Lemon Raspberry Bread

I love anything lemon!

Awhile back I made some homemade Limoncello,  and had lots of lemon juice to use for other things.

This bread was top on my list.

I used the basic recipe from Key Ingredient for their Blueberry Lemon Loaf, making a few minor changes.

I love that combination, but I have to say that raspberries are one of my most favorite fruits, and I had some really tasty ones on hand.

It turned out so yummy..and so darn PRETTY!!

 Lemon Raspberry Bread

bread

1 1/2 cups flour 

2 teaspoons baking powder

1/2 teaspoon salt

1 cup plain yogurt

1/2 Tablespoon fresh lemon juice

1 cup sugar

3 large eggs

2 teaspoons lemon zest

1/2 teaspoon vanilla extract

1/2 cup vegetable oil

1 1/2 cups fresh raspberries

glaze

1 cup powdered sugar

5 Tablespoons fresh lemon juice

Preheat oven to 350 degrees.

Spray bottom and sides of a loaf pan (or 4 mini loaf pans) with non-stick cooking spray.

For bread, Whisk together dry ingredients and set aside.

In your stand mixer combine all of the wet ingredients, slowly add the dry ingredients in, combining slowly.

When fully combined, gently fold in the raspberries.

Place in loaf pan(s) to bake.

Small loaves baked in about 35 minutes.

Large loaf will take about 50 minutes.

Use a toothpick test in center to see if bread is done.

For glaze: Whisk together powdered sugar and lemon juice.

.

Drizzle over warm bread.

Yum.

I love anything lemon!

Awhile back I made some homemade Limoncello,  and had lots of lemon juice to use for other things.

This bread was top on my list.

I used the basic recipe from Key Ingredient for their Blueberry Lemon Loaf, making a few minor changes.

I love that combination, but I have to say that raspberries are one of my most favorite fruits, and I had some really tasty ones on hand.

It turned out so yummy..and so darn PRETTY!!

 Lemon Raspberry Bread

bread

1 1/2 cups flour 

2 teaspoons baking powder

1/2 teaspoon salt

1 cup plain yogurt

1/2 Tablespoon fresh lemon juice

1 cup sugar

3 large eggs

2 teaspoons lemon zest

1/2 teaspoon vanilla extract

1/2 cup vegetable oil

1 1/2 cups fresh raspberries

glaze

1 cup powdered sugar

5 Tablespoons fresh lemon juice

Preheat oven to 350 degrees.

Spray bottom and sides of a loaf pan (or 4 mini loaf pans) with non-stick cooking spray.

For bread, Whisk together dry ingredients and set aside.

In your stand mixer combine all of the wet ingredients, slowly add the dry ingredients in, combining slowly.

When fully combined, gently fold in the raspberries.

Place in loaf pan(s) to bake.

Small loaves baked in about 35 minutes.

Large loaf will take about 50 minutes.

Use a toothpick test in center to see if bread is done.

For glaze: Whisk together powdered sugar and lemon juice.

.

Drizzle over warm bread.

Yum.

reade more... Résuméabuiyad

Crack Bread

I am guessing this bread can be called "Crack Bread" for two reasons.

One, because you slice the crusty bread in an "X" pattern and stuff the cracks with yummy cheese goodness.

Two, because once you eat it, it's like crack, and you can't stop.
Well, it's not as bad as crack...but it's hard to leave alone!!
:)

I had run across many versions of this bread on Pinterest and couldn't choose just one.

There were elements from different ones that I liked and so I sort of combined what I thought looked and sounded good!

The two that gave me the most inspiration were from two bloggers, 

Joan's Food Wanderings and Working Mommy is Redundant.

Here's what I did:

Crack Bread

1 loaf of crusty french bread

1 stick of salted butter, melted

2 Tablespoons of Olive Oil

1/4 cup tops of green onions, sliced

3 cloves of minced garlic

1/4 cup chopped fresh parsley

1/4 teaspoon dried mustard

8 ounce block of each: Monterrey Jack and White Cheddar Cheese, sliced

1 package of real bacon bits

Preheat oven to 375 degrees.

With a sharp bread knife, diagonally cut the bread, NOT ALL THE WAY THROUGH,  leaving about 1-2 inch spaces, then do the same going the other way to gt an "X" pattern.

Place bread on a large sheet of foil.

Slide the slices of cheese in between the cracks.

Sprinkle with bacon pieces and using your fingers make sure that some of them get pushed down in the cracks.

In a glass bowl or measuring cup, melt butter.

Add to it the oil, spices, onion and parsley.

Give it a good stir and drizzle it over the bread, taking care to get it down inside the cracks.

Here it is ready for the oven!

Wrap the foil around the bread and bake it for 10 minutes.

Unwrap the top and bake for another 10 minutes for cheese to get bubbly.

Serve warm.

It's a great pull apart bread, easy, and our company loved it!

I totally think you could make this on the grill with no problem.

I wrapped up the leftovers (what was left that is...) and popped it back in the oven for about 15 minutes and re-heated it.  We ate it with chili!!

I am guessing this bread can be called "Crack Bread" for two reasons.

One, because you slice the crusty bread in an "X" pattern and stuff the cracks with yummy cheese goodness.

Two, because once you eat it, it's like crack, and you can't stop.
Well, it's not as bad as crack...but it's hard to leave alone!!
:)

I had run across many versions of this bread on Pinterest and couldn't choose just one.

There were elements from different ones that I liked and so I sort of combined what I thought looked and sounded good!

The two that gave me the most inspiration were from two bloggers, 

Joan's Food Wanderings and Working Mommy is Redundant.

