Black Bean Salsa

I know I have been a huge slacker in the blogging department.  Sorry.  I have been working hard at trying to get in better shape and lose some weight, and I have.  I've lost 25 pounds now and I feel much better!  I have been trying to make some better food choices and have been paying closer attention to portion sizes.  I refuse to cut any food groups completely out of my diet because I like variety.  It makes me happy to have choices. 
This is a yummy snack that I have been loving lately.  It is pretty healthy and delicious.  And I like things that I can throw together in 10 minutes or less.  I got this recipe from Taste of Home but I tweaked it a little bit to make it that much yummier to me.  When this salsa is made as written (using Daisy sour cream and olive oil mayo) it comes to about 135 calories a serving, which is good.  If you want to substitute with light sour cream or use greek yogurt in place of the sour cream and mayo that would make it even less calories.  

Black Bean Salsa

Ingredients:
1 can (15 oz) black beans, rinsed and drained
1 cup frozen corn, thawed (or you can use canned)
1 medium bell pepper, diced
1 medium tomato, diced
1/2 cup diced red onion
1 tablespoon minced fresh parsley (or 1/2 tbsp dried parsley)
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons red wine vinegar (or substitute vinegar of your choice)
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper

Directions:
In a large bowl, combine the beans, corn, bell pepper, tomato, onion, and parsley.  In a small bowl combine the sour cream, mayonnaise, vinegar, and seasonings.  Pour over corn mixture and toss gently to coat.  Serve with tortilla chips.  Store leftovers in the refrigerator.  Makes 8 servings.

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Chicken Alfredo Lasagna Roll-Ups

I love lasagna. But I also love Chicken Alfredo. Combining these two fabulous dishes makes me happier than a kid in a candy shop. That's probably the Italian in me. Or maybe it's just THAT good that it could make almost anyone happy. Give these a try sometime and see what you think. I found this recipe on Pinterest and tweaked it a little bit to my liking.

Chicken Alfredo Roll-ups



Ingredients:

9 lasagna noodles (have an extra couple ready just in case they break)
2 ½ cups alfredo sauce (homemade or store bought if you can stomach that stuff)
2 cups cooked, shredded chicken breast
oregano
garlic powder
3 cups shredded Mozzarella, separated
1 cup low-fat cottage cheese
1 egg
  
Directions:
1. Spray an 8x8 dish with non-stick spray.  
2. Add enough alfredo sauce to just cover the bottom of the pan. 
3. Cook lasagna noodles according to package directions. Don't overcook them! If anything you want them a little bit undercooked to reduce your chance of tearing them.  
4. While the noodles are cooking, combine 2 cups of the mozzarella, cottage cheese, and egg in a large bowl.
5. Drain and rinse the noodles with cold water. Lay the noodles out on a paper towel.
6. Spread a thin layer of alfredo sauce over each noodle (about 2 tbsp). Sprinkle with oregano and garlic powder. 
7. Spread the shredded chicken evenly over each noodle and top with the cheese mixture. 
8. Roll each noodle up starting at one narrow end and roll the noodle over the toppings to the other end. You will need to lift the noodle a little as you roll to prevent squishing everything out.
9. Place the roll-ups in the pan seam-side down so they don't come undone while cooking. Pour the remaining alfredo sauce over the top. Top with the remaining 1 cup of mozzarella cheese. 
10. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top. If you want the cheese browned on top just turn on the broiler for the last couple of minutes to get it golden and crusty. I like it that way buy if my kids see any brown they think it is "burned". Kids...gotta love them, right?

Angel Food Cake/Strawberry Shortcake

This is one of our all-time favorite summertime treats around here.  We have it at least once a month.  It is so good and it's healthier than lots of other treats.  We always turn our angel food cake into strawberry shortcake because it's just that much more tasty!  All you do is add some slightly sweetened strawberries and a bit of whipped cream and there you go!  YUM!

Angel Food Cake:

Ingredients:

• 1-1/2 cups egg whites (about 12)
• 1 1/4 cups powdered sugar
• 1 cup all-purpose flour
• 1 1/2 teaspoons cream of tartar
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract (or you could try another flavor, like orange)
• 1/4 teaspoon salt
• 1 cup sugar

Directions:

1. Let egg whites sit at room temperature for 30 minutes.
2. Sift powdered sugar and flour together three times; set aside. 
3. Add cream of tartar, extracts and salt to egg whites.  Beat on high speed. 
4. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. 
5. Gently fold in flour mixture, 1/4 cup at a time.  Spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. 
6. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched and is not sticky.  Immediately invert pan; cool completely before removing cake from pan.  

