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Blueberry Apple Butter Muffins

by 13 Comments

These Blueberry Apple Butter Muffins are tender, fruity, and perfectly sweet with a hint of warm apple butter in every bite. They make a great breakfast or afternoon treat that's both wholesome and satisfying.

A batch of golden brown Blueberry Apple Butter Muffins with a slighty glossy top, studded wth baked blueberries, resting in a white dish.

This recipe brings together juicy blueberries and cozy apple butter for a soft, bakery-style muffin that feels homemade through and through. It's a simple, one bowl recipe that reminds me of the muffins my mom used to make on chilly fall mornings.

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Why You'll Love This Recipe

Perfectly moist: the apple butter adds richenss and keeps the muffins soft for days.

Naturally sweet: a mix of blueberries and apple butter gives just the right amount of sweetness without being heavy.

Quick and easy: simple pantry ingredients come together in under 10 minutes before baking.

Key Ingredients for Blueberry Apple Butter Muffins

See the recipe card below for a full list of ingredients and instructions.

  • Apple butter: adds moisture and warm apple spice flavor that makes these muffins stand out.
  • Blueberries: bursts of fruity sweetness that pair beautifully with apple butter.
  • White whole wheat flour: gives a heartier texture with extra fiber while keeping the crumb light.
  • Bread flour: adds structure and helps the muffins rise tall and fluffy.
  • Vegetable oil: keeps the muffins tender and soft without any butter.

Ingredient Substitutions

  • Use unsweetened applesauce instead of apple butter for a lighter flavor.
  • Swap oat milk or almond milk for cow's milk if preferred.
  • Try coconut oil in place of vegetable oil for a subtle hint of coconut.

Blueberry Apple Butter Muffin Variations

  • Cinnamon Streusel Top: sprinkle a mix of brown sugar and cinnamon on top before baking.
  • Lemon Twist: add at easpoon of lemon zest for a brighter flavor.
  • Nutty Crunch: stir in a handful of chopped pecans or walnuts for added texture.
A close-up of a blueberry muffin sliced in half, showing its moist, golden crumb with juicy purple blueberries throughout.

Tips for the Best Blueberry Muffins

  • Don't overmix: stir until just combined to keep the texture light and tender.
  • Toss blueberries in flour: this keeps them from sinking to the bottom.
  • Use fresh apple butter: homemade or store-bought apple butter with real spice flavor works best.

How to Store and Reheat

Store cooled muffins in an airtight container at roo temperature for up to 3 days or refrigerate for up to 5 days. To reheat, warm a muffin in the microwave for 10-15 seconds or in a 300°F oven for about 5 minutes.

Serve With...

Enjoy these Blueberry Apple Butter Muffins with a cup of coffee and a side of caramel apple butter for spreading. They also pair nicely with Whipped Cinnamon Honey Butter and Salted Maple Butter.

More Muffin Recipes You'll Love

If you enjoy these muffins, try my Mango Cardamom Muffins, Rum Raisin Muffins, Pistachio Cherry Muffins, and Cranberry Coconut Muffins.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

A batch of golden brown Blueberry Apple Butter Muffins with a slighty glossy top, studded wth baked blueberries, resting in a white dish.

Blueberry Apple Butter Muffins

Shelby Law Ruttan
These Blueberry Apple Butter Muffins are tender and flavorful, combining the sweet tang of blueberries with the cozy richness of apple butter for a soft and satisfying muffin.
No ratings yet
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Breakfast & Brunch
Cuisine American
Servings 12
Calories 225 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat oven to 375.  Line a 12-cup muffin tin with parchment paper liners.
  • In a large mixing bowl, stir together flours, sugar, baking powder and salt.  Set aside. 
  • In large measuring cup measure out almond milk and canola oil.  Add vanilla extract and apple butter.  Whisk lightly to blend. 
  • Make a well in center of dry ingredients.  Add wet ingredients and stir gently until no longer dry.  Fold in blueberries.
  • Spoon batter evenly into muffin cups.   Bake for 25 minutes or until a toothpick inserted comes out clean.  Let cool for a few minutes and then transfer to cooling rack to cool completely.

Nutrition

Calories: 225kcalCarbohydrates: 31gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.05gCholesterol: 1mgSodium: 210mgPotassium: 57mgFiber: 1gSugar: 14gVitamin A: 19IUVitamin C: 1mgCalcium: 76mgIron: 1mgNet Carbohydrates: 30g
Keyword apple butter muffins, apple butter recipes, Blueberry Apple Butter Muffins, blueberry muffins, breakfast muffin recipe, homemade. muffins
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Chickpea Quinoa Pilaf

by 22 Comments

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There hasn't been a whole lot of cooking going on here lately.  A lot of packing and getting ready for our move which is happening real soon! (Like this Saturday!) I worked my last day at Clarkson University last Friday.  It still doesn't seem real - that I have left a job I have done for almost 14 years.  I guess when I start my new job in a few weeks it will feel more real!

I've been trying some new recipes lately with some new ingredients that I haven't had a lot of experience with!  One of the new foods to me is Quinoa.  I now know why people love this pretty little high protein grain! (you can get this grain in red, white, and black colors!) Filling, great for you and when fixed this way, super flavorful!  The original recipe comes from the Veganomicon cookbook.  I made this with a few of my own changes and let me tell you....I could eat this stuff breakfast, lunch, and dinner!  Try it out for yourself, you will not regret it!

Chickpea-Quinoa Pilaf
adapted from Veganomicon

1 medium white onion, chopped
2 large cloves garlic, minced
1 tablespoon olive oil
1 tablespoon coriander, crushed
½ teaspoon cumin
½ teaspoon salt
¼ teaspoon fresh ground pepper
1 tablespoon tomato paste
¾ cup quinoa (I used red for color contrast)
1 can chickpeas, drained and rinsed
11/2 cups water
2 teaspoons vegetable better than bouillon paste

Saute onions and garlic in olive oil until onions are soft.  Add cumin and coriander seeds and saute a couple if minutes.  Add salt, pepper, and tomato paste.  Stir and cook one minute.  Add Quinoa and saute about 2 minutes.  Stir in chickpeas, water, and vegetable paste.  Bring to a boil, reduce heat and simmer, stirring occasionally, for about 20 minutes or until Quinoa has soaked up the liquids.

This is excellent warm or cold!

Aloo Matar

by 8 Comments

Aloo Matar is a delicious Indian recipe made with potatoes and green peas in a lightly spiced tomato sauce. It is a great vegan main dish, or side dish recipe that comes together quickly.

Featured Image for Aloo Matar.
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❤️ Why I Love This Recipe

✔️ Aloo Matar is super easy to make and packed with flavor.

✔️ This recipe reheats well and can be made ahead of time.

✔️ It is a great recipe to make and take for potluck!

🥘 Ingredients

White potatoes

Green peas

Tomatoes

Onions

A variety of spices: cumin, coriander, turmeric, garam masala, mustard seed, cayenne pepper, and bay leaves.

Cilantro (optional)

Sugar and salt (to balance flavor).

🔪 Instructions

  • Heat a teaspoon of the oil in a wok over high heat. Add the mustard seeds and as soon as they start popping turn off heat and carefully add the rest of the oil.
  • Put heat to medium and add in all the other spices (cumin, coriander, turmeric, chili powder). Stir in the onions, ginger, garlic and bay leaf. Cook until the onions are tender.
  • Mix in the potatoes and "fry" them with the spiced oil. Add the peas. Add water. Cover and cook until the peas are tender, about 10 minutes.
  • Stir the tomatoes, sugar, and salt into the vegetable mixture. Continue cooking about 10 - 12 minutes. Garnish with cilantro.

💭 Top Tip

Keep the heat at medium when cooking the mustard seed and as soon as the mustard seeds begin to pop, add the rest of the spices to the hot oil.

📖 Variations

  • Stir in 1 cup of vegetarian beef crumbles or chopped Vegan Steaks to add more protein to the dish.
  • Substitute diced canned tomatoes for the tomatoes.
  • Use Oven Roasted Radishes in place of the potatoes to lower the carb count.

Serving Suggestions

This vegan recipe is great served with naan bread brushed with some butter and garlic!

Storage

Aloo Matar can be stored in the fridge up to 5 days and in the freezer up to 6 months.

Mango Lassi Recipe - Creamy Indian Beverage

Indian Spiced Butternut Squash Tri-Colored Quinoa Salad

BBQ Veggie Pulled Pork Potato Skins

As an Amazon Associate, I earn from qualifying purchases from affiliate links.

Don't forget to check out my Amazon storefront for some of my favorite products!

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Featured Image for Aloo Matar.

Aloo Matar

Shelby Law Ruttan
Delcious spiced vegan recipe made with potatoes and peas in a spicy tomato sauce.
No ratings yet
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 174 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 3 teaspoons vegetable oil
  • ¼ cup water
  • 2 medium onions , finely chopped
  • 1 tablespoon grated ginger
  • 2 cloves garlic , finely minced
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1 teaspoon turmeric powder
  • 1 ½ teaspoons garam masala
  • ½ teaspoon cayenne pepper ,optional
  • 1 bay leaf
  • 2 large potatoes boiled, peeled and chopped in 2 inch cubes
  • 1½ cup frozen peas
  • ½ cup diced tomatoes
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 tablespoons cilantro , chopped

Instructions
 

  • Heat a teaspoon of the oil in a wok over high heat. Add the mustard seeds and as soon as they start popping turn off heat and carefully add the rest of the oil.
  • Put heat to medium and add in all the other spices (cumin, coriander, turmeric, chili powder). Stir in the onions, ginger, garlic and bay leaf. Cook until the onions are tender.
  • Mix in the potatoes and "fry" them with the spiced oil. Add the peas. Add water. Cover and cook until the peas are tender, about 10 minutes.
  • Stir the tomatoes, sugar, and salt into the vegetable mixture. Continue cooking about 10 - 12 minutes. Garnish with cilantro.

Nutrition

Calories: 174kcalCarbohydrates: 36gProtein: 7gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 598mgPotassium: 771mgFiber: 7gSugar: 8gVitamin A: 580IUVitamin C: 51mgCalcium: 64mgIron: 3mg
Keyword Aloo Matar Recipe, Aloo-Matar
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Blueberry Banana Bread

by 18 Comments

This Blueberry Banana Bread recipe is a delicious moist bread packed with banana flavor and studded with fresh blueberries. Sweetened only with pure maple syrup, this take on the classic banana bread recipe is sure to be a hit with the whole family.

Loaf of banana blueberry bread on a cooling rack.

It is an easy banana bread recipe that you will want to make often. It is perfect for snacking, to pack in lunch boxes, or to serve guests with a hot cup of coffee.

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❤️ Why you'll love it

  • It is full of delicious fresh berries and topped with a sugared walnut topping, making it an extra special banana bread recipe!
  • It is a new recipe that will become one of your favorite quick breads and is perfect for snacking!
  • This is the best banana bread and is a great way to use up those ugly brown bananas on the counter!
  • Enjoy a slice of bread packed in your lunch box (or your kids lunchbox!)
  • You can feel good about the fact the only sugar is in the topping (and you can leave that out if you want).

🥘 Ingredients

Unsalted butter

Pure maple Syrup,

Large eggs

Bananas: this is a great recipe to use extra ripe bananas!

Maple extract, this will boost the flavor in the bread. It is also what makes the loaf just a little darker in color.

Milk

All-purpose flour

Baking soda

Baking powder

Fresh blueberries

Walnuts

Granulated sugar

Plump blueberries add a burst of freshness!

🔪 Instructions

  1. Preheat oven to 350 degrees. Spray loaf pan generously with cooking spray.
  2. In a large bowl, mix together the melted butter and maple syrup.
  3. Using a hand whisk, beat in the egg and mashed bananas. Add the maple extract and milk and stir to combine.
  4. In a medium bowl, whisk together the flour, baking soda, and baking powder. Fold the dry ingredients into the wet ingredients just until combined.
  5. Transfer the banana bread batter to the prepared loaf pan.
  6. Toss the walnuts with the sugar and arrange on top of the batter with a few extra blueberries. Sprinkle any sugar left in the bowl on top of the bread.
  7. Bake for 50 minutes, until a toothpick inserted in the middle of the bread comes out clean.
  8. Remove from the oven and cool on a wire rack for 10 minutes. Remove the loaf from the bread pan and return to the rack to cool completely.

🥄 Equipment

Loaf pan

Large bowl

Hand mixer

Wooden Spoon

Large rubber scraper

ripe peeled bananas in an orange bowl
Overripe bananas in a bowl are easy to mash with a swedish whisk!

🥫Storage

Store the bread wrapped in aluminum foil or in an airtight container on the counter up to 5 days. The whole loaf or individual slices can be frozen up to 3 months.

📖 Variations

You can make simple changes or additions to this bread to match your own tastes. Below are a few swaps and great additions to the bread recipe!

  • Use vanilla extract in place of maple extract.
  • Make mini loaves or muffin tins for individual serving sizes.
  • Substitute coconut sugar or brown sugar for the walnut topping.
  • Stire in ½ cup of chocolate chips

💭 Tips

  • Make the ingredients are all at room temperature. This will ensure the batter doesn't curdle or separate.
  • Melt the butter in the mixing bowl before adding the maple syrup (to save dirtying dishes!)
  • Wrap individual slices in plastic wrap and store them in a ziploc bag in the freezer so they are ready to pack into lunches.
Slices of banana blueberry bread on a blue and pink floral plate.

Maple Walnut Banana Bread is another family favorite!

Maple Cupcakes are delicious single serving sized cakes with incredible flavor.

Best Coconut Banana Bread with Lime Glaze is a personal favorite!

If cookies are your thing, then you need to try these Banana Cake Cookies with Chocolate, Walnuts, and Cardamom.

🍽 Serve with...

This bread is delicious served with a scoop of vanilla ice cream or spread with a thin layer of butter with a hot cup of coffee or tea.

Overhead image of sliced banana blueberry bread.

Don't forget to check out my Amazon storefront for some of my favorite products!

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Featured image for Banana Blueberry Bread.

Blueberry Banana Bread

Shelby Law Ruttan
Blueberry Banana Bread sweetened with pure maple syrup and packed with fresh blueberries. The finishing touch is a sprinkling of sugared walnuts on top of the quick bread.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Breads
Cuisine American
Servings 12
Calories 224 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees. Spray inch loaf pan generously with cooking spray.
  • In a large bowl, mix the melted butter and the syrup. Beat in the egg and bananas. Stir in the maple extract and milk.
  • In a separate bowl, mix the flour, baking soda, and baking powder and stir into the banana mixture just until moistened.
  • Transfer to the prepared loaf pan. Arrange blueberries on top. Mix the nuts and sugar, then sprinkle on top of batter.
  • Bake 50 minutes in the preheated oven or until a toothpick inserted in the center of the loaf comes out clean.

Nutrition

Calories: 224kcalCarbohydrates: 31gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 34mgSodium: 118mgPotassium: 151mgFiber: 1gSugar: 11gVitamin A: 279IUVitamin C: 2mgCalcium: 40mgIron: 1mgNet Carbohydrates: 30g
Keyword Blueberry Banana Bread
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Ma Po Tofu - better than takeout recipe

by 15 Comments

For August, Val's choice for our Virtual Supper Club get together was to be a visit to Chinatown!  Of course I was all for this one as I love to make Asian meals!  I decided to go with Ma Po Tofu.  I've seen it around many times on the blogsphere but had never made it.  Since tofu is one of my favorite proteins, it made sense to me that I would make this!
Grumpy did eat this meal.  His only negative comment was "I could have done without the tofu in it."  ha ha.  Oh well.  I ate all the tofu anyway.  This was a very flavorful and simple meal to make and something I had been wanting to try for quite some time. 
Why don't you stop by the rest of the Cooking Light Virtual Supperclub Members to see what they cooked up and before you leave maybe you would like to share your favorite Asian meal?  Feel free to leave a link if you have one!
Sandi (Whistlestop Cafe Cooking) made Asian Turkey Cabbage Cups

Val (More than Burnt Toast) brought Salt-Baked Chicken

Patsy (Food, Family and Friends) made Pork & Stir Fried Veggies in Spicy Sauce

Jamie (Mom's Cooking Club) made Udon-Beef Noodle Bowl

Ma Po Tofu
Cooking Light

  • 1 (1-pound) package reduced-fat firm tofu, cut into 6 slices
  • ½ cup fat-free, less-sodium chicken broth
  • 1 tablespoon cornstarch
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon oyster sauce
  • 1 to 2 teaspoons chili garlic sauce (such as Lee Kum Kee)
  • 4 ounces lean ground pork
  • 1 tablespoon grated peeled fresh ginger
  • 3 garlic cloves, minced
  • 2 cups hot cooked long-grain brown rice
  • ⅓ cup chopped green onions
  • Place tofu slices on several layers of paper towels; cover with additional paper towels. Place a dinner plate on top of covered tofu; let stand 30 minutes. Remove plate; discard paper towels. Cut tofu slices into ½-inch cubes.
  • Combine broth, cornstarch, soy sauce, oyster sauce, and chili garlic sauce, stirring with a whisk.
  • Heat a large nonstick skillet over medium-high heat. Add pork; cook 4 minutes or until done, stirring to crumble. Add ginger and garlic; cook 1 minute, stirring constantly. Add tofu; cook 4 minutes or until golden, stirring frequently. Add broth mixture to pan. Bring to a boil; cook 1 minute or until mixture thickens. Remove from heat.
  • Serve tofu mixture over rice. Sprinkle with onions.

Cinnamon Flavored Pancakes with Blueberry POM Wonderful Syrup

by 6 Comments

Not too long ago I was contacted by Ryan of POM Wonderful wondering if I would be interested in a case of their Blueberry POM Wonderful juice*.  Well, of course!  The box arrived last week and I knew one thing I wanted to do was make a syrup with it. Hmm.  I wonder how he knew I loved Blueberry?  ;o)

From my many breakfast (and pancake posts) I am sure you realize by now that we are pancake people when the weekend arrives.  I'm not as plain Joe as Grumpy is though.  I like my food on the "fancier" side.  lol  I like plan Jane too, but I like to doctor things up often also!

Cinnamon Flavored Pancakes with POM Wonderful Blueberry Syrup and Mangos

1-½  cup  all-purpose flour
1  tablespoon  sugar
½  teaspoon  baking soda
½  teaspoon  baking powder
½  teaspoon  ground cinnamon
¼  teaspoon  salt
1  ounce uncooked Cream of Wheat
1  cups  milk
1  tablespoon  canola oil
½  teaspoon  vanilla extract
1  large egg
1 mango, peeled and diced

POM Blueberry Syrup

½  cup POM Wonderful Blueberry juice
½  cup  pure maple syrup
2  tablespoons  POM Wonderful Blueberry juice
2  teaspoons  cornstarch

To prepare pancakes, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 6 ingredients (through cream of wheat) in a large bowl; stir with a whisk. Combine milk, oil, vanilla, and egg; add to flour mixture, stirring until smooth.

Spoon ¼ cup batter per pancake onto a hot nonstick griddle. Turn when tops are covered with bubbles and edges look cooked.

To prepare syrup, combine ½ cup juice and syrup in a medium saucepan. Bring to a boil over medium-high heat. Combine 2 tablespoons juice and cornstarch in a bowl; add to pan. Cook 1 minute or until thickened; remove from heat. Serve with pancakes topped with mango..

 *I received 1 case of POM Blueberry Wonderful juice to sample and experiment with.  In no way, shape, or form was I "required" to post about this product. 

Chipotle Shrimp Taco Bowls with Mango Salsa

by 13 Comments

When summer heat rolls in, I love recipes that are quick, light, and full of bright flavor-and these Shrimp Taco Bowls check every box. Chipotle seasoned shrimp bring a smoky heat that's balanced by a sweet mango and tomato salsa, all tucked inside a crispy tortilla bowl and drizzled with zesty cilantro honey lime vinaigrette.

