French Breakfast Muffins

What makes them French, I don't know. But they are yummy. I made them for breakfast this morning, and they were a hit. I used regular plain yogurt instead of butter in the muffins, and they still turned out delicious. They are not very sweet, so the cinnamon sugar on top is a must. I wanna try them with blueberries next, maybe with a little bit of almost flavor too.

1 1/2 cups all-purpose flour

1/2 cup white sugar

1 1/2 teaspoons baking powder

1/4 teaspoon ground nutmeg

1/8 teaspoon salt

1 egg, lightly beaten

1/2 cup milk

1/4 cup butter, melted

1/4 cup white sugar

1/2 teaspoon ground cinnamon

1/3 cup butter, melted

Preheat oven to 350 degrees F. Grease muffin cups or line with paper muffin liners.

In a medium mixing bowl, stir together flour, 1/2 cup sugar, baking powder, nutmeg and salt. Make a well in the center of the mixture. Stir together egg, milk and 1/3 cup melted butter. Add egg mixture to flour mixture; stir until just moistened (batter may be lumpy). Spoon batter into prepared muffin cups.

Bake in preheated oven for 20 to 25 minutes. Meanwhile, combine 1/4 cup sugar, cinnamon. When muffins are finished baking, dip tops of muffins in the melted butter and then in the cinnamon sugar mixture. Serve warm.

Drop Biscuits

I thought these biscuits were decent. They're really quick, literally 5 minutes from start to oven. I bake them in muffin tins so that they are shaped like actual biscuits. The best biscuits I've ever had are Pillsbury's frozen buttermilk biscuits, but when I don't feel like spending $4 for 12 biscuits, these are a decent alternative.

2 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk

1 tablespoon butter or margarine, melted

In a bowl, combine flour, baking powder and salt. Combine milk and butter; stir into dry ingredients just until blended. Drop by rounded tablespoonfuls onto a greased baking sheet. Bake at 450 degrees F for 10-12 minutes or until golden brown.

Feta-Topped Chicken

4 boneless skinless chicken breast halves (1- 1/4 lb)
2 T balsamic viniagrette dressing
1 t Italian seasoning
1/4 t seasoned pepper
1 lg roma tomato, cut into 8 slices
1/4 cup crumbled feta cheese

1 Set oven control to broil. Brush both sides of chicken breasts with dressing. Sprinkle both sides with Italian seasoning and seasoned pepper. Place on rack in broiler pan.
2 Broil with tops 4 inches from heat about 10 minutes, turning once, until chicken is no longer pink when centers of thickest pieces are cut. Top with tomato and cheese. Broil 2 to 3 minutes longer or until cheese is lightly browned. 4 servings

(I grilled the chicken. 7 - 8 minutes on each side. Top with the tomato and cheese after turning it)

Chicken Florentine Artichoke Bake

Katherine, I'm so glad you invited me to contribute! I was just typing this recipe up to send it to you when I got the invite. I made it tonight and its SOOOOOOO good, and just stuffed with yummy veggies! It's from the Better Homes and Gardens ultimate casseroles magazine

8 oz bowtie pasta (I used garden rotini cause I didnt have bowties)
1 Tbs butter, or olive oil
1 small onion, chopped
2 eggs, lightly beaten
1 1/4 cups milk
1 tsp dried Italian seasoning
1/2 tsp salt
1/4 to 1/2 tsp crushed red pepper
1/4 tsp ground black pepper
2 cups chopped cooked chicken
2 cups shredded monterey jack cheese (8 oz)
1 14-oz jar quartered artichoke hearts, drained
1 10-oz pkg frozen leaf or chopped spinach, thawed and well drained
1/2 cup oil-packed dried tomatoes, drained and chopped
1/4 cup grated parmesan cheese
1/2 cup soft bread crumbs
1/2 tsp paprika (opt)
1 tbs butter, melted


Preheat oven to 350F. Cook pasta according to package directions; drain. Meanwhile, in a medium skillet, heat the 1 Tbs butter (or oil) over medium heat. Add onion; cook for 4 to 5 mins or until tender.

In a large bowl, combine eggs, milk, Italian seasoning, salt, crushed red pepper (if desired), and black pepper. Stir in cooked onion, chicken, Monterey Jack cheese, artichoke hearts, spinach, dried tomatoes, and half of the Parmesan cheese. Stir in cooked pasta. (at this point I added a shredded carrot and a shredded zuccini) Transfer mixture to an ungreased 3-quart rectangular baking dish.

Bake, covered, for 20 minutes. In a small bowl, combine bread crumbs, paprika, and the remaining Parmesan cheese; stir in melted butter. Sprinkle over pasta mixture. Bake, uncovered, about 10 minutes more or until mixture is heated through and crumbs are golden. Makes 6 to 8 servings (actually it completely fills a casserole dish. I got more than 8 servings out of that.)

