Easy Breakfast Muffins with a Hash Brown Crust

https://www.playpartyplan.com/easy-breakfast-muffins/

Easy Breakfast Muffins with a Hash Brown Crust

Delicious egg and bacon breakfast muffins with a hash brown crust. Perfect make ahead breakfast or for a brunch!

Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes
Servings 24


Ingredients

For the hash brown crust:
1 20ozbag Simply Potatoes shredded hash browns(or frozen, thawed and strained)
1egg
1/3cupshredded or Mexican blend cheese
1/2tspsalt
1/4tsppepper
1tspdried parsley
3clovesminced garlic
1/4tspsmoked paprika
1Tspolive oil

For the egg mixture:
12eggs
1/2cupmilk
1cupshredded Mexican blend(or your other favorite) cheese
12slicescrispy baconcut up into bite-size pieces
3/4tspsalt
1/2tsppepper
1 1/2tspdried parsley


Instructions

Preheat oven to 400 degrees.
Spray two 12 cup muffin tins with non-stick baking spray.

For the hash brown crust:

Mix entire bag of hash browns with egg, oil, cheese, salt, pepper, minced garlic, paprika, and parsley in large bowl until seasonings are well combined.

Split hash brown mixture evenly among the 24 baking cups then pat it down with the back of a cup or other round container that fits into the muffin tins.

Bake hash brown crust in the preheated oven for 10-15 minutes or until it gets slightly browned and crispy.

For Egg Mixture:
While crust is cooking, mix eggs, milk, cheese, salt, pepper, parsley, and bacon in a large bowl.

Once hash brown crust is slightly browned, split the egg mixture evenly on top of the hash browns in the muffin tins, filling to about 3/4 full.

Bake in the oven for another 10-15 minutes or until eggs are fully cooked.

Remove from oven and let cool for a few minutes before removing from the muffin tins by sliding a silicone spatula around the outside of the cups.

Serve hot or at room temperature.

Broccoli Cheese Bites

https://www.playpartyplan.com/broccoli-cheese-bites/

Broccoli Cheese Bites

Ingredients

2C broccoli, cooked and chopped
1C cheddar cheese
12 Ritz crackers, crumbled
1 egg

Instructions
Preheat oven to 350 degrees.

Spray mini muffin tin with non-stick baking spray.

Cook broccoli.

Combine broccoli, cheese, 10 Ritz crackers, and egg in a food processor until everything is well combined.

Spoon mixture into mini muffin tin until about 3/4 full.

Sprinkle with Ritz crackers.

Bake at 350 degrees for 12-15 minutes or until crackers are slightly browned on top and mixture is fully cooked.

Serve hot or at room temperature.

Sausage and Egg Breakfast Muffins

https://www.playpartyplan.com/chicken-biscuit-breakfast-muffins/

Sausage and Egg Breakfast Muffins

A simple sausage and egg breakfast muffin recipe that combines your favorite breakfast flavors in a delicious biscuit cup. They’re filled with protein, and they’re one of the few things that taste good both hot and at room temp.

Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes
Servings 12

Ingredients

1 package(4 patties) of Jones Dairy Farm fully cooked chicken sausage patties, quartered
1 package(8 biscuits) refrigerated biscuits, cut in half
4 eggs
1/4 C milk
1/2 C shredded cheddar cheese
1/2 tsp kosher salt
1/4 tsp pepper
1 tsp dried parsley

Instructions
Preheat oven to 400 degrees.

Brown chicken sausage in a saute pan over medium-high heat until lightly brown on both sides.

Spray one 12-cup muffin tin with non-stick baking spray.

Place one half of a biscuit in each muffin tin and press to the bottom and up along the sides, making a cup.

Press a quarter of a chicken sausage patty in each cup on top of the biscuit.

Mix eggs, milk, cheese, salt, pepper, and parsley together.

Top each sausage biscuit with about 1/8 cup of mixture.

Bake for 15-20 minutes or until egg is fully cooked.

Remove from oven and serve hot or at room temp.

MINI BANANA AND RAISIN MUFFINS

http://littlegrazers.com/mini-banana-and-raisin-muffins/

MINI BANANA AND RAISIN MUFFINS

Makes 18 mini muffins

Ingredients

1 cup of all purpose flour (you can use half white, half wholewheat)
1 tsp of baking powder
1/4 tsp of baking soda
1/2 tsp of all spice
2 ripe bananas, mashed
4 tbs of unsalted butter, softened
1 egg, beaten
2 tablespoons of whole milk
30 g raisins


Directions

Preheat oven to 190c or 375f (gas mark 5)

Grease a mini muffin tray

Sieve the flour, baking powder, baking soda and all spice into a bowl.

