Strawberry Champagne Cupcakes

Here's to my first boozy dessert post!  The combination of fresh strawberries and sweet champagne was incredibly; goodbye spring hello summer foods!  This dish would be great to bring to a picnic or BBQ and wow your friends with.

[Makes 12 regular sized cupcakes]

Ingredients:

• 1 1/4 C flour
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 C condensed sweetened milk
• 1/3 C champagne
• 1/2 C strawberry puree or smashed strawberries (each has distinct effect on color and texture)
• 3/4 C granulated sugar
• 1/3 C vegetable oil
• 1 tsp vanilla

Frosting:

• 2/3 C champagne
• 1/4 C (half stick) butter 
• 2 1/2 C powdered sugar
• 2-3 TB milk/cream, as needed

Preheat your oven to 350 degrees F.  Line your muffin tin with paper liners.

In a large bowl, whisk together flour, baking powder, baking soda, and salt.

In a new medium sized bowl, mix together sweetened condensed milk, champagne, strawberries, sugar, vanilla, and oil.  Carefully pour this mixture into your dry ingredients.  Mix until relatively smooth.

Fill your cupcake liners with ~1/4 C batter (remember it will rise significantly while it bakes).  Bake for 18-2o minutes, or until a toothpick inserted in the center comes out clean.

Once cooked, move cupcakes to a cooling rack and allow to cool completely.

To create the frosting, bring the change to a simmer in a small saucepan and allow to boil gently until only ~3-4 TB of liquid remind.  Remove from the heat and set aside to cool.

Cream the butter in a mixer for 1-2 minutes, or until fluffy in consistency.  Slowly add 1 cup powdered sugar and beat until spoon.  Next add the reduced champagne from your pan and mix.  Continue to add powdered sugar until the frosting is the desired consistency.  

Checking that your cupcakes are completely cooled (since this frosting is butter based, it will melt off if the cupcakes are still warm/hot), spoon the frosting mixture into a piping bag or ziplock bag (if using ziplock, pour in the frosting, seal carefully, and snip a tiny bit off of one corner to pipe out).  Pipe frosting onto cupcakes.  

Eat and be delighted!

Recipe adapted from:
http://www.loveandoliveoil.com/2011/01/strawberry-champagne-cupcakes.html

Key Lemon/Lime Dessert Shooters

I have been dying to find a recipe to try for making dessert shooters since I just got little shooter glasses.  After many searches and recipes I found this one.  Z doesn't really like sweets, but he really enjoyed these!  So sweet-tooths and non can rejoice in this savory dessert!

Ingredients:

• 4 egg yolks (I used the egg whites in meringues after!)
• 14 oz sweetened condensed milk
• 1/4 C lemon juice
• 1/4 C key lime juice
• 1/2 C sour cream
• 3 TB powdered sugar
• 1/2 C graham crackers, crumbled
• 2 TB butter, melted

Procedure:

In a medium bowl, beat the egg yolks on high until frothy and light yellow.  Add the condensed milk and beat for an additional 30 seconds.

Pour this mixture into a medium saucepan over medium-low heat and stir in the half of each of the lemon and lime juices.  Stirring often, heat this mixture for 8-10 minutes, or until the mixture begins to bubble.  Remove from the burner and let cool.  Once this is cool you can cover it and pop it in the fridge.

In a clean bowl, combine the sour cream, the remainder of the lemon and lime juices, and powdered sugar.  Cover this mixture and chill in the fridge as well.

Mix the melted butter and graham cracker crumbles, this will serve as the "crust".  Spoon ~ 2 TB of the mixture into the bottom of whatever glasses you are using serving your dessert.  Do NOT press it in hard -- if you do this it will be almost impossible to get out when you are finally eating it.  Next take out the first mixture (juices + eggs) and pour into the glasses.  Finally top it off with the last mixture (sour cream, powdered sugar, juice).

These are absolutely delicious if you add whipped cream (homemade or not!) or fruit to the top.  Enjoy and have fun experimenting!

Recipe Adapted from:
http://www.foodnetwork.co.uk/recipes/copycat-applebees-key-lime-pie-dessert-shooter-ru302492.html

Basic Crepes

I have tried several recipes for just your everyday "basic" crepe, but none works better than the one I learned from friends while I was abroad.  You can experiment with adding all sorts of things--I personally only do 'sweet' and not 'savory' crepe recipes, so I always add a dash of nutmeg and a few dashes of cinnamon!

