Pecan Pie Mini Muffins

I decided to take a night to post a few of the holiday treats I've made over the last few weeks, and wanted to start out with these scrumptious little muffins I found on Southern Living's site.  These muffins are really easy to make, you don't even need a mixer!  The original recipe called for more pecans and a layer of crushed pecans on the bottom of the muffin cups, but I decided to skip that step and cut back a little on the pecans.  I also decided to use mini muffin liners, sprayed with non-stick cooking spray, instead of putting the batter straight in the muffin tin.....some of the reviews mentioned people having a hard time getting them out of the pan, so muffin liners sounded easy and mess free to me!  I've made these muffins twice so far and both times I have doubled the recipe....just double all of the ingredients and it will make approximately 48 mini muffins.  I highly recommend doubling the recipe because these little muffins will be gone fast! 

 

Pecan Pie Mini Muffins

adapted from Southern Living

 

You will need:

-1 cup firmly packed light brown sugar

-1 cup chopped pecans (I used two 1/2 cup baggies of pecans found on the baking isle....used one bag of pecan chips....and one bag of chopped pecans)

-1/2 cup all purpose flour

-1/2 tsp baking powder

-1/4 tsp salt

-1/2 cup unsalted butter, melted

-2 eggs, lightly beaten

-1 tsp vanilla extract

-non stick cooking spray

-mini muffin liners

*This will make approx 24 mini muffins.  I use a tablespoon measuring scoop to measure out the batter and it fits perfectly into the muffin cups. 

*Preheat oven to 425.  Line 2 (12 count) mini muffin pans with liners.  Spray liners with non stick cooking spray.
*Combine first 5 ingredients into a large bowl.  Make a well into the center of the mixture.
*In a small bowl stir together melted butter, eggs, and vanilla.  Add to brown sugar mixture and stir until just moistened and incorporated. 
*Use a Tablespoon measuring scoop to fill each muffin cup.  Place muffin pans on a baking sheet and bake for 10 minutes.  Let cool for a few minutes in the pans, then pop the muffins out and let them finish cooling on a wire rack. 

Sausage and Cheese Mini Muffins

I discovered these awesome mini sausage cheese muffins on plainchicken.com a few months ago, and am seriously addicted to them.  They perfect for breakfast on the go, game day snacks, or cute appetizers. I prefer to grab a couple in the morning and eat them on my way to work. The nice thing is that the recipe makes a ton, so I store mine in a large ziploc bag in the fridge, then when you need a couple, wrap them in a paper towel and stick them in the microwave for a few seconds.  I won't lie, I ate one cold.....it was still pretty good:) 

 

You will need:

-1 lb. ground pork sausage (I used mild)

-1 tsp onion powder

-3 cups all purpose baking mix

-1 (10.75oz) can condensed fiesta nacho cheese soup ( I used Campbell's)

-2 cups shredded sharp cheddar cheese

-3/4 cup buttermilk (you can substitute regular milk and it works just fine)

*Pre heat oven to 375.  Spray a mini muffin pan very well with non stick cooking spray. 

*Cook sausage and onion powder in large skillet over med-high heat until no longer pink.  Drain and cool. 

*Combine sausage, baking mix, and shredded cheese in a large bowl.  Make a well in the center of the mixture.  Stir together the soup and buttermilk.  Add to the sausage mixture, stirring just until dry ingredients are moistened. 

*Spoon into greased muffin tin, filling to the top.  Bake for 15-18 minutes or until lightly browned.  Let cool in muffin tin for a few minutes and transfer to a cooling rack.  Store in refrigerator. 







Pancake Squares

This is just a quick and easy breakfast recipe I thought I would share....found it a while back on pinterest and can't believe I've never thought to do this.  I hate making pancakes for two reasons: 

1.)  I'm not good at making them....they come out looking funky

2.)  they take too long....I want to sit down with my family and eat, not stand by the stove all morning

Now, Kevin is an awesome pancake maker, but when he's not around or doesn't feel like making them, I will be using this recipe from now on.  Take a couple minutes to put it together, bake it, and cut it into squares....so easy.  I forgot to take a picture of the whole thing, but I used a 9x9 inch baking dish, and it was enough to feed our little family of four perfectly.

