Classic Corn Bread

Sometimes simple is best. This is a recipe straight from my red plaid covered, Better Homes and Gardens, "New Cookbook."

2 cups flour
2 cups cornmeal
4 tablespoons sugar or honey
2 tablespoons baking powder
1 teaspoon salt
4 beaten eggs
2 cups milk (or 1 cup milk and 1 cup whipping cream)
1/2 cup vegetable oil

Grease the bottom of a 9 x 13 inch pan. Preheat oven to 425 degrees.
Stir together dry ingredients. Stir together wet ingredients. Combine and stir, just until combined. Too much stirring makes a tough batter.
Bake for 20 to 25 minutes, or until a wooden toothpick inserted near the center comes out clean.
Can be halved and baked in a 9 inch square pan.

Carnitas (Pork) Taco Filling

Super, super delicious slow cooked pork with orange juice and garlic. Jason made it for our small group Bible study and we were delighted that there was some leftover. From The Take-Out Menu Cookbook.

2 1/2 pounds boneless pork butt or shoulder
1/2 cup fresh orange juice
1/4 cup milk
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Grated zest of one orange

Cut the pork into large 4-inch pieces. Cut off any large chunks of fat and discard. Leave small pieces of fat attached to the meat. Combine all of the ingredients and 1 cup of water in a large, heavy saucepan or Dutch oven. Bring to a boil, then reduce the heat to low, cover and simmer until the pork is tender, turn occasionally, about 1 hour 45 minutes.

Remove the meat from the liquid and turn the heat up to medium. Cook until the liquid is reduced by half, about 10 minutes. Return the meat to the pan. Cook until the liquid evaporates and the meat browns and begins to crisp in the remaining fat, stirring often, about 15 minutes. Transfer the meat to a platter and shred any large chunks that remain.

Enjoy!

Spice Cookies with Pumpkin Dip Recipe

Photo by: Taste of Home

Spice Cookies with Pumpkin Dip Recipe

Ingredients

• 1-1/2 cups butter, softened
• 2 cup sugar
• 2 eggs
• 1/2 cup molasses
• 4 cups all-purpose flour
• 4 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon each ground ginger and cloves
• 1 teaspoon salt
• 
  PUMPKIN DIP:
• 1 package (8 ounces) Cream Cheese (softened or cubed)
• 2 cups pumpkin pie filling
• 2 cups confectioners' sugar
• 1/2 to 1 teaspoon ground cinnamon
• 1/4 to 1/2 teaspoon ground ginger

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine the flour, baking soda, cinnamon, ginger, cloves and salt; add to creamed mixture and mix well. Chill overnight.
• Shape into 1/2-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 6 minutes or until edges begin to brown. Cool for 2 minutes before removing to a wire rack.
• For dip, beat cream cheese in a large bowl until smooth. Beat in pumpkin pie filling. Add the sugar, cinnamon and ginger and mix well. Serve with cookies. Store leftover dip in the refrigerator. Yield: about 20 dozen (3 cups dip).

Nutrition Facts: 3 cookies equals 108 calories, 5 g fat (3 g saturated fat), 18 mg cholesterol, 147 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein.

Hot Fudge Sauce

I really enjoy ice cream. The only thing better than a bowl of ice cream is a bowl of ice cream slathered in hot fudge sauce. Baskin-Robbins does it best. I should know because when Jason was a company commander we had an ice cream sundae party and bought several tubs of ice cream and hot fudge from the local Baskin-Robbins. We had tons leftover, so we brought home several gallons of ice cream and a five pound plastic bag of hot fudge. Jason doesn't like hot fudge and Eli and Ali were babies, so I took full responsibility for those five pounds of rich, warm, chocolately goodness. It took me several months, but I singlehandedly licked the bag clean. I have been searching for a similar recipe ever since. This one from http://www.worldwideschool.org/library/books/tech/recipes/candy/hot-fudge-1/Chap1.html is close.

