TBT: Ham and Cheese Muffins

Here's a recipe I posted way back in 2011.  Hard to believe it was so long ago that I've been adding recipes to this blog, that we still were only a family of 4!  At the time, the girls loved these muffins for breakfast.  I think it's time we make these again!

Original post from March 2011:
I was a little leery of making these muffins.  1.  Ham in a muffin is a little weird.  2.  The recipe got mixed reviews.  But I had some ham that needed to get used up, so I figured it couldn't hurt to try making a half-batch and seeing what we thought of these. 

Actually though, we enjoyed this one.  Allison had two as soon as they came out of the oven and Chloe snuck one off the cooling rack...can you consider it "sneaking" though, when she grabs one and yells "YEAH!"  And in fact, as I write this, Chloe is running around the house (naked) with a muffin in each hand. 

It looks like I'll have to make another batch of these before Monday so the girls can take them to school and share with their friends.

1 1/2 Cups All Purpose Flour (I used 2 1/2 cups)
1 Cup Whole Wheat Flour (I omitted)
2 Tsp Baking Powder
1 Tsp Baking Soda
1/2 Tsp Salt
1 1/4 Cups Buttermilk (I made my own)
2 Eggs
1/4 Cup Vegetable or Canola Oil
2 Tbsp Maple Syrup or Honey (I used syrup)
1 Cup Cheddar Cheese, shredded
1 Cup Ham, chopped fine

Preheat oven to 350 degrees.  Combine the first 5 dry ingredients in a bowl and stir to combine.  In a separate bowl whisk the eggs, oil and maple syrup and stir to combine.  Add the buttermilk to the egg mixture and stir.

Add the buttermilk mixture to the flour and stir until just combined.  Fold in the cheese and ham.  Scoop the batter 2/3 of the way up into greased muffin cups and bake for 18-20 minutes (15 minutes if using mini muffin cups).  Cool on a wire rack and serve.
(PS...this would be fabulous served with freshly whipped butter)

#1,460: Blackened Pork Chops

Those look pretty good don't they?!  I was quite impressed with how easy this recipe was and how visually appealing they were...as I'm not a big pork fan.  Overall the family enjoyed these.  The flavor was pretty good on these.  However, I personally thought they were really chewy.  I think I like my porkchops in the crockpot better because they get much more tended.  I do like the look of these though.  I asked Brian if he wanted me to save him the leftovers and he said no...that's not a good sign in our house!  I probably won't make these again for my family, but they aren't bad...see what your family thinks!  It sure was an easy recipe!

1 lb Pork Chops (I used boneless, thin cut)

1/2 Tbsp dried thyme

1/2 tsp dried basil

1/2 tsp dried oregano

1 Tbsp Paprika

1/2 Tbsp garlic powder

1/2 Tbsp onion powder

1/2 tsp black pepper

1/2 tsp salt

1/4 tsp cayenne

Heat oven to 350 F.

Pulse the thyme, basil, and oregano in a spice grinder until they are more like a powder (optional). 

Mix together all the spices and liberally sprinkle the seasoning on both sides of the Pork Chops. 

Over medium-high heat, with 1 Tbsp olive oil, sear the Pork Chops for 4-5 minutes on each side. (I seared mine for about 2 min on each side in an oven safe cast iron skillet).  

Place the Pork Chops in a baking dish (my cast iron skillet went straight into the oven) and bake for 10-15 mins or until cooked through.

#1,459: Spanakopita Bites

I made this recipe to take to book club.  It's been sitting on my "Book Club" Pinterest board for over two years now.  It was time to make these and remove them from my board.  I wasn't sure I was going to love this, but I actually really, really enjoyed these.  I think it has a little too much spinach for my liking, but I got over that really easily.  LOL  The original recipe says you can use cottage cheese, ricotta or cream cheese, and I used the cottage cheese since that was suggested first.  But personally, I think it would probably be better with cream cheese.  

I was super lazy and didn't want to have to cut/butter the phyllo sheets, so I used the pre-made/pre-baked phyllo cups.  SOOOOO much easier to do/make!  Yes it is way more expensive, but it was worth my time!

