Sloppy Joe Biscuit Cups

 recipe from plainchicken.com

I have been having such great success baking with my muffin tin lately. I have of course been making muffins but have used my tin for less traditional finger foods much more. I think I have used that tin more this last year in my baking than in the last 10 years combined.

I find a lot of great ideas at Plain Chicken and she has never let me down. Here is another great idea for an appetizer or snack. Quick and easy that kids and adults alike will love.

Ingredients:

1 lb. ground beef

1/2 cup ketchup

4 tsp. sugar

4 tsp. mustard

4 tsp. vinegar

4 tsp. Worcestershire sauce

1 TBLS dried minced onion flakes

1 can 10 count regular refrigerated biscuits (not Grand's)

1/2 cup medium cheddar cheese, grated

Preheat oven to 375 degrees.

Slowly cook beef in a large skillet. Drain. Add ketchup, sugar, mustard, vinegar, Worcestershire sauce and minced onion flakes. Simmer over low heat for 1 minutes, allowing the flavors to blend.

Separate biscuits and place each in an ungreased standard size muffin tin. Firmly press the biscuit dough into the bottom and up the sides of the tins.

Evenly divide the meat mixture between the cups. Top each with the grated cheese.

Bake 18 - 20 minutes or until biscuits are golden brown and cheese is melted.

Remove from oven and let cool a few minutes before removing them from the tin. Use a knife to separate the cups from the tin if needed. 

Enjoy!

Homemade Donuts ~ For Beginners

recipe from sothernplate.com

I don't often eat donuts. If I do, I like them simple. No sprinkles please! I have been wanting to make my own for a while now and this recipe is a great way to start and is foolproof. I wasn't expecting much from the ingredients and method but was pleasantly surprised at how delicious these were. They were gone in no time!

Ingredients:

 vegetable oil

canned biscuits - any kind but the flaky layer ones

4 TBLS melted butter

sugar

cinnamon

Mix together the sugar and cinnamon in a small shallow bowl. I like mine a darker brown color meaning more cinnamon than sugar. Make it the flavoring to your preference.

Fill up a large skillet with about 1/2 inch of vegetable oil. Heat on medium high. 

While oil is heating. open your biscuits. Separate them and cut holes into the center of each. I used star shaped cookie cutters. Any shape will do as long as you have cut a small hole in the centers.

Place donuts in the oil. When the sides facing the pan are golden brown, flip them and brown the other side. When both sides are browned, remove the donuts and place them on paper towel.

As soon as the donuts are cool enough to handle, use your fingers to dip one side in the melted butter. Shake them a bit to remove the excess butter and then dip them in the sugar/cinnamon mixture, coating them well. Them repeat the steps to cover and coat the other side until all donuts are finished.

Eat warm or store them immediately in an airtight container for later.

Easy and so yummy!!

NOTE: I also repeated the process for the donut holes after making the donuts themselves.

Cranberry Streusel Muffins

These are Thanksgiving inspired muffins. You see, I love most fruits but I don't necessarily care for them "in" foods. Whole that is. As a sauce or flavoring, I am fine, even a topping...but chunks of fruit in a recipe and I rarely will even sample it. Weird? Probably.

These muffins have cranberry sauce without the whole cranberries in them. Simple to make and delicious!

Ingredients:
1/4 cup brown sugar
1 tsp. cinnamon
1/2 cup butter, melted
1/4 cup granulated sugar
1 cup sour cream
1/4 cup milk
2 large eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp.salt
1 cup cranberry sauce

Preheat oven to 375 degrees. Line a standard muffin tin with cupcake liners. Set aside.

In a small bowl, combine the brown sugar and cinnamon. Set aside.

In a larger bowl, combine melted butter, sugar, sour cream, milk, eggs and vanilla. Then mix in the baking powder & soda, and salt. Stir in the flour until just combined. 

Fill each cupcake liner about 1/3 full with the batter. Spoon 1 TBLS. of the cranberry sauce over each 1/3 filled liner. Sprinkle each with a little of the brown sugar mixture you set aside at the very beginning. Spoon remaining batter over each liner. Then top with remaining brown sugar mixture.

Bake for 20 minutes or until muffins are lightly browned on top. 

Cool for a few minutes and serve.