Here's what I did:

Crack Bread

1 loaf of crusty french bread

1 stick of salted butter, melted

2 Tablespoons of Olive Oil

1/4 cup tops of green onions, sliced

3 cloves of minced garlic

1/4 cup chopped fresh parsley

1/4 teaspoon dried mustard

8 ounce block of each: Monterrey Jack and White Cheddar Cheese, sliced

1 package of real bacon bits

Preheat oven to 375 degrees.

With a sharp bread knife, diagonally cut the bread, NOT ALL THE WAY THROUGH,  leaving about 1-2 inch spaces, then do the same going the other way to gt an "X" pattern.

Place bread on a large sheet of foil.

Slide the slices of cheese in between the cracks.

Sprinkle with bacon pieces and using your fingers make sure that some of them get pushed down in the cracks.

In a glass bowl or measuring cup, melt butter.

Add to it the oil, spices, onion and parsley.

Give it a good stir and drizzle it over the bread, taking care to get it down inside the cracks.

Here it is ready for the oven!

Wrap the foil around the bread and bake it for 10 minutes.

Unwrap the top and bake for another 10 minutes for cheese to get bubbly.

Serve warm.

It's a great pull apart bread, easy, and our company loved it!

I totally think you could make this on the grill with no problem.

I wrapped up the leftovers (what was left that is...) and popped it back in the oven for about 15 minutes and re-heated it.  We ate it with chili!!

reade more... Résuméabuiyad

Chocolate Orange Banana Bread

I love banana bread.  

I have a great recipe for regular banana bread that I use whenever I get 3 ripe bananas.

(Recipe HERE)

Sometimes, I don't have time to whip any up, so guess what?

I just throw the bananas in the freezer, skins and all!

When you take them out to use them, set them on your counter to thaw, 

and you can squeeze the ripe banana out one end into your bowl, just like soft serve! ;)

That's what I did yesterday.  But when I saw this recipe on Pinterest from ROCK Recipes, I wanted to switch it up.

I LOVE chocolate orange, and with that I was sold.

I had just bought some fresh mandarin oranges at the store this weekend, and they are so flavorful, I had to use one!

I used (most) of the recipe but where the original called for chopped white chocolate, I used white chocolate chips and semi-sweet ones, too.

You can call this a bread to make yourself feel better, but you will feel like you are eating moist chocolate cake.

Chocolate Orange Banana Bread

Rock Recipes

1 cup sugar

1/2 cup vegetable oil

2 eggs

3 ripe bananas, mashed

juice and zest of 1 orange

1 3/4 cups flour

1/2 cup cocoa

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup of each white chocolate chips and semi-sweet chips

Preheat oven to 325 degrees, prepare large loaf pan with non-stick cooking spray.

Combine sugar and oil in your mixer, add in eggs, bananas and orange zest, mix.

Sift together all of your dry ingredients.

Alternate dry ingredients and orange juice into sugar/banana mixture.

Mix well, scraping the sides of the bowl.

Fold in chips.

Pour into pan and bake for 1 hour, or until toothpick inserted in center comes out clean.

Grab a glass of milk...or your favorite cuppa...and partake in the goodness!!

I love banana bread.  

I have a great recipe for regular banana bread that I use whenever I get 3 ripe bananas.

(Recipe HERE)

Sometimes, I don't have time to whip any up, so guess what?

I just throw the bananas in the freezer, skins and all!

When you take them out to use them, set them on your counter to thaw, 

and you can squeeze the ripe banana out one end into your bowl, just like soft serve! ;)

That's what I did yesterday.  But when I saw this recipe on Pinterest from ROCK Recipes, I wanted to switch it up.

I LOVE chocolate orange, and with that I was sold.

I had just bought some fresh mandarin oranges at the store this weekend, and they are so flavorful, I had to use one!

I used (most) of the recipe but where the original called for chopped white chocolate, I used white chocolate chips and semi-sweet ones, too.

You can call this a bread to make yourself feel better, but you will feel like you are eating moist chocolate cake.

Chocolate Orange Banana Bread

Rock Recipes

1 cup sugar

1/2 cup vegetable oil

2 eggs

3 ripe bananas, mashed

juice and zest of 1 orange

1 3/4 cups flour

1/2 cup cocoa

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup of each white chocolate chips and semi-sweet chips

Preheat oven to 325 degrees, prepare large loaf pan with non-stick cooking spray.

Combine sugar and oil in your mixer, add in eggs, bananas and orange zest, mix.

Sift together all of your dry ingredients.

Alternate dry ingredients and orange juice into sugar/banana mixture.

Mix well, scraping the sides of the bowl.

Fold in chips.

Pour into pan and bake for 1 hour, or until toothpick inserted in center comes out clean.

Grab a glass of milk...or your favorite cuppa...and partake in the goodness!!

reade more... Résuméabuiyad

Two Ingredient Pumpkin Spice Muffins

Last year on Pinterest there was a picture going around how to make pumpkin muffins with a yellow cake mix and a can of pumpkin.

I pinned it right away.  That sounded too good to be true!!

This year as fall approaches, I saw it hit facebook again yesterday.

I asked the gal who posted it, if she had ever tried it.

She hadn't but another lady I know, posted that she had and that they were awesome!

She said, it's only better when you use a spice cake mix!

I LOVE Spice Cake and Pumpkin, and guess what I had BOTH items in my pantry!

I baked up a batch today...and Yum!!

They are super easy and super moist, and only have about 108 calories! (based on 16 muffins)

Two Ingredient Pumpkin Spice Muffins

1 box of Spice Cake Mix

1 - 15 ounce can of pumpkin

Preheat oven to 350 degrees and prepare 16 muffin tines with non-stick cooking spray or cupcake liners.

