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Looking for a quick dinner that is full of flavor? This spicy, cheesy pasta dish is sure to please any buffalo chicken lover! The cheese sauce is creamy perfection with a kick from the hot sauce. I like to serve this homemade mac 'n cheese recipe with a drizzle of extra hot sauce and a hit of ranch dressing. Serve with a salad on the side for a complete dinner that your whole family will love!

  1. 1 Step 1

    Ingredients

    Gather what you need.

  2. 2 Step 2

    Cook the Pasta

    Bring a large pot of water to a boil and cook macaroni according to package directions. Drain and set aside.

  3. 3 Step 3

    Start the Cheese Sauce

    While the macaroni is cooking, melt the butter in a medium sauce pan over medium heat. Whisk in the flour and ranch seasoning mix. Cook for 2 minutes. Pour in the milk and hot sauce and whisk to combine. Cook over medium heat, whisking constantly, for about 8 minutes or until the sauce has thickened to the consistency of a gravy.

  4. 4 Step 4

    Stir in Chicken

    Remove from heat. Stir in 1 cup of the cheddar cheese and all of the mozzarella cheese. Stir until the cheese melts. Add the chicken and salt to the cheese sauce and stir to coat.

  5. 5 Step 5

    Mix Pasta and Cheese Sauce

    Add the cheese sauce to the macaroni and stir to coat. Pour macaroni and cheese into a 9x13 baking dish. Sprinkle on the remaining cheese, panko and green onions.

  6. 6 Step 6

    Bake until Bubbly

    Bake in a preheated 350 degree oven for 30 minutes until bubbly.

  7. 7 Step 7

    Serve

    Serve immediately with ranch dressing and extra hot sauce, if desired.

Buffalo Chicken Macaroni and Cheese

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Buffalo Chicken Macaroni and Cheese

Ingredients

  • 8 ounces macaroni
  • 2 cups cooked, diced chicken
  • 1/4 cup butter
  • 1/3 cup flour
  • 1 tablespoon dry ranch seasoning powder
  • 1 3/4 cups milk
  • 3/4 cup Frank's Red Hot Sauce
  • 1 1/2 cups grated cheddar cheese, divided
  • 1 cup grated mozzarella cheese
  • 1 teaspoon salt
  • 1/2 cup Panko bread crumbs
  • 2 tablespoons chopped green onions
  • Ranch dressing, for drizzling over the top

Instructions

  1. Bring a large pot of water to a boil and cook macaroni according to package directions. Drain and set aside.
  2. While the macaroni is cooking, melt the butter in a medium sauce pan over medium heat. Whisk in the flour and ranch seasoning mix. Cook for 2 minutes.
  3. Pour in the milk and hot sauce and whisk to combine. Cook over medium heat, whisking constantly, for about 8 minutes or until the sauce has thickened to the consistency of a gravy. Remove from heat.
  4. Stir in 1 cup of the cheddar cheese and all of the mozzarella cheese. Stir until the cheese melts.
  5. Add the chicken and salt to the cheese sauce and stir to coat.
  6. Add the cheese sauce to the macaroni and stir to coat.
  7. Pour macaroni and cheese into a 9x13 baking dish. Sprinkle the remaining cheese over the top. Sprinkle on the panko and green onions.
  8. Bake in a preheated 350 degree oven for 30 minutes. Serve immediately with ranch dressing and extra hot sauce, if desired.

Warm scones and jam are always a favorite for breakfast in my house. Transform the traditional chocolate chip scone into a sweet Valentine’s Day treat by using a heart-shaped cookie cutter and serving with strawberry jam. The secret ingredient that gives these scones a special flavor is orange juice. Sprinkle sugar on top right when they come out of the oven for an extra glittery presentation, perfect for your Valentine's Day loves.

  1. 1 Step 1

    Ingredients

    Gather what you need.

  2. 2 Step 2

    Start the Dough

    In a large bowl, whisk flour, salt, baking powder, and sugar together. Cut in the chilled butter with a pastry blender or fork until the dough is crumbly.

  3. 3 Step 3

    Add the Chocolate Chips, Orange Juice and Milk

    Stir in the chocolate chips with a fork. Add the milk and orange juice one tablespoon at a time, while stirring in between.

