Constant Growing Amazement Cooks!

Friday, January 6, 2017

Best Bakery-Style Blueberry muffins

In addition to our annual sausage strata that we would have on Christmas morning, we also always had Bakery Style Blueberry Muffins.  They were from a mix from Duncan Hines- which they don't make any more.  I was so excited to find this recipe.  They really are delicious!

We even like muffin tops better.  I would maybe quadruple the topping mixture and go to town!

Best Bakery Style Blueberry Muffins

1/4 cup sugar
2 1/2 Tb. flour
1 Tbsp. butter, cubed
1/8 tsp. ground cinnamon (opt.)
(I would actually double this topping recipe.  I like lots of crumble.)

1 1/2 cups all-purpose flour
1/4 cup sugar
1/2 tsp. salt
2 tsp. baking powder
1/3 cup vegetable oil]
1 egg, beaten
1/3 cup plus 2 Tbsp. milk
1 cup fresh blueberries

Preheat oven to aa400 Degrees.  Line muffin pan with liners or grease muffin cups.  Make topping in small bowl by mixing all topping ingredients with fork until crumbly.  Set aside.

In medium bowl, combine flour, sugar, salt, and baking powder.  Add vegetable oil, beaten egg, and milk.  Mix together well by hand.  Add blueberries and gently fold into batter.  Fill muffin cups about 1/4 full.  Sprinkle top with crumble topping (about 1 tsp. per muffin.)

Bake 18-20 minutes until done.  Do not overbake.  Remove from muffin pan right away and let cool.  Makes 12 muffins.

Chili's Grilled Caribbean Salad

Chilies Grilled Caribbean Salad

  • 4 boneless skinless chicken breasts    
  • 12 cup teriyaki marinade
  • 4 cups chopped green leaf lettuce 
  • 2 cups chopped iceberg lettuce  
  • 1 cup chopped red cabbage
  • 1 (8 ounce) can  pineapple tidbits
  • 1 cup plain tortilla chips
  • Honey Lime Dressing

  • 14 cup  Grey Poupon Dijon Mustard
  • 14 cup honey
  • 1 12 teaspoons sugar
  • 1 tablespoon sesame oil
  • 1 12 teaspoons apple cider vinegar
  • 1 12 teaspoons lime juice
  • Pico De Gallo  (I just use a fresh salsa)

  • 2 ripe diced tomatoes
  • 12 cup diced yellow onion
  • 2 teaspoons chopped jalapeno peppers (I would use way less)
  • 2 teaspoons minced cilantro
  • 1 pinch salt


  1. Marinate the chicken in the teriyaki marinade for 2 hours or more.  (I just throw it in a zip lock baggy)
  2. Mix  all the dressing ingredients in a blender and chill.
  3. Mix all ingredients for the pico in a bowl, cover and chil.
  4. Preheat the grill and grill the chicken breast for 5 minutes each side until cooked. Of course you can always bake it in the oven for about 20 minutes if you are using tenders.  Very quick)
  5. Then cut into strips.
  6. Toss the lettuce, and cabbage in a large salad bowl.
  7. Add in the Pico De Gallo, pineapples, honey lime dressing, and tortilla chips.
  8. Add in the grilled chicken.
  9. Toss and serve.  4 servings

Monday, January 2, 2017

Chilies Salsa- Easy!

We love, love, love this salsa.  I was just making a half batch and so put the rest of the jalapenos in the freezer.  I always have this stuff on hand and you put blend it up.  And eat it and eat it until your stomach hurts.  And then have another bite....
Chilies  Salsa     Copy Kat recipe (Our Best Bites)
  • 2 cans (14.5 oz each) whole tomatoes, drained
  • 3-4 canned, whole jalapenos (not pickled)
  • 1 yellow onion, quartered
  • 1 teaspoon garlic salt
  • 1/2 teaspoon salt
  • 1 teaspoon cumin
  • 1/2 teaspoon sugar
  • 2 teaspoons lime juice
Place all of the ingredients together into a food processor or blender and puree until smooth. Serve with tortilla chips.

Sunday, January 1, 2017

ZuppaToscana Soup (Olive Garden)

Brandi had us over for game night after Christmas and she had a big pot of Olive Garden's Copy Kat recipe - Toscana Soup simmering on the stove.  It is such a great soup and perfect for lighter fare after "pig eating" during the holidays.  Don't pay attention to the whipping cream in the recipe- just focus on all that kale!!!!!  They even each other out!  Enjoy!

ZuppaToscano Soup
  • 1 lb Italian sausage (I like mild sausage)
  • 2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
  • 1 large onion, chopped
  • 14 cup bacon bits (optional)
  • 2 garlic cloves, minced
  • 2 cups kale or 2 cups swiss chard, chopped
  • 2 (8 ounce) cans chicken broth
  • 1 quart water
  • 1 cup heavy whipping cream      


  1. Chop or slice uncooked sausage into small pieces.
  2. Brown sausage in your soup pot.
  3. Add chicken broth and water to pot and stir.
  4. Place onions, potatoes, and garlic in the pot.
  5. Cook on medium heat until potatoes are done.
  6. Add bacon.
  7. Salt and pepper to taste.
  8. Simmer for another 10 minutes.
  9. Turn to low heat.
  10. Add kale and cream.
  11. Heat through and serve.

recipe from

Tuesday, December 13, 2016

Rodkaal (Red Cabbage)

Rodkaal (Red Cabbage)

Red cabbage, 1 1/2 pounds- 2 lbs.
4 Tbsp. butter, cut into small pieces
1/3 cup water
1 Tbsp. salt
1 Tbsp. sugar
1/3 cup white vinegar
1/4 cup currant jelly or jam
2 Tbsp. grated apple

Wash the cabbage and remove tough outer leaves, shred the cabbage with a knife.  Cut out core.  There should be about 9 cups of cabbage.