Chipotle Shrimp Taco Salad

I first saw this recipe in a cooking light magazine back in 2010 and it has been a family favorite for years. And, these flavors have influenced other recipes I have shared here like Chipotle Shrimp Burgers and Mango Avocado Salsa!

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Why You'll Love Shrimp Taco Bowls

Perfect for warm weather - No need to turn on the oven!

Quick & easy - From stovetop to table in about 30 minutes

Big flavor - Smoky, sweet, tangy, and just a little spicy

🌶 Ingredients You'll Need

Greens - Romaine or your favorite lettuce mix for the base

Shrimp - Medium-sized, peeled and deveined

Chipotle powder - For a smoky, slightly spicy seasoning

Olive oil - Helps the seasoning stick and shrimp sear nicely

Tortilla bowls - Store-bought or homemade (you can press flour tortillas into oven-safe bowls and bake until crisp!)

Mango - Sweet and juicy, perfect for balancing the spice

Tomatoes - Grape or cherry tomatoes work great

Shallots (or Red onion) & cilantro - For a bit of bite and freshness

Lime juice - A must for the vinaigrette and the salsa

Honey & vinegar - To bring balance and brightness to the dressing

Chipotle Shrimp Taco Salad

Substitution Suggestions

Whether you're working with what you have on hand or adjusting for dietary needs, here are a few easy swaps that still keep the flavors fresh and delicious:

Tortilla bowls: You can skip the bowl and serve this over rice or cauliflower rice for a burrito bowl-style meal.

Shrimp: Try using chicken tenders, or seasoned tofu cubes for a different protein option.

Mango: No mango? Use pineapple or peach for a similarly sweet touch.

Cilantro: If cilantro tastes a little too bold to you, try using fresh parsley or basil in the vinaigrette and salsa instead.

Recipe Variations

Here are some easy ways to change up your Shrimp Taco Bowls for new flavor profiles or special diets:

Creamy Chipotle Dressing - Swap the vinaigrette for a creamy chipotle dressing.

Grilled Version - Grill the shrimpfor a bit of char and outdoor cooking flair-great for summer cookouts.

Serving Suggestions

These shrimp taco bowls are hearty enough on their own, but they also pair beautifully with:

Homemade Guacamole - Creamy and fresh, a great starter or side with air fryer tortilla chips

Air Fryer Corn on the Cob - Sweet corn with crispy edges

Fruit Spring Rolls - A light and fun dessert to round out the meal

When you make this Shrimp Taco Bowl recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Chipotle Shrimp Taco Salad

Chipotle Shrimp Taco Bowls with Mango Salsa

Shelby Law Ruttan
An easy weeknight dinner with bold flavor and fresh ingredients, these Shrimp Taco Bowls are filled with chipotle seasoned shrimp, mango tomato salsa, crisp greens, and a tangy cilantro lime vinaigrette. Served in a crunchy tortilla bowl, it's a fresh and flavorful meal perfect for warm weather dinners.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine Mexican
Servings 4
Calories 306 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat oven to 350°. Combine first 5 ingredients in a small bowl, stirring with a whisk. Gradually add oil, stirring constantly.
  • Bake tortilla shells at 350°. If using homemade tortillas to make shells, drape warmed tortilla (I warm in microwave about 15 seconds) over a mini ramekin. Spray with butter spray and place on cookie sheet in oven. Bake until crisped.
  • While shells bake, heat a frying pan over medium-high heat with 1 tablespoon olive oil. Combine shrimp, chili powders, and salt in a large bowl and toss well to coat. Add shrimp to pan; cook 2 minutes on each side or until done.
  • Combine lettuce, mango, and tomato. Drizzle vinaigrette over salad; toss to coat. Place about 1 ½ cups salad in each tortilla shell; divide shrimp evenly among salads.

Nutrition

Serving: 1gCalories: 306kcalCarbohydrates: 43gProtein: 6gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 537mgPotassium: 435mgFiber: 5gSugar: 15gVitamin A: 7169IUVitamin C: 34mgCalcium: 113mgIron: 3mgNet Carbohydrates: 38g
Keyword Chipotle Rubbed Shrimp Tacos
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Chunky Monkey Pancakes

by 28 Comments

These Chunky Monkey Pancakes are fluffy and naturally sweet, with mashed bananas and mini chocolate chips folded right into the batter. And if you love a little crunch, feel free to stir in a handful of chopped walnuts for that classic chunky monkey twist.

A stack of 3 chunky monkey pancakes on a blue plate topped with syrup, banana slices, and mini chocolate chips.

Bananas and chocolate are a classic combination that never fails when you are feeding kids (and adults!). I'm always looking for special ways to make breakfast a little different and since my family loves these chunky monkey cookies so much, I knew they would love these pancakes!

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Why You'll Love Chunky Monkey Pancakes

Naturally sweet and satisfying - thanks to ripe bananas and melty chocolate chips.

Perfect weekend breakfast - warm, cozy, and kid-approved.

Customizable - skip the nuts, add peanut butter, or drizzle with maple syrup.

🥞 Key Ingredients

Milk and Egg - Bind everything together and give the batter a creamy texture.

Ripe Bananas - The star of the show, they add natural sweetness, moisture, and flavor.

Mini Chocolate Chips - Distribute beautifully through the batter and melt into gooey bites of goodness.

Chopped Walnuts (optional) - Add a nice crunch and nutty depth, but you can leave them out or swap them.

Flour, Baking Powder & Baking Soda - These dry ingredients give the pancakes structure and fluffiness.

Substitutions

Mini Chocolate Chips: Regular Chocolate Chips or Chopped Dark Chocolate - If you only have full-size chips or a chocolate bar on hand, a rough chop will work just fine.

Milk → Buttermilk or Non-Dairy Milk: Use what you have on hand, or add a tablespoon of vinegar to regular milk for a quick buttermilk swap.

Egg → Unsweetened Applesauce (2 tablespoons per egg): This keeps the pancakes moist and works well as a binder for a softer, fluffier texture.

Variations

Top tips

  • The banana should be ripe, but not overly ripe (an overripe banana will make the batter a little looser).

Storage

Store leftover pancakes in an airtight container in the fridge up to 3 days or in the freezer up to 3 months.

To reheat pancakes, place in toaster, toaster oven, or air fryer at 350 degrees for 5-7 minutes.

A stack of 3 pancakes topped with syrup, bananas and chocolate chips.

☕ Perfect Pairings from HoneyB's Kitchen

Make it a full and satisfying breakfast with these cozy companions:

Lavender Oatmilk Latte - A floral, calming option to brighten up your morning.

Air Fryer Bacon - Crispy and mess-free, it's the perfect savory bite to balance out the sweet.

Egg Muffin Cups - Easy, make-ahead egg bites packed with protein and veggies.

Salted Caramel Mocha Latte - A warm, sweet coffee treat to sip while your pancakes sizzle.

Looking for other recipes like this? Try these:

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

A stack of 3 chunky monkey pancakes on a blue plate garnished with banana slices and chocolate chips.

Chunky Monkey Pancakes

Shelby Law Ruttan
These Chunky Monkey Pancakes are soft, sweet, and filled with banana and mini chocolate chips. Add walnuts for a little crunch in every delicious bite.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 392 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Stir together flour, baking soda, baking powder,
    salt, and sugar. 
  • In a separate bowl, whisk eggs, milk and vanilla. 
    Make a well in dry ingredients and pour milk mixture into well,
    immediately pour in melted butter.  Whisk until blended.
  •   Fold in banana and chocolate chips.
  • Cook on a griddle coated with baking spray until tops of pancakes start to bubble 60-90 seconds. 
  • Flip and cook another 30-40 seconds or until pancakes are cooked through. 
  • Top with banana slices, a few mini chocolate chips and pure maple syrup!

Nutrition

Calories: 392kcalCarbohydrates: 53gProtein: 10gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 123mgSodium: 694mgPotassium: 274mgFiber: 2gSugar: 17gVitamin A: 518IUVitamin C: 3mgCalcium: 212mgIron: 3mgNet Carbohydrates: 51g
Keyword Chunky Monkey Pancakes
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Carrot Cupcakes with Cream Cheese Frosting

by 14 Comments

One is fun, one is not.  Well, in this case it is.  I suppose the older you get the less fun birthdays are.

Today is my Justin's birthday.  My oldest boy who makes my heart swell with pride.  He has always been my joy since the day I had him with his little puppy dog ear.  My heart warms when I remember him pulling the cotton strips out of the box at Aunt Marlene's hair shop - so he could take that long strip of cotton, suck his thumb and hold the fuzz of the cotton under his nose.  He was so adorable but Aunt Marlene did threaten to charge him for it.  Now he's all grown up.  Nah, he doesn't suck his thumb or steal Aunt Marlene's cotton anymore, but he is still adorable.  I think he probably has paid Aunt Marlene back for that cotton by being her computer analyst though.  ;o)  Happy Birthday Justin!  Mom loves you!!!

Goodbyes are not much fun.  I say goodbye a lot at my job.  Students come and go.  The ones that take the time to come into the office and know you - they are the ones that are hard to see go. Some come and stay as staff - for a little while anyway, like Tiffany.  We said goodbye to Tiffany yesterday at work. She is the one these cupcakes were made for- per her request she received carrot cupcakes.  I wish Tiffany & Adam all the best of luck and we are going to miss your great big smile!  Lesson of the story? It pays to get to know the secretary. ;o) They not only know what you are supposed to do, they sometimes make you cupcakes - even if it breaks their heart to see you leave!

Carrot Cupcakes with Coconut Cream Cheese Frosting
adapted from allrecipes.com Moist Carrot Cake

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
1 Tablespoon ground cinnamon
4 eggs
½ cups vegetable oil
½ cup of apple butter 
1-½ cups white sugar
2 ¾ cups shredded carrots
1 (8 ounce) can crushed pineapple, drained

Cream Cheese Frosting:

4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
2-½ cups powdered sugar
1 teaspoon coconut extract 
milk as needed
toasted unsweetened coconut flakes
Directions:
Preheat oven to 325 degrees F. Place cupcake liners in pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots and crushed pineapple.  Using large scoop (or ¼ cup measure) evenly divide batter into cupcake liners.
Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

To make the frosting, mix  cream cheese and butter until well blended.  Add powdered sugar, 1 cup at a time and blend well.  Frosting should be spreadable but not too soft or it won't hold its shape.  If you find you put in too much sugar, add milk, a little bit at a time until the frosting is of the right consistency.  Decorate cupcakes and sprinkle with toasted coconut

Sex on the Beach Cocktail

by 19 Comments

This Sex on the Beach Cocktail is exactly what it sounds like. Fun, flirty, and delicious! It is made with orange and cranberry juice and spiked with rum and peach schnapps. This fruity drink will make those hot days and nights a whole lot more fun!

A Sex on the Beach Cocktail with a pink color made with orange juice, cranberry juice, vodka, and peach schnapps and garnished with maraschino cherries.
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🍹Fruity Cocktails

I started making this cocktail recipes about 12 years ago. I remember making it on Friday nights after getting home from work we would sit on the front porch in the shade with this cool icy drink and relax.

Sex on the Beach sounds a little uncomfortable. But, I'm betting it was an attention grabber because of its name! This drink is usually served in a highball glass, but accomodate any way you need to (as you see I did in a few photos). They are garnished with an orange slice and go down real smooth. Not as uncomfortable as the name sounds!

What I like best about this drink is you can adjust the sweetness to your own preferences. It is reminiscent of a vodka and cranberry with a little peach schnapps and orange juice added. And, in my opinion, it is best when shaken, not stirred!

A line up of the ingredients from back to front, left to right: Cranberry Juice, Orange Juice, Peach Schnapps and Vodka. In front, Maraschino Cherries and a shot glass.

🥘 Ingredients

Vodka

Peach Schnapps

Orange Juice

Cranberry Juice

Maraschino Cherries

🔪 Instructions

This is as simple as adding to a cocktail shaker with ice and shake it up until frosty!

No cocktail shaker? Add it to a glass with ice and stir.

Overhead shot of the pink colored cocktail with ice floating on the top in a clear glass and garnished with cherries and a blue napkin to the right.

💭 Top Tips

  • For a sweeter drink, make sure to use cranberry juice cocktail instead of cranberry juice.
  • If it still is not sweet enough, the peach schnapps can be increased to 1 ½ shots.
  • Use a pulp free orange juice for best results.

📖 Variations

  • Make it a slushy drink. Pour the ingredients and ice in a blender and blend until the ice is crushed. Add more ice if needed to make the drink frostier.
  • For a more sour drink, substitute grapefruit juice for the orange juice.
  • Give it a more tropical feel and use pineapple juice in place of orange juice.
  • Try it with rum or tequila instead of vodka.
A clear glass with a pink sex on the beach cocktail and ice floating on top garnished with an orange slice and red maraschino cherries.

🥃 More Drink Recipes

*If you made this Sex on the Beach Cocktail recipe, please give it a star rating*

📖 Recipe

Featured image for sex on the beach cocktail.

Sex on the Beach Cocktail

Shelby Law Ruttan
Fruity, fun, and dangerous! This cocktail can go down fast and is very refreshing!
5 from 1 vote
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Prep Time 5 minutes
Total Time 5 minutes
Course Beverages
Cuisine American
Servings 2
Calories 195 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 3 ounces orange juice
  • 3 ounces cranberry juice cocktail
  • 3 ounce vodka
  • 1½ ounce peach schnapps
  • glass with crushed ice

Instructions
 

  • Place some ice in a cocktail shaker. Add the orange juice, cranberry juice, vodka, and peach schnapps. Shake until frosty.

Video

Nutrition

Calories: 195kcalCarbohydrates: 15gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 2mgPotassium: 91mgFiber: 1gSugar: 14gVitamin A: 88IUVitamin C: 39mgCalcium: 6mgIron: 1mg
Keyword Sex on the Beach
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Peanut Butter Oreo Frosting

by 24 Comments

Peanut butter and chocolate are a pair that just belongs together! This Peanut Butter Oreo Frosting combines creamy peanut butter frosting with crushed Oreo cookies to give it a creamy, crunchy irresistible texture and flavor!
Peanut Butter Oreo Frosting
There is something about me and being late for birthdays. I rarely seem to remember in enough time to give a happy birthday wish on time! It is about the only thing I am ever late for though, I promise you that! My friend Theresa had a birthday recently.  But since it was a weekend (and Theresa is my work friend) then she is being wished happy birthday today and will be receiving these yummy cupcakes.  Happy Birthday Theresa!  Hope it was great and hope you enjoy the cupcakes!  I'm pretty sure she will forgive me for being late to the party when she takes a bite of these moist chocolate cakes frosted with Peanut Butter Oreo Frosting! The cupcake I made was my Nanny's Mayonnaise Cupcakes which is my go to chocolate cupcake recipe.
Peanut Butter Oreo Frosting
What combinations or mix in's would you add to this peanut butter frosting to make it special?
Peanut Butter Oreo Frosting
Author: Grumpy's Honeybunch
Ingredients
  • 1-½ sticks unsalted butter, softened
  • ⅛ cup smooth peanut butter
  • 2-½ cups confectioners sugar
  • 4-6 tablespoons milk
  • 4 peanut butter filled Oreo cookies, cream removed and wafer part of the cookie crushed (set both aside - cream and cookie crumbs will be used in the frosting)
  • Extra Oreo cookies for decorating, cut in half
Instructions
  1. With electric hand mixer, blend butter and peanut butter until smooth and creamy.  Add confectioner sugar ½ cup at a time, blending until completely blended each time.  Add the cream from the cookie and blend well.  Add milk, 1 tablespoon at a time, until frosting is the creamy consistency that you like.  Fold in ½ of the cookie crumbs.  Decorate & enjoy!

Frosty Peach Mojito

by 29 Comments

Summer calls for fruity drinks and keeping cool with a frosty cocktail. This Peach Mojito recipe is one of the best ways to refresh! Made with peach puree, rum and lime combined with a little sugar and mint topped off with club soda!

This peach mojito recipe got a 5 star rating from guests, you cannot beat the freshness and flavors in this frosty beverage. Perfect for chilling out and bringing on the weekend on hot summer nights.

A clear glass filled with peach mojito garnished with mint.
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❤️ Why you'll love it

✔️ It is a refreshing peach cocktail to cool down with and wind down for the weekend.

✔️ Fresh peaches made into peach puree give this drink incredible fresh flavor.

✔️ It is an easy mojito recipe using fresh ingredients.

Fresh peaches cut into slices.

🥘 Ingredients

Fresh peaches, choose peaches that are fragrant and give a little when squeezed.

Fresh mint leaves

Lime juice, best if squeezed fresh

Granulated sugar

White rum, I prefer a white rum for this recipe, but gold rum can be used also.

Club soda

Sections of cut limes on a cutting board.

🔪 Instructions

  1. Place peaches in a blender or food processor and process until smooth. Transfer the peach puree to a fine sieve and press thru to remove solids into a bowl, discard solids.
  2. Combine lime juice, sugar, and mint in a cocktail shaker. Using the muddler, crush juice mixture with a wooden muddler or the back of a long spoon. Set aside for about 20 minutes (this give the sugar time to dissolve). Stir in club soda and peach juice. Serve over crushed ice. Garnish with mint sprigs, if desired.

🥄 Equipment

Cocktail shaker

Muddler

Blender or food processor

Sieve

🥫Storage

Store any extra ingredients in the fridge up to 3 days.

📖 Variations

  • Substitute canned peach nectar for the peaches.
  • Make this mojito recipe with your favorite fresh fruit in place of the peaches. Fresh mangos, strawberries, raspberries, blueberries, or blackberries are great choices.
  • Use a sugar free sweetener in place of the granulated sugar to reduce carbs and calories.

💭 Tips

  • For an extra frosty peach mojito, puree and strain the peaches ahead of time and then freeze the puree in an ice cube tray, then instead of a cocktail shaker, process in a blender for a frozen beverage.

Mango Lassi
Blueberry Smoothies

Up close image of peach mojito in a clear glass garnished with mint.

🍽 Serve with…

Serve these Peach Mojitos with some of your favorite appetizers. Some of my favorites are Vegetarian Stuffed Mushrooms, Chicken BBQ Nachos, and Fiesta Tortilla Roll Bites

🏫 The last word

The granulated sugar is the ingredient that aids in releasing the oils from the mint leaves when "muddling" the mint. The sugars dissolve as the mint is muddles and the oils from the mint is what gives the mojito that fresh flavor.

Don't forget to check out my Amazon storefront for some of my favorite products!

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

A clear glass filled with peach mojito garnished with mint.

Peach Mojitos

Shelby Law Ruttan
Fresh pureed peaches are shaken with muddled mint and rum, then topped off with bubbly club soda to make a cold refreshing and delicious Peach Mojito.
5 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Course Beverages
Cuisine American
Servings 4
Calories 249 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Place peaches in a blender or food processor; process until smooth. Press peach puree through a fine sieve into a bowl; discard solids.
  • Combine lime juice, sugar, and mint in a large measuring cup; crush juice mixture with a wooden muddler or the back of a long spoon.
  • Set aside for about 20 minutes (this give the sugar time to dissolve). Stir in club soda and peach juice. Serve over crushed ice. Garnish with mint sprigs, if desired.

Nutrition

Calories: 249kcalCarbohydrates: 28gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 38mgPotassium: 162mgFiber: 2gSugar: 24gVitamin A: 420IUVitamin C: 14mgCalcium: 21mgIron: 1mg
Keyword Peach Mojito, Peach Mojito Recipe
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Summer Shrimp Salad with Vinaigrette

by 13 Comments

Summer Shrimp Salad is a light and refreshing salad that requires no cooking. A lime juice and cumin based dressing coats the fresh vegetables and pre-cooked shrimp creating a healthy salad you will want to enjoy all summer!