Tangy Pork Chops

My picky husband loves this one. Add any other vegetables you like, too. I like to add carrots and celery.

4 thick cut boneless pork chops
1/2 teaspoon salt
1/8 teaspoon pepper
2 medium chopped onions
1 large sliced green pepper
14-1/2 ounces stewed tomatoes
1/2 cup ketchup
2 tablespoons cider vinegar
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 beef bouillon cube
2 tablespoons cornstarch
2 tablespoons water

Sprinkle pork chops with salt and pepper and add to crockpot. Add the chopped onions, green pepper, and stewed tomatoes. Mix ketchup, vinegar, sugar, Worcestershire sauce, lemon juice, and bouillon. Pour over vegetables. Cook on Low for 5 to 6 hours. Mix cornstarch and water and stir into liquid on high and cook another 30 minutes.

Philly Cheese Steak Wraps

2 cups frozen bell pepper stir-fry
1/2 pound thinly sliced deli cooked roast beef, cut into strips
1/2 cup purchased Italian salad dressing
7 (8 or 7 inch) tomato-basil flour tortillas
4 oz (1 cup) shredded Monterey Jack Cheese

In a medium nonstick skillet, cook and stir pepper stir-fry over medium-high heat about 5 minutes or until tender. Add beef and salad dressing; mix well. Cook until thoroughly heated.
Spoon beef mixture evenly down center of each tortilla. Sprinkle each with cheese. Roll up each tortilla.

Chicken Taco Crescent Ring

1 tablespoon oil
1 1/4 lb boneless skinless chicken breast halves, cut into ½ inch pieces
2 cups frozen corn
1/2 cup chopped green bell pepper
1/2 cup water
1 (1.25 oz) taco seasoning mix
4 oz (1 cup) shredded cheddar cheese
2 (8 oz) cans refrigerated crescent rolls

Heat oven to 375 F. Spray large cookie sheet with nonstick cooking spray. Heat oil in medium skillet over medium heat until hot. Add chicken; cook through, about 5, stirring freuquently. Add corn, bell pepper, water, and taco seasoning mix; mix well. Heat until bubbly. Reduce heat to medium; cook 10 to 15 minutes or until liquid evaporates, stirring occasionally. Remove from heat; stir in cheese. Set aside.
Unroll both cans of dough; separate into 16 triangles. Arrange triangles on sprayed cookie sheet with short sides of triangle toward center, overlapping into wreath shape and leaving 5-inch round opening in center. Lightly press short sides of dough to flatten slightly.
Spoon chicken filling onto widest part of dough. Pull end points of triangles over filling and tuck under dough to form ring (filling will be visible).
Bake 20 to 25 minutes or until golden brown. Meanwhile, in small bowl, combine lettuce, tomato and olives; toss gently to mix.

One-hour Rolls

I have my good friend to thank for this one! I've made a few changes (the original recipe calls for 6 Tbsp of shortening) but I find that it works out just as well either way, and I don't have to measure out shortening if I use butter instead.

1 cup hot water

1 teaspoon salt

1/4 cup brown sugar

4 tablespoons butter or margarine

1 tablespoon active dry yeast

1 egg, well-beaten

3 1/2 cups flour (use bread flour for best results)

Combine water, salt, sugar, and shortening in sauce pan. Heat until shortening begins to melt.

Pour into large bowl and allow to cool until luke-warm.

Add yeast and egg, stirring after each. Add 1 cup flour and beat well. Add enough flour to make dough easy to handle and knead for 5 minutes.

Make into 18 rolls. Allow to rise until double (about one hour).

Brush tops with melted butter. Bake at 425º F for 12 minutes.

Sweet Cinnamon Biscuits

Ever wanted homemade cinnamon rolls in a hurry? These are yummy, quick, and easy!

Ingredients:

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/4 teaspoon baking soda

1/4 cup vegetable oil

3/4 cup buttermilk

8 tablespoons butter (softened)

3/4 cup granulated sugar

1 teaspoon cinnamon

Directions:

Combine flour, baking powder, salt, and baking soda in medium bowl and mix well. Stir in vegetable oil. Add buttermilk and stir until just blended

Knead dough on lightly floured surface until smooth. Roll dough into 15 x 8 inch rectangle

Preheat oven to 400 F. Lightly Grease 9-inch round baking pan.

Spread butter over dough. Combine sugar and cinnamon; sprinkle over butter. Roll up rectangle from one long side. Pinch seam to seal.

Cut roll into 1 1/2 inch slices. Bake until lightly browned 15 to 20 minutes.