Cracked Pepper Cheddar Muffins

Cracked Pepper Cheddar Muffins

Ingredients

2 cups all-purpose flour
  1 tablespoon sugar
  3 teaspoons baking powder
  1/2 teaspoon coarsely ground pepper
  1 egg
  1-1/4 cups 2% milk
  2 tablespoons canola oil
  1 cup (4 ounces) shredded cheddar cheese

Directions
In a large bowl, combine the flour, sugar, baking powder and pepper. In another bowl, whisk the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in cheese.

Fill muffins cups coated with cooking spray two-thirds full. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Yield: 1 dozen.

Originally published as Cracked Pepper Cheddar Muffins in Taste of Home December/January 2008, p38

I whipped these up to go with some soup we had while Dad was here. Dad liked them. Brian and I thought they were bland. The texture was good, alittle bit like popovers, and I liked the pepper/cheddar taste. They are probably worth doctoring up a little since they were fast and easy. Probably a little salt and some garlic and/or onion powder would help. I cut back on the baking powder because 3 teaspoons is a lot. I did about 2 teaspoons, and they still rose nicely.

Cheese Stuffed Potatoes

This is a simple recipe that looks like it has been around awhile.

Cheese Stuffed Potatoes--8 potatoes

Bake potato 'til tender. Cut in half lengthwise. Scoop out insides, leaving 1/4 '' shell. Mash potatoes with milk and butter. Stir in 1/2 c sour cream, 1/2 c grated Swiss cheese, 1 1/2 t salt, 1/4 t pepper. Spoon back into shells. Heat in 350 degree oven for 25 minutes. Sprinkle with 1/4 c shredded Swiss cheese.

Basically, it's fancy twice baked potatoes. I liked them a lot. I used whatever cheese I had (co-jack?) because I only ever buy Swiss cheese in slices. It was good, and it would be good with Swiss cheese, too.

Chunky Chicken Picadillo Chili

I was searching for something to make last-minute for dinner. I think I spent more time looking for something to make than actually cooking. I decided on this because we actually had all the ingredients, and it looked pretty simple (especially because I used precooked chicken). It is from a Gooseberry Patch booklet called "Family Favorite Recipes with SUN-MAID Raisins and Dried Fruit."

my picture

Chunky Chicken Picadillo Chili

2 t. cumin
2 t. chili powder
1 t. salt
1/4 t. cinnamon
1 lb. boneless, skinless
chicken breasts, cut into 1-inch pieces
1 T. oil
1 onion, chopped
4 cloves garlic, minced
2 14-1/2 oz. cans Mexican-style diced tomatoes
1/2 c. chipotle salsa or medium salsa
3/4 c. Sun-Maid Natural Raisins
16-oz. can red or black beans, drained

Combine cumin, chili powder, salt and cinnamon and coat chicken evenly with seasonings; set aside. Heat oil in a large saucepan over medium heat. Add onion and cook 5 minutes, stirring occasionally. Add chicken and garlic to saucepan; cook 3 minutes, stirring occasionally. Stir in tomatoes, salsa and raisins and bring to a simmer. Cover and simmer 10 minutes. Stir in beans. Cover and continue to simmer 5 minutes longer or until chicken is cooked through. Serves 6.

Camille had to take a picture, too.

It was good and fast. I liked the raisins and cinnamon in it. Brian couldn't even tell there were raisins since they plumped up and looked like black beans. He doesn't have very discerning taste buds. Someone came over to borrow a rake right after I added all the spices to the pot, and it smelled so strong in our house. She probably won't come back for awhile.

The bread bowls were delicious as well (from Mel's Kitchen Cafe). Months ago I made a batch of 6 or 8 and froze them, and they have been awesome to have available.