Chocolate Cream Puffs

Not long ago I received a coupon to try Pepperidge Farm Puff Pastry from Foodbuzz Tastemakers. I've long been a fan of their puff pastry sheets (see the list of recipes that use puff pastry) so I decided to try the new Puff Pastry Shells.

Like the puff pastry the shells are incredibly easy to use and puff up lovely and golden. I whipped up some chocolate cream to fill them with and made a wonderful dessert that was creamy and rich without being "too much".


You need:

1 package Pepperidge Farms Puff Pastry Shells (this will leave leftover pudding which is great for a snack!) To use all pudding get 3 packages of Puff Pastry Shells.

6 oz bittersweet baking chocolate

3 cups milk, divided

1 1/3 cups sugar

3 T flour

3 T cornstarch

1/2 t salt

3 egg yolks

2 T butter

1 1/2 t vanilla

Whipped cream

Directions:

Combine chocolate and 2 cups of milk in saucepan. Cook over medium heat, stir constantly, just until mixture boils. Remove from heat.

Combine sugar,flour, cornstarch and salt. In another bowl mix remaining 1 cup milk and egg yolks; add to flour mixture. Slowly add to chocolate. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir for one minute. Remove from heat; stir in butter and vanilla.

Pour into dish and cover with plastic wrap, pressing wrap directly onto surface of pudding (this will keep it from getting a "skin") and chill for half an hour.

Prepare Puff Pastry Shells as directed on package.

After removing tops of baked Puff Pastry Shells according to directions, fill shells with chocolate cream and add whipped topping. Cover with pastry lid or prop it against the side.

Irish Stew

With fall creeping in I had a strong desire for a hearty stew... And this one didn't disappoint! Filled with meat, potatoes and veggies this is a filling dinner for anyone! My girls emptied their bowls! AND told me a few times how "yummy" it was!

Traditionally Irish Stew is made with lamb- which is a bit more difficult to come by in Iowa than beef (and quite a bit more expensive). So I used beef. The key ingredient, however, is the Guinness. And, though the recipe only calls for the stew to simmer for an hour, mine was on the stove for about 4; over very low heat. The longer you simmer a stew the more flavorful the meat becomes. And your kitchen smells great all afternoon!

I served this with Mini Cheddar Scones... Both recipes are from Cuisine at Home magazine. Or try it with Irish Brown Bread...

Ingredients:

2 lb lamb or beef stew meat, cut to chunks, seasoned with salt & pepper
1/4 c olive oil, divided
2 c onion, diced
2 T garlic, minced
2 T tomato paste
1/4 c all purpose flour
1/4 c Guinness (or other dark beer... But it's IRISH stew- use an Irish beer)
2 c beef broth
2 c chicken broth
2 fresh thyme sprigs (I used dried thyme leaves)
2 lb Yukon Gold potatoes (I used russet), peeled and cubed
1 c carrot, chopped
1 c frozen peas
1 c cabbage, sliced (calls for savoy, I used "regular")
salt and pepper to taste

Instructions:

Brown meat in 2T oil in a large pot over medium high heat for 8 minutes. Transfer to a bowl (with juices) and set aside. Reduce heat to medium.

Add 2T oil and onion to the pot and sweat, covered, until soft, about 5 minutes. Stir in garlic and tomato paste, cook until paste darkens, about 2 minutes. Add flor, stir to coat, and cook one minute more.

Deglaze with beer, scraping bits from bottom of the pot, then add broths, meat and juices, and thyme. Bring to a simmer, reduce heat to low, cover and simmer one hour.

(I simmered for that hour then turned off the heat but left the pot on the stove for a couple hours. When I was ready to continue I brought it back to a simmer. I think the extra time in the broth really enhances the flavor.)

Stir in potatoes and carrot. Cook until potatoes are tender, about 12 minutes, then add peas, cabbage, salt & pepper. Simmer 5 more minutes.

Authentic Asian Food- Fast

I’ve never had luck cooking Asian food. Asian inspired I can do. Even faux Asian. But real Asian food continues to elude me. I’m not sure if it’s the amount of prep work involved or if my stovetop just doesn’t get hot enough. No, I probably shouldn’t have sold my wok at a garage sale a few years back.

But, what ever the reason, I turn, time and again, to take out for Asian cuisine. Which can get expensive. I am considering trying the Sun-Bird seasonings or a meal kit. Their products include sauce mixes like honey sesame chicken, sweet & Sour and Kung Pao, spices for fried rice and stir fry, and marinades in both teriyaki and honey. I figure it’s worth a try as my girls love Asian food.

If you stop in the Asian section at your store and see the Sun-Bird items you should also see a form to enter and win a Blu-Ray ™ Disc player. Sun-Bird is giving away 15 thru October 31, 2009.

Here’s the Quick Chicken Stir Fry recipe from the Sun-Bird site:

1 package Sun-Bird stir fry seasoning
2 T soy sauce
2 t sugar (or sugar substitute)
1/3 c water
2 T oil
1 lb boneless chicken, cut into strips
1 pkg (1 lb) Oriental style frozen vegetables (without sauce)

Blend seasoning packet, soy sauce, sugar and water. Set aside.

In a large skillet or wok heat oil; add chicken, stir fry until browned. Add vegetables; stir fry until heated through.

Add liquid mixture and stir fry 1-2 minutes more; until thickened.

Serves 4

Lasagna Soup

It's soup time! If you didn't get a chance to try this last winter it's soup time again!

When I saw this recipe in Family Fun I knew we would have to try it before winter ended. And now I'm kinda hoping winter will hold on just a couple more weeks so I can make it again!

This hearty and filling soup's secret is in the bottom of the bowl: a mix of cheeses that you ladle the soup on top of. After a quick mix you have gooey, melted cheeses. Mmmm...

The recipe is by Meredith Deeds and can also be found in her book 300 Sensational Soups.

Post Options

RECIPE INGREDIENTS
2 teaspoons olive oil (I, honestly, omitted this. Why add oil to sausage?)
1 1/2 pounds Italian sausage (bulk or with casings removed)
2 onions, finely chopped (I used onion flakes, a few Tbsp, to taste)
4 garlic cloves, minced
2 teaspoons oregano
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28-ounce) can diced tomatoes
6 cups chicken broth
2 bay leaves
8 ounces fusilli pasta (really, any pasta will work.)
1/2 cup finely chopped fresh basil
8 ounces ricotta
1/2 cup grated Parmesan
1/4 teaspoon salt
Pinch of pepper
2 cups shredded mozzarella

1. In a large pot, heat the oil over medium heat. Add the sausage and sauté, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the onions and sauté until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute. Add the tomato paste and sauté until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.

2. Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste.

3. In a small bowl, combine the ricotta, the Parmesan, the 1/4 teaspoon of salt, and the pinch of pepper. To serve, place about 1 1/2 tablespoons of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 13 cups.

Gnocchi with Spinach and Ricotta

While pasta is always an easy meal I love to "mix it up" once in a while and make gnocchi. This potato dumpling, which means lumps, has been on Italian tables since Roman times.

I haven't attempted to make my own gnocchi yet but I've found some good varieties at Target and my local grocery. Just a tip- don't buy it dried. It will be in the dried pasta section but buy the kind that looks soft. It may also be in the refrigerated section.

This recipe is gooey and creamy. Mmmm... And no whining about the spinach! The recipe comes from ParentsConnect.

* 1 (1-pound) package potato gnocchi
* 1 cup fat-free half-and-half (ok, I don't buy this. I use skim milk. It makes a runnier sauce. I use 3/4 c and increase the flour by 1tsp.)
* 1 teaspoon flour
* ½ teaspoon salt
* ½ teaspoon pepper
* 1/8 teaspoon nutmeg
* 1 (10-ounce) bag prewashed baby spinach leaves
* ½ cup nonfat ricotta cheese
* 1 cup shredded part skim mozzarella cheese

Directions:

Preheat the broiler and move top oven rack 4 to 6 inches from heat.

In a large pot of lightly salted boiling water, cook the gnocchi according to package directions (gnocchi will float to surface when done). Drain and set aside.

Meanwhile, in a large ovenproof skillet over medium-high heat, combine the half-and-half, flour, salt, pepper and nutmeg, stirring well to mix with a wire whisk. Bring mixture to a boil. Continue to boil for 2 minutes, whisking frequently. (I don't have an oven-proof skillet. I cook it in a saucepan or regular skillet and transfer it to a casserole dish coated with cooking spray.)

Add spinach in handfuls and cook, stirring frequently until wilted, about 2 to 4 minutes.

Remove from heat, then add gnocchi, stirring to mix well.

Spoon ricotta over gnocchi in five large dollops (I add multiple smaller dollops) and sprinkle with mozzarella. Broil until cheese is lightly browned and bubbling around edges, about 3 minutes.

Hello! Yes,I'm Still Here! Well, Kind Of...

First let me apologize for the lack of recipes the past few weeks. We were traveling for my site Have Kid Will Travel, then the long Labor Day weekend snuck up and we were off again and when we returned home I got hit really hard with a nasty cold. Ugh.

But, beyond that, I have been making some changes. If you follow me at Iowa Geek you may have noticed a new category on that site. Yep, Fab Food Friday will be returning to its original home at Iowa Geek. I'm still in the process of making changes, getting the feed set up and the categories just right, so I'm not taking down this site... Yet.

But all new recipes will be appearing at Iowa Geek under the Fab Food Friday category. Click here for the direct link. Watch here for new RSS links and changes!

Kids Pizza Party (And Win One of Your Own!)

What do kids furniture and pizza parties have in common? Visit my other site, Iowa Geek, to find out!


Contest open to residents of US & Canada
Contest ends August 16, 2009
Contest sponsored by AllChildrensFurniture.com
For contest information and rules visit Iowa Geek!

This post will remain at the top of my page until the contest ends. For newer posts please scroll down. Or sign up for my emails or RSS feed to "get it while it's hot"!

Ginger Chicken with Rice Noodles

My girls are big fans of Chinese and Asian influenced foods. I'm not sure if it's because of the chopsticks or what, but the mere mention of "Chinese" for dinner makes them giddy.

This recipe was very easy to make and is quite good served cold, too. If you happen to be grilling chicken the same week you make it, just grill a couple extra, cut them and heat in a saute pan before adding to the noodles. Also, I can't always find rice noodles- it depends on where I'm shopping. I substitute angel hair pasta and get great results.

I pulled this recipe out of a magazine quite a while back... I think it was Fitness.

• 4 tablespoons finely chopped scallion
• 3 teaspoons grated fresh ginger
• 8 garlic cloves, minced
• 2 teaspoons olive oil
• 1/4 teaspoon salt
• 4 4-ounce skinless, boneless chicken breast halves
• 4 ounces dried rice noodles
• 2 limes
• 2 teaspoons packed brown sugar
• 1 cup shredded carrot
• 4 tablespoons snipped fresh cilantro
• 4 tablespoons chopped peanuts

In a small bowl, combine scallion, ginger, 6 garlic cloves, olive oil, and salt. Coat chicken breasts with mixture and place on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 12 to 15 minutes, turning once.

Slice chicken diagonally; keep warm. Cook noodles in a large saucepan in boiling water for 3 to 4 minutes until tender; drain. Shred 2 teaspoons lime peel and squeeze 2 tablespoons lime juice into a bowl. Add sugar and remaining 2 garlic cloves; stir until sugar dissolves. Add noodles, carrot, cilantro and peanuts; toss. Spoon onto plates; arrange chicken on top.

Pillsbury simply... The Peanut Butter Version

A couple weeks ago I share my thoughts on the new Pillsbury® simply chocolate chip cookies. Last week we decided to try the peanut butter ones.

Like the chocolate chip, they are all natural ingredients:* wheat flour * brown sugar * water * eggs * baking powder * salt * pure vanilla extract * all natural semisweet chocolate chips * peanut butter * sugar * skim milk and contain no trans fats, no high fructose corn syrup and not artificial colors or preservatives. In other words, they are just what you would make if you were making cookies.

We all worked hard...

I rolled the dough into balls.

Caelan rolled the balls in sugar.











Brenna did the "signature" criss-cross












And after a short baking time we had hot, fresh peanut butter cookies.

I liked them more than the chocolate chip ones!

Want to try new Pillsbury® simply... cookies? I have one coupon left. First comment gets it! If you're not the lucky first comment you can visit the Pillsbury simply... website for a $1 coupon instantly!

Bluelight Savings This Weekend

This post was sponsored by Kmart. All the opinions are mine.

