Sausage Mushroom Cornbread Stuffing

Made with my Prize-Winning Cornbread Recipe

     I LOVE Cornbread Stuffing!  I can still remember the first time I ever had it.  I couldn’t believe how delicious it was.  I make Cornbread a lot, so I often make an extra one to put in the freezer for when I’m craving Cornbread Stuffing.  It goes great with most anything, Poultry, Fish, Ham, Meatloaf, Pork Chops or Roast, or anything else you can think of.  Since the main Ingredient is Cornbread, you want to make homemade.  Eat some of it for dinner the night before or have it for breakfast.  Day old Cornbread is best for Cornbread Stuffing. (My recipe is below.)

     This recipe has the addition of Mushrooms and Carrots which I don’t always add to my Stuffing.  It’s very nice for a change. 

INGREDIENTS:  YIELDS 5-6 Servings

½ lb Breakfast Sausage (I prefer Jimmy Dean, Sage flavor) Freeze the rest.

4 cups crumbled Cornbread

¾ cup Herbed Stuffing Mix (or stale bread, crumbled)

3 TBSP Butter

1 cup Mushrooms, chopped

¼ cup Onions, chopped

3 TBSP Mini Sweet Peppers, chopped

3 TBSP Celery, chopped

3 TBSP Carrot, diced

½ – ¾ tsp Dried Sage + extra for cooking

½ tsp Dried Thyme

Salt & Black Pepper to taste

1 ¾ cups Chicken Broth (or use some Buttermilk & less Chicken Broth)

PREPARATION:

     In a large skillet, cook and crumble Sausage.  Place in large bowl.  Drain grease, if there is any.

     In the same skillet, add Butter, all the Vegetables, and a few dashes of Pepper, Sage, and Thyme.  Cook until Carrots are just about tender.  Add ½ tsp Sage and ½ tsp Thyme, and stir into the Vegetables.  Remove from heat and set aside for a minute.

     In the same large bowl, add Herbed Stuffing Mix and crumbled Cornbread on top of the Sausage.  Stir.

Add the cooked Vegetables, and stir. 

    Pour Chicken Broth over mixture, stir.  Cornbread Stuffing needs to be wetter than normal Stuffing because it’s best when it’s on the moist side. Add the Chicken Broth and stir well.  If it seems too dry, add some extra Chicken Broth, Buttermilk or regular Milk.

     Place Stuffing into a Buttered 9” x 9” baking dish.  Cover with Aluminum Foil to prevent it from drying too much.  Bake for 20 minutes at 375° F.  Remove the Foil and check to see if you need to add any extra liquid.  Return Stuffing to the oven.  Bake for another 30 minutes or so.  You want the top to be slightly browned and a little crispy, but don’t let it dry out. 

NOTES:  This is an easily customizable dish.  Omit any of the Vegetables you don’t want, add other Vegetables you do want. 

You can cook it at a higher temperature if you’re cooking something else as the main course, just lessen the baking time. 

     The only cornbread recipe I use.  I like my Cornbread moist and a little on the sweet side.  Give this a try.  It freezes beautifully! If you love Cornbread Stuffing, this is the Cornbread to use!  This is my cornbread that won first prize at the Jefferson County Fair. I always sauté chopped Onion in the same cast iron skillet that I’ll bake the Bread in.  Most of the time I add about 6 chopped Jalapenos.  Sometimes I add chopped Bell Pepper or chopped Mini Sweet Peppers.  (If you plan on making Cornbread Stuffing, omit the Jalapenos.  I think it ruins the Stuffing.)

     Wonderful with chili, tuna casserole, soup, breakfast.  Cornbread is basically a quick bread.  It’s incredibly easy and so satisfying.  I can’t think of anything Cornbread doesn’t go with.

INGREDIENTS:

½ cup Crisco

1 cup sugar

2 eggs

1 cup + 2 TBSP yellow corn meal

2 tsp baking powder

½ tsp salt

1 ½ cup flour

1 ½ cup buttermilk

PREPARATION:

Cream Crisco and sugar until light and fluffy.

Add eggs and half of the milk.  Beat well.

