Homemade Pizza Crust

In the last week, we've had homemade pizza twice.  Last Sunday I made a pizza for our Sunday night dinner at my mother-in-law's house.  We then had it for supper on Saturday night.  I tried two new crust recipes and enjoyed the second one.  In fact, Hubby told me that the pizza was great on Saturday night.  Coming from a man who works in the pizza business that is a compliment.

The only problem with having homemade pizza is the Imaginative One does not like pizza.  He likes a few kinds but overall will not eat pizza at all.  He is allowed to eat something else for dinner when we have pizza.  It's usually a peanut butter and jelly sandwich.

The Wee One loves pizza and could have it for breakfast, lunch, and dinner if allowed.  We had gone to the Home Depot for a DIY project for the kids earlier on Saturday.  They gave him an apron to wear when he's doing projects.  He's decided it's his cooking apron.  He put it on to help me put the sauce, pepperoni, and cheese on the pizza.  We had strawberries for dessert and he put on the apron to help me prepare the strawberries.

While the pizza was baking, he watched the timer and would give me updates that were usually "2 minutes until 7 minutes."  So cute and funny!

Onto the recipe:

Pizza Crust

Brown Sugar Toast

That's the Wee One's hand - He was fake cutting the pizza.

Stars of the Recipe:

• 1 c. warm water (105 -115 degrees)
• 1 Tbsp. active dry yeast
• 2-1/2 c. flour
• 2 Tbsp. olive oil
• 1 tsp. salt
• 1 Tbsp. sugar

Steps:

1. Make sure the water is 105 to 115 degrees Fahrenheit so the yeast can dissolve.  Add the yeast to the water.
2. After the yeast is dissolved, add the rest of the ingredients to your mixing bowl.
3. Using either your mixer or with a spoon, mix the ingredients.
4. Knead your dough either using a mixer or with your hands on a clean floured surface for about 3 to 5 minutes.
5. Place dough in greased bowl covered with a damp towel.  Allow it to rise in a warm place.  (This is the first time I've tried using my oven.  Turn it onto the lowest temperature.  Mine was 170 degrees.  Then turn it off and allow the dough to rise for 30 to 45 minutes.
6. Spread out on a cooking pan or pizza stone.  Top with sauce and your favorite toppings.
7. Bake at 450 degrees for 15 to 20 minutes.
8. Enjoy!

If you don't have enough time you can do steps 1 through 4.  Skip step 5.  Then do steps 6 - 8.

In August 2010, I posted a recipe for an All Star Muffin Mix.  With this cold weather, I've been baking more than usual.  Last night I decided to make a batch of it.  Then I asked the Imaginative One what he thought I should use as add-ins.  He suggested chocolate chips.

Once they were baked, the Imaginative One had 1 and the Wee One had 2.  I'll say they were a hit.

I'm going to give you the recipe 2 different ways.  One using the All-Star Muffin Mix and one without the muffin mix.

Chocolate Chip Muffins

Northern Cornbread

My husband is a northern with southern roots.  His mom's family was from the Charleston, South Carolina area.  During his childhood, his family would travel to Folly Beach which is near Charleston.  We've traveled there ourselves several times.  One of our favorite things is to do while there is to eat southern cuisine.

So when we had pinto beans and ham for supper, he was a happy camper.  I needed something to serve with the pinto beans and ham so I decided to bake up some cornbread.  I made them the northern way which is more cake like.

The Wee One and Hubby both gave thumbs up when they tried the cornbread.

Northern Cornbread

adapted from Lynn's Kitchen Adventures

Stars of the recipe:

• 1-1/4 c. flour
• 3/4 c. corn meal
• 2 tsp. baking powder
• 1/3 c. sugar
• 3/4 tsp. salt
• 1-1/4 c. milk
• 1/4 c. shortening
• 1 egg

Steps:

1. Preheat oven to 400 degrees.
2. Combine all dry ingredients in a medium sized mixing bowl.
3. Add the milk, shortening, and egg to the dry ingredients.
4. Mix until combined.
5. Pour into a greased 8 by 8 pan.
6. Bake for 20-25 minutes.
7. Enjoy with butter, syrup, or honey!