The sweet flavor from the fresh corn mixed with the smoky cumin flavor in the dressing combined with lime with cilantro just this made this Summer Shrimp Salad absolutely perfect. 

Salmon colored serving bowl with cooked shrimp, julienned zucchini and yellow squash, cherry tomatoes, and fresh corn kernels and a piece of cilantro on top.
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Summer Salads

My favorite time of year to eat salads for dinner is summer time. Fresh veggies and a cooked protein always goes well together and it keeps the kitchen cool on scorching hot days.

When my family is not requesting Macaroni Salad with Tuna and Peas, you will see them looking for this Summer Shrimp Salad. This salad recipe is one of my favorite summer salads to enjoy for dinner. By using pre-cooked shrimp, it's one of the easiest salad recipes to make. It is also a great recipe to pack to take to work for lunch. No heating, just open and eat!

What is Julienne

This recipe calls for Julienned yellow squash and zucchini. That this means is you will cut the squash into little matchstick sized pieces.

To perform the Julienne cut, you will want to follow a few simple steps.

Step 1: Cut the zucchini into planks. To do so, hold the zucchini the long way and cut a slice down the length of it about ¼ inch thick. Do this until the whole zucchini is cut into planks.

Step 2: Lay the zucchini planks flat on a cutting board cut each plank into uniform matchstick sized pieces.

A blue mixing bowl with vegetables in a circle from top going clockwise, julienned zucchini, corn kernels, cooked shrimp, cherry tomatoes, and yellow squash.

🥘 Ingredients

Shrimp, buy pre cooked for ease, or buy raw shrimp and cook it to use in the salad.

Yellow Squash

Zucchini

Cherry Tomatoes

Corn on the Cob

Cilantro

Vegetable broth

Flour

Lime juice

Extra virgin olive oil

Ground Cumin

🍽 Equipment

Sharp knife

Cutting board, I love these cutting boards!

Citrus reamer and sieve to strain the pulp of the lime

Overhead view of summer shrimp salad in a salmon colored bowl with a blue, pink and mint green striped napkin beneath the salad bowl.

🔪 Instructions

Step 1:

  1. Place the vegetable broth and flour in a large saucepan. Whisk to combine. Add the lime juice, olive oil, sugar, cumin, salt, and pepper and bring to a boil.
  2. Reduce heat and simmer 2 minutes or until slightly thickened. Cool for 10 minutes.

Step 2:

  1. In a large serving bowl, add the shrimp, zucchini, yellow squash, cherry tomatoes, corn, and cilantro. Pour the dressing over top and toss to combine.
  2. Refrigerate up to 4 days.

💭 Top Tips

  • Make the dressing ahead of time and allow to cool completely before adding to the salad.
  • Prepare all of the salad fixings (except for the shrimp) and dressing ahead of time and store it in the refrigerator. Assemble just prior to serving.

📖 Variations

  • Substitute this Italian Vinaigrette for the dressing.
  • Add one chopped avocado.
  • Sprinkle the salad with 4 slices of crispy cooked bacon.
  • Stir in 1 finely diced jalapeno to add a little heat.
  • Substitute the zucchini squash for cucumber.
  • Use multi colored tomatoes.
  • Cook your own shrimp, season with salt and pepper and cook until pink. Allow to cool completely before adding to the salad.
  • Substitute fresh basil for the cilantro.
  • Substitute 1 ½ teaspoon cornstarch for the flour, or leave the thickener out for a keto friendly salad.
Upclose image of summer shrimp salad with pieces of cut corn, julienned zucchini and yellow squash, cherry tomatoes, and cilantro.

🥗 More Summer Salad Recipes

*If you made this Summer Shrimp Salad, please give it a star rating*

📖 Recipe

Summer Shrimp Salad

Shelby Law Ruttan
A quick and easy salad that is perfect for picnics, potlucks, and reunions. Cooked Shrimp is tossed with summer squash along with cherry tomatoes and dressed with a light cumin flavored sauce.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Course Salads, Side Dish
Cuisine American
Servings 4
Calories 262 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For The Dressing

For The Salad

  • 1½ lb pre-cooked shrimp thawed, peeled and tails removed
  • 1½ cups julienne cut yellow squash
  • 1½ cups julienne cut zucchini
  • 1½ cups cherry tomatoes halved
  • 1 cup fresh corn kernels
  • 2 tablespoon minced cilantro

Instructions
 

Make The Dressing

  • Place the vegetable broth and flour in a large saucepan. Whisk to combine. Add the lime juice, olive oil, sugar, cumin, salt, and pepper and bring to a boil. Reduce heat and simmer 2 minutes or until slightly thickened. Cool for 10 minutes.
  • In a large serving bowl, add the shrimp, zucchini, yellow squash, cherry tomatoes, corn, and cilantro. Pour the dressing over top and toss to combine.

Video

Nutrition

Calories: 262kcalCarbohydrates: 16gProtein: 38gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 429mgSodium: 1748mgPotassium: 623mgFiber: 2gSugar: 7gVitamin A: 613IUVitamin C: 41mgCalcium: 276mgIron: 5mg
Keyword Summer Shrimp Salad
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

HoneyB's Blueberry Smoothie

by 23 Comments

I'm so proud of myself.  Why do you say?  Well, because I have been exercising a good 2 hours a day the last week....and I'm really feeling the addiction.  Before I had my cervical spine surgery just a little more than a year ago, I was a runner.  I loved to run.  I was addicted to running.Unfortunately, my neck injury put a stop to my running.  I was given the go ahead quite some time ago to go back to my normal exercise routine, but well, you know how it is when you get "unused" to something.  It is pretty hard to get "used" to it again. 

This week I got back into the rhythm of exercise by staying off my computer in the morning.  I logged in to check my mail and made myself get off within 10 minutes of turning it on.  If I had enough time to do that.  By 5:30 I had to be ready to exercise.  I've been using the Wii fit.  Let me tell you, that boxing really gets a sweat worked up - and I can burn off 70 calories in just 10 minutes with the boxing alone!  Of course, another thing I love about the Wii is there is free run.  YeeHaw!  lol.  Since my house is too small to house my treadmill, I no longer have it here.  Instead, my Mom benefits from my treadmill.  🙂  I have been working out for an hour on the Wii and taking an hour walk at my lunch break - every day.  Rain or shine.  I just grab my umbrella and go.  I'm feeling great (for the most part) and I know the exercise is contributing.

I also gave up Coffee.  Gasp.  Yeah.  I can't believe it myself.  However, I was addicted to some high test awesome coffee - Jernabi Coffee if your interested 🙂 - and with our situation not really being the best financially here, I decided I had to give it up.  No matter if I wanted to or not.  Maybe in the future, I may go in for some decaf, but that is going to be it.  My body doesn't need that caffeine

So this brings me to my smoothie addiction.  Yup.  I gave up one to create another.  However, I think the exercise combined with my smoothie addiction is a healthy thing.  Don't you think?

HoneyB's Blueberry Smoothie
½ cup frozen blueberries
½ cup vanilla flavored fat free yogurt (I use Stonyfield)
½ cup 1% milk (or more if needed to loosen smoothie up a little)
2 packets Splenda sweetener - feel free to sweeten to your taste with your favorite sweetener
2 teaspoons flax meal

Put ingredients all together in blender and blend until smooth.  Or, if like me, you gave your blender to your youngest so they could make their own drinks....use a hand held immersion blender.  They are awesome.

Mango Lassi - Creamy Yogurt Drink

by 15 Comments

This Mango Lassi Recipe is a creamy and delicious yogurt drink. Made right in your blender with only 4 ingredients, this beverage is not only easy to make but you can also store it in your refrigerator up to a couple of days.

Side view of a glass of mango lassi yogurt drink.

When I have a sweet and juicy mango all ripe and ready for consumption, the first thing I think about making is this recipe for Mango Lassi. This is a traditional Indian beverage that is perfect for breakfast or as an afternoon snack. 

Why You'll Love Mango Lassi

Healthy, cool, and refreshing: mango lassi is not only full or probiotics and calcium, it is a cool and refreshing drink to serve with a spicy meal to help tone down the heat on your tongue a bit!

Fresh mangos: this creamy yogurt drink is a delicious way to use fresh, ripe mangos.

Make ahead: this recipe is perfect for making ahead and storing in the refrigerator, allowing it to be nice and cold when it's time to serve.

Mango Lassi Ingredients

You can't ask for anything simpler! All that is needed to make this delicious drink is unsweetened whole milk yogurt, mangos, a sweetener of your choice, a little bit of vanilla, and ice. You also will need either a Magic Bullet or a blender. 

Ingredient image: whole milk yogurt, fresh mango chunks, vanilla extract, pure maple syrup.
  • Fresh ripe mango 
  • Whole milk plain yogurt
  • Vanilla extract
  • Maple syrup
  • Ice

Hint: I love this Indian yogurt (Desi Natural Dahi). I have found it in Indian grocery stores and on occasion can find it in BJ's Wholesale. If you can't find it, a plain whole milk yogurt like Stonyfield (affiliate link) is best. Don't use greek yogurt, as it is way too thick.

How to Make Mango Lassi

Just 4 simple steps to a refreshing and delicious beverage!

Diced pieces of mango on a wooden cutting board with yogurt and vanilla extract in the background.

Step 1

Using a sharp knife, cut ripe mango into bite sized chunks.

Mango, yogurt, vanilla, sweetener, and ice in blender cup.

Step 2

Place yogurt, mango chunks, vanilla extract, maple syrup and ice in blender.

Step 3

Blend drink until smooth and creamy.

Yogurt drink being poured into a clear glass.

Step 4

Pour mango lassi into glasses to serve or store in pitcher in the refrigerator up to 3 days.

See recipe card below for complete ingredient amounts and instructions.

Substitutions

Yogurt substitute: use a vanilla sweetened whole milk yogurt and leave out the vanilla extract and maple syrup.

Frozen mango: use frozen mango chunks and eliminate the ice from the recipe.

Sweetener substitute: use honey, sugar, stevia, or monkfruit in place of the maple syrup.

Variations

Berry Lassi: substitute mixed berries or strawberries for the mango pieces.

Spicy Mango Lassi: add a pinch of ground cardamom or cayenne pepper to elevate the flavor of the lassi.

Toasted Coconut Mango Lassi: substitute ¼ cup full fat coconut milk part of the yogurt, use coconut extract, and top drink with toasted coconut flakes.

Equipment

  • Blender
  • Sharp knife
  • Cutting board

Top Tip

Choose a ripe mango. A mango that is not ripe will not be sweet and it will be hard to cut! If the mango is ripe, it will feel soft when you apply a light pressure to the fruit. You can also try smelling the fruit at the stem end. If you can smell the fruit, it is likely ripe.

Storage

Store leftover mango lassi in an airtight container in the fridge up to 3 days.

Serve with...

Mango lassi is a delicious drink you can enjoy on it's own or as part of a meal. It would be a great addition to this Butter Chicken recipe or paired as a snack with these Sesame Cardamom Cookies!

Overhead angled image of a clear glass full of mango lassi.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

One glass filled with Mango Lassi.

Creamy Mango Lassi Recipe

Shelby Law Ruttan
Mango Lassi is a creamy, sweet, and refreshing yogurt drink. It is excellent with a spicy meal to cool the tongue and makes a great part of breakfast or snack time.
5 from 3 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Total Time 10 minutes
Course Beverages
Cuisine Indian
Servings 2
Calories 81 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 ripe mango peeled, seeded & cubed
  • 1 cup whole milk plain yogurt
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup
  • 1 cup crushed ice

Instructions
 

  • Using a sharp knife, cut ripe mango into bite sized chunks.
  • Place yogurt, mango chunks, vanilla extract, and maple syrup in blender.
  • Add ice, and blend drink until smooth.
  • Pour mango lassi into glasses to serve or store in pitcher in the refrigerator up to 3 days.

Nutrition

Calories: 81kcalCarbohydrates: 6gProtein: 4gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 16mgSodium: 63mgPotassium: 193mgFiber: 0.01gSugar: 6gVitamin A: 133IUVitamin C: 1mgCalcium: 152mgIron: 0.1mgNet Carbohydrates: 6g
Keyword Mango Lassi Recipe
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Chili Cheese Dogs

by 20 Comments

This Chili Cheese Dogs recipe remind me of the chili dogs from Dairy Queen and A&W, and they were always one of my favorites! The hot dog chili combination is a treat and easy dinner idea.

These delicious chili cheese dogs are great for summertime picnics and game day treats. Keep the chili and hot dogs stay warm in separate slow cookers and friends and family can assemble their own chili dogs as desired.

Chili Cheese Dogs Featured Image.
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❤️ Why you'll love it

✔️ You can create 2 meals with 1 recipe! Make the homemade chili and enjoy that as a meal, then the next night, enjoy the chili over hot dogs

✔️ The homemade chili recipe is super easy to make and is enough to have leftovers for another meal.

🥘 Ingredients

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Ground beef, I like to go with a lean ground beef to reduce the fat as much as possible.

Onion, added for flavor

Red bell pepper, added for flavor and color

Canned kidney beans in chili sauce, adds fiber and a little extra spice.

Canned diced tomatoes with chili peppers

Spaghetti Sauce, an easy way to make an extra flavorful chili

Tomato paste, used to aid in thickening the sauce

Cumin, compliments the chili powder seasoning

Chili powder, adds spice to the chili

Hot dogs, I prefer to use all beef hot dogs.

Hot dog rolls, brioche hot dog rolls are sturdy and hold up well to the chili dog sauce.

Cheddar cheese, I like to buy brick cheese and shred it myself with a box shredder.

Ball Park Finest Jalapeno Cheddar Hot Dogs

🔪 Instructions

  1. In a large saucepan over medium high heat, brown the ground beef with the onion and red pepper. Drain any excess fat.
  2. Stir in the chili beans, diced tomatoes, spaghetti sauce, tomato paste, cumin, and chili powder. Bring to a boil, then reduce heat and simmer uncovered 15-20 minutes .
  3. Cook the hotdogs as desired, they can be cooked on the grill or on the stove top.
  4. Assemble the hot dogs as follows: Place the hot dogs in the hot dog buns, spoon some chili on top of the hot dog, top with shredded cheddar cheese and onions.

🥄 Equipment

Large saucepan

Stirring spoon

Box shredder

Chef knife

Cutting board

A stock pot with ground beef, seasoning, and vegetables cooking together

🥫Storage

Store any leftover hot dogs and chili in the fridge up to 3 days.

📖 Variations

  • Substitute ground chicken or turkey for the ground beef.
  • Substitute ½ tablespoon of chipotle chili powder for the ground chili powder.
  • Sweeten the sauce a little and add 1 tablespoon dark brown sugar.
  • Use regular kidney beans instead of the kidney beans with chili sauce.

💭 Tips

  • Serving a crowd and want them to be able to grab an assembled chili dog? Line up the hotdog buns on a baking sheet and assemble as desired, then place in the oven for an oven baked chili cheese dog recipe with hot stringy cheese!
Upclose image of chili cheese dogs.

Chili dogs without the buns, this Low Carb Chili Dog Casserole is great for a rainy day.

These Thai Style Hot Dogs pack a punch of flavor in just one bite!

🍽 Serve with…

Serve these Chili Cheese Dogs with a side of Classic Potato Salad or Parmesan Pasta Salad with Asparagus and Corn. For dessert, serve these Loaded Peanut Butter Brownies with a scoop of Homemade Vanilla Bean Ice Cream.

Don't forget to check out my Amazon storefront for some of my favorite products!

When you make this Chili Cheese Dogs recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Chili Cheese Dogs Featured Image.

Chili Cheese Dogs

Shelby Law Ruttan
You will love these Chili Cheese Dogs! Grilled or fried beef hot dogs are topped with a homemade chili, shredded cheddar cheese, and diced onions for a special treat at home instead of at your favorite fast food restaurant!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course lunch
Cuisine American
Servings 8
Calories 549 kcal

Equipment

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Ingredients
  

Instructions
 

  • Brown the hamburger with some onion and red pepper.  Drain any excess fat.  Stir in remaining ingredients and simmer uncovered 15-20 minutes .  Use as topping for hot dogs or enjoy on its own!  I took some to work today, topped with cheddar cheese, warmed up it was nice and gooey on top and delicious!

Assemble the dog as such:

  • Bun, dog, chili, cheese, onions.  Or mix it up your own way :o)  Grumpy put so much topping on, he had to eat his with a fork.  I ate mine with my hands - I like things dainty and neat - exactly what my chili dog was!

Nutrition

Calories: 549kcalCarbohydrates: 50gProtein: 30gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 79mgSodium: 972mgPotassium: 892mgFiber: 7gSugar: 8gVitamin A: 807IUVitamin C: 20mgCalcium: 202mgIron: 7mg
Keyword Chili Cheese Dogs
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!
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Red Velvet Cupcakes

by 26 Comments

I love my husband.  I'm sure you already have that figured out if you have been reading my blog for any length of time.  He's not perfect (neither am I) but he is perfect for me.  He might be Grumpy but he can also be loving in a surprising amount of ways.  Like when I roll over and face the other direction in bed - and he reaches over to lay his hand on my arm.  And keeps it there.  Like when we are watching a movie together and he will come sit on the couch beside me, reach over and take my hand and say "You know, your not too bad for an old buzzard." .  There is also the time I came home from work to find he had found the toothbrush holder and shower head to match our bathroom.  Or even the night he kissed me in my sleep.  🙂  How could I not love him?  When he obviously loves me.  He has a tough exterior and many wouldn't know he has a soft heart.   Let me tell you all.  He's not all that bad.  🙂

It has been almost 10 years since our first date....where I thought he stood me up.  We were meeting at the theater to go see "The Others".  I got there and I waited.   I waited some more.  Then, I waited a little longer.  I got up and went to my car figuring he had stood me up.  I sat behind my wheel and thought why am I out here?  You see, I didn't just go to be with Grumpy.  I also went because I wanted to see the movie!  I got back out of my car and headed into the mall.  As I was walking in from the back entrance, there was Grumpy-walking into the front entrance.  He had a flat tire on the way to meet me.  He wasn't standing me up at all.  I guess we were just meant to be.

We have been married for 6 years now.  Not really all that long when I think about it.  But we have been through a lot together in that short amount of time.  Still going through a lot.  Through it all though, my love for him is still strong.  His happiness or pain, it is all mine too.  I will stand beside him for the rest of my life.  No matter what happens.

Happy Anniversary Grumpy.  I love you.......too.  ;o)
 These were supposed to be my first ever Red Velvet Cupcake.  Well, they turned out not so red because after I started to make them I found I didn't have any red food coloring!  So, I added some pink.  Close enough.  Like these cupcakes, things aren't always perfect with Grumpy and me.  But also like these cupcakes - I love him anyway.  Sometimes the best things in life come with some of the hardest times to deal with.  However, we can sweeten that pot some.  With love.....and cupcakes.  🙂
Not So Red Velvet Cupcakes
adapted from Allrecipes.com Red Velvet Cupcake Recipe
Cake:
1-¼ cups flour
¼ cup dutch process cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter, softened
1 cups sugar
2 eggs
½ cup sour cream
¼ cup milk
1 ounce bottle Red Food Color (or be like me and use pink!)
1 teaspoon pure vanilla extract
Vanilla Cream Cheese Frosting:
2 oz  cream cheese, softened
⅛ cup butter, softened
1 tablespoons sour cream
1 teaspoon pure vanilla extract
Confectioner's sugar
Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually mix in flour mixture on low speed until just blended.  Scoop batter into 12  paper-lined muffin cups.  I used a large cookie scoop - and filed the cups about ⅔ full.  Bake 20-25 minutes (mine went about 23 minutes).  Cool completely before frosting.
For the frosting, mix cream cheese, butter, sour cream and vanilla until smooth.  Mix in approximately 1-½ cups confectioner's sugar.  Adding more if needed to make frosting the consistency you like.  Enjoy!