1/2 cup butter
3 oz. unsweetened chocolate
2 1/2 cups powdered sugar
1 1/2 cups evaporated milk
1/8 teaspoon salt
1 teaspoon vanilla

Melt the butter in a saucepan. Add all ingredients except the vanilla. Cook over medium heat for 20-25 minutes, or until mixture has thickened. Remove from heat and stir in the vanilla. Store in the fridge and reheat as needed.

Triple-Cheese Macaroni

I have several homemade macaroni recipes that I use, but can never seem to find when I want to make it. Here is one that garnered a "yum!" on the recipe card.

1 package (16oz) elbow macaroni
2 eggs
1 can (12oz) evaporated milk
1/4 cup butter, melted
2 tablespoons prepared mustard
1 teaspoon seasoned salt
1 teaspoon pepper
8 oz Velveeta, melted
2 cups (8oz) shredded mild cheddar cheese, divided
2 cups (8oz) shredded sharp cheddar cheese, divided

Cook macaroni according to package directions. Meanwhile, in a large bowl, whisk the eggs, milk, butter, mustard, seasoned salt and pepper until combined. Stir in the process cheese and 1-1/2 cups of each cheddar cheese.

Drain macaroni; stir into cheese mixture. Pour into a greased 3-qt baking dish. Top with remaining cheeses. Bake, uncovered, at 350 degrees for 25-30 minutes or until cheese is melted and edges are bubbly. Yield: 6 Servings

Chicken in Basil Cream

S'more Bars

S'more cookie bars that our two year-old can eat without getting sticky. I have made these at least 1/2 a dozen times this summer.

Recipe from Lisa Diprima, published in a Taste of Home magazine.

1 cup butter, softened
1 1/2 cups sugar
2 eggs
2 tsp. vanilla extract
2 2/3 cups flour
1 1/2 cups graham cracker crumbs
2 tsp. baking powder
1/4 tsp. salt
5 milk chocolate candy bars (or 12 oz of chocolate chunks or whatever chocolate you have on hand)
2 cups marshmallow creme (or enough mini-marshmallows to cover a 9x13in pan, about 3/4 package)

In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; beat well. Combine the flour, cracker crumbs, baking powder and salt; gradually add to creamed mixture. Set aside 1 cup for topping.

Press remaining mixture into a greased 9x13 square baking pan. Place candy bars or chocolate chunks over crust; spread with marshmallow creme or sprinkle with mini-marshmallows. Crumble remaining graham crack mixture over top.

Bake at 350 degrees for 25-30 minutes or until golden brown. Cool completely on a wire rack. Cut into bars. Yield: 3 dozen.

1 bar equals 213 calories, 9g fat (5g saturated fat), 28mg cholestrol, 114g sodium, 30g carbohydrate, 1g fiber, 3g protein.

Super Easy S'more Pie

Photo by: Taste of Home

• 8 Servings
• Prep: 10 min. + chilling Broil: 5 min.

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1-1/4 cups heavy whipping cream
• 1 jar (13 ounces) chocolate hazelnut spread
• 1 graham cracker crust (9 inches)
• 3 cups miniature marshmallows

Directions

• In a large bowl, beat cream cheese and cream until thickened. Add hazelnut spread; beat just until combined. Spoon into crust. Cover and refrigerate for at least 3 hours.
• Just before serving, top with marshmallows; press gently into filling. Broil 6 in. from the heat for 1-2 minutes or until marshmallows are golden brown. Yield: 8 servings.

Nutrition Facts (if you want to completely ruin this for yourself): 1 piece equals 621 calories, 42 g fat (18 g saturated fat), 83 mg cholesterol, 247 mg sodium, 59 g carbohydrate, 2 g fiber, 7 g protein.

Raspberry Jello Layer Salad/Dessert

This is a recipe from a friend, Becky Bernholtz from our Colorado days. She brought it to a Sunday school function and I had to have the recipe. It is loaded with calories, but pretty and fun for a special occasion.

2 c coarsely chopped pretzels
3/4 c butter, melted
3 T sugar

Mix pretzels, butter and sugar. Spread evenly in a 9x13 in baking dish. Bake at 400 for 8 mins. Cool.

