Blueberry Muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

zucchini bread

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts

Directions

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Quick Chicken Marinade

Ingredients

• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 3/4 teaspoon salt
• 3/4 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1/3 cup white wine
• 4-6 chicken breasts

Directions

1. Combine all ingredients except the chicken in a large Ziploc bag and mix.

2. When all ingredients are well combined, add chicken breasts.

3. Marinate in refrigerator for 20-30 minutes, no longer.

4. When ready to cook, brush BBQ with oil and cook chicken until no longer pink inside.

5. Throw out the Ziploc bag and marinade.

6. Serve over pasta with a red sauce or on it’s own with a salad.

puffy chocolate chip cookies

Ingredients

• 1 cup butter-flavored shortening*
• 3/4 cup sugar
• 1 cup brown sugar
• 2 1/4 cups cake flour
• 1 teaspoon kosher salt
• 1 1/2 teaspoons baking powder
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1 cup semisweet chocolate chips

Hardware:

• Ice cream scooper
• Parchment paper
• Baking sheets
• Mixer

Directions

Heat oven to 375 degrees F. Combine the shortening, sugar, and brown sugar in the mixer's work bowl, and cream until light and fluffy. In the meantime, sift together the cake flour, salt, and baking powder and set aside.

Add the eggs 1 at a time to the creamed mixture. Then add vanilla. Increase the speed until thoroughly incorporated.

With the mixer set to low, slowly add the dry ingredients to the shortening and combine well. Stir in the chocolate chips. Chill the dough. Scoop onto parchment-lined baking sheets, 6 per sheet. Bake for 13 minutes or until golden brown and puffy, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool and store in an airtight-container.

*If you don't have butter flavored shortening you can just use a stick of regular cold butter.

Red & White Lasagna

What?

• 12 lasagna noodles
• 1 15oz container ricotta cheese
• 1 10oz package frozen chopped spinach
• 2c shredded mozzarella cheese
• 1/2c shredded parmesan (divided)
• 2 eggs
• 1lb ground sausage, cooked and drained
• 1 26oz jar marinara pasta sauce
• 1 16oz jar alfredo pasta sauce
• chopped fresh parsley
  

How?

Cook pasta according to package directions (this step can be omitted if you have oven ready pasta). Preheat oven to 350. In a large bowl, combine ricotta cheese, spinach, mozzarella cheese, 2T parmesan cheese and eggs; mix well. In a 15x9in baking dish, spread 1c marinara sauce. Layer 4 lasagna noodles over sauce. Top with 1/2 cheese mixture, 1c marinara sauce and all the cooked sausage. Layer 4 more lasagna noodles, remaining cheese mixture and remaining marinara sauce. Top with 4 more lasagna noodles. Spread alfredo sauce evenly on top; sprinkle with remaining parmesan cheese and chopped parsley. Cover; bake 40 min. Uncover, bake and additional 15 min or until hot and bubbly. Let stand 10 min before cutting.

Whole Wheat Bread

This recipe is from my friend, Katie Horner, and it is TO DIE FOR!!!

1 c. warm water
2 T yeast

3/4 c. evaporated milk
3/4 c. water
6 c. whole wheat flour
1/2 c. honey
1 T salt
3 eggs
1/2 c. oil

Knead for 8-10min (you may need to add more flour). Cover with damp cloth and let rise double in bulk. Punch down and let rise for 30 min. Place in loaf pan and let rise until double. Bake @ 350 for 30min.

Cheddar Bay Biscuits

Ingredients:

-2 ½ cups Bisquick baking mix

-¾ cup cold whole milk

-4 tablespoons cold butter (1/2 stick)

-¼ teaspoon garlic powder

-1 heaping cup grated cheddar cheese

Brush on Top:

-2 tablespoons butter, melted

-¼ teaspoon dried parsley flakes

-½ teaspoon garlic powder

-pinch salt

Directions:

1. Preheat your oven to 400 degrees.

2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.

3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.

4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.

5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.