This past weekend my friend Jaime had an "around the world" potluck girls night IN. (which basically means we all picked a country and brought something related to that country and their food)
It was a blast! I picked the good ole' U.S. of A. and picked the following recipes:
Pina Colada Muffins - Recipe Below - These were to DIE for and I don't even like coconut!
Cocktail Smokies - a potluck classic here in the 'States' - Recipe Below
Little Smokies Recipe
Two Packets of Hilshire Farms Lil' Smokies
1 and 1/2 16 oz bottles of your favorite BBQ sauce
Place all ingredients in crockpot - set on low for 6-8 hrs and Enjoy - Easy Peasy!
Pina Colada Muffins
Ingredients· 1 cup dried pineapple
· 2 pieces dried pineapple, for garnish before baking
· 1 cup dark Jamaican rum, optional
· 2 cups all -purpose flour
· 1 teaspoon baking powder
· ½ teaspoon baking soda
· ¼ teaspoon salt
· 1 ½ sticks unsalted butter, at room temperature
· 1 cup sugar
· 2 large eggs, at room temperature
· 1 cup sour cream
· 1 teaspoon vanilla extract
· ¾ teaspoon finely minced orange zest
· ¾ cup sweetened coconut flakes
Place the pineapple in a small saucepan and pour the rum over it. If you are not using the
rum, pour in 1 cup water (preferably spring water). Bring to boiling, the allow the
pineapple to cool in the liquid for about 30 minutes. Drain the pineapple. (If you are
using rum, after draining, either discard it or reserve it for another use.) Pat the pineapple
dry with paper towels, reserve 12 pieces, and roughly chop the remainder and set aside.
Preheat the oven to 350°F. Thoroughly butter the TOP of a 12-muffin pan. (This is to
ensure easy release of muffins after baking.) Place paper liners in the 12 muffin cups.
Sift together the flour, baking powder, baking soda, and salt. Set aside.
In the large bowl of an electric mixer, beat the butter on medium speed until it is very
creamy. Gradually add the sugar and beat well, until the mixture turns light. Add the
eggs, one at a time, and beat until the mixture is well combined. On low speed, mix in the
sour cream, vanilla, and zest until completely combined. (Mixture will look curdled.)
Gently stir the flour mixture, pineapple, and coconut into the butter mixture, stirring only
until completely combined. (Batter will be thick.)
Using a 1/2-cup measure, measure a scant 1/2 cup batter into each paper liner. Top each
muffin with a reserved piece of pineapple. Bake for 15 to 20 minutes, or until the muffins
are puffed, golden brown, and a toothpick inserted in the center of a muffin comes out
clean. Gently remove muffins from pan. Serve hot or at room temperature.