1 Tablespoon vegetable oil

1 small onion, chopped

3 green onions, chopped

10 ounces frozen chopped spinach. thawed and squeezed dry

4 to 6 ounces domestic feta cheese, crumbled

1 cup cottage cheese (can sub ricotta or cream cheese)

1 egg

Salt and pepper to taste

1 pound phyllo, thawed (I used 4 packages of pre-made/baked phyllo cups)

8 tablespoons butter (1 stick), melted (I omitted)

2 tablespoons vegetable oil (I omitted)

Here is how I made this with the pre-baked phyllo cups:
Preheat oven to 375 degrees.

Heat 1 tablespoon of oil in medium skillet over medium heat. Add white and green chopped onions; cook until softened, 3 to 4 minutes.

Meanwhile, mix spinach, feta, cottage cheese and egg in medium bowl. Add cooked onions and season with salt, and pepper. Place in a oven-safe bowl and bake/warm for about 20 minutes until heated through.  Remove from oven.

On a cookie sheet, place the pre-baked phyllo cups and fill each one with the warmed spinach mixture. 

Return the cups to the oven and bake for about 10 minutes.

Here is the original directions, if you use phyllo sheets:
Preheat oven to 375 degrees.

Heat 1 tablespoon of oil in medium skillet over medium heat. Add white and green chopped onions; cook until softened, 3 to 4 minutes.

Meanwhile, mix spinach, feta, cottage cheese and egg in medium bowl. Add cooked onions and season with salt, and pepper. Cover and refrigerate until ready to use.

Combine the remaining butter and oil and set aside until ready to use.

Remove the phyllo dough from the package and stack up. Carefully cut the phyllo dough into 2 inch by 2 inch squares; set aside.

Prepare your mini muffin pan by brushing butter in each well. Place 1-2 squares of phyllo dough into each well, pushing down to create a cup or crust. Brush the top phyllo filled wells with more melted butter and repeat by placing 1-2 squares of phyllo dough into each well and pushing down to create a cup or crust again. Repeat with another layer of 1-2 squares of phyllo dough and brush with more melted butter.

Place a heaping teaspoon into each well, filling the phyllo cup. Bake in the preheated oven for 15-20 minutes or until golden brown.

TO FREEZE - These can be made in advance, baked, cooled and frozen... and will stay good up to 1 month. Reheat from frozen state {do not defrost} on a cookie sheet or mini muffin pan in a 375 oven for 10-12 minutes or until middles are warmed through.

#1,458: No bake Kettle Corn Granola Bars

I have been dying to make these since the second I came across this recipe!!  I made these for the little one to take to school to share with his friends.  I'm hoping they enjoy these as much as I do!! :)

This is so easy to make, but it doesn't make a very big batch (about 8 granola bars).  You might want to double this and make in a 9x13 pan instead.  These aren't going to last long!

1 1/2 cups rolled oats

1/2 cup oat bran (I used wheat bran)

2 cups kettle corn, blended to a broken consistency

1/2 cup nut butter of choice (I used almond butter)

1/2 cup + 2 Tbsp honey 

2 tsp sugar

1 cup mini chocolate chips, divided

In a large mixing bowl, combine the rolled oats, oat bran, broken kettle corn, and sugar.  Set aside. 

In a small saucepan or microwave safe bowl, combine the nut butter of choice with the honey and heat until the mixture is melted completely. Add the liquid mixture to the dry mixture and stir until combined. 

Allow to cool slightly and stir in the chocolate chips and mix very well. (I didn't let this cool for very long and my chocolate chips melted (as I expected them to).  I think it still tasted great though!).

Line a 9 x 9 inch baking dish with baking paper. (I used 8x8 pan and mine were a little thicker).  Pour the mixture into the pan and press firmly with your hands evenly. Refrigerate for at least 4 hours, or overnight. Remove from the pan and cut into 8-10 bars.

Note: These bars can be kept outside the refrigerator for up to 1 week, otherwise store in the refrigerator. Try using a mild tasting nut butter like almond or cashew to maintain the kettle corn taste. 

#1,457: Thai Inspired Turkey Meatballs

If you plan on making, eating or enjoying this recipe, you have got to be a fan of ginger!  The flavor of the ginger really comes out in this recipe.  I fortunately am a fan (not a huge one though) so I have been enjoying these a lot.  I tend to overcook my meatballs, but the zucchini in this really keeps them moist.  I would definitely make these again.  

