S’more Muffins Recipe

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smores muffins

The idea of milk chocolate and marshmallow in a muffin recipe sounded so good I had to give it a try. These S’more Muffins turned out moist and delicious. This is a small recipe that makes only 6 muffins so you may have to double the recipe depending on the number you are feeding. These are so good it’s hard to eat just 1.

The next time you’re in the mood for a sweet treat give this S’more Muffins Recipe a try; they are really good.

S’more Muffins Recipe
 
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Author:
Recipe type: Brunch
Serves: Makes 6
Ingredients
  • 3 tablespoons unsalted butter
  • ¼ cup brown sugar (packed)
  • 4 teaspoons sugar
  • 1 egg
  • ⅓ cup sour cream
  • ⅔ cups all-purpose flour
  • ½ cup graham cracker crumbs
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ¼ teaspoon cinnamon
  • 3 tablespoons milk (2%)
  • ⅓ cup milk chocolate chips
  • 6 tablespoons marshmallow cream
Instructions
  1. Preheat oven to 400F.
  2. In a medium size bowl using an electric mixer, mix together the butter and sugars until light and fluffy. Beat in the egg and then mix in the sour cream.
  3. in a separate medium size bowl whisk together the flour, graham cracker crumbs, salt, baking powder, baking soda, and cinnamon.
  4. Add dry mixture to the creamed mixture alternately with the milk until just moistened; and then fold in the chocolate chips.
  5. Lightly spray 6 muffin cups with cooking spray, and fill the other 6 half full of water. Fill muffin tins ¼ full of batter followed by 1 tablespoon of marshmallow cream. (I sprayed the measuring spoon with cooking to help keep the marshmallow cream from sticking.) Divide the remaining batter between the 6 cups over the top of the marshmallow cream.
  6. Bake for 14 – 16 minutes or until a tooth pick inserted comes out clean. Let the muffins cool for 5 minutes and then place them on a wire rack.
  7. Serve warm

 Adapted from Taste of Home Cookbook

 

Grilled Hamburger Sliders Recipe

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slider recipe

With football season here I thought it would be a good time to post this Grilled Burger Sliders Recipe. This is a simple recipe that doesn’t require many ingredients, and because of the size they cook quickly. You can use your choice of condiments on the burgers to make them as fancy as you would like.
Give these Grilled Hamburger Sliders a try; they’re really good.

Grilled Hamburger Sliders Recipe
 
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Author:
Recipe type: Appetiser
Serves: makes 8
Ingredients
  • 1 pound lean ground beef (I used ground chuck)
  • 9 whole wheat slider buns or dollar rolls (divided)
  • ¼ cup finely chopped onion
  • 1 egg white
  • 2 cloves garlic (minced)
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
Instructions
  1. Tear 1 burger bun into pieces and process it in a food processor, or blender, to create fresh bread crumbs - Should have about ½ cup.
  2. Place the burger in a large bowl and add the bread crumbs, garlic, egg white, onion, salt, and pepper; mix thoroughly using your hands. Roll the mixture into 8 equal size balls. (Like making meatballs) and flatten each ball to ½ inch to form patties.
  3. Preheat and prepare grill over high heat, reduce heat to medium, oil grill grates, cover and grill burgers for 8 – 10 minutes on one side. Flip burgers and continue cooking to 160F.
  4. Place buns on grill cut side down and grill until lightly toasted.
  5. Serve with your choice of condiments.

Adapted from beefitswhatsfordinner.com

Brown Sugar Oat Muffins

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brown sugar oat muffins recipe

This is a simple and quick muffins recipe you can have on the breakfast table in less than a half an hour. The best part is chances are you will have all the ingredients on hand in your refrigerator, and pantry.

Brown Sugar Oat Muffins
 
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Author:
Recipe type: Breakfast
Serves: 12
Ingredients
  • 1 cup old fashion oats
  • ¾ cup whole wheat flour
  • ¾ cup all-purpose flour
  • ¾ cup brown sugar (packed)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • ¾ cup milk
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 400F.
  2. In a large bowl mix together all the dry ingredients. In a medium size bowl whisk together the eggs, oil, milk, and vanilla; stir the wet ingredients into the dry ingredients until just moistened.
  3. Spoon mixture into lightly greased muffin cups (or use liners) to about ¾’s full. Place muffins on lower middle rack of oven and bake for 15 – 17 minutes or until a tooth pick inserted comes out clean.
  4. Remove to wire rack to cool.
  5. (These are really good served warm with butter.

