Cinnamon Chip Streusel Muffins

There's nothing like warm cinnamon muffins on a chilly morning with a hot cup of coffee to start your day off right. 

Cinnamon Chip Streusel Muffins

Streusel Topping

1/3 cup brown sugar, packed
1/4 cup diced toasted pecans 
1/4 cup rolled oats
1/2 cup unbleached all-purpose flour
3 tablespoons softened butter

Muffins

1/2 cup butter, melted
3/4 cup whole milk
2 large eggs
1 3/4 cups all-purpose flour
1/2 cup rolled oats
2 tablespoons cornstarch
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup cinnamon chips

Glaze

1/2 cup powdered (confectioners) sugar

1 teaspoon pure vanilla extract

4 teaspoons whole milk

Preheat your oven to 400 degrees. Line a 12-cup muffin pan with cupcake papers and spray lightly with cooking spray.

Prepare the topping by mixing the ingredients together until crumbly. Set aside. 

In a large bowl, whisk together the melted butter, milk, and eggs. In a separate bowl, whisk together the dry ingredients. Add the dry mixture to the liquid, stirring just until combined. Divide the batter evenly among the muffin cups.  Sprinkle with topping, pressing it in lightly.

Bake the muffins for 20 to 25 minutes, or until they're golden brown. Remove them from the oven, and wait 5 minutes before transferring them from the pan to a rack to cool.

Mix powdered sugar, milk and vanilla until smooth.  Drizzle over cooled muffins.

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This is one of my all-time favorite recipes at Welcome Home. I have made it for years and it just keeps getting better. That’s because I change it up every time I make it.  Sometimes I add bacon or ham or anything else I have on hand. Most times I make it with just eggs and cheese. Whether it’s for breakfast, brunch, lunch or dinner, you will love this recipe!

Puffed Pastry Breakfast Stromboli

4 large Eggs

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons butter

1 sheet frozen puff pastry, thawed

½ cup cheddar cheese, shredded

Preheat oven to 350 degrees.

Beat 3 eggs, salt and pepper in a bowl.

Melt butter in a skillet over medium heat, swirling pan to coat bottom evenly with butter. Pour egg mixture into skillet and cook over medium heat 2-3 minutes, gently lifting portions with spatula to allow uncooked portions to flow underneath, until eggs are almost set. Remove eggs to large plate, cover, and refrigerate for about 15 minutes until cool.

Unfold puff pastry on lightly floured surface. Smooth out any seems with finger tips or a rolling pin.  Add the remaining egg to a small bowl and brush over pastry covering the entire surface.  

Place chilled scrambled eggs onto lower half of pastry, about 1/2 inch from edges.  Sprinkle top with cheese.  

Fold top half of pastry over filling; pressing down firmly on edges.  Crimp edges with fork to seal and place filled pastry onto ungreased baking sheet.  Cut three slits in the top of dough to allow steam to escape during baking.

Brush top of pastry lightly with remaining beaten egg.  Place in oven on middle rack making sure you have enough clearance beneath the top rack as puffed pastry will rise double the size.

Bake for 25-30 minutes or until golden brown.  Slice into three to four slices and serve.

NOTE:  Feel free to add crumbled bacon, diced ham, various cheese of your choice, spinach leaves, onions, peppers, etc.

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Roast Beef Sliders with Crispy Onions

These little Roast Beef and Provolone Sliders are always a big hit when I need something simple and quick.  The combination of tender roast beef on buttery sweet rolls with a little crunch is out of this world!  You probably should make a couple of pan because they go fast!   This is a keeper my friends!  

Roast Beef Sliders with Crispy Onions

1 1/2 sticks butter, melted

1 tablespoon poppy seeds
3/4 teaspoon dried minced garlic

1/2 tablespoon dried minced onion
1 package Hawaiian sweet rolls
1 1/2 pounds sliced thin, rare deli roast beef
2 cups crispy French-fried onions
1 pound sliced provolone

Preheat the oven to 350 degrees.  Butter the bottom of a 13 x 9 inch baking dish.  Stir together the melted butter, poppy seeds, dried garlic, and dried onion.

Without separating into individual rolls, slice the top half of the bread off the bottom. Place the bottom portion of the rolls in the prepared baking dish.  

Layer the roast beef on top. I like to layer lots of beef for a thick juicy slider!  I also like to buy the beef slightly rare because it will bake in the oven.

Add a layer of  the provolone.  Add extra if you like lots of ooey gooey cheese. You can also add Pepper Jack or any other cheese you like.

Then add a layer of the onions.  I use French's Crispy Fried Onions but any brand will do. 

Carefully place the top section of the rolls on the sandwich stacks, keeping them attached to each other.  

Stir the butter mixture and then generously  brush over the tops of the rolls until entirely coated.

Bake, uncovered, until the cheese has melted and tops of the rolls are golden brown, 15 to 20 minutes.  

Cut between sliders with a large sharp knife and serve hot.

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