Shelly's Recipe

OATMEAL CHOCOLATE CHIP MUFFINS WITH CHOCOLATE STREUSEL

Category: Muffins

1/3 cup sugar
1/4 cup whole wheat flour
2 tbsp unsweetened cocoa powder
2 tbsp butter, melted
1/2 cup broken raw walnuts
1 1/4 cups flour
1 cup quick oats, uncooked
1/2 cup chocolate chips
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
2/3 cup buttermilk
1/2 cup honey
1/4 cup vegetable oil
1 tsp pure vanilla extract
1 large egg

Preheat oven to 400. Spray 12 muffin cups with non-stick cooking spray.

For streusel, combine sugar, whole wheat flour, cocoa and melted butter in small bowl. Stir with fork till all particles are moistened. Little cocoa balls will form from part of the mixture. Stir in the walnuts; set aside.

For muffins, in large bowl, stir together flour, oats, chocolate chips, baking powder, baking soda and salt. In medium bowl, whisk together buttermilk, honey, oil, vanilla and egg, beating till well combined. Add to dry ingredients all at once; stir with spoon or spatula just till dry ingredients are moistened. Do not over mix.

Fill muffin cups almost full. Sprinkle with reserved streusel, pressing it in gently. Place muffins in oven and immediately reduce heat to 325. Bake 20-22 minutes, or till a toothpick inserted near center returns with just a few crumbs. Cool in pan 5 minutes, then turn out onto wire rack to finish cooling. Serve warm.

Note: If you don't have buttermilk, you can substitute 2/3 cup milk blended with 2 tsp white or cider vinegar.

SHERRIED BEEF
1/2 cup water
1/4 cup dark sherry
3 tbsp soy sauce
3/4 lb top round steak, sliced 1/8 inch strips
2 large carrots, cut into diagonal slices
1 large green bell pepper, cut into strips
1 medium onion, cut into chunks
2 tbsp vegetable oil, divided
1 tbsp cornstarch
2 cups hot cooked rice

Combine first 3 ingredients in a resealable and marinade beef for 1 hour. Stir-fry vegetables in 1 tbsp oil in a large skillet over medium-high heat. Remove from skillet; set aside.

Drain beef and reserve marinade. Brown beef in remaining oil. Combine cornstarch with reserved marinade. Add vegetables and marinade mixtures to beef, cook, stirring, until sauce is thickened. Serve over rice.

PUMPKIN RAISIN NUT MUFFINS
1/4 cup orange juice
1/4 cup raisins
1 cup whole-wheat pastry flour or white whole wheat flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp sea salt
2 tsp pumpkin pie spice
1/4 tsp cinnamon
1/4 tsp ginger
1/8 tsp allspice
2 tbsp + 2 tsp butter
1/2 cup sugar
2 tbsp + 2 tsp buttermilk
1 1/2 tsp molasses
1 large egg
1/2 tsp vanilla extract
3/4 cup canned pumpkin
1/4 cup toasted broken pecans or walnuts
1 tbsp flour

In small cup, microwave the orange juice until very hot; add raisins and let steep while preparing muffin batter.

Preheat oven to 400. Spray with non-stick cooking spray a 6-cup muffin tin and 6 cups of a mini muffin tin; set aside.

In small bowl, whisk together whole wheat flour, baking soda, baking powder, salt, and spices till thoroughly mixed. In large bowl, microwave SB till almost melted. Whisk in sugar, buttermilk, molasses, egg, vanilla and pumpkin, beating till well combined and smooth. Stir in dry ingredients with spoon or spatula, just till barely combined. Do not over mix.

Drain raisins, discarding orange juice; toss walnuts & raisins in 1 tbsp flour. Fold into batter lightly. Fill standard muffin cups with about 1/4 cup batter; divided remaining batter evenly among 6 mini muffin cups. If desired, top muffins with roasted pumpkin seeds or more broken nuts, untoasted of course.

Bake muffins 9 minutes at 400; reduce heat to 325. Bake minis for 3 more minutes, standards for 5 more minutes, or till toothpick inserted near center returns with just a few crumbs. Cool in pans about 3 minutes, then turn out onto wire racks to finish cooling. Serve warm or room temperature. Yield: 6 standard, 6 mini muffins.

PORK CHOP MARINADE
3/4 cup soy sauce
1/4 cup fresh lemon juice
1 tbsp chili sauce and brown sugar
1 clove garlic, minced

Combine ingredients and marinade chops overnight, turning occasionally. Grill or broil 8-10 minutes per side. Brush occasionally with marinade while cooking.

CREAMY POTATO STICKS
1/4 cup flour
1/2 tsp Salt and pepper, to taste
1 can cream of celery soup, undiluted
1/2 lb cheese, cubed
5-6 potatoes, peeled
1 onion, chopped
Paprika

In a saucepan, combine flour and salt; whisk in milk until smooth. Bring to a boil; cook and stir for 2 minutes. Remove from heat; whisk in soup and cheese. Set aside.