Add baking powder and salt, mixing until combined.

Add corn meal, flour and remainder of milk.  Mix until combined.

The best cornbread is always baked in a cast iron pan.  The edges get so wonderfully crispy.  If you don’t have one, use a greased cake pan or baking dish.

BAKE AT 375* for about 40 minutes, or until desired browning is achieved. I don’t like mine pale and always let it get browned.  (See picture)

I often bake a half batch.  Know, however, that the leftover bread can be frozen to make stuffing with!

NOTE:  My special additives are sautéed onions, chopped jalapenos, a little cooked and crumbled bacon, mini sweet peppers, green bell pepper, fresh corn, etc.  I think you get the idea.  If it sounds good?  Add it.

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By Tika for CHEW WANNA EAT? © 2019

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Cheesy Tuna Casserole (No Soup)

If you love Tuna Noodle Casserole, but don’t want the addition of high sodium soup, this is the recipe for you!

Even when I was a fussy kid, I always liked Tuna Casserole. As an adult, I still like it. I don’t make it with canned soup though. I think it is way too salty and tends to over- power the casserole. This recipe makes a creamy casserole, and you can customize it with vegetables of your choice. As far as the Cheese goes, use a little, use a lot, mix up the Cheeses. I love Extra Sharp and a little Swiss, but you do your own thing. Serve it with homemade Corn Bread baked in a cast iron pan and dinner is served!


INGREDIENTS: YIELDS 6 Large Servings

1 pkg Egg Noodles

3 TBSP Butter

¾ cup Mushrooms, chopped

½ cup Celery, diced

2 cloves Garlic, chopped

¼ cup AP Flour

15 oz Chicken Broth, Reduced Sodium is fine

1 ½ cups Milk

¼ cup Dry Sherry (I use Taylor)

12 oz Grated Cheese

10 oz Drained Tuna (I use four 2.6 oz packages)


Topping:

8-10 Buttery Crackers, crushed

½ cup Bread Crumbs

Optional 3 TBSP melted Butter


OPTIONAL VEGETABLES: Diced Carrots, Chopped Broccoli, Frozen Peas, thawed and drained, Corn, thawed and drained (Without washing, I use the colander that I drained the noodles in to thaw any frozen Veggies and let them drain).


CHEESE: Here’s what I like: 4 oz Cracker Barrel Extra Sharp Cheese, grated4 Slices Swiss Cheese, chopped 4 Slices Cooper Cheese, chopped

PREPARATION:

Cook noodles in at least a 4 qt Dutch Oven, drain and set aside. I only boil them for 5 minutes. They will continue cooking when in the oven.
In the same pan on Low/Medium Heat, melt Butter. Add Mushrooms, Celery, Garlic. Sautee for 1 minute. Add ¼ cup Flour, Chicken Broth, Milk, and Sherry. Simmer for 5-7 minutes or until beginning to thicken.
Turn heat to low (mixture should be barely simmering). Begin slowly adding Cheeses. If you do it too fast, it may curdle, and you will not like that. Once the Cheeses are completely melted, taste it and make sure it’s Cheesy enough for you.
Butter a deep 4 quart Casserole Dish and put the noodles in. Add Tuna and stir. Add thawed Vegetables, and stir again. Pour Cheese/Milk mixture over noodles. Stir again.
Smash up about 8-10 Buttery Crackers and sprinkle on top. Add about ½ cup Bread Crumbs. Optional: Melt 3 TBSP butter and pour over topping.
Bake at 375° F for 20-30 minutes, depending on whether you use a deep casserole dish or a shorter 9” x 13” baking dish.

MY BEST AND FAVORITE BUTTERMILK CORN BREAD

The only cornbread recipe I use. I like my cornbread moist and a little on the sweet side. I’m not crazy about the Southern style. Give this a try. It freezes beautifully!
Wonderful with chili, tuna casserole, soup, breakfast. Cornbread is basically a quick bread. It’s incredibly easy and so satisfying.

