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Showing posts from September, 2015

Jalapeno Popper Quesadilla

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Felt like treating myself a little bit today.  I'm all alone for lunch and usually I'll just grab some leftovers or a quick sandwich.   I had some nice jalapenos from the farm, and this recipe seemed like the perfect way to use them.  

Just small changes to this one- I used Mexican blend shredded cheese and real bacon bits.  I scaled it down to just one serving.  Next time,  I'll make them on my Cuisinart Griddler for more even browning and crispiness.   Thank you so much to Rebecca N for sharing her recipe!




* Exported from MasterCook *

                       Jalapeno Popper Quesadillas

2                    flour tortillas- burrito size
2oz cream cheese -- room temperature
  1T        Real bacon bits
1 jalapeno pepper -- seeded and finely chopped (used a mix of green and red)
 1/2               cup  shredded mexican blend cheese

Preheat oven to 400°.  Place tortilla on greased baking sheet. . Spread with cream cheese; sprinkle with bacon, jalapeno and cheese. Top with r…

Apple Zucchini Bread- yay for Fall!

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I've been waiting patiently for fall, it's my favorite season.   Apples, hoodies, the beautiful New England foliage, cooler weather for baking.   Finally, it has arrived.   I stopped by the orchard and picked up a gorgeous bag of assorted apples (Gala, Jonamac and Paula Red), and 4 zucchini with the intention of making up some quick bread and tossing a few loaves in the freezer.   I came up with this recipe from Taste of Home.

First off, I had to 86 the nuts.   Both guys are allergic.   A lot of times you can leave them out with no damage, but this was a large amount.  Sometimes I add crushed Rice Krispies to make up the difference.   This time, I decided to add 1 cup of cinnamon chips.  

I always peel my zucchini for baking.   My husband and son used to insist they don't like it.   I've since let Jake in on the secret and he loves watching Dad reach for that 2nd and 3rd piece.   I also let the peeled zucchini sit in a colander for a while to lose any of the excess l…

Peach blueberry muffins

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Peach season is coming to a close here in New Hampshire, but I still managed to score 4 large, sweet, juicy peaches.   I knew I wanted to make muffins, and a search through the Taste of Home database turned up this recipe.    It called for pecans, but I substituted blueberries because both my guys are allergic to tree nuts and I have a ton of blueberries.   I liked the use of the sour cream, though I'm betting they would be great with greek yogurt or peach flavored yogurt.    I sprinkled the tops with raw sugar before baking, I like the crunch and sparkle it gives them.

The recipe makes 12.   5 disappeared very quickly last night.   My son asked me to send one for his school snack today.    I'm enjoying one with coffee this morning.   This is one of those recipes that as soon as I mix the batter, I know I should have doubled it!    Thanks to Mrs. Michelson for sharing her recipe  :)




* Exported from MasterCook *

                              Peach Blueberry Muffins

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Rich Mocha Poke Cake

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This week's ingredient for the Cook's Corner challenge is coffee.   I am the only person who likes coffee here, so my challenge was to find something that used the ingredient that didn't taste like the ingredient.    I had planned on making a chocolate poke cake before the ingredient was announced, so I went looking on Taste of Home to find a cake I could adapt.  I chose Joylyn T's Rich Mocha Cake

I almost never have buttermilk on hand, so I had to rely on the regular milk/vinegar trick.    I mixed and baked the cake, then let it cool while I made the boxed instant pudding according to the package directions.   I used a wooden spoon handle to poke holes all over the cake, and then poured the pudding over.   I spread it evenly with an offset spatula and put it into the refrigerator.    I did make a rookie mistake with the frosting-  I somehow missed that the chips were to be melted and cooled.   I tossed mine directly into the sugar mixture.   The texture was not spr…

Bacon Topped Grilled Cheese

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Everything is better with bacon, so why not grilled cheese?   Bacon is the ingredient for the challenge this week on Taste of Home's Cook's Corner community.   I had thick sliced bacon, tomatoes from my Uncle's garden, and when I was searching for new recipes to try, this one really stood out to me.    I changed very little from the original recipe-  I used shredded part skim mozzarella since I had it on hand. The measurement is estimated- life is too short to measure shredded cheese.   I added some basil along with the oregano, mixing them into the sour cream and then stirring in the diced onion.   It made it very easy to divide between the sandwiches.

So good!   I'm not winning any photography contests with this one.   It looked delicious, smelled amazing, and I wanted to eat.     Thank you so much to Nita C for sharing the recipe!




* Exported from MasterCook *

                       Bacon Topped Grilled Cheese


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