Breakfast of Champions

My kids love boiled eggs. I keep them in a bowl in the fridge so they can eat them as a snack. This morning we had boiled eggs and banana nut muffins, These Muffins are awesome! And if you are wondering about my muffin holder( the green sleeve around the muffin), if you ever see these, they are wonderful! It's a silicone muffin cup. No muffin pan required, just set them on a cookie sheet. Easy clean up, I HATE CLEANING MUFFIN TIN PANS! And the best part, they pop right out every time perfectly!

Ingredients:

3/4 cup granulated sugar

1/3 cup butter

2 large eggs

1 cup ripe mashed bananas

1/3 cup of sour cream

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground ginger or cinnamon

1/2 teaspoon salt

1/3 cup chopped hazelnuts, walnuts, or pecans, or whatever nut you would like to use.

1/4 cup brown sugar

1. Preheat oven to 375 degrees. Line a 12 cup muffin pan with paper liners or spray with non-stick spray. (or use those liners I have :)  )

2. Combine granulated sugar and butter in a large bowl. Beat with a mixer on Medium speed until light and fluffy. Beat the eggs in one at a time. Add the mashed bananas and sour cream; beat until well combined.

3. Combine flour, baking soda, ginger, and salt in a separate bowl; mix well. Add the flour mixture to the batter; stir until just combined. Spoon the batter into muffin cups, filling each about two-thirds full.

4. Combine the nuts and brown sugar in a small bowl. Sprinkle over the batter in the muffin cups. (For the kids I left out the nuts and just did brown sugar on top.) Bake the muffins until the tops spring back when lightly pressed, 20-25 minutes. Cool for 10 minutes, serve warm. (for left overs microwave for 10 seconds to bring back that just from the oven taste.)

TINY SPICY CHICKEN

Sauce:

3/4 cup of sugar
4 Tbsp Ketchup
1/2 cup vinegar
1 Tbsp soy sauce

Mix ingredients together. Set aside.


4 to 8 breasts of chicken, cut into bite size pieces
1 beaten egg
1 Tbsp Accent
Dash of Garlic Salt
Cornstarch
Oil for frying

Dip the chicken into your beaten egg then into the cornstarch. Set onto a cookie sheet and sprinkle with garlic salt and Accent. (I didn't have any of this, nor do I know what it is- it turned out great without it!)  Brown then chicken in the oil, then place on a dish with paper towels to drain the excess oil off. Put into a baking dish and pour the sauce over the chicken. Cover and Bake @ 400 degrees for 1 hour. Awesome!

This recipe came from the Cache Valley Bank recipe book. THANK YOU SANDY!

Christmas Treats

THE BEST EVER SOFT SUGAR COOKIES

Ingredients:

1 cup vegetable shortening

1 1/2 cups sugar

2 eggs

1 tsp vanilla

1 tsp salt

1 1/2 tsp baking soda

8 oz (or 1 cup) of sour cream

3 -5 cups flour

Combine shortening and sugar and cream together. Add eggs, vanilla and sour cream and mix until smooth. Sift in salt, baking soda, and 2 cups of flour. Mix until well combined. Add flour until the dough becomes a ball. Refrigerate for 30 min.

Roll dough out to about 1/4 of an inch. I do mine on the thicker side. Cut out shapes and place on a greased cookie sheet. Bake for 8 to 10 min. Cool and Frost.

Frosting:

3 cups powdered sugar

1/2 cup French Vanilla Creamer

Mix together and wahlah. EASY!

CAKE BALLS

Ingredients:

1 box cake mix which ever flavor you like. (I did strawberry)

1 can of store bought frosting (I did strawberry to match my cake)

1 12 oz bag of chocolate chips

Bake the cake according to the directions on the box. While cake i still hot crumble into a bowl and mix the can of frosting in until well combined. Let cool for about 10 min. Roll into balls and place on wax paper.

Melt the chocolate over a double boiler. Or place a glass bowl over a small sauce pan with simmering water in it. DO NOT LET THE WATER TOUCH THE BOTTOM OF THE BOWL! Place the chocolate chips in the glass bowl and stir until they are melted and smooth.