  4. 4 Step 4

    Roll out the Dough

    Gather the dough in your hands and transfer to a floured surface. Roll out the dough and cut the scones out with a heart-shaped cookie cutter.

  5. 5 Step 5

    Bake the Scones

    Bake the scones at 400 degrees F for 12 minutes. Transfer to a cooling rack when ready.

  6. 6 Step 6

    Smother with Jam

    Enjoy the scones warm with your favorite jam.

Heart-Shaped Chocolate Chip Scones with Strawberry Jam

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: 8

Heart-Shaped Chocolate Chip Scones with Strawberry Jam

Ingredients

  • 5 tablespoons of unsalted butter, chilled
  • 1 3/4 cups all-purpose flour
  • 1/3 cup white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup semisweet chocolate chips
  • 6 tablespoons orange juice
  • 2 tablespoons milk
  • Strawberry jam

Instructions

  1. Preheat oven to 400 °F.
  2. Whisk flour, salt, baking powder, and sugar in a large bowl until blended well.
  3. Cut in the chilled butter with a pastry blender or fork until crumbly.
  4. Stir in the chocolate chips with a fork.
  5. Add 1 tablespoon of orange juice and milk at a time, mixing it into the dough with a fork until the dough becomes wet enough to stick together in a ball when gathered in your hands.
  6. Gather dough loosely into a ball. On a floured surface, pat dough flat about 1/2-inch thick.
  7. Use a heart-shaped cookie cutter to cut scones out and transfer to baking sheet.
  8. Bake about 12 minutes, or until they are golden brown.
  9. Transfer immediately to wire racks to cool.
  10. Serve warm, topped with strawberry jam.

If you are one of those people who eats half a batch of cookie dough before they are baked, you are going to love these chocolate chip cookie dough truffles. The cookie dough is made without eggs, and still tastes exactly like "raw cookie dough!" Cookie dough is good on its own, but imagine dipping it in chocolate and letting it harden into a rich chocolate shell—it makes a perfectly sweet and romantic Valentine's Day dessert. Wrap them in a cute, festive box or bag and they make a lovely, chocolately Valentine's Day gift for friends, kids or your significant other!

  1. 1 Step 1

    Ingredients

    Gather what you need.

  2. 2 Step 2

    Prepare the Dough

    Using a stand or electric mixer, cream together the butter, sugars and salt, then add the vanilla and milk. Add the flour a little at a time while mixing on low speed until the dough is well-combined. Lastly, add the chocolate chips and stir by hand.

  3. 3 Step 3

    Roll the Dough

    Use a small scooper or teaspoon to scrape out the dough and roll between your hands into a smooth 1-inch ball. Place the balls on a baking sheet lined with parchment paper and freeze for 30 minutes.

  4. 4 Step 4

    Dip in Chocolate

    Melt the chocolate chips in a mini crockpot or double boiler. Then, use a toothpick to dip each ball into the chocolate. Use a spoon to help fully coat the balls. Place back in the freezer for 5-10 minutes to harden.

  5. 5 Step 5

    Chill in Refrigerator

    Store in the refrigerator until ready to serve.

  6. 6 Step 6

    Serve or Give as a Gift

    Serve the chocolate chip cookie dough truffles chilled or at room temperature.

Chocolate Chip Cookie Dough Truffles

Prep Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 16

Chocolate Chip Cookie Dough Truffles

Ingredients

  • 1/2 cup butter (1 stick)
  • 6 tablespoons granulated sugar
  • 6 tablespoons brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cup all-purpose flour
  • 2 tbsp milk
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Cream together the butter, sugars and salt in a stand or electric mixer.
  2. Add the vanilla and milk, and while mixing on low speed, add the flour a little at a time.
  3. Add 1/2 cup chocolate chips and stir by hand.
  4. Use a small scooper or teaspoon to scoop out the dough and form into 1-inch balls by rolling between your palms.
  5. Place the balls on a baking sheet lined with parchment paper.
  6. Freeze the dough balls for 30 minutes.
  7. Melt the remaining 1/2 cup chocolate chips in a miniature crockpot or double boiler.
  8. Use a toothpick to dip the balls in chocolate, and a spoon to completely cover.
  9. Place back onto the parchment paper-lined baking sheet.
  10. Once all the balls are dipped, return the baking sheet to the freezer for 5-10 minutes to harden.
  11. Serve at room temperature.

