Shelly's Recipe:
Blueberry Cream Muffins
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"Rich and delicious blueberry muffins. The secret is the sour
cream."
Ingredients:
4
eggs
2
cups white sugar
1
cup vegetable oil
1
teaspoon vanilla extract
4
cups all-purpose flour
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1
teaspoon salt
1
teaspoon baking soda
2
cups sour cream
2
or 3 cups blueberries
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Directions:
1.
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Preheat oven to 400
Grease 24 muffin cups or line with
paper muffin liners.
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2.
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In large bowl beat eggs, gradually
add sugar while beating. Continue beating while slowly pouring in oil. Stir
in vanilla. In a separate bowl, stir together flour, salt and baking soda.
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3.
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Stir dry ingredients into egg mixture
alternately with sour cream. Gently fold in blueberries. Scoop batter into
prepared muffin cups.
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4.
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Bake in preheated oven for 20
minutes.
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Added Notes after making them:
If using frozen, just throw them right in, no need to thaw. I
Added about an extra 1/2 cup of sugar & 1 1/2 teaspoon cinnamon to the
flour mixture.
Just mix the sour cream right in with the egg mixture until
smooth, then slowly add it to the flour. As an alternative, using 50/50 of
white sugar and light brown sugar gives it more flavor. And to top it off,
streusel on top for sweetness b4 baking.
DON'T OVERMIX. Just like pancake batter, mix just until
flour has been absorbed. Batter will be very thick and slightly lumpy. I use
regular (medium) sized muffin tins and fill the paper cups right to the top for
bakery size muffins.
To Make
Crumb Topping: Mix together 1/2 cup brown sugar, 1/3 cup flour, 1/4 cup butter,
and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before
baking.
Quick Salsa Chicken with cream cheese-Janeal
2-3 boneless skinless chicken
breasts
1 can chicken broth
1 bottle of your favorite salsa
1 can rinsed and drained black beans
1 can or the same amount of fresh or
frozen corn
1 pkg cream cheese
Poach the chicken in broth until
cooked, shread the chicken and return to the pan, add salsa, beans,corn and
cream cheese, heat until bubbly and smooth.
Serve over rice or noodles, or roll
up in tortillas
No-Bake Cheese Cake
Jean Marchant
Contributed by Suzanne Martin
Combine and
press into a 9x13 pan:
1/4 pound
margarine, melted
36 graham
crackers, crushed fine
Combine and
pour over graham cracker crust:
2 – 8 ounce cream cheese, softened
2 envelopes
dream whip, prepared (may use real cream, whipped)
2 cups
powdered sugar
Italian Spaghetti
(Dixie Taft)
1 large onion, chopped
1 green pepper, chopped
1-cup mushrooms (optional)
1 1 /2 pounds ground beef salted to taste
2 8-ounce cans tomato sauce
1 6-ounce can tomato paste
2-tablespoons sugar
1 tablespoon Worcestershire sauce
1-2 teaspoons chili powder
1-2 teaspoons Italian seasoning
1-cup water
Impossibly Easy Breakfast Bake: Shared by Becky Godwin
2 pkgs. 12 oz Pork Sausage (You can use bacon)
1 Medium Bell pepper chopped
1 medium Onion chopped
3 cups frozen hash brown potatoes
2 cups shredded cheddar cheese
1 cup Original Bisquick mix
2 cups milk
1/4 tsp pepper
4 large eggs
Heat oven to 400 Spray 13X9 pan
In a skillet cook sausage bell pepper onion over medium heat for
8-10 minutes or until Sausage is no longer pink. Drain. Mix sausage
mixture, potatoes and 1 1/2 cups of cheese in the pan. In a bowl mix
Bisquick mix, milk, pepper and eggs with a wire whisk until blended. Pour
into pan. Bake uncovered for 40-45 min. or until knife inserted in center
comes out clean. Sprinkle remaining cheese. Bake 1-2 minutes longer
or just until cheese is melted. Cook for 5 minutes.
Tilapia: Shared by Brittany Nelson
6 (6 oz) fillets Tilapia
4 cloves
crushed garlic
2 Tbl. butter
2 Tbl. lemon juice
1Tsp. Oregano
1 tsp. parsley
crushed whole wheat crackers, or whole wheat bread crumbs
salt and pepper
Line
broiler pan with foil.
Rinse fish and pat dry, put on foil lined pan. Combine
garlic lemon and butter and drizzle over fish. Sprinkle with crumbs and
seasonings (Sometimes I had the seasonings to the cracker crumbs to make this
easier). Broil 8-10 inches from the top until crumbs are browned and fish is
done. We eat it with fresh lemon juice and either grilled or roasted veggies.
