Lemon Rosemary Garlic Chicken and Potatoes

Posted by Brenda K. Agresta in Dinner Ideas and tagged with Baked chicken, carrots, lemon, potatoes, rosemary April 4, 2014

This dish is easy enough to put together for any weeknight meal and presents beautifully for a get together with company. The lemony, garlic, rosemary sauce is a welcome accompaniment to the tender, succulent chicken and vegetables. I chose to add carrots to the original recipe as they go well with red potatoes and adds nice color to the presentation.

Lemon,Rosemary,Garlic,Chicken and Potatoes
Southern Living JANUARY 2014

Makes 6 servings

You will need:
6 chicken legs
4 chicken thighs, bone-in and skin on
2 pounds small red potatoes
1/2 pound peeled carrots

Season chicken with salt and pepper. Cut potatoes in half or quarters if too large.
Place a large roasting pan on the stovetop over 2 burners. Over medium high heat, add 3 tablespoons olive oil to pan. Place chicken skin side down in pan, add potatoes and carrots and cook until chicken starts to brown, 10-15 minutes.

While the chicken cooks, make the sauce. In a medium bowl, mix the following ingredients. The original recipe calls for 10 cloves of garlic, you can cut that amount in half for a milder garlic flavor.

1/3 cup olive oil
1/4 cup fresh lemon juice
1 (3.5-oz.) jar capers, drained
2 lemons, sliced
10 garlic cloves minced
3 tablespoons fresh rosemary leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil

Turn chicken over and cover in lemon sauce.
Bake for 50 minutes until chicken is done (165 degrees) and potatoes and carrots are tender. Spoon sauce over chicken and vegetables and serve.

Meyer Lemon Bars

Posted by Brenda K. Agresta in Pie Bars and tagged with lemon bars, lemon zest, meyer lemons March 30, 2014

If you’ve never baked with Meyer lemons you don’t know what you’re missing. A cross between a lemon and mandarin orange, the Meyer lemon is sweeter and less tart than the more common Eureka lemons you typically find the supermarket. These mouth-watering bars are luscious and lemony with a hint of orange flavor that will have you running back for more.

Meyer Lemon Bars
recipe from Group Recipes.com

Makes 16 bars in an 8×8 pan

For the Crust you will need:
1 cup all-purpose flour
1/2 cup confectioners’ sugar
1/8 tsp salt
1 stick unsalted butter, cold and cut into 1/2 inch pieces

For the filling you will need:
2 large eggs
1 cup superfine sugar
2 tbsp all purpose flour
1/8 tsp salt
2 tsp finely grated Meyer lemon zest
1/4 cup freshly squeezed Meyer lemon juice

Preheat oven to 350F. Butter an 8-inch square pan. Line the pan with parchment paper with 2 sides overhanging. Lightly butter the parchment paper.

For the crust:

In the bowl of a food processor, add the flour, powdered sugar and salt. Pulse twice to combine. Add butter and pulse several times until mixture looks coarse and butter resembles small peas.

Pour into prepared pan and press down evenly. Bake 20 minutes until lightly golden in color.

While the crust is baking, prepare the filling. Whisk eggs in a medium bowl. If you can’t find superfine sugar, add sugar to the bowl of a mini food processor and process for about 30 seconds. Add sugar, flour and salt to eggs and whisk until smooth. Whisk in lemon zest and juice just until combined.

Pour filling over hot crust and return pan to oven. Bake for 18 minutes. Cool pan on a wire rack. When completely cooled, use a sharp knife to loosen cake from edges of pan. Using the parchment overhang, lift out of pan onto a cutting board. Cut into bars and dust with powdered sugar and serve.

Pesto, Pasta, Shrimp and Asparagus

Posted by Brenda K. Agresta in Dinner Ideas and tagged with asparagus, basil, lemon, pasta, pesto, Shrimp March 28, 2014

Pesto and pasta is a great combination and during the summer months I love to make fresh pesto with basil from my garden. But summer is still months away and with asparagus in season and so reasonably priced at the grocery store, this recipe wouldn’t wait. A store bought jar of pesto works just fine for this lemony fresh pasta creation and saves time in the kitchen too.

