Author Archives: Yumolicious

CHOCOLATE OATMEAL CHIPS

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1 ¼ cups flour
dash of salt
1 cup packed brown sugar
1 tsp vanilla
2 cups semisweet chocolate chips
1 ½ cups quick-cooking oats
½ cup cocoa
2 sticks butter, softened
½ cup sugar
2 eggs
1 tsp baking soda
1/2-3/4 cup chunky peanut butter

Preheat oven to 350 degrees. In a bowl, combine flour, cocoa, baking soda, salt and oats; set aside. In a large mixing bowl, beat the butter, brown sugar, sugar and vanilla until creamy. Add peanut butter and eggs, one at at time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Mix well. Grease cookie sheet and drop slightly rounded teaspoonfuls onto cookie sheet. Bake until edges are slightly browned, approximately 9-10 minutes. Let stand for 2 minutes before removing from cookie sheet.

Makes about 4 dozen 3” cookies

EASY GARLIC MASHED POTATOES

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6 medium potatoes, peeled, if desired, and cut into chunks (about 3 lbs)
water
1 envelope dry garlic-mushroom soup mix
½ cup milk
½ cup margarine OR butter

In a 4-qt saucepan, cover potatoes with water; bring to a boil over high heat.

Reduce heat to low and simmer, uncovered, 20 minutes or until potatoes are very tender; drain.

Return potatoes to the saucepan, then mash. Stir in remaining ingredients.

Makes about 8 servings

EASY STICKY BUNS

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2 loaves frozen bread dough, thawed
chopped walnuts
1 cup brown sugar
2 tsp cinnamon
2 tbs milk
1 (3 oz) box vanilla pudding (NOT INSTANT)
1 stick butter

The night before, grease the bottom of a 13”x9” cake pan. Put chopped walnuts in the pan. Tear bread dough into walnut-sized pieces; roll into balls; place in the pan until they just touch. In a saucepan, mix brown sugar, cinnamon, milk, butter and dry pudding mix. Heat just until the butter melts. Pour evenly over the bread dough. Cover and refrigerate overnight. The next morning, bake at 350 degrees for 30 minutes. Immediately invert onto a plate or in another pan. ENJOY!

LEMON-GARLIC CHICKEN & RICE

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4 boneless, skinless chicken breast halves
1 tsp paprika
salt and pepper, to taste
2 tbs margarine OR butter
2 cloves garlic, minced
1 (6.9 oz) pkg chicken-flavored rice-a-roni
1 tbs freshly squeezed lemon juice
1 cup chopped red OR green bell pepper
½ tsp freshly grated lemon zest

Sprinkle chicken with paprika, salt and pepper.

In a large skillet, melt margarine over medium-high heat. Add chicken and garlic; cook 2 minutes on each side or until browned. Remove from skillet; set aside, reserving drippings. Keep warm.

In the same skillet, saute rice-vermicelli mix in reserved drippings over medium heat until vermicelli is golden brown. Stir in 2 ¼ cups water, lemon juice and special seasonings. Top rice with chicken; bring to a boil over high heat.

Cover, reduce heat. Simmer 10 minutes. Stir in red (or green) bell pepper and lemon zest.

Cover; continue to simmer 10 minutes or until liquid is absorbed, rice is tender and chicken is no longer pink inside.

4 servings.

CARROT-PINEAPPLE MUFFINS

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2 1/3 cups flour
2 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 tsp cinnamon
pinch of nutmeg
pinch of clove
pinch of allspice
1 ½ cups sugar
¼ cup oil
½ cup sour cream
3 eggs (beaten)
2 cups carrots (grated)
1 (8 oz) can crushed pineapple

Sift flour, baking powder, baking soda, salt, and spices into a large mixing bowl. Combine sugar, oil, sour cream and eggs; mix well. Add carrots and pineapple, then add flour mixture. Fold until moist. Bake at 425 degrees for 15-20 minutes.

GREEN BEAN & TURKEY BAKE

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1 can cream of mushroom soup
¾ cup milk
2 (9 oz) pkgs frozen cut green beans, thawed
2 cups (12 oz) cubed cooked turkey OR chicken
1 1/3 cups french fried onions, divided
1 ½ cups (6 oz) shredded cheddar cheese, divided
3 cups hot mashed potatoes
1/8 tsp black pepper

Preheat oven to 375 degrees. In a 3-qt casserole, combine soup, milk and pepper; mix well. Stir in beans, turkey or chicken, 2/3 cup french fried onions and 1 cup of cheese. Spoon mashed potatoes on top.

