Blueberry Cream Muffins

Blueberry Cream Muffins
Recipe from Allrecipes.com

Ingredients

• 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
• 2 cups blueberries

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
2. 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.
3. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
4. Bake in preheated oven for 20 minutes.

Ice Cream Sandwiches

Ice Cream Sandwiches
Recipe from Melanie Hamilton
Picture from www.womansday.com

Recipe Ingredients

2 boxes (19.8 oz each) family-style dark chocolate fudge brownie mix

1 1/2 containers - 1.5 quart each vanilla ice cream ( let sit at room temp for 12 min)

Recipe Preparation

1. Line two 15 x 10 x 1-in. baking pans with nonstick foil, leaving a 2-in. overhang on each short end.

2. Prepare each box brownie mix separately. Use cake like brownie instructions. Bake as directed.

3. Lifting foil by ends, place brownies onto a baking sheet; cover. (Brownies can be stacked with foil in between.) Refrigerate or store at room temperature until ready to assemble.

4. Reline one baking pan with nonstick foil. Scoop ice cream into pan, spreading evenly. Freeze 3 hours or overnight until firm.

5. To assemble: Place one sheet of brownies on baking sheet. Invert ice cream onto brownies; remove foil from ice cream. Invert remaining sheet of brownies on top; peel off foil. Cover with plastic wrap; freeze until serving.

6. To serve: Cut in 10 rows lengthwise and 3 crosswise to make thirty 3 x 1 1/2-in. rectangles. Garnish plates with blueberries if desired.

Planning Tip: Brownies can be baked up to 1 week ahead and frozen. Ice cream sandwiches can be assembled up to 1 week ahead; wrap well and freeze.

No Bake Cheesecake ~SUPER YUMMY~

No Bake Cheesecake
From Anna Thomas
Image from Kraft Recipes

Filling:

1- 8oz. Cream Cheese (room temp)
1 - 8oz Cool Whip
1/2 cup sugar
1 tsp. vanilla
1 tsp. Lemon Juice

Cream together sugar, cream cheese, vanilla, and lemon juice. Fold in cool whip.

Crust:
1 sleeve of graham crackers
1/4 cup butter
2 TBSP Brown Sugar

Melt butter with brown sugar. Add to crushed graham crackers. Mold into pie pan.

Breakfast Banana Split

From www.our-everyday-art.blogspot.com

Ingredients
1 banana
½ c. cottage cheese
¼ c. grapes, halved or 1 kiwi, diced
1 Tbsp. wheat germ (opt.)
1 Tbsp. pure maple syrup, agave nectar or honey
½ c. strawberries, sliced
1-3 Tbsp. plain yogurt mixed with 1 tsp. cinnamon
1 Tbsp. chopped nuts

Directions
1. Cut banana lengthwise and place in a shallow bowl.
2. Combine cottage cheese with grapes/kiwi wheat germ and maple syrup. Form into a “scoop” and set in the middle of the banana.
3. Top with strawberries and yogurt. Sprinkle with nuts.

Enjoy!

Layered Caribean Chicken Salad

Layered Caribbean Chicken Salad
www.bettycrocker.com

4	cups torn romaine lettuce
3	cups cut-up cooked chicken
1	can (15 oz) Progresso® black beans, drained, rinsed
1 1/2	cups chopped tomatoes
2	ripe medium mangoes, seed removed, peeled and chopped

Dressing

1/3	cup vegetable oil
1/3	cup lime juice
1/4	cup chopped fresh cilantro
2	tablespoons sugar
3/4	teaspoon salt
1/4	teaspoon ground cinnamon, if desired
2	cloves garlic, finely chopped
	Red pepper sauce, if desired

1. 1 In 3-quart glass trifle bowl, layer lettuce, chicken, black beans, tomatoes and mangoes.
2. 2 In jar with tight-fitting lid, shake dressing ingredients. Drizzle over salad; serve immediately. Or, cover and refrigerate salad and dressing separately up to 4 hours; drizzle salad with dressing just before serving.

Philly Cheesesteak Sloppy Joes

Philly Cheesesteak Sloppy Joes

Adapted from Rachael Ray
Picture from www.tasteofhomecooking.blogspot.com

1 tablespoon olive oil
1 pound ground beef
1 softball-sized onion, chopped
1 green pepper, chopped
2 tablespoons steak sauce
1 cup beef stock
Salt and ground black pepper
4 dinner rolls
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone, shredded

In large skillet over medium-high heat add the oil and then brown the ground beef, about 5-6 minutes. Add the onion and green pepper and cook another 3-4 minutes, until the vegetables start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 2 minutes.
Split open rolls and remove most of the soft insides, leaving a bed to hold the meat mixture. Toast the rolls and set aside.
While the meat is cooking, melt the butter in a medium-size pot over medium-high heat. Stir in the flour and cook about 1 minute. Whisk in milk, bring up to a bubble and let thicken, about 2 minutes. Turn off heat and stir the cheese.
To serve, place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce and replace the top of the roll.

Delicious Caramel Corn

Caramel Corn

Recipe from www.tidymom.net

Ingredients:

1 1/2 c sugar

1/2 c (1 stick) margarine/butter

1/2 c light karo syrup

1 t vanilla

2 bags of “homestyle” popcorn

Directions:

On Medium heat melt butter and karo syrup.

Slowly stir in sugar until dissolved .

Stir continually for about 10 minutes until nice and bubbly. Remove from heat and add vanilla.

Pour over popcorn in large bowl. Then lay on wax paper to cool.

Spread with m&m’s.

French Toast Kabobs

French Toast Kabobs
Recipe from www.marthastewart.com

• 8 large eggs, lightly beaten
• 2/3 cup nonfat buttermilk
• pinch of salt
• 1/4 teaspoon vanilla extract
• 1 loaf (one-pound) unsliced dense white bread (such as pullman), crusts removed and cut into 1-inch cubes
• 4 tablespoons unsalted butter
• 1/2 pint fresh blueberries
• 1/2 pint fresh raspberries
• 2 bananas, sliced
• Maple syrup (optional)

Directions

1. Preheat oven to 250 degrees. Place a rimmed baking sheet in the oven to warm. In a medium bowl, whisk together eggs, buttermilk, salt, and vanilla. Stir in bread.

2. In a large saute pan set over medium heat, melt 2 tablespoons butter. Place half of the bread mixture in pan; cook, turning occasionally with a spatula, until browned on all sides. To keep warm, transfer to the oven. Cook remaining bread in the remaining 2 tablespoons butter as before.

3. Thread bread cubes onto skewers alternating with blueberries, raspberries, and banana slices. Serve immediately with maple syrup, if desired.