Monday, June 13, 2016

Carrot cake muffins

I love carrot cake.. in all it's  carrot, coconut, pineapply goodness, and I love muffins..  So why not put the two together and make these delicious things...

I use cupcake liners to make things easier, but you can grease and flour your muffin tins as well. You can also add chopped pecans or nuts to this recipe.  I am also thinking I should make a cream cheese glaze to drizzle over these next time I make them... YUM .  I made 12 large muffins, you can make smaller ones, I fulled the muffin tins heaping to the top. These do not really puff up and spread like most muffins do.  I smooth out the tops with the back of a spoon before baking.

I used a lot of coconut.  If you don't like them really coconutty, use less.  I also used pineapple tidbits, but you can use crushed, chunked you get the idea.

How every you make these....make them today... Enjoy

Carrot cake muffins

1 box carrot cake mix, dry
1/2 cup  pineapple ( I used tidbits)with it's juice
 1/2 cups shredded coconut
2 T water
1 15 oz can pumpkin

Preheat oven to 350.  Put cupcake liners in cupcake/muffin tins.   Mix all ingredients in a large bowl.  Scoop into prepared muffin tins (see above).  I baked for 38 minutes or until a toothpick inserted in the center comes out clean (they will look underdone slightly but they are cooked).   Enoy

Saturday, May 28, 2016

Frito corn salad

I got this recipe from my friend Miss Marsha.. she writes a wonderful food blog...check out her blog

I did change it slightly and we love, love it.. one of our favorites... I usually when serving at home, put the bag of Fritos on the table and let everyone add their own individually.  When taking this to a potluck, I usually do like Marsha says, and put it on a long platter in a thin layer and sprinkle the Fritos on top, so everyone gets lots of crunch Fritos on their portion. You can use green onions or Vidalia onions would be great too. 

Make this today...Enjoy

Frito corn salad

2 cans corn, drained
1 small jar pimentos, drained
1/2 cup mayo
2 T half & half or heavy cream
1 T sour cream
1/4 cup finely chopped red onion
1/2 cup shredded cheese (I used Colby jack)
seasonings of your choice, ( I used onion & garlic powder, a pinch of cayenne, pepper and seasoned salt.

Combine everything (except the Fritos).  Cover & sit in the fridge to let the flavors blend.  Right before serving sprinkle with Fritos.  Enjoy..

Saturday, May 7, 2016

Sesame ginger maple salmon

Mmmmm.. sesame ginger maple salmon.. just the name of this deliciousness makes me happy.  This glaze I probably could have on any kind of protein and be happy.  It is absolute delicious!!  I am not a huge fish fan.  Usually it tastes too fishy and strong for me.  So I came up with this glaze to make my fish taste better and thinking I hit the jackpot.. My family loves this every time I make it.  It is a winner in the Johnson household.

Sesame ginger maple salmon

Fresh Salmon filet  (I use skin on and I cook this with the skin side down)

glaze: (mix all together)

1/3 cup teriyaki sauce
3 T brown sugar
1/4 tsp sesame seeds
little bit of fresh ginger (or ginger powdered will work fine too)
 sprinkle of garlic powder
2 T maple syrup
1 T sesame seeds

Preheat the broiler:

Line a large baking sheet with foil & place salmon filet skin side down.  Brush glaze over the top of the salmon (reserving a couple of tablespoonful's to drizzle over the top when done), coating the fish  thickly with glaze.  Place under pan the broiler watching to make sure that it doesn't get too done, I usually remove it half way thru to look at it, but make sure it is cooked enough so fish flakes easily with a fork and glaze is bubbly.  Remove from heat and drizzle remaining glaze over the top and serve.  I remove the skin when I am serving it.  It usually separates when you are lifting the salmon onto your plate, if not it really comes off easily.  Enjoy.

Squash soup

I love squash soup.. and you can't always find it out in restaurants.  And sometimes when you do, you were wishing you didn't.  Sometimes it just tastes watery and off.  I like a creamy, smooth delicious flavor, and sometimes you are left thinking, this is not so good...

The squash that I use.. are you ready.. It comes frozen in a box.  Yes I said, in a box.  Remember in the 70's when fresh vegetables & fruit were not available year around like they are now?  My mom used to get this squash, mix a little butter & brown sugar and we would have it as a side dish.  Now that you can basically find fresh squash available year round, she doesn't do that anymore.  But those little boxes of frozen squash remind me of my childhood..   I tried making this soup many times with fresh squash, and between blending the hot liquid, and then trying to use an immersion blender, it never had the creamy, silky smooth texture that I was looking for. 

Onto plan B, I decided to come up with this recipe and have never looked back.. it had everything that I was looking for, creamy, silky smooth and yummy. I made this for my son who had his wisdom teeth out, and he loved it too. 

I find the frozen squash at my local Kroger store, but other stores have it as well. It is by the other boxes of frozen vegetables.  Make this today and enjoy.

Squash soup

3 12 oz boxes, frozen squash
1 can chicken broth mine was (10.5 ounces, use the regular can size not the big one)
2 T brown sugar
1/2 cup heavy cream (can use half and half)
2 T butter
couple of pinches of nutmeg
salt & pepper to taste

In large pan, unwrap the frozen squash & add to the pan.  Pour the chicken broth over the squash, add a little salt and pepper &  and cook over medium heat, stirring occasionally till the squash is melted and rapidly bubbling.  Whisk in the brown sugar & butter stirring till it is completely dissolved.  add the nutmeg & heavy cream whisking until combined .  Taste and add more salt & pepper and a little brown sugar if it needs it.  Turn off the heat and serve.  Enjoy

Thursday, March 17, 2016

Coconut Macroon brownies

Brownies.... who doesn't love brownies..all different types.. plain, with M & M's, peanut butter, w/ Heath bars I could go on and on and on....

