What's cooking in your kitchen?
We picked up some inexpensive sour cream and raspberries at Kroger this week, so it was the perfect inspiration to make Raspberry Cream Muffins!Raspberry Cream Muffins
Streusel Topping:
1/3 cup brown sugar, packed
1/4 cup flour
2 tablespoons butter, melted
Muffins:
2 large eggs, room temperature
1 cup granulated sugar
1/2 cup vegetable oil
1 teaspoon almond extract
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup sour cream, room temperature
1 cup fresh or frozen (dry pack) raspberries, divided
Streusel Topping: Combine brown sugar, flour and butter with a fork until crumbly; set aside.
Muffins: Beat eggs in large bowl with electric mixer; gradually add sugar. With mixer running pour in vegetable oil and almond extract, blending until smooth.In separate bowl whisk together flour, baking powder, salt, and baking soda. Add flour mixture to egg mixture, alternating with the sour cream; blend until smooth. Set aside.
Spoon one generous tablespoon batter into bottom of muffin tins. Divide half of raspberries equally among muffin cups. Divide remaining batter among muffin cups. Top with remaining equally-divided raspberries. Sprinkle each muffin with streusel topping.
Bake at 375 degrees F for 20 to 25 minutes. Let stand for 5 minutes in tins on cooling rack. Remove from tins to rack to cool completely.
I also whipped up some delicious Three-Bean Chili for dinner last night. I didn't have a recipe, but just used some stuff I had in the cupboards and let me tell you, both my husband and I decided that this was a winner meatless recipe - especially for how easy and inexpensive it is.
Saute a chopped up onion in a little oil, add in one can of Italian tomatoes, one can black beans, one can red beans, one can pinto beans, and one can corn (do not drain any of the cans). Simmer and add salt to taste. I think it also would be wonderful served over rice with some cheese and sour cream. Or with some chicken or ground beef added.What have you been cooking at your house?
Labels: Recipes
posted by Crystal Paine at 1:00 PM
19 Comments:
Funny thing...I have been making muffins, too. Zuchinni Chocolate. I found the recipe at
www.bobsredmill.com
I love most of their recipes and these went together so quick. The recipe only called for zuchinni and cocoa powder (among the other ingredients for muffins) but I added... frozen blueberries, frozen shredded zuchinni, chopped walnuts, and a bit of orange zest. They made 3 dozen according to the recipe, but I made 12 regular sized, one mini muffin pan full and one small loaf pan, the latter two I will give as gifts.
I love using up what I have on hand to make a delicious treat for my family. I will freeze the regular sized muffins and have them with our special Christmas breakfast on Christmas morning.
Your muffins looked delicious. I will try them soon. Maybe I will use blueberries, though, as my dear hubby doesn't care for raspberries. Blessings to you and yours as you continue your celebration with your Blessing Box.
Love, Pamela from Oregon
LOL . . . I was just sitting down to do some meal planning too :) I might have to try the chili!
Sounds yummy, easy, and kid friendly!
Thanks!
that chili looks awesome. How do you think I could use dry beans with it? We have an abundance of dry beans and I've been trying to use them every week.
Thanks for the recipes. Yum!
Jennifer
I did the chili thing last night too. Although, my hubby gotta have meat in his!
Brooks chili mix
2 cans red beans
1 med can tomato sauce
1 can beef gravy
1 lb ground beef
1 onion
McCormicks chili seasoning
All that sitting in the crock pot all day with some fresh bread going in the oven. Man the house smelled good when it was time to eat!
Two easy beans/rice meals. These are so yummy and really inexpensive. First is what we call Mexican Beans and Rice. All it has in it is 2 lbs. dry pinto beans, water to cover, two cans (14.5 oz) tomato sauce and some spices of your choice. I use tapitio sauce, cumin, garlic powder and some freeze dried onion. Simmer all day until beans are tender and serve with brown or white rice and tortillas. So good! Oh and I freeze half for another meal. The other sounds odd but is really yummy. My friend gave me this recipe and I shrugged my nose up but now it is a favorite! South American Black Beans: 1 lb dry black beans and one red onion diced, cover with enough water. Simmer til beans are tender then add 1 lbs Kielbasa sausage (I always wait til I get this on sale). Simmer for another twenty min or so. The serve over brown or white rice and season with tapitio. SO GOOD! Although omit tapitio on the kids plates...it can be hot! Thanks for the raspberry muffin recipe. It looks delicious!
Yummy muffins! That chili sounds great. I would like to learn more meatless bu good dishes. But not carb overloaded dishes either.
I have had to experiment with bare basics due to some frugal cutting. It has been very basic. It is hard for me to be basic because I love to cook different foods.
Chrissy
Last week I did a bit of cookie-baking for Christmas which I am grateful for as this week we've been sick.
