Categories
Breakfast Cakes Desserts Recipes with Pictures

Blueberry Pecan Coffee Cake

A few weeks ago we had the fortunate pleasure to taste some wonderful creations by our friend Margi Newkirk. One of the creations that stood out for me was this Blueberry Pecan Coffee Cake. I am not a huge fruit guy, but this recipe was fantastic.  This is not the first dish Margi has made that I have wanted to post, it’s just the first one that I remembered to take a picture of and get the recipe.  You’re sure to see more recipes from Margi.

Cinnamon Crunch Topping:
1 1/2 C. chopped pecans, toasted
1/3 C. brown sugar
2 T. flour
1 tsp. cinnamon
3 T. cold butter, cut in small pieces

Combine pecans and dry ingredients.  Work butter in with your fingers until mixture resembles coarse crumbs.  Set aside.

Sour Cream Cake:
1 1/2 C. flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. nutmeg
2/3 C. butter
3/4 C. sugar
2 eggs
1 tsp. vanilla
1/2 C. sour cream
1/3 cup orange juice
1 C. blueberries
2 T. flour

Stir dry ingredients together and set aside.  Cream butter and sugar together until fluffy.  Beat in eggs, mixing well after each.  Whisk together vanilla, sour cream, and orange juice.  Alternately add dry ingredients and sour cream mixture to creamed mixture, mix just until combined. Spoon half of batter into greased and floured 9 inch round pan.  Sprinkle half of cinnamon topping over batter.  Toss blueberries with 2 T. flour.  Sprinkle berries over batter.  Spoon remaining batter over blueberries.  Sprinkle with remaining topping.  Bake at 350 degrees for 45 – 55 minutes, until toothpick inserted in center comes out clean.  Drizzle with orange glaze.

Orange Glaze:
1/2 C. powdered sugar
2-3 tsp. orange juice

Stir just enough orange juice into powdered sugar until it is smooth and a good consistency for drizzling.

Categories
Beef Main Dishes Recipes with Pictures

Easy Crock Pot French Dip Sandwiches

I am always looking for ways to use up a roast without having to eat … roast. This is a fabulous recipe I got from my friend Erin. She is pretty much the queen of making easy food that tastes like it took all day to prepare. (Well, technically this does take all day.) Most importantly, it’s impossible to mess this up. Enjoy!

3-4 lb. beef roast
2 onions (sliced)
5 C. water
1/2 C. soy sauce
1 envelope Lipton Onion Soup Mix
1 clove garlic, minced
Rolls or hoagies
Thinly sliced Swiss cheese

Place roast in large crock pot. Add other ingredients. Cook on low for 6-9 hours (depending on how hot your crock pot is). Shred beef and place on buns; top with cheese and broil 3-4 minutes or until cheese is melted. Serve with juices for dipping.

Categories
Breads & Rolls Recipes with Pictures

Banana Flaxseed Bread

1/2 C. flaxseed, ground
3 bananas, mashed
1/4 C. vegetable oil
1/4 C. white sugar
1/4 C. brown sugar
2 eggs
3/4 C. all-purpose flour
3/4 C. whole wheat flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8×4 inch loaf pan.
  2. In a large mixing bowl, beat together banana, oil, sugar and eggs.
  3. In a separate bowl, mix together flour, baking powder, baking soda, salt, and ground flax seed.
  4. Gradually stir flour mixture into banana mixture.
  5. Spoon batter into prepared loaf pan.
  6. Bake in preheated oven for 55 to 60 minutes, or until a toothpick inserted into the loaf comes out clean.

 

Categories
Casseroles Chicken Main Dishes Pasta Recipes with Pictures

Baked Orzo with Chicken, Tomato and Feta

1 medium onion, finely chopped
3 cloves garlic, minced (I often use more)
1 tsp. dried basil (I use much more)
2 T. olive oil (divided)
1/2 C. white wine
1 large can petite diced tomatoes (28 to 32 oz)
1 tsp. salt (optional)
1 1/2 to 2 lbs diced cooked chicken
1 lb. orzo pasta
1/2 C. black olives, pitted and chopped (optional)
1 to 1 1/2 C. crumbled feta (to taste)