Pesto, Pasta, Shrimp and Asparagus

Inspired by recipe for Pasta, Shrimp, Asparagus and Basil
Good-Housekeeping, May 1994 issue

You will need:
8 oz. spaghetti
1/3 cup store bought pesto
1/4 cup fresh lemon juice
1 lemon sliced
1 tablespoon olive oil
1 lb. asparagus, cut on the diagonal, into two inch pieces
1 lb. large shrimp, shelled and deveined
1/8 teaspoon crushed red pepper or more if you like the heat
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Cook pasta according to package directions.
Add olive oil to a large non skillet over medium heat. Season the shrimp with salt, black and red pepper and sauté until pink, just for about 3 minutes per side. Do not overcook. Remove shrimp from pan and set aside.

Add asparagus to pan and cook until crisp tender. Add lemon juice.
Drain spaghetti and add to asparagus. Toss with pesto. Add shrimp back in with lemon slices and toss again.

Makes 4 servings.

To make fresh Pesto add the ingredients listed below to a food processor or blender and process until smooth.

1 cup packed fresh basil leaves
2 garlic cloves
1/4 cup fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon salt

Baked Pasta with Sausage, Tomatoes and Cheese

Posted by Brenda K. Agresta in Dinner Ideas and tagged with baked pasta, rigatoni, turkey sausage, ziti March 25, 2014

This is a recipe I saved from Cooking Light magazine years ago and it’s still one of my favorite baked pastas. I love dishes you can prepare a day ahead and bake the next day. I’ve made it with both sweet and spicy sausage and it’s great either way.

Baked Pasta with Sausage, Tomatoes and Cheese
December 2007 Cooking Light

1 (1 pound) package uncooked ziti or rigatoni
1 pound hot or sweet turkey Italian sausage links; your preference
1 cup chopped onion
2 garlic cloves minced
1 tablespoon tomato paste
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (14.5 ounce) cans petite-diced tomatoes, undrained
1/4 cup chopped fresh basil
Cooking spray
1 1/2 cups shredded mozzarella cheese
1 1/2 cups grated fresh Parmesan cheese

Preheat oven to 350 degrees
Cook pasta according to package directions, drain and set aside.

Start by removing the casings from sausage. Cook the sausage with the onion and garlic in a large nonstick skillet over medium heat. Stir sausage to crumble and cook until browned. Next, add tomatoes, tomato paste, salt, black pepper and bring to a boil. Reduce heat and simmer for about 10 minutes to let flavors meld, stirring occasionally.

Add half the mixture in the casserole dish and top with half of the cheese. Repeat. Bake at 350 for 25 minutes or until bubbly. Recipe makes 8 1-1/2 cup servings.

Brenda’s notes: This recipe can be cut in half to serve 4. If you do not have fresh basil, you can substitute 1/2 teaspoon dried basil or italian herb blend. Don’t like opening a can of tomato paste just to use one tablespoon? Look for tomato paste in a tube, use what you need and store in the refrigerator.

Snickerdoodles

Posted by Brenda K. Agresta in Cookies and tagged with cinnamon sugar, snickerdoodle March 23, 2014

Another winning recipe from Pillsbury’s Complete Book of Baking. This cookie with the whimsical name is a vanilla-butter confection rolled in cinnamon sugar. Chewy, with a little bit of crunch, the Snickerdoodle is a delightful change of pace and they are quick and easy to prepare. This recipe makes 3 dozen 3 inch cookies.

Snickerdoodles

1 1/2 cups sugar
1/2 cup (1stick) butter, softened
1 teaspoon vanilla
2 eggs
2 3/4 cups flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2 teaspoons cinnamon

Preheat your oven to 400 degrees.

