Purple muffins !!??

Here is a recipe that I did twice, and twice it was this colour... I don't know why, as I did exactly what it says on my book... I find it interesting and it doesn't change the taste so if you want to try this one, tell me and i'll translate it for you!

Maybe you'll be more fortunate and will obtain 'normal' muffins!!

MUFFINS AUX MYRTILLES- BILBERRIES MUFFINS
Pour 12 muffins

230 g farine
2 c.c levure chimique
1 pincée de sel
½ c.c. cannelle en poudre
2 c.s. sucre
150 g myrtilles
1 œuf légèrement battu
180 ml lait
75 g beurre fondu

1- Préchauffez le four à 200°C. Beurrer 12 moules de taille moyenne
2- Dans un récipient, tamiser la farine, la levure, le sel et la cannelle. Ajouter le sucre et les myrtilles. Mélanger délicatement. Faire un puits au centre. Dans un récipient, mélanger l’œuf, le lait et le beurre fondu. Verser au centre les ingrédients secs.
3- Mélanger délicatement avec une fourchette, jusqu’à ce que les ingrédients secs soient bien humectés. Verser la pâte dans les moules aux 2/3. Cuire au four 20 à 25 min.

Chocolate Kisses Cookies

A friend of mine just had a baby and I was in charge of bringing a dessert for one of her meals. She has three little boys and when I saw these new Candy Corn Hershey's Kisses I couldn't resist. They definitely look like candy corn and I think they are supposed to taste like it, too. So fun! Of course you could always make this cookie using any of your favorite Hugs or Kisses flavors! The cookies are very moist if you don't over bake them.


Chocolate Kisses Cookies

36 Hershey's Kisses or Hugs
1/2 cup (1 stick) butter, softened
1 cup sugar
1 egg
1 1/2 tsp. vanilla
1 1/2 cups flour
1/3 cup cocoa
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup milk

Heat oven to 375. Remove wrappers from chocolate pieces. Set aside. Beat butter, sugar, egg and vanilla in large bowl until well blended. Add flour, cocoa, baking soda and salt alternately with milk, beating until well blended. Cover; refrigerate dough about 1 hour or until firm enough to handle.

Shape dough into 1-inch balls. I rolled mine in granulated sugar. Place on ungreased cookie sheet. Bake 8-10 minutes or until set. Do not over bake! Cool 1 minute; remove from cookie sheet to cooling rack or waxed paper. Place one chocolate piece on each cookie.

**I found that putting the chocolate on too soon made it melt into a puddle and waiting too long didn't let the chocolate stick to the cookie. You want the cookies to be just warm enough to slightly melt the bottom of the chocolate onto the cookie.

Makes 3 dozen cookies.

Goulash

This is a vegetarian version of Goulash that I made up. It has the yummiest flavor! Of course you could always add ground burger to it if you prefer. Normally I use elbow macaroni for the pasta but the last time I made it I used the new Piccolini® Mini Wheels by Barilla. The boys loved that! So fun!

Goulash

In a large skillet saute in olive oil:

1 green pepper, diced
1/2 cup onion, diced

Add:

2 cups shredded cabbage

When veggies are tender crisp add:

1 (8 oz.) can tomato sauce + 1 can water
1 (14.5 oz.) can diced tomatoes-I like to use the Del Monte Garlic & Onion flavor
1 tsp. garlic powder
1 can Great Northern beans, drain and rinse
1 tsp. basil
1/2 packet dry Golden Onion soup mix (or you could use regular onion soup mix)
2 cups uncooked Elbow Macaroni

Cover with lid and simmer for approximately 15 minutes or until pasta is soft. Enjoy!

Chinese Chicken Cabbage Salad

This recipe can be summed up in two words: SO YUMMY! I know some of you may be getting into the "fall-ish" recipes by now but we're still enjoying more of the summer variety weather so salads are still on the menu. I know there are many variations on this salad. Maybe you have one that's your favorite but...you've got to try this one!

