Another "Taste of Home" Recipe to Share

Last week I attended the Taste of Home Cooking School in Omaha and was thrilled to have won a door prize.  It was a new edition of the Taste of Home Cookbook.  Inside the binder was a bonus book  with 125 best-of-the-best contest winning recipes.  As I flipped through it, I saw one of my recipes that I sent in to their "Cookbook Recipe Contest."  Taste of Home will occasionally publish recipes that did not win the top prize in a contest, but attracted their attention anyway.  I was surprised when I accidentally came across one of my recipes in the book!

I don't have a picture of the cookies, but wanted to share the recipe with you.  It looks like the Taste of Home economists doubled my recipe.  This amount will make plenty for a crowd.  You can even make the cookies a little smaller to get even more.  Here is how they published my recipe:

Caramel-Cashew Dark Chocolate Chippers

4 cups of salted cashews

1 cup of sugar

1 cup of packed brown sugar

1 cup of butter, softened

1 can (13.4oz.) dulce de leche

4 eggs

1/3 cup of buttermilk

2 teaspoons of vanilla

5 cups of biscuit baking mix

2 – 12oz. packages of dark chocolate chips

Additional sugar

Preheat oven to 325 degrees.

Place cashews and sugars in a food processor; cover and process until nuts are finely chopped.

In a large bowl, beat butter and dulce de leche until blended.  Beat in eggs, buttermilk and vanilla.  Combine baking mix and cashew mixture; gradually add to butter mixture and mix well.  Stir in chocolate chips (dough will be sticky).

Drop dough by ¼ cupfuls 4 inches apart onto parchment paper-lined baking sheets (or use a non-stick silicone mat).  Coat bottom of a glass with cooking spray, then dip in additional sugar.  Flatten cookies with prepared glass to 2 ½” circles, re-dipping in sugar as needed.

Bake at 325 degrees for 15-18 minutes or until edges begin to brown.  Cool for 3 minutes before removing from pans to wire racks.

Makes 3 dozen

That makes four recipes that I know of!  It's such a thrill and an honor to have my recipes recognized by a national cooking magazine.  It makes all of the time I spend creating new tastes well worth the effort.  I hope you will enjoy it, too!

Happy Baking,

Pam

Ritzy Butterscotch Snickerdoodles

Several months ago, Ritz Crackers had a recipe challenge using any of their flavored crackers.  I discovered that they had a new flavor called Brown Sugar Cinnamon.  They looked really good, so I picked some up at the store.  When I tasted them, they were buttery with a hint of cinnamon sugar.  It reminded me of a snickerdoodle cookie, so I decided that would be the recipe to create for this contest.

I thought the cookies came out really good.  For a typical snickerdoodle cookie, you are asked to roll the dough in a cinnamon-sugar mixture before baking.  I used a food processor to crush some of the brown sugar cinnamon Ritz crackers with a bit of white sugar.  This is the mixture I used to roll the cookie dough in before it went into the oven.  Here is the recipe for Ritzy Butterscotch Snickerdoodles from the Ritz Recipe Challenge:

1 sleeve of Ritz Brown Sugar Cinnamon Crackers (38 count)

2 cups of all-purpose flour

1 teaspoon of baking powder

½ teaspoon of baking soda

½ teaspoon of salt

1 teaspoon of ground cinnamon

1 ½ sticks (6oz.) of unsalted butter, softened

½ cup of light brown sugar

½ cup of fine white granulated sugar

2 large eggs

¼ cup of sour cream

1 teaspoon of pure vanilla extract

¾ cup of butterscotch flavored baking chips

¾ cup of cinnamon flavored baking chips*

20 Ritz Brown Sugar Cinnamon Crackers

¼ cup of fine white granulated sugar

Preheat the oven to 325 degrees.  Line a 12 ½” x 17 ½”  baking sheet with a silicone baking mat.  Set aside.

In a large food processor, add 1 sleeve of Ritz Brown Sugar Cinnamon crackers.  Process  for 45 seconds or until you have very fine crumbs.  Pour the crumbs in a medium mixing bowl.   Add the all-purpose flour, baking powder, baking soda, salt and the ground cinnamon.  With a large whisk, mix until combined.  Set aside.

In a large mixing bowl, combine the unsalted butter, light brown sugar, and the fine white granulated sugar.  With a hand-held electric mixer, mix on low for 1 minute or until  combined.  Add the eggs one at a time, mixing on low for 20 seconds each.   Add the sour cream and pure vanilla extract.  Mix on low  until well combined.  Mixture will look slightly curdled.  Add the flour mixture to the wet ingredients.  Use a large rubber spatula and mix until half of the flour has disappeared.    Add the butterscotch chips and the cinnamon chips.  Mix until well combined.  Set aside. 

