Sunday, August 31, 2008

Italian herb & cheddar muffins...

i love these muffins with everything.  i made BBQ pork chops this week & served them with that, but with soup season on the horizon, I'm sure i will be making them a ton!  & best of all... they are so super easy!!!!

{adapted from Figs Cheese Muffins}

1 1/2 cups flour
1 1/2 TBSP sugar
1 TBSP baking powder
1/2 tsp. salt
2 cups graded mild cheddar cheese
1 cup whole milk
1 egg
1 tsp. garlic powder
1/2 stick butter, melted

In a medium bowl combine all of the dry ingredients.  Mix together & add cheese.  Mix again.

In a small bowl mix- butter, milk & the egg.  Beat together & pour into dry mixture.  Mix with a spoon just until combined.  

Spoon into greased muffin tins & bake @ 20-25 minutes.  Remove from oven & top with garlic herb butter. 

-Garlic herb butter-

2 TBSP butter, melted
1/4 tsp. Italian seasoning
1/2 tsp. garlic powder
pinch of salt

In a small bowl, melt butter in the microwave (30-60 seconds).  Mix in all other ingredients.  Spread onto warm muffins with a pastry brush.  Enjoy!

Friday, August 22, 2008

...let me guess, you dont like coleslaw...

i know that a lot of people do not like coleslaw, but you have to give this one a try!!!!  Bacon, peanuts & a creamy dressing... whats not to love???  make it while youre still bbq-ing.  it is also super yummy with bbq pork sandwiches!  i will post that recipe later.

{crunchy bacon coleslaw}

3/4 cup Miracle Whip

1 TBSP sugar (add more to taste)

1 TBSP apple cider vinegar

4 cups shredded green cabbage

1 cup shredded red cabbage

1/2 cup salted cocktail peanuts

1/2 pound sliced bacon, crisply cooked & crumbled

In a small bowl mix Miracle Whip, sugar & vinegar.  Set aside.  In a large bowl mix both cabbages, peanuts & bacon.  Add dressing, cover & refrigerate for 30 minutes before serving.

Sunday, August 17, 2008

my favorite zucchini bread...

first off sorry for the SuPeR long vacation!!!  between Nauvoo & Lake Powell, blogging has been few & far between.  i made 5 loaves of this to take to Powell with us & it didn't last long down there!!!!!  i love this recipe because it is basic, not too many messy flavors & just plain delicious!!!!  i hope that you will love it as much as me.  & this time of year it tis the perfect way to use up all that zucchini you have piling up in your gardens!

{zucchini bread 101}

3 cups flour
1 TBSP cinnamon
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
3 eggs, beaten
1 cup sugar
1 cup brown sugar
1 cup vegetable oil
1 TBSP vanilla
2 cups grated zucchini
1/2 cup chopped nuts (optional)

In a medium bowl mix together all dry ingredients.  Set aside.  In a large bowl beat together eggs, sugar, brown sugar, oil & vanilla.  Slowly mix in dry ingredients.  Blend in grated zucchini & nuts.  Pour into 2 greased & lightly floured 8x4 loaf tins.  Bake at 325 degrees for 60-70 minutes, or until toothpick comes out with only a few crumbs.