In a large mixing bowl, beat 1 1/2 cups sugar with butter until light and fluffy. Add vanilla and eggs and beat until combined.

Add flour, cream of tartar, baking soda and salt and blend until well mixed.

In a small bowl, mix 2 tablespoons sugar with cinnamon.

Shape dough into 1 1/2 inch balls and roll them into the cinnamon mixture. Place 2 inches apart on an ungreased cookie sheet, lined with parchment paper or a silpat.

Bake for 10 minutes. Move from cookie sheets to wire rack to cool.

Blackberry Crumb Bars

Posted by Brenda K. Agresta in Pie Bars and tagged with Blackberries, cake, Cookie Bars and Brownies March 20, 2014

Blackberry Crumb Bars

Just thinking about blackberries takes me back to my childhood. They remind me of hot summer days, growing up on the farm in Fairhope Alabama where blackberries grew wild along the fence rows. We’d pick giant bowls of berries and my mother would make glorious jars of jam and pans of warm, gooey cobbler. Those days are long gone, and my berries come in 5 ounce plastic containers from the grocery store. Still I love to have them often and in myriad ways- in smoothies, yogurt, pie and cake.

These blackberry crumb bars from Everyday Food are moist, buttery and just sweet enough to take me back to those summer days once again.

Blackberry Crumb Bars

6 tablespoons unsalted butter melted
1/2 cup (1 stick), room temperature
1 tablespoon room temperature butter for pan
1 3/4 cups all-purpose flour
1 tablespoon flour for pan
1/2 cup packed light-brown sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
2 large eggs
2 containers (5 ounces each) blackberries

Preheat oven to 350 degrees.
Prepare an 8 inch square baking pan. Butter the sides and bottom, then line the bottom of the pan with parchment paper, leaving an overhang on two sides. Next, butter and flour the parchment paper.

For the topping, whisk together melted butter, brown sugar, and 1/4 teaspoon salt in a medium mixing bowl. Add 1 cup flour, and mix with a fork until large moist crumbs form. Refrigerate topping until ready to use.

In another medium bowl, whisk together remaining 3/4 cup flour, baking powder, and remaining 1/4 teaspoon salt; set aside.

In a large mixing bowl, beat room-temperature butter, confectioners’ sugar, and vanilla with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture. Spread batter evenly in pan; sprinkle with blackberries, then chilled topping.

Bake 40 to 45 minutes, until golden. Cool completely in pan. Using paper overhang, lift cake onto a cutting board and cut into squares.

Southern Tortellini Minestrone

Posted by Brenda K. Agresta in Dinner Ideas and tagged with collards, Crushed red pepper, minestrone, soup, tortellini March 18, 2014

I’m pulling out the southern girl card again and telling you that I love collard greens. More accurately described as a “big ole mess” of greens, seasoned with bacon drippings and served with a slab of hot, buttery cornbread, baked, of course, in a well seasoned cast iron skillet. A southern delight.

So how could I pass up a recipe for an Italian dish with a southern twist? I prefer the mild taste of the collards over kale or spinach; and collards are every bit as healthy as their green counterparts. Crushed red pepper gives it just the right amount of zip. This recipe makes a lot of soup; cut it in half and give it a try.

Southern Tortellini Minestrone
from Southern Living December 2007
Serves 8-10

1 medium onion, chopped
1 tablespoon olive oil
3 garlic cloves, chopped
2 (32-oz.) containers chicken broth
3/4 cup dry white wine
2 (14.5-oz.) cans Italian-seasoned diced tomatoes
1 (16-oz.) package frozen green beans
1 (16-oz.) package chopped frozen collard greens
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary
1/2 teaspoon dried crushed red pepper
1 (16-oz.) package frozen cheese tortellini

Sauté onion in hot oil in a large Dutch oven over medium heat 8-10 minutes or until onion is tender. Add garlic, and cook 1 minute. Stir in chicken broth, white wine, and tomatoes and bring to a high simmer over medium-high heat. Add green beans, collard greens, and next 3 ingredients. Reduce heat to medium, and simmer, stirring occasionally, 15 minutes. Add tortellini, and cook 10 to 12 minutes or until pasta is done.

