Cinnamon and Sugar Topped Rhubarb Muffins Recipe

I just couldn't resist posting another rhubarb recipe! I can't get enough of it this time of the year! I'm super excited too, because my aunt gave me 3 rhubarb plants to plant in my yard, and by next year I will have my own to cook with! I've also planted 3 cherry bushes, 1 cherry tree and 2 apple trees! Next is the tomatoes. I am taking full advantage of having my own space to plant in after so many years of apartment living. 

 

It's no secret that I LOVE muffins! I'm not much of a baker, but muffins always seem to be the thing I bake the most. These ones turned out wonderful. The cinnamon and sugar topping is wonderful with the tart rhubarb. I love that the recipe uses buttermilk. It reminds me of the cake my mom used to make when I was little.

I found the recipe in an old church cookbook. Those always seem to have the best rhubarb recipes. Tried and true. I think these will be added to our favorites list! Enjoy!

Cinnamon and Sugar Topped Rhubarb Muffins (click here to print recipe)
18 large muffins, or 12 large muffins and 12 mini muffins

What you need:
1 1/4 cups brown sugar
1/2 cup vegetable oil
1 egg
2 teaspoons vanilla
1 cup buttermilk
1 3/4 cup sliced rhubarb
2 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder

topping:
1 tablespoon butter, melted
1/2 cup sugar
1/2 teaspoon cinnamon

Directions:
Line muffin tin with paper muffin cups. Preheat oven to 350 degrees.

Beat the first 5 ingredients together with a spoon. Stir in the rhubarb. In a separate bowl, combine flour, salt, baking soda and baking powder. Stir into the rhubarb mixture until just blended. Fill muffin cups.

Combine topping ingredients and crumble over top of each muffin. Bake for 20-25 minutes.

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On the blog... one year ago: Slow Cooker Pork Ribs with Blackberry Balsamic Sauce

Two years ago: Reuben Chicken Brats

This recipe is shared at these blogs: Love Bakes Good Cakes, The Best Blog Recipes, The Better Baker,  Inside BruCrew Life, Memories by the Mile, Table for Seven, 

Updated Post: My Mama's Potato Salad

Happy Memorial Day everyone!! 

It was gorgeous outside this weekend! I got a bunch of yard work done and then it rained this afternoon! It rained so hard, the streets in front of my house were very flooded! Crazy huh?

No new recipe today, but I have an updated post for you instead! It is one of my favorite childhood recipes, My Mama's Potato Salad! 

This easy and tasty salad really needed an update. I had so many leftover hard boiled eggs after Easter, so I decided to whip up a batch. I'm just now getting around to editing the photos and updating the post. You can stop by and check out the recipe here!

Have a wonderful week!!

Luscious Strawberry Rhubarb Pudding Dessert Recipe

Happy hump day everyone! I'm so looking forward to the weekend! 

I'm heading out for dinner and drinks with a couple friends to celebrate my birthday on Saturday and having an extra day off work on Monday. I love those long weekends!

Today's recipe is so perfect for summertime and you can just about use any fruit combo! 

I used strawberry and rhubarb and it turned out phenomenal! 

I just love graham cracker crust, the tartness of the rhubarb and the creamy texture from the topping. 

I brought it to work with me, and everyone really liked it. We had the 9x13 pan gone pretty quickly. For 25 more great rhubarb recipes, make sure to visit this post. 

 

Strawberry Rhubarb Dessert 

What you need:
3 cups rhubarb, sliced
3 cups strawberries, sliced
1 cup sugar
2 tablespoons butter
2 tablespoons cornstarch

2 cups crushed graham crackers
3/4 cup melted butter

1- 1.85 ounce package instant vanilla pudding (prepared according to package directions)
1- 8 ounce cool whip, thawed
1 cup mini marshmallows

sliced strawberries or crushed graham crackers for garnish, optional

Directions:
Preheat oven to 350 degrees.

In a medium saucepan, cook the rhubarb, strawberries, sugar and butter over medium heat for 8-10 minutes. Whisk in the cornstarch, cook for another 3-4 minutes until thickened. Remove from heat and cool completely.

Meanwhile, combine the graham cracker crumbs and melted butter. Press into a 9x13 glass baking dish. Bake for 10 minutes. Remove from oven and cool completely. 