1 (8oz) cream cheese
1/2 c sugar
1 (8oz) container Cool Whip

Mix cream cheese and sugar, fold in Cool Whip. Spread over cooled pretzel crust, carefully sealing the edges so the Jello layer won't leak through.

1 (6oz) package raspberry Jello
2 (10oz) packages frozen raspberries

Dissolve Jello in 2 cups of boiling water. Stir in 1 1/2 cups cold water. Stir in frozen raspberries. Let set 10 minutes. Pour gently over cream cheese mixture. Refrigerate until set.

Orange-Glazed Easter Ham

Ham is my favorite celebration meat. This is my favorite ham recipe. It is from Ruth Seitz, published in Taste of Home.

1 fully cooked bone-in ham (6 to 8 pounds)
1 T ground mustard
1 t ground allspice
3/4 c orange marmalade

Score the ham. Combine mustard and all-spice; rub over ham. Place on a rack in a shallow baking pan. Bake, uncovered, at 325 degrees for 2 to 2 1/2 hours or until a meat thermometer reads 140 degrees. Spread top of ham with marmalade during the last hour of baking. Baste occasionally. Yield: 12-16 servings.

Naan

My friend gave me her beloved recipe for Naan, a super yummy, garlicly if you want it to, be grilled Indian bread. I lost it. So I found this one on-line (http://allrecipes.com//Recipe/naan/Detail.aspx) and have been enjoying it ever since. The last time that I made it I was churning out a meal for 14, so I didn't take time to take any pictures until the next day when I arranged the leftovers in a basket and hoped that they still appeared fresh.

Ingredients

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup white sugar
• 3 tablespoons milk
• 1 egg, beaten
• 2 teaspoons salt
• 4 1/2 cups bread flour
• 2 teaspoons minced garlic (optional)
• 1/4 cup butter, melted

Directions

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Nutritional Information

Amount Per Serving  Calories: 211 | Total Fat: 4.5g | Cholesterol: 24mg Powered by ESHA Nutrient Database

Double-Chocolate Espresso Cookies

I made these cookies as a welcome gift for my Bible study group. The study series that we are doing is called Coffee Cup Bible studies. I immediately got requests for the recipe, so here it is. This recipe is from Cindi Paulson of Anchorage, Alaska (Alaska girls rock!) and was published in one of my Taste of Home magazines.

3 squares (1 oz each) unsweetened chocolate

2 cups (12 oz) semisweet chocolate chips, divided

1/2 cup butter
1 tablespoon instant coffee granules
1 cup plus 2 tablespoons sugar
3 eggs
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

In a small heavy saucepan, melt unsweetened chocolate, 1 cup chocolate chips and butter with coffee granules; stir until smooth. Remove from the heat; set aside to cool.

In a small mixing bowl, beat sugar and eggs for 3 minutes or until thick and lemon-colored. Beat in the chocolate mixture. Combine the flour, baking powder and salt; add to chocolate mixture. Stir in remaining chips.

Drop by rounded teaspoonfuls 2 in. apart onto either parchment paper (which I found to be much easier) or greased baking sheets. Bake at 350 degrees for 10-12 minutes or until puffed and tops are cracked. Cool for five minutes before removing to wire racks to cool.

Yield: 3 dozen

Banana Sour Cream Pancakes

These pancakes, modified slightly from Ina Garten's Barefoot Contessa Family Style cookbook, are hands-down the fluffiest, most delicious pancakes that I have ever made.

1 1/2 c all-purpose flour
3 T sugar
2 t baking powder
1 t kosher salt
1/2 c sour cream (or plain yogurt for a lighter option)
3/4 c plus 1 T milk
2 large eggs
1 t vanilla extract
1 t grated lemon zest (leave out if adding chocolate chips)
2 ripe bananas, mashed
2 cups mini chocolate chips (optional)

In a medium bowl, sift together the flour, sugar, baking powder and salt. Whisk together the sour cream (or yogurt), milk, eggs, vanilla, mashed banana, chocolate chips (if using) and lemon zest (if using). Add the wet ingredients to the dry ones, mixing only until combined (too much mixing makes a tough, rubbery pancake).