Chocolate Stout Cupcakes

Posted by Brenda K. Agresta in Cupcakes and tagged with Baileys Irish Creme, chocolate stout cake, Guiness, Irish Whiskey, St. Patrick's Day, Stout March 16, 2014

It’s St. Paddy’s time and we’ve been boozing up the stew, so we might as well do the same with dessert. Maybe that’s why Irish eyes are always smiling 🙂

You’ll find lots of variations on this recipe out there; my niece Priscilla shared this one with me a few years ago. The flavors are amazing and everyone that I have shared these cupcakes with raves about them. The stout, which has undertones of chocolate and coffee, gives the cake great depth of flavor. The Irish whiskey and Baileys also gives the cupcake a distinctive flavor without being over-powering. And if you’re not a whiskey, Baileys drinking kinda guy or gal, you can purchase the mini airline size bottles from the liquor store. Some stores may also have single bottles of Guinness on hand.

Chocolate Stout Cupcakes with Jameson Ganache Filling and Baileys Frosting
adapted from Confessions of a Tart

Makes 24 cupcakes

For the Cupcakes you will need:

1 cup Guinness stout
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

For the filling you will need:
8 ounces bittersweet chocolate
2/3 cup heavy whipping cream
2 tablespoons butter, room temperature
2 teaspoons Irish whiskey (I used Jameson)

For the frosting you will need:
4 cups confections sugar
1 and 1/2 sticks unsalted butter, at room temperature
4 tablespoons Baileys Irish Cream
1/4 cup heavy whipping cream

Preheat oven to 350°F. Line two 12 cup cupcake pans with 24 cupcake liners.

To make the cupcakes:

In a small saucepan over medium heat, combine the Guinness with 2 sticks butter. Bring to a simmer, then whisk in the cocoa powder until smooth. Set aside to cool.
Add flour, sugar, baking soda and salt to a large bowl. Mix well and set aside.

In a mixer bowl, beat the eggs and the sour cream. Slowly add the cooled chocolate mixture and beat to combine. Slowly add the flour mixture a little at a time and beat just until blended. Be sure the flour mixture is blended in well. Use a spatula and stir if needed.

Fill the cupcake liners 2/3 full. Bake for about 20 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean. Cool completely.

For the filling, break up the chocolate and place in a heatproof bowl. Heat the cream just until simmering and pour it over the chocolate. Let it sit a couple of minutes until chocolate starts to soften and then stir until smooth. Add the butter and whiskey and stir until smooth again. Let the ganache cool to a thick consistency, but not too firm to pipe it.

To fill the cupcakes:

Cut out the centers of the cupcakes, using an apple corer. Go down about an inch and a quarter into the cupcake. The cake plugs will push out of the apple corer easily just using your finger.

Fill a piping bag with the ganache and fill each cupcake.

To Make the frosting:

In a large mixer bowl, whip the butter for several minutes until fluffy. Slowly add the powdered sugar and beat. Add the Baileys and heavy cream. Frosting will be on the firmer side. Spread or pipe onto cupcakes and decorate as desired.

Shepherd’s Pie

Posted by Brenda K. Agresta in Dinner Ideas and tagged with Cottage Pie, ground beef, Irish Pub, mashed potatoes, Shepherd's Pie, St. Patrick's Day March 10, 2014

Shepherd’s Pie, aka Cottage pie, is an Irish Pub favorite. A savory beef filling topped with fluffy whipped potatoes and sharp cheddar cheese is a delicious way to celebrate St. Patrick’s Day or any day of the week. Add a Guinness and you’ve got a party.

This dish can be made ahead and baked the next day. Remove it from the refrigerator at least a half and hour before baking. You may need to add 10 minutes to the baking time.

