The Queen’s Kitchen


Spicy Pumpkin Muffins December 20, 2007

Filed under: breakfast,Healthy — Carrie @ 3:34 pm

You will not believe how tasty and moist these muffins turn out! They are perfect to serve at a fancy brunch. I have not ever had such a tasty pumpkin muffin, and I eat pumpkin muffins any time I have breakfast at a place that offers them (not that often).

Spicy Pumpkin Muffins


1 15 ounce can pumpkin puree
1 cups all-purpose flour
1 cup whole wheat flour
1 cup rolled oats
(Note: you could just use three cups all purpose flour)
1 cup white sugar
1 cup brown sugar
2 teaspoons baking soda
1/2 teaspoon baking powder
1 Tablespoon pumpkin pie spice
2/3 cup vegetable oil
3 eggs

1/2 cup brown sugar
3 T. flour
2 T butter
1/2 cup chopped nuts


In a large bowl, stir together dry ingredients. In a separate bowl, beat together pumpkin puree, vegetable oil and eggs. Stir pumpkin mixture into flour mixture until smooth.

Prepare topping by mixing together brown sugar and flour. Cut in butter, then add chopped nuts.

Scoop batter into prepared muffin cups (really spray them down with cooking spray if you aren’t using liners). Press a spoonful of topping onto each muffin.

Bake in preheated oven (350 degrees) for 20 to 25 minutes for full sized muffins, until a toothpick inserted into the center of a muffin comes out clean. I made mini-muffins and they needed about 18 minutes of cooking time. The recipe was HUGE and made 5 dozen mini muffins, so even though it says it makes 12 regular sized muffins I think it makes more than that. I made a couple of regular sized muffins and thought they tasted better than the little ones.


Best Sugar Cookies Ever!

Filed under: Dessert — Carrie @ 3:28 pm

These are a soft drop sugar cookie. I don’t even like sugar cookies, but these rock my world.

Soft Sugar Cookies


2/3 cup shortening

2/3 cup butter

1 1/2 cups white sugar

2 eggs

2 teaspoons vanilla extract

1 teaspoon almond extract

3 1/2 cups all-purpose flour (one time I made them with only 3 ¼ cup flour and liked that batch better)

2 teaspoons baking powder

1 teaspoon salt

1/3 cup granulated sugar for decoration (I don’t do this step)


Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs, almond and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls and roll the balls in sugar. Place them on an unprepared cookie sheet about 2 inches apart. (I prefer to use a cookie dough scoop).

Bake cookies 8-10minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.

Alternate: Over low heat, melt together a bag of chocolate chips and a can of sweetened condensed milk. Stir in 2 t. of vanilla. Scoop cookie dough onto tray and make a depression in each cookie. Put a drop of this chocolate fudge mixture in each depression before baking. I call these Fudge Drop Cookies.


Pecan Chicken December 5, 2007

Filed under: Chicken,Main Dish — Carrie @ 7:22 pm

I am a bad, bad person and am stealing this recipe from Sarah Cool. I just want to have it in a place I can easily find it because I like to make it all the time. It is so delicious! I did change it up a little to fit our tastes.

2 eggs
1/2 cup honey
1 cup finely chopped pecans
1 cup dry bread crumbs
Mrs. Dash and pepper to taste
6 boneless, skinless chicken breasts or thighs
1/3 cup butter, melted

Preheat oven to 375 degrees.
In a bowl, beat eggs and honey together until well blended.
In a separate bowl, toss together pecans, bread crumbs, Mrs. Dash and pepper.
Dip chicken breasts in egg and honey mixture, and then roll in pecan mixture, coating thoroughly. Press pecan mixture onto chicken breast if it falls off.
Arrange chicken side by side in a buttered baking dish.
Drizzle melted butter evenly over chicken.
Bake for 45 minutes, until chicken is no longer pink. (You may want to cover it the first 30 minutes)


Fake Kid-Friendly Lasagna

Filed under: Beef/Pork,Main Dish — Carrie @ 4:36 pm

This isn’t really Lasagna, but it is the same principle. It’s easy to do, using all jarred and prepared ingredients. Oh how the mighty have fallen.

1 box whole wheat pasta (I like penne for this)
1 jar of your favorite pasta sauce
1 container cottage cheese
1 small box frozen spinach, thawed and drained
1 package frozen Italian style meatballs (or veggie meatballs if you can bring yourself to eat them)
2 packages shredded Italian style cheese
Cooking spray

Pre-heat oven to 350.
Boil the box of pasta according to package directions.

In the meantime, thaw out your meatballs in the microwave, then cut them in half so they’ll go further.

Get out a gigantic bowl and mix together the pasta sauce, cottage cheese, chopped spinach, and 1 package shredded cheese. You can also add some sauteed squash or carrots or whatever will make you feel healthier.

When the pasta is done boiling, mix it in with the sauce mix. Add in the meatballs and stir it all up.

Spray a giant casserole dish with cooking spray (or use two smaller dishes), then pour in your pasta. Put in the oven for about a half hour. Take out, cover with the remaining package of cheese, then stick back in the oven until the cheese is melting and bubbly (about 20 minutes).