Kale & Cheddar Egg Muffins

These delicious and nutritious muffins are easy to make and do well as leftovers. For a quick, on-the-go breakfast, pop two refrigerated muffins in the microwave for 60-75 seconds.

Kale & Cheddar Egg Muffins

  • Servings: 6
  • Difficulty: easy
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  • 2.5-oz package real bacon bits
  • approximately 2 tablespoons freeze-dried chives (to taste)
  • approximately 2 cups kale greens, shredded and stems removed (spinach is a good substitute)
  • approximately 1/2 cup shredded cheese (to taste; I usually use sharp cheddar but I’ve used a variety of cheeses and blends that have all turned out well)
  • 32-oz carton liquid egg (I prefer whole egg but egg white works well, too)

Other Item(s) Needed: 12-muffin pan, cooking spray


  1. Preheat oven to 375 degrees and prepare the muffin pan with cooking spray.
  2. Using a small spoon, divide the bacon bits evenly between the muffin cups. Sprinkle each cup with chives to taste (I use approximately 1 teaspoon per cup). Fill each muffin cup with kale and sprinkle a large pinch (1.5 to 2 teaspoons) of shredded cheese over the top. Top off with liquid egg, using a small spoon to re-distribute the liquid as necessary for an even fill.
  3. Bake at 375 degrees for 30 minutes or until the tops are golden brown. Remove from oven and cool for a few minutes before eating. Serve warm.

Balsamic Brussels Sprouts

Balsamic Brussels Sprouts

Cook’s Notes: Next time try marinating the Brussels sprouts in salt + balsamic vinegar before steaming. Then taste before sprinkling with (sea?) salt in preparation for roasting.


1 lb Brussels sprouts, washed, trimmed, and cut in half
approximately 1/4 cup of balsamic vinegar + more for basting
2 tablespoons olive oil
salt and cracked pepper, to taste

OTHER ITEM(S) NEEDED: Ziploc Zip ‘n Steam bags, Roasting pan or baking sheet, Cooking Spray


Preheat oven to 375 degrees F.

Add the Brussels sprouts, balsamic vinegar, and olive oil to a steam bag. Cook according to steam bag instructions until tender. I find most vegetables require a little more time than the instructions indicate, but then I’m southern. 😉

Prepare the roasting pan or baking sheet with cooking spray. Empty the steam bag contents onto the pan or sheet then arrange the Brussels sprouts in a single layer, cut side down. Sprinkle generously with salt and pepper.

Roast the Brussels sprouts for 10 minutes. Flip the Brussels sprouts over so that the cut sides face up. Baste with more balsamic vinegar and roast for another 10 minutes.

Remove from the oven and serve immediately.


Adapted from http://detoxinista.com/2012/11/balsamic-roased-brussels-sprouts/

Pumpkin Bread (or Muffins)

Pumpkin Bread (or Muffins)


2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 eggs
1 cup sugar
1¼ cups canned pumpkin (a little less than a 15-oz can)
½ cup evaporated milk
2 tablespoons vegetable oil
½ cup finely chopped walnuts


Preheat oven to 350º F. In medium bowl, combine flour, baking powder, baking soda, salt, and spices. In large bowl, beat eggs, sugar, pumpkin, evaporated milk and oil until blended. Add flour mixture and nuts; mix just until moistened.

FOR BREAD: Pour into greased 9 x 5-inch loaf pan. Bake for 60 to 65 minutes or until wooden toothpick inserted in center comes out clean.

FOR MUFFINS: Spoon into greased or lined 12-muffin pan. Bake for 25 to 30 minutes or until wooden toothpick inserted in center comes out clean.

Cool for 10 minutes. Remove from pan to wire rack and cool completely. Can be served immediately but best served the next day. Store in a ziploc bag or airtight container.

Ruby Red Wine Cooler

My new favorite summertime cocktail. ~K

Ruby Red Wine Cooler


  • white wine
  • Central Market Italian Soda, Ruby Red Grapefruit flavor
  • Optional: Deep Eddy Ruby Red Vodka
  • crushed ice
  • lemon slices


  1. Mix the wine and Italian soda together at a 1:1 ratio. You can stop there for a delicious, refreshing drink, OR you can ramp it up by adding 1 to 1.5 shots shot of Deep Eddy Ruby Red Vodka per serving to make it truly sublime!
  2. Serve over ice with a slice of lemon.


Original recipe posted on Facebook by Carmen Gray.

Apple Dumplings

Apple Dumplings

  • Servings: 8
  • Difficulty: Easy
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  • 2 large Granny Smith apples, peeled and cored
  • 2 (10 ounce) cans refrigerated crescent roll dough
  • 1 cup butter
  • 1½ cups white sugar
  • 1 teaspoon ground cinnamon
  • 1 (12 fluid ounce) can or bottle Mountain Dew


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
  2. Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
  3. Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.
  4. Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

Prep Time: 20 Minutes. Cook Time: 45 Minutes, Ready In: 1 Hour 5 Minutes. Servings: 8

Original recipe from AllRecipes.com

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