Recipe Corner: Applesauce Muffins

Last week, my friends shared some applesauce muffins with my girls and they have been talking about it non-stop.  So after searching the internet,  I found this recipe on allrecipes.com, but tweaked it a little for my own preference (whole wheat flour, splenda, etc..).  I hope you enjoy!

Ingredients

• 4 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 tablespoon ground allspice
• 2 teaspoons baking soda
• 1 cup butter or margarine, softened
• 2 cups sugar
• 2 eggs
• 2 cups applesauce
• 2 tablespoons vanilla extract
• 1 cup raisins

Directions

1. In a bowl, combine flour, cinnamon, allspice and baking soda; set aside. In a mixing bowl, cream butter and sugar. Beat in eggs, applesauce and vanilla; stir into dry ingredients just until moistened. Fold in raisins. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350 degrees for 20-25 minutes or until muffins test done. Cool in pan 10 minutes; remove to a wire rack.

Recipe Corner: Chili Dog Casserole

I know this recipe lacks a certain appeal, but it is something that I can get the entire family to eat. If you have a family of picky eaters, this recipe may make them happy. Enjoy! And don’t forget to contact me if you are interested in having your blog and your yummy recipe featured in a Fabulous Food Friday Post. Whether you bake it, sauté it, or just microwave it, send it in! Share your yummy food and you may find yourself with new visitors. Please email me directly if you are interested. (betweenthelines-kam@hotmail.com )


Ingredients

• 8 hot dog buns
• 8 hot dogs
• 1 (15 ounce) can chili
• 1/4 cup chopped onion
• 1 tablespoon prepared mustard
• 2 cups shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees.
2. Lightly grease a 9x13 inch baking dish. Tear up the hot dog buns and arrange the pieces in the bottom of the dish evenly. Slice the hot dogs into bite size pieces and layer the pieces over the buns.
3. Pour the chili over the hot dogs, sprinkle with the chopped onion, then spread some mustard over the chili and the onion. Top off with the cheese.
4. Bake at 350 degrees for 30 minutes.

Recipe Corner: Coconut Pineapple Cake

My friend Jasey over at Jasey's Crazy Daisy always comes up with the most delicious desserts.  I am often thankful and sad that I don't live closer to her.   I imagine if I did, I would get the joy of eating her wonderful creations, but my thighs would hate me even more than they already do.  In honor of celebrating her two year blog anniversary, she has the most amazing recipe waiting for you.   Trust me...you want to check out her YUMMY Coconut Pineapple Cake.

from Jasey's Crazy Daisy

Recipe Corner: Szechwan Shrimp

I am not a big fan of shrimp, but this recipe was a favorite of my husband’s. He eats this shrimp by the pound! If you like it spicy, add a little more red pepper! Do you have a mouthwatering recipe you would like to recommend? Shoot me an email at betweenthelines-kam@hotmail.com  and I can post it for all to enjoy!


Ingredients
• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Directions
1. In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
2. Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

Recipe Corner: Curry Fruit Salad

Are you looking for a unique side dish?  This recipe is unique, delicious, and easy to make.  You can even prepare it the night before because the flavors just get better.  Enjoy!

Ingredients

• 4 skinless, boneless chicken breast halves - cooked and diced (Perdue sells it ready made)
• 4 green onions, chopped
• 1 Golden Delicious apple - peeled, cored and diced
• 1/3 cup golden raisins
• 1/3 cup seedless green grapes, halved
• 1/2 cup chopped toasted pecans
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon curry powder
• 3/4 cup non-fat mayonnaise

Directions

1. In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together. Serve!

Recipe Corner: SuperBowl Sunday Cheese Dip

Now I’m sure most everyone has heard of this easy dip, but just in case you haven’t, I needed to share it with you. This is an easy recipe that you can see on the Velveeta or Hormel Chili commercials. It is so delicious!

Ingredients

- Velveeta Processed Cheese Loaf
- One Can of Hormel Chili (our favorite has meat and beans)
- Chips or Veggies to dip in it

Directions

- Cut the cheese into one inch cubes. Place the cubes in a microwavable safe bowl.
- Pour Chili onto the cubes and microwave until melted.
- Make sure to stir every 30 seconds to keep it from burning.
- Dip your chip or veggie and enjoy!

Recipe Corner: French Toast Fingers

This is an easy version of French Toast that the kids will love! Add it to your weekend brunch and enjoy!