Add the butter and mashed banana to a separate bowl and whisk till smooth. Gradually mix in the beaten egg.

Fold in the flour mixture

Add the milk and raisins and then add batter mixture to your muffin pan.

Bake in the oven for approx 20 mins, until golden. Remove to a wire rack and allow to cool.

My mini muffin tray holds 12 mini muffins, so I baked mine in two batches.

Mini Banana Cream Cookie Pies

http://www.girlversusdough.com/2012/12/12/mini-banana-cream-cookie-pies/


Mini Banana Cream Cookie Pies

Think other flavor options like Lemon, vanilla, chocolate too and different toppings like cookie crumbs.

Yields: 24 mini pies

Ingredients:

1 (16.5-ounce) roll Pillsbury refrigerated sugar cookies
1 (3.4-ounce) box banana cream pudding, prepared according to package directions and chilled*
1 banana
whipped cream for topping

Directions:

Preheat oven to 350 degrees F. Grease a 24-cup mini muffin tin. Divide sugar cookie dough into 24 even pieces and roll each piece into a ball. Place dough in prepared muffin tin cups.*

Bake dough until golden brown and set, about 15-18 minutes. Remove from oven and use the bottom of a shot glass to make depressions in each cup, if necessary; cool 10 minutes. Using a butter knife, carefully remove cookie cups from muffin tin. Transfer cookie cups to a cooling rack and cool completely.

Spoon a generous teaspoon of chilled pudding into the center of each cookie cup. Slice banana into 24 slices and place on top of pudding. Top with a dollop of whipped cream.

*NOTE: Please see comments below for more detailed information on how to bake the cookie cups!


Made in regular muffin tins, you just need to bake them a little longer so they’re set in the center, and the yield obviously won’t be as many.

To prevent bananas from turning brown-
Put the banana slice in the cup first and seal it with pudding so it won’t turn brown!

Or brush a light coating of the pudding over the banana if you don’t intend to eat them relatively soon..or very lightly brush lemon juice on the banana slices to keep them from browning.

Topping option: Cookie crumbs in place of banana

Chicken Nuggets

http://allrecipes.com/recipe/8849/baked-chicken-nuggets/

Baked Chicken Nuggets

A real kid-pleaser! Adults will enjoy this recipe for a tasty appetizer, too! Serve warm with your favorite dipping sauces if desired.

Prep 20 min Cook 20 min Total 40 min
6 servings 308 cals

Ingredients

3 skinless, boneless chicken breasts
1 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon dried thyme 1 tablespoon dried basil 1/2 cup butter, melted

Directions

Preheat oven to 400 degrees F (200 degrees C).

Cut chicken breasts into 1 1/2-inch sized pieces.

In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well.

Put melted butter in a bowl or dish for dipping.

Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture.

Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Homemade Chicken and Dumplings

http://urbanretrorecipes.com/grandma-miller-made-every-family-reunion/2/

Homemade Chicken and Dumplings – It’s Easy. Really.

Ingredients

3 cups cooked chicken
6-8 cups chicken broth
carrots - diced
onions - sliced
celery - diced
Potatoes?
Herbs

2 cups flour
2 Tbs. butter
½ tsp. baking powder
salt to taste (I just shake some in)
about a cup of milk, maybe a bit less

Directions

In a bowl, combine the flour, baking powder and salt.

Cut the butter into the dry ingredients with a fork or pastry blender.

Stir in the milk, mixing with a fork until the dough forms a ball.

Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.

Roll the dough out thin with a heavily floured rolling pin.

Dip your cutter in flour and cut the dumplings in squares about 2″x 2″. It’s okay for them not to be exact. Just eye ball it.

Use the floured spatula to put them on a heavily floured plate.

Just keep flouring between the layers of dumplings.

To cook them, bring the broth to a boil.

Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth.

Cook them for about 15-20 minutes or until they not doughy tasting.

Add the cooked chicken to the pot and you’re done!

Quick Tip: If dumplings are going to be cooked later in the day, layer on a cookie sheet with wax paper between and lots of flour. You can also freeze them like this and then transfer them to a ziplock bag.

theater kerfuffles

https://www.pinterest.com/pin/488640628310525735/feedback/?sender_id=87679661403802631

MICROWAVE BERRY JAM

http://www.kingarthurflour.com/recipes/microwave-berry-jam-recipe

MICROWAVE BERRY JAM

When you've been berry picking and have a surfeit of fresh berries on hand, refrigerator jam is a great option. And when you cook the berries in the microwave, instead of in a saucepan over a burner, you save yourself much of the stirring and "tending" this task would usually take.

