Five-Ingredient Cinnamon Sugar Pull-Apart Muffins

One of my five-year-olds really loved these.  Courtesy of the blog "The Girl Who Ate Everything".  This is a good weekend breakfast project when you want to make something homemade but it can't take all day.

FIVE-INGREDIENT CINNAMON SUGAR PULL-APART MUFFINS

Recipe Notes

I think that you can technically make these with about half of the cinnamon and sugar (there is a lot of sugar wasted) but I am presenting the entire recipe because that is how I made it too.

Ingredients

• 1 package (13.2 oz) Pillsbury Simply refrigerated rustic French bread (find it with the canned biscuits in the supermarket)
• 1/4 c. butter (1/2 stick)
• 1/2 c. sugar
• 1 tsp. cinnamon
• 1/4 tsp. nutmeg

Instructions

1.  Preheat oven to 350 degrees.  Spray a muffin tin with cooking spray.

2.  In a small skillet, brown butter over medium-low heat (approx. 5 minutes).  The butter will turn a light brown/caramel color and smell nutty.  Set aside to cool.

3.  In a small bowl, combine cinnamon, sugar, and nutmeg.

4.  Open bread dough and place on a cutting board.  Using a sharp knife, divide the dough into approximately 31 strips, then slice strips in half horizontally.

5.  Brush each strip with melted browned butter, then sprinkle with cinnamon sugar.

6.  Stack approximately 10 strips on top of each other and arrange in one compartment of a muffin tin.  Repeat until you have six completed muffins.

7.  Place muffin tin on a large rimmed cookie sheet or jelly roll pan to catch butter/sugar spill-over.

8.  Bake approximately 20 minutes or until golden brown.

9.  Allow muffins to cool approximately 10 minutes in the pan and then enjoy.

Sweet & Spicy Bacon Chicken Wraps

This little gem is courtesy of a nice little blog called The Little Kitchen That Could.  These are a great appetizer for both a fancy dinner party and a casual get-together.  Easy to put together (just allow some time for assembly because the cutting and wrapping can take awhile).

SWEET & SPICY BACON CHICKEN WRAPS

Recipe Notes

The original recipe calls for bacon slices to be divided into thirds.  I have found that this preparation makes the bacon slices too tall for the chicken pieces.  I have halved the bacon slices lengthwise first, then slice vertically into thirds, and I find that this works better.

Ingredients

• 1 to 1-1/4 lb. skinless, boneless chicken breasts, cut into one-inch cubes
• 1 package sliced bacon (I use center cut)
• 2/3 c. firmly-packed brown sugar
• 2 tbsp. chili powder
• Toothpicks (for assembly/serving)

Instructions

1.  Preheat oven to 350 degrees.

2.  Cut each bacon slice lengthwise and then into thirds vertically (you will have six total pieces of bacon from each original slice off the slab).

3.  Wrap bacon pieces around chicken pieces and secure with a toothpick.

4.  Mix brown sugar and chili powder.

5.  Toss chicken/bacon wraps in brown sugar/chili powder mixture.

6.  Arrange wraps on a broiler pan lined with foil and coated with Pam.

7.  Bake 35-40 minutes or until bacon is crisp.