French Breakfast Puffs

To say that I am obsessed with the Pioneer Woman would not be an exageration! I love her! I read her blog everyday! I have read her love story, "Black Heels To Tractor Wheels". I think that her and I are soul mates. This was solidified on the day she talked about her love for Diet Dr.Pepper.

Anyway, I found this recipe on her blog and decided to make it for my family for breakfast a couple of Saturdays ago. They were wonderful and full of calories, but we loved them! So here they are along with the recipe!

French Breakfast Puffs

3 C. Flour
3 t. Baking Powder
1 t. Salt
1/2 t. Ground Nutmeg
1 C. Sugar
2/3 C. Crisco
2 Eggs
1 C. Milk
1 1/2 C. Sugar
3 t. Cinnamon
2 Sticks of Butter

Preheat oven to 350 degrees. Lightly grease 12 muffin cups.

In a large bowl, stir together flour, baking powder, salt, and nutmeg. Set aside.




In a different bowl, cream together 1 C. sugar and shortening. Then add eggs and mix again. Add flour mixture and milk alternately to creamed mixture, beating well after each addition.



Fill prepared muffin cups 2/3 full. Bake at 350 for 20-25 minutes or until golden.




In a bowl, melt 2 sticks of butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, soak well, then coat with cinnamon-sugar mixture. Eat. Faint.

Creamy Tomato Penne

I feel torn between posting here and Matt's blog, so I'm just posting both places. I'm just figuring people don't look at both, so it won't be like I'm repeating this. Although I am going to copy and paste this so it will be exactly the same!
I got this recipe from Pioneer Woman. I love her site and read it all the time now, I think what draws me in regularly are her giveaways. She gives away Kitchen Aids, to cameras, to $250 gift cards. It's amazing, and I'll never win, but I can't help trying! This recipe has shrimp in it, and I'm not a seafood fan, let alone I barely eat meat, but I had to try it for Matt, and it just looked plain good! I really liked it, but eventually had to sift through the shrimp. It would be good with chicken too, although I still wouldn't really eat the chicken. I would also like it without any meat!
Creamy Tomato Penne

1 Pound Shrimp

3/4 Pound Penne Pasta

Butter

Olive Oil

1 Small Onion

2 Cloves Garlic

1/2 Cup White Wine

1 8oz. Can Tomato Sauce

1 Cup Heavy Cream

Fresh Parsley

Fresh Basil

Salt & Pepper

Cook the Penne pasta until tender-firm, also known as al dente.

Peel, devein and rinse *under cool water) 1 pound of extra large shrimp. Heat about 1 Tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple of minute until just opaque. Do not over cook them. Remove them to a plate and let cool for a few minutes.

Finely dice one small onion. Mince two cloves of garlic.

In a large skillet heat 2 Tbsps. butter and 2 Tbsps. Olive Oil. Add the garlic and onion and saute,

stirring occasionally. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite-sized pieces and set aside. After the garlic and onions have cooked a bit, add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low sodium chicken broth instead (about 1/2 cup).

Now add and 8 oz. can of plain tomato sauce. Stir well until combined. Then add 1 cup off heavy cram. Continue stirring. Turn heat down to low and let simmer while you chop your herbs. About a Tbsp. of chopped fresh parsley and about the same amount of chopped basin or if you're feeling very proper, chiffonaded.

Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir.

Chocolate Chip Pumpkin Muffins

This recipe comes from a blogging friend. She has started a blog that has some really cute ideas. Not many recipes but still some fun ideas. If you like pumpkin, these are really good. And easy. What a great combo. (too bad I didn't take a photo so show their goodness....)

Chocolate Chip Pumpkin Muffins

3 cups of sugar

1 cup of salad oil

4 eggs, beaten

1 (16oz) can of pumpkin

3 ½ cup of flour

2 tsp. Baking soda

2 tsp. Salt

1 tsp baking powder

1 tsp nutmeg

1 tsp allspice

1 tsp cinnamon

½ tsp cloves

2/3 cup of water

1 cup of mini (trust me use the mini) chocolate chips.

