Ally's Sweet and Savory Eats

Thursday, July 27, 2017

Feta and Black Olive Tortilla Roll-ups

I love myself a popable bite!
These are addicting, consider yourself warned.

Feta and Black Olive Tortilla Roll-ups...an appetizer and party hit!  Tangy, creamy, cheesy and full of flavor.  Bet you can't eat just one! (sweetandsavoryfood.com)

Who loves summertime? Here in the Midwest, we patiently wait for it to arrive and when it finally does we rejoice.

No more being trapped inside our homes! We open the windows, eat on the patio and let the kids stay up way past their bedtime just because the sun takes forever to go down. It really is a great time of year.

With summer comes fun, easy food. Backyard barbecues. Pool parties. Weekend lake getaways. Lunchtime picnics. And an overall just easy-going feeling towards all things food. It's rare I cook up a heavy pot roast in the crock pot in the summer, nor a big batch of chili. I save that stuff for the cold, winter months and break out the dips, salads and appetizers for summer.

Feta and Black Olive Tortilla Roll-ups...an appetizer and party hit!  Tangy, creamy, cheesy and full of flavor.  Bet you can't eat just one! (sweetandsavoryfood.com)

We recently attended a going away party for one of my husband's co-workers. The hosts cooked up a feast of smoked ribeye steaks and roasted potatoes {seriously, one of the best steaks I've ever eaten} and us guests were asked to bring a side dish. Just like any normal summer barbecue.

Along with the chopped salad I brought I also threw together these quick and easy Feta and Black Olive Tortilla Roll-ups.

Let me start by saying I LOVE FETA CHEESE. In scrambled eggs, on salads, sprinkled on pizza. I haven't met a way I didn't enjoy it.


Slather it together with cream cheese, mayonnaise, loads of green onions and black olives and I'm pretty much set for life.

Feta and Black Olive Tortilla Roll-ups...an appetizer and party hit!  Tangy, creamy, cheesy and full of flavor.  Bet you can't eat just one! (sweetandsavoryfood.com)

I made these up the day prior, as it's good to let them set up in the fridge for easy slicing. While off at the Farmer's Market with a friend the next morning, the husband called me {obviously searching the fridge for food to feed the kids} asked, “Can I eat those wrapped up tortilla things”?

NO!

He probably heard me shout that from the 30 miles away that I was.

After realizing that I was shouting, I nicely explained that those were for the party later that night. I came home to find they resorted to peanut butter and jelly sandwiches.

They survived.


These roll-ups were a big hit! Creamy, tangy and full of flavor, the soft tortilla creates the perfect bite for people grazing along the party appetizer line. And even for those that typically shy away from feta or black olives...I have a feeling they will like these!


Yield: 45-60

Feta & Black Olive Tortilla Roll-Ups

prep time: 15 MINScook time: total time: 15 mins
This easy appetizer is great to make ahead and even better to eat! Tangy, salty, creamy...the perfect bite to bring along to your next party or gathering.

INGREDIENTS:


  • 6 large flour tortillas
  • 8 oz. cream cheese, softened
  • 1 c. mayo
  • 3/4 c. crumbled feta cheese
  • 1 small can black olives, chopped and drained
  • 4 green onions, sliced thinly
  • 1 t. garlic powder

INSTRUCTIONS:


  1. In a bowl combine the cream cheese, mayo and garlic powder with a hand mixer.
  2. Add in the crumbled fetz, black olives and green onions.
  3. Spread this mixture evenly on six tortillas, tightly roll up and wrap in plastic wrap. Place in the fridge overnight or for at least 4 hours.
  4. Before serving, unwrap and slice into 1 inch pieces. Serve on a serving platter, cold.
Created using The Recipes Generator

Sunday, July 23, 2017

Lemon Zucchini Cake with Lemon Buttercream Frosting

All the flavors of summer in one cake!
The zucchini keeps it moist and the lemon kicks up the taste.

Lemon Zucchini Cake with Lemon Buttercream Frosting...all the flavors of summer in one cake!  Juicy lemons, shredded zucchini and a delicious buttercream frosting! (sweetandsavoryfood.com)

Hey, summer!

