SOUR CREAM BLUEBERRY PIE

I randomly saw a friend while out and about one day, walking around the Fayetteville Square, and we started talking about food.
She told me about the Maine blueberries for sale at Ozark Natural Foods - and how amazing they are, small and flavorful. I promptly bought myself a package to experience them for myself,  and now I keep them in stock in the freezer - and always think of my friend when I use them.

SOUR CREAM BLUEBERRY PIE

FILLING
3/4 cup sugar
3 tablespoons flour
1 cup sour cream
2 eggs, beaten
1 teaspoon almond extract
2 cups blueberries
1 (9-inch) unbaked pie shell
TOPPING
1/4 cup plus 2 tablespoons flour
1/4 cup plus 2 tablespoons brown sugar
4 tablespoons butter, softened

Heat oven to 375F.
TO MAKE THE FILLING
In a large bowl, mix together the sugar and the flour. Add sour cream, eggs and almond extract. Mix well. Stir in blueberries. Pour mixture into pie shell.
TO MAKE THE TOPPING
Combine flour, brown sugar and butter, mix well. Sprinkle evenly over filling.
Bake for 40 to 45 minutes.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, June 2002
www.arkansasonline.com/news/features/food/‎

BANANA BREAD and LEMON BLUEBERRY RICOTTA POUND CAKE and SOUR CREAM COFFEE CAKE WITH BROWN SUGAR STREUSEL

While Mum was visiting last summer, she spoiled her Grandchildren with lovely breakfasts each morning. Made from scratch pancakes and sausage, delivered on a tray to their room, while they enjoyed their morning in bed.
I thought I had better make more of an effort to provide interesting and delicious meals in the morning - although my kids have to come out to the kitchen to serve themselves.

BANANA BREAD

1/2 cup butter, at room temperature
1 cup sugar
2 eggs
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed, very ripe bananas
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup chocolate chips

Heat oven to 350F.
Butter a 9 by 5 inch loaf pan, set aside.
In an electric mixer, fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture and mix until just combined. Add bananas, sour cream, and vanilla, mix to combine. Stir in chocolate chips, and pour into prepared pan.
Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour.
Let rest in pan for 10 minutes, then turn out onto a rack to cool.
Enjoy!

LEMON BLUEBERRY RICOTTA POUND CAKE

1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter
1 cup ricotta cheese
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 1/2 cups blueberries

Heat oven ot 325F.
Prepare a 9 by 5 inch pan, greasing the inside with butter, or baking spray.
In a medium bowl, whisk together the flour, baking powder, and salt.
Use an electric mixer to beat together the butter, ricotta and sugar, on high speed for 3 minutes, until pale and fluffy.
Add the eggs one at a time, mixing on medium speed for one minute, after each addition. Mix in the lemon zest and vanilla extract.
Remove the bowl from the mixer and stir in the dry ingredients in 3 or 4 additions, until just incorporated. Do not over mix. Stir in the blueberries.
Pour the batter into the prepared loaf pan. Place on a baking sheet on the middle rack in the oven. Bake for 65 to 70 minutes, or until a wooden toothpick comes out clean. Remove from oven and let cool for 15 minutes in the pan. Run a dull knife around the edge of the cake to make sure it is separated from the pan. Gently remove the cake from the pan and let it cool completely on a wire rack.
Enjoy!
Note: I added 1/2 cup more blueberries than the recipe indicated - I like a lot of fruit! But it was too much batter for the loaf pan, so I made muffins with the extra.

