Strawberry Rhubarb Pie

I can remember how much I loved strawberry- rhubarb pie when I was a little girl. I haven't had it since I was in the fourth grade and I have never forgotten how much I enjoyed it then! Well, my rhubarb plant went to seed this year and I was pretty upset. So when my friend told me that she was cutting rhubarb, I begged for some. She was so sweet and brought me 20 cups! Already chopped and ready to use too! Thanks Kristi! Well, I went in and bought me some strawberries and made me a pie! Can I just tell you how much I love my Cast Iron Pie Pan... The pre-seasoned finish is non-stick and sooo easy to clean! It cooks the crust so evenly and besides, the rustic look of it, I just love! I found a recipe on Food Network's website and changed it a little to my liking. It also had a way different recipe for a pie crust and I love my pie crust so I used it instead! I use the Classic Crisco recipe and it always turns out perfectly! This pie just made me smile!! The tart rhubarb and the sweet strawberries with a flaky crust.... mmmmm mmmmm good! My mouth is watering now for another piece!! It's just as good as I remember it being!

DO NOT FORGET TO GO HERE TO ENTER THE LATEST GIVEAWAY!!

Strawberry Rhubarb Pie

original recipe from Food Network

adapted by From Cupboard to Cupboard

printable recipe

Crust

1 cup butter flavored shortening

2 2/3 cup flour

1 tsp salt

7 Tbsp cold water

In a medium bowl, whisk together flour and salt. Add shortening and cut into with knives or pastry cutters until mixture resembles pea-size meal... Add cold water and mix with hands. Add more water if necessary. Divide into two portions and roll out to a 10" circle.. Place in pie pan...

Pie Filling

2 1/2 cups chopped rhubarb

2 1/2 cups de-stemmed, washed and cut strawberries

1 1/4 cups sugar

3 Tbsp. tapioca

1 Tbsp. flour

1/2 tsp lemon peel

1/2 tsp lemon juice

1/2 tsp cinnamon

1 tsp vanilla

3 Tbsp butter, cut into small cubes

Sugar for garnishing

Mix all ingredients except for butter. Pour into pie shell. Dot butter cubes on top of filling. Top with crust... cut into, however desired! Sprinkle sugar on top for a pretty look :-)

Bake at 400 degrees for 45-50 minutes or until filling bubbles... Serve with Vanilla Ice Cream while still warm! FYI: Filling sets up more the colder the pie gets...

Happy Cooking!

Teauna

Muffins That Taste Like Donuts

So, I was in the mood to bake something for breakfast this morning... I have had this recipe bookmarked since my eyes first saw it! The title is enough to make us all want them isn't it? But then, you read thru the recipe and realize that these scrumptious little bites of yum are dipped in melted butter (okay, maybe I soaked a couple) and then they are coated in cinnamon sugar! Cinnamon toast is one of my favorite breakfast foods so that makes these even more tempting, if that's even possible. Muffins are also something that work well for daycare kids.. hand foods that make them think they're getting away without using their table manners:-) And besides, with muffins, they are easily made into "bite-size" mini muffins! Simply use a mini muffin pan instead of a regular muffin pan! Out of 3 Big critics and 6 little ones, I heard no complaints....and they're gone!

Before you get to baking, make sure you go HERE to enter the latest giveaway!!!!

Muffins That Taste Like Donuts

original recipe found at Tasty Kitchen

adapted by fromcupboardtocupboard

printable recipe

1 3/4 cup flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/3 cup oil

3/4 cup sugar

1 egg

3/4 cup milk

1/3 cup butter, melted

1/3 cup sugar

1 Tablespoon cinnamon

Preheat oven to 350 degrees. Grease a muffin tin (12 large or 36 mini) and set aside. Combine flour, baking powder, salt, nutmeg, and cinnamon is a bowl and set aside. In a separate bowl, combine oil, sugar, egg and milk. Beat until just mixed. Add the wet ingredients to the dry ingredients and mix until just combined. Put batter in greased tin(s)...not quite filling them. Bake for 15-20 minutes or until golden brown. While muffins are baking, melt butter in microwave and mix cinnamon and sugar in a bowl and set aside. After removing muffins from oven, immediately turn them out onto cooling rack. Dip in melted butter (or soak)... then coat with cinnamon sugar. Eat! Enjoy!!

Enjoy!

Happy Cooking!

Teauna

Another G-I-V-E-A-W-A-Y!!!