Ingredients

• 2 eggs
• 1/4 cup milk
• 1/4 teaspoon salt
• 1/2 cup strawberry preserves
• 8 slices day-old white bread
• confectioners' sugar

Directions

1. In a small bowl, beat eggs, milk and salt; set aside. Spread preserves on four slices of bread; top with the remaining bread. Trim crusts; cut each sandwich into three strips. Dip both sides in egg mixture. Cook on a lightly greased hot griddle for 2 minutes on each side or until golden brown. Dust with confectioners' sugar if desired.

(From Allrecipes.com)

Fabulous Food Friday with Stepping into the Story

 Welcome to Fabulous Food Friday! While exploring the blogosphere, I realized that there were many great recipes to share. So every Friday, I am going to  feature an awesome blogger with their great recipe! Today’s feature blogger is Sarah from Stepping into the Story.  Sarah is a teacher and a writers who loves taking time out for cooking a great meal. She has some wonderful recipes, along with some wonderful inspirational posts that you should definitely  check out.   If you would like to be featured, I'd love to have you.  Just shoot me an email at betweenthelines-kam@hotmail.com.

Here’s a little blurb from Sarah herself:

I am a writer and teacher who is also an Army Wife. I love cooking (and especially eating what I cook!) so thankfully I also love running. Some of my favorite days are Saturday mornings that include stopping to get some coffee, then shopping garage sales and discovering the treasures I can find. I love decorating on a thrifty budget. My blog has turned into a catch-all of sorts, where I talk about my marriage, life as a writer, cooking, and decorating. It's been so fun to get to know so many people through it though and get glimpses into the lives of others!

:::Homemade Granola Bars:::

Ingredients
3/4 Cup brown sugar
1/4 c sugar
8 oz plain yogurt
2 egg whites
2 T vegetable oil
2 T milk
2 t vanilla
1/2 c flour (can substitute whole wheat flour)
1 t baking soda
1 t cinnamon
1/2 t salt
3 cups oats
1 c dried fruit
optional: chocolate chips



Directions
1. Combine sugars, yogurt, egg whites, oil, milk and vanilla in a large bowl. Mix well.
2. In another bowl mix flour, baking soda, cinnamon, and salt. Add to yogurt mix.
3. Stir in oats and fruit; add chocolate chips if needed
4. Spread dough on bottom of ungreased 13x9 pan
note: the recipe calls for a 13x9, but I feel like they come out too cake-y that way, so I spread them out on a baking sheet as much as I can; I like the thickness more
5. Bake at 350 for 28-32 minutes

I love these because they are a such an easy healthy snack to have around the house! It makes the house smell sooo yummy!

Recipe Corner: Berry Oatmeal Bars

Easy to make, yummy to eat! This is a great dessert that the whole family will love. Cut your bars out as small or as BIG as you like! Do you have a recipe you'd like to share?  I'd love to feature you on Fabulous Food Friday.  Just shoot me an email at betweenthelines-kam@hotmail.com.  Enjoy!

Ingredients

• 1 (18.25 ounce) package yellow cake mix
• 2 1/2 cups quick cooking oats
• 3/4 cup margarine, melted
• 1 cup Strawberry, Raspberry, or Blueberry jam
• 1 tablespoon water

Directions

1. Preheat the oven to 375 degrees. Grease a 9x13 inch pan.
2. In a large bowl, mix together oats, cake mix, and melted margarine so that it makes nice clumps and there is no dry mix left. Press 1/2 of the oats mixture evenly into the bottom the prepared pan. In a separate bowl, mix jam with water, and spread over the crust. Sprinkle the remaining oat mixture evenly over the top.
3. Bake in the preheated oven for 18 to 23 minutes, or until the top is lightly browned. Cool before cutting into bars.

Recipe Corner: London Broil

My mom is the best cook I know!  This recipe is a family favorite that she makes. We all got together this Sunday to enjoy this juicy, tender steak.  Don't forget to pair it up with your favorite potatoes.  Mine are twice baked smothered in cheese!  Thanks mom for sharing such a mouthwatering recipe!