Recipe adapted from Simply Recipes
www.simplyrecipes.com/recipes/lemon_blueberry_ricotta_p...‎

SOUR CREAM COFFEE CAKE WITH BROWN SUGAR STREUSEL

FOR THE STREUSEL
3/4 cup flour
1/2 cup packed, light brown sugar
1/2 teaspoon ground cinnamon
1/8 tablespoon salt
4 1/2 tablespoons of unsalted butter
FOR THE CAKE
1/2 cup sour cream, at room temperature
1 teaspoon vanilla extract
2 drops almond extract
1/2 cup unsalted butter, softened
3/4 cup sugar
1 egg yolk, at room temperature
1 egg, at room temperature
1/4 plus 1/8 teaspoon salt
1 1/3 cups cake flour
1 teaspoon baking powder
1/8 teaspoon baking soda

MAKE THE STREUSEL
In a small bowl, stir the flour, brown sugar, cinnamon, and salt. Drizzle the melted butter over the dry ingredients and stir until well combined. The streusel should feel clumpy, not sandy. If it seems dry, add more melted butter.
MAKE THE CAKE
Position a rack in the center of the oven and heat the oven to 350F.
Lightly butter the bottom and sides of an 8-inch square metal cake pan. Line the bottom of the pan with parchment and butter the parchment. Dust the pan with flour, tapping out any excess.
In a small bowl, whisk the sour cream, vanilla and almond extract.
In a large bowl, cream the butter, sugar and egg yolk with a wooden spoon utnil blended, about 20 seconds. Using a whisk, whisk in the whole egg and salt and continue to whisk until the batter is smooth and the sugar begins to dissolve, about 30 seconds. Whisk in the sour cream mixture. Sift the cake flour, baking powder, and baking soda directly onto the batter. Whisk until the mixture is smooth and free of lumps.
Spread the batter evenly in the pan. Sprinkle the streusel over the batter, squeezing it with your fingertips to form small clumps. Bake until puffed and golden and a skewer inserted in the center of the cake comes out with only moist crumbs clinging to it, 28 to 30 minutes. Set the pan on a rack to cool for 15 minutes.
Run a knife between the cake and the sides of the pan. Invert the cake onto the rack and remove the parchment. Invert again onto a serving plate, so the streusel is on top. Let cool at least 10 minutes before serving. This cake is best served warm.
Enjoy!

Recipe adpated from Fine Cooking
www.finecooking.com/.../sour-cream-coffee-cake-brown-sugar-streusel....‎

LEMONGRASS COOKIES and BOURBON CHOCOLATE CHIP BAR COOKIES and DEEP CHOCOLATE POUND CAKES

My husband hosted his annual company meeting at a Razorback basketball game.
Thinking outside the box, he rented a luxury box, and ordered in barbecue and beer, definitely a fun way to get the job done.
I offered to stock the room with desserts, my humble, heartfelt and homemade way of saying thank you for all the hard work and dedication from this amazing team.

LEMONGRASS COOKIES

1/2 cup butter, softened
1/4 cup confectioners sugar
zest from one lemon
1 cup of flour
1/3 cup coconut, shredded
1 heaped tablespoon of lemongrass puree
1 1/2 cups white chocolate chips

Heat oven to 350F.
With an electric mixer, beat butter and sugar in a medium bowl until creamy. Add lemon zest. Gradually beat in flour, coconut and lemongrass. Stir in 1 cup of chocolate chips.
Shape dough into 1-inch balls and place 1/2 inch apart on baking sheets. Bake for 10 to 12 minutes,  or until cookies are set and light golden brown on the bottom.
Cool on baking sheets for 2 minutes, place on wire racks to cool completely.
Microwave remaining chocolate chips, scrape melted chocolate into a plastic bag, snip off one corner and squeeze a dollop of chocolate onto each cookie.
Enjoy!

