Peaches and Cream Muffins

When I was little my dad used to say "Baby! you remind me of peaches and cream!"  Then he would tickle me and I would just giggle!

I decided to make these because I was thinking of my dad today.  He had such a playful side, always chasing me around, making me laugh.  And then that saying...I never really thought peaches and cream were all that special until I made these muffins.  Oh MY!

Wonderfully ripe fresh late summer peaches and cream (sour cream in this case).  What a combination and such great flavors of the south.  Especially in a freshly made hot muffin.

Perfect for a Sunday breakfast.

Hopefully you can still find some late summer peaches in your grocery store so you can make these.  But if you can't I'm sure that frozen ones will do just fine.

I've also included a sugar substitute for a low-carb version for those that like that option.

When you eat these, maybe you'll feel just like peaches and cream...without all the tickling!

Peaches and Cream Muffins

Makes 12

2 c flour

1 T baking powder

1/8 t salt

½ c sugar or ¼ c Splenda sugar blend

2 large eggs

1 c sour cream

6 T canola oil

1 t vanilla

1 c frozen or fresh peaches, chopped

Preheat oven to 400 degrees.  Spray a 12 cup muffin tin with non-stick cooking spray or line with paper liners.

In a large bowl add flour, sugar, baking powder, and salt.  Stir to combine.  In another small bowl lightly beat eggs.  Add in sour cream, oil, and vanilla.  Beat slightly to mix.  Pour the wet ingredients into the dry ingredients.  Stir until moistened.  Do not over mix.  Fold in peaches. 

Spoon batter into the prepared muffin tin.  Bake for about 20 minutes or until golden brown.  Allow to cool 5 minutes in the pan, then remove to a wire rack to cool completely.

Simple Cheddar Biscuits

Today we are going to talk about one of my favorite subjects....BREAD!

If you have ever eaten dinner at my house growing up we always...I mean always,  had some type of bread with dinner.

Sometimes a biscuit, sometimes cornbread or a dinner roll.  But...bread none the less!

So it's no wonder that bread is a love of mine.  Biscuits are just a staple around our house and we'll probably never given them up.  Who would want to?  Hot, steamy, tender biscuits.  

HEAVEN!

Mom always made biscuits for breakfast, but sometimes we would get a treat and get them for dinner.  But sometimes a dinner biscuit calls for a little bumping it up a notch!  So cheddar biscuits are just the ticket.

Perfect with a bowl of chili or a hot steamy bowl of soup.  Really there is no excuse not to make these biscuits...they go with anything you like.

What makes these simple?  You get to take a shortcut and use a baking mix.  Plus they are drop biscuits so you don't have to roll out the dough and cut biscuits!  Just perfect and rustic.

So enjoy your bread and eat it too!  We do!

Simple Cheddar Biscuits

makes 10-12

4 c baking mix
1 1/2 c cheddar cheese, shredded
2 c 2% milk
2 T butter, melted

Preheat oven to 375 degrees.  In a large bowl add baking mix and cheese.  Add milk and stir together until blended.  

Spray a baking sheet with cooking spray.  Drop dough on baking sheet by large spoonfuls.  Bake 12 to 15 minutes or until golden brown.  Brush tops with melted butter.  Serve.

Rotini Skillet Lasagna

When you don't know what to cook and you need dinner on the table in a flash

think pasta....

This time of year a nice bowl of pasta is definite comfort food, and what could be more comforting than lasagna?  Nothing really!  All that cheesy goodness, wow.  Makes my heart flutter thinking about it.

But who has time to make lasagna on a weeknight?  Not this girl.  I guess I could have made one on the weekend and froze it for a night like this.  But of course, I didn't thank that far ahead and I'm craving it now.  So I'm going to make a version of lasagna.  A skillet lasagna.  My version.

There are so many versions of this dish out there running around the internet, but I still wanted to bring you the version that my mom and I created.  

Everything in this dish we already had on hand which was perfect, and made the dish go super fast.  To make this creamy, like a true lasagna, we added mozzarella and yogurt.  The yogurt replaces the ricotta and is healthier for you.  You could also use sour cream.  It leaves a nice tang and works just as well.

The end result is a ooey gooey make-shift lasagna that you made in about 20 minutes.  We both loved it!  Can't beat that for a cozy fall night.  I'm thinking that this is my new favorite pasta dish.

What's your favorite pasta dish?




Rotini Skillet Lasagna

3/4 lb. ground sirloin
3 c. of rotini
2 c of marinara sauce - any flavor
2 cloves garlic, minced
2 t Italian seasoning
1/2 c mozzarella cheese
1/3 c yogurt or sour cream

Brown ground sirloin in a skillet over medium heat.  Drain and return to skillet.  Meanwhile cook pasta in a large pot full or boiling salted water as per package instructions.  

Add marinara sauce, garlic, and Italian seasoning to meat in skillet.  Add cooked pasta and stir to combine.  Add cheese and stir until melted.  Add yogurt or sour cream and stir to incorporate.  Serve.