We had a very snowy 2021 Valentine’s Day. The light and fluffy flakes had been coming down for days and my yardstick inserted in the snow was clocking in at a whopping 17”. We had intended to go out for dinner but decided to settle in at home. I made a batch of these Hazelnut Dump Brownies to have with a scoop of ice cream for dessert. Everything is basically dumped into a bowl, mixed together and tossed in a greased baking pan. Then, the mini chocolate chips are sprinkled over the top… easy enough! This is a super simple recipe with extraordinary results. PS. It’s still snowing! ❄️❄️❄️
Hazelnut Dump Brownies
2 cups sugar 1-3/4 cups all-purpose flour 1/2 cup baking cocoa 1 teaspoon salt 5 large eggs, room temperature 1 cup canola oil 1 teaspoon vanilla extract 1 cup hazelnuts, chopped 1 cup semisweet mini chocolate chips
In a large bowl, mix in the first 8 ingredients. Pour into a greased 13×9” baking pan. Sprinkle with mini chocolate chips.
Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack.
This one our most flavorful breakfast casseroles. The mixture of apples and breakfast sausage, teamed up with a light batter and homemade maple syrup make this a winner in our household.
Sausage and Apple Breakfast Bake
1 or 2 pounds bulk pork sausage 2 cups biscuit/baking mix 1-1/3 cups skim milk 1 teaspoon vanilla extract 1 teaspoon butter extract 2 large eggs 1/4 cup canola oil 2 medium apples, peeled and thinly sliced 2 tablespoons sugar 1 teaspoon cinnamon Maple syrup
Preheat oven to 350 degrees. Grease a 13×9” baking pan; set aside. In a large skillet, cook and crumble breakfast sausage until no longer pink; drain. In a medium mixing bowl, combine biscuit mix, milk, extracts, eggs and oil until blended; stir in cooked sausage. In a small bowl, mix together cinnamon and sugar. Transfer biscuit mixture to a greased 13×9” baking dish. Evenly top with apples; sprinkle with cinnamon and sugar. Bake until set, 30-40 minutes. Serve with syrup.
I have a fabulous cookbook that highlights favorite recipes from bed and breakfast inns across the country. This week I found a recipe for apricot chicken breasts that called for a portion of a jar of apricot preserves to top the breasts while baking. I thumbed through the cookbook shortly thereafter and found a recipe for these apricot and oatmeal bars. What a great way to use up the balance of my preserves. This turned out to be a delicious treat as my family raved over these simple bars.
1 1/2 cups all purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups quick-cooking rolled oats 1 cup brown sugar 3/4 cup unsalted butter, melted 1 – 12 ounce apricot jam/preserves
Preheat oven to 350 degrees. Combine all ingredients to form a crumb mixture. Pat 1/2 of crumbs into a greased 11x7x1 1/2” or a 9×9” pan. Spread the entire surface with apricot jam. Top with remaining crumbs. Bake for 40 minutes or until the surface is golden bown. Cool before cutting.
During the recent Thanksgiving holiday, the weather turned cold. I had an idea to cook up a large pot of hearty soup; a comfort food that is always a good idea during the Midwestern winter months. I had plenty of leftover vegetables that I’d purchased to make stuffing and to season other dishes. So, Friday morning I threw a few chicken breasts into a pot of simmering water and set out to make a soup for those looking for a comforting bowl of deliciousness during the weekend.
While I could have used my leftover turkey for this recipe, I chose to leave it for sandwiches as the family likes to pile turkey, stuffing, and cranberry sauce on a hearty wheat bread for traditional turkey leftover sandwiches. I did, however, toast some super thin Pepperidge Farm’s bread to act as a crispy accent to the smooth and creamy soup. I hope you try this delicious soup as this one warms the soul…
Note: I keep chicken stock base in my pantry for times when I don’t have chicken broth on the shelf. Follow the directions on the side of the container to substitute this base for the canned broth.
