Monday, November 17, 2014

Learning Patience Is the Hardest Thing

Due to many issues, both, personal and business related, Momma's Muffins & More is going to have to wait until 2015 to official 'open'. 

However, I have no problem filling orders for friends. If there is something you would like to have baked, please let me know. It will keep me in practice while I work out all of the details, such as finances (watch for my Indiegogo and/or Kickstarter in the near future), space to work, time to seriously pour into a business, and so forth. 

Thank you for all your support. I can't wait to get this off the ground!


Wednesday, October 8, 2014

It's time to get serious...

and take this to the next level! 


That's right. I'm putting together a Kickstarter for Momma's Muffins & More.

After doing tons of research, I found that I'm not required to have a commercial kitchen in order to sell my baked goods to locals individuals or at events, such as weddings, parties, farmer's markets, art markets, etc.

Keep an eye on my blog for more info :-)

Wednesday, May 21, 2014

Crab Balls

A friend just shared this recipe with me and I had to pass it on! It sounds absolutely amazing. I will definitely be making these in the very near future.
1 lb. Back fin Crabmeat
1 Egg, beaten
1 cup Ritz Crackers, crushed
1 tsp. Yellow Mustard
2 tbsp. Fresh Lemon Juice
2 tbsp. Fresh Parsley, chopped
1 tsp. Old Bay Seasoning
1 tbsp. Worcestershire Sauce
Place crabmeat in a mixing bowl, picking any stray shell fragments out. Add crushed crackers, Old Bay Seasoning & parsley to the crab. In a separate bowl, combine egg, mustard, lemon juice and Worcestershire sauce. Whip with a whisk until smooth. Pour egg mixture over the crabmeat and crackers and gently mix careful not to break up large lumps of crabmeat. Mold into golfball sized balls and place on a cookie sheet. Bake @ 350 degrees for 30 minutes. Drizzle w/ melted butter and allow to cool. ~7

Saturday, May 17, 2014

Cheese & Spinach Stuffed Chicken Breast

1 lb boneless, skinless chicken breasts
4 oz pepper jack cheese, shredded (you can use up to 6 oz)
1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)
2 tbsp olive oil
1 tbsp breadcrumbs (I use Italian style)
Sea salt, to taste
Freshly ground black pepper, to taste
Lots of toothpicks
Preheat oven to 350 degrees.
Flatten the chicken to 1/4-inch thickness.
In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.
Combine the Cajun seasoning and breadcrumbs together in a small bowl.
Spoon asbout 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks. This part requires a tiny bit of skill and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used!
Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional).
Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through.
Remove the toothpicks before serving. Count to make sure you have removed every last toothpick. Serve whole or slice into medallians

Monday, February 24, 2014

Bacon Pancake Dippers

Bacon Pancake Dippers
(Thank you, Fabulous Delicious!)
So easy and insanely, ridiculously yummy.

Crisp up your favorite bacon. Make your favorite pancake batter from scratch or a mix.

Pour strips of batter on a griddle. Top with a piece of cooked bacon. Pour more batter over top to cover. Cook until golden on one side. Flip. Cook until golden on the other side. Serve warm with butter and maple syrup.

Sunday, February 23, 2014

Crock Pot Freezer Meals

I found these amazing recipe ideas via Six Cents

Hawaiian Chicken Sandwiches

6-8 Chicken Breasts (1 for each family member, doubled)
2 cups of chicken broth
2 small cans of pineapple rings
2 red bell peppers sliced into thin strips
1 large onion sliced into strips
Provolone cheese
Whole wheat buns or lettuce wraps

Directions:  Divide all contents evenly into two bags except cheese and buns/lettuce.  Cook on low for 8 hours.  Serve chicken topped with pepper and onions under melted provolone cheese on a bun or lettuce warp.

Savory Pepper Steak

3 pounds of round steak but into ½ inch thick strips.
½ cup flour
1 tsp of salt
1 tsp pepper
1 large onion chopped
a few garlic cloves—I like to put 4-5 crushed into each bag
1 green peppers sliced
1 red pepper sliced
2  16 oz cans of tomatoes—I prefer Italian style
2 tbsp beef bouillon
4 tsp of Worcestershire sauce
2 tbsp of steak seasoning
2 tbsp of steak sauce

Directions:  Toss steak strips in mixture of flour, salt and pepper.  Mix together beef bouillon,Worcestershire sauce, and steak sauce and divide evenly into two bags.  Add remaining ingredients.  Cook on low 8 hours.  Serve with rice and a side salad.

Scalloped Potatoes and Ham

12 new potatoes and cut into ¼ inch round slices or a large bag of frozen potatoes
2 cans of cream of your choice—I used potato
2 cans of water
2 ham steaks, cubed--we used turkey ham
8 oz cheddar cheese
4 cups of broccoli
salt and pepper

Directions:  Divide everything evenly into two containers.  Cook on low for 8 hours.
*EDIT* People have mentioned the potatoes turning black if frozen.  Mine didn't do that, but just to be safe, either use frozen potatoes or add potatoes the day of cooking.

Salsa Chicken

6-8 chicken breasts
2   15 oz. cans of black beans
1 family size frozen bag of corn
2 cans of diced tomatoes and green chilies
1 jar of salsa
1 packet of taco seasoning
2 cups of cheddar cheese

Directions:  Divide everything except cheese evenly into two bags.  Cook on low for 8 hours. Serve over rice or on corn tortillas with rice as a side.

Chicken Curry

6-8 chicken breasts
2 cans of cream of chicken soup
1 cup of dry cooking sherry
½cup of butter
8 green onions chopped
4 tsp of curry powder
salt and pepper

Directions: Divide everything except butter into two bags evenly.  Add butter to crock pot when ready to cook.  Cook on low for 8 hours. Serve over rice with a side salad.

Thursday, February 6, 2014

Indoor S'more Sundae

Indoor S'more Sundae


Graham Cracker Crust:

3/4 cup graham cracker crumbs (about 5 whole graham crackers)
3 tablespoons butter, melted
2 tablespoons sugar
1/2 teaspoon cinnamon
4 scoops vanilla ice cream
1 1/2 cups mini marshmallows

Quick Chocolate Sauce:

1/2 cup semisweet chocolate chips
2 tablespoons whole milk


For the graham cracker crust: Mix the graham cracker crumbs, butter, sugar, cinnamon and a sprinkle of salt together in a bowl. Firmly press the crust into muffin tins to make individual crusts. Top each crust with a scoop of vanilla ice cream. Press the mini marshmallows into the ice cream, covering the scoop completely. You will have 4 s'more "domes". Freeze at least 1 hour.

For the quick chocolate sauce: Immediately before serving, heat the broiler to low. Toss the chocolate chips with the milk in a ramekin or small bowl and microwave 30 seconds, stir until smooth and set aside. Place the s'more domes under the broiler until marshmallows brown, about 30 seconds. Watch them constantly as they burn easily. Place each s'more on a plate and drizzle with the chocolate sauce.