 Place 20 Ritz Brown Sugar Cinnamon crackers in processor.  Process and pulse for 30 seconds or until crumbs are fine.   Pour the crumbs in a small mixing bowl.   Add the fine white granulated sugar.  Mix with whisk until blended.  Set aside.

For each cookie, use a 2oz. cookie scoop.   Place each 2oz.  dough ball in the sugar-cracker mixture and  press the crumbs generously all over.  Place on the  baking sheet  2 1/2” apart.    Gently flatten the ball to 2 ½”.  Bake for 15-16 minutes or until light brown and crackly on top.   Remove from the oven and cool for 5-7 minutes.  Remove the cookies to a cooling rack to finish cooling.

Makes  21

*Once again, if you cannot find cinnamon flavored chips at this time, you can use all butterscotch chips.  Cinnamon chips are a seasonal product which only are available during the fall, winter and part of spring.  Sometimes I will stock up on them right before they disappear and store them in the freezer. 

I hope you will try this recipe.  It's easy and fun for kids to make, too.  

Happy baking,

Pam  

Jumbo Banana-Pecan Muffins

This muffin recipe got published in Taste of Home's Christmas 2010 cookbook.  I love how Taste of Home surprises you by sending you a cookbook or magazine in the mail and a nice letter explaining that they picked your recipe to be published in it.  I was surprised three times this way!

If you are tired of making only banana bread from those ripe bananas sitting over there on the counter, you will enjoy trying these delicious muffins.  They are so light and moist, and you will love the streusel topping.  Here is the recipe as it was printed in the Taste of Home cookbook:

1 1/2 cups of all-purpose flour
1 1/2 cups of cake flour
1 1/2 cups of sugar
1 1/2 teaspoons of baking powder
3/4 teaspoon of baking soda
3/4 teaspoon of salt
1/2 teaspoon of ground cinnamon
1 1/2 cups of mashed ripe bananas (2 to 3 medium)
1 1/2 cups (12 ounces) sour cream
3 eggs
6 tablespoons of butter, melted

Streusel:
1/3 cup of all-purpose flour
1/3 cup of sugar
3 tablespoons of brown sugar
1/4 teaspoon of ground cinnamon
3 tablespoons of cold butter
1/2 cup of chopped pecans

In a large bowl, combine the first seven ingredients.  In another bowl, combine the bananas, sour cream, eggs and melted butter.  Stir into dry ingredients just until moistened.

Fill greased or paper-lined jumbo muffin cups two-thirds full.  For streusel, in a small bowl combine the flour, sugars and cinnamon.  Cut in butter until crumbly; stir in pecans.  Sprinkle over tops.

Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean.  Cool for 5 minutes before removing muffins from pans to wire racks.  Serve warm.  Makes 1 dozen jumbo muffins.

This is a good pantry recipe.  What I mean by this is that you should already have all of these ingredients on hand.  I love it when I get the itch to bake something and I don't have to run to the grocery store first.  Enjoy these tender and flavorful muffins for breakfast, brunch or snack time.  They are great if you are throwing a shower for someone, too.

Happy baking,

Pam

Hearty Vegetarian Chili

Photo from Taste of Home

Before you get confused, this is still a baking blog!  Because I have a category called Contest Recipes, every now and then you may see a recipe that is savory, not sweet.  I created this vegetarian chili recipe to be entered in Taste of Home's healthy cooking contest.  To my surprise, it was a runner up!  The recipe was published in the December/January 2011 issue of Healthy Cooking by Taste of Home.

My daughter has a friend who is a vegan and I wanted to create a recipe that contained no dairy or animal products for her when she came to visit.  This chili is packed with flavor from sun-dried tomatoes, portobello mushrooms and chili beans.  The reviews for this recipe are very positive so far, which pleased me.  I have always been more interested in baking, so it was a nice surprise to have one of my savory recipes recognized.  Here is the recipe from Taste of Home:

• 1-3/4 cups chopped baby portobello mushrooms
• 1 medium onion, finely chopped
• 1/2 cup chopped sun-dried tomatoes (not packed in oil)
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 package (12 ounces) frozen vegetarian meat crumbles
• 2 cans (16 ounces each) chili beans, undrained
• 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes
• 1/2 cup water
• 1/2 cup vegetable broth
• 4-1/2 teaspoons chili powder
• 2 teaspoons brown sugar
• 1/2 teaspoon celery salt
• 1/2 teaspoon ground cumin
• 1 medium ripe avocado, peeled and finely chopped
• 9 tablespoons reduced-fat sour cream

• In a Dutch oven, saute the mushrooms, onion, sun-dried tomatoes in oil until vegetables are tender. Add garlic; cook 1 minute longer. Add meat crumbles; heat through.
• Stir in the chili beans, tomatoes, water, broth, chili powder, brown sugar, celery salt and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Ladle chili into bowls. Top each with avocado and sour cream. Yield: 9 servings (2-1/4 quarts).

