Jellied Biscuits

  These cute Jellied Biscuits are what we had with our breakfast this morning. We all loved them! They would make the perfect addition to any breakfast or brunch. We spread a little butter on the tops and they were perfect. Tender in the center with a slight outer crunch. The jelly gives them the perfect hint of sweetness. Yumm! The recipe is out of my cookbook Taste of Home 30-Minute Cookbook. If you don’t have any Taste of home cookbooks I would go get some. I have gotten so many great recipes out of their books. They are all easy, down home recipes. The ingredients are:

  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 1/2 cup shortening
  • 3/4 cup milk
  • 1/3 cup jelly
  1. In a bowl, combine flour, baking powder, sugar, salt and cream of tartar. Cut in shortening until the mixture resembles coarse crumbs. Add milk; stir just until moistened.
  2. Drop by rounded Tablespoons onto a greased baking sheet. Make an indention in center of each biscuit; fill each with about 1 teaspoon jelly.
  3. Bake at 450 degrees for 10-12 minutes or until biscuits are lightly browned.

Yield: about 1 dozen

Swedish Butter Cookies

These cookies may not look like much, but boy are they deceiving! These little cookies are sweet, buttery rich and delicious! I made them to bring over to my family’s dinner night and everyone loved them! I had to make everyone copies of the recipe, and my grandpa said to my grandma as they were leaving ” honey make sure to bring some of those cookies home for me”. So if you are a fan of butter cookies then I think you will love these too!

The recipe is out of the cookbook, Taste of Homes’s Contest Winning Annual Recipes 2006.

The ingredients are:

  • 1 cup butter, softened
  • 1 cup sugar
  • 2 teaspoons maple syrup
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • confectioners’ sugar
  1. In a mixing bowl, cream butter and sugar. Add syrup; mix well. Combine flour and baking soda; gradually add to creamed mixture. Divide dough into eight portions. Roll each portion into a 9-in. log.
  2. Place 3 in. apart on ungreased baking sheets. Bake at 300 degrees for 25 minutes or until lightly browned. Cut into 1-in. slices. Remove to wire racks to cool. Dust with confectioners’ sugar. (I was out of confectioners sugar so I sprinkled a little sugar over the tops.)

Yield: about 6 dozen

Sheepherder’s Breakfast

 

Let me start this post by saying I’m not a big breakfast eater. I am 100% content with having a bowl of oatmeal or cereal in the morning, as a matter of fact I prefer it… My husband on the other hand is the complete opposite. Even though he will have the occasional bowl of oatmeal with me he definitely prefers a big hearty hot breakfast. So when I saw this recipe in my Taste of Home’s Contest Winning Annual Recipes 2006 Cookbook I knew this would be something he would love! Potato, Bacon, Egg, and Cheese how can you go wrong, right……Not only did he love it , the kids and I really enjoyed it too.

The ingredients are:

  • 1 pound sliced bacon, diced
  • 1 medium onion, chopped
  • 32 oz. frozen shredded hash brown potatoes, thawed
  • 5-6 eggs ( the recipe called for 10 eggs but we didn’t need that many)
  • salt and pepper to taste
  • 2 cups (8 ounces) shredded cheddar cheese, optional
  • Chopped fresh parsley
  1. In a large skillet, cook bacon and onion until bacon is crisp. Drain the drippings, reserving 1/2 cup. Add hash browns and reserved drippings to skillet: mix well.
  2. Cook over medium heat for 10 minutes, turnings when browned. Make 5-6 wells (however many eggs you are using) evenly spaced in the hash browns. Place one egg in each well. Sprinkle with salt and pepper. Sprinkle with cheese if desired.
  3. Cover and cook over low heat for about 10 minutes or until eggs are set. Garnish with parsley; serve immediately.

 

Tropical Muffins

 

 

The runner-up in our muffin contest this morning were these Tropical Muffins! The only reason they got runner-up and didn’t win was because my daughter doesn’t like nuts. Both my husband and I thought that both these and the Poppy Seed Pound Cake muffins were equally as good. These Tropical Muffins were so moist and the combination of the pineapple, coconut, and the rum extract really gave these muffins the tropical flare that the name implies. I got the recipe out of my cookbook Taste of Home’s Contest Winning Annual Recipes 2006 The ingredients are:

  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1 cup (8 oz.) sour cream
  • 1-1/2 teaspoons rum extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoons salt
  • 1 can (8 oz.) crushed pineapple, drained
  • 1/2 cup flaked coconut
  • 1/3 cup chopped pecans
  1. In a mixing bowl, cream the butter and sugar. Add the egg, sour cream and extract; mix well. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture just until moistened. Fold in the pineapple, coconut and pecans.
  2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375 degrees for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes removing from pan to a wire rack.

Yield: about 1 dozen.