Cheese Bread

recipe from prayingforparker.com

I can include myself among the many people who go crazy for Red Lobster's garlic cheese biscuits. You may remember when I posted the copycat recipe here. I was super excited when I found this recipe on Pinterest and couldn't wait to try. It does not have the same texture as the biscuits, of course, and for whatever reason the garlic was all together left out. I decided to try it as is. 

While this did not taste like Red Lobster's Cheddar Bay Biscuits, it when right to the top of my list for breads anyway. Gooey cheese, dense doughy bread and a whole loaf to enjoy!!! 

I will make a the one alteration of adding some garlic next time only because I am a garlic freak.You may find this perfect the way it is.

Delicious warm with a little butter smeared on each slice.

Ingredients:

3 cups flour

1 TBLS. baking powder

1 tsp. salt

1/4 tsp. cayenne pepper

1/8 tsp. black pepper

4 oz. medium cheddar cheese, cut into 1/2 inch cubes

1 1/4 cups milk

3/4 cup sour cream

3 TBLS. butter, melted

1 egg, lightly beaten

Preheat oven to 350 degrees.

Grease or spray a 9 x 5 loaf pan. 

In a medium sized bowl, whisk together flour, baking powder, salt, cayenne pepper and black pepper. Carefully stir in the cheese cubes until the cubes are covered. 

In a separate bowl, mix milk, sour cream, melted butter and egg. Fold the wet mixture into the dry mixture until just combined. Do not over stir!

Pour mixture into loaf pan and bake for 45 - 50 minutes.

Remove from oven and let cool 10 minutes. Remove the bread from the pan (I find using a knife around the edges to loosen it up helps if it's not cooperating). 

Cool 1 hour on a baking rack before slicing.

Raspberry Swirl Cheesecake Bites

recipe from annies-eats.com

Raspberry and cheesecake. What a combo! I saw these on a fellow food blogger's post and couldn't resist making them. They are nothing short of amazing! I thought these were so much fun to make too. 

I have only one regret. After pulling these out if the oven to cool, I set them on a wire rack right in line of my air conditioning. They cooled down much too quickly causing them to sink in on the tops. If you want them to have the full rounded top, make sure they are set somewhere warmer than I did. The flavor (which was spot on) was not affected in any way, which is what really matters.

For the crust:

1 1/2 cups graham cracker crumbs

4 TBLS. unsalted butter, melted

3 TBLS. sugar

For the raspberry swirl:

6 oz. fresh raspberries

2 TBLS. sugar

For the filling:

2 lbs. cream cheese, at room temperature

1 1/2 cups sugar

pinch of salt

1 tsp. vanilla extract

4 large eggs, at room temperature

Preheat oven to 325 degrees. Line cupcake pan with paper liners. In a small bowl, combine the graham cracker crumbs, melted butter and sugar. Stir with a fork until well blended and all the dry ingredients are moistened. Press 1 tablespoon of the mixture into the bottoms of the cupcake liners. Press the crumbs down with the bottom of a drinking glass. Bake until just set, about 5 minutes. Transfer to a cooling rack.

To make the raspberry puree, combine the raspberries and sugar in a blender. Process until smooth.

To make the cheesecake, beat the cream cheese on medium high speed in a bowl with an electric mixer until fluffy. Blend in the sugar until smooth. Mix in the salt and vanilla. Beat in the eggs, one at a time, mixing well after adding each one.

To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner. Dot 1/2 teaspoon of the raspberry puree in a few dots over the cheesecake filling. Use a toothpick to lightly swirl and create a marble effect.

Bake until the filling is set, about 20 - 22 minutes, rotating the pan about halfway through. Transfer to a wire rack to cool. Let cool to room temperature.

Chill in the refrigerator for at least 4 hours before serving.

Eclair Cake

Good morning and happy Friday!

I am revisiting a recipe I posted years ago. One of the first desserts I made that didn't come from a box or package mix. I am sharing it again as I have tried the countless versions of this I have found on Pinterest and they all come up short in some way. I got this recipe from a friend of my stepmom's who has her own resort/restaurant. Every time I make it, someone asks for the recipe. Layers of vanilla pudding, graham cracker cake and topped with rich chocolate, who can resist?