When the fruit and crust are cooled, combine the prepared pudding, cool whip and mini marshmallows in a bowl. Spread the fruit mixture evenly onto the graham cracker crust and then spread the pudding mixture over top of that. Cover and refrigerate for 1 hour prior to serving. Cut into squares and garnish with strawberries or graham cracker crumbs. 

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On the blog... one year ago: 20 Sweet and Savory Salad Recipes

Two years ago: Ham and Eggs Baked in Crispy Hashbrown Cups

This recipe is shared at these blogs: The Better Baker, Simple Living and Eating, Love Bakes Good Cakes, Six Sisters Stuff, Memories by the Mile, Kathe with an E, Feeding Big, Table for Seven, Inside BruCrew Life, 

Restaurant Review: Anejos in Sartell, Minnesota

I've wanted to visit Anejos restaurant in Sartell, Minnesota ever since they opened. My sisters and I were out garage saleing one Thursday morning and we decided to stop in for some lunch afterwards. 

The decor is very stylish and welcoming and the staff was wonderful. The chips and salsa were delicious, and I loved how the chips were still warm from being freshly fried. 

The lunch prices are very reasonable and the food was phenomenal. This is hands down the best Mexican food in the St Cloud area. The Crema sauce that came poured on top of our chimichangas and burrito was amazing and the chicken was moist and flavorful. The rice and refried beans were great too. 

Overall, we were super impressed with the food and service. I cannot wait to try some of the other menu items. This is one restaurant we will be visiting often. 

Anejos
1733 Pinecone Road South
Sartell, MN 56377
320-252-1000
Website (with menu)

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Roasted Edamame and a Review for Vegan Beans from Around the World by Kelsey Kinser

 

I tried edamame at local restaurant for the first time about 6 months ago, and have been wanting to make some ever since! I picked up a bag at Trader Joe's the last time I stopped there and started my search for a great recipe to make them with. 

I didn't have to search for long! I recently received Vegan Beans from Around the World to review and I found a quick and easy edamame recipe while paging through. All of the recipes in the cookbook sound delicious and I love that beans are so versatile and inexpensive! They are a great alternative to meat.

You will find so much recipe inspiration in this cookbook! Some other recipes I want to try are: Southeast Asian Vegetable Salad, Samosas, and Boston Baked Beans! Don't they sound delicious?? There are 75 recipes total, so you'll be busy for awhile trying out new ones! If you are vegan, or like to eat meatless meals, then you'll want to check out this cookbook!

The Roasted Edamame from this cookbook is a great side for any meal. There is minimal prep and roasting gives them a slight crunch. We really loved how they turned out! Have you tried edamame before?

Roasted Edamame (click here to print recipe)

2-3 servings

What you need: 

1- 12 ounce bag frozen and shelled edamame, thawed

1 tablespoon olive oil

1 teaspoon garlic powder

salt and pepper, as needed

Directions:

Preheat oven to 400 degrees.

Line a cookie sheet with aluminum foil.

In a medium sized bowl, toss together the edamame, olive oil, garlic powder, salt and pepper until combined. Spread onto a cookie sheet, and bake for 15-20 minutes, stirring once while baking. 

I received this book for review. All opinions and thoughts are my own.

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On the blog... one year ago: Cherry Limeade

Two years ago: Rhubarb Custard Dessert

This recipe is shared at these blogs: Inside BruCrew Life, Feeding Big, Kathe with an E, Cookin Mimi, The Better Baker, Simple Living and Eating, Love Bakes Good Cakes, Six Sisters Stuff, 

25 Fantastic Rhubarb Recipes

25+ Fantastic Rhubarb Recipes for using all that springtime rhubarb in your garden! There's a great variety such as cakes, drinks, breakfast, pies, cold treats and more!

It's my favorite time of the year.... rhubarb season!

Growing up in Minnesota, we ate rhubarb cake several times each rhubarb season. It was my absolute favorite!

A lot of us have an abundance of rhubarb needing to be used right now, or within the next few weeks, and these 25+ recipes will help you do that!


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Mexican Lime Quinoa Salad Recipe Plus 9 GREAT Salad Recipes from my Blogger Friends!