Ingredients:
1 C all-purpose flour
1/2 C milk

2 eggs

1/2 C water
1/4tsp salt
2 TB butter, melted
Toppings (optional): Lemon & powdered sugar, jams, syrup, fruits, Nutella, chocolate sauce

In a medium bowl, mix flour and milk.  Carefully add two eggs, incorporating the first before adding the second.  Next gradually add the water.  Next add the salt and melted butter, mixing until the batter is smooth.

Pre-heat a pan over medium heat.  Once heated, pour 1/4 C batter into the pan.  Immediately tilt the pan in circular movements so the batter coats the surface evenly.

Cook crepes ~2 minutes, until the bottom is slightly browned and the edges begin to cook, then flip and cook the other side.

Serve with all sorts of delicious toppings and enjoy!

If you have kids or a real sense of adventure, I also recommend doing some fun colored crepes -- just add a few drops of food coloring and there you go!

Tuna Casserole

As a general rule, I am a fish person.  I am NOT, however, a tuna person.  So when my friend S gave me 14 cans of tuna that she didn't want, my boyfriend Z gladly accepted them and encouraged me to make a tuna casserole.  We have since made it several times, and I've even been eating it!  So if you are not exactly a tuna person, at least give it a try (or make a friend make it and try just a smidge!)

Ingredients:

1 (12 oz) package egg noodles, cooked al dente

1/4 C onion, chopped

2 C shredded cheese (I used cheddar but you can use whatever kind you like!)

1 C frozen green peas

2 (6 oz) cans of tuna, drained and flaked with a fork

1 (10.74 oz) cans of cream of mushroom soup

2 sticks celery, chopped

1 cup potato chips, crushed

Preheat the oven to 425 F.

Bring a large pot of water to a boil, then add egg noodles.  Cook pasta in boiling water for 5-7 minutes or until al dente.  Drain the noodles.

In a large bowl, mix cooked noodles, onion, 2 C cheese, peas, tuna, and mushrooms.  Once thoroughly mixed pour into a 9 x 13 baking dish.  Top the dish off with the crushed potato chips.

Bake 15-20 minutes or until the cheese begins continually bubbling and the top begins to lightly brown.  Be careful to keep an eye out on this dish -- potato chips can be slightly finicky, and no one wants burned potato chips in the oven!

Cool, serve, and ENJOY! :)


Recipe adapted from: http://allrecipes.com/recipe/best-tuna-casserole/

Oatmeal Bites

Want some amazing, healthy, on-the-go breakfast?  This will definitely be your go to recipe!  The best thing about it is that you can bake these, freeze them, and pop them in the microwave on your way out the door!

Ingredients:
2 eggs
2 C applesauce
5 C old-fashioned oats
2 1/2 C milk
1/4 C flaxseed meal (buy this bulk, much cheaper!)
1/4-1/2 C honey (more honey = more sweetness)
1 TB ground cinnamon
3 tsp baking powder
1 tsp vanilla extract

Topping ideas: frozen/fresh fruit, dark chocolate chips

Preheat the oven to 350 F.  In a medium sized bowl, mix the eggs, vanilla, applesauce and honey together. Carefully add in oats, baking powder, flax, and cinnamon.  Mix in with the wet ingredients, then pour in the milk.  Make sure the mixture is thoroughly incorporated.  This batter WILL look runny--don't be scared by this.   

Line a two 12 muffin pan trays with paper liners.  Fill liners halfway full (between 1/8 and 1/4 C per muffin liners).  If adding toppings, put them on top or mix in with the batter at this stage.

Bake 15-20 minutes or until a toothpick in the center comes out clean.  Cool and enjoy!

Recipe adapted from: http://www.sugarfreemom.com/recipes/personal-sized-baked-oatmeal-with-individual-toppings-gluten-free-diabetic-friendly//

Chicken & Artichoke Hearts

Here's to being adventurous!  I've never liked artichoke hearts--I suppose this comes from my pre-disposition as a child to not like things like look healthy...or are kind of squeaky in texture...  Fortunately Z has definitely broadened my horizons!  This evening I was thinking about something to make for dinner, and I took it upon myself to try to incorporate the jars of artichoke hearts that I recently picked up at the grocery store. My journey found me to this recipe which is exquisite!  Please try and enjoy.

