Chocolate Chip Raspberry Muffins

Valentines Day and I get along very well. I love anything pink and anything chocolate, so its the perfect holiday for me! Not to mention one very smart wonderful man proposed to me on Valentines Day six years ago. For those who are curious, it was very sweet. He baked me a cake (the one and only time Jason has ever baked for me) and wrote "Will you marry me? " in the frosting. He originally wrote "Will you merry me?" in the frosting and texted a picture to Erin for her approval. Luckily she spotted the "merry" mistake and he had time to refrost the cake. Although I think I would have gotten the idea! He rented a Mercedes and took me to Nomi downtown Chicago- a beautiful restaurant overlooking Michigan Avenue. He seemed nervous, which was odd to me considering he pretty much had the "yes" in the bag. I was so crazy in love with that man that he could have proposed in a garbage dump with a piece of tin and I would have said yes.

These days I don't need gifts or crazy declarations of love on Valentines Day (yes Jason, I'm serious) I just really like doing fun things for people I love. For my kiddos and husband that usually means fun things for breakfast, little gifts during the day and a fancy-pants dinner. Because more often than not Valentines Day falls on a weekday, and because up until this year I worked full time, breakfast had to be relatively easy. Or at least something I could make ahead of time. These muffins are/were perfect for that. Now that I do have a little more time, I'm gonna make 'em anyway. They are the PERFECT way to start a chocolate filled day.

The recipe is simple and can be adjusted however you would like. I bake them into mini-muffins for my kiddos. I've used mixed berries instead of raspberries, mini chocolate chips, dark chocolate chips... you get the idea. If for some crazy reason you don't love chocolate (WHAT?!?!?) you could substitute pecans or walnuts for the chocolate chips. Mix the batter up the night before and put it in the fridge until you're ready to bake or just whip them up the morning of. Its a very easy, customizable and delicious recipe, and just look at that gooey-ness....

~Wendy

Chocolate Chip Raspberry Muffins

Recipe Type: Breakfast

Author: Wendy

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 12

Ingredients

• 1 3/4 c. flour (all-purpose or whole wheat will work)


• 3/4 c. quick-cooking oats


• 2/3 c. sugar


• 2 tsp baking powder


• 1 tsp baking soda


• 1/2 tsp cinnamon


• 1 egg, beaten


• 1 c. milk


• 1/3 c. canola oil


• 1 tsp vanilla extract


• 1 c. fresh or frozen unsweetened raspberries


• 1 c. semisweet chocolate chips

Instructions

1. In a large bowl combine flour, oats, sugar, baking powder, baking soda and cinnamon.


2. In a separate bowl combine the egg, milk, oil and vanilla. Add into the dry ingredients just until moistened.


3. Fold in the raspberries and chocolate chips.


4. Fill paper lined muffin cups or cups coated with nonstick cooking spray two-thirds full.


5. Bake at 375 degrees for 18-20 minutes or until a toothpick comes out clean.

Notes

You can substitute other types of chocolate chips or nuts in place of the semisweet chocolate chips. You can also substitute mixed berries, blueberries or blackberries for the raspberries. If you use strawberries, I would cut up into smaller pieces as they are too large for the muffins.

3.2.1215

 

Pizza Puffs

So let's keep this pizza thing going. Like Leah's family, pizza has highly anticipated spot in our weekly rotation as well. And since I'm always trying to fix something that ain't broke, I threw these in the mix. Delicious little dippable (sp?) pizza nuggets.

These are super easy and completely adaptable to your family's favorite pizza toppings. I love Hawaiian pizza. Savory cooking with fruit is one of my specialties. Ask anyone who regularly swaps recipes or shares meals with me. So I adapted this recipe to include pineapple tidbits and diced ham. But pepperoni, sausage, olives, peppers, mushrooms, etc. would be great. Serve along side some of your favorite pizza or pasta sauce for an appetizer or a meal.

