Christmas Recipe: Fruit Cake

Well I have been slacking a bit on posting recipes but I really wanted to post this one. I was going through a dresser at my parent's home and found a recipe box. As I started going through it I realized I was looking through my grandmother's recipes that were most likely used for her holiday cooking. I think some of the recipes were most likely given to her during her wedding shower or passed along from her church friends over the years. I am posting the fruit cake recipe (given to my grandmother from Alice and Goldie) in honor of Christmas and honoring the tradition of passing along good tidings to friends. (Please note, I have not actually made this recipe before so feel free to comment if you do try)

Ingredients & Directions:

• 1 cup brown sugar or white sugar
• 1/2 cup Crisco
• 1 cup raisins and any other fruit you like
• 1 cup dates (Alice said she likes just the dates and Goldie likes the dates and raisins)
• 1 cup cold water
• 1 tsp cinnamon
• 1 tsp cloves (I assume ground cloves. Goldie doesn't use cloves in her version)
• 1 tsp nutmeg

1. Mix all ingredients and boil 3 minutes. Let cool

2. Sift together well and add to mixture...

• 2 cups flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda

3. After pouring into pan you can sprinkle nuts over the top before baking

4. Bake at 300 or 325 degrees in a slow oven (not really sure what a slow oven is) for 45 minutes

Merry Christmas! Happy New Year! Enjoy!

Dinner: Chicken Mole

I LOVE LOVE LOVE this recipe. It's been one of the best dinners I have made in awhile and it makes great leftovers too. I found this as I was looking through the 10/17/10 issue of Women's Day. The minute I read it I walked to the grocery store, bought all the ingredients, walked back and immediately set to work (doubled the batch and made way too much). Mole definitely has a unique rich taste (there's cocoa, cinnamon, cloves, and almond butter). Definitely worth a try, Enjoy!

*Note, this dish is perfectly paired with rice...feel free to start that (especially with long-grain rice) before you begin preparing the mole...

Ingredients:

• 2 Tbsp canola or vegetable oil
• 1 medium yellow onion, diced
  
• 6 garlic cloves, minced
  
• 1 Tbsp cocoa powder
  
• 1/2 tsp ground cinnamon
• 1/2 tsp red pepper flakes
• 1/4 tsp ground cloves
• 1/4 tsp ground black pepper
  
• 1 cup smooth almond butter
  
• 1 cup canned crushed tomatoes
• 2 cups chicken broth
  
• 1/4 tsp of salt
• 1 slice of white bread cut into small pieces
• 1 & 1/2 lb of skinless chicken breasts, cut into 1/2 inch chunks
  

Directions:

1. In a dutch oven (or very large saucepan with lid) over medium-high heat combine the oil, garlic, cocoa powder, cinnamon, red pepper flakes, cloves, and black pepper. Saute for 5 minutes
2. Add the almond butter and mix until it melts into the other ingredients.
3. Add the tomatoes, broth, salt and bread and bring to a simmer
4. Add the chicken and return to a simmer
5. Cover the pot and cook for 12-15 minutes, or until the chicken is cooked through

Breakfast/Snack/Appetizer: Doughnuts!!

My latest obsession at the moment are making doughnuts. I found a recipe which I believe is actually on the cover of Family Circle magazine back in April. The only catch for this is that you'll have to buy a doughnut form pan (which usually you will need to buy two to make a full dozen, which most recipes make). The best thing about these is that they are baked and not deep fried. Below are the two recipes from Family Circle and one from Rachael Ray...

Vanilla Cake Doughnuts
Ingredients:

• 1 and 1/4 cup flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
  
• 1/2 cup low-fat buttermilk
• 1/3 cup brown sugar
• 1 egg
  
• 4 teaspoons of unsalted butter, melted
• 1 teaspoon vanilla extract
  

Directions:

1. Preheat the oven to 325°. Coat a 6-indentation doughnut pan with nonstick cooking spray
   

2. In a large bowl, whisk the flour, baking soda, and salt together. In a small bowl whisk the buttermilk sugar, egg, butter and vanilla together until smooth. Add milk mixture to the flour mixture and whisk until smooth
   

3. Spoon batter into a large resealable plastic bag and seal, cut corner and squeeze batter into prepared indents about 2/3 full. Smooth tops
   

4. Bake for 13 minutes or until doughnuts spring back when lightly pressed. Cool in pan for 3 minutes and then transfer to wire cooling rack

