Sunshine Muffins

These orange muffins start with a whole fresh orange, peel and all.

They are quickly made in a food processor.

If you don't have a food processor you can puree

the orange and juice in a blender.

Cut the orange into 8 pieces and drop in the bowl

with 1/2 C orange juice.

Puree about 1 minute.

Add egg and melted butter. Blend until smooth.

Add the dry ingredients;

 flour, sugar, baking powder and baking soda.

Pulse a few times just until blended.

Pour into sprayed muffin tin.

Bake for 15-20 minutes at 400. 

Let sit for 5 minutes before removing.

Enjoy warm. 

 Butter and raspberry jam would be good too.

Or let the muffins cool and glaze.

You can freeze leftovers.

Sunshine Muffins

1 orange

1/2 C orange juice

1 egg

1 stick butter or margarine, melted

1-3/4 C flour

1 C sugar

1 t baking powder

1 t baking soda

Cut the orange into 8 pieces and 

drop into a food processor.

Add orange juice and puree. 

Add the melted butter and egg.

Blend until smooth.

Add the dry ingredients and pulse 2-3 

times just until blended.

 Scoop into sprayed muffin tins.

Bake for 15-20 minutes at 400.

Let sit for 5 minutes before removing.

optional glaze

1 C powdered sugar

1-2 T orange juice

combine and spread about one tablespoon 

onto the top of each cooled muffin.

Enjoy!

Links: Stone Gable, Designs By Gollum,
Jam Hands, The Lady Behind The Curtain

Cranberry Glazed Chicken

Dinner couldn't be any easier than

cranberry glazed chicken. 

Serve with white or wild rice and a green vegetable.

Saute the chopped onion in a little oil. 

Add the cranberry sauce, ketchup, mustard,

 and brown sugar. Heat, stirring until well combined

 and the cranberry sauce melts.

I always use the larger 14-oz can of whole berry sauce

and store the rest in a glass jar in the refrigerator. 

Use 3-4 boneless breasts, cut into serving size

 pieces if very large. 

Put into a sprayed shallow casserole.

 Salt and pepper the chicken and pour the sauce over.

Bake at 350 uncovered for 35-45 minutes until glazed.

You can also use cut-up chicken pieces. 

Bake those a little longer, 45-50 minutes.

Cranberry Glazed Chicken

3-4 boneless chicken breasts or

1 whole chicken cut-up

1 T oil

1/4 C diced onion

8 oz can whole berry cranberry sauce

1/4 C brown sugar

1/2 C ketchup

1 T dijon mustard

In a small saucepan saute the onion in oil until tender. 

 Add the cranberry sauce, ketchup, mustard, and

 brown sugar.  Stir over low heat until 

the cranberry sauce is melted and well combined. 

Season the chicken with salt and pepper.

 Place in a sprayed shallow casserole.

 Pour the sauce over the chicken. 

Bake at 350 for 35-45 minutes until glazed.

Serve over wild or white rice and add a fresh

green vegetable.

Enjoy!

Links: Savvy Southern Style, Coastal Charm,
Designs By Gollum, Funky Junk, Stone Gable

Chicago Style Hot Dogs~Franks For The Memories!

This is the dog of choice for anyone who has

ever lived in Chicago. Chicago dogs are classic and

 a big favorite of sports fans and everyone 

from "hardhats" to "power suits".

 Every neighborhood sells them.

 Everybody eats them!

An all beef frank piled with toppings.

Here are the must-have ingredients 

that you'll need to build one.

Poppy seed buns are a must! 

I couldn't find them in my area so I cheated

 and buttered the buns and sprinkled on poppy seeds.

Cut up and ready to go:
 chopped onions, dill spears, tomato wedges,
 sport peppers  if you can find them.
(I used jalapeno, you can also use
 poblano or pepperoncini)

 Simmer the dogs for five minutes.

I steamed the poppy seed buns

 on a dampened paper towel 

in the microwave for 20 seconds.

Looks great, but something is missing!

The chopped onions....don't leave anything out!

It's the perfect combo of flavors in your mouth.

The toppings must be layered in this order; 

mustard, relish, chopped onion, tomato wedges, 

dill pickle spear, sport peppers.

 It wouldn't be a Chicago dog without 

a  good sprinkle of celery salt, another must.

Don't even think about adding ketchup!

 Now, take a bite!

Sweet Home Chicago!

Enjoy!

Today is National Hot Dog Day

Celebrate!

Links: Facebook,

Better Than Bran Muffins~Bran Muffins

I got this recipe from a friend when I told her that I wasn't that fond of bran muffins.

She said that these were better than (regular) bran muffins~~hence the name!

 Cream the butter and brown sugar.

Beat in the egg.

 Beat in the sour cream.

 Add 1 C tightly packed raisin bran cereal.

 Stir in and let rest for 5 minutes.

 Stir in the flour, salt and soda.

 Just until combined.

Spoon into greased 12 cup muffin tin.

Bake for 15-20  minutes at 400 until golden.

I always like to have homemade muffins in the freezer.

 I put them on a tray in the freezer for about 20 minutes to harden. 

Then I can just pop them into a freeze bag. 

Enjoy!

Better Than Raisin Bran Muffins

~Raisin Bran Muffins~

1/2 C butter or margarine (one stick)

1 C brown sugar

1 egg

1 C sour cream

1 C packed Raisin Bran cereal

1 C flour

1 t baking soda

1/4 t salt

Cream the butter and brown sugar with a hand mixer

Mix in the egg then sour cream.

Mix in the cereal and let sit for 5 minutes to absorb.

 Stir in the flour, soda and salt. Let sit 3-4 minutes.

Spoon into greased 12 C muffin tin.

Bake at 400 for about 15-20 minutes until golden.

Links: Designs By Gollum

The Reuben Sandwich with Homemade 1000 Island Dressing

Another one of our top ten favorite sandwiches 

is the Grilled Reuben.

 I never buy bottled 1000 Island dressing because 

it's so easy to mix up a batch at home 

with ingredients I already have in the house.

 I dont even measure anymore.
 Just dump in a jar and stir it until

  it looks like 1000 Island dressing.

I don't use it on salads. I like it on sandwiches. 

It's great for a chicken or turkey sandwich. 

It's also good on a BLT, another favorite sandwich.
~~~~~~~~

To Make A Reuben 

you'll need: rye bread, Swiss cheese, sauerkraut,

 pastrami or corned beef, butter or margarine and

1000 Island dressing

~~~~~~~~  

 Butter one side of the rye bread slices and 

put them buttered sides together while you
assemble the sandwiches.

 Spread the other side with dressing and
 pile on the corned beef or pastrami

 Top with sauerkraut. Squeeze out any extra juice.

Lay on Swiss cheese slices.

Add more dressing if desired.
 Put it on your preheated grill, or fry pan.

 Top with the remaining buttered rye bread slices,
butter side up.

 Close the grill and grill for about 5 minutes.
If using a fry pan you'll need to flip the sandwich. 

Remove from the pan when the sandwich is

 grilled to a golden brown perfection and

 the cheese is melted.

Enjoy!

1000 Island Dressing
1 C mayonnaise
1/4 C sweet relish
1/4 C ketchup
1/4 t salt & 1/4 t pepper
1/2 t tarragon
1 t Worcestershire sauce
dash Tabasco (optional)
Combine all ingredients in a jar.
Store in the refrigerator to use as
sandwich spread.

click HERE for Herb Mayonnaise.
Links: Facebook, Between naps On the Porch