Share my Recipe Sunday – Butterscotch Cake
I am giving my Gem of the Week Award to SnoWhite (isn’t that cute?) from “Finding Joy in My Kitchen.”
This cake looks soooo good! She gives the step by step pictures (which I love) to making this cake. You will have to go see the whole process. You can see it very simply by clicking HERE.
Share my Recipe Sunday – Meals for your family when you are Away
I wanted to get some ideas from you on what you do for meals for your family when you are away from home on a trip.
I am leaving for Blogher on Thursday of this week. I need to not only plan for myself and my trip, but for my family when I am away.
I have to admit I am not going to make meals for my family. I know many of you do…but my hubby has no problem cooking for himself or the kids when I am not there. He even does it at times if I am here, but busy doing something else.
I will however get to the grocery and make sure things are stocked before I leave. I will also make sure the laundry is all caught up and have the 2 teenagers get packed for camp. (They will be leaving before I get home on Sunday)
Share My Recipe Sunday – Sandy’s Captain Crunch Cereal Zucchini
We got these zucchini out of our garden. Alex was out measuring it each day and discovered it was growing about a 1/2 inch a day. He was thrilled to go out and pick the first 2!
1 large zucchini
2 eggs
1/2 c milk
2 c Captain Crunch cereal (or off brand)
1/2 c flour
olive oil
Slice the zucchini.
Crush the cereal in a plastic bag until pretty fine. Put in bowl and add flour.
Stir mixture. (These amounts are approximate as I did not measure. I added the flour because the cereal alone was not sticking well, so you can play around with the amounts). Put this bowl aside.
In another bowl mix eggs and milk. You can salt and pepper to taste.
Heat the olive oil in a sauce pan on medium heat.
Dip the zucchini into the milk/egg mixture.
Dip into the cereal/flour mixture and cover both sides.
Place in oil and cook on both sides until brown.
Place on paper towels to soak up the extra oil. Then serve. Yummy!
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Share my Recipe Sunday – Sugar Free Peach Crisp
Kristen from Frugal Antics of a Harried Homemaker has earned my Gem of the Week again. She has given us a recipe that diabetics can enjoy! My father is a diabetic and loves good desserts…and is thrilled when we can find a good recipe that is sugar free.
Join our Share my Recipe Sunday and add your recipe to the Mr. Linky. Feel free to pick up any recipes to use in your kitchen!
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There are a lot of diabetics in my family. It runs in the family. Therefore, I try to make desserts once in a while that everyone can enjoy without as much guilt as usual ;-). This dish isn’t terribly sweet and lets the flavor of the peaches shine through. If you choose to use fresh, you may have to alter the time a bit.
1/2 cup oatmeal
1/2 cup flour
1/3 cup crystaline fructose
1/4 cup butter
1 1/2 tsp cinnamon
3 cups sliced frozen peaches
2 tsp minute tapioca
Place peaches in the bottom of a 9 X 9 pan. Sprinkle with tapioca and 1/2 tsp cinnamon. Combine oats, flour, fructose, butter and remaining cinnamon in a bowl and combine with a pastry blender until nice and crumbly. Sprinkle over the peaches. Bake uncovered 350 degrees for 40 minutes. Serve with sugar free vanilla ice cream if desired.
Kristen
Share my Recipe Sunday – Kitchen Stewardship – Banana Flax Muffins
I am so pleased that Katie from Kitchen Stewardship added this recipe to our list this week. She has won my “Gem of the Week” and can pick up the button for her blog. I have been trying to eat healthier and have for the first time been using flax seed in a smoothie this week. I haven’t gotten advanced enough to add it into a recipe but I am excited to try this recipe! I love banana nut muffins. There is one that I used to get with Jenny Craig that I loved and is lower calorie. I haven’t been able to find a recipe that I like as well for the calorie count it had. So…will defiantly try this one.
Please join us for Share my Recipe Sunday! You can pick up recipes and add new recipes weekly. You can add the Share My Recipe Sunday to your post and link it here so others can see all the recipes. If you win the Gem of the Award that week then you can pick up that button and add it to your sidebar or post. Be sure to link it to your recipe!
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Recipe Connection: Banana Flax Muffins
We’re thinking about omega-3s this week, and one way to get them into even your baking is to use ground flax seeds in place of part of the fat in a recipe. Here’s an easy, yummy, kid-friendly muffin recipe for you to try, or get bold and learn to substitute flax into your family’s favorites (see below for details)!
