Improv Challenge: Golden Cheddar Corn Cakes

It’s reveal day for the Improv Challenge.  The premise of this challenge is easy: each month there are two assigned ingredients.  The participants must make a recipe using both ingredients and blog about it.

This month’s assigned ingredients were corn and butter.  Yummy!  Anything with those two ingredients has to be good.  I had made some corn cakes a couple of months ago, but hadn’t posted them yet because I felt they needed tweaking.  This challenge gave me the perfect opportunity to do so!  I added cheddar cheese to them and topped the warm cakes with butter, which immediately melted and made the best topping.  Here’s the recipe.

Golden Cheddar Corn Cakes

Ingredients:
2 cups fresh corn kernels (about 4 ears), or 1 can of canned corn
½ cup green onions, sliced
¼ cup + 1 tbsp vegetable oil, divided
4 eggs, separated
½ cup flour
½ cup yellow cornmeal
1 tsp salt
1 cup shredded cheddar cheese
Butter

Directions:
In a blender or food processor, pulse corn until chopped but not smooth. Transfer to a large bowl and stir in green onions, ¼ cup oil, and the egg yolks.

In a medium bowl, combine flour, cornmeal, salt, and cheese. Add to corn mixture and mix thoroughly but gently.

In a clean bowl, whisk or beat egg whites until soft peaks form. Fold into corn mixture.

In a large frying pan, heat 1 tbsp oil over medium-high heat. Working in batches of 4, drop large spoonfuls of the corn mixture into pan. Cook until edges begin to set and undersides are browned, about 2 minutes. Flip and cook until cakes are browned and cooked through. Remove from pan and immediately top with butter.  Serve warm.

Makes 4 servings, 4 (2”) cakes each.

You may think it’s kind of a cop-out to just put butter on top, but let me tell you, that is the best part!  The first time we had these corn cakes, we didn’t top them with anything and ate them dry.  They were bland and just kind of “blah”.  The addition of the cheddar cheese certainly helped a lot, but putting melty butter on them put them over the top.  We use real butter sparingly because it’s so unhealthy, but this is one instance where a splurge is warranted.

I actually split this recipe and make two different batches.  I make half of it as written above, and I make the other half without cheese or butter for my kids, since my little one is allergic to dairy.  It really isn’t that much extra work to split it in half like that.

These make a great side dish for summer grilling, and if you make them tiny, would make a great party appetizer with some kind of yummy topping.  They are really quite versatile.

Stephanie from Sustainable Cooking for One chose to make this recipe when she was assigned my blog for the Secret Recipe Club in February 2013.  Click on the button below to check out her post!

Check out all of the other great corn and butter recipes below, and come back next month to see what I create with tomatoes and peppers!

Improv Challenge: Cranberry Eggnog White Chocolate Chip Muffins

Today is reveal day for the Improv Cooking Challenge.  The premise of this challenge is easy: each month there are two assigned ingredients.  The participants must make a recipe using both ingredients and blog about it.

Last month, the challenge was pumpkin and cream cheese and I made those lovely Pumpkin Cream Cheese Cinnamon Rolls.  They were a big hit!  I’m probably even more excited about my recipe for this month’s challenge ingredients: eggnog and cranberries.  I don’t think I have ever cooked or baked with eggnog before.  It’s not something I like to drink, but I don’t mind the flavor, so I was eager to try it in a baked good.  And muffins are my go-to baked good of choice, which you already know if you are a regular reader.

I found this recipe for Eggnog Cranberry White Chocolate Muffins at Your Homebased Mom.  I was not familiar with Leigh Anne’s blog, but she has some really tasty-looking stuff on there!  I thought these muffins sounded so delicious.  I made just a few minor adjustments.  Here’s my amended recipe.

Cranberry Eggnog White Chocolate Chip Muffins


Ingredients:
2¼ cups flour
1 tbsp baking powder
¼ tsp salt
1 cup sugar
2 large eggs
¾ cup eggnog
5 tbsp canola oil
1 tsp almond extract
1 cup fresh cranberries, coarsely chopped
1 cup white chocolate chips
¼ cup sugar
¼ cup flour
½ tsp ground cinnamon
2 tbsp butter, slightly softened


Directions:
Preheat the oven to 375°.  Coat 18 muffin cups with baking spray.  


