Chocolate Chip Sour Creme Muffins

Ingredients
1 and 1/2 cups all-purpose flour
2/3 cup granulated sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 cup sour cream
5 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips


Instructions
1.  Preheat the oven to 350 degrees.
2.  Line one cupcake pan with liners, set aside.
3. In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
4.  In another large bowl, combine the egg, sour cream, melted butter, and vanilla extract, mixing well.
5.  Add the wet ingredients to the dry ingredients and stir with a rubber spatula until just combined.
6. Gently add in the chocolate chips until thoroughly combined.
7. Evenly divide the batter among the prepared cupcake liners (I use a large ice cream scoop for this) so that the liners are about 3/4-full.
8.  Bake until a tester inserted into the center of the muffins comes out clean, about 14-18 minutes.

Recipe from The Curvy Carrot

Cinnamon Roll Pizza

4 Tablespoons cold butter, cut into cubes

1/2 Cup packed brown sugar

13 oz pizza dough of choice

4 Tablespoons room temperature butter

1/2 Cup packed brown sugar

1 1/2 teaspoons ground cinnamon

1 Cup powdered sugar

4-5 Tablespoons heavy cream

1. Preheat oven to 350 degrees F. Spray 12" pizza pan with cooking spray and layer the pan with butter cubes and brown sugar. Gently place dough into pan over butter and brown sugar then spread butter over top of dough. Layer with brown sugar and cinnamon. Bake for 25 minutes or until pizza crust is cooked through. Let cool for 10 minutes so butter and brown sugar have set. Cut into wedges.

2. Place powdered sugar and cream into mixing bowl and stir until smooth. Drizzle over warm slices of pizza and serve.

**There are NO WORDS to describe the INCREDIBLENESS (is that a word?!?) of this recipe! Simply AMAZING!!! I got the recipe from one of my favorite food blogs Picky Palate. The link has the recipe as well as step by step pictures, which I LOVE!! Enjoy!!

TIPS: The original recipe called for 2 mini personal pizza pans OR a 12" pizza pan. I had the 12" pan and it worked GREAT! In my opinion probably better than the mini pans would have. Also, if your pizza pan has holes in the bottom, as mine does, just cover it with foil. Problem solved:-)

Sausage-Cheese Muffins

Recipe from: myrecipes.com

Ingredients

• 1 (1-lb.) package ground pork sausage
• 3 cups all-purpose baking mix (Bisquick)
  
• 1 1/2 cups (6 oz.) shredded Cheddar cheese
• 1 (10 3/4-oz.) can condensed cheese soup
• 3/4 cup water

Preparation

1. Cook sausage in a large skillet, stirring until it crumbles and is no longer pink. Drain and cool.

2. Combine sausage, baking mix, and shredded cheese in a large bowl; make a well in center of mixture.

3. Stir together soup and 3/4 cup water; add to sausage mixture, stirring just until dry ingredients are moistened. Spoon into lightly greased muffin pans, filling to top of cups.

4. Bake at 375° for 20 to 25 minutes or until lightly browned.

**YUM, YUM, YUM!! I made these for a Christmas brunch this year and they were "oh so good"!! VERY similar to a sausage ball, but more like a muffin. These would be perfect for a lazy Saturday morning breakfast!! I used mini-muffin tins, but they can also be made in large muffin tins as well, filling them 3/4 full. Yield about 12. Enjoy!

Cinnamon Pull-Apart Bread (AKA: Monkey Bread)

3 cans (7.5 oz. each) refrigerated buttermilk biscuits

3/4 cup granulated sugar

1 Tbsp. ground cinnamon

1/2 cup (1 stick) butter or margarine, melted

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1/2 cup powdered sugar

1 to 2 Tbsp. milk

Preheat oven to *350. Cut each biscuit into quarters with scissors. Mix sugar and cinnamon in medium bowl. Roll dough quarters in cinnamon sugar. PLACE 1/2 the biscuit pieces in greased 12-cup fluted tube pan; drizzle with 1/4 cup of the melted butter. Top with remaining biscuit quarters and melted butter. Sprinkle with remaining cinnamon-sugar. Bake 40 to 45 min. or until toothpick inserted near center comes out clean and top is golden brown. Cool in pan 5 min.; invert onto serving plate. Remove pan. BEAT cream cheese and powdered sugar in small bowl with mixer until well blended. Add 1 Tbsp. milk; beat until well blended. Blend in enough of the remaining milk until glaze is of desired consistency. Drizzle over warm bread.

