Yes, I know another muffin tin recipe! Sorry I can’t help it! They are just so darn easy to make, and a great way to use up leftover veggies. I made these with broccoli and onions and topped with some fresh tomatoes and basil from my garden, but you can easily swap out any veggie combo you prefer. You could also add some bacon too. I would have, but I was out. Next time for sure!
I’m sure by now you have all figured out that I love to make foods in a muffin pan. They look so darned cute and usually, and I use that term loosely, helps me with portion control. Umm, let’s just say these hash browns got totally out of portion control! I could not stop eating them!
Peanut butter cups are hands down my favorite treat! And all I see right now are those little darn peanut butter eggs everywhere. It takes all I have not to buy a bag and gobble them up! So I decided to make my own this Easter.
During the holidays we have had quite a few parties to attend. Yay! I love parties! I usually try to bring something a little different. Since I have a food blog I feel it is expected of me to bring something amazing. No pressure!
A few weeks ago I made Buffalo Chicken Cups for my neighborhood party and they where deeeelish! So for the next shin dig I wanted to switch it up a bit. I came up with a black bean and chicken enchilada cups. Who wouldn’t love an enchilada in a cup?
Life has been CRAZY the last few weeks. My husband got a new job and we are relocating from the Philadelphia area to Dallas in January. We sold our house rather quickly and are currently staying with my sister and her family until the big move. Now that we are getting settled I can get back to my blogging 🙂 I missed it and I am glad to be back!
