BBQ Pork- Stuffed Corn Muffins& # 13; & # 10; cooking spray& # 13; & # 10; 1 ( 8. 5 ounce) package dry corn muffin mix ( such as Jiffy® ) & # 13; & # 10; 1 egg& # 13; & # 10; 1/ 3 cup milk& # 13; & # 10; 1/ 4 cup shredded pepperjack cheese& # 13; & # 10; 1 cup pulled pork in barbeque sauce& # 13; & # 10; 1/ 4 cup shredded pepperjack cheese& # 13; & # 10; & # 13; & # 10; Directions& # 13; & # 10; & # 13; & # 10; Preheat the oven to 400 degrees F ( 200 degrees C) . & # 13; & # 10; Line muffin tin with paper baking cups. Spray each cup with cooking spray. & # 13; & # 10; Stir together muffin mix, egg, milk, and 1/ 4 cup of shredded cheese in a bowl until combined. & # 13; & # 10; Fill muffin cups halfway with batter. & # 13; & # 10; Add 1 to 2 tablespoons of pulled pork to each cup. & # 13; & # 10; Top with remaining batter. & # 13; & # 10; Use the remaining 1/ 4 of shredded cheese to top each muffin. & # 13; & # 10; Bake in the preheated oven until a toothpick inserted into the batter comes out clean, about 20 minutes.

I really enjoyed this for dinner and am so glad I gave it a try! Sicne it was not specified, I chose to use braeburn apples which I love for cooking. I did make a few minor changes. I had some carrots that were shredded and needed to be used, so I added them to the onion/ apple sautee. Also, I used turkey italian sausage intead of traditional, because I prefer it. Since turkey has less fat, I needed to augment the droppings with a bit of chicken broth to get a gravy.

I will definitely make this again!

I love to cook and bake. Learned from my southern mother and father by cooking traditional family recipes. I' ve also taken many cooking courses!

Just can' t get enough! ! I also love to collect recipes. Restaurant style meals and baking are my favorites. Since my family came from the south we have an array of down home recipes. Some of my fondest memories is 3 generations in the kitchen cooking holiday dinners.

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As a hot dog purest, I believe that only mustard, relish and onions should adorn a hot dog. That leaves little options of any other condiments to adorn a dish I grew up on. However, when I read & quot; bacon& quot; in the recipe, I figured what could be wrong with that. I was right. This will go into my faves list as a option for my hot dogs. I love options. PS. . . saute those onions in a little bacon grease. mmmmmmmm.

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Slice the eggplants 3/ 4 inch thick, and sprinkle each side with salt. Allow slices to drain in colander set in the sink for 2 to 3 hours. Wipe off excess salt, but do not rinse slices. Lay the slices into a large skillet with about 2 or 3 tablespoons of water.

Cover, and steam over medium heat until tender, about 15 minutes. Remove and cut the slices into 3/ 4 inch cubes. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium- low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Preheat oven to 350 degrees F ( 175 degrees C) . Grease a 2- quart casserole dish. Heat olive oil in a large skillet over medium heat, and cook the eggplant cubes for about 10 minutes to slightly dry them, stirring occasionally.

Stir in garlic, and cook until fragrant, about 2 more minutes. Transfer the eggplant to a large bowl. Cook the fennel in skillet until tender, 5 to 8 minutes; transfer into bowl with eggplant. In the same skillet, brown the pork sausage and ground beef, breaking the meat up into crumbles as it cooks, about 10 minutes.

Add meat to eggplant mixture. Drain excess fat from skillet; cook celery, onion, and green pepper until the celery has started to become tender and onion is translucent, 5 to 8 minutes. Transfer vegetables to bowl with eggplant and meat. Stir cayenne pepper and hot sauce into the mixture, combining the eggplant and meat thoroughly; gently stir in the cooked rice. Check for seasoning, and add salt if necessary. Place the mixture into the prepared casserole dish.