I found this recipe for angel food cake here. 

Here is the finished cake!

Mmm...so light and fluffy!

It looks delicious but it seems to be missing something...

That looks better but it is still missing something...

Perfect!  Now, if you'll excuse me, I have to go eat my strawberry shortcake.

 

Grilled Bruschetta Chicken

It's grilling season again.  YAY!!!!  I love grilled foods.  The fact that it doesn't add extra heat to the house is definitely a much appreciated bonus.  I saw this recipe on Kraft and I thought it looked like it was worth a try.  And it only has 5 ingredients.  How easy is that?!?  I'm glad I tried it.  It was so good!  Even my kids ate it, which is saying a lot if you know my kids...

Plus, it's healthy, which is worth a few more bonus points, right?

If you're looking for a new recipe for the grill you should try this.

Grilled Bruschetta Chicken:

 

Ingredients:

 

4  boneless skinless chicken breast halves (I used the thin-cut ones.  They cook faster and easier)

1/4  cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided  (I doubled this)

1  tomato, finely chopped  (And I doubled this too...)

1/2  cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

1/4  cup chopped fresh basil (I used the fresh cut basil in the nifty squeezy bottle...love it!)

Directions:

Place chicken in large resealable plastic bag. Add 2 tbsp (or 1/4 cup if you double it like me) dressing and seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate at least 10 min. or all day if you remember. 

Preheat grill to medium heat.  Cover half the grill grate with a sheet of heavy-duty foil. Place chicken on uncovered side of grill grate; grill 6 min. 
Meanwhile, combine remaining dressing, tomatoes, cheese and basil.
Turn chicken over; place on foil. Top with tomato mixture. Grill 8 min. or until chicken is done (165ºF). 

**If you use the thin-cut breasts like me then you grill it about 5 minutes on each side.** 

Simply Perfect Cinnamon Rolls

I love a good cinnamon roll, but then who doesn't?  I mean I suppose if you searched hard enough you could probably find someone who hates them, but why waste all that time when you could be eating a fresh batch of these?  Our neighbors used to bring us some of these divine rolls every now and then...but then they moved away :(.  I love this recipe for cinnamon rolls because it is quicker than most other recipes I have tried.  It only requires to raise the dough once, after you make it into the rolls, instead of twice like most recipes.  They come out so light and fluffy and completely delicious!  This recipe makes a ton of them too, so if you don't want to accidentally eat 30+ rolls, plan on sharing them (or cut the recipe in half).  I hope you like them as much as we do!

PS: I got this recipe from our old neighbor, who posted it on her inspiring blog here.

Cinnamon Rolls:

Ingredients:
3 1/2 cups warm water
1/2 cup olive oil
3/4 cup sugar
3 TBSP yeast
3 eggs
1 TBSP salt
8- 10 cups flour (enough to make a sticky dough)
1/2 cup (1 stick) melted butter
brown sugar, cinnamon, and raisins (if desired but I think they're gross)

Directions:
1.  Mix the water, olive oil, sugar, and yeast in a large bowl and let sit for 15 minutes.  It should get all foamy and bubbly like this:

2.  Then add the eggs, salt, and flour.  Mix the flour in a little at a time until it makes a fairly sticky dough.  Knead for 3-5 minutes. 
3.  Roll into a rectangle on a lightly floured surface.  You might want to divide the dough in half and do 2 smaller rectangles because mine ended up being huge!  (like about as long as a yardstick!)  Spread the melted butter evenly across the dough.  Sprinkle with brown sugar and cinnamon to your liking.  Add raisins if you want, but I really don't know why you would want them, they are gross.  Roll up into a big log starting with a long side and cut into 1-inch pieces.  (It works really well to cut with a piece of floss or a knife with a serrated edge.)

 

4.  Place cut rolls onto greased cookie sheets and let rise for about 20 minutes.  Bake at 380F (I did 375) for 15-17 minutes or until just barely starting to turn golden brown.  Frost with a powdered sugar glaze, if desired.  Eat!

Carrot Cake with Cream Cheese Icing

Carrot cake is one of those classic desserts that will always be popular but it's not my personal favorite. I mean it's okay but I prefer to keep my vegetables as a side dish and chocolate in my dessert.  Anyways, I had somebody order a carrot cake from me for her daughter's 7th birthday recently.  She told me that her husband never eats her carrot cake but he went back for seconds of mine.  She has been asking for the recipe since so I thought I would be nice and share it here, with all of you.  You could also try my chocolate carrot cake recipe (mmm...chocolate) here.