You will need:

-3/4 cup milk

-2 tablespoons melted butter

-1 large egg

-1 tablespoon sugar

-1 cup flour

-2 teaspoons baking powder

-1/4 teaspoon salt

 

*Preheat oven to 350.  Spray a square baking dish with non stick cooking spray.



*In a large mixing bowl, beat together milk, butter, and egg.  Add sugar, then gradually beat in the flour.  Stir in baking powder and salt. 

*Pour batter into pan and bake for 20-25 minutes

this recipe was found on bigredkitchen.com



Blueberry Scones

A former co-worker of mine (who I miss dearly) gave me the recipe for these amazing blueberry scones.  I have to admit, before trying these, I have never had a scone before....at least I don't think I have.  They always sounded kind of fancy and intimidating to me, but these definitely are not either!  The nice thing about these scones is that you can prepare them the night before and stick them in the freezer.  Then, in the morning when you wake up, take them out and let them sit on the counter while the oven is preheating.  Then, bake them while you are getting ready, and before you know it you have delicious warm scones ready for you....people will think you slaved over them in the kitchen that morning, or woke up really early.  Go ahead, just let them think it:)

This recipe was given to me by my friend and fellow baker Jenni, and originated from Taste of Home

You will need:

-2  (7oz) packages Martha White Blueberry Muffin Mix

-1/4 cup butter, chilled and cut into 1/2 inch cubes

-1/2 cup sour cream

*Preheat oven to 400.  Place muffin mix in a large bowl.  With a pastry blender, cut in butter until crumbly and until the texture of small peas.  (This can take a good 3-4 minutes)  Stir in sour cream until combined.  With floured hands, press together mixture and place on a lightly floured surface.  Press together and knead 3 to 4 times until a smooth ball forms.  Pat out with hands a round 8 inch circle.  Cut into 8 wedges with a pizza cutter and place wedges on a parchment or foil lined baking sheet.  Bake for 13-14 minutes until the edges are barely turning brown.  Cool for a few minutes and transfer to a cooling rack.  Dust with powdered sugar if desired.  I also serve mine with Country Crock's Honey Butter.  *If you are making these the night before simply place the wedges in between parchment paper on baking sheets and place in freezer.  Take them out on the counter while oven is preheating in the morning and then bake.  This recipe makes 8 good sized scones, but can easily be doubled if you are serving a crowd.

 



Easy Breakfast Casserole

I'm taking advantage of this beautiful day to sit outside and catch up on my blogging while the kids play! I found this easy breakfast casserole recipe on pinterest and made this for breakfast Christmas morning. I've done a casserole for breakfast the last several years for Christmas, mostly because you can make them ahead of time the night before....I love the fact that you can go to bed knowing that all you have to do in the morning is pop it in the oven! The recipe I usually use calls for a layer of white bread on the bottom. Kevin informed me this year that he has never liked it because it's too "bready". Really? Good to know I guess after so many years! When I saw this recipe, I knew I wanted to try it....it's so easy to prepare and calls for very few ingredients. The only change I made is that I added about a teaspoon of dry mustard to the egg mixture. All the other egg casseroles I've made have called for this, and I had it in the pantry...so, I added it! We also served it with a little bit of salsa to give it an extra kick. This will definitely be a regular dish on our weekend breakfast menu from now on...maybe even dinner too!

sorry for the not so flattering picture...it was almost half gone before I remembered to snap a picture

Easy Breakfast Casserole

You will need:

-1 package crescent rolls

-1 lb mild ground sausage, browned and drained

-6 eggs, beaten

-2 cups shredded cheddar cheese ( I used sharp cheddar)

-1 tsp dry mustard (if you don't have this, don't worry...but I think it makes it better)

*Preheat the oven to 350 and spray a 9x13 inch dish with cooking spray

*Roll out package of crescent rolls and place on bottom of baking dish

*Top crescent rolls with an even layer of browned and drained sausage

*Beat the eggs together along with dry mustard and pour evenly over sausage

*Top with cheese (believe it or not, I don't think I used the entire 2 cups of cheese...it seemed like too much to me, but you be the judge!)
*Bake at 350 for 30 minutes

