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Sunday, March 16, 2014
Pecan Pie Muffins
(c) Clarkson Potter 2008
SHOW:
Trisha's Southern Kitchen
EPISODE:
Breakfast for Supper
From Trishas Kitchen
Trisha's Pecan Pie Muffins (03:41)
Total Time:
30 min
Prep:
10 min
Cook:
20 min
Yield:9 servings
Level:Easy
CATEGORIES
Breakfast Muffin Baking
Ingredients
Nonstick cooking spray
1 cup chopped pecans
1 cup brown sugar, packed
1/2 cup all-purpose flour
2 large eggs
1 1/3 sticks butter, melted
Directions
Preheat the oven to 350 degrees F. Place paper liners in 9 muffin cups and spray with nonstick cooking spray.
In a large bowl, combine the pecans, sugar and flour. Make a well in the center of the mixture.
In a separate bowl, beat the eggs until foamy. Add the melted butter and stir to combine. Pour the egg mixture into the well in the dry ingredients, stirring until moistened.
Spoon the batter into the cups, filling each almost full. Bake until a toothpick comes out clean when inserted in a muffin, about 20 minutes..
Cook Notes: This recipe also makes great mini-muffins; just shorten the baking time by 5 minutes.
Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/pecan-pie-muffins.html?oc=linkback
SHOW:
Trisha's Southern Kitchen
EPISODE:
Breakfast for Supper
From Trishas Kitchen
Trisha's Pecan Pie Muffins (03:41)
Total Time:
30 min
Prep:
10 min
Cook:
20 min
Yield:9 servings
Level:Easy
CATEGORIES
Breakfast Muffin Baking
Ingredients
Nonstick cooking spray
1 cup chopped pecans
1 cup brown sugar, packed
1/2 cup all-purpose flour
2 large eggs
1 1/3 sticks butter, melted
Directions
Preheat the oven to 350 degrees F. Place paper liners in 9 muffin cups and spray with nonstick cooking spray.
In a large bowl, combine the pecans, sugar and flour. Make a well in the center of the mixture.
In a separate bowl, beat the eggs until foamy. Add the melted butter and stir to combine. Pour the egg mixture into the well in the dry ingredients, stirring until moistened.
Spoon the batter into the cups, filling each almost full. Bake until a toothpick comes out clean when inserted in a muffin, about 20 minutes..
Cook Notes: This recipe also makes great mini-muffins; just shorten the baking time by 5 minutes.
Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/pecan-pie-muffins.html?oc=linkback
Recipe Supper Totoes
SHOW:
Trisha's Southern Kitchen
EPISODE:
Breakfast for Supper
http://www.foodnetwork.com/recipes/trisha-yearwood/beths-hash-brown-potato-casserole.html
'Breakfast' Dinner Hash Browns (03:47)
Total Time:
1 hr 20 min
Prep:
15 min
Cook:
1 hr 5 min
Yield:12 servings
Level:Easy
CATEGORIES
Red Potato Breakfast Casserole
Ingredients
1 stick butter, melted, plus more for greasing
2 pounds large red potatoes, peeled
2 cups sour cream
10 ounces Cheddar, shredded
One 10-ounce can cream of mushroom soup
1 small onion, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
2 cups crushed butter crackers, such as Ritz
Directions
Preheat the oven to 350 degrees F. Grease a 9- by 13- by 2-inch casserole dish.
Use a the large holes box grater or the grating blade of a food processor to shred the potatoes into a large bowl. Add the sour cream, Cheddar, soup, onion, salt and pepper. Turn the mixture into the prepared baking dish and sprinkle with the crushed crackers. Pour the melted butter over the top of the casserole. Cover with foil and bake for 45 minutes, then uncover and bake until lightly browned on top, about 20 minutes more.
Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/beths-hash-brown-potato-casserole.html?oc=linkback
Thursday, March 13, 2014
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