Pecan Pie Muffins

Looking through for Brunch ideas for Mother's Day and came across this one.  Sounds awesome and I can't wait to try it.  Just thought I'd share!

1 cup packed brown sugar
1 cup chopped pecans
1/2 cup flour
2/3 cup butter, melted
2 eggs

Mix brown sugar, pecans and flour in a bowl. Whisk the butter and eggs in a separate bowl until blended. Pour the butter mixture into the brown sugar mixture and stir just until moistened.

Fill greased or paper lined mini muffin cus 2/3 full. Bake at 350 degrees for 20-25 min or less. Serve warm.
from River Roads 4 Cookbook
Makes 2-2.5 dozen muffins

*Easy* Garlic Cheese Biscuits

I saw these on the Paula Deen show years back and have been in love with them ever since. They can be done so many different ways too!

Biscuits:
1 1/4 cups biscuit mix (Bisquick)
1/2 cup grated sharp Cheddar (mild is ok too)
1/2 cup water

Garlic Butter:
1/2 stick unsalted butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon dried parsley flakes

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper (I use my Pampered Chef stones which work beautifully).

Combine the biscuit mix and cheese in a small bowl. Add the water and stir just until combined. The dough will be slightly moist. Drop the dough by tablespoonfuls onto the prepared baking sheet. Bake for about 10 minutes, until the biscuits are firm and beginning to brown.

While the biscuits are baking, make the garlic butter. In a small bowl, combine the butter, garlic powder, salt, and parsley flakes. Mix well. As soon as you bring the biscuits from the oven, brush them with the garlic butter using a pastry brush.

**For a different twist I use the bread seasonings (comes with like 4 in the same bottle) or Cajun seasoning of your choice to substitute for the Garlic. I've never been disappointed. Also when choosing shredded cheese don't go for the fancy shred it doesn't really hold in the biscuits but rather melts and gets lost**

Makes 12 small or 6 large

From Paula's Home Cooking Show

Sausage-Cheese Muffins

I'm pretty sure this is very close to the recipe that a lady I used to work with would make. She would bring these to work for breakfast and it was hard to eat just one. They were always warm which makes anything taste good. So awesome. Miss you Wendy.

1 (1lb.) pkg ground pork sausage
3 cups bisquick
1-1/2 cups (6oz) shredded Cheddar Cheese
1 (10-3/4oz) can condensed cheese soup
3/4 cup water

Cook sausage in a large skillet, stirring until it crumbles and is no longer pink. Drain and cool. Combine sausage, baking mix, and shredded cheese in a large bowl; make a well in center of mixture.

Stir together soup and water; add to sausage mixture, stirring just until dry ingredients are moistened. Spoon lightly greased muffin pans, filling to top of cups.
Bake @ 375 degreese for 20- 25 min or until lightly browned.

*Wendy wouldn't put hers in a muffin pan. She would do more drop style biscuits. Either way works though.
from Southern Living Magazine: Nov 2006 but it could be Wendy's too :)

Ricotta Pancakes

These are awesome and oh so easy to make too. My fav time to eat these (other than Saturday morning of course) is on a weeknight.

1- 2/3 c water
1-1/2 tsp vanilla
2 c pancake mix
1 c whole milk ricotta cheese
2/3 c frozen blueberries
melted butter

Stir water and vanilla in a large bowl. Add the pancake mix and stir just until moistened but still lumpy. Stir in the ricotta into the pancake mixture, then stir gently to incorporate the ricotta but maintain a lumpy batter. Fold in the blueberries.

Heat a griddle over medium heat. Brush with the melted butter. Working in batches, spoon 1/4 c of batter onto the griddle for each pancake. Cook until golden brown, about 3 minutes per side. Serve with syrup.

Brown Sugar-Banana Muffins

I forgot how yummy these were til I decided to make them for breakfast cause we actually have bananas!  A morning must.

1/2 cup butter, softened

1 cup firmly packed brown sugar

2 large eggs

1 cup mashed ripe bananas (about 2 large)

1/4 cup buttermilk

1 tsp. vanilla

2 1/4 cups all-purpose flour

3/4 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/2 cup toasted chopped pecans (almonds are also yummy)

Beat butter on med speed until creamy.  Gradually add brown sugar, beating until light and fluffy.  Add eggs, 1 at a time, beating until blended after each addition.  

Stir mashed bananas, buttermilk, and vanilla.  In a separate bowl, stir together flour, and next 3 ingredients; add to butter mixture alternately with banana mixture, beginning and ending with flour mixture.  Beat at low speed JUST UNTIL BLENDED.  (Do not overbeat.)  Spoon batter into 12 lightly greased muffin cups, filling two-thirds full.  Sprinkle evenly with pecans.

Bake 350 for 20-25 min. or until toothpick comes out clean.  Remove and cool.

**If you don't have buttermilk (who does) stir 3/4 tsp lemon juice or vinegar into 1/4 cup milk.

**Bananas get softer and sweeter as they ripen.  Make sure yours are ripe enough (almost black) for this luscious treat.

Southern Living Magazine, April 2006

Mom's Saturday Morning Pancakes

3 c flour

1/4 c sugar

4 tsp baking powder

1-1/2 tsp salt

2 eggs

3 c milk

1/2 c oil

Sift together flour, sugar, baking powder and salt. Beat together eggs, milk and oil in a small bowl. Add all at once to flour mixture and stir just until mixed. It should be lumpy. Drop by large spoonfuls on a hot, greased griddle and cook until surface of pancake is bubbly. Turn and cook on other side until golden. Makes 2-1/2 dozen 3-in pancakes.

This came from River Road Recipes II and the only thing that I'm aware my mom does with this recipe is butter both sides of the pancake. Oh and she also warms the milk up too. For a twist try adding pecans (my fav) or fresh fruit. That's always a treat.