Cream Cheese Cranberry Muffins

This recipe and picture came from the Taste of Home Easy breakfast and brunch magazine--also on their website.

1 cup butter, softened*

1 8 oz package cream cheese, softened*

1 1/2 cups sugar

4 eggs

1 1/2 tsp vanilla extract

2 cups flour

1 1/2 tsp baking powder

1/2 tsp salt

2 cups fresh or frozen cranberries (I rinsed my frozen cranberries but didn't thaw completely)

1/2 cup chopped pecans (optional)

Drizzle:

2 cups powdered sugar

3 Tbsp milk

(I also added a little bit of almond extract~1/2 tsp)

Cream butter, cream cheese and sugar until light and fluffy. Add eggs one at a time, beat in vanilla. Add dry ingredients and stir just until moistened. Fold in cranberries and pecans.

Bake at 350 for 20-25 minutes and drizzle sugar mixture while warm.

* I used 1/2 cup butter and 1/2 cup oil--I didn't want to use up all my butter. I also used fat free cream cheese. These muffins are light and fluffy with great texture!

Basil Parmesan Orzo

2 Tbsp butter

1 cup uncooked orzo pasta

2 tsp minced garlic

1 pinch red pepper flakes

2 cups water

2 tsp chicken bullion

2 tsp dried basil

1/2 cup grated Parmesan cheese

1-2 cups chicken cut into small pieces

In a skillet, saute uncooked orzo, red pepper flakes, and garlic in butter until orzo is lightly browned~ about 5 min over medium heat. Add chicken and saute 2 minutes. Add water, bullion, and basil. Cover and simmer for 15 minutes. Add cheese and eat while hot.

This is very simple and easy to make. We all loved it!

Recipe adapted from allrecipes.com