In a medium bowl, add together the flour, baking powder, and salt and stir to combine.  In a large bowl, add together the sugar, eggs, eggnog, oil, and almond extract.  Stir until well combined.   Add in the dry ingredients just until incorporated.  Fold in the cranberries and white chocolate chips.  Do not over mix.


Divide the batter among the 18 muffin cups.


For the streusel topping, combine sugar, flour, cinnamon, and butter.  Cut the butter into the dry ingredients with a pastry cutter or a fork until a coarse, crumbly mixture forms.  Sprinkle the mixture  on top of the muffin batter.


Bake for about 18-22 minutes, or a until a toothpick inserted in the center comes out clean.  Let cool in the pan for 5-10 minutes, then transfer to a wire rack and let cool completely.


Makes 1½ dozen muffins.

I know this recipe pretty well by now, as I made it three times in about a month.  I made these muffins once, to try them out for the challenge, and they were so good that I made another batch to give to my sister when we went to her house for Thanksgiving, then I made them again for our fellowship/coffee time at church earlier this month.  They are not the easiest muffins to throw together; chopping the cranberries is quite tedious, but the end result is so much better than using dried cranberries.  I love the bright tartness they add to the muffins. They are the perfect balance to the sweetness of the other ingredients.  And I just love their vibrant red color.

As Leigh Anne says in her post, these muffins taste like Christmas!

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Gingerbread Muffins

I hope you’re in the mood for muffins, because I’ve got two great recipes to share with you this week.  And guess what?  They’re both Christmas-y muffin recipes.  I love cooking seasonal food.  Food doesn’t get much more Christmas-y than gingerbread.  I pinned a Gingerbread Waffle recipe to Pinterest a long time ago and so far it has gotten 30 repins.  Unfortunately, I don’t have a waffle-maker. 😦  So what’s the next best thing?  Gingerbread muffins!  This is a Betty Crocker recipe.

Gingerbread Muffins

Ingredients:

¼ cup brown sugar

½ cup molasses

⅓ cup milk

⅓ cup vegetable oil

1 egg

2 cups flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp ground ginger

½ tsp ground cinnamon

¼ tsp ground allspice

Raw sugar

Directions:

Preheat oven to 400°. Coat a 12 cup muffin tin with baking spray and set aside.

In large bowl, combine brown sugar, molasses, milk, oil, and egg.  In a another bowl, combine flour, baking powder, baking soda, salt, ginger, cinnamon, and allspice.  Gently stir dry ingredients into wet ingredients, until just combined, being careful not to over-stir. 

Divide batter evenly among muffin cups. Sprinkle each cup with a generous pinch of raw sugar.

Bake 13 to 15 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack. Cool completely, about 30 minutes.

Makes 12 muffins.

I changed almost nothing about this recipe.  It called for a white chocolate drizzle that I left off.  While it sounds good, they most certainly don’t need it.  They are so great on their own. I think they’re really good with a little smear of butter.

Now you know I am not much of a baker, so these muffins are as close to gingerbread men as I am going to get!

Come back on Thursday for another awesome Christmas muffin recipe.

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Slow Cooker Cherry Almond Dressing

Welcome to Day Two of my special Thanksgiving Week! I hope you enjoyed the Garlic Pumpkin Mashed Potato recipe I posted yesterday.  Today I have a twist on dressing to share with you.  I don’t know about you, but my biggest problem on Thanksgiving is oven space.  There are so many dishes that require the oven: turkey, sweet potatoes, green beans, dressing, and usually some kind of bread.  I am insanely jealous of those of you who have one of those double oven dealies, where you can cook things at different temps.  So in the last few years I have tried to lighten the load of my oven by doing one side dish in my slow cooker.  Dressing.  Have you ever made dressing in the slow cooker?  The moist heat of the slow cooker is perfect for cooking dressing.

