Recipes

Anyone that truly knows me, knows that I love to cook. I enjoy trying new recipes and exploring new foods. Here are some fun recipes I've compiled from various sources. Some of them I've tried and others are my to do list. Bon appetite!

Robin's Recipe Book

Cinnamon Coffee Cake

I recently made this coffee cake and fell in love! It is crumbly and cinnamony (yes that's a word in my vocabuarly) and so delicious in the mornings with a cup of something warm like hot cocoa. I found this recipe from gogogogourmet.com (https://www.gogogogourmet.com/cinnamon-coffee-cake-with-streusel-crumb-topping/) and made only a couple tiny alterations. In addition to the other liquid ingredients I added approximately 2/3 a cup of sour cream and reduced the milk to approximately 1/2 cup. I also baked mine in a round springform pan so that I could remove it from the pan and place it on a cake platter for a more sophisticated presentation. A glass baking dish will also work fine. Either way, it won't be around long because it will be devoured shortly after its debut. Not to mention it will make your kitchen smell HEAVENLY! 

Tip: if you want the cake less crumbly and a little more moist when eating, heat for a few 10-15 seconds in the microwave  and enjoy!

CINNAMON CRUMB COFFEE CAKE

Preparation 0:20 Cook Time 0:45 Serves 12     ADJUST SERVINGS

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This cinnamon coffee cake recipe is moist, buttery, and full of cinnamon flavor. This is the best recipe for cinnamon crumb cake out there!

INGREDIENTS

CAKE

• 1 stick butter, softened
• 3/4 cup sugar
• 1 tsp vanilla
• 1 egg
• 2 cups flour
• 2 tsp baking powder
• pinch salt
• 3/4 cup milk

FILLING

• 3 tablespoons butter, softened
• 1 tablespoon cinnamon
• 1/2 cup flour
• 1/2 cup packed brown sugar

TOPPING

• 5 tablespoon butter, softened
• 3/4 cup flour
• 1/2 cup packed brown sugar
• 1 tablespoon cinnamon

INSTRUCTIONS

1. Preheat the oven to 350F.
2. In the bowl of a mixer, cream together the butter and sugar, scraping down the sides occasionally. Add the vanilla and egg, mix in.
3. In a separate bowl, mix together the flour, baking powder and salt. Add one half of it to the mixer, and when mostly combined, add the milk. Once the milk is mostly incorporated, add the rest of the flour.
4. To make filling: in a small bowl, pinch together the softened butter, flour, sugar and cinnamon until soft crumbs form.
5. To make topping: add the butter, flour, brown sugar and cinnamon to a food processor and pulse until coarse crumbs form (You can cut in with forks or a pastry cutter, but I am not patient enough for that!).
6. Grease a 9x9 baking pan. Pour in ½ of cake batter, and spread to all four corners. Sprinkle the filling over top, then pour in remaining cake batter, and spread carefully across the top, disturbing the filling layer as little as possible (an offset spatula works well for this).
7. Sprinkle the topping over the top and press lightly so it adheres.
8. Bake in preheated oven for 45-50 minutes, until a toothpick inserted comes out clean. Cool to warm on wire rack before serving.

Source: gogogogourmet.com

Smore's Dip

Indoor S'mores

Ingredients

• 1 cup chocolate chips
• 8 large marshmallows
• graham crackers for dipping

Instructions

1. Preheat the oven to 450.
2. In a cast iron skillet, add the chocolate chips. Snip the large marshmallows in half and top the chocolate chips with them. (You could also use a scoop of mini marshmallows alternatively.)
3. Once the oven is up to temperature, add the skillet to the oven. Bake for 7-9 minutes, or until the marshmallows turn golden brown.
4. Serve with graham crackers for scooping. 
5. Enjoy! (www.dessertfortwo.com)

Pumpkin Spice Syrup

I recently found this recipe and fell in love with it! It is so delicious over waffles or french toast. It would even be good over vanilla ice cream. I changed it up a little bit by subsituting 1 of the cups of sugar with light brown sugar to give it more caramalized, molasses flavor. I also added about a Tbs of maple syrup. Nothing screams holidays like the smell of this pumpkin syrup cooking in your kitchen. You can even make a batch or two and share some with you friends our neighbors for the holidays!