Make sure you follow the directions by chilling this overnight or for a minimum of 8 hours. If you don't, the graham cracker layers don't soften into a cake like texture and that is really the key to this being so delicious! Most people have no idea the recipe even contains graham crackers. 

Easy to make and even more fun to eat!

Ingredients for the base:
1 box graham crackers
2 pkg. French vanilla instant pudding
2 3/4 cups milk
1 (12 oz) Cool Whip, thawed

Mix instant pudding with milk as directed on package EXCEPT use 2 3/4 cups milk where it is called for on the package. Add cool whip and mix well. Place a single layer if graham crackers on the bottom of a 9 x 13 inch pan. Do not crumble, leave whole. (you may  have to break off sections to make a full layer) Spread 1/2 of the pudding mixture over the graham crackers. Cover with another layer of graham crackers and then the remainder of the pudding mixture. Top with a third layer of graham crackers.

Ingredients for frosting:
2 pkgs. premelted unsweetened chocolate
2 TBLS. margarine, softened
2 TBLS. white Karo syrup
1 1/2 cups powdered sugar
3 TBLS. milk
1 tsp. vanilla

Beat all ingredients until smooth. Spread evenly over the top layer of graham crackers.

The frosting should make just enough to cover the top. Refrigerate overnight. 

Scarecrow Treats

recipe from landolakes.com

These Halloween cookie bars, topped with candy corn, are chewy and delicious. Oh, and contain peanut butter! Need I say more?

Ingredients for crust:

1/2 cup butter, softened

1 (18.25 oz) pudding in the mix yellow cake mix (box will say moist)

1 egg

3 cups miniature marshmallows

Ingredients for topping:

1/2 cup light corn syrup

1/4 cup sugar

1/4 cup firmly packed brown sugar

1/2 cup creamy peanut butter

2 tsp. vanilla

2 cups crisp rice cereal

2 cups salted peanuts

1 cup candy corn

Preheat oven to 350 degrees. Combine butter and cake mix in a large bowl. Beat on low speed until well combined. Add egg and mix well.

Press onto bottom of 15x10x1" pan. Bake for about 15 minutes or until edges are slightly browned. Remove from oven and immediately sprinkle marshmallows over hot crust. Return to the oven and bake an additional 1 -2 minutes or until marshmallows puff.

Combine corn syrup, sugar and brown sugar in a large saucepan. Cook over medium heat, stirring until it comes to a boil, about 2 - 4 minutes. Remove from heat. Stir in peanut butter and vanilla until smooth. Stir in cereal, peanuts and candy corn. Immediately spoon over marshmallow layer; spread to cover. 

Cool completely and cut into bars.

Spooky Pumpkin Cheesecake Bars

recipe slightly adapted from myrecipes.com

Go ahead and laugh. It's ok. I had a typical "me" moment the other day while making these. Short on time, I went to decorate these before work and realized I had bought regular sized chocolate chips instead of minis. The result is quite silly looking! I am still chuckling now looking at them.

Despite my googly eyed ghosts, these pumpkin cheesecake bars are absolutely amazing. Like lick the fork and maybe even your plate amazing. Creamy pumpkin with an oreo crust and topped with cool whip. Everyone who tried them loved them.

Ingredients for crust:

20 creme filled sandwich cookies

2 1/2 TBLS. unsalted butter, melted

Ingredients for filling:

2 (8 oz.) pkg. cream cheese, at room temperature

1 cup sugar

1 cup canned pumpkin pie filling

3 large eggs, at room temperature

1 tsp. vanilla extract

3 TBLS. all purpose flour

1 tsp. pumpkin pie spice

1/4 tsp. salt

Preheat oven to 350 degrees. Line an 9 inch square pan with foil so that it overhangs on the sides. Mist with cooking spray.

To make the crust: process the cookies in a food processor until ground. Pulse in butter. Press evenly into the pan. Bake until firm, 10 - 12 minutes. Cool slightly.

To make the filling: Beat cream cheese and sugar with an electric mixer until smooth, about 2 minutes. Beat in   pumpkin.Then eggs, 1 at a time. Beat in vanilla, flour, spice and salt until just combined.