I have tried a different slow cooker dressing recipe every year and so far haven’t found “the one”.  They have all been okay, not horrible, definitely, but I just kept feeling like there was something missing.  I grew up eating very savory dressing and I loved it.  Lots of poultry seasoning, namely sage, onion, celery, etc.  The recipes I have tried in the past were similar to that, with some additions of mushrooms, bacon, and other fun stuff.  But when preparing for this special Thanksgiving Week on my blog, I wanted something different, something that would really stand out.  I decided to stay mostly savory, with a little bit of sweet and tart thrown in for good measure.

I came up with this recipe all on my own.  I am quite happy with it; I think it may be “the one”!

Slow Cooker Cherry Almond Dressing


Ingredients:
2 tbsp plus 1 tsp olive oil, divided
½ cup onion, diced
12 oz. package dried bread cubes (about 7 cups)
6 oz. package dried cherries
1½ cups sliced almonds
1 orange
3 cups chicken or vegetable broth
½ tsp cinnamon
½ tsp nutmeg


Directions:
Heat 1 tsp oil in a skillet over medium heat.  Sauté onions until soft.  


Place onions, bread cubes, cherries, almonds, zest of half the orange, broth, cinnamon, nutmeg, and remaining 2 tbsp olive oil in a 6 quart slow cooker.  Stir well to combine ingredients.


Cover and cook on low for about 4 hours, stirring once halfway through.  Add more broth if desired.  Garnish with additional orange zest.


Makes about 10 servings.

I was really happy with how this turned out.  I started with only 2 cups of broth, but thought it was a little on the dry side, so I added one more (after the pic was taken, btw).  I love how it’s mostly savory, but has just the right amount of sweetness and tartness from the cherries, and crunch from the almonds.  I left out the poultry seasoning because it didn’t fit in with the flavor profile I was going for.  I wanted something more different, so I went with cinnamon and nutmeg.  They don’t make the dish sweet; they just give it a nice warmth.  The orange zest adds a little brightness. And isn’t it so pretty?  This dish really has it all! It will really impress your Thanksgiving guests.

Be careful when buying dried cherries and don’t make the same mistake I did.  All Craisin products are cranberries, they just come in different flavors.  Sunmaid makes dried cherries, so look for those.

Even if this specific recipe doesn’t appeal to you, you must try making dressing in the slow cooker.  It’s so easy and helps ease the burden of cooking a huge meal.  Most traditional dressing recipes can be easily adapted for the slow cooker.

Come back tomorrow for a recipe that puts a twist on green bean casserole, and doesn’t include a can of anything!

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Shared at:

• Recipe Linky at Newlyweds
• These Chicks Cooked Linky Party at This Chick Cooks
• Tastetastic Thursday at A Little Nosh
• Side Dish Saturday at Cinnamon Girl Recipes
• Sharing Sunday at Everyday Sisters

Pumpkin Cheddar Muffins

Pumpkin and cheddar?  What a weird combo, you may be thinking.  I love making pumpkin recipes this time of year, and I don’t limit myself to only sweet things.  Remember my Pumpkin Alfredo Sauce?  Yum.  I saw this recipe on a blog last week and had to try it.  I originally saw it on The Cookin’ Chemist, but she didn’t post the recipe (it was part of some baking challenge), but after a bit of clicking on various links, I finally found the recipe on Chocolate and Chakra.  I made these to go with my Gnocchi, Sausage, and Spinach Soup.

Pumpkin Cheddar Muffins

Ingredients:
1 cup pumpkin puree
3 tbsp sour cream
2 eggs
½ cup canola oil
2 cups flour
1½ tsp baking powder
¼ tsp chili powder
1½ tsp salt
¼ cup brown sugar
1½ cups cheddar cheese, shredded, divided
2 tbsp roasted pumpkin seeds


Directions:
Preheat oven to 400°. Coat a 12-cup muffin pan with baking spray.


In a large bowl, whisk together the pumpkin and sour cream. Add the eggs and oil and whisk until combined.


In another bowl, whisk together the flour, baking powder, chili powder, salt, and brown sugar.


Pour the wet ingredients into the dry, and fold until just combined. Fold in 1¼ cups of the cheese.  Divide the batter among the muffin cups. Sprinkle the remaining cheddar and the pumpkin seeds on top of the muffins. 


