Win Marie Madeline Skirt or $50 at their site...Enter at Life In A Shoe.

I love Marie Madeline!  They have the cutest patterns...I own 4 of them.  I love their fabric...super-d-duper cute!  Enter here to win...Life In a Shoe.  Don't enter too many times...you make wreck my chance at the grand prize  ;O)

Banana and Toasted Pecan Muffins

Toasted pecans take the banana muffin to a whole new level.  Toasted pecans make everything yummy, toss in a salad, sprinkle on pancakes once you ladel the batter on the pan and sprinkled on a bowl of ice cream.  The possibilities are endless.  The best way to toast the pecan is to put the desired amount in a frying pan, over medium-high heat tossing the pecans around for about 10 minutes, until you smell that toasty nutty smell.  Be careful not to leave the pan for too long....they can go from toasty to burned pretty quickly.

 

Toasty Pecans.

These muffins have texture...with a slight crunch!

Split and smear with butter!

BANANA AND TOASTED PECAN MUFFINS

• 1-1/2 c. all-purpose flour
• 1/2 c. whole wheat flour
• 2 t. baking powder
• 1 t. ground cinnamon
• 1/2 t. baking soda
• 1/4 t. salt
• 1 c. chopped pecans, toasted
• 1 lg. egg
• 3/4 c. organic cane sugar
• 1-1/3 c. mashed ripe bananas (2 to 3)
• 6 T. canola oil or melted butter
• 1 t. vanilla

Combine dry ingredients.  Mix toasted pecans with flour mixture. Mash bananas in a separate bowl.  Add egg, sugar, butter/oil and vanilla.  Whisk together wet ingredients. Mix wet and dry ingredients together just until dry ingredients are moistened.  This batter will seem somewhat thick. Scoop into prepared muffin pan.  Bake at 375 degrees for 18 to 20 minutes, until toothpick test comes out clean.  Let cool 2 to 3 minutes before removing from pan.  Makes 12 muffins.

Homemade Chicken Stock/Broth

Wow, that was easy.  While I was sleeping I made chicken stock!  Here is what I did.  I made French Chicken in a pot.  We pretty much eat a whole chicken in one setting...only bones and skin left.  I saved bones and skin and whatever meat was left on bones in the fridge until I was ready.  Next, when I was ready, I placed the chicken carcass in my crock pot.  I added 2 celery stalks, roughly chopped and 2 yellow onions, quartered.  Next, I filled my crock pot with water, almost to the top.  I did not add any extra seasonings since the chicken skin was already seasoned from dinner.  I set my crock pot on low and let it cook overnight...12 hours.  I removed the stone insert from my crock pot and let it cool for a couple of hours.  Next, I poured the stock through a strainer, into a large bowl.  Then I ladled the stock into jars and placed the jars in the fridge.  This made 8 cups of homemade stock.  It smelled awesome.  Once completely chilled I scraped the fat solids off the top.  I used half my stock later that night when I made Chicken Orzo with Feta cheese for dinner.  It was delicious.

CHICKEN STOCK/BROTH

• 1 chicken carcass, bones, skin, fat
• 2 yellow onions, quartered
• 2 celery stalks, roughly chopped

You could also add:

• Carrots
• Garlic
• Salt and pepper
• Whatever you fancy

Place all ingredients in crock pot.  Cover with cold water.  Turn crock pot on low and let cook for 12 hours.  Cool.  Strain out veggies, bones, etc.  Ladle into jars and place in fridge.  Once completely cooled, the fat will have separated and floated to the top.  Skim off that fat and store in fridge for 1 week or in freezer for up to 3 months.

Pizza Twists

I was inspired by Chickens in the Road's latest cooking post Sausage, Pepperoni, Ricotta and Mozzarella Rolls.  I love anything pizzaish.  Sorry I didn't get any photos of the actual process of making these, but you can click the link above and see Suzanne's method.  These are pretty simple to make, that is until you get to the twisting part....not really sure how to twist'em...just did my best.  I also used parchment paper under the dough when I rolled it out, which made the twists easy to transfer to the baking sheet.  The parchment paper also gave the cheese that oozed out a place to go.

Ricotta, Jack Cheese, caramelized onions and red peppers.

Ricotta, Jack Cheese and Pepperoni.

The Rowdy's pizza bread.

A meal any kid would love unless they are extremely weird.

 

The baby chick's plate.

The cheese that oozed out was the best part of the whole thing.

PIZZA TWISTS


Dough:

• 1-1/2 cups warm water
• 2 t. yeast
• 4 cups flour
• 1 t. salt
• 4 T. olive oil

Fillings:  (Use your imagination!)