Cheddar-Topped Shepherd’s Pie adapted from Everyday Food Oct 2008
Serves 6

5 large Yukon Gold Potatoes, peeled and medium diced
Kosher salt and freshly ground black pepper
1 tablespoon light olive oil
3 large carrots, halved lengthwise, quartered and diced
3 celery stalks, halved lengthwise, quartered and diced
1 cup petite green peas
1 medium onion, chopped
1/2 teaspoon dried thyme
1/4 teaspoon Herbs de Provence
1/4 cup all-purpose flour
1/4 cup tomato paste
1 cup hot water
1. 25 pounds ground beef (ground round)
1/2 cup half and half or buttermilk
2 tablespoons butter
1 1/2 cups shredded sharp white cheddar (6 ounces)

Preheat Oven to 450 degrees

Add potatoes to a large saucepan and cover with cold water. Add 1 teaspoon salt. Bring to a boil, lower heat and simmer until potatoes are tender, 15 to 20 minutes.Test with a fork after 15 minutes for doneness. Drain potatoes, then return to saucepan. Over low heat stir continuously until potatoes start to dry out. Remove from heat and add butter and half of the milk. Whip with a mixer, adding more milk if needed. Potatoes should be thick and fluffy. Stir in 1/2 cup of the cheese. Add salt and pepper to taste. Cover and set aside.

In a 5 quart Dutch oven or large heavy bottom sauce pan, sauté vegetables in oil with herbs until tender, about 10 minutes. Add flour and tomato paste and cook for another minute. Add ground beef and cook until no longer pink, stirring often. Add one cup hot water and simmer one minute. Add peas and salt and pepper to taste.

Pour beef and vegetable filling into a casserole dish. I used an 11 x 7 x 3 oval baker. Top with whipped potatoes and spread to the edges. Sprinkle with remaining cheese.

Bake for 20 minutes, or until topping starts to lightly brown and filling is bubbly. Let stand 5-10 minutes before serving.

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Drunken Irish Beef Stew

Posted by Brenda K. Agresta in Dinner Ideas and tagged with beef, Guinness, Irish, stew, stout beer March 8, 2014

adapted from thelittlekitchen.net

With St. Paddy’s just around the corner, I’ve been looking for something different than the usual corned beef and cabbage, which really isn’t Irish at all. This slow cooker recipe for Irish stew sounded great. It’s full of root vegetables, browned stew beef in a rich gravy laced with red wine and dark Guinness Stout that imparts a great depth of flavor to the stew. Now if you’re concerned about the name, no worries, the alcohol is removed during the cooking process; you only taste the flavor of the spirits, you will not get drunk!

You’ll need:

2 cups baby red potatoes cut into 1/2-inch pieces
2 cups russet potatoes cut into 1/2 inch pieces 1 and 1/2 cups celery, medium sliced
2 cups carrots, peeled and medium sliced
2 cups pearl onions
2 Tbsp extra-virgin olive oil
1 3/4 pounds stew beef, cut into 1-inch pieces
3 garlic cloves, minced
2 Tbsp butter
2 cups beef broth
1 cup good red wine (Cabernet Savignon)
3/4 cup Guinness Stout Beer
2 Tbsp tomato paste
1 Tbsp white sugar
1 Tbsp soy sauce
1/2 Tbsp dried thyme
2 bay leaves
1 tablespoon water mixed with 1 tablespoon cornstarch
Salt and Pepper to taste
1 cup flour for dredging

Add all of the cut up vegetables (carrots, celery, potatoes and onions) to the crock pot and set aside.

Add olive oil to a heavy bottomed sauté pan or dutch oven such as Le Crueset. Salt and pepper the beef and dredge in flour.

Brown beef over medium high heat in small batches so you get a good crust. Crowding the pan will cause steam and you don’t want to steam the beef. Add additional oil as needed.

When all of the beef is browned, add to the vegetables in the crock pot.

