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Teriyaki Pork Tenderloin



This is a quick and easy (and delicious) weeknight dinner using my favorite cut of pork. If you made the marinade in the morning and let the pork sit in it all day, you could have dinner on the table in less than an hour that night. (Significantly less if your oven isn't a slow heater-upper like mine!)

To make the marinade, combine the soy sauce,



olive oil, brown sugar, garlic, pepper and ginger



in a small measuring cup and whisk well to combine. Place the pork in a resealable plastic bag, and pour the marinade over it. Put the bag in the fridge and let the pork marinate for 8 hours or overnight. When you're ready to cook, place the pork on a greased baking sheet



and bake for 25-30 minutes or until the internal temperature is at least 145 degrees. (The internal temperature will increase as it sits, and 145 degrees is the new recommendation for pork.)



Let the pork rest for about 10 minutes, then slice on a cutting board



before arranging on a platter to serve.



One year ago: Green Beans with Pine Nuts
Two years ago: Cucumber Dill Shrimp Dip

Find more inspiration at It's a Keeper, Full Plate Thursday, Pennywise Platter, Turning the Table Thursday, Fusion Fridays, Foodie Friday, Food on Fridays, Friday Food, Friday Potluck, Fat Camp Friday.

Teriyaki Pork Tenderloin

5 Tbsp. soy sauce
2 Tbsp. olive oil
2 garlic cloves, minced
2 tsp. brown sugar
1 tsp. ginger
1 tsp. coarsely ground pepper
2 (about 1 pound each) pork tenderloins

In a large resealable plastic bag, combine soy sauce, oil, garlic, brown sugar, ginger and pepper; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Drain and discard marinade. Place the pork in a baking pan coated with nonstick cooking spray. Bake, uncovered, at 425 for 25-35 minutes or until a meat thermometer reads 145 degrees F. Let stand for 5-10 minutes before slicing. Serves 6.


This is a quick and easy (and delicious) weeknight dinner using my favorite cut of pork. If you made the marinade in the morning and let the pork sit in it all day, you could have dinner on the table in less than an hour that night. (Significantly less if your oven isn't a slow heater-upper like mine!)

To make the marinade, combine the soy sauce,



olive oil, brown sugar, garlic, pepper and ginger



in a small measuring cup and whisk well to combine. Place the pork in a resealable plastic bag, and pour the marinade over it. Put the bag in the fridge and let the pork marinate for 8 hours or overnight. When you're ready to cook, place the pork on a greased baking sheet



and bake for 25-30 minutes or until the internal temperature is at least 145 degrees. (The internal temperature will increase as it sits, and 145 degrees is the new recommendation for pork.)



Let the pork rest for about 10 minutes, then slice on a cutting board



before arranging on a platter to serve.



One year ago: Green Beans with Pine Nuts
Two years ago: Cucumber Dill Shrimp Dip

Find more inspiration at It's a Keeper, Full Plate Thursday, Pennywise Platter, Turning the Table Thursday, Fusion Fridays, Foodie Friday, Food on Fridays, Friday Food, Friday Potluck, Fat Camp Friday.

Teriyaki Pork Tenderloin

5 Tbsp. soy sauce
2 Tbsp. olive oil
2 garlic cloves, minced
2 tsp. brown sugar
1 tsp. ginger
1 tsp. coarsely ground pepper
2 (about 1 pound each) pork tenderloins

In a large resealable plastic bag, combine soy sauce, oil, garlic, brown sugar, ginger and pepper; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Drain and discard marinade. Place the pork in a baking pan coated with nonstick cooking spray. Bake, uncovered, at 425 for 25-35 minutes or until a meat thermometer reads 145 degrees F. Let stand for 5-10 minutes before slicing. Serves 6.
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Peanut Butter Polka Dot Bars

These Peanut Butter Polka Dot Bars make a  pretty addition to a fall party table because of their seasonal colors, and they entwine the flavors of peanut butter and chocolate, always a winning combination. The best feature of these bars, in my opinion, is the wonderful creamy chocolate FILLING right in the middle between the chewy crust and the crunchy candy pieces!




The recipe is from my cookbook the Hershey's Recipe Collection. This is a favorite dessert cookbook of mine.