In a bowl, combine cake mix and pumpkin and stir until smooth and combined.

Divide between 16 muffin liners.

Bake 15-20 minutes or until toothpick inserted in center comes out clean.

Cool.

Last year on Pinterest there was a picture going around how to make pumpkin muffins with a yellow cake mix and a can of pumpkin.

I pinned it right away.  That sounded too good to be true!!

This year as fall approaches, I saw it hit facebook again yesterday.

I asked the gal who posted it, if she had ever tried it.

She hadn't but another lady I know, posted that she had and that they were awesome!

She said, it's only better when you use a spice cake mix!

I LOVE Spice Cake and Pumpkin, and guess what I had BOTH items in my pantry!

I baked up a batch today...and Yum!!

They are super easy and super moist, and only have about 108 calories! (based on 16 muffins)

Two Ingredient Pumpkin Spice Muffins

1 box of Spice Cake Mix

1 - 15 ounce can of pumpkin

Preheat oven to 350 degrees and prepare 16 muffin tines with non-stick cooking spray or cupcake liners.

In a bowl, combine cake mix and pumpkin and stir until smooth and combined.

Divide between 16 muffin liners.

Bake 15-20 minutes or until toothpick inserted in center comes out clean.

Cool.

reade more... Résuméabuiyad

Bruchetta Chicken

How many times a week do you eat chicken?

I make it about 2-4 times per week for dinner, so I am always looking for a way to jazz it up!

I love making Caprese Tomatoes and Bruchetta, and I thought, what a great summer treat to top those fresh chilled tomatoes on a grilled chicken breast!  This particular night we had with some steamed rice, but my favorite way is to lay it on a bed of pasta.

I make my bruchetta almost the same way as my Caprese, so sometimes when I do the Caprese, I make both!
That way I am not wasting the "ends" of the tomatoes that don't make quite as pretty of a presentation on the plate. I add in a few more tomatoes and use virtually the same ingredients, and "ta-da!"
Makes a great take-along to a party with a crusty loaf of bread.

Here are my Caprese Tomatoes

Bruchetta Tomatoes

2 cups ripe tomatoes diced

1/2 teaspoon Mrs. Dash Garlic Tomato and Basil 

Sprinkle of Sea Salt

1 Tablespoon Olive Oil

1 Tablespoon Balsamic Vinegar

2 Tablespoons fresh basil chopped coarsely

I have also made this without the fresh basil when I didn't have it on hand, that Mrs. Dash gives the tomatoes a great flavor!

Combine ingredients and chill in the refrigerator for about 2-4 hours.

Top your chicken, you bread, or even top pasta for a cool summer dinner.

How many times a week do you eat chicken?

I make it about 2-4 times per week for dinner, so I am always looking for a way to jazz it up!

I love making Caprese Tomatoes and Bruchetta, and I thought, what a great summer treat to top those fresh chilled tomatoes on a grilled chicken breast!  This particular night we had with some steamed rice, but my favorite way is to lay it on a bed of pasta.

I make my bruchetta almost the same way as my Caprese, so sometimes when I do the Caprese, I make both!
That way I am not wasting the "ends" of the tomatoes that don't make quite as pretty of a presentation on the plate. I add in a few more tomatoes and use virtually the same ingredients, and "ta-da!"
Makes a great take-along to a party with a crusty loaf of bread.

Here are my Caprese Tomatoes

Bruchetta Tomatoes

2 cups ripe tomatoes diced

1/2 teaspoon Mrs. Dash Garlic Tomato and Basil 

Sprinkle of Sea Salt

1 Tablespoon Olive Oil

1 Tablespoon Balsamic Vinegar

2 Tablespoons fresh basil chopped coarsely

I have also made this without the fresh basil when I didn't have it on hand, that Mrs. Dash gives the tomatoes a great flavor!

Combine ingredients and chill in the refrigerator for about 2-4 hours.

Top your chicken, you bread, or even top pasta for a cool summer dinner.

reade more... Résuméabuiyad

Irish Soda Bread

Irish Soda Bread

I am on the Food Committee at Church.

(I know, you're surprised, right?)

We belong to St. Patrick's Parish, so every year St. Patrick's Day is a big deal.

They host a dinner at church, and this year they were looking for people to make Irish Soda bread.

I am not much of a bread baker, but I figured I would give it a whirl.

Turns out, I'm either better at it than I thought, or this recipe was just top notch.

(probably the latter...)

 cooling fresh from the oven

When I wasn't sure which recipe to use, I went to Pinterest to see variations of this traditional bread.

I found the recipe that I used at Green Eggs & Spam

I liked that it had a little bit of sugar to add to the sweetness of it, plus raisins.  

I LOVE Raisins!!

Irish Soda Bread

3 cups sifted cake flour

3 Tablespoons of sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1 cup raisins

1 1/3 cup of **buttermilk

(**I didn't have buttermilk so I made my own using the combination of 1 Tablespoon white vinegar to 1 cup of milk, use after it sits for 5 minutes)

Preheat oven to 350 degrees.  Line a 9 inch cake pan with parchment paper.

Combine all of the dry ingredients in a bowl.  

Add raisins and buttermilk, and combine. Dough is STICKY.

Turn onto a floured board and knead about 10 times. Don't over knead.

Place dough in lined pan, and score an "X" with a knife in the top.

Bake 60-65 minutes.

Cool and slice.

Eat bread in 1-2 days.  

Bread WILL NOT KEEP.

Irish Soda Bread

I am on the Food Committee at Church.

(I know, you're surprised, right?)