How are ya?

Everything that screams summer is going on in this house.  If I've had a minute to sit down to reflect on it I've already forgotten about it.  We've been going from here to there and then back to there from here daily.

You know what I'm excited about?  The week ahead there is NOTHING on my plate.  I mean other than taking the oldest to football camp two nights this week and a possible play date with friends, there is nothing.  Praise the Lord.

Oh, and apparently this almost 36 year old mom get Swimmer's Ear.  Hear that? Swimmer's ear.  It was me along with all the other nine year olds in town in the waiting room at the clinic this past week.  I swim ONE DAY almost two weeks ago with the kids while in Kansas visiting family and those darn ears didn't listen to me to drain themselves.

It has broughten me back to my childhood when I lived one block for the city pool and consistently lived with green chlorinated hair and every other week ear infections.

It's so fun to be me.

Lemon Zucchini Cake with Lemon Buttercream Frosting...all the flavors of summer in one cake!  Juicy lemons, shredded zucchini and a delicious buttercream frosting! (sweetandsavoryfood.com)

Besides clinic trips and running from here to there, surprise!  I have been doing some cooking. I've been making easy summer meals.  Ones that don't heat up the kichen.

Last week we feasted on BLT's one night, fresh egg salad sandwiches the next, homemade pizza done on the grill the following night and leftovers the next when I had basically called it a week.

Maybe a glass of wine was involved too?

Let me tell ya.  Kids are tiring.  By Friday I usually throw in the towel and walk out of the kitchen. Luckily last Friday night we went with some friends to the local fair and feasted on grilled tenderloin sandwiches {so good...a total Midwestern thing}, drank some cocktails and came home to the kids fast asleep with a babysitter.

Perfect night.

Lemon Zucchini Cake with Lemon Buttercream Frosting...all the flavors of summer in one cake!  Juicy lemons, shredded zucchini and a delicious buttercream frosting! (sweetandsavoryfood.com)

The following day I baked this cake.

Bright and early in the morning before the heat set in.  Although I don't have a ton of lemon dessert lovers in my house, I still wanted to try out the lemon/zucchini combo.

All the flavors of summer, right?

I gave a couple slices to a friend and we've been snacking on this pan ever since.  The cake, just like any cake loaded with shredded zucchini, is moist and soft.  I added a healthy dose of lemon juice and it's zest, so that really made the flavor pop.

Lemon Zucchini Cake with Lemon Buttercream Frosting...all the flavors of summer in one cake!  Juicy lemons, shredded zucchini and a delicious buttercream frosting! (sweetandsavoryfood.com)

I remember at my wedding, we gave a cake balls as favors on everyone's plates {another Midwestern thing, I believe} and one of the flavors my mom insisted on including was lemon.

Ehhh.....I was neither here nor there on it.

Lemon was never really my favorite.  In fact I called it the "old lady flavor".  To me it just seemed that women over the age of ____ {fill in the blank} ate it in baked goods while drinking their morning coffee.  

Come to think of it that was probably my mom exactly.  

Long story short, I let her include the lemon flavor.  I mean, she was the one making them....so I caved.  And now, here I must be that "old lady" because lemon is starting to come around to me.  Full circle, peeps. 

Lemon Zucchini Cake with Lemon Buttercream Frosting...all the flavors of summer in one cake!  Juicy lemons, shredded zucchini and a delicious buttercream frosting! (sweetandsavoryfood.com)

And how about that zucchini?  I've been doing all this lemon talk.  I'm sorry.  Our gardens are loaded with zucchini right now!  

Fun fact?  I've never planted zucchini, for two reasons really.  #1 I don't have room for it. That stuff spreads.  #2 I have so many people trying to get rid of it in late summer, I just take it off their hands. I've never said I don't use my friends.

And this buttercream!  Don't let buttercream inimidate you.  It's basically two staple ingredients and very easy to make with a mixer.

Give this cake a try!  Perfect for summer gatherings, a summer birthday or an old lady brunch and/or coffee.