Using a 1/4 cup measuring cup, ladle the pancake batter onto a skillet and cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and cook for another minute, until browned.

The pancakes will stay warm in a preheated 200 degree oven for 15 to 20 minutes. Enjoy!

Yield: 12 pancakes. I always double the recipe and freeze any leftovers (after completely cooled) for quick breakfasts later.

Clone of a Cinnabon

I was introduced to these heavenly cinnamon rolls by my best friend in Colorado, Amy Lynn Cutright. The frosting is vital. I have made slight modifications from the recipe here: http://allrecipes.com/Recipe/Clone-of-a-Cinnabon/Detail.aspx

Here is my first tutorial, dedicated with love, to Staci. ;)

1 cup warm milk (110 degrees F)

2 1/2 teaspoons yeast

2 eggs, room temperature

1/3 cup butter, melted

4 cups all purpose flour

1 t salt

1/2 cup white sugar

1 cup brown sugar, packed

2 1/2 tablespoons ground cinnamon

1/3 cup butter, softened

Frosting

1 (3 ounce) package cream cheese, softened

1/4 cup butter, softened

1 1/2 cups confectioners' sugar

1/2 teaspoon vanilla extract

1/8 teaspoon salt

Directions

In a large bowl, mix warm milk, yeast, eggs and melted butter. If you accidently heat your milk too hot (as I often do), stick some of the unmelted butter in the bowl to cool it down. Add salt, sugar and three cups of flour to the bowl.  Knead by hand or in a mixer for 6-8 minutes, adding the final cup of flour until dough is smooth and pulls away from the sides of the bowl, but is still slightly sticky feeling.  You should be able to pull the dough from the bowl without getting much or any stuck to your hands.

Lightly grease the bowl (I use Pam), shape the dough into a smooth ball and place it back in the bowl to rise. I spray the top of my dough with Pam as well and then cover the bowl with plastic wrap to keep it from drying out.

Let rise until doubled, about 60 minutes (longer if you used bread flour). My favorite test to see if it has risen enough is to poke it to my first knuckle with one finger. If the dough springs back and begins to fill itself slowly back in, leave it for a while. If the hole remains, the dough is ready to move on.

Punch down the dough and turn it out onto a lightly floured surface, cover and let rest for 10 minutes if you have the time, if not, you can safely skip this rise.

 In a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture.

 Roll up dough and cut into 12 rolls.
My sister-in-law taught me how to tuck and goose cinnamon rolls so they look super cool.
Unroll slightly.

Use the end to push up the center of the roll.

Take a moment to feel gourmet.
Place rolls in a lightly greased 9x13 inch baking pan. Cover (or don't) and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 375 degrees F.

They won't look a whole lot different after thirty minutes, but they will be a little plumper.

Bake rolls in preheated oven until golden brown, about 20 minutes.

While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
Enjoy!

Nutritional Information

Amount Per Serving  Calories: 525 | Total Fat: 18.5g | Cholesterol: 68mg Powered by ESHA Nutrient Database

Quick and Easy Pizza Crust

This is my go-to recipe when I decide at 5:30 that I want pizza for dinner.  Not as light and delicious as some of my other recipes, but with only 5 minutes of rise time, it is good enough. From my aunt - Suellen Thompson.

1 pkg (2 1/4 t) active dry yeast
1 c warm water
1 t sugar
1 t salt
1/4 cup olive oil
2 1/2 c flour (all-purpose, or a 1 c whole wheat, 1 1/2 c all-purpose for extra grainy goodness)

Dissolve yeast in warm water. Stir in remaining ingredients. Beat vigorously 20 strokes (or two minutes in a mixer). Let rest 5 minutes. Spread in pizza pan. Add sauce and toppings. Bake at 425 degrees for 20-25 minutes.  Makes two 12 inch crusts.

Favorite Sugar Cookies

A Valentines, Easter, Halloween, Christmas tradition in my home growing up. The nutmeg gives these a tangy, delicious flavor.

1 1/4 c (283 grams) butter, softened
2 c white sugar
2 eggs
1 t salt
4 t baking powder
1 t nutmeg
5 c (4 3/4 Australian cups) all-purpose, unbleached flour
1/2 c milk

Cream butter and sugar until light colored and fluffy.