We belong to St. Patrick's Parish, so every year St. Patrick's Day is a big deal.

They host a dinner at church, and this year they were looking for people to make Irish Soda bread.

I am not much of a bread baker, but I figured I would give it a whirl.

Turns out, I'm either better at it than I thought, or this recipe was just top notch.

(probably the latter...)

 cooling fresh from the oven

When I wasn't sure which recipe to use, I went to Pinterest to see variations of this traditional bread.

I found the recipe that I used at Green Eggs & Spam

I liked that it had a little bit of sugar to add to the sweetness of it, plus raisins.  

I LOVE Raisins!!

Irish Soda Bread

3 cups sifted cake flour

3 Tablespoons of sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1 cup raisins

1 1/3 cup of **buttermilk

(**I didn't have buttermilk so I made my own using the combination of 1 Tablespoon white vinegar to 1 cup of milk, use after it sits for 5 minutes)

Preheat oven to 350 degrees.  Line a 9 inch cake pan with parchment paper.

Combine all of the dry ingredients in a bowl.  

Add raisins and buttermilk, and combine. Dough is STICKY.

Turn onto a floured board and knead about 10 times. Don't over knead.

Place dough in lined pan, and score an "X" with a knife in the top.

Bake 60-65 minutes.

Cool and slice.

Eat bread in 1-2 days.  

Bread WILL NOT KEEP.

reade more... Résuméabuiyad

Pumpkin Bread

We always have company for dinner on Halloween.

I always make soups, usually at least 3 of them!

I love, love. love pumpkin, and decided to try a new recipe for Pumpkin Bread to go along with the soups!

steamy out of the oven

i got on the internet and started surfing around a bit and came across this recipe that was posted on a 

blog called Sweet Pea's Kitchen

Pumpkin Bread

For the bread:

1- 15oz can of pumpkin puree

4 eggs

1/2 c vegetable oil

1/2 cup butter melted

2/3 cup water

1 cup brown sugar

2 cups sugar

1 tsp vanilla

3 1/2 cups flour

2 tsp baking soda

1 1/2 tsp salt

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp ground cloves

1/4 tsp ground ginger

1/4 tsp pumpkin pie spice

For the glaze:

1 cup + 3 Tbls powdered sugar

2 Tbls milk

1/4 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp ginger

1/8 tsp cloves

Preheat oven to 350 degrees.  Grease and flour 2-9x5 loaf pans. 

In a large bowl with a whisk, combine pumpkin, eggs, oil, butter, water, sugars and spices.  

In another bowl combine flour and soda, and add to wet mixture, stir until blended.

Pour into loaf pans.

Bake for 45-50 minutes or until toothpick inserted in the center comes out clean.

Cool bread and mix up the glaze.

Drizzle glaze on the warm bread, slice and enjoy!! 

Our Boxer sure did!!

The Boxer's NOSE, KNOWS!!

We always have company for dinner on Halloween.

I always make soups, usually at least 3 of them!

I love, love. love pumpkin, and decided to try a new recipe for Pumpkin Bread to go along with the soups!

steamy out of the oven

i got on the internet and started surfing around a bit and came across this recipe that was posted on a 

blog called Sweet Pea's Kitchen

Pumpkin Bread

For the bread:

1- 15oz can of pumpkin puree

4 eggs

1/2 c vegetable oil

1/2 cup butter melted

2/3 cup water

1 cup brown sugar

2 cups sugar

1 tsp vanilla

3 1/2 cups flour

2 tsp baking soda

1 1/2 tsp salt

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp ground cloves

1/4 tsp ground ginger

1/4 tsp pumpkin pie spice

For the glaze:

1 cup + 3 Tbls powdered sugar

2 Tbls milk

1/4 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp ginger

1/8 tsp cloves

Preheat oven to 350 degrees.  Grease and flour 2-9x5 loaf pans. 

In a large bowl with a whisk, combine pumpkin, eggs, oil, butter, water, sugars and spices.  

In another bowl combine flour and soda, and add to wet mixture, stir until blended.

Pour into loaf pans.

Bake for 45-50 minutes or until toothpick inserted in the center comes out clean.

Cool bread and mix up the glaze.

Drizzle glaze on the warm bread, slice and enjoy!! 

Our Boxer sure did!!

The Boxer's NOSE, KNOWS!!

reade more... Résuméabuiyad

Spiced Glazed Muffins

Spiced Glazed Muffins

These were one of the yummiest recipes I have made in quite a while!!

I found the recipe on Pinterest, and was intrigued by their name, "Glazed Doughnut Muffins."

The recipe came from My Baking Addiction

After I made them, I really didn't think they tasted like a Krispy Kream Donut as said?

I don't eat them much, but from my memory they didn't?

HOWEVER.... they were DELICIOUS!!

I love spice cake, and to me, they were very much like one, with the consistency of a muffin.

Add that warm glaze and WOW!!

So, when I saved the recipe I re-named them for myself, and decided to call them Spiced Glazed Muffins.

Spiced Glazed Muffins

1/4 cup butter

1/4 cup vegetable oil

1/2 cup granulated sugar

1/3 cup brown sugar

2 eggs

1 1/2 tsp baking powder

1/4 tsp baking soda

1 tsp nutmeg

1 tsp cinnamon

3/4 tsp salt

1 tsp vanilla

2 2/3 cups flour

1 cup milk

Glaze:

3 Tbls melted butter

1 cup powdered sugar

3/4 tsp vanilla

2 Tbls hot water

Preheat oven to 425 degrees. Line or grease muffin cups.

In a mixing bowl, cream together butter, sugar and oil.

Add eggs and beat to combined.

