Our good friend, Hilarie, introduced me to this recipe which was taken from a Cooking Light cookbook. It is especially good with chicken; Payton and I like it on grilled chicken while Will LOVES dipping his chicken nuggets in it.

2 cups fresh blueberries
1/4 cup balsamic vinegar
3 tbsp. sugar
3 tbsp. ketchup
1/2 tsp. garlic powder
1/4 tsp. salt

Combine all ingredients and bring to a boil. Reduce heat and simmer for 15 minutes, stirring occasionally. Remove from heat. Let cool. Use a blender or food processor; process until smooth.

"TO DIE FOR BLUEBERRY MUFFINS"

I got this recipe off the allrecipes.com website. I don't know that there's any food I'd actually "die for," but I will confirm that these muffins are extremely good--quite possible the best blueberry muffins I've ever had!

1 1/2 cups all purpose flour
3/4 cup white sugar
1/2 tsp. salt
2 tsp. baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries (I used 1 1/2 cups)

Topping:
2/3 cup light brown sugar
1/4 cup flour
1/4 tsp. cinnamon
2 tbsp. butter (softened)

1. Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.

2. Combine 1 1/2 cup flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil in a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with the flour mixture. Fold in blueberries. Pour batter into 12 regular sized muffin cups or 6 jumbo sized cups. Sprinkle with crumb topping mixture.

3. To make crumb topping: Mix together 2/3 cup light brown sugar, 1/4 cup flour, 1/4 tsp. cinnamon and 2 tbsp. softened butter. Mix well with a fork until the mixture is a crumbly consistency; sprinkle over muffins before baking.

4. Bake at 400 degrees F for 18-20 minutes for regular sized muffins or 20-25 minutes for jumbo sized muffins. Recipe yields 12 regular size muffins or 6 jumbo muffins.

Labels: blueberries, bread, breakfast, fruit

Posted by kristy :: 1:40 PM :: 1 comments

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Sunday, May 18, 2008 SUCH a yummy supper...




Our good friends, Zach and Janel, and their two boys, Tucker and Easton, invited our family over for supper a couple of weeks ago. Janel made a DELICIOUS meal and was gracious enough to share the recipes with me. Here is a picture of Janel's beautiful table (isn't that a creative centerpiece?!!!) and the recipes for a some of the dishes she made:



(notice that Will didn't wait for the rest of us...he started chowing down immediately!) :)


GRAPE SALAD


3 lbs grapes
1 8 oz pkg cream cheese
8 oz sour cream
3/4 c. confectioners' sugar
1 c. Cool Whip
1/2 c. brown sugar
1 c. chopped pecans

Rinse grapes, pull off vine and pat dry. Mix cream cheese, sour cream, sugar and Cool Whip. Fold cream mixture into grapes and spread into a large bowl or a 9 x 13 dish. Sprinkle brown sugar and then pecans on top. Chill (overnight is best). Serves 10 to 12.






BEEF NOODLE BAKE


1 lb ground chuck
1/2 c. onion, chopped
1/8 tsp garlic powder
1 tsp. salt
1 tsp. sugar
2 c. tomato sauce
dash pepper
6 oz pkg egg noodles cooked per instructions
3 oz. cream cheese
1 c. sour cream
1 c. mozzarella cheese, shredded
1 c. cheddar cheese, shredded
Parmesan cheese, to taste

Brown ground chuck and onion. Drain fat and add garlic powder, salt , sugar, tomato sauce and pepper. Simmer for 15 minutes. Mix cream cheese and sour cream. Layer beef, noodles, sour cream mixture, topping off with cheeses in 9 x 13 casserole dish. Bake for 20 minutes at 350.






GREEN BEAN BUNDLES


3 cans whole green beans
I pkg of bacon strips, cut in half
Dried chopped onion
Light Catalina Salad dressing

Line jelly roll pan with foil and spray with cooking spray. Open and rinse cans of green beans. Gather 8-10 beans in a bundle and wrap bacon around bundle. Place on foil with seam side down. Sprinkle with dried onions. Pour Catalina dressing over bundles. I usually use 1/3 to 1/2 bottle of dressing each time I make these. Bake in oven for approx 35 min at 350, until bacon is crispy.

Labels: beef, entree, fruit, salad, side dish, vegetable

Posted by kristy :: 2:12 PM :: 0 comments

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