Sour Cream, Lemon and Blueberry Muffins

These were lemony-light-delicious and divine!!!  Proclaimed to be the best muffins I have ever made. I concur that they are up there on my top 10!

The special ingredients here are the blueberry flavored Ocean Spray cranberries. They have the consistency of a raisin or dried cranberry, but with the blueberry flavor. We like them better than the dried blueberries!

Ingredients:

2 eggs
1/3 cup canola oil
3/4 cup (or less) sugar
3/4 sour cream, light
1 lemon, zest and juice
1 tsp baking soda
2 cups unbleached flour
1+ cup of Ocean Spray blueberry flavored cranberries

Directions:
Preheat oven to 425

In a large mixing bowl beat together eggs and sugar, add oil and sour cream and beat until light and fluffy.
Add lemon juice and zest. Add baking soda and and flour. When well mixed add the dried cranberries.

Spoon into 12 well greased muffins tins. (We use a non-stick spray)
Bake for about 24 minutes

Delicious Lowfat Banana Chocolate Chip Cake Not From Scratch!

I tend to stockpile things when they go on sale. At least I do at the grocery store. And, during the holiday season it seems that all the good stuff (ie baking!) goes on sale. Yesterday I was at my local Stop&Shop and saw that all the boxed Pillsbury cake and brownie mixes were on sale for just $1 a piece! Doctored up, these can be turned into the most fabulous and decadent treats. So I picked up a few (dozen) boxes... Ok, slight exaggeration!

I had two rotten bananas in the fruit bowl. They needed to be used immediately or tossed to make room for the new ones. I'm a bit tired of banana bread myself, so I decided to doctor up a box of yellow cake mix. My result was spectacular and I was not able to stop after just one piece!

Ingredients:
1 box of packaged yellow cake mix
eggs, as specified on package
water, as specified on package
1/3 cup of lowfat (or fat free) sour cream in lieu of butter or oil
1/2 cup of semi sweet chocolate chips
2 (or as in my case 1 and a half) over-ripe bananas

Preheat oven to 350 -- or as package indicates

In your mixing bowl add cake mix, water, eggs, sour cream and bananas. Mix thoroughly. Fold in chocolate chips. (Can it get any easier than this?!)

Spray pan of your choice with a non-stick spray and pop into the oven per directions on your package. Remember, different pan sizes require different cooking times. (I used a springform and baked for 1hour.)

Test for doneness... let cool about 10 minutes or so before serving. This is a very soft and gooey treat and unless completely cooled it will stick to your knife.

Spicy Artichoke Dip

I scoured the internet looking for a good recipe for artichoke dip. It amazed me how simple this was to make. For the most part mayo, cheese and artichokes. I even found some great looking recipes that also called for crab. Divine! But I needed something that would appeal to my children too since it was New Year's Eve and we would be feasting on finger foods until the clock struck Midnight and the Ball dropped in Times Square. I would try the crab another time. Meantime I needed a dip with a little extra Umph! And I wanted to cut out some of the calories. So I created my own. And it was OUTSTANDING!

I apologize for not having a picture. I have one actually but it is not good. I've been practicing with my new camera, but it seems the older one is actually a bit better for capturing food. But you know what artichoke dip looks like and I assure you this looks like all the rest, only it tastes better!

Recipe:

1 14. oz can of artichoke hearts
1/4 cup light mayonnaise (Hellman's)
1/4 cup light sour cream
1/4 cup whipped cream cheese
1 cup of grated Parmesan cheese
1 tbs of Dijon mustard
1 tsp cayenne pepper
1 - 2 good dashes of Worcestershire sauce, add more if you desire

Preheat oven to 375 degrees

Drain (really well!) artichoke hearts and chop them finely. Place into mixing bowl.
Add mayonnaise, sour cream and cream cheese. Mix well so that all is well blended.
Add Parmesan, Dijon, cayenne pepper and Worcestershire sauce. Mix Well.
Place in an oven safe baking dish.
Bake for about 20 minutes until the top starts to bubble and turn light brown.

Green Noodles and Ham Saddle Hill (a Casserole)

Casseroles were popular when I was growing up. They were hearty and nutritious. They were easy to make and could be prepared fairly quickly. Even better they could be made ahead of time, refrigerated or frozen and then taken out and placed in a hot oven when needed. My mother made slews of casseroles when I was a young child in the 70s. Many of these were her mother's recipes that she made her children in the 50s and 60s.

I'm not sure where this recipe comes from (both my mother and her mother hailed from the Rochester, NY area) as I have tried researching it. It seems worthy of reintroducing. It was a favorite of mine as a child. I love the color of the green noodles with the pink of the ham!

