Baked Cinnamon Breakfast Bites

Baked Cinnamon Breakfast Bites (from here)

These were so delicious. So so so so good.....I would be willing to say they are better than any doughnut hole I've ever had and definitely better than any cake doughnut I've had.

1 1/3 c. flour
1 c. coarsely chopped rice krispies (chop before measuring)
2 tbsp plus 1/2 c. sugar, divided
3 tsp baking powder
1/2 tsp salt
1/4 c. butter-flavored shortening
1/2 c. milk
1 tsp ground cinnamon
1/4 c. butter, melted

Mix flour, crushed cereal, 2 tbs. sugar, baking powder and salt in a large bowl.

Cut shortening in with the pastry blender or fork until mixture resembles coarse crumbs.

Add milk and stir just until moistened.

Roll dough into approximately 2 1/2 dozen 1 inch balls.

Mix cinnamon and remaining sugar in a small bowl. Drop balls into melted butter and roll in cinnamon and sugar mixture.

Place balls onto greased 8 or 9 inch round pan.

Bake at 425 for 15 to 18 mins (I did 425 convection for 10 mins) or until a toothpick comes out clean. Cool for a few minutes in pan or on a wire rack before removing.

If you want a perfect rounded ball, put them on a cookie sheet. I baked them in an 8x8 pan...taste over looks baby. They were delicious.

Chunky Apple Cake

Chunky Apple Cake (from Desi)

Sooooo good!

1/2 c. butter, softened
2 c. sugar
1/2 tsp. vanilla
2 eggs
2 c. flour
1 1/2 tsp. cinnamon
1 tsp nutmeg
1/2 tsp salt
1/2 tsp baking soda
6 c. chopped peeled tart apples

Butterscotch Sauce
1/2 c. packed brown sugar
1/4 c. butter, cubed
1/2 c. heavy whipping cream

Cream the butter, sugar, and vanilla. Add eggs, one at a time. Beat well after each addition. Combine flour, cinnamon, nutmeg, salt and baking soda. gradually add in apples.

Spread into a greased 9x13 pan. Bake at 350 for 40 to 45 minutes or until top is lightly browned and springs back when lightly touched. Cool for 30 mins.

In a small saucepan, combine brown sugar and butter. Cook over medium heat until butter is melted. Gradually add cream. Bring to a slow boil over medium heat stirring constantly.

Sheppards Pie

Sheppards Pie

Notes: So easy, so good. No recipe needed really...

Brown ground beef. Add 1 can mushroom soup with milk to desired consistency; add salt and pepper. Add french style green beans. Serve over mashed potatoes.

Soy Chicken

Soy Chicken (from Desi)

Notes: I finally found my recipe binder!!! It was in the BOTTOM of the box of cookbooks. Hurray!

3-4 lb. chicken thighs
salt and pepper to taste
1/2 c. green onion
1/2 c. soy sauce
1/4 c. white cooking wine
1/2 c. water
1/4 c. honey
2 c. uncooked rice

Sprinkle chicken with salt and pepper. Put all ingreidents except rice into slow cooker. Cook 3 to 4 hours on high. With 1 hour remaining, cook rice according to directions. Serve chicken on top of rice.

Peach Cornmeal Cupcakes

Peach Cornmeal Cupcakes (from here)

Notes: These were really good and simple. Maybe a little crumbly, but the taste was great. I made a peach blueberry compote and added them on top, and for Brandon's I topped them with whipped cream for the "frosting". Pretty delicious!

Makes 12

1 cup flour, plus more for berries
1 cup sugar
1/2 cup cornmeal
2 tsp baking powder
2 eggs
1/2 cup buttermilk
5 tablespoons butter, melted and cooled (I didn't cool it)
8 oz mixed fruits (I used only peaches, but the original recipe used blackberries, raspberries, and a peeled, diced peach)

1. Preheat the oven to 375 degrees and grease a muffin tin.
2. Whisk together the flour, sugar, cornmeal, and baking powder in a large bowl. Whisk together the eggs, buttermilk, and butter in a small bowl, and then very gently fold the wet ingredients into the dry ingredients, mixing no more than necessary to combine.
3. Toss the fruits with flour to coat them lightly. Gently fold them into the batter, and then divide it among the muffin cups.
4. Bake the muffins until a tester comes out clean, about 20 minutes

My most favorite Chocolate Chip Cookie recipe.

Chocolate Chip Cookies (from here)

Notes: I might never make another cookie again.

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 3/4 cup packed dark brown sugar
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 (12-ounce) bag semisweet chocolate chips, or chunks
• 2 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1 teaspoon fine salt

Directions

Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)

Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.

Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.

Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.

Store cookies in a tightly sealed container for up to 5 days.

Baked Teriyaki Chicken

Baked Teriyaki Chicken (from here)

Notes: SO GOOD, SO EASY. I served it over brown rice. yummy!

1 tbsp cornstarch

1/2 cup white sugar

1/2 cup soy sauce (I used low sodium)

1/4 cup cider vinegar

1 clove garlic

1/2 tsp ground ginger

1/4 tsp ground black pepper

chicken thighs (the original recipe says you can use 12, I only had for boneless skinless ones, and it was plenty of sauce)

In a small saucepan over low heat, combine cornstarch, water, sugar, soy sauce, vinegar, garlic, ginger and pepper. Let simmer, stirring frequently until sauce thickens and bubbles.

Preheat oven to 425.

I poured half of the sauce into the pan, and then baked for 30 mins on convection, and then poured the rest of the sauce on and baked for another 15 to 20. This would probably b good if you grilled it as well. It created a nice and tasty glaze!