Ingredients:
1-2 TB unsalted butter
1/3 C all-purpose flour
4 skinless, boneless chicken breasts (I cut mine into small pieces)
4 TB lemon juice
2-3 TB lime juice
2 TB Worcestershire sauce
1 1/4 C chicken broth
1/2 tsp garlic salt
1 bay leaf
1 tsp dried basil
1 (13-14 oz) can artichoke hearts, drained and chopped
1 TB cornstarch
1/4 C water

Melt the butter (start with 1 TB and increase if you need) in a medium skillet over medium heat.  While this is melting, combine flour and salt in a small bowl, and gently press the chicken pieces into the mixture to coat.  Shake off all excess flour.  Arrange the chicken in the pre-warmed skillet and cook until lightly browned on each side (~8-10 min).

Once the chicken is cooked, place the pieces into a medium pot.  Add lemon juice, lime juice, chicken broth, Worcestershire sauce, garlic powder, bay leaf, and basil.  Bring to a boil, then cover and simmer on low heat for 15 minutes.  Stir in the chopped artichoke hearts, and continue simmering for another 8-10 minutes.

Mix the cornstarch and water together in a small bowl. Carefully pour the mixture into the pot with the chicken and broth, and cook (stirring occasionally) for 5-8 minutes, or until the broth has thickened.

Serve, cool, and enjoy!

Recipe adapted from: http://allrecipes.com/recipe/lemony-chicken-with-artichoke-hearts/detail.aspx

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Bite Sized Quiche!

While I was doing my usual perusal of recipes online, I found one for crustless quiche.  While I was a bit apprehensive, both Z and I grew up with our mums making crusted ones, I finally succumbed and made some!  These would be a perfect appetizer or fun snack for a party!

Yields:
12 "muffin" quiches
+ 20 "mini muffin" quiches

Ingredients:
Olive Oil
1/2 onion
1 (10 oz) package of frozen chopped spinach, thawed and drained
2 tsp garlic, minced or crushed
5 eggs, beaten
2 C cheddar cheese, shredded
1/4 tsp pepper

Preheat the oven to 350 F.  Lightly grease a muffin pan--since this recipe yields a higher amount of muffins, you can either use two normal 12 muffin man, or I used a 12 muffin pan and one 30 mini muffin pan.

Heat the olive oil in a medium sized skilled over medium-high heat.  Add onion, stirring occasionally, until they become soft.  Stir in the spinach and continue to cook until most of the excess moisture has evaporated.  During the last 1-2 minutes of cooking, add the garlic.  Once cooked through, remove from heat and set aside.

In a large bowl, combine eggs, cheese, and pepper.  Next add the spinach mixture and stir to blend.   At this point your mixture will be wet and glompy, but don't worry--it will turn out delicious once cooked!

Spoon mixture into muffin pan, filling about half full.  For 12 muffin pan, cook for 10-12 minutes, checking often to see where they are at.  For the mini muffin pan, cook 6-8 minutes, again checking often to see how they are cooking!

Serve with a smile.

Adapted from: http://allrecipes.com/recipe/crustless-spinach-quiche/detail.aspx

Earl Grey Muffins

I am an avid tea drinker, so it was fitting that I stumbled upon a recipe for tea-flavored muffins and I just HAD to try them!  The taste is very subtle, but very delicious---even for those non-tea drinking people!

Ingredients:
4 Earl Grey tea bags
1 C milk
2 1/2 C self-raising flour
3/4 C granulated sugar
1 TB poppy seeds
1 stick butter, melted
2 eggs
To glaze: honey/powdered sugar

Preheat your oven to 350°F.  Line a muffin tin with paper liners and set aside.

Warm the milk until it is nearly boiling in a small pan (make sure to watch it carefully-you don't want the milk to burn on the bottom of the pan!), then take off heat, add the tea bags, and let it steep.