Chinese Chicken Cabbage Salad

1 bag coleslaw mix or 1 small head of cabbage chopped
1/2 cup slivered almonds, toasted
4 green onions, sliced thin
2 Tbsp. sesame seeds, toasted
2 packages chicken flavored ramen noodles, crushed (set seasoning packets aside)
1 large can of chicken or 2 chicken breasts, cooked and chopped

Heat 1 Tbsp. olive oil in a small skillet and toast almonds and sesame seeds. Stir constantly to prevent burning. Set aside. Mix all ingredients (except seasoning packets) together in a large bowl. Add toasted nuts and seeds.

Dressing:
2/3 cup olive oil
3 Tbsp. seasoned rice vinegar
2 packages chicken flavored seasoning from ramen noodles (I use about 1 1/2)
Pepper to taste

Mix and pour dressing on 1/2 hour before serving.

Easy Southern Banana Pudding

This banana pudding is so yum! Thick, smooth, and creamy! The last time I made it I only had a small box of pudding so I halved the recipe. It was actually just the right amount for our family...with a little extra for later.

Easy Southern Banana Pudding

1 (8 oz.) sour cream
1 (8 oz.) cool whip, thawed
1 (5 oz.) package instant vanilla pudding
2 cups milk
1 (16 oz.) package vanilla wafer cookies, divided
4 bananas, peeled and sliced, divided

Combine sour cream, cool whip, pudding mix, and milk. Mix until well blended. Line bottom of serving bowl or glass serving dish with 1/3 of cookies, 1/3 of pudding mixture, and 1/3 of sliced bananas. Repeat layers until all ingredients are used. Refrigerate until ready to serve.
Makes 10 servings.

Galettes de céréales- Croquettes of cereal

Special recipe for using your foodstorage ! Complete and well-balanced meal, easy to do.

1 cup of oat flakes

1 cup milk

Parsley

3 cloves of garlic

1 onion

2 grated carrot

4 ounces grated chesse

salt, pepper

Let inflate cereal in the milk for 5 -10 min.

Then add the other ingredients.Indeed mix.

Make small 'pancakes' in a very warm oiled frying pan.

Let gild 2 minutes each side.

Créme renversée à la noix de coco

150 g sucre
125 g de noix de coco
3 œufs
½ l de lait
½ sachet de sucre vanillé


Caramélisez le fond d’un moule et laisser durcir.
Préchauffez le four à 190°C (ther. 5)
Faites un sirop avec la noix de coco, la moitié du sucre et un petit verre d’eau.
Battez les œufs avec le reste du sucre.
Versez le lait préalablement bouilli avec le sucre vanillé, ceci sans cesser de battre. Incorporez le sirop de coco. Versez dans le moule caramélisé.
Mettez au four au bain-marie. Votre crème est cuite à point lorsque le centre est ferme. (environ 25-30 min).

****************************************

¾ cup sugar
1 cup coconut (in powder)
3 eggs
2 cups milk
½ vanilla sugar

Caramelize the bottom of a mould.
Preheat oven to 374 °.
Mix coconut + half of sugar + a little glass of water.
Mix eggs + rest of sugar.
Pour out milk (boiled with vanilla sugar) on eggs and sugar., without stopping beating.
Then, mix with coconut sirup.
Overturn into the mould and bake double boiler until the center of the cream is firm (about 30 min.)
I wait until it’s glazed.

Sorry for the translation. I hope that the words are right for you to understand. If any question, ask me or Brooke who knows french.

Hope you'll enjoy the recipe!

Mexican Chicken and Rice

My family loves this dish for a meal because it is so easy to make, healthy and filling! You can try many different variations based on your family's personal likes (i.e. add black beans--I did in this picture, olives, etc.)

1 cup salsa

1 can corn (drained)

2 cups water

2 cups rice

1 pkg taco seasoning

3 chicken breasts cooked and cubed or 1 can of canned chicken shredded

Bring 1 cup water, salsa and chicken to a boil in a large pot. Cover and simmer 10 mins. Bring to a boil once more and add 1 cup water, rice, taco seasoning and corn. Cover and simmer 10 mins stirring occassionally. Can add shredded cheese over the top if desired. Eat with corn chips or by itself! Enjoy!