Stir in baking powder, soda and spices and vanilla.

Stir in the flour and milk, alternating until combined.

Spoon batter into muffin cups, about 2/3 full.

Bake the muffins for 15-17 minutes or until they are pale golden brown, and toothpick inserted in middle comes out clean.

Make glaze by whisking all of the ingredients together.  

When muffins have cooled slightly, dip the muffin tops in the glaze, allow glaze to harden. you can double dip them if you choose! :)

Serve warm or store in fridge for 24-48 hours.

Spiced Glazed Muffins

These were one of the yummiest recipes I have made in quite a while!!

I found the recipe on Pinterest, and was intrigued by their name, "Glazed Doughnut Muffins."

The recipe came from My Baking Addiction

After I made them, I really didn't think they tasted like a Krispy Kream Donut as said?

I don't eat them much, but from my memory they didn't?

HOWEVER.... they were DELICIOUS!!

I love spice cake, and to me, they were very much like one, with the consistency of a muffin.

Add that warm glaze and WOW!!

So, when I saved the recipe I re-named them for myself, and decided to call them Spiced Glazed Muffins.

Spiced Glazed Muffins

1/4 cup butter

1/4 cup vegetable oil

1/2 cup granulated sugar

1/3 cup brown sugar

2 eggs

1 1/2 tsp baking powder

1/4 tsp baking soda

1 tsp nutmeg

1 tsp cinnamon

3/4 tsp salt

1 tsp vanilla

2 2/3 cups flour

1 cup milk

Glaze:

3 Tbls melted butter

1 cup powdered sugar

3/4 tsp vanilla

2 Tbls hot water

Preheat oven to 425 degrees. Line or grease muffin cups.

In a mixing bowl, cream together butter, sugar and oil.

Add eggs and beat to combined.

Stir in baking powder, soda and spices and vanilla.

Stir in the flour and milk, alternating until combined.

Spoon batter into muffin cups, about 2/3 full.

Bake the muffins for 15-17 minutes or until they are pale golden brown, and toothpick inserted in middle comes out clean.

Make glaze by whisking all of the ingredients together.  

When muffins have cooled slightly, dip the muffin tops in the glaze, allow glaze to harden. you can double dip them if you choose! :)

Serve warm or store in fridge for 24-48 hours.

reade more... Résuméabuiyad

Chocolate Chip Raspberry Muffins

I started doing bake along challenges with Danielle over at Hugs and Kisses XOXO around Thanksgiving.  

It was awesome, because everything she chose got me a little closer to having my cookie trays full for the holidays, and I was able to try some new things and then SHARE them with ALL of you!

My husband and I have decided to take off some of this holiday weight, and when they bake along came through I thought "should I subject myself to this yumminess?"  

But, alas,  I did!!

chocolate chip raspberry muffins

I have to admit, I only had about a 1/4 of one. 

 I can't share something with you that I haven't tasted can I??

They are yummy!!

My kids enjoyed them immensely, they are tired of salad and chicken (even after one week!!)

prettiness!

Chocolate Chip Raspberry Muffins

1 3/4 cup flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

8 oz cream cheese

1 stick butter

1 c sugar

2 eggs

1/4 c milk

1 bag dark chocolate chips

raspberry jelly

Line muffin cups. Preheat oven to 350. beat butter, cream cheese and sugar. add eggs. Add dry ingredients and milk. Stir in chips and divide into muffin cups. Top each with a dollop of jam and swirl in with a toothpick. Bake approx 30 minutes (for XL muffin cups and 20 for standard one) Can top with powdered sugar when cool.

My Notes:

I shared the recipe as the bake along stated it.  I made according to the blog, and let me tell you, my kids wouldn't keep their mitts out of the BATTER!

 It is delicious!!

ready for the oven

I filled them full in hopes they would "cap" like my regular muffin recipe that I use.  

This recipe made one dozen muffins.

Here is where I ran into problems, so when you try them (and you should!)  

Make SURE that the jam is really down inside of the muffin batter.  

I suggest putting some batter in the cup, then jam then batter then swirl.

The problem that I had was, as you know, jam will bubble when it gets hot, and it did. 

It didn't make a big 'ol mess in my oven,

 but it did adhere the little beauties to my muffin pan pretty darn good!!

I was afraid they would taste scorched, and they didn't thank heaven!!

I removed the liners and they were yummy.

Instead of the powdered sugar dusting that Danielle suggested, I drizzled mine with a little vanilla glaze!

I love, love, love raspberries, and I think next time I will use frozen ones, an"poke" them into the muffin so I can get them WHOLE! 

All in all this was a great "diet slip" of a recipe! 

Thank you for visiting!!

Hugs, 

Michaela

I started doing bake along challenges with Danielle over at Hugs and Kisses XOXO around Thanksgiving.  

It was awesome, because everything she chose got me a little closer to having my cookie trays full for the holidays, and I was able to try some new things and then SHARE them with ALL of you!

My husband and I have decided to take off some of this holiday weight, and when they bake along came through I thought "should I subject myself to this yumminess?"  

But, alas,  I did!!

chocolate chip raspberry muffins

I have to admit, I only had about a 1/4 of one. 

 I can't share something with you that I haven't tasted can I??

They are yummy!!

My kids enjoyed them immensely, they are tired of salad and chicken (even after one week!!)

prettiness!

Chocolate Chip Raspberry Muffins

1 3/4 cup flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

8 oz cream cheese

1 stick butter

1 c sugar

2 eggs

1/4 c milk

1 bag dark chocolate chips

raspberry jelly

Line muffin cups. Preheat oven to 350. beat butter, cream cheese and sugar. add eggs. Add dry ingredients and milk. Stir in chips and divide into muffin cups. Top each with a dollop of jam and swirl in with a toothpick. Bake approx 30 minutes (for XL muffin cups and 20 for standard one) Can top with powdered sugar when cool.

