Cornbread Muffins With a Surprising Center

 Ingredients

1 ½ cups milk

6 tablespoons butter

2 eggs

1 ½ cups flour

1 ½ cups cornmeal

2 tablespoons baking powder

1 teaspoon salt

1 tablespoon sugar

5 mozzarella cheese sticks

Directions

1. Preheat oven to 400°F

2. Mix milk, eggs, melted butter. Fold in flour, cornmeal, baking powder, salt, sugar.

3. Divide cheese sticks into 5 cubes each, 25 cubes.

Spray your pan with any cooking spray. Put approximately two tablespoons or so of your mixture into each one of your muffin pan cups. Put about two cubes of cheese in the middle of the cups. Add more batter on the top until each is about three-fourths of the way full. Allow to bake for about fifteen minutes or until done. Let the muffins cool for about five minutes or so.

Peach Roll Up Dessert

 

You’ll Need:

2 whole large peaches.2 (8 oz) cans of crescent rolls.2 sticks of butter.1-½ cup of sugar.1 tsp of vanilla.Cinnamon.1 (12 oz) can of mountain dew.

2 whole large peaches.

2 (8 oz) cans of crescent rolls.

2 sticks of butter.

1-½ cup of sugar.

1 tsp of vanilla.

Cinnamon.

1 (12 oz) can of mountain dew.

How to:

Preheat the oven to 350° and butter a 9×13 pan.First, prepare the peaches. Peel and pit them then cut into 8 slices. Roll each peach slice in a crescent roll and arrange in the pan.In a saucepan, melt the butter and stir in the sugar and vanilla.Pour the butter mixture over the peaches and the mountain dew around the edges.Sprinkle a little cinnamon over the top and bake for 40 minutes.

Easy, peasy and sweet! This will make the perfect dessert! You can choose any fruit you like, but I can assure you that peaches are the best! Give it a try, you won’t regret it.

Extra Creamy Slow Cooker Cheeseburger Soup

INGREDIENTS

1 pound lean ground beef

1 (16 oz.) package velveeta, cubed

1 yellow onion, finely chopped

1 cup carrots, finely chopped

1/2 cup celery, finely chopped

4 small potatoes, peeled and diced

3 cups low-sodium chicken broth

2 cups whole milk

1/4 cup all-purpose flour

1/4 cup (1/2 stick) unsalted butter

1 teaspoon garlic powder

1 teaspoon dried basil

1 teaspoon dried parsley

Kosher salt and freshly ground pepper, to taste

Bacon bits

Cheddar cheese, grated

PREPARATION

Heat a large pan or skillet over medium-high heat and cook ground beef, breaking it up as it cooks, until browned. Season generously with salt and pepper and garlic powder.

Drain fat, then wipe out skillet with a paper towel. Melt butter in skillet, then whisk in flour. Cook roux for 2-3 minutes, or until golden brown, then whisk in whole milk. Season with salt and pepper, then remove from heat and refrigerate until ready to use.

Place beef, along with onion, carrot, celery and potatoes in slow cooker and cover with chicken broth. Season with basil and parsley, the cover and cook on high for 3-4 hours, or until potatoes are tender.

Stir in refrigerated roux mixture, then add in cubed velveeta. Cover again and cook for another 30 minutes, or until cheese is melted and soup is thick and smooth.

Serve hot, topped with cheese and bacon bits. Enjoy!

Apple Snicker Salad

 

Ingredients

1 (3.4 ounce) package instant butterscotch pudding mix

1 cup milk

1 (6 ounce) package whipped cream topping (such as Cool Whip(R))

6 chocolate-coated caramel-peanut nougat candy bars (such as

Snickers(R)), cut into bite-size pieces

3 Granny Smith apples – peeled, cored, and cut into bite-size pieces

Directions

Whisk butterscotch pudding mix into milk in a bowl until dissolved.

Stir whipped cream topping into pudding mixture.

Fold the candy bar pieces into the pudding mixture.

Fold the apples into the pudding mixture.

Rotel Cups

 

Ingredients:

1 can rotels, drained

1 bag bacon pieces

1 cup shredded swiss

1 cup mayo

3 pkg. phyllo pastry cups – thawed

Directions:

Preheat oven to 350 degrees F.

Mix the first 4 ingredients and scoop evenly into the cups.

Place on baking sheet and cook at 350 for

 15 min.

Simple French Crepes

 Ingredients

2 cup (250g) all-purpose flour*, sifted

1 pinch of salt

4 large eggs

1/4 cup (50g) melted butter

1 Tablespoon (15g) sugar (optional)

2 cups (500 ml) milk

2 Tablespoons oil for cooking

Instructions

Pour flour and salt in a large bowl and make a well in the center. Add the eggs, the melted butter, and the optional sugar if desired. Whisk vigorously starting from the center, and slowly start to pour in a little milk, mixing as you pour, to keep the batter smooth. Pour in the rest of the milk until it looks smooth. Cover the bowl and let sit for 2 hours.**

Heat a 15 cm/6-inch crepes pan and grease with oil using a piece of paper towel. Pour in a ladle of dough by tilting the pan in all directions to distribute the dough well. Heat until the surface is cooked, then flip the pancakes and cook the other surface for about a minute, or until the crepe becomes lightly blonde. Proceed the same with the remaining batter.

Stack the crepes onto a plate, and serve with your favorite topping (usually in France: butter and sugar, jam, or melted chocolate).

GRILLED CHEESE WITH GOUDA, ROASTED MUSHROOMS AND ONIONS

 

INGREDIENTS

8 ounces mushrooms, sliced

1 medium onion, sliced (the sweeter the better)

2 tablespoons olive oil

salt and pepper

4 tablespoons butter

4 slices bread of choice

1 cup gouda, shredded

INSTRUCTIONS

Preheat oven to 400-degrees F.

On a baking sheet toss sliced mushrooms and onion in olive oil. Sprinkle with a few pinches of salt and pepper. Bake in oven for about 20 minutes, or until roasted to preference.

In a skillet stove top, melt 4 tablespoons butter over medium heat.

While butter is melting, assemble sandwiches. On one slice of bread, layer shredded gouda, the roasted mushrooms and onions, then more gouda. (Layering this way ensures that the melty cheese will hold the sandwich together.) Salt and pepper to taste. Top with the other slice of bread. Lightly press together.

In the melted butter place one sandwich down for one second, then gently flip it over to the other side. Repeat with other sandwich. Cook for about 2 minutes, until lightly browned, then gently flip sandwich on other side, and cook for an additional 2-3 minutes, or until cheese is melted and sandwich is browned to preference.