Ingredients

2 lbs steak (flank steak works the best)
1/4 c oil
3/4 c soy sauce
1/4 c worcestershire sauce
1 TBS dried mustard
2 tsp salt
1 TBS black pepper
1/2 c red wine vinegar
1 1/2 tsp dried parsley flakes
1/3 c lemon juice
1/4 tsp. garlic powder

Directions

1. Mix the marinade ingredients together.
2. Add steak and marinate over night, turning steak frequently.
3. Remove steak from marinade and grill on grill pan until done.
4. Meanwhile, boil marinade in a small saucepan for 10-15 minutes.
5. Slice steak thinly and serve with marinade gravy on top.  (Serve with rice, potato, or noodles)

Recipe Corner: Monkey Bread

Everyone loves monkey bread. It’s ooeey, gooey and yummy!  I just recently went to a friends house for brunch with the girls and she served us some of this yummy goodness. Give this recipe a try. Your entire family will love it. And don’t forget to contact me if you are interested in having your blog and your yummy recipe featured in a Fabulous Food Friday Post. Whether you bake it, sauté it, or just microwave it, send it in! Share your yummy food and you may find yourself with new visitors. Please email me directly if you are interested. (betweenthelines-kam@hotmail.com)

Ingredients

• 3 (7.5 ounce) packages refrigerated biscuit dough
• 1/3 cup white sugar
• 3 teaspoons ground cinnamon
• 1/2 cup chopped pecans
• 1/2 cup butter, melted
• 1/2 cup brown sugar

Directions


1. Preheat the oven to 350 degrees. Grease 6 miniature Bundt pans.
2. In a small bowl, stir together the white sugar and cinnamon. Set aside. Use scissors or a knife to cut each of the biscuits into various sizes. Each one can be cut into anywhere from 2 to 5 pieces.
3. Sprinkle about half of the pecans amongst the 6 prepared pans. Roll pieces of biscuit in the cinnamon-sugar, and place them into the pans, distributing evenly. Sprinkle any remaining cinnamon-sugar over the dough balls.
4. Mix together the brown sugar and melted butter. Stir in the remaining pecans. Distribute evenly over the pans of dough balls. For ease of getting in and out of the oven, place all of the pans on a cookie sheet.
5. Bake for 20 minutes in the preheated oven, or until the biscuits are toasted and cooked through. Remove from the oven, and invert individual pans onto serving plates while still hot.

Recipe Corner: Apple Crisp

My girls and I absolutely love this recipe.  My husband is not big on cooked fruits, but even he would love the crumbled topping.  Of course, the most time consuming part of this recipe is peeling and cutting the apples, but after that is done it is a very simple recipe that you will love.  So head out to the apple orchard and grab some delicious Granny Smith's and start baking!  And as always, if you have a recipe you'd like to share, please email me at betweenthelines-kam at hotmail dot com.  Enjoy!

Ingredients

• 10 cups Granny Smith apples, peeled, cored and sliced
• 1 cup white sugar
• 1 tablespoon all-purpose flour
• 2 teaspoon ground cinnamon
• 1/2 cup water
•  
• 1 cup quick-cooking oats
• 1 cup all-purpose flour
• 1 cup packed brown sugar
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup butter, melted

Directions

1. Preheat oven to 350 degrees.
2. Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
3. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
4. Bake for about 45 minutes.

Recipe Corner: Apple Oatmeal Cookies

Continuing with my Autumn theme, today I am sharing a delicious Apple Oatmeal Cookie recipe.  I love apples and oatmeal cookies are my favorite, so why not put them together?  These cookies smell and taste wonderful.  They are very moist and will be a huge hit!  The glaze on top is completely optional, but oh so good.  Do you have a Fall Favorite that you would like to share on Between the Lines?  I would love to have you guest post, just shoot me an email at betweenthelines-kam at hotmail dot com.  Enjoy!

Ingredients

• 3/4 cup packed brown sugar
• 1/2 cup butter, softened
• 2 cups rolled oats
• 2 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1 apple - peeled, cored and shredded
• 1/2 cup confectioners' sugar
• 1 tablespoon milk

Directions

1. Preheat oven to 375 degrees.
2. Mix together brown sugar and margarine until light and fluffy.
3. Beat in eggs and vanilla.
4. Mix in the rest of the ingredients, except for powdered sugar and milk. Stir until well blended.
5. Drop on cookie sheet and bake 9 to 12 minutes.
6. Mix powdered sugar and milk in small bowl and drizzle over cooled cookies.