My Notes:

I shared the recipe as the bake along stated it.  I made according to the blog, and let me tell you, my kids wouldn't keep their mitts out of the BATTER!

 It is delicious!!

ready for the oven

I filled them full in hopes they would "cap" like my regular muffin recipe that I use.  

This recipe made one dozen muffins.

Here is where I ran into problems, so when you try them (and you should!)  

Make SURE that the jam is really down inside of the muffin batter.  

I suggest putting some batter in the cup, then jam then batter then swirl.

The problem that I had was, as you know, jam will bubble when it gets hot, and it did. 

It didn't make a big 'ol mess in my oven,

 but it did adhere the little beauties to my muffin pan pretty darn good!!

I was afraid they would taste scorched, and they didn't thank heaven!!

I removed the liners and they were yummy.

Instead of the powdered sugar dusting that Danielle suggested, I drizzled mine with a little vanilla glaze!

I love, love, love raspberries, and I think next time I will use frozen ones, an"poke" them into the muffin so I can get them WHOLE! 

All in all this was a great "diet slip" of a recipe! 

Thank you for visiting!!

Hugs, 

Michaela

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Homemade Runzas (bierocks) and some birthday love to my "Sistah"

homemade Runzas

I was one of those unfortunate girls that grew up without a sister.

I have, however, been so blessed though, to be surrounded by wonderful girlfriends.

I met my friend, Teresa in middle school.  She and I have been close ever since.

She doesn't have a sister, either.

So, for the longest time, we have referred to each other as "sistah."  People have been asking us for years if we were, so we figured that we would run with it!

When we were Seniors in High School, Teresa and I both took our first plane trip to San Diego.

here we are on the plane... check out that 80's hair, baby!

We had such a fantastic time!

She and I couldn't have been more different in High School. She was a cheerleader, and involved in so much. I just "put my time in " at school, and lived for my job and the weekends. 

(don't get me wrong, I wasn't a sluff-off... I just wasn't all rah-rah I love High School!)

She and I have spent so many nights having sleepovers and talking into the wee hours about all things important. (boys...duh!)

When I was in high school I  worked at Berman's Leather as a sales associate.  I LOVED that job!!  

I was so sad the last day that I worked there.

Teresa took a job right down the mall from me at a shoe store, called Backstage.  

I think this is where our love of shoes began!!

It was awesome to have her working just down the mall from me.  We hung out all of the time!

(did we get into a little trouble? us? no way!)

One of the things T and I loved to do was go to concerts!!  

Have I mentioned what a 80's hair band rocker I was??

T and I before a concert in the late 80's

Well, we grew up, and I got married and Teresa finished college right about the time I had my first child.  

Teresa took a job with Merck Pharmaceuticals.

 She was placed in Louisiana! I was devastated!

(sad face)

She has always made it a point to come home to visit me.  And no matter how much distance is between us,  or how much time passes,  we pick up right where we left off.

When we had our second child, we asked Teresa to be her God-Mother.  Teresa has always flown home whenever the kids had an important event.

this is T with our oldest daughter, her God-daughter,  this year in California

When our twins were born, 6 years later, we asked her to be God-Mother to our youngest son.

Aunt T with our youngest son,  her god-son,  this past February

She is such a caring and compassionate person, who could be more suited?

A couple of years ago, Teresa married a man named Kris.  Good thing she still had that love of concerts, she met him at a Nickelback concert!

Kris works for Nickelback as a guitar tech.  They fell instantly in love.

Kris is actually from Canada, and when they were trying to decide where to make their home in the US, they settled upon San Diego.  Teresa took a transfer and they moved.

(San Diego..is there a pattern here?)

We try to get out to visit them at least once a year, and she travels here to visit her Mom, too.

It is always such a huge treat when we get together!!

T and I on our trip to San Diego last winter -- Chinese restaurant, can you tell?? :)

So, now that I have babbled on, you may wonder why I am talking about her on a post for Runza sandwiches?

Well, if you have been to Nebraska, you probably have heard of Runza. It's a local food chain here, and this sandwich is their specialty.

Teresa used to stop there right when she got off of the plane!

Tommy Lee, the drummer of Motley Crue, spent some time in Nebraska a few years ago when he did a reality show called Tommy Lee goes to College.  

He attended the University of Nebraska and even played in the drumline at the Husker games!  

And...he got addicted to Runzas.

 It's one of the featured foods at our football games! (they make a great hand warmer, too!)

Before their concert here last summer, he tweeted "Just had my Runza...now I am ready to rock!"

Well, after Teresa married Kris, she became a vegetarian.  I am not really sure how it happened, but that Runza eating, Omaha Steak loving girl eats tofu!  

So even as she is planning her tofurkey Thanksgiving, I still think of her and her love for Runzas back in the day.  My kids LOVE them, so I thought I would try to make them from scratch!

homemade Runzas

Homemade Runzas

2 pounds of ground beef

1 head of cabbage

2 onion

3 loaves of Rhodes frozen white bread dough

vegetable oil

salt and pepper

mozzarella cheese optional

Take your bread loaves out to defrost.

When they are workable, cute each loaf into 1/4s and roll into balls to rise. (about 2 hours)

In a food processor, shred your onion and your cabbage up very fine. Place in separate bowls.

Brown your ground beef with onion and salt and pepper, chopping beef up very fine. 

Drain beef of excess fat.

