These little muffins are the perfect size for your littles or even a big flavor snack for yourself! I really enjoyed making these this afternoon. They whip and cook up really quickly and are packed full of sweet flavor. This is a great recipe to get the kids to jump in on and they are adorably cute! Now, we hope you enjoy these cute little muffins as much as we do!
I’m sorry, but I must go down memory lane for a moment here….my high school lunch lady’s had us all sprinting for the lunch line with their Yeast Rolls! Ever since then, I’ve always tried to match their excellence when it came to perfecting the perfect yeast roll. I must say these are as close to perfect as possible!!! I have loved on this recipe for well over a year and I’m happy with my results! These rolls are geared up to have country ham and blackberry mustard slathered all over them. This recipe is fast and easy and is a great accompaniment to any dish….or just by themselves….LOL! I hope I did my old lunch lady’s proud and I hope you enjoy this DELICIOUS recipe as much as we do!
MILE-HIGH YEAST ROLLS
Ingredients:
1 Tbsp dry active yeast
1 cup warm water
1/4 cup honey
1 egg
1 tsp salt
3 cups all purpose flour
1/2 cup melted butter, divided
Directions:
Preheat oven to 400 degrees F.
In a stand mixer (with dough hook); mix together yeast and warm water. Allow to bubble for about 3 minutes.
Add egg, salt, honey and 1/4 cup melted butter; mix until well combine. Add flour a little at a time and allow to knead in mixer for a couple of minutes.
Lightly flour a kneading surface and turn dough out onto surface. Roll into a log and using a dough cutter cut into equal parts and set aside.
Roll each dough portion into a ball and place into a cast iron skillet (mine produced roughly 10 to 12 rolls….we always taste test the middle one!).
Cover with a damp towel for 30 minutes or until dough has doubled in size.
Cook for 12 to 15 minutes or until tops of rolls are browned. Pull out of oven and top with remaining 1/4 cup melted butter; place back in oven for 1 to 2 minutes to allow additional browning.
Remove from oven and allow to cool for at least 10 minutes before serving.
I am always looking for a reason to bake and looking for even more of a reason to make biscuits! I wanted something savory and with a touch of sweet, so I decided to pair these Cheesy Pecan Biscuits with some Country Ham and Blackberry Mustard. These biscuits are fast and easy to make and will leave your guests wondering if you spent all day in the kitchen whipping them up! You can easily make these ahead of time or right before serving. I hope you like this recipe as much as we do!
Cheesy Pecan Biscuits
CHEESY PECAN BISCUITS
Ingredients:
3 1/2 cups all purpose flour
1 Tbsp sugar
1 Tbsp baking powder
1 tsp salt
1 tsp ground pepper
1/2 cup butter (cold, I grated my butter with a cheese grater on the fine side)
4 oz cream cheese, softened and cut into cubes
1 1/2 cups shredded extra sharp cheddar cheese
1 cup chopped pecans, lightly toasted
1 1/2 cup heavy cream
Parsley (optional)
1 Tbsp melted butter (optional)
Finishing salt (optional)
Directions:
Preheat oven to 425 degrees F.
In a large bowl mix together flour, sugar, baking powder, salt and pepper.
Cut in butter and cream cheese using a pastry blender.
Stir in cheese and pecans.
Gradually add about 1 1/4 cup heavy cream, stirring until dry ingredients are just moistened, adding additional cream if needed.
Prep a workspace for kneading, rolling and cutting biscuits by lightly flouring surface and turning out dough; knead 5 or 6 times or until dough has fully come together.
Lightly dust a rolling pin with flour and roll dough to about 1-inch thickness. Using a biscuit cutter (or as my dad used to do it, you drinking glass) to cut dough into round biscuits (I used a 2-inch biscuit cutter). You will need to re-roll and repeat the process for any scrap dough.
Place biscuits on a lightly greased baking sheet.
Brush the tops of the biscuits with the extra heavy cream and bake for 12 to 15 minutes, or until golden brown.
Once out of the oven and on a cooling rack top with melted butter and a sprinkle of parsley and finishing salt (if desired).
If you’re looking for a rich, decadent and robust tomato sauce then you’ve come to the right place! This sauce is the perfect amount of meaty, spicy and sweet. It takes a lot patience to get everything just right, but the payoff is AMAZING! Now, I hope you enjoy this recipe as much as we do!