BOURBON CHOCOLATE CHIP BAR COOKIES

2 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter at room temperature
1 cup plus 2 teaspoons of sugar
1/2 cup dark brown sugar
1 egg
1 teaspoon vanilla extract
6 tablespoons bourbon
1 1/3 cups semi-sweet chocolate chips

Heat oven to 350.
In a bowl, whisk together the flour, baking soda and salt.
In a separate bowl, beat butter and sugars with an electric mixer until light and fluffy, scraping the bowl as necessary.
Add the egg and vanilla and beat on low speed to incorporate. On low speed, add the bourbon, 1 tablespoon at a time, beating for about 20 seconds after each addition, and scraping the bowl as necessary.
Gradually add the flour mixture, beating until well incorporated, then fold in the chocolate chips.
Press dough evenly into the bottom of a prepared baking dish, bake for about 20 minutes, until set on top and beginning to brown around the edges. Cool in pan for 10 to 15 minutes, before cutting into squares.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, December 2013
www.arkansasonline.com/news/features/food/‎

DEEP CHOCOLATE POUND CAKES

2 1/4 cups cake flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup sour cream
1/2 cup whole milk
1/4 cup unsweetened cocoa powder
1/4 cup honey
2 tablespoons boiling water
3/4 cup sugar
1/2 cup unsalted butter, room temperature
2 eggs
1 teaspoon vanilla extract
1/2 cup mini semi-sweet chocolate chips

Heat oven to 350F.
Place paper muffin liners in a muffin tin.
Whisk flour, baking powder, salt and baking soda in a medium bowl. Whisk sour cream and milk together in a small bowl.
Sift cocoa powder into another small bowl. Whisk in honey and 2 tablespoons of boiling water until smooth. Cool completely.
Using an electric mixer, beat sugar and butter in another medium bowl, until light and fluffy, about 3 minutes. Beat in eggs one at a time, occasionally scraping down sides of bowl. Beat in flour mixture alternately with sour cream mixture until just blended. Stir in the chocolate chips.
Divide batter among the muffin tins, bake until tester inserted into center comes out clean, about 12 to 15 minutes.
Enjoy!

Recipe adapted from Bon Appetit October 2008
www.bonappetit.com/recipes‎

BEEF GOULASH WITH BLUE CHEESE

Every time I mentioned Goulash was on the menu, my husband would visibly cringe, although he had tried the real thing in Hungary, and claimed to have enjoyed it.
The kids, however, were excited to try the beef, tomato and paprika mixture, as their current toy obsession "trash packs", feature a figure called "gross goulash", and they were curious what that was. The horrible little rubber collectables with detestable, disgusting names, were at least encouraging my kids to branch out and taste new foods.
As it happened, my husband had a meeting in Little Rock, a three hour drive from where we live,  the day the goulash was to be for dinner. He called me later to let me know, that unfortunately he was going to have to get a hotel room and spend the night out of town, as the roads were too icy and dangerous to attempt the drive home. Some people will do anything to get out of eating goulash, but the rest of us thought it was delicious!!

BEEF GOULASH WITH BLUE CHEESE

2 tablespoons olive oil
1 pound ground beef
1 red bell pepper, chopped
1 onion, chopped
1 clove of garlic, chopped
2 tablespoons of smoked paprika
salt and freshly ground black pepper
1 can (14.5 ounces) petite diced tomatoes
1 cup beef stock
1/2 pound macaroni
2 tablespoons sour cream
1 cup crumbled blue cheese
chopped fresh parsley for garnish

Bring a large pot of water to a boil.
In a skillet, heat the olive oil over medium-high. Add the beef and cook until browned. Add the bell pepper, onion, garlic and paprika, season to taste with salt and pepper.
Cook, stirring occasionally, until vegetables are tender, 6 to 8 minutes. Add the tomatoes and beef stock and simmer until the goulash is slightly thickened, about 10 minutes.
Meanwhile, salt the boiling water and cook the macaroni until al dente, drain.
Stir the sour cream into the goulash.
Place pasta and goulash in a bowl, top with the blue cheese and parsley.
Enjoy!

Recipe adapted from Rachael Ray Magazine, December 2013
www.rachaelray.com/‎

CHEESY CHICKEN BAKE and SLOW COOKER THAI CHICKEN and GARAM MASALA AND SOUR CREAM CHICKEN BAKE

Tuesday is our super busy, crazy, running from one activity to another night. My daughter has horse riding lessons right after school and we make it home in time with barely 30 minutes until my oldest son and husband walk out the door for Scouts.
I have been tempted to stop and pick dinner up on the way back into town from the stable, but so far  I have managed to make meals in advance. The slow cooker has been the quickest and easiest and my cooking method of choice for these hectic evenings, as it doesn't require any hurried re-heating, a big deal with so little time to enjoy our dinner and time together.

