LITTLE GEM MINI MUFFINS

Despite the time change, my youngest son and I were up and about bright and early, and we decided to make muffins for the rest of the family. He loves to help me in the kitchen, so it was a lovely time cooking and chatting, and slowly waking up to the day.
These are delicious little gems - as precious as their name and the boy who helped me bake them.

LITTLE GEM MINI MUFFINS

2 cups flour
1/3 cup firmly packed brown sugar
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup dried blueberries
1/2 cup chopped dried cherries
2/3 cup milk
1/2 cup butter, melted
2 large eggs, beaten
2 teaspoons vanilla extract

Heat oven to 400F.
In a large bowl, stir together the flour, sugars, baking powder, and salt. Stir in the blueberries and cherries.
In a separate bowl, stir together the milk, butter, eggs, and vanilla.
Spray or use mini muffin liners, in a mini muffin pan. Add the milk mixture to the dry ingredients, and stir until just moistened.
Spoon the batter into the prepared pan.
Bake until a toothpick inserted into a muffins center comes out clean, about 12 to 15 minutes. Let the muffins cool for 5 minutes before removing them from the pan.
Enjoy!

Recipe adapted from Family Fun, April 2010
familyfun.go.com/recipes/

POT ROAST MEATLOAF

My daughter requested meatloaf for dinner, and thankfully I came across this delicious looking recipe in a Jamie Oliver cookbook, I had taken out from the library.
I absolutely loved the simple but surprising sauce - it was incredibly rich and flavorful - and could have been a meal in itself. We have a hot smoked paprika powder that I used and I think that contributed to the wonderful flavor and depth of this dish.
In fact, I had to make this recipe twice to get a picture because the first time it was eaten so quickly.

POT ROAST MEATLOAF

2 onions
olive oil
salt and freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
12 plain crackers
2 teaspoons dried oregano
2 teaspoons Dijon mustard
1 pound ground beef
1 egg
4 cloves of garlic
1 teaspoon smoked paprika
2 tablespoons Worcestershire sauce
1 15-ounce can of garbanzo beans, drained
1 14 ounce can of diced tomatoes
2 tablespoons balsamic vinegar
2 sprigs of fresh rosemary

FOR MEATLOAF
Heat oven to 475F.
Peel and finely chop 1 of the onions. Place in a large frying pan on a medium high heat with 2 lugs of olive oil and a pinch of salt and pepper. Add the ground cumin and coriander. Fry, stirring occasionally for about 7 minutes or until softened and lightly golden, then put into a large bowl to cool. Place the crackers in a food processor and pulse until they are fine crumbs.
Add to the bowl of cooled onions with the oregano, mustard and ground beef. Crack in the egg and add another good pinch of salt and pepper. With clean hands, scrunch and mix up well.
Pat the mixture into a football shape, rub it with a little oil, and place in a baking dish. Put it into the oven, and turn down the temperature immediately to 400F. Bake for 35 to 40 minutes.
FOR THE SAUCE
Peel the other onion and chop. Peel and slice the garlic. Place the onion and garlic in a large pan on medium heat with 2 lugs of olive oil, the paprika and a pinch of salt and pepper. Cook for around 7 minutes, stirring occasionally until softened and lightly golden. Add the Worcestershire sauce, garbanzo beans, tomatoes, balsamic vinegar and rosemary leaves. Bring to a boil, then turn the heat down and let it slowly simmer for 15 to 20 minutes.

Remove the meatloaf from the oven, slice and serve with the sauce.
Enjoy!

Recipe adapted from Jamie's Food Revolution, 2008
www.jamieoliver.com/us/.../jamies-food-revolution/about_jamie_oliv...

HUEVOS RANCHEROS WITH QUESO FRESCO

This made for a wonderful, lazy, Saturday brunch. I have been out of town the past 2 weekends and it was such a treat to be home with my family, and to enjoy a day where there was nothing but each others company and quality time.