Tomato Sauce
TOMATO SAUCE
Ingredients:
2 (28 oz) cans of Italian whole, peeled plum tomatoes
1 lb Italian Sausage (Mild or Spicy…get what you like here)
1 container of baby bella mushrooms, diced
1 large sweet onion, diced
2 cups veggie broth
A whole bulb of garlic, roasted
2 Tbsp tomato paste
Salt and pepper, to taste
Red pepper flake, to taste
Olive Oil
Basil
Parmesan Rind
Directions:
In a deep pot (I used my enamel lined cast iron Dutch oven) pour about a Tbsp to a Tbsp and a half of olive oil and sauté down the onion and mushrooms.
Add sausage to the onion and mushroom mix, cook until browned; drain and return to Dutch oven.
Bring back up to sauté and make a well in the middle of the Dutch oven; add tomato paste in well and allow to cook for a few seconds. After cooking for a fee seconds stir the tomato paste into sausage mixture.
Slowly add veggie stock and bring to a boil; add canned tomatoes and using a potato masher, mash each plum tomato to allow them to burst.
Add a dash of salt, pepper, red pepper flakes, basil, and Parmesan rind.
Reduce to simmer and allow to simmer for several hours or until the liquid has reduced significantly. This part is to your liking….we like a thicker sauce , so I let it go for several hours.
Cool and store in an airtight container (will keep in fridge for one week and a month in freezer).
Looking for a yummy and sweet breakfast to whip up for your favorite people? Well, this muffin is right up your alley! Everyone in my house loves a delicious muffin and we really enjoy bananas, pumpkins and strudels….so I decided to combine them all into one scrumptious muffin. I hope you enjoy this recipe as much we do!
Banana Pumpkin Strudel Muffins
BANANA PUMPKIN STRUDEL MUFFIN
Ingredients:
Muffin
1 3/4 cups all purpose flour, sifted
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground clove
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup dark brown sugar, packed
3/4 cup pumpkin purée
2 very ripe bananas, smashed
2 large eggs
1/4 cup milk
Crumble Topping
3/4 cup all purpose flour
1/4 cup granulated sugar
1/4 cup light brown sugar
1 tsp ground cinnamon
1/4 tsp ground clove
6 Tbsp butter, melted
Strudel Icing
1 1/2 cup confectioners sugar
2 Tbsp maple syrup
2 Tbsp milk
Directions:
Preheat oven to 425 degrees.
In a large bowl combine flour, baking soda, cinnamon, clove and salt for the dry portion of the muffin mix; mix thoroughly.
In a separate bowl mix the pumpkin, bananas, oil, eggs, milk and both sugars of the muffin mix.
Pour wet ingredients into dry mixture and fold together being careful not to over stir.
Place muffin liners in muffin tin and spray with nonstick cooking spray.
Fill muffin liners 3/4 full and set aside to rest.
In a small bowl mix all of the crumble topping ingredients together until well mixed; top each muffin with a top layer of crumble.
Bake for 15 to 18 minutes or until toothpick test comes out clean.
Allow to cool in muffin tin for 10 minutes before moving to a cool rack to finish cooking completely.
While muffins are cooling; mix all ingredients for strudel icing. Place in piping bag and pipe onto muffins once muffins have finished cooking.
Enjoy!
These muffins can be stored on the counter in an airtight container for one day or in the fridge for up to a week.
There is perhaps no sweeter way to start your “Sunday Funday” than with this delicious treat. My family is a huge fan of my Sunday Morning Apple Strudel. It’s a wonderfully sweet and delicious dish that pairs well with a nice cup of hot coffee or tea. I like to make this for my overnight guests as well since it looks very impressive and makes the house smell divine. It’s also a great way to get the kids involved as my daughter loves tossing the apples in all of the spices and she loves mixing up the icing. It’s a simple, no fuss, sweet and delicious start to any Sunday Funday! Now, I hope you enjoy this dish as much as my family and guests do!
