Mini Chicken Pot Pie Muffins: A Bite-Sized Delight

 

Ingredients

1 cup cooked chicken, diced

1/2 cup frozen mixed vegetables (peas, carrots, corn, green beans)

1/2 cup cream of chicken soup

1/4 cup milk

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dried thyme

Salt and pepper to taste

1 can (16.3 ounces) refrigerated biscuit dough (8 biscuits)

1/2 cup shredded cheddar cheese (optional)

Directions

Preheat the Oven:

Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or line with muffin cups.

Prepare the Filling:

In a large bowl, combine the diced chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, dried thyme, salt, and pepper. Mix until well combined.

Prepare the Biscuit Dough:

Separate the biscuit dough into individual biscuits. Cut each biscuit in half horizontally to create two thinner rounds. Flatten each round slightly with your hands or a rolling pin.

Assemble the Muffins:

Press one biscuit round into the bottom and up the sides of each muffin cup to form a crust.

Spoon the chicken and vegetable filling into each crust, filling each cup generously.

Place the second biscuit round on top of the filling and gently press the edges to seal.

Bake:

Bake in the preheated oven for 15-18 minutes, or until the biscuits are golden brown and the filling is bubbly.

If using shredded cheddar cheese, sprinkle it on top of the muffins during the last 5 minutes of baking.

Serve:

Allow the muffins to cool in the pan for a few minutes before removing.

Serve warm, and enjoy!

Baklava Muffins: A Delicious Twist on a Classic Dessert

 

Ingredients

For the Muffins:

1 3/4 cups all-purpose flour

1/2 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup unsalted butter, melted

2 large eggs

1 cup buttermilk

1 teaspoon vanilla extract

For the Baklava Filling:

1/2 cup chopped walnuts

1/2 cup chopped pistachios

1/2 cup chopped almonds

1/4 cup honey

1 teaspoon ground cinnamon

For the Honey Syrup:

1/4 cup honey

1/4 cup water

1 tablespoon lemon juice

1/2 teaspoon vanilla extract

Directions

Prepare the Muffin Batter:

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.

In another bowl, mix the melted butter, eggs, buttermilk, and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients and stir until just combined.

Prepare the Baklava Filling:

In a medium bowl, combine the chopped walnuts, pistachios, almonds, honey, and cinnamon. Mix well.

Assemble the Muffins:

Fill each muffin cup halfway with the batter.

Add a teaspoon of the baklava filling to the center of each muffin.

Top with more batter until the muffin cups are about three-quarters full.

Sprinkle any remaining baklava filling on top of the muffins.

Bake the Muffins:

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

While the muffins are baking, prepare the honey syrup.

Prepare the Honey Syrup:

In a small saucepan, combine the honey, water, lemon juice, and vanilla extract.

Bring to a boil, then reduce the heat and simmer for about 5 minutes.

Finish the Muffins:

Once the muffins are done, remove them from the oven and immediately brush the tops with the honey syrup.

Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Caramel Apple Pecan Cobbler: A Decadent Fall Dessert

 

Ingredients

For the Filling:

6 cups peeled and sliced apples (Granny Smith or Honeycrisp work well)

1 cup granulated sugar

1/2 cup light brown sugar, packed

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

2 tablespoons all-purpose flour

1/4 teaspoon salt

1 teaspoon vanilla extract

1/2 cup caramel sauce (store-bought or homemade)

1/2 cup chopped pecans

For the Topping:

1 1/2 cups all-purpose flour

1/2 cup granulated sugar

1/2 cup light brown sugar, packed

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, cold and cubed

1/2 cup milk

1 teaspoon vanilla extract

For Garnish (optional):

Additional caramel sauce for drizzling

Whipped cream or vanilla ice cream

Directions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside.

Prepare the Filling: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, allspice, flour, salt, and vanilla extract. Toss until the apples are evenly coated. Pour the mixture into the prepared baking dish. Drizzle the caramel sauce evenly over the apple mixture and sprinkle the chopped pecans on top.

Make the Cobbler Topping: In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to blend it into the dry ingredients until the mixture resembles coarse crumbs. Stir in the milk and vanilla extract until just combined.

Assemble the Cobbler: Drop spoonfuls of the cobbler topping over the apple mixture, spreading it out slightly but leaving some gaps for the filling to bubble through.

Bake the Cobbler: Place the cobbler in the preheated oven and bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbly. If the topping browns too quickly, cover the dish loosely with aluminum foil.

Serve: Allow the cobbler to cool for about 10 minutes before serving. Drizzle with additional caramel sauce and serve with whipped cream or vanilla ice cream, if desired.