Ingredients:

1 cup corn syrup

2 cups sugar

1/2 cup water

1 cup evaporated milk

2 tsp vanilla

3 tsp cinnamon

2 tsp pumpkin pie spice

1 tsp nutmeg

Instructions:

1. Pour corn syrup, sugar, water, cinnamon, pumpkin pie spice & nutmeg in 2 qt saucepan

2. Whisk to combine & heat over med-high heat until it comes to a boil

3. Whisk constantly - let boil & cook 3-5 minutes.

4.Remove from heat & slowly pour in evaporated milk- whisking the entire time.

5. Whisk in vanilla

6. Transfer to airtight container - store in refrigerator

7. Heat in microwave before serving

Source: www.kleinworthco.com

The Best Bakes Beans Ever

Serves up to 18

Ingredients:
8 slices bacon, halved (I cut mine into lardons or small strips and cooked them up)
1 medium onion, cut into small dice
1/2 medium green pepper, cut into small dice
3 large cans (28 ounces each) pork and beans
3/4 cup barbecue sauce
1/2 cup brown sugar
1/4 cup distilled or cider vinegar
2 teaspoons dry mustard or 2 tablespoons Dijon

          Directions: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

Source: Pam Anderson

Queso Blanco

Ingredients:

Yields: About 2 cups queso

1 tablespoon olive oil
1/4 cup white onion, finely diced
1 large jalapeno, seeds and stem removed; finely diced
12 oz white American cheese, shredded
4 oz Monterrey Jack cheese, shredded (don’t use pre-shredded)
1/2 to 1 cup cream, half-and-half, or whole milk
1 – 2 roma tomatoes, seeds removed and diced
1 small bunch cilantro, roughly chopped

Directions:
Heat the oil in a saute pan over medium heat. Saute the onion and pepper until softened and reduce heat to medium-low. Stir in the shredded cheese and 1/4 cup of the cream. Quickly stir until the cheese is melted. Add the tomatoes, cilantro, and additional cream a little at a time until you reach desired consistency. Serve immediately with tortilla chips, tortillas, or on tacos, burritos, etc.

Source: Confections of a Foodie Bride

English Toffee

This recipe is so amazing! I made it around Christmas and gave it away as gifts. I'm totally making it again!

Yield: 1.25 pounds Ingredients: 8 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bar (may use semi-sweet or milk) 3/4 cup pecans, finely chopped (I used Heath bar bits found in the baking section) 1 cup butter 1 cup sugar 2 tablespoons water 1/8 teaspoon salt (optional) 1 teaspoon pure vanilla extract Source: www.ghirardelli.com

Pumpkin Spice Almonds 

Ingredients:

2 cups of raw almonds

3 teaspoons of ground cinnamon

2 1/2 teaspoons of pumpkin pie spice seasoning

4 tablespoons of organic agave or honey

1 teaspoon of vanilla extract

Sea Salt

Directions:
Preheat the oven to 325 degrees. Line a cookie sheet with parchment or foil.
Into a bowl place your almonds. Then add cinnamon, spice, agave or honey and vanilla. Toss to coat each nut. Spread the nuts evenly on the cookie sheet. Sprinkle with sea salt. Bake for 18-20 minutes. Let cool and serve.