Add eggs and beat.

Add dry ingredients and milk, alternately and mix.

 Roll dough 1/4 inch thick (no thinner or they will be too crispy) on a well floured surface and cut into desired shapes.

Bake at 350 degrees for 8-10 minutes. Bake only until barely light brown around the edges.

Good frosted or plain.

Yield: 4-5 dozen.

Frosting that hardens enough to stack but is still really yummy (modified from http://allrecipes.com//Recipe/sugar-cookie-icing/Detail.aspx)

2 cups powdered (icing) sugar
6 teaspoons milk
4 teaspoons light corn syrup (or glucose)
1/2 teaspoon vanilla or almond extract
gel food coloring

Directions

1. In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup (or glucose) and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

Mom's Amazing Pie Crust

This pie crust recipe requires a few extra ingredients, but it so worth the effort. Perfectly light and flaky.

Mix together:
1/2 c cold water
1 egg
1 T lemon juice or vinegar (I always use lemon juice)

In a large bowl, combine:
4 1/2 c all-purpose flour
1 T sugar
1 t salt
1 t baking powder

Cut in:
2 c shortening

Add egg mixture and mix until smooth.

Makes two double pie crusts.

Bacon-Cheese topped Honey Mustard Chicken

This is my all time favorite company/make for new babies meal. I prefer to use tenderloins because they cook so much faster. I figure 3-4 tenderloins per adult and then throw in a few extras for good measure.
From Taste of Home

Prep: 40 min + marinating
Bake: 20 min
½ c Dijon mustard
½ c honey
4 ½ teaspoons vegetable oil, divided
½ teaspoon lemon juice
4 boneless skinless chicken breast halves
½ teaspoon salt
1/8 teaspoon pepper
Dash paprika
2 cups sliced fresh mushrooms
2 tablespoons butter
1 cup (4oz) shredded Monterey Jack cheese
1 cup (4oz) shredded cheddar cheese
8 bacon strips, partially cooked
2 teaspoons minced fresh parsley
In a bowl, combine the mustard, honey, 1 ½ teaspoons oil and lemon juice. Pour ½ cup into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate the remaining marinade.
Drain and discard the marinade from chicken. In a large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Transfer to a greased 11 x 7 x 2 in baking dish.
In the same skillet, sauté mushrooms in butter until tender. Spoon reserved marinade over chicken. Top with cheeses and mushrooms. Place bacon strips in a crisscross pattern over chicken. Bake, uncovered, at 375 degrees for 20-25 minutes or until a meat thermometer reads 160 degrees. Sprinkle with parsley. Yield: 4 servings.

Honey-Whole Wheat Bread

Between Jason's coffee and this, my favorite bread recipe, our family consumes a lot of honey. Please, honey-bees, stop dying. We need you!
Modified slightly from the recipe on the back of the Gold Medal Whole Wheat flour bag.

4 t regular active dry yeast
1/4 c warm water

1/2 c honey
1/4 c butter
2-3 t salt
2 1/2 c very warm water
4 1/2 c whole wheat flour
2 3/4 - 3 c all-purpose, unbleached flour

In a small bowl (but not so small that the yeast will bubble out), dissolve yeast in warm water; set aside. In large bowl, mix honey, butter, salt and very warm water; cool 5 minutes.

To cooled honey mixture, beat in 3 cups of whole wheat flour with electric mixer on low speed, until moistened. Beat on medium speed 3 minutes. Beat in remaining 1 1/2 cups whole wheat flour and dissolved yeast mixture. Add in all-purpose flour until dough pulls cleanly away from side of bowl.  Knead in mixer, or by hand for 5 to 10 more minutes, until dough is smooth and springy. Grease large bowl; place dough in bowl, turning dough to grease all sides. Cover loosely with plastic wrap and let rise in warm place 30 to 45 minutes, or until doubled in size. The dough should not spring back when you poke in an inch deep with your finger.

