Blueberry Crumb Muffins

Another family favorite. :) I made these today for my ladies Bible study and thirty minutes later Jer had started eating them! AGH! I guess the ladies will be getting something else tomorrow. :/ 

 

Ingredients

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

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease or line muffin pan.
2. In a large bowl, mix together the flour, white and brown sugars, salt, and baking powder. Stir in oil, eggs, and milk until well blended and very few lumps remain. Gently fold in blueberries being careful not to mash them. Fill muffin tins 2/3 full, or slightly more for a larger muffin top.
3. For the crumb topping, mix together the flour, softened butter, cinnamon, and brown sugar. Place a small amount on top of each muffin.
4. Bake muffins in the preheated oven for 20 to 30 minutes, or until a wooden skewer pierced in the center comes out clean and dry.

Chicken and Mixed Vegetable Quesadillas (Brenna)

• 2 cooked chicken breast halves
• 8 (6 to 8-inch) flour tortillas
• 1/2 cup chopped red onions
• 1/2 cup sliced mushrooms
• 1/2 cup sliced roasted red peppers (from water-packed jar)
• 1/2 cup sliced artichokes (from water-packed can or jar)
• 1/4 cup shredded Monterey jack or pepper jack cheese, for each quesadilla

Directions

Coat a large skillet or griddle with cooking spray. Set pan over medium heat to preheat. Using a fork, pull chicken meat from bone in shreds.

Arrange tortillas on a flat surface. Top 1 side of each tortilla with an equal amount of chicken, mushrooms, red peppers, and artichokes. Top vegetables with shredded cheese. Fold over tortillas, making a half moon. Place quesadillas in (or on) prepared pan and cook 3 minutes per side, until golden brown and cheese melts.

 

"I just cut up the chicken before I cook it in the skillet. I served them with sour cream, diced tomato and guacamole. I liked making them because I could chop everything up ahead of time. We loved them!" - Brenna

Coffee Cake

This is very simple!

1/2 cup shortening

1 1/2 cup sugar

2 eggs

1 cup milk

3 cups flour

2 tsp baking powder

1 tsp salt

Topping

4 Tbsp margarine, melted

1 cup brown sugar

2 Tbsp flour

4 tsp cinnamon

Cream shortening sugar and eggs. Mix in milk, add dry ingredients to batter and mix until well blended. Spread batter into pan. Mix together ingredients for topping. Sprinkle topping over batter and bake 350 for 30-40 min.

Turkey Focaccia Club

• CRANBERRY PECAN MAYONNAISE:
• 1/2 cup mayonnaise
• 1/2 cup whole-berry cranberry sauce
• 2 tablespoons Dijon mustard
• 2 tablespoons chopped pecans, toasted
• 1 tablespoon honey
   
• SANDWICH:
• 1 loaf (8 ounces) focaccia bread
• 3 lettuce leaves
• 1/2 pound thinly sliced cooked turkey
• 1/4 pound sliced Gouda cheese
• 8 slices tomato
• 6 bacon strips, cooked

Directions

• In a small bowl, combine the mayonnaise, cranberry sauce, mustard, pecans and honey.
• Cut bread in half horizontally; spread with cranberry pecan mayonnaise. Layer with lettuce, turkey, cheese, tomato and bacon; replace bread top. Cut into wedges. Yield: 4 servings.

Slow Cooker Chicken BBQ Sandwiches

6 frozen skinless, boneless chicken breasts halves

1 (12 oz) bottle of BBQ sauce, I use Sweet Baby Ray's

1/2 cup Italian salad dressing

1/4 cup brown sugar

2 Tbsp. Worcestershire sauce

1 tsp. liquid smoke

Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, Worcestershire sauce and liquid smoke. Pour over the chicken.

Cover and cook 3-4 hours on high or 6-8 hours on low.


Serve with coleslaw. Looking for a yummy coleslaw recipe, click here.
http://lovetocookagain.blogspot.com/2012/04/memphis-style-coleslaw.html

Black'nd Blue Buffalo Chicken Sliders

I haven't made this yet but looks so good. If you make it please let  me know if it's good, bad or if you had to tweak something.

6 fried chicken tenders

1/4 cup buffalo wing sauce

1 cup blue cheese salad dressing

2 tablespoons light mayonnaise

2 teaspoons blackening seasoning

12 dinner rolls

1. Preheat oven to 425. Cut each chicken tender in half; bake 10-12 minutes or until thoroughly  heated.

2. Toss hot chicken with wing sauce. Combine salad dressing, mayonnaise and seasoning.

3. Place in bun; chicken and blue cheese sauce. Serve.

Philly Cheesesteak Pizza (Rachel Ray)

Another family favorite. :)

Ingredients

• 3 tablespoons extra-virgin olive oil (EVOO), plus additional for drizzling
• 3 to 4 large onions, sliced
• Salt and freshly ground black pepper
• 1 pizza dough, store-bought or from your favorite pizzeria
• Cornmeal or flour, for sprinkling
• 2 cups (a few generous handfuls) shredded provolone cheese
• 1/2 pound deli-style roast beef, roughly chopped or torn

---

Preparation

Preheat oven to 400°F. If you're using fresh dough from a pizzeria, take it out of the fridge and bring it up to room temperature before stretching it out.

Place a large, nonstick skillet over medium-high heat, add EVOO. Add the onions to the pan, season with salt and pepper and cook until caramelized, about 15-20 minutes, stirring every now and then so the onions don't burn. When caramelized, remove from heat and reserve. 

Sprinkle some cornmeal or flour on the baking sheet so it doesn't stick on the bottom then roll out the dough and stretch it to make it fit the pan. Brush it with EVOO and bake for 10-15 minutes, until almost cooked through. 

Spread the caramelized onions out over the dough to cover. Add the torn pieces of roast beef and cover with cheese.

Bake for about 5 minutes, until the cheese bubbles and brown up.