Banana Flax Muffins
* 1 ½ cup whole wheat pastry flour (works just fine with regular whole wheat)
* ¾ cup ground flaxseed
* ½ cup white sugar
* 1 teaspoon baking soda
* 1 whole egg
* ½ cup oil or melted butter
* 1 cup mashed bananas (I used VERY ripe bananas)
* 1 teaspoon vanilla extract
* 2 Tbsp. plain yogurt
* 1/2 cup chopped walnuts (optional – but adds MORE omega-3s!)
In large mixing bowl, mix together flour, flaxseed, sugar, and baking soda. In separate bowl, mix egg, oil, bananas, vanilla, and yogurt. Mix wet into dry ingredients. Fold in walnuts. Use paper muffin cups or spray the muffin pans with non-stick spray. Bake large muffins 20-25 minutes (or mini muffins for about 15 minutes) at 350 degrees. Makes 12 muffins or 30 mini-muffins.
How to Substitute Flax into a Baking Recipe
* Take out some of the fat in your recipe – butter, shortening (eek!), oil, whatever. I usually have been very safe taking out 1/4 cup of fat, whether there’s 1 cup or 1/2 cup in the original recipe.
* Replace that with 3x as much flax meal. If you delete 1/4 cup of fat, add 3/4 cup of flax. That seems like a lot, but it always works!
* You may need to store your baked goods in the fridge – I found they go bad faster with flax involved.
Good luck and enjoy!
Kitchen Stewardship
Share my Recipe Sunday – Grilled Cheesy Potatoe Packets
This recipe is from the Betty Crocker Site. I thought it looked great for something to use not only on a grill, but over a campfire.
4 cups frozen potatoes O’Brien with onions and peppers (from 24-oz bag)
1 tablespoon vegetable oil
1/2 teaspoon seasoned salt
3/4 cup shredded Cheddar cheese (3 oz)
1. Heat gas or charcoal grill. Spray 1 (18×13-inch) sheet of heavy-duty foil with cooking spray. Place potatoes on center of foil. Drizzle with oil; sprinkle with seasoned salt.
2. Bring up 2 sides of foil over potatoes so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
3. Place packet on grill over medium heat. Cover grill; cook 30 minutes, turning once. Carefully open packet; sprinkle cheese over potatoes. Cover loosely; let stand 4 to 5 minutes or until cheese is melted.
Come and join Share my Recipe Sunday. Add your name and recipe with link to your blog (and the recipe) on Mr. Linky. Take the Share My Recipe Button from my right sidebar and post it on your site with the link back to Share my Recipe.
Share my Recipe Sunday – Pumpkin cookies with Butterscotch Morsels
Kristen from Frugal Antics of a Harried homemaker wins my Gem of the Week award for her yummy and original pumpkin cookies. I have used chocolate chips and butterscotch chips in cookie recipes before, but I have never used them in the combination with the pumpkin cookies.
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Pumpkin Cookies with Butterscotch Morsels
I made these cookies this week in order to use up a half opened bag of butterscotch chips. I decided after looking at how few chips I actually had, however, to add chocolate chips as well. It turned out well and they didn’t last 24 hours.
Pumpkin Cookies
1/2 cup shortening
1 cup white sugar
1 cup pumpkin puree
1 tsp vanilla
2 cups all-purpose flour
1/2 tsp salt
1 tsp soda
1 tsp powder
1 tsp cinnamon
3/4 cup butterscotch chips
3/4 cup chocolate chips
Grease cookie sheets. In a medium bowl, cream the shortening and sugar. Add the pumpkin and vanilla. Combine the flour, salt, baking soda, baking powder, and cinnamon; stir into the creamed mixture. Then mix in the chips. Drop dough by teaspoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool for a minute on cookie sheets before transferring to cooling racks.
Come join us on Sundays. Share one of your recipes with us and pick up a recipe from someone else that you would like to try. It’s all about the Sharing!!
Cheeseburger Lasagna
We are all used to having cheeseburgers on the grill and with Memorial Day being tomorrow I am sure many of us will be eating them soon!
Joanna from Princess on the Farm has a recipe with a different twist for the cheeseburger. It is lasagna made like a cheeseburger that you even serve with lettuce and tomato at the end. I just thought it sounded good.
This weeks Gem of the Week award is for you Joanna!
Join Share My Recipe Sunday and pick up some new recipes and share your recipes.