Cajun Chicken Pasta

by 15 Comments

This creamy Cajun Chicken Pasta is a quick weeknight dinner packed with tender chicken, colorful veggies, and a rich sauce that clings to every bow tie noodle. It's the kind of cozy dish I love to pull together on busy nights when I still want something that feels special.

Overhead image of creamy Cajun chicken pasta in a green bowl.

It reminds me of the pasta dinners I used to make for my boys when they were teenagers. Easy, filling, and full of flavor. If you love recipes like my Shrimp Fra Diavolo, you're going to enjoy this one just as much. This dish brings that same comfort with a creamy cajun twist.

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Why You'll Love Cajun Chicken Pasta

Bold flavor: Cajun seasoning gives this dish just the right amount of heat without overpowering it, making it great for anyone who enjoys spicy chicken pasta.

Creamy sauce: heavy cream turns the skillet drippings into a silky, rich sauce that coats every bite.

Easy dinner: comes together fast with simple ingredients, which makes it perfect for a dependable weeknight chicken recipe.

Cooked chicken and pasta in a creamy sauce inside a large pot.

Key Ingredients for Creamy Chicken Pasta

See the recipe card below for a full list of ingredients and instructions.

  • Chicken tenders: they cook quickly and stay tender in the creamy sauce.
  • Cajun seasoning: adds heat and smoky flavor for that classic Cajun profile.
  • Bell peppers: red and green peppers bring color and sweetness.
  • Fresh mushrooms: add savory depth to balance the creaminess.
  • Heavy whipping cream: creates a rich, velvety sauce for the pasta.
  • Bow tie pasta: bow ties catch the sauce beautifully and hold up well.
  • Fresh basil: a bright pop of freshness right at the end.

Ingredient Substitutions

  • Use penne or rotini instead of bow ties if that's what you have on hand.
  • Swap chicken thighs for tenders for a juicer bite.
  • Use coconut milk in place of heavy cream for a lighter sauce with a slight sweetness.

Variations on Cajun Chicken Pasta + Veggies

  • Add spinach: stir in fresh spinach at the end for extra greens.
  • Make it extra spicy: add cayenne or sliced jalapenos with the vegetables.
  • Blackened style: sear the seasoned chicken over high heat for deeper color and flavor before adding the veggies.
Upclose image of bow tie pasta in a creamy sauce with mushrooms, red bell pepper, green bell peppers, parmesan cheese, and a sprig of fresh basil

Tips for the Best Spicy Chicken Pasta

  • Season well: let the Cajun seasoning coat the chicken evenly to build a stronger base of flavor.
  • Saute hot: use medium-high heat so the chicken browns lightly without overcooking.
  • Reduce the sauce: let the cream simmer until lightly thickened. This helps it cling better to the bow tie pasta.

How to Store and Reheat

Store leftovers in an airtight container for up to 3 days in the refrigerator. Reheat gently on the stovetop over low heat with a splash of cream or water to loosen the sauce.

Cajun Chicken Pasta in green serving bowl.

Serve With...

Tjos Cajun Chicken Pasta pairs wonderfully with a few favorites from my kitchen. Try serving it alongside my Air Fryer Garlic Knots or a lighter side like Air Fryer Frozen Green Beans. While this dish is heart enough on it's own, these additions turn it into a full dinner you'll want to make again and again.

More Easy Chicken Recipes You'll Love

If you enjoy creamy, comforting meals, you may also like my Chicken Riggies, Buffalo Chicken Mac and Cheese, Chicken Parmesan Casserole, and Creamy Chicken Linguine.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Featured image for Cajun Chicken Pasta

Cajun Chicken Pasta

Shelby Law Ruttan
This Cajun Cajun Chicken Pasta together tender bites of chicken, colorful vegetables, and a creamy Cajun spiced sauce for an easy weeknight dinner full of warmth and comfort. It's rich, satisfying, and a great for when you want something flavorful without spending all night at the stove.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Cajun
Servings 4
Calories 528 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Place the chicken pieces in a mixing bowl. Sprinkle the cajun seasoning, and garlic powder over top of the chicken and toss.
  • Heat the butter over medium high heat in a non stick skillet until hot. Add the chicken to the skillet and cook for 4 minutes, or until no longer pink, stirring often.
  • Add the red bell pepper, green bell pepper, mushrooms and green onions. Cook and stir for 3 minutes.
  • Stir in the heavy cream. Add the salt and pepper if using. Bring to a boil, reduce heat, and simmer for 5 minutes, until heavy cream has begun to reduce.
  • Stir in pasta bow ties and sprinkle with fresh basil. Stir to combine. Garnish with more fresh basil when ready to serve, if desired.

Video

Nutrition

Serving: 1gCalories: 528kcalCarbohydrates: 38gProtein: 27gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 137mgSodium: 167mgPotassium: 668mgFiber: 3gSugar: 5gVitamin A: 2659IUVitamin C: 37mgCalcium: 67mgIron: 2mgNet Carbohydrates: 35g
Keyword bow tie pasta recipe, Cajun Chicken Pasta, cajun pasta, chicken pasta recipe, creamy cajun sauce, creamy chicken pasta, skillet chicken pasta, spicy chicken pasta, weeknight chicken recipe
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Fluffy Blueberry Pancakes

by 40 Comments

Fluffy Blueberry Pancakes are thick breakfast cakes with a nice hint of lemon and packed with berries. They are delicious topped with some butter, pure maple syrup, and more blueberries on the side.

My family enjoys this breakfast cake recipe on the weekends. Pancakes have always been a request from the kids and who can resist fresh blueberries sprinkled throughout the pancake batter?

Three stacked pancakes filled with blueberries topped with maple syrup and a section cut out of the pancakes with a pool of syrup on the bottom of the plate and a blue napkin blurred in the background
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🥞 Weekend Brunch

Weekends are a time for people to wind down and relax. For us, it means getting up later and taking our time to get to breakfast. The weekdays are so full of hustle and bustle that taking the time to make fresh blueberry pancakes is not in the cards. So, when the weekend rolls around, we take our time and enjoy some nice thick fluffy blueberry pancakes!

We love our pancakes nice and thick. I love seeing the pancake rise up, after it is flipped it on the griddle!! The lemon in this recipe really makes the blueberry flavor pop. There just isn't anything to not love about this breakfast.

Overhead image of 3 cooked pancakes with melted butter and syrup on top and blueberries peeking through the cake as well as on the side on the white plate.

🥘 Ingredients

Flour

Sugar

Baking Powder

Salt

Milk

Egg

Vanilla

Lemon

Butter

Blueberries

🔪 Instructions

Step 1:

  1. Whisk together the flour, sugar, baking powder, and salt together in medium sized mixing bowl. 
  2. In a large measuring cup measure the milk, then, add the egg, melted butter, and vanilla. Whisk together with fork. 
  3. Melt the butter in the microwave for 30 seconds.
  4. Make a well in the center of the dry ingredients. Pour the milk mixture into the well and whisk until the flour is just incorporated.

Step 2:

  1. Using ¼ measure, pour batter onto hot griddle sprayed with cooking spray. Turn the heat to medium low. 
  2. Arrange blueberries on top of the pancake and press slightly to sink them into the batter.
  3. Cook on the griddle for about 1 minute, or until the top of the pancake starts to bubble and dry. Flip the pancake and continue cooking for 30 to 60 seconds, until the pancake is no longer wet inside.
  4. Serve the pancakes with warmed maple syrup and extra blueberries.
White plate with scalloped edges with a stack of 3 blueberry pancakes with a pool of maple syrup on the bottom of the plate, blueberries scattered on top of and around the pancakes and crispy cooked bacon to the right of the pancakes.

💭 Top Tips

  • For fluffy pancakes, don't over beat the pancake batter. The ingredients should be folded together just until the dry is incorporated into the wet.
  • For extra fluffy pancakes, separate the egg whites from the yolk. Whip the egg whites until stiff and fold into the pancake batter just before cooking.
  • Allow the pancake batter to sit at least 5 minutes before cooking.
  • The pancakes are ready to flip on the griddle when the top begins to bubble and looks like the pancake has started to cook through.
  • Always add the berries directly to the pancake batter on the griddle. If using frozen berries, do not thaw them first. This will prevent blueberry bleed.
  • Store leftover pancakes in the refrigerator up to 5 days and in the freezer up to 3 months.

📖 Variations

  • Substitute buttermilk for the milk.
  • Fresh raspberries or blackberries can be substituted for the blueberries.
  • Use lime zest instead of lemon zest.
  • Substitute chocolate chips for the blueberries, or use both.
  • Top with maple syrup, whipped cream, or buttermilk syrup.
Stacked cakes topped with fruit and syrup and a side of bacon.

More Breakfast Recipes to Try

*If you made these Fluffy Blueberry Pancakes, please leave a rating*

📖 Recipe

Fluffy Blueberry Pancakes Featured Image.

Fluffy Blueberry Pancakes

Shelby Law Ruttan
Thickest and fluffiest blueberry pancakes! Bursting with sweet fresh blueberries and topped with maple syrup, this makes a delicious breakfast or breakfast for dinner!
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 297 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Mix the flour, sugar, baking powder and salt together in medium sized mixing bowl. Set aside.
  • In a large measuring add the milk, egg, butter, and vanilla. Whisk together with a fork. 
  • Make a well in the center of dry ingredients. Pour the milk mixture into flour mixture and whisk until flour is just incorporated. 
  • Using ¼ cup measure, pour the batter onto hot griddle sprayed with cooking spray. Turn the heat to medium low. 
  • Arrange blueberries on top of pancakes and press slightly to sink them into the batter. When the top of the pancake starts to bubble and dry, flip pancake to cook opposite side. 
  • Continue cooking for about 30-60 seconds until pancake is no longer wet inside. Serve with warmed maple syrup and extra blueberries.

Notes

Nutrition information does not include maple syrup topping.

Nutrition

Calories: 297kcalCarbohydrates: 35gProtein: 7gFat: 14gSaturated Fat: 8gTrans Fat: 1gCholesterol: 81mgSodium: 543mgPotassium: 146mgFiber: 2gSugar: 9gVitamin A: 512IUVitamin C: 4mgCalcium: 187mgIron: 2mg
Keyword Fluffy Blueberry Pancakes
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Classic Mojitos

by 19 Comments

this photo is #2 on allrecipes.com today!  THANK YOU AR readers!!
The first time I ever had a mojito was last August, when Grumpy and I went on our cruise. 
You know how when you have been on vacation, you usually need a vacation from your vacation to recuperate?  This year that probably won't be the case for me because I actually stayed home during my vacation.  However, I wish I could go on another cruise this year.  It was the best time of my life.  Grumpy and I were very relaxed - despite the fact he had just been laid off from work and despite the fact that I had been recuperating from my neck surgery.  I actually think that vacation was a very healing time for the both of us in many ways.  While our problems didn't go away - they seemed to be non existent while we were on our cruise.  Maybe that is why I long for another 10 days of pure Caribbean pampering.  I definitely think we deserve one!  It will probably be a few more years before we can go again though.  I guess I just need to be thankful we had the opportunity to go and all the events of last year didn't stop us from going!
If only.......
In any case, we can still bring memories of that vacation back by enjoying some of the drinks we enjoyed on that cruise that helped relax us so much into our present.  Like the mojito.  Sitting on our front porch on a warm evening with one of these in hand.  Relaxing and talking.  While it isn't a cruise ship, it can be peaceful and is the best way to relax for now.
Mojitos
adapted from allrecipes.com
10 mint leaves
2 teaspoons confectioner sugar
Juice of one lime (amount will vary - if the lime is not juicy - I would use 2)
2 shot glasses rum (I go with Bacardi)
2-3 shot glasses of club soda
1 packet splenda*, optional and to taste (I like mine on the sweeter side)
Ice
Muddle the mint, confectioner sugar and a small amount of lime juice to release the flavor of the mint.  (Muddling is bruising the mint leaves).  I use my mortar & pestle to do this.
Place muddled mint mixture in tall glass, place remaining lime juice, rum, club soda and splenda in glass and stir to combine. Add enough ice to bring liquid to top of the glass.
*We went with splenda and confectioner sugar because they dissolve quickly.  You can use a simple syrup if you have that available.  I don't recommend using granulated sugar as it does not dissolve as quickly and you could end up with way too sweet of a drink.

Sloppy Joes Without Ketchup

by 11 Comments

Don't let the craziness of the week get the best of you, make this sloppy joes recipe for tonight's dinner! Sloppy Joes without Ketchup is ready in under 30 minutes, one of the easiest meals to make, and kid-friendly.

The classic sloppy joe sandwich is often loaded with too much ketchup which can take the flavor from other sauce ingredients. However, this American loose meat sandwich was adapted to maximize mouthwatering flavors in every bite!

Sloppy joe mixture on topping the bottom half of a burger bun with the top of the roll slanted to the side
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Sloppy joe fans are sure to drool over this homemade ground beef dinner. It is an easy recipe is the perfect balance of tangy sloppy joe meat finished with the sweet taste of coleslaw all piled high on toasted hamburger buns!

❤️ Why You'll Love This Recipe

✔️ Sloppy joes are a great recipe to make for a crowd because it's an easy dinner recipe everyone loves!

✔️ This is the best homemade sloppy joe recipe to have before a long trip or holiday feast! Each helping serving four, this meal is sure to keep leftovers to a minimum.

✔️ Loaded with fresh ingredients, these healthy sloppy joes are an healthy meal anyone can prepare!

✔️ It is perfect recipe to make for those who don't like ketchup!

🥘 Ingredients

Please see the printable recipe card for the complete ingredient and measurement listing.

Ground venison easier to find at the grocery store, but if you don't care for it, you can easily use any ground meat such as ground turkey, ground chicken, or lean ground beef.

Carrots, celery, red bell pepper, green pepper, onion, and garlic cloves: my motto is fresh is best here!

Plain tomato sauce, this takes the place of ketchup in most recipes. Many like to their sloppy joes without ketchup due to an aversion to the ingredient. Tomato sauce is plan without added sugar or salt. I like to use this brand.

Tomato Paste, this ingredient is what will help to thicken the sauce for the sloppy joe. What isn't used for this recipe can be measured out in tablespoon sized portions and frozen, this is the brand I like to use.

Dijon or Yellow Mustard: dijon mustard is a combination of mayonnaise and mustard where as yellow mustard is just a paste made from the mustard seed

Worcestershire Sauce this is big on flavor and just a little bit adds a lot to one recipe.

Brown Sugar adding a balance of sweet to this dish really complements it as a whole.

Balsamic Vinegar is used for a tangy sauce flavor. This is my favorite brand of balsamic vinegar.

Up close image of sloppy joe without ketchup mixture sandwiched in a bun.

🔪 Instructions

Step 1:

  1. Heat a large skillet over medium-high heat. When hot, coat with cooking spray.
  2. Add the carrots, celery, red and green bell pepper, onion, and garlic. Sauté the vegetables in the skillet over medium high heat. Add the ground venison.
  3. Stirring the meat mixture with a wooden spoon until the venison for 6 minutes, or until the meat is browned and the veggies are tender. 

Step 2:

  1. Add the tomato sauce, tomato paste, mustard, Worcestershire sauce, brown sugar, balsamic vinegar, salt and black pepper. Stir to combine. 
  2. After bringing the sloppy joe mixture to a boil, reduce the heat and allow to simmer for 5 minutes or until all the flavors come together.
  3. Serve on your favorite toasted bun.

🙋 Recipe FAQ's

Can this be made low-carb or keto?

Absolutely! These Keto Sloppy Joes with Ground Venison are the best sloppy joe recipe for low-carb/ keto eaters! Just be sure to use a keto slider roll or keto bagel in place of the regular hamburger bun.

Can this sloppy joes recipe be made from someone on a low-sodium diet?

Yes, the sodium can be reduced by cutting the salt added in half or eliminating the salt entirely. Enhance with a salt free seasoning if needed.

Can this be made in a slow cooker?

This is such an easy sloppy joe recipe and it doesn't really need the slow cooker, but it can made ahead of time and then kept warm in the slow cooker. Perfect for game day gatherings where the sloppy joe can be kept warm.

💭 Tips

  • Ground venison is very lean, for that reason, you may need to add a 1-2 tablespoons of oil extra virgin olive oil to the skillet to prevent it from drying out.
  • Add a combination of chili powder, onion powder, and garlic powder for additional flavor. A little bit of red pepper flakes will add a touch of heat.

📖 Variations

  • Make spicy sloppy joes by adding green chilies and your favorite hot sauce!
  • Have nacho night by making sloppy joe nachos. Just add it to your favorite corn chips and top it off with some bbq sauce and green onion!
  • Substitute barbecue sauce for the tomato sauce and tomato paste.
  • Substitute 1 teaspoon of dry mustard for the dijon or yellow mustard.
  • Soy sauce can be used in place of worcestershire sauce.

🍽 Equipment

A large cutting board: I love to use these bamboo cutting boards to dice the vegetables on.

A sharp kitchen knife to dice the vegetables with. This is my favorite, go to knife.

A garlic press to mince the garlic cloves. I use this one.

A large or medium skillet to cook the meat mixture. I like to use one like this one that has a lid.

Cooking spray to coat the skillet. I use olive oil cooking spray.

A wooden spoon to stir the sloppy joe sauce. I prefer wooden spoons becasuse they don't heat quickly and won't cause a chemical reaction with any of the ingredients in the recipe.

Serving Suggestions

Top this delicious sloppy joe with some homemade coleslaw.

Try your sloppy joe with some shredded cheddar cheese on top of the meat mixture!

Serve with a side of sweet potato shoestring fries or some mashed potatoes.

Storage

Refrigerate leftovers in an airtight container for 3-4 days.

Sloppy joe mixture can be frozen, simply put the contents into a freezer bag. Stores for up to 6 months!

Easy Sausage Pizza

Quick and Easy Philly Cheesesteak

Quick and Easy Hamburger Soup

Eggroll in a Bowl

📖 Recipe

Sloppy Joes Without Ketchup

Shelby Law Ruttan
This is the best easy sloppy joe recipe made without ketchup for a quick weeknight dinner.
4.67 from 6 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 6
Calories 258 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Heat a large skillet over medium-high heat. When hot, coat with cooking spray.
  • Add the carrots, celery, red and green bell pepper, onion, and garlic. Sauté the vegetables in the skillet over medium high heat for 3 minutes, or until vegetables have softened.
  • Add the ground venison to the skillet. Stir the meat mixture with a wooden spoon for 7 minutes, or until the meat is browned and the veggies are tender. 
  • Add the tomato sauce, tomato paste, mustard, Worcestershire sauce, brown sugar, balsamic vinegar, salt and black pepper. Stir to combine. 
  • After bringing the sloppy joe mixture to a boil, reduce the heat and allow to simmer for 5 minutes or until all the flavors come together.

Nutrition

Calories: 258kcalCarbohydrates: 19gProtein: 26gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 91mgSodium: 630mgPotassium: 753mgFiber: 2gSugar: 15gVitamin A: 2928IUVitamin C: 41mgCalcium: 50mgIron: 5mg
Keyword Easy Sloppy Joe Recipe, Sloppy Joe Recipe, Sloppy Joe Recipe without Ketchup
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Pasta with Garlic and Olive Oil

by 16 Comments

A side dish recipe worthy of any Italian kitchen, Pasta with Garlic and Olive Oil is a simple recipe with the aroma of garlic fried in olive oil and a touch of red chili pepper flakes.

This is a simple homemade pasta dish that is budget friendly and satisfying. Easy to make on those nights when you need a last minute dish to go with your main protein.

