One Pot Taco Pasta

Quick, easy and delicious!  This one pot taco pasta only takes 30 minutes to make and your family will love it!

One day I was browsing through my saved recipes on Pinterest and found one that looked promising.  It was a one pot dish that only took 30 minutes to make.  If you’ve been following me for long, you know that those two things are like magic words.  I love cooking, but don’t usually have a lot of time to devote to it so the majority of meals I make take about 30 minutes or less to prep and then leave all day in the crock pot or take 30 minutes from prep to table.  This new one pot taco pasta I’m sharing today will have you jumping for joy because it’s quick, easy and delicious.  Plus it uses basic ingredients that I always have on hand.

So before we get started, I have to point out that I can’t take 100% credit for the birth of this dish.  I found a recipe from Mel’s Kitchen Cafe and then just made it my own.  It’s different enough that I feel comfortable saying that it’s simply been adapted from her recipe.  Let’s get started!

Here’s what you need:

Quick, easy and delicious!  This one pot taco pasta only takes 30 minutes to make and your family will love it!

It might look like a lot of ingredients, but like I mentioned above, this is a one pot dish so it’s not complicated at all.

First, grab a large pot.  Brown your ground beef or turkey, drain and then put it onto a towel lined plate or bowl to soak up any additional grease.

Quick, easy and delicious!  This one pot taco pasta only takes 30 minutes to make and your family will love it!

Next, add the diced tomatoes, tomato sauce, kidney beans, chili powder, oregano, pasta, chicken broth, Worcestershire sauce and brown sugar to your pot.  Simmer over medium-low heat for 15-20 minutes, stirring often to make sure pasta doesn’t stick, until pasta is tender and most of the liquid has been absorbed.

Quick, easy and delicious!  This one pot taco pasta only takes 30 minutes to make and your family will love it!

Turn off the heat and add the ground beef, salt, pepper, onion salt and garlic powder.  Stir together to incorporate all the ingredients.

Top with shredded cheese and cover for 1-2 minutes to let the cheese melt.  The sauce will thicken as it stands.  Serve warm.

Quick, easy and delicious!  This one pot taco pasta only takes 30 minutes to make and your family will love it!

I’m not even kidding when I say that my family LOVES this meal.  It’s one of those meals that pleases everyone and I don’t have to fight the kids to eat it all.  In fact, they usually ask for seconds!  If we happen to have leftovers, this dish reheats really well and we just have it for lunch the next day.  It’s been perfect for when we have company over because one batch of this taco pasta will serve 4 adults and 2 kids if we pair it with salad and rolls.  I hope you and your family love it!

Quick, easy and delicious!  This one pot taco pasta only takes 30 minutes to make and your family will love it!

One Pot Taco Pasta
(adapted from Mel’s Kitchen Cafe)
serves 4-6

Ingredients:

  • 1 pound ground turkey or beef
  • 14.5-ounce can diced tomatoes
  • 8-ounce can tomato sauce
  • 15-ounce can kidney beans, rinsed and drained
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 2 1/2 cups bowtie pasta
  • 2 1/2 cup chicken broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon brown sugar 
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon onion powder
  • 1/2 tsp garlic powder
  • 1 cup shredded sharp cheddar cheese 

 Directions:

  1. Using a large pot, brown the ground beef.  Drain the fat and pour beef into a paper towel lined bowl to soak up any additional grease.  Set aside.
  2. In the same pot, combine the diced tomatoes, tomato sauce, kidney beans, chili powder, oregano, pasta, chicken broth, Worcestershire sauce and brown sugar.  Simmer over medium-low heat for 15-20 minutes, stirring often to make sure pasta doesn’t stick, until pasta is tender and most of the liquid has been absorbed.
  3. Turn off the heat and stir in the ground beef, salt, pepper, garlic powder and onion powder.
  4. Top with shredded cheese and cover for 1-2 minutes to let the cheese melt.  The sauce will thicken as it stands.
  5. Serve warm.
  6. Store leftovers in a covered container for up to a week. 

Quick, easy and delicious!  This one pot taco pasta only takes 30 minutes to make and your family will love it!

      Raspberry Cake Mix Cobbler

      Quick and easy dessert made with only 3 ingredients!  Swap out the raspberry for blueberry or blackberry pie filling.

      Last weekend, I had a hankering for a dessert that my mom used to make when I was growing up.  I can’t tell you how many years it’s been since I even had it, but all of a sudden, it sounded like the best thing in the world.  So I called my mom who immediately knew what I was talking about.  I got ready to write down the ingredients but the list was so short I didn’t even have time to grab my pen. “3 ingredients?”  I asked her.  “Are you sure?”  She assured me that was all and with disbelief I finished the call.

