Sweet Links to Some Sweet Treats

I am working on a new recipe to post - in the mean time I will post a few of the sweets I have been trying out recently.  I made these cookies to give as gifts for Valentine's Day.  I used a simple recipe for Oatmeal Scotchies and used chocolate chips and Valentine M&Ms.  They were a little more runny than usual, but they tasted good.  "Good Dunkers" 

My son decorated a recycled vitamin container and we filled it with cookies to give to a good family friend - his best buddy :)

I have also made the Maple Pumpkin Granola from Emily at Sugar Plum.

It tasted great and was really yummy mixed with some vanilla yogurt!

And ever since I made the Cream Filled Berry Muffins I have fallen in love with my mini-muffin pan.  I love coffee flavored treats so I had to try out the Coffee Chocolate Chip Muffins I found at Lick The Bowl Good.

I only used my mini-muffin pan and it made 96!  I still have some in the freezor.  I absolutely LOVE them.  I will definitely be making them again.   And I don't have any pictures of them, but I did try the Baked Corn Dog Muffins I also found at Lick The Bowl Good.  They were a hit with my family.  I also made those mini.  Who knew one muffin pan would make me so happy?!  My sisters just laugh at me!

Chicken Soup

It seems like a long time since I have posted a new recipe.  The days seem to pass so quickly!  I made this soup last Tuesday when it was cold and snowy outside.  Normally I don't like snow at this point in the winter, but I thought this last snow was really pretty.  I suppose I liked it because I got to be inside making soup and baking cookies instead of having to drive around in it. 

I have to give my mother-in-law, Marie, credit for this soup.  She made something very similar for our family at Christmas and shared with me how she made it.  I thought it was delicious and I have attempted it a few times since.  She wanted it to be healthy and knew my son would probably turn his nose up at the sight of carrots and celery in the broth - so she pureed them and made them the broth.  My recipe is a little different than hers because I used whatever I had in my house at the time I decided to make it.  For instance, when Marie made this soup she used a whole chicken and the juices from cooking it for the broth.  I  used a large container of chicken broth and canned chicken.  She used mushrooms (which I like but didn't have on hand)  I  threw in some chopped red pepper.   She used tortellini, I used egg noodles.

One on the beautys of soup is that you can mix and match ingredients and spices to suit your own tastes.

It's fun to get creative - and even better when you're creativity is a success!

Chicken and Noodle Soup

With Pureed Veggie Broth

2 c. sliced carrots

1-2 c. sliced celery

1/2 onion, chopped

1 clove of garlic

1-2 tsp. parsley

1 large container chicken broth

1 8oz pkg egg noodles

1/4 c. red pepper, chopped

1 can canned chicken

Fill a deep sauce pan with sliced carrots, celery, onions, garlic, parsley and 1/4 cup of chiken broth (The second time I made this I added 1 T. butter).  Cook until just slightly tender.  Place in blender and puree until smooth. 

While the vegetables are in the blender pour the remaining chicken broth into the pan and pour in 1/2 bag of egg noodles and chopped red peppers.  When noodles become tender add the blended vegetables and the chicken to the pan and stir until the broth is smooth.

Season with salt and pepper.

My Little Kitchen Helper Turned 5!

They say time flies when you're having fun?  Well, my little guy is just a hoot - keeps me laughing all the time.   These years really are flying by WAY too fast.  He excitedly celebrated his big 5th birthday last weekend.  And by his special request I made him a Cat In The Hat cake.  He absolutely loves Dr. Suess books and had a hard time deciding what character he wanted his cake to be this year. 

I have been decorating cakes since I was in high school (which seems like forever-ago).  Birthday cakes are my most favorite to do.  I have tried using fondant because it adds such creative possibilites - but I have not had much luck with it.  If any of you have any tips for me I'd love to hear them.   I have more cakes for nieces and nephews to do in the next few months!

Cream-Filled Muffins

I think I've mentioned before that I have a bad habit of getting a recipe or idea in my mind that won't go away until I try it.  This is another one of those concoctions.  I don't think I have ever made filled muffins or cupcakes.  I enjoy eating them but as far as baking them goes - something has always stopped me.  Anyways, I picked up a pouch of berry muffin mix a few weeks ago and thought it would be fun to fill it with cream - and maybe jelly too.  So over the weekend I picked up a container of strawberry cream cheese and decided to give the cream filling a try.  And they turned out very well.  A sweet little treat with a surprise inside!  I chose to bake them in a mini muffin pan because I think little treats are super cute.  I didn't try filling them with jelly yet.  Maybe next time.

The creamy filling sunk a bit to the bottom of the muffin.  I think I need to practice a few more times to get the technique just right :)

The first thing my little kitchen helper said when he woke up was "Mom I smell muffins!"

He wanted to be the first to taste them.  He wasn't sure about the creamy middle...

but I think he really liked them!

Cream-Filled Muffins

1 pkg. berry muffin mix

8 oz strawberry cream cheese

1 c. powdered sugar

2 T. melted butter

1/3 c. cinnamon/sugar mixture

Prepare muffin batter as directed on the package.  In a small bowl, mix together cream cheese and powdered sugar.  Fill muffin tin 1/3 with batter.  Spoon about a tablespoon of cream cheese over batter.  Pour remaining batter into pan - covering cream cheese.  Bake as directed on mix package.

Melt butter in a small bowl.  After muffins are finished baking dip the tops in the melted butter and sprinkle with cinnamon/sugar. 

Breakfast Strata

I know this isn't a "sweet" recipe - I wanted to post something a little different for a change.  It has been so cold and dreary here in Central Illinois for a long time now - I don't even remember the last time I've seen the sunshine.  It has been good weather for hearty, warm comfort food.   This is a delicious egg strata I made over the weekend.  (I confess I didn't know what strata meant until I looked it up in the dictionary tonight.  It means a layer of material formed one upon the other - which makes sense when you read the recipe!) It is not too difficult to throw together and it is very filling.  You can add whatever type of meat and veggies you like.  I'm a fan of Italian sausage so that's what I choose to use and you'll see my choice of veggies as you scroll down.  My little kitchen helper didn't appreciate seeing bright green and red (peppers) in his eggs but I think they add great flavor!

  

Breakfast Strata

8-9 slices, torn bread

2 c. cubed ham, bacon or sausage, cooked

1 lb shredded shedder or mozzarella cheese (I mix them together)

Mushrooms, Peppers, Onioins (optional)

8 large eggs

2 c. milk

1 tsp. salt

Butter 9x13 baking dish.  Arrange torn bread in bottom of dish.  Layer meat, cheese and veggies over the bread - in that order.  In a bowl, whisk together eggs, milk and salt; pour over the top.  Cover with foil and refrigerate 12-24 hours.  Bake at 350 F for 35 minutes with the foil on.  Uncover and bake additional 15 minutes.