Sprinkle the casserole with crumbs, and drizzle with melted butter. Bake in the preheated oven until hot, about 40 minutes.

Jan 25, 2004 This is such a great recipe - and an even better crowd pleaser! I& # 39; ve been making Fruit Pizza similar to this for about 15 years now, and each time I know it will be enjoyed by everyone. You can make it year- round, and vary the fruits depending on the season.

I& # 39; ve found that canned sliced pineapple ( drained) , canned sliced peaches, bananas, strawberries and kiwi are a great combination. The key to keeping the fruit fresh ( especially the bananas) is to pour a lemon sauce all over the top after you& # 39; ve assembled everything. This & quot; sets& quot; the fruit and keeps things fresh. The sauce is the pineapple juice, 1/ 3 cup real lemon juice, and 1/ 4 cup sugar. Heat and stir until this boils, then slowly stir in cornstarch ( that& # 39; s been dissolved in a little cold water) . Cool completely. In fact, if you make this first, it will be cooled by the time you& # 39; re ready for it.

You want the consistency of this syrup to be sorta thick like kayro syrup. Pour over fruit and then refrigerate a couple of hours. Also, the Fruit Pizza does well made in a rectangle pan, too. It& # 39; s easier to serve, and can be made to be as attractive as a round pizza is!

Either way, it& # 39; s a great treat for everyone you serve it to!

Place the chicken breasts, garlic, onion, water, and chicken bouillon into a saucepan. Bring to a boil, then reduce heat to medium- low and simmer for 40 minutes. When finished, remove the chicken to a plate to cool. Measure out 1 cup of the chicken broth and discard the rest. Roast the poblano chiles over an open flame, or underneath a broiler until the skin has blackened on all sides.

Place the chiles into a plastic bag, or a bowl covered with plastic wrap, and allow to steam as they cool, about 30 minutes. When cool, peel the blackened skin off of the pepper, and remove the seeds and membrane. Place the reserved chicken broth into a blender along with the roasted poblanos and sour cream. Puree until smooth and set aside. Heat the olive oil in a skillet over medium heat.

Fry the tortillas one at a time until softened and beginning to crisp. Place onto a plate and set aside. Pour the pureed poblano mixture into the skillet and simmer for 10 minutes. While the sauce is cooking, slice the cooled chicken breasts into 1/ 4 inch strips.

Using tongs, dip a tortilla into the sauce, coating both sides. Place some of the chicken in the center of the tortilla, roll tightly, then place on a serving dish with the seam side down. Repeat with remaining tortillas. Spoon any remaining sauce over top of the enchiladas, then sprinkle with the shredded mozzarella cheese.

I have been cooking for about 20 years. I got into cooking when I got married as my wife baked well but that was about it. I found myself getting tired of store bought Mac and Cheese and hamburger helper. I started to do all the cooking.

At first I would experiment with dishes my mom use to make when I was growing up. As I got more confident I branched out into recipes and dishes that I had tried at various places. After a few years I was modifiying recipes and getting rave reveiws from family and freinds. Of course the fact that I do a majority of the cooking means I do all the grocery shopping as well.

My wife is lost in the grocery store now!

I love Mexican food as well as spicy dishes. I also love to BBQ on a gas grill. I BBQ year round, nothing like a simple cut of Filet on the grill.

I live to serve my Lord and Savior Jesus Christ.

I am reminded daily of His perfect love and am always striving to know Him more. I am married to the most wonderful ( and handsome! ) man on the planet and I love cooking for him! We had our first child on January 12, 2011. . . our sweet daughter Bethany Joy! : ) I feel so blessed to be able to stay at home and be a wife and mommy and continue to cultivate my passion for cooking!

Everything! I love trying new ingredients and methods.

My favorite food to make with my husband is our famous eclairs from scratch! My favorite dish to make is stir fry ( I am still trying to perfect my wok technique) and I love to bake just about anything! My father is a phenomenal chef, but he is so good that he never uses recipes! He often forgets exactly what he puts in his dishes. . . so while I never learned specifics from him, he did impart the love of cooking into my heart and taught me to appreciate good food!