Peanut Butter Polka Dot Bars
3/4 cup butter, softened
3/4 cup creamy peanut butter
2 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups quick-cooking rolled oats
2 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Chocolate filling (recipe follows)
1 (10 ounce) package (1 1/2 cups) Reese's mini pieces candies

Preheat oven to 350 degrees F.
Beat butter, peanut butter and brown sugar until well blended. Add eggs and vanilla, beat thoroughly. Stir together oats, flour, baking soda, and salt; gradually add to butter mixture. (Dough will be thick) Remove 2 cups of dough; set aside. Press remaining dough onto bottom of a 13 x 9 x 2- inch baking pan.
Prepare Chocolate Filling. Spread filling evenly over dough. Crumble half of reserved dough evenly over filling. Sprinkle Reese's candy pieces next, then crumble the remainder of the reserved dough over the candy.
Bake for 25 minutes or until top is golden brown. (Chocolate will be soft.) Cool completely in pan on wire rack; cut into bars. Makes about 24 bars.

Chocolate Filling
Melt 1/2 cup (1 stick) butter in saucepan over low heat. Stir in 2/3 cup unsweetened cocoa powder and 1/3 cup sugar. Add 1 can (14 ounces) sweetened condensed milk; cook, stirring constantly, until smooth and thick. Remove from heat; stir in 1 1/2 teaspoons vanilla extract.


After reserving 2 cups of the dough, press the rest of the dough in the bottom of a 13 x 9- inch baking pan. This pastry roller is a handy tool to help smooth out the dough for a crust like this.


Spread the chocolate filling over the dough.


Crumble half the reserved dough over the chocolate filling, then sprinkle with Reese's mini pieces. Sprinkle the remaining dough over the top. Bake for 25 minutes.


Let cool before cutting into 24 bars.


These bars are crunchy, chewy, and gooey, and the chocolate filling is unbelievable!








This recipe has been shared with:
Iron Chef Mom Party
The Artsy Girl Connection Pinspirational Thursday
Bacon Time with the Hungry Hypo Halloween and Fall Recipes and Crafts
These Peanut Butter Polka Dot Bars make a  pretty addition to a fall party table because of their seasonal colors, and they entwine the flavors of peanut butter and chocolate, always a winning combination. The best feature of these bars, in my opinion, is the wonderful creamy chocolate FILLING right in the middle between the chewy crust and the crunchy candy pieces!




The recipe is from my cookbook the Hershey's Recipe Collection. This is a favorite dessert cookbook of mine.


Peanut Butter Polka Dot Bars
3/4 cup butter, softened
3/4 cup creamy peanut butter
2 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups quick-cooking rolled oats
2 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Chocolate filling (recipe follows)
1 (10 ounce) package (1 1/2 cups) Reese's mini pieces candies

Preheat oven to 350 degrees F.
Beat butter, peanut butter and brown sugar until well blended. Add eggs and vanilla, beat thoroughly. Stir together oats, flour, baking soda, and salt; gradually add to butter mixture. (Dough will be thick) Remove 2 cups of dough; set aside. Press remaining dough onto bottom of a 13 x 9 x 2- inch baking pan.
Prepare Chocolate Filling. Spread filling evenly over dough. Crumble half of reserved dough evenly over filling. Sprinkle Reese's candy pieces next, then crumble the remainder of the reserved dough over the candy.
Bake for 25 minutes or until top is golden brown. (Chocolate will be soft.) Cool completely in pan on wire rack; cut into bars. Makes about 24 bars.

Chocolate Filling
Melt 1/2 cup (1 stick) butter in saucepan over low heat. Stir in 2/3 cup unsweetened cocoa powder and 1/3 cup sugar. Add 1 can (14 ounces) sweetened condensed milk; cook, stirring constantly, until smooth and thick. Remove from heat; stir in 1 1/2 teaspoons vanilla extract.


After reserving 2 cups of the dough, press the rest of the dough in the bottom of a 13 x 9- inch baking pan. This pastry roller is a handy tool to help smooth out the dough for a crust like this.


Spread the chocolate filling over the dough.


Crumble half the reserved dough over the chocolate filling, then sprinkle with Reese's mini pieces. Sprinkle the remaining dough over the top. Bake for 25 minutes.


Let cool before cutting into 24 bars.


These bars are crunchy, chewy, and gooey, and the chocolate filling is unbelievable!








This recipe has been shared with:
Iron Chef Mom Party
The Artsy Girl Connection Pinspirational Thursday
Bacon Time with the Hungry Hypo Halloween and Fall Recipes and Crafts
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Green Beans with Caramelized Onions

Probably about ten years ago a teacher friend and I were discussing side dishes for Thanksgiving, and she told me that her family always requested these Green Beans with Caramelized Onions. She gave me the recipe, and I made it that year for my family at Thanksgiving, and it has often been requested at my house ever since. This is a very easy recipe that doesn't require any great cooking skills. If you can operate a can opener, you're on your way with this one.



