Category Archives: Cooking

Blueberry Coffee Cake

Posted by Delightfully Doable on 2 April, 2014 None comments

I still have 3-gallon size freezer bags full of our fresh blueberries from last summer. I’m quite surprised how many we still have left with how much I have used them for smoothies and baking. Needless to say, I will continue to use them the next couple months until we get fresh ones again So glad I haven’t had to use them sparingly as we literally had a small blueberry farm.

Cooper loves blueberries so much so that I keep checking the price at the store and refusing to buy a small pint for $3.99. I can’t seem to justify it when we have our own blueberries for free. About a month ago I bought a large container for a great deal, it seemed it was almost a steal as I haven’t seen that good of a deal since.

Anyway, I made coffee cake as I have been into my pastries lately that I probably have developed a permanent food baby; or shall I say 5 lbs that I wish I could blame on something other than simple carbs and coffee. I always crave carbs but lately it’s been almost my entire diet! (I need to refocus my health again)

Oh well! This is a great recipe! Enjoy!

Ingredients:

¼ cup butter, softened
2/3 cup sugar
1 egg
1 cup + 2 tbsp flour, divided
½ tsp baking powder
¼ tsp salt
½ cup milk
1 cup frozen bluenerries
3 oz cream cheese

Topping:

3 tbsp flour
3 tbsp sugar
2 tbsp cold butter

For batter: in a large mixing bowl, cream butter and sugar. Beat in egg.

Mix well. Cream until well incorporated!

Combine 1 cup flour, baking powder and salt in creamed mixture.

Add milk, mix well.

Toss blueberries with remaining flour.

Add cream cheese and blueberries. Batter will be thick.

Transfer to a greased 8in square baking dish.

For topping: In a small bowl combine flour and sugar. Cut in butter until crumbly.

Sprinkle over batter.

Bake at 375 degrees for 40-45 minutes or until toothpick inserted comes out clean.

Serve warm with a good cup of coffee for all you coffee lovers. :)

Enjoy!

Quiche Muffin Cups

Posted by Delightfully Doable on 1 April, 2014 None comments

I made these this morning as my sister and niece were coming over to visit and she always knows she can expect something to eat with her coffee.

So, since I had these on hand and they would leave leftovers for my husband to take to work tomorrow I happily made these real quick while Cooper was still asleep.

Ingredients:

12 eggs
¾ cup milk
1 tsp garlic salt
½ tsp salt
1 tsp pepper
1 cup cheddar cheese, shredded
1 cup chopped turkey
1 cup sliced mushrooms

In a large bowl add 12 eggs.

Add milk and begin whisking really well. (1-2 minutes)

Add salt, pepper and garlic salt.

Add shredded cheese.

Spoon a spoonful full of egg mixture to muffin cups filling 1/4 full.

Top with mushrooms and turkey.

Top muffins with remaining egg mixture.

Bake at 375 degrees for 15-20 minutes.

Serve warm and store in the fridge.

They are delicious and full of flavor. My niece loved them and ate 2 herself. (She’s 2 years old) My sister and I on the other hand ate more than I would like to share. :) BUT there are a couple left for my husband for tomorrows breakfast. ;)

BBQ’d Chicken

Posted by Delightfully Doable on 31 March, 2014 None comments

Last night we had my husbands sister and her family over for dinner. They came into town last minute after finding out how quickly their mother had gone down hill with her fight in cancer.

We decided barbequing chicken and burgers would be a great way to spend some time together.

Michael did the marinade for the chicken.

Chicken Marinade:

5 chicken breasts
2 tbsp minced garlic
1 tbsp soy sauce
1 tbsp teriyaki sauce
Splash of lemon juice
¼ cup sweet chili sauce
Splash of grapeseed oil
Splash of rice vinegar
1 tsp sea salt
1 tsp black pepper
1 ½ tsp cinnamon

In a gallon Ziploc bag add chicken with ingredients and marinade for 6-8 hours for best results. BBQ when ready to eat!

This chicken is so moist and flavorful! The cinnamon is a key ingredient.

Here are the cousins playing in Cooper’s tent!

Cinnamon Sugar Biscuits

Posted by Delightfully Doable on 30 March, 2014 1 comments

It’s been quite awhile, but I had this recipe for the first time at my sweet sisters house. She doesn’t live around here and she may have forgot about the recipe herself, but I haven’t and I remember it being very yummy.