 

Poppy Seed Pound Cake Muffins

 

I thought it would be fun to throw our very own muffin contest this morning! So I chose 3 new, never tried before recipes for muffins and we all voted on which one we liked the best. Both kids thought that these Poppy Seed Pound Cake Muffins were the best! My husband and I couldn’t decide between these and the Tropical Muffins ( I’ll post that recipe next). One thing was for sure ,we were all in agreement that these poppy-seed muffins were delicious! They are moist with the perfect amount of sweet and vanilla taste. They would make the perfect addition to any breakfast or brunch. I’ll spare everyone the third muffin recipe that no one voted for. I got the recipe for these muffins in my cookbook Taste of Home 30-Minute Cookbook.

The ingredients for Poppy Seed Pound Cake Muffins are:

  • 2 cups all-purpose
  • 1 Tablespoon poppy seeds
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 carton (8 ounces) plain yogurt, (I used greek yogurt)
  • 1 teaspoon vanilla extract
  1. Combine flour, poppy seeds, salt and baking soda; set aside.
  2. In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add yogurt and vanilla; mix well. Stir in flour mixture just until moistened.
  3. Spoon into greased or paper-lined muffin cups. Bake at 400 degrees for 15-20 minutes or until muffins test done. (It took me about 18 minutes).
  4. Cool in pan for 5 minutes before removing to a wire rack.

Yield: 1 dozen

 

Pride of Iowa cookies

I got this cookie recipe from a friend about 8 years ago and I’m just now making them for the first time…. I needed to make a dessert for our families sunday dinner, but I needed to find a recipe that had no dairy (my grandma has dairy allergies). That’s not an easy task, most baked goods have some sort of dairy whether it be milk or butter. So when I came across this recipe and saw that it was made with shortening and no milk I thought I would give it a try……I was very pleased with the results. The cookies were chewy and delicious! Everyone loved them including my grandma….. My next task will be to find a yummy gluten-free dessert recipe, both my nephew and my friend’s daughter have gluten issues. (I have a strange feeling that this is going to be a harder task, we will have to see) The ingredients for the cookies are:

  • 1 cup brown sugar
  • 1 cup sugar
  • 1 cup shortening
  • 1 tsp. vanilla
  • 2 eggs
  • 2 cups flour
  • 1/2 tsp. salt
  • 1 tsp.Baking soda
  • 1 tsp. Baking powder
  • 1 cup coconut
  • 2 cups oats
  • 1 cup finely chopped walnuts
  1. Cream together the first 5 ingredients. Add the dry ingredients. Drop by spoonfuls on cookie sheets. Bake for 10-12 minutes at 350 degrees.

Lemon Herbed Salmon

Our family loves fish, especially Salmon! Normally my husband grills it and it is delicious but he was at work so I decided to try this recipe for Lemon Herbed Salmon. I really enjoyed this recipe! The crumb topping with the herbs and lemon zest gave the fish such great flavor and texture. I will definitely be making this many more times to come. I found the recipe in my cookbook Taste of Home 30-Minute Cookbook. I changed it up just a tad.

The ingredients are:

  • 2-1/2 cups fresh bread crumbs
  • 4 garlic cloves, minced
  • 1/4 cup chopped fresh parsley
  • 6 Tablespoons grated Parmesan cheese
  • 2 teaspoons fresh lemon zest
  • 1/2 teaspoon salt
  • 6 Tablespoons butter, divided, melted
  • 1 salmon fillet (3 to 4 pounds)
  1. In a bowl, combine bread crumbs, garlic, parsley, Parmesan cheese, lemon zest and salt; mix well. Add 4 Tablespoons melted butter and toss lightly to coat; set aside.
  2. Pat Salmon dry. Place it in a greased baking dish. Brush with remaining butter, cover with crumb mixture.
  3. Bake, uncovered, at 350 degrees for 20-25 minutes or until fish flakes easily with a fork.

6 servings

*Note: I made fresh bread crumbs in seconds with my food processor. It took about 4 pieces of bread to yield 2-1/2 cups fresh bread crumbs. I love my food processor, It was given to me by my grandma and grandpa who had to have had it for at least 50 years! It still works great and I think of them every time I use it.

Along with the Salmon I served a medley of colorful fingerling potatoes and green beans. I was at Costco (like I often am) and I came across this bag of fingerling potatoes. When I saw that there was purple potatoes in the mix I knew that I had to have it. I knew they would make a beautiful side dish. Here is what I did to make this dish:

I washed and cut the potatoes and green beans and chopped up some onion and garlic. Then I saute the onion and garlic first and then added the potatoes and green beans. Cook until the veggies are tender and the potatoes have a nice seer on them. Season with salt and pepper to taste. I have to say my not so health conscious side of me wanted to fry up some bacon and then cook the veggies in the bacon grease and top it off with the bacon, but my health conscious side thought it would be much better for us if I just used olive oil. I have to say that my healthy side won and it did still taste very good but next time I might try the bacon.