Green Beans with Caramelized Onions
4 or 5 (14.5 ounce each) cans whole green beans
1 onion, chopped
1/2 cup brown sugar
8 - 10 slices cooked bacon
Salt and pepper to taste

Drain most of the liquid off the green beans, reserving only about 1/2 cup liquid. Bring green beans to a boil in a large pot, then turn down to a low simmer. Saute onion in bacon grease (or olive oil) until tender, then add brown sugar to onion. Cook and stir on low heat until sugar and onion begin to caramelize. Pour the onion and sugar mixture into the simmering beans. Crumble bacon into the beans, add salt and pepper to taste. Simmer for a few more minutes.

Saute the onions until tender.

Cook and stir the onions and sugar over low heat until caramelized, then pour this mixture into the simmering beans along with the crumbled bacon.

There are two things that I do a little differently from the original recipe as it was given to me. The original recipe called for 1 cup of brown sugar. I have cut that down to 1/2 cup, but if you want your beans sweeter, you may want to add more brown sugar. Also, after adding the onions, sugar, and bacon, I simmer the beans for a short while, but the original recipe indicated to simmer for 1 hour, so however you decide to prepare these beans, I think your family will love them.


They might even forget they are eating a vegetable!






Probably about ten years ago a teacher friend and I were discussing side dishes for Thanksgiving, and she told me that her family always requested these Green Beans with Caramelized Onions. She gave me the recipe, and I made it that year for my family at Thanksgiving, and it has often been requested at my house ever since. This is a very easy recipe that doesn't require any great cooking skills. If you can operate a can opener, you're on your way with this one.



Green Beans with Caramelized Onions
4 or 5 (14.5 ounce each) cans whole green beans
1 onion, chopped
1/2 cup brown sugar
8 - 10 slices cooked bacon
Salt and pepper to taste

Drain most of the liquid off the green beans, reserving only about 1/2 cup liquid. Bring green beans to a boil in a large pot, then turn down to a low simmer. Saute onion in bacon grease (or olive oil) until tender, then add brown sugar to onion. Cook and stir on low heat until sugar and onion begin to caramelize. Pour the onion and sugar mixture into the simmering beans. Crumble bacon into the beans, add salt and pepper to taste. Simmer for a few more minutes.

Saute the onions until tender.

Cook and stir the onions and sugar over low heat until caramelized, then pour this mixture into the simmering beans along with the crumbled bacon.

There are two things that I do a little differently from the original recipe as it was given to me. The original recipe called for 1 cup of brown sugar. I have cut that down to 1/2 cup, but if you want your beans sweeter, you may want to add more brown sugar. Also, after adding the onions, sugar, and bacon, I simmer the beans for a short while, but the original recipe indicated to simmer for 1 hour, so however you decide to prepare these beans, I think your family will love them.


They might even forget they are eating a vegetable!






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Savage Chili

When the weather turns cool a bowl of chili is one of my favorite meals. Savage Chili is a recipe I have been making at my house for several years because I have not found one that beats it. This recipe has been adapted from the cookbook Winning Recipes for Tailgating, a cookbook that was compiled by the Winston Cup racing wives auxiliary. I received the cookbook as a gift from a golf tournament that my husband was playing in, and this has been a super cookbook. Now and then my husband even gets the cookbook out and makes the chili himself!






Savage Chili
1 pound ground round
1 pound pork sausage
1 onion, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 (10 ounce) can Rotel tomatoes
1 (4 ounce) can green chiles
1 (16 ounce) can dark red kidney beans, drained
1/2 teaspoon chili powder
1 teaspoon black pepper
1 1/2 teaspoons salt
1/4 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon ground cumin
1/4 teaspoon cilantro

In a dutch oven, brown ground round, sausage, onions, and bell peppers; drain. Add tomato sauce, diced tomatoes, Rotel tomatoes, green chiles, and kidney beans; mix well. Stir in chili powder, pepper, salt, garlic powder, mustard, cumin, and cilantro. Cover, turn the heat low, and simmer for at least one hour, stirring occasionally.




Start by browning the ground round and pork sausage with the onions and the red and green bell peppers, then drain.



I like to assemble all the spices together and add them all at once.



Give everything a good stir to mix together well.


Put the lid on the dutch oven and simmer on low for at least one hour, stirring occasionally.