I remember Kmart Bluelight Specials from my childhood. There you were, shopping beside your mom (or having a family photo taken in the “studio” they set up special that week) when, suddenly, a voice would crackle over the loudspeaker announcing a Blue Light Special. At the sound of that voice all activity would stop to hear the location and the item. And then carts would turn and people would begin to walk toward the blue light flashing on the other side of the store.

I wasn’t aware that Kmart had done away with the Blue Light Specials until I heard they were bringing it back. This Saturday, August 1, 2009, the Kmart Bluelight Specials return. And I’m kinda pumped about it because included in that is patio furniture and grills. Oh how we need new patio furniture!

What else will there be? I don’t know, but over 40 items will host the blue light. Personally I’d like to see the Kenmore 8-piece Stainless Steel Cooking Set with the blue light hovering over it.

Can’t get to the store? Be sure to check Kmart.com for online deals and follow @kmartdealsnnews on Twitter for updates and special deals.

Basic Quiche

I'm a huge fan of quiche. It's one of the most versatile meals I make. It works for breakfast, brunch, lunch, dinner... Another plus is that you can add veggies or meat to it easily. And my girls love quiche- we call it "cheese pie". Two of the greatest things in the world: cheese & pie. And the leftovers re-heat really well. I love when we have quiche for dinner because it means left-over quiche for breakfast!

Another reason I love this recipe is that it's a great "make & take" if you're taking a meal to someone who just had a baby, has a sick child, etc. Quiche, a bagged salad and some cookies and you've got a meal.

This is my favorite quiche recipe. It uses Gruyère, which is a bit spendy, but you can use Swiss, Emmental or Mont Saint-Benoît.

I pulled this recipe out of a magazine years ago; I'm not sure which one.

1 T olive oil
2 medium yellow onions, diced (not being an onion person I use dried, chopped onions, about 2-3 T)
3/4 t kosher salt
1/2 t black pepper
1 c fresh flat leaf parsley, chopped
4 eggs
3/4 c half & half (I mostly use skim milk; it's what I have on hand and it works)
8 oz Gruyère, grated
1/8 t ground nutmeg
1 store bought frozen deep dish pie crust, or you favorite homemade crust

Heat oven to 375 degrees. In a large skillet, over medium low heat, heat the oil. Add the onions, 1/2 t of the salt and 1/4 t of the pepper. Cover and cook until the onions are softened, 5 to 7 minutes. (Skip this step if you aren't using fresh onions.) Add the parsley and cook, covered, for 2 more minutes. Meanwhile, whisk together the eggs and half & half or milk. Stir in cheese, nutmeg, the remaining salt & pepper and the onion mixture. Place the piecrust on a foil lined baking sheet. Scrape the egg mixture into piecrust- it will be full. Bake until the filling is set and an inserted knife comes out clean; about 40 minutes. Let rest for 5 minutes. Cut into wedges and serve.

Technically this makes 4 servings. Serve with a salad.

If you want to add ham or browned sausage add it to the egg mixture after you add the cheese.

How to Eat Cheap in College

OK, I'm gonna admit that I know absolutely nothing about going away to college. I lived at home while completing my cosmetology degree. But what I do know about is being poor and saving money on food.

First, the staple for any young broke adult: Ramen Noodles. I know, I know. Oss out the flavor packets and try a little mix of soy sauce, peanut butter and rice wine you have a nice peanut sauce. Toss in some chicken and it’s actually quite good. Or try adding a bit of olive oil, pepper, parmeasan and broccoli.

Next: cereal. Buy the store brand. It’s usually the same as the name brand, just different packaging. And it's cheaper in a bag.

Thinking pizza? Forget the frozen & don’t order take-out. Get some whole pitas or English muffins (both can be used with the peanut butter I mentioned earlier), some tomato paste, dried Oregano, toppings and cheese. Voila! Personal pizzas!

Fruits & veggies: if you have the storage buy canned or frozen. Fresh costs more and is more likely to go bad if you forget about it.

Of course there are a few things you may need beyond food. Like a mini-fridge, a microwave and a toaster oven. Of course you want to make sure your roommate doesn’t have them, too. Sears CampusReady can help with that. It’s a reloadable Sears gift card. The cards come in pairs- one for the student, one for the parent. The cards must be purchased in store but can be refilled online. It’s a great way to get the things you need and stay within your budget.

Sears also has CampusReady on Facebook, a great app to help you let people know what you need, design your room and get to know your roommate. It’s a fun and easy app to use. I played around with it for a while- and I’m not even going to college!

Biscuits & Sausage Gravy

One of my favorite comfort foods is biscuits and gravy. Of course I can't make them often... I suppose that's why they are called "comfort foods". But I plan to make them this weekend so I wanted to share the recipe I've found that is easy to make and very tasty. I found it on my Dinner Spinner (a great free iPod Touch/ iPhone app) from AllRecipes.

I made the biscuits using this recipe for Herbed Biscuits; just leave out the herbs.

INGREDIENTS
this recipe makes 4 servings

* 1 pound ground pork sausage
* 2 tablespoons margarine (I omitted this as sausage is plenty fatty)
* 1/4 cup all-purpose flour
* 4 cups milk (add slowly until gravy reaches desired thickness)
* salt and pepper to taste


DIRECTIONS

1. In a large skillet over medium high heat, saute the sausage for 10 minutes, or until browned. Stir in the margarine until well blended, then stir in the flour until mixture is thick and pasty.
2. Reduce heat to medium low and slowly add the milk, stirring constantly, until mixture is thick and bubbly and to desired consistency. Season with salt and pepper to taste.

Pillsbury simply... Just Like Homemade

I'm not really a cookie baker. I know, it's kind of sad. But I've never been able to make what I consider a really good cookie. But I'm not a big fan of packaged cookie dough, either, as it has so many ingredients that just don't belong in cookies.

So, as you can imagine, cookies, being rare, are kind of a big deal at my house. Last week I received a coupon from General Mills to try their new simply... cookies. The cookies are available in both chocolate chip and peanut butter and are made from the same ingredients you would use if you were baking from scratch: * wheat flour * brown sugar * water * eggs * baking powder * salt * pure vanilla extract * all natural semisweet chocolate chips * peanut butter * sugar * skim milk.