*There are a ton of monkey bread recipes out there, but this one is my FAVORITE! This stuff is so addicting~it's perfect for Saturday morning breakfast at home!

Recipe from Kraft Foods

Bran Muffins

3 ¼ cups plain bran flakes (I use Wal-Mart great value brand)
1 ½ cups of Splenda
2 ½ tsp baking soda
1 tsp salt
2 ½ cups all purpose flour
½ cup vegetable oil
2 eggs, beaten
2 cups low fat buttermilk

Mix dry and wet ingredients separately. Then combine all ingredients together and refrigerate for about 3 hrs. This allows the bran flakes to soften. **I let mine sit overnight and they turned out just fine!

Bake 400* for 15-18 minutes and enjoy.

For an even healthier muffin, you can substitute ¾ cups ground flax seed. Only use 1 3/4 cups flour and 3/4 cups ground flax seed.

I know.....your probably thinking.....BRAN???....Gag!!! My thoughts exactly too.....AT FIRST......then I made these little treasures and I was PLEASANTLY surprised at how GREAT THEY WERE!!! Seriously one of the best bran muffins I have ever eaten!! I recommend serving with butter and strawberry jelly:) Enjoy!!!

**This recipe came from a friend of mine at church, Amanda Harris, who is a FABULOUS cook!! She also caters!! So if you are ever in need of a caterer, I HIGHLY recommend her!!!

Breakfast Quiche

1 pie crust (from the refrigerator section)
8 slices of bacon
4 green onions (chopped)
2 cups of shredded swiss cheese
6 large eggs
1 cup whipping crème
½ tsp. salt
1/8 tsp red pepper
1/8 tsp white pepper
1/8 tsp nutmeg

Place crust in a 9 inch pie dish, pressing dough up the sides and rim of dish. Bake crust @ 400 for 7 minutes and set aside. Lower oven temperature to *350. Stir together all ingredients in a medium sized bowl. Poor mixture into cooked crust and bake @350 for 35-40 min.

I had this quiche at my friend Jana's house this week and it was SO GOOD! She did such a great job making it! I LOVE, LOVE, LOVE breakfast/brunchy food so this one hit the top of the list! A must try! Enjoy!

Banana Nut Crumb Muffins

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar

1 teaspoon vanilla extract
1 egg, lightly beaten
1/3 cup oil

1 cup chopped pecans (optional)

Crumb Topping

1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
2 tablespoon butter

1/2 cup pecans (optional)

1. Preheat oven to 350. Lightly grease 12 muffin cups, or line with muffin papers.

2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt.

3. In another bowl, beat together bananas, sugar, vanilla, egg, oil, and pecans (if desired). Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

4. In a small bowl, mix together brown sugar, flour, cinnamon, and pecans (if desired). Cut in 2 tablespoons butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

5. Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

There aren't enough words to describe how great these muffins were! I made them yesterday for breakfast and they were FABULOUS!! I found the recipe at allrecipes.com. I did alter it slightly. I substituted oil for the butter called for in the recipe, I added pecans to both the batter and topping, I added a teaspoon of vanilla, and I also added an extra tablespoon of the butter to the topping. I thought the nuts added a lot to the recipe and would highly recommend it if you like nuts. The recipe stated that it would make 10 muffins, but I used a 12 muffin tin and it made 12 very large muffins! I will most definitely be making these again! Enjoy!

Cheesy Sausage Breakfast Casserole

1 roll crescent rolls ( I used the Pilsbury Big and Buttery 50% larger than the normal rolls-they work so much better!)
12 oz roll of sausage-cooked and crumbled
2 cups Colby/Monterey Jack cheese
5 eggs slightly beaten
3/4 cup milk
1/4 teaspoon salt
1/4 teaspoon basil
1/8 teaspoon pepper

Preheat over to 350*. Grease bottom of 9X13 baking dish. Unroll crescent roll dough, and press into bottom of dish (pushing dough 1/2 to 1 inch up sides of dish). Spread sausage over crust. Sprinkle with cheese. Mix egg, milk, salt, basil, and pepper together, and pour over cheese layer. Bake at 350* until eggs have set and puffed up a little.

This recipe is GREAT! I have made several different versions of this casserole and so far this is my favorite! Every time I make it for a shower, brunch, or for guests, I get so many compliments! BUT....all the credit goes to my hubby's Aunt Cathy. I did get the recipe from her! Enjoy!