CHEESY CHICKEN BAKE

1 1/2 pounds of tomatoes, cut into large cubes
1 onion, finely chopped
1/2 cup chopped parsley or basil
3 cloves garlic, chopped
2 tablespoons olive oil
4 to 5 boneless, skinless chicken breasts
1 cup grated fontina

Heat oven to 350F.
In a 9 by 13 inch baking dish, toss tomatoes, onion, 1/4 cup parsley or basil, garlic and olive oil, season with salt and pepper.
Place chicken on top of tomatoes, season. Bake 30 minutes, turn chicken and bake again until sauce bubbles and chicken is cooked through, about 20 minutes more.
Sprinkle with cheese, bake another 2 minutes, garnish with remaining parsley or basil
Enjoy!

Recipe adapted from Rachael Ray Magazine, September 2013
www.rachaelraymag.com/recipes/‎

SLOW COOKER THAI CHICKEN

2 pounds boneless, skinless chicken breasts
1 red and 1 green bell pepper coarsely chopped
1 1/2 cups chicken broth, divided
1/4 cup soy sauce
1 tablespoon ground cumin
3 tablespoons minced garlic
1/2 teaspoon red chili pepper flakes
salt and freshly ground black pepper to taste
2 tablespoons cornstarch
2/3 cup creamy peanut butter
1 tablespoon soy sauce
1/4 cup lime juice
1/4 cup chopped fresh cilantro
3 green onions, chopped
1/2 cup roasted peanuts chopped
rice, to serve

Place chicken, bell pepper, and onion in slow cooker. Pour soy sauce, chicken broth, cumin, garic, chili pepper flakes, salt and pepper over chicken. Stir well to combine. Cover and cook on high for 3 hours. After this time, whisk togeher cornstarch, peanut butter, 1 tablespoon soy sauce and lime juice together with 1 cup of chicken broth. Mix together until smooth, and then stir back into slow cooker to blend well. Cook an additional 20 to 30 minutes, until sauce is well thickened.
Garnish with cilantro - serve over rice if desired.

Enjoy! Please pass onto your friends!

Recipe adapted from The Holiday Cookbook, November 2008
www.arkansasonline.com/news/features/food

GARAM MASALA AND SOUR CREAM CHICKEN BAKE

2 tablespoons vegetable oil
1 onion, thinly sliced
8 pieces of chicken (I used chicken tenders)
1/2 cup sour cream
1/2 cup plain Greek yogurt
1/3 cup fresh lemon juice
1 tablespoon garam masala
1/2 teaspoon turmeric
salt to taste

In a large skillet, heat oil on medium. Add onion and cook 10 minutes, or until golden.
Meanwhile, cut shallow slits in chicken to help infuse spices.
In a mixing bowl, combine the cooked onions, sour cream, yogurt, lemon juice, garam masala, turmeric and salt. Mix until smooth. Pour into a resealable plastic bag, add chicken and turn to coat, place bag in shallow pan and let marinate in refrigerator for 4 to 6 hours.
When ready to bake, heat oven to 350F. Transfer chicken and marinade into an 8 by 12 inch baking dish. Bake 45 minutes or until chicken is no longer pink. Serve chicken with sauce.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, August 2013
www.arkansasonline.com/news/features/food/‎

CREAMY DILL CUCUMBER SALAD and CHEESE POTATOES and PORK SHOULDER WITH ITALIAN DRESSING and STRAWBERRY LIMEADE MUFFINS

Often after a weekend of cooking and entertaining, there are ingredients left over from the recipes I prepared. I recently spent almost a week finding creative ways to use up the excess found in the refrigerator and pantry - always a fun challenge, and as interesting as coming up with a menu for a dinner party, lunch with friends or after school gathering.