Carrot Cake:

Ingredients: 

1-1/2 cups Sugar 
1/2 cup lightly packed brown sugar
1 cup Vegetable Oil 
4 whole Eggs 
2 cups All-purpose Flour 
1/2 teaspoon Salt 
1 teaspoon Baking Soda 
1 teaspoon Baking Powder 
2 teaspoons Ground Cinnamon 
2 cups Grated Carrots 
1 cup finely chopped pecans or walnuts, optional 


Directions:
1.  Preheat oven to 350F
2.  Mix together the sugar, oil and eggs in a large bowl.
3.  In another bowl mix together flour, salt, baking powder, baking soda and cinnamon and add to wet mixture.
4. Then add carrots and nuts (if desired) and mix well.
5.  Pour into a greased and floured 9 x 13 pan and bake at 350F for about 40 minutes or until a toothpick inserted in the center comes out clean.  Cool completely before frosting with the cream cheese icing (recipe below).

Mix the eggs, sugars, and oil.

Add the dry ingredients.

Add the carrots and nuts (a food processor is the ONLY way to grate that many carrots!)

Pour it in the pan.

And here is the final product

Cream Cheese Icing:

Ingredients:

1 stick (1/2 cup) butter, softened
1 8oz. package of cream cheese, softened
4 cups powdered sugar
2 tsp vanilla

Directions:

Mix the butter and cream cheese on medium-high speed for a few minutes until smooth, light, and fluffy.  Add the vanilla.  Gradually add the powdered sugar, a little at a time, mixing on low speed. When the powdered sugar is incorporated beat on medium-high speed for about 30 seconds to make sure everything is well mixed and fluffy.  Frost cake. (and don't forget to lick the bowl!)

Mac and Cheese Soup

I tried a new recipe today for Mac and Cheese Soup that I got from a friend.  I thought my kids would like it but I didn't realize just how much they would absolutely LOVE it!  I probably should have known though considering one of my daughters asks for mac and cheese for lunch almost every day. (Just to clarify, I don't let her have mac and cheese everyday, but she still asks for it)  I liked it too.  It has all the flavor of everyone's favorite comfort food and yet it's a warm and delicious soup.  Yum!  Hopefully you will like it as much as I did. 

Mac and Cheese Soup:

Ingredients:

• 1/2 pound of bacon (optional but really makes it so much better)
• 2 cups of dry elbow macaroni
• 3 tablespoons of butter
• 1/2 of a medium onion, diced
• 1/3 cup of all purpose flour
• 2-1/2 cups of chicken broth
• 2 cups of whole milk
• 4 cups of shredded sharp cheddar cheese
• 2 tsp mustard
• Salt and pepper to taste

Directions:


1.  Prepare macaroni pasta according to package directions, drain and set aside.
2.  While the macaroni is cooking you can cook the bacon until crisp, then chop it up and set that aside.
3.  Melt butter in a medium to large pot.  Add the onion and saute until tender. Add the flour and cook over  medium to medium high heat, stirring constantly for about a minute.  It will be very thick. 
4.  Add the broth, about 1/2 cup at a time, constantly whisking until fully incorporated and smooth. Add the milk a little at a time, stirring after each addition.  
5.  Keep the soup on medium heat, stirring occasionally, until hot but NOT boiling. Stir in the cheese, about a cup at a time until completely melted and smooth.
6.  Add the cooked pasta and gently stir. Take a taste and see if it needs any salt or pepper.  Ladle soup into bowls and top with chopped bacon and additional cheese, if desired. 

You could add a little bit of celery if you want.  You could also add ham or mix the bacon into the soup instead of just sprinkling it on top. 

Super Easy Slow-Cooker Beef and Mushrooms

I love for my kids to be involved in things.  It's good for them to learn new things, make friends, and have fun while doing it.  However, sometimes their schedules can be more than a little difficult to work around.  I know everyone is busy and I am only preaching to the choir but some days I could SERIOUSLY use a couple more hours.  My girls have dance class from 4:30-5:30 on Tuesdays and my son has Cub Scouts from 4:15-5:15 on Thursdays so it's kind of difficult to have time to prepare dinner on those days.  So unless I want to feed my family PB&J all the time (hey, don't get me wrong, an occasional peanut butter sandwich for dinner is perfectly fine) I just throw some food in the crock pot.  Then dinner is magically done when we get home and I don't have to slave over a hot stove after battling kids to get them everywhere they need to go.  This is one of those easy crock-pot recipes for those days when you don't have time to make dinner.