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This is a recipe I only made one time, but it was fabulous!
Betty Crocker’s Make-Ahead Cheeseburger Lasagna
Ingredients:
1 1/2 lb ground meat
3 tbs instant minced onion
1 can tomato sauce (15oz)
1 1/2 cup water
1/2 cup ketchup
1 tbs yellow mustard
1 egg
15 oz ricotta cheese
2 cups shredded cheddar-american cheese blend
12 uncooked lasagna noodles
1 cup shredded Cheddar cheese
Make It:
1. Spray 13×9-inch (3qt) baking dish with cooking spray.
2. In 12-inch skillet, cook beef and onion over medium-high heat 5-7 minutes, stirring frequently, until beef is brown;drain. Stir in tomato sauce, water, ketchup and mustard. Simmer 5 minutes stirring occasionally.
3. Meanwhile, in medium bowl beat egg with whisk or fork. Stir in ricotta cheese and 2 cups cheese blend.
4. Spread 1 cup beef mixture over bottom of baking dish. Top with 4 uncooked noddles. Spread half of the ricotta mixture over noddles; top with 1 1/2 cups of beef mixture. Repeat layers once with 4 noodles, remaining ricotta mixture and 1 1/2 cups meat mixture. Top with remaining 4 noodles, beef mixture and 1 cup cheddar cheese.
5. Cover with foil; refrigerate at least 8 hours or overnight.
6. Heat oven to 350*. Bake lasagna covered 45 minutes. Uncover; bake 25-35 minutes longer or until bubbly. Remove from oven. Cover with foil; let stand 5-10 minutes before cutting.
7. Just before serving, top with lettuce,tomato and pickles. Serve with additional ketchup if desired.
Share my Recipe Sunday – Stephanie’s southwestern rice salad
This salad looks wonderful. Stephanie from A High and Noble Calling submitted this salad. She has won my Gem of the Week Award.
There is so much color in this salad. It looks like something that would be a hit anywhere you served it.
She has great pictures on the process of making it too. (I love that!) Visit her blog to see all the great pictures!!
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This recipe was passed onto me by a friend and it is absolutely one of my favorites! Anything with corn and black beans ranks high on my list, and this dish has all that and one of my favorite spices: cumin!
It makes a large bowl full and is a quick and easy summer recipe. This recipe is adapted from Taste Of Home, and originally called for all of the veggies to be sauteed, but I like it better when they are raw and fresh. It makes it crispier, healthier and keeps your kitchen cool on a hot day!
Southwestern Rice Salad
2/3 cup cooked Brown rice
3/4 cup chopped green pepper
1/2 cup of chopped red onion
1 cup chopped medium carrot
3 garlic cloves, minced
1 16 oz package of frozen corn (thawed)
1 15 oz can of black beans (rinsed and drained)
2 medium plum tomatoes chopped
1 cup salted peanuts (or chickpeas)
1/3 cup of lemon juice
1/2- 1 1/2 tsp cayenne pepper to taste
1/2 tsp ground cumin
Optional: 1 Tbsp of flax seed oil
1. Chop up the veggies an put them into a bowl
2. Add the corn and black beans and the peanuts
(or chickpeas) and cumin, then mix all together.
3. Add the lemon juice, cayenne and cumin and flax
seed oil and mix well.
4. Add the rice and mix well. Cover and refrigerate
for at least 4 hours for the flavors to meld
together.
5. Enjoy!!
Stephanie
Join our “Share My Recipe Sunday” and share YOUR recipe here. Be sure to link this to your recipe on your site. Add the Share My Recipe Button (you can get it off the right hand sidebar of this site for best results). You may win the Gem of the Week award that you can display on your site.
Thanks!
Jalapeno Recipe
Jalapeno Cheese Cake Recipe by Sweet Pea
This weeks Gem of the Week award goes to Sweet Pea of Newlyweds
I first looked at this recipe and thought….(that doesn’t sound right). But once you read it and really think about it, I bet this taste wonderful!!! The hot of the jalapeno along with the sweet of the cheesecake offset by the salty of the fritos. Yum!!
You will have to go visit her blog to see a step by step picture tutorial of how to make this. It was wonderful. I felt like I was on a cooking show from all her great pics!