~Erin

Pizza Puffs

Author: Erin

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 35

Ingredients

• 3/4 cup flour


• 3/4 t. baking powder


• 1 T Italian seasoning


• pinch of red pepper flakes (optional)


• 3/4 cup whole milk


• 1 egg


• 1 cup mozzarella cheese, shredded


• 1/4 cup Parmesan cheese, grated


• 1/2 cup diced ham


• 1/2 pineapple tidbits


• Pizza or pasta sauce for dipping

Instructions

1. Whisk together flour, baking powder, Italian seasoning, and red pepper flakes (if using).


2. Lightly whisk egg into milk, and add liquid mixture to dry ingredients.


3. Stir in mozzarella, Parmesan, ham, and pineapple and let stand for 10 minutes.


4. Divide into a greased 24 cup mini-muffin pan. Bake at 375 degrees until puffed and golden, about 20-25 minutes.


5. Serve with warmed tomato sauce for dipping.

Notes

I found these to be plenty salted with the addition of the ham. I'm sure this would also be the case for any pepperoni or sausage used instead. If you are making a vegetarian version, a pinch of salt might not be a bad idea.

3.2.1215

 

Crock Pot Beef Sliders

I've said it before and I'll say it again -- and I'm sure every year for the rest of my life because I can admittedly be annoying that way -- I will NEVER understand why the Super Bowl game starts so late in the evening on a Sunday! Now (and hopefully we don't lose readers from what I'm about to say) I could really care LESS about football. There I said it...take away my "American citizen" card but it just is what it is.  I did enjoy going to games in high school and college and even a Bears game here or there, but I've never enjoyed sitting and watching on tv.

Ok, all that being said, I DO enjoy hanging out with friends and eating a ton of food so it irks me to no end that the game is when it is! Why can't it be moved earlier? Or to Saturday? Or (considering the way this country is with this game) declared a national holiday and have off on Monday? I feel like there are a lot of families who kind of get the shaft unless they a. host, b. have older or no kids, c. don't mind missing bedtime on a school night (which is pretty much a cardinal sin in my mind -- I know, I might need to loosen up a little bit).

So, for those of you who are hosting a Super Bowl party, or are signed up to bring something to a Super Bowl party, or are like me and will be hanging out at home (umm, I guess that covers everyone unless you're going to dinner and a movie or something), this is a great, easy recipe. I originally had it at one of my afore-posted-about sister-in-law's get togethers and immediately asked for the recipe. I've made it more than a few times for dinner and I cannot say enough about feeling like some domestic goddess when dinner is "made" at 9 am (I may have mentioned this before -- or maybe not -- or maybe it was Erin -- anyway I'm too lazy to go back and read all of our posts right now but I think I'm safe to say that on this blog, dinner in the slow cooker in the morning = domestic goddess). Enjoy!
~Leah

Crock Pot Beef Sliders

Recipe Type: Dinner

Author: Leah

Prep time: 5 mins

Cook time: 6 hours

Total time: 6 hours 5 mins

Serves: 6-8

Ingredients

• 3-4 lb sirloin tip roast


• 1 pkg instant onion soup mix


• 1 can cream of mushroom soup


• 2 beef bullion cubes (I like to use the low sodium)


• 1 cup water


• Hawaiian bread buns (the small ones)


• Kraft horseradish sauce (optional)

Instructions

1. Place the meat in crock pot.


2. Mix all the ingredients up through the water and pour over the meat.


3. Cook on low for 6-8 hours then shred with forks in the crock and stir with the juice.


4. Keep crock on warm for serving.


5. Serve on rolls and top with horseradish sauce (optional).

3.2.1215

 

Crock Pot Cheeseburger Dip

Just a fun fact about me... I move a lot. Not "run in circles, shake my foot, wave my arms" move a lot. I mean "pack up my house and move to a new one" move a lot. We're up to six different homes in the past five years. It drives my family and friends crazy. How many corrections/updates their address books have is a running joke in my family. I really don't know why we move so much. Every move has had its reasons, all of which made sense at the time. Looking back I understand that from the outside it seems ridiculous. I guess we could dissect my ridiculous life choices all day, but I really am getting to a point here. :)