HUEVOS RANCHEROS WITH QUESO FRESCO

1 (10 ounce) can of diced tomatoes and green chiles, undrained
1 (10 ounce) can red enchilada sauce
1/3 cup chopped fresh cilantro
1 tablespoon fresh lime juice
2 tablespoons water
1 (15 ounce) can pinto beans, rinsed and drained
cooking spray
4 large eggs
4 flour tortillas
1 cup (4 ounces) crumbled queso fresco cheese, or feta cheese

Combine the tomatoes and enchilada sauce in a medium saucepan, bring to a boil. Reduce heat, simmer 10 to 15 minutes or until thickened slightly. Remove from heat, stir in cilantro and lime juice. Set aside.
Place water and beans in a saucepan, partially mash with a fork. Cover and cook for 5 minutes, or until hot.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add eggs, cook 1 minute on each side or to desired degree of doneness.
Warm tortillas according to package directions. Spread about 1/3 cup of beans over each tortilla, top each tortilla with 1 egg. Spoon 1/2 cup sauce around each egg, sprinkle each serving with 1/4 cup cheese.
Serves 4.
Enjoy!

Recipe adapted from Cooking Light
www.cookinglight.com/

SNICKERDOODLES and SNICKERDOODLES

My children all wanted a Guinea Pig this past Christmas, but not knowing whether this would be a long term love affair or a quick fling - as with the fish, mice, kittens and parakeets, I was reluctant to commit. We were fortunate enough to have dinner with friends right after the kids had written their Santa lists, and our friends happened to arrange the perfect match. It so happened they knew of someone looking for a loving home for a delightful Guinea Pig named Snickerdoodle. The kids were thrilled, and she continues to be adored, played with and loved and is seriously as sweet as her namesake.
The first time I made these cookies I picked the kids and their friends up from school.  However I was surprised to find them all huddled in the basement, and it wasn't until I was driving home and talked with my husband that I gained clarification - we were in the middle of a tornado watch. My daughter, who is frightened during a thunderstorm, was terrified - so of course we baked cookies. The boys and their friends thought they were the most delicious treats ever and the next time they came over, I baked up another batch, but used a different recipe.
Apparently all snickerdoodles are not created equal - although the cookies were devoured quickly and thoroughly both times, I think the addition of butter and brown sugar in the first batch helped make them richer and more flavorful.

SNICKERDOODLES

1/2 cup butter, softened
1/2 cup shortening
1 cup plus 2 tablespoons granulated sugar, divided use
1/2 cup brown sugar
2 eggs
2 3/4 cups flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

Heat the oven to 375F. Grease cookie sheets.
In a medium bowl, cream together the butter, shortening and sugars, reserving 2 tablespoons of granulated sugar. Add eggs one at a time, mixing after each. In a separate bowl, sift together the flour, baking soda, cream of tartar and salt, stir into the creamed mixture until well blended. Add vanilla.
In a small shallow bowl, stir together the two remaining tablespoons of sugar with the cinnamon. Roll the dough into balls one inch in diameter, and then roll each dough ball in the sugar mixture.
Place cookies two inches apart on the prepared cookie sheet. Bake for 8 to 10 minutes, or until cookies are slightly crisp at the edges. Remove from sheet and allow to cool on wire racks.
Enjoy!

Recipe adapted from At Home in Arkansas, Brown Sugar Bakeshop, Little Rock Arkansas

SNICKERDOODLES

1 cup shortening
1 teaspoon baking soda
1 1/2 cups sugar
1/4 teaspoon salt
2 eggs
2 teaspoons cinnamon
2 3/4 cup flour
2 teaspoons cream of tartar

Heat oven to 400F.
Mix shortening, sugar and eggs thoroughly. Blend flour, cream of tartar, baking soda and salt. Stir into shortening mixture. Shape dough into 1 inch balls. Roll in mixture of 2 teaspoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on baking sheet and bake for 8 to 10 minutes.
Enjoy!

Recipe adapted from Colins Cookbook, 2008
www.colinshope.org/Cookbook.aspx

CREAMY MEDITERRANEAN SPREAD and GUACAMOLE HUMMUS and SHISH TAWOOK

I was so excited to host a dear friends birthday dinner, and when I asked her what she would like, she mentioned Greek food.
We served the Mediterranean spread, and guacamole hummus alongside olives, feta, spanakopita and dolmas, and the Shish Tawook with Tabbouleh. These three dishes were super quick and easy to put together, and although the spanakopita and dolmas were a little more time consuming, they were worth it - delicious!
It was a flavorful, varied and fun menu, just like our fabulous guests.

