Guest Post From The Thankful Heart

When I asked for some help from everyone with guest posts I was thrilled and honored that so many of you wonderful and talented people stepped up to help me out. If you don’t already know her I want to introduce you to Rhonda, her lovely blog The Thankful Heart is not just chock full of delicious recipes and stunning photography but it also gives us a peek at her beautiful family and unwavering faith. She is truly an inspiration and I want to thank Rhonda for sharing two of her great recipes with us all.

Without further ado I want to introduce you all to Rhonda, The Thankful Heart.

Hi friends– It’s September and the oven has been put back to good use around. I’ve been baking up a storm. And nothing smells so good coming out of the oven as something laced with cinnamon. This little muffins are kind of second cousin to cinnamon rolls, lots of the same flavor and the crunchy nuts, but a whole lot less time and effort is involved.

I made them for our lovable group of 20 & 30 something’s who come in on Thursday nights– and the muffins all disappeared! I love baking for those guys– such an appreciative group of eaters. And just all around fun to spend an evening with them.

CINNAMON ROLL MUFFINS

Topping:
1 cup brown sugar
1 tab. cinnamon
1 1/2 cup chopped walnuts or pecans
3 tab. melted butter

Muffins:
2 cups flour
1 tab. baking powder
1/2 tsp. salt
1/4 cup sugar
1/2 cup canola oil
1 egg
1 cup milk

Frosting:
2 oz. cream cheese (1/4 of a block), softened
1 cup powdered sugar
1 to 2 tab. milk
few drops of vanilla

First make the topping. Mix together the brown sugar, cinnamon and nuts. Then completely fold in the melted butter. Set this aside for later.

For the muffins, stir together the flour, baking powder, salt and sugar. Then mix in the oil, egg and milk. (The batter will be stiff.) Take 1/2 cup of the brown sugar topping mixture and stir it into the batter.

Use muffin papers or spray a 12 cup muffin tin with cooking spray– then scoop the batter into the muffin tin. Put of spoonful of the brown sugar topping on top of each muffin, patting it down a bit with the spoon to make it stick well to the batter.

Bake them up at 350 degrees for 15 to 18 minutes until firm to the touch.

While they are baking, make the frosting. I softened the cream cheese in the microwave for a few seconds. Then with a whisk, beat together the cream cheese, powdered sugar, 1 tablespoon of milk and the vanilla. If the frosting seems runny enough to drizzle over the muffins from a spoon, that’s great! If it is too thick, add the second spoon of milk and blend it completely.

Drizzle that luscious frosting over the muffins, hot from the oven and enjoy that cinnamon smell while you do it! Scrumptious eaten with friends and mugs of tea.

Cheddar Zucchini Rice
Posted on August 4, 2016 by Rhonda Sittig

Hey there– here’s a new favorite side dish, easy, fast, fresh and creamy delicious. It is a good match for a whole list of main dishes. I made it a couple weeks ago when my dear friend Jenon came for dinner– lime salmon, asparagus, sturdy bread, a bright salad and this yummy rice. Add in easy conversation with an old friend and it makes a fine dinner…

CHEDDAR ZUCCHINI RICE
2 tab. butter
2 cloves garlic, minced
1 cup rice
2 cups water
1/2 tsp. salt
2 zucchini, grated to shreds
1 cup grated cheddar cheese*
salt and freshly ground pepper to taste

Melt the butter in a large saucepan. Stir in the garlic and cook 30 seconds over low heat. Then stir in the rice, water and salt. Bring up to a low simmer and cook 10 minutes until all the water is absorbed and the rice is tender.

Stir the uncooked, grated zucchini and the cheddar into the hot rice. Taste and add salt and/or pepper if you want to season it a bit more. Easy, beautiful and delish!

*I used Colby-jack cheese, any easy melting cheese will do.