Put flour, sugar, and poppy seeds in a large mixing bowl and stir to combine.  Add milk mixture (removing tea bags first of course!), butter, and eggs.  Mix gently either with a mixer, spoon, or whisk until smooth.  Spoon the mixture into the prepared liners and bake for 15 minutes or until the top is browned and a toothpick inserted in the muffin come out clean.

**Note: Overcooking them will dry them out!

Cool the muffins on the rack for 10 minutes.  Pour a dab of honey on the top, and brush it around covering the entire top with a knife or your (clean) fingers.  Sprinkle a pinch of powdered sugar and serve!

Crock Pot Lasagna

I am the proud owner of a Crock Pot® now--which is incredible when you are constantly running from one place to another.  There is something so incredible about throwing things together in a Crock Pot® and coming back to a delicious meal in 4-5 hours.  This recipe has been in my family for a long time, and I loved when my mum made it when I was a kid.  I hope you enjoy it as well!

**This recipe is for a 5 qt Crock Pot®
Prep Time: ~15 minutes
Cook Time: 4-5 hours


Ingredients:
1 jar Prego (any kind is fine, but I prefer the Italian Sausage one!)
1 package (8 oz) no-boil lasagna noodles
4 C (16 oz) shredded mozzarella cheese
1 1/2 C (12 oz) small-curd cottage cheese
1/2 C grated Parmesan cheese


Spread a fourth of the Prego in an ungreased 5-qt slow cooker.  Arrange one third of the noodles over the sauce (break the noodles to fit).  It is okay, even good, if the noodles cover each other.  


Combine the mozzarella cheese, cottage cheese, and parmesan cheese in a medium bowl.  Spoon a third of the mixture over the noodles.  Repeat the layers twice (sauce-noodles-cheese order always).  Top with the remaining sauce.  Cover and cook on low for 4-5 hours or until noodles are tender.  Enjoy!

Spaghetti Carbonara

I'll be the first to admit that when my friend C mentioned making 'spaghetti carbonara' I flat out had no idea what he was talking about.  Turns out it is a yummy pasta meal!  The only thing to be careful of is this recipe is extremely time-sensitive.  By this I mean that it needs to be eaten right after it's made otherwise it congeals.

1 lb spaghetti

1/4 C heavy cream

3 eggs

1/2 lb bacon, cut into small strips/pieces

1 tsp oil

1/2 an onion, chopped

1 clove garlic, minced

1/2 C parmesan cheese 

salt & pepper

1 TB fresh parlsey (optional)

Fill a large pot with water and a pinch of salt.  Heat the water until boiling.

While the water is prepping, add the bacon to a pan and cook slowly (medium-low heat) until crispy.  Removed the bacon from the pan and once it has cooled, break into small pieces.  Set aside.  Add the chopped onion to the pan (you can keep a bit of the bacon grease to aid with the cooking or drain and use a touch of olive oil) and cook until slightly translucent.  Add the minced garlic and cook for 1 minute. Set aside.

Once the water has boiled, add the spaghetti and cook according to the package until they become al dente (i.e. tender but a little firm to bite).

While the pasta is cooking, combine the eggs, cheese, cream, and oil into a bowl and whisk until mixed.  Once the pasta is cooked, drain completely and return to the pan.  Pour the egg mixture over the spaghetti and toss until the pasta is coated.  Finally add salt and pepper to taste, the bacon pieces, and finely chopped parsley.  Serve immediately and enjoy!

Adapted from: http://culinaryarts.about.com/od/pastanoodles/r/carbonara.htm

Peanut Butter Frosting

If you are looking for a quick way to whip up your own frosting, you're in the right place!

Ingredients:
1/4 C butter, softened
2/3 C creamy peanut butter
1 1/2 C powdered sugar
1/4 C cream or whole milk

In a medium bowl, beat together butter and peanut butter until it is light and fluffy--there shouldn't be any chunks.  Slowly beat in 1/2 of the powdered sugar.  Mix in the cream/milk followed by the remaining powdered sugar. If the mixture is too thick, add a little extra cream or milk.  This should make enough to cover 12 cupcakes.

Chocolatey Cupcakes

Instead of doing the typical "Thank you card" I try to do thank you desserts.  I mean, cards are nice and all, but in the end they just end up getting thrown away, recycled, or stored in a box somewhere with all the other thank you cards.  I needed to borrow a DVD from Z's old roommates for a paper, so in return they got some of these scrumptious cupcakes!

