base) 1 garlic clove (optional) - minced salt and pepper herbs of your choice Cut chicken breast into large cubes. Add oil to dutch oven and brown chicken cubes. Add onions and garlic and continue to brown for several more minutes. Add remaining ingredients including water. Stir to mix and cover loosely. Cook about 20 - 30 minutes until vegetables are tender. Thicken with 1 heaping tablespoon flour and water mixed together. Cook another 5 minutes and serve. Serves 1. (Just double or triple this recipe to serve more) Note: You can substitute any vegetables you have. These just happened to be the vegetables I had on hand. Cut chicken breast into large cubes. Add oil to dutch oven and brown chicken cubes. Add onions and garlic and continue to brown for several more minutes. Add remaining ingredients including water. Stir to mix and cover loosely. Cook about 20 - 30 minutes until vegetables are tender. Thicken with 1 heaping tablespoon flour and water mixed together. Cook another 5 minutes and serve. Serves 1. (Just double or triple this recipe to serve more) Note: You can substitute any vegetables you have. These just happened to be the vegetables I had on hand.
Cornbread
 In the fall while on vacation we went to a lovely old mill called Falls Mill in Belvidere, TN. It was originally built as a factory in the early 1800’s for carding cotton and wool and spinning cotton thread. In 1968 it was bought by a Colonel Crum and his wife and they converted it to grain milling. The milling operation continues today and is being run by Jane and John Lovett. The flour and meal products today are ground on 2 sets of grinding mills turned by a 32 feet tall water wheel. We had a very interesting morning there and were given a tour by John Lovett. The grist mill is also a museum and has equipment that has been used throughout the years. One of the things I got a kick out of was the corn elevator. Corn is carried in the elevator in a metal bucket from the floor bin to the cleaner on the second floor. The corn elevator is in the white columns you see in the picture below. There is also a collection of nineteenth century textile machinery on exhibit with plans underway to restore them which will also be run by the water wheel. Behind the elevator is a Scouring Mill which is used to remove the dust and polish the grain, it was patented in 1897. Falls Mills sells their products in the store which include cornmeal, grits, bran and wheat flours and whole grain pancake mix. We brought home several of their products and I have really enjoyed using them. The cornmeal is the best I have ever eaten. The texture is different than commercial products. In the cookbook I bought from them they say it is because stones slice the grains rather than crushing it. The stones processing the grain turn slower and don’t heat up the grains, so the taste doesn’t change and the grains contain more of the fiber, bran and whole grains. Below are some of their products for sale at the store. Here is a cornbread recipe I tried from their cookbook. Cornbread Author: Mary Ellen Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: Serves 6 - 8 1 1/2 cups yellow or white cornmeal 1 cup white flour 1 egg slightly beaten 1/2 teaspoon salt 3 teaspoons baking powder 1/4 teaspoon baking soda 1 1/2 teaspoons melted butter 1 1/2 cups buttermilk (can substitute plain yogurt or milk) 1 1/2 cups yellow or white cornmeal 1 cup white flour 1 egg slightly beaten 1/2 teaspoon salt 3 teaspoons baking powder 1/4 teaspoon baking soda 1 1/2 teaspoons melted butter 1 1/2 cups buttermilk (can substitute plain yogurt or milk) Combine dry ingredients in medium bowl. Add remaining ingredients and just enough buttermilk for a good pouring consistency. Grease pan and bake in 425 degree oven for 15 - 20 minutes or until brown on top. Serve with honey and butter. Elaine Lovett - Fall's Mill Cookbook Combine dry ingredients in medium bowl. Add remaining ingredients and just enough buttermilk for a good pouring consistency. Grease pan and bake in 425 degree oven for 15 - 20 minutes or until brown on top. Serve with honey and butter. Elaine Lovett - Fall's Mill Cookbook
Baking Tool of the Week – Silpat Baking Sheets
I first bought mine about 3 years ago and they sat rolled up in the cupboard until Christmas. As I was baking Christmas Cookies I remembered I had them when I got ready to bake the Black Out Cookies (below). They have been rolled up in my baking cupboard all this time, and now that I have used them I can’t figure out why I waited so long. I just love them! Nothing sticks or needs greasing. Clean up was so easy with some hot soapy water. There are a few things that you shouldn’t do with your Silpat Baking Sheet. According to the instructions you should not: – use scrapers or brushes to clean your Silpat – cut the Silpat – fold it – grease it – use in the dishwasher – use a Silpat that has been cut or ripped as the glass weave could make it’s way into your food – use in a broiler or grill The Demarle Silpat Baking Sheet is made from a food grade silicone reinforced glass weave and it conforms to FDA regulations. It is certified by NSF and is Kosher. The silpat can be used about 2,000 – 3,000 times before it needs replacing. Store it flat or rolled. It comes in various sizes to fit your baking pans. Silpat can be used at temperatures varying from -40Â°F to 482Â°F. Available in several sizes: Full size: 16 1/2″ x 24 1/2″ Half size: 11 7/8″ x 16 1/2″ Jelly roll size: 11″ x 17″ Petite jelly roll: 8 1/2″ x 11 1/2″ Octagonal: 10 1/4″ Much of the information in this section comes from the instruction sheet that comes with the Silpat. One of the things that impressed me the most was how evenly my cookies baked when I used the Silpat. You can also use the Silpat for candies, chocolate or caramels. The Silpat sheets cost about $20.00 each, so they are pricey but worth it in my opinion. Let me know what you think!
