Cinnamon Sugar Swirled Pancake Muffins

1 teaspoon Cinnamon

¼ cups Light Brown Sugar

⅔ cups Whole Milk Plus 1 Teaspoon Fresh Lemon Juice (or 2/3 Cup Buttermilk)

1 whole Egg

2 Tablespoons Butter, Melted

1 cup All-purpose Flour

2 Tablespoons White Sugar

1 teaspoon Baking Powder

½ teaspoons Baking Soda

¼ teaspoons Kosher Salt

Maple Butter
1/2 cup softened butter
1/4 cup maple syrup

Preheat your oven to 350ºF and lightly spray half of a muffin tin (i.e. Mr. Misto).
Combine the cinnamon and the brown sugar and set aside.
Mix together in a large bowl; the milk (and lemon juice), egg and melted butter. Pour this into the dry ingredients (flour, white sugar, baking powder, baking soda, salt) and stir. Measure out 2 tablespoons into 6 of the muffin spots. Sprinkle each with 1 teaspoon of the reserved cinnamon-sugar and divvy up the remaining batter over top of each muffin (about 1 1/2 tablespoons). Use a toothpick or skewer and swirl the batter. Slide the muffin tin into the oven and bake for 12-14 minutes.

In a small bowl, mix the butter and maple syrup until well mixed. Set aside.

Remove and let cool for 10 minutes before removing them. You may need a little help from a rubber spatula. Brush with as much or as little maple butter as your heart desires. Enjoy!

 

French Dip Sandwiches

3-pound boneless beef chuck roast (or round steak or london broil)
1 1/2 cups water
1/3 cup soy sauce
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
1 clove garlic, finely chopped
1 dried bay leaf
3-4 peppercorns
1 loaves french bread
8 slices of cheese (Provolone, cheddar, mozerella - you choose)

Trim excess fat from beef. Place beef in 4 quart slow cooker. Mix remaining ingredients except bread; pour over beef.

Cover and cook on low heat setting 7-8 hours or until beef is tender.

Skim fat from surface of juices in slow cooker; discard bay leaf and peppercorns.  Remove beef from slow cooker. Shred beef.  Cut each loaf of bread into 5 pieces, about 4 inches long; cut horizontally in half.  Fill bread with beef.  Serve with broth for dipping. 

Shredded Chicken Tacos

1 package Frozen Corn, (Trader Joe's Fire Roasted Corn is good!)

1  (15 oz) can Black, Pinto or Chili Beans, Drained

4 pieces Chicken Breasts; Frozen, Skinless, Boneless

1 jar Salsa

1 envelope Taco Seasoning

Pour the bag of frozen corn in the bottom of the crock pot. Add the drained black beans. Place the frozen chicken breasts on top of the beans and sprinkle with the taco seasoning. Pour the jar of salsa over the top.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Remove the chicken, shred it, then add it back to the crock pot and toss with the corn and beans. Serve with all your normal taco fixings. It’s delish with cilantro-lime rice.

Awesome Ham Glaze

For a 20 lb ham, mix together the below ingredients:
6 cloves garlic, crushed
8 1/2 oz. jar Mango Chutney
1 c. packed brown sugar
Zest of 1 orange
1/4 c. Orange Juice
(you can also add 1/2 c. dijon mustard if you like)

Baste ham during the last hour.