Serving Size: 12 cupcakes

Prep Time: ~10 minutes 

Bake Time: 20 minutes

Ingredients:

3/4 C all-purpose flour
1/2 C unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
1/2 C (1 stick) butter, softened
1 1/4 C granulated sugar
2 eggs
1 1/2 tsp vanilla
1/2 C whole milk

Preheat your oven to 350 F.  Line muffin baking pan with paper liners.

In a small bowl, carefully mix flour, cocoa, baking powder, and salt; set aside.  In a large bowl using an electric mixer beat together butter and sugar until creamy (~3-4 minutes).  Once mixed add eggs, one at a time, beating well after each one.  Add vanilla.  Add flour mixture alternately with the milk, beginning with the flour mixture.  Spoon the batter into the muffin cups, filling about 2/3 full.

Bake for 20 minutes or until a toothpick can be inserted and removed cleanly.  Let cool on racks and then enjoy!

If you want to try your own frosting with it, try this easy recipe: Peanut Butter Frosting

Adapted from: The Cupcake Bible

Cheesy Baked Manicotti

Z's parents were in town for the day, so while they spent the day catching up and moving more things into his apartment, I went for an amazing sunny drive and did my errands.  It is these kinds of days which remind me why I moved here -- so beautiful!  Needless to say, by 4 PM I was just arriving home and wanted to put together something quick and yummy for my roommate, Z, and myself.  This took just shy of an hour to do the prep, baking, and cooling!  It was "Just ordered this at an Italian restaurant" good -- don't take my word for it, just try it today!

Ingredients:

1/2 TB salt

12 manicotti (8oz box)

2 3/4 C ricotta cheese (~22 oz)

1 C parmesan cheese, grated

3/4 C mozzarella, shredded

1 large egg

1/4 C minced fresh basil

1/4 C minced fresh parsley

1/4 tsp pepper

3 C tomato sauce (you can use any brand, I just used a jar of Prego!)

Adjust an oven rack to the middle slot and preheat the oven to 400 F.  Put 16 cups of water into a large pot and bring to a boil  Once the water is at a full boil, stir in a 1/2 TB of salt and the manicotti noodles.  Cook the noodles, stirring often, so they are tender but still a little firm to the touch (for me this took about 5-7 minutes).  When they are cooked, drain the pan and spread the manicotti tubes out on a baking sheet and let cool.

In a large bowl mix together the ricotta, parmesan, mozzarella, egg, basil, and pepper.  Spoon the filling into a large zip-lock bag and cut a hole in the corner of the bag--you will be using this to pipe the filing.  Pick up the manicotti tubes one at a time and fill with the mixture, gently squeezing the bag from the top.  If you prefer, you can also just carefully spoon the mixture into the tubes.  Once they are  filled, arrage them in an oiled 9 X 13 baking dish.

Pour the tomato sauce over the filled pasta.  Take some aluminum foil and tightly wrap the top of baking dish and bake until the sauce is bubbling around the pasta, about 20-25 minutes depending on your oven.   When it is done baking, pull the dish out and let cool for 5 minutes before dishing up!

Adapted from: America's Test Kitchen Family Cookbook

Chicken Parmesan

So last night was a flat dinner...and I decided since it would be [one of the very] last flat dinners I made, I needed to go all out.  This crazy decision resulted in the world's messiest kitchen, 4 million dirty dishes, and 2 hours later, was a beautiful meal.  This chicken parmesan (my first time making it!) was to die for delicious, so please make it and share the love!

Chicken Parmesan 

(Serves 4)

Sauce:

1/2 onion

2Tb olive oil

2 garlic cloves

1 can (28 oz; 800 g) crushed tomatoes*

1 tsp dried oregano

3/4 tsp salt

1 tsp sugar

*I used tomato paste instead and added water to make it less thick!

Chicken:
4 chicken breasts*
Salt
2 eggs
3/4 C breadcrumbs
1 C Parmesan
1/4 C (60 ml) olive oil
8 basil leaves
4 ounces (120 g) mozzarella/Edam cheese
*To adapt this this to a 6 person meal, I used chicken tenderloins instead of breasts, and just did more

Pasta** (I usually use whole wheat penne but you can do it with almost any pasta!)


