Connaissez-vous l'homme de muffin?? Pas de probleme, il vous suffit d'utiliser cette recette

French Toast Breakfast Muffins. 
[ Made with skim milk and light butter is only 121 calories a muffin if you make 12]

1/3 c. butter, melted
1/2 c. sugar
1 egg (preferably room temperature)
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk

Topping (option: cut topping in half*)
1/2 c. sugar
1/2 c. butter, melted
1 tsp. cinnamon

Preheat oven to 350F.

In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir just until combined, but still a bit lumpy. Do NOT overmix; overmixing will ruin the texture of the finished muffins. Scoop batter into muffin tins that have sprayed with cooking spray. Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges.

For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter (you can dip just the top, but it's even tastier to dip the whole muffin!), then dip/roll the muffin in cinnamon sugar. *May have left-over topping; the extra topping can be used for dipping, while eating the muffins (oh my). Another option is to cut the topping ingredients in half.

Smoked Gouda & Bacon Grilled Cheese- A Trebs Original!

One day, Fresh & Easy had smoked gouda slices on sale. I brought them home along with some nicely thicker cut sourdough loaf.  Then I was alone for dinner as the boys were out at baseball practice, and I threw together a grilled cheese that was to die for.  

This is 3 slices of smoked gouda, 2 slices of bacon, sourdough bread, lightly buttered and grilled up pronto with a side of homemade potato chips.  YUM!

Chicken & Wild Rice Soup

INGREDIENTS:

4 cups chicken broth 2 cups water 2 cooked, boneless chicken breast halves, shredded 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet

1/2 teaspoon salt 1/2 teaspoon ground black pepper 3/4 cup all-purpose flour 1/2 cup butter 2 cups heavy cream

DIRECTIONS:

1.	In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
2.	In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
3.	Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

Chicken in a Sausage??

Oh, Fresh & Easy, if you close my neighborhood store, I'm gonna cry...

Chicken, feta & spinach sausages,
with peas and rice.
Yummy!