Blueberry Pumpkin Muffins
(from Genesis of a Cook)
3/4 cup flour
3/4 cup quick cooking oats
2/3 cup sugar
2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. nutmeg
1/2 cup canned pumpkin
1/2 cup milk
1/4 cup butter, melted
3/4 cup fresh or thawed blueberries
1. Preheat oven to 400 degrees. Grease and flour muffin pans or use paper liners.
2. In a mixing bowl, mix together the flour, oats, sugar, baking powder, salt, cinnamon and nutmeg until evenly blended.
3. In a separate bowl, stir together pumpkin, milk, egg and butter. Gradually add in the flour mixture, just until all ingredients are moistened. Fold in the the blueberries. Spoon matter into 12 muffin cups, filling to the top.
4. Bake for about 20 minutes, then cool for 10 minutes
Baking Bites does it again! Another yummy recipe!
Chewy Brownie Peanut Butter Chip Cookies
2 cups all purpose flour
2/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup butter
1 cup sugar
2/3 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups combo of chocolate chips and peanut butter chips*
*or chopped up peanut butter cups
Preheat oven to 350F and line a baking sheet with parchment paper.
In a medium mixing bowl, whisk together flour, cocoa powder, baking soda and salt.
In a large mixing bowl, cream together butter and sugars until fluffy. Beat in the eggs and vanilla. With the mixer on low, beat in the flour mixture, scraping the sides of the bowl as necessary, and continue to beat until all of the dry mix has been incorporated. Do this slowly to avoid dusting your kitchen with flour and cocoa. Stir in chips and/or peanut butter cups by hand.
Drop dough by rounded tablespoons onto the prepared baking sheet (dough balls were a bit larger than 1 inch in diameter). Leave about 2 to 3-inches between cookies to allow for spread.
Bake for 9-11 minutes, until cookies are set at the edges and tops are slightly cracked looking. Cool on baking sheet for 5-10 minutes, until firm enough to transfer to a cooling rack.
Cool completely before storing in an airtight container.
Makes about 4 dozen.
Filed under bakery, Dessert
The Crockpot Lady is doing a great job on her mission to use her crockpot everyday in 2008! Here are just some of the yummy recipes she has on her blog.
Crockpot Chocolate Fudge Pudding Cake
Peanut Butter Brownies (in a crockpot?!)
I came across a wonderful food blog. She posts lots of great looking recipes, you know the kind that makes you gain a pound just by looking at it. Check it out!
A Year From Oak Cottage
Chili Beef Stuffing Bake
(from Michelle’s Recipe Box)
1-1/2 cups hot water
1 pkg Stove Top Cornbread Stuffing Mix
1-1/2 lb. ground beef
1 can (15 oz.) kidney beans, undrained
1 can (8 oz.) tomato sauce
1 cup Taco Bell Home Originals Thick ‘N Chunky Salsa
1 cup shredded Cheddar Cheese
Preheat oven to 400°F. Add water to stuffing mix; stir just until moistened. Set aside. Brown meat in large skillet; drain. Add beans, tomato sauce and salsa; mix well. Spoon into 2-qt. casserole dish. Sprinkle with cheese; top with prepared stuffing. Bake 30 min. or until heated through.
Filed under beef, casseroles
Bacon, Cheese & Potato Chowder
(from Michelle’s Recipe Box)
3 cups milk
1 can cream of potato soup
2 cups frozen Southern-style hash browns
1 cup Sharp Cheddar Cheese
2 slices Bacon, crisply cooked, drained and crumbled
1/4 cup thinly sliced green onions
Mix milk and soup in large saucepan. Stir in hash browns. Bring to boil on high heat, stirring occasionally. Reduce heat to medium-low; simmer 10 min., stirring frequently. Ladle into six soup bowls. Top evenly with the cheese, bacon and onions.
What a cute idea! Would have been great to make for Valentine’s Day, but you could use this idea for other special days. Thinking though, I might go buy some chocolate hearts while they are on clearance! Thanks to In the Kitchen for sharing this idea!
Sweetheart Cookie Bouquet
1 roll (16.5 oz) Pillsbury Create ‘n Bake refrigerated chocolate chip cookies or your favorite chocolate cookie recipe
24 craft sticks of various lengths
24 dark or milk chocolate heart candies, unwrapped
1. Heat oven to 350°F. Cut cookie dough into 24 slices; shape each into 1 1/2-inch ball. Place each cookie dough ball over one end of a craft stick; press gently to adhere dough to stick. On ungreased cookie sheets, place 2 inches apart, overlapping craft sticks as needed.
2. Bake 10 to 12 minutes or until edges are light golden brown. Press 1 heart candy in center of each cookie. Cool 5 minutes. Remove from cookie sheets to cooling racks. Cool completely, about 45 minutes. (Do not pick up cookie pops using sticks until completely cooled.)
3. To assemble each cookie bouquet, place plastic foam in decorative container. Arrange six cookies in container as desired. Tuck tissue paper in between sticks to fill out bouquet.