Super Easy Slow-Cooker Beef and Mushrooms

Ingredients:

1 pound lean beef stew meat
1 can low-fat cream of mushroom soup
1/2 cup water
1 packet dry onion soup mix
8 oz. fresh sliced mushrooms
1/2 cup sour cream (optional)

Directions:

Toss the meat in the bottom of your slow cooker.  Sprinkle the onion soup mix over the meat.  Toss in the mushrooms next.  Combine the canned soup and water and pour that over the top.  Cook on low for 7-8 hours.  If you want it a little creamier, stir in 1/2 cup of sour cream just before serving.  Serve over rice or noodles.

Cinnamon Roll Cookies

Can't decide whether to make cinnamon rolls or cookies?  Try these cinnamon roll cookies!  They are simple and very tasty.  You can frost them with cream cheese icing or drizzle them with a powdered sugar glaze or have them plain.   I left these plain so you can see the cinnamon swirls.

Cinnamon Roll Cookies:

Ingredients:

1/2 cup butter, softened
1/2 cup shortening (butter flavored works well)
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

FILLING:
1/2 cup brown sugar
1/4 cup butter
2 teaspoons ground cinnamon

Directions:

1. In a large bowl, combine the 1 teaspoon cinnamon, flour, baking powder and salt and set aside.  
2. In a separate bowl, cream together the butter, shortening, and sugars until smooth. Beat in the eggs and vanilla.  Add the flour mixture and mix well.  Cover and refrigerate dough for at least 1 hour so it is easier to handle.
3. Preheat the oven to 375 degrees F (190 degrees C) and lightly spray your cookie sheets with cooking spray.  
4. For the filling, mix the brown sugar, butter, and cinnamon in a microwave safe bowl.  Microwave for 30 seconds and stir.  Microwave an additional 30 seconds or until butter is melted.  Mix well. 
5. Break the dough into 2 halves.  On a lightly floured surface, roll out each half of the dough to a 12x6 inch rectangle. Spread 1/2 of the cinnamon mixture over each rectangle. Roll each one lengthwise into a log. Cut into 1 inch segments.  Place on cookie sheets cut side down.
6. Bake for 8 to 10 minutes or until just starting to turn golden brown around the edges. Flip cookie sheet over onto a tray to remove cookies while they are still very hot.  If desired, frost them when cooled.

Onion Potato Chicken Casserole

Here is a quick and easy casserole to throw together this time of year.  A nice way to feed those extra holiday house guests!

Onion Potato Chicken Casserole

Ingredients:

4 boneless, skinless chicken breasts
4 medium potatoes, sliced into 1/8 inch slices (and peeled if you want)
1 can cream of chicken soup
1 cup sour cream
1/2 cup chicken broth
2 tbsp butter
1/2 cup shredded cheddar cheese
1 can French's fried onions


Directions:

Layer the potato slices in a 9x13 inch dish.  Drizzle with butter.  Mix soup, sour cream, broth and cheese and spread over potatoes.  Place chicken breasts on top, spacing them evenly across the dish.  Salt and pepper as desired.  Bake at 350 degrees for 30 minutes.  Sprinkle French's fried onions over the top of the casserole and bake for an additional 10-15 minutes or until chicken is cooked through.

Sweet Cherry Pie

It seems like most cherry pies are made with sour cherries or canned cherry pie filling, which make a fine cherry pie, but here is a recipe for a little sweeter cherry pie using frozen cherries.

Sweet Cherry Pie:

Ingredients:
Pie crust for a 2 layer 9 inch pie
5-6 cups frozen dark red cherries
1 cup sugar
1/2 cup flour

Directions:

1.  Place frozen cherries in a large bowl. If time permits, let them thaw for about an hour.  This will help them absorb the flour and sugar better.

2.  Preheat oven to 350°F.

3.  Mix sugar and flour in a small bowl. Pour over cherries and mix to blend. Let the mixture sit for about 15 minutes, stirring occasionally.  (If the flour/sugar mixture isn't all absorbed just pour the extra over the cherries in the pie crust.)

4.  Pour into pie crust and spread evenly.

5.  Roll out top pie crust and place on top of berries.  A lattice crust is always very pretty for fruit pies or you can use small cookie cutters like I did on this one to make cute cut-outs.  If you don't feel like doing anything fancy you can just do a plain top and cut some slits in the top so steam can get out.  Fold the top crust under the edge of the bottom crust and pinch tight to make a pretty border.