To prepare the sauce, grate or mince the onion.  Place a pan on medium-high heat and add the olive oil and onion.  Saute for 2-3 minutes.  Next peel the garlic and press them or mince finely.  Add to the pan and cook for 1-2 more minutes.  Then add the tomatoes, oregano, salt, and sugar.  Bring to a simmer and then reduce heat to maintain the simmer.  Cook uncovered for 10-12 minutes.

While this is cooking, preheat the oven to 400 F (200 C).  Rinse the chicken in cold water and pat dry.  Working one at a time, place the chicken under two layers of plastic wrap.  With a meat pounder (if you don't have one of these, use a rubber mallet, empty wine bottle, heavy rolling pin, ketchup bottle, etc) pound the chicken to flatten them to an even thickness.

Salt the chicken pieces generously.  Next obtain two bowls.  In the first bowl whisk the eggs.  In the second bowl mix together 1/2 C parmesan cheese (grated) and the breadcrumbs.  In a separate pan (now can you see how I had so many dirty dishes?!) heat 1/4 C olive oil over medium-high heat.

Dip the chicken pieces one at a time into the egg mixture, then cover both sides with breadcrumbs.  You can use your fingers, tongs or two forks to help with the process.  Layer then into the hot pan.  Turn the heat down to medium and fry the cutlets until they are golden brown in colour (3-4 min per side--if you are doing tenderloins the cooking time on this is significantly reduced!)

In a 9 x 13 in (23 X 33 cm) casserole pan/baking dish, spread 3/4 of the sauce onto the bottom.  Once all of the cutlets are browned, arrange them on top of the tomato sauce and spoon the rest of the sauce over each piece of chicken.  Slice the basil leaves and sprinkle them on top.

Slice the mozzarella/Edam cheese thinly and place the slices on top.  Grate the rest of the parmesan cheese (1/2 C.... or 3/4 C if you really like cheese!) and sprinkle on top.  Bake for 20-25 minutes.  

While the chicken is baking, cook the pasta per directions on the box.  One it is to your desired firmness (al dente or other!) drain it and set aside.  One the chicken is done baking, plate it and serve over/next to the pasta and add remaining sauce in the pan on top!



Adapted from: http://zoomyummy.com/2010/10/03/chicken-parmesan/

Cinnamon Brown Sugar Muffins

Ingredients:

1 2/3 C flour

1/3 C granulated sugar

2 tsp baking powder

1/4 tsp salt

1 tsp vanilla (or vanilla extract)

3/4 C milk

1/3 C applesauce

Brown sugar

Cinnamon

Preheat oven to 350 F and line your muffin tin with papers.  In a medium bowl, mix together the flour, sugar, baking powder, and salt.  Next carefully mix in the egg, milk, vanilla, and applesauce.  

Fill your muffin papers about 1/4 full.  Try not to overfill them or you won't have enough batter later.  Once this is done, sprinkle a think layer of brown sugar over the batter -- it doesn't have to be perfect!

Next take the remainder of the batter and spread it over the top of the cinnamon.  Using a toothpick, mix the batter and cinnamon together in a circular motion to get a 'swirled' affect --this will help the brown sugar to come out in little swirls when you take a bite! Do this to all 12 muffins.

Finally top with a pinch of cinnamon and granulated sugar.  Pop the tray into the oven to cook for 15 minutes then enjoy!

Adapted from: http://thehappyhousewife.com/cooking/brown-sugar-cinnamon-muffins/

Lemon Poppyseed Muffins

My boyfriend Z has been begging me to indulge his cravings for a good lemon poppyseed muffin.  The only problem is between work, coursework, and life I get a bit bogged down.  We had some free time finally this evening and instead of picking up the boxed mix (which is usually my first pick due to time constraints) decided to poke around for a good recipe.  Z really enjoyed them and I hope you will too!

 Ingredients:
2 C flour
1 1/2 TB poppy seeds
1 1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 stick butter, at room temperature
1 C sugar
2 large eggs
1/8-1/4 C lemon juice (depending on how much lemon you like! taste as you go to adjust)
1 tsp vanilla extract
3/4 C plain or vanilla yogurt

Preheat your oven to 350 F and line your muffin pan with paper liners.