Guittard Black Bottom Cupcakes

These are my most favorite cupcakes ever! Like having chocolate and cheesecake together! My favorite way to eat them is after they've been refrigerated so the chocolate chips are hard. But no matter how you eat them, I'm sure you'll love them!



Guittard Black Bottom Cupcakes

1 (8 oz.) cream cheese, softened
1/8 tsp. salt
1 egg, beaten
1/3 c. sugar

Beat well, stir in 1 cup semi-sweet chocolate chips. Set aside. In separate bowl mix:

1 1/2 c. flour
1/4 c. cocoa
1 tsp. baking soda
1 c. sugar
1/2 tsp. salt
1 c. water
1/3 c. vegetable oil
1 Tbsp. vinegar
1 tsp. vanilla

Mix well. Fill cupcake tins with 18 paper liners. Fill each liner with "cocoa" mixture a little more than half full. Drop spoonful of "cream cheese" mixture on top of each. Bake at 350 degrees for 25 minutes. Double the recipe to make 36 cupcakes. Refrigerate leftovers in a covered container to keep moist.

Creamy Sloppy Joes

This is my favorite Sloppy Joe recipe. Just as messy as always but so yummy! It's a twist from the traditional tomato-based Sloppy Joe. I got this recipe from one of my BYU roommates.



Creamy Sloppy Joes

1 pound lean ground burger (I use turkey)
1/2 onion, diced
1 Tbsp. Worcestershire sauce, optional

Brown together in large skillet. Do not add salt! Drain off any fat. Add:

1/3 c. barbecue sauce
1 can cream of mushroom soup
1 Tbsp. yellow mustard (more or less to taste)
1 Tbsp. ketchup (more or less to taste)
pepper to taste

Simmer until heated through or up to an hour. Serve on buns.

Rocky Road Dessert Pie

I made this for Tory's birthday this year. I actually got the recipe from my sister Heather. It's so easy and such a tasty treat! Watch out!



Rocky Road Dessert Pie

1 package Supermoist Fudge Cake Mix
2/3 c. water
3 Tbsp. oil
2 eggs
1 3/4 c. whipping cream
2/3 c. miniature marshmallows
2/3 c. nuts, chopped
1/2 c. chocolate chips

Grease pie plate and dust with sugar. Reserve 1 2/3 c. dry cake mix. Beat the rest of cake mix, water, oil, and eggs in bowl on low speed for 30 seconds. Med. speed for 2 minutes. Spread in pie plate. Bake at 350 degrees for 30-35 minutes or until cake springs back. Cool completely. Beat cream and reserved cake mix till stiff. Add nuts, chocolate chips, and marshmallows. Spread over cake.

Tuna Rolls

This is my variation on a Chicken Roll recipe that my Mom used to make a lot. While we still love the chicken rolls, it is nice to have a bit of a variety. These are just as easy but with a different flavor. You use biscuits instead of crescent rolls for one thing. The last time I made them I had leftover Chive & Onion cream cheese that I mixed with the regular cream cheese and it was very good. I also like to make my tuna rolls a little smaller by using just one biscuit instead of two per roll. Of course you could also use your own biscuit recipe instead of the refrigerated biscuits, too. Watch out! They go fast!

Tuna Rolls


6 oz. cream cheese, softened
2 cans tuna, drained
1 cup frozen peas or peas/carrots
1/2 tsp. dill seasoning
1/8 tsp. dehydrated minced garlic (or one small clove, minced)
salt and pepper to taste
2 packages refrigerated biscuits (I use the small packages that have 10 biscuits/can so 20 total. I usually have about 4 leftover that I just cook without the filling.)


Mix softened cream cheese with tuna, peas, and seasonings. Separate biscuits. If using small biscuits, you may want to put two together and roll out into 8 or so equal portions. (Again, I usually just make mine small with only one biscuit.) Spoon equal portions of tuna mixture onto each rolled out biscuit portion and roll up and pinch seams together. Tuck ends under and place seam-side down on baking sheet. Bake at 325 degrees for 25-30 min. or until golden. Butter outside of biscuit when hot out of the oven for a softer crust, if desired.