Pour mixture over the slightly cooled crust. Put the pan in a large rimmed baking sheet and put in the oven. Pour hot water into the larger baking sheet until it's nearly filled. (This will prevent your cheesecake from cracking) Bake cheesecake until set around the edges but jiggles slightly in the center, about 40 - 45 minutes. Remove pan from sheet and cool completely on a wire rack. Cover with plastic wrap and chill until firm. At least 3 hours.

To make ghosts, pipe whipped cream onto bars in a circular motion. Use MINI chocolate chips for eyes.

Chocolate Lovers: Dark Chocolate Chocolate Chip Zucchini Bread

I know I should have posted this earlier in the season. If you love chocolate as much as I do, you'll understand. I have made traditional and chocolate zucchini bread before and love them both. But as Emeril says, "Let's kick it up a notch!" Or two or three.

This moist double chocolate, dark chocolate chip bread is a chocolate lover's dream. I added just a few chocolate chips so it wasn't overwhelming. They add a punch of flavor here and there. 

This might not be for everyone. It sure was for me!

Ingredients:
2 cups shredded zucchini
2 cups all purpose flour
1 tsp. baking soda
1/4 tsp. salt
1/4 cup dutch process cocoa powder
3 large eggs
2\3 cup sugar
1/2 tsp. vanilla extract
1/4 cup unsalted butter, melted and cooled
1/2 cup dark chocolate chips

Preheat oven to 350 degrees.

To remove the excess moisture from the zucchini, squeeze between two paper towels until most of the liquid is gone. Set aside.

In a medium bowl, whisk together the flour, baking soda, salt and cocoa powder. 

In a separate bowl, whisk together the eggs, sugar, vanilla and butter. Stir in zucchini. Gradually whisk in the flour mixture. Fold in the chocolate chips. The batter will be thick.

Grease or spray a 9 1/2" x 5 1/2" loaf pan. Spoon in the mixture. 

Bake for 55 - 60 minutes or until toothpick inserted into the center comes out clean. 

Remove from oven and cool about 1/2 an hour before removing from pan. Place on rack and cool completely before slicing.

Moist Banana Bread

I know, another banana bread recipe. I couldn't help myself! Nicole, over at Daily Dish Recipes made me do it, I promise. Between her amazing photos and witty commentary, I don't stand a chance. While visiting (like almost daily) her website I stumbled upon her version of banana bread and couldn't resist. 

This bread just may be the perfect banana bread. Super moist and absolutely delicious. 

Ingredients:
1 1/4 cups mashed bananas
1 cup sour cream
1/4 cup margarine
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1/2 cup chopped walnuts, optional

Grease and flour a 9 x 13 inch or (2) 7 x 3 inch loaf pans. 

Combine the mashed banana and sour cream. Mix well. 

In a separate bowl, cream the margarine and sugar together until smooth. Add one egg at a time, beating well after each addition. Add vanilla and mix. Add banana mixture and mix again. 

In a third separate bowl, combine flour, baking soda, baking powder and salt. Add to banana mixture and stir well. Pour the batter into the prepared pan(s). 

Bake at 350 degrees for 50 minutes or until toothpick inserted into center comes out clean. 

Cinnamon Bites

Almost every week, I bake. Sometimes I spend hours making a layer cake and sometimes it's something much simpler, but I like to have homemade "snacks" whenever possible. Not only do I enjoy baking as often as possible, but I know my guys like it too.  

For the busier days, these cinnamon bites work great. Easy to mix up a batch and a great lighter snack for anytime of the day. Adding the cereal gives them a little extra grit that we loved.

Ingredients:

1 1/3 cups flour

1 cup crispy rice cereal, crushed

2 TBLS sugar

3 TBLS baking powder

1/2 tsp. salt

1/4 cup butter flavored Crisco

1/2 cup milk

1 tsp. ground cinnamon

1/2 cup sugar

1/4 cup butter, melted

Preheat oven to 425 degrees.

Mix flour, cereal, 2 TBLS sugar, baking powder and salt in a large bowl. Add in Crisco with a fork until mixture is coarse. Add milk, and stir until moistened.

Roll dough into 1" balls.

Mix cinnamon and 1/2 cups sugar in a small bowl. Drop balls into melted butter and then into cinnamon mixture, completely coating them each time. 

Place balls on cookie sheet (sprayed with non stick cooking spray).

Bake 15 - 18 minutes or until toothpick inserted into the middle comes out clean. 

