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May 212015
 

                                                         Double Apple Muffins

With my new glasses coming tomorrow, I hope that if I spell something wrong, my Editor-in-Chief, aka Husband, will catch it. I was reading a couple of recent posts only to see mistakes that even he managed to miss along with my spell checker on my computer! Spelling was never a problem for me and I think that sometimes I might go over a recipe so many times that it’s easy to overlook a typo, as you start to get cross-eyed, ha ha..

Pour me another cup of coffee!

Pour me another cup of coffee!

Today’s gems stem from an older recipe I found and with a few additions to the mix, they were a big hit and a for sure thing with our coffee in the morning! Of course with Kenny still griping about gaining weight, guess what he bought at the grocery store yesterday, CHOCOLATE WAFER COOKIES, what’s up with that? And then he threw in some pudding mixes into the cart, I say it again, MEN!

Double Apple Muffins
 
Author:
Ingredients
  • 2 cups biscuit mix
  • ¼ cup sugar
  • 1 teas ground cinnamon
  • ¼ teas ground nutmeg
  • 1 egg, slightly beaten
  • ½ cup unsweetened applesauce
  • ¼ cup peeled and grated Granny Smith apples
  • ¼ cup milk
Instructions
  1. Combine the dry ingredients in a medium bowl.
  2. Mix together the remaining ingredients; add to biscuit combination.
  3. Stir vigorously for 30 seconds.
  4. Fill greased muffin tins ⅔'s full, I used paper liners and wish I hadn't as they stuck to the paper somewhat; this will make 10 to 12 muffins.
  5. Bake in a 400 degree oven for 15 to 20 minutes.
  6. Slightly cool in pan and then remove to wire rack to finish cooling.

On a funny note for today’s recipe, upon getting out the ingredients before I started, I found I had just enough cinnamon to make these, phew! I never run out of cinnamon or much of anything as I keep a list on my counter at all times and when I get low on something, it goes on my list STAT! Oh well, I survived and so did the muffins……………..Doubly enjoy!

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Nov 132014
 

Bacon Wrapped Chicken Breast Stuffed With Apples

The combination of sweet and salty have always been one of my downfalls, Planter’s Peanut Bars! My sister told me she had just tried some frozen chicken breast stuffed with apples and then coated with bread crumbs and it got my brain going, for a change! I love bacon wrapped chicken stuffed with cheese and peppers and this was just another great way to have a change of pace especially with apples in season right now, oh yeah, more yummy for our tummies! The one regret to how I prepared them was this, I should have had added a little apple sauce to the cooked apples for the stuffing for more moistness, my bad, but next time! And then I complimented it with a baked sweet potato, another thing in season right now.

I have a superb recipe coming up, probably next week, for our son-in-law’s special sweet potatoes and it sounds so tasty that I can’t wait to try it, but I need more sweets to accomplish this feat! I think it would be outstanding with Turkey Day coming soon. Now on with the show……

chicken stuffed apples 006

Bacon Wrapped Chicken Breast Stuffed With Apples
 
Ingredients
  • For 2 large boneless, skinless chicken breasts:
  • 1 to 1-1/2 cups of peeled and diced Granny Smith apples
  • 2 tbsp butter
  • 2 tbsp brown sugar
  • Water
  • Bacon for wrapping
Instructions
  1. Melt butter in a skillet over medium heat, add prepared apples and saute until almost tender.
  2. Reduce heat and sprinkle with the brown sugar, add a little water and simmer just until sugar melts into the apples, stirring constantly. Next time I will add a little applesauce!
  3. Filet chicken breast, leaving in one piece and pound flat with a meat tenderizing hammer (yes, I call it a hammer).
  4. Place half the apples onto one breast, fold over the ends and secure with toothpicks; repeat with other breast.
  5. Wrap each breast with desired amount of bacon, hey don't be too stingy here, oh God, I'm starting to sound like Kenny, ha ha!
  6. Bake in a 400 degree oven for 35 to 40 minutes or until chicken is cooked thru.

 

What a delicious recipe for the fall season and cooler weather…………Enjoy!

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