Blueberry Streusel Muffins

I promised to share retreat recipes but want to post them with pics SOOOO they'll need to wait a bit. In the meantime, here's a recent one I whipped up to serve alongside a pot of soup.

Yes, blueberry muffins.

The recipe begins like any other by mixing the dry ingredients together.

While you have the flour out, you'll want to mix a tablespoon or so with your blueberries in a separate bowl (this will prevent the batter from turning purple).

In a large bowl, mix the butter and sugar together until fluffy.

The add in the eggs and vanilla. (If you're feeling a little adventurous, you could also add 1/4 teaspoon of lemon zest.)

Mix well and then add your dry ingredients and milk, alternating between the two as you continue to mix by hand.

Gently fold your blueberries into the batter. Using a spoon, fill prepared muffin pan with batter before mixing up the streusel ingredients.

Nut-lovers could even add 1/4 cup of chopped pecans to the mix. Sprinkle over batter in muffin cups.

Bake at 375 degrees for 20-25 minutes.

Let them cool a bit before using a butter knife or spreader to loosen and remove them from the muffin tin. The full recipe is below:

Blueberry Streusel Muffins

2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1-1/2 tsp. flour
1/2 c. butter
3/4 c. white sugar
2 eggs
1 tsp. vanilla extract
1/2 cup milk
2 Tbsp. all-purpose flour
5 Tbsp. brown sugar
1/2 tsp. ground cinnamon
2 Tbsp. butter, diced

Preheat oven to 375 degrees. Grease or line 12-muffin cups (24 mini). Combine 2 c. flour, 2 tsp. baking powder, and 1/2 tsp. salt in medium bowl. In a small bowl, sprinkle 1-1/2 Tbsp. of flour over the blueberries and set aside. In a large bowl, beat 1/2 c. butter with 3/4 c. white sugar until light and fluffy. Beat in eggs and stir in vanilla. Fold in dry ingredients alternately with milk. Fold in blueberries. Spoon batter into prepared muffin cups. Combine 2 Tbsp. flour, 5 Tbsp. brown sugar, and 1/2 tsp. cinnamon with 2 Tbsp. butter until crumbly. Sprinkle over batter in muffin cups. Bake in preheated oven for 20-25 minutes. Cool in pans on wire rack.

They freeze very well and can be easily reheated in the microwave oven. Enjoy!

Raspberry Pretzel Jello Salad

My grandma introduced me to this delicious SALAD years ago. My husband and youngest child insist it is dessert. Either way, it is one of my favorite holiday dishes - a little salty & a whole lotta sweet. The secret lies in its crust.

After years of making it myself, I have perfected my pretzel-crushing technique.

The key is using a heavy, flat-bottomed glass. And not crushing them too small.

Melt a stick of butter, add it to the crushed pretzels along with a half cup of the sugar.

Mix well and then pat it into a 9x13 pan and back for 6 minutes at 350 degrees.

While it is cooling, mixed together the middle layer.

Which of course, includes more sugar :) Once mixed, you'll have a vat of creamy goodness.

Spread it onto the crust and move onto the next layer. Which is the part that includes fruit.

Well, sort of... because it's in all sorts of sugar. So to balance things out, you might want to use a little sugar-free gelatin.

After you've dissolved the gelatin with boiling water, the frozen fruit serves to thicken it. Keep stirring until all but a handful of chunks remain. Add this layer on top of the creamy goodness, being careful not to splash red gelatin all over yourself. Or your cookbook.

A better solution might be to pick up one of THESE darling aprons ;) Here's the final product and recipe:

Raspberry Pretzel Jello Salad

1-1/2 c. crushed pretzels
1/2 c. sugar
1/2 c. melted butter
2 (8 oz.) pkg. cream cheese
1 large carton Cool Whip
1 c. sugar
1 large pkg. raspberry Jello
2 (10 oz.) pkg. frozen raspberries
2 c. hot water

Mix crushed pretzels, 1/2 c. sugar, and butter. Pat into 9x13-inch pan. Bake 6 minutes at 375 degrees. Mix cream cheese, Cool Whip, and 1 c. sugar. Pour over first layer. Dissolve Jello in hot water. Add frozen raspberries. Allow to thicken slightly. Pour over cream cheese layer. Refrigerate.