Adapted from Taste of Home Cookbook

Grilled Southwest Pork Burgers Recipe

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grilling pork burgers

porkburger recipe

If the shocking price of ground beef is getting you down give this Grilled Southwest Pork Burgers Recipe a try. These burgers have a delicious combination of flavors, and are nice and juicy.
My wife says she likes them better than the grilled ground beef burgers. Although I wouldn’t go that far; these burgers are really good. This is a simple recipe that’s quick to put together, and doesn’t require that many ingredients. For the hot peppers in this recipe, I used Hot Banana pepper rings, but you can substitute the type of peppers you prefer, or have on hand.
Give this one a try; these burgers are delicious.

Grilled Southwest Pork Burgers Recipe
 
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Author:
Recipe type: Grilling
Cuisine: Southwest
Serves: 4
Ingredients
  • 1 slice hearty white sandwich bread, torn into pieces (you can also process in a blender)
  • 1 shallot (finely chopped)
  • 2 tablespoons low far milk (I used 2%)
  • 2 tablespoons jarred hot pepper rings (chopped)
  • 4 teaspoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1½ teaspoons chili powder
  • ½ teaspoons thyme (crushed)
  • 1 teaspoon pepper
  • ½ teaspoon salt
  • ⅛ teaspoon dried rosemary (crushed)
  • 1½ pounds lean ground pork
  • 4 onion buns (toasted on grill)
Instructions
  1. Using a fork in a large bowl mix together the bread, shallot, milk, hot peppers, soy sauce, Worcestershire, chili powder, thyme, pepper, salt, and rosemary. Mash the bread with the fork while mixing to kind of form a paste. Add the pork to the mixture, and mix using you hands until well combined. Divide meat into 4 equal parts and form 4 patties about ½ inch thick.
  2. Preheat and prepare grill on high heat, reduce heat to medium, and grill patties until nicely browned and slightly charred on one side; flip and continue cooking until done. (150F.) while patties are cooking lightly toast buns cut side down.
  3. Serve with your choice of condiments

 

Adapted from Cooks Country

Mexican Macaroni Salad Recipe

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mexican cold salad recipe

With Labor Day approaching I thought this would be a good time to post another side dish recipe. This is a simple recipe to prepare and will feed a good size crowd. The recipe is mildly seasoned so if you want to heat it up a little bit, it should work out well; Jalapenos would be a good addition to this recipe.
If you looking for a good side dish give this Mexican Macaroni Salad Recipe a try.
This is a good recipe for pot luck, or a Labor Day picnic.

Mexican Macaroni Salad Recipe
 
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Author:
Recipe type: Side Dish
Cuisine: Mexican
Serves: 12
Ingredients
  • 1 pound elbow macaroni
  • 2 ears corn
  • 1 can black beans (drained and rinsed)
  • ½ cup black olives (chopped)
  • 6 Roma tomatoes (seeded and diced)
  • 3 green onions sliced
  • 1 cup shredded cheddar cheese
  • ½ red onion (finely chopped)
  • 1 cup jarred salsa
  • 1 cup sour cream
  • ¼ cup mayonnaise
  • ½ teaspoon cumin
  • Salt and pepper to taste
Instructions
  1. Cook macaroni according to package directions; drain, rinse, and set aside to cool.
  2. While macaroni is cooking grill corn over medium high heat until done and slightly charred. Cool and cut kernels off the cob.
  3. In a large bowl mix together the elbow macaroni, corn, black beans, tomatoes, and green onions.
  4. in a medium size bowl mix together the mayo, sour cream, cumin, and salsa until thoroughly combined. Mix the sauce into the macaroni mixture, fold in the cheese; salt and pepper to taste.
  5. Serve cold

Adapted from Food Network

Gas Grill Smoked Pork Chops Recipe

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grilled smoked pork chops recipe

Adding smoked flavor to your grilled food can be a nice added touch. This Gas Grill Smoked Pork Chops Recipe adds a nice lightly smoked flavor to the pork chops complimented by a delicious homemade barbeque sauce. The pork chops for this recipe are thick cut to allow enough time for the pork to absorb the smoked flavor before they are finished cooking.

Fire up the grill, place a packed of soaked wood chips between the grate and the burner, and you are ready to create your own smoke flavoring using your gas grill.

This is a simple recipe, and fairly quick. Create the BBQ sauce while your pork chops are smoking – just be sure to use thick cut chops to allow enough smoking time before the chops are done.