Mix the Chocolate Chips with a Tablespoon of flour before adding to the batter. This will keep the chips from sinking to the bottom of the bowl. (nifty trick huh?)

cream sugar and oil together. Add eggs and pumpkin; mix well. Sift together dry ingredients. Add dry ingredients alternately with water. Add Chocolate Chips. Pour into 2 well greased and floured loaf pans or in mini or large muffin tins. Bake at 350 degrees. 1 ½ hour or so our until knife comes out clean for the bread and about 15 minutes for the muffins

If you do make loaves of bread mix cinnamon and sugar in the pan before you bake it and it makes a nice sugar coating for the outside of the bread.

Southwestern Taco Pot Pie

Matt emailed this recipe to me a couple weeks ago, and I finally was home long enough to try it out. It wasn't amazing or anything, but it had a good flavor and was fast and easy. Give it a try!
Southwestern Taco Pot Pie

1 pound lean ground beef
1 (1.25-ounce) package Taco Seasoning Mix
1/3 cup water
1 tablespoon oil
1 (1-pound) package frozen green, red and yellow peppers and onions*
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 (11-ounce) can whole kernel corn, drained
1/2 cup salsa
1 (15-ounce) package refrigerated pie crusts, softened as directed on package
8 ounces (2 cups) shredded cheese recommended: Colby/Monterrey blend or Mexican blend

Directions
Preheat the oven to 400 degrees F.

Brown ground beef in large skillet over medium-high heat for 8 to 10minutes or until thoroughly cooked, stirring frequently. Drain. Add taco seasoning mix and water; mix until ground beef is well coated.

Meanwhile, heat oil in large saucepan over medium high heat until hot. Add peppers and onions; cook 4 to 5 minutes or until tender, stirring occasionally. Remove from heat and drain excess liquid. Add garlic and onion powders, salt, pepper, corn, and salsa, stir well and set aside.

Prepare pie crusts as directed on package for 2-crust pie using 9-inch glass or metal pie pan.

Combine salsa and corn mixture with ground beef; mix well. Sprinkle 1/2 cup of cheese evenly in bottom of crust-lined pan. Spread 1/2 of beef mixture evenly in pan over cheese, pat down. Sprinkle 3/4 cup cheese in pan and spread evenly with remaining beef mixture, pat down, top with remaining 3/4 cup cheese. Top with second crust and flute; slit in several places.

Bake for 30 minutes or until crust is golden brown. Cover edge of crust with strips of foil or a pie crust shield after 15 minutes of baking. Let stand 5 minutes before serving.

Garnish with a dollop of sour cream and a drizzle of taco sauce. Also recommended: guacamole, salsa, and diced green chilies.

* If using fresh peppers and onions, use 1 1/2 cups chopped onions and 2 1/2 cups chopped peppers and increase prep time and stove top cooking time. I personally used fresh, I always think fresh is better!! Although I did go with the store bought pie crust!

Cafe Rio

I've only had Cafe Rio once in my life, and I can't even remember how it tasted. One day Matt googled the sweet pork and wanted to try it. We made the pork and rice and thought it was pretty good. I then looked up and saw all the other recipes. It is so much better with all of it. Especially the dressing...it might look gross in the picture, but it is oh so good!! I've read that you can have it as a salad too, but the one time I went to try it, I couldn't resist the burrito!! Hope you try it and love it as much as our family does!
Cafe Rio Pork

5-6 lb Pork Roast

1 Tbls Cumin

1 Cup Brown Sugar

12 oz. La Victoria Taco Sauce (Red)

20 oz. Coke or Dr Pepper

Put pork in crock pot and fill half way with water. Cook 4 hours on high. Drain water, cut the pork in thirds. Mix together sauce and pour on top of pork. Cook another 4 hours on low. Shred the pork. (I usually only use 3 lb pork and it's still great. Also you might want more brown sugar, taste for your own preference.)