This recipe can also be made in a crockpot by combining all ingredients after browning the ground beef,  sausage, onions, and peppers.


After it simmers and blends those delicious flavors, serve it up!



Top with shredded cheddar or sour cream, if desired, and serve with some Cheesy Cocktail Muffins for a great meal!


See all the 2011 Texas Star Chili Cook Off recipes here.
You can vote for Savage Chili every time you visit the Texas Star Chili Cook Off and click on Savage Chili!


Miz Helen’s Country Cottage








This recipe has been shared with:
Everyday Tastes Its a Keeper Thursday 
Fat Camp Friday
Beyer Beware Hunk of Meat Monday 
Momnivore's Dilemma Creative Juice Thursday
When the weather turns cool a bowl of chili is one of my favorite meals. Savage Chili is a recipe I have been making at my house for several years because I have not found one that beats it. This recipe has been adapted from the cookbook Winning Recipes for Tailgating, a cookbook that was compiled by the Winston Cup racing wives auxiliary. I received the cookbook as a gift from a golf tournament that my husband was playing in, and this has been a super cookbook. Now and then my husband even gets the cookbook out and makes the chili himself!






Savage Chili
1 pound ground round
1 pound pork sausage
1 onion, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 (10 ounce) can Rotel tomatoes
1 (4 ounce) can green chiles
1 (16 ounce) can dark red kidney beans, drained
1/2 teaspoon chili powder
1 teaspoon black pepper
1 1/2 teaspoons salt
1/4 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon ground cumin
1/4 teaspoon cilantro

In a dutch oven, brown ground round, sausage, onions, and bell peppers; drain. Add tomato sauce, diced tomatoes, Rotel tomatoes, green chiles, and kidney beans; mix well. Stir in chili powder, pepper, salt, garlic powder, mustard, cumin, and cilantro. Cover, turn the heat low, and simmer for at least one hour, stirring occasionally.




Start by browning the ground round and pork sausage with the onions and the red and green bell peppers, then drain.



I like to assemble all the spices together and add them all at once.



Give everything a good stir to mix together well.


Put the lid on the dutch oven and simmer on low for at least one hour, stirring occasionally.

This recipe can also be made in a crockpot by combining all ingredients after browning the ground beef,  sausage, onions, and peppers.


After it simmers and blends those delicious flavors, serve it up!



Top with shredded cheddar or sour cream, if desired, and serve with some Cheesy Cocktail Muffins for a great meal!


See all the 2011 Texas Star Chili Cook Off recipes here.
You can vote for Savage Chili every time you visit the Texas Star Chili Cook Off and click on Savage Chili!


Miz Helen’s Country Cottage








This recipe has been shared with:
Everyday Tastes Its a Keeper Thursday 
Fat Camp Friday
Beyer Beware Hunk of Meat Monday 
Momnivore's Dilemma Creative Juice Thursday
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Peach Coffeecake



I really love making coffee cakes - they are so impressive but they're not difficult to make! So you get lots of praise and accolades for not working too hard! This one is no different. Filled with yummy peaches (and frozen so you can make it year round) and topped with a sweet icing, it's the perfect excuse to eat cake for breakfast. (Not that any of us need an excuse.)

Start by beating the eggs. Then combine the milk, oil, yogurt and vanilla



and add it to the beaten eggs.



Mix until combined, then add the sugar,



flour, salt, baking powder and baking soda.



Mix this just until incorporated, then pour it into a greased springform pan.



For the topping, combine the peaches, melted butter, cinnamon,



brown sugar,



nutmeg and flour, and stir until combined. Spoon this over the batter



all the way to the edges!



Bake for 55-60 minutes then cool in the pan for about 15 minutes.



Remove the sides of the pan and continue to cool on a wire rack.



While it cools, make the icing! Combine the vanilla, melted butter and powdered sugar.



It will be crumbly, but that's ok. Now add the milk, just a little at a time, until the icing is drizzable. (Is that a word?) Drizzle over the cake



until it's covered and beautiful!



Pour a cup of coffee and tea, and you're all set. Better yet, invite some friends over and impress them with your beautiful, delicious cake. (And don't tell them how easy it is!)

One year ago: Fish Tacos
Two years ago: Beef with Broccoli

Find more inspiration at Tempt my Tummy Tuesday, Tasty Tuesday, Tuesday at the Table, Slightly Indulgent Tuesday, Totally Tasty Tuesdays, A Little Birdie Told Me, Made from Scratch Tuesday, Tasty Tuesday (#2), Tasty Tuesday (#3), Cast Party Wednesday, What's Cooking Wednesday, These Chicks Cooked, Made it on Monday, What's on your plate?, Let's Do Brunch, What's on the Menu Wednesday.