My most recent move brought us to a great subdivision in a small town west of Chicago. We're close to our hometown and our parents, which works out great. Even though we grew up in the area, a lot of our friends have moved away or we've disconnected for some reason over the years. Now that I'm a stay-at-home mom it was really important to me to meet other moms in the area. Lord knows you can go absolutely insane staying home all day with no adult conversation!! Luckily I met another stay-at-home mom in the neighborhood one day at the park. Janell has lived in the subdivision for a while and has been GREAT at introducing me to other neighbors; not to mention keeping my sanity in check at our weekly play dates! At a recent get together she made this slow cooker dip. It was AWESOME. So being the "constantly-thinking-about-our-blog-readers" girl that I am, I immediately asked for the recipe. The timing couldn't be better. This is perfect for your Superbowl parties! You can serve it with cut up bread, crackers or tortilla chips. It didn't come with an official name so I named it the Crock Pot Cheeseburger Dip; although I'm not sure that adequately sums up its awesomeness. On behalf of all who try and love this recipe (try it, you'll love it)- a BIG thanks to Janell! :)

~Wendy

Crock Pot Cheeseburger Dip

Recipe Type: Appetizer

Author: Wendy

Prep time: 15 mins

Cook time: 2 hours

Total time: 2 hours 15 mins

Serves: 10-12

Ingredients

• 1 lb ground beef


• 1 lb pork sausage


• 1 Tbsp garlic powder


• 1 1/2 Tbsp chili powder


• 1 Tbsp Worcestershire sauce


• 1 Tbsp white vinegar


• 1 can Rotel tomatoes


• 1 can cream of mushroom soup


• 1 lb Velveeta cheese

Instructions

1. Brown the hamburger and sausage in a skillet. Transfer to a crock pot and then add remaining ingredients, stir until combined. Cook until cheese is melted on low 1-2 hours.

Notes

Janell typically uses the spicy version of the pork sausage and the Rotel tomatoes. I ended up using regular pork sausage that I had in the freezer and the medium Rotel tomatoes. So feel free to dial up or down the heat depending on your crowd. She also mentioned that the ground beef and sausage can be made in advance, but a tip to insure they don't dry out is to mix them with the tomatoes and soup before you refrigerate. Then when you're ready to throw it in the crock pot you simply add the remaining ingredients and cook.

3.2.1215

 

Slow Cooker Berry Cobbler

Going a little bit over the top used to be one of my strong suits (if you consider that a good thing...I mean, you may be thinking, "that's not a strong suit -- it's just annoying!")  I was all over everything all the time. I'm talkin' 20 minute photo slideshow DVDs we would watch on each birthday for my kids that went from their last birthday right up until the day before the one we were celebrating all set to perfectly chosen songs and multiple copies for grandparents; Spending 10-14 hours baking and decorating birthday cakes for my lucky guy and kids; Braiding and getting tangled (no pun intended) in an obnoxious amount of yellow yarn for my daughter's Rapunzel party, etc., etc. And that's the big stuff. I was all over the little stuff too...thank you notes (uh, yeah, sorry if you're a relative reading this and you haven't received a thank you note for Christmas yet), birthday cards, sending out the last month's pics to family within the first week of the next month, oil changes, showering, pap sm....ok, well, we'll just stop there. You get my drift. I was ON IT.

I. Don't. Know. What. Happened.

Somewhere along the way, I've morphed from mini Martha Stewart to Roseanne. I still PLAN a lot of things, but I'm having a harder and harder time with the EXECUTION.

Planning's easy!

Things I plan to do: Walk the dog! Read with both of my kids every day! Call my sister! Work on that slideshow! Stop biting my nails! Go to church! Clean the house! Take those returns back to the store! Work out! Sew Kiki's flowers on her blanket! Clean out the car! Write that blog post!  Get those clothes the kids have outgrown to the resale shop! Look at least halfway decent when Erik walks in from work! Make and/or do SOMETHING I've pinned on Pinterest (besides a recipe)!