Preheat oven to 325.  Combine the butter, sugar, salt, water and vinegar in a heavy 4 to 5 quart oven proof pan.  When it comes to a boil and the butter has melted, add the cabbage and toss thoroughly with two wooden spoons or forks. Bring to a boil again, cover tightly and place in the center of the oven to braise for two hours.  Check the liquid level occasionally and add a little water if needed.  About 10 minutes before the cabbage is finished, stir in the apple and jelly.  Replace the cover and complete the cooking.

The piquant taste of red cabbage will improve after it has cooled.  It is allowed to rest for a day in the refrigerator and then heated either on top of the stove or back into the oven.  Serve hot.  It will keep in the fridge several weeks.  Taste to see if it needs more sweet or vinegar.

Cabbage, Noodles and Sausage

Yum, yum, yum.  I made some Rotkohl (Rodkaal depending on the language) yesterday and since it needs a day for recovery (!)- I found this recipe that sounded delicious to go with it....and it was!!!!  I forgot it had peas and didn't have any but it was fabulous without them.  The color would have been nice. 
  • 12 oz kielbasa or sausage, sliced
  • 2 tablespoons olive oil, divided
  • ¼ cup salted butter
  • 1 large onion, diced
  • ½ head cabbage, chopped (approx. 6-7 cups)
  • 1 clove garlic, minced
  • ⅔ cup frozen peas
  • 8 oz uncooked egg noodles
  • salt and fresh ground black pepper to taste

  1. Cook noodles according to package directions, drain and set aside.
  2. In a large saucepan, heat 1 tablespoon olive oil. Cook sausage until lightly browned.
  3. Add remaining olive oil, butter and onion. Cook until softened, about 5 minutes.
  4. Add cabbage and garlic. Cook until tender (10-15 minutes). Stir in peas, noodles and salt & pepper. Cook 2-3 minutes or until heated through.

Monday, December 12, 2016

Mashed Potato and Wild Rice Stuffed Mushrooms

Mashed Potato and Wild Rice Stuffed Mushrooms

We love stuffed mushrooms at our house- and I usually make the same kind- sausage and cream cheese stuffed mushrooms.  I was excited to try a new recipe and see if I liked it as much.
I liked it a lot- but not more.  I love the addition of wild rice and thyme.  This is good with the mashed potatoes but I think I'll just add wild rice and thyme to my regular recipe.



From Brenda Score of A Farmgirl’s Dabbles.
½ cups Whole Wild Rice (see my note later)
12 Large Baby Portabella Caps (I think it makes oodles more)

1-¼ cup Prepared Mashed Potatoes, Preferably Firm (packaged works well too)
1 Tablespoon Unsalted Butter
2 cloves (Large) Garlic, Minced
¼ cups Finely Chopped Yellow Onion
2 teaspoons Finely Chopped Fresh Thyme, Plus More For Garnish
1 teaspoon Finely Chopped Fresh Rosemary
½ teaspoons Kosher Salt
¼ teaspoons Black Pepper
1 cup Shredded White Cheddar Cheese, Plus More For Topping
¼ cups Grated Parmesan Cheese, Plus More For Topping
Preheat oven to 350°F.

In a medium sauce pan over high heat, bring 2 cups water to a boil. Add wild rice, reduce heat to low to medium-low and cover. Let simmer for about 40 minutes, or until rice has split open.   Drain and set aside. (Note: I used Uncle Bens Wild Rice Pouch that cooks in 90 seconds.)
While wild rice is cooking, place mushroom caps on a rimmed pan and set aside. Place mashed potatoes in a medium bowl and set aside.

In a fry pan over medium heat, melt butter. Add garlic and onion and cook until softened, about 7 to 8 minutes, stirring regularly. Do not let the garlic and onion brown.

Remove pan from heat.

Add softened garlic and onion, thyme, rosemary, salt, and pepper to mashed potatoes.

Stir to combine. Then stir in 1 1/4 cup of the cooked wild rice, white cheddar, and Parmesan. Taste mixture, adding more salt and pepper if needed.

With a spoon, add mashed potato mixture to cavities in mushrooms, stuffing the potato
mixture in as tightly as you can. Then mound remaining potato mixture on top, pressing
it onto the mushroom. Depending on the size of your mushroom caps, you may have
less or more potato mixture to mound on top.

Place stuffed mushrooms in oven and bake for 25 minutes. Add a little white cheddar,
then Parmesan, on top of mashed potato mixture and return to oven to bake for another few minutes to melt.