Recipe Corner: Breakfast Cookie

If you saw my post a few weeks back about Erin' Baker Breakfast Cookies, you know how much I loved them.  They reminded me of a recipe that I had originally discovered from a good friend of mine. I found another recipe that was similar and kind of fused the two together to get a cookie that suited my family best. Although these are “cookies”, they are great for breakfast or snack time because they are low fat, low sugar, and have lots of “good” stuff in it!  I hope you enjoy!

Ingredients

• 2 cups brown sugar (I use the Splenda mixture to make it healthier)
• 2 1/2 cups rolled oats
• 4 cups all-purpose flour
• 1 tablespoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 cup canola oil
• 1/2 cup prune puree
• 2 tablespoons water
• 5 egg whites
• 1 1/2 teaspoons vanilla extract
• 3/4 cup raisins
• 1/4 cup chopped walnuts
• 1/3 cup chopped dried cranberries (apricots work well too)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
2. In a large bowl, stir together the brown sugar, oats, flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and pour in the canola oil, prune puree, water, egg whites and vanilla. Mix until well blended. Stir in the raisins, walnuts and apricots. Scoop cookies using an ice cream scoop, or roll into golf ball sized balls. Place cookies 2 inches apart onto the prepared cookie sheets and flatten to 1/2 tall with wet hands. These cookies do not flatten very much while baking.
3. In the preheated oven, bake 8 minutes for chewy cookies 10 to 12 minutes for dry cookies. Cookies will not get crisp. Remove from cookie sheets to cool on wire racks.

Recipe Corner: Pumpkin Butterscotch Muffins

If you saw my post a few days ago with the Iced Pumpkin Cookies, you know that I am ready for Fall!  I love everything about Fall: the weather, the food, the colors, etc...  Here is another one of my favorite Fall recipes.  This recipe combines two of my favorite flavors into one delicious muffin.  If you have a great Fall recipe you'd love to share on Between the Lines, please email me at betweenthelines-kam @ hotmail .com.  I hope you enjoy this one.

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup melted butter
• 1 cup canned pumpkin
• 1 (6 ounce) package butterscotch chips

Directions

1. Preheat oven to 350 degrees. Grease mini-muffin pan with cooking spray or just use muffin liners.
2. Sift together the flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt into a large bowl. Whisk together the eggs, butter, and pumpkin in a separate bowl. Mix the flour mixture with the egg mixture. Stir in the butterscotch chips; pour into each cup of the muffin pan to about 3/4 full.
3. Bake until a toothpick inserted into the center of a muffin comes out clean, 10 to 12 minutes.

Recipe Corner: Iced Pumpkin Cookies

Now that the stores are fully stocked with pumpkin, it is time to start the baking season!!!  If you love pumpkin bread, you are going to love these cookies.  And although the recipe below is only the basic, feel free to add anything you love.  My kids love added chocolate chips or even dried cherries.  I know many people like nuts, but my hubby is allergic so we try not to bake with too many nuts! :)  Do you have a favorite pumpkin recipe?  Want to share it on Between the Lines?  Just shoot me an email, and I'll get it up for everyone to share! (betweenthelines-kam@hotmail.com)  Enjoy!

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 1/2 cups white sugar
• 1 cup canned pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract
•  
• 2 cups powder sugar
• 3 tablespoons milk
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
4. To Make Glaze: Combine powder sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Recipe Corner: Spinach Pinwheels

Here is a new recipe that I found on allrecipes.com. Although my picky family disagrees with me, it is very delicious! Anything green makes them turn up their noses, but if you live more on the “wild” side, you love them. Enjoy!

Ingredients
• 2 (8 ounce) packages refrigerated crescent rolls
• 1 (7 ounce) package garlic herb cheese spread
• 1 (10 ounce) package frozen chopped spinach, thawed and drained

 Directions
1. Preheat oven to 400 degrees.
2. Split crescent dough in half along center perforation. Flatten one rectangle, sealing perforations. Spread with 1/4 of the cheese spread and sprinkle with spinach. Starting with long side, roll dough up, rolling back and forth several times to seal edges. Cut into 3/4 inch slices (about 15 slices per roll). Arrange the slices one inch apart on ungreased cookie sheet. Continue making the crescent roll ups until all of the ingredients are used.
3. Bake for 10 to 12 minutes, until lightly browned. Serve immediately or keep warm on a warming tray.

