I discovered the original recipe in an old Pillsbury Classic Cookbook that was published in 1991.  They used to always have these small cookbooks next to the cashiers in the grocery store and I used to collect most of them. They were loaded with simple and delicious recipes, some requiring the use of Pillsbury products and some not. I always found it was very easy to substitute ingredients in any case.

This book was called "Dinner in Minutes" and this quick bread recipe was in the Side Dishes and Salads Section. It literally goes together in minutes.  It's also a very attractive bread, resembling a flower in some ways. A cheesy, golden, deliciously savory flower! Quick and easy to put together and a lot of fun to eat!

 

 

 

 

 

 

Yield: 10 servings

Author: Marie Rayner

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Green Chili & Cheese Biscuit Bread

Prep time: 10 MinCook time: 17 MinTotal time: 27 Min

Quick and easy to make, this pull-apart dinner bread is the perfect side to serve with soups, salads and stews!

Ingredients

• 1 can of refrigerated flaky biscuits (can which holds 10 biscuits)
• 1 TBS butter, melted
• 1/4 tsp mild chili powder
• 3 TBS chopped, seeded fresh jalapeno chilies
• 1/2 cup (2 ounces/57g) grated Monterey Jack cheese

Instructions

1. Preheat the oven to 400*F/200*C/ gas mark 6. Line a medium baking sheet with baking parchment.
2. Open the can of biscuits, Separate into 10 biscuits.
3. Place one biscuit in the center of the baking sheet and add the remaining biscuits around the center biscuit, overlapping them slightly. Gently press them out to a 10-inch round.
4. Melt the butter and add the chili powder. Brush this all over the surface of the biscuits.
5. Sprinkle the cheese evenly over top and then sprinkle with the green chilies.
6. Bake in the preheated oven for 10 to 17 minutes until golden brown.
7. To serve, pull apart warm biscuits.

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I spent a great part of the day out shopping with my sister and I was pretty tired when I got back. I got everything put away and then just opted for a simple supper of Fish Fingers, Chips and Beans. This is a great comfort food kind of a supper. It can be as simple as opening frozen packets and tins, popping the fish and chips into the oven and the beans into a saucepan to heat up. I, however, always like to add a little twist to my baked beans.  They always come out flavorful and tangy.

Not the healthiest option, but not the worse either! Made a nice change, albeit a bit naughty! You could make your own fish fingers from scratch if you are really keen. There is a great recipe here. 

SATURDAY, October 26th - Chili Cheese Dog Hot Dish 

I finished off the week with one of my all-time favorite casseroles. Chili Cheese Dog Hot Dish. I adore hotdogs, which I know not everyone does.  They really shine in this delicious, simple casserole which is a riff on Chili dogs.  A delicious store-cupboard meal it goes together very simply.

The base is a mix of sliced hot dogs, a can of chili and a few other bits.  This gets topped with grated cheese and some frozen tater tots.  You bake it in the oven until everything is bubbling away and then just before serving, and when the tater tops are crispy, you can sprinkle a bit more cheese on top and let it melt.  Oh boy but this is some good.

If you are looking for simple and delicious, you really can't go wrong with this!  I enjoyed it with a nice salad on the side.

And that is what I enjoyed eating over the past seven days.  Perhaps not the healthiest of weeks, but with my arm being injured the way it is I have had a difficult time cooking anything really complicated. Quick and easy has been the order of the day.  

I hope that you will want to enjoy cooking a few of these for yourself!

This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.

 I am truly mad about muffins. I adore muffins, especially muffins that are not like cake.  When I eat a muffin I don't want a piece of cake, or muffins that are like eating cake. Overly sweet . . . 

 

 

 

 

 

CAN I DOUBLE THIS RECIPE?

Yes, you can easily double this recipe. The original recipe was for 12 delicious muffins. I cut it in half to post here.

MUST I USE UNSWEETENED APPLESAUCE?

If all you have is sweetened applesauce, then I would say cut back on the sugar in the recipe and use only 1/4 cup (50g), otherwise the muffins will be too sweet.

DO I NEED TO ADD THE NUTS?

Not at all you could add raisins, or dry currants, or even chocolate chips in their place. You could even just leave them plain and they will be a great muffin.

WHY TOAST THE NUTS?

Toasting your nuts really helps to enhance their natural flavors. To toast the nuts, simply spread on a baking sheet and pop into a moderate oven (350*F/180*C) for eight to ten minutes. Remove and cool completely before using.

MUST I USE BUTTER?

Butter does give a nice flavor that can't be matched. You could use margarine in its place.

HOW LONG WILL THESE KEEP?

Stored in an airtight container these muffins will keep well for 3 to 4 days.  For longer storage freeze them. They will keep up to three months wrapped tightly in clingfilm. To thaw, unwrap and reheat briefly in a microwave for 15 to 20 seconds.

 

 

Yield: Six large muffins

Author: Marie Rayner

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Applesauce Nut Muffins (small batch)

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

These are moist and delicious with just the right amount of spice. They are topped and full of lovely, toasted pecans. A fabulous muffin.

Ingredients

Wet ingredients:

• 1 cup (250g) unsweetened applesauce
• 1/4 cup (60g) butter, melted
• 1 large egg
• 1/2 cup (100g) sugar

Dry Ingredients:

• 1 cup (120g) plain, all-purpose flour
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground allspice
• 1/4 tsp ground nutmeg

You will also need:

• 1 cup (120g) chopped toasted pecans, divided

Instructions

1. Preheat the oven to 350*F/180*C/gas mark 4. Butter a six-cup muffin tray really well, or line with paper liners.
2. Sift all of the dry ingredients together in a bowl. Stir in 3/4 of the pecans.
3. Whisk the wet ingredients together in a small beaker.
4. Pour the wet ingredients into the dry ingredients and mix together briefly until no dry streaks remain and everything is moistened. Do not overmix.
5. Spoon into the prepared muffin tin. Sprinkle the remaining toasted pecans over top, putting some on each muffin.
6. Bake in the preheated oven for 25 to 30 minutes until golden brown and a toothpick inserted in the center comes out clean.
7. Leave to cool in the tin for about 10 minutes before tipping out onto a wire rack to cool.

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This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.