Using forks dip the cake balls into the chocolate. Place back on the wax paper to cool and set. You can add sprinkles or drizzle white chocolate over the top, whatever you like. :)

TURKEY CLUB RING with AVACADO AIOLI

Ingredients:

2 cans Crusty French Loaf
1 egg
1 tsp dried oregano
1 Tbsp shredded Parmesan
1 1/2 cups of shredded romaine lettuce
1/4 cup chopped red onion
2 medium plum tomatoes, chopped
1/4 Extra virgin Olive Oil
1 1/2 Tbsp of Red Wine Vinegar
1/2 tsp crushed red pepper flakes
1/3 cup mayo
2 garlic cloves, finely chopped
1/2 avocado, pitted, peeled, and chopped
8 oz thinly sliced turkey ( I also put double the meat and use turkey and ham.... Jesse likes more meat and I aim to please. ;)  )
8 slices of provolone cheese cut in half
8 slices of bacon, halved and crisply cooked

This is of course another Pillsbury recipe, but it is one of our favorites! I have done it for poker nights and birthday parties, it is always a hit!

Heat oven to 350 degrees. Spray a large cookie sheet with non stick spray. Place both loaves of bread on tray seam sides down and shape into a large circle pinching the ends of each loaf to the other to seal. Use a sharp knife and cut slits in the top of the dough. I do about 8 to 10 slits about 1/2 inch deep.

In a small bowl beat the egg and 1/2 tsp of the oregano together. Brush gently over the dough. Sprinkle with the Parmesan cheese. Bake 20 to 30 min until golden brown.

Meanwhile, in a medium bowl, mix lettuce, onion, tomatoes, oil, vinegar, red pepper flakes and remaining 1/2 tsp oregano. Refrigerate for about 20 min to marry the flavors together.

In a food processor, mix mayo, garlic and avocado until smooth.

Cut bread in half horizontally. Press inside of top and bottom of ring to flatten bread slightly for fillings. Place lettuce mixture in the bottom of the ring. Top with turkey, ham, provolone cheese, and bacon. Spread the avocado aioli on top of ring and place it on top of the sandwich.

This really is a very pretty sandwich as well. It looks very impressive and it is pretty easy to do. :) ENJOY!

HERB CHICKEN SLIDERS with RASPBERRY MUSTARD

1 egg
1 tsp water
1 can crusty french loaf
1/2 cup Raspberry jam
2 Tbsp Dijon mustard
2 tsp whole grain Dijon mustard
1 1/4 lb ground chicken or turkey
4 medium green onions chopped (1/4 cup)
2 Tbsp chopped fresh parsley
1 tsp dried tarragon leaves
1/2 tsp garlic powder
1 Tbsp canola oil
1 bag mixed baby salad greens


Heat oven to 350 degrees. Spray 10 regular sized muffins cups with non stick cooking spray. In a small bowl, beat egg and water until well blended. Cut loaf of dough crosswise into 10 slices for buns. Place each slice, cut side up, in muffin cup; brush with egg mixture. Bake 16 to 22 minutes or until tops are golden brown. Remove from pan and place on cooling rack.

In a small bowl, beat jam and mustard's with fork until smooth.

In a medium bowl, mix chicken, green onions, parsley, tarragon, and garlic.
Shape mixture into 10 patties, about 1/2 inch think. In 12 inch skillet heat oil over med-high heat. Add patties; cook 3 to 5 min on each side, turning once.

Cut each bun in half horizontally. Spoon 1 tsp of raspberry mustard on cut sides of each bun. Place bottoms of buns on a large serving platter; top each with a burger, small amount of salad greens and top of bun.

These were SO good! I made them a while back and never posted the recipe. The only adjustment I made to this recipe was I used dried sage instead of tarragon. I didn't have any tarragon.



Everyone loved them!

Scentsy Party!

I had a little Scentsy Party yesterday and I made lunch for all the gals. I think the best part about making food, is sharing it with people you love.




The little chocolates were SO easy. They white chocolate covered ones are a box of oreos crushed up with a block of cream cheese, rolled into balls, and dipped in white chocolate. The chocolate ones are the same, only with vanilla oreos. And the ones with the pecans are a chocolate covered pretzel, with a rolo on top, you put those into the oven at 300 degrees for 3 min. then you press a pecan in the top and drizzle with white chocolate. These were SO yummy and I found that recipe from Sandra Lee Semi-Homemade!





These little Sandwiches were are called "Asian Chicken Sandwiches". I got this recipe from the Pillsbury Cook book.

*2Cans of Pillsbury crusty French Loaf
*1 cup Sliced Almonds
*1/2 Apricot Preserves
*1/4 cup chopped fresh chives
*1/4 cup rice wine vinegar
*2 1/2 Tbsp Veggie oil
*1 tsp of salt
*1/2 tsp ground black pepper
*1 red or green finely chopped jalapeno chile
*3 cups cold shredded deli rotisserie chicken
*1 bag coleslaw mix

1. Heat oven to 375 Degrees. Spray large cookie sheet with non stick cooking spray. Cut each loaf cross wise into 4 pieces. (I cut it in half and then each of the halves in half, to make sure they are even.) Place rolls seam side down on cooking sheet about 2 inches apart. Bake 12 to 16 min or until golden brown. Let cool.

