Sugar Cookie Muffins

These muffins are incredibly soft and fluffy. They also happen to taste exactly like sugar cookies. So if you're in the mood for a sugar cookie, but don't want the hassle of rolling out dough - makes these easy muffins.

3/4 cup sugar

1 large egg

1 1/2 cups all-purpose flour

2 tsp baking powder

1/4 tsp salt

1/4 tsp ground nutmeg

1/4 cup vegetable oil

3/4 cup milk

1 tsp vanilla extract

2 tbsp butter, melted

1/2 cup sugar for rolling

1. Preheat oven to 350. Grease a muffin tin.
2. Beat together sugar and eggs until light in color.
3. Add flour, baking powder, salt and nutmeg. Stir to combine. Pour in vegetable oil, milk and vanilla. Mix.
4. Divide batter into 12 muffin cups. Bake 15-18 minutes or until toothpick inserted in center comes out clean.
5. When muffins come out of the oven, melt butter and pour remaining sugar into a small bowl. Dip the top of each muffin in the melted butter and then dip in sugar. Cool on a wire rack.

Taco Seasoning from Scratch

We love Mexican food at our house. We usually have a huge container of taco seasoning around, however we do run out every once in awhile. Here is a recipe that works great when you don't have any taco seasoning.

1 Tbsp chili powder
2 tsp onion powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp paprika
1 tsp oregano
1 tsp sugar
1/2 tsp salt

Mix all ingredients together and use! It makes the same amount as one taco seasoning packet (1/4 ounce size).

Cheesy Mexican Chicken (Enchilada Style)

No picture of this one. It was gone too fast. I think this will become one of my new go-to meals. It tastes sooo good.

6 small boneless chicken breast halves (you can cook them like this or you can cut them into pieces and cook them)
1 can cream-of-chicken soup
1 1/2 cups cheddar cheese (or any kind of cheese you like)
1/2 cup milk
1 pkg Taco seasoning mix (I used 3 Tablespoons of taco seasoning)
2 cup corn chips (like Fritos)
cooked rice (enough to serve the chicken on top of)

1. Preheat oven to 375. Put chicken in 13x9-inch baking dish.
2. Mix soup, 1 cup cheese, milk and taco seasoning until well blended. Spoon over chicken. Sprinkle with corn chips. Cover with tin foil.
3. Bake 30 minutes. Uncover. Sprinkle remaining 1/2 cup cheese over chips. Bake 10 minutes or until cheese is melted. Serve with rice.