Gas Grill Smoked Pork Chops Recipe
 
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Author:
Recipe type: Grilling
Serves: Makes 4
Ingredients
  • Ingredients for sauce
  • ½ cup ketchup
  • ¼ cup molasses
  • 2 tablespoons grated onion
  • 2 tablespoon Worcestershire sauce
  • 2 tablespoon Dijon mustard
  • 2 tablespoons cider vinegar
  • 1 tablespoon light brown sugar (packed)
  • Ingredients for Pork Chops
  • 2 cups wood chips (soaked in water for at least 30 minutes)
  • 4 bone in pork chops (cut 1 ½ inch this) original recipe calls for rib chops – they were not available so I used sirloin chops.
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • Vegetable oil
  • Heavy Duty Aluminum foil to crate packet for wood chips.
Instructions
  1. Using a piece of heavy duty aluminum foil place the wood chips in the center and form the foil into a closed packet around them. Using a knife cut slits in the top of the packet to release the smoke. Place the packet between the primary burner and cooking grate. Preheat and prepare the grill on high heat until foil packet starts to generate smoke. Reduce primary burner to medium high heat and shut all other burners off.
  2. Brush chops lightly with cooking oil and season each one with ½ teaspoon salt, and pepper. Place chops on cool side of grill, close cover, and smoke chops for about 20 minutes, or to an internal temperature of 120F.
  3. While chops are cooking mix all sauce ingredients together in a medium size sauce pan. Bring mixture to a boil, reduce heat medium, and continue cooking, stirring occasionally, until mixture starts to thicken. Remove ½ cup of the sauce, and set it aside for a serving sauce.
  4. Brush chops with sauce, and turn the burners under the chops to medium high heat. Continue brushing and turning chops until sauce is used up and chops are slightly charred. Cook to and internal temperature of 145F. Remove chops to a serving platter, tent with aluminum foil, and let rest 10 minutes before serving.
  5. Serve with reserved sauce.

Adapted from Cooks Country Meat Book

Cajun Fried Pan fish Fillets Recipe

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panfish recipe

For whatever the reason, it has been another really good fishing year for me here in upper Michigan. The pan fish have been biting really well and each trip has produced a good number of fish. This has given me the chance to try a number of fish coating recipes. I think this Cajun Fried Pan fish Fillets Recipe is one of the better ones. The combination of seasoning is just right, and doesn’t over power the taste of the fish.
For this recipe I used crappie fillets, but perch, or bluegills, will work just as well. This is a simple and quick recipe to put together, and doesn’t require a lot of prep time. I deep fried the fish with oil in a cast iron pan but you could also use a deep fryer.
The next time you have some pan fish on hand give this Cajun Fried Pan fish Fillets Recipe a try; it’s really good.

Cajun Fried Pan fish Fillets Recipe
 
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Author:
Recipe type: Main
Ingredients
  • 1 pound pan fish fillets
  • ⅓ cup yellow corn meal
  • 1½ cups all-purpose flour
  • 1 egg (lightly beaten)
  • ½ cup of milk
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ½ teaspoon paprika
  • 1 teaspoon dried parsley flakes
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper
  • vegetable oil for frying
  • ¼ teaspoon salt
  • ½ teaspoon black pepper
Instructions
  1. Rinse fish fillets and pat dry with paper toweling (remove skin – optional)
  2. Place ½ cup flour in a shallow dish such as a pie plate. In another shallow dish whisk together the corn meal, 1 cup flour, onion powder, garlic powder, paprika, parsley flakes, oregano, cayenne pepper, salt, and pepper.
  3. In a small bowl mix together the milk and egg.
  4. Roll each fillet in the flour, dip in the egg mixture, and then in the cornmeal mixture to finish coating; set aside on a plate.
  5. Cook fish in batches - deep fryer at 375F, or in a large skillet over medium high heat until golden brown on both sides. (My favorite is a cast iron skillet for this)
  6. Place fillets on a plate lined with paper toweling to catch any excess oil.

Adapted from allfishingbuy.com

Smoked Gouda Mac and Cheese Recipe

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Smoked Gouda Mac and Cheese Recipe

This Mac and Cheese recipe is rich and creamy with Smoked Gouda adding a delicious and unique smoked flavor to the dish. This is a simple recipe that’s quick to put together, and large enough to serve a good size family. Use it as a side dish, or a one dish dinner.
The next time you’re in the mood for Mac and Cheese give this one a try; it’s really good.