Black Out Cookies
 I was looking for a couple of new recipes for Christmas baking when I ran across this recipe. It is sure to become a family favorite! Black Out Cookies Author: Mary Ellen Prep time: 3 hours 15 mins Cook time: 10 mins Total time: 3 hours 25 mins Serves: 2 dozen 2 squares (1 ounce each) unsweetened chocolate 2 eggs, beaten 1 cup sugar 1/4 cup vegetable oil 1 teaspoon each: vanilla extract, chocolate extract 1 cup flour 3/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup confectioners' sugar 2 squares (1 ounce each) unsweetened chocolate 2 eggs, beaten 1 cup sugar 1/4 cup vegetable oil 1 teaspoon each: vanilla extract, chocolate extract 1 cup flour 3/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup confectioners' sugar Melt the chocolate in the top of a double boiler set over simmering water; set aside to cool slightly. Combine eggs, sugar, oil and extracts in a large bowl; whisk to combine. Stir in the chocolate; set aside. Whisk together the flour, baking powder and salt in a large bowl. Add chocolate mixture to flour mixture, stirring until well combined. Cover; refrigerate at least 3 hours. Heat oven to 350 degrees. Spread confectioners' sugar on a plate; set aside. Scoop walnut-size balls of dough; roll each in the sugar. Place on a greased or parchment-lined cookie sheet 2 inches apart. Bake until edges are firm, about 10 minutes per batch. Remove cookies to a wire rack; cool. calories, 37 percent of calories from fat, 4 g fat, 1 g saturated fat, 18 mg cholesterol, 14 g carbohydrates, 1 g protein, 42 mg sodium, 0.5 g fiber Recipe won first price in Chicago Tribune by Shana Schuman Melt the chocolate in the top of a double boiler set over simmering water; set aside to cool slightly. Combine eggs, sugar, oil and extracts in a large bowl; whisk to combine. Stir in the chocolate; set aside. Whisk together the flour, baking powder and salt in a large bowl. Add chocolate mixture to flour mixture, stirring until well combined. Cover; refrigerate at least 3 hours. Heat oven to 350 degrees. Spread confectioners' sugar on a plate; set aside. Scoop walnut-size balls of dough; roll each in the sugar. Place on a greased or parchment-lined cookie sheet 2 inches apart. Bake until edges are firm, about 10 minutes per batch. Remove cookies to a wire rack; cool. calories, 37 percent of calories from fat, 4 g fat, 1 g saturated fat, 18 mg cholesterol, 14 g carbohydrates, 1 g protein, 42 mg sodium, 0.5 g fiber Recipe won first price in Chicago Tribune by Shana Schuman
Rice Krispy Treats
 When I was in a store the other day I noticed a bag of rice krispy treats covered with chocolate and candy at $7.00 a bag for 6 ozs. Here is my version of that treat and it won’t cost you nearly that much to make them! These treats are perfect for your kids school parties. Rice Krispy Treats was something you could always count on to be in our Grandmothers kitchen. They were one of her favorite things to make as she knew her grandchildren loved them. I think she almost made them weekly. She would of loved this version of them and all of the other ones we see out there now. Rice Krispy Treats Author: Mary Ellen Prep time: 20 mins Cook time: 10 mins Total time: 30 mins Serves: 2 dozen 1 10 oz. bag marshmallows 4 tablespoons butter 1 teaspoon vanilla 5 cups Rice Krispies 2 cup chocolate chips 2 teaspoon oil mini M&M's 1 10 oz. bag marshmallows 4 tablespoons butter 1 teaspoon vanilla 5 cups Rice Krispies 2 cup chocolate chips 2 teaspoon oil mini M&M's Melt marshmallows with butter over a double boiler. (Or on the stove if you want to stand there watching it) Remove from heat and add rice krispies. Stir to mix well. Press mixture into a buttered 9 x 13 pan. Set