Showing posts with label freezer friendly. Show all posts
Showing posts with label freezer friendly. Show all posts

Thursday, November 20, 2014

Apple Fritter Bread


The theme for this month's Improv Challenge is apples and cinnamon, one of the best combinations on the planet. There are countless options for those two ingredients, but in the end, I settled in this recipe for apple fritter bread. I love apple fritters, and I love that apple cinnamon bread they have in my local grocery, always tempting me as soon as I walk in the door...

I adapted this recipe slightly to use applesauce in place of some of the butter - since we're baking with apples we might as well increase the apple goodness, and make it easier to indulge in more than one slice!


Apple Fritter Bread

2/3 cup brown sugar
2 tsp. cinnamon
1 1/3 cup white sugar
1/2 cup butter, softened
1/2 cup applesauce
4 eggs
1 Tbsp. vanilla
3 cups flour
3 1/2 tsp. baking powder
1 cup milk
4 apples, cored and chopped, and mixed with 3 Tbsp. sugar and 1 1/2 tsp. cinnamon

Glaze:
1 cup powdered sugar
2-4 Tbsp. milk or cream

In a small bowl, mix together the brown sugar and cinnamon; set aside. In a large mixing bowl, cream together the butter, sugar and applesauce until light and fluffy. Add eggs, 1 at a time, beating well after each addition, then mix in vanilla.

In a medium bowl, whisk together flour and baking powder. Add this alternately to the creamed butter mixture with the milk, mixing just until combined.

Spread 1/4 of the batter into a greased loaf pan, and then repeat for a second pan. (You will have used half the batter now.) Layer each pan with 1/4 of the apple mixture and 1/4 of the brown sugar mixture. Carefully add 1/2 the remaining batter to each pan, then top with remaining apples and brown sugar mixture. Use a table knife to gently swirl the topping into the batter.

Bake at 350 for 55-60 minutes or until a toothpick comes out clean. Remove the pans from the oven and place on a wire rack. Let cool 15 minutes, then carefully remove from pans.

For the glaze, whisk together the sugar and milk until it is your desired consistency; drizzle over loaves. Let cool completely before slicing.

These loaves freeze well, too.




Monday, May 26, 2014

Coffeecake Muffins


Oh, muffins. How I love thee. And these are spectacular with their streusel BOTH in the middle AND on top. Breakfast, or coffee break, or afternoon snack, is a real treat with these babies.


Prepare the streusel topping by combining all ingredients in a food processor,


and pulse several times until the butter and dry ingredients are well incorporated. (If you don't have one, just throw the ingredients in a bowl and use your hands or two forks to get the same result!)

Now, in a large mixing bowl, combine the butter, sugar and oil


and beat on medium speed until well mixed. Add the eggs, one at a time, beating well after each addition. Reduce mixer speed to low, and then gradually beat in the flour, baking powder, baking soda and salt, yogurt


and vanilla


just until combined.

Line a muffin tin with papers, or grease the muffin cups, then layer the batter and streusel - first the batter, then some streusel,


the remaining batter, and then the remaining streusel.


Bake muffins for about 20-25 minutes, or until a toothpick inserted comes out clean.

Remove muffins from oven and let cool in tin for 5 minutes before transferring to a wire rack.


One year ago: Cajun Shrimp Pizza
Two years ago: Banana Bread Pancakes
Three years ago: Lemon Ricotta Blackberry Muffins
Four years ago: Almond Pear Coffeecake
Five years ago: Fruited Pork and Veggie Kabobs

Find more great ideas at Totally Talented Tuesday, Create Link Inspire, Clever Chicks, Share Your Stuff, Tasty Tuesday, Mouthwatering Monday, Inspiration Monday, Try a New Recipe, Melt in Your Mouth, Recipe Sharing.