Cut potatoes into 4x1/2 inch sticks; place in a greased 13x9 inch baking pan. Sprinkle with onion. Top with cheese sauce. Bake at 350 for 55-60 minutes or until tender. Sprinkle with paprika.

PASTA WITH ASPARAGUS
1 lb asparagus, cut in 1 1/2 inch pieces
6 tbsp butter
1/2 cup sliced ham and sliced mushrooms
1 lb linguini or fettuccini
2 tbsp olive oil
1 clove garlic, minced
2 cups light cream
3/4 cup parmesan cheese
2 eggs yolks, beaten
Salt and pepper, to taste
Chopped chives, garnish

Melt 2 tbsp butter in a pan and lightly saute ham and mushrooms; set aside. Blanch asparagus in boiling water until just cooked through, about 4 minutes. Remove from water and cook pasta, al dente, in same water, adding more water, if necessary. Drain.

Heat 4 tbsp butter and the olive oil in a saute pan. Add garlic, cook for 1 minutes and add pasta, to coat. Stir in cream and cheese; cook for 1-2 minutes or until slightly thickened.

Lower heat and stir in yolks; toss for 1 minute to set egg or until slightly thickened. Add asparagus, ham and mushrooms, cook until heated through. Season with salt and pepper and garnish with chives. Serve hot.

SPICED RUM PECAN PIE
1 (9 inch) unbaked pie crust

Filling:
4 eggs
1/4 cup Captain Morgan Spiced Rum
1 1/4 cups dark corn syrup
2 tbsp melted butter
1/2 tsp salt
1 1/2 cups pecans

Whipped cream

Preheat oven to 350. Filling: Beat eggs lightly in a bowl and stir in first 5 ingredients; set aside. Distribute nuts evenly in pie shell; pour filling into pastry and bake about 45 minutes or until filling is set. Serve with whipped cream.

SWEET AND SOUR RED CABBAGE
1 head shredded red cabbage
3 washed, cored, pared, chopped apples
1/2 cup packed brown sugar
3/4 tsp allspice
4 whole cloves
1/2 cup vinegar
1/4 cup butter

Toss first 5 ingredients in a large pot, add water to just cover. Cover pot loosely and bring to a boil. Boil until cabbage and apples are tender for 8 to 12 minutes. Remove from heat; drain and toss with vinegar and butter.

CAROLINA BBQ SAUCE
2/3 cup mustard
1/2 cup sugar
1/4 cup packed brown sugar
1 cup cider vinegar
2 tbsp chili powder
1 tsp black and white peppers
1/4 tsp cayenne pepper
5 tsp hot pepper sauce
1/2 tsp soy sauce
2 tbsp butter

Mix together all but last 2 ingredients and simmer for 15 minutes. Stir in remaining ingredients.

BLUEBERRY-RASPBERRY CRUMB PIE
1 pie crust

Crumb Topping:
1/4 cup flour
2 tbsp quick oats
pinch sea salt
2 tbsp sugar
1/2 tsp molasses
1 tbsp butter

Combine all ingredients in bowl of food processor; pulse till mixture is like pebbles. Refrigerate till ready to use.

Filling:
3 cups blueberries
1 cup raspberries
1/2 cup sugar
1/4 cup instant tapioca
1/2 tsp orange zest
1/4 tsp lemon zest
1 tsp frozen orange juice concentrate
1 tsp lemon juice
1/8 tsp cinnamon
big pinch fresh grated nutmeg
2 tbsp butter

Preheat oven to 400. In large bowl, combine fruits, sugar, tapioca and flavorings, stirring well to combine. Let sit for 15-20 minutes.

Fill pie crust. Dot with butter. Cover with crumb topping. Place pie in oven and immediately reduce heat to 350. Bake 40-45 minutes, or till pie begins to bubble and crust browns. Transfer to wire rack to cool before serving.

PIT BBQ SAUCE
1/2 lb butter
1 pint ketchup and vinegar
1 small bottle Worcestershire sauce
1 tbsp brown sugar and onion juice
1 1/2 clove garlic, minced
Dash cayenne and black pepper
1 tbsp salt

Bring ingredients to a boil. Add more salt if desired. Makes 2 quarts.

ORIENTAL GRILLING SAUCE
1/2 cup pineapple juice
1/3 cup soy sauce
2 tbsp honey
2 tsp grated fresh ginger
1/2 tsp grated lemon peel
1 clove garlic, minced

Combine ingredients. NOTE: Used for all meats and marinade at least 2 hour. Brush meat as it grills with marinade.

ORIENTAL RIB BBQ SAUCE
1/4 cup soy sauce
2/3 cup wine vinegar
1/2 cup pineapple juice and ground ginger

Combine ingredients and brush ribs generously and frequently while grilling.

