Blueberry Muffins

(This is one of my family's very favorite!)

6 tbsp. softened butter
3/4 cup sugar
2 eggs
2 1/2 cups frozen blueberries (partially thawed)
1/2 cup milk
1 tsp. vanilla extract
2 cups self-rising flour
2 tbsp. sugar

Preheat oven to 375 degrees.
Line a 12 cup muffin tin with liners.
Cream together butter and 3/4 cup sugar. Add eggs, milk, and vanilla extract. Beat with mixer. Add Flour. Mix until all combined.
Crush 1/2 cup blueberries in small bowl. Using a wooden spoon, stir the crushed berries into the batter. Fold in remaining berries. Fill muffin cups almost to the top. Sprinkle lightly with sugar. Bake for 25 minutes.
Makes 12-16 muffins.

Mom's Strawberry Dream Cake

(This recipe came from my grandmother's sister-in-law, many years ago. My mother use to always make this for me when ever I requested it!)

1 package white cake mix
1- 3 oz. package strawberry jello mix
1/2 box frozen strawberries
4 eggs
1/2 cup water
3/4 cup oil

Blend box of cake mix, box of jello mix, eggs, and water with mixer on medium speed for 2 minutes. Add strawberries, including syrup. Beat 1 minute. Add the oil and beat for 1 more minute. Bake in 2 round cake pans or a 9 x 13 pan, at 350 degrees for 35-40 minutes. Cool completely.

Frosting:
1/2 cup butter, softened
1/2 box strawberries
1 box confectioners sugar
1/2 tsp. vanilla extract

Mix all together. Frost cake and refrigerate until ready to serve.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Or, if you like a little bit less rich taste, I found this great Strawberry Cream Cheese Frosting you could use on this same cake.

1- 8 ounce package cream cheese, softened
4 tablespoons butter, softened
2 tablespoons strawberries, chopped
1 box confectioners sugar
Mix with electric mixer. Frost cake and refrigerate.

Kim's Baked Lasagna with Spinach

1 pound ground beef
chopped onion
chopped garlic
2- 15 ounce cans tomato sauce
2- 6 ounce cans tomato paste
ground black pepper
oregano
basil
large container cottage cheese
1 egg
1/2 cup Parmesan cheese
2 cups mozzarella cheese
16 0z. package lasagna noodles
1 can chopped spinach, drained

To make sauce: Brown ground beef with the onion and garlic. Drain. Then add the tomato sauce, tomato paste, black pepper, oregano, and basil. Cover and simmer for 40 minutes.

Mix cottage cheese, 1 egg, and 1/2 cup Parmesan cheese in a bowl.

Lightly grease a large baking dish, or two smaller baking dishes. Preheat oven to 350 degrees. In bottom of dish, spread two tablespoons of sauce. Add one layer of uncooked noodles, 1/2 of the cottage cheese mixture, the entire can of spinach, 1/2 of the meat mixture, and 1/2 of the mozzarella cheese. Repeat once more, except for the spinach. Cover and bake 40-45 minutes. Remove cover and bake 10-15 minutes. Let stand 15 minutes before serving.

Morning Glory Muffins

(This is a family favorite that I have been making for many years. They are usually gone as soon as they come out of the oven.)

2 cups peeled, diced apple
2 cups grated carrot or zucchini, or a combination
3/4 cup sugar
1/2 cup vegetable or canola oil
2 eggs
2 tsp. vanilla extract
1 cup wheat flour
1 cup self-rising flour
2 tsp. ground cinnamon
1 tsp. salt (optional)
1 cup chopped raisins (sometimes I will add the raisins, or not)

Preheat oven to 325 degrees. Grease muffin tin. Combine apples, grated vegetables, and sugar. Add eggs, oil, and vanilla. Mix in the dry ingredients and then the raisins.

Fill muffin tins 2/3 full. Bake 25 minutes.

Slow Cooker Sweet & Sour Chicken

1 medium onion, sliced
1 medium carrot, peeled & sliced
1 medium celery stalk, sliced
1 pound boneless chicken, cut into bite size pieces
1/2 cup Catalina dressing
1/2 cup soy sauce
1/2 cup brown sugar
1 tsp. grated gingerroot (I use ground ginger from my spice cabinet)
1- 8 0unce can pineapple chunks, drained, and juice reserved
1 medium green pepper, sliced
1 medium red pepper, sliced
4 1/2 cups hot cooked white minute rice

Place onions, carrots, and celery in slow cooker; top with chicken. Add dressing, soy sauce, brown sugar, ginger, and pineapple juice. Cover. Cook on low for 7-8 hours, or high for 3 1/2 to 4 hours. Add pineapple and peppers to the last 30 minutes of cooking time. Serve over rice.
Serves 6.

My Family's Favorite Valentine's Day Treat

Chocolate Dipped Strawberries and Banana bites

Rinse fresh strawberries under running cool water. Make sure to leave the stems and leaves, as they make the berries easier to grip and look nicer than if you cut them off. After rinsing each one, pat dry with a paper towel.

Melt chocolate almond bark in microwave according to package directions. Dip each strawberry until 3/4 covered. Lay on a sheet of wax paper to cool. Let set until chocolate hardens.

To use bananas: Peel, then cut banana into 1/2 to 1 inch thick slices. Pierce with a toothpick and dip into chocolate until completely covered. Let cool.

Store chocolate dipped fruit in the refrigerator.




Happy Valentine's Day!

Oatmeal - Chocolate Chip Cookies

My Mother used to make these every summer to take on our picnics.

Oatmeal - Chocolate Chip Cookies

1 cup of softened butter
2 eggs
1 tsp. vanilla extract
1 cup sugar
2 cups flour (I use self-rising)
1/2 cup light brown sugar
2 cups oats
1 package Hershey milk chocolate chips
1 cup wal-nuts

Beat the butter with a mixer until smooth. Add eggs, one at a time. Beat in 1 cup sugar, 1/2 cup brown sugar, and 1 tsp. vanilla extract.

Stir in 2 cups flour, 2 cups oats, and 1 package of chocolate chips. Add the nuts.
Drop by teaspoon on lightly greased cookie sheet. Bake at 350 degrees for 12-15 minutes.

Enjoy!

My niece, Emily, years ago making these cooking together.