Bake for 20 minutes, or until golden brown. Let the muffin pan cool on a rack for 10 minutes before turning out the muffins. Serve them warm. 


Makes 12 muffins.

So I thought this was going to be a strictly savory muffin, but then I saw that the original recipe called for 1/2 cup brown sugar.  I went back and reread the blog post and it mentioned that the muffins were a combo of salty and sweet.  I was scared to add too much brown sugar, so I cut it in half.  That turned out perfectly.  They are still savory muffins, but the brown sugar just kind of brings out the pumpkin flavor even more.  Know what I mean?

Oh my gosh, they are so good.  We downed a bunch at dinner that night, then I had the leftovers for breakfast the next two mornings.  (I suggest removing the pumpkin seeds from the leftovers, because once they are sealed up in a bag with the moist muffins they get kind of chewy.)

If you want some awesome recipes for roasted pumpkin seeds, check out this post at Not Rachael Ray.  She has 8 awesome ways to make roasted pumpkin seeds.  I used the Traditional one for this recipe though.

I’m thinking of making these muffins for the Reformation Day dinner at church next weekend.

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• Tastetastic Thursday at A Little Nosh
• Fusion Friday at Jane Deere

This recipe was picked as a favorite by Jennifer at Jane Deere!

Parmesan Garlic Knots

This is a simple recipe that “dresses up” store-bought biscuits.  We had soup the other night and I love serving bread with soup.  Instead of doing the usual French bread, I decided to try something new.  I got the recipe from the blog Big Bear’s Wife and changed it slightly.

Parmesan Garlic Knots


Ingredients:
10-12 refrigerated buttermilk biscuits 
¼ cup canola oil or melted butter
3 tbsp Parmesan cheese, grated
½ tsp garlic powder
1½ tsp dried oregano 


Directions:
Preheat oven to 400°.


Open the canned biscuits. On a dry work surface or cutting board, take one biscuit at a time and roll each biscuit into a long rope. It might work best just to roll it out in your hands.  Gently tie the biscuit rope into knot and tuck the ends under.  Place knots 2” apart on a greased baking sheet. 


Bake at 12-15 minutes or until golden brown. 


Meanwhile, in a small bowl, combine the canola oil (or butter) and the seasonings.


Remove the knots from the oven and place them on a wire rack with a paper towel underneath it.  Brush bread knots with the seasoning mixture while they are still hot. 


Makes 10-12 knots.

Mostly what I changed was the amount of garlic powder.  It originally called for three times that amount, and it was too much.  We love garlic, but it was really sharp and “bite-y” and it was pretty much all we could taste.  So next time I will use far less garlic powder.

They still got eaten, though.  They are really good.  I think it would be really easy to change the seasonings to suit whatever meal you are serving them with.  For instance, if you are serving them with an Italian dish, use your favorite Italian seasoning instead of the garlic and oregano.  You could also do a sweet version with cinnamon and sugar.  I love recipes that are really versatile like that.

With soup season just over the horizon, I will probably be making simple bread recipes like this quite often.  Hello comfort food season!

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Shared at: Made it on Monday at Lark’s Country Heart

Grilled Garlic Bread

I have a new favorite cookbook.  How To Grill by Steven Raichlen.  You may remember Raichlen; he had a grilling show on PBS called Primal Grill.  I saw this cookbook on tv and checked it out from the library.  As I was reading through it, I was marking the pages I wanted to copy for future reference, and realized I wanted to copy all of them!  The great thing about this book is that it’s not just a cookbook full of recipes.  In fact, most of the book isn’t recipes, it’s step-by-step instructions on how to grill any food you can think of.  It also has all the information you need to start grilling, even if you’ve never done it before.  What I like about it is all the instructions for grilling things you wouldn’t normally think to grill, like this garlic bread.  I want to try all the veggies and side dishes in there!  I knew that I couldn’t try everything in 3 weeks, so I went out and bought my very own copy.  If you like to grill, I highly recommend this book.  Here’s the recipe for the garlic bread.

Grilled Garlic Bread


Ingredients:
1 loaf French bread (20” – 24” long)
12 tbsp salted butter, room temperature
4 cloves garlic, grated
¼ cup fresh herbs, finely chopped
¼ cup Parmesan, grated


Directions:
Preheat grill to medium-high.  