6.  Bake at 350 for about an hour or until the crust is golden brown and the juices are bubbling.  If the edges start to get too brown cover them with foil for the remaining cook time.

*Pies can leak over the edge so put a cookie sheet or liner on an oven rack below the pie to catch the mess.*

Sugar Cookie Bars

You know when you get that craving for a nice thick, soft sugar cookie but you don't want to go through the hassle of rolling and cutting and making a huge mess?  Well, these are your answer.  You make the dough, press it into the pan, and you're done!  You can frost these with buttercream or cream cheese frosting.  If you don't like frosting just sprinkle them with colored sugar sprinkles before baking.

Sugar Cookie Bars:

Ingredients:
1 cup butter, softened
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 tsp baking soda

Directions:
Preheat oven to 375 degrees.  Combine flour, salt, and baking soda in a bowl and set aside.  In a large bowl, cream butter and sugar until nice and fluffy.  Add eggs and vanilla and mix well.  Gradually add flour mixture to butter mixture a little at a time, until completely combined.  Spray a 13x18 baking sheet with cooking spray.  Press dough into pan making sure it's even all the way across.  Bake for 10-12 minutes or until light golden brown across the top.  Cool completely before frosting. 

*For softer cookies, do not overbake*

Bacon Ranch Pasta Salad

This is a simple pasta salad that is quick to throw together for potlucks.  If you want you can add some cooked chicken to it to make it heartier. 

Bacon Ranch Pasta Salad

Ingredients:
3 cups uncooked medium pasta shells or rotini
2/3 cup shredded carrots
2/3 cup frozen peas, thawed
4 bacon strips, cooked and diced
4 ounces cream cheese
1/2 cup sour cream
3/4 cup milk
1 envelope ranch salad dressing mix


Directions:
1.  Cook pasta according to package directions. 
2.  In the meantime combine the carrots, peas, and bacon in a large bowl. 
3.  In a smaller bowl beat the cream cheese until smooth.  Add sour cream and mix until smooth.  Add milk and dressing mix; beat until combined well.
4.  Drain pasta and rinse in cold water and add to the vegetable/bacon mixture.  Add dressing mixture and toss to coat.  Chill until serving.

Apple Cupcakes with Caramel Frosting

Here's a nice fall treat recipe.  What says fall better than caramel apples?  These are very simple to throw together.  I got these from Taste of Home. 


Apple Cupcakes with Caramel Frosting:

CUPCAKES:
Ingredients:
1 box spice cake mix (or you can use carrot cake mix or plain yellow cake mix)
Ingredients on cake mix package
2 cups peeled and finely chopped tart apples


Directions: 
Preheat oven to 350 degrees.  Line cupcake pan with paper liners.  Prepare cake mix according to package directions.  Fold in chopped apple pieces.  Fill cupcake pans 2/3 full.  Bake according to package directions.

CARAMEL FROSTING:
Ingredients:
1 cup packed brown sugar
1/2 cup butter
1/4 cup milk
1 tsp vanilla extract
2-1/2 to 3 cups powdered sugar

Directions:
In a heavy saucepan, combine brown sugar, butter, and milk.  Bring to a boil over medium heat.  Cook and stir for 2 minutes.  Remove from heat and add vanilla.  Cool to lukewarm.  Gradually beat in powdered sugar until frosting is the right consistency.  Frost cupcakes.  If you want you can stick a caramel apple stick in each one and sprinkle with toasted pecans.

Sweet and Sour Chicken

I sprinkled some sesame seeds on mine

I have tried several sweet and sour chicken recipes over the years trying to find one that I really liked.  This was it!  This one is very similar to the sweet and sour chicken at my favorite Chinese restaurant.  It's really quite simple too!  And, if you are rushed for time you can substitute frozen batter-dipped chicken nuggets instead of making your own.  (just don't use the breaded ones, they're not as good with this).  Enjoy!