***Giveaway Closed***

So I have all of this fun stuff to give away and it feels kinda like Christmas! Here is another GREAT product from the Amazing CAMP CHEF!! I tell ya, Cast Iron is the way to go!! It only gets better with time... the more you use it, the more you'll want to use it again! I plan on making a yummy pot pie in my Cast Iron Pie Pan this week and will be posting the recipe! It is so yummy, especially when it's baked outside in my barbeque box, or even my smoker! I have made many a pie in my pan and I am so giddy when I take a pie to my Grandma's house in this beautiful pan to share with my family! It makes me proud! LOVE IT!!!!!!! The retail value of this pan is $19.99!

Oh!, But WAIT!!! There's MORE! How about an aDoRaBlE apron that I picked up at LAZY ONE? I tried to post a picture and it was so teeny that it looked like an ant pooped on my post, so....click here to see the apron! It's retail value is $19.99 also!!

So to enter the drawing:

1. YOU MUST BE A FOLLOWER ON THE BLOG... IF YOU'RE NOT A FOLLOWER, TAKE A MINUTE TO CLICK ON THE FOLLOWER BUTTON TO THE RIGHT AND SIGN UP! IT'S THAT EASY! Leave me a comment stating you're a follower on this post!

Now, to get 2 more chances to win:

1. BECOME A FOLLOWER OF THE BLOG ON FACEBOOK! TO DO THIS, SIMPLY CLICK ON THE LINK TO THE RIGHT (THE PICTURE OF THE YUMMY DONUTS), AND WHEN IT TAKES YOU TO THE "FROM CUPBOARD TO CUPBOARD" FACEBOOK PAGE, JUST 'LIKE' IT AND SHABAM! I ALWAYS POST THE NEW STUFF ON MY FACEBOOK PAGE!!! Put this giveaway as your status on your facebook page, then leave a comment on this post with a link to your status!

2. FINALLY, FOLLOW THE BLOG ON TWITTER! GOTTA LOVE TWITTER! JUST CLICK ON THE LINK TO MY TWITTER PAGE ON THE RIGHT AND FOLLOW ME! Tweet about this giveaway on your twitter and then leave a comment on this post with your twitter username!

SO.... THAT'S 3 TOTAL CHANCES TO WIN THESE AWESOME PRIZES! Remember that commenting on my facebook page does not qualify you....it's too hard to keep track of.... I just take the entries from the comments on this post!

I am so excited to hear from you all!!! If you entered the last drawing, ENTER AGAIN!!!!! You want THIS!!!

Happy Cooking!!

Teauna

AND THE WINNER IS.......

I have been anxious all day long but thought that I needed to wait until as close to midnight as I could handle to do the drawing to make it fair to all who wanted to enter last minute today! As you all have been commenting on the blog, I have printed off your comments and tonight I randomly numbered them... then I went onto the RANDOM NUMBER GENERATOR and the number they chose for me was 30......

The corresponding comment was:

2tontansy said:

I know this really looks stalkerish with all my entries, but I really really want to win it! Anyway, I'm also following you on Twitter, and I tweeted about your little giveaway! My username is: 2tontansy Thanks for hosting these great giveaways!!!

So, Tansy! Congratulations!! You are so going to love this pan! Email me and let me know how I can get this to you!!! teawclark@gmail.com


To all of you who entered this giveaway, there are going to be many many more!!!!! I'm just loving this!!!!



Happy Cooking!
Teauna

G-I-V-E-A-W-A-Y!!!

I am feeling so giddy! Wow, I've almost made 100 posts on my blog! I'm hoping that all of you have enjoyed it as much as I have. When I first started my blog, it was more of just a "food journal" for myself and for my children, but I have enjoyed it so much and it's become a huge part of my life! Many of you have left me so many sweet comments and that is one thing that keeps me going too! I love knowing that there really are people out there reading this!

So as a HUGE CELEBRATION and a THANK YOU to all of my loyal followers, I have a BUNCH of stuff to giveaway. The original plan was to have one big giveaway! But I think it's only fair that I split it up into several GREAT GIVEAWAYS! I want you all to have a better chance of winning!

Today I am going to give away an awesome CAMP CHEF Cast Iron PIZZA PAN! Let me tell you.... I LOVE MINE! This GREAT pre-seasoned 14" beautiful Cast Iron Pizza Pan works GREAT both inside and outside! This is a piece of cookware you will be able to pass down for generations to come, with it's ability to only get better with age! The retail value of this pan is $28.99!!

So to enter this giveaway, you each can have up to 3 chances to win:

1- Follow this Blog! Become a follower by clicking on the follow button in the right hand column! It's easy! Leave a comment on this post letting me know that you are a follower!