2. While oven is warm, toast almonds in ungreased shallow pan 3 to 4 min., stirring occasionally, until lightly toasted.

3. Meanwhile, in a small bow, beat remaining ingredients except chicken, coleslaw, and almonds.

4. In medium bowl mix chicken, coleslaw and almonds. Add the Apricot Vinaigrette; mix thoroughly.

5. Cut each roll horizontally almost to the other side and fill with chicken mixture.




Mississippi Mud- Loaded Brownies
(Sandra Lee Semi-Homemade recipe again!.. gotta love her)

*1 (18.8- ounce) package family style dark chocolate brownie mix
*2 large eggs
*1/3 cup water
*1/3 cup unsalted butter, melted
*1 1/2 cups sweetened flaked coconut ( I am not a huge coconut fan, so I left this out)
*1/2 cup semisweet chocolate chips
*1/2 cup chopped pecans
*3 1/2 cups of mini marshmallows
*4 1/2 ounces of unsweetened baking chocolate, chopped
*1 Tbsp unsalted butter, melted
*1 1/4 cups sour cream
*3 1/2 cups of powdered sugar

1. Preheat oven to 300 degrees. Spray a 13x9 in pan with non stick spray. in a large bowl, combine brownie mix, eggs, 1/3 cup water, and 1/3 cup melted butter. Using a wooden spoon, beat for 50 strokes. Stir in coconut, chocolate chips, and nuts. Spread into prepared pan.

2. Bake for 26 to 28 min, or until set and firm to touch. Immediately sprinkle marshmallows on brownie layer; return to oven, and bake for 2-3 min longer to soften marshmallows. Let cool completely. (about 1 hour)

3. In a small saucepan, combine chopped chocolate and 1 tablespoon of melted butter. Cook, stirring constantly, over low heat until chocolate melts. Transfer to a large bowl; add sour cream and powdered sugar. Beat at medium speed with an electric mixer (or really fast with a wire whisk...that's what I did.) Beat until fluffy. Pour and spread evenly over marshmallows. Cover and chill for 2 hours. Cut into squares.

These were a perfect make ahead desert! I just threw them in the freezer!




7 Layer-Dip

I love 7- layer dip. It's one of my favorites. This is the way I do it.

*1 can of spicy refried beans
*1 container of zesty guacamole (If I don't have time to make my own)
*1 container of sour cream
*cherry tomatoes, sliced
*olives, sliced
*pickled jalapenos, sliced
*shredded jack cheese

Layer in the order. :) easy peasy and SO good! Serve with tortilla chips.

Breakfast

Breakfast Casserole

I threw this one together one saturday morning and it turned out not to bad.

1 1/2 cups frozen hash browns
6 eggs
1 Tbsp milk
2 Tbsp cream cheese
6 strips of bacon cooked and crumbled
1 cup of shredded cheddar cheese
1 Tbsp dill

Cook the hash browns in butter until golden brown. Press them into a small casserole dish. Spread the cream cheese and bacon over the has browns. ( I use my clean hands to brake up the cream cheese.) in another bowl beat eggs, milk, dill, and add some salt and pepper to taste. Pour over the hash browns, bacon and cream cheese. Bake uncovered in a 350 degree oven for about 35 minutes. Take out and add cheese on top and then bake for an additional 5 minutes or until cheese is a little crisp and bubbley.

This was so easy and so yummy. I just kind of threw together what I had and it turned out yummy.



SO EASY PUMPKIN BREAD

This receipe I found out of the magazine "PARENTS". I had all the ingrediants so I whipped it up and it was pretty yummy.

BREAD
1 box of yellow cake mix
1 cup of pure pumpkin puree
1 cup smashed bananas
1 tsp of cinnamon

Prepare cake mix as directed omitting the water. Stir in pumpkin, bananas, and cinnamon. Pour into a greased 9" loaf pan; Bake at 375 degrees for 50 minutes.




FROSTING

4 oz cream cheese
1/4 cup softened butter
1/2 tsp vanilla
1 cup powdered sugar

In a mixing bowl, beat cream cheese and butter until creamy. Stir in vanilla and slowly add powdered sugar. Frost cooled Bread: chill.

Makes 16 slices. Each slice has 281 calories and 1/2 served of fruits and veggies.