Home Made Granola

My mom watches my little guy for me sometimes in the evenings, if I have to be at the softball field late with my daughter. Last night when I got to her house to pick him up, I walked in the front door to the most wonderful aroma of something baking in the oven. I was surprised when she told me that it was homemade granola (I was expecting her to say that she was baking cookies).

This granola is delicious! much better than what you can buy at the store. The baked oats and maple syrup along with the other ingredients baked together to perfection. We snacked on it warm right out of the oven that night, the next morning we had it with milk, but my favorite was when I made it into a yogurt parfait with fresh berries! This is definitely a recipe that I will be making over and over again.

My mom got the recipe from Food Network. Thank you mom, not only for helping me with the kids when I need you, but for sharing a passion for food with me. Thanks for making this yummy granola and giving me the recipe!

The ingredients are:

  • 3 cups rolled oats
  • 1 cup slivered almonds
  • 1/2 cup pumpkin seeds
  • 3/4 cup shredded sweet coconut
  • 1/4 cup plus 2 Tablespoons dark brown sugar
  • 1/4 cup plus 2 Tablespoons maple syrup
  • 1/4 cup vegetable oil
  • 3/4 teaspoons salt
  • 1/2 cup raisins
  • 1/2 cup dried cranberries
  1. Preheat oven to 250 degrees.
  2. In a large bowl, combine oats, seeds, coconut, and brown sugar.
  3. In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans.
  4. Cook for 1 hour and 15 minutes, stirring every 15 minutes.
  5. Remove from oven. Transfer to large bowl, add raisins and cranberries and mix to combine.

Apricot Scones

Well I have to say, this was my very first attempt at making scones. I have been wanting to make some for a long time now, I don’t know why I haven’t. I have always liked them, they make the perfect breakfast/brunch addition. The texture is like a biscuit, the flavor like a muffin. The apricot flavor really showed through in this recipe (if you are not a fan of apricot this is not the recipe for you).

The family really liked them. My son took his first bite and said Mmmmmmm! Now that I have found that they are not hard to make I will be trying other scone recipes, I have some for lemon, strawberry, and oatmeal. I think the only thing I will do differently next time is drizzle a little icing over the top. That would put them over the top and make them even prettier!

I got the recipe out of the cookbook Taste of Homes Contest Winning Annual Recipes 2006. The ingredients are:

  • 1-1/2 cups all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1/4 cup sugar
  • 2-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup cold butter, cubed
  • 2 eggs
  • 1/4 cup sour cream
  • 1 Tablespoon milk
  • 3/4 cup finely chopped dried apricots

Filling:

  • 3 Tablespoons brown sugar
  • 1 Tablespoon quick-cooking oats
  • 1 Tablespoon butter, softened

Additional sugar

  1. In a bowl, combine the first five ingredients; cut in butter until mixture resembles fine crumbs. In a small bowl, beat eggs; set aside 1 Tablespoon for glaze. In another bowl, combine sour cream, milk and remaining beaten eggs; add apricots. Stir into crumb mixture until the dough clings together.
  2. Turn onto a lightly floured surface; knead 12-15 times. Divide dough in half. Pat one portion into a 7-in. circle on a greased baking sheet.
  3. Combine the brown sugar, oats and butter; sprinkle over dough. Roll out remaining dough into a 7-in. circle; place over filling. Brush with reserved egg; sprinkle with additional sugar.
  4. Cut into wedges but do not separate. Bake at 400 degrees for 15-20 minutes or until scones are golden brown. Cool slightly; cut again if necessary. Serve warm. We spread a little softened butter over the top. Yield: 6 servings.

Old-Fashioned Rice Custard

 

 

 

 

I have always been a fan of rice pudding. So when I came across this recipe in a cookbook (Taste of Home’s Contest Winning Annual Recipes 2006) I knew that I wanted to try it. I am so glad that I did because this rice custard was delicious!!! It was perfectly sweet and rich. By far the best rice pudding/custard that I have ever had! I had my Aunt and kids over for dinner and this is what I served for dessert. Everyone loved it and polished it off in seconds. As a matter of fact I think next time I will try to double the recipe.

I adapted the recipe just slighty to our tastes.

The ingredients are:

  • 1/2 cup uncooked long-grain rice
  • 4 cups milk, divided
  • 1/4 cup butter (use real butter, don’t skimp)
  • 3 eggs
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  1. In the top of a double boiler, combine rice and 2 cups milk. Cook, stirring occasionally, over boiling water until rice is tender and most of the water has evaporated, about 45-50 minutes. Stir in butter.
  2. In a mixing bowl, beat eggs; blend in sugar, vanilla, salt and remaining milk. Stir into the hot rice mixture. Pour into a lightly greased 2-qt. casserole and top with cinnamon. Bake at 350 degrees for 50 minutes or until firm. Serves 6-8