Eggnog Cranberry White Chocolate Muffins

Recipe and picture from Your Homebased Mom

http://www.yourhomebasedmom.com/eggnog-cranberry-white-chocolate-muffinsmuffin-monday/

2 1/4 cup flour

1 Tbsp baking powder

1/4 tsp salt

1 cup plus 2 Tbsp sugar, divided

2 large eggs

3/4 cup eggnog

5 1/3 Tbsp unsalted butter, melted

1 tsp almond extract

1 1/2 cup coarsely chopped cranberries

1 cup white chocolate chips

Topping:

1/2 cup sugar

1/2 cup flour

1/2 tsp cinnamon

4 Tbsp butter

1/2 cup chopped pecans

(For my topping I drizzled a mixture of eggnog, powdered sugar and 1/4 tsp rum extract over muffins after baking.)

Bake at 400 for 18 minutes.

For muffin: Chop cranberries and mix with 2 Tbsp sugar.

Mix all wet ingredients and incorporate dry ingredients just until moistened. Fold in cranberries and white chocolate chips. Fill muffin cups 2/3 full, sprinkle topping and bake.

Pumpkin Pie Bars

1 1/2 cups flour

1 cup finely chopped nuts (I used walnuts, almonds, and 2 Tbsp flax seed meal)

1/2 cup sugar

1/2 cup brown sugar

2 tsp cinnamon, divided

3/4 cup butter

2 cups pumpkin

1 (14 oz) can sweetened condensed milk

2 large eggs, beaten

1/2 tsp ground allspice

1/4 tsp salt

Bake at 375 for 30-35 minutes or until set.

Combine 1 1/2 cups flour, nuts, sugars, and 1 tsp cinnamon in bowl. Add butter and mix until it resembles crumbs. Save 1 1/4 cup mixture for topping. Pat rest of mixture in ungreased 13x9 pan.

Combine pumpkin, milk, eggs, cinnamon, allspice, and salt and mix well. Pour over crust. Mix in 1 Tbsp flour to topping and sprinkle over pumpkin mix.

Recipe and picture from eaglebrand.com

Quick Mix

• This mix can be used in recipes that call for Bisquick.
• 
  
• 9 cups King Arthur Unbleached All-Purpose Flour*
• 1/3 cup double-acting baking powder
• 5 teaspoons salt; extra-fine, if you have it
• 1 1/2 cups Baker's Special Dry Milk, nonfat dry milk, or dried buttermilk powder (we like to use 3/4 cup each dry milk and buttermilk powder)
• 1/3 cup sugar
• 1 1/2 cups vegetable shortening; use butter-flavored if you like
• *Substitute 100% white whole wheat flour for up to half of the unbleached all-purpose flour, if you wish.

Directions

1) Measure all of the dry ingredients into a large bowl, whisking them together to blend.

2) Using a pastry fork or blender, your fingers, a food processor, or a mixer, mix in the shortening till the mixture looks like coarse crumbs.

3) Store the mix in plastic bags or an airtight container for up to 1 month at room temperature; or longer in the freezer. Click on the link for tips to using this mix on King Arthur's website. http://www.kingarthurflour.com/recipes/quick-mix-recipe

Moist Chocolate Cake

• 2 cups King Arthur Unbleached Cake Flour Blend
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsweetened cocoa powder
• 1 3/4 cups granulated sugar
• 1/2 cup (1 stick) unsalted butter, very soft
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup milk
• 1/2 cup brewed, cooled coffee, or water
• 4 large eggs

Directions

1) Place a strainer over a large mixing bowl. Measure in the flour, baking powder, baking soda, salt, cocoa, and sugar. Sift/shake the dry ingredients through the strainer into a mixing bowl, to eliminate any lumps.

2) Add the butter and mix at low speed for 1 minute. With the mixer running, add the oil and continue mixing until the mixture looks like sand.

3) Combine the vanilla with the milk and coffee or water, and add all at once. Mix for 1 minute at low speed, stop and scrape the sides and bottom of the bowl, then mix for 30 seconds.

4) Add the eggs one at a time, beating well at medium-high speed between additions. The batter will be thin.

5) Pour the batter into the prepared pan of your choice (one 9" x 13" pan, two 9" round pans, or three 8" round pans). Bake in a preheated 350°F oven for 34 minutes for a 9" x 13" pan; 28 to 30 minutes for 9" layers; or 24 to 26 minutes for 8" layers. The cake is done when a toothpick inserted in the center comes out clean. Remove from the oven and cool on a rack before frosting. Recipe from King Arthur Flour.

Tender White Cake

Picture and recipe from KingArthurFlour.com

Click on the link for the recipe.

http://www.kingarthurflour.com/recipes/tender-white-cake-recipe

Baby Bagels

Image from KingArthurFlour. com

Click on the link to make the best bagels ever!

http://www.kingarthurflour.com/recipes/baby-bagels-recipe

White Chocolate Popcorn

Picture from KraftFoods.com

12 cups popcorn

craisins

coconut

mini marshmallows

white chocolate, or vanilla bark, melted

Melt candy coating and coat with popcorn and your choice of mix-ins. Enjoy. I store in refrigerator to keep coating from melting.