Chicken Dunn Right shared by Jennifer Ballard
4-6 chicken breasts, 1
bottle home made chili sauce, 2 teaspoons curry. Marinate together for 1 hour. Bake at 350
degrees for 30 minutes. Mix together 1 pint of cream and 2 tablespoons
cornstarch and pour on chicken. Bake another 20 minutes. Serve over pasta.
Caramel Corn from Sara Burnett
2 bags Microwave buttered popcorn or 3/4
cup unpopped corn (I don't butter mine when I make it)
Mix the following and boil for 1 minute:
1 cube butter
1 Cup brown sugar
1/4 Cup Karo syrup
Remove from heat and then add:
1/2 tsp. vanilla
1/4 tsp. soda
Stir until frothy
Mix the popcorn and caramel 1/2 at a time
(it's easier that way)
Bake in 200 degree oven for 1 hour
stirring/turning over every 15 min.
A extra large lasagna pan with tall sides
works great.
Cheesecake
mine is a baked one. it is
1 1/2 cup crushed gram crackers
1/4 cup sugar
6 tablespoons melted butter
mix all together and press into the bottom and sides of a
spring form pan bake it at 400 degrees for 10 min. then reduce the heat to 350.
in a large bowl beat
3 8oz packages of cream cheese softened until smooth.
Combine 1 cup of sugar and
2 tablespoons of flour in a small bowl and add it to the cream cheese mix it
well.
Then add 3 eggs to the mixture and beat on low until
combined. stir in 2 tablespoons of heavy whipping cream and 1 teaspoon vanilla
extract.
pour it into the crust and bake for 40-45 min until center
is almost set let it cool on a wire rack for 15 min while you combine 1 cup of
sour cream 1/4 cup of sugar and 1 teaspoon vanilla.
spoon topping around edge of cheesecake and carefully
spread over filling. then bake 5 minutes longer.
cool on a wire rack for 10 min carefully run a knife around
edge of pan to loosen then cool 1 hour longer. refrigerate overnight and top
with favorite toppings.
German Pancakes from Jessica Pitt
1 ½ C milk
1 ½ C flour
9 eggs
1 ½ tsp vanilla
1 tsp salt
½ C butter
Preheat oven to 450
degrees. Blend all ingredients together. Melt the butter in a 9x13 glass pan.
Pour the batter over the melted butter and cook for 15 min or until peaks in
corners are golden brown. I serve it with lemon juice, powdered sugar and
strawberry freezer jam.
Vietnamese rice noodles with BBQ Pork and spring rolls from Tiffiny Allen
2lbs. pork butt, partially frozen, then thinly sliced
6 scallions
4 cloves minced garlic
2-5 serrano chile peppers, minced
4 tsp. sugar
4 T. fish sauce
2 limes – juice only
Salt & pepper to taste
6 carrots julienne or grated
16 oz. pkg of rice vermicelli noodles
3-4 T. oil
4 cups mung bean sprouts
1 head Romaine or green leaf lettuce shredded
1 cucumber peeled and thinly sliced
1 bunch cilantro
1 cup roasted peanuts – roughly chopped
2 cups Nuoc cham sauce – recipe below
Directions
1. In a large bowl, mix together the prk, scallions, garlic, chile peppers, sugar, fish sauce, lime juice, salt and pepper. Set aside to marinate 15-30 minutes.
2. Bring a large sauce pan of water to boil. Add the carrots and blance for 30 seconds. Remove the carrots with a slotted spoon to a bowl of cold water to stop the cooking.
3. Place the rice vermicelli in a heat-proof bowl and pour boiling water over them. Let them sit 5-8 minutes until softened through. Drain, rinse in cold water and set aside.
4. Heat the oil in a sauté pan or wok over medium high heat. Remove pork from marinade and sauté quickly until just cooked through, about 2 minutes. Remove from heat.
5. Add equal amounts of the carrots, sprouts and lettuce to each of the 4-6 deep single serving bowl. Place equal amounts of noodles on top of vegetables. Then place a spoonful of pork on top of the noodles. Add cucumbers cilantro, and chopped peanuts. Serve with nuoc cham to pour over the noodles to taste.
Nuoc Cham Sauce:
Red chili pepper paste or sauce – to taste, start with a little, you can always add more.
1 garlic clove minced
½ med. Lime
1 T. water
1 tsp. sugar
1 T. vinegar 4 T. fish sauce (available at oriental markets or my house)
Small amount of grated carrot
Tiffiny I want to eat at your house from now on.
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