Coffeecake Muffins

Streusel:
1/2 cup flour
1/2 cup brown sugar
3 Tbsp. cold butter, cut into pieces
1 tsp. ground cinnamon

Muffins:
2 1/4 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
5 Tbsp. butter, softened
1/3 cup vegetable oil
1 cup sugar
2 eggs
1 container (6 oz.) plain or vanilla yogurt
2 tsp. vanilla

Prepare the streusel topping by combining all ingredients in a small bowl or a food processor, and use a fork to cut the butter evenly into the dry ingredients until well incorporated. (If using a food processor, pulse several times to get the same result.) Set aside.

In a large mixing bowl, beat the butter, oil and sugar on medium speed until well mixed. Add the eggs, one at a time, beating well after each addition. Reduce mixer speed to low, and then gradually beat in the flour, baking powder, baking soda and salt, yogurt and vanilla just until combined.

Layer the batter and streusel in a greased or paper-lined muffin tin by spooning a portion of the batter, then a sprinkle of streusel, topped by another portion of batter and a final sprinkle of streusel on top.

Bake muffins at 350 for about 20-25 minutes, or until a toothpick inserted comes out clean.

Remove muffins from oven and let cool in tin for 5 minutes before transferring to a wire rack.

Recipe Source: Adapted from Just a Taste

Monday, May 5, 2014

Strawberry Margarita Pie


Happy Cinco de Mayo! To celebrate, you could whip up this delicious dessert. Filled with strawberries and complemented by tangy limeade, this will be the perfect end to any Mexican-themed celebration. This comes together quickly, but does need several hours to freeze, so plan ahead!

Start by combining the pretzels and melted butter.


Then press firmly onto the bottom of a 9-inch springform pan.


Now, beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gradually add limeade,


beating well after each addition. Stir in crushed strawberries.


Add whipped topping; stir until well blended. Pour over crust.



Freeze several hours or until firm. Remove from freezer; let stand in refrigerator about 15 min. before removing the sides of the pan and then cutting into 16 slices to serve. Serve with extra strawberries for garnish, and lime slices.


One year ago: Philly Cheesesteak Stuffed Peppers
Two years ago: BBQ Salmon
Three years ago: Spinach, Mushroom and Ricotta Crepes
Four years ago: Apple Bread
Five years ago: Cheesy Chicken Enchiladas

Get more great ideas at Mouthwatering Mondays, Inspiration Monday, Mix it Up, Melt in Your Mouth, Recipe Sharing.

Strawberry Margarita Pie

1 1/2 cups crushed pretzels
1/4 cup butter, melted
1 - 8 oz. pkg. reduced fat cream cheese, softened
3/4 cup sugar
1 1/3 cups limeade
1 cup crushed strawberries
1 - 8 oz. tub reduced fat whipped topping

Mix pretzels and butter; press firmly onto bottom of 9-inch springform pan.

Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gradually add limeade, beating well after each addition. Stir in crushed strawberries. Add whipped topping; stir until well blended. Pour over crust.

Freeze several hours or until firm. Remove from freezer; let stand in refrigerator about 15 min. before cutting into 16 slices to serve. Store leftover dessert in freezer.

Recipe Source: Adapted from Kraft

Monday, April 1, 2013

Chicken Cordon Bleu Casserole



Are you staring at tons of leftover ham today? Or turkey? Or do you need a great idea for dinner tonight? Look no further. This delicious casserole has all the wonderful salty, cheesy taste of chicken cordon bleu, combined with yummy pasta and finished with a crispy breadcrumb topping. Although it's not the most picturesque dish on the planet, it was a big hit with guests at my house and will be at your house, too.

Start by cooking the pasta in a large pot of boiling water. Then cut up the ham, chicken and cheese.



Melt the butter in a large saucepan or dutch oven over medium heat, and then add the flour and cook and stir until bubbly. Gradually add the milk,



and cook and stir until the mixture thickens. Stir in the lemon juice, mustard,



paprika,



salt and pepper. Drain the pasta and place it in a lightly greased 9x13 baking dish. Top with the ham, chicken and cheese.



Pour the sauce over the pasta and meat mixture. To make the topping, combine the melted butter and panko and stir until combined.



Add the seasoned salt and parsley,



then sprinkle over the top of the casserole.



Bake for 30-40 minutes or until topping is golden and filling is bubbly. What a great use for leftovers!