  1. Preheat oven to 425.
  2. Cook onion, garlic and basil in 1 Tbsp oil in a 4-quart heavy pot over moderately high heat until onion is softened (about 3 minutes – but I usually do them longer). Add wine and boil until reduced by half (about 3 minutes). Stir in tomatoes and salt, then reduce heat and simmer briskly, stirring frequently, until slightly thickened (about 8-10 minutes).
  3. While sauce is being prepared, cook orzo to al dente (don’t overcook, as it will become mush in the sauce). Reserve 1/2 C. of pasta cooking water and then drain orzo. Return orzo to pot and toss with remaining 1 Tbsp of oil. Stir in sauce and chicken, then reserved cooking water (note: I generally don’t add much of the water (if it looks dry, I add just a bit of it), then add olives, salt and pepper to taste.
  4. Spoon into an oiled 13 x 9 baking dish, then sprinkle with feta. Bake uncovered in middle of oven until cheese is slightly melted and pasta is heated through (approx 15 minutes).

    Note: Makes excellent left-overs (just microwave). Can be made a day ahead for a dinner party (it actually tastes better on day 2, in my opinion!)

Categories
Cookies Desserts Recipes with Pictures

Monster Marshmallow Cookies

Monster Marshmellow Cookies from the Bartholomew Buffet - bbuffet.com

I discovered this recipe in Food Network Magazine (a Christmas gift that I LOVE!). I saw the picture one day and made these cookies the next. They are A-M-A-Z-I-N-G! As you’re mixing the dough you’ll probably think to yourself “There is no WAY I can possibly mix in any more ingredients,” but keep going. You’ll be tired but happy. Oh — and you may need to double the chocolaty topping and/or use more half and half. I found it a bit too thick to drizzle … more like “plop.”

2 C. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
2 sticks butter, softened
1 C. granulated sugar
1 C. packed light brown sugar
2 large eggs, at room temperature
1 T. vanilla extract
2 C. quick-cooking oats
1 1/4 C. crispy rice cereal
1 C. milk chocolate chips
1 C. coarsely chopped pecans
1 C. miniature marshmallows

TOPPING:
1/2 C. milk chocolate chips
1/2 C. miniature marshmallows
2 1/2 tsp. half-and-half
Pinch of cayenne pepper
1/3 C. finely chopped pecans

  1. Making the cookies: Preheat the oven to 350 degrees.  Line 2 baking sheets with parchment paper.  Combine the flour, baking powder and baking soda in a large bowl.  In a separate bowl, beat the butter and both sugars with a mixer on medium-high speed until fluffy.  Beat in the eggs one at a time on medium speed, then beat in the vanilla.  Add the four mixture and beat on low speed until combined.
  2. Stir the oats, cereal, chocolate chips, pecans and marshmallows into the dough with a wooden spoon.  Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, about 3 inches apart. Bake the cookies in batches until golden, 10 to 12 minutes. Transfer to racks to cool.
  3. Making the topping: Combine the chocolate chips, marshmallows, half-and-half and cayenne pepper in a saucepan over medium heat; cook, stirring, until the mixture is smooth, about 5 minutes.  Remove from the heat. Stir in the pecans.  Drizzle the mixture over the cookies and let set, about 4 hours.
Categories
Cookies Desserts Recipes with Pictures

Gingerbread Cookies

Long lost bbuffet contributor, Ellen, here.  A friend gave me the greatest gingerbread cookie recipe.  Rolls and cuts like a charm and tastes fantastic.

3 C. flour
1 C. light brown sugar
1/4 C. corn starch
1 1/2 T. orange rind
1 T. ginger
1 T. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
2 T. molasses
1 T. water
1 egg
1 C.  cold butter, cup into 1 inch pieces

Icing
2 cups powdered sugar
1/2tsp. vanilla
2 T.  milk (add additional milk to reach desired consistency)

  1. Mix flour, sugar, cornstarch, orange rind, ginger, pumpkin pie spice, soda and salt in a large mixing bowl.
  2. Whisk molasses, water and egg in a small bowl; set aside.
  3. Cut butter into flour mixture using a pastry blender until mixture resembles coarse meal.
  4. Pour molasses mixture over flour; beat with mixer until dough forms a ball.
  5. Knead 2-3 times until smooth.
  6. Divide in half; wrap in plastic wrap and chill for 2 hours.
  7. Roll dough on lightly floured surface to 1/4 inch thickness.
  8. Cut with cookie cutters, place on baking sheets.
  9. Bake 11-13 minutes in 350 degree oven-cool on wire racks.
  10. Decorate with icing.
Categories
Desserts Recipes with Pictures

Brownie Delight

Got this recipe from my co-worker Steve Milbrandt.  He’s a regular contributor to our work potlucks and has a number of recipes in this blog.   It’s a favorite of mine and many others on the floor.   Thanks Steve!

1 box fudge brownie mix
1 box instant chocolate pudding
16 oz. Cool Whip
1 pk. cream cheese
2 C. powder sugar

  1. Bake and cool fudge brownies per package instructions in a 9×13″ pan
  2. Mix softened cream cheese and powdered sugar
  3. Fold in 8 oz. of Cool Whip to cream cheese and powdered sugar mixture
  4. Spread over cooled brownies
  5. Mix chocolate pudding per package instructions
  6. Spread chocolate pudding over cream cheese/Cool Whip  layer
  7. Spread remaining 8 oz. of Cool Whip over the chocolate pudding layer
  8. OPTIONAL:  Top with nuts, shaved chocolate or any other desirable toppings

Refrigerator a couple hours before serving.

Categories
Candy Desserts Recipes with Pictures

Creamy Peanut Butter Fudge

4 cups white sugar
1 cup light brown sugar
1/2 cup butter
1 (12 fluid ounce) can evaporated milk
1 (7 ounce) jar marshmallow creme
1 (16 ounce) jar peanut butter
1 teaspoon vanilla extract

  1. Grease a 9×13 inch baking dish.
  2. In a medium saucepan over medium heat, combine sugar, brown sugar, butter and evaporated milk. Bring to a boil, stirring constantly, and boil for 7 minutes.
  3. Remove from heat; stir in marshmallow creme until well incorporated and melted.
  4. Stir in peanut butter and vanilla until smooth; spread in prepared pan.
  5. Let cool before cutting into squares.
Categories
Bars Desserts Pies Recipes with Pictures

Pecan Pie Bars

Pecan Pie Bars recipe from the Bartholomew Buffet - bbuffet.com

Got this recipe from my co-worker Carol Robson.   Here are her comments:

This is a really easy recipe to make.  Be sure to use real butter (no substitutes). Debi Fasig (co-worker and contributor to Bartholomew Buffet) said that she likes my pecan pie bars better than hers!!  That’s a HUGE compliment.  As you know, Debi brings in some of the most delectable treats.

3 C. flour
1/2 C. sugar
1/2 tsp. salt
1 C. (2 sticks butter) – cold

Preheat oven to 350 degrees.  Grease bottom and sides of 15 x 10 x 1 inch baking pan.  In large bowl, combine flour, sugar and salt.  With pastry blender, cut in 1 cup of butter until mixture resembles coarse crumbs.  Press firmly and evenly into pan.  Bake 20 minutes.

While crust is baking, mix up the topping:

3 T. butter – melted
4 eggs, lightly beaten
1 1/2 C. light corn syrup
1 1/2 C. sugar
1 1/2 tsp. vanilla extract (Watkins)

2 1/2 C. chopped pecans

In a large bowl, stir (by hand) eggs, corn syrup, sugar, melted butter and vanilla until blended.  Stir in pecan pieces.  Spread evenly over hot crust.  Bake 25 minutes or until set.  Cool slightly before cutting.  Use a plastic knife to cut the bars and they won’t stick to the knife.  Makes 48 servings.

Categories
Chicken Main Dishes Recipes with Pictures

Cheddar Chicken

Cheddar Chicken recipe from the Bartholomew Buffet - bbuffet.com

I tore this recipe out of Real Simple magazine, since I am always looking for something good and easy for dinner. (The fact that I then actually made it is quite impressive, if I do say so myself.) Though it’s not exactly a healthy chicken dish, my kids gave it a 9 out of 10 and a “one hundred HUNDRED” out of 10. Which means they ate it. Which means it’s a winner! The adults loved it, too.

16 buttery crackers (such as Ritz), crushed (about 3/4 C.)
6 oz. sharp Cheddar, grated
1 clove garlic, finely chopped
Kosher salt and pepper
4 – 6 ounce boneless, skinless chicken breasts
4 T. unsalted butter, melted

  • Heat oven to 350 degrees. In a bowl, combine the crackers, cheese, garlic, and 1/4 teaspoon each salt and pepper.
  • Dip the chicken in the butter, then in the cracker mixture, pressing gently to help it adhere, and place on a foil-lined backing sheet.
  • Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown and cooked through, 25 to 30 minutes.