Cut the bread sharply on the diagonal into ½” thick slices.  Arrange the bread slices on a tray or baking sheet.


Place the butter in a medium bowl and cream it using a spatula.  Add the garlic, herbs, and Parmesan and beat until the butter is light and fluffy.  Using a spatula or pastry brush, spread the garlic butter on both sides of the bread slices.


When ready to cook, place the buttered bread on the hot grate and grill until golden brown on both sides, 1 to 3 minutes per side.  Don’t take your eyes off the grill for a second, as the bread will burn quickly.  If it starts to burn, use tongs to move the slices to a cooler area of the grill.  Remove from the grill and serve immediately.


Makes 8 servings.

I was out of butter, so I used a tub spread instead.  That worked just fine and I will probably use that instead of butter in the future, so my dairy-allergic daughter can eat it.

The recipe in the book called for parsley, but since I don’t like it I substituted fresh chives because that’s what I had I had in the fridge that day.  I think any fresh herb would be good and that makes it easy to compliment your main dish.  Also, I increased the garlic a tad bit.  I like my garlic bread nice and garlicky!

Like I said above, I can’t wait to try more recipes from this book.  In the past we have pretty much only grilled meat, but I figure since we already have the grill going, why turn on the oven or stove top to make the sides?  I definitely want to branch out in terms of grilled side dishes.  So stay tuned for more to come!

Herbed Bubble Bread

This is a recipe I got from my sister-in-law Amy, who got it from Taste of Home. It was part of my Easter dinner this year.

Herbed Bubble Bread

Ingredients:

½ cup grated Parmesan cheese

¾ tsp dried thyme

½ tsp dill weed

¼ tsp dried basil

¼ cup butter, melted

2 tsp minced garlic

1 loaf (1 lb.) frozen bread dough, thawed

Directions:

In a small bowl, combine cheese and herbs. In another bowl, combine butter and garlic; set aside.

Divide dough into 16 pieces. Roll into balls. Coat balls in butter mixture, then dip in cheese mixture. Place in a greased 9×5” loaf pan. Cover and let rise in a warm place until doubled, about 1 hour.

Bake at 350° for 22-26 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Cool for 10 minutes before removing from pan to a wire rack. Serve warm.

Makes 16 servings.

Nutrition Facts: 1 serving equals 110 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 212 mg sodium, 14 g carbohydrate, 1 g fiber, 4 g protein.

I haven’t made too many bread recipes, especially the kind with yeast. It intimidates me. So when I first tried this at Amy’s house, I didn’t think I could make it. But then she told me that it used frozen bread dough, so I thought I would give it a shot. I had never used frozen bread dough before. It was pretty easy to work with.

I changed the herbs a little bit. That’s the nice thing about this recipe. It’s really easy to change it to your tastes. The Taste of Home recipe called for rosemary and parsley, but I don’t like those herbs, so I used more thyme, dill, and basil. Also, I misread the recipe and used garlic powder instead of minced garlic and that worked just fine. (Another reviewer on the Taste of Home website said she had problems with the minced garlic burning near the edges of the pan, so maybe powder is better anyway.)

Mine got a little too brown on the bottom, but that’s because I had the rack on the lowest position because the ham was still in there. So make sure your rack is somewhere in the middle of the oven.

The dough balls before rising. I was going to take an “after” pic of them doubled, but I forgot. It was a busy day!

Thanks for the recipe, Amy!

Sausage Roll Rosettes

This is a new recipe I made for our church breakfast last Sunday. I saw it in Cooking Light magazine.

Sausage Roll Rosettes

Ingredients:
1 (11 oz.) can refrigerated French bread dough
2 tbsp butter, melted
8 oz. sage flavored pork sausage, cooked and crumbled
¾ cup shredded Gruyère or mozzarella cheese
Cooking spray

Directions:
Preheat oven to 350°.