      Due to some things out of my control, I didn’t have time to make it that night.  Or the next.  Finally it was Sunday and I knew I’d have time to make it because we weren’t going anywhere for dinner.  I pulled out the ingredients and my husband asked what I was making: “Um, it’s a pie filling cake thing with cake mix and butter.”  We never had a name for it growing up and even as I was typing this post, I wasn’t sure what I should call it.  I finally settled on cake mix cobbler because that seemed like the closest thing to what it is.  Besides delicious, that is. *wink*

      This is a great dessert to make for your family or a smaller gathering and is quick and easy to throw together.

      To make this, you need the following ingredients:

      • 1 (16.5-oz) box of yellow cake mix
      • 3/4 c. butter, melted
      • 1 (21-oz) can of pie filling (raspberry, blueberry, blackberry)
      • finely chopped walnuts (optional)
      Quick and easy dessert made with only 3 ingredients!  Swap out the raspberry for blueberry or blackberry pie filling.

      First, preheat the oven to 350 degrees F.

      Next, coat an 8×8, 9×9 or 11×7 pan with cooking spray.

      Pour the pie filling into the bottom of the pan and spread it out as evenly as possible.

      Quick and easy dessert made with only 3 ingredients!  Swap out the raspberry for blueberry or blackberry pie filling.

      Sprinkle the dry cake mix over the top of the pie filling, distributing evenly.  If you decide to use the chopped walnuts, sprinkle some over the top.  This is how we made it growing up, but my husband has a tree nut allergy so no walnuts for us. *sigh*

      Melt the butter in the microwave and drizzle over the top of the dry cake mix. 

      Note: Because I used an 8×8 pan, I actually spread about half of the cake mix and then poured half of the butter and then used the rest of the cake mix and poured the rest of the butter on top.  I did this because the smaller pan makes the cake mix layer thicker, but if you use an 11×7 pan, you wouldn’t need to do this step.

      Quick and easy dessert made with only 3 ingredients!  Swap out the raspberry for blueberry or blackberry pie filling.

      Put it in the oven for 20-35 minutes.  Start checking for doneness at 20 minutes and then go at 3-5 minute increments after that.  You’ll know it’s done when the edges start turning a golden brown and it’s not wet to the touch.  (Although be careful because it’s super hot!)

      Quick and easy dessert made with only 3 ingredients!  Swap out the raspberry for blueberry or blackberry pie filling.

      Serve warm or cool with whipping cream or ice cream.  This is a sweet dessert and vanilla ice cream seemed to cut the sweetness a little bit.  Even though this is only an 8×8 pan, the portion sizes are a little smaller due to the sweetness so you could probably serve 6-8 people.  Or just yourself.  I won’t tell. *wink*

      Quick and easy dessert made with only 3 ingredients!  Swap out the raspberry for blueberry or blackberry pie filling.

      Raspberry Cake Mix Cobbler
      serves 6-8

      Ingredients:

      • 1 (16.5-oz) box of yellow cake mix
      • 3/4 c. butter, melted
      • 1 (21-oz) can of pie filling (raspberry, blueberry, blackberry)
      • finely chopped walnuts (optional)

      Directions:

      1.  First, preheat the oven to 350 degrees F.
      2. Next, coat an 8×8, 9×9 or 11×7 pan with cooking spray.
      3. Pour the pie filling into the bottom of the pan and spread it out as evenly as possible.
      4. Sprinkle the dry cake mix over the top of the pie filling, distributing evenly.  (If you decide to use the chopped walnuts, sprinkle some over the top.)
      5. Melt the butter in the microwave and drizzle over the top of the dry cake mix.  Note: Because I used an 8×8 pan, I actually spread about half of the cake mix and then poured half of the butter and then used the rest of the cake mix and poured the rest of the butter on top.  I did this because the smaller pan makes the cake mix layer thicker, but if you use an 11×7 pan, you wouldn’t need to do this step. 
      6. Put it in the oven for 20-35 minutes.  Start checking for doneness at 20 minutes and then go at 3-5 minute increments after that.  You’ll know it’s done when the edges start turning a golden brown and it’s not wet to the touch.
      7. Serve warm or cooled with whipping cream or ice cream.
      8. Store covered in the fridge for up to a week.