Cool a few minutes in pan, then remove to a wire rack to cool completely. 

This is Spencer's contribution. He always brings his cars out to play on the wire rack!

Chocolate Sugar Cookies

I know what you are thinking. Why am I making sugar cookies in the middle of August? Because I'm a rebel like that, that's why. Actually I was hanging out over at Daily Dish Recipes again. Nicole (being her awesome self) always inspires me. She has these cookies as part of her Christmas baking spree last year and I couldn't stop thinking about them, so I just gave in and made them. They don't exactly remind me of Christmas in the traditional sense and I can tell you right now, I will be making them year round, rebel or no rebel. They are amazing! Soft and chewy....delicious.

Nicole's recipe is surprisingly simple for a sugar cookie. A great cookie recipe that won't take you all day. It was so easy that I had enough time to eat all the cookies in the above picture. :) Then I went for a walk and came back and ate some more. 

Ingredients:
1 1/4 cups all purpose flour
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 1/2 cup sugar
2 sticks butter, room temperature
1 egg
1/2 cup cocoa

Preheat oven to 375 degrees. Spray cookie sheet with non-stick spray. Line with parchment paper.

In a large bowl, mix flour, baking soda, baking powder, salt and sugar. Using low speed your mixer, add the butter. Then add the egg and mix well.

Add cocoa, mixing until dough sticks to itself (as opposed to everything else).

Using an ice cream scoop, place balls of batter on parchment lined sheet about 2 -3 inches apart. Moisten the back of a spoon and gently flatten each ball just a  little bit.

Bake 8 -10 minutes. Remove from oven and allow to cool a few minutes before transferring to a cooling rack to cool completely.

Banana Walnut Bread

I have lost count on the number of banana bread recipes I have tried. I think it's one of those recipes we all have tried, right? What prompted me to give this Starbuck's version a try is still beyond me. First, I am not sure I have ever even tried anything from Starbuck's. Some of you are in disbelief, I know. I cannot stand anything coffee related, including it's "smell". I have been in a Starbuck's and have found the various coffee aromas overwhelming and far from appealing. Quite the opposite. Second, a few years ago when Starbuck's refused to send our soldiers anything, they immediately and forever went to my shit list and will never be removed. 

So yeah, why did I give this a try again? I am a sucker for good looking food and this bread looks so good when finished. This isn't the best banana bread I have had, nor is it the worst. It has great flavor and texture, yet I found it a bit too dry for my tastes. It is perfect though with a big dollop of butter on top (or in our house, margarine). 

Ingredients:
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 egg
1 1/8 cup sugar
1/2 cup vegetable oil
2 TBLS. buttermilk
1/2 tsp. vanilla extract
3 large ripe bananas (1 cup mashed)
1/2 cup chopped walnuts
1/3 cup chopped walnuts
rolled oats for the top

Grease and flour loaf tin. Preheat oven to 350 degrees.

Whisk together flour, baking soda, and salt. Set aside.

In a separate bowl, beat egg, sugar and oil until pale and well combined. Add the flour mixture and mix well, adding buttermilk and mashed bananas as you go along. Add the 1/2 cup walnuts.

Pour batter into the prepared loaf pan. Level it out and sprinkle the 1/3 cup walnuts and desired amount of rolled oats over the top.

Bake 50 - 60 minutes or until toothpick inserted in the middle comes out clean. Cool completely on wire rack before removing loaf from tin and cutting into slices. 

Cream Cheese Rhubarb Pie

After my success with these Cake Batter Truffles, I was asked by the same co-worker to make him a rhubarb dessert. He even supplied the rhubarb. His young daughter harvested the rhubarb a little early but that didn't seem to affect the end result. This recipe is featured on both cooks.com and Taste of Home's website as an award winning recipe. It is part pie and part cheesecake really. Whatever it may be, it is deliciously divine. 


Ingredients for pie:
1/4 cup cornstarch
1 cup sugar
pinch of salt
1/2 cup water
3 cups sliced fresh or frozen rhubarb (cut into 1/2 inch pieces)
1 unbaked deep dish 9 inch pie shell


Ingredients for topping:
1 8 oz. pkg. cream cheese, softened
2 eggs
1/2 cup sugar
whipped cream
sliced almonds


In a medium saucepan, combine cornstarch, sugar and salt. Add water and stir until thoroughly combined. Add rhubarb. Cook on high, stirring often, until mixture boils and thickens. (TIP: this step took about 6 minutes for me. The rhubarb will sweat, breaking it down into liquid. At first it seems like nothing is happening but give it some time and the mixture will turn out to be a little thicker than set pudding.)


