Muffin Mix Coffee Cake

I just made this up today.  It worked brilliantly well.  No cupcake liners, no cupcake pan, just mix and dump and go.

Muffin Mix Coffee Cake

2 small (6 muffins each) OR 1 large (12 muffins) muffin mixes of your choice

whatever the mixes call for

Preheat oven to 400.

Pour both muffin mixes into a bowl.  Mix as directed, just until moistened.  (I usually use the cheap mixes that come in bags and make 6 muffins each, but this works with the 12-muffin mixes that come in a box too.)  Batter will probably be lumpy.

Pour batter into a greased 8x8 glass or metal baking pan.  Bake for 15-20 minutes, until golden brown on top and toothpick comes out clean.

Allow to cool a few minutes before cutting into squares.  (I did 16 squares, but 9 would be fine too if you have bigger appetites.)  Eat.

If you have a muffin mix with a streusel topping, just sprinkle that on top before baking!  If you want to make your own streusel topping, here's a quick recipe:

Streusel 

1/4 cup brown sugar -- firmly packed

1/4 cup white sugar

1/4 cup flour

1 tsp cinnamon (optional)

2 Tbsp cold butter -- cut into chunks

Mix everything except butter in a small bowl.  Add butter and cut it into the dry mix using a pastry blender, pastry knife, or two knives until it has become a coarse and meal, like tiny gravel.  Sprinkle over coffee cake batter before baking.

PB&B Bites

I just made this recipe up because I needed a snack for my kids to eat after their swimming lessons today, and we had an old banana.  I've made things like this before, from other people's recipes, but this one, I made up.  These would be tasty for breakfast-on-the-go too.

PB&B Bites

1 ripe banana -- mashed with a fork
1/2 cup peanut butter (or other nut butter of your choice)
1 cup rolled oats
1/3 cup chocolate chips (or raisins, dried cranberries, currants, etc)

Preheat oven to 375.

Mix banana, peanut butter, and oats together thoroughly.  Stir in chocolate chips.  Drop by rounded spoonful on a cookie sheet and bake 9-12 minutes, until edges are brown.  Allow to cool on pan 2 minutes before removing from baking sheet.

Makes about 15 large or 20+ small bites.

Savory Deviled Eggs

This is probably our family's favorite recipe for deviled eggs.

Savory Deviled Eggs

6 eggs -- hardboiled

1/4 cup mayo

1 tsp. vinegar

1 tsp. mustard

1/4 tsp. dill

1/4 tsp. garlic powder

1/8 tsp. salt

Halve eggs lengthwise and pop out yolks.  Add yolks and remaining ingredients to a sealable bag.  Close and mix by squishing until smooth.  Snip off a corner of the bag and pipe yolk mix into egg whites.

Sweet Pickle and Horseradish Deviled Eggs

Another recipe for deviled eggs with a kick to it.

Sweet Pickle and Horseradish Deviled Eggs

6 hardboiled eggs -- peeled and sliced lengthwise

3 Tbsp. mayo

1 1/2 Tbsp. onion -- minced

2 Tbsp. sweet pickle relish

1 tsp. horseradish

1 tsp. Dijon mustard

1/8 tsp. salt

1/4 tsp. pepper

Pop out yolks and place in a small sealable bag.  Set whites aside.  Add remaining ingredients to the bag.  Seal and thoroughly mix and mash.  Snip off a corner of the bag and pipe yolk mixture into egg whites.

Deviled Eggs with Pickled Onions

A tangy, zippy twist on typical deviled eggs.  Note: my kids don't like these cuz they're a bit spicy.

Deviled Eggs with Pickled Onions

8 eggs -- hardboiled and peeled

1/4 cup water

1/4 cup cider vinegar

1 Tbsp. sugar

1/4 cup onion -- minced

1/4 cup mayo

2 tsp. Dijon mustard

1/2 tsp. hot sauce

1/2 tsp. salt

1/2 tsp. pepper

Combine water and vinegar in a microwavable bowl.  Microwave for two minutes or until water is boiling.  Stir in onion.  Let stand for 15 minutes.  Drain.

Meanwhile, halve eggs and remove yolks.  Combine yolks with remaining ingredients in a sealable bag.  Mash until smooth.  Snip off a corner of the bag and pipe yolk mix into egg halves.  Top with pickled onions.

