Breakfast Egg Muffins To Go

Ingredients

• 1/2 lb ground italian pork or or turkey sausage
• 4 oz chopped frozen broccoli florets
• 1/2 c shredded cheddar cheese
• 12 eggs
• 1/2 tsp salt
• 1/4 tsp pepper
• 12 parchment paper muffin wrappers or 12 silicone muffin cups

Directions 
1 preheat oven to 350 degrees. Heat skillet over medium heat. Add sausage and cook until no longer pink.
2 In microwave safe bowl, microwave broccoli until thawed about approximately 4 minutes and drain.
3 Place muffin cups in muffin tin. In large bowl combine sausage, broccoli and cheese. Spoon mixture into cups about 2/3 of the way, leaving room to add egg mixture.
4 In another bowl preferably with a pour spout, beat together the 12 eggs, add salt and pepper. Pour egg mixture into each muffin cup being careful to leave a little room (about 1/4 inch at the top). Bake 25 minutes or until eggs have risen and are firm.
5 Variations: use instead of sausage, use chopped bacon, Canadian bacon, ham, chorizo. Try other veggies like diced red or green peppers, zuchinni, mushrooms ....

Reese’s Peanut Butter Cup Cookies

 

Ingredients:

1 3/4 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1/2 cup butter, softened

1/2 cup white sugar

1/2 cup peanut butter

1/2 cup packed brown sugar

1 egg, beaten

1 teaspoon vanilla extract

2 tablespoons milk

40 miniature chocolate covered peanut butter cups, unwrapped

Instructions:

Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.

Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.

Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

One-Pot Chicken Parmesan Pasta: A Comforting and Simple Weeknight Dinner

 

Ingredients:

2 tbsp olive oil

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

1 small onion, diced

3 cloves garlic, minced

4 cups chicken broth

2 cups marinara sauce

1 tsp Italian seasoning

1/2 tsp crushed red pepper flakes (optional)

12 oz uncooked penne pasta

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Fresh basil or parsley for garnish (optional)

Directions:

Heat olive oil in a large, deep skillet or pot over medium heat.

Add the chicken pieces and season with salt and pepper. Cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.

In the same pot, add the diced onion and sauté until softened, about 3-4 minutes.

Add the garlic and cook for 1 minute until fragrant.

Pour in the chicken broth, marinara sauce, Italian seasoning, and red pepper flakes (if using). Stir well to combine.

Add the uncooked pasta to the pot and bring the mixture to a boil. Reduce the heat to low, cover, and let simmer for 12-15 minutes, stirring occasionally to prevent sticking. Cook until the pasta is tender and has absorbed most of the liquid.

Return the cooked chicken to the pot, and stir to combine.

Sprinkle the mozzarella and Parmesan cheeses over the pasta, then cover and cook for another 2-3 minutes until the cheese is melted and bubbly.

Garnish with fresh basil or parsley, if desired, and serve immediately.

Cheeseburger Pie

 

Ingredients :

1 can of Crescent Rolls.

1 lb ground beef.

1 small chopped onion.

4 tbsp. of Ketchup.

1 tsp. of Worchester sauce.

Sliced cheese.

Directions :

Preheat the oven to 350 degrees.

Start with browning the ground beef and draining it from the grease then add onions and cook until tender.

Add in ketchup and Worchester sauce.

On a cookie sheet sprayed with cooking spray, put the crescent rolls in a star shape with timps pointing out using the last piece for the center.

Spread the meat mixture from center out going about 1/2 to the points of the rolls. Add 1/2 piece of sliced cheese to every unit.

Roll tip of roll towards the center.

Bake for 15 to 20 minutes.

Crispy Zucchini Recipe

 

Ingredients

2 medium zucchinis

1 cup panko breadcrumbs

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon Italian seasoning

Salt and pepper to taste

2 large eggs

1/4 cup all-purpose flour

Cooking spray

Directions

Prepare the Zucchini:

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray with cooking spray.

Wash and dry the zucchinis. Cut them into 1/4-inch thick rounds or sticks, depending on your preference.

Set Up the Breading Station:

In a shallow bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.

In another shallow bowl, beat the eggs.

Place the flour in a third shallow bowl.

Bread the Zucchini:

Dredge each zucchini piece in the flour, shaking off any excess.

Dip the floured zucchini into the beaten eggs, allowing any excess to drip off.

Coat the zucchini in the breadcrumb mixture, pressing lightly to adhere.

Bake the Zucchini:

Place the breaded zucchini pieces on the prepared baking sheet in a single layer.

Lightly spray the tops with cooking spray to help them crisp up.

Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the zucchini is golden brown and crispy.

Serve:

Remove the zucchini from the oven and let cool slightly before serving.

Serve with your favorite dipping sauce, such as marinara, ranch, or a spicy aioli.

Pumpkin Cream Cheese Muffins: A Delightful Fall Treat

Ingredients

Muffin Batter

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 cup canned pumpkin puree

1/2 cup granulated sugar

1/2 cup brown sugar, packed

2 large eggs

1/2 cup vegetable oil

1 teaspoon vanilla extract

Cream Cheese Filling

8 oz cream cheese, softened

1/4 cup granulated sugar

1 teaspoon vanilla extract

Directions

Step 1: Prepare the Cream Cheese Filling

Mix Ingredients:

In a medium bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Mix until smooth and creamy. Set aside.

Step 2: Make the Muffin Batter

Combine Dry Ingredients:

In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.

Combine Wet Ingredients:

In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until well combined.

Mix Wet and Dry Ingredients:

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.

Step 3: Assemble the Muffins

Preheat Oven:

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.

Fill Muffin Cups:

Spoon a small amount of batter into each muffin cup, filling about 1/3 full. Add a tablespoon of the cream cheese filling to the center of each. Top with more batter until each cup is about 3/4 full.

Step 4: Bake the Muffins

Bake:

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.

Step 5: Cool and Serve

Cool:

Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Serve:

Enjoy the muffins warm or at room temperature.

How to Prepare

First, prepare the cream cheese filling and set it aside. Mix the dry and wet ingredients separately, then combine them to form the batter. Fill the muffin cups with batter and cream cheese filling, and bake until done. Let cool before serving.

Preparation Time

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings

This recipe makes about 12 muffins

Hands Down, The Best Healthy Hamburger Slow Cooker Soup Recipe On The Internet

 

Ingredients

2 pounds lean ground beef

1 large package fRozen mixed vegetables

3 sweet potatoes, cut into chunks

1 rutabaga, cut into chunks

2 tbsp dried chopped onion

1 large can of Heinz tomato juice

1 cup of College Inn low-sodium beef broth

Instructions

Break up your ground beef and place on the bottom of the Crock Pot.

Add all your vegetables.

Add the can of tomato juice.

Add the cup of beef broth.

Set on high for 5-7 hours.