Grease 2 (8x4 or 9x5-inch) loaf pans with shortening or cooking spray. Punch down the dough (the best part until the eating part) and divide in half. On a very lightly floured surface, roll dough into a 18x8 inch (approximately) rectangle. Starting with one 8-in side, roll up dough tightly; sealing the roll by pinching the crease closed when you are done rolling. Pinch and tuck under each end of the roll. Place seam side down in loaf pans. Cover; let rise in warm place 30 minutes, or until doubled in size.

Heat oven to 375 degrees. Uncover dough; bake 30 minutes or until loaves are browned and sound hollow when tapped. Immediately remove from pans to cooling racks. Cool completely (if you possess the will power to do so); about one hour before cutting.

Yield: 2 loaves (16 slices each)

Bunny Sweet Rolls

Super Simple Stuffed Mushrooms

Fudgy Oat Brownies

Brownies from a box - delicious. Brownies from a box with an oatmeal cookie crust and a smooth, intensely chocolate frosting - divine. Have patience, though, they are much tastier cold than warm.
From Diana Otterson in the April/May 2005 Taste of Home.

1 1/2 c quick-cooking oats
 3/4 c all-purpose flour
 3/4 c packed brown sugar
 1/4 t baking soda
 1/4 t salt
 3/4 c butter, melted
1 package fudge brownie mix

Frosting
3 T butter
1 1/2 squares (1 1/2 oz) unsweetened chocolate
2 1/4 c powdered sugar
3 to 4 T hot water
1 1/2 t vanilla extract

In a bowl, combine the oats, flour, brown sugar, baking soda and salt. Stir in butter until combined. Press into an ungreased 13x9 in pan. Bake at 350 degrees for 10 minutes or until puffed and edges are lightly browned.

Meanwhile, prepare the brownie mix according to package directions for cake-like brownies. Spread the batter over crust. Bake 25-30 minutes longer or until a toothpick inserted near the center comes out clean.

For frosting, in a small saucepan, melt butter and chocolate over low heat; stir until smooth. Remove from the heat; immediately stir in powdered sugar, 2 tablespoons of hot water and vanilla until smooth. Add the remaining water; stir until smooth. Immediately spread over brownies. Cool on a wire rack until firm.

Yield: 3 dozen

Blueberry Cream Muffins

The most delicious blueberry muffins that you will ever taste. Double the batch and freeze the extras for quick breakfast add-ons. From KK3 at http://allrecipes.com/Recipe/Blueberry-Cream-Muffins/Detail.aspx

4 eggs

2 cups white sugar

1 cup vegetable oil

1 teaspoon vanilla extract

4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

2 cups sour cream (or plain yogurt to make it lighter)

2 cups blueberries

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.

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. 

Stir dry ingredients into egg mixture alternately with sour cream, just until mixed. Too much mixing and your muffins will become tough.

Gently fold in blueberries. Scoop batter into prepared muffin cups, filling two-thirds full.

Bake in preheated oven for 20 minutes, or until a toothpick inserted in the center comes out clean.

Enjoy!

 Nutritional Information
Amount Per Serving  Calories: 281 | Total Fat: 14.2g | Cholesterol: 44mg (using sour cream)

Joy's Chicken Enchiladas

I have tried many chicken enchilada recipes, but I always come back to this one from my sister. Enjoy!

1 small onion, chopped
1 can cream of chicken soup
1 can diced tomatoes and green chilies (or diced tomatoes, plus canned green chilies to taste)
1 cup sour cream
1 cup cheddar cheese (divided)
1 cup mozzarella cheese (divided)
2 cups cubed, cooked chicken
2 cups white rice
10-12 burrito sized, flour tortillas

Saute onion, remove from heat and mix with soup, tomatoes and green chilies, sour cream and 3/4 cup of each cheese, reserving the rest for topping. Spread a small amount of the soup mixture on the bottom of a 9x13 inch pan. Spread a layer of the soup mixture on each tortilla, top with chicken and rice.  Roll up and place in pan. Cover with remaining soup mixture and remaining cheese. 
Bake uncovered at 350 degrees for 20-25 minutes, until heated through and the cheese is melted.