Coconut macroons.. I love, love, love anything coconut.. and make it into a cookie I am totally in.. I was wanting some brownies the other day, and also wanting some coconut macroons... It was a complete toss up, and then it dawned on me why don't I come up with a recipe to combine them.. viola this was the end result and can I say absolutely delicious!! My step-son who hates coconut loved these.  My little guy Jackson said mommy can you make these every day?  I am like no buddy but I will make these again.  6 year olds, so funny... love that boy!!!

This recipe starts with your favorite brand of brownie mix.  Just make sure the package says to cook it in a 13x9 pan (if using the kind that cooks in a 8x8 pan, just use 2 of those brownie mixes, doubling the eggs, water and oil.

Try these today, you will love them, and as always enjoy.

Coconut macaroon brownies

1 box of brownie mix (and ingredients to make them, water, oil & eggs)
1 large package of shredded coconut
1 egg white
1 T vanilla
pinch of salt
1 can of sweetened condensed milk

Preheat oven to directions on back of brownie mix.  Prepare brownies and pour into a 13x9 pan that has been sprayed with nonstick spray, spread out unto an even layer.
In large bowl add coconut, vanilla and sweetened condensed milk.  Mix well.  In another bowl add egg white and pinch of salt.  With electric mixer mix until the egg white has soft peaks.  Fold egg white into coconut mixture. With a small spoon drop small spoonful's of the coconut mixture all over the brownie batter, covering the brownie batter.  With a fork, gently swirl the coconut mixture into the brownie batter.  Bake according to the brownie instructions, checking with a toothpick to make sure the center is done.  Remove from oven and let cool.  Cut into squares and enjoy

Saturday, February 27, 2016

Pizza Joes

Pizza Joes..mmm just the name is automatically yummy.  what are pizza Joes you ask?   Well let me tell you... they are like sloppy Joes , you know the sandwiches that are cooked ground meat in a BBQ-tomato sauce served on buns... yummy, saucy and just plain delicious.  Pizza Joes are done in the same manner, but instead of a BBQ-tomato sauce, the meat is cooked with delicious spices, and in pizza sauce, topped with melty gooey mozzarella & parmesan cheese.. Like pizza on a bun.. so good.

I used ground turkey for these, but ground beef, or chicken would work too.  I added a can of drained mushrooms to mine, but if you don't like them leave them out.  I also topped mine with a sprinkle of cooked bacon bits, (but next time I am topping them with mini pepperonis too).  Also use what cheese you like, mozzarella, parmesan, Italian style it all works as always use what you like.  Enjoy 

Pizza Joe's

1 lb ground beef (or chicken or turkey)
1 jar pizza sauce
1 can mushrooms, drained
grated mozzarella & fresh parmesan cheese
Seasonings of your choice * (garlic & onion powder, pinch of parsley flakes, and onion flakes, salt & pepper)
2 T brown sugar
bacon bits/mini pepperoni

In a large skillet brown meat and seasonings breaking meat up until cooked & no longer pink.  If any grease remains after cooking drain meat.  Add pizza sauce, and mushrooms stirring until combined, simmer until heated thru.  Top with both cheeses sprinkling over the top of the meat.  Turn off heat and put a lid on the pan until cheese is melted. Serve a scoop of the meat mixture on buns, sprinkle with bacon bits/pepperoni and serve.  Enjoy

Tuesday, December 29, 2015

Easy turtle bars

Mmm turtles.. just the name of turtles (the candy not the animal lol ) makes me think of creamy caramel & pecans drenched in dreamy chocolate..yummy!!

 I love them... so I was happy when in a surprise Christmas box I received the recipe & ingredients to make them.. once I took a bite I was so happy... thanks for the gift Wendy :)

Patting the crust out is a little work, it is a really, really sticky batter.. but I solved that issue by sprinkling the crust batter with a little flour until I got it into a thin layer.  And don't be like me and use way too much non-stick spray which makes it even harder to spread out the layer.  You want the bars to come out of the pan, but you also want to make a bottom crust, so moderation of non-stick spray is the answer. 

Also, thinking next time I am adding a layer of shredded coconut and turning these into German chocolate bars.. then I was thinking chopped up Heath bars instead of chocolate chips and you have toffee bars.. I could go on and always use what you like.. make the soon.. enjoy

Easy Turtle Bars

1 package chocolate cake mix
1 stick butter/margarine, melted
1/4 cup milk
1 1/3 cup chocolate chips ( I used mini chips)
1 cup chopped pecans, divided
1 jar (12 oz) caramel ice cream topping

Preheat the oven to 350. Lightly spray with non-stick spray a 13 x 9 pan.  In a large bowl mix cake mix, butter and milk with a fork until combined.  Spoon 1/2 of the batter in the cake pan (use a spoon and divide along the pan a little batter in each corner, along with a little batter in the middle it makes it easier to spread.  Very lightly sprinkle the batter in the pan with a small amount of flour and using your fingers pat into an even layer, sprinkling with more flour to help the sticking stop.  When in a layer bake for 7-8 minutes or until a crust begins to form, remove from oven.  Sprinkle chocolate chips in an even layer over the crust, and drizzle caramel topping over chips. Sprinkle with 1/2 the pecans over the caramel topping.  Drop small spoonful's of the remaining chocolate cake batter over the top of the caramel topping and sprinkle with the remaining 1/2 cup of pecans.  Bake 18-20 minutes or until top springs back when lightly touched (caramel center will be soft).  Cool completely.  Cut into bars and serve.