      Parmesan Chicken

      Simple, inexpensive, but most of all, moist and flavorful!  Makes great leftovers!

      A week after my husband I were married, we drove from Utah to New York so he could do some summer sales.  As a new wife, I wanted to practice my domestic skills and make food for my hungry and tired husband after a long day knocking doors.  One of the meals I made quite often was Parmesan chicken because it was easy and inexpensive to make, plus it provided leftovers for a couple of days.

      Eight years later, I’m still making Parmesan chicken for my family, although I’ve tweaked the original recipe.  This is one of my husband’s favorite meals and my kids love it too.  Simple, inexpensive and most of all, moist and flavorful, I’m sure you’ll love it too!

      Here’s what you’ll need:

      Simple, inexpensive, but most of all, moist and flavorful!  Makes great leftovers!

      I always start by prepping the chicken.  I cut off the excess fat and anything else that I wouldn’t want to eat.  Then I cut the chicken into large pieces and set it aside.

      Simple, inexpensive, but most of all, moist and flavorful!  Makes great leftovers!

      In a smaller bowl, melt the butter in the microwave.

      Next, I combine the Parmesan cheese, bread crumbs, onion salt, garlic powder, black pepper and Italian seasoning into a medium bowl.  (Check out my tutorial for making your own breadcrumbs HERE.)

      Then, I create an assembly line of sorts: chicken, butter, cheese/bread crumb mix and 9×13 pan.

      Simple, inexpensive, but most of all, moist and flavorful!  Makes great leftovers!

      Dip the chicken in the butter, then move it to the cheese/bread crumb mix to coat it and then place it in the pan, pushing the pieces close together.  I like to use tongs to pick up the chicken and move it around because it keeps my hands cleaner.  I also use a spoon or small spatula to coat the chicken before picking it up and putting it in the pan.

      Simple, inexpensive, but most of all, moist and flavorful!  Makes great leftovers!

      Simple, inexpensive, but most of all, moist and flavorful!  Makes great leftovers!

      When your pan is about 1/2 to 3/4 full, turn on your oven to 400 degrees.

      I usually end up with about the right amount of everything, plus or minus a couple pieces of chicken or a little bit of butter or cheese/bread crumbs mixture.  If you have any chicken left over, you can just put it in with the rest and cook it, or bag it up and freeze it to use later.  If you have left over butter, just drizzle it over the top of the chicken in the pan.  If you have left over bread crumbs, sprinkle them over the chicken in the pan.  No point in letting it go to waste.

      Simple, inexpensive, but most of all, moist and flavorful!  Makes great leftovers!

      Once your oven has preheated, put the chicken in and set the timer for 20 minutes.  You’ll know the chicken is done when it’s no longer pink inside and the juices run clear.  I usually just cut a couple of pieces in half to check.  If it needs longer, put it in for another 2-3 minutes and then check it again.

      Simple, inexpensive, but most of all, moist and flavorful!  Makes great leftovers!

      Serve with some mashed potatoes, fruit, veggies and a salad.

      Store leftovers in a sealed container for up to one week.  (I’ve made a Parmesan chicken salad by slicing up the cold chicken and putting it on a green salad and it’s super yummy!)

      Simple, inexpensive, but most of all, moist and flavorful!  Makes great leftovers!

      Parmesan Chicken
      serves 4-6

      Ingredients:

      • 1/2 c. butter, melted
      • 1/2 c. grated Parmesan cheese
      • 1 c. bread crumbs
      • 1 tsp. onion salt
      • 1/2 tsp. garlic powder
      • 1 tsp. black pepper
      • 1 tsp. Italian seasoning (optional)
      • 3 lbs chicken breasts

      Directions:

      1. Clean chicken and cut up into large pieces.
      2. Melt butter in microwave.
      3. In a medium bowl, mix Parmesan cheese, bread crumbs, onion salt, garlic powder, pepper and Italian seasoning.
      4. Dip chicken in butter, then transfer to cheese/bread crumb mixture and turn until coated.
      5. Place in 9×13 pan, pushing pieces close together.
      6. Bake at 400 degrees for 20-25 minutes or until cooked through (juices run clear) and top is a light golden brown.
      7. Store leftovers in sealed container for up to 1 week.

      20 Minute White Bean Chicken Chili

      Make a flavorful white bean chicken chili in only 20 minutes from stove to bowl!