See? Planning is easy! Doing? Not so much.

Yes, I do still get some of the big things done and when I do I'm sure to someone who doesn't know me closely, I look like Martha Stewart.  I know that I have those "how does she" thoughts about other moms I see (ahem...Wendy), but I've been trying to remind myself that (ohmygoshpleaseIhopeso) they probably have their own Roseanne moments and "plan-to-do's" too.  I think what we're trying to do on here is some of the planning for you. If you haven't noticed, most of these recipes are pretty darn simple so that you can execute and cross something off of your list:

Make awesome recipe I found on Three Lucky Husbands!

This recipe definitely falls under the "pretty darn simple" category, if not even the "a monkey could make it" category. I love that I can use my slow cooker for a dessert (how fun is that?) and have this ridiculously good, hot sweet yumminess waiting for us to finish our dinner. (It would be great to bring to a pot luck or Super Bowl party too!)

~Leah

Slow Cooker Berry Cobbler

Recipe Type: Dessert

Author: Leah (adapted from Taste of Home)

Prep time: 15 mins

Cook time: 2 hours

Total time: 2 hours 15 mins

Serves: 8

Ingredients

• 1-1/4 cups all-purpose flour, divided


• 2 Tbsp plus 1 cup sugar, divided


• 1 tsp baking powder


• 1/4 tsp ground cinnamon


• 1 egg, lightly beaten


• 1/4 cup fat-free milk


• 2 Tbsp canola oil


• 1/8 tsp salt


• 2 cups fresh or frozen raspberries, thawed


• 2 cups fresh or frozen blueberries, thawed


• vanilla ice cream or frozen yogurt

Instructions

1. In a large bowl, combine 1 cup flour, 2 Tbsp sugar, baking powder and cinnamon. In a small bowl, combine the egg, milk and oil; stir into dry ingredients just until moistened (batter will be thick). Spread batter evenly onto the bottom of a 5-qt. slow cooker coated with cooking spray.


2. In a large bowl, combine the salt and remaining flour and sugar; add berries and toss to coat. Spread over batter.


3. Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted into cobbler comes out clean. Serve with ice cream.

Notes

Don't think you read the recipe wrong or get mad at me when you go to spread the batter in the bottom of the crock! It won't look like you have enough, but just be patient and work it to the edges gently. I usually just wet my fingers a little bit and use them to push it to the edges. It will be thin but it bakes up like a cake. You can also use the bags of berry medleys, but if you do, I don't recommend using the ones that have strawberries in them...they are just too big and turn into big mushy blobs in this recipe.

3.2.1199

 

Cajun Turkey Skillet

Here's my constant conundrum... how do you make dinner for a family with such different tastes? A two year old who will only eat noodles, hot dogs or peanut butter & jelly, a four year old who ALWAYS responds to "whats for dinner?" with "yuck I don't like that" and two parents who don't want to eat mac n cheese every night of the week. Well luckily I've found a few quick recipes over the past few years that seem to please everyone. This skillet is one of those!

I originally found the recipe in a Betty Crocker magazine titled "115 Super Simple Recipes". From start to finish this skillet takes about 20 minutes to make. Noodles, cheese, ground turkey (or beef)...what's not to like?? I tell myself that the red bell pepper and cajun seasoning make this a grown-up meal too. :)

Serve with a side salad or some fruit and you'll be ready to go in no time. Perfect for Moms/Dads who work all day or stay-at-home parents who don't have time to spend hours on one meal. I'm almost willing to guarantee a family favorite with this one.

~Wendy

Cajun Turkey Skillet

Recipe Type: Dinner

Author: Wendy

Prep time: 25 mins

Cook time: 25 mins

Total time: 50 mins

Serves: 4-5

Ingredients

• 1 lb lean ground turkey (or ground beef)


• 1 small red bell pepper, chopped


• 2 tsp cajun seasoning (or chili powder)


• 2 c. hot water


• 1 c. milk


• 1 box (5.8 oz) Hamburger Helper cheeseburger macaroni


• 1 c. shredded cheddar cheese (4 oz)

Instructions

1. In a large non-stick skillet, cook turkey, bell pepper and cajun seasoning over medium-high heat, stirring frequently until the turkey is no longer pink.


