Slow Cooker San Francisco Chops

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Slow Cooker San Francisco Chops

Glazed Muffins

I found this recipe on Pinterest, my favorite site ever!!! The original recipe is called Glazed Donut Muffins but I didn't really think it tasted like a donut. It tasted more like a spice cake with a glaze on top. But I thought they were so good! They were a hit with my family and I'm sure I'll be making them again.

Printable Recipe

Glazed Muffins

Muffins:
1/4 cup butter, softened
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp ground nutmeg
1 tsp cinnamon
3/4 tsp salt
1 tsp vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

Glaze:
3 Tbsp butter, melted
1 cup powdered sugar, sifted
3/4 tsp vanilla
2 Tbsp hot water

Preheat oven to 425. Line 12 muffin cups with liners or spray with cooking spray.

In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars until smooth. Beat in eggs, one at a time. With the mixer on low speed, add baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla until just combined. Add the flour and milk alternately, beginning and ending with the flour, making sure everything is thoroughly combined.

Spoon batter equally into cups, filling to the top and smoothing. Bake until muffins are lightly golden and springy to the touch, about 15-17 minutes, rotating halfway through baking time. Cool in muffin tins for 5 minutes, then transfer to a wire rack and cool for 10 minutes before glazing.

To make glaze, mix together melted butter, powdered sugar, vanilla, and water. Whisk until smooth.

Dip the muffin crowns into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden before serving.

Makes 12 muffins

Recipe adapted from Sweet Pea's Kitchen

Past Recipes:
One year ago: Chicken and Black Bean Quesadillas
Two years ago: Potato Salad

Lemon and Garlic Chicken Kebobs

Printable Recipe

Lemon and Garlic Chicken Kebobs
2 lbs boneless skinless chicken breasts, cut into large chunks
6-8 skewers

Marinade:
juice of 2 lemons
4 Tbsp olive oil
2 cloves garlic, minced
1 1/2 tsp salt
1/2 tsp dried oregano

Combine ingredients for marinade. Place chicken in a large ziploc bag and pour marinade over chicken. Refrigerate for at least 2 hours.

Soak skewers in water for 30 minutes to prevent burning. Thread chicken onto skewers. Heat grill  over medium heat and spray with cooking spray. Grill kebobs for 8-12 minutes or until cooked through.

Serves 6-8

Past Recipes:
One year ago: Slow Cooker Orange Hoisin Chicken
Two years ago: Easy Ice Cream Cake

Skillet Chicken and Veggies

This is one of those super easy dishes that you can just throw in whatever you have on hand. I had some red potatoes, red bell peppers, and carrots in my Bountiful Basket so I decided to make a dish out of it. It's such a simple dish but the combination of the chicken and veggies makes it so flavorful and delicious. It's also super healthy so that's a bonus.

Printable Recipe

Skillet Chicken and Veggies
2 Tbsp olive oil
1 1/2 lb boneless skinless chicken breasts
1 cup carrots, sliced
1/2 cup onion, diced
1 red or green bell pepper, chopped
6 cups red potato, chopped
1 cup chicken broth
1 tsp dried thyme
salt and pepper to taste

Heat olive oil in a large skillet. Season chicken with salt and pepper and place in the skillet. Cook chicken about 5 minutes on each side, until cooked through. Remove from skillet. Add remaining ingredients to the skillet. Bring to a boil. Reduce heat to medium and simmer, covered, for 10 minutes or until veggies are tender.

Serves 6-8

Past Recipes:
One year ago: Tortilla Roll-Ups
Two years ago: Creamy Lemon Chicken

Pizza roll-Ups

One of our family favorites is Chicken Roll-Ups. The last time I made them, my husband came up with the idea of putting pizza filling in the middle. So I came up with this recipe. My kids loved it! I think this will definitely be a new family favorite.

Printable Recipe

Pizza Roll-Ups
1/2 lb ground sausage, cooked
1/2 pkg mini pepperoni, or chopped pepperoni
1/2 cup chopped bell pepper
2 green onions, sliced
1 can (2.25 oz) sliced olives
1/4 cup spaghetti sauce
1 1/2 cup shredded mozzarella cheese
3 cans refrigerated crescent rolls
additional spaghetti sauce

Preheat oven to 375. Combine sausage, pepperoni, bell pepper, green onions, olives, spaghetti sauce, and cheese. Mix well. Spread each crescent roll so it is flat. Place a heaping Tbsp of filling on each crescent. Roll up, securing all sides. Place on a cookie sheet and bake for 20 minutes. Serve with heated spaghetti sauce.

Makes 24 roll-ups

Past Recipes:
One year ago: Itty Bitty Cinnamon Roll Bites
Two years ago: Mint Chocolate Chip Pie