Friday, May 8, 2009

Skillet Coffee Cake

I love me some Skillet Coffee Cake! Technically, you're supposed to slice it into miniscule, dainty little wedges and serve at bridal teas and baby showers. However, I like to slice off a big hunk to go with a steaming mug of coffee on the weekends. It is so stinkin' good - try it!

Additional note: This recipe was originally printed in "Cotton Country Cooking", first published in 1972 by the Junior League of Morgan County, Alabama to raise money for local charities. Cotton Country is practically the Bible of Southern cooking, and my family's business, Decatur Printing, printed the very first edition!


3/4 C. butter
1 1/2 C. sugar
2 eggs
1 1/2 C. flour
1 pinch salt
1 t. almond extract

For topping, mix together: 1/2 C. sliced almonds with 1/4 C. sugar

1) Preheat oven to 350° F

2) Melt butter and add to sugar. Beat in eggs one at a time. Add flour, salt almond flavoring mix well. Line a cast iron skillet with 2 layers of aluminum foil extending up over sides, and spray foil with nonstick cooking spray (Pam). Pour batter into lined skillet.

3) Sprinkle topping mix on top (duh!) Bake for 30 to 40 minutes, allow to cool, remove from skillet and foil slice and serve warm.

* I have substituted vanilla flavoring for the almond extract, and pecan halves for the sliced almonds with excellent results!

Tuesday, May 5, 2009

Quick Chicken Quesadillas

Don't you just hate it when you're hungry and don't want to wolf down a whole bag of Pringles by yourself? I usually hit this stage around 6 pm when the Bean is attached to my leg, the house is a wreck, and TJ's no where to be found. So what's an industrious girl to do? Create a new recipe, of course! Check out this remarkably tasty concoction. . .

1 12.5 oz. can cooked chicken in water, drained
1/3 white onion, finely chopped (I use my mini chop food processor and do the onion and mushrooms together)
1 small can mushroom stems and pieces, chopped
1/2 tsp. poultry seasoning
1 flour tortilla
palmful of shredded cheese
olive oil

Put the drained chicken in a small nonstick skillet and break it up with a fork. Add the onion, mushrooms and poultry seasoning, then heat over medium until onions are cooked and translucent, stirring every now and then. Remove chicken mixture from the skillet and wipe the skillet down with a damp paper towel. Put a teensy bit of oil or melted butter in the bottom of the skillet and swirl it around. Put the tortilla in there, spread some chicken mixture over HALF of the tortilla, then top the chicken mixture with the cheese. Fold over the other half of the tortilla to make a half-moon shape, and cook on one side until golden brown. Flip, and cook on the other side until it's equally golden.

* This would be GREAT with leftover Thanksgiving turkey, shredded, and a little cranberry sauce on top. Fancy, fancy!

Friday, May 1, 2009

Egg Muffins


We have recently discovered a wonderful, easy recipe for the most fabulous little Egg Muffins! Since TJ is limiting his carbs, these are perfect to keep in the fridge for breakfast on-the-go. They also freeze well for up to a month. Seriously, he loves them and they are very quick and easy, plus very adaptable to different flavor combinations. (Combos will be listed at the end of this post)

Preheat oven to 375 degrees.

Line a muffin pan with two foil muffin liners and spray generously with Pam or similar cooking spray.

Add fillings of your choice till about half full, then top with your choice of cheese to be 2/3 full.

Beat together 10-12 eggs with a little milk (like 1-2 T.), season with salt and pepper, and spoon into muffin cups. We fill about halfway, then let it settle a few minutes, and add more to fill to the very top.

Bake for 30 minutes. "Muffins" will be tall and poufy when you take them out, but will fall within a few minutes like a soufflé.

Store in zip bags in the refrigerator for up to a week, or freeze for up to a month.

Suggested filling combinations:
• crumbled bacon with chopped tomatoes and bleu cheese
• cubed ham with finely chopped apple and havarti
• taco seasoned shredded chicken with chopped onion and mexican blend
• pulled pork barbecue with a hearty cheddar
• smoked salmon with a little onion, cream cheese and capers
• tiny cubes of leftover steak with diced fresh mushrooms and swiss

Keep on mind that you can always add veggies and fresh herbs of your choice! See what unique flavor combinations you can come up with - and enjoy being a mad kitchen scientist!