INGREDIENTS:

½ cup Crisco

1 cup sugar


2 eggs

1 cup + 2 TBSP yellow corn meal

2 tsp baking powder

½ tsp salt


1 ½ cup flour

1 ½ cup buttermilk


PREPARATION:
Cream Crisco and sugar until light and fluffy.
Add eggs and half of the milk. Beat well.
Add baking powder and salt, mixing until combined.
Add corn meal, flour and remainder of milk. Mix until combined. The best cornbread is always baked in a cast iron pan. The edges get so wonderfully crispy. If you don’t have one, use a greased cake pan or baking dish.


BAKE AT 375* for about 40 minutes, or until desired browning is achieved. I don’t like mine pale and always let it get browned. (See picture)
I often bake a half batch. Know, however, that the leftover bread can be frozen to make stuffing with!


NOTE: My special additives are sautéed onions, chopped jalapenos, a little cooked and a tiny bit of cooked crumbled bacon, mini sweet peppers, fresh corn, etc. I think you get the idea. If it sounds good? Add it.

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By Tika for CHEW WANNA EAT? © 2019

Blueberry Banana Bread

     The flavors of Banana, Blueberries, and Cinnamon come shining through in this quick and super easy banana bread recipe.  Replacing white flour with half wheat flour, adding healthy blueberries gives you extra flavor and nutrients.  A quick sprinkle of cinnamon/sugar on top before baking gives a wonderful crunchy top crust .

INGREDIENTS: YIELDS Two 4 ½” X 9” PANS.  (One to eat and one to freeze or Share)

1 ½ cups mashed over-ripe bananas (about 3 large)

1/3 cup + 1 TBSP sugar

½ cup Brown Sugar

½ cup shortening

3 eggs

¼ cup buttermilk (or 3 ½ tsp Milk and ½ tsp White Vinegar)

1 ½ tsp baking powder

¾ tsp baking soda

½ tsp salt

1 – ½ tsp cinnamon

1 tsp vanilla extract

¾ cup AP flour

¾ cup whole wheat flour

1 cup Blueberries

Cinnamon/sugar mix to coat baking pan and extra for sprinkling on top of loaf.

 1 tablespoon sugar

1/2 teaspoon ground cinnamon

Instructions:  This is a quick bread and only takes a few minutes to prepare batter.  Preheat oven to 350* soon after beginning the recipe.  Mix the Cinnamon/Sugar mixture and set aside.  Make the Buttermilk, and set aside.  Coat the Blueberries in a few TBSP flour to keep them from sinking.  Set aside.

Beat bananas in mixer bowl.  A few lumps are ok.  Put into a 1 cup measure and set aside. 

In the same mixer bowl, cream the shortening and sugar until light and fluffy.  Add the eggs and beat well.  Add buttermilk, baking powder, baking soda, salt, cinnamon, and vanilla. Beat well.  Add bananas and mix until incorporated.

Add flours last and mix until just blended.  Over mixing will not give the best results.  Remember this is a quick bread.  Add Blueberries.  Fold in quickly.  I like to grease the loaf pan with butter.  Something new I’ve been doing is to sprinkle some cinnamon sugar in the loaf pan after greasing it.  The results are a slightly crunchy exterior.  Pour batter into prepared pan.

Bake 45-60 minutes.  Use toothpick test for doneness

Cool 10 minutes and turn out on rack to finish cooling.

NOTE:  Using this recipe, you can make mini-muffins, regular muffins, mini bundt breads, etc.

Bananas are freezable right in their skins.  If I don’t eat all mine, I throw them in a bag and pop them in the freezer and they are so handy to have when I want to make banana bread.

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By Tika for CHEW WANNA EAT? © 2018

Favorite Zucchini Bread

20180830_214424

     It’s zucchini season, and if you garden you have zucchini coming out of your ears.  Right?  Never fear, Chew Wanna Eat to the rescue with a recipe for bread (or muffins) that is so moist and delicious, even naysayers will love it.  I’ll never forget that years ago I gave a slice of zucchini bread to a nephew who was about five at the time.  He promised me that he hated zucchini bread.  I never told him what the bread was, I just gave it to him.  After he scarfed it down he asked for a second slice while exclaiming, “Wow!  That was the best banana bread I ever had.”  Call it what you want kid, just eat it.  lol 

     Eat one loaf today and freeze another one for later.  When I have a bunch of zucchini ready from the garden I’ll often use my Ninja food processor and prepare a lot of the squash at once, then I freeze in pre-measured freezer bags for winter baking.  So handy to have when you want to bake during the cold winter months.