One year ago: Ham and Asparagus Casserole
Two years ago: Triple Treat Torte
Three years ago: Roasted Vegetable Pizza

Find more great ideas at Mop it up Monday, Mix it Up Monday, Melt in Your Mouth Monday, On the Menu Monday, Seasonal Inspiration, Tasty Tuesday, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Tasteful Tuesday, Totally Tasty Tuesday, Tuesday Talent Show, Clever Chicks.

Chicken Cordon Bleu Casserole

Casserole:
12 oz. small pasta shapes (like penne or rotini)
4 Tbsp. butter
4 Tbsp. flour
3 cups milk
1 Tbsp. lemon juice
1 tsp. dry mustard
1 1/2 teaspoon salt
1/2 teaspoons paprika
1/4 teaspoons pepper
4 oz. swiss cheese, cut into chunks
2 cups shredded cooked chicken
2 cups diced ham

Topping:
3 Tbsp. butter
1 cup panko bread crumbs
3/4 teaspoons seasoned salt
1 1/2 teaspoon parsley

Cook the pasta until al dente in a large pot of boiling water. Drain, and pour into a lightly greased 9x13 baking dish.

Melt the butter in a large saucepan or dutch oven over medium heat, and then add the flour and cook and stir until bubbly. Gradually add the milk and cook and stir until the mixture thickens. Stir in the lemon juice, mustard, paprika, salt and pepper.

Layer the ham, chicken and cheese over the pasta in the baking dish, then pour the sauce over all.

To make the topping, combine the melted butter and panko and stir until combined. Add the seasoned salt and parsley, then sprinkle over the top of the casserole.

Bake at 350 30-40 minutes or until topping is golden and filling is bubbly. Serves 8-10.

Monday, June 25, 2012

Black Bean and Veggie Quesadillas



I started making these a few years ago after having them at a local restaurant. They're incredibly versatile, because you can use whatever veggies you like or have on hand! I especially love the combination of zucchini and mushrooms with black beans, but red pepper, onion, or your favorite grilled veggies are great additions. These quesadillas also freeze well - if you can't use all 4, freeze them for a quick lunch later.

I start by chopping the zucchini and then seasoning them with a garlic blend. If you don't have a favorite garlic blend, just use some garlic salt, or salt and pepper, or whatever seasoning you like and have on hand.



Heat your grill pan over medium high heat, then toss in the zucchini and cook them, stirring once in a while, until they're tender and have those delicious grill marks.



Now add in the sliced mushrooms



and cook and stir until the mushrooms are tender, about 3 minutes. Remove the vegetables to a bowl. Now you can wipe out the skillet you just used, and return the pan to the heat - reduce the heat to medium. Place a tortilla in the skillet and top with a handful of cheese on one half.



Add the zucchini and mushrooms,



then spoon on some black beans.



Top with another handful of cheese.



Now flip the "blank" side over on top of the cheese



and press down lightly to help seal it. Then carefully turn it over



and cook on this side for 2 minutes or until the cheese is completely melted. Repeat with remaining tortillas and serve with salsa and your favorite fixings.

One year ago: Crispy Orange Beef
Two years ago: Banana Sherbet
Three years ago: Peanut Butter Banana Cream Pie

Get more great ideas at Mangia Monday, Menu Monday, My Meatless Mondays, Mop it up Monday, Seasonal Inspiration, Mix it up Monday, Melt in Your Mouth Monday, Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesday, Tasty Tuesday (#3), A Little Birdie Told Me, Tuesday Talent Show, Hearth and Soul, Cast Party Wednesday, What's Cooking Wednesday, Whole Food Wednesday, Whatcha Whipped Up Wednesday.

Black Bean and Veggie Quesadillas

1 medium zucchini, cut into quarters lengthwise then sliced crosswise
1 tsp. garlic - herb seasoning blend
1 cup sliced mushrooms
1 cup black beans (if from a can, rinsed and drained)
4 whole wheat tortillas
2 cups shredded Mexican cheese blend

Season the zucchini with the garlic-herb seasoning. Heat a grill pan to medium high heat, and add the zucchini. Cook for 3-4 minutes, stirring occasionally, until zucchini is almost tender. Add the sliced mushrooms and cook for an additional 2 minutes. Remove the vegetables to a bowl.

