Sunday, May 1, 2016

Bacon & Chive Muffins

Nothing goes faster than a savory muffin.

Whether I bring these to church, make them at home for breakfast or bring them to an appetizer exchange...savory muffins go FAST!

These little muffins have shredded cheddar, bacon and chives in them. #ohmy

Make them and watch them go quickly too!

This recipe makes about 20 muffins.

Shopping List
10 slices of bacon, uncooked and chopped (it will cook up when you bake the muffins!)
4 cups of Bisquick
2 1/2 cups milk
2 eggs
1½ cups shredded cheddar cheese
about 1/4 cup of snipped chives (just a nice big bunch to throw in there)

Preheat oven to 400 degrees.

Line 2 (12-count) muffin tins with muffin liners.  Lightly spray over them with Pam.  Set aside.

In one mixing bowl, add in your uncooked chopped bacon.  Next, stir in your dry Bisquick mix.  Using a wooden spoon, combine the two together.  Stir them around together just a little bit so that the Bisquick is coating the bacon ever so slightly.

In a second bowl, whisk together your milk and eggs.  Slowly pour this mixture over your bacon mixture.  Stir together until everything is combined.  Next, stir in your cheese and chives.

Divide batter (it will be lumpy!) among your muffin tins.  I was able to get 20 muffins out of this batter.

Place muffins in oven and bake about 20 minutes or until lightly browned.

Remove from oven and serve immediately or store.

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Friday, April 29, 2016

Crock Pot Enchilada Tacos

Without a doubt, the recipe we make the most at our house is my Crock Pot Chicken Tacos.

We make them because they're easy, they don't heat up the kitchen, everyone can top their taco any way they like (so they're a crowd-pleaser), and they're good no matter what season it is.  

Crock Pot Chicken Tacos are our fave!  

So...I thought we needed a beefy version (you could always sub with ground turkey though!), thus, I made these yummy Crock Pot Enchilada Tacos.  Everything goes into the slow cooker and later that night, you have dinner.  Done.  It's just assembling friends.  And after a busy day, don't you just want to assemble?  I know that I sure do!  Enjoy!

This recipe serves four.

Shopping List
1½ pounds ground beef, browned up and crumbly
1 (10 oz) can of enchilada sauce (we used mild)
1 (16 oz) can of chili beans
about 8 flour tortillas
Romaine lettuce
Guacamole (we love Tab's version here)
Shredded Pepper or Montery Jack cheese
chopped green onions for garnishing

In your slow cooker, add in your browned ground beef.  Next, stir in your enchilada sauce and chili beans.  Cover and cook on low about 6 to 8 hours or on high about 3 hours.

When you're ready to serve, you take a tortilla (I like to warm mine in the microwave for about 20 seconds between two damp paper towels) top it with Romaine lettuce, a little guacamole, your ground beef mixture, a sprinkle of cheese and chopped green onions.


Dinner is done.  And it's delicious too!

Just another easy little supper recipe to make your busy nights a breeze.

Happy Friday!

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Thursday, April 28, 2016

Breakfast Casseroles

I am the breakfast casserole queen.

We eat them a lot around here...for breakfast, brunch, and dinner too!  I love to make them ahead of time when we have overnight guests (that way, we wake up the next morning and just pop it in the oven).  I love to take them to people who need a meal (because you and I both know, no ones is taking them breakfast for dinner!).  I just love, love, love the goodness of a breakfast casserole.

Today, I'm sharing some of my faves.  Each and every one of them can be made in advance.  They all can be served for breakfast and dinner too.  And they're all SO STINKIN' GOOD!  

Surprise your family tonight with breakfast for dinner.


And to see even more of my yummy (and easy!) breakfast recipes, click here.

Happy Thursday!

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