• 8 ozs. Ricotta
• 8 ozs. Jack Cheese (my favorite or whatever your favorite is)
• Pepperoni
• Sauteed onions and red bell peppers

Toppings:

• Olive oil
• Garlic salt
• Fresh grated parmesan cheese

Prepare your dough.  Using your stand mixer proof the yeast in warm water (not hot) for 5 to 10 minutes, until it becomes foamy.  Add flour, salt and oil.  Knead with a dough hook for 5 minutes (adding more flour or water as needed).  Let dough rest for 20 to 30 minutes.  While dough is resting, get your fillings together.  I sauteed onions and bell peppers in a little olive oil while the dough had its nap.

Preheat oven to 375 degrees.

Assembly:  Cut to pieces for parchement paper about 14 inches long each.  Spray with nonstick spray.  Divide dough in half and roll or pat each piece out into a rectangle of about 9x12 inches.  Cut each rectangle into 4 strips.  You should have 8 strips total.  Spread your toppings on leaving an edge around each one.  Now the twisting.  Impossible to explain (which makes this post kinda lame).  Check out how Suzanne twisted hers.  I still don't understand.  Once twisted you can cut apart the parchement paper and lift each twist onto the cookie sheet.  Spray with nonstick spray or brush with olive oil.  Sprinkle with garlic salt (or Italian herbs of your choice).  Grate fresh parmesan on top.  Bake at 375 degrees for 30 to 40 minutes, until lightly browned.  Some cheese will ooze out.  Let them set for 5 or so minutes so the cheese that oozed out can harden some.  The cheese that oozes out is the best part!  It will peel right off the parchment.

Banana Oat Muffins

Mmmmmm........These are so delicious.  They have a slight crunch from the rolled oats and should only be served with a slab of butter in the middle!

BANANA OAT MUFFINS

• 1-1/2 cups flour
• 1 cup rolled oats
• 1/2 cup organic cane sugar (or brown sugar)
• 2 t. baking powder
• 1 t. baking soda
• 1/2 t. salt
• 1 egg
• 3/4 cup milk
• 1/3 cup canola oil
• 1/2 t. vanilla
• 3 bananas, mashed

Preheat oven to 400 degrees.  Combine dry ingredients.  In another bowl, mash bananas.  Add egg and beat.  Add milk, oil and vanilla.  Combine wet ingredients with dry ingredients.  Mix until just combined. Bake for 15 to 20 minutes, until toothpick test comes out clean.  This recipe makes 12 regular muffins and 12 mini-muffins.

Find more delicious recipes at Tasty Tuesday,

Peach Cobbler

The world's easiest Peach Cobbler! 

Toss prepared peaches with sugar and let macerate (juices release and make a sugary syrup).

Batter.

While the oven is preheating, place 13x9 inch baking dish with 1 stick of butter in oven to melt the butter.  No, that is not pepper...that is black flecks of granite.

After pouring batter into melted butter (DO NOT STIR!), spoon peaches and juice over the top.

Bake until brown and bubbly.

PEACH COBBLER

• 3 cups fresh peaches, sliced or chopped
• 2 cups sugar, divided
• 1 stick butter
• 3/4 cup flour
• 1/2 t. salt
• 2 t. baking powder
• 3/4 cup milk

Prepare peaches and toss with 1 cup sugar.  Let set for 10 to 15 minutes, until the get really juicy.  Meanwhile preheat oven to 350 degrees. While oven is preheating place the cube of butter in a 13x9 inch baking dish and melt in oven.  Prepare batter by mixing flour, milk, salt, baking powder and 1 cup sugar.  When butter is melted and oven is preheated, pour batter evenly in pan, without stirring.  Spoon peaches and juice over the top.  Bake at 350 degrees for 45 to 60 minutes, until golden brown and bubbly.  Let cool some, batter will set up more as it cools.  Serve warm with vanilla ice cream. 

Monday link ups:

Meatless Monday

Mammaw's Diner

Bread Bags

Have you ever tried shoving a 12 inch loaf of bread in a 1 gallon Ziploc?  It doesn't fit.  Then you cut the loaf in half and put it in two bags...that's lame.  Wrap it up in a five or so layers of saran wrap, going every which way, then having to throw all that saran wrap away as soon as you unwrap the loaf.  I have solved my problem.  I knew the solution but I was dragging my feet because I hate to pay for shipping.  I bit the bullet....

Look how roomy...my loaf has so much room...my loaf loves it.

Here is where you can get some too!  I have the extra large, which is more than enough room for a 12 inch loaf.  You will notice my clothes pin.  I just couldn't pull the trigger on the twist ties...you must order 2000!