Blueberry Muffins

1 & 3/4 cups all purpose flour
2/3 cup sugar
1 tbsp baking powder
3/4 tsp salt
6 tbsp butter, softened
1 egg
1/2 cup milk
1 tsp grated lemon peel
1/2 tsp vanilla extract
1 cup fresh or frozen blueberries

1. Preheat oven to 400 degrees F.  Grease 6 muffin cups.
2. In large bowl, mix flour, sugar, baking powder and salt.  Cut in butter until mixture resembles fine crumbs.
3. In small bowl beat egg, milk, lemon peel and vanilla extract until blended.  Stir egg mixture into flour mixture until flour is moistened (batter will be lumpy.)  Fold blueberries into batter.
4. Spoon batter into muffin cups.  Bake 20 to 25 minutes in preheated oven until golden and toothpick comes out clean.  Immediately serve or cool on wire rack.

Molten Chocolate Cakes with Sugar-Coated Raspberries

1 cup unsalted butter
8 oz semisweet chocolate chips
5 large eggs
1/2 cup sugar
pinch of salt
4 tsp flour
8 extra-large paper muffin cups

Garnish:
1 (6 oz) container raspberries, barely moistened and rolled in about 1/2 cup sugar right before serving

1. Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat.  Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves.  Beat egg mixture into chocolate until smooth.  Beat in flour until just combined.  (Batter can be made a day ahead; return to room temp an hour or so before baking.)
2. Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees F.  Line a standard-size muffin tin with 8 extra-large muffin cups.  Spray muffin cups with vegetable cooking spray.  Divide batter among muffin cups.
3. Bake until batter puffs but center is not set, 8 to 10 minutes.  Carefully lift cakes from tin and set on a work surface.  Pull papers away from cakes and transfer cakes to dessert plates.
4. Top each with sugared raspberries and serve immediately.

Roasted Rack of Lamb

1/2 cup fresh bread crumbs
2 tbsp minced garlic
2 tbsp chopped fresh rosemary
1 tsp salt
1/4 tsp black pepper
2 tbsp olive oil

1 (7 bone) rack of lamb, trimmed and frenched
1 tsp salt
1 tsp black pepper
2 tbsp olive oil
1 tbsp dijon mustard

1. Preheat oven to 450 degrees F.  Move oven rack to the center.
2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 tsp salt and 1/4 tsp pepper.  Toss in 2 tbsp olive oil to moisten the mixture.  Set aside.
3. Season the rack all over with salt and pepper.  Heat 2 tbsp olive oil in a large heavy oven proof skillet over high heat.  Sear rack of lamb for 1 to 2 minutes on all sides.  Set aside for a few minutes.  Brush rack of lamb with the mustard.  Roll in the bread crumb mixture until evenly coated.  Cover the ends of the bones with foil to prevent charring.
4. Arrange the rack bone side down in the skillet.  Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want.  Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

Cunchy Tossed Salad

1/2 cup vegetable oil
1/4 cup sugar
2 tbsp vinegar
1 tsp salt
1/4 tsp pepper
1 head iceberg lettuce, sliced
6 bacon strips, cooked and crumbled
1/3 cup sliced almonds, toasted
1/4 cup sesame seeds, toasted
4 green onions, sliced
3/4 cup chow mein noodles

1. In a jar with a tight-fitting lid combine oil, sugar, vinegar, salt and pepper; shake well.  Chill for 1 hour.  Just before serving, combine the lettuce, bacon, almonds, sesame seeds and onions in a large bowl; add dressing and toss.  Top with chow mein noodles.

Guacamole

4 avacados
1/2 onion, chopped
1 large tomato, chopped **with no juice/seeds
1/2 bush cilantro, chopped
salt to taste

Mix it all up.  Serve room temp or chilled.

Banana Bread

2 cups all-purpose flour
1/2 tsp baking soda
1 cup white sugar
1 egg
5 tbsp milk
1 tsp baking powder
1/2 tsp salt
1/2 cup butter
2-3 bananas, mashed
1/2 cup chopped walnuts (optional)

1. Sift together flour, baking soda, baking powder and salt.
2. In a large bowl, cream sugar and butter.  Beat the egg slightly and mix into the creamed mixture with the bananas.  Mix in sifted ingredients until just combined.  Stir in milk and nuts.  Spread batter into greased and floured 9x5" loaf pan.
3. Bake at 350 degreed F until top is brown and cracks along the top...usually 1-1.25 hours.

Chicken Fried Rice

1 egg
1 tbsp water
1 tbsp butter
1 tbsp veg oil
1 onion, chopped
2 cups cooked white rice, cold
2 tbsp soy sauce
1 tsp ground black pepper
1 cup cooked, chopped chicken

1. In a small bowl, beat egg with water.  Melt butter in a large skillet over medium low heat.  Add egg and leave flat for 1-2 minutes.  Remove from skillet and cut into shreds.  Set aside.
2. Heat oil in same skillet; add onion and saute until soft.  Then add rice, soy sauce, pepper and chicken.  Stir fry together for about 5 minutes, then stir in egg.  Serve hot.