*makes 6

Chocolate Cake Doughnuts
Ingredients:

• 1 cup flour
• 1/4 cup unsweetened cocoa
  
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
  
• 1/2 cup low-fat buttermilk
• 1/2 cup brown sugar
• 1 egg
  
• 4 teaspoons of unsalted butter, melted
• 1 teaspoon vanilla extract
  

Directions:

1. Preheat the oven to 325°. Coat a 6-indentation doughnut pan with nonstick cooking spray
   

2. In a large bowl, whisk the flour, cocoa, baking soda, and salt together. In a small bowl whisk the buttermilk sugar, egg, butter and vanilla together until smooth. Add milk mixture to the flour mixture and whisk until smooth
   

3. Spoon batter into a large resealable plastic bag and seal, cut corner and squeeze batter into prepared indents about 2/3 full. Smooth tops
   

4. Bake for 13 minutes or until doughnuts spring back when lightly pressed. Cool in pan for 3 minutes and then transfer to wire cooling rack

*makes 6

Toppings for Cake Doughnuts
Ingredients:

• 2 and 1/4 cups confectioners sugar
  
• 3 tablespoons of milk
• sprinkles, toasted coconut, mini chips, cinnamon-sugar mixture
• 1 tablespoons unsweetened cocoa powder
  

Variations:

1. Powdered Doughnuts- place 1/4 cup confectioners sugar in a sifter and gently sift over cooled doughnuts. Flip doughnuts and cover

2. White-Frosted Doughnuts-in a small bowl combine 1 cup of the confectioners and 1 tablespoon of the milk. Stir until smooth. Dip cooled doughnuts into bowl and transfer to rack. Top with sprinkles, chips, or toasted coconut

3. Chocolate-Frosted Doughnuts-combine 1 cup of confectioners sugar, cocoa, and 2 tablespoons of milk. Stir until smooth. Dip cooled doughnuts into bowl and transfer to rack. Top with sprinkles, chips, or toasted coconut

4. Drizzle- create frosting or use leftover from white or chocolate frosting (from above). Spoon into plastic bag and cut corner of bag to drizzle over cooled doughnuts

5. Cinnamon-Sugar-Toss still warm doughnuts in cinnamon-sugar to coat

Banana Doughnuts & Banana Frosting
Ingredients:

• 1 and 1/4 cup flour(can also be gluten free)
  
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 and 3/4 teaspoons of ground cinnamon
  
• 1 cup granulated sugar
• 2 eggs, room temp
• 1 and 3/4 cups of mashed ripe bananas (about 4)
• 4 teaspoons vanilla extract
• 1/2 cup vegetable oil
• 1/4 cup shortening, at room temp
• 2 and 1/4 cups confectioners' sugar
• 1/4 teaspoon fresh lemon juice
  

Directions:

1. Preheat the oven to 350°. Coat doughnut pans with nonstick cooking spray
   

2. In a large bowl, whisk the flour, baking powder, salt, and 1 and 1/2 teaspoons of cinnamon together. In a small bowl whisk the sugar, eggs, 1 and 1/4 cup mashed bananas, 2 teaspoons of vanilla, and oil together. Stir the wet ingredients with the dry ingredients until just combined
   

3. Spoon batter into the pans, about 3/4 full.

4. Bake for 12-15 minutes or until doughnuts are golden and toothpick inserted comes out clean. Let cool on rack

5. Meanwhile, in food processor combine the shortening, confectioners' sugar, and the remaining banana, vanilla, cinnamon, and the lemon juice.

6. Glaze the doughnuts with the frosting
   

*makes 12

All three recipes are great!! Enjoy!

Appetizer: Pepperoni Pizza Puffs

So excited to be back online! Computer is now fixed and now I have more recipes to try and post (the stack is piling up like crazy I might need a new apartment for all of them). I found this in Everyday With Rachael Ray (April 2010). I love pepperoni! This could be easily meat-free too for those vegetarians out there.