I hope you will enjoy this recipe. It only takes 30 minutes to make and youwon't miss the meat. There are lots of other fabulous recipes in the Healthy Cooking series, so check them out.   Most important of all, after eating something savory don't forget dessert!

Happy eating,

Pam

S'more Jumbo Muffins

Taste of Home Magazine

I was delighted to get the news that Taste of Home magazine had published one of my original recipes.  Back in 2002, I received an envelope in the mail with their latest magazine in it.  I thought it was a little strange for the magazine to be inside of an envelope, but I brushed it off and began reading it.  I came across my own recipe and was completely surprised!  Then I noticed the letter explaining that they had chosen my S'more Jumbo Muffin recipe to be published. 

I've been subscribing to Taste of Home magazine now for 15 years.  I like that all of the recipes come from home cooks across the country.  Here is the recipe for S'more Jumbo Muffins:

• 1-1/2 cups all-purpose flour
• 1/2 cup graham cracker crumbs (about 8 squares)
• 1/4 cup packed brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1-1/2 cups buttermilk
• 1/4 cup canola oil
• 3/4 cup semisweet chocolate chips
• 1-1/4 cups miniature marshmallows, divided

 

• In a large bowl, combine the dry ingredients. Combine egg, buttermilk and oil; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips and 1 cup marshmallows.
• Fill greased jumbo muffin cups three-fourths full. Sprinkle with remaining marshmallows. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 muffins.

This is an easy recipe to let the kids help with.  They will enjoy putting all of the ingredients for their favorite s'mores into a jumbo muffin! 

Happy baking,
Pam

Banana Pecan Pancake Bake



Photo from Pillsbury

It was a bittersweet moment when I got the third and

final call from Pillsbury that I was to be a finalist again.

I was thrilled that I was chosen, but I also knew that this

was my last time to be at the competition. The rules state

that you can only be a finalist three times, unless you win

the grand prize. I remember hearing Sally Pillsbury talk at

one of our get togethers and she said, "once you've been here

three time, you're outta here!" Meeting both Sally and her

husband George was exciting. We were able to get a picture

taken with them. They still lead the grand march into the

ballroom at every contest.

Here is the recipe for Banana Pecan Pancake Bake from Pillsbury:

Pancakes

2 boxes (16.4 oz each) Pillsbury® frozen original pancakes (24 pancakes)

2 tablespoons butter or margarine, softened

3 eggs

1 cup half-and-half

¼ cup maple-flavored syrup with butter

½ teaspoon ground cinnamon

2 containers (6 oz each) Yoplait® Light Fat Free banana cream pie yogurt

4 medium bananas, cut diagonally into 1/4-inch-thick slices

½ cup chopped pecans

Garnishes

¾ cup extra-creamy whipped topping with real cream

12 diagonal slices bananas (1/4 inch thick)

¾ cup maple-flavored syrup with butter

½ teaspoon ground cinnamon

2 tablespoons chopped pecans, if desired

Additional ground cinnamon, if desired

Heat the oven to 350°F.   Remove frozen pancakes from boxes; unwrap and carefully separate.   Set aside to partially thaw.   With small pastry brush, coat bottom and sides of 15x10x1-inch pan with softened butter. 

 In a 5-cup blender or large food processor, place eggs, half-and-half, 1/4 cup syrup, 1/2 teaspoon cinnamon and the yogurt; cover and blend on low speed 10 seconds until smooth.   If necessary, scrape down sides of blender with rubber spatula and blend 5 to 10 seconds longer.   Set aside.

 Place 12 of the pancakes in 4 rows of 3 pancakes each, overlapping slightly if necessary, in pan.  Pour 1 1/2 cups of yogurt mixture evenly over pancakes (if necessary, use small spoon to coat surface of each pancake with yogurt mixture).  

 Place banana slices in a single layer over pancakes.   Place remaining 12 pancakes over banana-topped pancakes.   Pour remaining yogurt mixture evenly over all pancakes.   With large turkey baster, coat pancakes evenly with yogurt mixture from pan.   Let stand 10 minutes to allow yogurt mixture to soak into pancakes.   With baster, coat pancakes again with yogurt mixture from pan.   Let stand 5 minutes longer.   Sprinkle 1/2 cup pecans evenly over top.

 Bake 30 to 40 minutes or until edges are set and light golden brown.   Let stand 10 minutes before serving. 

