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Lemon Buttons

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May 222013
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While I love to cook, it is no secret that I am not a fan of baking. I CAN bake, it just isn’t my favorite thing to do. It is more of a science that cooking. With cooking I can experiment and throw whatever suits my fancy together and add a pinch of this and a dash of that. Baking requires exact measurements, precise temperatures and paying close attention to the details. It also usually requires time. Not always, but usually. And that is something I am always short on…which is why I like short-cuts…quick and easy meals and desserts that don’t take away lots of what I am already short on.

These cookies are not only quick and easy, they are a HUGE favorite. And they disappear VERY quickly. I made a batch the other day for our Mother’s Day celebration and they were gone almost as quickly as it takes to make them…and I had a request from one of nieces to please bring several batches to her birthday party…so today I am getting ready to make 4 batches of these little bites of sunshine to take to celebrate a young ladies birthday this weekend. Come on in and join me as we get to baking.

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4 ingredients. That is ALL you need!

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Mix up the cake mix, egg and whipped topping until it forms a dough.

Place the powdered sugar in a separate bowl.

 

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Place teaspoon size balls of dough in the powdered sugar and roll around. Place on a baking sheet and bake at 350 degrees for 8-10 minutes.

Lemon Buttons

1 package Lemon Cake Mix

1 large egg

4 ounces Cool Whip

1/2 cup powdered sugar

Preheat the oven to 350 degrees. Mix the cake mix, the egg and the cool whip in a bowl. It is going to form a very stiff dough, and be a little sticky. I then drop one teaspoon of dough into the powdered sugar and roll into a small ball. Place the dough on a greased cookie sheet, approx 2 inches apart and bake for 10 minutes. It will make between 5-6 dozen cookies, but they are small cookies.

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I know that sounds like a lot of cookies, but if your house is anything like mine, they won’t last long.

 

 Posted by The Jilly Bean at 11:07 am  Tagged with: , , , , , , , , , , , ,

Orange Glazed Carrots

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May 172013
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Orange Glazed Carrots

This is a favorite side around here. We just love it beyond what words could describe. It is super easy to make and is also really quick for those nights when you need to throw something together for the family or to impress unexpected guests. I ALWAYS keep several cans of carrots on hand just for those times when I get a call at the last minute from someone inviting themselves to supper.

Yes, people invite themselves to supper at my house often. I am always asked…”Does that not bother you?”

No, it really doesn’t. There is always room for one more at my table. Always. I love nothing better than to spend time with friends and family…except being able to cook for them. So, let’s get to cooking!

Orange Glazed carrots ingredients

You will need 2 cans of sliced carrots, some butter, orange marmalade and just a dash of cinnamon. If you don’t feed the masses, or have a teenage boy living under your roof, both of which I do…you can cut this recipe in half to feed a normal amount of people. I am not sure what a normal amount of people for dinner is though, it has never happened here.

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Melt the butter, orange marmalade and cinnamon over medium heat in a saucepan until it is melted. It will look like a sauce and smell wonderful. Just make sure to stir it often so it doesn’t burn.

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Drain the carrots and then add them to the butter/orange marmalade mixture.

Simmer, stirring often until the carrots are heated through and glazed with the sauce.

Serve while hot.

This will be enough to feed 6-8 people, depending upon the appetites of the people that you feed.

Orange Glazed Carrots

2 (15 oz.) cans sliced carrots

2 Tablespoons butter

4 Tablespoons Orange Marmalade

Dash of Cinnamon

Mix the butter, orange marmalade and cinnamon in a saucepan. Heat over medium heat until it all melts and becomes a sauce, stir often. Add the carrots and heat until the carrots are hot and glazed.

Serve immediately.

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 Posted by The Jilly Bean at 9:30 am  Tagged with: , , , , , , , , , , , , , ,

Strawberry Bread

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May 162013
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Strawberry Bread

When I make this bread it gets really quiet around my house. That means I make it often! Quiet around this place is SACRED! Usually there is a dull roar. But a roar none-the-less. And at times it is louder around here than a rock concert. So if I make something where everyone just sits around savoring the goodness and doesn’t say a word, I am going to make it often and just enjoy the silence that comes with it.

When I bake this bread it makes 3 loaves…1 large, 2 smaller. And those 3 loaves never last more than an hour.

Seriously, it is just that good.

