Yummy Recipe Wednesday! (Donut Muffins)

Hello again everyone and welcome to another Yummy Recipe Wednesday. If you follow the blog you know that I'm not a huge fan of baking so you don't see a lot of that type of recipe on here. You also know that it was just a few weeks ago that I posted a recipe for a delicious Strawberry Bread so being shocked that today's recipe is yet another bake goods isn't unwarranted. Today's recipe just looked so delicious when I saw it that I just had to try it. These muffins taste exactly like cinnamon sugar donut holes and they are super easy to make. The best part is that if you don't want them all cinnamon sugar you can make up your own donut glaze whether it be classic glaze, chocolate glaze, or any other flavor of glaze. You can make these for your family, your co-workers, or just make them for yourself and put a smile on everyone's face. As always, feel free to post comments below and be sure to follow @RecipeBlogger on Twitter if you aren't already so you don't miss a single post.

Donut Muffins

For The Batter

• 1/2 cup White Sugar
• 1/4 cup Margarine, melted
• 3/4 tsp Ground Nutmeg
• 1/2 cup Milk
• 1 tsp Baking Powder
• 1 cup All-Purpose Flour

For The Topping

• 1/4 cup Margarine, melted
• 1/2 cup White Sugar
• 1 tsp Ground Cinnamon

1. Preheat the oven to 375 degrees F (190 degrees C); grease 2 twelve-cup mini-muffin pans.
2. In a large bowl mix together 1/2 cup sugar, 1/4 cup margarine, and the nutmeg.
3. Stir in the milk, then mix in the baking powder and flour until just combined.
4. Fill the prepared mini muffin cups about half full with the batter.
5. Bake the muffins in the preheated oven until the tops are lightly golden, about 15 to 20 minutes.
6. While the muffins are baking, place 1/4 cup of melted margarine in a bowl; in a separate bowl, mix together 1/2 cup of sugar with the cinnamon.
7. Remove the muffins from their cups, dip each muffin in the melted margarine, and roll them in the sugar-cinnamon mixture; let cool and serve.

Gluten Free Friday! (GF Southwest Chicken Bake)

Happy Friday everyone and welcome to another Gluten Free Friday posting. If you recall, the last Gluten Free Friday post was a recipe from Philadelphia Cream Cheese. Well, today I'm bringing you a recipe from Kraft who just happens to make Philadelphia Cream Cheese. No, I'm not being paid to promote their products (I wish), I just happen to find a lot of good recipes from them. This is actually one of my favorite dishes to make lately. It's easy and super delicious, you really just can't go wrong with this one. If you don't have chicken thighs on hand, you can use chicken breasts instead and it tastes just as good. As with the previous, and all other, Gluten Free recipes on this site please be sure to check your labels to be sure your ingredients are Gluten Free especially if you use an off brand. Give this recipe a try and let me know in the comments below what you think. Have a good weekend everyone and I'll see you back here next week.

GF Southwest Chicken Bake

• 2 1/2 Tbsp Taco Seasoning Mix
• 1 lb Boneless Skinless Chicken Thighs, cut into bite-size pieces
• 2 Tbsp Kraft Light Zesty Italian Dressing
• 1 cup No-Salt-Added Black Beans, rinsed
• 1/2 cup Frozen Corn
• 2 Green Onions, chopped
• 1 cup Chunky Salsa
• 1/2 cup Kraft Mexican Style Cheese
• 2 2/3 cups Cooked Long-Grain Brown Rice

1. Heat the oven to 375 degrees F.
2. In a medium bowl, add the taco seasoning mix to the chicken and toss to evenly coat.
3. Heat the dressing in a large skillet on medium-high heat; add the chicken and cook for 5 minutes or until evenly browned.
4. Spoon the chicken mixture into a 1-1/2-qt casserole dish; cover with layers of beans, corn, onions and salsa.
5. Bake for 20 minutes; top with cheese and bake an additional 5 minutes or until the cheese is melted.
6. Serve over the brown rice.