Peach Coffee Cake

Cake:
2 eggs
1 cup milk
1/2 cup oil
1 tsp. vanilla
1/2 cup peach yogurt
3 cups flour
1 cups sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda

Topping:
16 oz. frozen peaches, thawed and diced
2 Tbsp. butter, melted
1 cup brown sugar
2 tsp. cinnamon
1 tsp. nutmeg
3 Tbsp. flour

Icing:
1 Tbsp. butter
1 tsp. vanilla
3/4 cup powdered sugar
2-3 tsp. milk

Beat eggs with an electric mixer for two minutes. Add milk, oil, vanilla and yogurt; mix for another minute. Add flour, sugar, baking powder, salt and baking soda. Mix just until incorporated.

Pour into a greased 9" springform pan and set aside.

Place diced peaches into a large bowl and stir in the melted butter, brown sugar, cinnamon, nutmeg, and flour. Spoon topping evenly over batter.

Bake at 350 for 55-60 minutes or until golden brown and a tester comes out clean. Allow to cool for 15 minutes in the pan then remove the pan sides.

While the cake is cooling, prepare the icing. Melt the butter then add the vanilla.
Slowly stir in powdered sugar and then add the milk, one teaspoon at a time, until it is smooth and creamy. Drizzle icing on top of cooled cake. Serves 12.

Adapted from Flour Me with Love


I really love making coffee cakes - they are so impressive but they're not difficult to make! So you get lots of praise and accolades for not working too hard! This one is no different. Filled with yummy peaches (and frozen so you can make it year round) and topped with a sweet icing, it's the perfect excuse to eat cake for breakfast. (Not that any of us need an excuse.)

Start by beating the eggs. Then combine the milk, oil, yogurt and vanilla



and add it to the beaten eggs.



Mix until combined, then add the sugar,



flour, salt, baking powder and baking soda.



Mix this just until incorporated, then pour it into a greased springform pan.



For the topping, combine the peaches, melted butter, cinnamon,



brown sugar,



nutmeg and flour, and stir until combined. Spoon this over the batter



all the way to the edges!



Bake for 55-60 minutes then cool in the pan for about 15 minutes.



Remove the sides of the pan and continue to cool on a wire rack.



While it cools, make the icing! Combine the vanilla, melted butter and powdered sugar.



It will be crumbly, but that's ok. Now add the milk, just a little at a time, until the icing is drizzable. (Is that a word?) Drizzle over the cake



until it's covered and beautiful!



Pour a cup of coffee and tea, and you're all set. Better yet, invite some friends over and impress them with your beautiful, delicious cake. (And don't tell them how easy it is!)

One year ago: Fish Tacos
Two years ago: Beef with Broccoli

Find more inspiration at Tempt my Tummy Tuesday, Tasty Tuesday, Tuesday at the Table, Slightly Indulgent Tuesday, Totally Tasty Tuesdays, A Little Birdie Told Me, Made from Scratch Tuesday, Tasty Tuesday (#2), Tasty Tuesday (#3), Cast Party Wednesday, What's Cooking Wednesday, These Chicks Cooked, Made it on Monday, What's on your plate?, Let's Do Brunch, What's on the Menu Wednesday.

Peach Coffee Cake

Cake:
2 eggs
1 cup milk
1/2 cup oil
1 tsp. vanilla
1/2 cup peach yogurt
3 cups flour
1 cups sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda

Topping:
16 oz. frozen peaches, thawed and diced
2 Tbsp. butter, melted
1 cup brown sugar
2 tsp. cinnamon
1 tsp. nutmeg
3 Tbsp. flour

Icing:
1 Tbsp. butter
1 tsp. vanilla
3/4 cup powdered sugar
2-3 tsp. milk

Beat eggs with an electric mixer for two minutes. Add milk, oil, vanilla and yogurt; mix for another minute. Add flour, sugar, baking powder, salt and baking soda. Mix just until incorporated.

Pour into a greased 9" springform pan and set aside.

Place diced peaches into a large bowl and stir in the melted butter, brown sugar, cinnamon, nutmeg, and flour. Spoon topping evenly over batter.

Bake at 350 for 55-60 minutes or until golden brown and a tester comes out clean. Allow to cool for 15 minutes in the pan then remove the pan sides.

