Two Easy Muffin Recipes

I recently had to make a breakfast item for an early school meeting and had the urge to make two types of muffin recipes I found on Pinterest.  They weren't quite as good as my grandma's Banana Bread recipe or Brooke's grandma's Pumpkin Bread recipe, but they were easy to make and still delicious!

Banana Muffins

[original recipe]

Ingredients:
3 ripe bananas, mashed
1 cup sugar
1/2 cup melted butter
2 cups flour
1 teaspoon salt
1 teaspoon baking soda

Directions:
1. Preheat oven to 375 degrees.

2. Line standard muffin cups with paper liners.

3. Mash the bananas and in a mixing bowl,use an electric mixer to beat together the bananas and sugar.

4. Melt the butter and beat in with the bananas and sugar.

5. In a another bowl stir together the four, salt and baking soda.  Add the dry ingredients to the wet ingredients and mix well.

6. Divide the batter into the prepared cups and and bake 10-15 minutes.

7. Test with a toothpick inserted in the middle of a muffin. If it comes out clean the muffins area ready. Remove the pan to a cooling rack. Let sit for 5 minutes then, move each muffin onto the cooling rack.

Pumpkin Spice Muffins

[original recipe]

Ingredients:

1 Spice Cake Mix
1 can pumpkin
3 eggs
1/4 water

Streusel Topping:
1/2 cup flour
1/2 cup brown sugar
1/4 cup butter

Directions:

1. Preheat oven to 350 degrees.

2. Line standard muffin cups with paper liners.

3. Mix all the muffin ingredients together and divide the batter into the prepared cups . Next time I think I might add raisins. :) 

4. To make the streusel topping, add flour and sugar together and cut in butter. Place a couple of spoonfuls of topping on each muffin.

5. Bake for 15 – 18 minutes.  Test with a toothpick inserted in the middle of a muffin. If it comes out clean the muffins area ready. Remove the pan to a cooling rack. Let sit for 5 minutes then, move each muffin onto the cooling rack.

Enjoy! 

Spicy Turkey Sausage Pasta

Last week Gaines and I tried a new recipe I saw on Pinterest and both really liked it!  It didn't take long to make and was really delicious and filling.  Next time I might try to add some type of veggie like broccoli or asparagus to my portion, but it was definitely good as is.

Spicy Turkey Sausage Pasta

[original recipe]

Ingredients:

1 tbsp olive oil
1 lb smoked turkey sausage
1.5 cups diced onion (we left these out)
2 cloves garlic, minced 
2 cups low-sodium chicken broth
1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
1/2 cup heavy cream
8 oz penne pasta
1/2 teaspoon salt and pepper, each
1 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced scallions (we left these out, too)

Directions:

1. Add olive oil to an oven-safe skillet over medium high heat. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.

2. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.

3. Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted and bubbly.

Enjoy! 

S'mores Cups

When Gaines and I went home for the Fourth of July, I brought a few desserts and wanted to share my favorite.  I found the recipe on Pinterest (duh!), and it was so easy and delicious.  

S'mores Cups

[original recipe]

Ingredients:

1 cup of finely crushed graham crackers

1/4 cup powdered sugar

6 tbsp butter, melted

4 Hershey bars, divided 

12 large marshmallows 

Directions:

1. Preheat oven to 350°F.  Combine graham cracker crumbs, powdered sugar, and butter in a small bowl.

2. Place a small amount of crumb mixture in each cup of a mini-muffin pan.  Press crumbs to form shallow cups (I used the back of a melon baller).  Bake for 5 minutes or until edges are bubbling.

3. While the crust is in the oven, break two of the candy bars into rectangles and cut marshmallows in half cross-wise.

4.  Remove pan from oven and place one rectangle of chocolate into each cup.  Then, place one marshmallow half, cut-side down, on top of the chocolate.

5.  Return the pan to the oven for 2 minutes or until marshmallows are slightly softened.  Remove from oven and cool for 15 minutes.  Thenn, carefully remove cups from pan.

6. Break up remaining candy bars and place in a small bowl.  Microwave on high for 1-2 minutes or until melted and smooth, stirring every 20 seconds.  Dip the top of each marshmallow in melted chocolate.  Turn top-side up and let stand for about 30 minutes or until set. 

Enjoy! 

Cheesy Chicken Casserole

I took dinner over to a former student's family the other night and wanted to share the quick and easy recipe.  It's not the healthiest, but I've made it once before and really liked it.  So that's all that matters, right? :)

Cheesy Chicken Casserole 

[original recipe]

Ingredients:
1- 12.5oz can of premium chunk chicken breast in water
1 lb. of Farfalle pasta 
1 bag of Steamfresh peas
1 and 1/2 cups of shredded sharp cheddar cheese
2 cans cream of chicken soup
3/4 cup of sour cream
1/4 cup of milk 

Directions:
1. Cook the pasta in lightly salted water for 7 minutes (4-5 minutes less than the directions). 
2. Cook peas for 4 minutes in the microwave. 
3. Drain the chicken and then empty it into a mixing bowl and shred it with a fork. 
4. Add soup, 1 cup of cheese, sour cream, and cooked peas to chicken and mix. 
5. Drain the cooked pasta, add it to the sauce mix, and blend. 
6. Place in baking dish and top with remaining cheese. Bake for 25 minutes at 350 degrees.

