Pistachio Muffins

So my local grocery store, HEB, sells the most AMAZING Pistachio Muffins.  I came across this recipe and it's pretty close, so I'm sharing!

Ingredients

• 1 box butter cake mix
• 1 package instant pistachio pudding
• 4 eggs
• 1 c sour cream
• 1/4 c water
• 1/2 c oil
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract

Topping

• 1/2 c sugar
• 1 tsp cinnamon
• 1 c chopped pistachio

Directions

1.  Preheat oven to 350
2. Mix all the dry ingredients until just combined.  In a separate bowl, mix the eggs, sour cream, water and oil.  Combine with dry ingredients and add vanilla and almond extracts.
3.  Spray muffin tins(or use paper muffin wrappers). Pour batter into muffin tins ½ full.  Mix topping in a separate bowl and sprinkle on top of batter.
4. Bake until slightly brown and a toothpick comes out clean.

Chocolate Cappuccino Cheesecake

This is the one that my husband requests yearly!

Ingredients:

• 1 c chocolate cookie crumbs
• 1/4 c butter, softened
• 2TBS white sugar
• 1/4 tsp ground cinnamon
• 3 (8 oz) packages cream cheese, softened
• 1 c white sugar
• 3 eggs
• 8 (1 oz) squares semisweet chocolate
• 2 TBS whipping cream
• 1 c sour cream
• 1/4 tsp salt
• 2 tsp instant coffee granules dissolved in 1/4 cup hot water
• 1/4 c coffee flavored liqueur
• 2 tsp vanilla extract
• 1 c heavy whipping cream
• 2 TBS confectioners' sugar
• 2 TBS coffee-flavored liqueur 
• 1 (1 oz) square semisweet chocolate

Directions

1. Preheat oven to 350 degrees. Butter one 9 or 10 inch springform pan.
2. Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
3. In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
4. Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
5. Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
6. Bake in the center of oven at 350 degrees for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.
7. To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur.
8. To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.

Provolone Corn Loaf

Ingredients

• 2 tsp cornmeal
• 1 c cornmeal
• 1 1/2 c all purpose flour
• 1 TBS minced fresh sage or 1 tsp rubbed sage
• 2 tsp baking powder
• 1 tsp salt
• 3/4 tsp coarsely ground pepper
• 1/2 tsp baking soda
• 1/8 tsp cayenne pepper
• 2 eggs
• 1 1/4 c buttermilk
• 1/4 c olive oil
• 1 c (4 oz.) shredded provolone cheese

Directions

1. Sprinkle 2 tsp cornmeal on the bottom and sides of a greased 8x4x2 loaf pan; set aside.
2. In a large bowl, combine the flour, sage, baking powder, salt, pepper, baking soda, cayenne and remaining cornmeal.  In another bowl, beat the eggs, buttermilk and oil.  Stir into dry ingredients just until moistened.  Fold in cheese.
3. Pour into prepared pan.  Bake at 350 for 40-50 minutes or until a toothpick comes out clean.  Cool for 10 minutes before removing from pan to a wire rack.  

Chicken with Mushroom Sauce

Ingredients

• 3 lbs. chicken breast, halved
• 2 TBS butter, melted
• 2 TBS dried parsley
• 1/2 tsp dried tarragon
• 1/2 tsp salt
• 1/8 tsp pepper
• 1 jar sliced mushrooms, drained
• 1/2 c white wine or chicken broth
• 2 TBS cornstarch
• 1/4 c cold water

Directions

1. Place the chicken in a slow cooker.  Brush with butter.  Sprinkle with parsley, tarragon, salt and pepper.  Top with mushrooms.  Pour wine over all.  Cover and cook on low for 7-8 hours.
2. Remove chicken and keep warm.  Skim fat from cooking juices.  In a saucepan, combine cornstarch and water until smooth.  Gradually add cooking juices.  Bring to a boil; cook and stir for 2 minutes or until thick.  Serve with chicken.

serves 12

Iced Cranberry-Mint Tea

Ingredients

• 4 c water
• 2/3 c loosely packed fresh mint leaves
• 2 TBS sugar
• 8 lemon herbal tea bags
• 3 1/2 c reduced sugar cranberry juice
• 1 TBS lemon juice
• ice cubes
• lemon, sliced

Directions

1. In a large saucepan, bring the water, mint and sugar to a boil.  Remove from the heat; add the tea bags.  Cover and steep for 15 minutes.
2. Discard tea bags.  Cover and let stand 45 minutes longer.  Strain and discard mint leaves.  Stir the cranberry and lemon juices into tea.  Serve over ice with lemon slices.