 INGREDIENTS:   YIELD:  2 loaves

2 cups grated squash

3 eggs

2 ¼ cups sugar

1 cup canola oil

3 tsp vanilla

1 tsp baking soda

¾ tsp Baking Powder

¾ tsp salt

2-3 tsp cinnamon

2 cups AP flour

1 cup Whole Wheat Flour

 

TOPPING (Optional)

2 TBSP Sugar

1 tsp Ground Cinnamon

 

PREPARATION:

Wash the zucchini and cut the ends off.  Stick the squash in a colander for a few minutes and let some of the water drain off.  Leaving the squash a little on the wet side adds extra moistness to your bread.  Using a food processor blend until it’s nearly the consistency of applesauce.  Set aside.

In mixer bowl, beat eggs, sugar, and canola oil for 2 minutes at medium speed.  Add vanilla, soda, salt and squash.  Beat until well blended.  Add flour and mix until combined and batter is smooth. (If you have a big enough Food Processor, you might be able to mix the entire recipe).

Pour into two prepared 5″ x 9″ loaf pans and bake at 335° F for a good hour.  Check for doneness with toothpick.  If toothpick is clean and dry, the bread is done.

NOTES:

I know it adds extra calories, but I almost always grease my baking pans with a little butter.  It gives the crust a better texture and adds a little extra flavor.

Muffins will take about 35 minutes, and I always overfill the cups.

Mini loaves will take about 45 minutes.

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By Tika for CHEW WANNA EAT? © 2018

20180830_214424

20180830_214522

ZUCCHINI BREAD, BEST

Zucchini bread

     It’s zucchini season, and if you garden you have zucchini coming out of your ears.  Right?  Never fear, Chew Wanna Eat to the rescue with a recipe for bread (or muffins) that is so moist and delicious, even naysayers will love it.  I’ll never forget that years ago I gave a slice of zucchini bread to a nephew who was about five at the time.  He promised me that he hated zucchini bread.  I never told him what the bread was, I just gave it to him.  After he scarfed it down he asked for a second slice while exclaiming, “Wow!  That was the best banana bread I ever had.”  Call it what you want kid, just eat it.  lol 

     I’ve had this recipe for so many years that I don’t remember if its mine or if I got it out of cookbook.  All I know is that it is the only one I use and the bread is perfect every time.  It freezes wonderfully, which is an added benefit.  Eat one loaf today and freeze another one for later.  When I have a bunch of zucchini ready from the garden I’ll often use my Ninja  and prepare a lot of the squash at once, which I freeze in pre-measured freezer bags for winter baking.  So handy to have when you want to bake during the cold winter months.

    

INGREDIENTS:   YIELD:  2 loaves 

3 eggs

2 ¼ cups sugar

1 cup canola oil

3 tsp vanilla

1 tsp baking soda

1 tsp salt

2 cups grated squash

3 cups flour

1 tsp baking soda

1 tsp salt

3 tsp cinnamon

 

PREPARATION:

Wash the zucchini and cut the ends off.  Using a food processor blend until it’s the consistency of applesauce.  Set aside.

In mixer bowl, beat eggs, sugar, and canola oil for 2 minutes at medium speed.  Add vanilla, soda, salt and squash.  Beat until well blended.  Add flour and mix until combined and batter is smooth.

Pour into two prepared loaf pans and bake at 335° F for a good hour.  Check for doneness with toothpick.  If toothpick is clean and dry, the bread is done.

NOTES:

Muffins will take about 35 minutes, and I always overfill the cups.

Mini loaves will take about 45 minutes.