PREP 3 mins. to 5 mins. TOTAL 13 mins. to 20 mins.
Yield: 1/2 to 3/4 cup jam.

Ingredients

2 cups berries, sliced if large (283g) 10 ounces
1/3 to 1/2 cup sugar, to taste (67g to 99g) 2 3/8 ounces to 3 1/2 ounces
1/8 teaspoon salt
2 tablespoons freshly squeezed lemon juice (28g) 1 ounce

Instructions

Combine all of the ingredients in a large microwave-safe bowl. Make sure the bowl is large enough; the berries/sugar shouldn't fill more than 1/3 of the bowl, as they'll bubble up quite a bit as they cook.

Cook the berries for 5 minutes in the microwave.

Remove the bowl from the microwave, stir the berries, and cook for another 5 minutes.

Remove the bowl from the microwave, and stir thoroughly. If the mixture hasn't become sauce-like and slightly syrupy, cook for an additional 5 minutes.

Stir to combine any liquid, and refrigerate. The jam will thicken as it cools.

TIPS FROM OUR BAKERS

Can you use frozen berries? Yes. You'll probably need to cook them for 15 minutes rather than 10, due to their excess liquid.

What about using other fruits? We tried mango/strawberry, and it worked fine. Experiment; you'll soon discover your own favorite fruits, or fruit/berry combinations. Whatever fruit(s)
you choose, weigh out 10 ounces (about 2 cups), and go from there.

To make a berry or fruit sauce, simply serve the jam hot out of the microwave, rather than waiting for it to chill/thicken. Blueberry sauce is wonderful atop pancakes or waffles.

Can you double the recipe? Yes; you'll need to double the cooking time, as well.

White Castle Casserole

http://thatwinsomegirl.blogspot.com/2013/03/white-castle-casserole.html

White Castle Casserole

serves 6-8

The crescent rolls provides a butter, flaky "bun" filled with seasoned beef, cheese, and pickles. I really think the pickles made the dish. I chopped mine into small bits so as to optimize my pickle per bite ratio and to avoid that annoying mouth-full-of-pickle-and-nothing-else moment that often happens when eating a burger (am I the only one who experiences that?). Anyhoo, if you're a fan of the White Castle burger and are needing a little comfort, I definitely recommend this casserole. It may not be fancy but it sure tastes good.

Ingredients

2 Pillsbury Crescent Seamless Dough Sheets (2 cans)
1 lb. lean ground beef
1 package onion soup mix
8-10 slices of American Cheese
dill pickle slices, kept whole or chopped


Directions

Brown the meat in a pan over medium-high heat; drain, return to the pan, and add the onion soup mix. Continue to cook over low heat for 1-2 minutes to soften the onions in the mix (add in a couple of tablespoons of water, if needed). Set aside.

Spray a 9x13" glass baking dish with cooking spray.

Lay one sheet of crescent dough into the pan and shape to evenly cover the bottom.

Next, spread the browned and seasoned meat over the dough. top the meat with the cheese slices followed by the chopped pickles.

Finally, top with the second dough sheet, stretching and shaping as needed to cover the filling.

Bake in an oven preheated to 350 degrees for 25-30 minutes, until the dough is golden and the filling is hot. Let cool for a minute, then slice and serve.

Microwave Brownie in a Mug

http://www.thecraftpatchblog.com/2013/02/pinterest-tested-microwave-mug-brownie.html?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly


Microwave Brownie in a Mug

Love at first bite?! You whip a few ingredients together in a mug, microwave it for about 40 seconds and end up with a gooey lava cake/brownie that tastes great and satisfies even a crazy chocoholic. And it was cooked in the microwave.

Ingredients

2 tablespoons butter

2 tablespoons water
1/4 teaspoon vanilla
1 tiny dash salt

4 tablespoons white sugar
2 tablespoons cocoa powder
4 tablespoons flour

Directions
Melt the butter in a coffee mug.

Add water, vanilla and salt and stir until smooth.

Add sugar, cocoa powder and flour and stir until all the lumps are out.

Put the mug in the microwave for 40 seconds (longer if you don't want the awesome gooey fudge center).

Enjoy with a glass of milk or a dollop of whipped cream. Or ice cream if you have it.