aside to firm for several hours. Cut into desired shapes or bars. Melt chocolate with oil in microwave. Put into a small pastry bag or a plastic bag. Cut off corner. Drizzle chocolate over treats and add candy. Allow to set before serving. Note: You can cut the rice krispy treats into shapes using a greased cookie cutter. Try hearts for Valentine's Day. Melt marshmallows with butter over a double boiler. (Or on the stove if you want to stand there watching it) Remove from heat and add rice krispies. Stir to mix well. Press mixture into a buttered 9 x 13 pan. Set aside to firm for several hours. Cut into desired shapes or bars. Melt chocolate with oil in microwave. Put into a small pastry bag or a plastic bag. Cut off corner. Drizzle chocolate over treats and add candy. Allow to set before serving. Note: You can cut the rice krispy treats into shapes using a greased cookie cutter. Try hearts for Valentine's Day. Try some Browned Butter Vanilla Rice Krispy Treats? Maybe some Turtle Rice Krispy Treats?
Happy New Year!
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Chicken Maque Choux
 Chicken Maque Choux Chicken what? It is pronounced “mock shoe” and it is Cajun in origin. It is the perfect skillet supper when sweet corn is at it’s peak as is right now in Florida. Fresh sweet corn is everywhere right now. The fresher the corn the better it tastes. The sugars in corn break down to a starch very quickly once the corn is picked. When picking corn it isn’t necessary to peel it back to look at it piece. Look at the tassels, they should be brown and sticky, if it is dried out the corn is old. You can feel the ears of corn and feel if the kernels are plump. If not using the corn the day you buy it put in the refrigerator in the vegetable drawer, Watch of the Fresh From Florida labels when out shopping or when dining out. Today there are all kinds of ways to fix sweet corn and I always love it when it is cut off of the cob which makes this recipe for Chicken Maque Choux perfect. It also has fresh chopped tomatoes, green onions and chopped peppers in it. I used a red jalapeno pepper in mine but any flavor of pepper you like will work. Chicken Maque Choux Author: Mary Ellen @ Recipes Food and Cooking Recipe type: chicken Prep time: 20 mins Cook time: 35 mins Total time: 55 mins Serves: Serves 4 1 package boneless chicken thighs 1 tablespoon oil 1 1/2 teaspoons Cajun seasonings salt and pepper 4 ears Florida Sweet Corn 2 medium tomatoes 1/2 cup chopped pepper 1/2 cup chopped green onion 1 package boneless chicken thighs 1 tablespoon oil 1 1/2 teaspoons Cajun seasonings salt and pepper 4 ears Florida Sweet Corn 2 medium tomatoes 1/2 cup chopped pepper 1/2 cup chopped green onion Bake at 400 degrees, Sprinkle the Cajun seasoning over the chicken thighs on all sides. Heat the oil in a cast iron skillet. Brown the chicken quickly on all sides, about 5 minutes. Remove from pan. Add the corn, peppers, green onions and tomatoes to the skillet. Stir until combined. Season with salt and pepper. Place chicken thighs on top, pushing down lightly into the corn. Bake for about 30 minutes or until chicken is done. Bake at 400 degrees, Sprinkle the Cajun seasoning over the chicken thighs on all sides. Heat the oil in a cast iron skillet. Brown the chicken quickly on all sides, about 5 minutes. Remove from pan. Add the corn, peppers, green onions and tomatoes to the skillet. Stir until combined. Season with salt and pepper. Place chicken thighs on top, pushing down lightly into the corn. Bake for about 30 minutes or until chicken is done. Maybe you’d like to try our recipe for? Sweet Corn, Chicken and Rice Skillet Green Bean, Roasted Corn and Black Bean Salad Corn “Crack” Dip Pin It!