Or follow steps 1 through 4.  While you are making the batter, place a cast iron skillet with a tablespoon of butter in the oven.  When the butter is melted, place the batter in the skillet.  Bake for 20-25 minutes.

My family loves soft pretzels.  In fact when we go to the mall, we have to stop and get the pretzel sticks.  My mom used to do that when I was a kid and now I do that with my two.  If you don't watch the Imaginative One, he will eat almost all of the pretzels.  I love mine dipped in cream cheese or nacho cheese.  He loves his dipped in chocolate.

We also love going to the Target cafe and getting the cinnamon soft pretzels there.  I've learned to get two of them now because once again the Imaginative One will eat the majority of the pretzel if you share with him.

I've tried the cinnamon soft pretzel at Sam's Club and was not too thrilled with the flavor.

I made these on Monday, the sixth, which ended up being a temperature related snow day because it dipped down into the negatives.  People in our area are not used to those temperatures and don't have outer clothes to combat those temperatures.  Both the Imaginative One and Hubby gave the soft pretzel nuggets a thumbs up.  Yeah!

(I also realized when I did the Best of from last year that I did not post any bread recipes so I'm trying to post some bread recipes this year.)

Soft Pretzel Nuggets

Mel's Kitchen Cafe

Stars of the recipe:

Dough:

• 2-1/2 c. all-purpose flour or white whole wheat flour (I used white whole wheat flour.)


• 1/2 tsp. salt


• 1 tsp. sugar


• 2-1/4 tsp. instant yeast (If using active dry yeast, increase amount to 1 Tbsp. and then proof it in warm water and sugar (bubble and foam) for about 5 minutes before adding it to flour and salt.)


• 1 c. very warm water

Toppings:

• 1/2 c. warm water


• 2 Tbsp. baking soda


• Coarse salt (pretzel salt), optional


• Cinnamon sugar mixture, optional


• 3 Tbsp. butter, melted

Steps:

1. In a large bowl, place the flour, salt, sugar, and yeast.  Mix until combined.


2. Add the water and mix well, adding more flour, as needed to form a soft, smooth dough that clears the sides and bottom of the bowl.


3. Knead the dough by hand or machine for about 5 minutes, until it is soft and smooth.  (You don't want a soft dough that is not sticky.)


4. Lightly flour the dough and place in a plastic bag; close the bag with room for the dough to expand.  Let it rest for 30 to 60 minutes.


5. Preheat oven to 500 degrees.


6. Spray or line two cooking sheets with parchment paper.


7. Transfer the dough to a lightly greased work surface and divide into about 4 strips of dough that are equal length.  Allow the strips rest for 5 minutes.


8. Meanwhile combine 1/2 c. warm water with the baking in a small bowl.  Make sure the baking soda is completely dissolved.


9. Cut each strip of dough into 6 to 8 pieces.  Dip each pretzel nugget in the baking soda/water solution.  


10. Allow them to rest for 10 minutes.  Bake the pretzels for 7-8 minutes (mine took 6 minutes).


11. Remove the pretzels from the oven and roll them in the melted butter.  Add the salt or cinnamon sugar mixture.


12. Enjoy warm with your favorite dip!

Easy Rolls Revisited

I originally posted this recipe in July of 2010 when my blog was only a month old.

"A while ago, I was looking for a recipe for biscuits or rolls on Paula Deen's website.  I found this recipe for Easy Rolls.  They looked easy so I decided to try them.  Once I tried them once, I was hooked.  They have a slightly sweet taste and are so tender.

The Imaginative one tasted one and his response was "M-M-M."  After you try them, I'm sure you will say the same thing."  - July 2010

One thing I did differently is I added some cinnamon to the top before baking them.  I'm now wondering if I could add some vanilla extract.  That might take this rolls to another level.

Enjoy this blast from the past.