*This can be made right away, or like I do, the night before. Just keep it in the fridge and take it out about 15 minutes to sit on the counter before putting it in the oven to bake

Cream Cheese Sausage Balls

I found this recipe for sausage balls on pinterest and made these for Thanksgiving. Along with the almonds, these were my other favorite snack. I've made traditional sausage balls before, the only difference with these is the cream cheese....it keeps them moist so they don't dry out. I doubled the recipe and made 2 batches of these, and they were gone by the next day. I actually made these ahead of time the night before Thanksgiving and kept them in the fridge until right before, then put them in the oven. They are best warm, but to me they are just as good cold. Keep them refrigerated in a container and they will stay fresh for a while...that is, if you don't eat them all first:)

Cream Cheese Sausage Balls

*I changed the measurements from the original recipe...this will make a double batch

You will need:

-2 pounds ground sausage, uncooked ( I used mild, but you could use hot)

-8 oz cream cheese, softened

-2 1/4 cups bisquick

-8 oz shredded sharp cheddar cheese

*Preheat oven to 400

*Mix all ingredients together. I did this by hand..make sure to get the cream cheese soft first. Roll into 1 inch balls and bake for 25 minutes

"Egg in a Hole"

Ok, I just have to post this too. Last Saturday I was watching my recording of Pioneer Woman, and she did her version of "egg in a hole". I have never seen it done before and told Kevin how easy and good that looked....I didn't really think he was paying attention. The next morning before church I got up and was surprised to find this when I went into the kitchen!

His version of "egg in a heart" I guess. How sweet. I just love the fact that he can cook awesome breakfast food, because it is just not my thing. I'm always too tired to put forth much effort. Anyway, these little treats were perfect for a fast/easy breakfast, and the kids loved them, especially the toasted hearts! This will definitely make a repeat on our breakfast menu soon!

You will need:

-Bread, white or wheat (we used whole wheat)

-butter (about a tablespoon, maybe more)

-eggs

-salt/pepper

*Cut out a hole (or heart in our case) with a cookie cutter or rim of a glass.

*Melt butter in skillet over med-low heat until completely melted

*Place bread into skillet and crack egg right into the hole. Don't move the bread for about 30 seconds

*Sprinkle egg with salt and pepper. Then after about a minute, flip over with a spatula

*Sprinkle the other side of the egg with salt and pepper and move the toast around so it will soak up the butter

*Let it cook until the yolk feels soft to the touch

*Don't forget to throw in the cut out hole (or heart) into the butter to get toasted too...it's the best part!

Easy Banana Bread

I found this recipe last year on a blog and I love it because it is so simple and so good, not to mention it makes the whole house smell amazing! No mixer needed for this one...

You will need:
-4 ripe bananas, mashed
-1/3 cup butter, melted
-1 cup sugar
-1 egg lightly beaten
-1 tsp vanilla
-1 tsp baking soda
-pinch of salt
-1 1/2 cups all purpose flour

-Preheat oven to 350
-In a large bowl mash bananas well (I usually use a potato masher for this)
-With a wooden spoon mix melted butter into mashed bananas
-Mix in the sugar, egg, and vanilla
-Sprinkle baking soda and pinch of salt into bowl and mix in
-Add flour last and mix well
-Pour into a well greased loaf pan
-Bake 1 hour

BEST EVER WAFFLES

I thought I would start off the first recipe with an all-time favorite of my son Hunter (who is a picky, picky eater these days). I got this recipe out of a Southern Living magazine years ago, and its one of our favorites when we decide to have a big breakfast or better yet breakfast for dinner. The club soda mixed in makes them super light and fluffy, and soooo yummy. Hunter gobbled up 3 last night, I won't tell how many we devoured. **I also freeze any leftover waffles, sometimes even make a 2nd batch....they are super simple to just pop into the toaster in the morning for a quick breakfast!

You will need: 2 cups all purpose baking mix
1/2 cup vegetable oil
2 large eggs
1 cup club soda

Stir together first 3 ingredients in a large bowl; add club soda, stirring until batter is blended. Cook in preheated, greased waffle iron until golden brown. **note-the club soda will fizz up a lot when poured in, keep stirring until the fizz goes away and most of the lumps are gone.