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Category Archives: Yummy in the Tummy

Recipes, Cooking tips, and meal planning.

Honey Blueberry Muffins

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Blueberry Muffins are one of my favorite morning grabs. Blueberries were on special at the grocery store, and I purchased too many to eat all by myself. This recipe will be a perfect use for all those blueberries. Romancing the Bee always shares great recipes with her readers. Go and visit her site and see for yourself. You will Bee impressed, honey. 🙂

Romancing the Bee

I’ve loved blueberry muffins since I was a girl.  They’re even better made with honey!

2 1/4 c. flour
1/2 tsp. salt
3 tsp. baking powder
1 c. milk or buttermilk
6 tbsp. honey
1 egg, beaten
3/4 c. blueberries
1 tbsp. sugar
1/2 c. butter or melted shortening

Wash blueberries and toss in sugar enough to coat (about 1 tablespoon). Sift flour with salt and baking powder.

Combine milk, honey, egg, blueberries and shortening. Add to dry ingredients, stirring quickly just long enough to moisten dry ingredients. Fill lined muffin pans half full.

Bake in 400°F oven for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Yield: 12 muffins.

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Strawberry Banana Trifle

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I just love Jennirific’s recipes. I had to repost this one, for sure! Enjoy! 🙂

 
 
 
 
Copyright © Jamie Nowinski and Grandmother Wisdom/ Grandmother Musings 2012-2013.
Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Nowinski – Grandmother Wisdom/Grandmother Musings with appropriate and specific direction to the original content.

Jennirific

Dessert is a favorite word in my vocabulary!  Cakes, cookies, tarts, pies, puddings; they all have a special place near and dear to me.  Baking is the first culinary adventure I embarked on, while standing on a chair in my mother’s kitchen stirring pudding to make pies.  After some time, I graduated to cookies and my hunger for knowledge kept me testing out more and more recipes for sweet treats.  Baking is common tradition shared in families, and mine is no different.  The most fabulous pound cake ever is made into lambs every Easter by my godmother and covered with a unique cream cheese like frosting.  She bakes, then freezes the cakes; which I think contributes to their dense, silky texture. The recipe is not mine to share, and even with it my results have never achieved lamb cake status.  Some recipes are all about the method.  I have included the Joy of Cooking pound cake recipe; which is very…

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A great recipe from one of my favorite cooks. I love the creaminess of the chili and the mixture of many kinds of beans.

Jennirific

Busy weeknights are a common place occurrence at the Jennirific house.  Sometimes dinner makes it into the crockpot in the morning and sometimes it just doesn’t.  I am sure we all have those days. 
This recipe is a go to for me because it turns out wonderfully no matter which method I am able to apply to it, crockpot or stove top.  Packed with veggies, protein, and fiber this meal will keep the family fueled through all their activities!

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 5 cloves garlic, minced
  • 1 fresh jalapeno chile peppers, seeded and chopped (you may increase amount to taste)
  • 2 medium chopped red, green, and/or yellow bell pepper
  • 2 15- to 15-1/2 ounce cans Great Northern, pinto, or cannellini (white kidney) beans, rinsed and drained
  • 1 15 ounce can Black Beans, rinsed and drained
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 3 cups…

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I am going to include this recipe in my annual Pool/BBQ party! My guests will love it.

Jennirific

A summertime staple at cookouts and the dinner table of my youth, Baked Beans represent warm weather and grilled eats.  How sad was I when I was told that I had an allergy to tomatoes and had to forgo one of my favorite side dishes?  Luckily, with a little research, I came across the difference between Southern style  and New England style beans.  Turns out folks up in Maine and their neighbor states find adding ketchup to beans is a crime akin to adding ketchup to a hotdog in Chicago.  Finally, something this South Side Irish girl had in common with Yankees out east, beans!
Traditional recipes call for a bean crock and hours of baking in the oven, which would hardly suit during the humid summers of Chi-Town.  Good thing my best friend the Crock Pot is always there to keep the heat down in the kitchen while still…

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I am always looking for a good salad for BBQ’s, get-togethers, and potlucks. This looks like a winner! Check it out! 🙂

Jennirific

April showers bring us May flowers, so the saying goes.  The month of May also kicks off the outdoor party season!  Graduations, Communions, Wedding Festivities, Summer Holidays, and my favorite type of party; the Just Because start in earnest this month.  Many of the shindigs I attend are potluck style, with the host providing the main course eats and us lucky guests providing sides and appetizers.  It is always interesting to see what others bring to share and of course swapping recipes and getting clued into the ingredient lists behind the tasty, but often heavily processed dishes. 
Antipasto, meaning “before the meal” classically is the first course in a formal Italian meal.  Traditional antipasto includes cured meats, olives, pepperoncini, anchovies, artichoke hearts, mushrooms, various cheeses, pickled meats and vegetables (either in oil or in vinegar).  I was introduced to this collection of yumminess in grade school by an Italian classmate and eagerly…

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A perfect Vinaigrette for light and easy summer salad and more.

Jennirific

Use this simple dressing on salads, veggies, sandwiches, and even as a quick and easy marinade for proteins.  The accepted ratio of oil to vinegar is 3:1, feel free to substitute different types of oils (grapeseed, sunflower, peanut) and vinegars (red wine, balsamic) to achieve different flavor profiles. Be sure to check out the video below for a visual on making vinaigrette without a blender for those days when you don’t want to pull out the heavy equipment.

