Thursday, May 31, 2012

All in One Chicken Potato Salad

This is a nice recipe for a picnic or a hot summer day.  

All in One Chicken Potato Salad
Serves: 4


6 medium potatoes, peeled and cut into 1-inch chunks
2 tablespoons salt
1 (10-ounce) package refrigerated cooked, sliced chicken breast
1 (10-ounce) package frozen baby peas
3 stalks celery, diced
 1 cup ranch dressing


1.     Place the potatoes and salt in a soup pot and add enough water to cover the potatoes.
2.     Bring to a boil over high heat and let boil for 5 minutes, or until the potatoes are tender; drain, rinse with cold water, drain again.
3.     Place the potatoes in a large bowl and add the chicken, peas, celery and dressing; toss well.  Serve warm, or cover and chill until ready to serve.

Sunday, May 27, 2012

French Toast Muffins

I'm not sure but I may be obsessed with muffins.  I've posted countless muffin recipes on my blog, lusted after pictures of luscious looking muffins, pined over amazing muffin recipes.  Am I alone?  I think not.  Muffins are a beautiful thing.  They're relatively easy to make and if you make them correctly they can be delicious.  Muffins are also a single serve option for feeding a crowd.  Sadly, the muffin is too often over looked.  But not by me. I've made these muffins twice now.  Last week, I made them and added some chopped up cooked bacon to the topping.  My husband and I loved them that way but my son was having none of it.  I had several relatives and friends side with him, so I got up early this morning and baked a batch sans the bacon. But let me be perfectly honest with you folks.   I baked the muffins in large muffin pans so I got only 8 big muffins instead of 12 smaller ones.    I hope he likes them.  I'll know soon enough.  

French Toast Muffins
Recipe from Framed, originally from

French Toast Topping

3 tablespoons milk
1 egg, slightly beaten
6 slices cinnamon bread, crusts removed, cut into ½ inch cubes
½ teaspoon cinnamon


1 ½ cups milk
½ cup butter, melted and cooled
1 egg, slightly beaten
2 teaspoons vanilla extract
2 cups flower
¾ cup firmly packed brown sugar
2 teaspoons baking powder
½ teaspoon salt


¼ cup maple syrup
2 tablespoons sugar
¼ teaspoon cinnamon

Preheat oven to 375 degrees Fahrenheit.

Combine all the French toast topping ingredients in a medium bowl and set aside.  Combine milk, melted butter, egg and vanilla extract in another medium bowl.  Combine all remaining ingredients in a large bowl.  Stir milk mixture into flour mixture just until mixed.

Spoon batter into a greased or lined 12 cup muffin pan.  Spoon French toast topping evenly over batter; press down slightly.  Bake 20-25 minutes or until a toothpick inserted into the center comes out clean.  Immediately, brush muffins with maple syrup.  Combine sugar and cinnamon in a small bowl.  Sprinkle over glazed muffins.  Cool 5 minutes; remove from pan.  Serve warm.