Recipe Corner: Key Lime Martini (from allrecipes.com)

I originally posted this recipe a year ago after a fun night out with some friends, but after tasting some delicious Key Lime cookies, I thought of it again.  It is so good that I thought it was worth sharing again.  Enjoy!

If you read Friday’s post on P.F. Changs, I forgot to mention the greatest drink I’ve ever had. The Key Lime Pie Martini they served tasted exactly like a pie. It was creamy, smooth, and I absolutely loved it. This recipe is not as good, but still really yummy.   I have no idea what made P.F. Changs' different, but I'd love to find out. Give this recipe a shot, alter it a bit, or just go find me the real recipe! Enjoy! And don’t forget to contact me if you are interested in having your blog and your yummy recipe featured in a Fabulous Food Friday Post. Whether you bake it, sauté it, or just microwave it, send it in! Share your yummy food and you may find yourself with new visitors. Please email me directly if you are interested. (betweenthelines-kam@hotmail.com )

Ingredients

• 1 graham cracker, crushed into fine crumbs
• 2 lime wedges
• 1 1/2 fluid ounces vanilla flavored vodka
• 1/2 fluid ounce melon liqueur (such as Midori®)
• 2 1/2 fluid ounces pineapple juice
• 1 dash almond flavored syrup
• 1 cup whipped cream
• 1 cup ice cubes

Directions

1. Spread the graham cracker crumbs onto a small, shallow plate. Moisten the rims of 2 martini glasses with the lime wedges; reserve the lime wedges. Dip the moistened glasses into the graham cracker crumbs and set aside. Reserve the lime wedges and remaining graham cracker crumbs to use as a garnish.
2. Pour the vodka, melon liqueur, pineapple juice, almond syrup, and whipped cream into a cocktail shaker over ice. Cover and shake until the outside of the shaker has frosted. Strain into the rimmed glasses. Place a lime wedge on the edge of each glass and sprinkle the cocktails with some of the reserved graham cracker crumbs to garnish.

Recipe Corner: Lemonade Cookies

I just found these delicious looking cookies on allrecipes.com and I had to share.  I have a weakness for baked good with lemon in them so these caught my attention immediately.  Unfortunately, I am trying to avoid baked good for a bit so I'm counting on you all trying them out and telling me about their yummy goodness.  Happy Baking!

Ingredients

• 1 cup butter
• 1 cup white sugar
• 2 eggs
• 3 cups sifted all-purpose flour
• 1 teaspoon baking soda
• 1 (6 ounce) can frozen lemonade concentrate, thawed
• 2 tablespoons white sugar

Directions

1. Preheat oven to 400 degrees F. Lightly grease a cookie sheet.
2. In a large bowl, cream together butter and 1 cup sugar. Blend in eggs. In a medium bowl, sift together flour and baking soda; gradually beat into butter mixture, alternating with 1/2 cup lemonade concentrate. Drop mixture by rounded teaspoons onto the prepared cookie sheet.
3. Bake 8 to 10 minutes in the preheated oven, until lightly brown. Brush lightly with remaining lemonade, and sprinkle with remaining sugar.

Recipe Corner: Chocolate Cherry Marble Cake

Over the years I have been into baking cookies, breads, and pies. I, however, had never made a cake until a few years ago.  This was actually the first cake I ever made from scratch. I made it for my mom’s birthday and everyone loved it. Enjoy!

Ingredients
• 1 cup butter or margarine, softened
• 2 cups sugar
• 3 eggs
• 6 tablespoons maraschino cherry juice
• 6 tablespoons water
• 1 teaspoon almond extract
• 3 3/4 cups all-purpose flour
• 2 1/4 teaspoons baking soda
• 3/4 teaspoon salt
• 1 1/2 cups sour cream
• 3/4 cup chopped maraschino cherries, drained
• 3/4 cup chopped walnuts, toasted
• 3 (1 ounce) squares unsweetened chocolate, melted
• confectioners' sugar

Directions
1. In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Add the cherry juice, water and extract; mix well. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream. Mix just until combined.
2. Divide batter in half. to one portion, add cherries and walnuts; mix well. To the second portion, add chocolate; mix well. Spoon half of the cherry mixture into a greased and floured 10-in. fluted tube pan. Cover with half of the chocolate mixture. Repeat layers. Bake at 350 degrees F for 1 hour and 15 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes; remove from pan to a wire rack to cool completely. Dust with confectioners; sugar if desired.