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Jalapeno Cheesecake
Crust:
2 Cups Frito’s (crumbs)
4 T butter
Cheesecake:
3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1/4 cup sugar
3 large eggs
1/2 cup heavy cream
1/2 cup water
2 cubes chicken bouillon
1 tbsp. taco sauce
1 T lime juice
1 T tequila
2 T pickled Jalapeno juice
4 oz pickled Jalapenos, chopped
DIRECTIONS:
1. Preheat oven to 350 degrees. Begin to boil a large pot of water for the water bath.
2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too – baker’s choice. Set crust aside.
3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, water, chicken bouillon, taco sauce, lime juice, tequila, jalapeno juice and blend until smooth and creamy.
4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place chopped pickled jalapenos on top of cheese cake and slightly press in.
Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.
I used 2, 8 inch foil pans and baked for 20-25 minutes, but if you’re using a spring form pan, bake for 45-55 minutes.
5. Bake 20-25 until it is almost done – this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.
Serve with Jalapeno jelly poured on top, and Fritos!
If you visit Sweet Pea’s blog called Newlyweds you will see that she did this for the Daring Bakers Challenge. She has the recipe for “The original Recipe
Abbey’s Infamous Cheesecake” on her blog along with some variations of that cheesecake.
Come visit Share my Recipe Sunday (hit link for more instructions). Add your name to Mr. Linky and submit your recipe. Pick up the button for your site, with a link back to Share Your Recipe Sunday. You may win my Gem of the Week award and have your recipe featured on my blog that week with links to your more links to your blog.
Share my Recipe Sunday – Lisa with Home Made Taco Sauce and Seasoning
Lisa from Easy Living has won my Gem of the Award for her thrifty recipes to save money making taco sauce and taco seasoning. For all of us trying to conserve our dollars, it is great to see some recipes that help us do that.
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When making enough burritos and tacos for a family of four or larger it gets expensive to buy everything needed. The meat and cheese alone is expensive.
So to make it more frugal, when I dont have these items stockpiled (from purchases using coupons to get them really cheap or free) I make my own. Making these two things from scratch shaves $4-$5 off the price of this dinner by itself.
Taco Sauce
1 small can tomato sauce
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground Cayenne pepper
1/2 teaspoon sugar
Mix all together and let sit for at least 30 minutes so spices wed.
Taco Seasoning
6 teaspoons chili powder
5 teaspoons paprika
4 1/2 teaspoons cumin
3 teaspoons onion powder
2 1/2 teaspoons garlic powder
1/8 teaspoon cayenne pepper
Use 2 heaping tablespoons to equal one commercial packet.
When my oldest son and any of his friends are here for dinner, I will stretch the hamburger by adding 1 cup of cooked minute rice.
Lisa B.
Zucchini Muffin Recipe
My Gem of the Week award goes to Amy from Amy’s Finer Things. She has this yummy zucchini recipe for Chocolate Pudding Zucchini Muffins. I have zucchini coming out the ying yang right now from my garden and I am guessing a few of you do too! I did a little looking and she also has this great page of links to other zucchini recipes on her site. You will have to look at it. I would have used it for this post but she didn’t enter it in the Share my Recipe Sunday. I didn’t think she would mind if I used a 2nd link to her site to share these yummy looking recipes with you!
Amy says that her children ask for them. She thinks they should be considered cupcakes!
I know I am going to try them for sure!
I would love to have you join my Share My Recipe Sunday! Just pick out a recipe you love..hopefully that is simple and easy. Post the link on here. Pick up my button and post it on your site with the recipe and link it back to here.
My Mr. Linky is finally working again! Yeah!!
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Chocolate Pudding Zucchini Muffins
* 3 eggs, beaten
* 1 c. cooking oil
* 1 1/4 c. sugar
* 1 large package chocolate instant pudding
* 2 c. grated zucchini
* 2 tsp. vanilla
* 1 c. unbleached flour
* 2 c. whole wheat flour
* 1 tsp. soda
* 1/2 tsp. baking powder
* 1 tsp. salt
* 1 tsp. cinnamon
* 1 c. chopped nuts (optional)
1. Beat eggs, oil, sugar, pudding mix, vanilla and zucchini together.
2. Blend dry ingredients and add to zucchini mixture; mix well.
3. Scoop into greased muffin tins.
4. Bake 17-20 minutes at 350°.
** Makes 2 1/2 dozen muffins. I made 2 dozen regular plus 1 dozen mini muffins.
** You could also grease two loaf pans and bake 1 hour at 350° for Chocolate Pudding Zucchini Bread.