A forkful of pasta cooked and tossed with garlic and olive oil and flecks of red pepper flakes.
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❤️ Why you'll love it

✔️ The garlic olive oil is a fragrant dish bursting with flavors and just a touch of heat.
✔️ It is an easy pasta recipe without red sauce, putting variety into your pasta recipes.
✔️ It can easily become a main dish by adding cooked chicken or shrimp along with some fresh spinach and tomatoes!

🥘 Ingredients

Extra virgin olive oil
Garlic cloves
Crushed red pepper flakes
Bow tie pasta
Fresh parsley leaves
Freshly grated parmesan cheese

Olive oil and whole garlic bulbs on a wooden cutting board.

🔪 Instructions

  1. Bring a large pot of salted water to a boil over high heat. Cook the pasta until it is al dente.
  2. In a large skillet over medium-low heat, add the oil, garlic, chili flakes, and a pinch of salt and bring the garlic to a sizzle. Shaking the skillet occasionally, cooking for 3 minutes, until the garlic just until it turns golden. Turn off the heat if the pasta is still cooking.
  3. When the pasta is done, drain it, reserving a bit of the pasta water. Reheat the garlic and oil mixture briefly if necessary.
  4. Dress the pasta with the olive oil garlic sauce, adding a little more oil or some of the cooking water if it seems dry. Adjust the seasoning if needed, then toss with parsley and sprinkle with fresh parmesan cheese. (if using)

🥄 Equipment

Large pot
Strainer
Tongs

Cooked spaghetti noodles being removed from the pot.

🥫Storage

Store leftover pasta in the refrigerator up to 5 days.

📖 Variations

  • Use your favorite pasta, spaghetti or linguini works great in this recipe also
  • Toss the pasta with garlic and oil and broccoli.
  • Substitute browned butter for the olive oil.
  • Stir a tablespoon of butter into the sauce for a creamy olive oil pasta sauce.
  • Add 1 cup of halved cherry tomatoes for pasta with olive oil and tomatoes.

💭 Tips

  • Use a good quality extra virgin olive oil as this is being used as part of the sauce.

If your looking for a protein packed meal, try these Chicken Tenders in Garlic Tomato Sauce.

Seafood is the star of this Peppery Shrimp Linguine.

Shrimp with Spinach and Pasta is a healthier version made with low carb pasta.

If creamy pasta is what you crave, try this Creamy Chicken Linguine.

For a spicy treat, try this Shrimp Fra Diavolo.

🍽 Serve with…

This recipe serves 8 as a side dish, but can be served as a main dish for 4 people by adding 1 pound of your preferred cooked protein. Shrimp, chicken, scallops are excellent additions

Don't forget to check out my Amazon storefront for some of my favorite products!

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

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Featured image for Pasta with Olive oil and Garlic.

Pasta with Garlic and Olive Oil

Shelby Law Ruttan
A simple pasta recipe with cooked spaghetti is tossed with garlic and red pepper flakes that have been sauteed in olive oil makes a delicious side dish to any of your favorite proteins, .
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side Dish
Cuisine Italian
Servings 8
Calories 294 kcal

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Ingredients
  

Instructions
 

  • Bring a large pot of salted water to a boil over high heat. Cook the pasta until it is al dente according to package instructions.
  • In a large skillet over medium-low heat, add the oil, garlic, chili flakes, and a pinch of salt and bring the garlic to a sizzle. Shaking the skillet occasionally, cooking for 3 minutes, until the garlic just until it turns golden. Turn off the heat if the pasta is still cooking.
  • When the pasta is done, drain it, reserving a bit of the pasta water. Reheat the garlic and oil mixture briefly if necessary.
  • Dress the pasta with the olive oil garlic sauce, adding a little more oil or some of the cooking water if it seems dry. Adjust the seasoning if needed, then toss with parsley and sprinkle with fresh parmesan cheese. (if using)

Nutrition

Calories: 294kcalCarbohydrates: 43gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 153mgPotassium: 139mgFiber: 2gSugar: 2gVitamin A: 74IUVitamin C: 1mgCalcium: 17mgIron: 1mg
Keyword Pasta with Garlic and Olive Oil
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Salted Caramels Recipe (Soft & Buttery Candy)

by 21 Comments

These Salted Caramels are soft, buttery candies with just enough salt to keep them from tasting overly sweet. They're the kind of homemade treat that feels special without being complicated.

A close up of several homemade salted caramels individually wrapped in clear wax paper and stacked in a white bowl.

I've made many batches of homemade salted caramels over the years, and this method never lets me down. If you like old-fashioned candy recipes that you can count on, this is one you'll keep coming back to.

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Why You'll Love Salted Caramels Recipe

Smooth texture: heavy cream and butter create soft caramels that stay tender and easy to cut.

Balanced flavor: the salt sharpens the sweetness without overpowering it.

Reliable method: cooking to temperature takes the stress out of making candy at home.

Key Ingredients for Soft Caramels

See the recipe card below for a full list of ingredients and instructions.

  • Heavy cream: keeps the caramel rich and smooth instead of stiff.
  • Unsalted butter: adds flavor and helps create that classic soft caramel bite.
  • Sugar: the backbone of true caramel flavor.
  • Light corn syrup: helps prevent grainy texture in sea salt caramels.
  • Fleur de sel: a delicate finishing salt that works beautifully in fleur de sel caramels.
A white bowl filled with several homemade salted caramels individually wrapped in clear wax paper and stacked together.

Ingredient Substitutions

  • Use fine sea salt if fleur de sel is unavailable.
  • Swap light corn syrup with golden syrup if needed.
  • Add vanilla extract after cooking for a subtle flavor change.

Variations on Salted Caramels

  • Stir in a splash of bourbon for grown-up caramel candy.
  • Add expresso powder for coffee flavored caramels.
  • Dip finished pieces halfway in melted chocolate.

Shelby's Tips for the Best Soft Caramels

  • Watch for the honey glow: Don't just rely on the clock, keep an eye our for that beautiful light golden honey color. It happens fast, so stay close.
  • Swirl, don't stir: To keep things smooth and avoid any graininess, gently swirl the pan instead of using a spoon while the sugar is melting.
  • Hit 248°F exactly: for that perfect soft caramel bite, trust your candy thermometer. Reaching 248°F ensures they are firm enough to slice cleanly but still melt-in-your-mouth tender.
  • Pour slowly: the mixture bubbles up significantly when the cream is added. Use a heavy-bottomed 3-4 quart pan and pour slowly for safety.
  • Clean slices: if the caramel sticks while cutting, lightly oil your knife to get those perfect, clean squares.
Soft and buttery fleur de sel caramels stacked together, ready to be wrapped in wax paper.

Serving Suggestions for Salted Caramels

Serve these Salted Caramels on a dessert tray alongside Layered Chocolate Praline Bourbon Fudge, Old Fashioned Peanut Butter Fudge, or Maple Walnut Fudge.

More Recipes You'll Love

If candy making is your thing, you'll enjoy my Chocolate Marshmallows, Brown Sugar Fudge, Chipotle Peanut Brittle, and Conversations Hearts Candy.

Ready to get cooking? If you make these Salted Caramels, please leave a ⭐⭐⭐⭐⭐ rating and a comment below! I love hearing how your candy turned out. Don't forget to tag @grumpyshoneybunch or #grumpyshoneybunch on Instagram so I can see your delicious creations!

📖 Recipe

A close up of several homemade salted caramels individually wrapped in clear wax paper and stacked in a white bowl.

Salted Caramels Recipe (Soft & Buttery Candy)

Shelby Law Ruttan
These Salted Caramels are a classic homemade candy with a smooth texture, rich flavor, and just enough salt to keep each bite balanced. They're great for gifting, or keeping tucked away for when you want something sweet.
No ratings yet
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Course Dessert Recipes
Cuisine American
Servings 30 caramels
Calories 90 kcal

Equipment

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Ingredients
  

Instructions
 

  • Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment.
  • Bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
  • Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden honey color.
  • Carefully and slowly pour the cream mixture into the boiling sugar. (Caution: the mixture will bubble significantly) Simmer, stirring frequently until the candy thermometer registers 248℉ (firm ball state). This should take about 10-15 minutes.
  • Pour into the prepared pan and immediately sprinkle with a few more fleur de sel crystal.
  • Allow caramels to cool completely at room temperature for at least 2 hours before cutting.
  • Using a lightly oiled knife or bench scraper, cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close.

Nutrition

Calories: 90kcalCarbohydrates: 12gProtein: 0.2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 14mgSodium: 82mgPotassium: 8mgSugar: 12gVitamin A: 175IUVitamin C: 0.05mgCalcium: 6mgIron: 0.01mgNet Carbohydrates: 12g
Keyword caramel candy recipe, fleur de sel caramels, homemade candy, homemade salted caramels, Salted Caramels, sea salt caramels, soft caramel candy, soft caramels
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Old-Fashioned Baked Rice Pudding (Two Ways!)

by 26 Comments

Creamy, comforting, and crowned with a golden custard layer, this Old-Fashioned Baked Rice Pudding is the kind of dessert that wraps you up in nostalgia. Whether made with raw or cooked rice, it's a simple, soul-soothing recipe that's perfect for any day of the week.

Two dishes of baked rice pudding with a golden custard top, one in a vintage white and pink Pyrex bowl, set on a wooden cutting board with a red plaid kitchen towel.

This recipe comes straight from my mom's collection, inspired by the old-fashioned custards we've loved for generations-like this Rhubarb Pie that's another cherished family dessert. We tested both baking methods-raw and pre-cooked rice-and the results made for a fun (and tasty) family debate.

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Why You'll Love This Recipe

Two foolproof methods: You can use raw or pre-cooked rice and still get that creamy, comforting texture.

Classic ingredients: Made with everyday pantry staples-milk, eggs, sugar, and rice.

Custard-style top: A rich, creamy custard layer forms as it bakes for an indulgent finish.

Ingredients for baked rice pudding including long grain rice, vanilla extract, cinnamon, sugar, salt, and measuring spoons arranged on a wooden surface beside a handwritten recipe card.

Key Ingredients and Why They Matter

Long grain white rice: Jasmine rice is my go-to-it releases just enough starch for that signature creamy texture without turning mushy.

Whole milk: Gives the pudding body and richness. You can use part cream or evaporated milk for an extra silky finish.

Eggs: These help form that beautiful golden custard top.

Vanilla extract: Adds warmth and depth to the flavor.

Cinnamon or nutmeg (optional): A gentle sprinkle on top before baking brings a cozy spice note.

Ingredient Substitutions

Sweetener: Honey or maple syrup can be used in place of granulated sugar, though the flavor will be slightly different.

Rice: Arborio rice for a slightly creamier, risotto-style texture.

Milk: Use half-and-half or a mix of milk and evaporated milk for extra richness.

A hand sprinkling ground nutmeg over unbaked rice pudding in a vintage white and pink Pyrex dish on a wooden countertop.

Easy Recipe Variations

Add-ins: Mix in raisins, chopped dates, or dried cranberries before baking.

Spiced version: Stir in a teaspoon of cinnamon or nutmeg for a warm flavor boost.

Chocolate twist: Add chocolate chips or swirl in some cocoa powder for a dessert surprise.

Top Tips for the Best Baked Rice Pudding

  • Rinse the rice before using to remove surface starch and avoid clumping.
  • Use a water bath for even baking and to help prevent curdling.
  • Let the pudding set-it should be slightly wobbly in the center when you remove it from the oven.
  • If cooking rice first, let it cool completely before mixing with custard.
Old Fashioned Baked Rice Pudding in a vintage burgundy glass bowl

FAQs

Can I use minute rice?

I don't recommend it. Minute rice becomes too soft and mushy during the long bake time.

Why rinse the rice?

Rinsing removes excess starch, which helps prevent clumps and keeps the pudding creamy.

Is there a difference between using raw or cooked rice?

Yes. We noticed the pudding with pre-cooked rice had more texture, while the raw rice version was a bit softer and more uniform. It comes down to preference!

How to Store Baked Rice Pudding

Let the pudding cool completely, then cover tightly and refrigerate. It keeps well for up to 4 days. Reheat gently or enjoy it cold!

Serve with..

Serve warm with a spoonful of whipped cream, or chilled with a dollop of strawberry rhubarb jam. It also pairs wonderfully with Homemade Horchata.

A serving of creamy baked rice pudding sprinkled with nutmeg in a glass dessert dish, placed on a red and white plaid napkin.

The Final Word: Cooked vs. Raw Rice

When Mom and I made this together, we each had our preferences. I liked the cooked rice version-it held its texture and reminded me of the way Grandma used to make it. But my Dad and Mom's church friends leaned toward the softer, creamier raw rice version. Try both and see which side you're on!

If you give this recipe a try, I'd love to hear from you in the comments. Tag @grumpyshoneybunch on Instagram or use #grumpyshoneybunch so I can see your delicious results!

📖 Recipe

Featured Image for Old Fashioned Rice Pudding Recipe.

Mom's Old Fashioned Baked Rice Pudding

Shelby Law Ruttan
This Old-Fashioned Baked Rice Pudding is a creamy custard dessert made with simple pantry ingredients. Bake it with raw or cooked rice for a rich and cozy treat your whole family will love.
4.40 from 68 votes
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Course Desserts
Cuisine American
Servings 8
Calories 218 kcal

Equipment

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Ingredients
  

Instructions
 

  • Preheat the oven to 350 degrees (325 for convection).
  • Cook the rice according to package instructions
  • Add following ingredients to a blender: ½ cup sugar, ⅛ teaspoon salt, 1 quart whole milk, 1 teaspoon vanilla extract, and 3 eggs and blend until well combined.
  • Spray baking dish with cooking spray.
  • Add egg mixture to cooked rice and transfer to the baking dish.
  • Place the rice pudding in the oven in a hot water bath and bake 2½ hours, stirring occasionally.
  • Remove from oven and let cool before serving.
  • Store any leftover pudding in refrigerator.

Nutrition

Serving: 1/8th recipeCalories: 218kcalCarbohydrates: 35gProtein: 7gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 82mgSodium: 117mgPotassium: 272mgFiber: 1gSugar: 19gVitamin A: 293IUVitamin C: 1mgCalcium: 150mgIron: 1mg
Keyword baked rice pudding with raw rice, homemade rice pudding, how to make rice pudding, Mom's Old Fashioned Rice Pudding, rice pudding recipe, rice pudding with cooked rice
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Old-Fashioned Baked Rice Pudding

The BEST Homemade Pizza Dough Recipe ever!

by 18 Comments

A Homemade Pizza Dough recipe that is the closest to a New York Pizza Dough I have had at home. The slightly sour taste of the dough with the light and bubbly crust makes this one of the best pizza dough recipes you can make!

my son stretching the homemade pizza dough recipe

This Homemade Pizza Dough recipe is great for any type of topping you want to put on it! Be it sweet or savory, there is nothing more satisfying than something made right at home! Some of our favorite toppings are Heirloom Tomato Pizza with Pesto Sauce, Steak & Potato Pizza, Cheeseburger Pizza and Buffalo Chicken Pizza!

Where I learned my homemade pizza dough recipe making skills

How you treat the pizza dough is what makes a great pizza. You can put any topping you desire on a pizza crust. If the pizza crust hasn't been made properly, then your toppings have been wasted! My youngest son, who has become a excellent bread maker, taught me how to make the best pizza dough ever!

Christopher has been making pizza since he was first out of high school. He then evolved onto breads and recently has learned how to make bagels. He is a dough man through and through and seems to really enjoy it! After he moved back to our home area, he proceeded to teach me what he learned about dough making!

homemade pizza dough recipe ready to stretch and shape

What makes a great pizza dough

When you order a pizza out, the one thing that can ruin it is the dough. If the dough isn't light and airy with a thick and chewy crust, Grumpy won't eat it. I guess he had more experience with good pizza dough than I did because I never realized the difference until I had a great dough!

What flour do you use to make pizza dough

My son's choice is Bread Flour (affiliate link) and that is what we used in making this recipe.

flour being weighed on scale to portion

As we discussed pizza dough making, I brought up flour. I was intent on buying 00 flour (affiliate link) because that is the flour I used when I was successful in making pizza myself. 00 flour is great for pizza due to it's stretching abilities. However, Christopher told me that bread flour was good enough and that it was the chilling process that would develop the dough. And, he would be able to stretch it just as good.

When I made pizza with the 00 flour, I did refrigerate the dough as that is how the recipe told me to handle it. Little did I know that was also part of what was making the dough become what I wanted in a pizza!

The best method to use for mixing the ingredients

When mixing the ingredients together for the dough, you can use the hand and spoon method, a kitchenaid stand mixer, or even a bread machine on the dough setting. I mixed the ingredients in each way and my favorite by far is the kitchenaid stand mixer.

The order in which you mix the ingredients for this homemade pizza dough recipe

The order in which you add the ingredients to the bowl, no matter what method, does matter. Always add dry to wet ingredients and the yeast should be placed in a small well made in the flour to prevent it from touching wet.

How long you refrigerate the homemade pizza dough does matter

Pizza dough should be refrigerated for 24-72 hours. No more and no less.

Before I made pizza with 00 flour, I never refrigerated dough unless I wanted to stunt the rising time. Cold temperatures will slow down the rising process. Because of this, I thought I should not refrigerate my pizza dough!

Refrigeration should always be done to obtain the best dough possible. When you refrigerate homemade pizza dough, flavors and textures develop that people enjoy when eating pizza. Just place the dough in a bowl with plastic wrap and refrigerate. The dough gets a little more of a sourdough taste and the texture will be light and bubbly. This is also what gives it stretch!

Stretching and shaping the pizza dough

No rolling pin needed! Bring the pizza dough to room temperature before it is stretched with your hands and shaped into a pizza. When it is at room temperature it will stretch and be easier to handle.

my son stretching the homemade pizza dough recipe

Professionals will weigh their dough and I have seen Christopher do this many times to ensure consistency in size and weight. However, if your making these at home, for yourself. It is ok to just divide the dough by sight and feel for what pizza pan you are using.

Baking the pizza crust

The recommended way to bake a pizza crust recipe is to use a pizza stone that has been preheated in the oven. The pizza crust is then slid onto the stone when ready to bake using a pizza peel.

homemade pizza dough recipe ready to add toppings

It is recommended to bake the pizza dough at the bottom of the oven on the pizza stone at a high temperature. 400-425 degrees will work, depending on how accurate your oven temperature is. I usually bake mine at 400 degrees

Reasons Pizza Dough recipes may fail

  • The yeast is outdated and not active. Always make sure you are using yeast that is not old. If you aren't sure if the yeast is good, there is a simple test you can do to make sure.
  • The pizza dough was not brought to room temperature before baking
  • The pizza dough was not kneaded enough. Dough needs to be worked to develop the gluten. If you don't knead it enough, it can be tough. This is why I like to use the kitchenaid as I let the machine do the work!

Yeast tip:

  • To test your yeast, place about ¼ warm water in a bowl. Sprinkle the yeast on top of the water and let it dissolve. Next, sprinkle about 1 teaspoon sugar over top of yeast mixture and let it sit. The yeast should get foamy, indicating it is active.

Other ways to use pizza dough

The great thing about pizza dough, is you can use it to make just many other tasty treats! You can cut into strips, brush it with garlic butter, sprinkle with cheese and you have cheesy garlic breadsticks.

cheesy garlic pizza bites

Make some pepperoni pinwheel appetizers. Just use pizza dough instead of crescent dough in this recipe for Cheesy Garlic Pepperoni Bites.

Peanut Butter and Jelly Monkey Bread

Use pizza dough in place of biscuits for Monkey Bread! Make the traditional recipe for Granny's Monkey Bread or this Peanut Butter and Jelly Monkey Bread!

When you make this homemade pizza dough recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

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Homemade pizza dough ball in a mixing bowl.

