Yes muffins can be spicy apparently! As you can see from most of my posts I tend to lean more on the dessert side of things and not so much on the appeteasers. This recipe fit the bill for something new and the use of meat and not sugar for once. I found this recipe on the same blog as the “Preggo Chocolate Chip Cookies” I just posted. Any recipe with anything to do with pork products and I’m in….yes even Spam and bacon bits. One tip I can give is anyone who just got into cooking is measure your ingredients at first and then once you get comfortable with proportions stop with measuring because its a waste of time. I threw the base ingredients together and chopped up almost a full bag of pepperoni for these babies. Red pepper flakes really added a spicy aftertaste to these muffins and I added it liberally. The pizza dipping sauce gave the muffins a mellow finish to the spiciness. This appetizer would really be good for a football game. The spicy muffins were another hit with my people and only came home with a few left.
Serving: 24 per pan
Cost: $25 and I had the rest.
- 3/4 cup flour
- 3/4 teaspoon baking powder
- 1 tablespoon Italian seasoning
- pinch of salt (my addition, optional)
- pinch of red pepper flakes (my addition, optional)
- 3/4 cup whole milk
- 1 egg, lightly beaten
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 cup cubed pepperoni
- 1/2 cup store-bought pizza sauce
Ok ok I know this is a late post and no reason for it. I am also sorry for the bad picture, I guess we enjoyed the dish way too much! Father’s Day came and past us like a ship in the night. I wanted to do cook for my dear old dad on his day. My sister was nice enough to open up her house for a barbeque and did all of the cooking. I know that my guacamole has been a big hit no matter where I have served it but I wanted to put another spin on it. I know chipotle is all the rage or was a few years ago but wanted to try it anyways. I bought all the ingredients for the dish but made the mistake of buying the avocados the day of which I am finding is a big no no because I got stuck with rock hard produce. The best way to buy avocados is a few days in advance of your event, put them in a paper bag and put them by bananas which accelerates the ripening process. So I have all the goods to make this dish but had to improvise. I used an ice cream scoop to mash up the avocados as best as I could and added the rest of the ingredients. Another tip is add the chipotle and blue cheese in small increments because there is nothing you can do when the flavor gets overly bold and no one wants to touch the dish. I found using blue cheese crumbles gives a better punch than blue cheese dressing. The guacamole was a big hit with my family but it’s always hard to tell with family and friends if they are being kind or it’s really good.
1 bundle of cilantro
1 package of blue cheese crumbles
1 large handful of bacon bits
1 large pour of chipotle hot sauce
1 bundle of green onions
1 garlic clove
Cost: Twenty bucks give or take depending on deals
Serving size: 10-20 people
Cook time: It’s all prep work which takes ten minutes or so depending on how fast you can dice.