2. Stir in hot water, milk and contents of the pasta and sauce mix pouches (from Hamburger Helper box). Heat to boiling, stirring occasionally. Reduce heat. Cover; simmer 13 to 15 minutes, stirring occasionally until pasta is tender. Sprinkle with cheese.

3.2.1199

 

Roasted Red Pepper and Bacon Pasta

I have never been a huge pasta eater. I'd be more likely to order pizza from the appetizer menu in an Italian restaurant, then order a plate of spaghetti. As much as I love carb-laden meal, plain old pasta was always missing something for me.

Enter bacon.

And suddenly red sauce gets a kick in the pants. We all know that bacon makes everything better, and this is no exception. I found this recipe in an issue of Cook's Country featuring a pasta sauce contest. Believe it or not, this one from Patricia Lohrey of Port Ludlow, WA was only named a runner up. I have made a few of the other recipes, and find it hard to believe that a combo of bacon and cream did not send everyone else home. The original recipe calls for 6 slices of bacon, but truth be told I often add more.  The little bit of cayenne is not so much spicy as it is flavor-enhancing. And do not fear the red pepper...they are not at all over-powering like a green one can be. Enjoy!

~Erin

Roasted Red Pepper and Bacon Pasta

Author: Erin (Adapted from Cook's Country)

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Ingredients

• 1 1/2 cups jarred roasted red peppers, drained (approx. a 10 oz jar)


• 1 14.5 oz can diced tomatoes (fire roasted are great if you can find them)


• 1 t. dried oregano


• 1/4 t. cayenne pepper


• 2 T. red wine


• 2 T. olive oil


• 6 slices of bacon


• 1/2 medium onion, chopped fine


• 2 garlic cloves, minced


• salt and pepper


• 1 cup heavy cream

Instructions

1. Cook bacon in a skillet until crisp, drain on paper towels. Reserve approximately 2 teaspoons of fat in the skillet.


2. While bacon is cooking, puree drained peppers, tomatoes, oregano, cayenne, wine, and oil in a blender or food processor.


3. Cook onions in reserved bacon fat until softened, about 3 minutes.


4. Add garlic and cook for about 1 minute.


5. Add red pepper mixture and bring to a simmer. Reduce heat to low, cover, and let simmer for 10 to 15 minutes.


6. Off heat, stir in cream and half of crumbled bacon. Salt and pepper to taste.


7. Prepare 1 lb of pasta, top with sauce, and garnish with remaining bacon.

Notes

I have substituted half and half for cream to lighten the sauce up, if only slightly. Still delicious.

3.2.1199

Hearty Tomato Soup

I mentioned a few weeks ago how I will occasionally get sounds of delight from my two guys when they like a meal (and I don't mean girly squeals, these are manly, gutteral, animalistic sounds -- even from my 7-year-old). Soup is pretty much always a guaranteed grunt fest for them. Yes, soup. So I have quite a few go-to, easy peasy soup recipes that I use A LOT in the winter. One of their favorites is tomato bisque (that I would always just make from the can) so when I saw this recipe in my good ol' Betty Crocker cookbook, I knew I had to try it. I'm a huge fan of  "doctored up" recipes and they are my go-to for soups and cakes (hey, when you're spending upwards of 10 hours on baking and decorating a cake, every little bit helps!) and this one did not disappoint. Add a grilled cheese and it's perfect for this dreary day here in Chicagoland!
~Leah

Hearty Tomato Soup 1

Recipe Type: Soup

Author: Leah (adapted from Betty Crocker)

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Ingredients

• 3 Tbsp. butter


• 1 large onion, finely chopped


• 2 cloves garlic, finely chopped


• 1/2 tsp. paprika


• 1 1/2 t. chopped fresh or 1/2 tsp. dried basil


• 1 (8 oz) package cream cheese, softened


• 1 1/4 c. milk


• 2 cans (10 3/4 oz each) condensed tomato soup


• 2 cans (14 1/2 oz each) diced tomatoes

Instructions

1. Melt butter in large saucepan over medium heat. Cook onion and garlic in butter until onion is tender. Remove from heat.