We've been eating homemade chicken & rice soup the last few days, which has been comforting.
Funny how you can plan ahead for Christmas & yet things can happen that still make you feel behind. I have things to still accomplish, but I'm not stressing. It's all in God's hands.
:-) We've been baking cookies all day!
Tonight's menu is steak (from our own cows) peas and corn. Yum!
And that chili looks great! We'll have to try it!
We're having White Chili here tonight!
I caved and got hubby some fried chicken breasts from our deli last week - I got 8 of them for 5.99, and we still have 4 left. I'll shred that, and add 2 cups of it to....(I'll freeze the rest for later)
1 cup Great Northern Beans (dried)
1 Carton of chicken stock
1 can of green chilies
1 tsp cumin
1 can or 1 cup frozen corn
Simmer till warm and beans are fork tender. I'm serving it with molasses bread. :)
Our family loves this simple soup, and I love the ease of preparation! I jokingly call this soup the "four can, two packet" sensation. It is a hit whenever I serve it.
Southwestern Soup:
1 can pinto beans
1 can black beans
1 can corn
1 can Ro-tel (we like mild)
1 pkg. La Tiara mexican seasoning
1 pkg. Hidden Valley Ranch seasoning
1 lb. ground beef
In large saucepan, mix all canned ingredients (do not drain, pour the juices in, too!). Add seasonings. Add browned ground beef and simmer for 30 minutes. Serve topped with sour cream, cheddar cheese, and a few crushed tortilla chips. Yum!!
Delicious accompanied by fresh fruit or cornbread.
Freezes well.
I am going to have to make those muffins!!!!!!! They look SOOOOOO good.
Gracie
I have a question ... How many dozen muffins does this recipe makes??
Gracie
Those muffins look delicious! I'm going to save that recipe for sure! In my house today, I made some broccoli cheese soup for lunch and just finished my husband's favorite: peanut butter cookies! (Anything with peanut butter is his favorite!)
I love to make chili from whatever I have on hand! I've stumbled across some great combinations! I'll have to give yours a try.
So far this week I made a Mexican pizza, cornbread chili bake and meatball soup for suppers. We also baked honey wheat rolls and muffins (from a secret family recipe). Tomorrow is my big baking day, though. My mom is coming over and we're doing a few different cookie recipes and shortbread. Can't wait!
Everyone's creations sound so good! Yum! Blessed Christmas!
Yesterday was my day for chili and muffins (must be the weather!)...I almost never use a recipe for the chili - so I can't give a recipe for that. The muffins are another story.
I've made these pretty much every year since we've been married and I love them. The taste and smell just reminds me of Thanksgiving & Christmas (the times I usually make them).
Cranberry Muffins
2 c flour, 1 c sugar, 1 1/2 t baking powder, 1 t nutmeg, 1 t cinnamon, 1/2 t baking soda, 1/2 t ground ginger, 1/2 t salt, 2 t grated orange peel, 1/2 c shortening, 3/4 c orange juice, 2 eggs, 1 T vanilla extract, 1 1/2 c coarsely chopped cranberries
Combine dry ingredients and orange peel. Cut in shortening until crumbly. Stir in orange juice, eggs and vanilla - then fold in cranberries. Fill 18 paper lined muffin cups two-thirds full. Bake at 375 degrees for 18-20 min.
I made some gingerbread last week for a small get-together with my friends. I brought the leftovers home where we devoured them. My husband asked me to make more, so I did, and it is almost gone. Yummy!
Lots of soup and bread for dinners. Lots of whole wheat bread because I just found an amazing recipe. Lots of cookies! Far too many, in fact.
I've been dubbed, "Queen of Healthy Soups" from a BiblicalOnlineWoman! That makes me smile.
My kitchen's been busy. I've made cookies with my grandkids, and this week, Autumn Harvest Soup, Chicken Soup, and my Mom's Potato Soup. YUM!
Lentil-vegetable soup! (It's healthy, cheap, meatless, and easy, as long as you don't mind chopping.)
Peel and chop an onion or two, a few cloves of garlic, a few carrots, a couple of stalks of celery. Saute the onion and garlic in a tablespoon or so of olive oil in a large soup pot for about 5 minutes, then add the carrots and celery and saute a few minutes more.
Add a pound of lentils, a can of chopped tomatoes, a bay leaf or two, a teaspoon or 2 of dried basil or thyme, lots of ground black pepper, and water to cover. You can also experiment with adding other chopped vegetables at this point - I like zucchini, mushrooms, potatoes (white or sweet), and/or winter squash.
Bring to a boil, lower the heat, and let simmer until the lentils are tender, at least 1 hour. You can add chopped greens about 15 minutes before the soup is done (spinach, kale, chard, collards). Add salt to taste and serve.
This feeds 6 generously (depending on how many vegetables are added), and the flavor gets better as it sits.
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