Bakery Style Pumpkin Muffins

My 3 year old had mini pumpkin muffins at Cubbies (bible school) and asked me to make them. So I went searching for a recipe we could all enjoy since a dessert was what I needed to bring for Thanksgiving. I am not a very good baker, let me throw that out there so I was a bit nervous about these. Plus my mixer broke so I had to Improvise. I threw on boxed brownies just in case and got to work.

I followed this recipe I got on Pinterest to a T! 

Pumpkin Muffins Recipe

I was very proud of myself! 

Everyone raved how good they were and my 3 year old was very pleased! 

Enjoy! 

~Mrs. Milly~ 

Ranch Chicken with Pan Sauce

I wanted to try making my own ranch "seasoning packet". I put it on 2 chicken breast, and cooked it in the cast iron skillet. 

Ranch Seasoning:

3 tbs onion powder

1 tbs garlic salt 

1/2 tbs dried parsley

1/2 tbs dried dill weed

1/4 tbs freeze-dried chives

1/2 tbs black pepper 

1/8 tbs paprika

Ranch Chicken:

Coat the chicken with olive oil.

Sprinkle desired amount of ranch seasoning on each breast. I used about 2-3 tbs. 

Put in zip lock bag in fridge for 4 hours. 

Cook in cast iron skillet. 

Put to side to rest. 

Pan Sauce:

1 tbs unsalted butter 

1/2 cup beef broth 

2 oz cream cheese 

1 tbs garlic salt 

1/2 tbs black pepper 

1/4 cup heavy cream 

In hot skillet chicken was cooked in add beef broth. Stir to get all good bits off pan. 

Add butter and cream cheese stir till melted. 

Add seasonings. 

Simmer till thickened. 

Turn off heat, stir in heavy cream. 

Serve over chicken. 

I served the chicken and sauce over boxed chicken and herb flavored cuscus. Sided with my ham hock green beans, see LINK for recipe. 

Everyone in the house REALLY liked it! 

Enjoy! 

~Mrs. Milly~ 

Ham Hock Green Beans

The family loved these! My 3 year old even had 2 servings! 

Ham Hock Green Beans:

1.5 lbs fresh green beans trimmed and rinsed

1 ham hock 

1 clove garlic mashed 

1/2 cup Olive oil 

1 box chicken broth 

Salt & Pepper to taste 

Put olive oil and garlic in pot heat up. Add ham hock and brown a bit on both sides. 

I had to remove my garlic cause I burned it a bit and it gets bitter when that happens but that's your call. The oil is already infused.

Add chicken stock. 

Add green beans. Cover the rest of the way with water. 

Cover and simmer for an hour. 

Let sit in warm water covered for 30 minutes, pull out hock and let cool. 

Pick hock and mix meat in beans.

Salt & Pepper to taste

Serve

Enjoy! 

~Mrs. Milly~ 

Crab Stuffed Flounder

Another FRESH and ORGANIC catch brought home by the hubby!!! I am a big fan of flounder and always like trying new things with fish. The fisherman his self requested crab stuffed flounder. So I started looking around at recipes. None really made my mouth water. They all had too much breading, mayo or sauce which takes away from the yummy lump crab meat. Not to mention crab is not easy on the wallet... So you don't want to cover up its great flavor with bread crumbs and sauce. So I took parts and what I thought should be good and made my own and it turned out good!!! The hubby did say to add cheese of some kind next time though. I'm not sure that's my cup if tea but ill try it. 

He really liked it the way it was though so did I! 

Crab Stuffed Flounder: 

3-4 Fillets of flounder 

8 oz lump crabmeat 

6 saltines crushed up 

1/4 cup Panko bread crumbs 

1/8 cup onion finely chopped 

2 tbs celery finely chopped 

1 tbs Fresh dill

1 tbs scallions 

1 large egg

1/2 cup mayo 

2 tbs Worcershire sauce 

2 tbs yellow mustard 

2 tbs old bay seasoning (split up) 

1 tbs garlic salt 

Salt & pepper to taste 

Olive oil 

1tbs Butter melted 

Cut slit in center of fish fillet to make hole. You can also place meat on top if its a thiner fillet. Olive oil on both sides. Salt and pepper on bottom and part of old bay and garlic salt the top. 