In a medium bowl stir together the flour, poppy seeds, baking soda, baking powder, and salt.  In a separate mixing bowl, beat the butter and sugar on medium-high speed--it should be fairly fluffy and creamed (~2 minutes).  Beat the eggs in one at a time, blending well.  Once the mixture is blended mix in the lemon juice and vanilla extract.  Turn your mixer down to low speed and in alternating layers mix in half of the dry mix, the yogurt, then the second half of the dry mix.  Make sure to remember to leave it on low speed or else you'll end up with more of the mix in your hair than in the bowl! Mix together until incorporated, try not to overmix!

Divide the batter into the paper liners in your pan, filling each about 2/3 full.

Bake for about 16-20 minutes (depending on your oven) or until they are browned.  You can check by inserting a toothpick in the middle of the muffin, and if it comes out clean you're good to go!  If it comes out with some dough, put back in the oven an additional 2-3 minutes.  Let them cool in the pan 5 minutes before moving them to a wire cooling rack or plate!  Then you're good to go, enjoy!

For a little extra kick of flavor you can add a simple glaze to the tops of the muffins while they are cooling on the racks.  Mix together 1/2 C powdered sugar and 1 TB lemon juice and drizzle over the tops.  Let the glaze set before taking bites out of those delicious muffins!

Adapted from: Muffins

Sweet-and-Sour Meatball Dinner

 You know how I hinted that meatballs would be good in various other recipes? While this is true, my favorite recipe would have to be our family's traditional Sweet and Sour meatballs...especially during this time of year when it is cold out, nothing tastes better than a delicious hearty and hot meal.  You can serve this dish over a variety of foods, but my personal favorite is over straight white rice.

Ingredients:

Meatballs

1/2 C packed brown sugar

1 TB cornstarch

1 can (~13 ounces) pineapple chunks**

1/3 C white vinegar

1 TB soy sauce/teriyaki sauce

1 small green pepper, coarsely chopped (optional)

Cook the meatballs as directed in the above linked recipe.  Mix the brown sugar and cornstarch in a skillet.  Stir in the pineapple (with syrup!), vinegar, and soy sauce.  Heat this to boiling, stirring constantly.  Your mixture should look like the photo below. Once it has reached boiling point, reduce the heat.

Add the meatballs and cover the skillet.  Simmer the mixture, stirring occasionally for about 10 minutes.  Stir in the green pepper and simmer until crisp-tender, or ~5 minutes.

If you are making this meal over rice, cook up the rice as directed on the packaging.  Plate the rice, and spoon the meatballs and sauce over for a delicious dinner!

The Best Meatballs

 If you are looking for a recipe for meatballs that are great in other recipes or just to add to your regular Friday night spaghetti, you're in the right place!  They are easy to make and take only ~35 minutes to make 2 dozen!

Ingredients:

1 pound ground beef

1/2 C dry bread crumbs (Progresso is my favorite!)

1/4 C milk

2 TB finely chopped onion

1 tsp salt

1/2 tsp Worcestershire sauce

1 egg

**You may cook these on the stovetop or in the oven.  If cooking in the oven, preheat to 400 F.

Begin by mixing all of the ingredients; the order in which you do this is unimportant, but I usually start with the ground beef and add things on top of it.  You can mix with a large spoon, or I find it easier to mix thoroughly with your (super clean!) hands.  Your mixture should look like the picture below!

Shape the mixture into 1 or 1 1/2 inch balls.  The size of your meatballs determines the quantity--I found that 1 inch produce about 25-26, while the 1 1/2 inch produce about 20.  To show you the size I usually do, I have included the picture below!

If you are cooking these on the stovetop, place them into a large pan and cook over medium heat, turning occasionally until brown (~20 minutes).  If you are cooking these in the oven, place the meatballs in an ungreased oblong pan (13x9x2 works best) until light brown (~20-25 minutes).  Once browned, remove meatballs from the pans and let them cool, usually there is grease that accumulates during cooking that you don't want to drink!, then add them straight to your spaghetti or other recipe (Sweet-And-Sour Meatballs).