CREAMY DILL CUCUMBER SALAD

2 cucumbers
1 cup thinly sliced sweet onion
1 teaspoon salt, plus more to taste
1 1/3 cups dill pickles, quartered and sliced into 1/2 inch pieces
1/2 cup coarsely chopped fresh dill
2 tablespoons pickling brine
1/3 cup sour cream
black pepper

Using a vegetable peeler, peel cucumbers lengthwise so they look striped. Quarter cucumbers lengthwise and slice into 1/2 inch pieces.
Mix cucumbers with onions and salt. Transfer to a colander set over a bowl, to drain. Set aside for 30 minutes. Pat dry.
In a bowl, combine cucumbers and onions with pickles and dill. Mix in brine and sour cream. Season with salt and pepper.
Enjoy!

Recipe adapted from The Wall Street Journal, July 2012
online.wsj.com/public/page/magazine-food.html

CHEESE POTATOES

2 1/2 to 3 pounds of potatoes
1/2 cup butter
1 cup flour
1 cup parmesan cheese
salt and freshly ground black pepper to taste

Peel and cut potatoes into 1 inch chunks. Place in a large bowl and cover with water, refrigerate until cold.
Melt butter in a 9 by 13 baking dish. Place flour, cheese, salt and pepper in a plastic bag and shake to mix.
Once potatoes are coated in cheese mixture, place them in the buttered dish. Cook 45 minutes to 1 hour in a 375F oven, or until potatoes are tender, stirring once during cooking.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, July 2003
www.arkansasonline.com/news/features/food/

PORK SHOULDER WITH ITALIAN DRESSING

4 to 5 pound pork shoulder
16 ounce bottle of Italian dressing

Put pork and Italian dressing in the crock-pot. Cook on high for 8 hours.
Enjoy!

Recipe adapted from Jewels in the Kitchen, December 2008
http://jewelsinthekitchen.blogspot.com/2008/12/pork-roast-with-italian-dressing.html

STRAWBERRY LIMEADE MUFFINS

 
2 1/2 cups self-rising flour
1 1/4 cups sugar, divided
1 cup greek yogurt
1/2 cup butter, melted
1 tablespoon lime zest
1/4 cup fresh lime juice
2 large eggs, lightly beaten
1 1/2 to 2 cups diced fresh strawberries

Heat oven to 400F.
Combine flour and 1 cup sugar in a large bowl, make a well in center of mixture.
Stir together yogurt, butter, lime zest, juice and eggs. Gently fold strawberries into batter. Spoon batter into lightly greased 12 cup muffin pans, filling 3/4 full. Sprinkle with remaining 1/4 cup sugar.
Bake for 16 to 18 minutes, or until golden brown and a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 1 minute, remove from pans to wire rack and cool 10 minutes.
Enjoy!

Recipe adapted from Southern Living, April 2012
www.southernliving.com › Food › Recipes

POTATO SNOWBALL POPPERS

Here in Northwest Arkansas it is supposed to be Spring, however it seems the snow flurries keep on coming. I thought these were fun for a wintry evening and although I served them as part of dinner,  they would be wonderful as an appetizer too - perfect to pop in your mouth.

POTATO SNOWBALL POPPERS

20 baby potatoes
salt and white pepper
3/4 cup sour cream
3 tablespoons horseradish

Heat the oven to 350F.
Cut a small sliver off the bottom of potatoes, as needed, for them to stand flat when filled. Place the potatoes in a medium pot, add enough cold water to cover by 1 inch and add a generous sprinkle of salt. Bring to a boil and cook until fork tender, 10 to 12 minutes. Drain and let the potatoes sit until cool enough to handle.
Hollow out each potato, using a measuring spoon, reserving the scooped flesh in a medium bowl. Add the sour cream and the horseradish to the bowl and smash with a fork or potato masher, season with salt and white pepper.
Spoon the mashed potato mixture back into the hollowed out potatoes.
Bake on a baking sheet until heated through, about 10 to 15 minutes.
Enjoy!