Easy Rolls

Stars of this recipe:

• 2 cups of Self Rising Flour


• 1 cup of milk


• 2 Tbsp. of sugar


• 4 heaping Tbsp. of mayonnaise


• cinnamon to taste, optional

Steps:

1. Preheat oven to 350 degrees.


2. Mix together flour and milk.


3. Add sugar and mayonnaise.


4. Spray a muffin tin with cooking spray or grease the muffin tin.


5. Fill each muffin tin 1/2 way full.  If using cinnamon, sprinkle of the muffins.


6. Bake for 12 to 15 minutes or until brown.


7. Enjoy with butter or your favorite jelly!

This recipe makes 12 rolls.

My absolutely favorite muffins are double chocolate chip muffins. When they bring in muffins to work, I gravitate to the double chocolate chip muffins. Usually they have a million bazillion calories in it though. I found a way to have my favorite muffin and still feel good about eating it.

The cool thing about these muffins are there is no eggs in them. You can lick the bowl clean without any worries about getting sick.

There are also surprise ingredients in it. If you didn't tell anyone, they wouldn't know it.

Double Chocolate Chip Muffins

Stars of the recipe:

• 1 ripe avocado


• 2 ripe bananas


• 3/4 c. Sugar or 3/8 c. Truvia baking blend


• 1 tsp. baking powder


• 1 tsp. baking soda


• 1 tsp. salt


• 1 tsp. lemon juice


• 1/4 c. Light olive oil


• 1 c. all purpose flour


• 1 c. whole wheat flour


• 1/4 c. cocoa powder


• 1/2 c. Chocolate chips

Steps:

1. Preheat oven to 350 degrees.


2. Line muffin tin with cupcake wrappers (12) or spray with cooking spray.


3. In a mixing bowl, blend banana and avocado until puréed.


4. Add sugar, lemon juice, and olive oil. Mix well.


5. In a separate bowl, combine the dry ingredients.


6. Gradually add the dry ingredients to the wet ingredients. Mix well.


7. Fold in chocolate chips.


8. Spoon mixture into tins or cupcake wrappers. (WARNING: The mixture will be thick.)


9. Bake at 350 degrees for 18 to 20 minutes.


10. Enjoy!

Best of Bread and Soup and a new soup recipe - Veggie Potato Soup

7 up biscuits

Resurrection Rolls

Cheddar Bay Biscuits

Soup

Bacon Cheeseburger

For Christmas Eve, I made potato vegetable soup for dinner. It was so delicious and I liked it had some healthy veggies in it also.

Veggie Potato Soup

Stars of the Recipe:

• 4 potatoes, cut into small pieces (I left peels on. You can take the peels off.)


• 1 sm. onion diced


• 2 celery stalks, diced


• 2 small carrots or 1 large carrot, diced


• 1 c. spinach cut into smallish pieces


• 1 chicken bullion


• 1 1/2 to 2 c. milk


• water


• 2 heaping teaspoons of Greek yogurt

Steps:

1. Place potatoes, onion, celery, and carrots into a stock pot.


2. Place water in the stock pot until it's about an inch to 2 inches above the veggies.


3. Place bullion cube on top of the veggies.


4. Heat to boiling and then turn down to medium heat.


5. Let simmer for about 20 minutes or until the potatoes are done cooking.


6. Add milk and spinach to the broth. Let simmer for 10 more minutes.


7. Mash up some of the potatoes using a masher or remove about 1 c. of the broth and potatoes and blend it. (If you have an immersion blender, you can certainly use that.)


8. Add the Greek yogurt. Stir until it's incorporated.


9. Serve with shredded cheese and bacon.

This post has been linked to Finding Joy in My Kitchen's countdown to 2013 - Best bread and soup of 2012.

 

Homemade Baking mix and pancakes

I've seen recipes for homemade baking mixes but never made any. Today I took the leap and made homemade baking mix with white whole wheat flour instead of all purpose flour.

Then I used the homemade baking mix for pancakes. The Imaginative One aka the hollow leg ate 4 of the pancakes for breakfast. I guess they were a hit.

The reason I'm posting this recipe is it can be used as a homemade gift. You can put 2 cups of the mix in a container and then include directions on what to add to the mix in order for them to make their own pancakes.