Wipe out the grill pan and return it to the heat; reduce heat to medium. Place a tortilla in the pan and place a few tablespoons of cheese on one half. Add about 1/4 cup of black beans and about 1/2 cup of vegetables on top of the cheese, and cover with another few tablespoons of cheese.

Fold the blank half of the tortilla over the filling and press it down lightly with a spatula to help it seal. Carefully turn over the quesadilla and cook on this side for about 2 minutes or until the cheese is melted. Repeat with the remaining tortillas.

Leftover quesadillas can be wrapped in foil and frozen, then reheated in a toaster oven or microwave. Serves 4.

Monday, May 14, 2012

Strawberry Oat Muffins


There is definitely not a dearth of great muffin recipes out in the world. I've made quite a lot of spectacular muffins, and I keep coming up with more combination ideas. I especially like these because of the nice oat-ey texture and the nice moistness that the buttermilk provides. If you have some strawberries sitting around this spring, give these delightful muffins a try.

Start by pouring the oats into a small bowl, and then covering them with buttermilk.


Let the oat mixture sit for about 5 minutes. While you wait, combine the flour, baking powder, baking soda and salt in a medium bowl. Set this aside for later. In a large mixing bowl, combine the oil, eggs, vanilla and brown sugar


and beat with a mixer until well combined.

Add in the oats mixture


and blend just until combined.

Gradually add the flour mixture and stir just until the dry ingredients are moistened. Then fold in the strawberries.


Spoon the batter into paper-lined muffin cups and then bake for 15-20 minutes or until a toothpick comes out clean. Cool on a wire rack.


You can serve these warm or at room temperature. What a great way to start the day!

One year ago: Hawaiian Shortbread
Two years ago: Molten Chocolate Cakes
Three years ago: Raisin Bran Muffins (another great muffin!)

Find more great recipes at Mangia Monday, Menu Monday, Muffin Monday, Mop it Up Monday, Mix it Up Monday, Seasonal Inspiration, Recipe Sharing Monday, Melt in Your Mouth Monday, Tasty Tuesday, Tuesdays at the Table, Tempt my Tummy Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#2), What's Cooking Wednesday, Cast Party Wednesday.

Strawberry Oat Muffins

1 cup rolled oats
1 cup buttermilk
1 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 egg
1/4 cup vegetable oil
3/4 cup brown sugar
1 tsp. vanilla
1 cup chopped fresh strawberries

In a small bowl, combine oats and buttermilk, and let stand 5 minutes. In a medium bowl, combine flour, baking powder, baking soda and salt; set aside.

In a large bowl, beat together the egg, oil, brown sugar and vanilla. Blend in the oat mixture. Stir in the flour mixture, just until moistened. Fold in strawberries. Fill paper-lined muffin cups 3/4 full.

Bake at 375 for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Makes 12 muffins.

Friday, April 27, 2012

Buttermilk Banana Bread


You probably have a favorite recipe for banana bread - I have a couple. But I was still anxious to try this version which uses white whole wheat flour and has very little fat. Because of the buttermilk, the bread stays moist, bakes up beautifully and tastes delicious. Now I can have another favorite banana bread! Start by combining the flour, baking powder, baking soda, salt and cinnamon


in a medium bowl. In a large mixing bowl, beat sugar, egg whites and egg on medium high until the eggs are about doubled in volume. Combine the buttermilk and oil in a measuring cup and add it to the sugar mixture


along with the bananas. Beat on medium speed until well combined. The stir in the flour mixture just until combined. 

Transfer the batter to a greased loaf pan and bake for about an hour or until a toothpick comes out clean. Cool for about 20 minutes in the pan before removing to a wire rack to cool completely. 

If you want, you can wrap the loaf in foil and freeze it, too! 

One year ago: Swedish Apple Pie 
, Ingredient Spotlight.