While the cake is cooling, prepare the icing. Melt the butter then add the vanilla.
Slowly stir in powdered sugar and then add the milk, one teaspoon at a time, until it is smooth and creamy. Drizzle icing on top of cooled cake. Serves 12.

Adapted from Flour Me with Love
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Cheesy Cocktail Muffins

Our weather was cool and damp in northeast Arkansas today, perfect for a bowl of Savage Chili, so I paired it with a new muffin recipe. When my friend Bonnie gave me this recipe she told me that at her house they enjoyed these Cheesy Cocktail Muffins with soup or chili, so I had been waiting for the summer heat to ease up so I could make some fall fare with these little muffins.



Cheesy Cocktail Muffins
1 3/4 cups butter (1 1/2 sticks)
2 cups shredded sharp cheddar cheese
1 cup sour cream
2 cups self-rising flour
2 tablespoons chopped chives or green onions
Fresh jalapeno pepper (to taste), finely chopped and seeded (optional)

Preheat oven to 375 degrees F.
Melt the butter over low heat. Slowly add cheese until melted (about 2 minutes). Stir in sour cream, then add flour; mix well. Stir in chives or green onions and jalapeno pepper. Fill ungreased mini muffin pan cups 2/3 full. Bake in preheated oven for 15 - 20 minutes or until toothpick comes out clean. Pop out of muffin pan. Makes about 48 mini muffins.

I used 1/2 of a  chopped jalapeno pepper in my muffins, and it was not too hot for me, it fact, next time I think I'll add the whole pepper.


These little muffins have a lot of flavor packed into the tiny bites with sour cream, cheddar, green onion, and jalapeno pepper, wow! Thanks, Bonnie, for a great recipe, these Cheesy Cocktail Muffins were perfect with the chili!



Shared with:
StoneGable On the Menu Monday
Talking Dollars and Cents Muffin Monday
Lady Behind the Curtain Cast Party Wednesday
This Chick Cooks These Chicks Cooked Party Wednesday
Everyday Tastes Its a Keeper Thursday 
Fat Camp Friday
Our weather was cool and damp in northeast Arkansas today, perfect for a bowl of Savage Chili, so I paired it with a new muffin recipe. When my friend Bonnie gave me this recipe she told me that at her house they enjoyed these Cheesy Cocktail Muffins with soup or chili, so I had been waiting for the summer heat to ease up so I could make some fall fare with these little muffins.



Cheesy Cocktail Muffins
1 3/4 cups butter (1 1/2 sticks)
2 cups shredded sharp cheddar cheese
1 cup sour cream
2 cups self-rising flour
2 tablespoons chopped chives or green onions
Fresh jalapeno pepper (to taste), finely chopped and seeded (optional)

Preheat oven to 375 degrees F.
Melt the butter over low heat. Slowly add cheese until melted (about 2 minutes). Stir in sour cream, then add flour; mix well. Stir in chives or green onions and jalapeno pepper. Fill ungreased mini muffin pan cups 2/3 full. Bake in preheated oven for 15 - 20 minutes or until toothpick comes out clean. Pop out of muffin pan. Makes about 48 mini muffins.

I used 1/2 of a  chopped jalapeno pepper in my muffins, and it was not too hot for me, it fact, next time I think I'll add the whole pepper.


These little muffins have a lot of flavor packed into the tiny bites with sour cream, cheddar, green onion, and jalapeno pepper, wow! Thanks, Bonnie, for a great recipe, these Cheesy Cocktail Muffins were perfect with the chili!



Shared with:
StoneGable On the Menu Monday
Talking Dollars and Cents Muffin Monday
Lady Behind the Curtain Cast Party Wednesday
This Chick Cooks These Chicks Cooked Party Wednesday
Everyday Tastes Its a Keeper Thursday 
Fat Camp Friday
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Mint Chocolate Cupcakes

The dessert that I made today is from a recipe in my cookbook 500 Cupcakes. I could hardly wait to get these finished today. When I opened the oven to take out the cupcakes I could smell the mint mingled with the chocolate.

