Wednesday, May 9, 2012

Mini Pepperoni Pizza Muffins

My daughter recently graduated from college, and came home with a fun little appetizer snack recipe for mini muffins that taste like a pizza! She served them to her book club at school and they were a hit. We've made them twice at my house and my boys declared they were just right for some 'man food' snacking as well. You can change up the ingredients to vary the taste.
Mini Pepperoni Pizza Muffins
Preheat oven to 375 degrees. Spray two 12-muffin mini muffin pans with Pam cooking spray.
Ingredients: 3/4 c. all purpose flour 3/4 tsp baking powder 1/8 tsp Italian seasoning dash of salt and pepper 3/4 c. whole milk 1 egg 1 c. pepperoni, diced 1 c. shredded mozarella cheese
In a bowl, combine the flour and baking power, then mix in milk, beaten egg, Italian seasoning, salt and pepper. Stir in the pepperoni and cheese and let stand about 10 min.
Stir the mixture again, and spoon into the muffin pans, abt 2 tsp per muffin cup. Bake for 20 to 25 minutes. Makes 24 mini appetizers or snacks.
You can serve your favorite pizza sauce for dipping, or eat as is. These are so delicious that they disappeared before they could cool down completely.
Some variations to try: Use swiss cheese and diced mushrooms in place of the pepperoni and mozarella. Use 1/2 c. diced ham, 1/2 c. well drained crushed pineapple and 1 c. shredded Italian cheese. Use asiago cheese and chopped fresh baby spinach in place of the pepperoni and mozarella.

Thursday, February 2, 2012

Homemade Blueberry Syrup For Pancakes and Waffles

Do you love to eat breakfast out at a really good pancake house? One of the best parts can be their yummy fruit syrups. Not that maple syrup isn't good - I love it! But how about making some fresh Blueberry Syrup at home the next time you make homemade pancakes for your family?
Here is a simple recipe to use. Your family will love it!


2 cups fresh or frozen blueberries

1 cup granulated sugar
1/4 tsp. cinnamon
1 tsp. vanilla
1/4 cup water

In a medium saucepan, stir together all ingredients. Cook together over medium heat until sugar is dissolved, stirring gently. Turn heat down to medium low and cook for 12 to 15 minutes. Use potato masher to gently break up berries into the syrup mixture. It is fine to have some berries floating in the syrup, so don't over-mash it.
Serve over your favorite pancake or waffle recipe, or use it to liven up frozen store bought waffles. Store remainder in the fridge for a few days. Can be used warm or cold.

Wednesday, January 25, 2012

Corn Chowder For A Cold Winter's Day

For a number of years our family helped host a Christmas caroling party each December, where the featured entrees were two big pots of Chili and of Corn Chowder. So I thought I would offer my version of corn chowder here for anyone who wants a great way to warm up on a cold winter evening. I made a pot this week in fact and our family loves it.


4 medium potatoes peeled and diced
1 large onion, diced
4 ribs celery, diced
2 bay leafs
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 c. water (or enough just to cover the above veggies in a pot).
Put vegetables and seasoning in water in large soup pot; bring to boil, reduce heat and simmer until soft.

1 bag frozen white shoepeg corn or 1 can whole kernel corn.
4 cans Cream Style corn
4 cans Carnation evaporated milk

Heat through but do not boil.

While heating, cook 1 1b bacon in skillet, drain and crumble. Add bacon to chowder after it is heated through.

Taste and season before serving with additional salt and freshly ground pepper if desired.

Serve with small oyster crackers or hot dinner rolls for dipping. Delicious!