Since my girls love to help in the kitchen and my cousin was watching them last week I thought it would be a great activity for a rainy afternoon.

The package has 12 cookies which didn't need to be patted flat, but it was fun and the girls enjoyed it.

My cousin enjoyed the no clean-up part.





And though, in my opinion,
she over-baked the cookies just a bit they were still quite good and disappeared in just over 24 hours.

Pillsbury also sent me coupons to share. I have 5 coupons for $1.25 off a package of simply... Just leave me a comment and I'll send one to you.

If you aren;t one of the first 5 to comment you can print your own coupon for $1 here.

Upside Down Deep Dish Pizza

When I hosted Mom's Nite Out a couple months ago one of the sponsors, Unilever, sent me a box of goodies that included the Family Fun Book.

About a week ago I made a recipe from that book: the Upside-Down Deep Dish Pizza. It was really quick and easy to make; and inexpensive, averaging $3.44 per serving- less, actually, because the recipe says it is 4 servings but it easily fed my family plus our babysitter and left plenty of leftovers for two lunches the next day.

Another big plus: I put spinach in it and my girls didn't even bat an eye at the "green stuff".

* 1 lb. ground beef
* 1 jar (26 oz) Ragu® Old World Style® Sweet Tomato Basil Smooth Pasta Sauce (or the sauce of your choice)
* 1 package (10 oz.) frozen chopped broccoli OR spinach, thawed and squeezed dry (optional)
* 2 cups shredded mozzarella cheese (about 8 oz.)
* 1 can (11 oz.) refrigerated pizza dough

1. Preheat oven to 375°. Brown ground beef in 12-inch nonstick skillet; drain and season, if desired, with salt and ground black pepper. Stir in Pasta Sauce and bring to a boil; turn into 2-quart baking dish.
2. Top with broccoli, then cheese. Place pizza dough over dish, sealing edges tightly.
3. Bake 20 minutes or until crust is golden. Let stand 10 minutes.

Chocolate Turnovers

Pastries for breakfast area special treat in our house. Mostly because they are so yummy and I could eat them all in one sitting. So I held on to this recipe from Hershey's Kitchen for quite a while before I made it knowing that it would be delicious.

And I wasn't wrong. These little turnovers are so rich because they are made with dark chocolate (yum!) and a tiny bit of cinnamon. They were a HUGE hit in my house and disappeared quite quickly. Because the recipe makes 18 it's terrific to share or take to a brunch. They are especially good warm; just reheat in the microwave for about 30 seconds per 2 turnovers.

Ingredients:

* 2 cups (12-oz. pkg.) dark Chocolate Chips (you can also use Semi-Sweet Chocolate Chips) divided
* 1 teaspoon ground cinnamon
* 1 package (17.3 oz.) frozen puff pastry, thawed (2 sheets)
* 1 egg, beaten with 2 teaspoons water
* 1-1/2 teaspoons shortening(do not use butter, margarine, spread or oil)

Directions:
1. Heat oven to 400°F. Combine 1-1/2 cups chocolate chips and cinnamon in small bowl; set aside.

2. Unfold one pastry sheet; roll on lightly floured surface to form 12-inch square. Cut into nine 4-inch squares. Place 1 heaping tablespoon chip mixture onto center of each square.

3. Lightly brush egg mixture onto edges of each square. Fold diagonally in half; seal edges. Transfer to ungreased baking sheet. Repeat procedure with remaining puff pastry sheet and remaining chip mixture. Lightly brush tops of turnovers with egg mixture.

4. Bake 15 minutes or until light golden brown. Remove from baking sheet to wire rack.

5. Place remaining 1/2 cup chips and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, just until chips are melted when stirred. Drizzle melted chocolate over each turnover. 18 servings.

Velveeta Shells & Cheese Cups

I'm just going to be straight about this: my girls are not fans of the "blue box". Powdered mac & cheese gets no play in this house. Why should it when my girls are used to home made? The powdered stuff just can't compete and, let's be honest, it really doesn't taste very good.

But I don't always have the time to make mac & cheese from scratch. Luckily Velveeta came out with a solution: Shells & Cheese Cups. They're perfect for quick lunches and Brenna, my little kitchen helper, can make it (mostly) by herself.

Say what you will about Velveeta... It's creamy and tastes good. At 99 cents (where I live) this is a nice alternative to fast food. We usually add some cut up hot dogs. Yum.

Want to try Velveeta Shells & Cheese Cup? I have one coupon- it's a buy one get one free. First person to comment gets it!

Recipes to Fire Up Your 4th of July!

Appetizers:
Super Easy Bean Dip
Bacon Horseradish Dip

Salads:
Tomato & Fresh Mozzarella Salad
Southwest Layered Salad

Dessert:
Oreo Fudge & Ice Cream Cake
Boston Cream Cupcakes

Have a safe and happy Independence Day!

Chicken Enchiladas with Cottage Cheese

Cottage cheese is always in our refrigerator. Caelan prefers it for breakfast and Brenna enjoys it "on the side" for lunch. So when Roberts Dairy and Mom Select sent me a couple of coupons for free cottage cheese I was excited! Not only because that is what we already use but because it's spendy!

Of course the night I planned to make these Chicken Enchiladas I was out of cottage cheese- Caelan had finished it for breakfast- so they were delayed until my next trip to the grocery store.

When we finally had these for dinner they were devoured! Caelan liked them because they had cottage cheese, Brenna liked the spicy chicken and Doug said they had a really good flavor and the creaminess was a nice contrast with the spice from the green chilis.

I did, however, make some changes to the recipe (don't I always?). I'll give you the recipe in full and my changes in italics.

You Need:
1 tablespoon vegetable oil
2 boiled and shredded skinless, boneless chicken breast halves (we grilled the chicken the day before)
1/2 cup chopped onion
1 7-ounce can chopped green chile peppers (I used a 4 oz can and it was plenty)
1 1-ounce package taco seasoning mix
1/2 cup Roberts Sour Cream
2 cups Roberts Cottage Cheese
1 pinch ground black pepper
12 6-inch corn tortillas
2 cups shredded Monterey Jack cheese
1 10-ounce red enchilada sauce

To Prepare:
For meat mixture, heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and sauté until browned. Then add taco seasoning and prepare meat mixture according to package instructions.

For cheese mixture, mix sour cream with cottage cheese in a medium bowl. Season with salt and pepper and stir until well blended. (The girls helped with this- they love to stir)

Preheat oven to 350 degrees.