Buttermilk Banana Bread 

2 cups white whole wheat flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
1 cup brown sugar
2 egg whites
1 egg
1 1/2 cups mashed bananas
1/3 cup buttermilk
3 Tbsp. vegetable oil

In a medium bowl, whisk flour, baking powder, baking soda, salt and cinnamon. In large bowl, with mixer on medium-high speed, beat sugar, egg whites and egg until doubled in volume. On medium speed, beat in bananas, buttermilk and oil until well combined. Gently fold in flour mixture until just combined. Pour batter into greased loaf pan, smoothing top. Bake at 350 for 1 hour or until toothpick comes out clean. Cool in the pan 20 minutes then remove to a wire rack to cool completely.

Tuesday, April 24, 2012

Lemon Poppyseed Pancakes



True confessions: I am not a huge fan of pancakes. Given the choice, I would rather have waffles, french toast or crepes. However, that just applies to "plain" pancakes - I really like pancakes with blueberries, or bananas, and be still my heart, now I can have this lemon poppyseed variety.

To say that these are good would be the understatement of the year. Need to liven up your breakfast rotation? Give these delicious lemon poppyseed pancakes a whirl - topped with strawberries, these are a delicious way to start the day!

Start by combining the wet ingredients in a large measuring cup or batter bowl. I like to do this for two reasons: your wet ingredients get measured out in the same dish that everything is combined - so fewer dishes to wash, and a batter bowl or measuring cup has a nice spout so you can just pour the batter right onto the griddle. Start with the buttermilk (so you can get an accurate measurement), then add the eggs, melted butter, poppyseeds



and lemon zest.



Whisk this all together so it's well combined. Then in a medium bowl, combine the flour, sugar, soda, baking powder and salt. Add it to the wet ingredients



and whisk just until the ingredients are combined. Your goal is NOT a smooth batter -don't overmix! Now heat your pan over medium high heat and brush it with a little bit of butter. (I actually just brush my pastry brush over the top of a stick of butter, then brush that onto the pan.) When the pan is ready (you'll know because if you sprinkle water on it, it will spring up from the pan) pour the batter onto the pan. (For large pancakes, you want about 1/3 cup, I actually just pour to the size I want and don't measure exactly!)



Cook for 2-3 minutes or until the pancakes are deep golden on the underside, and starting to look a little "dry" on the top side.



Then carefully flip over and cook for an additional 2 minutes.



Repeat with the remaining batter, brushing the pan with butter between each batch.

Top with strawberries,



and dig in!



One year ago: Blender Bread
Two years ago: Balsamic Chicken with Spring Vegetables
Three years ago: Frozen Strawberry Pie

Find more great ideas at Tasty Tuesday, Tuesday at the Table, Tempt my Tummy Tuesday, Made from Scratch Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#3), A Little Birdie Told Me, Hearth and Soul, Cast Party Wednesday, What's Cooking Wednesday, Made Famous Linkz Party, It's A Keeper, Full Plate Thursday, Sweet Treats Thursday, Pennywise Platter, Kidz in the Kitchen, Ingredient Spotlight: Citrus.

Lemon Poppyseed Pancakes

2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/3 cup sugar
pinch of salt
1/3 cup poppy seeds
zest of 4 lemons
2 cups buttermilk
2 eggs, lightly beaten
2 Tbsp. butter, melted

Combine the flour, sugar, baking powder, baking soda and salt in a medium bowl. In a large measuring cup or batter bowl combine the buttermilk, eggs, butter, lemon zest and poppy seeds. Add the dry ingredients to the batter bowl and stir until they are just combined. (A little lumpy is ok, just don't over mix.)

Heat a skillet, pan, or griddle to medium-hot and brush it with a bit of butter. The pan is ready if a drop of water dropped onto the pan starts to "dance." Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter, brushing the pan with butter occasionally. Makes 12 large pancakes.

(If you can't eat them all at once, simply wrap each pancake in plastic wrap and put in a zip top freezer bag. Freeze, and reheat in the toaster oven or microwave.)

Recipe Source: Picky Cook
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