Yield: 18-20

Lemon Zucchini Cake with Lemon Buttercream Frosting

prep time: 15 MINScook time: 50 MINStotal time: 65 mins
Loaded with summer zucchini? This cake is impressive, yet simple to make. Tons of fresh lemon flavor, zucchini and an over-the-top buttercream frosting!

INGREDIENTS:

Cake Ingredients
  • 3 eggs
  • 1 c. canola oil
  • 1 T. vanilla extract
  • 2 1/4 c. sugar
  • 2 1/2 c. shredded zucchini, drained
  • juice and zest of one lemon
  • 3 c. flour
  • 1 t. salt
  • 1 1/2 t. baking powder
  • 1/2 t. baking soda
Frosting Ingredients
  • 1 1/2 c. butter, softened
  • 3 c. powdered sugar
  • juice of one lemon

INSTRUCTIONS:


  1. Preheat the oven to 350 degrees. Grease a 9x13 baking pan with cooking spray.
  2. In a stand or hand held mixer combine the eggs, oil, vanilla, sugar and lemon juice/zest until smooth.
  3. Gently fold in the shredded zucchini.
  4. Sift in the flour, salt, baking soda and baking powder until fully combined into the batter.
  5. Pour the batter into the pan. Bake for 45-50 minutes or until golden brown and a toothpick inserted comes out clean. Allow the cake to cool completely.
  6. In the same stand mixer combine the softened butter and lemon juice. Sift in the powdered sugar and whip together until light and fluffy. Frost the cooled cake.
  7. If eaten right away, this cake can be kept out, but for storing you may want to refrigerate, especially if in warm areas as the frosting will start to lightly melt.
Created using The Recipes Generator

Tuesday, July 18, 2017

Crunchy Cornflake French Toast

How about a fun twist on the traditional French toast?
Kids love this one!

Crunchy Cornflake French Toast...a fun twist on the traditional breakfast!  Kids love this crunchy version. (sweetandsavoryfood.com)

I've been getting up early each morning around 5:30 a.m. to head out with our black lab for a long walk, usually around 2.5 miles.  Many mornings I'd love to go longer, but you know, duties are always waiting for me at home.

Some mornings, if I'm lucky I can sneek back into the house and it's STILL QUIET.  It's like music to my ears.

If and when it is still quiet I get to work.  I stretch a little, turn on the news, make a pot of coffee and depending on where my blog work is....do some writing or try and steal a chapter or two in my book. I'm a morning person through and through.  I'm much rather get my day started early than be scrambling after the kids are put to bed.

My friends, if you need me after 9 p.m. on a weeknight I'm most likely in bed.  Often reading or catching up on a show, but most definitely not doing much.

Crunchy Cornflake French Toast...a fun twist on the traditional breakfast!  Kids love this crunchy version. (sweetandsavoryfood.com)

I've found my energy is high in the morning and I tend to get a lot done.  Start laundry? Sure.  Prep lunches for a picnic with the kids?  Yep.  Even when I don't get that extra "me" time with kids still sleeping I'm often running around crossing things off my list.

But, don't get excited.

I do all of this so that when 2:00 hits and I have three kids resting....I can rest too.  It is rare a nap sneaks in, but don't get me wrong I love when the house is quiet!

It was during one of these quiet moments I thought about this French toast.  Breakfast is like a fourth sibling to me.  I love all things about it.

Crunchy Cornflake French Toast...a fun twist on the traditional breakfast!  Kids love this crunchy version. (sweetandsavoryfood.com)

Cornflakes are the perfect crunchy topping.  People have gone gaga for my Buttermilk Ranch Cornflake Chicken this last year.  And heck, maybe if your over the age of 40 you even remember just eating it as cereal {do people eat cornflakes anymore?}.

Beyond the cornflakes it's the bread.

It's always the bread.

Carbs make the world go round.

I use this delicious brioche loaf from ALDI, but any bakery around your parts should have brioche bread.  It's dense, eggy, sweet, buttery and hearty.

Crunchy Cornflake French Toast...a fun twist on the traditional breakfast!  Kids love this crunchy version. (sweetandsavoryfood.com)

The cornflakes gives this French toast such a great coating.  It's crunchy and delicious.  My oldest said while eating his THIRD piece, "this kind of tastes like those fried donuts you get at the fair".

