Wednesday, October 28, 2015

[2 ingredient] Pumpkin Spice Muffins

I just had to share this super easy, yet super yummy muffin recipe (Pinterest inspired - of course)!


1 box spice flavored cake mix + 1 can pumpkin
That's it!! Just mix together, put in muffin pan or small loaf pans and bake according to pkg. instructions. Cool; sprinkle with powdered sugar.

I got 12 muffins plus a small loaf from the batch I made this morning.


I'm on the lookout for a donut pan.....I know they'll taste the same, but there is just something about a pumpkin spice donut that sounds even better!

Use piping bag to add batter to donut pan - Two Ingredient Pumpkin Donuts | girlinspired

Tuesday, October 6, 2015

Mexican Corn Cakes

Mexican Corn Cakes


3 cups fresh corn (1-1/2 cups)
4 scallions (I used 1 T. yellow onion -minced)
1 jalapeno pepper (about 1/2 a pepper - minced)
2 large eggs (1 egg)
1/4 cup milk (2 T. milk)
1 cup shredded Mexican cheese blend (1/2 cup)
1 cup self rising flour (1/2 cup reg. flour)
salt - to taste


Dice the dark green and light green parts of the scallions and put them in a large microwave safe bowl along with the corn and the minced jalapeno pepper. Microwave the mixture for 3-4 minutes. ( I just microwaved the corn, onion, and pepper for 2-3 minutes). Let the mixture cool slightly and then stir in the milk, cheese, self rising flour, salt and eggs. Mix to combine. Heat a large fry pan on the stove with oil. Drop the batter onto the hot pan. Fry until both sides are golden brown and the centers are cooked. Serve with lime wedges, salsa, sliced tomato, sliced avocado, or sour cream.
I cut this recipe in half (amounts used noted above) and it made 5 cakes. I dipped them in salsa and sour cream - delish!!!

Friday, October 2, 2015

Back Street Grill - Salisbury, MD

We had lunch last week at Back Street Grill in Salisbury, MD. It's the sister restaurant to Riverside Grill in Pocomoke. Home of the "build your own" sandwich, amongst a huge variety of other delicious menu choices. We chose burgers, which were cooked to perfection and absolutely delicious! Peter chose the Seafood Jambalaya and I got the Cream of Crab Soup. Both were out-of-this-world good!!


Mark & Leslie Reeves bought their first restaurant, Market Street Inn, in 1989 where our build-your-own style of menu became popular. These owner/operators took a brief break from the restaurant business from 2001 to 2007 to raise their children. They opened Back Street Grill in November of 2007, which they are still successfully operating and the customers enjoy the original check-off style menu and daily specials. We also have a sister restaurant, Riverside Grill, on the water in downtown Pocomoke City, MD. Our mid-town location and homemade food provide a comfortable atmosphere to socialize with friends and family.


Phone: (410) 548-1588
Fax: (410) 548-1589

Pioneer Woman's Broccoli Cheese Soup

Twice Baked Potatoes VIDEO
photo source: pinterest
Pioneer Woman's Broccoli Cheese Soup

1 whole onion - diced
1 stick butter
1/3 cup flour
4 cups whole milk
2 cups half-and-half
4 heads broccoli (cut into florets)
1 pinch nutmeg
3 cups grated cheddar cheese
dash of salt - to taste
dash ground black pepper - to taste

Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper.

Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.

I must confess though, while Ree's recipe is delicious, I often use this packaged soup mix for a quick, easy, and yummy meal! I always add extra fresh (or frozen) steamed broccoli and top with lots of shredded cheddar cheese!


photo source

Thursday, October 1, 2015

Stuffed Peppers [Freezer Meal]

One of my favorite things: freezer meals! Stuffed Peppers are great make-ahead, freezer meal. Here's my recipe:

Wash, cap, and remove seeds from peppers. Boil water and blanch peppers. Set aside.

For filling: brown 1 lb. ground beef, salt and papper to taste. Drain fat; stir in 2 cups cooked rice (not instant), 2 T. worcestershire sauce, and 16 oz. can tomato sauce. Fill peppers and bake in a 350 degree oven for 20 minutes. Remove and cool. After cooling, put in gallon ziploc bags, label, and freeze. This recipe made 7 medium stuffed pappers.

LABEL: Thaw. Top with cheddar cheese and bake in 350 degree oven for 20-25 minutes

Barefoot Contessa's Oven Roasted Veggies

I love vegetables, and I really love the depth of flavor that roasting adds. Oven roasting is so easy, and just about any veggie can be used. Some of my most-used roasted vegetable recipes come from my favorite cook, Ina Garten [Barefoot Contessa]. Recently, guests staying at the b&b brought me lots fresh veggies from the farmer's market, including several varieties of squash. Squash is delicious when roasted!

For the acorn squash, I simply cut off the top and bottom, and cut in half. After scooping out the pulp, I cut in 1/2 inch slices. On a baking sheet, drizzle with olive oil, and season with kosher salt and ground black pepper. Sprinkle with parmesan cheese and roast in a 400 degree oven for 20-25 minutes (or until tender).

parmesan-roasted acorn squash:       1 2-pound acorn or delicata squash (sliced 3/4 inch thick)      2 tablespoons olive oil      8 sprigs fresh thyme      kosher salt and black pepper      1/4 cup grated Parmesan (1 ounce)  400 for 25-30 mins
photo source: Pinterest
A few more roasted veggie recipes from Ina.......

Roasted Vegetable Soup --Ina Garten, Cannot wait to try this soup when the weather gets cold again!!:
photo source

Caramelized Butternut Squash Recipe : Ina Garten : Food Network -  ****** very yummy!
photo source

balsamic brussels sprouts-Barefoot Contessa.
photo source

Squash Casserole

Squash Casserole

4 tablespoons butter

4 cups sliced yellow squash

1 medium onion, chopped

2 eggs

1 cup grated cheddar cheese

1 cup milk

½ teaspoon salt

½ teaspoon ground black pepper

1 sleeve Ritz crackers

Preheat oven to 350ยบ F. Melt butter in a skillet over medium-low heat. Add squash and onions and cook until tender.
In a large bowl, add eggs and lightly whisk. Add cheese and milk and whisk together. Add cooked squash, salt, and pepper to egg mixture; stir well to combine.
Spray a 9x13 casserole dish with cooking spray and pour squash casserole mixture into the baking dish. Top evenly with crushed Ritz crackers. Place in preheated oven and bake 45 minutes, or until top has lightly browned.

This recipe was hit (especially with Nathan!). It went so fast, I almost didn't get a picture. A great side dish for Thanksgiving dinner or any meal!

Zucchini Bread w/ Cream Cheese Frosting

Zucchini Bread w/ Cream Cheese Frosting
3 eggs
2 cups sugar
1 cup oil
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
3 cups flour
2 cups grated, unpeeled zucchini
3 teaspoons vanilla

*chopped pecans or walnuts (garnish)

Beat eggs and sugar, add oil and spices; blend. Add flour (w/baking powder and soda added), vanilla, and zucchini; mix. Scoop into greased muffin tins and/or loaf pans. Bake at 350 degrees for 15 minutes for regular size muffins, 20 minutes (or until pick comes out clean).
Cream Cheese Frosting
1 (8 oz.) softened cream cheese
1/2 stick softened butter
1/2 tsp. vanilla
1 (lb.) box 10x sugar
Combine softened cream cheese and butter until smoth and fluffy. Add vanilla and sugar; beat until thick and creamy.
Allow to cool; frost with cream cheese frosting and garnish with nuts.
This recipe made 5 large muffins + 1 regular loaf + 1 small loaf.