French Breakfast Muffins

Found recipe on this website: http://velvetlava.blogspot.com/2009/02/i-am-now-in-muffin-loop.html


French Breakfast Muffins

1/3 c. butter, melted
1/2 c. sugar
1 egg (preferably room temperature)
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk

Topping (option: cut topping in half*)
1/2 c. sugar
1/2 c. butter, melted
1 tsp. cinnamon

Preheat oven to 350F.

In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir until combined, but still a bit lumpy. Don't overmix. Scoop batter into muffin tins that have sprayed with cooking spray. Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges.

For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter (you can dip just the top, but it's even tastier to dip the whole muffin!), then dip/roll the muffin in cinnamon sugar. *May have left-over topping; the extra topping can be used for dipping, while eating the muffins (oh my). Another option is to cut the topping ingredients in half. 

SOOO YUMMY!!!

Sloppy Joes

1 lb hamburger
1 1/4 cups ketchup
1/2 chopped onion
1 T mustard
1 T vinegar
1/4 t chili powder (opt)

Brown hamburger
Mix in other ingredients
Serve on buns or bread

This is Aunt Kaye's recipe.

Really yummy!!!

7 Layer Magic Cookie Bars

Ingredients

1 1/2 cups graham cracker crumbs

1/2 cup (1 stick) butter, melted

1 (14 oz.) can sweetened condensed milk (NOT evaporated milk)

1 cup (6 oz.) milk chocolate chips

1 cup (6 oz.) semisweet chocolate chips

1/2 cup (3 oz.) white chocolate chips

1 cup flaked coconut

1 cup chopped walnuts

Directions

1. Preheat oven to 350°F (325°F if using a glass pan).

2. ln a small bowl, combine graham cracker crumbs and butter; mix well. Press the crumb mixture firmly onto the bottom of a 13-x-9-inch baking pan.

3. Pour condensed milk evenly over the crumb mixture.

4. Layer remaining ingredients evenly in the order listed. Press down firmly with a fork.

5. Bake for 25 minutes, or until lightly browned. Let cool. Chill if desired.

6. Cut into bars or diamonds. Store leftovers covered at room temperature.

Go-To Crock Pot Chicken

Who doesn't need another go-to chicken recipe? Can't get enough of those! This one is quick-promise....and super yummy. Kids eat it-need I say more?


2-3 chicken breasts
2 cans cream of chicken soup
1 can chicken broth
1 packet onion soup mix

Cut chicken in bite size pieces (before you put in the cp, or after it has cooked for a bit) and place all ingredients in the crockpot. Let cook for about 3-5 hours (depending on high or low cook setting) and Serve over pasta or rice (whichever your kids will eat better).

Caramel Popcorn

This recipe is probably familiar to a lot of you, but I think, from talking to others, that our version has a few small changes to the family one.  We love it!  We had a bowl of it and a bowl of buttered popcorn every Sunday night growing up and would watch of movie together. 

I usually pop about two batches of popcorn per recipe of caramel because we like it sticky and gooey!

 

Boil for one minute:

1/2 C butter or margarine (I prefer butter….)

1/4 C Corn Syrup

1 C Brown Sugar

2 Tbs liquid (I usually us milk, but sometimes water or even evaporated milk.  I’ve even tried sweetened condensed milk!  Creamier = Yummier! The liquid also helps keep it a little softer.)

You can also add vanilla if you want.

I usually boil it  just under a minute, again, to keep it a softer.  I don’t really like hard caramel popcorn.

Just before pouring onto popcorn, add a pinch of baking soda and stir it in.  This makes it foam up a little and easier to coat the popcorn. 

We like to add marshmallows.  You can add them before the caramel and they will melt and make it really gooey, but we usually add them after and just have marshmallows in it.  You can also add nuts, chocolate chips, etc. 

I always like to eat the caramel out of the bottom of the bowl after the popcorn is gone!  Hope you like it!

Banana Cream Pie Trifle

Banana Cream Pie Trifle

This was SO yummy! Pretty much consists of layers of crumbly pie crust, instant banana pudding, bananas, and cool whip. Easy! (Don't let the length of the recipe scare you, it really is easy!)

Crumble pie crust - 2 Crusts

 (If you want you can just double either Crust 1 or Crust 2 if you don't want to do both types of crust.)

Crust 1:

1            cup all-purpose flour

1/4         cup packed brown sugar

1/2         cup firm butter or margarine

Heat oven to 400°F. In medium bowl, mix flour and brown sugar. Cut in butter, using pastry blender, until mixture is crumbly (or use hands to mix, I just used a gallon-sized baggie to protect my hands from getting messy). Press evenly on the bottom of half an ungreased 9x13 pan.

Crust 2:

1 box of vanilla wafers (crush to small to medium chunks and crumbs)

½ firm butter or margarine

In medium bowl, mix crushed vanilla wafers and butter. Press evenly on the bottom of the other half of the ungreased 9x13 pan.  Bake about 15-20 minutes or until light brown. Stir to break up into chunks and crumbs. Mix both types of crumb crusts together. Cool completely, about 1 hour (or put in freezer to cool quickly).

2*        boxes (4-serving size) banana instant pudding and pie filling mix

*(I had extra, so start with 1 box, it may be all you need)

2          cups cold milk (per box of instant pudding)

3-4       ripe medium bananas, sliced***

2**      containers (8 oz) frozen whipped topping, thawed

**(I had extra, so you may only need 1)

In large bowl, make pudding mix as directed on box, using 2 cups milk. In Trifle dish (or 2-quart serving bowl), layer 1/3 of the crumb mixture, pudding, bananas and whipped topping; repeat layers. My top set of layers I only had the crumb mixture and bananas. Cover and refrigerate at least 4 hours. Top with peanuts if desired. Store in refrigerator. 

You really can’t go wrong with this, just layer until your bowl  is full!

***(After I sliced the bananas I dipped them in a bowl of watered down lemon juice to keep them from browning. 1-2 cups water 2-3 tsp lemon juice.)

Baked Creamy Chicken Taquitos

Over the last couple of years several of my friends have sent me the link to this recipe. I've let one negative experience with corn tortillas turn me away for too long. I physicked myself up about making this recipe, dragged 4 kids with me to the store to grab a couple of ingredients, actually survived the trip to the store, came home and went to work on dinner! I am joining my friends in the opinion that this recipe needs to be shared. It's a keeper! Delicious and not hard to make. I doubled the recipe and took a pan to a friend as a thank you and she texted that they all loved them and agree that these should be on their menu weekly. And, for anyone counting those devil calories, good news-these are not too shabby!

http://ourbestbites.com/2009/04/baked-creamy-chicken-taquitos/