To make enchiladas, heat tortillas until soft and place a spoonful of meat mixture, a spoonful of cheese mixture and a small amount of shredded cheese in each tortilla. Roll tortillas and place in a lightly greased 9x13-inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese. (I hate rolling corn tortillas. They always crack when I try to roll them. So I made this more like a lasagna. Pour a tiny bit of enchilada sauce in the bottom of the baking dish to help with sticking -about 4T- and spread it around. Layer 6 tortillas over the bottom of the dish. Pour in 2/3 of meat mixture, 2/3 of cheese mixture and sprinkle 1 1/3 cup of the cheese over the top. Cover with remaining tortillas and repeat layers with remaining meat and cheese mixtures, add enchilada sauce and sprinkle with remaining cheese.)

Bake at 350 degrees for 30 minutes or until cheese is melted.

This recipe serves 12 and reheats really well as leftovers.

This post sponsored, in part, by

Scotch Eggs

I am a HUGE fan of Scotch Eggs. There is a lovely pub in downtown Des Moines that we visit 4-6 times a year just for their excellent fish & chips and Scotch Eggs. Having actually been in British and Irish pubs I can honestly say that they have a great ambiance and we don't feel a bit bad about taking our girls there.

What is a Scotch Egg? It is, quite simply, a hard boiled egg wrapped in sausage, coated in breadcrumbs and deep fried. Sounds divine, no?

Last week I was playing with my dinner spinner (have an iPhone or iPod Touch? Get this free app!) and trying to figure out what to do with all the sausage we got from a hog we purchased and butchered. I was impressed with the options that popped up, but the one that most caought my attention was Scotch Eggs. After browsing the various recipes I chose this one. I made a few changes, which I will detail below in italics, in the recipe.

These were great! Paired with a pint of Magners or Guinness and some Coleman's spicy mustard. Mmmmm... Delish.

INGREDIENTS (Nutrition)

* 1 pound pork sausage meat
* 2 teaspoons Worcestershire sauce
* 4 hard-cooked eggs, peeled
* 1 tablespoon all-purpose flour
* 1/8 teaspoon salt
* 1/8 teaspoon ground black pepper
* 1 egg, beaten
* 2/3 cup dry bread crumbs
* 1 quart oil for deep frying

DIRECTIONS

1. In a medium bowl, mix together the pork sausage and Worcestershire sauce. Combine the flour, salt and pepper; mix into the sausage. If you are using plain sausage and like more flavor, add spices. I added some garlic, a bit of onion and some basil.

1.5 Make sure the eggs and the sausage are cold. I used the flour on my counter top to make the sausage patties. It helps keep it from sicking quite so much.

2. Divide the sausage into four equal parts. Pat flat on floured surface. Mold each part around one of the hard-cooked eggs, rolling between your hands to shape. Place the beaten egg and bread crumbs into separate dishes. Dip the balls into the egg, then roll in the bread crumbs until coated. Shake off any excess.

3. Heat the oil in a large saucepan or deep fryer to 365 degrees F (180 degrees C), or until a cube of bread dropped into the oil turns brown in 1 minute. Lower the eggs carefully into the hot oil. Fry for 5 minutes, or until deep golden brown.
OR
Preheat oven to 350. Heat 2 T olive oil in large pan over medium high heat. Brown all sides of the Scotch Egg adding more Olive Oil as necessary. When all are nicely browned place on foil covered baking sheet and bake for 30 minutes. Still crispy on the outside, just not deep fried so less greasy and a tiny bit better for you. Not much, but a tiny bit.

Garnish with cheddar cheese, lettuce leaves or chopped tomato.




How to hard cook eggs:

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.

Lite Creamy Broccoli Lasagna

One of the perks of writing about food is that, sometimes, companies want you to eat their food. Depending on the company I will either accept or decline the offer.

A couple of weeks ago Robert's Dairy, a company well known in the Midwest, reached out to me via Mom Select and asked if I would be interested in trying some of their products. Trying? I already use their stuff so I, quite nonchalantly, said, "sure". OK, so I wasn't nonchalant. I told them straight up that I already used and loved their products so they should choose me. And they did.

A few days ago I received some great coupons in the mail for me as well as this link so all of you could get coupons too! Roberts Dairy serves Nebraska, Iowa, Missouri and Kansas as well as parts of Colorado, Illinois and South Dakota.


Now... About those recipes. I only received a few but you can find hundreds at the Roberts Dairy website. And, though they call for Roberts Dairy products you can, of course, use whatever brand you like.

I made the Lite Creamy Broccoli Lasagna last night. I had been looking for a new meatless recipe, and this fit the bill. As I'm not a fan of fungi (mushrooms), Doug was surprised I made this. My girls devoured it- especially the mushrooms! The cottage cheese gave it a lovely "melty" texture. It's a great way to get the kids to eat their veggies!

Ingredients

9 uncooked lasagna noodles (I used wheat. I think you could also use the "no boil" noodles in this, too)
1 pound fresh mushrooms, sliced
1/4 cup chopped onion
2 tablespoons Roberts Butter
1/3 cup all-purpose flour
1 teaspoon chicken bouillon granules
3/4 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1-1/2 cups Roberts Skim Milk
6 cups broccoli florets
1-1/2 cups Roberts 1% Cottage Cheese
10 ounces reduced-fat Swiss cheese, shredded, divided

Preparation

Cook noodles according to package directions. Meanwhile, in a large saucepan, sautè mushrooms and onion in butter until tender. Add the flour, bouillon, garlic salt, pepper and thyme; stir until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add broccoli; cook for 3-5 minutes. Stir in cottage cheese and three-fourths of the Swiss cheese. Drain noodles.

In a 13in.x9in.x2in. baking dish coated with nonstick cooking spray, layer three noodles and a third of the sauce. Repeat layers twice. Cover and bake at 350 degrees for 35-40 minutes or until bubbly and broccoli is tender. Sprinkle with remaining Swiss cheese. Bake, uncovered, 5 minutes longer or until cheese is melted. Let stand 10 minutes before cutting.

Yield: 12 servings

This post sponsored, in part, by

Bacon Horseradish Dip

I love horseradish. LOVE IT! SO when I saw this recipe in the The Good Home Cookbook I knew I would be making it.

