Posted in appetizers/snacks, Baked goods, Baking, Pizza, Uncategorized

Spicy Garlic Chicken Pizza

I found this recipe many years ago as I sat in the dentist’s office waiting for my children to finish up with their annual checkup. When I read the ingredient list and noticed how simple the recipe appeared, I walked to the reception desk to see if I might be able to take the magazine home with me. This was an old edition and I thought they might let me have it. The receptionist was quick to agree as she said they just threw out a number of old magazines and this one must have been overlooked. Here is the original recipe as pictured in the magazine several years ago:

You can see that it’s been well used over the years… Sending along a thank you to Better Homes and Gardens and the contest winner, Kelly for a delicious weeknight recipe.

(I often add a teaspoon of fresh minced ginger to the recipe to add an Asian flair.)

Spicy Garlic Chicken Pizza

12 ounces skinless, boneless chicken breast halves

½ cup sliced green onion

2 cloves garlic, minced

2 tablespoons rice vinegar or white wine vinegar

2 tablespoons reduced-sodium soy sauce

1 tablespoon olive oil or cooking oil

½ teaspoon crushed red pepper or 1/4 teaspoon ground red pepper

¼ teaspoon black pepper

1 tablespoon olive oil or cooking oil

1 tablespoon cornstarch

1 16 ounce (12-inch) Italian bread shell (Boboli)

½ cup shredded Monterey Jack cheese

2 tablespoons pine nuts or sliced almonds

½ cup shredded mozzarella cheese

Cut chicken into 1/2-inch pieces. In a large bowl combine half of the green onion, the minced garlic, rice or white wine vinegar, soy sauce, the 1 tablespoon oil, the crushed or ground red pepper, and the black pepper. Add the chicken pieces; stir to coat. Cover and let stand 30 minutes at room temperature or for 1 hour in refrigerator. Drain, reserving marinade.

Heat remaining oil in a large skillet; add chicken pieces. Cook and stir about 3 minutes or until no longer pink. Stir cornstarch into reserved marinade. Add to skillet. Cook and stir until thickened and bubbly. Spoon evenly atop bread shell. Sprinkle with Monterey Jack and mozzarella cheeses. Bake, uncovered, in a 400 degree F. oven for 12 minutes. Top with remaining green onion and nuts. Return to oven for 2 minutes more. Makes 6 main-dish servings.

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Posted in Baked goods, Baking, Bread, breakfast, Brunch, Cake

Cinnamon Roll Cake

I just love easy, semi-homemade recipes. Last week, just before the Easter holiday, stores throughout my neighborhood had great deals on baking staples like sugar, flour, eggs, and cake mix. I took advantage of many of the sales buying lots of sugar for our bees and lots of cake mix for easy recipes like the one listed below. This is always one of the first items to go when set along side other items on the breakfast buffet. This cake also travels well so taking it to Easter brunch or a summer holiday party is great. Just slice the cooled cake into 1 ½” squares and serve it right out of an attractive baking dish.

Cinnamon Roll Cake

1 box yellow cake mix

4 eggs

3/4 cup vegetable oil

1 teaspoon vanilla

1 cup sour cream

1 cup brown sugar

1 tablespoon ground cinnamon

2 cups powdered sugar

2 1/2 tablespoons milk

1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Coat a 9×13 Baking pan with nonstick spray and set aside.

In a large bowl, combine cake mix, eggs, oil, vanilla and sour cream. Mix on low for 30 seconds and then raise the speed to medium and mix for 2 minutes, scraping the sides of the bowl as necessary.

Spread the cake batter evenly into your prepared pan. In a medium bowl whisk together the brown sugar and cinnamon. Sprinkle this evenly on top of your cake.

Using a butter knife gently swirl the cinnamon sugar throughout the cake batter. (Ribbons of sugar and spice.).

Bake for 35-40 minutes or until a toothpick entered into the center of the cake comes out clean. Cool cake for 15-20 minutes.

In a medium bowl whisk together the powdered sugar and milk. Pour this over the slightly cooled cake.

Posted in Baked goods, Baking, cookies, Desserts, Food, holiday, holidays

Easy Snickerdoodles

This is a crazy easy short-cut, if you’re looking for a last minute Christmas cookie recipe. A semi-homemade treat that combines a pouch of cookie mix with a little cinnamon and sugar makes these cookies taste honey bun yummy! I use turbinado sugar for a crunchier exterior, while the interior stays moist and flavorful.

Easy Snickerdoodles

1 pouch sugar cookie mix

2 tablespoons flour

1/3 cup butter or margarine, softened

1 egg

1/4 cup turbinado sugar

1 teaspoon ground cinnamon

Heat oven to 350 degrees. In large bowl, stir cookie mix, flour, butter and egg until dough forms. Shape dough into 1-inch balls. In small bowl, mix turbinado sugar and cinnamon. Roll balls in sugar-cinnamon mixture. Place 2 inches apart on ungreased cookie sheets; slightly flatten. Bake for 11 to 13 minutes. Cool slightly and remove to cooling racks.

Posted in Baked goods, Baking, Brunch, Cake, Uncategorized

Simple Cinnamon Rolls

  

We were having dinner the other night and my oldest daughter reported that she would be attending a “study session” the following day. Her class had a final exam on the horizon and a group was getting together to study. This would be an early morning session so she said she wanted to be sure to stop at the store to pick up a coffee cake before the event.

To save her time, I volunteered to make a simple pan of cinnamon rolls that I was sure the group would enjoy. I knew that I had all of the basic ingredients on hand to assemble and bake them before leaving for work in the morning. A traditional cinnamon roll recipe can be quite time consuming, but with the help of this semi-homemade recipe, it’s a jiffy of a job.

