Lemon Poppy Seed Muffins

glazed-lemon-poppy-seed-muffins

Ingredients
2 cups flour
1 tsp baking powder
½ tsp salt
¼ tsp baking soda
½ cup sour cream
½ cup buttermilk
2 tablespoon fresh lemon juice
1 cup sugar
½ cup unsalted butter, room temp.
1 tablespoon grated lemon zest
2 large eggs
2 teaspoons poppy seeds

Glaze
1 teaspoon melted butter
1 cup+ powdered sugar
4 teaspoons lemon juice

Directions
1.    Preheat oven to 350º.  Line muffin tins with paper liners.
2.    Whisk flour, baking powder, ½ teaspoon salt, and baking soda in medium bowl.
3.    In a small bowl, whisk sour cream, buttermilk, and lemon juice.
4.    Using electric mixer, beat sugar, butter, lemon zest in a large bowl to blend.  Add eggs one at a time, beating well after each addition until mixture is light and fluffy.
5.    Beat in dry ingredients in 3 additions alternately with sour cream mixture (2 additions).  Mix just until blended.
6.    Stir in poppy seeds.
7.    Spoon batter into prepared muffin cups.
8.    Bake until tester inserted in center comes out clean, 20-25 minutes.  Cool in pans 5 minutes.  Remove from pans and cool on rack.
9.    Mix together melted butter, lemon juice, and enough powdered sugar to make a glaze.  Drizzle over tops of warm muffins.

Yield:  48 mini muffins, 18 regular muffins, 12 large muffins.

Copycat Outback Steakhouse Walkabout Soup

copycat-outback-steakhouse-walkabout-soup2

Ingredients
White Sauce
3 tablespoons butter
3 tablespoons flour
¼ teaspoon salt
1 ¼ cups whole milk
Soup Base
2 cups thinly sliced yellow sweet onions
3 tablespoons butter
14-15 oz. can chicken broth
¼ teaspoon salt
¼ teaspoon fresh ground pepper
2 chicken bouillon cubes
2 oz. processed cheese (the kind that melts easily)
Shredded cheese for garnish

Directions
1.    Prepare white sauce in a saucepan or microwave.  Set aside.
2.    In a 2-quart saucepan, place 3 tablespoons and the sliced onions.  Cook on low to medium heat, stirring frequently until soft and clear but not brown.
3.    Add chicken broth, bouillon cubes, salt, and pepper.  Stir until completely heated through.
4.    Add white sauce and processed cheese. Simmer on medium low heat until cheese is melted and all ingredients are blended, stirring constantly.
5.    Turn the temperature to warm and let cook for an additional 30-45 minutes.
6.    Serve with a garnish of shredded cheddar cheese.

Yield:  3-4 servings

Orange Cream Scones

orange-cream-scones2

Ingredients
Scones
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup cubed butter, cold
1 large egg
¼ cup sour cream
¼ cup heavy cream
½ teaspoon vanilla extract
Glaze
1½ tablespoon butter, melted
¾ cup powdered sugar
¼ teaspoon vanilla extract
1 tablespoon orange juice
½ teaspoon orange zest (optional, but it really adds good flavor)

Directions
1.    Preheat oven to 400º and line a baking sheet with parchment paper or spray with cooking oil spray.
2.    Mix together flour, sugar, baking powder, salt, and orange zest.  Cut in cold butter with a pastry cutter until the butter is about the size of peas and the dough resembles coarse crumbs.
3.    In a small bowl, combine egg, sour cream, heavy cream, and vanilla extract.
4.    Add liquid ingredients to the dry ingredients and stir until just combined.
5.    Turn the dough out onto a floured surface; gently knead the dough until it holds together.  Pat into a 1-inch thick circle.  Cut into 8 triangles.
6.    Brush the tops of each scone with a little bit of heavy cream or milk.
7.    Bake for 15-18 minutes, or until scones are golden brown.
8.    While the scones are cooling, mix up the glaze.
9.    Spread the glaze over the sligntly warm scones.  Serve.