Pineapple Heaven Cake: A Tropical Dream Dessert

 

Ingredients

For the Cake:

1 box yellow cake mix

1/2 cup vegetable oil

3 large eggs

1 can (20 ounces) crushed pineapple in juice (do not drain)

For the Topping:

1 package (3.4 ounces) instant vanilla pudding mix

1 cup cold milk

1 container (8 ounces) whipped topping (like Cool Whip), thawed

1/2 cup shredded coconut (optional, for garnish)

1/4 cup chopped maraschino cherries (optional, for garnish)

Directions

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking pan.

2. Make the Cake Batter:

In a large mixing bowl, combine the cake mix, vegetable oil, eggs, and crushed pineapple (with juice).

Beat with an electric mixer on medium speed until smooth and well combined, about 2 minutes.

3. Bake the Cake:

Pour the batter into the prepared pan and spread it evenly.

Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool completely in the pan.

4. Prepare the Topping:

In a medium bowl, whisk together the pudding mix and cold milk until thickened, about 2 minutes.

Fold in the whipped topping until smooth and fluffy.

5. Assemble the Cake:

Spread the topping evenly over the cooled cake.

Sprinkle shredded coconut and maraschino cherries on top if desired.

6. Chill and Serve:

Refrigerate the cake for at least 1 hour before serving.

Slice into squares and enjoy!

Grandma Rita’s Soft Butter Rolls

 

Ingredients:

3/4 cup milk

1/4 cup butter

1/4 cup white sugar

1 teaspoon salt

4 1/2 teaspoons active dry yeast

1 teaspoon white sugar

1/2 cup warm water (110 degrees F/45 degrees C)

3 1/2 cups bread flour, divided, or as needed

1 egg, lightly beaten

1 tablespoon all-purpose flour, or more as needed, for dusting

Directions:

Pour milk into a glass 2-cup measuring cup and heat in the microwave until it starts to boil and climb the sides, about 1 minute. Add butter, 1/4 cup sugar, and salt to the scalded milk; set aside to cool until it gets below 110 degrees F (45 degrees C).

Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.

Pour milk mixture into the yeast mixture; add 2 cups bread flour and egg. Stir the mixture with a wooden spoon until smooth. Add remaining flour, 1/2 cup at a time, mixing thoroughly after each addition, until the dough is smooth and a little tacky.

Turn dough out onto a sheet of flour-dusted waxed paper and lightly knead to pull dough together; shape into a ball. Place dough in a large, lightly-oiled bowl, and turn to coat. Cover with a towel and let rise in a warm place for about 30 minutes.

Line a baking sheet with parchment paper. Divide dough into thirds. Break each third into six evenly sized balls and arrange onto prepared baking sheet. Cover balls with a towel to rise further for another 30 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Bake in preheated oven until browned, about 15 minutes.

Pumpkin Spice Crumb Cake: The Ultimate Fall Comfort Dessert

 

Ingredients

For the Cake:

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup pumpkin puree (not pumpkin pie filling)

1/4 cup milk

For the Crumb Topping:

1/2 cup all-purpose flour

1/2 cup brown sugar, packed

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 cup unsalted butter, cold and cubed

Directions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan or line it with parchment paper for easy removal.

Make the Crumb Topping: In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter, and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Set aside.

Prepare the Cake Batter: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. In another bowl, combine the melted butter, sugar, eggs, and vanilla extract. Mix in the pumpkin puree and milk until smooth.

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cake dense.

Assemble the Cake: Pour the batter into the prepared baking pan, spreading it out evenly. Sprinkle the crumb topping evenly over the batter.

Bake the Cake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The crumb topping should be golden brown and slightly crisp.

Cool and Serve: Allow the cake to cool in the pan for about 15 minutes before slicing. Serve warm or at room temperature.

Lemon Cream Cheese Squares – A Sweet and Tangy Dessert Delight

 

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Filling:

8 oz cream cheese, softened

1 cup granulated sugar

2 large eggs

1/4 cup fresh lemon juice

Zest of 1 lemon

1/4 teaspoon vanilla extract

For Garnish (optional):

Powdered sugar, for dusting

Lemon slices or zest, for decoration

Directions

Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan.

Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined, then press the mixture firmly into the bottom of the prepared baking pan to create an even layer.

Bake the crust: Bake the crust for 10 minutes. Remove from the oven and let it cool slightly while you prepare the filling.

Prepare the filling: In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the lemon juice, lemon zest, and vanilla extract until fully combined.

Pour and bake: Pour the cream cheese mixture over the cooled crust and spread it evenly. Bake for 25-30 minutes, or until the edges are set and the center is slightly jiggly.

Cool and chill: Allow the bars to cool to room temperature, then refrigerate for at least 2 hours or until fully set.

Serve: Once chilled, slice into squares. Dust with powdered sugar and garnish with lemon zest or slices, if desired.