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By Tika for CHEW WANNA EAT? © 2016

Zucchini bread

Zucchini bread (2)

 

BRAN MUFFINS, TIKA’S BEST

Tika's Best Bran Muffins (3)

     I’ve been making these muffins for Bob for years.  They are quick, easy, and healthy.  The best thing about them is they are not the dry, flavorless muffins that you’ll often find.  What are my secret ingredients?  Banana and Molasses!  They add moistness, an additional flavor level, and more nutrients.  The muffins freeze beautifully.  Make a double batch and freeze individually with plastic wrap.  When you want one, Grab it out of the freezer.  By the time you’re dressed or arrived at work, it will be ready to eat.  Or give it a quick zap in the microwave. YIELD:  12 good sized muffins.

 

INGREDIENTS:

½ of a large over-ripe banana

2 ¾ cups bran cereal

1 ¼ cups milk

½ cup sugar

2-3 TBSP molasses

1 large egg

¼ cup Canola or vegetable oil

½ tsp salt

1 TBSP baking powder

1 ¼ cup AP flour

Oatmeal for muffin tops

Optional:  Chopped dates, raisins, finely chopped apple

 

PREPARATION:

In large mixer bowl, mash banana with beater on low speed.  Add cereal, milk, sugar, and molasses.  Let stand for 2 minutes to soften cereal. Add egg and oil, mixing well.

Add sugar, salt and baking powder and mix until combined.  Add flour and mix on low speed, only until everything is combined.  Pour into greased muffin tins, shake oatmeal on top and lightly press into batter.

BAKE 400°F  16-20 min. (depending on size)  Use the toothpick test.

NOTE:  Remember to always store your dates in your freezer so you always have them on hand.

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By Tika for CHEW WANNA EAT? © 2016

Tika's Best Bran Muffins (2)

Tika's best bran muffinsTika's Best Bran Muffins (4)

BLUEBERRY CRUMB MUFFINS WITH LEMON CURD FILLING, by Tika

BLUEBERRY CRUMB MUFFINS WITH LEMON CURD FILLING
BLUEBERRY CRUMB MUFFINS WITH LEMON CURD FILLING

  This recipe makes a wonderful lightly sweet muffin with a great crumb.  No, you don’t have to fill them with lemon curd, but why wouldn’t you?  It takes them right over the top!

YIELD: 6 Jumbo muffins and 8 regular sized muffins.  You could also make a few muffins and a coffee cake.

INGREDIENTS:

1 cup Crisco

3 cups unbleached AP flour

1 ½ cups sugar

2 tsp baking powder

1 tsp cinnamon

3 large eggs

1 cup milk

1 tsp vanilla

1 ½ cups blueberries

PREPARATION:

In your mixer bowl, cut together the first five ingredients using a pastry blender.  Mixture will be crumbly.  Remove one cup of mixture and set aside.

Beat in the eggs, milk and vanilla.  (Never over mix muffins.)  Lastly, fold in the blueberries, and then top with reserved crumbs.  Bake jumbo muffins at 375°F in well greased pans for 22-25 minutes.  The regular sized muffins take about 21 minutes.

Leave them in the pans for about ten minutes, and then remove.  Let them cool completely on a wire rack if you’re going to add the lemon curd filling.  And if you aren’t . . . why not?  Just in case, here’s the recipe for the LEMON CURD FILLING RECIPE: https://wordpress.com/page/95625498/139/

USE PASTRY BLENDER UNTIL MIXTURE IS CRUMBLY
USE PASTRY BLENDER UNTIL MIXTURE IS CRUMBLY

EXCUSE THE BAD PHOTO, BUT I HAD TROUBLE WITH THE LIGHTING TO SHOW YOU HOW MUCH I HOLLOW OUT
EXCUSE THE BAD PHOTO, BUT IT WAS DIFFICULT TO SHOW YOU THE HOLLOW THAT I CUT OUT

THIS IS THE PAN I USE WHEN MAKING JUMBO MUFFINS OR CUPCAKES
THIS IS THE PAN I USE WHEN MAKING JUMBO MUFFINS OR CUPCAKES

BLUEBERRY CRUMB MUFFINS WITH LEMON CURD FILLING
BLUEBERRY CRUMB MUFFINS WITH LEMON CURD FILLING

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By Tika for CHEW WANNA EAT? © 2015

