Pistachio Muffins

 

Unlike the bakery, these are real muffins, not cake.

Makes 12 muffins.

1/2 cup melted butter

3/4 cup sugar

2 large eggs

1 tsp vanilla

3.4 ounce package instant pistachio pudding

1 tsp baking powder

1/2 tp salt

1/2 cup milk

2 cup ap flour

1/4 c sugar for topping if desired.

Instructions

Preheat oven to 425º. Line muffin tie with cupcake paper liners.

In large bowl, use hand mixer, to beat together melted butter with sugar for one minute.

Add eggs and vanilla and beat until just combined. Do not over mix.

Add pistachio pudding mix, baking power, salt and milk. Mix to combine.

Add flour and mix until the flour has been incorporated. 

Divide batter into each muffin cup, filling 3/4 full. Sprinkle with sugar if you like.

 Optional: Add ground pistachios on top to create dome top. (1/4 to 1/2 cup)

Bake at 425º for 7 minutes then reduce heat to 350º and continue for 10 minutes, until muffin is cooked all the way through.

Cool on wire rack.

Caramel Cinnamon Chex mix

4 1/2 cups Rice Chex

4 1/2 cups Corn Chex

1 cup brown sugar

1/2 cup butter

1/4 cup corn syrup

1/4 tsp baking soda

2/3 cup sugar

2 tsp cinnamon

Preheat oven to 350º. Place cereal in a large mixing bowl.

Spray the cookie sheet with a nonstick baking spray.

Mix cinnamon and sugar in a bowl and set aside.

In a saucepan over medium heat combine butter, brown sugar, corn syrup bringing the mixture to a rolling boil, stirring constantly. Boil exactly 1 minute. Remove from heat and add baking soda mix until combined. Pour over cereal and mix until cereal is coated and spread onto  prepared baking sheet.

  Sprinkle, evenly,  the   cinnamon sugar mixture on top. Bake for 5 minutes then flip completely with a spatula and bake 3 more minutes until cereal turns golden brown. Remove from oven and let cool completely, then break up and store in an airtight container. Yummo.

Easy Peach Crisp

 

3/4 cup Brown sugar

3/4 cup flour

2/3 cup quick oats

1 tsp cinnamon

1/2 tsp salt

1/2 cup butter

1 29 ounce can peaches (drained)

1/4 cup reserved peach juice optional

Preheat oven to 350º, spray a 9 x 9 pan.

Pour drained peaches into the pan evenly. I cut the peaches into smaller slices since some seemed too thick. Pour juice over the peaches evenly. The juice can be omitted but I don’t like a dry crisp. I like some moisture for added flavor.

Mix Flour, brown sugar, salt, cinnamon and butter until mixed well.

Crumble the above mixture over the peaches. Bake for 30 to 40 minutes.

Store in fridge.

Coconut cookies

 

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• 2 1/2 cups ap flour
•  1 tsp baking soda
•  3/4 tsp salt
•  1 cup butter, softened
•  3/4 cup brown sugar
•  3/4 cup   sugar
•  2 large eggs
•  1 1/2 tsp  vanilla  
•  2 cups  shredded   coconut, plus more for rolling the cookies

• Preheat oven to 375°F. Line pans with parchment paper.
  
• In a medium bowl sift together flour, baking soda, and salt. Set aside.
• In a mixer bowl fitted with the paddle attachment, beat the butter on medium speed for one minute until creamy. Add brown sugar and granulated sugar and beat on medium speed for about 3 minutes, until light and fluffy. Beat in the eggs, one at at time. Beat in vanilla extract. Add flour mixture and mix just until combined. Add coconut and mix slowly just until combined. Do not over mix.
• Place 1/4 cup shredded coconut in a small bowl. 
  
• Roll dough into balls, using about 1.5 tablespoons of dough per cookie, roll in coconut, and place onto prepared baking sheet 
• Press the cookies down slightly since they won't spread much as they bake. Bake for 10 to 12*** minutes, depending if you want crunchy or soft cookies. Remove from the oven and allow cookies to cool on the baking sheet for 5  minutes before transferring to a wire rack to cool completely.
  ***Air bake pans take longer, which is what I use.  I bake longer for crunchy chewy cookies.