Pour mixture into pie shell and bake at 425 degrees for 10 minutes.


While the pie is in the oven, beat softened cream cheese, eggs and sugar for topping until smooth. After removing the pie from the oven, reduce heat to 325.


Pour topping mixture over warm pie from oven and return to oven. Bake for 35 minutes or until set. Cool on counter. 


After pie has cooled, chill several hours or overnight. Garnish with whipped cream and sliced almonds.

Chocolate Caramel Thumbprint Cookies

These little bites of goodness were so much fun to make. Rich chocolate, gooey caramel and crunchy pecans in every bite. What's not to love. The extra prep time to make this is well worth the end result. They also look so good, don't they? Again, I am such a sucker for cuteness. Hence, why Spencer gets away with so much!


So if you have a little extra time, like cookies and want to show off your baking skills a little, give these a try. This recipe makes 36 but they won't last long.


Ingredients:
1 egg
1/2 cup butter, softened
2/3 cups sugar
2 TBLS. milk
1 tsp. vanilla
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 tsp. salt
16 caramels
3 TBLS. whipping cream
1 1/4 cups finely chopped pecans
1/2 cup semi sweet chocolate chips
1 tsp. shortening


Separate egg; placing white and yolk in separate bowls. Cover and chill egg white until needed. In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add sugar and beat well. Beat in egg yolk, milk and vanilla.


In a separate bowl, stir together flour, cocoa powder and salt. Add flour mixture to butter mixture and beat until well combined. Wrap the dough in plastic wrap and chill for 2 hours.


Preheat oven to 350 degrees. Lightly grease a cookie sheet. In a small saucepan, heat and stir caramels and whipping cream low heat until mixture is smooth. Remove from heat and set aside.


Slightly beat reserved egg white. Shape the dough into 1" balls. Roll the balls in the egg white, then in the pecans, to coat. Using your thumb, make an indentation in the center of each cookie.


Bake cookies for 10 minutes or until edges are firm. If the centers puff back up during baking, push back in with your thumb again. Spoon melted caramel into the indentations of the cookies. Transfer cookies to a wire rack to cool completely.


In another saucepan, heat and stir chocolate chips and shortening over low heat until they are melted and smooth. Let cool slightly. Drizzle chocolate over the tops of the cookies. Let stand until chocolate is set.


Done!

Baked Macaroni & Cheese

This just may be the perfect macaroni & cheese recipe. It is the best I have ever had. My only complaint? I didn't make enough. Between the three of us, it was gone in minutes. I will be doubling the recipe next time and there will be a next time.


Also, a note for the grated cheese. I used 1 cup sharp cheddar and 1 cup medium cheddar. I love the extra flavor sharp cheddar adds. It can be a bit strong on it's own though. The combo of the two cheeses is the perfect blend, in my humble baking opinion. 


Let's get started.


Ingredients:
2 1/2 cups whole milk
1/2 lb. elbow macaroni
4  TBLS. margarine
2 cups grated cheddar cheese, packed
salt & pepper, to taste
1/3 cup plain bread crumbs
cayenne pepper, to taste

Heat the milk in a large saucepan until steamy. Stir in the elbow macaroni. Let come to a boil, then reduce heat to simmer. Cook for 15 minutes or until done. The macaroni should absorb the majority of the milk.


Preheat oven to 400 degrees. When the macaroni is just about done, melt the margarine in a separate saucepan, stir in the grated cheese, salt and pepper. Stir often until the cheese is melted. 


When the cheese has melted and is smooth, add the macaroni and stir until blended. Taste and add more spices if desired.


Place mixture in a baking dish and sprinkle with bread crumbs. Lightly sprinkle with cayenne pepper.


Bake for 20 minutes or until top is lightly browned. Let set for 5-10 minutes after removing it from the oven before serving. 

English Muffin Breakfast Pizzas

I have so much fun coming up with different breakfast ideas. Jump starting your day, with a twist!