Crab Meat and Celery Deviled Eggs

A fancier kind of deviled eggs.  For when you feel fancy.  Or want to impress someone.  Or want to impress yourself.

Crab Meat and Celery Deviled Eggs

6 Hardboiled eggs

1 (6 oz.) can Crab meat - well drained

3 1/2 tbsp. Mayo

1 1/2 tbsp. Celery - minced

2 tsp. Dijon mustard

1/2 tsp. Oregano

1/2 tsp. Onion powder

3 drops Worcestershire sauce

1/4 tsp. Salt

1/4 tsp. Pepper      

Peel eggs; halve lengthwise.  Pop out yolks, set whites aside, and place yolks in a sealable bag.  Add remaining ingredients to the sealable bag.  Mix thoroughly by squishing.  Snip off a corner of the bag and pipe yolk mix into egg whites.

Bacon Cheddar Deviled Eggs

Since Easter is tomorrow and people probably have a lot of hard-boiled eggs on their hands, I thought it was high time to add more deviled egg recipes.

Bacon Cheddar Deviled Eggs

6 Hard-boiled Eggs

1/4 cup Mayo

2 strips Bacon - cooked

1 tbsp. Shredded cheddar

1 tsp. Honey

1 tsp. Dijon mustard

1/8 tsp. Pepper

Peel eggs; halve lengthwise.  Combine yolks, mayo, crumbled bacon, cheese, honey, mustard, and pepper in sealable bag and mix thoroughly by squishing.   Snip off one end of bag and pipe filling into egg whites.

Apple Pancakes with Cider Syrup

Because sometimes you want totally different pancakes.  We make these with a mix of white and whole wheat flour, but you could go with all ordinary flour if you wanted.

Apple Pancakes with Cider Syrup

PANCAKES:

1/2 cup all-purpose flour
1/4 cup whole wheat flour
2 tsp. sugar
1/4 tsp. baking soda
1/4 tsp. cinnamon
2/3 cup apple -- finely chopped \
1/4 cup raisins
2/3 cup buttermilk
1 egg -- separated
2 tsp. butter -- melted
1/4 tsp. vanilla

SYRUP: 

3 Tbsp. sugar
1 1/2 tsp. cornstarch
1/2 cup apple cider
1/4 tsp. cinnamon
1/8 tsp. nutmeg

In a large bowl, combine flours, sugar, baking soda, salt, and cinnamon. Stir in apple and raisins. Set aside. In a medium bowl, combine buttermilk, egg yolk, butter, and vanilla. Stir into a dry ingredients. In a small bowl, beat egg white until soft peaks form. Fold into batter. Fry batter in a skillet like regular pancakes.

Meanwhile, in a small saucepan, mix the sugar and cornstarch. Add the cider and spices and stir until smooth. Bring to boil over medium heat and cook and stir until thickened and clear.

Rhubarb Nut Muffins

We've discovered we can get frozen rhubarb all year long at our grocery store!  So we made these muffins over the weekend -- so moist and tasty.

Rhubarb Nut Muffins

MUFFINS:

1 1/2  cup flour
3/4 cup packed brown sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup oil
1 egg -- lightly beaten
1/2 cup buttermilk
1 tsp. vanilla
1 cup rhubarb -- chopped
1/2 cup walnuts -- chopped

TOPPING:

1/4 cup brown sugar
1/2 cup walnuts -- chopped
1/2 tsp. cinnamon

In a large bowl, combine flour, brown sugar, baking soda, and salt. In a medium bowl, combine oil, egg, buttermilk, and vanilla. Stir into dry ingredients until just moistened. Fold in rhubarb and walnuts. Fill lined muffin cups 2/3 full. In a small bowl, combine topping ingredients; sprinkle over muffins. Bake at 350 degrees for 20-25 minutes. Cool for ten minutes before removing to a wire rack.

Cinnamon-Apple Crescent Rolls

My son asked for these for breakfast on his birthday this week.  Since I had to dig out the recipe, I thought I'd share it here.  I kind of made this up myself, based on some recipes I'd read but that had too much sugar for my taste.

Cinnamon-Apple Crescent Rolls

2 cans of refrigerated crescent rolls
2 apples -- sliced
4 Tbsp. of butter -- softened
2 Tbsp. brown sugar
1/2 Tbsp. ground cinnamon

Preheat oven to 350. Combine everything but the rolls in a small bowl and mix until smooth. Separate the dough into triangles like you would for making crescent rolls. Spread a layer of the cinnamon butter on the widest end of each triangle. Place an apple slice on top of the cinnamon butter and roll them up around the apple like you would to make crescent rolls. Place on an ungreased baking sheet and bake 10-15 minutes or until golden.