Mint Chocolate Cupcakes
1 1/2 cups self-rising flour
4 tablespoons Dutch-process cocoa powder
1 teaspoon baking powder
1 cup sugar
1 cup (2 sticks) butter, softened
4 eggs
1 teaspoon mint extract
1/2 cup semisweet chocolate mini chips

Frosting
1/3 cup (2/3 stick) butter, softened
2 cups confectioners' sugar, sifted
1 teaspoon mint extract
green food coloring
1/2 cup semisweet chocolate mini chips

Preheat oven to 325 degrees F. Place 18 paper baking cups into muffin pans. In a medium bowl, sift together the flour, cocoa, and baking powder. Set aside. Beat the sugar and butter together in a large bowl until smooth. Add the eggs one at a time, beating well after each addition. Add the flour mixture gradually, stirring until well combined. Stir in the mint extract and chocolate chips. Spoon the batter into the prepared baking cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes, then remove cupcakes to a cooling rack.
To make the frosting, beat the butter and confectioners' sugar in a small bowl until smooth and creamy. Stir in the mint extract and just enough food coloring to turn the frosting a mint green. Frost the cupcakes and decorate with chocolate chips.

Cool the cupcakes before frosting. This frosting has a very thick consistency.  It seemed too stiff to pipe through a decorator tip, so I just spread it on with a spatula.


The mint and chocolate made a tasty combination in these cupcakes!




This recipe was shared with:
Cupcake Apothecary A Themed Bakers Sunday
A Well Seasoned Life Sweet Indulgences Sunday
StoneGable On the Menu Monday
Your Recipe My Kitchen  
Talking Dollars and Cents Muffin Monday 
Make Ahead Meals for Busy Moms Melt in Your Mouth Monday 
Jam Hands Recipe Sharing Monday 
Naptime Creations Tasty Tuesday 
Crazy for Crust Crazy Sweet Tuesday
Dining with Debbie What's on the Menu Wednesday  
This Chick Cooks These Chicks Cooked Party Wednesday
Bake with Bizzy  
Miz Helens Country Cottage Full Plate Thursday 
Something Swanky Sweet Treats Thursday
Sweet as Sugar Cookies Sweets for a Saturday
Jane Deere Fusion Fridays
Not Your Ordinary Recipes Foodie Friday
Mangoes and Chutney Fat Camp Friday
Sugar Bananas Sweets This Week
The dessert that I made today is from a recipe in my cookbook 500 Cupcakes. I could hardly wait to get these finished today. When I opened the oven to take out the cupcakes I could smell the mint mingled with the chocolate.

Mint Chocolate Cupcakes
1 1/2 cups self-rising flour
4 tablespoons Dutch-process cocoa powder
1 teaspoon baking powder
1 cup sugar
1 cup (2 sticks) butter, softened
4 eggs
1 teaspoon mint extract
1/2 cup semisweet chocolate mini chips

Frosting
1/3 cup (2/3 stick) butter, softened
2 cups confectioners' sugar, sifted
1 teaspoon mint extract
green food coloring
1/2 cup semisweet chocolate mini chips

Preheat oven to 325 degrees F. Place 18 paper baking cups into muffin pans. In a medium bowl, sift together the flour, cocoa, and baking powder. Set aside. Beat the sugar and butter together in a large bowl until smooth. Add the eggs one at a time, beating well after each addition. Add the flour mixture gradually, stirring until well combined. Stir in the mint extract and chocolate chips. Spoon the batter into the prepared baking cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes, then remove cupcakes to a cooling rack.
To make the frosting, beat the butter and confectioners' sugar in a small bowl until smooth and creamy. Stir in the mint extract and just enough food coloring to turn the frosting a mint green. Frost the cupcakes and decorate with chocolate chips.

Cool the cupcakes before frosting. This frosting has a very thick consistency.  It seemed too stiff to pipe through a decorator tip, so I just spread it on with a spatula.


The mint and chocolate made a tasty combination in these cupcakes!




This recipe was shared with:
Cupcake Apothecary A Themed Bakers Sunday
A Well Seasoned Life Sweet Indulgences Sunday
StoneGable On the Menu Monday
Your Recipe My Kitchen  
Talking Dollars and Cents Muffin Monday 
Make Ahead Meals for Busy Moms Melt in Your Mouth Monday 
Jam Hands Recipe Sharing Monday 
Naptime Creations Tasty Tuesday 
Crazy for Crust Crazy Sweet Tuesday
Dining with Debbie What's on the Menu Wednesday  
This Chick Cooks These Chicks Cooked Party Wednesday
Bake with Bizzy  
Miz Helens Country Cottage Full Plate Thursday 
Something Swanky Sweet Treats Thursday
Sweet as Sugar Cookies Sweets for a Saturday
Jane Deere Fusion Fridays
Not Your Ordinary Recipes Foodie Friday
Mangoes and Chutney Fat Camp Friday
Sugar Bananas Sweets This Week
reade more... Résuméabuiyad
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Halloween Cake Pops

I have looked at Bakerella's cake pops with awe for quite some time now, and finally decided it was time to see if I could put some of those little treats together. The way she makes them is truly a work of art. Mine are more of a fun Halloween project. The general recipe and directions that I used came from the Pioneer Woman Cooks.