MINI PUMPKIN MUFFINS WITH 2 DIFFERENT TOPPINGS

MINI PUMPKIN MUFFINS WITH SNICKERDOODLE TOPPING AND MAPLE GLAZE TOPPING
MINI PUMPKIN MUFFINS WITH SNICKERDOODLE TOPPING AND MAPLE GLAZE TOPPING

These mini muffins are quick to prepare, and so flavorful.  I have two different toppings listed below.  One is the traditional snickerdoodle cinnamon dip, and the other is a maple glaze.  Both are very good.  The best part is no mixer is required.  One large bowl and a whisk are all you need!

INGREDIENTS:

1 cup canned pumpkin or puree (NOT pie filling.  You don’t want the spices in it).

1 large egg

½ cup brown sugar

½ cup granulated sugar

½ cup vegetable or canola oil

½ tsp vanilla

½ tsp salt

1 tsp cinnamon

¼ tsp nutmeg

1/8 tsp cloves, ground

1/8 tsp mace or ginger powder

1 tsp baking powder

(+ flour, which you’ll add later)

PREPARATION:

In a large bowl, add all the ingredients (except flour), and beat with a whisk until everything is well blended.

Add 1 cup AP flour and whisk until incorporated.

Bake in prepared pan, filling each one ¾ full. (Either spray pan or use mini cupcake papers.

Bake at 350* 17-19 min (depending on how much batter you use in each one).

YIELD:  Approximately 32 mini muffins

Use your muffin tin as a drip-catcher.  You’ll have a few drippies.

FOR SNICKERDOODLE MUFFINS, Dip warm muffins in ½ stick melted butter mixed with ¼ cup sugar and 1 tsp ground cinnamon.

FOR MAPLE GLAZED MUFFINS, Dip warm muffins in mixture of   2 TBSP pure maple syrup, 3 TBSP confectioner’s sugar, a couple of dashes of nutmeg, and ½ tsp ground cinnamon

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By Tika for CHEW WANNA EAT?

Mini Pumpkin Muffins
Mini Pumpkin Muffins

Mini Pumpkin Muffins (2)

MINI PUMPKIN MUFFINS (3)_crop

PUMPKIN CUPCAKES WITH MOCHA LATTE FROSTING, by Tika

PUMPKIN CUPCAKES WITH MOCHA LATTE FROSTING
PUMPKIN CUPCAKES WITH MOCHA LATTE FROSTING

Fresh out of my kitchen, are moist, flavorful pumpkin cupcakes topped with my mocha latte frosting.  The cupcakes are made in one bowl with a whisk.  Can’t ask for anything easier.  I love that the spices are not overpowering.

YIELD: 12 Cupcakes

INGREDIENTS:

1 cup canned pumpkin or puree (NOT pie filling.  You don’t want spices in it.)

2 large eggs

½ cup brown sugar

½ cup sugar (regular granulated)

½ cup canola or vegetable oil

½ tsp salt

1 tsp cinnamon

¼ tsp nutmeg

1/8 tsp cloves, ground

1/8 tsp mace or ginger powder

1 tsp baking powder

½ tsp baking soda

PREPARATION:

In a large bowl, add all the ingredients and beat with a whisk until everything is well blended.

Add 1 cup AP flour and whisk until incorporated.

Bake at 350* for about 15 minutes, or until toothpick inserted into the center comes out clean.  See?  How easy was that?

MOCHA LATTE FROSTING

INGREDIENTS:

4 ounces cream cheese, softened

2 tsp Espresso powder

1 tsp Vanilla extract

Dash of Salt

1 TBSP cocoa powder

2 ¼ cups confectioner’s sugar

PREPARATION:

In mixer bowl, beat cream cheese until smooth, add vanilla, Espresso, Salt, Cocoa Powder until light.  Slowly begin adding the confectioner’s sugar until you have the consistency you want.  If it’s too thin, add a bit more sugar.  Too thick?  Add a tsp of milk.