      Over the weekend, I saw a lot of Christmas in July sales and it kind of freaked me out for a minute!  I feel like the summer just started, but if I think about it, my daughter is going to be starting her second year of preschool in about 6 weeks, which means fall is just around the corner and then it’s Halloween and Thanksgiving and Christmas!  If there is one thing you need to know about me, it is that I don’t like the cold. And living in Utah, we get some cold winter days.  I’m definitely not ready for it to be cold any time soon.  Give me 90 degree weather and a pool and I will be one happy camper.

      However, I do love me some good soup, which is why I like to have it year round.  It’s such an easy meal to prepare because you can often throw in a bunch of ingredients and–voila!–you have soup.  Some soups, like my Crock Pot Minestrone Soup or Homemade Chicken Noodle, are super yummy, but take a little longer to cook and sometimes there just isn’t time.  But this white bean chicken chili recipe is perfect for those days when you don’t have a lot of time to cook and need something quick and filling.  Not to mention the fact that it only takes about 20 minutes from start to finish, and you’ve definitely got a winner here!
      Here’s what you’ll need to make it:

      Make a flavorful white bean chicken chili in only 20 minutes from stove to bowl!

      Start with your chicken.  You can either cook some chicken and then shred it, get a rotisserie and cut it up into pieces, or use a can of cooked chicken (I like the Kirkland brand).  I generally just use whatever I happen to have on hand.

      After you’re chicken is prepped, put it in a large pot.  Add the beans, chicken broth, green chilies and corn.  The amount of chicken broth you add is completely up to you.  If you like thicker chili, or don’t need it to serve as many people, then use 2 cups.  If you like thinner chili, or need to serve more people, use 4 cups.  It won’t affect the flavor, just the amount you end up with.

      Make a flavorful white bean chicken chili in only 20 minutes from stove to bowl!

      Next, measure the onion powder, garlic powder, salt, cumin, oregano, black pepper and cayenne pepper into a small bowl and mix together.  Put it in the pot with the above ingredients.

      Make a flavorful white bean chicken chili in only 20 minutes from stove to bowl!

      Turn the heat onto medium high and let it all heat though.  When it begins to boil, turn down the heat and slowly add the half and half.  Return to medium high heat and allow the soup to heat through again.  Serve immediately.

      Make a flavorful white bean chicken chili in only 20 minutes from stove to bowl!

      White Bean Chicken Chili
      serves 6-8

      Ingredients: 

      • 1 12.5-oz can of cooked chicken (I like Kirkland brand) or 1 lb chicken, cooked and shredded
      • 2 15-oz cans Great Northern beans, drained and rinsed
      • 1-2 cans chicken broth (between 2-4 cups)
      • 1-2 cans green chilies (depending on how hot you like your chili)
      • 1 15-oz can corn, drained
      • 1 Tbsp onion powder
      • 1 1/2 tsp garlic powder
      • 1 tsp salt 
      • 1 tsp cumin 
      • 1 tsp oregano
      • 1/2 tsp black pepper 
      • 1 tsp cayenne pepper 
      • 1 pint half & half 

      Directions:

      1. Cook and shred chicken if you are not using canned chicken.  
      2. Add chicken, beans, chicken broth, green chilies and corn into a large pot. The amount of chicken broth you use is up to you, depending on if you want thicker or thinner chili.
      3. Measure onion powder, garlic powder, salt, cumin, oregano, black pepper and cayenne pepper into a small bowl.  Mix together and then put into pot with other ingredients.
      4. Heat all ingredients together over medium high heat.
      5. Add half and half and heat again until heated through.
      6. Serve immediately.
      7. Store in air tight container and refrigerate for up to 1 week.

      Easy Strawberry Pie

      Easy Strawberry Pie--the perfect dessert for BBQs and picnics!

      We had strawberry pie a lot growing up because everyone in my family, especially my younger sister, loves strawberries.  Whenever my mom made it, she used a pre-made pie crust and store bought glaze.  Super easy and super fast.  Since then, I’ve found what I think is just as fast and easy, if not more so.  Instead of a pre-made pie crust that has to be baked, I use a shortbread crust.  Instead of store-bought glaze, which can be pricey, I use strawberry gelatin as a base for the glaze.  So yummy and so fast.

      I feel like strawberry pie is one of those things you make when your strawberries are starting to turn a little but you still want to salvage them by creating something yummy.  And seriously, who doesn’t love strawberry pie?  I have yet to meet someone.
      To make this easy strawberry pie, you will need the following ingredients:

      Easy Strawberry Pie--the perfect dessert for BBQs and picnics!
      • shortbread pie crust
      • fresh strawberries
      • strawberry gelatin 
      • sugar
      • water
      • cornstarch

      Start by making the glaze.  In a small saucepan, combine the water, sugar and cornstarch.  Stir together until smooth.  Bring to a boil.  Cook and stir for 2 minutes or until thickened.  Remove from the heat and stir in the gelatin until dissolved.  Refrigerate for 15-20 minutes or until slightly cooled.