Instead of putting avocado on your BLT sandwich, how about putting your BLT sandwich into your avocado? Not only does that mean fewer carbs—this gorgeous appetizer, side dish, main dish, snack, lunch, however you want to enjoy it—is unbelievably delicious! Simply peel an avocado and stuff it with bacon, tomato and all of your favorite sandwich toppings!

  1. 1 Step 1

    Ingredients

    Preheat the oven to 400 degrees F and gather your ingredients.

  2. 2 Step 2

    Prepare the Avocados

    Cut the avocados in half, remove the pits, and carefully remove the peel. Rub the outsides of each half with some fresh lemon juice. This will help them maintain their nice color. Set aside.

  3. 3 Step 3

    Add Remaining Ingredients to Bowl

    In a medium mixing bowl, add all remaining ingredients.

  4. 4 Step 4

    Stir to Combine

    Mix everything together.

  5. 5 Step 5

    Stuff the Avocados and Bake

    Stuff the avocados with as much of the filling as you can fit, allowing the filling to come up over the sides a bit. Place the avocados on a non-stick baking sheet and bake for about 10-12 minutes, or until the filling has turned a light golden brown.

  6. 6 Step 6

    Enjoy!

    Serve immediately.

BLT-Stuffed Avocados

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: 4

BLT-Stuffed Avocados

Ingredients

  • 2 large avocados
  • Fresh lemon juice
  • 1 Roma tomato, seeded and cubed
  • 1 cup cubed French bread
  • 1/2 cup finely chopped spinach leaves
  • 1/4 cup cooked crumbled bacon
  • 2 tablespoons mayonnaise
  • 2 teaspoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Cut the avocados in half, remove the pits, and carefully remove the peel. Rub the outsides of each half with some fresh lemon juice. This will help them maintain their nice color. Set aside.
  3. In a medium mixing bowl, add all remaining ingredients and stir to combine.
  4. Stuff the avocados with as much of the filling as you can fit, allowing the filling to come up over the sides
  5. a bit.
  6. Place the avocados on a non-stick baking sheet and bake for about 10-12 minutes, or until the filling has
  7. turned a light golden brown. Serve immediately.

After taking in all the unwanted calories during football season, it's time to go back on the right track to healthy eating. But eating healthy doesn't mean losing out on the wonderful flavors of the dish. Using fresh ingredients, you can come up with this plate of risotto in half an hour. Just fancy enough to impress your significant other, but not difficult to whip up, his delicious risotto main dish with squash and sage also serves as the perfect Valentine's dinner idea for two.

  1. 1 Step 1

    Ingredients

    Gather what you need.

  2. 2 Step 2

    Sauté Onion and Toast Rice

    In a thick-bottomed saucepan, over medium heat, sauté the onion with extra virgin olive oil. When the onion starts to color, about 2 minutes, add the rice. Toast the rice for about 3 minutes. Move the rice frequently to avoid burning.

  3. 3 Step 3

    Add White Wine

    Add the white wine and let the alcohol evaporate, about 2 minutes.

  4. 4 Step 4

    Add Squash and Half of Broth

    Add the squash then half of the broth over the risotto. Put down the flame to medium-low.

  5. 5 Step 5

    Add Rest of Broth Slowly

    Keep on adding the rest of the broth little by little, making sure that the risotto doesn't dry up. With the back of the spoon, crush some of the diced squash. The risotto should be cooked in about 17 minutes.

  6. 6 Step 6

    Stir in Sage, Butter and Parmigiano Reggiano

    Add the sage when the risotto is almost cooked and turn off the burner. Stir in the butter and parmigiano reggiano (adjust the amount according to how like it).

  7. 7 Step 7

    Enjoy

    Season with pepper and salt if still needed and enjoy.