This recipe is so easy, can be mixed right in the sour cream container and is so delicious it will disappear before anything else on the table. (Yes, really. I had two other dips out with this one and this one was gone long before the others.)


The recipe makes about 2 1/2 cups.

1 (16 oz) container sour cream (I used low fat)
1/2 c finely chopped crisp bacon
1 T Worcestershire sauce
2 T prepared horseradish (or a bit more if you really like it!)
1/2 t hot pepper sauce
Pinch garlic powder

Stir all ingredients together in a medium bowl (or just in the sour cream container) until well blended. Cover.

Refrigerate for several hours. Serve with chips or crackers.

Check out this cookbook. I've been pulling out so many great recipes from it!

Egg in a Nest - Making Eggs Fun

Sometimes the smallest change can make the largest impact when it comes to your children. There are some days that "eggy toast" (scrambled eggs on toast) is welcomed by my girls. Other days they just aren't interested.

A couple weeks ago I conjured up a recipe from my childhood: Egg in a Nest. It's not a difficult recipe... I'm not sure that it even qualifies as a recipe quite so much as it's just a different- and fun- presentation of the standard egg & toast.

What you need:
bread (one slice per nest)
egg (one per nest)
non-stick spray or butter
cookie cutter

Directions:
Heat non stick pan on medium high heat. Spray with cooking spray (I use olive oil in a Pampered Chef Kitchen Spritzer) or melt butter.
Cut design out of bread. I usually let my girls help with this part. They choose thier cookie cutter & cut the bread.
Add bread to pan. I flatten the bread with a spatula to make sure the egg can't "escape" when I add it.
Add egg. Cook to desired "done-ness". We like our eggs hard, so I flip as soon as the white become opaque.
You can also fry the cut out piece, too. Or toast it.

Ta-Da! Fun eggs!

Handy Tip for Thawing Chicken

I have no idea why I didn't think of this myself...

I was reading a recipe this morning that I found on my Dinner Spinner (free app for iPod Touch & iPhone. Super cool, check it out!)

Anyway, one of the recipes said "forget to thaw the chicken? No problem! Throw it in the crock pot with all the ingredients and cook..."

Well, I didn't want to make the recipe but I did need chicken breast for tonight. So I put the frozen chicken in the slow cooker for a couple hours on low. Now my chicken is mostly cooked and ready to be used tonight.

Seriously... The crock pot may be the best kitchen tool EVER!

Strawberry Shortcake

One of the very best desserts I've had was strawberry shortcake at The Cheesecake Factory. No, they aren't known for it but, oh! Is it good! It consisted of one huge biscuit of shortcake that was probably 6 or 7 inches in diameter, split, with 3 scoops of ice cream in between, covered in strawberries and whipped topping.

Now, at that size that dessert is not only an indulgence (and an expensive one at that!) but it also takes an entire family to eat it!

Using a recipe I found in The Good Home Cookbook: More Than 1,000 Classic American Recipes I made homemade strawberry shortcake for my entire family a couple weekends ago. It was a hit! And it turned out kinda pretty, too...

You Need
2 quarts strawberries
1/4 c plus 3 T sugar
3 c all purpose flour
4 1/2 t baking powder
3/4 t salt
3/4 c (1 1/2 sticks) butter, cut into small pieces
1 1/2 c heavy cream
1 1/2 t vanilla extract

optional: whipped cream, vanilla ice cream

Directions
Remove hulls from the strawberries and slice thin. Combine the strawberries with 1/4 c sugar in large bowl. Set aside at room temperature to macerate (the strawberries will release their juices).

After about 20 minutes mash half the berries with a potato masher to release more juice. Do not mash all of them. Set aside.

Sift the flour, remaining 3 T sugar, the baking powder and the salt into a large bowl and toss to combine. Cut in the butter with a pastry blender or two knives until the mixture has the consistency of small peas.

Make a well in the center of the flour mixture and pour in cream and vanilla extract. Mix until dough is evenly moistened and just combined; it will look "shaggy" and feel a bit dry. Gently knead by hand 5 or 6 times to create a loose ball.

Transfer dough to lightly floured surface and pat into an 8" square, 3/4 to 1" thick. Transfer dough to a baking sheet lined with parchment paper, cover with plastic wrap and chill for 20 minutes in refrigerator.

Preheat the oven to 425 degrees.

Cut the dough into 9 even squares and spread then 2" apart on the baking sheet.

Slight variation: transfer dough to a slightly floured cutting board. Pat into 8" square, 3/4 to 1" thick. Refrigerate 20 minutes. I used a round plastic cup to cut the biscuits into circles then placed them on a parchment paper covered baking sheet.

Bake 18-20 minutes until golden brown.

Split open the biscuits and arrange the bottom in serving bowl. Add strawberries (and ice cream, if desired). Top with remaining half, add more strawberries & juice. Top with whipped cream, if desired.

This is best if served warm but is still yummy if not served immediately.

Beef and Chicken Satay Skewers with Peanut Sauce

Satay is, traditionally, a dish of diced or sliced meats that is skewered and grilled or barbecued. It's largely popular in Southeast Asia where you will find it as "street food" (like a New York hot dog or a cheesesteak in Philly).

I like to make satay for a couple of reasons.

1. It's quite easy. Slice meat, marinate, skewer & grill (or broil)
2. It's food on a stick- what's not to like?
3. Peanut sauce. My kids will tell you that everything is better with "dippies".
4. I can make these on the grill, in the oven (on broil) or on the stove-top in a grill pan.
   

I have two recipes, one for beef, one for chicken; both from Everyday Food. I'll publish them both in full and then tell you how I combined them to make a recipe I really love.

Chicken Satay Skewers
* 2 boneless, skinless chicken breast halves (6 to 8 ounces each), thinly sliced lengthwise into 12 strips
* 1 teaspoon toasted sesame oil
* 1 teaspoon soy sauce
* 1 garlic clove, minced
* 1/2 teaspoon red-pepper flakes
* Coarse salt and ground pepper
* 1/4 cup creamy peanut butter
* 2 tablespoons rice vinegar
* Vegetable oil, for pan

Directions

1. In a bowl, toss chicken with sesame oil, soy sauce, garlic, and teaspoon red-pepper flakes. Season with salt and pepper. Thread each chicken strip lengthwise onto a skewer.
2. Make dipping sauce: In a small bowl, whisk together peanut butter, vinegar, 1/4 teaspoon red-pepper flakes, and 2 to 3 tablespoons water.
3. Heat grill pan over high. Working in batches, brush pan with oil, and cook chicken until opaque throughout, 1 to 2 minutes per side. Serve chicken skewers with dipping sauce.