Cheesy Spinach Grits with Eggs

This makes one serving.  ONE SERVING.  Adjust as necessary to feed however many people you're feeding.  

Cheesy Spinach Grits with Eggs

For ONE serving, you need:

1 tsp. oil
1 Tbsp. onion -- minced
3/4 cup baby spinach
1/3 cup water
1/3 cup milk
1 packet instant grits
1/2 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper
1/4 cup shredded Cheddar
1 egg -- beaten
1 strip bacon -- cooked and crumbled

Sauté onions and spinach in oil until onions are translucent and spinach has wilted. Add milk and water and bring to a boil. Slowly stir in grits and simmer until thickened. Add garlic powder, salt, and pepper. Add cheese and stir until melted. Add eggs and stir until eggs are set. Stir in bacon.

Grandma O's Corn Bread

This is my grandma's recipe for corn bread.  My parents recently lost their copy of the recipe, so I'm really happy I had one and could share it with them!  Here it is for anyone else who'd like to try it.

Grandma O's Corn Bread 

1 1/4 cup flour
3 tsp. baking powder
1 tsp. salt
1 Tbsp. sugar
1 cup corn meal
1 egg -- well beaten
1 cup milk
1 Tbsp. melted shortening

 Sift together flour, baking powder, salt, and sugar. Add corn meal, mix well.  Add well-beaten egg, milk, and shortening into dry ingredients. Beat briskly. Pour into a well-greased 8x8" pan. May line pan with waxed or brown paper. Bake in a slow oven. (I bake it at 400 for 20 minutes.)

Breakfast Spaghetti

This is a recipe that is just plain fun to make.  Watching the bacon grease cook the eggs is just awesome.  Makes enough for a good number of people, like probably 6 or more, so it's perfect if you have overnight guests.

Breakfast Spaghetti

6 strips Bacon
1 clove Garlic -- minced
1 lb. Spaghetti -- cooked according to package
3 Eggs
3/4 cup Parmesan cheese
1 tsp. Salt
1/2 tsp. Pepper

 In a medium skillet, fry the bacon with garlic until almost done. Drain half of bacon fat. Remove bacon from skillet, cool, and crumble. Keep remaining bacon fat warm. Meanwhile, beat the eggs in a medium bowl. Mix in Parmesan, salt and pepper. Return crumbled bacon to skillet and heat until quite hot. As soon as pasta is done, drain it quickly and return to pot. Mix in the egg mixture and pour hot bacon and grease over pasta. The heat from the hot grease will cook the eggs.

Breakfast Burritos

We once doubled these and fed them to a houseful of people for a baby shower brunch we hosted.  They were a big hit!  

Breakfast Burritos

1 lb. Pork Sausage
2 Tbsp. Vinegar
1 Tbsp. Chili powder
1 tsp. Oregano
1 tsp. Salt
1 tsp. Garlic powder
6 Eggs -- beaten
1/4  cup Milk
1 Tbsp. Oil
6 8-inch  Tortillas

Combine first six ingredients in a medium skillet. Saute. Stir milk into eggs and scramble in oil in a second skillet. Serve on tortillas.

Whole Wheat Waffles

My husband basically made this recipe up.  He took the recipe that came with our waffle iron and tinkered with it for almost a year so it would be more moist, more fluffy, and healthier.  The result?  Yummy!

You have to start these the night before, because soaking the flour overnight makes them moist instead of dry and grainy, which is what most whole wheat recipes struggle with.

Whole Wheat Waffles 

2 cups Whole wheat flour
1/4 cup Sugar
4 tsp. Baking powder
1/2 tsp. Salt
6 Eggs
2 cups Milk
2 tbsp. Oil
1 tsp. Vanilla

Mix flour and milk in a large bowl. Cover and refrigerate overnight.

In a medium bowl, beat the eggs with the oil and vanilla. Pour into flour mixture and stir to combine. Meanwhile, in a small bowl, combine sugar, baking soda, and salt. Pour into flour mixture and stir to combine. Bake in a waffle iron at medium high for four minutes.

Makes approximately twelve waffles (can also be frozen and reheated in a toaster on medium high).