My favorite tradition is baking cookies around the holidays! One christmas we had spent the entire day baking a plethora of different cookies. The next day my job was to finish up by baking the very last cookie variety and then make the trays for our neighbors.

I preheated the oven, made the dough, and plopped it on the cookie sheet. Much to my dismay when I opened the preheated oven I found out that my dad had stored ALL of the cookies we had made the day before in there. . . and covered them in plastic. Needless to say, the cookies were all a plastic mess, and I called my dad in tears. He calmed me down, and when he came home from work we spent the evening re- baking. In the end we had a blast, and we still laugh about it today, however in the moment I felt awful!

Preheat the oven to 350 degrees F ( 175 degrees C) . Lightly grease an 11x 7 inch baking dish. Spread the blueberries out to cover the entire bottom of the baking dish. Squeeze the juice from the lemon over them. In a medium bowl, stir together the butter and 1 1/ 8 cups sugar until smooth.

Stir in flour and baking powder alternately with the milk until smooth. Batter will be thin. Spoon over the berries, and spread evenly.

In a small bowl, stir together 1 1/ 2 cups of sugar, salt, and cornstarch. Sprinkle over the top of the batter. Dust with a pinch of cinnamon, then pour the boiling water over the entire dish. Bake for 45 minutes in the preheated oven, or until golden brown.

I tripled the recipe for a picnic. I didn' t add the carrots or pimento peppers. I used a combination of white vinegar and apple cider vinegar because I didn' t have enough of the white. Worked great. Also, I ran out of regular mustard so I used dijon and again, worked great. Due to the reviews, I decided to play it safe and reduce the amount of sugar by half. Seemed perfect.

I made it the night before and the flavors were great the next day. I didn' t reserve any of the dressing for the next day but I do see where it would be nice for people who like creamier salad to add some at the last minute. However, I thought it was great regardless. I chopped all the veggies really small because I don' t like having huge chunks of any particular thing stand out. The flavor distributes better in my opinion, when everything is chopped small.

I live in Seattle, work at Allrecipes. com - love the rain & the city. Some of my loves in life: my husband, my dog, family, friends, Washington State University, appetizers, wine, wine events, wine shops, wine bars, martinis, martini bars, happy hours, meeting new people, Seahawks, Mariners, Sounders, a great deal on anything ( esp wine) , trying new things - why not, if it doesn' t turn out that great, you don' t have to do it again.

A new love is Australia! My husband is Australian and we recently got to spend some time in S. Australia- it was AMAZING!

Thanks to this recipe I have been designated as the & quot; bringer of the dressing& quot; by my mother- in- law. I used two large cans of chicken breast, including the liquid, with three cups of canned chicken broth. I upped the onion and celery, one large, sweet onion and six stalks of celery. I baked at 325 for one about 50 minutes. The extra ingredients allowed me to bake my Dad ( the dressing nazi) his own small loaf. For my Dad to eat and enjoy any dressing besides my Mom' s is AMAZING! Thanks for sharing.

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I was surprised this was as good as it was because of the combination of spices, but it was truly yummy. Like others suggested, I doubled the olive oil and the spices for a 4. 5 lb. bird.

I also greased the baking dish a bit, but realized after the fact it wasn' t really necessary. Instead of sprinkling the spices on top of the chicken, I brushed the entire bird with olive oil and rubbed the spices all over it. I cooked it an additional 30 minutes because of the larger bird, and it came out perfect.

I brushed the bird with a bit more olive oil toward the end as well.

I threw chunky potatoes ( all I had were idaho bakers, but they still came out great) in the pan during the last 40 minutes with chunks of onion, and brushed them well with more olive oil and sprinkled them with granulated garlic and salt. They were so good, it was amazing, I' d never roasted potatoes that way before. I never covered the bird or the potatoes - it was delish. I highly recommend this recipe - it was easy and very tasty.