20 March 2011

Diamond's Surprise Muffins (Conni's Doughnut Muffins)

This is a home ec recipe Diamond got a couple years ago & I just love them! They come out wonderful every time! And they're super simple to make.

Diamond's Surprise Muffins
3 1/2 cups flour
1 Tablespoon of baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 1/2 cup sugar
1 3/4 cups milk
2/3 c vegetable
2 eggs
Your favorite Jelly or Jam or chocolate or Nutella, etc

1 stick (1/2 cup) butter
2/3 c sugar or Splenda
2 tsp cinnamon

Preheat oven to 350 degrees.

In a larging mixing bowl, combine flour, baking powder, salt, cinnamon, nutmeg and sugar.
In another mixing bowl, beat milk, oil and eggs.
Pour milk mixture into flour mixture, and stir to combine.

Spoon 1 Tb batter into each cup of a paper-lined muffin pan.
Top with 1 tsp of your favorite jelly or jam.
Cover with batter, filling the cups about 3/4 full.
Bake 20-25 minutes or until test done with a toothpick.

While they are baking, melt butter and place in a small bowl.
Combine additional sugar and cinnamon in another small bowl.
When the muffins are done, carefully remove a hot muffin from the pan, and dip the top into the melted butter.
Then immediately dip it into the cinnamon sugar.
Repeat with all of the muffins.
Let the muffins cool a couple minutes.
Eat warm or room temperature.

Num Yummy!!

02 March 2011

Chicken Concoction Casserole

This evening I had chicken tenders to fix for supper & didn't know what to do with them. I wanted it to be something different, but can't go too different with all our picky tastes. Sooo, I thought we'll come up with a casserole of some sort. Turns out, it's pretty tastey. So here it goes.

Chicken Concoction Casserole
1 package chicken tenders, cut bite size
1 package medium egg noodles
1 can ls cream of chicken soup
1 can ls cream of mushroom soup
1/2 onion, diced
1/2 bell pepper, diced
1/2 cup Parmesan/Romano cheese
1 small package shredded Italian cheese blend
1/2 soup can heavy cream
2 Tbs butter
Essence, Garlic Season All, Salt, Pepper, Oregano

Season chicken with Essence & put in pot with a little EVOO, stir around for a few minutes. Barely cover with water & bring up to a simmer. Add veggies & stir. Cook thoroughly.
Meanwhile cook egg noodles in salted water until done, about 7 minutes.
Preheat oven to 350.
In a large bowl, combine soups, Parm, most of cheese blend, cream, Season All, Pepper.
Drain noodles & chicken & veggies and add to bowl. Stir to combine.
Pour into a sprayed casserole dish.
Top with rest of shredded cheese, little pieces of butter, & Oregano.
Bake for 10 minutes or until cheese and butter are melted & bubbly. Yummy!

*Serve with Bruschetta or Italian Bread.

*If you're not in a hurry, you can cook chicken in 1/2 pot of water & then remove & cook egg noodles in that chicken broth.