I have to be perfectly honest, when I’m in a hurry, I often don’t have the time to wait for the rolls to rise before putting them in the oven… I simply preheat the oven after I have mixed the dough and prepared the rolls. It usually takes about 20-25 minutes to preheat the oven and clean up the kitchen. Then, I pop them in the oven and let them rise while they bake.

  

Simple Cinnamon Rolls

(Adapted from the Betty Crocker Recipe; Cake-Mix Cinnamon Rolls)

1 1/4 cups warm water 

1 package regular active dry yeast

1 box white cake mix

2 1/2 to 3 cups flour

1/4 cup butter

1/2 cup packed brown sugar

2 teaspoons ground cinnamon

1/2 cup store bought cream cheese frosting or glaze
Grease 2-9″ square baking pans with shortening or cooking spray.  In small bowl, mix warm water and yeast; let stand 5 minutes.

In large bowl, mix cake mix and 2 cups of the flour. Add water-yeast mixture; stir with wooden spoon until dough forms. Add remaining flour 1/4 cup at a time, until it comes together in a ball. Cover with plastic wrap, and let rise in warm place until doubled. Meanwhile, melt butter in small bowl, and set aside to cool. In another small bowl, mix brown sugar and cinnamon.

On lightly floured surface, roll dough into large rectangle about 1/4 inch thick. Brush with 1/2 melted butter; sprinkle with cinnamon-sugar. Starting with 1 long end, tightly roll up dough into a log. Cut into 12 rolls. Brush with remaining butter.

  
Place rolls in pan(s); cover with plastic wrap. Let rise about 30 minutes while you heat oven to 375°F. Bake 8 to 10 minutes or until golden brown. Cool 5 minutes; spread with frosting or with powdered sugar glaze found here.

  
  
Here’s the original recipe…

https://www.bettycrocker.com/how-to/tipslibrary/baking-tips/cake-mix-cinnamon-rolls

Here’s another great “no-rise” recipe that I often use. Delicious!

https://www.allrecipes.com/recipe/241917/quick-cinnamon-rolls/

Posted in Baked goods, Baking, Chocolate, Desserts, Gifts

Toffee and Coffee Brownies



This is one of my family’s favorite brownie recipes.  When my twins were headed back to Purdue after a short fall break, I decided to send along a special “study” treat.  The addition of coffee and chocolate in the recipe are sure to inject a bit of a caffeine boost needed for long study and homework sessions.  

Due to the use of a traditional boxed brownie mix, these chocolatey treats come together quickly.  Adding three eggs to the batter makes for a moist and chewy texture, while the toffee bits contribute to the sweet and crunchy topping for this dessert.  I guarantee these treats won’t last long after you cool and frost them!  They are super rich and delicious! 

By the way, finals week for college students isn’t far off…  Wouldn’t every student love to receive a batch of these gems in a care package? Simply bake the brownies, then cool and wrap.  Next, place a jar of pre-made frosting and a bag of toffee bits into a shipping box along with the brownies.  Your student can frost and sprinkle the toffee mixture over the batch after the package has arrived. Don’t forget to encourage your student to share with friends and floor mates.   Oh, yah… You’ll be one popular parent!

Toffee and Coffee Brownies

1 package brownie mix for 13 X 9″ pan

3 eggs, slightly beaten

1/4 cup brewed coffee

1 stick (1/2 cup) melted butter, slightly cooled

1 teaspoon vanilla extract 

1 cup milk chocolate chips, optional

For Topping

1 16 ounce container of rich and creamy pre-made milk chocolate frosting

2 cups Heath Toffee Bits

Preheat oven to 350 degrees.  Grease a 9 x 13″ pan with non-stick baking spray and set aside. 

In a large bowl, combine brownie mix with eggs, coffee, butter, and extract.  Stir in optional chocolate chips.  Continue to stir until thoroughly combined, about 50 strokes. Evenly pour and spread brownie batter into prepared pan.  Bake according to package directions, usually 20 – 28 minutes. 

Allow to cool completely.  Spread a thick layer of pre-made milk chocolate frosting over brownies; sprinkle liberally with Heath Toffee Bits. Serve and store in an air-tight container.

Posted in Baked goods, Food, lunch box

Quick Mix Oatmeal Crunchies

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A couple of months ago, I bought several boxes of instant oatmeal because I had about 10 Quaker Oatmeal coupons that I was able to stack with a great sale price, making the oatmeal nearly free! However, after using a few of the flavored oatmeal packets, my family agreed that we prefer my Hearty Crock Pot Oatmeal much better than the instant packets. Knowing that I would have to figure out a way to use up all the leftover boxes, I scoured the Internet for some recipe ideas. After experimenting with various ingredients and playing with quantities, I came up with my own recipe for Quick Mix Oatmeal Crunchies. These flavorful cookies are a snap to throw together and we absolutely love them for lunchbox treats and afternoon snacks.

Quick Mix Oatmeal Crunchies

6 packets of flavored instant oatmeal, any variety you prefer (I use a mixture of cinnamon, raisin and apple packets.)
1 cup all-purpose flour
1/4 cup white sugar
1/2 cup brown sugar
1/4 tsp baking powder
1/2 tsp baking soda
1/2 cup margarine or butter, softened
1 tsp milk
1 egg, beaten

Heat oven to 350 degrees. Mix together the flour and oatmeal packets; set aside. Combine remaining ingredients in a mixing bowl. Add in the flour and oatmeal mixture; combine thoroughly.
Roll dough into 1 1/2″ balls and drop on to lightly greased cookie sheets, about 2″ apart. Pat the dough ball to flatten.
Bake for 10 minutes or until golden brown. Cool briefly on cookie sheet, then finish cooling on wire rack.
Makes about 2 1/2 dozen cookies