Source: http://kneadtocook.com

Creamy Bacon Carbonara

Ingredients:
2 eggs

1/4 cup Cream or Heavy Cream (Whipping Cream)

1/3 cup Parmesan

Fresh diced Parsley or dried flakes

1/4 tsp. Salt

1/2 tsp Red Pepper flakes

*(I doubled the Sauce recipe, and it was perfect)

1/2 lb. bacon

1 small onion, chopped (opt)

3 mushrooms sliced (opt)

1/2 lb. Pasta

Directions:
Beat the eggs, cream, Parmesan, parsley, salt and the red pepper together in a bowl. I just used a fork. Fry the bacon until crisp, then crumble and set aside. With 1 -2 Tbsp. bacon grease, saute the onion and the mushrooms until the onions are translucent and golden. Drain the pasta and while still warm, add to the onions and mushrooms. Pour cream mixture into the pasta, and stir over low heat for one to two minutes. (**I doubled the sauce recipe and I saved a bit of the pasta water, just in case my sauce got thicker than I liked – simply add a bit if you need it) Don’t do this on high heat, or you will make scrambled eggs. Serve with additional Parmesan, and a loaf of Crusty French bread and a salad. 

Source:justgetoffyourbutandbake.com

Detox Water

Prep Time: 5 minutes
Chill Time: Overnight or 8 hours
Yields: 10-12 glasses

Ingredients:2 lemons
1/2 cucumber
10-12 mint leaves
3 quarts water

Directions:

1. Slice cucumber and lemons. Place in the bottom of the pitcher. Toss in mint leaves. Add water

2. Chill overnight or for at least 8 hours.

Crockpot Teriyaki Chicken

Ingredients:

12 boneless skinless chicken thighs (about 3 pounds)

3/4 cup sugar

3/4 cup low-sodium soy sauce

6 tablespoons cider vinegar

3/4 teaspoon ground ginger

3/4 teaspoon minced garlic

1/4 teaspoon pepper

4 1/2 teaspoons cornstarch

4 1/2 teaspoons cold water

Hot cooked long grain rice

Directions:

Place chicken in a 4 qt. slow cooker. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken is tender. Remove chicken to a serving platter; keep warm. Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickened. Serve with chicken and rice.

Source: http://lakelurecottagekitchen.blogspot.com/2011/08/crock-pot-teriyaki-chicken.html

Tomato Basil Parmesan Soup

This is the most delicious soup ever!  Serve alone or with grilled cheese sandwiches for an appetizing, comforting meal.

Makes about 2 quarts (about 8 servings)

Ingredients: 

2 (14 oz) cans diced tomatoes, with juice

1 cup finely diced celery

1 cup finely diced carrots

1 cup finely diced onions

1 tsp dried oregano or 1 T fresh oregano

1 T dried basil or 1/4 cup fresh basil

4 cups chicken broth

½ bay leaf

½ cup flour

1 cup Parmesan cheese

½ cup butter

2 cups half and half, warmed (or skim milk if you’re trying to cut some calories)

1 tsp salt

¼ tsp black pepper

Directions:

1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).
4. Cover and cook on LOW for another 30 minutes or so until ready to serve.

Stove-Top Version of Tomato Basil Parmesan Soup

If you want to make this recipe on the stove-top you can! Here is the adjusted recipe:

3 cups diced tomatoes with juice (you can use canned)

1 cup finely diced celery

1 cup finely diced carrots

1 Tbsp fresh oregano or 1 tsp dried

4 cups chicken broth

1/2 cup flour

1 cup parmesan cheese, freshly grated

1/4 tsp black pepper

1/4 cup vegetable oil

1 cup finely diced onions

4 Tbsp fresh basil or 1 Tbsp dried

1/2 bay leaf

1/2 cup butter

2 cups half and half, warmed (if you want you can use whole milk, evaporated milk instead…or even skim if you want to skinny it up)

1 tsp salt

1. Heat oil in 4 quart soup pot. Add celery, onions and carrots. Saute 5 minutes. Add basil, oregano, bay leaf, tomatoes, and chicken broth. Bring it to a boil, reduce heat and simmer until carrots are tender (15 minutes).

2. While soup simmers, prepare a roux. Melt butter over low heat, add flour and cook, stirring constantly, 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add back into soup pot.

3. Simmer, stirring constantly, until soup begins to thicken. Add Parmesan cheese and whisk to blend. Stir warmed half and half, salt and pepper. Simmer over low heat 15-20 minutes, stirring occasionally.