Ingredients:
Puffs-

• 3/4 cup flour
• 3/4 teaspoon baking powder
• 3/4 cup whole milk
• 1 egg, lightly beaten
• 4 ounces mozzarella cheese, shredded (about 1 cup)
• 4 ounces pepperoni, cut into small cubes (about 1 cup)

Additional (can be optional)

• 1/2 cup store-bought pizza sauce
• 2 tablespoons finely chopped fresh basil
• 1 red bell pepper, sliced

Directions:

1. Preheat the oven to 375°. Grease a 24-cup mini-muffin pan
   

2. In a large bowl, whisk together the flour and baking powder, then whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes

3. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, around 20-25 min. Sprinkle the puffs with the approx 1 tablespoon basil

4. When ready to eat/serve microwave the pizza sauce until warmed through, then stir in 1 tablespoon basil. Serve the puffs and red pepper slices with the pizza sauce for dipping

A couple of suggestions is playing with the spices (think garlic, red pepper flakes), meat (ham) and cheese (cheddar might be good). Enjoy!

Dinner Recipe: Toasted Orzo Chicken Soup

I found this recipe when I was looking for a nice cozy recipe for a cold day. Of course today was warm. One suggestion though is to take time to cut the veggies before starting (unless you have a cool kitchen gadget or a sharp knife). This is from the February issue of Everyday With Rachael Ray. It's supposed to be a 30 minute meal, but I would really say it's more like a 45 minute meal.

Ingredients:

• 4 cups Chicken Stock (32oz. container)
• 1 pound skinless, boneless chicken breast pieces or tenders
• 2 Tbsp butter
• 3/4 cup orzo pasta
• 2 tablespoons extra-virgin olive oil
• 1 small zucchini, finely chopped
• 1 carrot, finely chopped
• 1/2 small red bell pepper, finely chopped
• 2 shallots or 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• Salt and pepper
• 1 cup frozen peas
• 1/4 cup finely chopped flat-leaf parsley
• 2 teaspoons grated lemon peel

Directions:

1. In a medium pot, bring the chicken stock and chicken to a simmer. Lower the heat and poach the chicken for 12 minutes.

2. Heat a large soup pan over medium heat. Add the butter to melt. Add the orzo and cook, stirring constantly until deeply toasted (approx 3 to 5 minutes). Transfer to a plate.

3. Add the EVOO to the large soup pan. Add the zucchini, carrot, bell pepper, shallots and garlic; season with salt and pepper. Cook, stirring occasionally, until the vegetables are softened, (approx 7 to 8 minutes). Return the orzo to the pot.

4. Remove the chicken from the stock. Skim and discard the fat from the stock; transfer the stock to the large soup pan.
   

5. Chop, dice or shred the chicken and add to the soup with 2 cups water.
   

6. Bring the soup to a boil and cook until the orzo is just tender, 5 minutes. Add the peas during the last minute of cooking.
   

7. Turn off the heat; stir in the parsley and lemon peel. Serve immediately.

Additional Notes:
Since I don't like peas or lemon I omitted and it still tastes wonderful!! I think the next time I'll add sweet corn. Also I think this may be turned into a vegetarian dish using vegetable stock (and omitting chicken, which I would add an extra cup of orzo in it's place).

Breakfast Recipe: Peanut Butter Chocolate Chip Muffins

So this may not be the healthiest recipe for breakfast, but it sure is a sweet one! I had a craving for something peanut butter and chocolate tonight (I did run barely 14 miles today) so I did a search and came across a recipe (through Google). The site I reference I have never heard of but, Mr. Breakfast has to be a cool name for a recipe site (http://www.mrbreakfast.com/). I like breakfast all the time!

Ingredients:

• 2/3 cup peanut butter
• 2 tablespoons margarine -- melted
• 3/4 cup sugar
• 2 eggs
• 1-1/2 teaspoon vanilla
• 1-1/2 cups flour
• 1-1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup milk
• 1 cup (6-ounces) chocolate chips

Directions:
1. Preheat the oven to 350-degrees. Line muffin tin (12)
2. In a large bowl, combine the peanut butter and margarine until well blended.
3. Mix in sugar, eggs, and vanilla. Combine flour with baking powder and baking soda.
4. Add to peanut butter mixture along with milk and chocolate chips. Mix well.
5. Spoon into muffin cups.

Bake for 20 to 25 minutes or until muffins spring back when touched lightly in the center.

I hope all peanut butter fanatics enjoy!

Dessert Recipe: Double Chocolate Bundt Cake

I have to thank The Food Network Magazine and the Daisy sour cream ad with recipe for this one. I made this a couple weekends ago for book club, and it was sooo delicious!! Perfect balance of ingredients with just enough sweetness.

