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Wednesday, November 23, 2016

Cheesy Zuchinni Patties



I had been meaning to make these all summer and finally had a chance.  They are super easy and very tasty.  We tweaked the recipe and I must say these were exceptionally good.  I served with Sour Cream and Apple Sauce.  I decided to serve them as a breakfast item, which turned out very well!


It is really important to drain your Zucchini after shredding it, and dry on paper towels



Ingredients:

2 cups grated zucchini
3 eggs, beaten
1/4 cup chopped onion
1 package of traditional instant mashed potatoes (3.5 ounce)
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella/cheddar cheese
onion powder, garlic powder, garlic salt, chives, pepper, cayenne
salt to taste
2 tablespoons vegetable oil

Directions:

In a medium bowl, combine the (drained and dried zucchini), eggs, onion, flour, Parmesan cheese, mozzarella cheese, spices and salt.

Stir well enough to distribute ingredients evenly.

Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.

Wednesday, November 9, 2016

Chocolate Revel Bars


I was looking at my Facebook Feed and saw a photo flash by which reminded me of something my Aunt Florence used to make me when I spent time with her while my Mom was in the Hospital.  I looked at it and indeed it was the same recipe, I was thrilled and excited!

I talked my Husband into making them for me and the end result brought tears to my eyes, they tasted exactly the same as I remembered!  They are not pretty, but they are so good!

Ingredients:

3 cups quick-cooking oatmeal
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or 1 cup margarine (we used Coconut Oil)
2 cups brown sugar, packed
2 large eggs
2 teaspoons vanilla
1 1/2 cups chocolate chips
1 (14 ounce) cans sweetened condensed milk
2 tablespoons butter or 2 tablespoons margarine
1/2 cup walnut pieces (we used Pecans)
2 teaspoons vanilla

Directions

Preheat oven 350°.

Pan required is ungreased 15x10-inch jelly- roll pan.

Stir together flour, oats, baking soda and salt; set aside.

In large bowl, cream 1 cup butter and brown sugar till fluffy; beat in eggs and vanilla.

Stir in dry ingredients, mixing till completely combined.

In a heavy saucepan, combine chocolate chips, condensed milk and the 2 tablespoons butter.

Cook and stir over medium-low heat till chocolate and butter have melted.

Remove from heat; stir in nuts and vanilla.

To assemble, pat 2/3 of dough into pan (damp fingers work best). Spread chocolate mixture over dough.

Take remaining dough and "dot" chocolate with small bits till it's all used up.

Bake at 350° for 25-30 minutes. DO NOT over bake.

Chocolate will still look moist.

Cool on wire rack.
Cut into squares.



Wednesday, October 12, 2016

Pineapple Upside Down Biscuit Cake

I saw this recipe on Facebook multiple times and finally decided I just had to make it.  It turned out beautifully and is so easy to make and tastes like something you spent all day making!




Ingredients:

3 tablespoons butter
1/2 cup firmly packed brown sugar
1 20 ounce can of chunk pineapple (drained, reserving 1 tablespoon liquid)
1 tube of  Pillsbury Biscuits
1 tablespoon sugar

Directions

Heat oven to 375°F.

Place butter in a 9-inch round cake pan (I do this on the stovetop but you can do it in your oven), melt the butter, than add the brown sugar, mix together on low heat until it combines and becomes a caramel like consistency.

Place your pineapple chunks around on top of the caramel, covering the entire bottom of the cake pan.

Place the biscuits on top of the pineapple, covering the entire pan, you may need to cut some of the biscuits to fit.

Brush tops of biscuits with reserved pineapple juice. Sprinkle with sugar.

Bake at 375°F. for 25 to 30 minutes or until biscuits are deep golden brown and no longer doughy in center.

Remove from oven and invert onto a plate, let it sit and cool that way, then remove the cake pan.

Serve with whipped cream or ice cream

Wednesday, September 28, 2016

Cheesy Ham and Potato Soup

I had half a small Ham in the freezer and it was a little chilly, so I decided to make soup!  I really love Ham and have never made a Ham and Potato Soup before.  I have some not so fond memories of my Mom making it and it was essentially potato water.

Since I have never made it before, I took a look around the Interwebs at a few recipes and made up my own.

I had some homemade Potato Rolls from the weekend, and it paired perfectly well with my Soup. What can make it better?  Cheese!