Yummy Recipe Wednesday! (Bacon & Ranch Pasta Salad)

Hello again everyone and welcome to another Yummy Recipe Wednesday. With Father's Day coming up this week I figured I'd post a recipe with the one thing that just about every man loves ..... BACON! This pasta salad is delicious, easy to make, and rivals the Bacon & Ranch Suddenly Salad pasta that you can buy in the stores. As with most pasta dishes there are so many different things you can add and one of my favorite things to do with this dish is to add some chopped up chicken breast to it and make it an entire meal rather than just a side dish. Either as a side dish or a main dish this is definitely something that just about any dad out there would enjoy. Give it a try this weekend for Father's Day and see what kind of reactions you get. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter if you aren't already so you don't miss out on a single recipe addition.

Bacon & Ranch Pasta Salad

• 1 (12 oz) pkg Uncooked Tri-Color Rotini Pasta
• 10 slices Bacon
• 1 1/4 cup Mayonnaise
• 2 pkgs Hidden Valley Ranch Salad Dressing Mix
• 1/4 tsp Garlic Powder
• 1/2 tsp Garlic Pepper
• 1/2 cup Milk, or as needed
• 1 Large Tomato, chopped
• 1 (4.25 oz) can Sliced Black Olives
• 1 cup Shredded Sharp Cheddar Cheese

1. Bring a large pot of lightly salted water to a boil; cook rotini until tender yet firm to the bite, about 8 minutes, then drain.
2. Place the bacon in a skillet over medium-high heat and cook until evenly brown; drain and chop.
3. In a large bowl, mix together mayonnaise, ranch dressing mix, garlic powder, and garlic pepper; stir in milk until smooth.
4. Add the rotini, bacon, tomato, black olives and cheese to the bowl and toss to coat with the dressing.
5. Cover and chill at least 1 hour in the refrigerator; toss with additional milk just before serving if the salad seems a little dry.

Yummy Recipe Wednesday! (Chilled Peach Soup)

Welcome friends to another Yummy Recipe Wednesday! Although the peak peach season here in the Midwest isn’t until July/August, the peach orchards are open and peach season has indeed begun. With that being said, today I bring you a delicious chilled peach soup recipe that’s perfect for these hot evenings we’re already having. The Peach Schnapps adds a nice additional peach flavor to this dish and for a nice treat you could also add some extra Schnapps just before serving, or serve a little shot of Schnapps on the side. This soup is also great served alongside a nice pound cake or cheese cake as well if you want to treat this as a dessert course. It’s a pretty simple soup dish to make even if you decide to peel your peaches first which is not really necessary since everything is put through a blender in the end. If you do decide to peel your peaches just cut an X in the bottom of each peach, drop them in a pot of boiling water for about 30-60 seconds, and then transfer them immediately to a bowl of ice water. The peel will come right off. Serve this soup to your guests next time you have a get-together and see how many rave reviews you get. As always, feel free to post comments below and be sure to follow @RecipeBlogger on Twitter if you aren’t already so you don’t miss any Yummy Recipe Wednesday or Gluten Free Friday recipe posts.

Chilled Peach Soup

• 1 cup Dry White Wine
• 1 cup Peach Schnapps
• 1/2 cup Sugar
• 1 tsp Chopped Fresh Mint Leaves
• 1/2 tsp Ground Cinnamon
• 1/4 tsp Ground Nutmeg
• 2 cups Half-And-Half Cream
• 10 Fresh Peaches, sliced

1. Place the white wine, peach schnapps, sugar, mint leaves, cinnamon, nutmeg, and half-and-half in a bowl and stir until well blended and sugar is dissolved.
2. Add the sliced peaches and transfer the mixture to a saucepan; cook over medium heat for 15 minutes, stirring frequently and reducing heat if necessary to prevent scorching the cream.
3. Remove the pan from the heat when the peaches are tender; cool to a safe temperature for blending.
4. Process the peach mixture in a blender or food processor until completely smooth.
5. Cover and refrigerate until ready to serve; serve chilled.