I took it over to the family with salad and bread, but of course you can add whatever sides you want.  

Enjoy!

Balsamic Pork Tenderloin and Gorgonzola Grits

I have a new favorite go-to meal thanks to my awesome hubby!  He found two great recipes online two weeks ago, and we've made this dish twice since then. ;)  The pork comes out so tender and flavorful and the grits are out-of-this world. 

Balsamic Pork Tenderloin

[original recipe]

Ingredients:

1 2-3 pound boneless pork tenderloin

1 cup chicken or vegetable broth
1/2 cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon honey
1/2 teaspoon red pepper flakes
2 cloves garlic, chopped

Directions:

1. Place pork tenderloin into the insert of your slow cooker (we used Reynolds Slow Cooker Liners, which significantly reduce the clean up time!). 
2. Mix together all remaining ingredients. 
3. Pour over pork and cook for 4 hours on high or 6-8 hours on low. 
4. Once pork tenderloin has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle some extra gravy over it.

Gorgonzola Grits

[original recipe]

Ingredients:

• 2 (14-ounce) cans fat-free, less-sodium chicken broth
• 3/4 cup uncooked quick-cooking grits
• 1 cup (4 ounces) crumbled Gorgonzola cheese (we only used about 2 and 1/2 ounces)
• 1/3 cup fat-free sour cream
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon freshly ground black pepper

Directions:

1. Bring the broth to a boil in a medium saucepan.

2. Gradually add grits, stirring constantly.

3. Reduce heat to low and simmer (covered) for five minutes, stirring occasionally.

4. Remove from heat and stir in cheese, sour cream, nutmeg, and pepper.

I added steamed asparagus to the side, but of course any veggie would work.  

Enjoy! 

Cheesecake Cake Batter Dip

Last week we had a little birthday party during planning for one of my co-workers.  She is always so good about making fun recipes for our birthdays, so I thought I would try something new and different for hers.  I found a recipe for Cheesecake Cake Batter Dip on Pinterest, and it was as easy and delicious as the website promised!

[via]

Cheesecake Cake Batter Dip

Ingredients: 

• 8 oz package of cream cheese, room temperature
• 1/2 cup sour cream
• 1/2 cup white cake mix
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1/4 cup sprinkles
• Graham Crackers for dipping

Directions:

1. Place cream cheese in your mixing bowl and beat on medium high speed for 3 minutes, or until it becomes light and whipped.
2. Bring speed down to medium and add the sour cream and vanilla, mix until incorporated. Slowly add the powdered sugar and cake mix to the bowl and mix until combined. Scrape the sides of the bowl with a rubber spatula and then gently fold in the sprinkles.
3. Serve cold with graham crackers, pretzels, or fresh fruit slices. 

Enjoy!

Shrimp-N-Grits

So, I am usually not a very picky eater, but growing up the one thing I absolutely hated was grits.  Something about the taste and texture were so weird to me, but still really wanted to like them.  I still don't think I'll ever eat grits with breakfast, but something about the combination of shrimp and grits has really grown on me over the years.  I tried my cousin Lisa's recipe (from our recipe box) last week and absolutely loved it, so I wanted to share it.  :)

Cousin Lisa's Shrimp-N-Grits

Ingredients: 

1 cup of grits (w/ bullion)

3 tbsp. of butter

1 cup of shredded cheese

1 pound of shrimp

6 slices of bacon (cooked and chopped)

4 tsp. of lemon juice (1 lemon)

2 tbsp. of parsley

1 clove of garlic

scallions

Directions:

1. Cook grits according to package instruction.  Add the bullion and then the cheddar cheese.

2. Fry bacon in a skillet and drain the grease.

3. Add the shrimp to the skillet and cook until pink.

4. Add lemon juice, bacon, parsley, scallions, and garlic and saute for 3 minutes.

5. Add a serving of the shrimp mix onto a serving of the grits.

Enjoy! 

Momma T's New Years Lasagna

If my mom had to become famous for one dish, it would be her New Year'slasagnas, which were absolutely delicious and fed about 50 of our closest friends. ;)  I made a pan the other night and thought it was too easy not to share.  Thanks, momma! 

Momma T's New Years Lasagna

Ingredients:

1 pound of hamburger meat

1 can of olive oil and garlic spaghetti sauce

1 package of lasagna noodles

1 package of shredded mozzarella cheese

1 8 oz container of ricotta cheese

Salt and pepper

Directions: 

1.  Gather your ingredients! Brown the hamburger meat and add any desired sauce or spices (ex: salt, pepper, oregano, garlic, crushed red pepper, etc.). 