The BEST Homemade Pizza Dough Recipe

Shelby Law Ruttan
The best recipe and method for obtaining the most delicious pizza dough recipe!!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breads
Cuisine Italian
Servings 16
Calories 1942 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

In a kitchenaid mixing bowl, add the ingredients in the following order:

  • Warm water, salt, olive oil, bread flour.
  • Make a well in the top of the bread flour and pour the dry active yeast into the well.
  • Turn the kitchenaid on low and stir until wet and dry ingredients begin to form a shape.
  • Turn the speed on the kitchenaid up a notch and run the mixer until the dough becomes a ball and has incorporated all of the ingredients.
  • Remove the pizza dough from the mixer and knead a few times on a lightly floured surface.
  • Spray a bowl with some cooking spray or lightly coat with a thin coat of olive oil. Place the dough in a large bowl with plastic wrap laid over top. The dough will rise and double in size over the span of time proofing. Refrigerate for at least 24 hours, but no longer than 72.
  • Remove dough from refrigerator when ready to use. Bring to room temperature and shape and stretch the dough into the desired size.
  • Top with your favorite toppings and place on a pizza stone in a preheated oven. Bake for 20 to 30 minutes or until cheese begins to brown and crust is bubbly and blistered in spots.

Nutrition

Serving: 1slice of baked pizza crustCalories: 1942kcalCarbohydrates: 352gProtein: 61gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 21gSodium: 3514mgFiber: 13gSugar: 1g
Keyword homemade pizza dough, homemade pizza dough recipe, pizza dough
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No Bake Cookies - Old Fashioned Oatmeal Fudge Cookies

by 24 Comments

No Bake Fudge Cookies are stove-top recipe made with butter, cocoa powder, sugar, and peanut butter, oatmeal, and coconut. This fudge cookie is basically a chocolate peanut butter fudge that has other goodies stirred in!

Overhead view of a half bowl of chocolate peanut butter cookies in a cream colored bowl with a brown rim.

These no bake cookies are a family favorite that will satisfy the sweet tooth! They are great for Saturday night popcorn night. Just serve a couple of these fudge cookies with a bowl of popcorn for a yummy movie snack.

Why You'll Love No Bake Cookies

Quick treat: ready in minutes with no oven involved.

Great texture: soft, chewy, and still glossy when done right.

Family traditional: a nostalgic cookie recipe everyone enjoys.

No Bake Cookies setting on aluminum foil.

Key Ingredients for Chocolate Peanut Butter No Bake Cookies

See the recipe card below for a full list of ingredients and instructions.

  • Granulated sugar: sweetens the mixture and helps the cookies set.
  • Unsalted butter: creates richness and smooth texture.
  • Cocoa powder: gives the cookies their deep chocolate flavor.
  • Milk: helps form the syrup that binds everything together.
  • Peanut butter: adds creaminess and structure, chunky peanut butter gives great texture.
  • Oats: the base that forms the body of the cookie.
  • Coconut flakes (optional): adds a little chew and extra flavor.

Ingredient Substitutions

  • Swap chunky peanut butter for creamy peanut butter.
  • Use quick oats instead of regular oats for a softer cookie.
  • Skip the coconut entirely if you prefer a classic texture.
Two no bake cookies stacked on a white plate.
  • Use a candy thermometer to reach soft ball stage for the right texture.
  • Don't overcook the syrup, twoo long will make dry, crumbly cookies.
  • Work quickly once the oats and peanut butter go in since the mixture sets fast.

How to Store

Store cooled cookies in an airtight container at room temperature for up to 5 days.

Overhead image of a bowl of fudge cookies studded with oatmeal.

Serve With...

Serve No Bake Cookies with a glass of milk or pack them into lunchboxes for a quick homemade treat. Stir chunks of the cookie into this Vanilla Bean Frappuccino for a chocolate studded milkshake.

If you enjoy no bake cookies, you might like my Peanut Butter No Bakes, Butterscotch Haystacks, Candied Dates, and Caramel Popcorn Balls.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Upclose image of a bowl full of no bake cookies.

No Bake Fudge Cookies

Shelby Law Ruttan
These no bake cookies are a classic stovetop treat with a rich chocolate flavor and chewy oatmeal base. They're quick to make, pantry-friendly, and always a hit with family.
4.58 from 7 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Cookie Recipes, Desserts
Cuisine American
Servings 24
Calories 180 kcal

Equipment

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Ingredients
  

Instructions
 

  • Mix sugar, butter, salt, cocoa and almond milk in large saucepan.
  • Bring to a slow boil and cook for 10-15 minutes over medium-low heat or until temperature is at a soft ball stage. Once the syrup has reached a soft ball stage, remove from heat.
  • Quickly stir in vanilla, peanut butter, oatmeal and coconut (if using). The no bake cookies should have a still glossy look.
  • Spoon by tablespoonful onto a foil or parchment paper lined cookie sheet. Allow to cool and harden.
  • Store cookies in a container on the shelf (do not refrigerate).

Notes

Note: If the fudge starts to harden, soften with a tablespoon of milk, If you need a little more, add another ½ tablespoon. Too much milk will put you back to the stage where your fudge is not going to firm up.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 11mgSodium: 91mgPotassium: 110mgFiber: 2gSugar: 18gVitamin A: 126IUCalcium: 16mgIron: 1mgNet Carbohydrates: 23g
Keyword chocolate no bake cookies, classic no bake cookie recipe, easy no bake recipe, no bake chocolate peanut butter cookies, no bake cookies, no bake fudge cookies, no bake oatmeal cookies, peanut butter no bake cookies, stovetop cookies
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Healthy All Bran Muffins with Dried Cranberries

by 15 Comments

These All Bran Muffins make a wholesome and satisfying breakfast that's both hearty and easy to make. Each bite has a hint of sweetness from cranberries and a soft, tender crumb you'll love with your morning coffee.

One Cranberry All-bran muffin on white plate with more muffins on a cooling rack in the background.
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Why You'll Love This Recipe

Fiber rich goodness: made with All-Bran Original cereal, these muffins are packed with fiber to help keep you full and energized.

Naturally sweet: dried cranberries add just the right amount of tart-sweet flavor without being overly sugary.

Meal prep friendly: They stay fresh for days and freeze beautifully, making them a perfect grab-and-go breakfast option.

All bran muffins on a cooling rack.

Key Ingredients for Healthy Bran Muffins

See the recipe card below for a full list of ingredients and instructions.

  • All-Bran Original Cereal (affiliate link): the heart of the recipe, it softens in milk to create a moist, fiber-rich base.
  • Whole wheat flour: adds structure while keeping the muffins light.
  • Dried cranberries: a pop of fruity sweetness in every bite.
  • Fat free milk and vegetable oil: keeps the muffins moist without adding heavy fat content.

Ingredient Substitutions

  • Milk: use almond milk or oat milk for a dairy-free option.
  • Vegetable oil: use melted butter or coconut oil.
  • Cranberries: substitute with raisins, chopped dates, or dried blueberries.

Variations on All Bran Muffins

  • Apple Cinnamon: stir in diced apples and a pinch of cinnamon.
  • Banana Nut: add ½ cup chopped pecans and mash one ripe banana into the batter, skipping the cranberries.
  • Chocolate Cranberry Chip: stir in ¾ cup mini dark chocolate chips for a treat-style muffin.

Tips for the Best Healthy Bran Muffins

  • Soften the cereal first: let the all-bran soak in milk for 5-10 minutes before mixing, it creates a more tender crumb.
  • Don't overmix. stir just until combined to avoid dense muffins.
  • Check early: ovens vary, so start checking at 18 minutes to prevent overbaking.
One all bran muffin cut in half showing dried cranberry pieces inside topped with melting butter on a white plate.

How to Store and Reheat

Store cooled muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. To reheat, warm in the microwave for 10-15 seconds, or place in a 300°F oven for about 5 minutes.

Serve With...

Enjoy these All Bran Muffins topped with butter, or spread with a little Cinnamon Honey Butter for a delicious breakfast treat.

More Healthy Breakfast Recipes You'll Love

If you love wholesome muffin and breakfast recipes, try my Turkey Bacon Breakfast Burrito, Breakfast Bruschetta with Eggs and Bacon, Healthy Breakfast Tacos Recipe, and Paleo Pumpkin Muffins.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Upclose image of Cranberry All Bran Muffins on a white plate with leaf prpinted napkin.

Healthy All-Bran Muffins

Shelby Law Ruttan
These All Bran Muffins are hearty, slightly sweet, and perfect for a fiber-filled breakfast or snack. They're easy to make, studded with dried cranberries, and full of wholesome flavor.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 179 kcal

Equipment

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Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees F.
  • In a large mixing bowl, combine flour, sugar, baking powder and salt. Set aside.
  • In another large mixing bowl mix 2 cups All-Bran Original cereal and 1½ cups milk.  Let sit 2 minutes or until cereal has softened.  Add eggs and oil and beat well.  Stir in cranberries.
  • Add flour mixture, stirring only until combined.  Using large measuring scoop, evenly distribute batter in muffin cups lined with parchment paper liners.
  • Bake for 20 minutes, until a toothpick comes out clean when inserted in the center of a muffin.  Serve warm with butter.

Nutrition

Calories: 179kcalCarbohydrates: 32gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 16mgSodium: 200mgPotassium: 180mgFiber: 5gSugar: 16gVitamin A: 265IUVitamin C: 2mgCalcium: 151mgIron: 2mgNet Carbohydrates: 27g
Keyword All Bran Muffins, All-Bran Orginial Recipe, Bran Cereal Muffins, Cranberry Bran Muffins, Healthy Bran Muffins, Healthy Breakfast Muffins, High Fiber Muffins
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Crab and Swiss Quiche

by 9 Comments

This creamy Crab and Swiss Quiche is rich, savory, and perfect for a weekend brunch or a light lunch. With just a few pantry staples and a 9" pie crust, it bakes into a golden cheesy seafood pie that's both comforting and elegant.

Individual Crab and Swiss Quiche in a white ramekin, topped with two green onion pieces in a crisscross pattern and surrounded by a golden, crimped pie crust.

This quiche comes from Carmen, a ready who submitted the recipe for our brunch recipe contest. It originally came from her daughter, who Carmen proudly says is a great cook! Recipes like this remind me of my Broccoli Quiche, simple, comforting, and Full of flavor that brings family together around the table.

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Why You'll Love this Crab Quiche

Quick to Prep: Just mix and pour. No sautéing or extra steps needed.

Creamy and Cheesy: The Swiss cheese melts into a smooth, slightly nutty filling.

Perfect for Entertaining: A crow-pleasing brunch recipie that looks impressive but is easy to make.

Key Ingredients and Their Purpose

Eggs: Bind the ingredients together and create that classic quiche texture.

Milk: Helps make the filling creamy and light.

Mayonnaise: Adds richness and a silky texture without needing heavy cream.

Cornstarch: Helps stabilize the filling for a clean slice.

Crab Meat: Adds delicate seafood flavor and a touch of elegance.

Swiss Cheese: Melts beautifully and adds a slightly nutty flavor.

Unbaked Pie Crust: The buttery base that holds everything together.

Ingredient Substitutions

Imitation Crab instead of lump crab if you're on a budget.

Mozzarella or Gruyere instead of Swiss for a different cheesy flavor.

Greek yogurt instead of mayonnaise for a lighter option.

Recipe Variations

Add sautéed spinach or kale for extra greens.

Use cooked shrimp or scallops instead of crab for a seafood twist.

Make it crustless to to turn it into a low-carb, keto friendly quiche.

Top Tips for Making Crab Quiche

  • Let the quiche sit for 10 minutes after baking to set before slicing.
  • Use good quality lump crab for the best flavor.
  • Tent with foil if the crust is browning too quickly while baking.

Storage

Refrigerate leftovers tightly covered for up to 3 days.

Reheat slices in the oven at 325°F for 5-7 minutes, until warm.

Serve With...

Serve warm or at room temperature with a fresh salad, a slice of toasted homemade white bread topped with Salted Maple Butter or Rhubarb Lemonade for a light brunch.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Individual Crab and Swiss Quiche in a white ramekin, topped with two green onion pieces in a crisscross pattern and surrounded by a golden, crimped pie crust.

Crab & Swiss Quiche

Shelby Law Ruttan
A creamy, savory brunch pie made with tender crab and melty Swiss cheese. This simple quiche is elegant enough for entertaining, yet easy enough for a casual family meal.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 30 minutes
Course Breakfast, Breakfast & Brunch
Cuisine American
Servings 6
Calories 431 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • In medium bowl, mix eggs, milk, mayonnaise, cornstarch.
  •  Add crab and cheese.  Pour mix into pie shell. 
  • Bake in preheated 350 degree oven for
    30-40 minutes or until knife comes out clean.

Nutrition

Calories: 431kcalCarbohydrates: 18gProtein: 14gFat: 33gSaturated Fat: 11gPolyunsaturated Fat: 10gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 101mgSodium: 415mgPotassium: 128mgFiber: 1gSugar: 1gVitamin A: 362IUVitamin C: 1mgCalcium: 287mgIron: 1mgNet Carbohydrates: 17g
Keyword Crab and Swiss Quiche, Crab Quiche
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Jam Muffins (Gem Muffins)

by 5 Comments

These Jam Muffins are soft, light, and subtly sweet with a burst of fruity flavor baked right on top. Perfect for breakfast or a quick snack, they're simple to make and guaranteed to be a family favorite.

A group of golden brown muffins withjam filled centers. One muffin prominently showing a red jam resting on a colorful striped cloth.

This recipe was submitted by Nan, of Nan Cooks, as a part of a reader recipe contest I hosted. She called them "Breakfast Gems," a recipe she learned in her freshman home economics class back in the 70's. I couldn't resist sharing it! They remind me a bit of my Peanut Butter and Jelly Cupcakes, nostalgic and easy with a delicious homemade touch.

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Why You'll Love These Jam Muffins

Classic and nostalgic: A recipe that's been loved since the 70's and still holds up today.

Quick and easy: Mix, scoop, and bake. No fancy equipment or complicated steps.

Fruity topping: Each muffin is finished with a teaspoon of jam that bakes right into the top for flavor and color.

Key Ingredients

All-purpose flour: The base for a soft, fluffy muffin.

Sugar: Adds just enough sweetness to balance the fruit topping.

Baking powder: Helps the muffins rise tall and light

Egg: Binds the batter and adds richness.

Oil: Keeps the muffins moist and tender.

Milk: Thins the batter and adds moisture.

Crushed pineapple: Brings a hint of tart sweetness and extra softness.

Fruit preserves: Baked on top, it adds a pop of flavor and beautiful finish.

A goldenb rown muffin with a sunken center filled with yellow jam set on a light blue plate.

Substitution Ideas

Replace crushed pineapple with applesauce for a slightly milder flavor with similar moisture.

Use melted butter instead of oil for a richer, more buttery taste.

Swap out the jam for lemon curd or Nutella for a fun twist on the fruity topping.

Variations

Mini muffins: Bake in a mini muffin tin and reduce the baking time to 12-15 minutes.

Cinnamon sugar top: Skip the jam and sprinkle with cinnamon sugar before baking.

Double fruit: Stir chopped dried fruit into the batter and still top with jam.

Top Tips

  • Don't overmix the batter; stir until just moistened.
  • Use a thick jam or preserve that won't run off the muffin top.
  • Fill muffin cups no more than ½ full to keep the jam from sinking.

Storage Tips

  • Store in an airtight container at room temperature for up to 3 days.
  • Freeze muffins for up to 2 months.
A clos up of a halved jam muffin showing a soft, fluffy interior with a gooey yellow apricot jam center. Set against a light blue background with honeyb's kitchen watermark.

Serve with...

These jam muffins are delicious warm with butter or served with a side of Air Fryer Bacon and a Salted Caramel Mocha Latte. They also pair well with fresh fruit or a light yogurt bowl for brunch.

More Muffin Recipes

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

A group of golden brown muffins withjam filled centers. One muffin prominently showing a red jam resting on a colorful striped cloth.

Jam Muffins (Gem Muffins)

Shelby Law Ruttan
These jam topped vanilla muffins are a retro-style treat that bakes up soft and fluffy with a sweet fruit finish. Great for breakfast, brunch, or snacking.
No ratings yet
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Breakfast & Brunch
Cuisine American
Servings 12
Calories 202 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat oven to 400°F.
  • In a large bowl, mix together flour, sugar, baking powder, and salt.
  • In a 2 cup glass measuring cup, whisk together egg, oil, milk, and pineapple.
  • Add wet ingredients to dry ingredients, and stir until just combined.
  • Spoon batter into muffin cups until ½ full.
  • Top each muffin with a teaspoon of jam preserves.
  • Bake for 20minutes.

Nutrition

Calories: 202kcalCarbohydrates: 32gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 17mgSodium: 278mgPotassium: 60mgFiber: 1gSugar: 16gVitamin A: 48IUVitamin C: 1mgCalcium: 64mgIron: 1mgNet Carbohydrates: 31g
Keyword Jam Muffins, Jam Topped Muffins, Muffin Gems, Muffins With Jam
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Kung Pao Tofu

by 19 Comments

Daddy Grumpy:  "You almost burned my lips off" and "What kind of meat is this in here?" and, um, well, you probably don't want to hear the other comment....

Grumpy:  "It wasn't bad, but you need to cut the spice next time."

Did you hear that people?  He said next time!   Yes, my Grumpy knowingly ate tofu and said it wasn't bad and referred that he would eat it again!  Actually, Daddy Grumpy did say he would eat it again, but he wanted me to not try to kill him with the peppers.  ;o)

I really love this Asian kick I'm on lately.  I'd love to be on an Indian food kick but I'm working on easing it in.  I have almost given up on Mexican food but my friend Lady made these fish tacos with mango salsa that I must try.  She said she would supply the earplugs so I didn't have to "hear" it from Grumpy when I do make them.  ;o)  However I am beginning to think that he might not be too vocal about not wanting it considering tonight he ate tofu without blinking an eye!

While planning my menu last weekend and searching the foodie sites I came across a recipe for Kung Pao Tofu from The Spiteful Chef.  So, I made a trip to the local Asian Market.  Don't you love how I say that? lol.  Well we have one, but believe me it's not large and I have gone many times and not found what I wanted.  This time however I struck gold.  I was able to get the dark and light soy sauce along with the black vinegar.  I also finally got the black sesame seeds I've been looking for over 2 months now.  I was happy and excited!

The only mistake I made in making this was I didn't get rid of the seeds from the peppers.  I used only half of what the recipe called for (or maybe 6 instead of 10) but it was still pretty spicy for Grumpy & his dad.  I didn't mind so much.  Next time though I will go with 5 peppers, not break them up too small and get rid of the seeds.  That should help cut the heat more.  This was very easy to make.  The most tedious part of the job was chopping all the vegetables.  Everything else went very quickly and was well worth making.  I thought it was perfect the way I ate it and will definitely be making this one again!

Kung Pao Tofu
The Spiteful Chef

1 lb tofu
½ medium onion, diced
2 small or 1 medium zucchini, diced
1 large carrot, diced
1 stick celery, diced
2 scallions, diced (white and light green part only-save dark green part for garnish)
1 T ginger, minced
1 T garlic, minced
10 oriental chiles (I used 6)
2 T peanut oil
½ C peanuts

Sauce:
2 Tablespoon light soy sauce
2 Tablespoon dark soy sauce
3 Tablespoon black vinegar
1-½  Tablespoon cornstarch
5 Tablespoon water
1-½ Tablespoon sugar
1 Tablespoon sesame oil

Preparation: Dice all of your vegetables and protein to roughly the same size.  Combine all sauce ingredients, stir, and set aside. Season tofu with salt and pepper. Heat 1 tablespoon oil in a medium-sized pan til almost smoking. Add ginger and garlic and saute quickly, careful not to burn. Immediately after about 30 seconds add the tofu and saute until crisped.