      While the glaze is cooling, wash, hull and slice your strawberries.  (For one pie, you’ll need about 4 cups of sliced strawberries.  I usually add a little more. *wink*)

      Pour the strawberries into the pie crust.  Slowly pour the glaze over the top, making sure to distribute as evenly as possible.

      Easy Strawberry Pie--the perfect dessert for BBQs and picnics!

      Place pie in the fridge to set.

      That’s it!  It’s crazy easy!

      I love using the shortbread crust as opposed to a graham cracker crust because it’s a little more dense and doesn’t get soggy and fall apart under the weight of the strawberries.

      Easy Strawberry Pie--the perfect dessert for BBQs and picnics!

      Easy Strawberry Pie
      serves 6-8

      Ingredients:

      • 4 c. strawberries, sliced
      • Shortbread pie crust
      • 3-oz pkg strawberry gelatin
      • 3/4 c. sugar
      • 2 Tbsp. cornstarch
      • 1 c. water

      Directions:

      1. In a small saucepan, combine the water, sugar and cornstarch.  Stir together until smooth.  Bring to a boil.  Cook and stir for 2 minutes or until thickened.  Remove from the heat and stir in the gelatin until dissolved.  Refrigerate for 15-20 minutes or until slightly cooled.
      2. While the glaze is cooling, wash, hull and slice your strawberries.
      3. Pour the strawberries into the pie crust.  Slowly pour the glaze over the top, making sure to distribute as evenly as possible.
      4. Place pie in the fridge to set.

      White Chocolate Dipped Oreos

      White Chocolate Dipped Oreos--a quick and easy treat to make for any occasion!

      I’ve been doing some thinking lately about an easy treat I could make for my daughter’s Valentine’s Day party at preschool.  Since it’s her party, I also wanted to have it be something that she could help me make so she felt a part of it.  This morning, I was looking in the pantry and spotted a package of Oreos and had an idea: white chocolate dipped Oreos!  Yummy and easy.

      They are fairly simple to make and only require a handful of ingredients:

      • Oreos
      • Melting wafers, chocolate chips or almond bark (I used almond bark)
      • Sprinkles
      White Chocolate Dipped Oreos--a quick and easy treat to make for any occasion!

      To start out, melt your chocolate, following the directions on the package.  (I find that almond bark and melting wafers are best straight out of the bag because even once the chocolate hardens again, it’s still soft.  If you want to use chocolate chips, add a teeny bit of shortening or vegetable oil as you melt them and that will help the chocolate not be as hard once it sets up.)

      White Chocolate Dipped Oreos--a quick and easy treat to make for any occasion!

      Dip the Oreos into the chocolate.  I did it two ways: halfway and completely covered.  If you want a completely chocolate covered Oreo, use a fork to flip the cookie around in the chocolate.  When you lift it out, gently shake the fork and let any excess chocolate drip off.

      White Chocolate Dipped Oreos--a quick and easy treat to make for any occasion!

      Put your dipped cookies on a silicone baking mat (I use this brand) or wax paper.  Sprinkle with sprinkles if desired.  Let set for about 30 minutes.  You can also pop them in the fridge or freezer for a fast set.

      To package my cookies, I used sandwich bags tied with ribbon and the zipper part cut off.

      *Tip: Turn your bag of cookies over, then slide the ribbon under the bag and tie it.  Flip it over and double knot it.  Curl the ribbon (if desired/needed) and cut the top off the zipper bag.

      White Chocolate Dipped Oreos--a quick and easy treat to make for any occasion!

      Simple, right?  The whole thing took me less than an hour, including letting the chocolate set.  Easy peasy.

      White Chocolate Dipped Oreos--a quick and easy treat to make for any occasion!
      Want to make your own hurricane vase?  Check out my tutorial!

      White Chocolate Dipped Oreos--a quick and easy treat to make for any occasion!

      Do you like making treats for your kids to take on Valentine’s Day?

      Applesauce Muffins

      Applesauce Muffins--From bowl to oven in 10 minutes, these applesauce muffins are a family favorite.  Perfect for mornings on-the-go or an afternoon snack!
      This post originally appeared on Muddy Little Toes where I was previously a co-contributor.