Homemade baking mix
Fake it Frugal

Stars of the recipe:

• 9 and 1/3 c. of all purpose or white whole wheat flour


• 2.5 tsp. salt


• 10 tsp. sugar


• 1/3 c. baking powder


• 1 c. shortening not butter or margarine

Steps:

1. Get a big bowl out.


2. Place all of the dry ingredients in the bowl.


3. Whisk together.


4. Place shortening on top. (If using the sticks, cut into smaller pieces.)


5. Using 2 forks, pastry blender, or food processor, mix the shortening into the dry ingredients.


6. Keep mixing until there is no visible shortening left. Don't forget the flour at the bottom of the bowl.


7. Place in a container with an air tight lid and keep in a dry cool place.

Homemade baking mix pancakes

Stars of the recipe:

• 2 c. homemade baking mix


• 1 c. milk


• 2 eggs


• 1 tsp. vanilla


• 1 1/2 tsp. cinnamon

Steps:

1. Place ingredients in a bowl.


2. Poke the yolks so you can stir better.


3. Mix the ingredients until well combined.


4. Drop 1/4 c. of batter in a skillet or griddle that has been warmed up and sprayed with cooking spray.


5. Cook until bubbles begin to appear. Flip to the other side. Continue cooking for 1 or 2 minutes.


6. Enjoy with your favorite toppings.

7 up biscuits updated

Yesterday I made sure I had all the ingredients for 7 up biscuits so we could have them with out dinner. At least I thought I did. Then I looked at the recipe and saw I needed sour cream. Oops! We didn't have any in the house or if we did it would not be edible and should be given to the trash monster.

What to do? raced through my head. I had some Greek yogurt in the fridge so I decided to use that instead. People have been subsituting Greek yogurt for sour cream so I thought this would be the time to try it out. The Greek yogurt worked perfectly. The biscuits were as delicious as before. And people didn't know my little secret.

Here is the recipe updated with Greek yogurt.

7 up biscuits

Stars of the recipe:

• 2 cups Bisquick or baking mix


• 1/2 c. sour cream or Greek yogurt


• 1/2 c. 7 up


• 1/2 stick butter

Steps:

1. Preheat oven to 450 degrees. (Or do what I do, preheat the oven to 350 and then raise the temperature. It takes 10 minutes for my oven to get to 450 and 6 minutes for it to get to 350.)


2. Cut sour cream into biscuit mix, add 7-up. The dough is very soft and will get all on your hands. (The Wee One said It's a very messy job.)


3. Meanwhile put a 9 inch square pan into the oven to melt the butter.


4. Sprinkle biscuit mix on a board or table. (I use a cutting board.)


5. Pat the dough out and then cut the dough using a biscuit cutter or glass. (I used a small juice glass.)


6. Pull the pan out of the oven and put the cut biscuits in the pan.


7. Bake for 12 to 15 minutes or until golden brown.


8. Enjoy!

 

A few weeks ago, I was introduced to this wonderful blog called Plain Chicken. I found many recipes I want to try. Many of them look delicious.

One of the recipes was for 7-up biscuits. I'm always on a search for biscuit or roll recipes. We enjoy having bread with our dinner not daily but a few times during the week. Hubby and I loved them. Then I took some over to my mother-in-laws to share with her. Both my father-in-law and her gave their seal of approval.

I love the ease of the recipe and that it calls for only four ingredients! They remind me of Popeyes' biscuits.

7 up Biscuits

via Plain Chicken

Stars of the recipe:

• 2 c. Bisquick or baking mix


• 1/2 c. sour cream


• 1/2 c. 7 up


• 1/4 c. melted butter (half stick)

Steps:

1. Preheat oven to 450 degrees.


2. Cut sour cream into biscuit mix, add 7-up. The dough is very soft and will get all on your hands.


3. Meanwhile put a 9 inch square pan into the oven to melt the butter.


4. Sprinkle biscuit mix on a board or table. (I use a cutting board.)


5. Pat the dough out and then cut the dough using a biscuit cutter or glass. (I used a small juice glass.)


6. Pull the pan out of the oven and put the cut biscuits in the pan.


7. Bake for 12 to 15 minutes or until golden brown.

 

 

French Toast Mini Muffins

This weekend we went on a weekend getaway. The hotel we were going to be staying at didn't provide a complimentary breakfast. We could have gone to a restaurant for breakfast but I decided it would be better if I made something for us to eat. I had made these before but had lost the recipe. As I was going through things in my house, I found the recipe and decided these would be perfect.