1 tbl olive oil
4 russet potatoes, peeled and diced
2 cups of ham cubed (be sure and dry the ham cubes off with a paper towel)
1/2 small bag of instant mashed potatoes (4 ounce bag)
1 can fat free evaporated milk
3 cups water
2 chicken bouillon cubes
1/2 tsp white pepper
1/2 tsp celery salt
salt to taste

shredded sharp cheddar
diced scallions

Directions:

Place your soup pot on the stove, add olive oil, let get the pan get very hot, toss in your ham chunks, and let them sear for a few minutes, to get a little color and flavor, stir around a few times.

Reduce head and add your potatoes and water.

Bring to a boil and turn down to simmer, add your spices and let cook, stirring occasionally.

Once you can put a fork in the potatoes and they are nearly done, add your can of evaporated milk and the potato flakes, stir well.  Continue to simmer on low till the potatoes finish cooking and are easily pierced with a knife.

At this point you can use an immersion blender or potato masher and break things up a bit or leave the potatoes whole.

Serve with a bit of shredded cheese on top and scallions.

NOTE: If you aren't planning on eating it right away, cool it down and get it in the fridge, so the cooking process stops.

Wednesday, September 14, 2016

Potato Rolls



We were Barbecuing a Pork Roast and I wanted some bread with dinner, so I decided to whip up a batch of Potato Rolls.  This recipe is delicious and so easy!

3-1/2 to 4 cups all-purpose flour, divided
1 tablespoon sugar
1 package (1/4 ounce) quick-rise yeast
1 teaspoon salt
3/4 cup warm water (120° to 130°)
1/2 cup warm milk (120° to 130°)
1/4 cup butter, melted
1/4 cup mashed potato flakes
2 eggs

In a bowl, combine 1 cup flour, sugar,yeast and salt; set aside.

In another bowl, combine water, milk and butter; stir in potato flakes. Let stand for 1 minute. Add to dry ingredients. Add one egg; beat until smooth.

Add enough remaining flour to form a soft dough.

Turn onto a floured surface and knead until smooth and elastic, about 4-6 minutes.

Cover and let stand for 10 minutes.

Divide dough into 12 pieces; shape each into a ball.

Place in a greased 13-in. x 9-in. baking pan. Place a large shallow pan on the counter; fill half full with boiling water. Place baking pan containing rolls over the water-filled pan. Cover and let rise for 15 minutes.

Lightly beat remaining egg; brush over rolls.

Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack. dozen.

Wednesday, August 31, 2016

Banana Buttermilk Popovers


We make Popovers fairly frequently at my house, we are breakfast fiends.  Today we decided to try something new, by using Buttermilk and Bananas, they turned out very tender and delicious.

2 large eggs, room temperature
1 cup buttermilk
1 banana (smash it up in a bowl with a fork)
1 tablespoon granulated sugar
1 pinch sea salt
1 cup flour
2 teaspoons grated lemon zest
1-2 tablespoons powdered sugar

Preheat oven to 400 degrees F. Spray a non-stick, 6 cavity popover pan (or muffin tin) with cooking spray.

In a medium bowl, beat the eggs until frothy. Whisk in the buttermilk, granulated sugar, and salt. Slowly whisk in the flour, stirring until smooth. Stir in the lemon zest.

Divide the batter into the popover pan. Add a bit of the mashed banana into each well. Bake for 35-40 minutes, or until golden. Cut a small slit into each popover for steam to escape. Dust well with powdered sugar and serve warm with butter and h
oney, if desired.

Wednesday, August 17, 2016

To Die For Blueberry Muffins



I was having my Nephews and their significant others over for brunch and wanted to make something sweet in addition to all the other savory things I had planned.  I love Blueberry Muffins and did not want to make the same ones I always make, so I found this wonderful recipe on the Allrecipes Website.

These muffins are extra yummy with the sugary-cinnamon crumb topping. You can certainly double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!  Next time I am doubling the batch, this recipe, as made below resulted in 9 large muffins.

Ingredients

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk (I used Buttermilk)
1 cup fresh blueberries (I used about 1/2 cup more)

Streusel Topping

1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Directions

Preheat oven to 400 degrees


Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.

Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture.

Fold in blueberries.

Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done










Wednesday, July 27, 2016

Cheese, Beer, Garlic and Chive Bread


My husband was kind enough to bring me back some gorgeous Aged Gouda from his trip to Amsterdam, he loves his girl!  In an attempt to use up every ounce of it, I have been making cheese everything.  I had not made Cheese Beer Bread in years and this was a fantastic opportunity.

