These are the real deal. This recipe has been passed down through my mom’s family in Kentucky.
Preheat the oven to 450°. In a large mixing bowl stir together [Read more…] about Biscuits
Everyday Food for Busy People
These are the real deal. This recipe has been passed down through my mom’s family in Kentucky.
Preheat the oven to 450°. In a large mixing bowl stir together [Read more…] about Biscuits
This dish is Thanksgiving in a casserole. It’s one of our favorite casseroles. If I have cooked chicken in the freezer, I can make this really fast. Pair it up with baked sweet potatoes and cranberry sauce if you really want it to taste like Thanksgiving.
Last week, when we were out of bread and cereal and anything else for breakfast, I whipped up a batch of these muffins. I mixed them up after dinner and we warmed them in the microwave the next morning. Even my pickiest child loved them. Of course, I didn’t tell him they were pumpkin or he would have refused to even try them. He didn’t find out they had pumpkin in them until he was on his third muffin. I love pullin’ one over on my kids!
The recipe is adapted from Country Living Country Mornings cookbook.
Mix 1 1/2 cups flour, 6 TBS sugar, 1 TBS baking powder, 1/2 tsp salt, 1/2 tsp. cinnamon, 1/2 tsp nutmeg together in a bowl.
In a separate bowl, melt 1/2 stick of butter in the microwave. Stir in 1 cup pumpkin puree, 1/2 cup milk, 1 egg.
Stir the wet ingredients into the dry until just moistened. You can also add raisins, but my kids would revolt, so ours are plain. Divide the batter into greased muffin pans and bake at 400 degrees for 15-20 minutes. Slather with butter and wash down with hot coffee, tea or milk. Savor fall!
Pumpkin Muffins
1 1/2 cups flour
6 Tbs. sugar
1 Tbs. baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup raisins (or golden raisins) optional
1/2 stick butter
1 cup pumpkin puree
1/2 cup milk
1 egg
Mix the dry ingredients in a large bowl. Melt the butter and mix with the remaining ingredients just until blended. Bake at 400 degrees for 15-20 minutes. Makes 1 dozen.
You’ll be declared “Best Cook” for making this dish and you’ll love yourself too for how easy it is. It’s a great feeling to have dinner all cooked in the crockpot when you get home after a long day, or just to know it’s finished and you’re free during that time before dinner when little ones get very needy.
This has been a go-to recipe for my family for years. We make it often at home. It also makes an appearance on vacation. Since we rent houses and travel with extended family, it makes sense to take food with us and save on the restaurant costs. This recipe is easy to throw together in the morning. We use a crockpot liner when vacationing so we can skip the scrubbing after dinner.
I usually serve Chicken Fiesta in tortillas, but it’s also really good over cornbread. If you’re in a hurry, check out this 15 Minute Skillet Chicken Fiesta. All of the flavor of the original, but much faster!
A friend brought this recipe to my family 14 years ago, when my son was born. We’ve made it often since then. And as a plus, it can cook either in the crockpot or oven! Not only that, it can be frozen too.
This is a kid-pleasing staple for our family.
The ingredients are simple and I almost always have all of them in my pantry. My favorite sides to serve with this casserole are broccoli and sliced tomatoes, when they are in season.