Recipe adapted from KraftFoods.com

Chocolate Carmel Corn

3 quarts popped corn

2 cups marshmallows

1 cup packed brown sugar

1/2 cup butter

1/4 cup light corn syrup

1/2 tsp salt

1/2 tsp baking soda

craisins, coconut, nuts or mixture of each

Put popped corn and peanuts/craisins/coconut in large brown paper bag. Set aside. Mix brown sugar, butter, syrup, and salt in 2 qt glass bowl. Microwave for 3-4 minutes, stirring after each minute until mixture comes to a boil. Microwave 2 minutes more. Stir in baking soda and marshmallows. Pour syrup over popped corn in bag. Close bag and shake to coat. Microwave on high for 1 1/2 minutes. Shake well. Microwave 1 1/2 minutes more. Pour onto large pan or on waxed paper. Let cool and drizzle with melted chocolate. (I used 2 squares of vanilla bark and 1 cup semi sweet chocolate chips.)

I store in refrigerator so chocolate doesn't melt.

Nadine's Killer Waffles

2 cup flour

3 tsp baking powder

1 tsp salt

1 tsp baking soda

2 cup milk

4 eggs, separated

1 cup melted butter (this is the killer part)

In a small mixing bowl, beat egg whites until stiff. Set aside. In a large mixing bowl mix dry ingredients, milk, egg yolks and vanilla. Add melted butter. Fold in egg whites. It is very thick. Cook in waffle griddle. Very light and crispy.

Peanut Butter Bar Cookies

2 cup flour

2 cup oats

1 cup sugar

1 cup brown sugar

1 tsp baking soda

2/3 cup peanut butter

1 cup butter

2 egg

Bake at 350. Press into greased jelly roll pan. Bake for 20-25 minutes.

Frost when cooled.

Frosting:

1 1/2 cup powdered sugar

1 tsp vanilla

1/4 cup peanut butter

milk if it needs to be thinned

Haderlie's Brownies

3 cups sugar

3/4 cup cocoa

3 cubes melted butter

6 eggs

1 tbsp salt

3 cups flour

Mix all ingredients, mixing flour in last. Bake in greased jelly roll pan at 350 for 20 minutes or so. Frost when cooled.

Great Chewy Brownies

1 cup butter

2/3 cup cocoa

2 cup sugar

1 tsp vanilla

3 eggs slightly beaten

1 cup flour

Melt butter, cocoa and sugar together. Melt until top gets shiny, but not boiling. This will make the top of the brownies shiny. Add all other ingredients, dough is really thick. Bake at 350 for 20-25 minutes.

The Legendary Hot Brown

Picture from Food Network

1/2 cup butter

6 Tbsp flour

3 1/2 cups milk

1 beaten egg

6 Tbsp grated Parmesan cheese plus extra for topping

1 oz whipping cream (optional)

salt and pepper to taste

Turkey slices or shredded turkey

bread, toasted

8-12 slices fried bacon

tomato slices (we don't add, but it would be good)

Melt butter in saucepan, add flour mix to make a roux. Add milk and cheese. Add egg to thicken sauce. Do not allow sauce to boil*. Remove from heat. Fold in whipped cream. Add salt and pepper to taste.

*I use pasteurized eggs so I don''t have to worry about getting sick.

For each hot brown layer one slice toast, shredded turkey, sauce, two strips of bacon and then sprinkle Parmesan cheese on top. Broil in oven until bubbly and speckled brown.

Recipe: from the Brown Hotel. Jon had this for the first time when he was in Kentucky. He loved it, now we make it for his birthday every year.

Gram's Chicken Pot Pie

1 pound chicken breasts, cut into bite size pieces

2 Tbsp Italian dressing

2 cups frozen mixed vegetables

1 can cream of chicken soup

4 oz Velveeta, cut into cubes

1 sheet frozen puff pastry (1/2 of 17.3 oz pkg), thawed

1 egg, beaten

1. Heat oven 400. Cook and stir chicken in dressing until done. Stir in vegetables and soup. Spoon into 9 inch square baking dish; top with Velveeta. (I usually just mix mine in with the soup and vegetables.)

2. Cut pastry sheet into 1/2 inch wide strips and lay on top chicken mixture in a lattice design.

3. Brush with egg. Bake 30 minutes or until crust is deep golden brown.

Recipe from Taste of Home Cooking School.

Indian Chicken or Beef Kabobs

Cubed Chicken or Beef (I used stew meat)

Fresh Mint Chopped-about three vines

Ginger (I used minced) 1 tablespoon

Green onions-one section completely chopped

One Orange

Directions:

Combine chopped mint, ginger, and green onions. Squeeze I orange over mixture and then add your meat. Let meat and mixture marinade for an hour.

If you are using wooden Kabobs soak in water so they don't burn when you are ready to cook.

Take out your meat mixture and put together your meat kabobs.

Heat a non stick skillet with olive oil and brown your kabobs till light brown all over, place on a cookie sheet and put in your 350 heated oven for about ten minutes or until done.

I used beef so cooking for ten minutes left the little chunks a tiny bit pink...a very fresh and easy dinner.