Ingredients:

• 1 cup cocoa
• 6 oz. chopped bittersweet chocolate
• 3/4 cup boiling water
• 1 & 3/4 cups flour
• 1 tsp salt
• 1 tsp baking soda
  
• 10 Tbsp butter (1 1/4 sticks)
• 2 cups brown sugar
• 1 Tbsp vanilla
• 5 eggs
• 1 & 1/2 cups sour cream
• 1 cup semi-sweet chocolate chips
• powdered sugar (optional/as needed)

Directions:
1. Preheat oven to 350 degrees F. Coat a 12-cup bundt pan with cooking spray
2. Mix cocoa and chopped chocolate in a heatproof bowl. Pour boiling water over chocolates and stir to melt. Let stand to cool (2-3 minutes)
3. In the mean time, combine flour, salt, and baking soda
4. Cream butter, brown sugar, and vanilla until creamy
5. Add eggs to the butter mixture
6. Fold the sour cream into the cooled chocolate mixture
7. Add the flour mixture and the chocolate mixture to the butter mixture and blend
8. Add chocolate chips and stir until just mixed into batter
9. Pour into the prepared pan and bake for 55 minutes (or until toothpick inserted comes out clean)
10. Cool slightly before removing from pan and sprinkle with powdered sugar (if desired)

Enjoy!!

Dinner Recipe: Chicken Tortilla Soup

I have to thank on one my friends for this recipe, although I don't think she checks this. I always think of her when I make this. Thank you Christine!! I've passed it on to several people and it's always a crowd pleaser.

Ingredients...
Soup:

• 1 onion
• 2 cloves of garlic
• 1 tsp chili powder
• 1/2 tsp oregano
• 2 bay leaves
• 48 oz. chicken stock
• 1 - 8 oz can of tomato sauce
• 1/2 tsp salt
• 1 tsp sugar
• 1/4 tsp pepper
• 1 c. rice
• chicken breast (one pound or so)
  
• 1/4 cup frozen corn

Toppings:

• Tortilla chips
• shredded cheddar cheese
  

Directions:
1. Brown the onion and the garlic in a large saucepan.
2. Stir and add everything except the chicken and the corn.
3. Cover and simmer until hot, then add chicken and corn.
4. When chicken is cooked remove and shred it. Put it back in the pot and simmer until rice is cooked or 15-20 minutes.
5. Serve with tortilla chips and cheese over the soup

Comments:
I usually add more chicken stock if I want this to the more "soup" than stew. I made this today and realized I didn't have chili powder so I ended up adding chili flakes. It was a nice substitute (and the perfect amount of spiciness)! I love making enough of this for leftovers throughout the week. Perfect for a cold afternoon in winter too! MMMMMM!

Dessert Recipe: Pumpkin Muffins- the "Healthy" version

Happy New Year to all!!
So one of my new years resolutions (one of about ten) is to find more "healthy" recipes. I put healthy within the "s because I know there are some recipes I am going to try and post on here that may not be the exact version of health everyone wants. My disclaimer as most people/companies talk about is that having the perfect balanced diet does not necessarily mean you are 100% healthy (you may be 80% there), you do need to exercise (just do not overdo it). So, please use your Wii Fit, walk around whenever you can, run a 5K, join a yoga class, go for a swim, etc. Get that heart pumping! As most of you know I run half and full marathons, so most of the recipes on here are for my diet (which I do not know my daily calorie count or keep track of what I eat everyday), I eat what feels right and feel good about (trying not to eat too much processed food, but I know that can be impossible sometimes). I know I am not perfect but food should be enjoyable, it's something I look forward to. Ok off my soapbox...

This recipe was something my cousins made a couple of years ago that's super easy and fast. They are also 2 points per muffin according to Weight Watchers. I honestly have no idea what the points mean, but they are very light and super tasty...

Ingredients:

• One 18 oz box of yellow cake mix
• One can of 15 oz pumpkin
• One cup of water

Directions:
1. Preheat oven to 350 F
2. Place liners in cupcake pan, or grease with light cooking spray
3. Mix all ingredients with mixer until blended well (medium speed, love my Kitchen Aid!)
4. Fill muffin cups 3/4 full to nearly full (this recipe should make 24, but I always seem to get less than that)
5. Bake 20-25 minutes, cool muffins on wire rack

Additional Notes:
I would recommend not using as much water as these muffins are super moist. You may also want to try different cake mixes, but note that with any chocolate mix you will need the water as chocolate tends to be the driest.

I hope 2010 finds you all happy and healthy!