 Cut into 12 servings; place on individual plates.   Top each with 1 tablespoon of whipped topping, 1 banana slice and 1 tablespoon syrup; sprinkle each with a dash of cinnamon and 1/2 teaspoon pecans.   Sprinkle edge of each plate with additional cinnamon.

This recipe is good for a family gathering or for Sunday brunch.  I've heard people say that they have even served it at a wedding shower.  I hope you will give it a try!

Happy baking,

Pam

Creme Caramel Chai Smoothies

Photo from Pillsbury website

You can imagine how excited I was to get the second call from Pillsbury that I was to be a finalist in the 41st Bake Off contest.  I sent around twenty recipes in to the contest, and this was the one they chose.  So far as I know, this is still the only beverage recipe that made it to the contest. 

So here I was going to the Pillsbury Bake Off again, but this time I was not going to be baking!  All the equipment I needed to make my recipe for the judges was a blender.  The recipe only took about 10 minutes to make, so I was finished pretty quick.  You are required to make your recipe at least twice.  Once for photo taking, and once for the judges.  If you want to, and have the time, you can make it again for people to taste.

Here is the recipe as it is written from the Pillsbury website:

INGREDIENTS

Smoothies

2 - (6-oz.) containers Yoplait® Custard Style® Lowfat Crème Caramel Yogurt

1 -(1.1-oz.) pkg. chai tea latte mix

1 -ripe medium banana, cut into 1/2-inch-thick slices

½ cup milk

1 tablespoon caramel-flavored sundae syrup

1 ½ cups crushed ice

Garnish

4 tablespoons whipped cream topping

4 teaspoons caramel-flavored sundae syrup

DIRECTIONS

• In 5-cup blender, place all smoothie ingredients. Cover; blend on low speed 10 seconds. Scrape down sides of blender. Blend on medium speed an additional 20 to 30 seconds or until mixture is smooth.
• Divide mixture evenly into 4 (8-oz.) glasses. Garnish each serving with 1 tablespoon whipped cream topping; drizzle each with 1 teaspoon sundae syrup. Serve immediately.

I have to say, this smoothie recipe tastes so good!  Unfortunately, one of the ingredients is no longer available.  I can't find the Yoplait "Custard Style" creme caramel yogurt, later named "Thick & Creamy" style any more.  Thick & Creamy still exists, but not the flavor "creme caramel."  You can still prepare this recipe using another flavor of yogurt.  Vanilla or banana creme will work.  I would just add a little more caramel syrup before blending.  I hope you will give this recipe a try.  I've heard people say that they have served this at showers and parties.  It's a great summer drink! 

Enjoy sipping,

Pam

Glazed Cinnamon-Mocha Cookies

This is my first recipe that made it to the Pillsbury Bake Off contest in 2002.  After sending in recipes for 14 years, I finally got the call from Pillsbury.   The first person I called was my mom.   I first learned how to bake from her, and there was no question that I was going to take her along with me to the contest.  I highly recommend that if you want to have the time of your life, enter this contest!  Not only will you eat delicious food, you will also meet celebrities and other foodies like yourself.  You may even win $1,000,000!  The photo above is from the Pillsbury website, along with the recipe below.

INGREDIENTS

1 - (17.4-oz.) pkg. Pillsbury® Cinnamon Swirl Quick Bread & Coffee Cake Mix

1/4 cup of vegetable oil

2 Tablespoons of brewed coffee

1 beaten egg

1/2 cup of cinnamon chips

1 teaspoon of brewed coffee

DIRECTIONS

• Heat oven to 350°F.   Lightly spray cookie sheets with nonstick cooking spray.   In large bowl, combine quick bread mix and swirl mix from packet; mix well.   Add oil, 2 tablespoons coffee and egg; blend well.   Add chips; mix well.
• Shape dough into 1 1/2-inch balls; place on sprayed cookie sheets.   Flatten balls to 1/2-inch thickness.
• Bake at 350°F.  for 9-14 minutes or until edges are set and light golden brown.   Cool 1 minute  . Remove from cookie sheets; place on wire rack  . Cool 10 minutes.
• In small bowl, combine glaze from packet and 1 teaspoon coffee; blend until smooth.   Drizzle glaze over cookies.

I hope you will visit the bakeoff.com website where you will find lots of delicious recipes to make.  You can also help to choose 10 of the 100 finalists for the next contest in 2012 by voting for your favorites. 

I guarantee that once you become a finalist for the Pillsbury Bake Off contest, you will get hooked!  I didn't stop entering until I reached my limit.  The contest allows you to be a finalist up to three times, as long as you haven't won the big prize.  I reached my goal, you can too!

Get creative, and happy baking!

Pam