Chocolate Chip Vanilla Muffins

2 cups flour
2 teaspoons baking powder
2/3 cup brown sugar
1 1/2 teaspoon kosher salt
1 tablespoon vanilla extract
2/3 cup milk
1/2 cup of melted butter
2 eggs
3/4 mini chocolate chips

Preheat oven to 425 degrees. Sift dry ingredients together (except chips). Add wet ingredients and mix. DO NOT OVERMIX. Let mix stand for 3 minutes. Prep muffin pan with PAM. Mix chips into batter. Using a number twenty disher, portion into muffin pan. Place in oven and turn oven down to 400 degrees. Remove 15-20 minutes later. Serve.

Chocolate Chip Orange Muffins

2 cups AP flour
2 teaspoons baking powder
1/4 teaspoon of baking soda
2 teaspoons kosher salt
1/3 cup firmly packed brown sugar
2 eggs
2 tablespoons of orange extract
2/3 cup of orange juice
1-2 cup melted butter
3/4 cup mini chocolate chips
PAM

Preheat oven to 425 degrees. Sift dry ingredients together (except chips). Add wet ingredients and mix. DO NOT OVERMIX. Let mix stand for 3 minutes. Prep muffin pan with PAM and flour. Mix chips into batter. Using a number twenty disher, portion into muffin pan. Place in oven and turn oven down to 400 degrees. Remove 15-20 minutes later. Serve.

Candied Bacon

8-10 slices of thick-cut bacon
1/2cup of brown sugar

Place 8-10 slices of bacon on a cooling rack about a baking sheet. Sprinkle with brown sugar. Bake at 400 degrees until desired doneness. Serve.

O'Brien Apple Pudding

1/2 cup of butter, melted
1 cup of granulated sugar
1 cup AP flour
2 teaspoons baking powder
Pinch of kosher salt
1 cup of milk
4 small chopped peeled Granny Smith Apples
1 tablespoon cinnamon
2 teaspoons vanilla
2 teaspoons nutmeg
1/2 cup of butter


Preheat oven to 375 degrees. Saute apples, cinnamon, nutmeg with the unmelted butter until apples are cooked soft soft. Combine all other ingredients in a bowl and combine until smooth. Pour batter into a greased and floured 9x9 pan. After apples have cooled down, pour into batter. Bake for 30 minutes. Serve.

Sausage Stuffing

1 Box Stove Top brand stuffing mix, Chicken or Pork (NOT Turkey)
1 stalk of celery, minced
20 mushroom slices
1/2 onion, minced (3 shallots are good too)
1/2 kb of ground pork or sausage, mild
Enough butter to cook the stuffing.

Fry sausage. Remove sausage from pan, add mushrooms. Cook 2 minutes. Add onion. Cook another 3 minutes. Set aside. Cook Stove Top stuffing to box instructions substituting butter for margarine and subtracting 1/2 cup of water. Add celery to hot stuffing. Gently mix until incorporated. Add mushroom onion sausage mixture. Gently mix. Add HOT water if needed. Serve, or save and reheat.