Yes, my love you're right.

Albeit, pan fried, it is an indulgent breakfast to say the least.  I topped ours with fresh blueberries to make it appear a bit healthier.

You're welcome.

Crunchy Cornflake French Toast...a fun twist on the traditional breakfast!  Kids love this crunchy version. (sweetandsavoryfood.com)

French toast is easy!  I'm sure you serve it to your family now and then, why not change it up a little? The crunch factor is beyond serious.  I've yet to met a kid who didn't like this version, but here's the key.  Don't skimp on the fancy bread.  It makes it.

If you're really feeling adventurous, try any favorite cereal.  Frosted Flakes?  Fruity Pebbles? Captain Crunch?

The possibilites are endless.



Yield: 8

Crunchy Cornflake French Toast

prep time: 5 MINScook time: 15 MINStotal time: 20 mins
A new twist on the classic French Toast! Crunchy, soft and sweet...it's a kid {and adult} favorite.

INGREDIENTS:


  • 8 slices Brioche bread
  • 4 eggs
  • 1 c. milk
  • 1 T. vanilla
  • 2 t. cinnamon
  • 5 c. cornflakes, crushed
  • fresh blueberries
  • maple syrup

INSTRUCTIONS:


  1. Preheat a large skillet to medium heat and coat with cooking spray.
  2. In a shallow bowl whisk together the eggs, milk, vanilla and cinnamon.
  3. In another shallow bowl pour in the cornflakes. Using a glass cup crush the cornflakes into small pieces.
  4. When the skillet is hot, dip the brioche bread into the egg mixture on both sides and press into the crushed cornflakes, again on both sides. Place in the hot skillet.
  5. Cook 2-3 minutes a side until golden brown and crispy.
  6. Serve the French toast warm with blueberries and maple syrup.
Created using The Recipes Generator

Thursday, July 13, 2017

Slow Cooker Asian Chicken Wings

Any wing fans out there?
These are sweet, with a hint of spice...and they start in the slow cooker!

Slow Cooker Asian Chicken Wings...cooked on LOW in the slow cooker, then broiled to perfection right before eating.  A sweet, spicy sauce gives them a delicious glaze! (sweetandsavoryfood.com)

It's July 13 my friends, can you believe it?  I feel like our summer is flying by.  We've had camps and ball games and weekend trips to Kansas and Minnesota and still have our remaining big vacation coming up the second week of August.

Shortly after that school starts.

Which frankly, I'll be fine with a routine again.  I'll even have a three year old attending preschool two mornings a week.  Hallelujah.

With the business of summer our meals have been a bit hit or miss.  Hence, last night when I threw some tortilla chips on a pan with lots of cheese, salsa and sour cream and called them nachos. Thankfully the husband was working late and the kids didn't mind.  Hey, they all got fed right?

Slow Cooker Asian Chicken Wings...cooked on LOW in the slow cooker, then broiled to perfection right before eating.  A sweet, spicy sauce gives them a delicious glaze! (sweetandsavoryfood.com)

I've also been using my slow cooker a bit more.  We've made these gooey sandwiches, lots of pulled pork and even this loaded chocolate and peanut butter dessert.

Recently we had a new flavor of wings at our local bar and grill and I immediately thought...why am I not making wings at home?  Often during the winter we'll get takeout wings from this place, it's easy, their delicious and it saves me a night of cooking.

But, I've never really attempted them at home.

Plus I'm lazy.  Are they a lot of work?  Do I have to get out the grill?  No thank you.  Not really feeling that.  I had seen a recipe where they cooked them in the slow cooker first and them broiled them right before eating in the oven to get that crispy, fried texture.

Yep, I could try that.


Slow Cooker Asian Chicken Wings...cooked on LOW in the slow cooker, then broiled to perfection right before eating.  A sweet, spicy sauce gives them a delicious glaze! (sweetandsavoryfood.com)

It worked!  I cooked them low and slow for about 5 hours in a sweet, spicy sauce, threw them on a big sheet pan, brushed them with more sauce and broiled them until crispy.