CREAMY MEDITERRANEAN SPREAD

8 ounces cream cheese, softened
7 ounces roasted red peppers, drained and chopped
4 ounces crumbled feta cheese
1/2 cup chopped Kalamata olives
1/4 cup balsamic vinaigrette dressing
2 tablespoons chopped fresh parsley

Spread cream cheese onto bottom of shallow dish (I will sometimes mix the cream cheese with store bought hummus). Combine remaining ingredients, spoon over cream cheese.
Enjoy!

Recipe adapted from Food and Family, Summer 2010
www.kraftrecipes.com/foodfamilyarchive/.../magazine_archive.aspx

GUACAMOLE HUMMUS

In a food processor, combine 1 can chickpeas, rinsed and drained, 3 cups fresh cilantro leaves, 1 garlic clove, chopped, and 1 ripe avocado, roughly chopped.
Process until finely chopped. Add 3 tablespoons olive oil and juice of 1 lemon.
Season to taste with salt and pepper.
Enjoy!

Recipe adapted from Everday Food
www.marthastewart.com › Food

SHISH TAWOOK

10 cloves garlic, peeled, crushed
1/2 cup fresh lemon juice
1/3 cup olive oil
2 tablespoons plain yogurt
1/2 teaspoon ground cardamom
1 teaspoon salt
1 teaspoon ground white pepper
2 pounds boneless, skinless chicken breasts, rinsed and cut into 1-inch pieces

In a large, sealable, plastic bag, combine garlic, lemon juice, olive oil, yogurt, cardamom, salt and white pepper. Stir well. Add chicken and turn to coat it all over.
Cover with plastic wrap and refrigerate at least 2 hours or overnight.
Prepare grill. Thread chicken onto skewers, dividing pieces evenly among them. Grill over medium-high heat, turning skewers at least twice, until chicken is cooked through, about 10 minutes total.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, May 2008
www.arkansasonline.com/news/features/food/

BANANA PUDDING and QUICK PINEAPPLE UPSIDE DOWN CAKE

My oldest son was recently scheduled for a tonsillectomy and adenoidectomy - it was time to take care of his sleep apnea, and maybe even eliminate the need for speech therapy and chewing with his mouth open (we are still waiting to see results on the latter two). It was very difficult to leave my child in the hands of virtual strangers and to watch him being wheeled away into surgery, even one that is commonplace. I wondered if we were doing the right thing, if everything was going well, and why I hadn't had another cup of coffee before leaving the house at 6am.
Thankfully all went well, and he did great, however he had complained of a sore stomach early in the morning, which I attributed to nerves. Unfortunately it was the flu, which hit both my boys, and was a miserable set back to recovery.
I tried to make the mandatory soft diet interesting and varied, but despite my best efforts he had no appetite and no interest in trying to eat anything, not even this rich, creamy banana pudding, or the soft, sweet pineapple upside down cake drenched in whipped cream. Thankfully he kept his fluids up, and as soon as he was able to eat solid food, his first request was for Eureka Pizza - sausage, light sauce, extra cheese.

BANANA PUDDING

3/4 cup plus 1 tablespoon sugar
1/3 cup cornstarch
pinch of salt
3 cups milk
8 eggs, separated
3 tablespoons butter
1 tablespoon vanilla extract
3 cups vanilla wafers
4 ripe bananas, thinly sliced
1/2 teaspoon cream of tartar

Heat oven to 350F. In a large saucepan, combine 1/3 cup sugar, cornstarch and salt, stir until blended. Mix in milk. Cook over medium heat, stirring constantly until thickened and boiling, boil 1 minute, then remove from heat. In a small bowl, whisk egg yolks, then whisk in about 1/2 cup of hot custard until blended. Pour yolk mixture back into saucepan of custard, cook over medium heat, stirring for 2 minutes. Stir in butter and vanilla until blended.
Place vanilla wafers on bottom of a shallow 2 quart casserole dish. Top with layers of banana slices and custard. Repeat layering, ending with custard.
In a large mixing bowl, beat egg whites and 1/4 cup sugar at low speed until frothy. Add cream of tartar, increase speed to medium and gradually beat in remaining sugar. Beat until egg whites hold stiff peaks.
Spoon meringue over hot custard immediately, making sure that the meringue touches the baking dish on all sides (this prevents it from shrinking).
Transfer to oven and bake until golden, about 20 minutes. Remove pudding from oven and cool 1 hour. Refrigerate at least 4 hours before serving.
Enjoy!

