Muffin baking. So fun. We usually bake 2 things a week in the house one dessert and one “snack” in which the muffins would fit into. Of course this number has increased greatly this month to store goodies in the freezer for Christmas. The stock pile has begun, yet, still I want to make muffins for our little afternoon time snack. My oldest daughter is now obsessed with making tea, and will make a large pot almost every day. She prepares a cup for her siblings, and they have a little afternoon sit down. So mom, that being me, is usually on snack duty. Muffins are my favorite so that is usually what gets made around here. Always like trying something new though, so these beauties from Allrecipes were devoured in a heartbeat.
Makes 12 muffins.
- 1 1/3 cup all-purpose flour
- 1 cup quick cooking oats
- 2/3 cup sugar
- 1 Tbsp. baking powder
- 1 1/2 tsp. ground cinnamon
- 1/2 cup milk
- 1/3 cup butter, melted
- 1/4 cup maple syrup
- 1 egg, lightly beaten
- 2 cups chopped, peeled apples
- 12 pecan halves
- 12 muffin liners
- 1/3 cup confectioners sugar
- 2 Tbsp. Maple Syrup
1. Mix together first 5 ingredients in medium-sized mixing bowl.
2. In separate bowl mix together next four wet ingredients. Make a well in the dry ingredients and pour in wet. Stir until just combined. Fold in apples. Scoop into muffin tin that has been lined with paper liners.
3. Top each muffin with one pecan.
4. Bake for 20 minutes at 400 degrees. Remove from oven and cool.
5. Mix glaze ingredients and drizzle over muffins.
6. Eat and enjoy!
Breakfast for dinner, delicious. Breakfast for breakfast, not my cup of tea. Unless it actually is a cup of tea, then I will probably indulge. I am a morning person, and I have been getting up earlier and earlier. I like it too, it is nice to have an hour to myself before the kids get up. Then I can get here on the blog, and share a recipe with you guys. I still haven’t gotten in the habit of eating breakfast, because I just plain don’t like it. In fact when I do I often feel a little nausea. Breakfast is just not for me. A nice warm beverage is a great thing to wake up too. So when do we eat things like these delicious bacon waffles. We eat them for dinner. Breakfast, for my kids at least is toast or cereal. So I made bacon-cheddar waffles a recipe I found over at Kraft. I was excited as I presented these masterful babies to the family. Then they were all like, you put what in our waffles? And we are putting syrup on them? Yes, I did, and Yes you are! So they were a little skeptical, let me tell you these are delicious. A little cheese, a little bacon, they go a long way.
- 2 cups flour
- 1 cup shredded cheddar cheese
- 1/3 cup real bacon bits, I chopped 3 pieces of bacon, cooked crisp and crumbled
- 1 Tbsp. baking powder
- 1 egg
- 1 cup milk
- 1 cup sour cream
- 2 Tbsp, butter melted
- cooking spray
1. Pre heat waffle iron. Coat with cooking spray.
2. Mix together flour, cheese, bacon and baking powder. In separate bowl mix together egg, milk, sour cream and butter. Add to dry and mix until just incorporated. (Mixture will be thick).
3. Cook waffles according to waffle iron instructions.
4. Serve topped with syrup.
5. Eat and enjoy!
Pumpkin season is here. Not just for baking folks, not just for baking. The large cans of pumpkin have been the same price as the small so every time I have had pumpkin on the grocery list, that huge can goes in the cart. Then I have been using half for the planned recipe and half goes in the freezer for another date. Pumpkin has been being used in abundance to say the least. So I whipped up this super easy pasta dish. A nice compliment to the turkey sausage. Some Cranberry cornbread would have gone nicely on the side.
Recipe from Nestle Year-Round Cookbook
- Cooking spray
- 1 box (14.5 ounce) whole wheat penne
- 1 pound Italian turkey sausage
- 1 Tbsp. chopped garlic
- 1 jar marinara sauce
- 1/2 cup red wine
- 1 can (15 ounce) pure pumpkin
- 4 Tbsp.. shredded parmesan cheese
- 1 cup shredded mozzarella cheese
1. Cook pasta until al dente, drain.
2. Grease large baking dish with cooking spray.
3. Cook sausage until no pink remains. Crumble while cooking. Drain grease. Add garlic and cook for 1 minute. Add marinara, wine and pumpkin, with 2 Tbsp. of the parmesan cheese. Stir to combine. Add drained pasta, toss to coat.
4. Place in prepared baking dish. Top with mozzarella and remaining parmesan.
5. Bake for 15 minutes at 375 degrees.
6. Eat and enjoy!
A couple of things I love. Stir-fries. Zucchini. Italian Sausage. So when I found this recipe over at Taste of Home I immediately added it to the meal plan. In fact, I cooked it up for a quick Saturday night supper, the day I went grocery shopping. I like Italian Sausage because it is so flavorful. Never a dull bite will you have if Italian Sausage is on the menu. Of course stir-fry is always a quick and hearty meal. Just start that rice up in my slow cooker , chop up all those veggies and fry away. Never have I thought of adding zucchini to stir-fry before, now it could possibly end up in all things cooked in a wok.
- 5 Italian Sausage links
- 3 small zucchini
- 1 small onion
- 1 (14.5 ounce) can stewed tomatoes
- hot cooked rice
1. Remove Sausages from casings. Cook Italian Sausage in large skillet or wok. Crumble as you cook.
2. Drain grease. Add zucchini and onion. Cook 2 minutes. Add tomatoes. Cover and simmer 15 minutes.
3. Serve over hot rice.
4. Eat and enjoy!