Persimmon Rum & Raisin Texas Muffins

 I have no idea what a persimmon was until I met Mei. Persimmons are a delicious and nutritious fruit with several health benefits. Here are some of the key benefits: 

Nutrient-Rich: Persimmons are a good source of vitamins A, C, and E, as well as minerals like potassium, magnesium, and manganese. They also contain fiber, which is essential for digestive health. 

Antioxidant Power: Persimmons are packed with antioxidants, including carotenoids, flavonoids, and phenolic compounds. These antioxidants help protect cells from damage caused by free radicals, reducing the risk of chronic diseases such as cancer and heart disease

She has a tree and gave me a bag of fruit. I dehydrated 12 trays. The small pieces that were to small for the dehydrator I saved. The container of saved persimmons I then made a puree, which I used in this recipe.

Ingredients:

1 cup all-purpose flour

3/4 cup whole wheat flour

3/4 tsp kosher salt

1 tsp baking soda

1/2 tsp ground nutmeg

1 cup white granulated sugar

1/2 cup melted unsalted butter, cooled

2 extra large or large eggs, lightly beaten

1/3 cup spiced dark rum

1 cup persimmon puree 

1 cup pecans 

1 cup mixed raisins ( light and dark)

Directions:

Preheat oven to 350 degrees.  Line muffin pan with large cupcake liners

Mix flour, baking soda, salt, nutmeg and sugar into a large mixing bowl. Reserve 1/4 cup of the flour mixture in a separate small bowl. Toss in the dried fruit in the reserved mixture, making sure to coat each piece well.

Make a well in the center of the dry ingredients and then stir in the butter, eggs, liquor, persimmon puree, pecans and floured dried fruit. Mix the batter just until combined .

Pour the batter into the muffin liners and then place the pan in the oven. Bake 1 hour or until toothpick inserted into the center comes out clean. Allow to cool completely in the pan before serving.

Old School Sugar Cookies

 

Ingredients:

1 cup butter

3 ounces cream cheese

1 cup sugar

1 egg yolk

1/2 tsp. vanilla

2 1/2 cup flour

1/2 tsp salt

1/4 baking powder 

Directions:

I drop the wet ingredients in our mixer and beat for maybe 1 minute, add dry ingredients and mix only until mixed together.

I chill it for about 30 minutes (it’s a million times easier to roll out when it’s cold!).

Roll into 1 inch balls. Roll balls into sugar or sprinkles of your choice and bake on a parchment lined baking pan at 350 for about 10 minutes. I bake for 12 minutes ( check bottoms are done) and let them cool on the pan.

(This is from a super old magazine clip - forget which one)

 I wanted to use up these sprinkles. 😊

Copycat Panera Tomato Soup

 

Ingredients:

2 tablespoons olive oil

4 garlic cloves, minced

1 large yellow onion, sliced

2 (28 oz) cans peeled tomatoes, do not drain

1 cup chicken stock

1 tablespoon sugar

¼ cup  half and half

8 large fresh basil leaves, roughly chopped

¼ teaspoon dried oregano

½ teaspoon crushed red pepper flakes

kosher salt and freshly ground black pepper, to taste

⅓ cup shredded parmesan cheese, optional

Directions:

In a heavy bottomed pot , heat olive oil over medium-high heat. Add garlic and saute for 30 seconds, until fragrant. Add onion and cook, stirring as needed, about 8 minutes.

Add  peeled tomatoes (juice and all), chicken stock, and sugar. Bring to a low simmer. Cook uncovered, for 12 minutes or until it has thickened.

Add the half and half cream, basil, oregano, red pepper flakes and season to taste with salt and pepper.

Using an immersion blender, puree soup until there are no large chunks left. If using a regular blender, be careful and watch for hot splatters. Throw a kitchen towel over the blender top to be safe or let it cool slightly.

Stir in parmesan cheese and serve topped with croutons, if desired

Want to clean out my freezer in hopes of getting some good deals on turkeys.

The soup was good but this recipe is Delicious

Snickerdoodle Banana Bread

For the Banana Bread:

3 ripe bananas, mashed

1/3 cup melted butter

1 teaspoon vanilla extract

1 large egg

1 teaspoon baking soda

Pinch of salt

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1 cup all-purpose flour

1 teaspoon cream of tartar

1 teaspoon cinnamon

For the Topping:

2 tablespoons sugar

1 teaspoon cinnamon

Directions:

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.

Mix Wet Ingredients: In a large bowl, mix the mashed bananas with the melted butter. Stir in the vanilla extract and the egg.