1 1/2 lbs. ground turkey meat (you could use ground beef)
1/2 white onion, chopped
2 garlic cloves, minced
1 c. zucchini, grated and drained
1 carrot, grated
1 Tbsp. fresh ginger, grated
1 tsp. lime zest
2 tsp. soy sauce
2 Tbsp. fish sauce (I omitted this)
1 large egg
1/2 c. panko breadcrumbs (I used regular breadcrumbs)

sweet chili dipping sauce (I omitted)

Combine all the ingredients and mix well.  Form into meatballs and place on a baking sheet lined with foil.  Bake at 350F for 20-25 min. until cooked through.  Serve with sweet chili dipping sauce.

#1,456: Banana Oatmeal Cups with Chocolate Chips

My kids are not big fans of oatmeal, so I wasn't so sure they were going to like this recipe.  So to combat that slightly I added a heck of a lot more chocolate chips to this recipe in hopes of luring them in!  It at least helped do the trick, because they have already requested that I make them again and were mad at their daddy for eating the rest of the chocolate chips and prohibiting me from making them.  LOL  I'd say this was a win!

3 very ripe bananas, mashed

1 cup milk (I used chocolate almond milk)

2 eggs

1 tbsp Baking powder

3 cups Old Fashion or Rolled Oats

1 tsp vanilla extract

3 tbsp mini chocolate chips (I used more like 1 cup!)

Preheat oven to 375 degrees.  Spray a muffin pan and/or liners with with non-stick spray.

Mix all ingredients together and stir to combine. Divide batter into 15 muffin cups. They should be just about filled.

Bake 20-30 minutes, you’ll see the edges just starting to brown and they will be firm to the touch.

The muffins may stick when hot but are removed easily when cooled for a bit.

#1,455: Sour Cream Coffee Cake

This recipe is so good, I've already make it twice!  My kids loved it and it has been so easy to whip together and take to a friend's house or serve to company.  The recipe says to make this in a bundt pan, but I think it's just as easy to make it in a 9x13 pan instead.  You probably have most, if not all of the ingredients already on hand too.  The only thing I ever have to double check for is the sour cream! 

2 cups flour

1 tsp. baking Powder

1/2 tsp. baking soda

1-1/2 cups granulated sugar

3/4 cup butter or margarine, softened

1 tsp. vanilla

2 eggs

1 cup Sour Cream

1 cup chopped PLANTERS Pecans (I omitted)

1/3 cup packed brown sugar

1-1/2 tsp. ground cinnamon

Heat oven to 350°F.

Stir flour, baking powder and baking soda until blended. Beat granulated sugar, butter and vanilla in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture alternately with sour cream.

Combine nuts, brown sugar and cinnamon; spoon half into greased and floured 12-cup fluted tube pan or 10-inch tube pan; top with half the cake batter. Repeat layers.

Bake 45 to 50 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.

HOW TO BAKE IN 13X9-INCH PAN:  Prepare as directed, using a 13x9-inch pan and reducing the baking time to 30 min. or until toothpick inserted in center comes out clean. No need to remove cake from pan before cutting into pieces to serve.

#1,454: Slow Cook French Dip

This picture is terrible...mainly b/c the bread I used was so bad.  Well, not bad I suppose, but just not photogenic or crusty enough for this recipe.  This was a VERY good recipe though and my family ate this in toasted bread, but I loved mine atop some cooked spaghetti squash.  This was great as leftovers too!!!

And seriously, can the grocery store start selling individual servings of beer?!  I had to borrow one from a co-worker for this recipe since we don't drink beer!  I know I could have omitted it or used beef broth but I figured it would give it better flavor.  :) 

4 lb. rump roast

Montreal Steak Seasoning

2 c. beef broth

1 small onion, cut into chunks

2 cloves garlic, smashed

1 can beer

French Rolls

Butter

Provolone Cheese (I omitted)

Place Rump Roast in slow cooker and season to taste with Montreal Steak Seasoning.  Add onion, garlic, broth and beer and cook on low for 6-8 hrs.

Butter the french rolls and toast under the broiler for a few minutes.  Layer cheese on rolls and broil until melted and bubbly.

Thinly slice the roast, placing the beef on the toasted rolls.  Serve the au jus and serve with the sandwiches.

#1,453: Funfetti Whoopie Pies

Allison chose this dessert for her birthday instead of a traditional cake.  I gave her the run of pinterest and told her to pick out anything she wanted me to make.  This is what she chose!  :)  The girls were on top of me practically as I made these begging to eat both the cookie batter and the frosting filling, complimenting me on my cooking all the way hoping it would earn them brownie points and I'd give them a sneak/taste.  It worked.  :)

Both girls thought that I was making an actual "pie" and I had a hard time explaining that these are actually cookies.  Whatever, as long as they enjoy it right?!  I'm not the greatest baker, but these were good, but really hard.  I thought whoopie pies were supposed to be soft.  If that's not the case, then these were great!  Don't get me wrong, we ate every single one of these, but the cookie themselves were so crunchy, the filling kept oozing out.  They may not be the prettiest eat, and certainly weren't healthy, but my girls (and I) enjoyed them!

Cookies:

2 sticks softened butter

1 1/4 cup sugar

2 teaspoons vanilla

1 teaspoon imitation butter flavor

1 egg

2 cups cake flour

2/3 all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup colored sprinkles

More sprinkles for rolling (the little round kind)

Beat the butter and sugar on high speed for about 5 minutes or until fluffy. Add the vanilla, butter flavor, and egg. Beat until well combined. Sift in the flours, soda, and salt. Mix to combine. Stir in the sprinkles. Chill the dough. If you're in a hurry, throw in in the freezer. I put it in a gallon ziploc bag and pounded it down flat so it would get cold faster. Preheat the oven to 375º. Take a small piece of the dough, dip in the sprinkles and roll into a ball and place on the baking sheet. Repeat until the sheet is filled. Bake about 7 minutes. Keep the remaining dough in the freezer while the other are baking. They will flatten out as the bake and puff up a little when they're done. Sandwich cooled cookies together with filling if desired (recipe below).

Filling:

1/2 cup heavy cream

1 teaspoon vanilla

2 cups powdered sugar

2 sticks cold butter, chopped into small cubes

2 tablespoons sprinkles (I used the little round ones)

Beat the cream and vanilla until slightly thickened. Beat in the powdered sugar until thick and smooth. Beat in about one fourth of the cold butter cubes at a time on high speed. Beat for about 10 minutes on high speed in your stand mixer until smooth. Don't be afraid if it looks weird at first. Just keep beating! Fold in the sprinkles. Use to fill cooled cookies.

TBT: Lasagna Cupcakes

One reason I love doing "Throwback Thursday" recipes, is because it gives me a chance to go through my old posts and find recipes that we loved and haven't eaten in ages.   This is also one of my most popular posts/recipes.  I think I'll have to put this one on our menu for March!!  Maybe I'll make this for one of the kid's birthday parties with our family??


Original post from July 2012: 
I had something very similar to these at a recipe swap a few months ago at a friend's house.  I decided my family would probably like them too since we love lasagna in this house!  I was not wrong!  These are fantastic, easy to put together and best of all, can be frozen and reheated!  One batch made 24 muffins which is enough for 2 meals for us plus a few leftover for lunches.  So good!  And if you don't like meat, just leave it out...it would still be delicious!

1 cup ricotta cheese 
1/2 cup grated Parmesan cheese 
1 egg 
1 jar (25.5 oz) pasta sauce (any variety) 
1/2 lb frozen Italian sausage-style soy-protein crumbles (yeah right...I used 1 lb ground turkey)                              
36 round pot sticker wrappers (I couldn't find round so I used square wonton wrappers)                                           
1 cup shredded mozzarella cheese 

Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. (I put a little bit of sauce in the bottom so they wouldn't stick).  In small bowl, mix ricotta cheese, Parmesan cheese and egg. In another small bowl, mix pasta sauce and soy-protein crumbles (or in my case, cooked ground turkey).

Place 1 round wrapper in bottom of each muffin cup; top each with 1 heaping tablespoon pasta sauce mixture and 1 tablespoon cheese mixture. Repeat layers, ending with pasta sauce mixture. Sprinkle each with mozzarella cheese.  (I did wonton wrapper, cheese mixture, pasta meat sauce, wonton wrapper, meat sauce, mozzarella).

Spray large sheet of foil with cooking spray; place sprayed side down over pan. Bake 15 minutes. Uncover; bake 15 minutes longer. Let stand about 15 minutes before serving.

TBT: Baked Sweet and Sour Chicken

In honor of Allison's 8th birthday this past weekend, I thought I would bring back this recipe this week since it is not only one of her favorites, but one she requested for her birthday dinner.  It may not be the healthiest recipe out there, but it sure is good!!

Original post from January 2013:
This picture does not do this meal justice.  This was the best chicken I think I've ever made.  EVER.  Oh my goodness was this fantastic.  It was so good the girls and I were fighting for the last piece.  You know how people joke that there is something in Chinese food that makes you want to eat it and eat it and eat it...It's the cornstarch.  It has to be, because this recipe was the exact same way.  This isn't the super healthiest of recipes because of the sweet and sour sauce, but I cut down the amount of sugar we used to make it a little better for us.  

3-4 boneless chicken breasts

salt + pepper 
1 cup cornstarch
2 eggs, beaten (I used egg substitute) 
1/4 cup canola oil

Sweet and Sour Sauce:

3/4 cup sugar (I used 1/2 cup)

4 tbs ketchup
1/2 cup distilled white vinegar
1 tbs soy sauce
1 tsp garlic salt

Start by preheating your oven to 325 degrees (I baked ours at 385 degrees). Cut your chicken into bite size pieces. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken (turn to coat). Bake for one hour (I baked for about 45 minutes) and during the baking process you will need to turn the chicken every 15 minutes.

#1,452: Glazed Doughnut Muffins

Look at those gorgeous little babies!  These are a little dense in my opinion, but still really good.  My kids loved them.  The recipe says to double dip the frosting/glaze, but I honestly didn't think it needed it (so I didn't!).  Plus I didn't have enough to double dip them all and I didn't want to make more glaze.  

For the Muffins:

1/4 cup butter

1/4 cup vegetable oil

1/2 cup granulated sugar

1/3 cup brown sugar

2 large eggs

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

3/4 teaspoon ground nutmeg

1 teaspoon cinnamon

3/4 teaspoon salt

1 teaspoon vanilla extract

2 2/3 cups all-purpose flour

1 cup milk

For the Glaze:

3 tablespoons butter; melted

1 cup confectioners’ sugar; sifted

3/4 teaspoon vanilla

2 tablespoons hot water

Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.

In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and mixing until just combined. Do not over mix!

Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.

To make the glaze, In a medium bowl mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.

When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden then serve.

Recipe Note: Muffins will keep at room temperature for about a day.

#1,451: Hearty Italian Sandwiches

I'm kind of surprised that this recipe got mixed reviews from my family...and I'm more surprised by who liked it and who didn't!  I expected my husband to balk at these because of the addition of the peppers (I only used one and I diced it fine, so it was basically mush) and I figured Matthew (age 2) wouldn't eat this at all.  I also thought Allison (age 7) would love this.  However, Allison did NOT enjoy these, and Brian and Matthew did!  Who knew!  I can't predict with this group.  I tried hard not to eat these but kept sneaking bites off the kids plates (the ones who didn't like it didn't care!).  I thought it was great and we will be eating these again next month since we had leftovers.  (Sorry kids who didn't enjoy it!)

This is a recipe you might want to have cooking in the crockpot when you are home!  It does not say to add water to this, but it was really drying out, so I added about 3/4 of a cup or so to mine about 2 hours in.

1-1/2 pounds lean ground beef (I used ground turkey)

1-1/2 pounds Mild Italian Sausage Links (casings removed)

2 large onions, sliced

2 large green peppers, sliced (I omitted)

2 large sweet red peppers, sliced (I diced)

1 teaspoon salt

1 teaspoon pepper

1/4 teaspoon crushed red pepper flakes

I also added some minced garlic and a few shakes of Italian seasoning

8 sandwich rolls, split

Shredded Monterrey Jack cheese, optional (I used mozzarella)

In a Dutch oven, cook beef and sausage over medium heat until no longer pink; drain. Place a third of the onions and peppers in a 5-qt. slow cooker; top with half of the meat mixture. Repeat layers; top with remaining vegetables. Sprinkle with salt, pepper and pepper flakes.

Cover and cook on low for 6 hours or until vegetables are tender. With a slotted spoon, serve about 1 cup of meat and vegetables on each roll. Top with cheese if desired. I put mine open faced in the oven and toasted the bread and let them cheese melt!  Yum.  

#1,450: Crock Pot Spaghetti Squash Curry

I decided to try this spaghetti squash curry (curry is newer for me!) and was excited, but skeptical.  Sadly, I don't like this recipe at all.  I don't know if it's the texture of the squash (it is quite soft) or the flavor or the combo of the two, but I could only eat one bite at a time and then had no desire to try another bite (I tried several times!).  I'm going to be sharing this with a co-worker in hopes that she likes it and I don't totally have to dump it all.  Never again for me though. 

1 medium spaghetti squash, 3 to 4 pounds

1 can of coconut milk, room temperature, well shaken

1/4 cup of water if using a full-fat coconut milk

1 to 2 Tbsp of red curry paste

4 to 6 whole garlic cloves, optional

Cut your spaghetti squash in half the short way. A serrated knife helps if you are unsure about cutting a hard squash.  Scoop out the seeds from the inside of your squash halves. 

Poke holes into the tops of your squash halves with a fork, at about 4 different points.

Pour your coconut milk (and water if using full fat coconut milk) into your crock pot, and add your curry paste and garlic cloves. Mix your curry paste into your coconut milk until it is dissolved.

Place your squash halves open/cut side down into your coconut curry mixture.

Cover and cook on low for 4 to 5 hours. Remove your squash halves from your crock pot and use a large fork to scoop them out and return them to your slow cooker and stir well.

#1,449: Crockpot Sausage and Lentil Soup

After last of making sausage and potatoes in the crockpot and the sausage basically turning to mush, I was so afraid to add the sausage for this recipe.  So I decided to cook/brown it in a pan, and then add it in just before the lentils were done cooking.  I actually really liked this recipe.  It was so simple to make and it made a huge batch so I'll have a lot of leftovers for this week.  

12 to 14 ounces sliced kielbasa sausage (I used organic chicken sausage)
2 cups brown lentils
2 carrots (diced)
1 celery rib (diced)
1 diced onion
3 minced garlic cloves
15-ounce can diced tomatoes
1/2 teaspoon Italian seasoning

For best flavor, brown kielbasa.  Set aside (you will add this at the end).

In a crockpot add the lentils, carrots, celery, onion, garlic, diced tomatoes and Italian seasoning, along with 2 quarts of water or stock.  Stir to combine and cook on low for 4-5 hours.  Add more water or chicken stock if needed (I needed to add it TWICE, so you might want to really watch this one).

About 30 min before it is done cooking, add the cooked/browned sausage and let the sausage re-heat and the flavors blend. 

TBT: Easy Five (Ingredient) Mexican Dip

The actual name of this recipe is Easy Five Mexican Dip, but I hate the name of it.  Five what?!?!  The photo isn't great either, but that's totally my bad!  But in my defense, dips are hard to photograph!  :)  I made this recipe way back on New Years Eve in 2010.  I figured this would be a great throwback recipe to post since the Superbowl is coming up.  This is an easy, and delicious dip that I'm sure many would enjoy!

Original post from 2010: 

This was super easy to make, but it wasn't hot or spicy at all, so a little bit of rotel tomatoes in this would make it perfect!!  As you can see from the red text below, I also added some chopped cilantro.  Yum!  I found this recipe on Kraftfoods.

16 oz Velveeta Cheese, cut into 1/2 inch cubes
8 oz cream cheese
2-15 oz cans of black beans, rinsed
1 tsp ground cumin
2 tomatoes, chopped
cilantro

Combine all ingredients except tomatoes and cilantro in microwaveable bowl.  Microwave on HIGH 5 min. or until Velveeta and cream cheese are melted and mixture is well blended, stirring every 2 min. Stir in tomatoes and cilantro. Serve warm with tortilla chips.