Due to our schedules these were coming out of the oven around 3:30 in the afternoon, but the kids didn't care.  Mom's making wings!  They all came running.  Minus the three year old who has yet to figure out how good they are {more for us}.

I snapped some photos, wrapped up the leftovers for the husband and called it good.  Really any sauce could be used in this recipe, but I loved this subtle Asian flavor {soy, tomato paste, rice wine vinegar, sugar, spices}.

Slow Cooker Asian Chicken Wings...cooked on LOW in the slow cooker, then broiled to perfection right before eating.  A sweet, spicy sauce gives them a delicious glaze! (sweetandsavoryfood.com)

You need to give these a try, they are such an easy summer meal!  I carried the whole pan right from the oven to the table with some paper plates and napkins and everyone dug in.

What else are you eating this summer?

Taking a turn here, many of you did have interest in knowing what I'm reading this summer, which I talked about on a previous post.  God bless all you dorks like me who love a good book.  I started putting the book I'm currently reading in my bio on Instagram.  That way you'll always know what is in my hands.

I set a goal of 50 books this year and I'm proud to say I'm on book #30 right now!  I can hardly believe it myself.  Long road trips have helped.  I found out this past weekend driving back from Kansas that reading on my Kindle in the car no longer gives me a headache.  Who knew?

I'd love any book suggestions you have....I'm always putting more on my list.  Until then, it's WING TIME!

Slow Cooker Asian Chicken Wings...cooked on LOW in the slow cooker, then broiled to perfection right before eating.  A sweet, spicy sauce gives them a delicious glaze! (sweetandsavoryfood.com)



Yield: 20-25

Slow Cooker Asian Chicken Wings

prep time: 5 MINScook time: 5 hour and 10 MINStotal time: 5 hours and 15 mins
A sweet, spicy glaze coats these chicken wings! Cooked on low in the slow cooker and then broiled in the oven to get crispy...these will be your favorite new appetizer.

INGREDIENTS:


  • 2-3 lbs. frozen chicken wings and drumsticks
  • 1/2 c. sugar
  • 1 c. soy sauce
  • 1/8 c. rice wine vinegar
  • 3 cloves garlic, minced
  • 1 T. tomato paste
  • 1 T. salt
  • 1 T. pepper
  • 1 T. red pepper flakes
  • 1 t. ground ginger
  • sliced green onions

INSTRUCTIONS:


  1. Spray a 6-quart slow cooker with cooking spray. Place in the frozen chicken wings and drumsticks. Toss with the salt, pepper and red pepper flakes.
  2. In a bowl combine the sugar, soy sauce, vinegar, tomato paste, garlic and ground ginger. Whisk to combine. Pour 3/4 of this over the wings.
  3. Cook the wings on LOW for 4-5 hours.
  4. Grease a large rimmed cookie sheet with cooking spray. Place the cooked wings on the baking sheet and brush with the remaining sauce.
  5. Place on the top rack of the oven and broil on HIGH for 3-4 minutes, flip, then broil another 3-4 minutes on the other side. Keep a very close eye to make sure they do not burn.
  6. Serve warm garnished with green onions.
Created using The Recipes Generator

Friday, July 7, 2017

Elderberry Ginger Moscow Mules

This post is sponsored by Norm's Farms, but all opinions are my own.

How about a refreshing cocktail my friends?

Elderberry Ginger Moscow Mules...a refreshing drink for summer!  Sweet ginger syrup, spicy ginger beer, fresh lime and mint makes for the most tasty summer cocktail. (sweetandsavoryfood.com)

This post contains affiliate links for your convenience.

Y'all, I love myself a good cocktail.

No shame here.

I typically when socializing will grab a beer, but sometimes, often in the summer when it's hot out I'll splurdge for a great, ice-cold speciality drink.

Moscow Mules happen to be one of my favorites.  The last few years they have taken on a bit of a rage.  The husband gave me a set of four beautiful copper mugs for Christmas a couple of years back as he knew this was quickly becoming one of my favorite drinks.  Get a set for yourself here!

I keep mine in the freezer so they are always waiting and frosty for me.  Nothing keeps a drink colder than a frosty mug!

