So simple: recipe HERE – or top with m’nm’s instead of nuts. Great for holiday cookie trays!
Category: Kitchen
Southern Orange Peel Air Freshener
Buffalo Chicken Pizza Muffins
Ingredients
(1) Ball pizza dough (store bought or you can use this recipe)
6-7 chicken tenders or 2 chicken breasts, grilled and diced thinly
¼ c. diced red onion
¾ c. mozzarella cheese, shredded
¼ c. cheddar cheese, shredded
¼ c. buffalo wing sauce (Texas Pete’s is a good brand)
4 tbsp. blue cheese salad dressing (or ranch)
½ tsp. Worcestershire sauce
¼ tsp. garlic powder
¼ tsp. onion powder
¼ tsp. salt
¼ c. diced red onion
¾ c. mozzarella cheese, shredded
¼ c. cheddar cheese, shredded
¼ c. buffalo wing sauce (Texas Pete’s is a good brand)
4 tbsp. blue cheese salad dressing (or ranch)
½ tsp. Worcestershire sauce
¼ tsp. garlic powder
¼ tsp. onion powder
¼ tsp. salt
DIRECTIONS:
1. Preheat oven to 475 degrees.
2. Roll out pizza dough as if you were making cinnamon rolls (into a rectangular shape).
3. In a small mixing bowl, combine buffalo sauce, Worcestershire sauce, garlic powder, onion powder and salt. Spread sauce evenly across surface of dough. Then swirl with salad dressing.
4. Sprinkle chicken, onion, and cheese on top of sauce (distribute evenly).
5. Roll up dough carefully into log and pinch the ends to close. Cut into 12-16 even slices and place into a regular muffin pan or onto a baking sheet with rimmed edges.
6. Place into oven and bake for 10-15 minutes or until golden brown.
Carrot Pineapple Muffins
Ingredients
- 1 can (8 ounce) juice-pack crushed pineapple
- Milk, as needed
- 1/3 cup vegetable oil
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 cups unbleached flour
- 1/3 cup Sugar In The Raw®
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup finely chopped carrots
- 2 tablespoons Sugar In The Raw®
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 400F. Spray 12 muffin tins with nonstick cooking spray.
- Drain the pineapple reserving the juice. Set the pineapple aside. Add enough milk to the pineapple juice to make 3/4 cup. To the pineapple juice/milk mixture, add the vegetable oil, egg and vanilla.
- In a bowl, mix together the flour, Sugar In The Raw®, baking powder and salt. Stir in the wet ingredients, just until moistened. Fold in the reserved pineapple and carrots.
- In a small bowl, combine the 2 tablespoons Sugar In The Raw® and cinnamon. Sprinkle over the muffins.
- Bake for 20-25 minutes, or until a knife inserted in the center comes out clean.
PB & J Cookies
Ingredients
- 2 cups all-purpose flour
- 3/4 tsp baking soda
- 4 oz (1 stick) unsalted butter, at room temperature
- 3/4 cup creamy natural peanut butter
- 1 1/4 cup packed light brown sugar
- 3 Tbsp milk
- 1 Tbsp vanilla extract
- 1 egg
- 1 cup jam or jelly of your choice
Instructions
- Preheat oven to 350 F. Line two baking sheets with parchment and set aside.
- Combine flour and baking soda in a small bowl and set aside.
- In a mixing bowl or the bowl of a stand mixer, beat butter, peanut butter, brown sugar, milk and vanilla until incorporated.
- Beat in egg until blended.
- Add flour and baking soda to the batter and beat until just incorporated.
- Cover the dough with plastic wrap and refrigerate for 20 minutes (note: this is not mandatory but I find it makes the dough easier to work with).
- Scoop one tablespoon of dough and make a well in the center with your thumb. Fill the well with jelly and cover with another tablespoon of dough to make a ball. Make sure the sides are sealed well.
- Place each ball on baking sheets two inches apart. If desired, use the tines of a fork to make crisscross patterns on the top.
- Bake for 14-15 minutes, until bottoms are lightly browned. Cool for five minutes on baking sheets, then remove to racks to cool completely.