2. Stir in paprika, basil and cream cheese. Gradually stir in milk and soup. Beat with hand beater or whisk until cheese is melted and soup is smooth. (I had to put mine back over low heat to get my cheese to melt. See notes below).


3. Stir in tomatoes and heat over medium heat, stirring frequently, until hot.

Notes

Make sure your cream cheese is room temp...you could even microwave it a bit to get it really soft. The original recipe called for 6 oz. of cream cheese but I just threw the entire bar in. I could NOT get all of the cheese bits to disappear completely, but it didn't give it any weird type of consistency when eating it. Also, I pureed it for my kiddos since they don't like chunks and they loved it.

3.1.09

 

Pull-Apart Apple Bread

If there was a way to make Thanksgiving anymore unhealthy, leave it to me to find it. :)

My husband and I used to have a tradition on Thanksgiving morning of getting up and heading to our local Dominick's grocery store to buy freshly made pecan cinnamon rolls from their bakery. Jason would bring them home and we would sit down with our coffee and cinnamon rolls to watch the Macy's parade.

Unfortunately Dominick's stopped making those pecan cinnamon rolls and we couldn't find a suitable alternative. So for the past few years I've tried out a bunch of different breakfast pastry recipes to make at home instead. Sure there are lots of normal cinnamon roll recipes out there but that's boring. So when I ran across this Pull-Apart Apple Bread on Pinterest I decided to give it a try. I want to of course give credit where credit is due on this one. The picture on Pinterest was linked back to another food blog called "Cooking with Chopin, Living with Elmo". Cute name. :)

I followed the recipe exactly and it came out very tasty and very pretty! Everyone in my family liked it, even my picky 2 yr old. Its definitely full of apples, you get some in every bite. If you're looking for more of a cinnamon roll taste I would alternate pieces of the rolled up biscuits by putting apple in some and leaving others plain. The frosting as written calls for almond extract. I had no problem with that because I LOVE almond extract. You could easily substitute vanilla or 1-2 tsps of cinnamon instead for a different flavor.

~Wendy

Pull-Apart Apple Bread

Recipe Type: Breakfast

Author: Cooking with Chopin, Living with Elmo

Prep time: 20 mins

Cook time: 45 mins

Total time: 1 hour 5 mins

Serves: 8

Ingredients

• Bread


• 16 Rhodes™ Dinner Rolls, thawed (or use your own dough recipe)


• 3 medium size Granny Smith apples, peeled and chopped


• 1/3 cup brown sugar


• 1/2 cup chopped pecans


• 1 teaspoon cinnamon


• Zest and juice from half a lemon (about 2 teaspoons of juice)


• Icing


• 1 cup powdered sugar


• 3-4 teaspoons water


• 1/2 teaspoon vanilla


• 1/2 teaspoon almond flavoring

Instructions

1. Cut thawed rolls in half.


2. Combine apples, sugar, nuts, cinnamon, and lemon juice and zest.


3. Flatten each roll half into a 2-3-inch circle. Place 1 teaspoon apple mixture in center of each dough circle. Pinch edges together to seal, forming a ball.


4. Place filled balls in a sprayed 9x5-inch loaf pan.


5. Spoon remaining apple mixture evenly over the top. Cover with greased plastic wrap and let rise until double.


6. Remove wrap and bake at 350°F 40-45 minutes. Cover with foil last 10 minutes of baking to prevent over browning.


7. Cool for 10 minutes. Remove from pan and place on wire rack to cool.


8. Combine icing ingredients and drizzle over loaf.

3.1.09

 

Donut Muffins

For about 3 weeks last fall I gave up wheat. I did some reading and found A LOT of convincing arguments out there. Apparently it seems to be a miracle cure for whatever ails you.