2- Follow me on Twitter! If you are a "tweeter", follow me! There are always updates on Twitter! Simply click on the Twitter icon in the right hand column and it'll take you where you need to be! Tweet about this giveaway and leave a comment on this post letting me know you did with your Twitter username so I can follow you back!

3- Follow me on Facebook! Click on the picture of the yummy donuts in the right hand column and it will link you to my Facebook Fan page.... lots of fun to be had there! Write a post and place it in your status on Facebook about this great giveaway! Leave me a comment on this post letting me know that you told everyone you know on Facebook about my great giveaway and all the great ones that are coming!

See... that isn't so hard! And it's a small price for an Amazing PIZZA Pan!!

THE WINNER WILL BE CHOSE ON FRIDAY, JULY 23RD!!

Can't wait to hear from all of you!!!

Happy Cooking!

Teauna

Carrot Cake Cookies with Cream Cheese Frosting

Wow! What a whirlwind of a weekend it has been! So crazy! Last night I was "reminded" of a a family reunion taking place today. Well, I wanted to make something to take for the family to enjoy. My husband's grandma loves carrot cake so of course these cookies came to mind. When I found this recipe, it was actually meant for sandwich cookies, however I like the whole frosting and "sprinkles" look. The recipe called for raisins but I had none and there weren't any walnuts, and I believe that walnuts belong in carrot cake so I just "sprinkled" them on the top to add that nutty taste. These cookies were really good! They really do taste like carrot cake, complete with cream cheese frosting... I doubled this recipe and got 60 cookies with my small cookie scoop.

Carrot Cake Cookies with Cream Cheese Frosting

original recipe by A Cozy Kitchen

adapted by From Cupboard to Cupboard

printable version

3/4 cup rolled oats

1 cup flour

3/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter at room temperature

1/2 cup packed brown sugar

1/2 teaspoon vanilla

1 egg

3/4 cup coarsely grated carrots




Grind oats in blender or food processor to make fine oat flour. In a medium bowl, whisk together oat flour, all purpose flour, cinnamon, nutmeg, baking soda and salt to combine and set aside.
Beat butter, sugar, and vanilla until well combined. Add egg and beat to combine. Make sure to scrape the sides of the bowl with a rubber spatula to insure all ingredients are mixed well. Add dry ingredients a third at a time and mix until just combined. Fold in carrots. Bake at 350 degrees on parchment covered cookie sheets for 12 minutes or until cookies apring back when lightly touched. Cool completely on wire rack and frost with cream cheese frosting...




Cream Cheese Frosting

1 (8 oz) pkg cream cheese, room temperature
1/3 cup butter, room temperature
2 2/3 cup powdered sugar (+/-)
1/2 teaspoon vanilla


Mix all ingredients well and frost cookies....Sprinkle with finely chopped walnuts!


Happy Cooking!

Teauna

Chocolate Chip Blondies

It's Thursday again! What does that have to do with anything, you may ask?! Well, Thursdays are the days that I wake up thinking that I'm already behind because I have SOOO much to accomplish! My husband leaves for work early early Friday AM so he goes to bed early Thursday nights. While he's at work 250 miles away from home, I like to know that I have done my part to make sure he's being taken care of! I like to know he has clean clothes to wear, and most importantly.... FOOD! I like to make him breakfast, lunch, dinner, and goodies to eat every day. I would rather him have too much than not enough and I would feel so guilty if he had to go without... so, Thursday is the day I make his meals FRESH so that he is well kept while he's gone! :-) Today I ran out of time because we never quit running and for some reason, had sooo much to get done around here! So by 9 o'clock tonight I really really did NOT want to make a batch of cookies that would bake a dozen at a time. I wanted something much quicker! So, bar cookies it was! I have been looking at this recipe for a couple of weeks now. This is another one of the recipes that is dog-eared in the TOH Best Summer Desserts magazine I purchased on Father's day! This recipe makes a 9x13 pan. I doubled it and made a cookie sheet full of these rich and chewy cookies. Both of my kids took their first bite and said "Mom, did you put caramel in these?" I think they taste like a rich chocolate chip cookie with a chewy texture and I'll admit, the brown sugar does give them a caramel flavor that is to die for! I cut the cookie sheet-sized cookie into 30 cookies, however they could be cut much smaller! I sure hope he enjoys them, and that you do too!

Chocolate Chip Blondies

Recipe from TOH Best Summer Desserts

printable recipe

1 1/2 cups packed brown sugar

1/2 cup butter, melted

2 eggs, lightly beaten

1 teaspoon vanilla extract

1 1/2 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup semisweet chocolate chips

In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended. Combine the flour, baking powder and salt. Add to brown sugar mixture. Stir in chocolate chips. Spread into a greased 13x9x2 baking pan. Bake at 350 for 18- 20 minutes (I baked the cookie sheet size for about 25 minutes) or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.

