Cherry Cream Cheese Buns

This is the recipe for Raspberry Cream Cheese Buns from More from Magnolia, I just switched the preserves from raspberry to cherry because Rob loves cherry-flavored anything and barely tolerates raspberry. Since raspberry is my favorite though I made two of the buns with raspberry preserves for me.

The buns are very rich with an incredibly tasty batter (yes, I sampled it), and they come together very easily.

I think I should have used larger muffin pans because some of them overflowed in my oven, but fortunately I thought it might happen and I had a pan underneath to catch any spills. Apparently 12 standard sized muffins is still less than 9 large muffins.

They’re not super pretty; because the tins were so full I had some trouble swirling the preserves at all, but they’re not too bad.

The taste? Fantastic. Rob LOVED them. Jennifer loved them. I thought they were ok (I’m not crazy about muffins or buns of any sort so that doesn’t mean much).

Here they are ready to bake. The raspberry ones look much darker to me:

Going into the Oven

And right after removing them from the oven:
Ready to Eat!

Razorback Chili

I was requested to try a new chili recipe just for some variety so I looked in my Taste of Home Test Kitchen Favorites and found Razorback Chili (also found online) and thought it sounded good.

This chili was super easy and much tastier than our usual crock-pot chili. We had it with cornbread of course and the leftovers were great too. I think we may have a new go-to chili recipe.

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