Long story short, it wouldn't stick. And here are one of the reasons that lifestyle choice doesn't work so well for me.

I love these muffins. I love all kinds of baked goods, but these hold a special place in my heart. This recipe comes from the Chicago based food blog, Lottie + Doof. I believe these are one of the first recipes I ever made from a blog...way back in the dark days before Pinterest. This recipe makes about 24 regular size muffins, and I regularly halve the ingredients depending on the occasion. Or, make the whole recipe and refrigerate any unbaked batter to make in the next few days. They are definitely BEST served warm from the oven.

~Erin

 

 

Donut Muffins

Author: Erin (adapted from Lottie + Doof)

Prep time: 15 mins

Cook time: 35 mins

Total time: 50 mins

Ingredients

• 12 T butter


• 3/4 cup sugar


• 2 eggs


• 3 cups flour


• 2 1/2 t. baking powder


• 1/4 t. baking soda


• 3/4 t. salt


• 1/2 t. nutmeg


• 3/4 cup whole milk


• 1/4 cup buttermilk


• 4 T melted butter


• 1 cup sugar


• 1 T cinnamon

Instructions

1. Cream together butter and sugar. Beat in eggs one at a time.


2. Whisk together flour, baking soda, salt, and nutmeg.


3. Combine milk and buttermilk.


4. Start with about 1/3 of dry ingredients and stir into butter mixture with a wooden spoon. Follow with about 1/2 of milk. Alternate remaining dry ingredients and milk. End with dry and take care not to over mix.


5. Fill a greased muffin tin almost to top with batter. Bake at 350 about 30-35 minutes until just firm to touch.


6. Brush muffins with butter when cool enough to touch, and roll in cinnamon sugar mixture.

Notes

If you don't keep buttermilk on hand, a tablespoon of lemon juice per 1 cup of milk is an excellent substitute. I'm not a stickler for measurements so I usually just put a little squeeze of lemon into 1/4 cup of milk for this particular recipe. Just let it sit for 5 minutes before using.

3.1.09

Buffalo Chicken Mac N Cheese

Allow me to introduce you to the absolute BEST macaroni and cheese you will ever make. Its a bold statement I know, but so true! The recipe looks complicated- it's not. The recipe sounds spicy- it is. No worries though, see the notes section of the recipe for ways to lower the heat factor.

Each week I do my best to plan out dinners ahead of time for Monday-Thursday. I get bored with the same old things so I tend to make at least 2 or 3 new recipes every week. The Food Network magazine is one of my favorite sources for the new ideas. This recipe came from an issue a few years ago. My husband Jason loves buffalo wings so I thought I'd give it a try. After a few modifications I pulled a very yummy looking dish out of the oven and am happy to say we were not disappointed! It was/is awesome, awesome, awesome. I still have it on my dinner menu rotation and think it would be GREAT to take to a potluck.

~Wendy

Buffalo Chicken Mac N Cheese

Recipe Type: Dinner

Author: Wendy

Prep time: 25 mins

Cook time: 40 mins

Total time: 1 hour 5 mins

Serves: 8

Ingredients

• 7 Tbsp Butter, more for buttering the dish


• 1 lb elbow macaroni


• 1 small onion, finely chopped


• 2 stalks celery, finely chopped


• 1 can white chicken- shredded or chopped


• 1/2 cup hot sauce


• 2 Tbsp all-purpose flour


• 2 tsp dry mustard


• 1 c. milk (preferably at least 2%)


• 1 1/2 c. half and half


• 1 lb sharp cheddar cheese, cut into small cubes


• 2 c. pepper jack cheese, shredded


• 2/3 c. sour cream


• 1 c. panko (regular breadcrumbs will work too)


• 1/2 c. crumbled blue cheese


• 2 Tbsp parsley (fresh preferred but not required)

Instructions

1. Preheat the oven to 350 degrees and butter a 9 x 13 inch baking dish.


2. Bring a large pot of water to a boil, add a pinch of salt and pasta and cook until al dente, about 7-8 minutes


3. Melt 3 Tbsp of butter in a large skillet over medium heat, add the onion and celery and cook until its soft, about 5 minutes. Stir in the chicken and cook for another 2-3 minutes. Add hot sauce and simmer until thickened, about another 1-2 minutes.


