Mini Donut Muffins

I made these for a birthday party.  They were a hit!  They are the perfect size for kids and SO easy to make.

1/2 cup white sugar
1/4 cup margarine/butter, melted
3/4 tsp. ground nutmeg
1/2 cup milk
1 tsp. baking powder
1 cup flour

1/4 cup margarine, melted
1/2 cup white sugar
1 teaspoon ground cinnamon

Preheat oven to 375. 
Grease 24 mini-muffin cups.  

Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a bowl. Stir in the milk, then mix in the baking powder and flour until just combined.  Fill mini muffin tin half full.  Bake until the tops are lightly golden, 15 to 20 minutes. 

While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture.

Serve and enjoy!

Cookie Dough Cheesecake Bars

For the Crust:
1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted

Chocolate Chip Cookie Dough:
5 tablespoons unsalted butter, room temperature
1/3 cup packed light brown sugar
3 tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
3/4 cup flour
1 cup chocolate chips

For the Cheesecake Filling:
10 oz cream cheese, room temperature
1/4 cup sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract

Preparation:

1. Preheat the oven to 325 F. Line an 8 inch square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.
2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Do not turn your oven off.
3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Using your hand to form clumps, distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough. You will cover most of the cheesecake batter.
5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely.
6. Lift the bars out by the overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature

~ The Essential Chocolate Chip Cookbook

Chicken, Artichoke & Sundried Tomato Pasta

1 tbsp olive oil
2 chicken breasts - cut in strips
1/2 cup diced white onion
2 cloves minced garlic
1 tsp thyme
1tsp basil
8 oz sliced white mushrooms
1 small jar artichoke hearts, drained and chopped
1/2 cup sundried tomatoes (drained and chopped)
3/4 cup cream
1/4 tsp nutmeg
1/2 cup Parmesan cheese
pepper and salt to taste

Pasta of your choice cooked

1 - Heat oil in the pan and add chicken.  Saute until no longer pink.  Remove from pan and set aside. 
2- Add onion, garlic and spices.  Saute until onion is clear.  Add mushrooms, saute for about 1 minute.
3- Add in sun dried tomatoes, artichokes and chicken, simmer on low heat for a few minutes so flavors can combine.
4- Add cream and nutmeg and allow to simmer until it thickens, when it is close add in the cheese as well.  Season with salt and pepper to taste.
5- serve over pasta of your choice

Grilled Chicken Salad with Feta and Corn

 This recipe is courtesy the Pioneer Woman.  Love her website and love her recipes. You can find her post of this recipe here.

A friend made this one first when I was over for dinner, so I had to make it at home too!  Perfect for summer BBQ's, such great flavor combination.  I added a few extra things to mine just to fill it out more.

Ingredients

4 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
Olive Oil, For Drizzling
3 stalks Celery (inner Light Green Stalks), Finely Diced (I opted out of this and replaced it with red pepper, not a huge celery fan)
2 ears Fresh Corn (I only had frozen and it was fine)
1/4 whole Medium Red Onion, Finely Diced
1-1/2 cup Blueberries
3 Tablespoons Fresh Dill, Minced
4 Tablespoons Mayonnaise
4 Tablespoons Sour Cream
1/4 cup Half-and-half
1 whole Lemon
1 teaspoon Sugar (more To Taste)
Salt And Pepper (additional) To Taste
3/4 cups Crumbled Feta

Preparation Instructions

Place chicken breasts into large plastic storage bag. Pound with a mallet or rolling pin to flatten to 1/4 inch uniform thickness. Season chicken with salt and pepper.

Heat grill and drizzle chicken with olive oil. Grill chicken on both sides until done, about 7 minutes per side. (Rotate halfway during grilling each side to ensure pretty grill marks.) Remove from pan. Allow to cool.
  (I actually just broiled mine in the oven, it was good too!)
 
With a very sharp knife, shave kernels off each corn cob. Combine with the onion and celery. Set aside.

Mix together mayonnaise, sour cream, feta, and half-and-half. Stir in sugar, squeeze in lemon juice, and add salt and pepper. Stir, then taste. Add more salt if necessary; do not undersalt!

Slice chicken on the bias to create flat, randomly shaped pieces. Throw into a bowl with celery, onion, and corn. Stir to combine.

Pour half the dressing over the ingredients and toss gently. Add more as desired, but don't overcoat the salad; should be light!

At the end, toss in the blueberries to lightly coat them in the dressing. Serve, then sprinkle individual helpings with feta.

Posted by Ree on April 27 2011

Curried Cauliflower

1 large head cauliflower, broken into small florets
1  can condensed cream of chicken soup
3/4 cup mayonnaise
1/4 cup milk
2 teaspoons curry powder
12 wheat crackers (I use premium plus)
1/4 cup melted butter

Directions

Preheat oven to 350 degrees F (175 degrees C).
Place cauliflower in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Drain, and place in a greased casserole dish.

In a large bowl, mix together soup, mayonnaise, milk, and curry powder. Pour over cauliflower. Crush crackers, and mix with butter. Sprinkle over cauliflower. 

Bake in preheated oven for 30 minutes.