 

INGREDIENTS:

  • 1/4 cup white-wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon celery salt
  • a pinch of sugar
  • 3/4 cup extra-virgin olive oil

 

DIRECTIONS:

  1. In a medium sized bowl, whisk together vinegar, dijon mustard, salt, pepper, garlic, and beau monde seasoning.
  2. Slowly add the olive oil, whisking until emulsified.  Other methods include shaking ingredients in a jar or using a blender.

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Time to Make the Buttermilk Doughnuts

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I woke up this morning to dreams of summer and Paul Bunyan doughnuts.  Warm, dense, and delightfully spiced these buttermilk confections have been making mouths drool for decades in the Northwoods of Wisconsin.  The opportunity to enjoy a fresh made doughnut at the cook shanty may be months off, but my desire to attempt to recreate this classic was today.

Get out your cast iron skillet and throw healthy breakfast concerns out the window, today we make doughnuts!

Buttermilk Doughnuts

Click the link to visit the Jennerific blog for how to do the donut making:

Time to Make the Buttermilk Doughnuts.

Goose Bites

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A co-worker was kind enough to share this recipe.   I am not sure where the recipe originated, but it is a favorite.

 Servings: 20                                                                                         Preparation Time: 20 minutes

Serving Ideas: Keep in a covered container.  Makes a great Christmas gift.

Categories: Cookies, Bars & Candies

INGREDIENTS:

2 sticks butter

1 cup sugar

1 sleeve saltine  crackers

1 bag chocolate chips

DIRECTIONS:

 1. Heat oven to 350.

 2. Boil butter and sugar about 3-5 minutes

 3. Line cookie sheet with foil and lay out crackers.

 4. Pour sugar mixture over crackers and bake for 10 minutes.  Don’t let it burn.

 5. Remove and cover with chocolate chips

 6. Spread after 2 minutes

 7. Refrigerate to cool

 8. Break into bite size pieces.

Serving Ideas: Keep in a covered container. Makes a great Christmas gift.

Copyright © Jamie Nowinski and Grandmother Wisdom/ Grandmother Musings 2012-2013.
Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Nowinski – Grandmother Wisdom/Grandmother Musings with appropriate and specific direction to the original content.
 
 

Grandmother’s Chocolate, Chocolate Chip Muffins

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Yummy chocolate goodness to please every chocolate lover.

Categories: Desserts, Pies, & Cakes

Yield: 12 muffins

INGREDIENTS:

 2 cups flour, all-purpose

2 teaspoons Baking powder

1/2 teaspoon Baking soda

1 square Baker’s chocolate, melted

3/4 cup sugar

3/4 cup semisweet chocolate chips

1 cup Almond Milk

1/3 cup vegetable oil

1 large egg

1 teaspoon vanilla extract

12 paper muffin cups

DIRECTIONS:

1.  Pre-heat oven to 400 degrees.

2.  In a large bowl, add all dry ingredients.

3.  Melt baking chocolate in the microwave for 45 seconds.  Add to dry mix.

4.  Add all liquid ingredients and stir. Leave the batter lumpy.  Add the chocolate chips. Spoon into muffin cups and fill the cups ¾ the way up. Sprinkle some extra chocolate chips on the top.

5.  Bake for 20 minutes. Cool on a wire rack.

Notes: Add some chocolate chips to the top of the batter before baking for extra chocolate goodness.

Source: Recipes from the Vault

Copyright © Jamie Nowinski and Grandmother Wisdom/ Grandmother Musings 2012-2013.

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Nowinski – Grandmother Wisdom/Grandmother Musings with appropriate and specific direction to the original content.
 

Grandmother’s Corned Beef and Cabbage

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An easy traditional Irish dish made in the Crockpot that feeds the whole family. 

Servings: 6

Categories: Main Dishes & Meats

INGREDIENTS:

4 pounds corned beef brisket, seasoned
2 bottles Guinness Draught Stout
1/4 cup brown sugar
1 small head of cabbage, sliced
1 medium yellow onion, sliced 1/2″ thick
6 whole carrots, peeled and chopped
10 whole baby red potatoes, boiled

DIRECTIONS:

1. In the Crockpot, place the corned beef, any seasoning that came with it, and the two bottles of Guinness Draught Stout. Add 1/2 cup of brown sugar. Cook on High for 1 hour.

2. After an hour, lower the temperature to low and allow the corned beef to cook for 4-6 hours. Meanwhile, in a large pot, add red potatoes and enough water to cover them. Boil potatoes until done testing with a fork.

3. Remove corned beef and slice. Keep meat on the side while you put the sliced cabbage, carrots, and onion in the Crockpot. Turn temperature up to high and cook an additional 45 minutes, until the cabbage is translucent and the carrots are done.

4. Add sliced meat and cooked potatoes to the cabbage mixture, and heat for about 20 minutes to warm everything. Serve.

Serving Ideas: Serve with soda bread & Butter. Horseradish is also a favorite.

Copyright © Jamie Nowinski and Grandmother Wisdom/ Grandmother Musings 2012-2013.
Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Nowinski – Grandmother Wisdom/Grandmother Musings with appropriate and specific direction to the original content.
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