This recipe serves 8. You can serve it in a large casserole or two smaller ones, which is what I did.


Ingredients:

1 lb green fettuccine ( I used both green and white, 1/2 each)
2 1/2 cups of diced ham (about 12 oz, 2 slices of packaged ham steak -- deli ham works well too)
2 1/2 cups freshly grated Swiss cheese **
2 cups of Sour cream (I used light)
1/2 cup of evaporated milk (I used 1 cup of 1% milk thickened with 1 tbs of flour)
3 tbs. butter (to grease the pan -- I used a non-stick spray)
Salt and Pepper to taste
1/3 cups of coarse bread crumbs, optional

*In a large pot cook noodles, til al dente (per directions on package)
*While noodles are cooking cut ham into small cubes
*Pour sour cream and milk in a smaller pan and heat slowly -- because this is low fat, this could curdle so heat the cream mixture slowly
*As the sour cream mixture heats, in a small bowl add 1 to 2 Tsp of sour cream to the flour, mix well and then add to the pan
* Bring mixture to a boil, remove from heat and add 1/2 of the cheese mixture, salt and pepper.

*When the pasta is ready, remove from heat and drain, then return to pan and add the cream and cheese mixture
*Add ham to noodles and mix well
*Place mixture into one or two casserole dishes (oven safe!)
*Combine the remaining cheese with the bread crumbs and sprinkle them over the top of the casserole you will be serving.

Place casserole in a preheated oven, 325 degrees, for about 15 to 20 minutes so that the top is golden brown and the noodles are reheated throughout.

For a previously refrigerated casserole, bring to room temperature and then bake for 30 - 40 minutes in a 400 degree oven.

** A mild white cheddar may be substituted



I grated my own Swiss cheese



I used both the green and the white fettuccine


In the casserole, with the ham before the cheese was sprinkled on top


I even brought out my old Corningware dishes reminiscent of the era!

Twice Baked Stuffed Potatoes (with a Mexincan influence)

I was thinking about Shepherd's Pie the other day unsure as to whether my kids would like it or not. As a child, it was one of my favorites, a casserole filled with hamburger meat that was topped off with mashed potatoes. I was liking the meat and potato combination and wanted to create something similar, but with a flavor that all would like, all while keeping the dish fairly healthy. Well, I guess it was a success because Christopher wants one for his afternoon snack tomorrow and Daddy wants me to make this again. Done with smaller potatoes, this would make a great, fun and easy appetizer or dish to serve at a party.


Ingredients:

1 to 1.5 lbs of lean hamburger meat
1 8 oz can of tomato paste
1/2 cup of picante sauce or salsa
1 can (15 oz) of red or black beans, optional
1/2 cup of sour cream, I used low fat
1/2 cup (approximately) of shredded cheddar cheese -- we used 2%
1 packet of taco seasoning or my home made taco seasoning recipe
1/2 cup of milk -- I used 1%
5-6 small to medium baking potatoes (use small if making appetizers for a party)

In a saute pan brown meat well and add seasonings. Once meat is browned, use a spatula or spoon to break it apart. Add beans, tomato paste and salsa. Mix well and continue to stir over low heat. Add sour cream. Keep on low heat until potatoes are done.

Using a fork, poke holes in the potatoes. Place in microwave for 4 minutes and then place in oven, preheated to 425, for 30 to 45 minutes. Repeat steps until all potatoes are in the oven.

After 30 - 45 minutes remove potatoes. Do not turn off oven! Using a sharp knife, carefully cut each potato in half lengthwise. The skins should be very hard and crispy. They will serve as an edible bowl.

Scoop out the insides of all the potatoes and place in a mixing bowl. Add cheese and milk and salt to taste. Using a hand-held mixer, beat potatoes until light and airy. You are making mashed potatoes.

Scoop a generous amount of the meat filling into the potato. The cavity should be completely filled. Repeat until all potatoes are filled. Add a healthy scoop of the potato mixture to the top and place in the oven under the broiler setting for about 5 minutes until nicely golden brown.

Serve immediately!

7 Layer Taco Dip

(This one is for Ann!)

This is my Mother-in-Law's recipe and has become a staple at BBQs and casual parties.
It's delish and so easy to make, and you can change the shape and decorate it to be anything you want. We often turn this into a football during for the Superbowl.

