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Archive for the ‘Cooking’ Category

Menu Plan Monday

Posted in Menu Planning, tagged , , on July 22, 2013|

Well, good morning, everyone!  It is nice to back in my regular posting routine and it is also great to be delivering some good news.  Last Monday, my MIL, who is such an awesome lady, had triple bypass surgery to correct 3 very serious blockages.  We are so blessed because all three blockages are fixed and she is home resting and recuperating.  Yay!!!  Praise God!

Since she is now on dietary restrictions and I am helping out in the kitchen, it is time for me to learn to do more low sodium and heart healthy cooking.  I don’t think my usual meals are too bad, but I know I can do better.  C & I have been what I like to call “stress eating” the last few weeks so it is time to clean up the old diet a little.  Don’t expect to see major changes here…just a few tweaks to old favorites.  I have ordered a few salt-free spice blends from Penzey’s Spices to try and I will let you know how they are.  Besides avoiding extra salt, it is back to breakfast smoothies for me instead of stopping for a ham biscuit and Coke at Dairy Queen.  Hopefully we will all be a little healthier for it.

Salsa sloppy Joes with oven fries

Taco pork chops with baked potatoes

Deep dish pizza casserole with fresh garden veggies

Grilled hamburgers with oven fries

Pork Chops a la City Chicken (new) with baked potatoes

Please join me at I’m An Organizing Junkie for Menu Plan Monday.

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Peanut Butter Banana Smoothie

Posted in Cooking, tagged , , , , on July 20, 2013| 22 Comments »

Smoothies make a great breakfast during the heat of summer and this was is especially tasty if you are a peanut butter lover like me.  I found the original recipe on the Whole Living website and then tweaked it to suit my taste and lactose intolerance.

pbbsmoothie

1 cup unsweetened plain almond milk

1 cup frozen banana slices

1 tsp. creamy peanut butter

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Put all of the ingredients in a blender and process until smooth. Easy peasy!

pbbsmoothie

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Dessert Challenge: Blueberry Lemon Muffins

Posted in Cooking, tagged , , , , , , , , on July 11, 2013| 23 Comments »


Lady Behind the Curtain Dessert Challenge

July’s spotlight ingredients for the Lady Behind The Curtain’s Dessert Challenge is, drumroll please…blueberries & lemon!  I had not used that combination before so off to Pinterest I went in search of a new recipe to try.  I found this delicious muffin recipe on the blog, Silver Boxes and knew I had found the right one.

I love blueberry muffins, but I never made them from scratch.  Instead, I always used a box mix that came with the little can of blueberries.  Well, I can now say that fresh is best!  These are awesome, especially with the melted butter, lemon, and sugar topping.  This makes 12 to 14 muffins depending on the size you want.

blueberrylemonmuffins

2 cups all purpose flour

1 1/2 cups granulated sugar, divided

1 tbsp. baking powder

1/2 tsp. salt

zest of 1 lemon

1 egg

1 cup buttermilk (I used 4 tbsp. powdered and add 1 cup of water when the recipe calls for buttermilk.)

1 cup butter melted, divided

1 heaping cup blueberries, fresh or frozen

Juice of 1 lemon

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Preheat your oven to 375 degrees.  Spray a muffin pan with non-stick spray.  Sift the flour, sugar, baking powder, dried buttermilk and salt together.  Zest the lemon over the dry ingredients and set aside.

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Beat the egg in a medium bowl and then add the water and 1/2 cup melted butter. Add the dry mixture to the egg mixture and stir until just mixed.  The batter will be a little lumpy.  Stir in the blueberries.

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Fill the muffin pans 2/3 full and bake for 20 minutes or until the muffins test done.  Let them cool in the pan for 10 minutes then remove to continue cooling.

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For the topping: Combine 1/2 cup melted butter and the juice from 1 lemon.  Pour 1 cup of sugar in a separate bowl.  Dip the tops of the muffins into the butter then roll them in the sugar.  Now all you have to do is eat them.  Enjoy!

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blueberrylemonmuffins

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Menu Plan Monday

Posted in Menu Planning, tagged , , on July 8, 2013|

Good morning, my dear readers!  First things first: I finally created a Facebook page for Picture Perfect Cooking and I would love if you would “like” it!  The link is on the right side bar just below “Who Am I”. 

I hope everyone had a great Independence Day holiday.  We celebrated a day early with C’s cousins at a cookout and had a great time.  The 4th was a complete wash-out around here.  Actually, the 4th, 5th, 6th, & 7th were washouts.  I am beginning to feel a little like Dorothy, because this doesn’t feel like Kentucky anymore; at least not Kentucky in July.  We have had days and days of cool, wet, dreary weather and I hope it is about over for a while.  If not, we will be able to start a mushroom farm in the backyard. My poor garden looks bad, but it is still producing so I guess that is all that matters.