Sunday Morning Apple Strudel
SUNDAY MORNING APPLE STRUDEL
Ingredients:
2 large Granny Smith apples, diced
1 cup brown sugar
3 Tbsp all purpose flour
1 Tbsp ground cinnamon
1/2 tsp ground clove
2 tsp vanilla extract, divided
A dash of freshly ground nutmeg
1/2 tsp salt
A splash of lemon juice
1 sheet of puff pastry, thawed
2 Tbsp water (for sealing the pastry)
1 egg, beaten
1/2 cup powdered sugar
1 Tbsp milk
Directions:
Preheat oven to 375 degrees F. Roll out pastry dough into a large rectangle; set aside.
In a large bowl, toss apples with lemon juice, brown sugar, cinnamon, nutmeg, clove, salt, flour and 1 tsp vanilla extract until well coated.
Pour apple mixture onto center of pastry dough. Using a paring knife cut an even amount of strips onto each side of pastry.
Using a dab of water alternate strips in an overlapping pattern over apple mixture until you reach to end.
Brush with egg.
Bake for 25 to 30 minutes or until golden brown. Allow to cool completely (about 15 minutes).
Mix together powdered sugar, remaining vanilla extract and milk to make icing.
Pour into an icing bag and pipe icing onto warm strudel and serve.
When you can’t decide on what to make for dinner…Taco Chili Mac is the answer! It’s taco meat with deep chili flavors and cheesy pasta for a fast weeknight meal. I like to use my cast iron for this meal and it only takes about 30 minutes from start to finish. It’s a fast, easy and delicious meal when you need something to fill up your crew! Now, I hope you enjoy this dish as much as we do!
Taco Chili Mac
TACO CHILI MAC
Ingredients:
1 lb ground beef
1/2 white onion, diced
3 gloves roasted garlic
2 Tbsp chili powder
1 tsp cumin powder
Dash of salt and pepper
1/2 pkg elbow noodles
8 oz beef broth (I use Better Than Bullion)
8 oz water
1 can diced tomatoes with green chilies (medium heat)
1 8oz can tomato sauce
2 Roma tomatoes, seeded and diced
Green onions
Cilantro
1 8oz block of sharp cheddar cheese, shredded
Directions:
Cook onions, garlic and beef until meat is done; drain and set back in heat.
Stir in cumin and chili powder.
Add tomato sauce, canned tomatoes, water, beef stock and salt & pepper; bring to boil.
Add noodles and cook for 10 minutes; stirring occasionally.
Once noodles are cooked to al denté; add cheese to cover top. Place lid on top for a couple of minutes until cheese is melted.
Scoop out into bowl and top with diced tomatoes, green onion and cilantro.
If you are like me and the work week is very hectic, you are probably looking for something fast, tasty and healthy to feed your family. This recipe is all of those things and more! It’s packed full of veggies, meat and noodles which makes it a great meal to add to my meal rotation. If you find yourself with leftovers you’ll be in for a treat as this dish reheats nicely. It’s definitely a meal that can be on the table in about 30 minutes and everyone is bound to leave the table satisfied. Now, I hope you enjoy this recipe as much as we do!
Sloppy Joe Mac & Cheese
SLOPPY JOE MAC AND CHEESE
Ingredients:
1 lb ground beef
1 medium green pepper, chopped
1 medium sweet onion, chopped
3 cloves garlic, minced
1 (8 oz) can tomato sauce
1 (14.5 oz) can fire roasted diced tomatoes
2 cups milk
1 cup veggie stock (I like Better Than Bullion Veggie Base)
1 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
1 tsp soy sauce
1 (8 oz) package Cellentani pasta
4 oz extra sharp white cheddar, shredded
4 oz sharp cheddar, shredded
4 oz mozzarella, shredded
Salt and pepper
Parsley
Directions:
Cook beef, onions, pepper and garlic in large pot until beef is browned; drain beef and return to heat.
Stir in tomatoes, tomato sauce, stock, milk, mustard, soy, and Worcestershire sauce. Bring to a boil and reduce to a simmer. Stir in pasta and cover pot to allow to simmer for 13 to 15 minutes or until pasta is tender. In a small bowl mix all three cheese together to make a cheese blend; set aside.
Stir in 1 cup of cheese until melted. Sprinkle remaining cheese as you serve so it just melts on top. Add salt and pepper to taste and a dash of parsley prior to serving.