Ingredients:

31 oz can of refried beans
1 1/2 pints of sour cream
1 1/2 jars (8 oz) Picante sauce or a good salsa
2 small cans of black olives, sliced or chopped (we used a third for the garnish)
1 bunch of scallions, chopped
4 tomatoes, diced
2 avocados, diced, optional
8 oz cheddar cheese, shredded

Layer in order of ingredients, from top to bottom, serve with a good quality tortilla chip and enjoy!

This can be made in advance and store in the refrigerator. Remove from fridge for about a half an hour prior to serving so the dip is not too cold. It tastes best at room temperature.

Four Bean Chili to Warm Your Soul

Our perfect chili to warm your soul

Homemade Chili Seasonings cannot be beat!

We thought the beans were so pretty we took a picture!

We eat a fair amount of chili 'round here... especially in the cooler months. We've been blessed with rain, snow and icky weather here in Connecticut. A nice soul warming meal was in order for last night!

I decided I was going to create my own recipe loosely based off of my husband's. I didn't tell him what I was doing, however. I waited until he sat down, took a bite and his eyes rolled to the back of his head! Ok, so slight exaggeration, but he said it was "excellent" and he is The Chili Expert in this house.

The recipe is simple, requires few ingredients and can be whipped up fairly quickly. Last night we served this with chips, but this would be great with rice or cornbread.

Ingredients:

1.5 - 2 lbs of lean ground beef (87% or 90% fat free)
1 can dark red kidney beans
1 can light red kidney beans
1 can pink kidney beans
1 can black kidney beans
1 can tomato sauce -- all cans mention 15 oz size
1 onion, diced
1 tbs olive oil for onions and 1 tbs if you use 90% ff beef

For the Chili Seasoning:

1.5 tbs salt
2 tbs garlic powder
1 tsp. ancho chili powder
1 tsp chili powder (cayenne)
2 tsp paprika
1 to 2 really good shakes of crushed red pepper.

(This will make a good bit of extra, so find a good glass jar for storage.)


Directions:

In a large skillet brown meat. This could take 10 - 15 minutes depending on how much meat you have.
As your meat browns, use your spoon to break it up into little pieces.
Meanwhile make your Chili Seasoning and slice onion
Drain and rinse canned beans and place them in a saucepan with the heat on low and sprinkle 1 tsp of your chili seasoning over the beans. Stir well.

If your meat requires draining, remove meat from pan, and drain fat. Add onions to pan and cook til translucent.
Return meat to the pan.
Add 1 to 2 tsp of the Chili Seasoning, stir and taste
Add tomato sauce.
Mix well.
Add beans.
Mix well.
Adjust seasonings if desired.
(If your skillet is too small use a large pan to combine all your ingredients.)
Keep on low heat until ready to serve.

Our usual accoutrements include:
Sour cream (I always use light or low fat)
Shredded cheese, cheddar, Jack or Mexican
Scallion, chopped
and, last night, the Hint of Lime tortilla chips!

Quick Sour Cream Pound Cake with Cinnamon Swirl

A friend is coming over this morning to help me organize some of our auction goodies for the school. The bigger items and the big ticket items are pretty much all taken care of. But we have some smaller baskets such as Father's Day, Father/Son Day Out, Kid's Day Out, Mother's Day, Mother/Daughter Day as well as some restaurant and food baskets to put together. Most of the donations are in but new ones arrive daily. It astounds me how generous people can be in this economy. Their generosity is truly appreciated and is neither going unnoticed or taken lightly. My friend Mary Jean was instrumental in the acquisitions area of the school's auction. She's coming over shortly with a few more items. And then we will get to work. But I cannot work on an empty stomach. I cannot have someone at the house (expected) without offering a beverage and a bite to eat. So we'll have some lovely warm, frothy cappuccinos (perfect on this cool and drizzly day) with my warm cake.

I cheated. I was short on time so I used a boxed cake mix, Duncan Hines Yellow to be precise. What I did took mere minutes to do and made the cake seem a bit richer than a regular yellow cake. The sour cream also cut down the sweetness a bit making this a lovely accompaniment to a warm cup or tea or coffee.

Preheat oven to 350 degrees F.

Ingredients:

1 package Duncan Hines yellow cake mix
1 cup of sour cream (I always use the lighter versions)

1/3 cup of canola oil
4 eggs

1 tbs cinnamon
3 tbs sugar

Combine all ingredients except for the sugar and the cinnamon and mix well.

In a small bowl mix together the cinnamon and the sugar.

Pour half of cake mixture in a well greased oaf pan then spread half the cinnamon mixture. Add the remaining cake batter and the remaining cinnamon mixture.

Bake in oven for 1 hour.

Cool for about 10 minutes, remove from loaf pan and cool another 5 minutes or so before slicing.