Cornbread Breakfast Muffins

Hello! Happy Monday! One of my favorite things about weekends is breakfast. Weekend breakfast is special because the six of us get to sit at the breakfast table together. We aren’t rushing around trying to get out the door. Weekend breakfast means sitting around the table in our pajamas with the kiddos just in their undies :) Hey, it is the weekend, anything goes.

Cornbread Breakfast Muffins

Last weekend my neighbor stopped by with a couple of these Cornbread Breakfast Muffins (yeah, my neighbors are pretty awesome) which my kiddos gobbled up quickly. I didn’t get to try them. So when Saturday rolled around I knew exactly what I was making for breakfast. They. Were. Awesome.

Cornbread Breakfast Muffin

Amazingly I had everything on hand to make them. You could make your own cornbread but I just used a premixed boxed version. Sausage patties, cheddar cheese, and farm fresh eggs (yeah, we have awesome friends who raise chickens) made this breakfast sandwich dynamite. The cornbread muffins get slightly crispy on the outside, the egg yolk is hard but not dry, the cheese and sausage just add to the overall flavor. Drizzle on a little maple syrup or a splash of hot sauce and you have yourself a delicious breakfast. I thought these muffins reheated well with a quick zap in the microwave. So even though it isn’t Saturday you could still bake some tonight and reheat tomorrow morning.

Cornbread Breakfast Muffins

CORNBREAD BREAKFAST MUFFINS
Serves: 6
Cook Time: 40 Minutes
Ingredients
1 -12 or 15 ounce box Cornbread Mix (I used Glutino GF Cornbread)
6 sausage patties, browned
6 eggs
10 slices of cheddar cheese
maple syrup, optional
hot sauce, optional

Directions: 
1. Preheat oven to 300 degrees F.
2. Grease a 6 cup muffin tin*, crack 1 egg into each prepared cup. Bake for 20 minutes. Once eggs are done baking preheat oven to 400 degrees F.
3. While eggs are baking brown sausage patties and mix cornbread mixture according to package instructions
4. Grease a 6 cup jumbo muffin tin. Pour 1/12 the cornbread mixture into each cup.
5. Top with 1/2 slice of cheese, 1 sausage patty, 1/2 slice of cheese, cooked egg, 1/2 slice of cheese, and 1/6 of remaining cornbread mixture. Repeat with for the rest of the muffin cups.
6. Bake for 20 minutes. Allow to cool 3 minutes in muffin tin before removing and serving.

*If using a 12 cup muffin tin fill the remaining muffin cups half way with water. Be careful when removing from oven because the water will be extremely hot!

Cornbread Breakfast Sandwiches

Posted in Breakfasts, Gluten Free | Tagged as: , , , , , , , , | 1 Comment

Chocolate Chunk Peanut Butter M&M Cookies

What I love about food blogs is all the different experimenting people are doing in their kitchens. What is great is that they then share those experiences with the world via their food blog. They allow us to try something new in our kitchens or remind us of some cooking method, ingredient, or dish that we had forgotten about.

Chocolate Peanut Butter M&M Cookies

This happened to me recently. I was reading my daily blogs and came across this cookie post from Chelsea. It reminded me of the chocolate chip cookie recipe my mom used to make when we were little and it called for cream of tartar. I had forgotten about that ingredient. Chelsea also mentioned two other “secret ingredients” (cornstarch and oat flour) in her cookies. I have been using cornstarch in my cookies for years now in the form of instant pudding and just plain cornstarch. While her recipe called for oat flour I skipped it when mixing up my cookies this time. Oat flour cookies are on my list though!

She explained what cream of tartar does to the cookies. It adds a bit of chewiness and it also helps keeps these jumbo cookies from puffing up too much. Pretty cool!

