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Each week, a member of my Sunday School class brings breakfast for the group. This past Sunday was my Sunday. (Actually, it wasn't, but that's a story for another time...) I made Donut Muffins and my Grandma's utilitarianly entitled "Egg Dish."

Donut Muffins
1 cup sugar
1/2 cup butter or margarine, melted
1 1/2 teaspoons nutmeg
1 cup milk
2 teaspoons baking powder
2 cups flour

1 cup butter, melted
1 cup sugar
2 teaspoons cinnamon

Preheat oven to 375 F. Spray a mini muffin pan generously with cooking spray.

Mix sugar, melted butter, nutmeg and milk together until blended. Stir in baking powder and flour. Mix well. Drop a tablespoon of batter into each space in the mini muffin tin. Bake for 10 minutes, or until centers are cooked and tops are lightly browned. Allow to cool while melting remaining 1 cup of butter and mixing the remaining 1 cup of sugar and 1 teaspoons cinnamon together.

Remove muffins from tins. Individually, dip into melted butter, and then roll in cinnamon sugar mixture. Set on a piece of foil or waxed paper to cool.


The recipe makes about 48 Donut Muffins. I have 4 mini muffin pans, so I used two at a time. If you only have one, as I imagine most normal people do, after removing the first batch of muffins, respray with cooking spray and repeat the process with the remaining batter.

Other people found these more delicious than I did. I thought they were good, but I am never going to crave them like I do some other breakfast pastries. I would recommend trying them, though, and judging for yourself.

I also made my grandma's Egg Dish. I know this picture isn't beautiful, but it was all that was left of said egg dish by the time I got it home and remembered to take a picture. It is sitting in the pan I prepared/baked/ served it in. I don't want you to think my dishes are just super nasty or something.

Grandma's Egg Dish
1 pound of meat, cooked (bacon or sausage)
1 1/2 cup prepared croutons
1 1/2 cup shredded cheddar cheese
4 eggs
2 cups milk (2% or higher fat content)
1 teaspoon prepared yellow or Dijon mustard
1 teaspoon salt
1/2 teaspoon ground black pepper

In a medium mixing bowl, whisk together eggs and milk. Stir in mustard, salt, and pepper. Butter an 8x8 or 11x7 inch baking dish. Evenly spread the croutons on the bottom of the pan. Sprinkle with cheese. Gently pour the egg mixture over the cheese. Sprinkle cooked meat over egg mixture. Cover and refrigerate 8 hours or overnight. Remove casserole from refrigerator. Place casserole in a cold oven. (This step is NECESSARY if you used a glass dish. If you put a cold dish in a hot oven, it will shatter.) Set oven to 350 F, and bake for 35-45 minutes, until the center is set and the top is browned. Serve.


Grandma has been serving egg dish at ever holiday meal since I can remember. It is not fancy, but it is delicious, and I experienced great nostalgia when I walked into the kitchen and realized it smelled like grandma's house.

This week's baking experience comes to us from my friend/ coworker Jen. She recommended this recipe. It didn't have a name, so I am going to call them Monster Cookies.

Monster Cookies
1 recipe chocolate chip cookies (or you can use a tube of the premade store bought kind)
1 package Oreo Cookies
1 (13 x 9 inch sized) brownie mix, made per the package directions

Preheat oven to 350F. Press cookie dough into the bottom of a 13x9 inch pan. Place a layer of whole Oreos over the cookie dough. (It will use about 1/2 of the package, give or take.) Gently pour brownie batter over Oreo cookies. Cover with aluminum foil. Bake for 30 minutes covered. Remove aluminum foil and bake for an additional 25-30 minutes (until middle is no longer jiggly.) Allow to cool before slicing.

I didn't try them, because they aren't on my diet, but they got rave reviews among my coworkers.

Brad was sick last week and wanted the Chinese Chicken and Rice Soup. He loves that stuff. I made it for him. I am a giver. That's what I am. We were scheduled to have pot roast on Sunday, but refer to the aforementioned Chinese Chicken and Rice Soup incident of 2012.

On Monday, we had pot roast. It was good. It is always good. My recipe is fool proof. I didn't take a photo, though, because pot roast, while delicious and comforting, isn't really aesthetically attractive.

On Tuesday, I made Baked Chicken Terriyaki and Terriyaki Vegetables. It was DELICIOUS, of which I am glad, as I ate it for lunch on Wednesday, Thursday and Friday.

Baked Chicken Terriyaki

1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup honey
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper

3-4 boneless skinless chicken breasts

Preheat oven to 400 F. Spray a baking dish with cooking spray. Season chicken breasts with salt and pepper, and place in baking dish.

In a small saucepan, mix honey, soy sauce, vinegar, garlic, ginger, and black pepper. Bring to a boil and reduce heat to low. In a small bowl, mix together cold water and corn starch. Pour in a steady stream into saucepan, stirring constantly. Once mixture thickens, remove from heat.

Spoon a couple of tablespoons of terriyaki sauce over each piece of chicken. Place in oven, and bake for 15 minutes. Remove chicken from oven, turn over, spoon additional terriyaki sauce over bottom of chicken breasts, and return to oven for an additional 15 minutes, or until chicken is cooked. A few moments before the chicken is finished, reheat the terriyaki sauce. Use it as a dipping sauce, or pour additional sauce over chicken when serving.

I served it over rice. The first night, I made a pot of white rice. That was enough for dinner and lunch for Brad and me the next day. I bought one of those pouches of 90 second rice at Aldi (though I've also seen them at Kroger) and used that for the following two days lunches. It was good. I would highly recommend it.

With the chicken, I also served Terriyaki vegetables.

Terriyaki Vegetables

2 tablespoons vegetable oil (or peanut oil if you have it)
2 medium onions, thinly sliced
2 medium zucchini, peeled and cut into thin strips
2 tablespoons terriyaki sauce
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds
1/8 teaspoon ground black pepper

Heat oil in a skillet over medium heat. Once hot, add onions and cook, stirring occasionally, for 5 minutes. Add zucchini and cook for about 1 minute. Add terriyaki sauce, soy sauce, and sesame seeds. Cook until zucchini are tender, about 5 minutes. Stir in ground black pepper, and serve.

This was also good. I used the homemade Terriyaki sauce from the chicken, but you could use the bottled kind just as easily.

Wednesday, we had Fillet Mignon from Maninos, grilled vegetables, grilled asparagus, and baked butternut squash. It was delightful!

Thursday, my baby brother turned 30. We went to Emperor's Palace in the valley. Per usual, it was delicious.

Friday, I had a work commitment, so Brad made frozen pizza.

Because he is a kind, loving, and generous spouse, Brad gives me everything he has, including last week's cold. I was not about to cook last night, so we had KFC. There is still hope for tonight's dinner, though. I'll keep you posted.