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Thursday, September 27, 2007

Easy cupcake recipe

Lots of cool Halloween t shirts right here

This is the easiest cupcake recipe ever, and it makes perfect cupcakes every time. After they're done, unleash your creativity and decorate at will. At Halloween, orange icing and I make spiders out of a piece of hard candy and licorice for legs. At Christmas, red icing with a piped Santa Claus hat . . . you get the picture.

• 2 1/4 cups all purpose flour
• 1 1/3 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1 cup milk
• 1 teaspoon vanilla
• 2 large eggs

Preheat oven to 350 degrees. Line cupcake pans with paper liners.

Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a spatula.

Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed.

Spoon cupcake batter into paper liners until 1/2 to 2/3 full.

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.

Cool 5 minutes in pans then remove and place on wire racks to cool completely.

Decorate, eat, and enjoy.

Wednesday, September 26, 2007

French Toast

This is an excellent, quick breakfast. I used day old or stale bread to make this, because this is exactly why this recipe was invented. French Toast

2 large eggs
1/3 cup milk
1 tablespoon sugar
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
4 slices of bread

In a shallow dish, beat together eggs, milk, sugar, vanilla and cinnamon until well blended.

Heat an oiled skillet over medium heat until just hot enough to sizzle a drop of water.

One slice at a time, dip bread in egg mixture on each side.

Place bread in hot pan, cook on both sides about 4 minutes or until golden brown, and no visible liquid egg remains.

Serve immediately. Syrup, fresh fruit slices, and powdered sugar sprinkled on top are especially good. I love this with strawberries.

Monday, September 24, 2007

Eggplant parmesan

This is a great eggplant parmesan recipe for when you're in a hurry. You cook the eggplant in the microwave, and it doesn't take nearly as long, plus, you don't fry them, so you cut out a lot of calories. It's still good, and it takes a lot less time to prepare. Quick, easy, and delicious.
1 lg. eggplant (1 1/2-1 3/4 lb.)
1 cup bread crumbs
1/4 c. grated Parmesan cheese
2 tbsp. butter or margarine, melted
2 c. spaghetti sauce
1 1/2-2 c. (6-8 oz.) shredded mozzarella cheese

Pierce skin of eggplant several times. Place on paper towel in microwave at high 6-7 minutes. Roll over 2 times. Let cool. Cut into 1/2 inch slices. Combine breadcrumbs, Parmesan cheese and butter. In 8 inch square dish, alternate layers of spaghetti sauce, eggplant, breadcrumbs and mozzarella cheese, with the last topping being the sauce and cheese. Cook in 350 oven until hot and bubbly, about 30 minutes. Let stand 10 minutes before serving.

Friday, September 21, 2007

Breakfast Sandwich

This wonderful grilled cheese and bacon sandwich has a lovely twist, and it's perfect for breakfast. You can leave out the walnuts if you like; often I add thin tomato slices or spinach leaves. Quick and easy, it tastes like you slaved over the stove.

Breakfast Grilled Cheese

3 large eggs,beaten
1/4 cup milk
2 tablespoons (1/4 stick) butter
8 thick slices egg bread
12 slices cheddar cheese
1/2 tablespoon chopped walnuts
4 slices of cooked bacon

1. In a shallow dish, combine the eggs and milk; mix well.
2. Melt the butter in a large skillet or griddle over low heat.
3. Dip 1 side of bread in the egg mixture, making sure it does not soak through to the other side. Place the bread slices coated side down in the skillet. Top each with 3 slices of cheese, walnuts and a sprinkle of bacon.
4. Place remaining 4 slices of bread coated side up over the cheese and bacon bits. Cook for 4 to 5 minutes per side, or until golden and the cheese is melted.

Monday, September 3, 2007

Pulled Pork with Mustard BBQ sauce

Cook a pork shoulder or pork roast in slow cooker on Low or smoker until internal temperature reaches 190 (or it falls off the bone). Let rest and cool for approx 1/2 hour, then pull apart and cook with mustard sauce to taste on low for another 30 minutes.

Serve on toasted buns with coleslaw, either on the side or on the bun. Excellent.
Mustard Sauce

* 1 cup prepared yellow or any other type mustard
* 1/2 cup balsamic vinegar
* 1/3 cup brown sugar
* 2 tablespoons butter
* 1 tablespoon Worcestershire sauce
* 1 tablespoon lemon juice
* 1 teaspoon cayenne

Mix all ingredients together and simmer over a low heat for 30 minutes. Cool and store in refrigerator until pork is done.