Smoked Gouda Mac and Cheese Recipe
 
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Author:
Recipe type: Side Dish
Serves: 4-6
Ingredients
  • 4 cups dried macaroni
  • 4 tablespoons butter
  • ¼ cup all-purpose flour
  • 2 ½ cups half and half
  • 2 teaspoons dried mustard
  • ⅓ lb. smoked Gouda cheese (cut into small cubes)
  • ½ lb. sharp cheddar cheese (shredded or cut into small cubes)
  • ½ teaspoon salt
  • ½ teaspoon Cajun seasoning
  • ½ teaspoon ground black pepper
  • Sliced green onions (optional)
Instructions
  1. Cook macaroni according to package directions. Drain.
  2. Melt the butter in a large skillet over medium heat. Gradually whisk the flour into the melted butter; about 2 minutes. Slowly pour in the half and half stirring constantly until mixture is smooth. Continue cooking and stirring until mixture is thickened. Season sauce with the salt, pepper, mustard, and Cajun seasoning, off heat, stir in cheese until melted.
  3. In a large bowl, or the same kettle you cooked the macaroni in, mix the cheese and macaroni together. Garnish with green onion slices if using. Enjoy

Adapted from blogchef.net

Slow Cooker Vesuvio Recipe

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slow cooker chicken vesuvio recipe

This Slow Cooker Vesuvio Recipe, is not quite a traditional recipe; being more on the side of what I would call a chicken stew. The main seasoning incorporated into the recipe is Zesty Italian dressing.
This is a quick recipe to put together, and because it’s cooked in the slow cooker it frees up a lot of to time to go to the beach, or work on some other things you want to get done.
The next time you’re looking to free up some time, or want to avoid the kitchen heat, give this Slow Cooker Vesuvio Recipe a try.
(I thought this dish was pretty good and wasn’t sure if I was going to post it – but my wife really liked it, and she’s the boss, so here it is. You Decide)

Slow Cooker Vesuvio Recipe
 
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Author:
Recipe type: Slow Cooker
Cuisine: Italian
Serves: 4
Ingredients
  • 1 pound new red potatoes (quartered)
  • 1 small onion (cut in half and sliced)
  • 1 red pepper (cut into strips)
  • 6 cloves garlic (sliced)
  • 6 – 8 boneless skinless chicken thighs
  • ¼ cup all-purpose flour
  • ½ cup zesty Italian dressing
  • ¼ cup lemon juice
  • 1 cup frozen peas
  • ¼ cup fresh parsley (chopped)
Instructions
  1. Arrange the red potatoes, onion, and red pepper in the bottom of the slow cooker. Add the garlic and arrange the chicken thighs on top.
  2. In a medium size bowl whisk together the zesty Italian dressing, lemon juice, and flour; pour the mixture over the chicken.
  3. Cook on low for 6 -7 hours, or until chicken is done, and vegetables are tender. Add the frozen peas and continue cooking until peas are heated through.
  4. Serve e hot garnished with parsley.

Adapted from kraftrecipes.com

 

Herbed Rice Pilaf

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rice recipe

I was having a cook out and needed a side dish to go with the grilled chicken so I decided to put this Herbed Rice Pilaf on the menu. This is a simple recipe that you can have ready by the time the chicken comes off the grill. I prepared the recipe as written, and it is really good. The roasted almonds complement the recipe very well. I think the only change I will make next time, is to add some chopped mushrooms to the mix.

Herbed Rice Pilaf
 
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Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • 3 tablespoons butter
  • 1 small onion (chopped)
  • Salt
  • 1½ cups long grain rice
  • 2 garlic cloves (crushed and minced)
  • ½ teaspoon thyme
  • 3 ¼ cups low sodium chicken broth
  • ½ cup sliced almonds (toasted)
  • ¼ cup fresh parsley (chopped)
Instructions
  1. Melt butter in a medium size sauce pan; add the onion and ½ teaspoon salt. Cook the onion in the butter until just softened. Add the rice and continue cooking until rice starts to turn translucent. Mix in the garlic and thyme and continue cooking until fragrant – about 30 seconds.
  2. Add the bay leaf and then mix broth into the rice mixture, bring to a boil, reduce heat to low, cover and cook for 20 minutes or until liquid is absorbed and rice is tender.
  3. Remove the bay leaf and mix in the parsley.
  4. Serve hot

Adapted from Cooks Country