Cinnamon Roll Muffins

On their own these two components are great! Together: muffins+cinnamon rolls= heavenly deliciousness!!! Just look at these beauties; hot out of the oven…

Cinnamon roll muffins

I’m getting ahead of myself… First off, these are super simple to make. You’re basically using a boxed cake mix of your choice and a tube of cinnamon rolls. You can dress up your muffin mixture by adding shaved carrots and raisins to make these shall we say, “kinda healthy”? But for now, we will just keep things easy and make the recipe as is.

Cinnamon roll muffins Ingredients:

1/2 box of a 15.25 oz cake mix

12.4 oz tube of cinnamon rolls with icing

1 egg

1/4 cup vegetable oil

2/3 cup water

8 foil wrappers for muffin tin

Muffin tin

 

Directions:

Pre-heat oven to 350 degrees. Place muffin wrappers in muffin tin. In a medium bowl beat together all ingredients except the cinnamon rolls and icing. (If adding raisins or carrot shreds; gently fold them in at this time. ) Divide this batter evenly between the 8 muffin wrappers. Place in oven and bake for 8 minutes.

Next remove cinnamon rolls from tube and set aside icing. Take muffins out of the oven and place one cinnamon roll on top of each muffin. Place back in the oven and cook for an additional 12 minutes. Once golden brown, remove from oven and place on wire rack to cool. Using a fork drizzle the icing over the cinnamon roll muffins. Now, tell yourself: “I will only eat one of these with my coffee (tea)”. When no one is looking… Have another one. Your secret is safe with me!

Cinnamon roll muffins

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Chicken Pot Pie

There’s nothing more comforting than a hot chicken pot pie in fall and winter. Chicken pot pie has become synonymous with images of fall foliage and winter days. These treasures truly are a labor of love when made from all scratch ingredients. Here’s a secret: These can be made in under 45 minutes. With a few little helpers along the way (i.e. pre-prepared ingredients) you can make your own pot pies and save time in the process. Ready to cozy up to your own pot pie? Here’s what you will need:

Ingredients: 

Small disposable pot pie tins (4)

2 frozen pie crusts (de-thawed)

1/2 lb diced or shredded chicken

1 medium egg

2 cups frozen mixed vegetables

2 Tb. fresh thyme

2 Tb. fresh sage

1 can of condensed mushroom soup

1/2 cup of half n half cream

Chicken pot pie

Directions:

Preheat your oven to 350 degrees. Lightly grease your pot pan pies and set aside on a cookie sheet. On a lightly dusted surface with flour, roll out your pie crust and using a knife cut out rounds 1/2″ larger than your pot pie pans. You may need to roll out your dough scraps to obtain a total of 8 rounds for your 4 pot pie pans. Gently press 1 round into the bottom of the pot pie tins. Next…

Using a large bowl, add all of your remaining ingredients. Gently stir and then divide the mixture evenly between the 4 pot pie tins. Now gently lay your pie crust round on top of the mixture and crimp the edges. Using a sharp knife cut a few vents on the tops. For a shiny, beautiful crust: simply brush on an egg wash. (1 beaten egg with 2 Tb water).

Chicken pot pie

Now for the hard part! You must wait for 30 to 35 minutes (or until golden brown and bubbly) for your pot pies. Your kitchen will be smelling amazing. Resist the urge to, “peek in” on your pies. This is a good time to make room in your freezer because guess what? When wrapped in double foil; these pot pies store nicely in the freezer. Enjoy!