Cookie's crumbles, morsels and tidbits

French Cream Frosting

Sometimes I just need a place to store my recipes. It’s a sign of the times that it’s easier for me to pull out my phone and look at my blog than to dig through my cupboard and find my recipe file. French cream frosting, my favorite frosting. Straight from my mom. Putting this on zucchini cake tonight. Enjoy!

Chocolate Chip Zucchini Cake

A great recipe from a previous co-worker’s wife. She was an excellent cook, home gardener, from scratch kind of lady. Sneak in those veggies with this delicious cake! I like mine with a dusting of powdered sugar, but you could frost this with cream cheese frosting or chocolate frosting. Enjoy!


Chocolate Chip Zucchini Cake:

1 1/2 cups sugar 

1 cup room temp butter 

1 t vanilla 

2 eggs

1/2 cup sour cream

2 1/2 cups flour

1/4 cup cocoa

1 t baking soda 

1/2 t salt

2 cups shredded zucchini 

1 cup chocolate chips

Preheat oven to 350 degrees. Mix all ingredients together. Pour into a greased 9×13 pan. Bake for 40-45 minutes. Let cool completely and sprinkle with powdered sugar. 

German Custard Cake

  
Oh my word. This is so good I can’t even tell you. If you like old fashioned custard pie, you will live this!  This is an interesting recipe because it has one batter, but as it cooks it separates into three layers.  The bottom layer cooks up like pie crust, the middle is a true custard and the top is almost like cake. Just wonderful and very easy to make. I hope you enjoy it it as much as I did!

German Custard Cake:

4 eggs separated 

3/4 cup sugar

1 stick butter softened 

1 teaspoon vanilla extract

3/4 cup all purpose flour

2 cups milk

Preheat oven to 325 degrees. Coat an 8×8 baking dish. In a medium bowl, mix egg whites until stiff peaks form, about 5 minutes. Set aside. In another bowl, mix egg yolks and sugar until blended. Add butter and vanilla and blend smooth. Beat in flour slowly, adding milk until well combined.  Slowly fold in egg whites, do not over mix. Pour into baking dish. Bake for 45-55 minutes at 325 degrees, or until set in the center and top is light brown. Allow to cool. When ready to serve, sprinkle with powdered sugar. Enjoy!

   
    
 

Green Chicken Enchiladas

I saved this recipe for my husband. He lives verde salsa and I thought this might be a quick and easy dinner to throw together. I made the chicken filling this morning and just put it in the refrigerator until dinner time. Then I just filled the tortilla shells and baked as normal. My husband and son lived  these and said they were more than happy to add them into our normal dinner rotation. Enjoy!

  
 Green Chicken Enchiladas

2 cans chicken 

Olive oil

1/2 onion, chopped 

Salt to taste

1 T garlic minced

Sauté onions in olive oil until soft. Add chicken and garlic.  Add salt and any other seasonings, I used thyme and oregano. Sauté about 7 minutes on medium heat.  At this point, I let cool a few minutes and put in a container in the fridge. 

1 jar verde salsa

1 can green enchilada sauce

Mexican shredded cheese

6-8 large tortilla shells, soft

Pour about 1/2 the jar of salsa into the bottom of a 9×13 pan. I then microwaved the tortillas for about a minute to soften them and make them easier to work with. Spoon about 1/4 cup of the chicken mixture onto tortilla. Add a small amount of shredded cheese. Fold tortilla into packets. Place fold down into pan. Pour can of green enchilada sauce over and about 1-2 cups of the Mexican shredded cheese on top. Cover with foil and bake for 30-40 minutes at 350 degrees. Garnish with lettuce, tomato and sour cream. Enjoy!

   
   

  

Almond Pound Cakes

  
This is a classic Dutch almond pound cake. I make these into mini loaves to give as Christmas gifts to teachers, bus drivers and co-workers. One batch makes four mini loaves. Otherwise you can use two 9×5 inch loaf pans. Enjoy and Merry Christmas!

Almond Pound Cake

3 sticks butter at room temperature 

3 cups sugar

5 large eggs

3 cups flour

1 t vanilla extract 

1 t almond extract 

7/8 cup ginger ale

Preheat oven to 275 degrees. Cream butter and sugar. Beat in eggs one at a time. Beat in extracts. Alternately beat in 1 cup flour, a third of the ginger ale, another 1 cup flour, another third of the ginger ale and finally the last 1 cup of flour and remaining ginger ale. Beat until smooth. Pour into greased and prepared pans. Bake for 1 hour and 45 minutes, or when a toothpick comes out clean. Cool completely in pan. Enjoy!

   
   

Classic Cinnamon Rolls 

Just a classic cinnamon roll recipe for your enjoyment. I have yet to get them to turn out like the ones from my childhood little local restaurant, but these are great on a cold winter morning. Enjoy!

Cinnamon Rolls 

1/4 cup sugar

1 pkg yeast

1 egg

1 cup very warm water 

1 T melted butter

Mix these until blended. Add 3 cups of flour. When mixed, place in a greased bowl, cover with plastic wrap and a towel, put in a warm place and allow to double in size. Spread flour on counter and roll out dough into a rectangle. Melt 6 T of butter and spread over dough. Sprinkle with about 1 cup of brown sugar and then 5 T cinnamon. Roll the rectangle up so you have a roll. Cut into 2″ slices and arrange on a sprayed cookie sheet. Again, cover and put in a warm place, allowing them rise to the size you want. Bake rolls at 350 degrees for about 10-15 minutes, or until lightly browned. Add frosting. Enjoy!

Frosting

1 cup butter room temperature 

4 cups powdered sugar 

2 T vanilla 

3 T milk

Mix well with a mixer. 

   
    
    
    
   

Smothered Chicken

I just got done eating this chicken dish.  Oh. My. Word.  It is so good.  If you love peppers and onions, you will love this main dish.  Even my 12 year old son loved this.  It’s very easy and quick to put together.  Enjoy!

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Smothered Chicken:

6 boneless skinless chicken breasts

1 red pepper

1 green pepper

1 yellow pepper

1/2 onion

fresh sliced mushrooms

olive oil

salt/pepper/seasonings

6 slices of pepper jack cheese

Preheat oven to 350 degrees.  Slice peppers and onions.  Pour small amount of olive oil into large pan.  Saute peppers, onion, mushrooms, salt, pepper and your choice of seasons over medium high heat until soft.  I used a mix of garlic pepper seasoning and a salt seasoning mix.  In a separate pan, cook chicken breasts in a small amount of olive oil over medium high heat until browned on both sides.  I also seasoned the chicken breasts with salt and pepper to taste.  I cooked them for about 10-15 minutes.  Remove from heat.  Place chicken into a 9×13 greased pan.  Pour all cooked veggies over the chicken.  Top with the pepper jack cheese slices.  Cover pan with tin foil.  Bake for 30-40 minutes.  Enjoy!

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Chunky Apple Cinnamon Muffins

Another great apple muffin recipe for a crisp fall day.  These are great and something yummy to add to your packed lunch.  Enjoy!

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Chunky Apple Cinnamon Muffins

1 1/2 c. apple, diced small

2 T. flour

1 t. cinnamon

Preheat oven to 400 degrees.  Spray muffin tin or use paper liners. Peel and dice apples.  Add flour and cinnamon to apples and toss to coat.  Set aside.  Mix up batter:

1 large over ripe banana, mashed

3/4 c. sugar

1/2 c. milk

1/3 c. vegetable oil

1 T. vanilla

2 t. cinnamon

1 t. ground nutmeg

2 t. baking powder

1 c. flour

pinch of salt

Mix banana, sugar, milk, oil, vanilla, cinnamon, nutmeg and beat until well combined.  Add flour, baking powder and salt and mix until just combined.  Fold in apples. Divide batter into muffin tins, about 3/4 full.  Bake for 17-18 minutes or until a toothpick comes out clean.  Enjoy!

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Jan’s Chocolate Caramel Brownies

I used to work with a woman named Jan. She is a wonderful woman, great co-worker, wife, mother and breast cancer survivor. I don’t get to see her often and I miss working with her.  She loves to celebrate birthdays; her own and every one else’s. She used to make these brownies for me every year during my birthday week.  They are the best brownies you will ever eat, because what’s better than chocolate, caramel and goo all rolled into one?  The best part, there are only 5 ingredients in these brownies, so easy to make!  Enjoy!

Chocolate Caramel Brownies

1 pkg German chocolate cake mix

2/3 c. evaporated milk, divided in half

1 pkg Kraft caramels

3/4 c. melted butter

1 c. chocolate chips

Preheat oven to 350 degrees. Grease a 9×13 pan.  Mix cake mix, butter and 1/2 the evaporated milk.  Divide batter into two parts.  Pat one part into the greased 9×13 pan.  Bake for 6 minutes.  While that is baking, melt remaining evaporated milk and caramels.  Pour over batter. Sprinkle chocolate chips over caramel.  Crumble remaining batter mix over the top.  Bake for 15-20 minutes more.  MMMMM…..IMG_7976 IMG_7978 IMG_7985

Butternut Squash Soup

I love fall.  I love squash.  I love to cook on cold, dreary days.  This soup sounded so good.  It was a little bit of work, but well worth it.  No one else in my house will eat this, but I am going to bring it into work this week and share with my co-workers.  I also bought a large baguette loaf of bread to dip into it.  Enjoy!

Butternut Squash Soup:

1 large buttenut squash, diced and roasted

1/2 onion, diced

1 large granny smith apple, peeled and diced

4 cups vegetable stock

1/2 cup milk

1 t. salt

1 t. cinnamon

1 T olive oil

Peel and dice the squash.  Place on a roasting pan.  Sprinkle with salt and cinnamon.  Roast at 425 degrees for 30 minutes.  While roasting, pour olive oil into dutch oven.  Cook apple and onion until soft, about 15 minutes.  Pour vegetable stock and milk over apple mix.  Add roasted squash when done.  Bring to a boil.  Decrease temp and let simmer, covered, for about 30 minutes.  Use an immersion blender to puree soup.  Enjoy!

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