Sweet and Sour Chicken:


Ingredients:

CHICKEN:
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 1/4 cups self-rising flour (No self-rising flour? Add 1/2t salt & 1 1/2t baking powder to your flour)
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 egg
1 1/2 cups water
1 quart vegetable oil for frying

SAUCE:

1 (8 ounce) can pineapple chunks, drained (juice reserved)
1/4 cup cornstarch
1 3/4 cups water, divided
3/4 cup white sugar
1/2 cup distilled white vinegar
2 drops orange food color  (or you can use 2 red and 1 yellow to make orange)
2 green bell pepper, cut into 1 inch pieces

Directions:

1. Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
2. Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels. 
3. For the sweet and sour sauce, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring in a saucepan. Heat to boiling. Reduce heat to low. Combine 1/4 cup cornstarch and 1/4 cup water in a cup; slowly stir into saucepan. Continue stirring until mixture thickens.  Stir in pineapple chunks and bell pepper.  Remove from heat.
4. When ready to serve pour hot sweet and sour sauce over chicken on plate.  Serve with rice. 

I served my sweet and sour chicken with pork-fried rice and egg drop soup

Bacon Egg Cups

I tried these bacon egg cups for breakfast this morning and I think they are AMAZING!  They are incredibly simple to make and will impress any brunch guests.  You can top them with any herbs or seasonings you'd like to really customize it to your taste.  You have got to try these!

Bacon Egg Cups:

Ingredients:

Bacon (about 1-1/2 slices per cup)
1 egg per cup
Grated cheddar cheese (or any cheese of your choice)
salt and pepper
whatever you want to sprinkle on top (green onion, chives, tomato, oregano, etc.)

Directions:

Spray muffin pan with non-stick cooking spray.  Cook bacon in a large frying pan until lightly brown and still soft and chewy.  Line inside of muffin cups with bacon.  I wrapped 1 piece of bacon around the inside of the cup and then placed a couple smaller pieces on the bottom. 

Crack 1 egg into each cup.  Sprinkle with salt and pepper to your liking.  Top with cheese and whatever seasonings you want. 

Bake at 400 degrees for 15-18 minutes or until eggs are set.  You can stick a sharp knife into the middle of a cup to check if the eggs are done.  They should pop right out of the muffin pan.  Enjoy! 

Egg Drop Soup

One of my favorite things to eat when I go to a Chinese restaurant is Egg Drop Soup.  I never realized it was so simple to make until just recently.  This is a great basic egg drop soup recipe.  Enjoy!

Egg Drop Soup

Ingredients:
4 cups water
5 chicken bullion cubes
salt and pepper to taste
2-3 tbsp cornstarch mixed with 1/2 cup water (optional)
2 eggs, lightly beaten

Directions:
Bring 4 cups water and chicken bullion to a boil over medium-high heat.  Add salt and pepper to taste.  If you want to thicken your soup (most restaurants do) add the cornstarch/water mixture and stir well.  (Make sure your cornstarch/water mixture does not have any lumps before you add it to the soup.)  When it boils again remove the soup from the heat.  SLOWLY pour in eggs while GENTLY stirring soup in a clockwise direction.  (If you stir too fast it will turn the egg into shreds instead of long ribbons, but it will still taste good.)  Let set for about 1 minute so the egg can fully cook.  YUM!

If you want to add more flavor you can add a few drops of sesame oil or a little soy sauce when you add the salt and pepper.  Try topping it with diced green onions too. 

Mini French Toast Cupcakes

Want to try a new dessert that could be breakfast too?  Try these french toast cupcakes.  I found this recipe on BigOven.com and I thought it sounded like it would be worth a try.  I don't think it tasted exactly like french toast but they are VERY yummy! 


Mini French Toast Cupcakes:

Cupcakes: 

Ingredients:

1 ½ flour

1 ½ teaspoon baking powder

½ teaspoon cinnamon

¼ teaspoon salt

1 cup sugar

½ cup unsalted butter, melted and cooled

2 eggs

2 teaspoons maple extract

½ cup milk

Directions:

1.  Preheat oven to 350 degrees.  Line a mini-muffin pan with paper liners or spray with non-stick cooking spray.

2.  Mix flour, baking powder, cinnamon, and salt in a large bowl.  Set aside.

3.  Cream butter and sugar.  Add maple extract and eggs and beat until well blended.  

4.  Alternate milk and dry ingredients adding a little at a time and mix well.  Fill muffin cups about 1/2 full.  Bake for 12-14 minutes until done.  Cool completely.

Cinnamon Cream Cheese Icing:

Ingredients:

1 pkg (8 oz) cream cheese, at room temperature

1 stick butter, at room temperature

4 cups powdered sugar

1 teaspoon ground cinnamon

1 tbsp maple syrup

Directions:
Cream the butter and cream cheese until smooth and fluffy.  Add the powdered sugar, a little at a time, until the sugar is well incorporated. Add the cinnamon and maple syrup and mix well.  Frost cooled cupcakes.