After beef is cooked, add cabbage to it, cover and wilt cabbage down. (about 10-15 minutes)

Pound balls of dough down and roll out flat.  Place a couple of scoopfuls of beef mixture into the center of the bread. (add cheese to top if you desire) 

Fold sides in, then the seams up and over and place seam side up on a cookie sheet.

I got 6 to a cookie sheet.

Rub tops with vegetable oil.

I let mine continue to rise for about an hour.  They will look REALLY puffy, but that's okay!

Bake in a preheated, 350 degree oven for 45 minutes, a little longer if they aren't completely browned.

We served ours with crinkle cut fries, because that's how Runza does it!

Would you like to learn more about Runza?

Click HERE for the history of  Runza.

I did find a vegetarian version of these while looking at recipes, made with beans.  Maybe she will try them?

My new category of meatless items was put on my blog with Teresa in mind.

Even though she doesn't eat them anymore, they will always remind me of her!

Happy Birthday, to my sistah!!

watching a Husker game in San Diego last fall

homemade Runzas

I was one of those unfortunate girls that grew up without a sister.

I have, however, been so blessed though, to be surrounded by wonderful girlfriends.

I met my friend, Teresa in middle school.  She and I have been close ever since.

She doesn't have a sister, either.

So, for the longest time, we have referred to each other as "sistah."  People have been asking us for years if we were, so we figured that we would run with it!

When we were Seniors in High School, Teresa and I both took our first plane trip to San Diego.

here we are on the plane... check out that 80's hair, baby!

We had such a fantastic time!

She and I couldn't have been more different in High School. She was a cheerleader, and involved in so much. I just "put my time in " at school, and lived for my job and the weekends. 

(don't get me wrong, I wasn't a sluff-off... I just wasn't all rah-rah I love High School!)

She and I have spent so many nights having sleepovers and talking into the wee hours about all things important. (boys...duh!)

When I was in high school I  worked at Berman's Leather as a sales associate.  I LOVED that job!!  

I was so sad the last day that I worked there.

Teresa took a job right down the mall from me at a shoe store, called Backstage.  

I think this is where our love of shoes began!!

It was awesome to have her working just down the mall from me.  We hung out all of the time!

(did we get into a little trouble? us? no way!)

One of the things T and I loved to do was go to concerts!!  

Have I mentioned what a 80's hair band rocker I was??

T and I before a concert in the late 80's

Well, we grew up, and I got married and Teresa finished college right about the time I had my first child.  

Teresa took a job with Merck Pharmaceuticals.

 She was placed in Louisiana! I was devastated!

(sad face)

She has always made it a point to come home to visit me.  And no matter how much distance is between us,  or how much time passes,  we pick up right where we left off.

When we had our second child, we asked Teresa to be her God-Mother.  Teresa has always flown home whenever the kids had an important event.

this is T with our oldest daughter, her God-daughter,  this year in California

When our twins were born, 6 years later, we asked her to be God-Mother to our youngest son.

Aunt T with our youngest son,  her god-son,  this past February

She is such a caring and compassionate person, who could be more suited?

A couple of years ago, Teresa married a man named Kris.  Good thing she still had that love of concerts, she met him at a Nickelback concert!

Kris works for Nickelback as a guitar tech.  They fell instantly in love.

Kris is actually from Canada, and when they were trying to decide where to make their home in the US, they settled upon San Diego.  Teresa took a transfer and they moved.

(San Diego..is there a pattern here?)

We try to get out to visit them at least once a year, and she travels here to visit her Mom, too.

It is always such a huge treat when we get together!!

T and I on our trip to San Diego last winter -- Chinese restaurant, can you tell?? :)

So, now that I have babbled on, you may wonder why I am talking about her on a post for Runza sandwiches?

Well, if you have been to Nebraska, you probably have heard of Runza. It's a local food chain here, and this sandwich is their specialty.

Teresa used to stop there right when she got off of the plane!

Tommy Lee, the drummer of Motley Crue, spent some time in Nebraska a few years ago when he did a reality show called Tommy Lee goes to College.  

He attended the University of Nebraska and even played in the drumline at the Husker games!  

And...he got addicted to Runzas.

 It's one of the featured foods at our football games! (they make a great hand warmer, too!)

Before their concert here last summer, he tweeted "Just had my Runza...now I am ready to rock!"

Well, after Teresa married Kris, she became a vegetarian.  I am not really sure how it happened, but that Runza eating, Omaha Steak loving girl eats tofu!  

So even as she is planning her tofurkey Thanksgiving, I still think of her and her love for Runzas back in the day.  My kids LOVE them, so I thought I would try to make them from scratch!

homemade Runzas

Homemade Runzas

2 pounds of ground beef

1 head of cabbage

2 onion

3 loaves of Rhodes frozen white bread dough

vegetable oil

salt and pepper

mozzarella cheese optional

Take your bread loaves out to defrost.

When they are workable, cute each loaf into 1/4s and roll into balls to rise. (about 2 hours)

In a food processor, shred your onion and your cabbage up very fine. Place in separate bowls.

Brown your ground beef with onion and salt and pepper, chopping beef up very fine. 

Drain beef of excess fat.

After beef is cooked, add cabbage to it, cover and wilt cabbage down. (about 10-15 minutes)

Pound balls of dough down and roll out flat.  Place a couple of scoopfuls of beef mixture into the center of the bread. (add cheese to top if you desire) 

Fold sides in, then the seams up and over and place seam side up on a cookie sheet.

I got 6 to a cookie sheet.

Rub tops with vegetable oil.

I let mine continue to rise for about an hour.  They will look REALLY puffy, but that's okay!

