Pecan Pie MUFFINS?!?

 OH MY!!   I found the greatest recipe for pecan pie fans (me!)!  It makes 12 muffins and 1 is a suggested serving.  That didn’t happen.  I ate 3 of them!!  It only takes a few ingredients.  Make sure you use the foil cupcake liners.  The paper ones stick and so do the silicone ones. I learned the hard way so you don't have to.  Make sure you have a big glass of milk ready to go with it.  Get ready to say, "May I have another, please?"

Pecan Pie Muffins

 

1 cup of chopped pecans

1 cup of firmly packed brown  sugar

½ cup of self-rising flour

2 large  eggs

1 stick of melted butter

Preheat the oven to 350° and place foil-baking cups in muffin pans.  In a large bowl, mix together the pecans, brown sugar and flour.  Beat the eggs very well. Pour the eggs and melted butter over the dry ingredients and mix to combine.  Spoon the batter into cups ⅔ full and bake for 20 to 25 minutes.

 

This Recipe is GRAPE!!

How many of you love the grape salad at Chicken Salad Chick?  It is SO good!!!  I finally found a recipe that’s the closest I have ever tasted!  The hubby liked it so much, he said he’d like to have it with dinner every night!  

Grape Salad with Brown Sugar & Pecans

8 oz cream cheese, softened

1 cup sour cream

1/2 cup granulated sugar

1/4 cup brown sugar

1 teaspoon vanilla extract

2 cups seedless red grapes

2 cups seedless green grapes

1/2 cup chopped pecans 

1.  In a large mixing bowl, combine softened cream cheese, sour cream, brown sugar, granulated sugar, and vanilla extract. Mix until smooth and creamy.

2.  Gently fold in the pecans, red and green grapes until they are fully coated with the creamy mixture.

3. Cover the bowl and refrigerate for at least 1 hour to overnight to allow the flavors to blend.

4. Scoop into a bowl and enjoy this creamy, delicious, sweet delight!

B-B-Q in a Cup

 When my kids were little, it was sometimes hard to find foods they would eat.  This recipe is something they would always eat!  The funny thing is now it's my granddaughter's favorite food!  She turned 12 last month and asked her mom to make them for her party.  I was thrilled to know that this recipe has now been enjoyed by 3 generations!  Wait a minute.  That really makes me sound old.  Oh well, it is what it is.  The grands will be coming for a few days next month and I'll be making these for them.

Bar-B-Cups

1 lb. ground beef

Barbecue sauce to taste

1 Tb. minced onion

2 Tb. brown sugar

1 10oz. flaky biscuits

Shredded cheddar cheese

Preheat the oven to 400 degrees.  Spray 10 muffin cups in a cupcake pan with cooking spray.  Brown the ground beef, drain, and chop up.  Return the meat to the pan.  Stir in the barbecue sauce until everything is coated well.  Stir in the onion and brown sugar. If the mixture looks a little dry, add a little more sauce.  Cook for another minute or two until everything is well mixed.  Place one biscuit in each muffin tin and firmly press the biscuit into the bottom and up the sides.  Spoon in about ¼ cup of the meat mixture into each biscuit-lined cup.  Top with shredded cheese.  Bake at 400 degrees for 10-12 minutes until the biscuits are golden brown.  Cool for a minute and remove from the pan.

*To make ahead, prepare as directed, cover, and refrigerate for up to 2 hours.  Bake as directed.

**Make these in mini muffin tins and use them as an appetizer.

Birthday Cake Waffles?

 You always know summer break has started at my house when I start cooking things I haven’t had time to cook.  This morning I made Birthday Cake Protein Waffles!   I got this cute little waffle maker at Christmas and just now had time to try out this recipe.  The waffles were so good!!  I used my Isagenix Protein powder so 2 little waffles are not only filling, but healthy too!  Even the hubby likes them! 

Birthday Cake Protein Waffles 

2 scoops Isagenix Birthday Cake Protein Powder

1 scoop Isagenix Creamy French Vanilla Protein Powder

1/2 cup dry oatmeal 

1/2 tsp baking powder

1 egg 

1 tsp vanilla

1/2 tsp coconut oil

3/4 cup water

Blend 1/2 cup oatmeal to grind into smaller flakes.  Add all other ingredients and mix well.  Drop about your 2 to 2 1/2 spoonfuls of batter onto the waffle iron and cook according to what you waffle iron directions are.

Makes 6 so you can share.

AND it’s gluten-free if you use gluten-free oatmeal!

Cheese Danish

I love cheese danish.  Don't you?  I made this recipe this morning and wanted to share with all of you!  It's very easy and the family will enjoy every bite!

Cheese Danish made with Crescent Rolls

2 cans ready to use refrigerated crescent rolls
2 packages 8-ounce packages cream cheese
1 cup sugar
1 tsp vanilla extract
1 egg

Topping:

½ cup melted butter

¼ cup sugar

1 tsp. cinnamon (Add a drop of doTERRA Cinnamon Bud oil for a little extra cinnamon taste.)

Preheat oven to 350 degrees.  Spray a 9x13 baking dish with a non-stick spray.  Lay a roll of crescent rolls in the pan and pinch the openings together.  Press to the edges of the dish.  In a bowl, beat the cream cheese, sugar, vanilla, and egg together until smooth.  Spread the mixture over the crescent rolls. Lay the other tube of crescent rolls on wax paper.  Pinch the openings together and press out.  Lay the dough on top of the cheese mixture.   Mix cinnamon, sugar, and butter and pour the mixture over the top before putting it in the oven.  Bake for 35 minutes until the top is golden brown.  Cool for 20 minutes before cutting.

Another option:

If you prefer glaze instead of the cinnamon topping, you can do this.

Glaze:

1 egg white
1/2 cup powdered sugar
1/2 tsp vanilla extract
2 tbsp milk

Brush the egg white on top of the danish.  Bake for 35 minutes until the top is golden brown.  Mix powdered sugar, vanilla, and milk until smooth and creamy.  After the danish has cooled for about 20 minutes, drizzle the glaze over the top.