Wednesday, November 21, 2012

Preperation


We all know what tomorrow is and we all know what is to come.  Sure, time with our family, but if you are cooking the meal you are probably thinking of all the time in the kitchen you are going to spend, the dishes, the "how in the WORLD am I going to prepare all this with one measly oven?".

If you are like me, you like to prepare a little a head of time and make what you can the night before so you can just pop in in the oven to cook.  And you can tackle those dishes a little early so they don't overrun your kitchen as they would if you were preparing everything all at once.   I also like to have a little snack for people to munch on while they are waiting for the main dishes. Kind of like a warm up for the tummy.  This year it's just me and hubby and our little girl, but I thought since there is a long weekend coming up and my husband is going to be here SO MUCH (come on, you know I love him) I figured, why not make something that we can have on hand for breakfast in the morning and we can heat up easy over the next few days?  So, I snatched these little muffins off Pinterest and voila! And they are oh so good!  Of course I had to try one before packing them up for the morning. They would make a great brunch item, which I plan to make another batch to take to the brunch I conveniently have on Monday!


RECIPE

  • 1 lb. hot ground pork sausage
  • 1 tsp onion powder
  • 3 cups all-purpose baking mix
  • 1 (10.75 oz) can condensed fiesta nacho cheese soup
  • 2 cups shredded Cheddar cheese
  • 3/4 cup buttermilk (water or milk will work too)


Cook sausage and onion in a large skillet over medium to med-high heat, stirring until it crumbles and no longer pink. Drain and cool. 

Preheat oven to 375. Combine sausage, baking mix, and shredded cheese in a large bowl. Make a well in the center of the mixture. Stir together the soup and buttermilk; add to sausage mixture, stirring just until dry ingredients are moistened. Spoon until lightly greased mini muffin tins, filling to tops of cups. Bake for 15-18 minutes or until lightly browned. 



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