Elderberry Ginger Moscow Mules...a refreshing drink for summer!  Sweet ginger syrup, spicy ginger beer, fresh lime and mint makes for the most tasty summer cocktail. (sweetandsavoryfood.com)

Earlier this summer I was put in touch with Norm's Farms out of North Carolina.  I love, love, love working with small companies and ones who truly believe in their product. Norm's is no different!

Their story began with Norman Lendhardt who had a vision to protect and perserve American's farmland.  He spent most of his time on his 170-acre farm in Missouri, which boosts some of the richest soil in the world.  Today his son Rodger and his family are carrying on Norm's work and vision both in Missouri, as well as in Pittsboro, North Carolina by having a sustainable production of healing foods, made with natural and simple ingredients - such as elderberries.

But why elderberries?

Good question!

I had remembered a good friend of mine shoving some elderberry syrup down my throat when I felt like I was getting sick a few years back.  She swore by it.

I soon did as well.

Elderberry Ginger Moscow Mules...a refreshing drink for summer!  Sweet ginger syrup, spicy ginger beer, fresh lime and mint makes for the most tasty summer cocktail. (sweetandsavoryfood.com)

An elderberry is a superfruit packed with Vitamin A, B, C, iron, potassium and powerful antioxidents known as anthocyanins.  The plants are a hardy perennial and are naturally disease resistent.

Elderberries boost your immune system {who knew having a cocktail could do that?}. Drink up!  Just kidding...

When Rodger contacted me I was full on board.  I was already faintly familiar with elderberry syrup but after talking to him they had so much more to offer: extracts, syrups, jams, preserves, jelly and more!

As a baker my mouth was watering.  I imagined spreading some of the jam in between layers of cinnamon rolls or baking a pie with an elderberry glaze.  When my shipment arrived I was in high heaven.

Elderberry Ginger Moscow Mules...a refreshing drink for summer!  Sweet ginger syrup, spicy ginger beer, fresh lime and mint makes for the most tasty summer cocktail. (sweetandsavoryfood.com)

Eventually I settled on a fun drink.  Because it's summer and we all want to have a little bit of fun. But don't you worry...I've been eating elderberry jam on toast and taking a spoonful or two of the syrup when a recent cold seemed to be coming on.

And you know what excites me more?

Norm's Farms wants to share the elderberry love with my readers!  From now until August 7th, you too can purchase any of their products for 25% OFF by using the code: ALLYSEATS at checkout. This is a heck of a deal folks!

Plus...it just keeps getting better...

One special reader is going to win a FREE set of elderberry jams, jellies and preserves! Enter via the Rafflecopter entry form below.  There are several chances to win.  I will pick one random winner on Wednesday, July 12th.

Good luck and drink up!

a Rafflecopter giveaway


Elderberry Ginger Moscow Mules...a refreshing drink for summer!  Sweet ginger syrup, spicy ginger beer, fresh lime and mint makes for the most tasty summer cocktail. (sweetandsavoryfood.com)

A special thanks to Norm's Farms for sponsoring this post.


Yield: 2

Elderberry Ginger Moscow Mules

prep time: 10 MINScook time: total time: 10 mins
Need a refreshing cocktail? Try this sweet and spicy Elderberry Ginger Moscow Mule! Fresh and simple, it will be your drink of the summer.

INGREDIENTS:


INSTRUCTIONS:


  1. Place 1/4 of the mint in each copper mug and muddle it at the bottom of the mug with the back of a spoon.
  2. Add in crushed ice.
  3. Pour 2 shots of vodka into each mug. Followed by one shot of the syrup into each mug.
  4. Divide the ginger beer by pouring into each of the two mugs.
  5. Chop the limes in half and juice the limes equally into the mugs, topping with the remaining mint leaves.
  6. Stir and enjoy!
Created using The Recipes Generator

Monday, July 3, 2017

1 Month Refrigerator Muffins

Imagine how excited you get on Christmas morning...
THIS is how excited I am about these muffins.

