Best Ever Blue Berry Muffins

From Brenda Goodrich

1 1/2 cup flour
2 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1 egg lightly beaten
1/2 cup milk
4 Tbsp butter, melted
1 c. fresh or frozen blueberries

Preheat oven to 375.  Sift together dry ingredients.  In a separate bowl, combine egg, milk, and butter. Make a well in the dry ingredients and pour in milk mixture, stirring with fork just until dry ingredients are moistened.  Fold in blueberries.  Ladle into greased muffin tins.  Bake for 18 -20 minutes.

CINNAMON ROLLS OR ROLLS

ROLLS/CINNAMON ROLLS

½ Cup vegetable oil

2 tsp salt

½ cup sugar 

2 cups warm milk
1/2 cup warm water

3 well beaten eggs
2 TBSP yeast

7-10 cups flour

Put oil, salt, sugar and milk and water in mixing bowl, mix in 3 cups of flour. 
Add eggs and yeast,mix, 
add flour 1 cup at a time while mixing, watch closely to get the dough smooth, almost sticky, but not sticky. 
Knead until smooth as satin. (In a mixer, need 10 minutes) 
May need more flour.

Let raise until double, at least one hour .  For rolls, Divide into 4 equal part. Roll each part into a circle, spread with melted butter and cut like a pie into 12 equal triangles. Roll each triangle, starting with the large end, place on greased pan. Butter the tops of each roll, cover with a towel and let rise until double...at least one hour.

Bake 350° for 18-20 minutes, or until golden brown and done on the bottom.  

Makes 4 Dozen rolls.

Shape into cinnamon rolls by dividing dough into two parts and rolling out about 12” by 6”.  Spread melted butter, sugar and cinnamon.  Roll up and cut with dental floss about ¾ inch thick.  Place on baking pan, let raise until double,

Bake 350° for 20 minutes, or until golden brown.  

Frost when they come out of the oven with:

3 cups powdered sugar

¼ cup melted butter

1 tsp vanilla

¼ cup milk

Blend together to the consistency you desire, may need more powdered sugar.

Make about 4 dozen Cinnamon Rolls

Creamy Tomato Sausage Tortellini

1 lb ground Italian sausage
2 cloves of garlic, minced
2 tbsp olive oil
2 cans condensed tomato soup
2 tbsp sun dried tomato paste (or Italian tomato paste)
1 ½ cups milk
2 cups half-and-half
2 cups (1 can) chicken stock
1 tsp onion powder
½ tsp salt
½ tsp pepper
2 tsp Italian seasoning
1 pkg cheese filled tortellini
½ cup shredded Parmesan cheese

Brown sausage in a large pot with garlic and olive oil.  Add soup, tomato paste, milk, half and half, chicken stock and seasonings.  Bring to a simmer.  Add tortellini and cook according to package directions (8-10 mins).  Serve with shredded Parmesan cheese.

Cereal Candy

I got this recipe from my neighbor Tammy.  It's seriously addicting....I could eat a whole pan by myself!

17.5 oz crispix cereal (I usually use rice or corn chex...on sale this time of year)
1 1/2 cups sugar
1 1/2 cups corn syrup
1 1/2 cups peanut butter
2 cups chocolate chips (alternative: 1 1/2 cups of chocolate chips with 1/2 cup of cinnamon chips)
1 cup butterscotch chips

1.  Place cereal in a big bowl.
2.  Heat sugar and corn syrup over medium heat until it starts to boil.
3.  Remove from heat and add peanut butter.  Stir until smooth.
4.  Pour over cereal and stir until well coated.
5.  Spread on two cookie sheets.
6.  Melt chocolate chips (or chocolate chips and cinnamon chips together) and drizzle over cereal.
7.  Melt butterscotch chips and drizzle over cereal.
8.  Let set and cool.  Then break apart and store in air tight container.

Broccoli Salad

INGREDIENTS
3 heads of broccoli, chopped into small pieces
1 lb bacon, cooked and crumbled
1/2 red onion, chopped
1 c craisins
1/2 c salted sunflower seeds
1 c mayonnaise
1 tbsp sugar
2 tbsp white vinegar

STEPS

• In a large bowl combine the broccoli, bacon, red onion, craisins, and sunflower seeds.
• In a small bowl whisk together the mayonnaise, sugar, and vinegar.
• Drizzle the dressing over the broccoli salad and toss to coat.
• Cover the salad and place in the refrigerator for several hours or overnight.
• Stir right before serving.

This is one of my FAVORITES!

Caramel Sauce

This recipe is from Jane Payne

2 cups light cream
2 cups sugar
1 cup light corn syrup
1/2 tsp salt
1/2 butter (no substitutions)
1 Tbsp vanilla

Cook: cream, sugar, corn syrup in a heavy sauce pan until boiling. Cook and stir over medium heat for 5 minutes then add butter and salt. Turn heat to low and boil gently, stirring often until temperature on candy thermometer reads 228 degrees. Remove from heat. cool slightly and add vanilla. cool until warm and put in jar. Store in refrigerator.

Chocolate Syrup

This is a recipe that we got from our next door neighbor Janet Hogsett. It is delicious!! perfect sauce for ice cream.

Mix together in a saucepan over medium heat:

2-1/2 cups sugar

1/2 cup butter

1/2 cocoa

Add 1 large can (12 oz) of evaporated milk to above mixture. stir constantly. bring just to boiling then remove from heat. Add 1 tsp vanilla.

Serve hot over ice cream

Mexican Chef's Salad

I got this recipe from my girlfriend Laurel Noble Bateman when I was pregnant with Erik.  It is the recipe I used when our kids were growing up.  Make your own adaptations...

Brown: 1 pound Hamburger with diced onions 1/4 teaspoon salt, add 1 can (15oz) Kidney Beans and simmer for 10 minutes...cool.

Chop:
1 head of lettuce
4 tomatoes

Toss with:
4 oz grated cheese
8 oz 1,000 island dressing (or Ranch) with Hot sauce to taste

When ready to serve:
Slice and add 1 large avocado
Mix in hamberger
Add one bag Doritos Corn Tortilla Chips or Corn Chips (crunched up)

Garnish with chips, avocado, and sliced tomatoes

Serve Pronto!

Keep everything cold.

Bundt Pan Rolls

This recipe is fast and easy via Danielle from Joleen Kooyman

2 cups warm water
1/2 cup sugar
2 T yeast
2 eggs
2T oil
1T salt
7 cups flour, divided
1 cup butter

Combine water, sugar, and yeast.  Let bubble.  Add 3 cups flour, oil, salt, and eggs.  Mix well.  Add 4 cups flour and mix well.  Let rise until double.  Punch it down and divide into 2 pieces.  Melt the butter and put 1/2 in each bundt pan.  Roll out the dough as thin as possible.  Cut into circles. Dip into the melted butter and lay on top of each other like fallen dominoes.  Let rise 1 hour or until 1 inch from the top of the pan.  Bake at 400 degrees for 20 minutes or until golden brown.  Dump onto a plate and serve.  Makes 2 pans.

Funeral Potatoes/Aunt Kathy's Potatoes

8 Med Potatoes - Boiled in the skin/peeled and grated
1 pint sour cream
1 can cream of chicken soup
1 can milk
1 teas salt
1/4 grated onion sautee'd in butter (or rehydrated dried onions)
1 1/2 cups grated cheese
1/2 cup crushed flakes/2 t. butter for topping

Put in a 9x13 pan bake on 350 for 1 hour