Recipe adapted from Oprah Magazine, October 2004
www.oprah.com/food/Banana-Pudding

QUICK PINEAPPLE UPSIDE DOWN CAKE

3 tablespoons butter
1/2 cup brown sugar
1/4 teaspoon ground cinnamon
1 (15 ounce) can pineapple slices, drained
1 (18 ounce) package yellow cake mix

Heat oven to 350F.
Melt butter in an oven safe skillet. Combine brown sugar and cinnamon, and sprinkle over butter in the bottom of the skillet. Arrange 7 pineapple slices over brown sugar.
Prepare cake mix according to package directions. Pour batter over pineapple. Bake at 350 for 35 to 40 minutes, or until toothpick comes out clean. Remove cake and invert onto a large plate.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, January 2013
www.arkansasonline.com/news/features/food/?f=features-food...2

SPICY CHICKEN AND CORN CHOWDER and ROASTED CAULIFLOWER POTATO SOUP

I am hoping we have seen the last of the really cold winter weather - I'm ready for Spring and the joys of a warmer season.
However, I will definitely make the best of the remaining chill in the air and enjoy the pleasures that come with it - lighting the fire in the dining room and eating dinner in front of its warm glow, and cooking hearty fare.
These soups aren't too heavy, but have enough depth and vigor to stand up to the still cool weather.

SPICY CHICKEN AND CORN CHOWDER

2 cups chicken stock
2 chicken breasts
6 slices of bacon, chopped
1 onion, chopped
4 cloves garlic, minced
2 cans corn
1 jalapeño, stemmed, seeded and finely chopped
salt and freshly ground black pepper
1/4 teaspoon ground red pepper
1/2 cup half and half
cilantro

In a saucepan, bring the chicken broth to a boil. Add chicken and just enough water to cover, simmer, covered until chicken is cooked through, about 15 minutes.
Transfer chicken to a plate and reserve broth. Chop chicken into bite sized pieces, set aside.
Cook bacon, onion and garlic in a pot over medium heat, until the bacon is crisp and vegetables are tender, about 7 minutes.
Add corn, jalapeño, salt, pepper and red pepper to taste, and reserved chicken broth and cook a further 8 to 10 minutes. Stir in half and half, chicken and bacon and cook just until heated through, about 5 minutes.
Serve topped with cilantro.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, July 2012
ww.nwaonline.com/.../2012/.../icebox-cake-recipe-still-provides-chi...

ROASTED CAULIFLOWER POTATO SOUP

1 head cauliflower, core removed and cut into florets
2 potatoes, peeled and cubed
2 1/2 tablespoons olive oil, divided
salt and freshly ground black pepper
1/2 cup chopped shallot
1 tablespoon minced garlic
1/2 teaspoon dried thyme
3 1/2 cups chicken stock
1/2 cup cream
2 cups sharp cheddar cheese
1/2 cup buffalo sauce
blue cheese crumbles

Heat oven to 400F. Prepare a rimmed baking tray with foil and spray with cooking spray. In a large bowl, toss cauliflower and potatoes with 2 tablespoons olive oil, salt and pepper. Roast in the oven for 20 minutes, or until tender.
Meanwhile, in a saucepan over medium heat, saute shallot in remaining 1/2 tablespoon olive oil until soft, about 3 to 4 minutes. Add garlic and thyme, cooking until fragrant, about 30 seconds.
Pour in chicken stock, roasted cauliflower and potatoes. Bring to a boil and simmer for about 15 minutes, uncovered.
Puree in blender in batches. Add puree back to the pot and warm the soup to a slight simmer. Add cream, cheese and buffalo sauce (I made this soup for the whole family, so left the buffalo sauce on the side). Stir until cheese is melted and soup is warmed through.
Sprinkle with blue cheese crumbles and drizzle a little buffalo sauce on top for an extra kick.
Enjoy!

Recipe adapted from Noble Pig
http://noblepig.com/2013/01/cheesy-buffalo-roasted-cauliflower-potato-soup/