Glazed Meatloaf

1/2 cup ketchup
1/3 cup brown sugar
1 tbsp lemon juice
1 tbsp dry mustard

2 lbs lean ground beef
3 slices bread, shredded
1/4 cup diced onion
1 egg, beaten
1 cube beef bouillon, crumbled
3 tbsp lemon juice

1. Preheat oven to 350 degrees F.
2. In a small bowl, combine ketchup, brown sugar, 1 tbsp lemon juice and dry mustard until smooth.
3. In a large bowl, combine ground beef, shredded bread, onion, egg, bouillon, 3 tbsp lemon juice, and 1/3 cup of the ketchup mixture until well mixed.  Form into a loaf and place in a 9x5" loaf pan.
4. Bake 1 hour.  Pour off fat.  Pour reserved ketchup mixture over loaf.  Bake 10 minutes more.

Easy Bruschetta

4 slices italian bread, 1/2" thick
1/2 cup olive oil
1 tbsp garlic salt
1 large tomato, sliced
1 cup shredded italian cheese blend

1. Preheat your oven's broiler.  You can also do this in the oven, it just takes a bit longer.
2. Arrange the slices of bread in a single layer on a baking sheet.  Mix together the olive oil and garlic salt in a cup or small bowl.  Brush onto the slices of bread.  Cover each piece of bread with tomato slices, then sprinkle with as much cheese as you like.  Drizzle just a bit of olive oil over the cheese.
3. Broil for 3-5 minutes, until cheese is melted and bread is toasted.

Taco Salad

1 head lettuce
1 tomato, diced

1/2 cup black olives, diced

1 bunch green onion, diced
1 can chili with or without beans, cooked
2 cups shredded cheddar cheese
1 bottle western dressing
1 lb ground beef
8oz nacho doritos chips, crushed

1. In a large bowl, mix the first 6 ingredients.  Add enough dressing to taste.
2. Brown ground beef.  Drain grease and add to above ingredients shortly before serving.

*Do not add doritos until ready to serve as they will get soggy.

Easy Italian Sausage

1 lb italian sausage
1 green pepper, chopped
1 red pepper, chopped
1 onion, chopped
1 can tomato sauce
1 can tomato paste

Cook in crock pot/slow cooker on low all day.

Can serve over white/brown rice.

Mexican Chicken

Another one I have not tried yet...

Used for tacos, burritos, etc...

4 or 5 chicken breasts
1 can of rotel tomatoes (tomatoes with green chilis)
1 package of taco seasoning

Cook in crock pot or slow cooker on low all day.

Six Can Soup

First I should start by saying I have not tried this one yet...

1 cup diced, cooked chicken
1 can black beans
1 can corn
1 can rotel tomatoes (or tomatoes with green chiis)
2 cans chicken broth

Pour all together and heat up.
Serve with sour cream, cheese, tortilla chips.

Baked Potatoes in Crock Pot

6 med-large potatoes

1. Poke holes in each potato.  Can wrap in foil, but not necessary.
2. Place in crock pot on low for 10 hours.

Serve with cheese, canned chili, broccoli, sour cream, bacon bits, chives...

Crispy Oven-Baked Chicken

2 cups cornflakes, crushed
1/2 cup grated parmesan cheese
2 tsp salt
1/2 tsp ground cayenne pepper
3 eggs
24 skinless chicken legs (drumsticks)

1. Preheat oven to 350 degrees F.
2. Line 2 shallow baking/roasting pans with aluminum foil.  Coat with nonstick cooking spray.
3. Mix together cornflake crumbs, parmesan, salt and cayenne pepper in large bowl.  Lightly beat eggs in shallow dish.  Dip each chicken drumstick in egg; roll in cornflake crumbs to coat.  Place on prepared pans.  Lightly coat chicken with nonstick cooking spray.
3. Bake in oven, without turning, for 1 hour or until internal temperature is 180 degrees F.

Breaded Pork Chops

1/4 cup Bisquick baking mix
6 saltine crackers, crushed (about 1/2 cup)
1/2 tsp seasoned salt
1/8 tsp pepper
1 egg
1 tbsp water
4 pork chops, about 1/2" thick  *can use bone-in or boneless, bone-in has more flavor imo

1. In a bowl, combine baking mix, cracker crumbs, seasoned salt and pepper.  In another bowl mix egg and water.
2.  Dip pork into egg mixture, then coat with baking mix mixture.
3. Either spray 12" skillet with cooking spray or heat 1 to 2 tbsp olive oil (my prefered method); heat over medium high heat.  Cook pork in skillet 8-10 minutes, turning once, until pork is slightly pink in center.
*The thicker the pork chops the longer you will have to cook

Italian Spaghetti

• MEATBALLS
• 1 pound lean ground beef
• 1 cup fresh bread crumbs
• 1 tablespoon dried parsley
• 1 tablespoon grated Parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 1 egg, beaten
•  
• SAUCE
• 3/4 cup chopped onion
• 5 cloves garlic, minced
• 1/4 cup olive oil
• 2 (28 ounce) cans whole peeled tomatoes
• 2 teaspoons salt
• 1 teaspoon white sugar
• 1 bay leaf
• 1 (6 ounce) can tomato paste
• 3/4 teaspoon dried basil
• 1/2 teaspoon ground black pepper

Directions

1. In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
2. In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.

** I've simmered both longer and shorter times and it tastes good either way, but try to simmer at least 1 hour.