When the Imaginative One tasted them, he fell in love with them. He kept complimenting the on how good they tasted. He also told me not to lose the recipe again.

French Toast Muffins

Stars of the recipe:
Muffins:

• 1 and 1/2 c. plus 2 Tbsp. flour


• 3/4 c. sugar


• 2 tsp. baking powder


• 1/4 tsp. salt


• 1/4 tsp. nutmeg


• 1/2 c. milk


• 1 egg beaten


• 1/3 c. butter melted

Topping:

• 1/2 c. sugar


• 1 tsp. cinnamon (or more to taste)


• 1/2 tsp. vanilla


• 1/3 c. butter melted

Steps:

1. Preheat oven to 400 degrees.


2. Combine flour, sugar, baking powder, salt, and nutmeg.


3. Add milk, egg, and melted butter.


4. Mix thoroughly.


5. Grease and flour small (mini) muffin tins.


6. Fill 1/2 full and bake at 400 degrees fir 15 minutes or until lightly brown.


7. Remove from the pan immediately.


8. While the muffins are baking, melt the butter. Mix the vanilla into the butter. Combine the sugar and cinnamon.


9. After the muffins are baked, dip in butter and then roll in the sugar-cinnamon mixture.

(This recipe made 30 mini muffins.)

Resurrection rolls

I found this recipe last week and tried it out on my family. They all have their seal of approval. In fact, I've been asked to teach a lesson on it on Easter Sunday.

The crescent rolls represent the robes Jesus was wrapped in & the tomb he was put into after he died on the cross.

The melted butter represents the oils put on Jesus before he was put in the tomb.

The marshmallow represents Jesus.

The sugar represents the sweetness of God in your life.

The cinnamon represents the bitterness in life. You need both the sweetness and bitterness.





Stars of the recipe:
•1 package of crescent rolls (I used butter flavor.)
•2 Tbsp. of butter melted
•8 large marshmallows
•1/4 c. Sugar
•2 Tbsp. ground cinnamon

Steps:
1. Unroll the crescent rolls.
2. Mix the sugar and cinnamon together in a bowl.
3. Dip the marshmallow in the melted butter, coating all sides.
4. Dip the butter coated marshmallow in the cinnamon sugar mixture.
5. Wrap the marshmallow in a crescent roll. Seal the ends.
6. Repeat with the rest of the crescent rolls.
7. Place in a muffin tin sprayed with cooking spray.
8. Bake at 375 for 14 minutes.






While they bake, the marshmallow melts leaving the inside hollow just like when Jesus rose from the dead. The tomb was empty.

Have a blessed Easter.

Cheddar bay biscuits

I made these for our family dinner this week. We were having lasagna and I wanted to serve something garlicky that was not garlic bread. I immediately thought of these biscuits. I had made them before and remember loving them.

The final verdict from the adults was they loved them. Score!

They are my kind of recipe because it's quick and simple. It requires very few ingredients. Finally the taste is remarkable.



Stars of the recipe:

• 2 c. of Bisquick or baking mix


• 2/3rd c. milk


• 1/4 c. shredded cheddar cheese


• 1/4 c. butter (1/2 stick)


• 2 Tbsp. garlic powder (or to taste)


• 1 Tbsp. dried parsley (or to taste)

Steps:

1. Preheat oven to 450 degrees.


2. Mix Bisquick and milk until moist. Add a little bit of milk at a time if needed.


3. Fold in cheddar cheese.


4. Drop heaping tablespoons of mix onto a cookie sheet sprayed with cooking spray.


5. Bake for 8-10 minutes.


6. While biscuits are baking, melt butter in microwave. (I do a minute at a time until melted.). Stir in garlic and parsley.