Find lengthwise seam in dough. Beginning at seam, gently unroll dough into a rectangle on a lightly floured surface. Brush with butter, leaving a ½” border. Sprinkle sausage mixture evenly over dough, leaving a ½” border; top with cheese. Press toppings firmly into dough. Starting with a long side, roll dough up, jelly-roll fashion; press seam to seal. Cut 1 (½” thick) crosswise slice from each end; discard. Slice roll crosswise into 12 (½” thick) pieces; arrange in a 13 x 9″ baking dish coated with cooking spray.

Bake for 20-25 minutes or until golden.

Makes 6 servings (serving size: 2 rolls)

Nutritional Information
Calories 312
Fat 17g
Sat. Fat 8g
Cholesterol 52mg
Sodium 640mg
Carbs 25g
Fiber 0g
Protein 16g
Calcium 146mg
Iron 2mg

These were a hit at the church breakfast. I served them with fruit salad. I made four batches. I baked them the night before, refrigerated them in a large bowl, then heated them up in a very low (170) oven during the worship service. They were nice and warm after church. (I covered the bowl with foil so that they didn’t get any more brown.)

I only changed a few things from the original recipe. It called for fresh sage and salt to be added to the sausage. I skipped the sage and just bought sage-flavored sausage. I didn’t think the sausage would need salt because sausage is usually pretty salty, and so is cheese, so I didn’t see the need.

I couldn’t find Gruyere at the little grocery store in our town, so I used an Italian blend that was pre-shredded. While it worked okay, it wasn’t ideal. It had parmesan in it, which doesn’t melt. It just kind of got brown instead. So I think next time I will use mozzarella instead.

Here are a few pics of the process:

Unrolling the dough. I did four of these, and some were easier than others. Make sure you keep the dough in the fridge until right before you unroll it, because it gets harder to separate it the warmer it gets. Just be gentle with it so that it doesn’t tear. The original recipe said to roll it out to be 13″ by 8″, but I had a hard time with this and decided to just keep it the size and shape it was. That worked just fine.

Brush with butter and sprinkle on the sausage. I’m not really convinced the butter is necessary. Next time I might try it without and see if it makes a difference.

Sprinkle on the cheese. The recipe didn’t say this, but I found it beneficial to press the sauage and cheese into the dough before rolling it up.

Roll it up. There were a few thin spots on this one because it was the first one I did, and the only one I tried to press out to the stated size. The thin spots were why I abandoned that idea.

Place in the pan. Make sure they have a bit of room because they will expand a little bit. Instead of 12 rolls, I got about 15 per batch.

This is what they look like coming out of the oven. You don’t want to do more than 15 per batch.

I was really surprised when they came out looking like little roses! So pretty! When you cut the rolls, usually one side will be a little bit scrunched together from where the knife went through. If you don’t correct that, they come out looking like this. Personally, I like them this way. (That’s why I changed the name from “Savory Sausage Breakfast Rolls” to “Sausage Roll Rosettes”!)

AB’s French Toast

The best french toast ever. Golden brown and crispy on the outside and soft and custard-y on the inside.

We had some leftover french bread from the soup dinner at church Wednesday night so I cut it into thick slices and set it out last night when we went to bed. Friday is Jim’s day off from church, so he gets to sleep in. He usually likes to make some kind of nice breakfast on those mornings. French toast is one of his specialties. This morning as he was getting ready to make it, he remembered watching Alton Brown make it on Good Eats. I have an archive of Good Eats episodes saved on my DVR for situations like this! We found the episode and watched the segment on french toast. Jim whipped this up in no time and it turned out exactly like AB’s. So good. I’ll post the recipe here, but I didn’t change anything from Alton Brown’s.

AB’s French Toast

Ingredients:

1 cup half and half

3 large eggs

2 tbsp honey, warmed in microwave for 20 seconds

¼ tsp salt

8 (½”) slices day old or stale country loaf, brioche or challah bread

4 tbsp butter

Directions:

In medium size mixing bowl, whisk together the half and half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.

Preheat oven to 375°. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.

Over medium-low heat, melt 1 tbsp of butter in a 10” non-stick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

Makes 4 servings.

Wow, this is good french toast! We didn’t have half and half, so Jim used whole milk instead. That worked just fine. Jim had his with regular syrup, but I opted for a triple berry syrup I had picked up while grocery shopping a couple of weeks ago. Mmm! What a great way to start the day!