Happy Cooking

Teauna

Neiman Marcus Cookies

I'm sure you've all heard the famed story about these cookies. You know, the woman that tried them and asked if she could buy the recipe and they told her it would cost her "Two Fifty". So she handed the waitress her credit card and when she got her bill noticed it was $250.00 not $2.50 so she then made it known that noone else would ever have to pay that again, as she was going to share it with the world!

Whether this story is true or not, I'm thankful for this recipe! I love it! Talk about some yummy cookies!! These remind me of more of an "Adult" chocolate chip cookie. However, the kids don't have a problem gobbling them up. I like the way the oatmeal is ground and added to the dry ingredients. It gives a good nutty flavor with the texture of whole oatmeal. And of course, for my picky family, I practically grind the nuts to a find powder too so they can't detect them :-) I hope you enjoy them like I do!

Neiman Marcus Cookies

printable recipe

2 1/2 cup rolled oats

2 cup flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, room temperature

1 cup sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla extract

12 oz semi-sweet chocolate chips (I use the mini ones)

1 1/2 cups chopped walnuts

Preheat oven to 375 degrees. Line baking sheets with parchment paper. Blend the oats in a food processor or blender to a find powder. In a medium bowl, whisk together the oats with flour, baking powder, baking soda, and salt. Set aside. Cream butters and sugars until light and fluffy, 3-4 minutes. Beat in eggs one at a time, beating well after each addition. Beat in vanilla. Gradually mix in flour mixture, just until incorporated. Fold in chocolate chips and nuts. Roll the dough into 2 oz balls and place 2 inches apart on baking sheets. Bake 10 minutes. The cookies should be lightly browned and set on the outside but still look a bit undone in the middle. Don't overbake or they will be crumbly...

Yields: 30 cookies

Happy Cooking!

Teauna

Lion House Dinner Rolls

As weird is it may sound, there are times that I actually crave making bread! Yeah you heard me.... MAKING bread, not eating it! I love the way my house smells when it's baking and all day after it's out of the oven... The kids and hubby LOVE bread! I like the heal of a loaf of bread right out of the oven, then I'm good. We have Lion House bakeries around us and these rolls are the spotlight on many busy mom's tables. When my Mom bought me the Lion House cookbooks, I was elated when I saw that the Lion House Roll recipe was in there! I would think they would want these to be their best kept secret forever! But I thank them for sharing! I like to double the recipe, using half of the dough for rolls, and half for two loafs of bread.

LION HOUSE DINNER ROLLS
printable recipe

2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk
2 tablespoons active dry yeast
1/4 cup granulated sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine (I use BUTTER)
1 egg
4 1/2 to 5 cups all-purpose flour or bread flour (I use AP Flour)
1/2 cup butter, melted

In a large bowl of an electric mixer, combine water and dry milk powder, stirring until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups of the flour. Mix on low speed until ingredients are wet. Increase mixer speed to medium and mix for 2 minutes. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff, and remaining flour may need to be mixed in by hand.) Add remaining flour, 1/2 cup at a time, and mix again until dough is soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour.)
Scrape dough off sides of bowl and pour about 1 tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out.) Cover with plastic wrap and allow to rise in warm place until doubled in size, about 1 1/2 hours. Sprinkle cutting board or counter with flour and place dough on floured surface. Roll out and shape as desired. Place on greased or parchment-lined baking pans. Cover lightly with plastic wrap. Let rise in warm place until rolls are doubled in size, about 1 to 1 1/2 hours.
Bake at 375 degrees for 15 to 20 minutes, or until golden brown. Brush with melted butter while hot. Makes 1 1/2 to 3 dozen rolls depending on shape and/or size of rolls.






When I make my bread, I just take one batch of dough and split it in half. Then I shape the loaves and place them in greased bread pans. Then let them rise for the second time. Mine doubled in just a little over an hour. I bake them at 375 for 35-40 minutes or until dark golden brown. Immediately remove from pan and cool on wire rack! Always cut fresh homemade bread with a serrated knife to save your bread from being all squished :-) And of course don't forget RASPBERRY HONEY BUTTER!

RASPBERRY HONEY BUTTER

1/2 cup butter, softened
1/4 cup honey
1/4 cup raspberry preserves
1/4 teaspoon vanilla

Beat butter until soft; add honey and preserves while mixer is running. Add vanilla and beat for 10 minutes. Store, refrigerated, in a plastic container.


Enjoy!

Happy Cooking!

Teauna