Monday, October 20, 2014

Chicken Flavored Egg Noodles with Butter and Garlic

Simple side dish...

I have never been a fan of buttered egg noodles. Mike has always loved them. Our kids have followed in their father's footsteps; they enjoy buttered noodles as well.

For me I could never understand how anyone could really love these noodles, to me they don't have a lot of flavor. Sure they will fill your belly, but don't you want flavor to?

The one thing I do enjoy about butter noodles is that they are a quick and easy side dish. So last weekend I decided to make some butter noodles, but with just a little bit of a twist. I was hoping to let Mike enjoy some butter noodles, but also hoping that I would enjoy this side dish as well.

It was some simple extra ingredients, which I think made for a more enjoyable side dish. Chicken bouillon, olive oil, and garlic, but the butter still made an appearance. I not sure if I am a fan of buttered noodles yet, but I did enjoy the extra flavor.

Print Recipe

Chicken Flavored Egg Noodles with Butter and Garlic (Source: adapted from 
3 cups egg noodles
6 cups water (for cooking the egg noodles)
3 to 6 bouillon (I used 3, but for more of a chicken flavor you can use 1 cube for each cup of water)
1 large garlic clove minced
1 1/2 tablespoons butter
1 tablespoon olive oil
1. Add water and bouillon to a large kettle and bring to a boil. Once the water is boiling add the egg noodles. Cook until al dente, about 5 to 7 minutes.
2. While the noodles are cooking add the butter and olive oil to a small skillet, heat until the butter is melted. Once the butter is melted add your minced garlic and cook until heated, about a minute.
3. Once the noodles are cooked, drain in a colander, making sure to let the water drain. Place the noodles back into to the kettle, pour the butter mixture over the noodles, and toss until the noodles are coated with the butter mixture.
4. Serve immediately.

Friday, October 17, 2014

Spiced Pear Muffins

Muffins to start your day with.

I have promised myself that I would use more pears in my baking. So I am trying to stay true to myself; I made these pear muffins this past weekend. I really like making muffins, I like that they freeze well, and that my family loves them. Plus my pears that were sitting on the counter were getting to the point that they had to be used or tossed and I really hate tossing food away.

I know that I have mentioned this before, but our youngest son still lives at home. He is one of those people that don't like to eat breakfast. I am not sure where that comes from, because I am ready to eat before my feet hit the floor when I am getting out of bed.

We had a surprise visit from our daughter this past weekend; she popped in to spend the weekend with us. I love surprises like this. We have four children and with just one left at home, I find that the house is way too quiet, so I love when they decide to come and spend time with us. So of course I had to send some muffins with her too.

This fall for some reason I have been baking with more spices. I have always loved recipes with cinnamon, but ginger, nutmeg, and cloves were only on rare occasions. Now it seems that they are always on my mind and I just can't get enough of them.

So I am happy, my son is eating muffins for breakfast and I got to send some home with my daughter. Sometimes life is just so good.

Print Recipe

Spiced Pear Muffins (Source: adapted from
1 1/3 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
2 tablespoons vegetable oil
2 teaspoon vanilla
1 cup yogurt
1 large egg
1 1/2 cup diced pears
1 tablespoon sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1. Preheat oven to 400 degrees F.
2. Peel and dice the pears. You will want to dice them quite small.
3. Mix all the dry ingredients in a medium bowl. In another bowl add the vegetable oil, vanilla, yogurt, and egg, blend together.
4. Add the egg mixture to the dry ingredients and stir just until blended. Add the diced pears and carefully fold in.
5. Mix the topping ingredients together.
6. Light grease muffin tins. Spoon batter into the prepared muffin tins, filling them 2/3 of the way full. Sprinkle the batter with the topping mixture and place in the preheat oven. Bake for 15 to 50 minutes or until muffins spring back when touched lightly in the center. Remove for muffins from tins and cool on wire racks.

Wednesday, October 15, 2014

Chocolate Chip Oat and Walnut Cookies

Cookies yummy enough to replace a birthday cake!

I am feeling a little blue today. It is my birthday today. No, I am not feeling blue because I am a year older... even though I can't believe how old I am. You see it is Mike's birthday today too and he is traveling, so we will not be together this year for our birthday. It is the first time since we have been married that we are not together on our birthday.

On a side note... how cool is that to have the same birthday as your spouse!?! Mike is the only person that I had ever met that shared my birthday. I can say that he has never forgotten my birthday.

He will be back tomorrow, but it is not quite the same. I know that it really is just another day, but yet it is a special day no matter how old you get. Oh, well we do have plans for the weekend, so I am sure that it will all work out.

Enough about feeling sorry for myself. I didn't make a cake for our birthdays, but I do have some amazing cookies to share with you. I think these cookies might be just a bit better than birthday cake anyway.

This is the first time that I have made chocolate chip cookies with oatmeal and nuts. Seriously I have been making the same chocolate chip cookie recipe for about 25 years. Not that I haven't wanted to try these before now, but there is a certain member of the family that has always said that they didn't like oats in their cookies... I won't name names.

I remember as a kid my grandma always added walnut to her chocolate chip cookies and I loved them. So after decades I am finally trying it myself. I love the walnut in these cookies as much as I loved my grandma's cookies.

And by the way that person I didn't name... who always said that they didn't like oatmeal in their cookies, they love these cookies and have requested for me to make them again. Which I know that I will. They are so yummy, I can't stop eating them.

Print Recipe

Chocolate Chip Oat and Walnut Cookies (Source: adapted from
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar
1/2 cup granulated sugar
2 cups oats old fashioned or quick
2 large eggs
1/2 cup butter
1/2 cup shortening
2 teaspoons vanilla
12 ounce package semi-sweet chocolate chips
1/2 cups chopped walnuts
1. Preheat oven to 350 degree F
2. To a large bowl add the butter, shortening, brown sugar, and granulated sugar with an electric mixer beat until creamy. Add the eggs one at a time and mix until well blended. To this mixture and the vanilla and mix until well blended.
3. To a medium bowl add the flour, baking soda, salt, and oats and stir together. Gradually add the flour and oat mixture to the creamed mixture. Mix with the electric mixer until all is incorporated.
4. By hand or wooden spoon mix in the chocolate chips and walnuts.
5. Place on slightly greased baking sheet by heaping teaspoons.
6. Bake in the preheated oven for 12 to 15 minutes. Remove from oven and set on cooling rack, after cooling a minute remove from baking sheet and set on cooling rack to cool completely.

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