7. Once the biscuits are out of the oven, brush on the butter mixture.


8. Let biscuits cool.


9. Enjoy.

Homemade Tortillas

Monday is Martin Luther King Jr.'s birthday holiday.  This morning the Wee One started talking about the holiday and how it does not matter what color a person's skin is because God made you the way you are.  It made my heart melt listening to the wisdom of a 6.5 year old.

Now onto my recipe -

In October, Finding Joy in my Kitchen hosted 31 days of Cooking from Scratch.  She showed you how to make homemade bread, breakfasts, etc . . .  One of the recipes was for homemade tortillas.  Since October, I've wanted to make homemade tortillas.  So today I took the time out and made some.  They were fairly easy.  Time consuming but otherwise easy to make.

Homemade Tortillas

Finding Joy in my Kitchen

Stars of the recipe:

• 
  
  2 1/2 c. white whole wheat flour


• 
  
  1/2 c. whole wheat flour or more white whole wheat (I used all white whole wheat flour.)


• 
  
  1 c. warm water


• 
  
  1/4 c. olive oil (I used Extra Virgin Olive Oil.)


• 
  
  3/4 tsp. sea salt


• 
  
  1/4 tsp. baking powder

Steps:

1. 
   
   Pour the warm water into a big bowl (stand mixer bowl if you have one and are going to use it)


2. 
   
   Add the olive oil, sea salt, and baking powder.  Stir well to combine these ingredients.


3. 
   
    Place the bowl on the mixer and attach the dough hook.


4. 
   
   Turn on the mixer to setting 1 or 2.  (I had my mixer up to a setting of 3.)


5. 
   
   Gradually add the flour.


6. 
   
   Allow the mixer to knead the dough for 5 minutes until the dough is combined and fairly smooth.


7. 
   
   Shape the dough into a ball and cover, allowing the dough to rest for 10 minutes.


8. 
   
   After 10 minutes, cut dough in half.  Slice each half into 5 rolls.  Form balls out of each slice, cover, and set aside for 10 minutes.


9. Use a rolling pin, roll out each tortilla into an 8 to 10 inch circle.  You want them thin. (In order for me to roll the dough out, I had to flour the surface where I was rolling them out and then also the top of the dough.  It kept sticking otherwise.  Mine were not circles.  They ended up being more egg shaped.  It didn't matter, they were good anyways.)


10. Preheat griddle to 350 degrees and place dough circles on griddle.  (I did mine in a skillet on the stove.  I heated it up to 5.)


11. Do not grease the griddle or skillet if it is non-stick.  If you normally grease the griddle or skillet, use butter or olive oil.


12. Allow the tortillas to cook for 5 minutes/side.  Watch carefully to make sure they don't get too browned.


13. Place cooked tortillas on a large plate.

You can put them in the fridge after they cooled for 3 to 4 days or freeze them for a few months.

For directions on how make the tortillas without the stand mixer, visit Finding Joy in my Kitchen.

This post is linked to:  Everyday Mom's Church Supper

Buttermilk Biscuits

I made these for our family's New Year's Dinner.  Everyone loved them because they are tasty.  Tonight I was asked to bring the bread for our Sunday dinner.  I was torn between making Easy Rolls, breadmachine rolls (haven't posted this yet), or the buttermilk biscuits.  I let the Wee One and Imaginative One be the deciding factor.  They told me they wanted the biscuits.  So that's what we are having.

Buttermilk Biscuits
Southern Plate

Stars of the recipe:

• 1/2 cup cold butter or margarine (1 stick)


• 2 1/4 c self rising flour


• 1 1/4 c buttermilk (or whole milk with a tablespoon of lemon juice added)


• flour for dusting


• melted butter for brushing baked biscuits

Steps:

1. Cut butter with a  into 1/4-inch-thick slices.Put butter slices on top of flour in a large bowl. Cut butter into flour with a long tined fork until crumbly.


2.  Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.


3. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour.