Lower heat, add butter and garlic and cook for just a minute. Return the heat to medium and add beef broth, wine, beer, tomato paste, soy sauce, sugar, thyme, salt and pepper. Bring to a boil then lower heat and simmer uncovered for about 10 minutes. Add cornstarch paste and stir. Pour over beef and vegetables. Add bay leaves.

Cook on high for 4-5 hours or low 6-7 hours until vegetables are tender, stirring occasionally. Taste for seasonings, add more salt and pepper if needed. Remove the bay leaves and any fat that has accumulated on top of the stew and serve.

Now should you decide to finish off the left over Guinness and wine, remember to always drink responsibly; especially when chopping vegetables.

Stacked Chicken Enchiladas

Posted by Brenda K. Agresta in Dinner Ideas and tagged with chicken, enchiladas, mexican, pepper jack cheese, rotisserie chicken, salsa verde, shredded chicken March 6, 2014

The inspiration for this recipe comes from the March Cooking Light magazine. For an easy shortcut I decided on using a rotisserie chicken instead of chicken thighs and I went with more sauce and cheese than the original recipe. Layering the tortillas instead of rolling them saves on prep time.

Stacked Chicken Enchiladas
8 servings

adapted from Cooking Light

You will need:

1 rotisserie chicken (2-1/2 pounds) skin removed and shredded
2 cups diced sweet onions
1- 14 1/2 ounce can whole peeled tomatoes
1 -16 ounce jar Salsa Verde
12 Corn Tortillas
6 ounces shredded pepper jack cheese
1 teaspoon cumin
1/4 teaspoon red pepper
1 tablespoon olive oil
1 large clove garlic, minced
1 cup chopped cilantro
1 dozen pickled jalapeño pepper slices
Sour Cream

Sauté onion in olive oil until translucent, add minced garlic and sauté for one more minute. Add tomatoes, cumin and red pepper. Break up tomatoes. Add shredded chicken and mix well. Continue to cook 5 more minutes on low heat to meld flavors. Remove from heat and set aside.

Preheat oven to 425 degrees.

Coat an 11×7 baking dish with cooking spray (Pam). Cover the bottom with 1/3rd of the salsa verde and 1/3rd of the cilantro. Add 4 tortillas, overlapping. Top with 1/2 the tomato and chicken mixture then 1/3rd salsa and cilantro. Repeat layers (tortillas, chicken and tomatoes, ending with tortillas, salsa and cilantro) Top with grated cheese and jalapeño pepper slices.

Bake 20- 25 minutes or until cheese is bubbly and starting to brown. Remove from oven and let sit for 5 minutes. Top with additional cilantro and serve with a dollop of sour cream.

Healthy Homemade Granola

Posted by Brenda K. Agresta in Breakfast and Brunch and tagged with dried cranberries, granola, greek yogurt, healthy, oatmeal, pecans, walnuts March 4, 2014

I start every weekday morning with greek yogurt and fresh berries topped with this sweet, crunchy, healthy granola. It fills me up and helps me maintain a healthy weight. Full of wholesome ingredients, it’s quick and easy to make and so delicious. I make a fresh batch every weekend so I always have it on hand. Use different types of dried fruit and nuts to change it up.

Healthy Homemade Granola

Preheat oven to 300 degrees

2 cups old fashioned Quaker Oats
1/2 cup sliced almonds
1/2 cup chopped pecans
1/2 cup dried cranberries
2 tablespoons coconut oil, melted
3 tablespoons agave nectar

Mix ingredients in a large bowl making sure oil and agave nectar are evenly distributed throughout the dry ingredients.

Spread out evenly on a large sheet pan. Bake for 25 minutes, low and slow, stirring half way through baking time.

Let cool on baking sheet, store in airtight container.