Recipe from: http://utah.todaysmama.com/2012/03/20/tomato-basil-parmesan-soup-in-the-slow-cooker-or-on-the-stove-top/

Ranch House Crock Pot Pork Chops w/Parmesan Mashed Potatoes

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Ingredients: 

6 pork chops, 1/2 inch thick

1 packet dry Ranch Dressing Seasoning

10 oz can Cream of Chicken Soup

4 lbs peeled, cubed potatoes

5 Tablespoons real butter

1 cup fresh grated Parmesan cheese

6 cloves roasted garlic (directions are below)

1- 1 1/2 Cups warm milk

1 Tablespoon salt, or to taste

1 teaspoon fresh cracked black pepper, or to taste

Directions:

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours. Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.
Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. I put a little parsley on top to serve.
Roasted Garlic:

Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves.

recipe from: Real Mom Kitchen

Slow Cooker Chicken Tikka Masala

Yields 6-8 servings

Ingredients:

5 boneless, skinless chicken breasts

1/2 onion, finely diced

4 cloves garlic, minced

2 tablespoons grated fresh ginger

2 jalapenos, stemmed, sliced in half and seeds removed

1 (28-ounce) can tomato puree

1 1/2 cups plain yogurt (I prefer to cut down on the yogurt and add heavy cream or half and half) But if you want it really tart, add the full amount of yogurt

2 tablespoons olive oil

2 tablespoons freshly squeezed lemon juice

2 tablespoons garam masala

1 tablespoon cumin

1/2 tablespoon paprika

3/4 teaspoon cinnamon

1-3 teaspoons cayenne pepper

1 teaspoon salt

3/4 teaspoon freshly ground black pepper

2 bay leaves

1 cup heavy cream

1/2 tbsp cornstarch

Basmati rice, for serving

Chopped cilantro, for garnish

Directions:

 Trim the fat from the chicken breasts. Dice the chicken into bite-size pieces. In a large bowl, combine the onions, garlic, ginger and jalapeno. Stir in the tomato puree, yogurt, olive oil, lemon juice, garam masala, cumin, paprika, cinnamon, cayenne pepper, salt and pepper. Pour half of the sauce mixture into a slow cooker. Add the chicken. Cover with remaining sauce mixture and add the bay leaves.

Cover and cook on low heat for 8 hours or high for 4 hours. In a small bowl, whisk together the heavy cream and cornstarch. Add to the slow cooker and cook for an additional 20 minutes.

Remove the bay leaves and sliced jalapenos. While the chicken is cooking for the last 20 minutes, cook the basmati rice according to package instructions. Serve the chicken immediately over basmati rice, garnished with cilantro.

Recipe from:http://damndelicious.tumblr.com/post/21011409114/slow-cooker-chicken-tikka-masala

Quinoa with Corn and Scallions

Ingredients:

4 ears corn, shucked

1 Tablespoon grated fresh lemon zest

2 Tablespoons fresh lemon juice

½ stick (¼ cup) unsalted butter, melted

1 Tablespoon honey

½ teaspoon salt

¼ teaspoon black pepper

2 cups uncooked quinoa

4 scallions, chopped

Directions:

Place the corn in a large pot and fill it with enough water to cover the corn. Cover the pot and bring it to a boil. As soon as the water comes to a boil, turn off the heat and let the pot stand, covered, for 5 minutes.

Remove the corn from the pot and let it cool on a cutting board until it's easy to handle. Then, using a sharp knife, cut the kernels off the cob.

Prepare the dressing by whisking together the lemon zest, lemon juice, melted butter, honey, salt and pepper in a large bowl.

Rinse the uncooked quinoa in a sieve under cold water until the water runs clear.

Cook the quinoa in a pot of of boiling salted water per the package directions.

Add the quinoa, corn kernels and chopped scallions to the bowl with the dressing and toss until it's evenly coated. Season with salt and pepper and serve.

Recipe adapted from Gourmet.