NOTE: Good for 4-6 lbs ribs.

MARINATED GRILED SALMON
1/4 cup dark brown sugar, packed brown sugar
1/4 cups butter, melted
2 tbsp soy sauce and dry sherry
4 (1/3 to 1/2 lb) salmon fillets

Preheat grill. In a bowl, combine ingredients and pour half the mixture over the salmon and marinate for 20 minutes. Grill salmon, skin side up, 3-4 minutes. Turn salmon and pour remaining marinade over top. Cook for 3-5 minutes more. Serves 4

PEANUT BUTTER MUFFINS
1 cup peanut butter
2 tbsp vegetable oil
1 large egg
1/2 cup sour cream
1/4 cup milk
1/2 cup applesauce
1/4 cup honey
1/2 cup brown sugar
1 tsp pure vanilla extract
1 tsp coffee syrup, coffee brandy or strong coffee
1 3/4 cups flour
1 tsp baking powder
1/2 tsp baking soda, sea salt and cinnamon
1/2 cup milk chocolate chips
1/2 cup diced ripe banana
1 tsp lemon juice

Topping:
1 tsp cocoa
2 tsp sugar
1/2 tsp cinnamon
1/4 tsp ginger

Preheat oven to 375. Spray a 6-cup standard muffin tin and a 12-cup mini-muffin tin with non-stick cooking spray.

In large mixing bowl, combine peanut butter, oil and egg, by hand, till very smooth. Add sour cream, milk, applesauce, honey and brown sugar and beat well, scraping sides and bottom as needed. Stir in vanilla and coffee flavorings. In small bowl, combine flour, baking powder, baking soda, salt, and cinnamon, stirring or whisking till well mixed. Stir in chocolate chips. Toss banana pieces with lemon juice. Add the flour mixture to the wet ingredients all at once, stirring just till barely combined. Stir in banana.

Divide batter among muffin cups -- you should have enough batter to fill cups to top, doming the batter slightly above the top. Sprinkle each with the topping. Bake in center of oven, 14-16 minutes for the minis, 18-22 minutes for the standard. Transfer muffins to a wire rack to cool. These freeze very well.

CALYPSO PORK CHOPS
6 pork loins, about 4 oz each
1 cup chicken broth
1/2 cup orange juice
2 tbsp dark rum and brown sugar
1 clove garlic, minced
1/2 tsp salt and ground ginger
1/4 tsp ground nutmeg and ground cloves

Combine ingredients in a resealable. Seal and refrigerate 4-24 hours. Remove chops and discard marinade. Grill over indirect heat in a covered grill about 10-12 minutes, turning once to brown both sides.

CARAMEL SHORTBREAD STICKS OR TRIANGLES
1/2 cup unsalted butter, softened
1/4 cup confectioners sugar
2 tbsp firmly packed brown sugar
1 cup flour
3/4 tsp baking powder
1/4 tsp salt

For topping:
30 unwrapped caramels
1 tbsp half and half
1/2 cup chopped pecans

(I used 1/4 cup caramel sundae sauce boiled with 1 tbsp butter for the dip, and 1 cup of toasted chopped pecans.)

Preheat oven to 325. Combine butter and sugars in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, baking powder and salt. Beat until well mixed.

Press dough evenly into 8 inch square pan lined with aluminum foil (I used parchment and had it hang over the edge slightly so I could pick it up.); prick with tines of fork every 1/2 inch. (I lightly scored the dough the way I was going to cut it after it was baked: first in 4 squares, then each square in 4 triangles, making 16 triangles, as in the top photo above. I pricked each triangle 3 times at the broad base.)

Bake for 25-30 minutes or until golden brown. Lift cookies from pan immediately using the aluminum foil or parchment ends. Cut into 20 sticks, approximately 4 x 1/2 inch, or into 16 triangles. Cool completely on wire rack.

Place caramels and half and half in microwave-safe bowl. Microwave on high, stirring twice, until caramels are melted (1-2 minutes). Dip ends of shortbread sticks into melted caramel mixture; roll in pecans. Place onto waxed paper; let stand till set. (Or you can boil the caramel sauce and butter for a few minutes and dip cookies into that. And they will set quickly if you place them on a waxed paper lined cookie sheet and put them in the freezer for about 15 minutes.)

TERIYAKI MARINATED STEAK
1 cup teriyaki marinade
1/3 cup honey
1 tbsp dark sesame oil
1/3 cup orange juice
1/2 cup onion
1 tsp rosemary
1 clove garlic, minced

Favorite steak of choice

Combine ingredients, reserving some marinade for dipping. Score steak on one side and place in a resealable bag, and refrigerate 1-3 hours or overnight.

Place steak meat on a grill and cook as desired. Heat reserved marinade to a simmer. Serve along side steak.