If you haven’t figured it out already, I am a coffee lover and these go great with coffee. Coffee + Pastries = utter happiness in my book. :)

These are a biscuit/cinnamon roll mix. They have the consistency of a biscuit but you roll them as you do a cinnamon roll. They do not puff up as a cinnamon roll, but they rise like a biscuit. :)

Have fun with them!

Ingredients:

2 cups flour
1 tbsp baking powder
¼ tsp baking soda
1 tsp salt
¼ cup vegetable oil
¾ cup buttermilk
1 stick butter, softened
¾ cup sugar
1 tbsp cinnamon

Preheat oven to 400 degrees.

Coopers little hand helping me stir!

Mix first four ingredients together.

Stir in oil and buttermilk just until blended

Helping mama bake while eating FROZEN blueberries

On a floured surface, roll out into a rectangle and grease a 9×9 pan

Spread softened mutter across the top and sprinkle with sugar and cinnamon.

Roll up and cut them into 1 1/2 in biscuits. They will not puff much as a cinnamon roll would, so you can place them close together in the pan.

Bake for 15-20 minutes. They should look a little goofy as they are not rolls but biscuits.

Add frosting is desired. (powdered sugar, milk/water)

Turkey Mac N’ Cheese

Posted by Delightfully Doable on 29 March, 2014 None comments

Turkey Mac n’ cheese helps add a little protein to the meal. I made this for dinner and love the fact that I can make it early in the day while my son is sleeping and then wait to bake it until we are ready to eat. This is how I try and live my life to avoid the hassle of cooking while my toddler runs rampant all through the kitchen. :)

This is a quick, easy meal that provides the utmost comfort meal in the end. I love comfort food, I love easy cooking, and most of all I LOVE tasty food!

Ingredients:

1 lb elbow macaroni
6 tbsp butter
¼ cup whole wheat flour
½ tsp salt
½ tsp pepper
1 tsp garlic salt
½ tsp paprika
2 cups milk
2 cups shredded cheese
2 cups cubed turkey
1 cup mushrooms, sliced
1 sleeve saltine crackers, crumbled

Cook the macaroni according to package instructions.

Meanwhile, in a large saucepan melt butter.

Stir in flour and whisk until fully smooth. Add salt, pepper, garlic salt and paprika.

Add milk and bring to a boil, cook for 1 minute stirring constantly. Mixture will thicken.

Remove from heat and add the cheese and mix well.

Add turkey and mushrooms and mix well.

In a greased baking dish, add noodles. Top with sauce mixture and mix until fully coated.

Sprinkle with crumbled crackers and drizzle with EVOO.

Bake at 375 for 20-25 minutes or until heated through and bubbly.

Cooper has been devouring this meal as he finally began to eat again. Makes mommy so proud! :)

Cheddar English Muffins

Posted by Delightfully Doable on 28 March, 2014 None comments

I’ve made a couple recipes for English muffins and this was a good twist with the cheddar. I made these this afternoon while the rain poured down, Cooper napped, and our ditch continued to get dug by our hired hand that was not myself. It was a good day for baking as I proceeded with blueberry coffee cake after the muffins and cinnamon sugar biscuits. Yes it’s a lot of carbs but they hold for good breakfast treats with coffee and we are taking some treats over to my mother-in-law this weekend.

Try them out and see how you feel about them.

Ingredients:

2-3 cups flour (don’t use whole wheat, it doesn’t rise properly)
1 tbsp sugar
2 ¼ tsp active dry yeast
1 tsp salt
¾ cup warm water
2 tbsp vegetable oil
1 egg
1 tbsp cider vinegar
½ cup cheddar cheese

In a stand mixer combine 2 cups flour, sugar, yeast and salt.

Add water and oil; beat well for 2 minutes. Add egg and vinegar and beat another 2 minutes.

Add cheese and mix remaining flour just enough to for a stiff dough. (you may not use the remaining cup of flour)

On a floured surface roll dough into a 1/2 inch thick circle and use a biscuit cutter to cut your circles. Or use the top of a cup if you don’t have a biscuit cutter.

Place muffins on a greased cookie sheet and cover with a tea towel. Let rise until doubled in size.

Bake at 350 for 10 minutes. Flip muffins and bake another 10-15 minutes until fully cooked.

Cool on a wire rack.