4.  Fold dough over into itself, like you are folding a piece of paper into a letter, in three sections. Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).


5.  Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased  cookie sheet. Try to make sure they touch because this will help them rise higher.


6. Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.

Cheddar Cornbread Muffins

Today I made chili.  Corn bread is the best starch to have with chili.  I decided to jazz up the corn bread by using cheddar cheese.  This took them from ordinary to extraordinary!  The best part of this is the fact you take advantage of a convience item - cornbread muffin mix.

Stars of the recipe:

• Cornbread muffin mix (I used Jiffy.)


• Ingredients needed to make the muffins (would be on the box)


• 1/4 c. cheddar cheese

Steps:

1. Spray muffin pan with cooking spray or use cupcake wrappers.


2. Mix up the muffin mix following the directions on the box.


3. Add the cheddar cheese.  Stir until incorporated.


4. Fill each cavity 2/3rds full.


5. Bake as directed on the box.


6. Enjoy!!

Pumpkin spice muffins

I totally forgot that I had signed up to bring snacks to church today.  Lucky for me, my mother-in-law remnded me.  I quickly whipped up some of the Halloween sweet and salty treats - even though it's not Halloween.  Last time I brought them to church, people loved them.  I also made some pumpkin chocolate chip granola bar bites.  Then I was at a stand still of what else I could make.  That's when I decided to use my all star muffin mix to make some pumpkin spice muffins.  I had some pumpkin puree left-over from the granola bar bites so it was perfect.

Stars of the recipe: 

• 2 - 3/4 c. All Star Muffin Mix


• 1 c. milk


• 1 egg


• 1/2 c. of melted butter (1 stick) - When I did this, I melted it in the microwave for one minute.


• 3 Tbsp. of pumpkin puree -  When I made these, I didn't know how the recipe would work when you added the pumpkin puree.  You might want to add more.


• 2 Tbsp. of pumpkin spice

Steps:

1. Place 2-3/4 cups muffin mix in a large bowl.


2. Whisk the egg, milk, pumpkin puree,  and butter; stir into dry ingredients just until moistened.


3. Fill paper-lined muffin cups three-fourths full.


4. Bake at 400° for 18-21 minutes or until a toothpick comes out clean.


5. Cool for 5 minutes before removing to a wire rack.


6. Serve warm.

I made mini muffins this time.  I ended up having 45 mini muffins.  Instead of baking them for 18 to 21 minutes, I baked them for 12 minutes.  I also added chocolate chips to half of the batter.  Those turned out really delicious.

This recipe has been linked to Colleen's Kitchen Recipe Swap, Days of Thanksgiving, and Potluck Sunday.

Young's Dairy Pumpkin Bread/Muffins

One of our favorite places is Young's Dairy.  We love their ice cream, lunch items, and their sweet potato bread.  We also love feeding the goats, petting the animals, and all of the fun activities there.  At over four dollars a loaf of sweet potato bread, it is not very economical  to keep buying the sweet  potato bread whenever we visited there.  So I  bought one of the postcards with the recipe on it so I can make it at home.  When I made the muffins, the boys decided they were delicious and were like the ones from Young's Dairy.

Edited to add:  My boys will fight over who gets the biggest piece or the last piece when they have this bread.  They absolutely love it!

Stars of the recipe:

• 3/4 c. butter softened (1 and 1/2 sticks)


• 2 1/4 c. firmly packed brown sugar


• 1 1/2 c. sweet potato puree (I used pumpkin puree instead.)


• 2 eggs


• 2 1/2 c. flour


• 3/4 tsp. salt


• 3/4 tsp. ground nutmeg


• 3/4 tsp. ground ginger


• 1 and 1/2 tsp. baking soda


• 1 Tbsp. ground sinnamon


• 1 and 1/2 dashes of ground cloves


• 1/2 c. water

steps:

1. Preheat the oven to 375 degrees.


2. Butter and flour pan or line with muffin papers.


3. With a mixer, cream the butter and sugar until light and fluffy, stir in puree and egg.


4. Sift together dry ingredients.  Stir 1/2 into creamed mix.


5. Stir in water, then remaining dry mix.


6. Bake until dry on top and a skewer inserted in center comes out clean - serve warm!


7. Muffins take about 15 minutes to bake.  Bread will take 35 minutes, depending on pan size.

The recipe says it would make 1 loaf of bread or 12 muffins.  I ended up making 12 muffins and 3 mini loaves.