Add Sugars and Dry Ingredients: Mix in the granulated sugar and brown sugar. Then, add the baking soda, salt, cream of tartar, and cinnamon. Stir until combined.

Add Flour: Gently fold in the flour until just incorporated. Be careful not to overmix.

Prepare Topping: In a small bowl, mix the sugar and cinnamon for the topping.

Add to Pan: Pour half of the banana bread batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture over it. Add the remaining batter on top and sprinkle the rest of the cinnamon sugar mixture.

Bake: Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.

Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Shredded Chicken Enchilada Casserole

 

Ingredients:

2 cups shredded chicken ( used thighs- cooked in crockpot)

1 1/2 cups  red enchilada sauce

8 to 10  soft flour tortillas

1 1/2 cups shredded cheddar cheese

1 1/2 cups shredded Monterey cheese

1 onions- finely chopped

2 cloves garlic- finely minced

1 tsp. ground cumin

1 tsp. chili powder

1/2 tsp. smoked paprika

1/2 cup black beans

1/4 cup diced green chilies

Directions

 Fully cook thighs so they are easy to shred. Let cool slightly, then shred finely using forks or a mixer for tender pulled chicken.

Make the Sauce Mixture: In a skillet, sauté the finely chopped onions and minced garlic until fragrant and translucent. Add the red enchilada sauce along with cumin, chili powder, and smoked paprika. Let simmer for 2-3 minutes to blend the flavors.

Combine Chicken with Sauce: Stir the shredded chicken into the sauce mixture until every piece is fully coated with the rich, spiced sauce.

Layer the Casserole: Grease a baking dish. Lay a layer of tortillas on the bottom, spoon half of the chicken mixture over them, and sprinkle generously with the shredded cheese blend, add black beans and green chilies. Repeat the layers ending with a cheese topping.

Bake to Perfection: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until cheese is bubbly and golden on top. Let the casserole rest for 5-10 minutes before slicing and serving.

Notes

Warm tortillas slightly before layering to help them soften and blend better in the casserole.

Use a thick enchilada sauce to avoid a watery casserole and soggy texture.

Shred chicken finely for even flavor distribution and tender bites.

Allow the casserole to rest after baking for easier slicing and improved serving.

Mix cheddar and Monterey Jack cheese for a perfect balance of sharpness and creaminess.

Make again- very good

Chicken Pot Pie Cornbread Casserole

 Ingredients:

3 cups cooked shredded chicken*

10 oz frozen mixed vegetables

1⁄2 cup sour cream

1 can cream of chicken soup (I love using the Campbells cream of chicken with herbs)

1⁄2 cup milk

2 cups shredded cheddar cheese

salt, pepper, and garlic powder to taste

Jiffy Cornbread Topping

1 box Jiffy corn muffin mix (8.5 ounces box)

1 can cream style corn (14.75 ounce can)

1 egg

3 tbsp melted butter

Directions:

Preheat oven to 400 degrees and lightly spray a 9×13-inch pan with nonstick cooking spray.

In a large bowl, mix together cooked chicken, frozen mixed vegetables, sour cream, cream of chicken soup, milk, shredded cheese, and seasonings. 

Pour the chicken mixture into the prepared baking pan.

In the same bowl, whisk together jiffy mix, creamed corn, egg, and melted butter.

Spread cornbread batter over the chicken mixture.

Bake uncovered for 35 to 40 minutes, until the cornbread is golden brown.

* I cooked the chicken breast in my slowcooker. Added some chicken broth (so they wouldn't dry out) seasoned with salt and pepper or use whatever  seasoning you enjoy. Cooks until done ( depends on your setting and how big the breast are)

Remove from slowcooker, shred.

We liked this. Had it for 2 nights and then put the rest in the freezer for another night

Stir-Fried Shrimp and Broccoli Recipe

 Ingredients:

1 lb shrimp, peeled and deveined

1 head broccoli, cut into florets

1 carrot, sliced

2 cloves garlic, minced

1 tablespoon vegetable oil

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 teaspoon sesame oil

1/2 teaspoon black pepper

Directions:

1.Heat the oil in a wok or large skillet over medium-high heat.

2.Add the shrimp and cook until pink and opaque, about 2-3 minutes. Remove from the pan and set aside.

3.Add the broccoli and carrots to the pan. Cook, stirring occasionally, until crisp-tender, about 5-7 minutes.

5.Add the garlic and cook for 30 seconds, or until fragrant.

6.Return the shrimp to the pan and add the soy sauce, oyster sauce, sesame oil, and black pepper. Stir to combine.

7.Cook for an additional 1-2 minutes, or until heated through.

8.Serve immediately over rice.