Seafood Alfredo

Posted by Delightfully Doable on 27 March, 2014 None comments

After our lovely Costco Trip I made a yummy seafood pasta dish for dinner the following night. Boy was it AMAZING! My husband absolutely couldn’t stop talking about it. He loved the white sauce and acted as if I have never made this dish before. I was grateful for his happiness but was beyond concerned why he thought it tasted so much better than previously. (I am choosing to believe it’s because our family has been deprived of good food since I refused to shop until our Costco trip)

So here is the delicious recipe my husband can’t stop talking about:

Ingredients:

1 lb mushrooms, sliced
½ lb asparagus, chopped
½ lb tofu (omit if you do not prefer)
1 lb large shrimp
1 tsp garlic salt
2 tsp parsley
2 tsp Italian seasoning
1 lb linguine pasta
Cream sauce ingredients click on recipe below

For cream Sauce:

Click here for recipe

De-tail the shrimp and cut tofu. Set shrimp aside.

In a large saucepan add mushrooms, asparagus and tofu. Begin cooking on medium heat.

Once they begin to cook, add seasoning and shrimp. Cook until no longer pink.

Remove from heat and add creamy sauce.

Meanwhile cook pasta according to package instructions and toss all together.

Serve with garlic bread and Caesar salad.

Simple White Sauce

Posted by Delightfully Doable on 26 March, 2014 None comments

Simple White Sauce is an easy recipe for any pasta dish you make that deserves a good white creaminess.
I made this tonight and Michael acted as if I’ve never made it before. :) Even after our sweets for the night he couldn’t stop talking about the sauce.
Tonight I made Seafood Alfredo with ceaser salad. It was quite tasty and even Cooper who hasn’t been eating partook in this meal as well. Made my soul happy.

Ingredients:

8 oz cream cheese
2 tbsp butter
2 tbsp minced garlic
3 cups milk
2 tsp garlic salt
1-2 tsp Paprika
Salt and Pepper to taste

In a large saucepan add cream cheese and butter and begin to melt on low heat.

Once half melted, add minced garlic.

When fully melted add milk and simmer on low heat, whisking to get any remaining lumps.

Add garlic salt, paprika, salt and pepper.

Mix with any pasta dish and enjoy!

Blueberry Oatmeal Scones

Posted by Delightfully Doable on 23 March, 2014 None comments

I made these scones today while I also made Banana-Crumb-Muffins. I haven’t baked in awhile and knew I was well overdo. I knew my parents were coming into town this weekend as well as visiting my mother-in-law who is sick with terminal cancer. I thought it would be nice to share the food-wealth and make some tasty food for them and my parents. I decided to make Creamy Enchiladas, scones, and muffins. Although I had cheddar English muffins on my list, I didn’t quite get around to those yet.

I had a recipe for scones from my mom and since you already know I love my carbs I decided blueberry scones would be a great fit as we are all coffee lovers and pastries for some reason couldn’t go any better than with a good cup of coffee.

These scones are simple and not too time consuming as you see I already made muffins prior to these! :)

Blueberry Oatmeal Scones:

3 cups + 2 tbsp flour
½ cup + 2 tbsp sugar
1 ¼ tsp salt
1 ¼ tsp baking soda
2 ½ tsp baking powder
10 oz (2 ½ sticks) cold butter
2 cups oats
2 tsp orange zest (optional)
¾ cups buttermilk
¾ cup dried blueberries (fresh/frozen work too)
½ cup pecans, chopped (optional)

Preheat oven to 350.

Combine everything EXCEPT oats, buttermilk, blueberries, and pecans.

Beat well until butter forms small pea size pebbles in the mixture.

Add oats and continue to mix.

Slowly pour in buttermilk just until dough comes together. Do not over mix.

Divide dough in half and place on a floured surface. With both hands, form dough into a mounded circle. (A little higher in the middle than the edges)

Cut dough into 8 triangles (repeat with the remaining dough)

Place on a greased baking sheet and bake for 20 minutes or until light brown.

Serve warm with butter and/or jelly!

Enjoy!

Creamy Enchiladas

Posted by Delightfully Doable on 23 March, 2014 None comments

While I was baking this afternoon I decided to make ahead my enchiladas as they are a great freezer meal or make-ahead-meal. Since we will be headed out to my mother-in-laws tomorrow I wanted to get it done and ready to go.

These enchiladas are simple and very tasty! Although I prefer green sauce I wanted to switch it up as my husband prefers red sauce.

Ingredients: