Ridiculously easy. Great alone or served with honey.
4 c Bisquick (or other biscuit mix)
1/4- 1/2 sugar (depends on how sweet you want them)
1 (12 oz) can beer
2 T butter, melted
Preheat oven to 400. Butter or grease muffin tin. In a bowl, combine all ingredients and mix well. Pour batter into muffin tins. Bake 15-20 minutes or until golden.
Tuesday, July 28, 2009
Applesauce Muffins
Kerry and I used to have these before school sometimes. Aside from the sugar, they're a healthy treat for the little ones.
1 c butter
2 c sugar
2 eggs
3 t vanilla
4 c flour
1 t cloves
1 t allspice
3 t cinamon
2 t baking soda
2 c applesauce
Cream butter and sugar, add eggs and 1 t vanilla. In seperate bowl, sift together dry ingredients (except baking soda). Combine wet and dry ingredients. In another bowl, combine 2 t vanilla, applesauce and baking soda. Mix all but be careful not to over-beat. Mixture will be lumpy. Pour into greased muffin tins until 1/2 full. Bake at 400 for 12 minutes.
Makes 4 dozen.
1 c butter
2 c sugar
2 eggs
3 t vanilla
4 c flour
1 t cloves
1 t allspice
3 t cinamon
2 t baking soda
2 c applesauce
Cream butter and sugar, add eggs and 1 t vanilla. In seperate bowl, sift together dry ingredients (except baking soda). Combine wet and dry ingredients. In another bowl, combine 2 t vanilla, applesauce and baking soda. Mix all but be careful not to over-beat. Mixture will be lumpy. Pour into greased muffin tins until 1/2 full. Bake at 400 for 12 minutes.
Makes 4 dozen.
Italian Zucchini Cresent Pie
This is great for the summer. I made it all the time when living on the farm because we had more zucchini than we knew what to do with.
4 c thinly sliced zucchini
1 c chopped onion
2 T margarine or butter
2 T dried parsley
1/2 t salt
1/2 t pepper
1/4 t garlic powder
1/4 t basil
1/4 t oregano
2 eggs, beaten
2 c shredded Muenster or mozzarella
1 can crescent dinner rolls
2 t prepared mustard (I never used it)
Heat oven to 375
In large skillet, over medium-high heat, cook zucchini and onions in butter until tender, about 8 minutes. Stir in seasonings. In large bowl, combine eggs and cheese, mix well. Stir in cooked vegetables.
Seperate crescents into triangles. Place in ungreased pie pan, pointy sides in (like a pizza), pressing bottom and up sides, sealing edges to form a crust. Brush crust with mustard (again, I've never used). Pour egg mixture into crust.
Bake for 18-22 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving.
4 c thinly sliced zucchini
1 c chopped onion
2 T margarine or butter
2 T dried parsley
1/2 t salt
1/2 t pepper
1/4 t garlic powder
1/4 t basil
1/4 t oregano
2 eggs, beaten
2 c shredded Muenster or mozzarella
1 can crescent dinner rolls
2 t prepared mustard (I never used it)
Heat oven to 375
In large skillet, over medium-high heat, cook zucchini and onions in butter until tender, about 8 minutes. Stir in seasonings. In large bowl, combine eggs and cheese, mix well. Stir in cooked vegetables.
Seperate crescents into triangles. Place in ungreased pie pan, pointy sides in (like a pizza), pressing bottom and up sides, sealing edges to form a crust. Brush crust with mustard (again, I've never used). Pour egg mixture into crust.
Bake for 18-22 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving.
Aussie Chicken
This one is from AllRecipes (sorry- I realized its better to cut and paste than provide links). Pretty easy (browning the chicken is the only part thats a pain) and looks like you made a fuss.
PREP TIME
25 Min
COOK TIME
25 Min
READY IN
1 Hr 20 Min
INGREDIENTS
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
2 teaspoons seasoning salt
6 slices bacon, cut in half
1/2 cup prepared yellow mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1 tablespoon dried onion flakes
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms (I have used canned)
2 cups shredded Colby-Monterey Jack cheese
2 tablespoons chopped fresh parsley
DIRECTIONS
Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.
PREP TIME
25 Min
COOK TIME
25 Min
READY IN
1 Hr 20 Min
INGREDIENTS
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
2 teaspoons seasoning salt
6 slices bacon, cut in half
1/2 cup prepared yellow mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1 tablespoon dried onion flakes
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms (I have used canned)
2 cups shredded Colby-Monterey Jack cheese
2 tablespoons chopped fresh parsley
DIRECTIONS
Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.
Breakfast Casserole
1 can cresent rolls
1 tube (you know those Jimmy Dean's tubes?) of breakfast sausage (cooked)
4 eggs
3/4 c milk
seasoning to taste
2 c cheese
Spread cresent rolls on bottom of greased 13x9 pan. Press into pan, making sure there are no holes as this will serve as a crust. Mix together eggs, milk, seasoning then pour over cresent rolls. Spread sausage over eggs. Sprinkle cheese on top. Bake at 425 for 15 minutes until cheese is melted, top slightly browned.
1 tube (you know those Jimmy Dean's tubes?) of breakfast sausage (cooked)
4 eggs
3/4 c milk
seasoning to taste
2 c cheese
Spread cresent rolls on bottom of greased 13x9 pan. Press into pan, making sure there are no holes as this will serve as a crust. Mix together eggs, milk, seasoning then pour over cresent rolls. Spread sausage over eggs. Sprinkle cheese on top. Bake at 425 for 15 minutes until cheese is melted, top slightly browned.
Curried Chicken
This is not an Indian or Carribean style curry but its a simple and tasty casserole. In fact, I think I'll make it tomorrow! Even though it has mayo, it freezes pretty welll.
4 chicken breasts, cooked and cubed or shredded
1 package frozen broccoli (chopped or florets)- cooked
1 can cream of chicken soup
1/2 c mayo
1 t curry powder (I use a lot more because we like spice)
1 c grated cheese
Mix everything, put in 13X9 pan. Pake at 375 for 30 minutes. Serve over cooked egg noodles.
4 chicken breasts, cooked and cubed or shredded
1 package frozen broccoli (chopped or florets)- cooked
1 can cream of chicken soup
1/2 c mayo
1 t curry powder (I use a lot more because we like spice)
1 c grated cheese
Mix everything, put in 13X9 pan. Pake at 375 for 30 minutes. Serve over cooked egg noodles.
Emeril's Seafood Risotto
This one also takes a bit of prepwork but is absolutely delicious. Its the kind of meal that you keep eating, after you're already full. I've never cooked crawfish so I substitute shrimp. For the eggplant, I just use pre-made eggplant cutlets from Trader Joe's. I also put the Creole seasoning directly in the risotto. If you do this, don't add the salt that the recipe calls for because Creole seasoning already has salt in it and you can over-salt it.
As far as prepwork, what I do is cut veggies, juice the lemon, etc while the baby is napping, put them in little bowls (I have small Ramkin dishes from Corelle that are the perfect size) and then I can just throw everything together when my husband is on his way home.
http://www.emerils.com/recipe/2956/Crawfish-and-Artichoke-Risotto-with-Crispy-Eggplant
As far as prepwork, what I do is cut veggies, juice the lemon, etc while the baby is napping, put them in little bowls (I have small Ramkin dishes from Corelle that are the perfect size) and then I can just throw everything together when my husband is on his way home.
http://www.emerils.com/recipe/2956/Crawfish-and-Artichoke-Risotto-with-Crispy-Eggplant
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