Mix crackers, bread crumbs, herbs, veggies, and crab together. 

In another bowl mix all left ingredient but butter. Then pour over crab mixture and and gently mix. Make in to cakes and place in hole and / or on top of flounder. 

Bake 350 for 10-15 minutes, broil at end for 3 min to crisp up cake but, be carful not to over cook fish. Pour butter over fish after remove from oven. 

Enjoy! 

~Mrs. Milly~ 

Breakfast Crescent Muffins

I saw this on Pinterest one time and thought I don't need to go back how hard can it be. To my luck they turned out! 

Breakfast Crescent Muffins:

1 muffin pan 

12 crescent rolls - or how many your pan holds

(I used 3 of the 4 packs got on sale and with coupon for .71 each! You'll learn as my blog gets going more I love a deal!)  

1/4 lb breakfast sausage

4 eggs 

1/2 cup shredded Monterey jack cheese 

Salt

Pepper

Preheat oven 350 degrees. 

Brown sausage. Cool

Grate cheese. 

Whisk eggs, stir in cheese and sausage.

Spray pan with cooking spray, take the crescent and make a cone like shape pressing any holes together. Press in muffin pan. 

Spoon about 2-3 Tbs of mixture in each cup. Fill about 1/4 inch from top. 

Season with salt and pepper to taste on top. 

Bake 15-18 minutes. 

I enjoyed them, might add a splash of milk or cream to eggs next time and I grabbed Italian sausage which I think just a mild breakfast sausage would of had better flavor. There is a lot of possibility with these. Let me know if you try something else! 

Enjoy!

~Mrs. Milly~ 

Pumpkin Brownies

I saw this on Pinterest (no site just a pin) and had to try! 

Pumpkin Brownies:

1 box of brownie mix 

1 can pumpkin 

Bake as directed on box. 

-They are better for you with out the oil and stuff. 

- They were more of a fudge brownie. 

- The pumpkin is a very light behind the scene taste.

 ** Refrigerate leftovers, the pumpkin will spoil (learned the hard way) 

They got the thumbs up from the family! 

Enjoy! 

~Mrs. Milly~ 

Wild Pork Oven Roast

 

My husband is a hunter which means I have a freezer full of as organic as it gets yummy lean meat! He got a hog last season and we still had 2 about 5lb roast left in the deep freezer I needed to use.

I pulled it out and defrosted it then put it in a brine of salt, sugar and a few herbs for a day and half. This makes it tender, not gamey tasting, and gives great flavor!

Wild Pork Oven Roast:

(Brine)

1 Roast 5+/- lbs

1/8 cup parsley

1/8 cup scallions

1cup salt

1/2 cup sugar 

Warm water - enough to cover meat 

- Mix all ingredient in warm water to dissolve. Cool with ice or in fridge. Pour over roast. Put in fridge for at least 24 hours. 

(Roast Prep) 

Brined Roast

2 garlic cloves cut in 4 pieces each 

4 tbs black pepper (split)

2 tbs Thyme (split)

1 tbs season salt

1 cup beef broth

2 cups carrots cut up

1 cup celery cut up

1 medium onion cut up

2tbs butter

2tbs flour 

Rice

- Pour water off roast but DO NOT RINSE you want all the good stuff to stay on it. Season bottom side with black pepper and thyme. Put in pot/pan needs a lid (I brined mine in the pot I cooked in). On top, Cut 8 little slits randomly and put garlic pieces in. Add the rest of the black pepper, thyme, and season salt. Pour beef broth in pot. Cover. Cook 300 degrees for 5 hours. Ladle out around 1 1/2 cups of liquid and set aside. Add veggies, cover and cook another 30 minutes. Pull out let rest covered 30 minutes. While resting cook rice. Also while resting make roux with butter and flour. Once tan/ light brown colored whisk in liquid to make gravy.

Serve with or over rice.

My husband, our friend "Toe", 3 year old son and my self all really liked it! 

Enjoy!

~Mrs. Milly~