For more great recipes, visit Colleen's Kitchen Recipe Swap, Tempt My Tummy Tuesdays, Ingredient Spotlight, and Potluck Sundays .

Cranberry Pecan Muffins

Two days ago, I posted about a recipe for All Star Muffin Mix that I found in Taste of Home's Simple and Delicious magazine.  One of the add ins I used in the muffin mix was dried cranberries and pecan pieces.  The orginal recipe called for either fresh or frozen cranberries.  Even though I didn't have either of those in the house, I had Craisins so I used those instead. 

After I baked a batch of those, I flash froze them and then put them in freezer bags to be used later.  These are great for quick breakfasts which I'm going to need when school starts in a week and a half.  I just put one of them in the microwave for a minute on 40% power.  They are especially great with a cup of coffee.

Stars of the recipe:

• 2 and 3/4 cups of All Star Muffin Mix


• 1 cup chopped fresh or frozen cranberries


• 1/2 cup chopped pecans


• 3 tablespoons sugar

I omitted the sugar when I used the Craisins.

Steps:

1. In a large bowl, combine muffin mix, cranberries, pecans and sugar.


2. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. 


3. Fill paper-lined muffin cups three-fourths full.


4. Bake at 400° for 18-21 minutes or until a toothpick comes out clean.


5. Cool for 5 minutes before removing to a wire rack.


6. Serve warm.

 For more great recipes, visit Tempt My Tummy Tuesday and Colleen's Recipe Swap.

All Star Muffin Mix

I found a recipe for All Star Muffin Mix in Taste of Home's Simple and Delicious Magazine.  The recipe makes a dry mix that you can either store in your freezer or cupboard for up to six months.  When you make up the mix, you can either make the mix without adding anything to it or you can add different ingredients.  When I tried it without adding anything to it, it was delicious because the cinnamon and nutmeg are two of my favorite spices.  Another time, I tried adding dried cranberries and pecan pieces.  The result was pure deliciousness.

Today I will post the basic mix.  After I try successful add-ins, I will post the recipes so that you can bake a bunch of different types of muffins using one mix.

All Star Muffin Mix

Stars of the recipe:

• 8 cups all-purpose flour


• 3 cups sugar


• 3 tablespoons baking powder


• 2 teaspoons salt


• 2 teaspoons ground cinnamon


• 2 teaspoons ground nutmeg

Additional stars:

• 1 cup of milk


• 1 egg


• 1/2 cup of melted butter (1 stick) - When I did it, I melted it in the microwave for a minute.

Steps:

1. In a large bowl, combine the first six ingredients.


2. Divide the mix into 2 and 3/4 cup portions.

To prepare muffins

1. Place 2-3/4 cups muffin mix in a large bowl.


2. Whisk the egg, milk and butter; stir into dry ingredients just until moistened.


3. Fill paper-lined muffin cups three-fourths full.


4. Bake at 400° for 18-21 minutes or until a toothpick comes out clean.


5. Cool for 5 minutes before removing to a wire rack.


6. Serve warm.

You can make a batch of the plain muffins and then flash freeze** them.  When you are ready to eat a muffin, place it on a microwavable plate and warm it up at 40% power for a minute.  If it is still not defrosted, continue warming it up at 30 second intervals.

**To flash freeze, put the muffins on a cookie sheet.  Place the cookie sheet in the freezer until the muffins are frozen.  Then place the muffins in a labeled gallon size freezer bag.

Store in airtight containers in a cool dry place or in the freezer for up to 6 months. Yield: 4 batches (11 cups).

Variations:

Cranberry-Pecan Muffins

Pumpkin Spice Muffins

This recipe has been posted on Mommy's Kitchen's Potluck Sunday.