I looked at a few recipes online to get some ideas, then I went to town.  This bread is so tasty out of the oven, we could have finished it, but we didn't.  You don't want a heavy beef for this recipes, a light lager or IPA would be great.

Ingredients:

3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon garlic powder
2 tablespoons sugar
1 tsp shipped chives
1 cup of grated Gouda
1 1⁄4 cups grated sharp cheddar cheese
12 ounces beer (1 bottle)

Mix all ingredients together, mixing in beer last. Batter should be the consistency of Bisquick.

Spoon into a well greased bread pan and bake at 350 degrees (f) for about 50 minutes or until a toothpick in the center comes out clean.

Brush the bread with butter when it comes out of the oven (optional but tasty)

Let bread rest in it's pan for about 10 minutes then let it cool on a rack for another 10 minutes or so.

Wednesday, July 13, 2016

Baked Balsamic Chicken


It was a Wednesday afternoon and I had two chicken breasts to cook for dinner, I wanted to make something different so I searched Pinterest and found this wonderful recipe.  I had to change it up of course and I also streamlined the process.  It is easy and tasty.  I will show you the original recipe and as well as my streamlined process.

An easy dish that can be made with either boneless or bone-in meat! This baked balsamic chicken is just what you need after a hard day of work and the smell while it was cooking was amazing!

Ingredients

2  bone-in (or boneless) skinless chicken breasts
1 small onion, diced (1 tsp onion powder)
¼ cup balsamic vinegar
1 tbsp. olive oil
4 garlic cloves, minced (1/2 tsp garlic powder)
1 tbsp. dried oregano
½ tsp. dried rosemary
2 tsp. coarse whole grain mustard (optional but delicious!)
Salt and pepper

Instructions

*You can marinade the chicken overnight or make it as is*

Combine all the ingredients into a Ziploc bag and give it a good massage with your hands to coat the chicken.

Preheat oven to 350F. Place the chicken into a glass dish in a single layer and pour any excess marinade on top. Season with extra salt and pepper if desired. Place into oven, uncovered, and bake for 20 minutes, check the internal temperature, it should be 165 degrees.

Boneless Chicken Breasts
Start checking your internal temperature for boneless chicken at 20 minutes. They may need only 5-10 minutes more (depending on thickness of meat.)






Wednesday, June 29, 2016

Ham and Cheese Strata

My Husband who is the breakfast chef at this house (at least on weekends) woke up with an idea for breakfast using our leftover biscuits from yesterday.  It was fast and turned out quite delicious, not much to look at but very tasty!



4 bisquits or other bread, diced
5 eggs
1/2 cup whole milk
4 ounces diced ham
green onions
mushrooms sliced
garlic powder
 onion powder
1 cup total Shredded Cheese of your choice 1/2 half for the recipe and 1/2 cup more on the top after cooking

Grease pan with butter, place the biscuits on the bottom, add the ham, green onions, 1/2 cup of cheese and mushrooms on top.

Whip the eggs, milk and salt and pepper in a bowl and pour on top of the mixture.

Bake at 350 degrees for 55 minutes to an hour or more, check every few minutes.

Remove from oven and place the remaining cheese on top.

Serve with Sour Cream and Hot sauce if desired.

Wednesday, June 15, 2016

Cedar Plank Crab Stuffed Sole


It is Dungeness Crab Season here in Oregon and we love our crab.  We bought three crabs and after picking ended up with 1.5 lbs of Crab. One of the recipes we love to make is Sole stuffed with Crab.

My husband put a twist on it this time and cooked it on a cedar plank.  I have to say it was delicious!

2-4 Sole Fillets (1/2 pound) we used 4 total
1/4 cup fresh crab
Lemon Pepper
Tarragon
2 tbl butter melted' (for the bread crumb topping)
1/2 cup Panko bread crumbs mixed with a sprinkle of onion powder

We served with Hollandaise Sauce (super easy to make in a blender)

Place half of your sole fillets on the cedar plank (be sure and soak it in water first)

Separate your crab among the two fillets, covering the fillet with crab

Sprinkle with lemon pepper and tarragon

Place the remaining fillets on top (two small filets and crab in between essentially)

Cook till barely done, about 15 minutes at 400 degrees

Wednesday, June 1, 2016

Super Healthy Banana Bread



My husband is a pretty strict clean eater and he is not a huge fan of bread, sweet or otherwise.  On occasion I can get him to eat Banana Bread if I make it super healthy. I have been working on this recipe for awhile and I think it is pretty fantastic!