Easy snack

I found this snack on Facebook, and I have got to try this. No carb snack.

 Easy, cheesy snack...1cup parmesan cheese, 1cup mozzarella, mix with one egg and 1 teaspoon onion powder. Spread on parchment paper, bake at 350 for 15 minutes. Chewy and cheesy!

Garlic butter chicken thighs

 

I am know to have a dislike for chicken unless it's deep fried and not healthy. But I have to admit I really did like chicken this way. But it has butter so what's not to like?

• Garlic butter chicken thighs
• 4 pounds small bone-in skin-on chicken thighs (about 8)
•  salt and pepper to taste
• 2 teaspoons oil
• 1 tablespoon minced garlic
• 1/4cup (1/2 stick) unsalted butter
• Preheat the oven to 425°F.
• Pat the chicken dry and season with salt and pepper.
• Heat the  oil in a large heavy skillet (preferably oven safe) over medium high heat. Place the chicken thighs skin side down in the skillet and let sear without moving them until the skin is fairly crispy and golden brown, about 8 minutes; adjust the heat as needed. Turn the thighs over, skin side up, and continue to cook, without moving the thighs, until the bottoms are golden brown, about 5 more minutes.
• Meanwhile, in a small saucepan melt the butter with the garlic over medium-low heat. Season with salt and pepper. You can also do this in a microwave in a small microwave-safe bowl.
• Drizzle the garlic butter over the chicken and place in the oven if your skillet is oven safe. If your skillet is not oven-safe, just transfer the chicken to a baking dish and drizzle over the garlic butter, then bake it in that.
• Bake for 30 to 40 minutes until the chicken is cooked throughout and the chicken is deep golden brown with crispy skin. If you are baking the chicken in the already hot skillet, it will probably take 30 minutes, but if you have transferred it to a cool baking dish, it may take about 40 minutes.

Baked Blueberry doughnuts

makes 6 doughnuts

1 cup flour

1/3 cup sugar

1 tsp baking powder

1/8 stp nutmeg

1/8 tsp cinnamon

1/2 tsp salt

1/3 cup buttermilk ( or milk plus 1 tsp vinegar)

1 large egg beaten

1 tsp vanilla

1 1/2 tsp oil

1/2 cup blueberries, fresh or frozen

Glaze

1 1/2 cup powdered sugar

1/4 cup milk

1 tsp vanilla

Preheat oven to 350º lightly grease doughnut pan.

 In large bowl whisk flour sugar, baking powder, nutmeg cinnamon and salt

In a small bowl stir together milk, egg, vanilla and oil

All all ingredients tother and stir to mix thoroughly.

Gently fold in fresh or frozen blueberries.

Fill donut pan and bake for 10 to 12 minute until lightly browned and cooked through. Remove from oven and cool in the pan for a few minutes before transferring to a wire rack

Mix sifted powder sugar with milk and vanilla.

When the donuts are cool. Dunk the tops into the glaze.

Return the doughnuts to the wire rack until the glaze set. Enjoy.

No yeast dinner rolls

 I have not made these yet, but it is on my to be made soon list. I like easy and small portions.

I cup flour

1 tsp baking powder

1 tsp salt

1/2 cup milk

2 Tbs mayo

These are so easy to make, all you do is combine all ingredients and spoon into a greased muffin tin. The recipe makes 5 rolls. Cook in a pre-heated oven at 350 degrees for 15 min or until golden brown. After you take out of oven brush butter on top.

Oatmeal butterscotch Cookies

 

1 cup butter

1/2 cup white sugar

1 cup brown sugar 

1 tsp vanilla

1 egg

1 package butterscotch chips

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp baking soda

1 tsp baking powder

2 cups rolled oats

1 1/4 cup ap flour

Mix wet ingredients until creamy. Add dry ingredients and mix well.

Drop by Tbls on to un-greased baking sheet. 375º for 12 minutes depending on your oven. (I like to pat them down a bit, since I like  crispy cookies) Leave on baking sheet for a minute or two then transfer to cooling rack.