      Mornings at my house probably start out a lot like yours: get the kids up, get dressed, eat breakfast, brush teeth… And I don’t know about you, but I am always looking for ways to simplify my mornings.  One of the best ways I’ve found is to make food ahead of time that is easy to take with you on the go.  Or just trying to make sure you actually get to eat a little something in the midst of your morning craziness.  I can’t count the number of times I’ve hit 10am and I’m starving and starting to get a little hangry when I realize it’s because I’ve been up for 3+ hours without food…

      Which is why I’m sharing today’s recipe for applesauce muffins.  These muffins are so yummy!  Not to mention super easy to whip up–they take maybe 10 minutes from start to finish!  They are moist and not overly sweet, which is perfect for mornings or even after school snacks.  My kids love these, especially the cinnamon sugar sprinkled on top, which they always eat first.

      The ingredients for these muffins are things that I always have on hand.  Check it out:

      Applesauce Muffins--From bowl to oven in 10 minutes, these applesauce muffins are a family favorite.  Perfect for mornings on-the-go or an afternoon snack!

      First, cream your butter and sugar together.  Then add your eggs in, one at a time, until the mixture is fluffy.

      Applesauce Muffins--From bowl to oven in 10 minutes, these applesauce muffins are a family favorite.  Perfect for mornings on-the-go or an afternoon snack!

      Applesauce Muffins--From bowl to oven in 10 minutes, these applesauce muffins are a family favorite.  Perfect for mornings on-the-go or an afternoon snack!

      Next, add in your dry ingredients.  I don’t worry about sifting them in or anything special.  Also, notice that there is 1 Tbsp of baking powder.  This might seem like a lot for only 12 muffins, but trust me.  The baking powder will help increase the volume (creating taller muffins) and lighten up the texture.  Your batter will be very thick.

      *Here’s a fun little kitchen hack for you: Whenever I make cupcakes or muffins, I use an ice cream scoop.  It helps me get just the right amount of batter into the cups, creates uniform sizes and it’s much less messy.  For these muffins, I fill the scoop to the top and it gives me 12 generously filled muffin tins.

      Applesauce Muffins--From bowl to oven in 10 minutes, these applesauce muffins are a family favorite.  Perfect for mornings on-the-go or an afternoon snack!

      Applesauce Muffins--From bowl to oven in 10 minutes, these applesauce muffins are a family favorite.  Perfect for mornings on-the-go or an afternoon snack!

      Put them in the oven for 12-16 minutes or until a toothpick inserted in the center comes out clean and the tops are slightly golden brown.  Let them cool for about 5 minutes.

      Meanwhile, melt the butter in a small bowl and mix up the cinnamon sugar in another small bowl.  I sprinkle cinnamon sugar on a lot of different things, so I have mine in a shaker.  While the muffins are still warm, dip the top in the butter and then sprinkle or dip the top in the cinnamon sugar.

      Applesauce Muffins--From bowl to oven in 10 minutes, these applesauce muffins are a family favorite.  Perfect for mornings on-the-go or an afternoon snack!

      Applesauce Muffins--From bowl to oven in 10 minutes, these applesauce muffins are a family favorite.  Perfect for mornings on-the-go or an afternoon snack!

      Applesauce Muffins
      (makes 12 muffins)
      adapted from here

      Ingredients: 

      • 1/2 cup butter, softened
      • 1/2 cup sugar 
      • 2 eggs 
      • 3/4 cups applesauce 
      • 1 3/4 cups flour 
      • 1 Tbsp baking powder 
      • 1 1/2 tsp cinnamon  
      • 1/2 tsp salt

      Topping:

      • 1/4 cup butter, melted
      • 1/4 cup sugar
      • 2 tsp cinnamon

      Directions:

      1. Preheat oven to 350 degrees and line muffin tins.
      2. In a large bowl, cream butter and sugar together.
      3. Beat eggs in until fluffy.
      4. Add applesauce and mix.
      5. Add dry ingredients and mix well.  The batter will be very thick.
      6. Place in muffin tins and bake for 12-16 minutes, or until inserted toothpick comes out clean.
      7. Melt butter.  Combine sugar and cinnamon in small bowl.
      8. While the muffins are still warm, dip the top in melted butter and then in cinnamon sugar mixuture.          
        *Store in an airtight container.
        *You can freeze these but I would recommend waiting to put the butter and cinnamon/sugar on top until after they have thawed out.

        What are your go-to breakfast foods?