Chocolate Peanut Butter M&M Cookies

Everyone loves the combination of peanut butter and chocolate. Right? If you don’t, I’m not sure we can be friends. Well I know I love that flavor combo. It is hard for me to believe that this is the first recipe I am sharing with you where I used one of my favorite type of M&M’s. The peanut butter M&M variety is off the hook. Please still say off the hook, right? The first time I used these massive peanut butter stuffed M&M’s in a cookie was when I subbed them in my monster cookies. Try it. You’ll like it!

These are some large and in charge cookies. It is totally big cookie season right now. Impress everyone at the PTA bake sale with these jumbo cookies packed with peanut butter M&M’s AAAAAND chocolate chunks.

Chocolate Peanut Butter M&M's Cookie

CHOCOLATE PEANUT BUTTER M&M COOKIES
YIELD: 16 COOKIES
Ingredients
6 tablespoons butter, room temperature
3/4 cup brown sugar
5 tablespoons sugar
2 eggs, separated
2 teaspoons vanilla
1/2 teaspoon cream of tartar
1/4 teaspoon salt
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon baking powder
2-1/2 cup flour
1/3 cup unsweetened cocoa powder
1 cup chocolate chunks (or chocolate chips)
1 cup peanut butter M&M’s

Directions 
1. Preheat oven to 350 degrees F. Line baking sheet with parchment. Set aside
2. In large bowl beat together butter and sugar until light and creamy on medium high.
3. Turn speed down to medium and beat in egg yolks and vanilla.
4. In a small bowl whisk together egg whites and cream of tartar for several minutes until white. Add to butter mixture, mix to combine.
5. In medium size bowl whisk together dry ingredients.
6. Turn the mixer down to low. Add the dry ingredients into the wet ingredients. Mix until just combined.
7. Remove bowl from mixer and using a wooden spoon stir in chocolate chunks. Using a 1/4 cup measuring cup scoop out cookie dough on to prepared baking sheet.
8. Place M&M’s on top of cookie to give it the professional bakery look. Bake for 1o minutes. Allow to cool on cookie sheet for 5 minutes before transferring to a cooling rack.

Chocolate Peanut Butter M&M Cookies

Posted in Desserts | Tagged as: , , , , , , , , , , , , , , , | 11 Comments

Baked Tacos with Chicken, Black Bean, and Sweet Corn

On Tuesday I shared a recipe for Slow Cooker Chicken Philly Sandwiches. I also promised you a great way to use up the leftovers. These baked tacos are the BEST way to transform these leftovers into something different.

Baked Chicken Tacos

What is your opinion on leftovers? Love them? Hate them? I am sort of lukewarm when it comes to leftovers. Lasagna is about the only leftovers that I get really excited for. Have you ever eaten day old lasagna before? So good! Dare I say it is even better than fresh from the oven.

Transforming leftovers into something new makes them ten times more appealing. That is what I did with the Chicken Philly Sandwiches. They were totally appealing on day one, fresh from the crockpot, slightly less appealing on day two when I had a leftover Philly for lunch, and by day three I just couldn’t stomach the idea of another sandwich. So I popped the leftover chicken into the freezer to pull out on a busy night.

Baked Chicken Tacos

Last week I was so thankful when I opened up my freezer and saw the frozen Chicken Philly meat. We didn’t have any hoagie buns so I opened up the pantry to see what we did have. Tacos shells. Tacos shells are a pantry staple in my house. I also knew I had some leftover sweet corn in the fridge and a can of black beans (another pantry staple). The Chicken Philly meat got a makeover and out came these sassy Chicken, Black Bean, and Sweet Corn tacos.

No leftover chicken? No problem! You can substitute 2 cups cooked shredded chicken or 2 cups Rotisserie chicken. I would add in 1/2 cup salsa or 1/4 cup chicken broth to give the taco filling a little extra moisture. Ole!

