Cheese Muffins

I found this recipe via The Pioneer Woman Cooks. They are best when hot, so I heated up the leftovers today in the microwave for dinner. They remind me of the Magleby's cheese rolls. Yum!

Fig’s Cheese Muffins

1 1/2 cups flour
1 1/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 cups shredded colby-jack cheese
1 cup milk
1 egg
1/4 cup (1/2 stick) melted butter (I used salted)

Whisk together dry ingredients, then stir in cheese.

In a separate bowl, whisk egg, milk, and butter together. Pour milk mixture into dry ingredients and stir with a spoon to combine.

Bake in greased muffin tins at 375 degrees for 20-25 minutes.

Makes 12.

Ritz Chicken

So this is a family recipe...hence no measurements. But it's a real crowd pleaser so I thought I'd share it with my extended "family:)"

1 Dinner Sized Plate of Boneless, Skinless Chicken Tenders
1 bottle Sweet or Honey French Dressing (T. Marzettis or Litehouse is best)
1 Regular sized Bag Mozerella Cheese
1 "tube" Ritz Crackers

Pour the dressing into a zip-lock baggie; put the chicken in there and roll it around to coat it well with the dressing. Smash up the crackers and cover the bottom of a pan. Next add a layer of cheese. Put the chicken on top of that, then more cheese, and then top with crushed crackers.

Bake at 350 for 30-45 minutes (until the chicken is done and the juices are bubbly).

I like it with peas and white rice:)

Let me know if this doesn't make sense and I'll see if I can expand the recipe.

Pumpkin Bars

Bars:

4 eggs
1 1/4 cups sugar
1 cup oil
1 15-ounce can pumpkin

2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon

1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Icing:
1 package cream cheese, softened
1/2 cup butter, softened

1 teaspoon vanilla
2 cups powdered sugar
Milk-to desired consistency

Beat together eggs, sugar, oil, and pumpkin. Stir in remaining ingredients and mix well. Pour batter in greased 9x13 pan. Bake at 350 for 30-35minutes. Cool completely.

For icing, mix all ingredients together until smooth. Add milk to achieve desired consistency.

Remember to keep these refrigerated 'cus of all the dairy in the topping:)

Chili

2 lbs beef
1 (29oz) can tomato sauce
1 (29oz) can kidney beans (I use 1 15oz can dark beans and 1 15oz can light beans)
1 (29oz) can pinto beans (I use 1 15oz can)
1 c. diced onion
1 small can diced green chilies
2 cans diced tomatoes (I have used regular and chili ready)
1/3 c. diced celery (I'm not sure on the measurement, I just put some in)
3 TBS chili powder (I use a little less)
2-3 tsp cumin
1 1/2 tsp black pepper
2 tsp salt
2 c. water (or more if it seems too thick)

Brown and drain beef. Add all ingredients and simmer for 2-3 hours, stirring every 15-20 minutes. There you have it, the chili that won a blue ribbon at the ward chili cook-off 3 years ago...though I'm not entirely sure that Rob didn't bribe the judges somehow :)

Quick and Yummy Hummus

INGREDIENTS
1 (15 ounce) can garbanzo beans, rinsed and drained
1/2 cup plain yogurt
2 tablespoons fresh lemon juice
3 cloves garlic, minced
2 teaspoons olive oil
1 tablespoon water
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 teaspoon ground cumin

DIRECTIONS
Combine the garbanzo beans, yogurt, lemon juice, garlic, olive oil, water, salt, pepper, and cumin in a blender or food processor, blend until smooth.

*I made this recipe because it's a little thinner with the yogurt but I want to make a batch that's thicker. After I made the hummus, I added cooked, shredded chicken breast to it (maybe 1 1/2 pounds?) and let it sit over night. The chicken absorbed the hummus so it then had the consistency of chicken salad. I ate it in whole wheat pita bread and it was so yummy -- and healthy! Next time I will probably put less chicken in and maybe add celery and almonds.

Black Bean Enchiladas

1 can black beans
1 tsp. cumin
1 tsp. dried oregano
1 tsp. chili powder
3 tbs. olive oil
salt to take
1/2 onion, chopeed
3 cloves garlic, coarsely chopped
1 bunch fresh cilantro, chopped
2 16 oz. can of tomato sauce
A whole bunch of shredded Monterey Jack cheese
Four tortillas

Heat oil in a large skillet and saute onions over medium hear until they soften. Add the garlic, salt, herbs, and chili powder. Cook for another few minutes. Add 1 can tomato sauce and most of the chopped cilantro. Simmer together for 15 minutes. Add beans. Continue heating over low to medium heat until beans are heated. Taste mixture and add more seasoning if necessary.

Pour some tomato sauce from the 2nd can into a baking pan, enough to coat tortillas. Put tortillas in baking pan and fill with black bean mixture and some cheese. When all tortillas are assembled, pour on more tomato cause, and garnish with shredded cheese and cilantro. Bake covered at 350 until warm and bubbly, about 20 minutes.

Mint Water

Not really a recipe, I just love it. And it sort of seems to satisfy a craving for something sweet.
Add 1 tiny drop of mint extract(I have used spearmint and peppermint) to a bottle of water and shake it for a second. It tastes best if the water is cold. Be careful not to get the mint on the rim of the bottle or you will have really tingly lips when you drink!