The Most Amazing Breadcrumbs!

I found these breadcrumbs at Hannaford and I can say that they make anything incredibly delicious.  I am going to put up a few uses for them that I have found, but they can be used on almost anything!









Cod (or any other type of fish)

1) Coat fish in bread crumbs and bake at 375 degrees.  For the cod, I cooked it for about twenty minutes.  See this chart for other types of fish.

Chicken
This chicken was crispy on the outside and juicy on the inside.  It was the best chicken I've ever made!

1) Coat chicken in bread crumbs and bake at 375 degrees for about 30 minutes (or until no longer pink inside).

Meatloaf
Ingredients

1 1/2 lbs ground beef
1 egg
1 cup chipotle bread crumbs
1 cup milk
1/3 cup ketchup

1) Preheat oven to 350 degrees.  Combine beef, egg, bread crumbs, and milk.

2) Form into loaf and place in 9 x5 greased loaf pan.

3) Spread ketchup on top.  Cook for one hour.

Brownie Bites

Brownie Bites

Another amazing use for your neglected mini muffin pan!  These delicious bite-size chocolate heavenly delicacies are rich and creamy with a chewy center.  You will not be able to eat just one!

1/2 cup butter, melted
1-1/2 cup sugar
1-1/2 teaspoons vanilla
2 eggs

3/4 cup flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 cup semisweet chocolate chips

1) Combine butter, sugar, and vanilla.  Beat in the eggs one at a time and blend thoroughly.

2) Mix together flour, cocoa powder, and salt in a separate bowl.  Mix the butter combination with the dry ingredients.  Stir in chocolate chips.

3) Line the mini muffin pan with liners or spray with nonstick cooking spray.  Spoon brownie batter into the liners.

4) Bake in the oven at 350 degrees for 18-20 minutes or until toothpick comes out clean.

**If you would like to make a 9 x 13 pan of brownies, double the recipe and spoon batter into pan sprayed with nonstick cooking spray and bake for 35-40 minutes.

Enjoy!

Chocolate Peanut Butter Cups

There are not many recipes for my mini muffin pan, so I decided to do a short series with recipes for the most neglected pan before I start the apple series.

Chocolate Peanut Butter Cups

These are the best peanut butter cups I have ever tasted!  They are easy and only involve a few ingredients.  They just take time to harden, but the refrigerator does the work for you!  They are not as pretty as the cups from the store, but taste ten times better.

The original recipe made twelve servings, so I reduced it to four servings and it was plenty.  It made sixteen cups in the mini muffin pan.

Prep Time: 15 minutes
Cool Time: 2 hours

7 ounces Chocolate Chips
1/3 cup Peanut Butter
2 1/2 Tablespoons Powdered Sugar
1/4 Teaspoon Vanilla Extract

1) Grease muffin tins.

2) Place half of the chocolate chips in a metal bowl and place a saucepan with a little water underneath.  Bring the water to a boil and allow the chocolate to melt.  Stir occasionally.  DO NOT let the steam escape because it can stiffen the chocolate.

3) Spoon melted chocolate into muffins cups and fill halfway.  Draw the chocolate up the sides of the cups until coated evenly.  Cool in the refrigerator until firm (about an hour).

4) Blend the peanut butter, powdered sugar, and vanilla.  Spread the peanut butter mixture on top of the firm chocolate in the cups.

5) Melt the remaining chocolate using the previous method.  Spread the melted chocolate on top of the peanut butter.  Put back in the refrigerator until top is firm and cups come out easily (about an hour).

6) Remove from muffin tins and enjoy!

Peach Honey

If you saved your peach peelings (or plan to) this is a great way to use them!  I figured that it was worth a try to make something delicious out of something I would normally throw away.  This took a little more work than I expected, but it is delicious!

This is my last peach post, as they are almost all gone now, but I will start with apples very soon!


Ingredients

6 cups peach peelings

7 cups water
1/2 cup sugar

Cheesecloth or fruit strainer

Peach Peelings

1) Combine peach peelings and water.  Boil and cook for at least an hour or until peelings are completely soft.  Put into cheesecloth or fruit strainer and squeeze out the juice.  I got about one cup of juice from the peelings.  Try to remove all large chunks.

Using a fruit strainer to get out the juice

2) Boil the juice and then add the sugar.

3) Follow previous canning directions to sanitize jars and then after adding the honey to the jars, place in a water bath and seal jars.  Enjoy!

Dutch Peach Pie

I love the crumbly, granola-like crust of dutch apple pie, and since I have a ton of peaches, I thought that I would try out the recipe with peaches.  Firm, but chewy crust with a warm, gooey peach filling makes a delicious pie!

Original Recipe

Ingredients

Crust:

• 2 cups all-purpose flour
• 1 cup packed brown sugar
• 3/4 cup butter or margarine, melted
• 1/2 cup quick-cooking oats
• 1/4 tsp ground cinnamon
• 
  
• Filling:
• 
  
• 2/3 cup sugar
• 3 tablespoons cornstarch
• 1 1/4 cups water
• 1/2 tsp ground cinnamon
• 3 cups peeled, diced tart apples
• 1 teaspoon vanilla extract

Directions

1. Combine all crust ingredients; set aside 1 cup for topping. 

Press remaining crumb mixture into an ungreased 9 inch pie plate and set aside.

2. For the filling, combine sugar, cinnamon, cornstarch and water in a saucepan until smooth; bring to a boil. Cook and stir for 1 minute or until thickened. 

Remove from the heat; stir in peaches and vanilla. 

Pour into crust; top with reserved crumb mixture. 

Bake at 350 degrees F for 40-45 minutes or until crust is golden brown.  Allow the pie to cool completely.