Can you believe I've never had quinoa before? My sister, Shannon got this recipe from a friend at work and we made it a few weekends ago when I was at her house visiting. Can we say delicious?? I love anything with Mexican flavors and this salad has that and more! It's also super healthy for you and great leftover for lunch the next day. Great for summer BBQ's!

Shannon has an awesome photography blog and she also took the pics for this post! Stop by and visit her at In Blurred Focus! You'll love it! :)

Also, after this recipe, you will find a great salad round up! Make sure to keep scrolling!

Homemade Beefy Tomato and Basil Mac and Cheese Dinner Recipe

Hello everyone!!

I hope your week is off to a great start! We spent the weekend at a wonderful waterpark hotel in Ottertail, MN with my best friend and her son. We did some sightseeing at a sculpture park in Vining and had a great lunch at the local bar there! I will be posting about those adventures at a later time!

Today's recipe is perfect for weeknights! I'm a huge fan of homemade stovetop mac and cheese and this recipe jazzes up my regular recipe a little bit. The end result was fabulous! You can't go wrong with cheese, tomatoes and basil, and ground beef was a great addition! You can substitute a boxed mac and cheese if you prefer, and also use ground turkey or chicken if that's what you have on hand. I hope you enjoy!! :)

 

Homemade Beefy Tomato and Basil Mac and Cheese Dinner (click here to print recipe)
4 servings

What you need:
1 1/2 cups elbow macaroni noodles, cooked according to package directions
5 ounces velveeta, cubed
1 1/4 cups milk

1 pound lean ground beef
2 cloves garlic

2 cups tomatoes, chopped
3 tablespoons fresh basil, chopped
salt and pepper

Directions:
In a medium sauce pan, heat the velveeta and milk over medium heat, stirring often. When cheese is melted, add cooked elbow macaroni noodles and stir until combined. Remove from heat.

Meanwhile, brown the ground beef and garlic until beef is cooked through. Add in the mac and cheese, tomatoes and basil until and heat about 2-3 minutes, stirring to combine. Add salt and pepper as needed. Remove from heat and set aside for 3-5 minutes before serving to thicken the sauce. 

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On the blog... one year ago: Almond Cream Cheese Bars

Two years ago: Basil and Garlic Butter Pasta

This recipe was featured at:  Six Sisters Stuff

This recipe is shared at these blogs: Love Bakes Good Cakes, The Best Blog Recipes, A Dash of Sanity, The Chef Next Door, The Country Cook, Six Sisters Stuff, Flour Me with Love, This Gal Cooks,

Homemade Strawberry Cheesecake Popsicles Recipe

Happy Thursday everyone!! I'm so excited for the weekend. How about you??

Today's recipe is for some ah-mazing Strawberry Cheesecake Popsicles! My local Walmart had strawberries for $1.25 a carton, so I took advantage, stocked up and made some strawberry recipes! There will be more to come! Keep an eye out!

My daughter and I both LOVED these and they are so easy to make. Such a perfect spring or summertime treat. They taste like mini cheesecakes, minus the graham cracker crust. The sweetness of the cream cheese goes great with the slight tartness of the strawberry layer. Enjoy!

 

Strawberry Cheesecake Popsicles (click here to print recipe)
6 popsicles

What you need:
1 pound strawberries, stems removed and rinsed
1 tablespoon sugar
1- 8 ounce package neufchatel or regular cream cheese
3 tablespoons milk
1 teaspoon vanilla
1/3 cup powdered sugar
6- 5 ounce dixie cups
6 popsicle sticks, or paper straws, cut in half

Directions:
Place the strawberries and sugar in a food processor. Pulse until smooth. Set aside in a bowl.

Rinse the food processor bowl, and add the cream cheese, milk, vanilla and powdered sugar. Process until smooth.

Spoon the strawberries and cream cheese mixture into the dixie cups, alternating layers. Cups will be 3/4 full. Cover each cup with a piece of aluminum foil and cut a slit in the center. Insert popsicle stick through the aluminum foil opening. Freeze 2-3 hours until frozen through. Peel paper cup off and eat!