Risotto with Squash and Sage

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Serving Size: 2

Risotto with Squash and Sage

Ingredients

  • extra virgin olive oil
  • 1/2 medium onion, minced
  • 6 ounces rice (Valione Nano, Arborio or other kinds of Italian rice good for risotto)
  • 10 ounces squash pulp, diced (weighed after being seeded and cleaned)
  • 1/2 cup white wine
  • 3 cups hot vegetable broth
  • fresh sage, chopped
  • 1 tablespoon butter
  • 2 ounces (more or less, depending on your taste) parmigiano reggiano, grated
  • salt
  • pepper

Instructions

  1. In a thick-bottomed saucepan, over medium heat, sautè the onion with extra virgin olive oil. When the onion starts to color, about 2 minutes, add the rice. Toast the rice for about 3 minutes. Move the rice frequently to avoid burning.
  2. Add the white wine and let the alcohol evaporate, about 2 minutes.
  3. Add the squash then half of the broth. Put down the flame to medium-low.
  4. Keep on adding the rest of the broth little by little, making sure that the risotto doesn't dry up. With the back of the spoon, crush some of the diced squash. The risotto should be cooked in about 17 minutes.
  5. Add the sage when the risotto is almost cooked
  6. When the risotto is cooked, turn off the burner.
  7. Add the butter, parmigiano reggiano (adjust the amount according to how like it).
  8. Season with pepper and salt if still needed.

Did you know that by baking cornbread in an oven-proof skillet you get a delicious, crispy crust? Cast iron skillets work the best, but any oven-proof skillet will work. There is nothing better than a hot piece of freshly baked cornbread, except a hot piece of cornbread topped with homemade honey butter! The honey butter is very easy to make if you have a mixer, either stand or electric. The chopped jalapeños give this cornbread a little spice factor, but it isn’t too spicy for those who don’t like it too hot. This cornbread won’t last long, so you may want to double the recipe and freeze some for later!

  1. 1 Step 1

    Ingredients

    Gather what you need.

  2. 2 Step 2

    Heat the Skillet

    Place the butter in a cast iron skillet and place in the oven set at 375 degrees F.

  3. 3 Step 3

    Prepare the Batter

    Add all ingredients for the cornbread to a mixing bowl and stir with a wooden spoon until well blended.

  4. 4 Step 4

    Add Batter to Skillet

    Transfer the batter with a spatula to the cast iron skillet, and place back in the oven. Bake for 25 minutes.

  5. 5 Step 5

    Make Honey Butter

    In the meantime, add the butter and honey to a mixer and blend.

  6. 6 Step 6

    Remove from Oven

    Remove the cornbread from the oven and serve immediately, topped with honey butter.

  7. 7 Step 7

    Serve Hot

    Serve while still warm so the honey butter melts.

Jalapeño Cornbread with Homemade Honey Butter

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Serving Size: 8

Jalapeño Cornbread with Homemade Honey Butter

Ingredients

  • 1/2 cup unsalted butter
  • 3/4 cup all-purpose flour
  • 1 1/4 cups cornmeal
  • 4 tablespoons granulated sugar
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup buttermilk
  • 2 eggs
  • 1 jalapeño, seeded and finely chopped
  • 3 tablespoons honey

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Add 4 tablespoons butter to a cast iron skillet and place in the oven.
  3. Add the flour, cornmeal, sugar, salt, baking powder, buttermilk, eggs and chopped jalapeño to a mixing bowl and stir with a wooden spoon until blended.
  4. Transfer the batter to the skillet using a spatula.
  5. Bake for 25 minutes.
  6. In the meantime, add the remaining 4 tablespoons of butter and honey to a mixing bowl and cream together.
  7. Serve the cornbread immediately from the oven, topped with the homemade honey butter.

The secret to delicious, restaurant-style enchiladas is first cooking the chicken seasoned with garlic, cumin, paprika and chili powder in a crockpot, and then shredding it before filling the corn tortillas. What makes these enchiladas so special is the chopped avocado sprinkled both inside and on top of the enchiladas. Enjoy tender, flavorful chicken and soft avocado wrapped in a cheesy corn tortilla dipped in enchilada sauce with every bite! These enchiladas make a great family meal, but if you are looking to make just enough for two, you can half the recipe.