Beef Satay with peanut sauce
1 lb flank steak thinly sliced across the grain
1 T veg. oil such as safflower
1 t coriander
Salt and Pepper
1/2 cup chunky peanut butter
2 T light-brown sugar
1 T soy sauce
2 T lime juice

Heat broiler with rack set 4 inches from heat. Line a baking sheet with aluminum foil
On sheet toss stead with oil and coriander season with salt and pepper. Dividing evenly, thread beef strips onto skewers. Arrange on the sheet and set aside

Broil skewers of meat without turning 2-5 minutes.

In a small bowl whisk together peanut butter, sugar, soy sauce, 2 T lime juice and 1/4 C water. Serve beef skewers with peanut dipping sauce.

My version

I thought the beef was a bit bland so I used the chicken marinade for both meats. Instead of skewering right away, though, I let them both marinate for 30 minutes or so. This gave the meat a flavor of its own.

Then skewer. (Remember that if you are using wooden skewers to soak them at least 30 minutes to prevent them from burning.)

I know the beef recipe says not to turn the meat. I recommend turning the meat- I've done these in a broiler and on the grill. It just works best for me to turn the meat.

The peanut sauce: I prefer chunky peanut butter, but it's really personal preference. I basically used all the ingredients, together, to make a great dip: brown sugar, soy sauce, lime juice, rice wine vinegar & red pepper flakes. I whipped it up in my Magic Bullet (seriously, one of the best kitchen tools I own) and add water until I like the consistency (again, a personal preference).

These are always popular in my house and are great for entertaining and backyard barbecues!

Pewter Teaspoons Winner!

Congratulations to
Tabitha in Bliss said...

This would be an awesome addition to my love of cooking!!

Lucky number:

Random Integer Generator

Here are your random numbers:

13 

Timestamp: 2009-05-11 01:50:31 UTC

The winner has been notified by email and has 3 days to respond. If I do not receive a response within 3 days a new winner will be chosen.

Recipes to Impress The mom in Your Life This Mother's Day

In our house Mother's Day is synonymous with brunch. Here are a few recipes guaranteed to impress Mom this Sunday:

These Finnish Baked Pancakes are easy. Fill strategically with fresh fruit & whipped topping they can look like a basket of flowers.

Want to "wow" everyone in the room? Make these Cream Horns filled with Bavarian Cream. Delectable!

These Bacon & Egg Pastries are great pared with a salad or fruit.

This Breakfast Bruschetta is a great (and easy) appetizer. Also a great treat if you do a Mother's Day tea.

For a twist on quiche try this Potato Crust Quiche. It's wonderful!

For more recipes use my easy search categories to the right. Happy Mother's Day!

Life's Best Recipes Teaspoons Giveaway

A while back I showed you a little something I picked up in Plymouth, Massachusetts specifically to give away. I found these "Life's Best Recipes" teaspoons at the Richard Sparrow House, Plymouth's oldest house, which now houses a great shop filled with pottery, jewelry, knick-knacks & other fancies.

When I saw these pewter teaspoons created by Metal Morphosis, well, I knew I had to get them.

These will look great in any kitchen. They come with the hook which says: Life's best recipes are measured with... And the teaspoons say: 1 tbls. of love, 1 teas. of friends, 1/2 teas. of know-how and 1/4 teas. of luck. Super cute, yes?

There are different measuring spoon designs at Metal Morphosis as well as other great kitchen items and gifts. You should really check out the site.

To enter just leave me a comment. During family gatherings does your family congregate in the kitchen or do they leave you alone? (My kitchen is always full of women; the men are usually on kid duty!)

Want more entries?

• For one extra entry subscribe to Fab Food Friday. You can do this near the top right of the page. Leave a comment letting me know you did this.
  
• Add my button to your website for another entry. Leave a comment with your site so I can verify.
• Blog this giveaway. Leave the link in the comments so I can verify.
• Tweet this giveaway. Tweet as often as you like, just be sure to leave a comment each time with your twitter id or the individual link. (copy & paste: RT @iatraveler: Win beautiful pewter teaspoons at Fab Food Friday: http://bit.ly/uiYxd )
  
• Link this giveaway on Facebook. Leave the individual link in the comments.
• Add my blog to your Technorati favorites
  

The fine print:
Make sure I can easily find an email to contact you; I will not search for one. Contest ends May 9 at 11:59 pm. I will draw the winner (May 10. The winner will be contacted via email and will have 3 days to respond. If I do not hear back from the winner within that time another winner will be drawn.

This giveaway is part of the Give It Away Now blog carnival at Mom Most Traveled. Click the button below for more great giveaways!

Quick & Easy Italian Meals

Since the girls were off with Grandma tonight I decided that Doug & I would try the Buitoni pasta I received a couple weeks ago (and just found in the basement refrigerator in a box three days ago!)

I wasn't sure what I would think of the Wild Mushroom Agnolotti as I am not, in any way, a person who enjoys (or even likes) mushrooms. But the Grana Padano and Parmesan cheeses and fresh roasted garlic made the filling so incredible... Look at the chunks of mushroom...

These pasta were quite large; half a dozen of them easily make a serving. Because I wanted to really taste the pasta I served them drizzled in olive oil with fresh ground pepper and some grated Romano. To make this a complete meal I would just add some fresh Italian link sausage and a salad on the side.

Try Buitoni's new Riserva pasta and save with this $1 coupon. The website also has great cooking tips and recipes.

Lemon Shrimp with Rice

I'm doing my best to eat healthier. It's not always easy as I really enjoy food. (Must learn the first three bites of food taste best...) It's also spring, which means more outdoor time, so quick meals are a priority.

This recipe from Everyday Food is light, filling and the lemon makes it a perfect spring recipe. Oh, and it only takes about 30 minutes to make... In your microwave!

The recipe serves 4 and has only 376 calories!