3 very ripe bananas, peeled
1 tsp Vanilla
1/2 tsp Salt
1/2 tsp Cinnamon
1 tsp Baking Soda
1 3/4 Organic Whole Wheat Flour
1/2 cup of chopped Walnuts (I toasted mine first)
1 individual cup of sugar free applesauce (or 1/3 cup melted Coconut Oil)
2 eggs
1/2 cup of Coconut Sugar
1/8 cup of Maple Syrup
Turbinado Sugar for sprinkling on top

Mix the bananas, vanilla, salt, cinnamon, baking soda, applesauce, eggs, coconut sugar and maple syrup together with a spatula, spoon, whisk or hand mixer.  Stir until well incorporated.

Add the flour and the Walnuts and stir till just mixed in.

Pour into a well greased loaf pan.

Sprinkle Turbinado Sugar over the loaf before baking (gives a nice crunch)

Bake at 325 degrees for 50 to 65 minutes, checking for doneness ever 5 minutes past 50

Let cool and serve

Wednesday, May 18, 2016

Easy Microwave Risotto

I love Risotto, yet rarely make it and only on special occasions, mostly due to the time and effort involved.  I had never heard about making Risotto in the microwave until a friend mentioned it to me.  I immediately made it that night and I was very impressed.  I don't think I could tell the difference in a blind taste test between preparations.

I tweaked the recipe a bit, by sautéing the Shallot and Garlic in some Olive Oil before adding to the bowl.  I further tweaked it by adding some Onion.  There are so many options you could use, peas, mushrooms, tomato, etc.  You could add a protein or change up the Sherry and use White Wine.



4 Servings

Ingredients

1 tablespoon fruity olive oil
2 Mushrooms Chopped
2 shallots, finely chopped
2 large garlic clove, finely chopped
1/8 cup minced onion
1 cup Arborio rice
2 cups chicken broth
1/2 cup dry sherry
Pinch of Saffron
4 tablespoons freshly grated Parmesan cheese


Preparation

Stir together the oil, garlic, mushroom and onion in a medium non stick saucepan.  Sautee for 5 minutes or so until fragrant and translucent.  Transfer to the bowl you will be cooking the Risotto in.  Add the cup of rice to the bowl.

Heat the 2 cups of broth and place the Saffron into it to bloom for a few minutes.

Mix in the broth and the sherry, cover, and microwave on HIGH for 18 minutes.

Stir to see if broth is absorbed and risotto is creamy. If not, microwave for another 2 to 5 minutes, then stir in the Parmesan cheese and serve.

Wednesday, May 4, 2016

Homemade Foccocia Bread


My husband worked in a local Pizzeria while in Jr. High and still knows how to spin a pizza.  I make the dough and he makes it into a delicious Foccocia.  We like to eat it as an Appetizer or add some proteins and more cheese and make a pizza.

When we were in College we used to buy pre-baked Foccocia from a local bakery and our own toppings, we have fond memories of those days.

1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
 2 1/2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt

Topping:  We used grape tomatoes and sprinkled on Oregano, Salt and a little Italian Seasoning

Directions

Preheat oven to 450 degrees F . In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.

Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.

Turn dough out onto a lightly floured surface and pat or roll into a round. (to make it resemble a Foccocia use your fingers and dimple the top) Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal.

Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown.

Let baked pizza cool for 5 minutes before serving.

Tuesday, May 3, 2016

Thai Coconut Chicken



I found a pack of chicken thighs in the freezer and Hubby remembered a Thai Pork dish he made after taking a Thai Cooking Class, we decided to do the same basic marinade but use Chicken instead.  It turned out beautifully, both sweet and spicy, it is a new favorite at our house!  I served the thighs with Coconut Lime Rice.


Ingredients:

Chicken Thighs, skin removed (we used a Costco pack of Thighs)

Marinade:

Cream Of Coconut (purchased at the liquor store, but I am sure you could find at a grocery store)
1/4 cup siracha
Juice of 1/2 lime and the zest of a full lime
1/8 tsp cinnamon (optional)
Cayenne

Mix marinade well in a Ziplock bag or bowl, place chicken in making sure to massage the chicken around in the marinade.  Let sit for one to two days, moving the chicken around in the marinade once or twice.

Grill, the thighs until cooked thru (the chicken may need salt)