Recipe adapted from Every Day with Rachael Ray, December 2012
www.rachaelraymag.com/

BANANA HONEY MUFFINS and CHOCOLATE CHIP BANANA SNACK CAKE

The kids started back to school last week, after the Christmas holiday. Being the first day back for 2013, I wanted to do something a little special for breakfast. Something a little different from the usual rushed bowl of cereal, or hurriedly fried egg.
We had some bruised bananas left over from our trip down to Atlanta in the RV, which may not sound too special. But once mixed with thick, rich sour cream and a little honey and orange zest, and lovingly served fresh and warm out of the oven, they were quite a wonderful school day indulgence.

BANANA HONEY MUFFINS

1 1/2 cups self-raising flour
1/4 teaspoon baking soda
1/2 cup sugar
1 tablespoon grated orange rind
3/4 cup ripe mashed bananas
1 cup sour cream
1 egg, lightly beaten
60 grams butter, melted
1 1/2 tablespoons honey

Heat oven to 375F.
Lightly grease a 12 hole muffin pan, or line with muffin liners.
Combine the flour, soda, sugar and orange rind in a bowl.
Combine bananas, sour cream, egg, butter and honey in a separate bowl. Add to dry ingredients all at once, mix until just combined. Spoon mixture evenly into prepared pan. Cook for about 20 to 25 minutes, or until cooked when tested. Stand for 2 minutes, remove from pan, place on a wire rack.
Enjoy!

CHOCOLATE CHIP BANANA SNACK CAKE

1 cup flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter, softened
3/4 cup sugar
1 egg
1/3 cup mashed ripe banana
1/2 teaspoon vanilla
1/3 cup buttermilk
1/3 cup miniature chocolate chips

Heat oven to 350F.
Grease an 8X8 inch baking pan, set aside.
In a small bowl, combine the flour, baking powder, soda and salt, set aside.
In a medium mixing bowl beat butter with electric mixer on medium for 30 seconds. Add sugar, beating until combined. Beat in egg until well combined. Beat in banana and vanilla until combined. Alternately add flour mixture and buttermilk, beating on low after each addition just until combined. Stir in chocolate pieces. Spread in prepared pan.
Bake for 25 to 30 minutes or until a wooden toothpick inserted near center comes out clean. Cool in a pan on a wire rack for 20 minutes.
Enjoy!

Recipe adapted from Better Homes and Gardens All-Time Favorites, 2012
www.bhg.com/recipe/layer-cakes/chocolate-chip-banana-snack-cake/

SQUASH CASSEROLE

Our kids decided they wanted to have a 4 course meal, because it was "fancy".
Joe set the table, complete with candles, the good china and chargers under the plates - one of the courses was this wonderful squash casserole, served with pork loin.
The whole evening was so enjoyable, but the excitement of the kids was the best part of all!

SQUASH CASSEROLE

4 pounds squash, sliced
1 large, sweet onion, finely chopped
1 cup shredded cheddar cheese
1/2 cup chopped chives
1 (8 ounce) container sour cream
1 cup mayonnaise
1 teaspoon garlic salt
1 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
1 cup fresh breadcrumbs
1 1/4 cups freshly shredded parmesan cheese, divided
4 tablespoons butter, melted

Heat oven to 350F.
Cook squash and onion in boiling water, 8 minutes or just until tender. Drain mixture well.
Combine squash mixture, cheddar cheese, chives, sour cream, mayonnaise, garlic salt, black pepper, eggs and 3/4 cups parmesan cheese.
Spoon into a lightly greased 13 by 9 inch baking dish.
Stir together melted butter and breadcrumbs and remaining parmesan cheese.
Sprinkle breadcrumb mixture over top of casserole.
Bake for 35 to 40 minutes or until set.
Enjoy!

Recipe adapted from Southern Living, May 2010
www.southernliving.com/food/