Bake, uncovered, 45 minutes or until hot. Sprinkle with remaining ½ cup cheese and 2/3 cup french fried onions. Bake 3 minutes or until french fried onions are golden.

6 servings

DOGGIE PIZZA TREATS

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2 cups whole wheat flour
¼ cup yellow cornmeal
¾ cup water
¼ cup oil
½ cup tomato paste
½ tsp garlic powder
fresh parsley

Place flour and cornmeal into a medium mixing bowl. Blend with a whisk.

Add water and oil. Mix.

Place dough onto waxed paper. Knead for 2-3 minutes until smooth.

Roll 1/4” thick. Cut with 2 ½” round cookie cutters.

Mix garlic powder into tomato paste. Spread a little tomato paste evenly over tops of each circle and press a little chopped parsley into tomato paste.

Place on a sprayed baking sheet. Bake at 350 degrees for 25 minutes.

Makes 24-30 treats

TIPS ON WORKING WITH CHOCOLATE

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Do not substitute chocolate chips – either semisweet or white – when the recipe calls for simply semisweet or white chocolate. Use bar chocolate. The chips have a tighter consistency because they have been specially formulated to withstand heat and not melt. Frostings and glazes made from them are not as creamy.

Chocolate in a recipe may cause it to bake more quickly. For this reason, you want to keep your eyes on that chocolate cake in the oven. Don’t let it overbake!

Cocoa powder is an excellent addition to a cake mix cake, and you can add up to 3 tbs (the equivalent of 1 oz of unsweetened chocolate) to give the mix more flavor. Use unsweetened cocoa powder, NOT Dutch-processed cocoa, which has been treated with an alkali to make it more soluble and more delicate in flavor.

Milk chocolate is fine when you want a mild chocolate flavor, but it doesn’t have the intensity or the shelf life of either semisweet or unsweetened chocolate.

White chocolate isn’t chocolate at all, for it contains no chocolate liquor (just cocoa butter, milk, and flavorings). But it does have a creamy consistency that works well in frostings, and its milky flavor contrasts nicely with a deep chocolate cake.

It’s easy to amplify the chocolate taste by adding pure vanilla extract, dark rum, or toasted nuts.

TURKEY STUFFING DIVAN

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1 ¼ cup boiling water
4 tbs margarine OR butter, melted
4 cups herb seasoned stuffing
2 cups cooked broccoli cuts
2 cups cubed cooked turkey
1 can cream of celery soup OR 98% fat free cream of celery soup
½ cup milk
1 cup shredded cheddar cheese (4 oz)

Mix water and margarine. Add stuffing. Mix lightly.

Spoon into a 2-qt shallow baking dish. Arrange broccoli and turkey over stuffing. In a small bowl, mix soup, milk and ½ cup cheese. Pour over broccoli and turkey. Sprinkle remaining cheese over soup mixture.

Bake at 350 degrees for 30 minutes or until hot.

6 servings

THE DEVIL MADE ME DO IT LEMON RASPBERRY MUFFINS WITH STREUSEL TOPPING

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2 cups flour
1/2 cup sugar
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1/2 cup butter, melted
1/2 cup of milk
Juice from 1 lemon
1 tsp vanilla
2 eggs
Zest from 1 lemon
8 oz fresh raspberries

Topping:
1/4 cup all-purpose flour
2 tablespoons butter, softened
2 tablespoons brown sugar
2 tablespoons finely chopped walnuts (optional)
In place of walnuts, you may substitute ½ cup Quaker oats

Preheat the oven to 400 degrees F.
Line a standard 12-cup muffin tin with paper liners.

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

In a large bowl, beat the eggs with the melted butter. Add milk, vanilla, lemon juice and lemon zest and whisk to combine.
Add the dry ingredients to the wet and stir just to combine. Batter will still be somewhat lumpy; do not overmix.

Gently fold in the raspberries so the berries do not break open and pour into the prepared muffin tin.

Mix together the topping ingredients until crumbly.

Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.

Let cool in the tins for 10 minutes, then remove and cool on wire racks.