You have to go make it now…and when it comes out of the oven and you cut into it, just sit back and listen. Listen to the silence. I will sit here and wait for the thanks…

ingredients for strawberry bread

To make this wonderful bread you are going to need self-rising flour, sugar, ground cinnamon, eggs, oil, and strawberries.

I am using frozen strawberries but you can use fresh and it will still work just fine.

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Mix all the dry ingredients in a large bowl.

Mix all the wet ingredients in a separate bowl.

Then mix the two bowls together.

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Grease and Flour your pans, pour the mix in and bake.

It is that easy! Even your kids could make this…perfect for Mother’s Day!

Strawberry Bread

3 cups self-rising flour

2 cups sugar

1 teaspoon ground cinnamon

3 eggs

1 cup vegetable oil

10 ounces of frozen sliced strawberries, thawed (or 1 1/2 cups fresh sliced strawberries)

Mix the flour, sugar and cinnamon together in a LARGE bowl. Then mix the eggs, oil and strawberries together in a separate bowl. Combine the wet ingredients into the bowl with the dry ingredients, stirring until mixed well. Grease and flour 2 large or 3 small loaf pans. Pour batter into pans until they are half full. Bake at 350 degrees for 1 hour.

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Strawberry Bread

 Posted by The Jilly Bean at 7:12 am  Tagged with: , , , , , , , , , , , , , , , , , ,

Iron Skillet Pork Chops With Muscadine Glaze

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May 152013
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Iron Skillet Pork Chops with Muscadine Glaze

Recently when I was at the National Cornbread Festival I came across a booth that was selling Muscadine Juice. Not wine…JUICE! I was so thrilled…and then I tasted it. OhhhMyStinkinHeck, that is the best stuff I think I have ever put in my mouth. As a kid I can remember being at my grandparents house picking fresh muscadines off the vine, popping the whole thing in my mouth and sucking the fruit out of the shell. Once we would do that we would always such the juice out of the shell and just relish in that little bit of heaven. See, that was the best part. Don’t get me wrong, muscadines are great, but that little bit of juice left in the shell after you remove the grape, you just can’t get much better. And THAT is exactly what this juice tastes like! I came home with 4 bottles of it…and I know realize that wasn’t enough. You can read more about Post Muscadine Juice HERE, and no, this isn’t a sponsored post, it is just really that good. Anyway…a few days after I got home I was on the phone talking with my friend Chef Lewis and telling him about my find. As I was happily telling him that it is 100% Juice AND alcohol free and how all I had ever seen before was Muscadine Wine and I sure had missed Muscadines because A.) My grandparents both passed away years ago and I no longer have access to the vines and B.) I quit drinking 16 years ago so I don’t drink the wine variety…well, his wheels started turning and immediately went to food…as most of our conversations do. He said that I should find some Muscadine Jelly and make a reduction sauce out of it and some of the juice. Ohhh, what a genius idea that was…and I had to try it.

ingredients for iron skillet pork chops with muscadine glaze

The juice is going to be hard to find, unless you scored some at a recent festival or live in Arkansas, but if you drink, you can use a muscadine wine and if you don’t you could just use grape juice. The jelly came from Delano Farms in Delano TN. Delano Farms in a community farm run by Mennonites and they have a market on site that you can buy their fresh grown produce, baked items, canned goods and handmade items. Along with the sweetness of the muscadines, add a little spice with some seasonings of your choice. I used Luzianne Cajun Seasoning.

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Add a tablespoon or two of oil to an iron skillet, sprinkle the chops with the seasoning and brown on both sides.

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While your pork chops are browning get your sauce reducing.

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Once they chops are browned, reduce the heat to a medium low and baste with the Muscadine Glaze. Turning and basting several times until completely cooked through.

Plate and baste with any glaze still remaining.

Iron Skillet Pork Chops with Muscadine Glaze

Pork Chops (enough for your crowd)

Cajun Seasoning

Muscadine Juice or Wine

Muscadine Jelly

Season both sides of pork chops with cajun seasoning. Brown the chops in an iron skillet on medium-high heat. Once browned reduce the heat to a medium-low. Baste the pork chops with the muscadine sauce, turning and basting several times until the pork chops are cooked through.

Muscadine Sauce

1 cup muscadine juice or wine

1 cup muscadine jelly

Bring the juice/wine and jelly to a  boil, then reduce heat to just a simmer. Allow it to simmer until it is reduced by half.

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 Posted by The Jilly Bean at 9:45 am  Tagged with: , , , , , , , , ,
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