4. Melt 2 Tbsp butter in a saucepan over medium heat. Stir in the flour and mustard until smooth. Whisk in the milk and half & half- stir until thickened, about 2 minutes. Whisk in the cheddar and pepper jack cheeses. Add in the sour cream and whisk until smooth.


5. Spread half of the macaroni in the prepared baking dish, top with the chicken mixture and then the remaining macaroni. Pour the cheese sauce evenly over the top.


6. Put the remaining 2 Tbsp butter in a medium microwavable bowl- microwave until melted. Stir in the panko (or breadcrumbs), blue cheese and parsley. Sprinkle over the macaroni and bake until bubbling and slightly browned on top, about 30-40 minutes.


7. Let rest for a few minutes before serving.

Notes

You can add more or less hot sauce depending on your love of spicy foods. I have also substituted colby-jack or more cheddar cheese in place of the pepper jack to cut down the spice.

If your kids wont like the chicken, cut the chicken mixture part of the recipe in half. When you spread the chicken on top of the macaroni, only cover half the dish, leaving the other half plain macaroni and cheese.

3.1.09

 

BBQ Chicken, Bacon & Avocado Quesadillas

In my year and a half on Pinterest I've come across a few recipes that have become staples and are in my rotation of meals at least monthly. This is one of  them. The original recipe can be found here and it is what I followed exactly the first time. After making them, though, I decided they'd be better by adding some BBQ sauce to them. I've also found that they are a SUPER fast meal if you have some precooked chicken on hand (either your own or the frozen kind from the bag). I've made them starting with everything needing to be prepared (the bacon, chicken, etc) to having everything pre-cooked and just basically heating and assembling, to everything in between. Even if I use the pre-cooked frozen chicken slices, I still like to saute them a bit in the onions (and the bacon drippings if I haven't pre-made the bacon). I bet these will become a regular in your house too!

~Leah

BBQ Chicken, Bacon & Avocado Quesadillas

Recipe Type: Main

Author: Leah (adapted from kevin {&} amanda)

Serves: 4

Ingredients

• 8 strips of bacon, cooked & crumbled (reserve 1/2 Tbsp bacon drippings)


• 1/2 cup scallions, diced


• 1 lb chicken, cut into bite-sized pieces, or pre-cooked chicken slices, prepared according to package and cut smaller


• salt and pepper


• 2 Tbsp butter


• 4 med flour tortilla shells


• 1 avocado, diced


• your favorite BBQ sauce


• mild cheddar cheese, shredded

Instructions

1. Arrange bacon on a cooling rack (like for cookies) and set it on top of sheet pan. If you don’t have a cooling rack, you can just put the bacon straight on the sheet pan.Place bacon in a cold oven, turn heat to 400, and cook 15 mins per side.


2. Add 1/2 Tbsp bacon drippings to a skillet over medium heat. Add the scallions and saute about 2-3 mins until softened. Add the chicken in a single layer, season with salt and pepper, and cook for about 5 mins or until chicken is golden and cooked through, flipping just once during cooking. OR microwave frozen, pre-cooked chicken strips according to package, cut into bite-sized pieces, and add to the skillet for a few minutes to brown and get some of the flavor from the onion and bacon drippings. Remove the chicken and scallions to a plate and rinse out the skillet.


3. Place about 1/2 tbsp butter in the skillet over medium heat. When foamy, add a tortilla and swirl it around to get it nice and buttery. Layer one side of the tortilla with chicken, bacon, avocado, BBQ sauce and a little cheese. Use tongs to flip the other half of the tortilla over and press down. Cook the tortilla for about 1-2 mins on each side or until golden brown and crispy.


4. Repeat with the rest of the tortillas, adding a little more butter for each tortilla as needed.

3.1.09