2.   Then, boil your lasagna noodles as directed, and spread three noodles in an 8x10 Pyrex dish.  

3.  Add a layer of hamburger meat (I would add more than this next time).  Also, my mom LOVES to add tons of veggies (ex: squash, zucchini, onions, mushrooms, peppers). If I had a veggie-loving husband, I would have done this, too. ;)

4.  Add a few globs of ricotta cheese (I would put a few less next time).

5.  Sprinkle with a thin layer of mozzarella cheese. 

6.  Repeat steps 2-5 two more times.

7.  Bake for about 30-40 minutes on 375 degrees.

Enjoy! 

Eats and Treats

With the holidays coming up, I was inspired by my friend Ashley to find some new recipes to try.  I decided to scour Pinterest for the yummiest (and easiest!) looking desserts I could find in hopes that if I posted them here, I would remember to actually make them soon.  Here's what I found:

 

Apple Butter Cupcakes

via

 

S'mores Cookies

via

 

Funfetti Cake Batter Cookies

via

 

Melted Ice Cream Cake

via

 

 

Oreo Truffles

via

 

Cheesecake Swirled Lemon Butter Cake

via

 

Pretzel M&Ms

via

 

Puppy Chow

via

 

 

So when I'm 25 pounds heavier after the holidays, you'll know why... ;)

 

 

 

 

Red Pepper Flake Crackers

Thanks to Caroline, I've discovered the easiest, most delicious snack.  It's the perfect compliment to any barbeque or pool day.  ;)

 Red Pepper Flake Crackers

 

via [I altered the website's recipe slightly]

Ingredients:
2 sleeves of Saltine crackers
1/2 cup canola oil
1 tsp crush red pepper flakes

Directions:
1. Pour the Saltines into a large Ziploc bag or a glass container with a lid.
2. Mix the canola oil and crushed red pepper flakes and drizzle it over the crackers.
3. Gently toss the crackers with the oil mixture. The longer these sit, the better they get!
Optional: Add 1/2 oz. of Hidden Valley Ranch dry mix for added flavor.

Enjoy! 

Pumpkin Bread

Over Thanksgiving Break I got on a baking kick and wanted to share my new favorite recipe.  I remember eating pumpkin bread as kids with my oldest friend Brooke, and was so excited when she put her grandma's recipe in our wedding recipe box.  It's super easy to make and absolutely delicious.  Thanks for sharing, Brookie!

Grandma Jean's Pumpkin Bread

Ingredients:

3 and 1/2 cups flour

3 cups sugar

1 tsp. nutmeg

1 tsp. cinnamon

1/2 tsp. all spice

1/2 tsp. baking powder

2 tsp. baking soda

1 and 1/2 tsp. salt

1 cup canola oil

4 eggs

1 (15oz) solid canned pumpkin

Directions:

1. Preheat the oven to 350 degrees.

2. Sift all of the dry ingredients together.

3. Beat the eggs and oil and then slowly add the dry ingredients.

4. Add the canned pumpkin and mix well.

5. Bake in 3 well-greased loaf pans (or 5 small ones, like I did) for 60 minutes.

They make great holiday gifts and freeze well. 

Enjoy!

Recipe Box

My mom and her two best friends have known each other over twenty five years and our three families practically grew up together.  My "Aunt Sue Sue" and "Aunt Alexa" have known me since I was born and were so wonderful to Gaines and I during our engagement.  They hosted a wedding shower for me in Richmond and Aunt Sue Sue and her daughter Allie also coordinated a surpise recipe shower by mail.  They presented it to us at our rehersal dinner (which was actually at their house!).

 Here are the girls minus Allie's sister Caroline: 

Dailey, me, my mom, Aunt Sue Sue, Allie, Kelley, and Aunt Alexa

They sent out personalized recipe cards to everyone invited to our wedding, along with an invitation explaining the gift, directions for the cards, and return mailing information.  Once they got all of the handwritten cards back, they compiled them in a recipe box.

It was one of the most thoughtful gifts I have ever gotten, and Gaines and I love looking through and trying recipes from our favorite people. 

Speaking of, here is one of my favorite recipes.  I have made it a couple of times for parties, and it's a huge crowd pleaser.  Two of my best friends Windsor and Lindsay both recommended it and it's delicious...and zero calories. ;)

Skinny Girl Buffalo Chicken Dip

Ingredients:
4 cooked chicken breasts

1 (8 oz) package fat-free cream cheese

1/2 cup Frank's RedHot Original hot sauce

1/2 cup shredded part-skim mozzarella cheese

1/4 cup fat free Ranch dressing

1/4 cup fat free Greek yogurt

Directions:

1. Preheat the oven to 350 degrees.

2. Boil the chicken until thoroughly cooked (about 10-15 minutes) and then shred it into small pieces.

3. Mix the cream cheese, hot sauce, ranch dressing and Greek yogurt in an 8x8 baking dish until it is smooth. 

4. Stir in the chicken until it is throughly combined.

5. Add mozzerella cheese to the top of the mixture.

6. Bake for about 20 minutes and serve with tortilla chips. 

Enjoy!