* 1 cup long-grain white rice
* 1 cup dry white wine, such as Sauvignon Blanc (I just used a white cooking wine)
* 1 tablespoon olive oil
* 3 garlic cloves, sliced
* 1/4 teaspoon red-pepper flakes
* Coarse salt and ground pepper
* 1 pound medium shrimp, peeled and deveined (see note)
* 1 lemon, cut into 8 wedges and seeded (get a small lemon)
* 2 tablespoons chopped fresh parsley (I used frozen parsley)

Directions

1. In a shallow 2-quart microwave-safe dish with a lid, combine rice, wine, oil, garlic, red-pepper flakes, and 2 cups water; season with salt and pepper.

2. Cover, and microwave on high until rice is tender and liquid is absorbed, 20 minutes, stirring twice during cooking.

3. Stir in shrimp and lemon wedges; cover, and microwave 3 minutes more. Let stand, covered, until shrimp are opaque throughout, 2 minutes. Stir in parsley; serve immediately.

Note on shrimp: While fresh shrimp is obviously better, where I live it is difficult to get fresh shrimp. This recipe works well with shrimp that has been previously boiled (then frozen and sent to your local market). It didn't leave it rubbery or tough.

Good Home Cookbook Winner!

Wow! What great stories everyone shared of their worst meals! I've had too many to count, but the one that really sticks in my head happened about 6 years ago. I had just moved back to Iowa and had moved in with Doug. Because my family was all in the (very near) vicinity I decided to have everyone over for dinner (mostly to show them that I could be domestic).

I decided to make lasagna. And not the easy way, but the way that takes half the day. Cooking noodles, sauce from scratch, baking for an hour...

All was going well... I didn't over-boil the noodles, the sauce tasted great... Until it was time to put it in the pan. Somehow I forgot to layer the noodles in with everything else. So we had baked sauce and cheese with a lump of lasagna noodles on the top.

Definitely not my proudest kitchen moment...

But, on to the winner...

Random Integer Generator

Here are your random numbers:

34 

Timestamp: 2009-05-02 00:11:27 UTC

Cindy B. of Montana said...

Tweeted!
http://twitter.com/sendtocindy/status/1635923837

Congratulations Cindy! You worked really hard to win! (lots of tweeting) I hope you enjoy it!

Win The Good Home Cookbook

My apologies: there will be no recipe this week. We spent last weekend driving half way across the country and I am still recovering (not to mention doing laundry, unpacking and re-adjusting to life back at home).

What I have for you instead is a cookbook full of recipes. It is, in fact, the only cookbook entirely tested in home kitchens across America. So while the recipes may not have been tested by me they have been tested (and the testers are listed in the back of the cookbook).

This cookbook has more than 1000 recipes in it- everything from the simple (scrambled eggs and grilled hot dogs) to the gourmet (Roasted Rack of Lamb with Garlic-Rosemary Sauce).

The Good Home Cookbook is over 450 pages of recipes, short anecdotes, cooking terms & tips. It's a great cookbook for the new cook (or new graduate) and the more experienced cook.

Want to win one? Just leave a comment telling me about the worst meal you ever made.

For an extra entry subscribe to Fab Food Friday (you can do this near the top of the page in the right column) or add my button to your blog. Leave another comment telling me you did so.

For another entry either blog or twitter this contest. Leave another comment with the blog link or your twitter id so I can confirm this entry. Tweet as often as you like, just remember to leave a comment for me each time. (Twitter copy & paste: RT @iatraveler: Win the Good Home Cookbook at Fab Food Friday: http://bit.ly/pRxqD)

International entries ok!

Important stuff: Make sure I can easily find an email to contact you; I will not search for one. Contest ends Thursday, April 30 at 11:59pm. I will draw the winner Friday, May 1. The winner will be contacted via email and will have 3 days to respond. If I do not hear back from the winner within that time another winner will be drawn.

Huge Sale at Janine King Bags!

If you've been wanting a Janine King bag now is the time to get one- she's got a HUGE sale going on now. Everything from laptop bags, market totes, gadget keepers and even the new Fronce Tote! Hurry over to her etsy shop for best selection! Sale ends when all the sale items are sold!

I just bought two- there are only 79 left! HURRY!

Breakfast Cupcakes with Sausage and Apples

I love recipes that surprise me. And this one really did. First, it was quite easy to make. Second, the sausage and apple combination was delicious. Third, I really love that this can be made in individual portions (as the title suggests) or as one big "griddle cake".

This is a great recipe for your upcoming Mother's Day brunch. But you don't have to wait until then to try it! The recipe came from Cuisine at Home magazine.

Use a jumbo muffin tin for 6 muffins or greased 9" cast iron skillet- it will easily serve 8-10 people.

Ingredients

Cake
* 1 1/2 c. all-purpose flour
* 1/2 c. cornmeal
* 1/3 c. packed brown sugar
* 1 Tbsp. baking powder
* 1 tsp. baking soda
* 1/8 tsp .kosher salt
* 1/2 c. plain nonfat yogurt or buttermilk
* 1/4 c. milk
* 2 Tbs. vegetable oil
* 2 eggs
* 1 egg white
* 1/2 bulk breakfast sausage
* 1 apple sliced thin ( I like honeycrisp or fuji)
For the Carmel
* 1 c. packed brown sugar
* 1/3 c. heavy cream
* 1/4 c. maple syrup
* 2 Tbs. of a good bourbon or rum (optional)
* 1 tsp. salt


Directions

1. Preheat oven to 350
2. Coat cups of jumbo muffin tin with nonstick spray, these can be baked in a greased 9 inch cast iron skillet for 30 min.
3. Combine flour, cornmeal, brown sugar, baking powder, baking soda and salt in a large bowl.
4. Combine yogurt, milk, oil, eggs, and egg white in another bowl. Set aside
5. Brown sausage in a skillet about 5 min. remove and drain on paper towel.
6. Whisk brown sugar, cream, syrup,bourbon, and salt for caramel together in a skillet over med high heat, stirring often, Bring to boil, reduce heat to medium-low and simmer for 10 min.
7. Stir sausage into flour mixture and add yogurt mixture. Stir just until combined; mixture will be slightly lumpy. Fan apples slices in bottom of cups (make sure each slice has some contact with cup). Divide caramel evenly between cup- about 4 T each cup; top with rounded 1/2 cup of batter.
8. Bake until toothpick inserted comes out clean, about 30 min.
9. Let them cool briefly and run a paring knife around the edge before turning out of muffin tin.