Cranberry Poppy Seed Muffins

Ingredients

2 sticks unsalted butter
8 oz. sour cream
1 egg
1 tsp. almond extract
2 cups all purpose flour
2 tsp. baking powder
1 tsp. baking soda
Pinch of salt
1 cup  sugar
4 tsp. poppy seeds
1 cup dried cranberries

Preheat the oven to 375 degrees

Line a 12 cup muffin pan with paper liners.
Mix flour, baking powder,  baking soda, sugar, almond extract, salt and the poppy seeds.
Melt the butter and mix with the sour cream and the egg. Fold in the flour mixture, being careful not to overmix, then add the cranberries.
Fill the dough in the muffin cups and bake for about 30-35 minutes.

Potatoes and Beans with Mint

Ingredients

1 pound of small Yukon Gold Potatoes

1 1/2 cups of  fresh  Green Beans

1/2 cup slivered Yellow Onion

1 tbsp. Olive Oil

3 tbsp. Red Wine Vinegar

2 tbsp. dried mint

pinch of salt

pinch of freshly  ground pepper


Directions


Boil the potatoes with the skin on for about 15 min. or until tender, when the potatoes have 5 min. of cooking time left, add the green beans to the boiling water . Drain and rinse under cool running water.

While the potatoes and the beans are boiling, using a med. size bowl add the slivered onion, pepper,  salt , olive oil and the vinegar and stir, leave in the bowl for 5 min. to marinate, then  add  the  drained beans and potatoes  and gently toss  and sprinkle  on the dried mint and serve. room temperature.

Curried Corn Fritters

Makes 12

Ingredients

1 cup frozen corn  thawed and is at room temperature
1   Serrano pepper seeded and minced
½   teaspoon curry powder
Pinch of red pepper flakes
2 tablespoon self rising flour
Salt to taste
1 teaspoon lemon juice
Oil for frying
Plain Greek yogurt
1 teaspoon of Cilantro
¼ cup Extra virgin olive oil

In a med.. bowl  combine corn, Serrano pepper, curry powder, pepper flakes, flour, salt, lemon  juice and mix well.

In a non stick skillet, heat about 3 tablespoons of oil to med. high heat. Make  2 inch   patties out of the corn mixture. Place in oil and fry till crisp on both sides.
Place on a paper towel to cool.

Mix ¼ cup extra virgin olive oil and 1 teaspoon of cilantro and mix together.

Serve fritters with a  dollop  of plain Greek yogurt and drizzle olive oil/cilantro over top.

Soprito

~ Slow Cooker recipe~


         Is a slow cooking  Middle Eastern dish  of  Beef in water accompanied by Sweet Potatoes

Ingredients

Oil for frying
3 lb. beef roast
3 large sweet potatoes  peeled and chunked
2 Tablespoons  Bahar  seasoning mixture  * see notes below
Salt and pepper

In a large skillet heat 2-3 tablespoons of oil over a high  heat and brown the meat on all sides.

Using a slow cooker add the meat and 1 ½ cups of water,  start on high heat and once the water is boiling , turn down the low  setting and cook for  3 hours.
  After 3 hours, take  the meat out  and cut into cubes and put back into slow cooker.

Peel the sweet potatoes and cut them in to 1 ½ in. chunks.  In a large skillet  fry the sweet  potatoes till golden brown, season with salt and pepper and  2 tablespoons of  bahar mixture. And put in the slow cooker with the meat, lightly stir  and cook for another hour, till potatoes are tender, add more water if necessary.


* notes*
Bahar  Meat seasoning mixture

1 tablespoon black pepper
1 tablespoon  allspice
1 tablespoon ground ginger
1 tablespoon cinnamon
1 tablespoon  nutmeg
A pinch of cardamom

Mix together and place remaining mixture in a jar with  with a lid to save for further dishes, such as Kebabs.

Planters Peanut Butter Cookies

  I was  selected to receive  a sample of Planters Peanut Butter from the National Peanut Butter Board.
To create a nutritious healthy snack using Planters Peanut Butter. This post is part of the Foodbuzz Tastesmaker program  with  National Peanut Butter brand.
      

Planters Peanut Butter Cookies
 1 ½   cups of self rising flour

1 stick of softened  unsalted butter

½ cup of peanut  Planters Peanut Butter

1 cup of brown sugar

1 egg

½ cup of melted chocolate( such as chocolate chips or chocolate bark)

Cream butter, sugar and egg together until combine add peanut butter and mix, then add in your flour, roll into 1 inch balls and lightly roll in sugar. Place on a baking sheet and slightly flatten  with your fingers.  Bake for about 10 minutes until just lightly golden brown on the bottom.  Let cool

Melt the choc. Chips on the stove top  on med. heat  or microwave for 30 sec. at a time  till melted and drizzle the  melted chocolate on the cookies.

Bauduccco Panettone with Chocolate sauce

I was  selected to receive  a sample of Bauducco Panettone  with Choc. chips to try as part of the Foodbuzz Tastemaker  program with  Bauducco Panetone.

   I love Panettone, with its  rich buttery flavor and the fruit. I was excited to try the Panettone with choc. chips.
I decided to make a simple dessert.  I cut the Panettone into 4 sections. Took  one of the sections and cut  slices 1 inch thick.
In a med. skillet  I  melted coconut oil to add to the sweetness and lightly toasted the Panettone slices till golden brown on each side. Place on a plate to cool.
To make the  Chocolate Sauce..
Ingredients

2 squares of Semi sweet dk chocolate
4 tablespoons unsalted butter
¾ cup sugar
½ cup evaporated milk
½ teaspoon vanilla

In a med. saucepan melt the butter  on med. Heat then add the chocolate , stirring constantly, while stirring add the sugar, milk and vanilla, stir till creamy and remove  from heat.
  On a dessert plate place 2 slices of toasted Panettone  and drizzle with chocolate sauce and serve.