Creamy Chicken Rice Soup
1 tablespoon oil 1 cup carrots, chopped 1 cup celery, chopped 1/2 cup onion, chopped 1 clove garlic, minced 1/3 cup long grain rice, uncooked 3/4 teaspoon dried basil 1/4 teaspoon pepper 2 cans (14-1/2 ounces each) chicken broth 3 tablespoons flour 1 can (5 ounces) evaporated milk 2 cups chicken breast, cooked and cubed
In a large saucepan, heat oil over medium-high heat; sauté carrot, celery and onion until tender. Add garlic; cook until vegetables are translucent. Stir in rice, seasonings and broth; bring to a boil. Reduce heat; simmer, covered about 15 minutes, until the rice is tender. In a small bowl, mix flour and evaporated milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken and heat through.
If you are looking for an easy coffee cake recipe that you can get to the table in no time at all, this is it! The base of the batter uses a boxed baking mix to add to the ease to which this coffee cake comes together. Great for the holiday season as you might have a few early morning guests in the house. It’s a winner!
Topping: ⅔ cup baking mix ⅔ cup brown sugar 4 tablespoons butter, cold and cubed ½ teaspoon ground cinnamon ½ cup walnuts, chopped
Preheat the oven to 400 degrees. Grease a deep 9-inch pie pan. Combine baking mix, milk, sugar, egg, cinnamon, and vanilla in bowl; mix well. Spread into the bottom of the prepared pan. For topping, in a medium sized bowl, combine baking mix, brown sugar, butter, cinnamon, and walnuts. Using a fork or pastry blender until crumbly. Spread topping mix over cake batter. Bake until a toothpick inserted into the center comes out clean, 20-25 minutes. (Optional: Drizzle with powdered sugar/water glaze.
While looking through one of my older cookbooks last week, I stumbled across a recipe for a breakfast sausage ball that would make for a welcome addition to my brunch menu. I had the few required ingredients on hand and I was in the mood to try something new. Talk about an easy recipe… 3 ingredients are combined with an optional dash of water to moisten the mix. Adding a side of scrambled eggs, coffee, orange juice and fresh fruit rounded out the meal. This is a plentiful recipe. If you make the full recipe, you’ll have extras to warm up for weekday quick fixes. I throw them in the microwave for 10-20 seconds and they are ready to eat. They freeze well too. A win-win for my busy family!
I’ve include the original recipe link below… along with the adjusted recipe that I am using instead.
Last weekend, we donned our masks and headed to the local apple orchard. It was a beautiful day and we were able to pick a variety of apples. After arriving home, I scrolled through a few YouTube videos to find new and unique apple recipes that I hadn’t tried before. I stumbled across this video and realized that I had the cookbook with the exact recipe on my kitchen shelf. I had purchased the cookbook many years ago when visiting Georgia. We had just eaten in Paula Deen’s restaurant and I picked up the cookbook in the souvenir shop on my way out of the building. I hadn’t tried this recipe until I watched Paula pull all of the ingredients together to make a dense, moist, scrumptious looking cake. Wow, this cake does not disappoint! I’ll be making it all season long!
In fact, I took the opportunity to bake it again for a birthday celebration. This cake travels well. I packed it up in a cake carrier and I’ll sprinkle it with extra powdered sugar before serving.
Preheat the oven to 325 °F. Generously grease a tube pan.
For the cake: in a large bowl, combine 2 cups sugar, eggs, oil, orange juice, flour, 1 teaspoon baking soda, salt, cinnamon and vanilla extract; and mix well. Fold apples, coconut and pecans into batter.
Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 1/2 hours.
Shortly before the cake is done, make the sauce: Melt the butter in a large saucepan, stir in 1 cup sugar, buttermilk and 1/2 teaspoon baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand 1 hour, then turn out onto a rack to cool completely.