  1. 1 Step 1

    Ingredients

    Gather what you need.

  2. 2 Step 2

    Cook the Chicken

    Add the chicken, cumin, chili powder, paprika, garlic and chicken broth to a crockpot and cook on high for 2 hours.

  3. 3 Step 3

    Shred the Chicken

    Using two forks, shred the chicken breasts to pieces.

  4. 4 Step 4

    Roll the Tortillas

    Dip the corn tortillas in enchilada sauce, then fill with chicken, avocado and cheese. Roll them up so the edge is facing down. Sprinkle cheese on top of the rolled tortillas, then bake in the oven at 375 degrees F for 20 minutes.

  5. 5 Step 5

    Top with Avocados

    Top the enchiladas with diced avocados and serve warm.

  6. 6 Step 6

    Serve Warm

    Garnish as desired.

Chicken and Avocado Enchiladas

Prep Time: 20 minutes

Cook Time: 2 hours, 20 minutes

Total Time: 2 hours, 40 minutes

Serving Size: 4

Chicken and Avocado Enchiladas

Ingredients

  • 2 boneless, skinless chicken breast
  • 2 cups chicken broth
  • 1 clove garlic, minced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 12 ounces red chili enchilada sauce
  • 2 avocados, diced
  • 2 cups shredded Mexican Blend cheese
  • 13 corn tortillas

Instructions

  1. Add chicken, chicken broth, garlic, paprika, chili powder and cumin to a crockpot and cook chicken on high for 2 hours.
  2. Use two forks to shred the chicken and set aside.
  3. Preheat the oven to 375 degrees F.
  4. Pour 1/2 cup enchilada sauce over the bottom of a 9x13-inch baking dish.
  5. Microwave the tortillas for 30 seconds, then dip each one into the remaining enchilada sauce.
  6. Add chicken, avocados, and cheese to each dipped tortilla, then roll up until the seam faces the bottom.
  7. Pour the remaining sauce over the tortillas, then sprinkle the remaining cheese over the tortillas.
  8. Bake for 20 minutes.
  9. Sprinkle diced avocados over the top.
  10. Garnish with sour cream and cilantro (optional) and serve warm.

The Super Bowl is upon us! What better way to enjoy great football food than to than with these fun bacon-wrapped pretzels with cheese for dipping? These easy to eat, totally cheesy treats are a snack lovers (and bacon lovers) dream come true. Each toasty pretzel rod is wrapped tightly by a crispy piece of bacon and then rolled in a mountain of Parmesan cheese! Just to take them to the next level, they're served with warm and spicy queso dip! Make a batch of these and you will be the MVP of "Sunday Funday."

  1. 1 Step 1

    Ingredients

    Gather what you need.

  2. 2 Step 2

    Wrap Pretzels in Bacon

    Wrap each pretzel rod tightly with one raw piece of bacon.

  3. 3 Step 3

    Bake

    Bake them on a sheet pan at 350 degrees F, for about 20-25 minutes, or until they're golden and crispy.

  4. 4 Step 4

    Roll in Parmesan

    Take them out of the oven and while they're still warm, roll them in the Parmesan cheese.

  5. 5 Step 5

    Serve with Queso

    Allow them to cool slightly and serve with prepared queso dip, heated according to package instructions.

Bacon-Wrapped Pretzel with Queso Dip

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 16

Bacon-Wrapped Pretzel with Queso Dip

Ingredients

  • 1 pound of bacon
  • 1 package of pretzel rods
  • 1 cup grated Parmesan cheese
  • 1 cup of prepared queso cheese dip (I used Tostitos)

Instructions

  1. Wrap each pretzel rod with one slice of raw bacon.
  2. Bake on a sheet pan at 350 degrees F, for approximately 20-25 minutes, or until they're golden and crispy (and bacon is thoroughly cooked).
  3. Remove from the oven, and while they're still warm, roll each pretzel in the Parmesan cheese.
  4. Allow them to cool, and serve with warm queso dip.

