Hot Pockets

My daughter-in-law, Jessica, was sharing a story about how her parents are surviving their house remodel/add-on with no kitchen and heating up foods like Hot Pockets for dinner.  Now, I know that there are times when we all wish we had no kitchen so we wouldn't have to cook or clean it and could just eat out or something like that.  However, in reality, I don't think any of us really, really wants to be without a kitchen at all.  Yet, her mention of Hot Pockets flung a craving on me today.  Rather than make a dash to the store, though, I decided to try to concoct one of my own.  Here is what I came up with:

Ingredients:
1 package refrigerated Crescent Rolls - when you start with this as a base, what wouldn't be easy and good?
1 pound leftover pork loin - rubbed with a secret concoction of McCormick's Grill Mates Smokehouse Maple and Mesquite seasonings and marinated overnight in a secret concoction of Johnny's Sauce, Worcestershire Sauce, Soy Sauce, and Lemon Juice

mushrooms - an ingredient that I think makes most any main dish wonderful and Mike says I add to everything and...maybe I do

grated cheddar and Monterey Jack cheese - You know I grew up on a dairy farm and how can you go wrong by adding cheese?

• First, unroll the roll dough and butt two of the triangles together at the base end.
• Top with some roasted pork loin that wouldn't slice when your husband tried to slice it for his birthday party company (various family members) and wound up just pulling apart like pulled pork bar-b-que. 
• Add a layer of the mushrooms and sprinkle with some of the cheese.

• Fold the pointy ends of the dough over the filling and bake in a 350 degrees oven for about ten minutes.
• Sprinkle with a bit more cheese and serve up with some home-made pickles, some Goldfish crackers you steal from the stash for the grands, and a glass of cranberry juice.

Yum!

P.S.  It also looks delish on a pretty blue-and-white plate gifted to you by said daughter-in-law's mother, Karen.  Thanks, Karen! 

Chocolate Chip Oatmeal Muffins

This is a recipe that Lillie and I concocted while her mother was in the hospital having Lydia.  The original recipe is one we found in the Betty Crocker Bisquick cookbook but we have adapted and tweaked it over time to be the tasty treat we like.  Both of Bridgette's daughters have grown to love these muffins and are a treat we share for breakfast sometimes when they come for their 'Days' with Grand B.

1 1/2 cups self rising flour (or Bisquick can be used if you leave out the butter)
1/2 stick butter, melted
3/4 cup oats
1/3 cup packed brown sugar
3/4 cup milk
2 Tablespoons vegetable oil
1 egg
1/2 cup chocolate chips (more if you want it extra chocolatey)

• Heat oven to 400 degrees.
• Spray twelve medium muffin cups or line with paper baking cups.
• Stir all ingredients except chips in medium bowl just until moistened. Batter will be lumpy and thick like a runny oatmeal.  Add a splash more milk if the batter is not sticky and moist.
• Fold in chocolate chips.
• Divide batter evenly among muffin cups. (You can sprinkle with 1/4 cup more oats if you would like a more strusel-like topping.)
• Bake 15-18 minutes. Slip a knife along the side of the muffin cups to loosen if needed.

Yield:  12 muffins

Chocolate Chip Muffins

This is a recipe that Lillie and I concocted while her mother was in the hospital having Lydia.  The original recipe is one we found in the Betty Crocker Bisquick cookbook but we have adapted and tweaked it over time to be the tasty treat we like.  Both of Bridgette's daughters have grown to love these muffins and are a treat we share for breakfast sometimes when they come for their 'Days' with Grand B.

1 1/2 cups self rising flour (or Bisquick can be used if you leave out the butter)
1/2 stick butter, melted
3/4 cup quick-cooking oats
1/2 cup packed brown sugar
3/4 cup
2 Tablespoons vegetable oil
1 egg
2/3 cup semi-sweet chocolate baking chips

• Preheat oven to 400 degrees. 
• Spray muffin tin with vegetable spray to thoroughly coat.
• Stir all ingredients except chocolate baking chips in a medium mixing bowl just until moistened.  Batter will be lumpy and thick like a runny oatmeal.  Add a splash more milk if the batter is not sticky and moist.
• Fold in chocolate baking chips and divide batter evenly among muffin cups.  (You can sprinkle with 1/4 cup more oats if you would like a more strusel-like topping.)
• Bake fifteen to eighteen minutes.  Slip a knife along the side of the muffin cups to loosen if needed. 

These muffins are tasty to eat warm from the oven and to save for later and eat cold!  For muffins with nicely rounded tops, mix ingredients only until all are moistened and batter is slightly lumpy and be sure your oven is preheated well.

Makes a dozen muffins.