Fruit Cobbler

Make this Fruit Cobbler in a muffin cup for a smaller treat!

 I seem to be doing a series on old family favorite recipes but sometimes the old ones are the best ones! Mom has made this delicious recipe since I was a kid and now it's one of our favorite recipes too. Try any fruit; peaches, plums, blackberries, marionberries, rhubarb, blueberry.... If you're using home-canned fruit, I'd use 2 quart jars, minus the liquid.



Fresh canned peaches make a great cobbler!



Mom's Fruit Cobbler

1. Melt 1/2 cup butter in a 9''x13'' pan.

2. In a bowl, mix:

    1 1/2 cups sugar

    2 cups flour

    4 tsp. baking powder

    1 1/2 cups milk

    pinch salt

Beat well; pour over melted butter.

3. Top with 8 cups of fruit. Sprinkle sugar over entire dessert.  

4. Bake for 60 minutes at 375'.



I sprinkled Pampered Chef Sweet Sprinkles on to add extra flavor and...because they are just good! :)

   



Mini Peach Cobblers!



Bacon, Egg and Cheese Breakfast Muffins

YUM! What's better than a big, delicious, full breakfast? Well, miniaturize it into muffins and it's not quite as high in calories! I think these would freeze well and then just pop them into the microwave and enjoy a tasty breakfast in a hurry! Homemade convenient food. A friend and I were talking through good 'ol FB about food- surprise, surprise!! I wondered what a regular blueberry muffin recipe would be like if you switched the blueberries for eggs, bacon and chunks of cheese and modified it a little. To my surprise, it was more delicious than I thought it would be. You could leave out some of the sugar but I love the salty/sweet combination so I left it in.

Thanks, Mary R., for your help in figuring these things out and for the idea of mixing the eggs on top rather then leave them whole. I think it would fun to try these in a LARGE muffin pan with a whole egg and see how they turn out!! These regular-sized muffins cannot hold a whole egg! LOL :)

Bacon, Egg & Cheese Breakfast Muffins

Muffin batter:
2 cups flour
2 T - 1/3 cup sugar (depending on if you like the salty sweet combination)
3 tsp baking powder
1/2 tsp salt
1 egg, well beaten
1 cup milk
1/4 cup butter, melted (or 1/4 cup oil)
1/2 cup cheddar cheese, cubed
4 slices bacon, cooked and chopped

Topping for muffins:
3 eggs
course salt
pepper
shredded or thinly sliced cheddar, about 2-4 oz 

-Makes about 18 muffins

If bacon needs cooked, start by cooking it in either a frying pan, or in a jelly roll (Large Stoneware Bar Pan) in the oven till crispy. Cube cheddar if needed.

Preheat oven to 425'

1.Mix the dry ingredients for muffin batter in a large mixing bowl, add the milk and butter and mix till just combined. (Batter will still be lumpy). Add cubed cheese and bacon. Mix evenly.  

2. Line muffin pan with paper liners. Fill 1/2 full with batter. Bake for 10 minutes.

3. Remove from oven, leaving oven on.  

4. In a small bowl, beat 3 eggs very well. Spoon about 1/2 - 1  1/2 tablespoonfuls of beaten egg over each baked muffin, trying not to spill over the paper liner. Lightly sprinkle with course salt and pepper.

5. Bake muffins till eggs are done, or about 8-10 minutes. Watch them!

6. Remove muffins from oven. Top with shredded or thinly sliced cheese. Allow to sit until cheese is melted. Serve while still warm!

For visual learners follow along with the photos or.... if you just want to be tempted to make them! :)

I LOVE cooking bacon in my stoneware Bar Pan. (Pampered Chef of course!) I usually cook it at 400' for about 15 minutes. Save the bacon grease in a covered jar in the fridge for frying up eggs! (I didn't say this was a healthy way to cook them, but it's delicious and adds great flavor! You don't need much to add flavor either!)

Crispy, perfect bacon. You don't want chewy pieces in your muffins. Nope. Just not good.

Chop it up till it's about 1/2''.

Thickly slice cheese, then cut it into 1/2'' strips.



Cut it again the other way and you have cubes! (duh, I know... I just thought you'd like looking at Tillamook Cheddar cheese.... ha ha)

                            

Mix in cheese! Mmmm



Mix in bacon. Use a Medium Scoop to fill muffins 1/2 full.



Don't fill muffin liners any fuller than this... this was even a little too much in this picture. Remember they expand and you will be adding eggs, which expand too! Bake.



Add thinly sliced cheese, or shredded cheese and let sit till the cheese is all melty and gooey.



Enjoy!

Pumpkin Chocolate Chip Muffins

Fresh out of the oven! These will come off the wrapper better once they've cooled a bit---if you can resist!

These are a great muffin for breakfast or for a snack.  You can add flax seeds or other non-wheat flours to make it more healthy too. I usually don't put quite as much sugar in them when I use the full amount of chocolate chips either. They really are quite a treat!

Mix together in a large bowl:

3 cups flour
1 1/2 tsp baking powder
 1 tsp baking soda
1 tsp salt
3/4 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
3 beaten eggs
2 cups sugar
1 1/2 cups plain canned pumpkin
1/2 cup water
1/2 cup oil (I've used applesauce too but they tend to stick in the paper muffin liners.)
1 pkg large milk chocolate chips

Bake at 350' for 20-25 minutes.

OPTIONAL: I added Pampered Chef Sweet Sprinkles to the tops to give them a little more interest and crunch, but really, once a bite is taken, you need no more enticing!

Amazing Muffins! "To-Die-For Cherry Almond" and Cream Muffins

Tonight I tried a great new recipe so I wanted to share it with you! It will be included in my Family Favorites album , for sure!


Here's the recipe! On the website it's called "To Die For Bluberry Muffins" and I'm sure blueberries would be just as wonderful! I'd maybe decrease the amount of sugar for blueberries though. I made these muffins with Almonds and Cherries because that's what I had and it sounded SO good! Reminds me a lot of the sour cherry muffins that Costco makes during the holidays!


So, start with clean, fresh or frozen cherries... and pit them. Make the batter.. I added 1 tsp vanilla and 1/2 tsp almond flavor PLUS I added 1/2 Cup chopped almonds to the batter. You could also get creative and exchange some or all of the flour for brown rice flour or a little bit or others like millet, white rice flour, or spelt. I also added 1/2- 1 tsp of cream cheese (because it was on a closeout). And I the last thing I changed was adding 1/4 cup chopped almonds to the crumble topping plus a bit of Pampered Chef's Lemon Sprinkles.

And here they are! Fresh out of the oven!

You did want to see the gooey cream cheese right? I can't even tell you how wonderful it was to bite into a bit of crunchy topping, warm cream cheesy goodness, a tart cherry and the fluffy cake-like muffin! Add these to your list of recipes to make and you wouldn't be dissapointed!