Crack Muffins

It's been awhile since I shared any new recipes. Mostly because I've been busy decorating, designing, trying to stay above water...you get the picture...to actually experiment. However a near tragic accident occurred the other day that almost caused me to lose my husband, mother-in-law and a dear friend. I lost the recipe for my Chocolate Chip Pumpkin Muffins.


No, I'm not being dramatic. My MIL nearly cried when I told her I couldn't find it and Anna M said that she might have to de-friend me. Daniel was slightly more forgiving. Only slightly.

Thankfully the MIL found it written down (it is one her mom found back in the 1980's) on a phone book she saved and all is well again. So because of this, I'm now putting the recipe on the blog so I don't lose it again! I've already used my blog to find a recipe I lost for something else. (hmm, see a pattern here? Perhaps it's the little elves that like to sit on my counter while I'm cooking).

We've affectionately coined these "Crack Muffins" because people swear there is a secret ingredient that causes addiction. There's not. They are just that darn good.

Chocolate Chip Pumpkin Muffins

2 cups sugar
2 cups flour
2 tsp baking soda
2 tsp cinnamon
2 tsp baking powder
1/2 tsp salt
1 cup oil
4 eggs
1 16oz can pumpkin
1 tsp vanilla

Mix together until creamy and then add 1-1.5 bags of chocolate chips (I use the dark chocolate or semi-sweet). Spoon in to muffin cups and bake for 18-20 min at 350 degrees.

Bon Appetit!

The Breakfast Club

One of my favorite types of food other than dessert is breakfast. I could eat it over and over and never get tired of it. OK, well I could do that with a lot of foods, particularly swiss cake rolls this pregnancy, but breakfast is usually a bit higher on the list. So here's a little breakfast menu for any type of occasion - brunch, Saturday morning, special occasion, you name it - this quick menu will work. 


The first thing to decide is if you want stewed/baked apples or applesauce. Now for me, applesauce is so much easier because it's as simple as chill and serve and I have rarely met anyone who didn't like applesauce, including kids. 


The great thing about this menu is that everything can be made the day before. The casserole is best made the day before but baked the day you are going to serve it so it is fresh. 

Menu:

Sausage, Egg and Cheese Casserole

Applesauce or baked apples

Blueberry muffins

Sausage, Egg and Cheese Casserole

5 slices of white bread buttered and diced (crust and all)
3/4 lb sharp cheese, grated (best if you don't use pre-grated cheese but grate it yourself)
4 jumbo eggs
2 cups milk
1/2 tsp dry mustard
1/2 tsp salt 
red pepper to taste (approx 1/2 tsp or several heavy shakes)
1 lb ground sausage cooked and drained


Mix all together in large bowl and let sit overnight. Place in casserole dish and bake at 350 till done (or firm) approximately 30-45 minutes. This recipe can also be doubled or tripled easily. Single recipe serves 6-8.

Blueberry Muffins

1 3/4 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1 egg
1/3 cup oil
3/4 cup milk
1 cup blueberries


Mix all together with whisk or spoon until smooth. Place in muffin pan (with or without cupcake/muffin liners). Bake at 400 for 18-20 minutes or until tops are lightly brown. 


Add some fresh coffee, orange juice and summer flowers to the table and Viola! A great meal is served! 

Bon Appetit!