In a large pan, heat remaining 1 tablespoon of oil. When hot, add carrots and chiles and saute for 1 minute. Add onions and celery and saute for 2 minutes more. Finally, add zucchini and saute for 1 additional minute. When the pan appears dry, add the sauce all at once. Have water nearby in case the sauce thickens too quickly. Add water as necessary to thin sauce.  Stir the sauce and vegetables together to coat, add tofu and stir gently to coat.

Top with nuts and scallions, and serve over white rice.

Chili Lime Shrimp - 5 Ingredient recipes

by 14 Comments

Its time for our Cooking Light love this month!  Ok, ok, so I give Cooking Light a lot of love, but its time to share our Virtual Supper with you.  😉

Sometimes you just need something quick and easy to make.  You also want it to be flavorful and delicious!  Jamie of Mom's Cooking Club chose the theme 5 Ingredients or Less.  This was a challenge for me this month however I found a recipe that was not only delicious but good to eat hot or cold!

Our Cooking Light Virtual Cooking Club enjoyed the following for our get together 🙂

Aggie from Aggie's Kitchen - Spinach with Chili Oil
Jamie from Mom's Cooking Club - Sherried Pinapple Pork Tenderloin
Val from More Than Burnt Toast - Strawberries with Balsamic Vinegar
Helene from La Cuisine d'Helene - could not join us this month
Shelby (me) from The Life & Loves of Grumpy's Honeybunch:  Chili Lime Shrimp

Next month our theme is Mother's Day Brunch.  You can join in by creating a dish based on the theme and leave a comment on the Cooking Light blog Test Kitchen Secrets with a link to your recipe post once they do the write-up which is usually the following week. You should post your recipe on your own blog on/or around the second Wednesday of each month. 

I hope you enjoyed our virtual supper!

Chili Lime Shrimp
Cooking Light

  • Cooking spray
  • ¾ cup chopped green onions, divided
  • 1 ½ pounds peeled and deveined large shrimp
  • 1 teaspoon chili powder
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 2 tablespoons butter
  • ½ teaspoon salt
    • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ½ cup onions; coat onions with cooking spray. Cook 1 minute, stirring occasionally. Add shrimp and chili powder; cook 4 minutes or until desired degree of doneness, stirring occasionally. Remove from heat. Add lime juice, butter, and salt, and stir until butter melts. Sprinkle with ¼ cup onions.

Banana Layer Cake with Cream Cheese Frosting

by 62 Comments

This Banana Layer Cake is a soft, bakery-style cake made with ripe bananas, Greek yogurt, and a light lemon cream cheese frosting. Fresh blueberries are layered between the cakes, adding a bright contrast that keeps every slice balanced and fresh.

A whole Banana Layer Cake with Lemon Cream Cheese Frosting on a green glass pedestal decorated with fresh blueberries.

I love this cake when I want something a little special without it feeling heavy or overworked. It reminds me of the kind of cakes my family always gathered around simple layers, fresh fruit, and just enough frosting to make it feel like a treat!

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Why You'll Love This Banana Layer Cake

Soft crumb: the combination of banana and Greek yogurt gives the cake layers a tender texture that slices cleanly.

Balanced flavor: banana sweetness, lemon zest, and fresh blueberries work together without one overpowering the others.

Layered look: two classic cake layers make this feel right at home for birthdays, showers, or casual gatherings.

Close up view of a cake on a green glass pedestal showing textured swirls of white lemon cream cheese frosting.

Key Ingredients for Banana Cake

See the recipe card below for a full list of ingredients and instructions.

  • Ripe bananas: provide natural sweetness and flavor without making the cake dense.
  • Greek yogurt: adds richness and structure while keeping the crumb light.
  • Lemon zest: brightens the cream cheese frosting and balances the banana.
  • Fresh blueberries: add freshness and a pop of color between the layers.
  • Cream cheese: creates a smooth, lightly sweet frosting that spreads easily.
Side view of a frosted cake with a generous topping of blueberries.

Ingredient Substitutions

  • Blueberries can be replaced with raspberries, sliced strawberries, or blackberries.
  • Greek yogurt can be swapped with sour cream for a similar texture.
  • Granulated sugar can be replaced with superfine sugar for a slightly smoother crumb.

Variations on Banana Layer Cake with Fresh Fruit

  • Citrus swap: use orange zest instead of lemon zest for a softer citrus note.
  • Nut addition: add finely chopped walnuts or pecans to the batter for texture.
  • Single layer: bake the batter in a 9x13 pan and spread frosting over the top for an easy serving cake.
Stacking two banana cake layers being placed onto the bottom layer, which is already spread with white frosting and a ring of fresh blueberries.

Frosting FAQ

What is a crumb coat?

A crumb coat is a thin initial layer of frosting that seals in loose crumbs. Once chilled and firm, it ensures your final decorative layer remains perfectly clean.

Is a crumb coat necessary?

It is optional but highly recommended for a professional look. It prevents cake crumbs from showing through your final layer of lemon cream cheese frosting.

Can I use a regular knife for frosting?

Yes, but for the best results, use an angled icing spatula. The offset design makes it much easier to achieve a smooth, level finish on the top and sides.

Side view of a layer cake on a green glass pedestal being frosted with a thin crumb coat of frosting using a metal spatula.

Quick Tips for Success

  • Chill the layers: ensure your banana cake is completely cool before adding the crumb coat to keep the frosting from melting.
  • Firm up: always refrigerate the cake for at least 30 minutes after the crumb coat to set the frosting.
  • Dry your fruit: if adding fresh blueberries pat them completely dry so they don't slide off the frosting.
Top down view of a round cake frosted with white icing and finished with a border of fresh blueberries.

How to Store

Store the assembled cake loosely covered in the refrigerator for up to 2 days. For best results, let slices sit at room temperature for about 15 minutes before serving.

Unfrosted cake layers can be wrapped tightly and frozen for up to 2 months. Thaw overnight in the refrigerator before assembling.

Serving Suggestions for Banana Layer Cake

This banana layer cake pairs nicely with a scoop of homemade vanilla ice cream for an easy dessert plate.

Bakery Style Banana Layer Cake with Lemon Cream Cheese Frosting and fresh blueberries.

More Recipes You'll Love

If you enjoy this cake, you might like my Banana Cake with Browned Butter Maple Frosting for everyday baking. This Blueberry Pound Cake with Citrus Glaze and Rustic Pound Cake with Meyer Maple Glaze for citrus lovers.

If you enjoyed this Banana Layer Cake, please leave a ⭐⭐⭐⭐⭐ rating and a comment below! Hearing your feedback helps other bakers and makes my day. Don't forget to tag me on Instagram @grumpyshoneybunch or use #grumpyshoneybunch so I can see your beautiful creations!

📖 Recipe

A close up slice of Banana Layer Cake showing a soft yellow crumb, a layer of fresh blueberries, and thick white lemon cream cheese frosting.

Banana Layer Cake with Lemon Cream Cheese Frosting

Shelby Law Ruttan
A layer banana cake with fresh blueberries between the layer and iced with a lemon cream cheese frosting. Recipe is adapted from Cooking Light.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 30 minutes
Cook Time 25 minutes
Refrigeration Time 30 minutes
Total Time 1 hour 25 minutes
Course Desserts
Cuisine American
Servings 16
Calories 268 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the Cake:

For the Frosting:

Instructions
 

  • To prepare the cake
  • Preheat oven to 350°.
  • Coat 2 (8-inch) round cake pans with cooking spray; line bottoms with parchment paper then spray with a light coat of cooking spray.
  • Place granulated sugar and ¼ cup butter in a large bowl. Using hand mixer, beat at medium speed until well blended.
  • Add eggs, 1 at a time, beating well after each addition.Lightly spoon 1-¾ cups flour into dry measuring cups, and level with a knife.
  • Combine flour, baking powder, and ½ teaspoon salt, stirring well with a whisk.
  • Combine greek yogurt, water, banana, and 1 teaspoon vanilla. Add the flour mixture and buttermilk mixture alternately to the sugar mixture, beginning and ending with flour mixture (mix after each addition just until blended).
  • Pour batter into prepared pans.
  • Bake cake at 350° for 25 minutes or until wooden pick inserted in center comes out clean.
  • Cool in pans 10 minutes on a wire rack; remove from pans.
  • Peel off parchment paper. Cool layers completely on wire rack.

To prepare frosting:

  • Combine cream cheese, 2 tablespoons butter, lemon rind, ½ teaspoon vanilla, and dash of salt in a large bowl.
  • Beat with a mixer at high speed until fluffy.
  • Gradually add powdered sugar; beat at low speed just until blended.Place 1 cake layer on a plate, and spread with ⅓ cup frosting.
  • Arrange blueberries in a single layer over frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake.
  • Decorate top of cake with more blueberries if desired. Store cake loosely covered in refrigerator.

Nutrition

Serving: 1/16th of cakeCalories: 268kcalCarbohydrates: 50gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 49mgSodium: 162mgFiber: 1gSugar: 37g
Keyword Banana, Banana Cake, cake, Citrus, Cream Cheese, Frosting, Lemon, Lemon Cream Cheese Frosting
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Coconut Shrimp - a recipe review

by 10 Comments

I wasn't sure what I was going to do for dinner this evening.  It was Wednesday night and lately that has been our "date" night where we meet up in town before we go home and have dinner, leaving me to not have to worry about cooking.  This week however, Grumpy's schedule has been a bit different and we have been working on doing some "fix-ups" to our bathroom so we have tended to be home every night lately.

When it comes to food lately, since I am addicted to "crack noodles" that is all I have been able to think about.....pasta, pasta, and more pasta. Mostly pasta with Jaden's yummy sauces.

When I left work I still wasn't sure what I was going to make.  I was still thinking noodles but deep down I new I shouldn't do it.  I stopped at the store on the way home and grabbed some snow peas and carrots along with some chicken tenders, thinking I would make a stir-fry of sorts.  You know, trying to get my mind off that "crack" but still thinking Asian.  I turned on my laptop and started searching and of course, I somehow ended up on Steamy Kitchen's site yet again...looking at all that yummy food wanting to try all of the different recipes but also feeling too lazy to do much about it.

I finally decided that I was being silly to be lazy because really, there aren't many of her recipes that take long to cook at all.  I was looking at the coconut shrimp recipe and thinking it would be good (I LOVE that boozy shrimp!) but thought it was "too much" to toast the coconut.  See how lazy I can be?!  Anyhow, I decided to force myself to get up and stop wishing someone else would show up miraculously and fix us dinner.  I grabbed a bag of frozen shrimp from the freezer and was disappointed to see it was not the larger shrimp.  Still, I had made up my mind what to make so I tossed it in the colander and ran cold water over top to defrost it.  Come to find out I not only got smaller shrimp, but I bought the shrimp with the shells on still which meant I also had to remove the shells.  I diced up my garlic, measured out my booze (for the shrimp of course) and cleaned the scallions and cut them into 2 inch pieces.  The hardest part of my job was done.

There isn't a link on Jaden's Steamy Kitchen site for her Coconut Shrimp that I could find however she has many other yummy recipes so make sure to check it out (or better yet, buy her book!).  Basically this is what you do:

¼ cup unsweetened coconut flakes, toasted
Use 1#  jumbo shrimp (what I prefer but the medium worked ok for my lazy self tonight)
2 large garlic cloves (she says one but I'm a garlic lover)
4 scallions cut in 2" pieces
3 Tablespoons coconut rum (my choice)
¾ teaspoons sugar
good dash of salt

Cook shrimp in hot oil until almost done.  Remove from pan and saute garlic and scallions about 30 seconds.  Add rum, sugar & salt.  Add shrimp and cook until sauce is thickened a little and coats the shrimp.  Stir in toasted coconut flakes.  Serve!

If you use sweetened coconut - you can omit the sugar in the sauce.

This is yummy and addicting - like everything else I have tried of hers....so if you make this, be prepared to want it over and over again!

Chicken Sausage Spaghetti with Simple Tomato Sauce

by 20 Comments

This Chicken Sausage Spaghetti with Simple Tomato Sauce is a quick and comforting weeknight dinner that delivers big flavor with minimal effort. It's ready in under 30 minutes and combines the bold taste of Italian sausage with a simple homemade tomato sauce and plenty of fresh basil.

Bowl of spaghetti tossed with chicken sausage slices in marinara sacue, garnished with grated parmesan and fresh basil.

I first came across this recipe in an old Cooking Light magazine and was reminded of it when my friend Jamie from our Virtual Supper Club made it and called it a "family-pleasing dinner."

I used the Italian Chicken Sausage because I like the flavor much better than turkey sausage and much like my Cajun Shrimp and Sausage recipe, it's a great example of how just a few ingredients can come together to make something really satisfying!

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Why You'll Love Chicken Sausage Spaghetti

Fast and flavorful: On the table in under 30 minutes with a rich fresh-tasting sauce.

Great for weeknights: Easy cleanup and minimal prep make this perfect after a long day.

Customizable: Use whatever sausage or canned tomatoes you have on hand.

Ingredient Substitutions

Sausage: Use turkey, pork, or even plant based sausage.

Tomatoes: Whole or diced canned tomatoes can be used and pureed if needed.

Romano or Asiago cheese: Use in place of Parmigiano-Reggiano.

Recipe Variations

Add Veggies: toss in sautéed zucchini or bell peppers for more color and fiber.

Use a different pasta: Penne or rigatoni are great alternatives.

Creamy twist: Stir in a few tablespoons of cream cheese or mascarpone for a richer sauce.

Close up view of chicken sausage spaghetti in a rich tomato sauce, sprinkled with shredded parmesan and fresh basil.

Top Tips

  • Don't skip sautéing the garlic. It gives the sauce real depth.
  • Toss the pasta directly in the sauce for better flavor absorption.
  • Save some pasta water to thin out the sauce if it thickens too much.

How to Store and Reheat

Store leftovers in an airtight container for up to 4 days in the fridge. Reheat in a skillet over medium heat with a splash of water or broth to loosen up the sauce.

Serve With...

Sere this with Air Fryer Garlic Knots, a crisp green salad with homemade Ranch Dressing, or a simple Caprese Salad.

More Simple Dinner Ideas

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Close up view of chicken sausage spaghetti in a rich tomato sauce, sprinkled with shredded parmesan and fresh basil.

Chicken Sausage Spaghetti

Shelby Law Ruttan
This easy Chicken Sausage Spaghetti with Simple Tomato Sauce combines bold Italian flavors with a light, fresh sauce. It's perfect for busy nights when you want something hearty and homemade without a lot of fuss.
No ratings yet
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine Italian-American
Servings 4
Calories 469 kcal

Equipment

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Ingredients
  

  • 8 ounces Italian chicken sausage , sliced
  • 8 ounces uncooked spaghetti
  • 20 ounces canned whole tomatoes , undrained
  • 2 tablespoons olive oil
  • ½ teaspoon crushed red pepper
  • 5 cloves garlic , minced
  • 1 teaspoon granulated sugar
  • ½ teaspoon salt
  • ¼ cup fresh basil , torn
  • ½ cup Parmigiano-Reggiano cheese

Instructions
 

  • Slice sausages and cook in small amount of oil in a hot skillet until done. Set aside and keep warm.
  • Cook pasta according to package directions; drain.
  • Place tomatoes in a food processor and process until almost smooth.
  • Heat olive oil in a large nonstick skillet over medium high heat. Add crushed red pepper and minced garlic; saute 1 minute.
  • Stir in tomatoes, sugar, and salt; cook 4 minutes or until slightly thick.
  • Add sausage and cooked pasta to pan; toss well. Top with fresh basil and Parmigiano-Reggiano.

Notes

Shelby's Notes:
Recently I've started using the chickpea pasta. it's higher in fiber and protein and absolutely delicious! Give it a try!

Nutrition

Calories: 469kcalCarbohydrates: 53gProtein: 22gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 49mgSodium: 1282mgPotassium: 429mgFiber: 3gSugar: 7gVitamin A: 617IUVitamin C: 15mgCalcium: 214mgIron: 3mgNet Carbohydrates: 50g
Keyword Chicken Sausage Spaghetti, Spaghetti with Sausage and Simple Tomato Sauce
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Bacon Maple Breakfast Rolls

by 25 Comments

Making these Bacon Maple Breakfast Rolls are quick and easy! Super delicious, these mini breakfast rolls have bacon-wrapped up inside of them and are topped with a maple glaze. The perfect little easy morning treat to make for your family!  

 
 
Bacon Maple Breakfast Rolls

Making breafast easier in the morning

I receive the Pillsbury email on a regular basis.  Friday when I received the email and opened it up I was faced with these rolls.  This was one of those times when I knew I would be making the treat ASAP!

crescent roll dough on a floured board with bacon in the background

Why I love this Bacon Maple Breakfast Roll

I love maple and I love bacon. When I was a young girl having breakfast at Nanny's, I would dip my crispy bacon into the maple syrup. That was a treat I loved to savor and didn't get to enjoy at home with Mom being vegetarian.

Roll dough spread with maple cream and bacon sprinkled before rolling up

The syrup in Bacon Maple Breakfast Rolls

I have made this recipe with pure maple syrup and with store bought "fake" syrup. Fake to me is anything that does not come from tree sap. My preference is pure maple syrup, however, in a pinch, some of the thicker non-maple syrups bought in the store can be substituted and tastes just fine. Actually, is all a matter of taste preference in the long run so choose what you wish!

Bacon Maple Breakfast Rolls

This recipe is very easy, you need only butter, syrup, confectioners sugar, crisply cooked bacon, and crescent roll dough. I've made it with the Pillsbury sheets and I have made it with the perforated dough. If you use the perforated dough, you will want to pinch the perforations together to keep filling from seeping out.

Bacon Maple Breakfast Rolls

These are really quick and easy if you have precooked bacon - which is very easy to buy in the store now days. A little microwave magic and your bacon is ready to use!

Bacon Maple Breakfast Rolls

What to serve with Bacon Maple Breakfast Rolls

These Fresh Raspberries and Blackberries in Lime Ginger Dressing are a fresh fruit side that compliments these breakfast rolls nicely. Or, maybe you want just a couple of these rolls (they aren't huge!) and a hot cup of Salted Caramel Mocha Latte!

*If you made this recipe, please give it a star rating*

📖 Recipe

Bacon Maple Breakfast Rolls

Shelby Law Ruttan
Mini breakfast sweet rolls with a buttery maple and bacon filling and a sweet drizzle topping.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Course Breakfast & Brunch
Cuisine American
Servings 6
Calories 406 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Heat oven to 375°F. Microwave bacon as directed on package until very crisp. Drain on paper towels. Set aside to cool.
  • Generously spray large cookie sheet with cooking spray or line with cooking parchment paper. Unroll dough sheet on a work surface and press into 12x8-inch rectangle.
  • In a small bowl, mix 2 tablespoons of the butter and 2 tablespoons of the syrup with fork or wire whisk until smooth and creamy. Spread mixture evenly over dough.
  • Chop bacon and sprinkle over butter/syrup mixture. Starting at the short end, roll up dough; pinch edge to seal. Wrap roll in plastic wrap and refrigerate 5 minutes to chill so dough will be easier to cut.
  • Unwrap roll; place seam side down on cutting board. With a serrated knife, cut roll into 12 (about ¾-inch) slices. Place slices, cut sides up, on cookie sheet.
  • Bake 13-15 minutes or until light golden brown. Place waxed paper under the cooling rack. Remove rolls from cookie sheet to cooling rack; cool 5 minutes.
  • Meanwhile, in a small bowl, mix powdered sugar, remaining 1 tablespoon butter and remaining 3 tablespoons syrup with wire whisk until smooth. Drizzle icing over rolls.