Anywho, this week is a little short on the menu plan.  We have some busy work days and one night out planned (if it doesn’t rain out the event).  I still haven’t made it to the grocery store yet so hopefully I will venture out this week. Hope everyone has a safe, blessed and DRY week!

Leftover shredded BBQ with oven fries

Baked ham slices with butter roasted potatoes

Taco ring with salad

Shredded beef taco roast with oven fries

Pizza night

Frozen Oreo pie (didn’t get made last week)

Join me at I’m An Organizing Junkie for Menu Plan Monday.

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Chocolate Chocolate Chip Zucchini Cake

Posted in Cooking, tagged , , , , , on July 6, 2013| 12 Comments »

I really like to use zucchini as an ingredient in baked goods.  It seems to give the items an extra dose of moisture that results in a terrific texture for breads, muffins, or, in this case, cake.  This cake, which I found at Chocolate, Chocolate and More, would be delicious with a fruit or Jell-O salad on the side or just eat it by itself with a big ol’ cold glass of milk.  Mmmm!

chocchocchipzucchinicake

2 1/2 cups all purpose flour

1/2 cup cocoa powder

1 tsp. baking soda

1/2 tsp. baking powder

1 tsp. salt

1 1/2 cups granulated sugar

3 eggs

2 tsp. vanilla extract

1 cup vegetable oil

2 cups packed grated zucchini

1 1/2 cups semisweet chocolate chips

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Preheat oven to 350 degrees and prepare to loaf pans by spraying them with non-stick spray. Combine the flour, cocoa, baking soda, baking powder and salt on a plate and set aside. I prefer using a paper plate for this because it makes it easier to pour into the mixer later.

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In a medium mixing bowl, beat eggs and sugar until they are light and fluffy.  This takes about 2 minutes.  Add in the oil and vanilla and stir to combine. 

While your mixer is running on low, slowly add the flour mixture to the egg/sugar mixture.  Beat until just blended.  Fold in the shredded zucchini and chocolate chips.

Pour the batter into your prepared loaf pans and bake for 50 to 60 minutes.  Mine were perfectly done after 50 minutes so be sure and check them at that time.  Allow the loaves to cool for 10 minutes, then turn them out of the pan and cool completely.  Slice and enjoy!

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chocchocchipzucchinicake

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Menu Plan Monday

Posted in Menu Planning, tagged , , on July 1, 2013|

Happy July 1st, everyone!  Are you ready for the big holiday weekend coming up in just a few days?  Nah, me neither.  We only get the 4th off from work so it will be business as usual on Friday so I don’t think we will have any grand plans for Independence Day.  It will be nice just to piddle around home and take it easy.  I am still refinishing a hutch I bought last year and I hope to have enough time Thursday and Saturday to get it finished.  Of course, there will photos coming up if I get it done.

We had a all day outing this past Saturday and I have multiple Thoughtful Thursday posts coming up soon about it all.  I just couldn’t squeeze it all into one!

This week’s menu is mostly old favorites since I am cleaning out the fridge and pantry before a grocery shopping trip at the end of the week with a new BBQ recipe and new dessert recipe to try next weekend.  I hope everyone has a happy, fun, and safe Fourth of July!

Bubble up pizza

Cheesy steak sandwiches with oven fries

Taco ring with salad

Grilled steak burgers with oven fries

Plain Chicken’s Slow Cooker Coca Cola Pulled Pork with fries

Frozen Oreo Pie

Please join me at I’m An Organizing Junkie for Menu Plan Monday.

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Southern Plate’s Pineapple Upside Down Cake

Posted in Cooking, tagged , , , , , on June 29, 2013| 12 Comments »

I have a confession to make…as much of a chocoholic as I am, pineapple upside down may be my favorite cake.  I know, I know…the sacrilege of it is obvious.  How can this little semi-homemade cake be a chocolate lover’s favorite?  I am afraid I can’t answer that question except to say that it just is. 

This is also a dessert that my Nanny has made and still makes a lot so maybe that is why it is so special to me.  In fact, I had never made one myself until just a few weeks ago.  I guess I just always left it up to her.  Hopefully now it won’t be her sole responsibility to be the upside down cake maker all the time even though I don’t think she minds it too much.

I used Southern Plate’s recipe for this one and it is a good one just like all of Christy’s recipes.

PineappleUpsideDownCake

1 box yellow cake mix

1 large can pineapple slices

1 stick butter

1 cup brown sugar

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In a 9×13 inch baking dish, melt the butter while the oven preheats to 350 degrees.  Once the butter is melted, remove the pan from the oven and sprinkle the brown sugar over the entire pan.  Place the pineapple slices on top of the brown sugar, reserving the juice.

