Cheesy Bacon Frittata Muffins

Ingredients

  • 8 eggs
  • 1/4 cup milk
  • 1 1/2 teaspoons Italian Seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup crumbled cooked bacon
  • 1 medium onion, finely chopped
  • 1 medium zucchini, finely chopped
  • 1 cup shredded Cheddar cheese, divided

Directions

Preheat oven to 350°F. Beat eggs, milk, Italian seasoning, salt and pepper in medium bowl until well blended. Add bacon, onion, zucchini and 1/2 cup of the cheese; mix well.

 

Spray 1 (12-cup) muffin tin generously with no-stick cooking spray. Spoon about 1/4 cup egg mixture into each cup. Sprinkle with remaining 1/2 cup cheese.

 

Bake 20 to 22 minutes or just until eggs are set. Run small knife or spatula around each cup to loosen mini frittatas. Let stand 5 minutes before serving.

Slow Cooker Ham & White Beans

Ingredients

  • 1 lb package dried northern beans
  • ham bone, hocks, shanks or diced ham (about 1 pound)
  • 2 tsp onion powder
  • 6 cups water
  • salt & pepper to taste

Directions

Rinse and sort the beans for any pebbles. Add the rinsed beans, onion powder, salt, pepper, and ham to the crock pot. Add water. Cover and cook on low about 8 hours, until beans are tender. Remove ham bone, shanks or hocks and pull off the meat. Add meat to the crock pot and mix. Serve with cornbread.

Chelsea Buns

Ingredients

  • Sweet dough
  • 1/2 cup brown sugar
  • 2 tsp. cinnamon
  • 1/3 cup softened butter or margarine
  • 1/2 cup raisins
  • 1/2 c. walnuts, chopped

Directions

Mix brown sugar, cinnamon, and butter together. Place 1/3 mixture in 8-inch square pan; blend in 2 tsp. water. On a lightly floured surface, roll dough into 12 x 9-inch rectangle. Spread remaining mixture on the dough. Sprinkle raisins and walnuts on top. Roll up along the short side jellyroll style; pinch edges together to seal. Cut into 9 slices and place cut side up on top of the mixture in the pan. Cover and let rise in a warm place until almost doubled in size about 40-50 minutes. Bake at 375F for 30-35 minutes. Turn out upside down onto serving dish while warm.

Variation: Place 9 pecan or cherry halves in three rows in the mixture. Place slices on top of each nut or cherry

Basic Sweet Dough (Small Batch)

Ingredients

  • 1/2 cup water
  • 1 small egg
  • 2 tbsp butter or margarine
  • 2 cups all-purpose or bread flour
  • 1 tsp salt 1/4 cup sugar
  • 1-1/2 tbsp skim milk powder
  • 1 tsp quick rise or bread machine yeast

Directions

Be sure to add ingredients to the pan in the order that they are listed. Select dough setting on ABM. Press start button. When complete, remove dough, cover and let rest 5 minutes.

Tips: Make large batch and then use to make 2 different recipes or double the recipes and freeze one batch. Prepared dough may be kept in refrigerator for a few hours; bring to room temperature before shaping. When letting the dough rise, cover loosely with plastic wrap, wax paper or a clean tea towel.

Banana Split Bars

Ingredients
  • ⅓ cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 banana, mashed
  • ½ teaspoon vanilla
  • 1¼ cup flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ⅓ cup chopped peanuts
  • 2 cups mini marshmallows
  • 1 cup semi-sweet chocolate chips
  • ⅓ cup maraschino cherries, drained and quartered
Directions
  1. Preheat the oven to 350F. Grease a 9×13 inch baking pan.
  2. In a bowl, beat together the butter and sugar until light and fluffy. Add in the egg, banana, and vanilla and mix well. Mix together the flour, baking powder, and salt, then mix into the batter. Fold in the peanuts.
  3. Pour the mixture into the prepared pan. Bake for 20 minutes.
  4. Remove from the oven and top with the marshmallows, chocolate chips, and cherries. Return to the oven and bake until a toothpick inserted in the center comes out clean, an additional 10-15 minutes. Cool completely then cut into bars.

Gooey Apple Pull-Apart Bread

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Ingredients

  • 12 frozen dinner rolls
  • 2 Granny Smith apples, chopped (and peeled, if you prefer)
  • 1/3 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 3 tablespoons unsalted butter, melted and divided
  • For the Glaze:
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon brown sugar
  • 1 tablespoon milk
  • 1/2 cup powdered sugar

Instructions

  1. Preheat oven to 350 degrees F and spray an 8 x 4-inch loaf pan with cooking spray. Place frozen dinner rolls on a plate covered with plastic wrap, thaw about 30 minutes or until soft enough to cut.
  2. In a medium mixing bowl, mix apples, cinnamon, sugar, and 2 Tbsp butter.
  3. Using kitchen shears, cut each roll into fourths and roll them into balls with your hands. Place 10 small rolls on the bottom of the pan.
  4. Drizzle half of the remaining melted butter over the rolls. Cover with half of the apple mixture, and repeat layers until the ingredients are used up.
  5. Let rise for about 1 hour, or until the rolls have doubled in size. Bake for 30-35 minutes, or until brown on top.

For the glaze:

  1. Mix together butter, brown sugar, milk, and powdered sugar. You may need to add more powdered sugar or milk to get desired consistency.
  2. Pour all over the top of the bread.

Jalapeno-Lime Marinated Chicken

Ingredients

  • 1 cup thawed orange juice concentrate
  • 2/3 cup chopped onion
  • 1/2 cup lime juice
  • 1/2 cup honey
  • 1 jalapeno pepper, seeded and chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons grated lime peel
  • 1/2 teaspoon garlic salt
  • 2 garlic cloves, minced
  • 10 boneless skinless chicken breast halves (4 ounces each)

Directions

  1. In a 4-cup measuring cup, combine the first nine ingredients. Pour 2 cups into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2-4 hours. Cover and refrigerate remaining marinade for basting.
  2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a meat thermometer reads 170°, basting frequently with the reserved marinade. Yield: 10 servings.