Cheese Muffins

We've been ice/snowed in for the better part of a week, followed up with torrential rains and winds. Getting out wasn't a reality and when it was, who wanted to? So I've been making do with what's in the house. I actually enjoy this kind of cooking. Kind of survivalist except of course my pantry, refrigerator, and full size freezer might negate my street cred. Anyway, I remembered these muffins my mom used to make, and baked a couple of batches for Room in the Inn last week. My husband was like, "Where are ours?", so this morning I whipped up a batch just because.

A couple of usual disclaimers. First of all, this is a Weight Watchers' recipe from the '70s. I know, right? But they're really good. Secondly, I've eliminated and substituted a bit based on what I had on hand and my dislike of certain prepared foods (e.g., butter flavoring and freeze dried onions). Also, I always keep bread crumbs in my freezer. I grind up the heels and dried out bits and let them accumulate until there's enough to do something with, or if I need bread crumbs for a casserole. I did thaw my crumbs before making these muffins. 

6 slices bread, crumbed (or 2 cups already crumbed)
6 eggs
4 1/2 oz. grated sharp cheddar cheese (or whatever)
1 1/2 oz. grated Parmesan cheese
2 T. butter, melted
1 t. garlic powder (I like the kind with parsley added)
1/4 t. salt
1 T. minced onion (optional, I left it out)

Preheat oven to 350 degrees. Mix all ingredients until fully blended. Spray a 12 cup muffin tin and divide the batter equally into cups. Bake for 15 minutes. Allow to cool a bit and remove from pan. Serve piping hot, or save for later and serve at room temperature. (I've done these in mini muffin tins and served them as appetizers with great success!)

Serving size -- 2 muffins

linking up with Made by You Monday

Made by You Monday -- Spinach Balls

I don't remember the first time I had these, but I know the original recipe came from a lady in Memphis. I don't like cooked spinach, but I could just about live on these things! This is a particularly good appetizer for the holidays, as they can be made far in advance and kept in the freezer until you need them.


2 10-oz. boxes frozen chopped spinach, cooked and drained well
2 cups Pepperidge Farm herb bread stuffing mix (the blue bag)
1 small onion, finely chopped
3 eggs, beaten
3/4 cup butter, melted
1/2 cup grated Parmesan cheese
1 1/2 teaspoon garlic salt
1/2 teaspoon thyme
Mix all ingredients in a bowl. Using a small spoon or cookie dough scoop, form into 1-inch balls. Place on cookie sheets and freeze. At this point they can be stored in the freezer in Ziploc bags or in freezer boxes. When ready to serve, bake in a preheated 350 degree oven for about 20 minutes. Makes about 5 dozen. (These will keep in the freezer for several months.)

Here they are sitting in the freezer.

And here are the remains after the platter had been ravaged!

(this batch should have baked a little longer, but the natives

were getting restless!)

head over to Made by You Mondays at Skip to My Lou to see more