#1,448: Banana-Chocolate Chip Muffins

I made these muffins for Matthew to take to school to share with his friends.  I don't know if the other kids enjoyed them, but my family sure enjoyed sneaking a few off the cooling rack! These are a little dense, but I'm not the world's best baker, so that could be the error of the cook and not the muffins themselves.  I would definitely make these again for my kids for breakfast!  

3 medium very ripe bananas

1 egg

1/3 cup low-fat buttermilk or 1/3 cup milk

1/2 cup granulated sugar

1/2 cup brown sugar

1 1/2 cups flour

1 teaspoon baking soda

1 teaspoon salt

2 -3 tablespoons chocolate chips

2 tablespoons chopped walnuts (optional) (I omitted)

Directions:

Preheat oven to 350 degrees. Lightly coat 12 muffin tin liners with cooking spray and place in muffin tin.

In large bowl, mash bananas with fork. Whisk in egg, milk, granulated sugar, and brown sugar.

In separate bowl, combine flour, baking soda, and salt. Add flour mixture to banana mixture and combine well. Fold in chocolate chips and walnuts. Spoon equal amounts of batter into 12 muffin cups.

Bake 30 minutes or until toothpick inserted in center comes out clean.

Allow to cool slightly in pan, then remove to wire rack.

Recipe Revisited: Bubble Up Enchiladas

 Here is the one disadvantage to trying so many different recipes....I forget what I already made!  I made these bubble up enchiladas last night for dinner (which were a huge hit by the way) only to realize I made it back in 2012...so it's NOT a new recipe for us.  After not eating it for 2 1/2 years though, it's kind of like a new recipe right?!!  :)

Anyhow, my family loved this and I think we are going to have the left overs for dinner tonight again.  It's a bit spicy for my crew so some of them had to eat it with a little bit of sour cream added on top to cut the heat of the enchilada sauce.  Definitely a keeper recipe!  


1 pound ground turkey
10 oz can enchilada sauce
1 (8 ounce) can tomato sauce
1 can reduced fat refrigerator biscuits
1 ¼ cups shredded low fat Mexican Cheese



Preheat oven to 350 F.  Brown turkey and drain juices if needed.  Pour and mix enchilada and tomato sauce over browned turkey.  Cut refrigerated biscuits into fourths and stir into meat mixture.  Dump into a greased 9X13 casserole pan and bake for 25 minutes. Take out of oven and sprinkle cheese on top. Bake for an additional 10 minutes. Let stand for 5 minutes.

#1,447: Pina Colada Breakfast Smoothie

I've made this recipe twice now, and to be honest, I'll probably eat it again tonight for dinner or again tomorrow for breakfast, because yes, it is THAT good!  I personally used a can of coconut milk, and since it was such a great can with a really thick cream in it, I've been putting a dollop of the cream, and then some of the coconut water.  If I feel like I need to thin it out a little bit, I'll add just a little bit of tap water with it.  LOVE this recipe!

1 large Banana
¾ cup canned Crushed Pineapple (or 1-1/4 cup frozen or fresh pineapple chunks)
 2 Tbsp Shredded Unsweetened Coconut
1 cup Coconut Milk
1-1/2 cups Ice Instructions

Add all ingredients to a blender and blend until thick and (relatively) smooth.  

#1,446: Easy Sausage Balls (without eggs)

I made this super simple recipe for Matthew to take to school to share with his daycare friends at breakfast.  Allison tried one of these when they were done cooking and not only raved about how much she liked them, but that she wants them for her birthday breakfast next week too.  :)  These were super simple to make, but is no way these would have turned out without the addition of some moisture (ie milk!).  This was so super crumbly and dry.  I couldn't get the Bisquick to fully mix in, so I added about 1/3 c of milk to this as well and it made a world of difference.  I just added a few splashes here and there until it was moist and fully mixed together, but not overly wet.  

2 cups Bisquick
1 pound bulk sausage
1 generous cup sharp cheddar cheese
About ¼ to 1/3 c of milk

Combine cheese and Bisquick.  Add sausage and mix well.  Slowly add in milk so the mixture is wet enough to get all of the ingredients to combine and can be shaped/rolled into a golf-ball (or slightly smaller) sized ball.

Place on a cookie sheet and bake at 350 for 20-25 minutes until browned, flipping over half way through.

Note: You can make this recipe up ahead of time and freeze them.