Saturday, October 14, 2017

Healthy Easy Breakfast Muffins

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Healthy easy breakfast muffins

This easy breakfast muffin recipe is just a great idea for a quick on the go breakfast.  They're also perfect to serve if you're having friends over for a little brunch.

Recently our granddaughter had a birthday, and Sammy wanted to have a little brunch for the kids and adults. The party was a princess theme and he also served little finger sandwiches using a crown cookie cutter set.

The cookie cutter set consisted of a castle, crown, and a slipper. The kids really had fun with the little sandwiches. I'm sorry that I didn't get a picture of those.

Fran and Sammy made these easy breakfast muffins the night before. So, all we had to do the next day was warm them up and serve.

Here is what we used to make these breakfast muffins:

Pillsbury pie crust
Hormel bacon crumble
Cheddar cheese
Frozen Spinach (Thawed drained and chopped)
Egg Beaters (With a little milk added)

Healthy breakfast muffin recipe


Take your muffin tin and spray it with non-stick spray.

Layout the pie crust and cut using a 2-1/2 inch cookie cutter. You want just enough to fit in the bottom of the muffin tin.

They yielded 12 cutouts out of one 9-inch pie crust. Then picked up and rolled out what was left to yield 6 more.

This may vary based on how close you cut them I would say you should at least get 15.




easy breakfast quiche muffins
Now you're ready to fill them up. This is one tin made with bacon crumbles and cheddar cheese.

Just drop in some bacon crumbles, then add some cheddar cheese and top off with the egg beaters.

You can use real eggs if you like just beat them with some milk and you're ready to go.

The first photo is spinach and cheddar cheese. The options here are endless. You can use whatever veggie you like in these muffins.

I would love mushrooms and cheddar cheese. Or, how about green peppers and cheese.


Oh, I almost forgot. Bake these at 350 degrees for 15 to 20 minutes, let them cool about 10 minutes before taking them out of the muffin tin. You can make these and freeze them and just pop in the microwave for a quick breakfast on the go.

As always thanks for stopping by and I hope you enjoy. 


Sunday, September 24, 2017

Fun Halloween Treat Ideas

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Fun Halloween Treat Ideas

Here is a couple of easy Halloween treat ideas that the kids and even the adults will love. These Reese cup bats and chocolate mini donut spiders are not only fun but so easy to make.

 Every Halloween our grandsons go trick or treating in our neighborhood. So, we always try to have some fun treats. There is no recipe or cooking involved you just need the treats and some time to assemble these tasty sweet treats.

Fun easy Halloween Treats: Here is what you need:

Reese Cups (Full size)
Oreo Cookies
Pretzels (Large Thin)
Chocolate mini donuts
Edible candy eyes
Edible dab-n-hold adhesive

Let us make the spiders first:

With a sharp knife cut the large loops of the pretzels where they meet the middle. This is not a perfect process so, you're going to waste some of them.

Now very carefully press four pretzel loops per side into the mini donuts. Ten glue on the candy eyes using Wilton Dab-N-Hold Edible Adhesive. And, that is it you've made a mini donut spider.

Now for the Reese Cup Bats:

First, separate the Oreo cookies scrap the icing off of one side or you can eat that one and keep on going.

Again using a sharp knife cut the Oreos in half. These will be your bat wings. This is also not perfect  you're going to waste some, which is great because you get to eat them.

Use the edible adhesive the attach the Oreo halves to the Reese Cups and do the same for the eyes. Oh!! How easy these are to make and so much fun. I'm sure they will disappear quickly.

As always thanks for stopping by and I hope you enjoy.




Friday, September 15, 2017

Moist Easy Zucchini Bread

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moist easy zucchini bread

With a few simple ingredients and not much time, you can enjoy this moist east zucchini bread. Yes. it's that time of year again the Fall where we enjoy the fresh harvest from our gardens.

My friend George gave some beautiful fresh zucchini from his garden. So, I did some digging and found my mother's easy recipe for zucchini bread.

The thing about zucchini bread is that it's really versatile, there are many options to add all of the things you enjoy. For example, chopped walnuts, chocolate chips, raisins, or just about any fresh fruit that you like.

Moist zucchini bread recipe
As always I used my KitchenAid Stand Mixer for this recipe. I used my flat batter attachment to beat the eggs, oil, vanilla, and sugar together.

I mixed the flour, salt, baking powder, baking soda, and cinnamon in another bowl.

Then I added the dry ingredients to the mixer and mixed until I had a nice creamy batter.

Next, I added the grated zucchini and continued mixing until it was all mixed in. This is the time you would add any of the options that I mentioned above.


easy homemade zucchini bread
I greased two 9-inch x 5-inch bread pans with Baker's Joy non-stick spray. I use this spray for all of my muffins and they never stick.

I preheated the oven to 325 degrees and baked these for 50 minutes until a knife came out of the center clean.