Baked Chicken Tacos

BAKED TACOS WITH CHICKEN, BLACK BEANS, AND SWEET CORN
Ingredients:
2 cups leftover Chicken Philly meat or cooked shredded chicken
1-15 ounce can of black beans, drained and rinsed
1/2 cup sweet corn
2 teaspoons ground cumin
10 hardshell taco shells
cheese
garnish with cilantro and a squeeze of lime, optional

Directions:  
1.  Preheat oven to 375 degrees.
2. In a medium mixing bowl stir together chicken, beans, corn, and cumin.
3. Divide mixture between 10 taco shells.
4. Stand tacos shells in a 9×13 baking dish. Sprinkle each shell with a little cheese.
5. Bake for 10-15 minutes.

Last year I posted a similar recipe for Baked Tacos. Must be a Labor Day thing :)

Baked Tacos with Chicken, Black Beans, and Sweet Corn

Posted in Main Dishes | Tagged as: , , , , , , , , , , , , | 2 Comments

Slow Cooker Chicken Philly

How was your long weekend? Mine was relaxing which was just what I needed now that school and after school activities are in full swing. I hope your weekend was relaxing too. Just because Labor Day is behind us doesn’t mean summer is over. I am going to embrace these last 20 days of summer and hold off on the pumpkin recipes. :)

Since school and football season have both started that means it is time to dust off the slow cooker and put it to work. These sandwiches make the perfect dinner on busy school nights. They also make the perfect game day main dish, allowing people to quickly make a sandwich during a time out or commercial break.

Not trying to feed a family of twelve or a big group of your football fanatic friends? No problem! You can easily half the ingredients or make the recipe as is and freeze any leftover meat. But wait, I have a great way to use up the leftovers that I will be sharing later in the week. Stay tuned!

Do you say slow cooker or crockpot? I tend to say crockpot. Just thought you’d like to know.

This recipe is perfect because zero planning needs to go in to it. If you are making this in the morning before you head out the door you can let this cook on low for 10-12 hours. Which is perfect for those who can’t make it back home in 8 hours. Plus, you can toss in the chicken breasts while they are still frozen. Yay no thawing required! 

Slow Cooker Chicken Philly

Your house will fill up with the mouth-watering aroma of the chicken, peppers, and onions. Your family will ask you a million times “is it time to eat yet?” your dog will walk into your kitchen licking his lips half a dozen times or so.

You will be tempted to eat this straight off the fork. A few bites are fine, I won’t judge, but it really makes the BEST sandwiches. I toasted up some hoagie buns under the broiler, topped them with the shredded chicken philly mixture, topped that with some provolone cheese, and popped the whole sandwich (open faced) under the broiler again for the cheese to melt. Mmmmm! I am so glad my sister-in-law told me about this dish.

Hopefully this dish comes in handy on those days where you know you won’t have time to cook dinner after work.

Slow Cooker Chicken Philly Cheesteak

SLOW COOKER CHICKEN PHILLY SANDWICHES
Serves: 10-12
Ingredients
4 boneless skinless chicken breasts (can still be frozen)
2 medium onions, sliced
2 green peppers, sliced (I used red peppers)
2 cloves garlic, thinly sliced
1 -14 oz can low sodium chicken broth
1 oz package Italian seasoning mix
hoagie buns
cheese

Directions:
1. Spray your slow cooker crock with nonstick spray or use a slow cooker liner bag.
2. In the crock of your slow cooker place chicken beasts, sliced onions, pepper, and garlic.
3. Pour chicken broth over everything. Sprinkle with Italian seasoning.
4. Cook on high for 4 hours or low for 10-12 hours. Shred chicken with forks before serving.

Check back for an idea on how to use up the leftovers!

Slow Cooker Chicken Philly Sandwiches

Posted in Main Dishes, Slow Cooker | Tagged as: , , , , , , , , , , , , , | 14 Comments
Next Page »
  • Subscribe

  • Bloglovin

    Follow on Bloglovin
  • Recent Posts

  • Connect on Facebook

  • Archives

  • Categories

  • foodgawker gallery

    my foodgawker gallery
  • TasteSpotting Gallery

    my photos on tastespotting
  • Feastie

    See my Recipes at Feastie
  • The Great Food Blogger Cookie Swap 2013
  •