Breakfast Egg Muffins

 Breakfast Egg Muffins

12 large eggs

2 T. finely chopped onion

Salt and pepper to taste

For Bacon Cheddar:

1/3 c. cooked bacon, chopped

1/3 c. shredded cheddar cheese

For Garlic Mushroom:

1/3 c. sliced mushrooms, sautéed in olive oil

1/3 c. red bell pepper, diced

1/2 tsp. garlic powder

Preheat the oven to 350 degrees.  Lightly spray a 12-cup muffin tin with nonstick oil spray.

In a large bowl, whisk the eggs and onion together.  Season with salt and pepper to taste.

Use the Bacon Cheddar ingredients in 6 of the muffin tins and use the Garlic Mushroom in the remaining 6 muffin tins.  Add the egg mixture to fill each muffin tin up almost to the top.

Bake for 15-20 minutes until set.  Let cool slightly, then serve.

You can also store the breakfast muffins in an airtight container in the refrigerator for up to 4 days.  To reheat wrap them in a damp paper towel to reheat.

Caramel Apple Popcorn Clusters

 

Caramel Apple Popcorn Clusters

Ingredients

• 8 c. popped popcorn

• 4 c. freeze dried apple slices

• 1 c. unsalted almonds roughly chopped

• 2 c. apple juice

• 2 c. packed light brown sugar

• 1/4 c. light corn syrup

• 12 T. unsalted butter cut into pieces

• 1 tsp. salt

Instructions

1. Line 2 baking sheets with parchment paper.

2. Divide the popcorn between the 2 baking sheets. Scatter the apple slices and chopped almonds on top of the popcorn.

3. Bring the apple juice, brown sugar and corn syrup to a boil in a large saucepan over medium-high heat. Cook without stirring until the mixture reaches 280 degrees on a candy thermometer, about 30 minutes. Stir the butter pieces into the caramel until melted and thoroughly combined. Add the salt and cook 1 minute more. Remove from the heat. Pour the hot caramel over the popcorn mixture and carefully toss with 2 rubber spatulas. Let cool slightly then separate the mixture into clusters while still warm. Let cool completely.

Monkey Bread in the Slow Cooker

 

Monkey Bread in the Slow Cooker

Ingredients

• 24 frozen dinner rolls

• 18 T. butter

• 1 1/2 c. packed brown sugar

• 3 T. ground cinnamon

Instructions

1. Place the frozen dinner rolls on a cutting board to thaw, about 15 to 30 minutes. Meanwhile, melt the butter in a medium bowl, In another bowl, combine the brown sugar and cinnamon.

2. Add 1/4 cup of melted butter to the bottom of a 6 quart slow cooker, brush the butter up the sides.

3. Cut each dinner rolls into fourths. Put a handful of the pieces into the melted butter. Stir to coat. Remove with a slotted spoon. Toss in the cinnamon sugar. Remove from the cinnamon sugar with a fork. Place the pieces in the slow cooker. Continue with all the dough pieces. Pour any remaining brown sugar mixture over the top of the dough then pour any remaining butter over the top. Cover and cook on high for about 2 hours. Start checking the center pieces of dough after 1 hour 45 minutes to see if it is done.

4. Can be served with a cream cheese frosting drizzle if desired.

Apple Crisp

Apple Crisp

Filling:
6 Granny Smith apples, peeled, cored and diced
1/4 c. sugar
1 tsp. cinnamon
pinch of salt
2/3 c. butterscotch chips
1/4 c. flour
1/2 c. apple cider

Crust:
1/2 c. brown sugar
3/4 c. flour
1/2 c. quick oats
pinch of salt
1/2 c. butter

Preheat the oven to 350 degrees.  Grease a 2 quart baking dish.
In a large bowl, combine the apples and the cider.  Add the sugar, cinnamon, salt, butterscotch chips and flour.  Stir to combine then pour into the baking dish.
In a separate bowl, combine the brown sugar, flour, oats and salt.  Cut in the butter until the pieces are pea-sized.  Sprinkle the crumb topping over the apples.  Bake for 45 minutes.  Let cool for 10 minutes before serving.