Cool temps, football, changing leaves and everything pumpkin….oh how I LOVE Fall! There’s perhaps no better way to kick off pumpkin season than whipping up this delicious pumpkin bread. It’s great for breakfast and can even be served up as a sweet treat. I prepared this loaf for an after lunch dessert for my in-laws. It not only makes the house smell amazing, but is super easy and fun to make with the kids. Nothing says Fall like my favorite pumpkin bread…now I hope you enjoy this recipe as much as we do!
Pumpkin Bread
PUMPKIN BREAD
Ingredients:
1 3/4 cups all purpose flour
1 tsp baking soda
3/4 tsp salt
2 tsp cinnamon
1 tsp nutmeg
2 eggs
1 cup granulated sugar
1/2 cup brown sugar
1/3 cup milk
1/2 cup vegetable oil
1 cup pumpkin purée
Directions:
Preheat oven to 350 degrees F and prep loaf pan with butter to prevent sticking; set aside.
In a large mixing bowl; sift together flour, baking soda, salt, cinnamon and nutmeg. Mix well.
In another large mixing bowl; cream together eggs, both sugars, milk, oil and purée until well combined.
Pour wet mixture into dry mixture and incorporate well.
Pour batter into prepared loaf pan and bake uncovered for 25 to 30 minutes. Slightly cover with a tent of aluminum foil to prevent over browning, but still allowing room for rising; continue to bake for 40 to 45 minutes.
Once bread is done; allow to cool in loaf pan for 10 to 20 minutes, then remove from loaf pan and allow to cool on wire rack until completely cool.
One of my favorite dishes since childhood is Mac & Cheese, but now that I’m an adult I like adding a variety of veggies. That’s why this Veggie Mac & Cheese recipe is so great! This dish is packed full of deep rich flavors and will please the entire family. You can have this as a side dish or as the main course for a comforting family meal. This dish takes a little bit work and time, so it may be best to make this one on the weekend especially if you have a lot of after work/school activities throughout the week. This dish also reheats well thus making it a hit for leftovers!
This dish works best with fresh ingredients as opposed to frozen. If you were to use frozen vegetables it could make this dish a little on the soggy side. The style of noodles that I like to use gives this dish a nice bite and a fun appearance, but you may use any style of noodle that you are accustomed to. The key is not over cooking your noodles so they don’t turn to mush while baking. This dish has such a robust flavor and is nice and rich with all of the veggies and the cheese sauce. Now, I hope you enjoy this recipe as much as my family does!
Veggie Mac & Cheese
VEGGIEMAC & CHEESE
Ingredients:
1 pkg (16 oz) Cellentani Pasta, cooked al dente
2 Tbsp olive oil
1 pint Sangria medley tomatoes
1 pkg (12 oz) pkg baby spinach
1 pkg mushrooms, chopped
1 medium sweet onion, chopped
3 garlic cloves, minced
6 Tbsp butter
6 Tbsp flour
2 1/2 cups chicken stock (I like Better Than Bouillon Base)
2 1/2 cups whole milk
1 pkg (16 oz) mozzarella cheese, cubed
3/4 cup Italian Panko breadcrumbs
Parmesan cheese, grated for garnish
Parsley, chopped for garnish
Directions:
Preheat oven to 375 degree F.
Prepare a large and deep baking dish with cooking spray to avoid sticking. Set aside.
In a large stock pot boil noodles, drain and set aside.
In a large sauce pan add tomatoes to hot pan to blister and burst. Once most of the tomatoes have burst add onions and garlic; cook until onions are soft. Add spinach to wilt. Remove to a bowl and set aside.
Add mushrooms to saucepan and brown. Once browned remove and add to tomato mixture; set aside.
Add butter to pan and melt. Once melted add flour and whisk until mixed well and flour smell has cooked off. Slowly add milk while whisking. Slowly add stock while whisking. Cook for roughly 10 minutes or until thick and bubbly.
Remove from heat and add cheese; whisk until melted and incorporated.
Add veggies and noodles to sauce. Stir well to mix throughout.
Add to prepared baking dish. Top with panko and remaining olive oil.
Bake uncovered for 25 to 30 minutes or until browned and bubbly.
Remove from oven and allow to cool for about 10 minutes before serving.
Before serving top with parsley and Parmesan cheese.
A Slice Of My Life 