1 Month Refrigerator Muffins...this batter can stay in the fridge for up to one month!  Tangy, sweet and so incredibly soft, the best muffin I've made to date! (sweetandsavoryfood.com)

I have three kids. Three hungry-all-the-time kids. Summer is HERE and let's all be honest, that has me a bit scared. I have a seven year old boy who thinks he needs a full fledged meal every other hour, a six year old girl who trails right behind him and a newly three year old who seems to prefer grazing most of the day rather than sit down for a meal.

THEY ARE EATING ME OUT OF HOUSE AND HOME.

I love these little buggers to death, but they ransack my kitchen! And now with summer here and school out, they are home ALL DAY LONG {prayers are welcome}. At least August through May they're bugging their teachers for a snack, not me.

What I've found is that there is only one way to get through the summers with kids in tow. You have to keep a fully stocked kitchen at all times. Whether it be to throw snacks into a picnic basket for days at the park or for when it's raining cats and dogs outside and we're all on each others nerves.

Having that fully stocked pantry can literally mean life or death.

1 Month Refrigerator Muffins...this batter can stay in the fridge for up to one month!  Tangy, sweet and so incredibly soft, the best muffin I've made to date! (sweetandsavoryfood.com)

I prefer my kitchen in the 50/50 rule. 50% of it has pre-packaged snacks. String cheese, granola bars, boxes of raisins and the like. The other 50% needs to be homemade for me. Fresh garden salsa and chips, sliced veggies with dip and fresh fruit in abundance.

This is my rule, not everyone has to follow it, but I've found yes, kids love the store bought stuff, but they also LOVE homemade stuff by none other than me...MOM.

These 1 Month Refrigerator Muffins are a godsend. I came across a similar recipe a few years back, made them once {before kids} and quickly forgot them. 

This was before I had to feed other people.

1 Month Refrigerator Muffins...this batter can stay in the fridge for up to one month!  Tangy, sweet and so incredibly soft, the best muffin I've made to date! (sweetandsavoryfood.com)

When I was brainstorming my grocery list a couple of weeks back these popped back in my head. Remember those muffins? They were spectacular and I could make one or two or six or a dozen at a time and just store the batter in the fridge until the following week.

How many times have my kids requested some sort of baked good on weekday morning and I either didn't have the time or energy to fulfill their request?

Too many to count.

This delicious, tangy, batter is PERFECT. Don't skimp on the buttermilk! I almost did, thinking I could get by with regular milk. Don't do that. The buttermilk gives them a great flavor. It makes the muffin!

1 Month Refrigerator Muffins...this batter can stay in the fridge for up to one month!  Tangy, sweet and so incredibly soft, the best muffin I've made to date! (sweetandsavoryfood.com)

Kids adore muffins of any kind...here are some of my other favorites!


And...in case you missed it, I debated over on Facebook and Instagram on whether I should make a new tab on this blog all about my other love.

BOOKS.

Everyone is always asking what I'm reading.  Always.  The husband often jokes that I have a book propped up on my hip just like I have kids propped on there.  What a funny guy.

He's kinda of right.

I often showcase what I'm reading over on Instagram.  Take a peek HERE.  So, would you like to always know what I'm reading?  How I enjoyed this book or that one?  Let me know!


Yield: 48

1 Month Refrigerator Muffins

prep time: 5 MINScook time: 20 MINStotal time: 25 mins
By far the best muffins to date! This batter stays in the fridge for up to one month. Bake a few or a dozen! Whatever you need at the time. These muffins are tangy, sweet and incredibly soft.

INGREDIENTS:


  • 5 c. Raisin Bran cereal
  • 5 c. flour
  • 2 1/2 c. sugar
  • 1 T. baking soda
  • 2 t. salt
  • 4 eggs
  • 1 c. canola oil
  • 1 quart buttermilk

INSTRUCTIONS:


  1. In a large bowl {I prefer using one with a lid for easy storage later on}, mix together the eggs, oil and buttermilk.
  2. Whisk in the dry ingredients in this order; salt, baking soda, sugar, cereal and flour. Stir to just combine, careful to not over mix.
  3. Refrigerate and bake as needed. Bake at 375 degrees for 20 minutes.
  4. This batter will stay fresh in the fridge for up to one month.
Created using The Recipes Generator