Sour Cream Blueberry muffins

This recipe is compliments of the Taste of Home Cooking School.  Super easy and sooooooo yummy!  I doubled the recipe because I wanted tons of muffins.  With the oven full, it took 30 minutes for these to cook.  This may vary in your oven.  I didn't have enough Bisquick so I used part Bisquick, part Krusteaz pancake mix.  Worked beautifully!

2 cups biscuit/baking mix

¾ cup plus 2 Tablespoons sugar divided

2 eggs

1 cup sour cream

1 cup fresh or frozen blueberries (unthawed)

In a large bowl, combine the biscuit mix and ¾ cup sugar. In a small bowl, combine eggs and sour cream. Stir into the dry ingredients just until combined. Fold in Blueberries.

Fill greased muffin cups ¾ full. Sprinkle with remaining sugar (could use colored sugar for a festive look). Bake at 375 for 20-25 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Makes 1 dozen good sized muffins.  (If you fill the cups less full you could actually get 18)

Breakfast Biscuit Muffins

I can't take any credit for this recipe.  My friend Michelle sent me the link to this recipe.  I changed it up a little for our family (my kids won't eat turkey bacon) and I needed more than 6 muffins.  These are great to make on the weekend and then reheat throughout the week for a quick breakfast on the go.

2 cup Bisquick (or pancake mix of choice)
1 cup plus 1/4 C fat-free skim milk
4 eggs
4 slices bacon, chopped and cooked until crispy
4 slices ham chopped
1 C shredded cheese
1 tablespoon plain yogurt or applesauce (instead of veg. oil)

1.  Preheat Oven to 400 degrees
2.  Scramble eggs and 1/4 C skim milk in bowl
3.  In separate bowl, combine Bisquick, 1 cup skim milk and either 1 tbs yogurt, applesauce, or veg oil
4.  Add 1/4 C scrambled egg mixture to pancake mix and blend well with fork until smooth
5.  Cook remaining scrambled eggs, then mix cooked egg, bacon & ham together.
6.  Spray muffin pans with non-stick spray, or use baking cups
7.  Add 1/2 tablespoon pancake mixture to muffin cups, spoon egg mixture into muffin cups
8.  Sprinkle with cheese.
9.  Top with remainder pancake mix
10. Bake at 400 degrees for 10-12 minutes or until lightly golden

Makes 12 muffins

Stuffed Breakfast Rolls

These are perfect to make on the weekend and then refrigerate for the week.  They microwave perfectly in 30 second.  It's a great portable nutritious breakfast.

 

1 batch potatoe roll dough

2/3 bag frozen southern style hashbrowns

1 lb breakfast sausage
9 eggs
salt
pepper

Mix dough.  While dough is rising, in a large skillet, brown breakfast sausage.  Add hashbrowns.  Cook until hashbrowns are golden brown.  In a medium bowl, beat eggs until well mixed.  Add eggs to hashbrown mixture.  Cook until eggs are fully cooked.  Salt and pepper to taste.  Allow entire mixture to cool slightly.

Take a piece of dough, slightly larger than a golf ball, and flatten until pretty thin.  Place a good size spoonful of hashbrown mixture in center.  Form dough around hashbrowns until fully sealed.  Please on greased cookie sheet.  Bake at 350 for 20-25 minutes or until golden brown.

Fiesta Chicken

My sister-in-law sent me this super easy recipe.  Thanks Jen for sharing!

4-6 Boneless Skinless Chicken Breasts
2 cans Ro-Tel Tomatoes.

Put chicken in crockpot and cover with Ro-Tel.  Cook on low in crockpot all day.  Shred it and it's great for burritos, or even quesedilla's. It's really good! A favorite around here!

Brownie Bars

1 stick butter
1 boxed brownie mix
1 can sweetened condensed milk
1 cup coconut
1 cup chocolate chips
1 cup pecans

Preheat oven to 350. Melt butter in 13x9 pan. Sprinkle dry brownie mix over butter. Drizzle milk overtop. Sprink with coconut, chocolate chips, and pecans. Lightly press toppings into milk. Bake for 20-25 minutes or until coconut is golden brown.