Yield:  8 scones

Sweet Potato Custards

sweet-potato-custardsIngredients
½ teaspoon butter
12 oz. sweet potatoes, cooked and cooled
1 cup low-fat dairy milk
½ cup brown sugar
2 eggs
½ teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
2 teaspoons vanilla
4 teaspoons chopped pecans

Directions
•    Preheat oven to 350º.  Grease 4 or 5 oven-safe custard cups or ramekins with butter.
•    In a blender, combine the sweet potatoes, milk, eggs, sugar, spices, and vanilla.  Blend until smooth.
•    Pour blended mixture evenly between prepared custard cups, about ¾ cup per dish.
•    Sprinkle;e the top of each custard with about a teaspoon of chopped pecans.
•    Place custards on a baking sheet and bake for 25-30 minutes or until browned, set in the center, and slightly puffed.
•    Serve warm or chilled.

Yield:  4-5 servings

“Cracked Out” Chicken and Rice Bake

cracked-out-chicken-rice-bake2Ingredients
3 cups cooked rice
12 oz. cooked, chopped chicken
1 can (10 ¾ oz.) cream of chicken soup
8 oz. sour cream
½ (1 oz.) package dry Ranch dressing mix
1 cup shredded cheddar cheese
¼ cup cooked, chopped bacon
½ cup chicken broth or water

Directions
1.    Preheat oven to 350º.  Spray a 9×13-inch baking dish with cooking spray.
2.    In a large bowl, combine all the ingredients.  Pour into the prepared baking dish and spread evenly.
3.    Bake for 40-45 minutes, until cheese is melted and bubbly.

Yield:  6-8 servings

Applesauce Oat Bran Muffins

applesauce-oat-bran-muffins3Ingredients
1 cup oat bran
1 cup all-purpose flour
¼ cup plus 1 tablespoon sugar, divided
2 teaspoons baking powder
½ teaspoon salt
2 eggs
1 cup unsweetened applesauce
3 tablespoons canola oil
3 tablespoons fat-free milk
¼ cup raisins
¼ cup chopped walnuts
½ teaspoon cinnamon

Directions
•    Preheat oven to 400º.
•    In a large bowl, combine the oat bran, flour, ¼ cup sugar, baking powder, and salt.
•    In another bowl, beat the eggs, applesauce, oil, and milk.
•    Add the wet ingredients to the dry ingredients and stir just until moistened.  Fold in raisins.
•    Fill muffin cups coated with nonstick cooking spray three-fourths full.
•    Combine the walnuts, cinnamon, and remaining sugar; sprinkle over batter.
•    Bake for 16-20 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing from pan to a wire rack.  Serve warm.

Yield:  1 dozen muffins

Almond Pork Chops with Honey Mustard

almond-pork-chops-with-honey-mustard3Ingredients
½ cup smoked almonds
½ cup dry bread crumbs
2 eggs
1/3 cup all-purpose flour
¼ teaspoon salt
1/8 teaspoon pepper
4 boneless pork loin chops (1 inch thick, approx. 6 oz. each)
2 tablespoons olive oil
2 tablespoons butter
½ cup mayonnaise
¼ cup honey
2 tablespoons Dijon mustard

Directions
1.    In a food processor, process the almonds until finely chopped.  Transfer to a shallow bowl; add bread crumbs and combine.
2.    In another shallow bowl, beat eggs.
3.    In a large resealable plastic bag, combine flour, salt, and pepper.  Add pork chops, one at a time, and shake to coat.  Dip in eggs, then coat with almond mixture.
4.    In a large skillet over medium heat, cook chops in oil and butter for 5 minutes on each side or until juices run clear.
5.    Meanwhile, in a small bowl, combine the mayonnaise, honey, and mustard.  Serve with pork chops.

Yield:  4 servings