Chocolate Chip Muffins

Yesterday I decided to actually be a little more domestic and made Brian chocolate chip muffins to take with him to work. I found a great recipe from joy of baking, that can be adapted to make any kind of muffins by just switching out the chocolate chips for another flavor. Enjoy! Chocolate Chip Muffins: 1/2 cup (113 grams) unsalted butter, melted and cooled 2 large eggs 2/3 cup (180 ml) milk (whole or reduced fat) 1 1/2 teaspoons pure vanilla extract 2 cups (260 grams) all-purpose flour 2/3 cups (135 grams) granulated white sugar 2 1/2 teaspoons baking powder 1/4 teaspoon salt 1 cup (240 ml) chocolate chips (semi sweet, bittersweet, milk, or white chocolate chips) Cinnamon Sugar Topping: 1 tablespoon granulated white sugar 1/2 teaspoon ground cinnamon Chocolate Chip Muffins: Preheat oven to 375 degrees F (190 degrees C), and place oven rack in the center of the oven. Butter, or line with paper liners, 12 muffin cups. In a bowl whisk together the eggs, milk, and vanilla extract.  In another large bowl whisk together the flour, sugar, baking powder, and salt. Stir in the chocolate chips. With a rubber spatula or wooden spoon fold the wet ingredients, along with the melted butter, into the dry ingredients and stir only until the ingredients are moistened and combined. (Do not over mix or you will have tough muffins.) Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. In a small bowl combine the topping ingredients and then sprinkle a little topping on each muffin. Place in the oven and bake for about 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Transfer to a wire rack and let cool for about 5-10 minutes before removing from pan. Can be covered and stored at room temperature for a few days or they can be frozen. Makes 12 regular sized muffins.

Breakfast Casserole

So I finally was able to cook in the New Year and it happened to be for faculty breakfast this morning.  It was a really easy recipe that can be adapted in so many ways and only has one set that actually has to be measured.  My favorite kind of recipes!

Breakfast Casserole

Egg Mixture
12 eggs
1 cup of milk
1 1/4 cup of Bisquick
Salt and Pepper to taste

Casserole Fillings:
You can choose to use any amount of anything that you want, this is what the original recipe called for.

Tomatoes
Onions
Mushrooms
2 cups of Cheese (any kind)

You could also add/substitute:
Rotel
Green Pepper
Spinach

Layer in this order:
fillings
Cheese
Egg Mixture

Cook in a 9 x 13 dish at 350 for 30-45 minutes until set.

Fruit dip

Another one of our easy appetizers was a fruit tray with this yummy dip. I first found out about this from a church friend. It is easy and simple to add to sliced fruit.

Ingredients:
1 brick of cream cheese
1 7oz. Jar of marshmallow fluff

Directions:
With an electric mixer, mix the two ingredients together until incorporated.

Serve with fruit.

Enjoy!

Easy cheeseball

We hosted Christmas lunch at our house this year, and I tried a lot of new recipes out. This was one of our appetizers and was well received. It is easy to make and makes a large cheese ball. Enjoy!

Ingredients:
2 bricks of cream cheese, softened
1 package ranch dip mix
2 cups cheddar cheese
1 1/2 cups chopped pecans (I used what I had leftover from a pecan pie)

Directions:

1. Mix the ranch packet with the cream cheese until they are well incorporated.
2. Add the cheese and mix well.
3. Form the mixture into a ball with your hands.
4. Roll in chopped pecans to coat the outside.
5. Wrap in plastic and store in you fridge until ready to serve.

Serve with crackers or crusty bread.

We made this the day before and it was great the next day and has done well in a plastic container since.

Bun in the Oven Part 2

We announced on Christmas to our families, but we will be welcoming Andrew to the family in late April/early May. My due date is still cinch de mayo, but I think he will be early!

We did some cooking over the holiday season and will be adding more recipes in the new year. Look for baby food recipes at the end of next year.

We are thrilled for our new addition and the changes it will mean in our lives!

Taco Bites

A little less cooking lately, but that is due to super busy lives and less about the Baby!  This is a great appetizer or can be used as a fun twist on traditional tacos.  These are perfect for a party as well!

Ingredients:
Wonton wrappers
Taco Meat (cooked)
Lettuce
Tomatoes
Olives
Cheese
Sour Cream
**Add any additional toppings you normally use for Tacos!

Directions:

In a 425 degree oven cook the wonton wrappers in a muffin tin.  After 8 minutes pull them out and place onto a tray.  Then fill like a normal taco!  Eat and Enjoy. 

Cheesy Pepperoni Bread

I am back in the kitchen again, if even for just a quick and I mean quick supper.  This is a take off of a recipe that my Mother-In-Law does.  I used what I had on hand and came up with something close that still works really well.

Cheesy Pepperoni Bread
I
ngredients:
1 can store-bought Pillsbury Italian or French bread--you could absolutely make your own dough- I was just short on time
1 cup shredded mozzarella cheese--I used a pizza mixsliced pepperoni--any kind; I used what I had in my freezer (just had to defrost)
marinara sauce for dipping--I used canned stuff on hand

Directions:
Preheat oven to 350 degrees. Unroll the bread dough so that it makes a large rectangle. Sprinkle generously with the mozzarella cheese, then top with desired amount of pepperoni. Carefully roll the dough jellyroll style into a loaf and place seam side down on a baking sheet lined with parchment paper or foil. Bake 18-20 minutes, or until the top is golden brown.