Cilantro Lime Rice

In a saucepan, saute:

2 Tbsp Butter

1 Onion, chopped

4 cloves garlic, minced

In a large pot, bring to a boil:

6 2/3 cups water

8 tsp chicken bullion

1/2 bunch Cilantro, chopped

2 tsp Cumin

2 sm cans Diced Green Chilies

1 Tbsp Lime Juice

1/2 tsp pepper

3 1/2 cups Rice

Saute onion, garlic with the butter until the onion is soft. Add rice and water and all the other ingredients and bring to a boil. Reduce heat to low, cover with lid and simmer for about 20 minutes. (This makes a ton of rice, you can half the recipe if you'd like.)

Black Beans

4 Tbsp. Olive Oil

4 cloves Garlic, minced

2 tsp. Cumin

2 cans Black beans, rinsed and drained

2 2/3 cups tomato juice

3 tsp Salt

4 Tbsp. chopped Cilantro

in a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice and salt. Continually stir until heated through. Just before serving stir in the cilantro. (I personally think it is too much salt, so you might want to do less and try it.)

Creamy Tomatillo Salad Dressing

1 cup Sour Cream

1 envelope Ranch salad dressing

1 1/2 envelope Fiesta Ranch Salad dressing

6 tomatillos, husked and cut in half

1 clove garlic, minced

Juice from 2 limes, freshly squeezed

1 1/4 cup fresh chopped cilantro

Combine all ingredients in a blender (put the liquieds in first) and blend until smooth. Store in the refrigerator. Can be stored in airtight container for up to 2 weeks.

'Nothing Bundt Cake'

This is the homemade version of a Nothing Bundt Cake. It's a great bakery that specializes in, um....bundt cakes :). Check out the link and see their website, they have some yummy sounding cakes and serve them very cute. Now I want to copy all the flavors! Anyway, we love them so much we make my mom lug one on the plane as her carry on when she comes to visit. I looked around online last night and found this version and it's extremely close to the real thing. If you love chocolate, this cake is for you!

Chocolate Chocolate Chip Nothing Bundt Cake

1 pkg. devils food cake, German chocolate cake, or chocolate cake mix
1 pkg. instant chocolate pudding
1 c. sour cream
4 large eggs
1/2 c. water
1/2 c. oil
1 1/2 c. mini chocolate chips
2 (8 ounce) pkgs. cream cheese, softened
1/2 c. butter, softened
3-4 c. powdered sugar (or more)
2 tsp. vanilla extract

Mix first six ingredients together with a beater. Add chocolate chips. Pour into a greased bunt cake pan (cooking spray works best, my cake just fell out of the pan). Cook in oven at 350 degrees for 45-50 mins. Remove from oven. Let cool for 20 mins. Remove from pan. (you can wrap it well in Saran Wrap and let it sit overnight in the fridge before frosting and serving, this is the kind of cake that tastes better the next day) In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar. I added the full 4 cups because to frost it like they do, you want the frosting pretty thick. It made a ton though, enough to cover 2 cakes so it next time I would cut the frosting recipe in half. I also used a gallon ziploc bag with a corner cut off to pipe it on and that added more frosting that necessary. After we were finished we all felt like death by bundt cake. But it was death by cake in a good way!

(Thanks for the photos Marion!)

Best Ever Buttermilk Pancakes

While vacationing with Hubby's family in Chelan in August, my
sister-on-law, Diane, made these pancakes with huckleberries.
We had picked blueberries while we were there so when we came
home I made some blueberry pancakes. I don't think I can go back
to good old Krusteaz any longer. Enjoy!

Ingredients
Makes nine 6-inch pancakes (I get more than 9)
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

Directions:
Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.