Chocolate Chip Pudding Cookies

Posted by Brenda K. Agresta in Cookies and tagged with chocolate chip, chocolate chips, pudding cookies, vanilla pudding mix, white chocolate chips March 2, 2014

I heard about this recipe from my daughter-in-law Laura. She is quite an accomplished cookie baker and she makes these often. The recipe comes from Kraft, but they call them “Not Just for Santa Cookies”. Whatever you want to call them, they will knock your socks off! Made with instant vanilla pudding mix, they are so moist and chewy, they melt in your mouth. The recipe is very versatile. You can add dried cherries or cranberries, use white, dark or semi-sweet chips. Sometimes I like to use coconut oil for a healthier option in place of butter. It also gives a wonderfully subtle coconut flavor to the cookie.

Today I used butter, 6 ounces of white chocolate chips, 6 ounces of dark chocolate chips and a cup of chopped walnuts. I baked half the recipe and froze the rest. To freeze, I roll the dough into balls and place on a cookie sheet and into the freezer until frozen solid, then move them to a freezer bag for storage. They can be baked frozen or thawed.

Chocolate Chip Pudding Cookies (Kraft)

2 1/4 cup flour
1 tsp. baking soda
1 cup softened butter
1/4 cup sugar
3/4 cup firmly packed brown sugar
1 tsp. vanilla
1 pkg. (4 oz. serving) instant vanilla pudding
2 eggs
1 package (12 ounces) chocolate chips
1 cup chopped walnuts or pecans

Combine butter, the sugars, vanilla and pudding mix in large bowl. Beat until creamy. Then beat in eggs. Gradually add flour, soda, chips and nuts. Batter will be stiff. I use a small cookie scoop which is about a tablespoon, heaping full. Place about 2 inches apart on cookie sheet lined with parchment paper.

Bake at 375 degrees for 10 minutes. Makes about 36 cookies.

Warm, crispy, gooey. Who could resist?

Lemon Raspberry Streusel Muffins

Posted by Brenda K. Agresta in Do You Know the Muffin Man and tagged with lemon yogurt, lemon zest, muffins, raspberry muffins February 28, 2014

This delicate muffin gets it’s tang from lemon yogurt and lemon zest. Paired with sweet raspberries, it’s fresh and fruity with a subtle tart flavor. Great for breakfast or just for snacking.

Lemon Raspberry Streusel Muffins
(Recipe from Pillsbury’s Complete Book of Baking)

Makes 14 regular size muffins

For the muffins you will need:
2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1- 8 ounce container lemon yogurt
1/2 cup oil
1 teaspoon grated lemon peel
2 eggs
1 cup fresh or frozen raspberries (do not thaw)

For the topping you will need:
1/2 cup sugar
1/4 cup flour
2 tablespoons butter
1/3 cup sliced almonds

Heat oven to 400 degrees. Line muffin tins with paper liners or spray wells with Pam. In large bowl, combine 2 cups flour, 1/2 cup sugar, baking powder, baking soda and salt; mix well. In small bowl, combine yogurt, oil, lemon peel and eggs; mix well. Add to dry ingredients; stir just until dry ingredients are moistened. Gently stir in raspberries. Fill muffin cups 3/4 full.

In small bowl, combine 1/2 cup sugar and 1/4 cup flour. Using pastry blender or fork, cut in butter until crumbly. Add sliced almonds. Sprinkle over batter.

Bake at 400 degrees for 15 to 20 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 5 minutes, remove from pan onto a wire rack to continue cooling.

A Flair for Fare

Sharing my love of food and stories of inspiration

Author Archives: Brenda K. Agresta

Lemon Rosemary Garlic Chicken and Potatoes

Meyer Lemon Bars

Pesto, Pasta, Shrimp and Asparagus

Baked Pasta with Sausage, Tomatoes and Cheese

Snickerdoodles

Southern Tortellini Minestrone

Chocolate Stout Cupcakes

Shepherd’s Pie

Drunken Irish Beef Stew

Stacked Chicken Enchiladas

Healthy Homemade Granola

Chocolate Chip Pudding Cookies

Lemon Raspberry Streusel Muffins