French Breakfast Puffs

I got this one from The Pioneer Woman. I am so excited I have her cookbook!

Ingredients

PUFFS
3 cups all purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup sugar
2/3 cup shortening
2 eggs
1 cup milk

COATING
1/2 pound (2 sticks) butter
1 1/2 cups sugar
3 teaspoons ground cinnamon

Preheat oven at 350. Lightly grease 12 muffin cups.

In a large bowl, stir together the flour, baking powder, salt and nutmeg. Set aside.

In a separate large bowl, cream together the sugar and shortening. Add the eggs and mix again.

Alternate adding 1/3 of the flour mixture and 1/3 of the milk to the creamed mixture, beating well after each addition.

Fill the muffin cups 2/3 full. Bake for 20 to 25 minutes, until golden. Remove the muffins from the pan and set aside.

To make the coating, melt the butter in a bowl or glass pan. In a separate container, combine the sugar and cinnamon.

Dip the warm muffins in the butter, coating thoroughly then roll in the cinnamon-sugar mixture. "Don't be afraid to really coat'em up!" (Quote from PW)

My 2 Cents Worth

• Just do it!
• Eat Them!
• Yummmmy!

Two-Step Chicken

I got this one from Tasty Kitchen.

Ingredients:

4 Chicken Breasts
1-½ cup Picante Sauce Or Salsa
3 Tablespoons Packed Light Brown Sugar
1 Tablespoon Mustard

Place chicken in 2 quart baking dish. Mix picante sauce or salsa, sugar, and mustard, and pour mixture over chicken.

Bake at 400° for 20 minutes, or until chicken is done.

My Two Cents Worth

• We all loved this one and it is simple simple.
• I would have never imagined putting these things together but it was great!
  

Rotel Chicken

I got this one from one of my friends Mrs Sandy!

Ingredients:

2 cups chicken, cooked and shredded
12 oz spaghetti noodles
1 onion, chopped
1 bell pepper, chopped
1 stick butter
1 can cream of chicken soup
1 can Rotel
1 cup shredded cheddar cheese
2 tbsp salsa

Saute onion and bell pepper in butter. Mix chicken, noodles, onion, and pepper with remaining ingredients. Put in 9x13 baking dish. Top with cheese. Cover with foil and bake at 375 for 30 minutes.

My 2 cents worth:

• I cheated and used canned chicken and it was good.
• I think I put in too much noodles so I felt like I wanted more chicken so next time I will actually measure the noodles.
• It is GOOD. A little spicy. Yummmy!
  

Bacon and Asparagus Frittata

I got this from my friend Mrs Carol. I am going to tell you the exact recipe, then I will tell you all the (shameful) shortcuts I made to it. Mrs Carol may be very disappointed in me with all my shortcuts! :-)

Ingredients:

6 large plum tomatoes
1 (12 oz) package bacon slices
1 medium onion, chopped
2 garlic cloves, pressed
2 cups (1/2 inch) fresh asparagus pieces
10 large eggs, lightly beaten
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1/2 cup sour cream
1/4 cup fresh parsley, chopped
2 cups shredded mild cheddar cheese, divided

Cut tomatoes into thin slices. Drain tomatoes well, pressing between layers of paper towels to remove excess moisture; set aside.

Cook bacon in a 12 inch ovenproof skillet until crisp; remove bacon, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside.

Saute onion and garlic in reserved hot drippings 4 to 5 minutes or until tender. Add asparagus, and saute 1 minute.

Beat eggs, seasoned salt, and pepper at medium-high speed with an electric mixer until foamy; stir in sour cream. Pour over vegetables in skillet. Reserve 1/4 cup bacon; stir in remaining bacon, parsley, and 1 cup cheddar cheese.

Cook over medium-low heat 3 to 4 minutes or until eggs begin to set around edges.

Bake at 350 for 15 minutes. Remove frittata from oven, and top with tomato slices, reserved 1/4 cup bacon, and remaining 1 cup cheese.

Bake 10 to 15 more minutes or until frittata appears to be set.

My 2 cents worth:

• I leave out the tomatoes and parsley.
• I buy a package of bacon pieces, use regular salt, and use a little minced garlic.
• I saute the asparagus and onions in a little oil since I don't have the bacon juice.
• I don't measure the cheese I put on top, I just cover the top with it.
• When the eggs start to set in the skillet, I transfer it to a lightly greased 9x13 inch casserole dish and then bake it.
  
• This is SO SO yummy. We have it for supper some times. Then for breakfast the next morning.