Let them cool for 20 to 30 minutes and they will pop right out of the pan.

If you would like the bread to be a little higher then use 8-inch x 4-inch bread pans.

Ingredients for quick easy zucchini bread:

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
3 eggs
1 cup vegetable oil
2-1/4 cups white sugar
2 cups grated zucchini
Add any of the options that you like


As always thanks for stopping by and I hope you enjoy

Friday, September 1, 2017

Grilled White Potatoes

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Grilled white potatoes

The other day Fran came home from the grocery store with a really nice Rib-eye steak for the grill. There is nothing that I like better than steak and fries, or sometimes a baked potato.

This time I decided to try something a little different. I made these grilled white potatoes with butter, garlic, parmesan cheese, and served them with sour cream and fresh chives.

These turned out to be the best-grilled potatoes that I ever made, and they were a perfect side for my Rib-eye steak.

First, I washed the potato then sliced it to about 1/2-inch to 3/4-inch thick. I cut the slices in half and skewered them on my flat metal skewers.

Then, I melted 3 tablespoons of butter and brushed it on both sides of the potatoes. I fired up the grill with the setting on medium.

I sprinkled both sides with Parmesan cheese, garlic powder, McCormick Montreal Steak Seasoning, salt, and pepper.

Grilled potato wedges recipe

I grilled these for 15 minutes on one side, then turned them over and grilled for another 10 minutes. After they came off of the grill I brushed on the remaining melted butter and served these with sour cream and fresh chives. The result was, the outside was nice and crispy and the inside was tender and so delicious.


As always thanks for stopping by and I hope you enjoy


Monday, July 10, 2017

How to Cook Corn on a Campfire

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how to cook corn on a campfire

We live in a small village in Western New York, and every year the village shuts down for its Indendpence Day Celebration. The main street is lined with food and craft vendors, the tennis court is turned into a fun zone for the kids with bouncy houses and slides and in the gazebo has a live band plays all day.

In the morning there is a 5K walk/run for those of us who are in shape and a parade for the kids later in the day. Of course, the evening finishes off with a fantastic fireworks display.


Since we live only two blocks from the park in the village that makes our house a hub of activity on the 4th of July. This year we kept it simple with hot dogs, hamburgers, fruit, desserts and one more thing corn on the cob cooked on a campfire.

It sure was a fun day and this is the first time that I ever cooked corn on a campfire so I thought I would explain how I mastered this.

How to cook corn on a campfire:

First I soaked the corn with the husks on for 5 hours in my large stock pot. Two hours before we wanted to eat I started a fire in my Landmann Firepit. I needed to let it burn down so there was almost no flames just hot wood.

My firepit came with a grill top so this made it easy for me. I set the ears of corn on the grill top and turned them every 10 minutes for 30 minutes. I used my Ove' Glove to turn the corn. Then I peeled off the husks for some hot, juicy and delicious corn.

This method will also work very well on a gas or charcoal grill. I think the key is to keep turning them every 10 minutes.

You might also like my: Campfire Mountain Pies

As always thanks for stopping by and I hope you enjoy.


Sunday, July 9, 2017

Baked Stuffed Portobello Mushroom Caps

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Baked stuffed portobello mushroom caps

We have been making this baked portobello mushroom recipe for years. This is perfect if you have a meatless day in your menu as a complete meal served with a vegetable, and these are oh! so healthy. Or, these make a great starter to any meal.

Cheese stuffed portobello mushroom caps with goat cheese and topped off with chopped nuts, mozzarella cheese and served with a tasty tomato sauce.

So, the other day Fran picked up 3 nice portobello mushrooms and an 8 oz. package of goat cheese. We had everything else we to make these.

baked portobella mushroom recipe

First, we cleaned and rinsed the mushrooms. I poured 1/2 cup of tomato sauce in the bottom of a 9-inch x 9-inch baking pan. Then sprinkled some Italian Season in the sauce.

mini food processor

I chopped the nuts for the topping in my mini food processor. You can use any kind of nuts that you like, I used walnuts, sunflower seeds, and pine nuts. I just pulsed them a few times so the nuts were still course. You can also chop them finely if you like them that way.

baked portobello mushrooms goat cheese

Next, I placed them in the pan and added the goat cheese, I used a little more than a tablespoon for each mushroom. Then I sprinkled shredded mozzarella and topped them off with the chopped nuts. Bake these at 350 degrees for 30 to 40 minutes.

The ingredients that we used here would be enough to make 4 or 5 of these, any more than that you will need more goat cheese, sauce, and nuts.

Baked Stuffed Portobello Mushrooms:

3 or 4 Portobello Mushrooms
1/2 cup tomato sauce
Italian Seasoning
3 tablespoons shredded mozzarella cheese
2 tablespoons walnuts (Chopped)
2 tablespoons pine nuts (Chopped)
1 tablespoon sunflower seeds (Chopped)

As always thanks for stopping by and I hope you enjoy.

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