Monday, August 30, 2010

Pioneer Woman's Egg Muffin Melts


Here's a great make-ahead recipe for a quick meal anytime.  Pioneer Woman posted this recently, and I knew I had to try it.  It's basically an egg salad mixture with cheese that's baked on top of an english muffin.  The egg mixture can be made ahead of time and stored in the refrigerator until ready to assemble and bake.  I made it Sunday morning and 3 out of 5 in my family loved them.  Two of my kids are extremely picky, although they did try it, so I've got to give them credit for that.  The original recipe calls for regular bacon, but I used turkey bacon and it was just fine.  I needed to cook them for a little longer than the 3-5 minutes stated in the recipe, so you'll want to keep an eye on them.  These aren't exactly figure friendly, so I won't be making them again for awhile, but it was a good way for me to use up some muffins we had in the pantry.  Enjoy!

Here's the link to the original recipe on Pioneer Woman's website.

Egg Muffin Melts

Ingredients

  • 12 whole Hard-boiled Eggs, Peeled And Chopped
  • 2 cups Grated Cheddar Cheese
  • 1 cup (real) Mayonnaise
  • 12 slices Turkey Bacon, cooked and chopped
  • 1 Tablespoon Dijon Mustard
  • ½ teaspoon Garlic Powder
  • 3 dashes Worcestershire Sauce
  • 6 whole-wheat English Muffins Split

Directions:

Combine eggs with all other ingredients. Fold together gently. If making ahead, cover and store in the fridge overnight. 

Spread on English muffin halves, then broil for 3 to 5 minutes or until hot and bubbly.

Serve immediately!

Tuesday, August 10, 2010

Whole Wheat Banana Muffins with Chocolate and Peanut Butter Chips


Last month, I returned to full-time work outside the home.  It has been a difficult adjustment, after 5 years as a SAHM.  We've been eating out a lot, since I have significantly less time to cook, let alone grocery shop.  I've been debating whether or not to keep up with this blog.  I love reading other blogs and enjoy sharing recipes, so for the time being, I will post when I can and eventually I'll get my act together.  

When I got home from work tonight, I noticed 4 extremely ripe bananas on the counter, begging to be turned into banana muffins.  I found a recipe that uses whole wheat flour instead of white and decided to give it a try.  I think they turned out very moist and light.  I loved the combination of peanut butter and chocolate chips too.  My plan is store these in the freezer, so I can just grab and go in the morning, and eat once I'm at work.... that is, if we don't eat them all first!

Whole Wheat Banana Muffins with Chocolate and Peanut Butter Chips 

1/2 cup (1 stick) unsalted butter
1/2 cup packed dark brown sugar
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 teaspoons vanilla extract
1 1/2 cups mashed ripe banana (about 3 large)
1/4 cup honey
2 extra large eggs
2 cups whole wheat flour  
1 1/4 cups chocolate chips and peanut butter chips, combined
    Preheat oven to 350 degrees. Line muffin cups with paper or grease pan well (I used butter).

    Beat together butter, sugar, baking soda, salt, and vanilla in a large bowl until smooth. 
    Add banana, honey, and eggs, beating until smooth. Add flour and chocolate chips, mix well. 

    Spoon the batter into the muffin cups, filling almost to top.  Bake until a cake tester inserted in the center of a muffin comes out clean, 23 to 28 minutes. Remove from the oven, let cool a few minutes, then transfer to a rack. Enjoy!