Nutrition

Serving: 1gCalories: 406kcalCarbohydrates: 33gProtein: 6gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 39mgSodium: 542mgPotassium: 112mgSugar: 20gVitamin A: 188IUCalcium: 22mgIron: 1mg
Keyword Bacon Maple Breakfast Rolls
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Old Fashioned Peanut Butter Cookies

by 26 Comments

These Old Fashioned Peanut Butter Cookies are crispy around the edges, chewy in the center, and full of peanut butter flavor. They are great to send off in the kids lunch box or as an afternoon snack.

3 Old Fashioned Peanut Butter Cookies stacked.
Only the best peanut butter cookies ever with sugary outside and crisp edges!

Out of all the peanut butter cookie recipes I have made, this particular one made with Crisco is my very favorite cookie. Also known as the 1 cup cookie (due to using 1 cup peanut butter, shortening and sugar (each), these cookies are easy to make as well!

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❤️ Why you'll love it

✔️ This is a classic peanut butter cookie recipe that is tried and true and has been around for years.

✔️ These are the best peanut butter cookies with crispy edges and soft insides.

✔️ These irresistible peanut butter cookies are perfect with a tall glass of milk!

Up close image of 3 baked and stacked cookies.

🥘 Ingredients

Vegetable shortening. My mom swears by Crisco so I stand by her here. 

Creamy peanut butter. The peanut butter should not be all natural peanut butter, rather, use a peanut butter similar to the brand I use.

Granulated sugar and light brown sugar. The brown sugar will aid in making the cookies chewy in the center and adds a deeper flavor to the peanut butter cookie.

Large egg at room temperature.

All purpose flour, baking soda, and salt. The flour will aid in binding the cookies together and the baking soda reacts with the molasses in the brown sugar to help leavening and will allow the cookie to puff up a little.

Salt, to balance out the flavors.

Granulated sugar, to sweeten the cookies and to coat the peanut butter cookie ball.

Ingredients for Old Fashioned Peanut Butter Cookies.
Ingredients for the best peanut butter cookies! Flour, brown sugar, peanut butter, crisco, eggs, vanilla, salt and baking soda.

🔪 Instructions

  1. Pre heat oven to 350°F. In a medium bowl combine flour, baking soda and salt. Set aside.
  2. In a large bowl using an electric mixer on low speed, combine peanut butter, Crisco, granulated sugar, and brown sugar until creamy. Mix in the eggs and vanilla until creamy increasing the speed of the hand mixer if needed.
  3. Add the dry ingredients to the wet ingredients a little bit at a time, mixing until well combined.
  4. Set the cookie dough in refrigerator to cool; approximately 1 hour. 
  5. Scoop 1 tablespoon cookie dough and roll into ball shape. Roll the cookie ball in granulated sugar and place on cookie sheet about 1" apart. 
  6. Press into the cookie dough with tines of a fork to make a crisscross pattern. Decorate with mini candy coated peanut butter candies on top of each cookie (if using). Sprinkle with extra white sugar before baking if desired.
  7. Bake for 10-12 minutes or until the cookies are browned around the edges and are no longer wet on top. 
  8. Remove from the oven and cool baking sheet for 5 minutes on a wire rack. Remove cookies from baking sheet and continue to cool.
Creamy peanut butter mixture in a bowl.

🥄 Equipment

Large bowl

Medium bowl

An electric mixer, helps to cream the wet portion of the peanut butter cookies in a more efficient manner than stirring with a spoon.

Rubber spatulas for scraping the dough from the sides of the bowl.

Small cookie scoop or tablespoon

Large rimless insulated baking sheet

Parchment paper for lining the baking sheet

Cookie spatula to remove the cookies from the baking sheet to the cooling rack.

Measuring cups

Measuring spoons

Flour mixture added to the peanut butter mixture.
Add flour mixture to the dough by half volume at a time, mixing well after each addition.

🥫Storage

Store baked cookies in an air-tight container on the counter up to 5 days or in the freezer up to 3 months.

📖 Variations

Stir 1 cup chocolate chips or peanut butter chips into the cookie dough, or press into the top of the cookies before baking.

Use butter flavored crisco for a more buttery flavored cookie.

Cookie dough ball in a bowl of sugar.
Roll the cookie dough in sugar before placing on the baking sheet for extra texture and sweetness.

💭 Tips

  • If the fork sticks to the cookie dough when making the criss-cross pattern, dip it in sugar after the first pattern is made to prevent sticking.

📖 Variations

  • Stir 1 cup chocolate chips or peanut butter chips into the cookie dough, or press into the top of the cookies before baking.
  • Use butter flavored crisco for a more buttery flavored cookie.
  • Sprinkle a little cinnamon into the sugar mixture before rolling the cookie dough.
  • Substitute chunky peanut butter for the creamy peanut butter.
  • Top the cookies with mini chocolate coated candies in place of the peanut butter candies.
Pressing cookie dough to flatten with fork tines.
Using the tines of a fork dipped in sugar, press in a criss cross pattern to flatten.

Cookies you will love

🍽 Serve with...

These cookies are perfect with a cold glass of milk, cup of coffee or tea, and sandwiched with your favorite flavor ice cream.

Baked cookies cooling on baking sheet.
Allow cookies to cool at least 5 minutes before removing to a wire rack.

🏫 The last word

Scoop dough into tablespoon sized portions and flatten with a fork in a criss cross pattern. Place the cookies in an airtight container in the freezer and freeze dough up to 6 months. To bake, place frozen dough on a baking sheet and bake at 350 degrees for 12-14 minutes (adding a couple of minutes time due to the frozen state), or until cookies are golden.

Real butter can be substituted for the crisco, however keep in mind that the cookies will be crispier through the center of the cookie if you do.

Old Fashioned Peanut Butter Cookies

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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Featured image for Old Fashioned Peanut Butter Cookies

Old Fashioned Peanut Butter Cookies

Shelby Law Ruttan
These old fashioned peanut butter cookies are a tried and true cookie favorite with a sugar coating, crispy edges, and tender inside.
4.67 from 75 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Desserts
Cuisine American
Servings 36
Calories 173 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Pre heat oven to 350°F. In a medium bowl combine flour, baking soda and salt. Set aside.
  • In a large bowl using an electric mixer on low speed, combine peanut butter, Crisco, granulated sugar, and brown sugar until creamy. Mix in the eggs and vanilla until creamy increasing the speed of the hand mixer if needed.
  • Add the dry ingredients to the wet ingredients a little bit at a time, mixing until well combined.
  • Set the cookie dough in refrigerator to cool; approximately 1 hour. 
  • Scoop 1 tablespoon cookie dough and roll into ball shape. Roll the cookie ball in granulated sugar and place on cookie sheet about 1" apart. Press into the cookie dough with tines of a fork to make a crisscross pattern. Decorate with mini candy coated peanut butter candies on top of each cookie (if using).
  • Sprinkle with extra white sugar before baking if desired.
  • Bake for 10-12 minutes or until the cookies are browned around the edges and are no longer wet on top. Remove from the oven and cool baking sheet for 5 minutes on a wire rack. Remove cookies from baking sheet and continue to cool.

Nutrition

Calories: 173kcalCarbohydrates: 20gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 10mgSodium: 101mgPotassium: 62mgFiber: 1gSugar: 12gVitamin A: 15IUCalcium: 12mgIron: 1mg
Keyword Old Fashioned Peanut Butter Cookies
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Pecan, Date, Raisin and Bran Muffins

by 20 Comments

I was going to assume that you were abducted in the parking lot.  LOL.  Gotta love that Grumpy.  Last evening Grumpy picked me up at the office and we went Lowes to try to find our bathroom vanity set etc. and then to Mama Lucias for dinner.  Mama Lucias was an awesome meal.  Two people were fed for a total of $38 plus tip!  We walked out of that place two very happy but stuffed people!  Grumpy drove me back to the campus parking lot, let me out, and left.  I had driven about two miles when I felt my cell phone (which was in my jacket pocket) vibrate.  I answered to Grumpy saying "If you didn't answer I was going to go back and make sure you weren't abducted in the parking lot!"  ha ha.  Apparently he tried two times prior to my answering and I never felt the phone vibrate.  He even left a message telling me that he was going to call me again and if I didn't answer that time he was going to assume I was abducted and go back to the parking lot.  LMBO.

Must be he was afraid he would miss out on these muffins if I didn't make it home.....
 I had some Post Great Grain's cereal in our cupboards and I wanted muffins this morning for breakfast.  While I am a total muffin girl my very favorite muffin is a bran type muffin with dried fruit in it....like Nanny's Raisin Bran Muffins.  I didn't have raisin bran but I had some Post Great Grains Pecan, Date & Raisin cereal that I needed to use up so I started mixing and 30 minutes later I had some moist, warm, yummy muffins for breakfast!
I left a couple for Grumpy next to the coffee maker and packed the rest up to bring to the office.  Every time I do this I think of Mags and how much I wish I could be one of her hubby's co-irkers.  I also wish I had come up with that term! 
Pecan, Date, Raisin and Bran Muffins
1-½ cups flour
½ cup sugar
1 tablespoon baking powder
½ teaspoon salt
2 cups great grains cereal (I do not crush)
1-½ cup Almond flavored Silk
1 teaspoon vanilla
1 egg
¼ cup vegetable oil
Preheat oven to 400 degrees.  Mix together flour, sugar, baking powder and salt.  Set aside.
Put cereal in large bowl and pour almond milk over cereal.  Let sit about 5 minutes.  Mix in egg, vanilla, oil.  Make a well in dry ingredients and pour wet ingredients into center of well.  Gently fold mixture until it is "just wet" and spoon into 12 muffin cups (either line with paper or spray pan with cooking spray).  Bake for 15-20 minutes (mine took just 15). 

Asiago, Potato & Bacon Gratin

by 21 Comments

Wow, another post, I'm on a roll.....that could not last!  lol.  I just happen to be doing some meal planning lately so I have a clue as to what we are eating for dinner the last few weeks (Thanks Susie!  You get all the credit for being my inspiration!).
 Since I love Cooking Light recipes I had decided that this week was going to be a Cooking Light week 🙂  Tonight's side dish took a little bit of time to put together, but it was so worth it.  The asiago, bacon and chives just made this dish super flavorful.

Grumpy actually is the one who cooked our meat for this meal :o)  Whenever we have venison steaks I most always try to get him to cook it otherwise he is over my shoulder telling me what I'm doing wrong.  (rolling my eyes here).  Actually, he is always over my shoulder at dinner time sticking his nose into what I'm making, asking all kinds of questions....poking me in the side, aggravating me.  He tells me I wouldn't know what to do if he didn't aggravate me when I'm cooking ;o)

In any case, this was the perfect side for Grumpy's Venison with Mushrooms & Onions.  If you want to try this side dish you can find the recipe by clicking HERE.

Oatmeal for One

by 23 Comments

Let me start by saying....Cristine & Fallon are my kinda girls.  🙂  They are both breakfast girls and both oatmeal girls!  Whenever I want to know what to make for breakfast I can always go to their sites and find something yummy.  While I am not a BIG breakfast person (I really, really am not big on eggs and prefer tofu!), I am big on cooked cereal and muffins, scones, rolls.... 🙂
In one of the Jan/Feb issue of Cooking Light magazine I came across this recipe for Banana, Wheat Germ, and Oats recipe.  I am always thinking of ways to get the most nutrition in our food and lately Grumpy has been doing the same 🙂  I love that there is wheat germ in the recipe - packing this full of Vitamin E. While I offered to make Grumpy cereal this morning, he opted out, so I had to adjust the recipe for one.
 
I know it looks like a lot of sugar but it's just the one tablespoon!  
The heat from the oatmeal melted the sugar and made it look like a lot more than it was!
Oatmeal for One (Power packed)
Recipe from Cooking Light adapted for 1 person
1 cup water
½ cup whole oats
¼ cup toasted wheat germ
dash salt
½ banana
1 teaspoon unsalted butter
1 tablespoon brown sugar
Cook the 1st four ingredients until thickened.  Pour into bowl.  Top first with butter, second with sugar and last with bananas.  Enjoy!
For some more oatmeal recipes click the link to Cristine and Fallon's site!
Cristine's Oatmeal recipes
Fallon's Oatmeal recipes

Almond Joy Cupcake Topping

by 17 Comments

Almond Joy Cupcakes - what candy would you like to turn into a cupcake?

Kristina's birthday wasn't too long ago.  I believe we all know by now that Kristina loves coconut as does Justin and myself! Even Grumpy & Chris love it!

I can't take the credit at all for this cupcake idea.  I found it in the Food Network Magazine.  I knew the moment I saw the cupcake concept that I was going to do it for Kristina's birthday.  We share a love for Hershey's Coconut Cream Kisses and I was really wishing to find a coconut cream topping that reminded me of them....but this topping is close and good enough for now.  The cupcake recipe I used is the Cooking Light recipe for Coconut Cupcakes with Lime Buttercream Frosting (an amazing recipe!).  I made the toppings as follows:

Coconut topping:

7 oz coconut
½ cup coconut milk
½ cup water
2 tablespoons water

Mix all of the above and cook over medium heat until liquid is absorbed and coconut mixture thickens.  Set aside to cool.

Chocolate topping:

6 oz semi sweet chocolate chips
1-½ tablespoons corn syrup
1 tablespoon unsalted butter

Place all of the above in a microwavable measuring cup and microwave 30 seconds at a time until melted and smooth (don't microwave too long or it will seize!).

Top cupcake with a spoonful of coconut then with a dollop of chocolate mixture.  Place 1-2 almonds (roasted and salted) 🙂 Enjoy!

Peanut Butter Banana Muffins (High Protein Muffins)

by 1 Comment

I love these Peanut Butter Banana Muffins and they became a total breakfast win in my house. I wanted to make a muffin with a serious protein boost that was still full of flavor, moist, and tender. This recipe is just that, the muffins are so soft and fluffy, and you'd never even guess they're a "better-for-you" version of the classic.

A close-up of high-protein peanut butter banana chocolate chips muffins in paper liners, topped with melted semi sweet chocolate chips on a white plate.

I'm all about turning basic pantry staples into something that actually keeps me full until lunch. These muffins have all the flavor of a thick slice of warm banana bread, but that nutty peanut butter twist makes them much more substantial. They are the perfect grab and go for those busy mornings!

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Why You'll Love Peanut Butter Banana Muffins

High protein: I used PB Fit powder and ultra-filtered milk to get these up to 9 grams of protein per muffin. It's the perfect way to justify having a muffin (or two) for breakfast!

The best flavor combo: you really can't go wrong with peanut butter, banana, and chocolate. It's sweet, but not "dessert-level" sweet, so you don't feel sluggish afterward.

Great texture: the mashed bananas keep these so tender. Even with the extra protein, they don't get dry or crumbly like some "fit" recipes do.

Key Ingredients for High Protein Muffins

See the recipe card below for a full list of ingredients and instructions:

An overhead view of a muffin tin filled with light-colored batter and topped with chocolate chips in each cup.
  • Ripe bananas: these add natural sweetness and help keep the muffins soft and tender.
  • PB Fit Powder (affiliate link): peanut butter powder gives strong peanut butter flavor while blending smoothly into the batter.
  • Ultra-filtered milk: I love using ultra-filtered milk here because it has 50% more protein and half the sugar of regular milk. My preferred brand is Fairlife 2% Milk.
  • Chocolate chips: I like to use semi-sweet chips chips here.
  • Brown sugar: adds a deeper sweetness that pairs nicely with banana and peanut butter.
  • Cinnamon: a small amount brings warmth to the flavor without overpowering the other ingredients.

Ingredient Substitutions

  • Milk swap: regular whole milk can replace the ultra-filtered milk, though the protein content of the muffins will be lower.
  • Sugar option: use all light brown sugar instead.
  • Chocolate choice: use dark chocolate chips or mini chips.
A close up of freshly baked high protein muffins with melted chocolate chips in a silver muffin tin.

Variations on Peanut Butter Banana Muffins

Double Chocolate: swap ½ cup of flour for cocoa powder and an extra splash of ultra filtered milk to keep them moist. It's basically a high-protein peanut butter cup in muffin form!

The Crunchy Power-up: trade the chocolate chips for ½ cup of chopped walnuts or pecans.

PB&J Twist: skip the chocolate chips and drop a teaspoon of strawberry or grape jam into the center of the batter before baking. It's a fun nostalgic version that always disappears fast in my house.

An overhead view of high protein muffins topped with chocolate chips on a wire rack.

Tips for the Best High Protein Muffins

  • Don't overmix the batter: once you add the wet ingredients to the dry, stir just until you don't see any more streaks of flour. If you overwork the batter, the muffins can turn out tough and dense instead of soft and fluffy.
  • Use ripe bananas: bananas with brown spots mash easily and provide better sweetness and moisture.
  • Check for doneness early: since every oven runs a little differently, start checking your muffins at the 18-minute mark. Stick a toothpick in the center; if it comes out clean or with just a few moist crumbs, they're ready to come out!

How to Store

  • On the counter: keep in an airtight container for 3 days. Line the bottom with a paper towel to keep them from getting sticky.
  • In the fridge: they'll stay fresh for 5-6 days. Just zap one in the microwave for 10 seconds to soften it back up.
  • In the freezer: wrap them individually and freeze for up to 3 months. Thaw on the counter or defrost in the microwave for a quick breakfast.
A close up of three soft muffins in patterned paper l iners, topped with large melted chocolate chips on a white ceramic plate.

Serve With...

Pair these muffins with Crockpot Boiled Eggs or Homemade Chicken Breakfast Sausage for a quick, high-protein breakfast. If you want something lighter, a side of Fruit Salad with Lime Ginger Dressing adds a nice refreshing zip.

More Recipes You'll Love

If you are looking for more flavorful, protein packed ways to enjoy breakfast, you will want to try my Garlic Scrambled Eggs, Low Carb Oatmeal, or Breakfast Quesadilla!

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

A close-up of 3 peanut butter banana muffins dotted with melty chocolate chips wrapped in black paper liners on a white plate.

Peanut Butter Banana Muffins (High Protein Muffin)

Shelby Law Ruttan
Peanut Butter Banana Muffins are full of peanut butter and banana flavor studded with chocolate chips - and they are packed with 9 grams of protein per muffin! They make a great start to your day or an afternoon snack that satisfies.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Breakfast & Brunch
Cuisine American
Servings 20 Muffins
Calories 234 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat oven to 350℉. Line muffin pans with paper liners and set aside.
  • In a large bowl, using a hand whisk, mix together flour, peanut butter powder, cane sugar, brown sugar, baking powder, salt and cinnamon. Set aside.
  • In another mixing bowl, mash the bananas. Using a hand whisk, mix in the milk, egg, melted butter, and vanilla until well combined.
  • Add the wet mixture to the dry mixture and mix together using a wooden spoon until dry ingredients are just combined. Stir in chocolate chips.
  • Using a large scoop, portion batter into prepared muffin pan, filling each cup about ¾ full.
  • Bake muffins for 20-25 minutes, rotating the pans halfway through baking time, until a toothpick comes out clean when inserted in the center of the muffin.
  • Remove muffins from oven and allow to cool for 10 minutes before removing from the pan.

Notes

Things I do when making these muffins:
  • Add a few extra chocolate chips to the tops of each muffin for a little extra chocolate!
  • Use parchment paper liners - the muffins will not stick to the parchment paper.
  • Try other PB Fit Powders. They have a no sugar added one and a chocolate one.

Nutrition

Calories: 234kcalCarbohydrates: 35gProtein: 9gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 16mgSodium: 227mgPotassium: 144mgFiber: 3gSugar: 18gVitamin A: 82IUVitamin C: 2mgCalcium: 51mgIron: 1mgNet Carbohydrates: 30g
Keyword Banana peanut butter muffins, high protein banana muffins, high protein muffins, peanut butter banana breakfast muffins., peanut butter banana chocolate chip muffins
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!