Today is Christmas Eve! I hope everyone has all their Christmas shopping done and presents wrapped. I’m still behind on my gift wrapping. My last few presents came via delivery yesterday so I’ll be wrapping today —yay!
Remember my pumpkin chili? Well I took the leftovers and made it into a baked pasta dish. I love chili and all but having the same thing meal after meal can get boring and monotonous. This is before I learned about freezing chili. I’ll have to try that the next time I make a big pot. You can make this with any chili recipe, even canned ones.
My mother-in-law is engaged! This is her third marriage and I hope it’ll be a happily ever after for her. Chris and I have been together for almost 15 years and it has been a wonderful and blissful union. I hope she finds the same with her new fiancé. She sounded really happy over the phone about being engaged to a man she has known for 20 years. I’m happy that she’s happy. She deserves it. She’ll be visiting us with her new fiancé next Tuesday. I know, odd day but they’re only in town for a day. This means I’ll be cleaning the house this weekend.
I generally prefer to bake from scratch. But on those days when you don’t have the time to be bothered with measuring, these baking mixes sure come in handy! I love Trader Joe’s baking mixes. They never have those hydrogenated soybean oil or any preservatives in their mixes. With this particular baking mix, they also have corn kernels, which is nice because it actually gave the cornbread more texture and flavor.
I’m a bit late on this post but I made this last week to pair it with the Ranchero Beef Stew we had for dinner. I made this into mini loaves so I can give some away. This beer bread is fantastic by itself or with soups or stews. Anything with beer in it is a great start to the week! Toodles!
I made these last night for today’s breakfast. It was tasty! It kinda reminds me of McDonald’s sausage, egg and cheese McGriddles without the eggs, but better and healthier. The inspiration came when I was looking to make breakfast muffins. I had a couple of sweet Italian sausages and cheddar cheese in my fridge. So I decided to make sausage and cheddar muffins. The maple syrup was added in at the last minute because I was thinking about how much I adore maple flavored breakfast sausages and voilà! Out came these muffins.
Kimi told me the best bacon she had was the Black Pig bacon out in Sonoma. She had it in some corn bread, which she never eats or likes. It was so good, she got a package. The other day, I spotted some at the market so I bought it. I thought it would be fun to bake with it and when the weekend rolls around, I can have it for breakfast.
Tonight is leftover night. I had some soup leftover from Saturday and wanted to pair something savory with it. I had some chorizo sausages in the fridge so I thought a savory muffin sounded pretty good. Feel free to have this for breakfast. Chris’ coworkers always do whenever I make savory muffins. 🙂