I took some ingredients I had on hand to make an English muffin pizzas. So easy and they are delicious. My picky eater loved them.


Ingredients:
6 English muffins
4 eggs, room temperature
2 TBLS. milk
1/4 tsp. salt
12 dashes Tabasco sauce
12 slices bacon, cooked and crumbled
1 cup shredded pepper jack cheese
2 TBLS. green onions, chopped


Preheat oven to 400 degrees. Spray a baking sheet with non stick cooking spray. Set aside.


In a shallow bowl, whisk together eggs, milk, salt and Tabasco sauce. Pull apart the English muffins and soak each side (the inside edge) in the egg mixture. Soak the complete top well but not so much that the top becomes soggy. Place the muffins cut side up on the baking sheet. Sprinkle crumbled bacon evenly on each muffin. Add the onions and cheese, also evenly dividing them among each muffin.


Bake 15 minutes. Delish!

Peanut Butter Chocolate Chip Muffins

Three of my great loves. Peanut butter, chocolate and muffins. They were so delicious that I wondered why I hadn't thought of this earlier. Beware, you can't eat just one. Breakfast, dessert or light snack. How about all three?


Ingredients:
2 1/4 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
2/3 cup brown sugar
6 TBLS. butter, melted and cooled
1/2 cup creamy peanut butter
2 large eggs
1 cup milk
3/4 cup milk chocolate chips


Preheat oven to 375 degrees. Line standard muffin tin with liners.


In a large bowl, whisk together flour, baking powder, salt and brown sugar. 


In a separate medium bowl, whisk together melted butter, peanut butter, eggs and milk until smooth. Pour into flour mixture and stir until just combined. Stir in chocolate chips. Batter will be thick.


Divide batter evenly among liners. Each should be filled right to the top. Mmmm....muffin tops!


Bake 17-20 minutes or until toothpick comes out clean. Cool on wire rack.

Dark Chocolate Cupcakes with Coconut Buttercream

I totally swiped this recipe from Amy at fearlesshomemaker.com. Dark chocolate? Coconut? Oh yeah, I'm in. I did very little altering as she knows what she is doing. 

These are absolutely amazing. Moist dark chocolate paired with creamy coconut frosting. The combination of textures and flavors, you can't get that from a box. Plus, these are cupcakes, and I have never been one who could pass up a cupcake. Like ever.

Make sure you give yourself some time to make these. Your life will be changed for the better.

Ingredients for cupcakes:

1 stick unsalted butter, cut into 4 pieces

2 oz. bittersweet chocolate, chopped

1/2 cup dutch-processed cocoa powder

3/4 cups all-purpose flour

1/2 tsp. baking soda

1/4 tsp. baking powder

2 eggs

3/4 cups granulated sugar

1 tsp. coconut extract

1/2 tsp. vanilla extract

1/2 tsp. kosher salt

1/2 cup sour cream

1/2 cup sweetened flaked coconut

Directions for cupcakes:

Preheat oven to 350 degrees. Line muffin pan with liners.

Combine butter, chocolate and cocoa in a heat proof  bowl. Set bowl over saucepan of barely simmering water. Heat until combined and whisk until smooth. Set aside to cool until just warm to the touch.

Whisk flour, baking soda and baking powder in a small bowl. Whisk eggs in a separate bowl. Add sugar, vanilla and salt to eggs and stir well. Add cooled chocolate and whisk until combined.

Sift about a 1/3 of the flour mixture over the chocolate mixture and whisk until combined. Add sour cream, then remaining flour mixture. Whisk until thick. Add coconut, mixing well. 

Divide batter evenly among muffin cups. Bake 12 - 14 minutes or until toothpick inserted into center comes out clean.

Ingredients for coconut buttercream:

1 1/2 sticks unsalted butter

2 cups confectioner's sugar

1/2 tsp. coconut extract

1/3 cup sweetened flaked coconut

Directions for buttercream:

Beat butter with a mixer on medium-high until pale and creamy, about 2 minutes. Reduce speed to medium. Add sugar, 1/2 cup at a time beating well after each addition, about 5 minutes.

Add coconut extract and beat until buttercream is smooth. Add coconut and blend until well combined. 

Frost cooled cupcakes.