This white chicken chili recipe is one of my favorite comfort foods, especially on a cold day. Let your slow cooker do the work for you, and come home to a dinner ready to be served. By cooking the chili in a slow cooker, the flavors have plenty of time to blend together to make the most delicious chili. Topped with your favorite toppings, this white chicken chili recipe is the perfect meal for the Super Bowl.

  1. 1 Step 1

    Ingredients

    Gather what you need.

  2. 2 Step 2

    Brown the Chicken

    Heat the oil in a skillet over medium heat and add the onions, garlic, jalapeño and chicken. Sprinkle with cayenne pepper, cumin, chili powder, and pepper and cook until chicken is browned, about 5 minutes.

  3. 3 Step 3

    Mash the Beans

    Pour one can of drained, rinsed beans into a shallow bowl and mash with a fork.

  4. 4 Step 4

    Add to Slow Cooker

    Add all ingredients to a slow cooker and cook on low for 6 hours.

  5. 5 Step 5

    Add Your Favorite Toppings

    Enjoy with toppings such as cheese, sour cream and cilantro.

Slow Cooker White Chicken Chili

Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 6 hours, 15 minutes

Serving Size: 6

Slow Cooker White Chicken Chili

Ingredients

  • 2 boneless, skinless chicken breasts
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 jalapeño, seeded and chopped
  • 1 tbsp canola oil
  • 1 teaspoon cayenne pepper
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground black pepper
  • 3 cups chicken broth
  • 2 14 oz cans white kidney beans, drained and rinsed
  • 1/2 lime, juiced
  • 1/4 cup fresh, chopped cilantro
  • Sour cream, for topping

Instructions

  1. Heat the oil in a skillet over medium heat and add the onions, garlic, jalapeño and chicken.
  2. Sprinkle with cayenne pepper, cumin, chili powder, and pepper and cook until chicken is browned, about 5 minutes.
  3. Transfer the chicken, onion, jalapeño and garlic to a slow cooker and set to low heat.
  4. Add one can of drained and rinsed kidney beans to a shallow bowl and mash with a fork.
  5. Add the chicken broth, lime juice, mashed and whole kidney beans to the slow cooker.
  6. Cover and cook for 6 hours on low heat.
  7. Serve and top with sour cream and fresh cilantro.

These margherita poppers are made with fresh diced tomatoes, basil and mozzarella cheese. They make a fun party food, and are a great appetizer for Super Bowl Sunday. Serve them as a snack with a side of marinara sauce. Double or triple the recipe and they are perfect for a crowd! These "savory pizza muffins" are a quick, fun and easy recipe to always have on hand.

  1. 1 Step 1

    Ingredients

    Preheat the oven to 375 degrees F. Gather what you need.

  2. 2 Step 2

    Make the Batter

    Add the flour, baking powder, olive oil, egg and milk to a mixing bowl and whisk together until well blended.

  3. 3 Step 3

    Pour into Muffin Pan

    Use a spoon to transfer the batter into a greased muffin pan, filling each hole to just below the top.

  4. 4 Step 4

    Bake the Pizza Puffs

    Bake in the oven at 375 degrees F for 25 minutes.

  5. 5 Step 5

    Serve with Marinara

    Serve the pizza puffs warm with a side of marinara sauce for dipping. Sprinkle freshly chopped basil over the top for decoration and extra flavor!

Margherita Pizza Poppers

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 6

Margherita Pizza Poppers

Ingredients

  • 3/4 cup flour
  • 1 teaspoon baking powder
  • 1 tablespoon olive oil
  • 1 egg
  • 3/4 cup milk
  • 1 cup shredded mozzarella cheese
  • 1 large tomato, diced
  • 1/3 cup chopped fresh basil
  • Marinara sauce, for dipping

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Add the flour, baking powder, olive oil, egg and milk to a mixing bowl and whisk together until well blended.
  3. Add the cheese, tomato and basil to the batter and mix well.
  4. Spoon the batter into a greased muffin pan, filling each hole until just below the top.
  5. Bake for 25 minutes.
  6. Let cool 10 minutes, then gently loosen with a butter knife and place on a cooling rack.
  7. Garnish with freshly chopped basil.
  8. Serve warm with marinara sauce.