Bake in a preheated, 350 degree oven for 45 minutes, a little longer if they aren't completely browned.

We served ours with crinkle cut fries, because that's how Runza does it!

Would you like to learn more about Runza?

Click HERE for the history of  Runza.

I did find a vegetarian version of these while looking at recipes, made with beans.  Maybe she will try them?

My new category of meatless items was put on my blog with Teresa in mind.

Even though she doesn't eat them anymore, they will always remind me of her!

Happy Birthday, to my sistah!!

watching a Husker game in San Diego last fall

reade more... Résuméabuiyad

The very last Banana Bread recipe you will ever need.

grandma's banana bread

How does that saying go?

"when life hands you lemons...make margaritas??? er...uh... I mean lemonade?"

Well what do you do when life hands you overly ripe bananas??

Make banana bread,  of course!

I just have to ask a somewhat unrelated question.... am I the only one who thinks of Gwen Stefani's "Hollaback Girl" song when I spell Bananas?!!?

"This shhhh is bananas... B-A-N-A-N-A-S!!"

http://www.youtube.com/watch?v=Kgjkth6BRRY

Figured I would add the link to her video, in case you wanted to listen to it while you baked bread...

but don't blame me the next time you spell bananas as a "cheer!" ;)

I have always liked banana bread since I was a kid.  But when I grew up, for some reason it just never turned out right when I made it. 

 I mean, SERIOUSLY how hard could it be, right?

Well, I was over my friend, Tonja's house when our oldest were knee high and she had made banana bread. 

It was SO GOOD!!  She looked at me like I was nuts, I mean it's banana bread right?? 

Well, Tonja, is an incredible baker, so I am sure my "wow factor" to her was like...

"gee...ok...it's pretty good...it's just banana bread."

So, needless to say I got the recipe from her.

Banana bread at my house hasn't been the same since.

I guess I wasn't so crazy, because I have had many friends say they don't have a good banana bread recipe either and I have shared it with them, and they think the same thing. 

This isn't your average banana bread, folks.

When my kids were little, we would make this together. 

I mean what kid doesn't like mashing bananas with a potato masher?!

We would follow the recipe, and mix it together and I would say

"There's one ingredient that isn't on the recipe."

I told them it was "my special ingredient" and I would whisper that they needed to keep a secret. As I looked over both shoulders to make sure that no one was watching, I sprinkled in cinnamon to the batter.

Ok... I'm not so cool to you guys, but my kids thought I was telling them something very top secret!

Well, my secret is out...and it's safe with you right?

This amazing recipe only gets better when you add the cinnamon.

Thank you, Tonja, from me, and from all of the others who had banana bread recipes that were just "okay." 

This one is a treasure!

Tonja's Grandma's Banana Bread

The Last Banana Bread Recipe You Will EVER Need

3 ripe bananas, mashed

1 cup sugar

1 stick butter, softened

2 eggs

1 teaspoon baking soda

2 cups flour

6 Tablespoons milk

(shhhhh....) 1 /2 teaspoon of cinnamon

Combine all ingredients and bake in a prepared loaf pan at 350 degrees for one hour.

You can add nuts if you desire

grandma's banana bread

How does that saying go?

"when life hands you lemons...make margaritas??? er...uh... I mean lemonade?"

Well what do you do when life hands you overly ripe bananas??

Make banana bread,  of course!

I just have to ask a somewhat unrelated question.... am I the only one who thinks of Gwen Stefani's "Hollaback Girl" song when I spell Bananas?!!?

"This shhhh is bananas... B-A-N-A-N-A-S!!"

http://www.youtube.com/watch?v=Kgjkth6BRRY

Figured I would add the link to her video, in case you wanted to listen to it while you baked bread...

but don't blame me the next time you spell bananas as a "cheer!" ;)

I have always liked banana bread since I was a kid.  But when I grew up, for some reason it just never turned out right when I made it. 

 I mean, SERIOUSLY how hard could it be, right?

Well, I was over my friend, Tonja's house when our oldest were knee high and she had made banana bread. 

It was SO GOOD!!  She looked at me like I was nuts, I mean it's banana bread right?? 

Well, Tonja, is an incredible baker, so I am sure my "wow factor" to her was like...

"gee...ok...it's pretty good...it's just banana bread."

So, needless to say I got the recipe from her.

Banana bread at my house hasn't been the same since.

I guess I wasn't so crazy, because I have had many friends say they don't have a good banana bread recipe either and I have shared it with them, and they think the same thing. 

This isn't your average banana bread, folks.

When my kids were little, we would make this together. 

I mean what kid doesn't like mashing bananas with a potato masher?!

We would follow the recipe, and mix it together and I would say

"There's one ingredient that isn't on the recipe."

I told them it was "my special ingredient" and I would whisper that they needed to keep a secret. As I looked over both shoulders to make sure that no one was watching, I sprinkled in cinnamon to the batter.

Ok... I'm not so cool to you guys, but my kids thought I was telling them something very top secret!

Well, my secret is out...and it's safe with you right?

This amazing recipe only gets better when you add the cinnamon.

Thank you, Tonja, from me, and from all of the others who had banana bread recipes that were just "okay." 

This one is a treasure!

Tonja's Grandma's Banana Bread

The Last Banana Bread Recipe You Will EVER Need

3 ripe bananas, mashed

1 cup sugar

1 stick butter, softened

2 eggs

1 teaspoon baking soda

2 cups flour

6 Tablespoons milk

(shhhhh....) 1 /2 teaspoon of cinnamon

Combine all ingredients and bake in a prepared loaf pan at 350 degrees for one hour.

You can add nuts if you desire

reade more... Résuméabuiyad