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On the blog... one year ago: Simple Balsamic Vinaigrette

Two years ago: Buttered Avocado Toast

This recipe was featured at: Call me PMc, A Dash of Sanity

This recipe is shared at these blogs: Living Better Together, Love Bakes Good Cakes, The Best Blog Recipes, The Better Baker, Flour me with Love, This Gal Cooks, The Chef Next Door, Six Sisters Stuff, 

Skillet Fried Chicken Recipe

Fried Chicken. One of my absolute favorites! Crunchy, yummy skin and super moist meat. I love everything about it. 

I have a confession though... I've never made it before in my life, until now. Crazy, right? I only eat it when a friend makes it, or when I'm at a restaurant known for their fried chicken. I not really into frying much of anything, but this is definitely one recipe I will have to make from time to time. 

This marinade and batter recipe is phenomenal. It's so easy to make, even for beginners like me, and is SO flavorful. I found the recipe in a magazine a few years back and tweeked it a little and the end result is perfect. This chicken would be a perfect addition to your next picnic or Sunday dinner.

 

Skillet Fried Chicken (click here to print recipe)
4 servings

What you need:
4 cups water
1/4 cup packed dark brown sugar
3 tablespoons worcestershire sauce
1 tablespoon hot sauce
1 tablespoon salt 
1 tablespoon pepper
3 cloves garlic, sliced

4 chicken thighs
4 chicken drumsticks

1 1/4 cups flour
2 teaspoons cayenne
2 teaspoons garlic powder
2 teaspoons baking powder
2 teaspoons paprika
2 teaspoons salt
1 teaspoon pepper

1 1/2 cups water
1 egg
1 tablespoon vegetable oil

3 cups vegetable oil

Directions:
In a medium saucepan, bring the 4 cups water, brown sugar, worcestershire, salt and pepper to a simmer over medium heat, stirring until sugar has dissolved. Remove from heat and cool completely. Transfer to a glass container and add garlic. Add the chicken, covering completely with marinade. Cover and store over night.

Remove the chicken from the brine and pat dry. In a bowl, whisk together the flour, cayenne, garlic powder, baking powder, paprika, salt and pepper. In another bowl, whisk together the 1 1/2 cups water, egg and 1 tablespoon vegetable oil. Slowly whisk together the flour mixture into the liquid mixture until combined. 

In a large 10- 12 inch cast iron skillet, heat 3 cups oil until it reaches 325 degrees. Take half the chicken, dip in the batter, letting excess drip off and add to the skillet. Fry, turning once until chicken is golden brown. 12-14 minutes. Transfer to paper towels to drain. Repeat with the remaining chicken. 

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On the blog... one year ago: Bacon Cheeseburger Roll

Two years ago: Rhubarb Dump Cake

This recipe is shared at these blogs: Living Better Together, Love Bakes Good Cakes, The Best Blog Recipes,  The Better Baker, Flour me with Love, This Gal Cooks, 

Soy Sauce Glazed Mushrooms Recipe

Happy Thursday everyone! Remember the flea market I went to last weekend with my sisters? One of the vendors was a fruit and vegetable seller! We grabbed some fantastic produce including these wonderful mushrooms, as well as those gorgeous peppers in the background! My brother in-law whipped up this side for Soy Sauce Glazed Mushrooms! Let's talk about how yummy they are. The soy sauce adds a perfect saltiness and garlic, who can go wrong with garlic? We loved this quick and easy side! Enjoy!

 Soy Sauce Glazed Mushrooms (click here to print recipe)
2 servings

What you need:
2 tablespoons butter
1- 8 ounce package white mushrooms, sliced
2 garlic cloves, minced
2 teaspoons low sodium soy sauce
black pepper, as needed

Directions:
Melt the butter in a skillet over medium heat. Add the mushrooms and cook for about 5 minutes, until tender. Add the garlic, cook for 1 minute then add the soy sauce. Cook until liquid is evaporated, about 4-5 minutes. Serve as a side or topping for chicken or beef.

Recipe photo taken by: Shannon of In Blurred Focus

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On the blog... one year ago: Lemon Asparagus Orzo

Two years ago: Homemade Ground Chicken Taco Meat

This recipe is shared at these blogs: The Better Baker, Jam Hands, Flour Me with Love, This Gal Cooks, Table for Seven, Inside BruCrew Life, Feeding Big, Memories by the Mile,