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Prepare the cake mix according to package directions, substituting the pineapple juice for the water.  If you don’t have enough juice just finish up the amount you need with water.  Slowly pour the cake batter over the pineapple slices.  Bake for 45 minutes or until a toothpick inserted in the center comes out clean.  Let it cool in the pan for about 10 minutes and then turn it out onto a cake plate or platter.  Oh, this is so so good!  I could eat some right now.

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PineappleUpsideDownCake

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Menu Plan Monday

Posted in Menu Planning, tagged , , on June 24, 2013|

Good morning, my dear readers!  It is the first Monday of summer officially and I am loving this weather!  Sorry I was MIA last week but I had a nasty sinus/upper respiratory infection and did next to no cooking all week long, but, thankfully, I am much better so it is time to get back in the kitchen. 

Last week was a quiet work week for both C and I and it is so nice to have those occasionally.  We had no court at all last week which doesn’t happen very often but we are in full swing this week.  Saturday night we went to our first Hot Rods baseball game of the season with my dad and his friend, E.  We had a great time and enjoyed the fireworks after the game. 

It is hard to believe that June is almost over and the July 4th holiday is right around the corner.  Do you have big Fourth plans?  We really don’t have anything planned for that day, but we do have a few events we are going to in the coming weeks.  Stay tuned for more info!  Have a great and blessed week, everyone!

Taco pork chops with oven baked fries

Bubble up enchiladas with salad

Sausage bake with salad

Basic meatloaf with oven baked fries

Pizza night

Chocolate chocolate chip zucchini cake

Please join me at I’m An Organizing Junkie for Menu Plan Monday.

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Sourpatch Grapes

Posted in Cooking, tagged , , , on June 22, 2013| 12 Comments »

My husband, C, LOVES sour candy.  I mean it…he really, really loves anything sour.  Jolly Ranchers, Sourpatch, Swedish Fish, Lemonheads-the more sour the candy is, the more he likes it!  The other day, he mentioned that he would like me to try to make some homemade sour candy and I plan on trying that sometime soon, but I remembered this little recipe I found on Pinterest and showed it to him to see if he wanted me to try it.  He said go for it so I did.  This is so quick and easy that it is hardly even a recipe, but C really like them so I will probably being making them again in the near future.  Thanks, Sweet Treats & More, for this little sweet and sour treat.

Sourpatch Grapes

1 bag of green grapes

1 small box of lime gelatin

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Wash the grapes and leave them slightly damp.  Put the grapes into a gallon zip top bag and pour the gelatin powder into the bag as well.  Close the bag and shake, shake, shake.  Chill for a few hours and enjoy!
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Sourpatch Grapes

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Dessert Challenge: Double Berry Turnovers

Posted in Cooking, tagged , , , , , on June 13, 2013| 26 Comments »


Lady Behind the Curtain Dessert Challenge

 

Welcome to the June edition of the Behind The Curtain Dessert Challenge hosted by Lady Behind The Curtain where every month we are given two ingredients to shine a spotlight on.  This month we are using strawberries and raspberries which are two of my favorite flavors.  Here is my very own recipe for Double Berry Turnovers.

Double Berry Turnovers

1 pkg. (2 sheets) puff pastry, thawed

3 cups sliced strawberries

4 tbsp. granulated sugar, divided

flour for dusting

4 tbsp. raspberry fruit spread, divided

1 egg

water

1 cup powdered sugar

2 tbsp. milk

1/2 tsp. vanilla

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Preheat oven to 400 degrees and line two baking sheets with foil then spray the foil with non-stick spray.  Slice the strawberries and stir in 3 tbsp. of sugar.  Set aside while you prepare your dough.

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On a lightly floured surface, roll out the puff pastry dough 1 sheet at a time.  Use a pizza cutter to trim the edges and cut into 4 squares.

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Prepare the egg wash by whisking the egg with a tablespoon of water and set aside.  In the center of each dough square, place 1/2 tbsp. of the raspberry spread and a scant 1/4 cup of strawberry slices.  Drain as much of the juice from the strawberries as possible.  Coat 2 edges of the square with the egg wash.  Fold the dough to form a triangle and crimp the edges with a fork.  Poke two holes in the top of the turnover with the fork to let steam escape.  Brush the entire pastry with a little of the egg wash and sprinkle granulated sugar on top.

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Bake for 20 minutes then remove to a wire rack to cool completely.  When cooled, prepare the frosting by combining the powdered sugar, milk and vanilla.  Pour this into a small zip top bag and cut a small hole in one corner of the bag.  Drizzle the icing onto the cooled turnovers and then eat up!

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