OPTIONAL:  After frosting cupcakes, feel free to dust the top with cocoa powder.

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By Tika for CHEW WANNA EAT? 2015

PUMPKIN CUPCAKES WITH MOCHA LATTE FROSTING
PUMPKIN CUPCAKES WITH MOCHA LATTE FROSTING

CABOT’S CHEDDAR SODA BREAD

This bread is basically a quick bread, and it goes with almost anything. I make it quite often, and serve it with chili, soup, tuna casserole, chicken, Bob’s gumbo, etc. The only problem is that if you make it in the morning or afternoon, there’s a chance that it might be gone well before dinner time. The crust is crisp and the bread is very moist. It can be baked in a round baking dish OR freeform as shown in the picture. I have posted both versions below.

This recipe is a child of Cabot Creamery and I will say that it is marvelous. Their original recipe is posted below, but you all know that I simply cannot make anything without customizing it. I have special additives which I have included in the Notes section.

A mixer is not necessary.  I mix it in a bowl using a whisk, a heavy wooden spoon and a pastry blender.

Irish Soda Cheddar Bread with Pepperoni
Irish Soda Cheddar Bread with Pepperoni

Ingredients for Freeform loaf:

• 2 1/2 cups Unbleached All-Purpose Flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 tablespoons cold Cabot Salted Butter, cut into pieces
• 8 ounces Cabot Sharp Cheddar or Cabot Extra Sharp Cheddar, grated & lightly packed (about 2 cups)
• 1 cup buttermilk *
• 1 large egg

Directions:
1. Preheat oven to 375°F. Coat baking sheet with nonstick cooking spray.
2. In large bowl, whisk together flour, baking powder, baking soda and salt. Add butter and work in with fingertips or a pastry blender until mixture looks crumbly. Add cheese and toss to combine.
3. In small bowl, whisk together buttermilk and egg. Add to flour mixture and stir until well combined.
4. Turn dough out onto floured surface. Knead several times, then shape into smooth ball. Transfer to prepared baking sheet. I like to use parchment paper or a silicone baking sheet so the bottom doesn’t get too dark.
5. Bake for 35 to 40 minutes or until golden and skewer inserted in center comes out clean. Serve warm or at room temperature, cut into wedges.
*Don’t have buttermilk? Substitute ¾ cup plain yogurt and ½ cup milk. – OR – Put 2 TBSP white vinegar in a 1 cup measure and fill the cup with milk. Let sit for 15 minutes.
NOTES: Cabot’s original loaf was freeform. The above ingredients and preparation are for a freeform round loaf.

IF you would rather bake your bread in a round baking dish, feel free. I do it all the time. There is one slight change in the recipe, and that is to increase the buttermilk to 1 ¼ cups. Lightly grease your stoneware or other oven-proof vessel and add the dough. The baking time will be the same. When the bread is done, run a butter knife around the edge to loosen it. In ten minutes, dump the bread out onto a cooling rack.

I promised to give you my additions to totally customize the flavor of this bread. Add chopped pepperoni, jalapenos, cooked crumbled bacon, onions, garlic, green peppers, sweet mini peppers, or whatever else strikes your fancy. My favorite little hint is to bake the bread for 20 minutes, and then sprinkle on about 1/3 additional cup of grated cheese. It’s wonderful!

Support our farmers, please.
“Cabot is owned by 1,200 Dairy Farm Families throughout New York & New England

We manage four plants in three states, employing over 1,000 people, who make the best dairy products on the planet. Award-winning cheeses made with love and pride in Cabot and Middlebury, Vermont and Chateaugay, NY. The best premium butter churned with care in West Springfield, Massachusetts. And in Cabot, we’re also making light cheddars, flavored cheddars and rich Greek-Style Yogurt, cottage cheese and sour cream. Your purchases mean the world to our future”.

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CABOT IRISH SODA CHEDDAR WITH PEPPERONI_crop

Cabot Soda Cheddar with Pepperoni (2)

Irish Soda Cheddar Bread with Pepperoni
Irish Soda Cheddar Bread with Pepperoni

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By Tika for CHEW WANNA EAT? 2015