I have been without a proper kitchen for a number of months as the Corona Virus has ushered in a major kitchen appliance shortage in the US. We started a home remodel in May and everything is complete with the exception of a fridge, wall oven, cooktop, microwave and dishwasher. Ugh, this has been a bit of a pain. Full disclosure, I have a second kitchen in my home and I’ve been using it to make quick and easy recipes. Most have a shortcut that I use so that I don’t have to pull out too many ingredients (many ingredients have been packed away in boxes from the original kitchen demo.) I have to credit https://vintagerecipetin.com/blueberry-coffee-cake/ for this adapted recipe as I wanted to make a Sunday morning coffee cake with ingredients that I had on hand. This one included simple ingredients that made for a moist and delicious breakfast cake. I made a few changes to make the process even easier and to add a bit more flavor. I set up a small coffee bar and let everyone dig in while I pulled the rest of the meal together.
Easy Blueberry Coffee Cake
For the streusel: 1/2 cup brown sugar 2/3 cup all purpose flour 1/3 cup butter, softened 1/2 tsp. cinnamon
For the batter: 15.25 oz. white or yellow cake mix 3 eggs 8 oz. cream cheese 1/4 cup water 1 teaspoon vanilla extract 1 teaspoon almond extract 1/2 cup oil 3 cups blueberries
Optional drizzle: 1 cup powdered sugar combined with 1 tablespoon of milk. Thin with extra milk, if needed.
Preheat oven to 350 degrees. Spray a 9×13” pan with non-stick cooking spray. In a small bowl add the streusel ingredients. Mix with a fork until combined; set aside. In a larger bowl add the cake mix, cream cheese, eggs, water, extracts and oil. Mix together with a hand mixer until smooth; fold in blueberries. Sprinkle streusel evenly over batter. Place in the oven on the center rack. Bake for 45-50 minutes or until a toothpick comes out clean when inserted in the middle of the cake. Place on a cooling rack; cool. Drizzle with powdered sugar and water mixture. Serve warm or room temperature.
I love using up ingredients from the fridge when pulling together a last minute breakfast. This quiche is one of my favorite go-to breakfast items because it’s so simple and delicious. Actually, it a great lunch or dinner entree, as well. Just add a light salad and enjoy!
Easy Ham and Cheese Quiche
1 refrigerated pie crust 7 large eggs 3/4 cup milk 3/4 teaspoon hot sauce 1/4 teaspoon black pepper 1 cup cooked ham chopped 1 1/2 cups shredded cheese 3 tablespoons green onions, chopped (optional)
Preheat oven to 375 degrees. Unroll pie crust and press into a greased 9″ pie plate, crimping the top edges, if needed. In a large bowl, whisk together eggs, milk, hot sauce and pepper. Sprinkle ham, cheese, and (optional) green onions into the pie crust and pour the egg mixture over top. Bake for 40-43 minutes until the center is completely set. Let cool for 5-10 minutes before slicing and serving.
On Saturdays, I usually make a big homemade breakfast for all those that may have returned home for the weekend. While it’s usually just my hubby and I, when the kids travel home for a few days, I enjoy the time we have catching up around the breakfast table. When making pancakes, I usually use my old standby recipe, Oatmeal Pancakes, and stand at the stovetop griddle pouring individual mounds until I’ve cooked all of the batter into round-shaped cakes. Alternatively, this recipe is a lifesaver as I can mix up a batch of batter, pour it into a baking dish, and throw it into the oven while working on all of the other items that will need to be prepped and cooked. During the late winter/early spring, we tap our trees to make our own delicious maple syrup. Our family loves its rich flavor and I use a healthy dose for this convenient recipe.
Oven Baked Maple Pancakes
1/2 cup packed brown sugar 1/3 cup butter ½ cup maple syrup 1 ½ cups pancake baking mix ¼ cup packed brown sugar 1 cup milk 1 teaspoon vanilla extract 2 eggs
Preheat oven to 350 degrees. In a small microwave-safe bowl, melt butter. Stir in 1/2 cup brown sugar and the maple syrup until completely combined. Pour into greased 13X9” baking pan.
Mix remaining ingredients in a medium bowl, until well blended. Carefully pour over syrup mixture.
Bake uncovered 25-30 minutes or until top springs back when touched in center. Cut into 3-inch squares; turn each square upside down onto plate. Serve immediately.