Happy New Year! And Sweet Clementine Cranberry Muffins too!

Happy New Year to each of you!  I hope you all had a safe and happy celebration and enjoyed the first day of 2014!  We're in the homestretch to my sister-in-laws wedding and will be spending the next couple of days assisting in final preparations.  But - I still wanted to be sure to stop by and share a recent recipe with you!  Check is out!

Sweet Clementine Cranberry Muffins
Adapted from Blue Bonnets and Brownies

Ingredients:
2 sticks unsalted butter, melted
3 cups sugar
1/2 teaspoon salt
4 large eggs
2 teaspoons vanilla extract
4 2/3 cup flour
4 teaspoons baking powder
1/2 teaspoon nutmeg
2 teaspoons cinnamon
3 clementines, sectioned and chopped
1 5-oz package dried cranberries
1 cup buttermilk

Directions:
Preheat oven to 375 degrees.  Grease 2 standard muffin trays.

Melt butter and add to mixing bowl.  Add sugar, salt, eggs and vanilla and whisk briskly to combine.

In a separate bowl, combine flour, nutmeg, cinnamon, and baking powder.  Use a dry whisk to mix.  Pour mixture on top of butter mixture but do not stir.

Peal and chop clementines and mix with dried cranberries.  Add on top of flour mixture.  Fold the mixture together and few times until mixture is crumbly.  Be careful not to overmix.

Create a small dip in the mixture and add the buttermilk.  Gently fold until the buttermilk is absorbed into the dry mixture.

Fill your muffin cups to the top with the mixture.  Bake for approximately 27-30 minutes or until muffins are golden brown.  Remove from the pan and allow to cool.

Makes 24 muffins.  Store in airtight container.

These muffins are quite delicious!  They were a hit with the family when served on Christmas morning!  One thing to note, they are a little heavier than a "normal" muffin, but still taste great!  Enjoy!

Slow Cooker Ranch Pork Chops with Parmesan Mashed Potatoes

Happy weekend, everyone!  I know I've been slacking with the blog recently.  I'm sorry!  Don't really have a good reason other than we haven't been cooking or crafting!  For the last couple of weeks, both T and I have been in the quick foods like egg, cereal, spaghetti or other super easy meals and haven't spent a lot of time trying new recipes.  But fear not!  We tried a delicious slow cooker meal this week that I'm excited to share with you today!  Without further ado: Slow Cooker Ranch Pork Chops with Parmesan Mashed Potatoes found via RealMomKitchen.com.

Ingredients: Pork Chops
5-6 pork chops, 1/2 inch thick
1 package dry ranch seasoning
10.5 oz can cream of chicken soup + 3/4 can of water

Ingredients: Parmesan Mashed Potatoes
For the potatoes, I did a terrible job of keeping track of the quantity for each ingredient.  But here are my best estimates:
10 red potatoes
2 tablespoons butter
4 tablespoons parmesan cheese
1 tablespoon half and half
2 tablespoons skim milk
1 tablespoon dried chives
salt and pepper to taste

Directions:
Place thawed pork chops into slow cooker.  Pour ranch seasoning directly onto pork chops.  Mix cream of chicken soup and water together and pour over pork chops.  Cook on high for 3-4 hours or low heat for 5-6 hours.

Boil a large pot of water on your stove top.  Once boiling, add potatoes and boil until potatoes are tender.  Transfer potatoes to mixing bowl.  Mix on low until potatoes are mashed.  Add butter, parmesan, half and half, milk, chives, salt and pepper.  Add additional seasoning to taste.

Serve pork chops and gravy over mashed potatoes.

Double Chocolate Chip Cookies

Hi, everyone!  Hope you had a great weekend!  We've kept things pretty low-key this weekend. We visited my grandparents, did some grocery shopping saw Jurassic Park in Imax 3D and made cookies with our brand new Kitchenaid Mixer.  That's right - our Kitchenaid Mixer.  I seriously have some of the best co-workers.  Ever.  They surprised with me a wonderful bridal shower last week and this wonderful gift.  I.  Love.  It. 

So as a way to thank them for their wondefulness and genoristy, I decided to make delicious Double Chocolate Chip Cookies.  I searched the Hershey's Kitchens website and found Hershey's "Perfectly Chocolate" Chocolate Chip Cookies.  No changes this time round, just ditched the nuts.
Ingredients:
2 1/4 cup all purpose flour
1 teaspoon baking soda
2 sticks margarine, softened
3/4 cup packed brown sugar
2 eggs
1/3 cup cocoa
1/2 teaspoon salt
3/4 granulated sugar
1 teaspoon vanilla extract
1 package chocolate chips (11.5 oz)

Directions:
Preheat oven to 375 degrees.

Stir together flour, cocoa, baking soda and salt.  Beat butter, granulated sugar, brown sugar and vanilla in a large bowl on medium speed of mixer until creamy.  Add eggs and beat well.  Gradually add flour mixture, beating well.  Stir in chocolate chips.  Drop by teaspoons onto ungreased cookie sheets (I used a melon baller to scoop the cookies). 

Bake 8-10 minutes or until set.  Cool slightly, then transfer to a wire cooling rack.  Makes about 5 dozen cookies.

 

(Love the Wilton stackable cookie sheets!)