 Print Directions
Halloween Cake Pops
1 box (18.25 ounces) red velvet cake mix
1 can (16 ounces) cake frosting (any flavor you like)
2 bags (14 ounces each) melting chocolate (any color or combination of colors)
1 bag lollipop sticks
various tubes frosting or gel icing or sprinkles, if desired

Bake cake according to package directions, using a 9 x 13-inch pan. Allow to cool completely. After the cake is cooled, crumble the cake into a large bowl until the cake is in very fine crumbs. Use about 3/4 of the can of frosting, and using two forks, work the frosting into the cake crumbs until the frosting is no longer visible. Next, roll the mixture into small balls about the size of a walnut. A small cookie dough scoop can help get them the same size. Put the balls on a wax paper lined sheet pan and put them in the freezer for at least an hour.
After the cake balls are firm, melt the chocolate pieces in a double boiler. Working with only a few cake balls at a time, insert a lollipop stick into the cake ball and either dip it in the chocolate or spoon the chocolate over it until it is well coated. Lay the coated cake pops down on wax paper to harden. If using sprinkles, add those immediately after dipping. After the chocolate has hardened the cake pops can be decorated with gel or frosting as desired.



After the cake has cooled, finely crumble it in a large bowl.



Stir the frosting into the crumbled cake using two forks, working it in until the frosting is no longer visible.


A cookie dough scoop helps to measure the cake so the balls can be rolled about the same size.


Put the cake balls in the freezer for an hour before dipping.


Insert the lollipop sticks and dip the cake balls in the melted candy coating. Lay them on wax paper to dry.


Decorate any way you like.



My favorites were the green Halloween guys with sprinkles for hair.



Add a cellophane bag and a ribbon for a party treat! For more ideas see Halloween Cake Pops II.



Shared with:
Momnivore's Halloween Party
Bacon Time with the Hungry Hypo Halloween and Fall Recipes and Crafts
I have looked at Bakerella's cake pops with awe for quite some time now, and finally decided it was time to see if I could put some of those little treats together. The way she makes them is truly a work of art. Mine are more of a fun Halloween project. The general recipe and directions that I used came from the Pioneer Woman Cooks.






 Print Directions
Halloween Cake Pops
1 box (18.25 ounces) red velvet cake mix
1 can (16 ounces) cake frosting (any flavor you like)
2 bags (14 ounces each) melting chocolate (any color or combination of colors)
1 bag lollipop sticks
various tubes frosting or gel icing or sprinkles, if desired

Bake cake according to package directions, using a 9 x 13-inch pan. Allow to cool completely. After the cake is cooled, crumble the cake into a large bowl until the cake is in very fine crumbs. Use about 3/4 of the can of frosting, and using two forks, work the frosting into the cake crumbs until the frosting is no longer visible. Next, roll the mixture into small balls about the size of a walnut. A small cookie dough scoop can help get them the same size. Put the balls on a wax paper lined sheet pan and put them in the freezer for at least an hour.
After the cake balls are firm, melt the chocolate pieces in a double boiler. Working with only a few cake balls at a time, insert a lollipop stick into the cake ball and either dip it in the chocolate or spoon the chocolate over it until it is well coated. Lay the coated cake pops down on wax paper to harden. If using sprinkles, add those immediately after dipping. After the chocolate has hardened the cake pops can be decorated with gel or frosting as desired.



After the cake has cooled, finely crumble it in a large bowl.



Stir the frosting into the crumbled cake using two forks, working it in until the frosting is no longer visible.


A cookie dough scoop helps to measure the cake so the balls can be rolled about the same size.


Put the cake balls in the freezer for an hour before dipping.


Insert the lollipop sticks and dip the cake balls in the melted candy coating. Lay them on wax paper to dry.


Decorate any way you like.



My favorites were the green Halloween guys with sprinkles for hair.



Add a cellophane bag and a ribbon for a party treat! For more ideas see Halloween Cake Pops II.



Shared with:
Momnivore's Halloween Party
Bacon Time with the Hungry Hypo Halloween and Fall Recipes and Crafts
reade more... Résuméabuiyad
at No comments:
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