Banana Oat Bites

Another one I found on Pinterest -- the original is here.  I don't like to call them cookies because they're not quite the right texture for that, but they are small and round and sweet!  And they are staggeringly quick and easy to make.  Not to mention, extraordinarily healthy.

Banana Oat Bites

2 large bananas -- ripe or overripe
1 cup rolled oats -- quick or regular
1/4 cup or so raisins OR chocolate chips OR chopped nuts OR whatever else you want to try

Put bananas and oats in a bowl and mash them up together with a fork until they form a dough.  Mix in whatever you want to mix in.  Form into balls and bake on a well-greased or parchment-paper-covered cookie sheet for 12-15 minutes at 350.  They don't spread much, so you can get the whole batch on one sheet.

Makes 12-16, depending on how big your bananas were and how big you make the balls.

Banana-and-Peanut-Butter Blender Mini-Muffins

I found this recipe via Pinterest -- the original is here.  As per the recipe's original creator's wishes, I have rewritten all the instructions myself so I can post it here.  She also has a chocolate version, which I have not yet tried.

My kids totally love these, and I give these to them as their after-swimming-lessons snack a couple times a month.  With all the good stuff in them from the peanut butter and bananas (and no refined sugars except in the teeny chocolate chips), I feel like they're a great pick-me-up for them after they've use up all that energy.  These freeze really well, so I can store them up and just pull them out of the freezer before we head to lessons.  Also, I happen to think they're super tasty when frozen, so they're a quick treat for me sometimes too :-D

Banana-and-Peanut-Butter Blender Mini-Muffins

1 medium ripe banana -- peeled
1 large egg
1/2 cup creamy peanut butter (store-bought peanut butter works best)
3 tablespoons honey (can substitute agave or maple syrup)
1 tablespoon vanilla extract
1/4 teaspoon baking soda
pinch salt
1/2 cup mini semi-sweet chocolate chips (optional)

Preheat oven to 400F.  Grease 24 mini muffin tins or use paper liners.  Put banana, egg, peanut butter, honey, vanilla, soda, and salt directly into your blender and blend on high speed until smooth and creamy, about 1 minute.  Stir in chocolate chips by hand (the blender will turn them into chocolate bits, so don't use it for this).  Use a spoon to fill muffin cups 3/4 full.  Bake for 8 to 9 minutes, or until tops spring back when touched and a toothpick inserted into their center comes out clean.  Because they're small, they burn quickly, so watch them.  Cool in the pan for about 10 minutes before removing.  Store in an airtight container or the freezer.

Pumpkin Pancakes

A tasty variation of pancakes for fall.  Really good with just butter on them, or syrup if you insist.  A few walnuts sprinkled over the top is also yummy.

Pumpkin Pancakes

1 cup Bisquick
1 1/2 tbsp. Brown sugar
1 1/4 tsp. Pumpkin pie spice
1/2 tbsp. Wheat germ
3/4 cup Milk
1/2 cup Pumpkin puree
1 Egg -- beaten
1/2 tsp. Vanilla
1 tbsp. Oil
Butter

In a large bowl, mix Bisquick, brown sugar, pie spice, and wheat germ. In a medium bowl, mix milk, egg, pumpkin, vanilla, and oil. Add pumpkin mix to dry ingredients and stir to combine. Fry like normal pancakes, but spread batter thin (they'll burn otherwise). Serve with butter.

Easiest Pumpkin Muffins Ever

These are seriously amazing.  My hubby made them for the first time this morning -- he found the recipe here yesterday while looking for low-fat, low-sodium recipes to make for me while I recover from having my gallbladder removed.  We thought these couldn't possibly work because they have no eggs, but they are delicious!!!

Easiest Pumpkin Muffins Ever

1 yellow cake mix
1 can pure pureed pumpkin (not pumpkin pie mix)

Mix together.  Put in muffiin tins.  Bake at 350 for 20 to 25 minutes.

Makes 12 regular muffins.

Deviled Eggs with Onions

A very traditional-tasting recipe for deviled eggs.  

6 Eggs -- hardboiled and peeled
3 tbsp. Mayo
1/2 tbsp. Onion soup mix
1/2 tbsp. Brown mustard
2 tbsp. Sour cream
2 tbsp. Green onions -- minced

Halve eggs lengthwise. Pop out yolks and mix with remaining ingredients in a ziplock bag until smooth. Snip off a corner and pipe into eggs.