Personally, I enjoy it best as leftovers. Enjoy!

5 Fun Things Friday

1. The best tip EVER for hanging picture frames. The "straight & even" tutorial is HERE. I tell you.

The best...

advice...

EVER! (I'll be sharing real pics of the artwork in my next "basement remodel" post.

2. Uncle Jerry's secret stolen Apple Dumpling Surprise recipe.

Crust: 1-1/4 cups flour, 1/3 cup powdered sugar & 1/2 cup butter

Mix above ingredients and pat in greased 9 x 13 pan. Then peel, core and slice 5 apples (5 cups) and mix in a bowl with 1-1/4 cups sugar, 2 tsp. cinnamon, 1 cup flour. Pour this mixture over the crust. Dot the apples with 3/4 cup butter (1-1/2 sticks). Bake 40-45 min at 350 degrees.

Cool completely. With a wire wisk, mix two small packages of french vanilla instant pudding and 2 cups milk until pudding consistency. Spread pudding over the apples when cooled. Frost with 8 oz. cool whip and top with chopped walnuts (about 1 cup).

3. This ADORABLE word art that I so badly want in my basement.

Source: etsy.com via Tina_Vega on Pinterest

ADORABLE.

4. We are about to have gobs of bookshelves in our basement. I'd like to make the most of the space both functionally and creatively. Click HERE for a great post on artfully stacking your shelves.

Source: southernaccents.com via Tina_Vega on Pinterest

5. Speaking of bookshelves, isn't this cool?

Source: pbteen.com via Tina_Vega on Pinterest

A revolving bookcase - great idea for a small space.

Happy Friday!!!

5 Fun Things Friday

1. Magnetic Chalkboard Paint.

Use THIS over THIS to create the SUPER COOL effect.

2. Eggs Benedict Casserole.

6 English muffins, toasted
10 -12 ounces Canadian bacon (2 packages, or use diced ham)
8 large eggs
2 cups reduced-fat milk (or whole milk)
1 teaspoon onion powder
cooking spray
1/2 teaspoon paprika
2 packages of dry hollandaise sauce mix, prepared according to directions

Directions:

1. Cut muffins into 1/2-inch cubes after toasting. Set aside. Cut Canadian bacon into 1/2-inch squares. Set aside. Whisk the eggs well in a 2-quart bowl. Whisk in milk and onion powder.
2. Spray a 9-by-13-inch glass or ceramic baking dish with cooking oil spray. Scatter half the Canadian bacon evenly in bottom of dish. Scatter muffin cubes on top of Canadian bacon. Top with the remaining Canadian bacon, scattering it evenly over the bread. Pour egg mixture over the casserole. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture.
3. Preheat oven to 375 degrees F. Remove casserole from refrigerator and uncover it. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 40 minutes. Remove dish from the oven, remove foil, return dish to the oven and continue to bake, uncovered, until the eggs are set and the bacon on top begins to crisp, about 20 minutes more. Remove the casserole from oven and let it stand 5 minutes before serving.
4. Prepare Hollandaise sauce while the casserole bakes.
5. Serves 10.

Served this one up on Easter Sunday and I'll definitely be making it again.

3. Bacon Salt. Zero fat, zero calorie & completely vegetarian... what more could you ask for?!!

4. Hot Microwave Popcorn by Original Juan.

Yum.

5. This Flavored Whipped Cream Sampler Pack because I could never choose just one.

Happy Friday!!!

5 Fun Things Friday

1. S'more Love by Norman Love Confections.

Salted Bourbon Vanilla Caramel... dark chocolate... homemade marshmallow... heaven.

2. The next best thing: S'more Cookie Bars.

Ingredients:

1/2 cup butter, softened
1/4 cup packed light brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
3/4 cup graham cracker crumbs
1 teaspoon baking powder
1/4 teaspoon salt
2 king-size Hershey bars
1-1/2 cups marshmallow fluff (7-1/2 oz. jar)

Directions:

In large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, mix together flour, graham cracker crumbs, baking powder, and salt. Add to butter mixture and mix until crumbled (use hands). Divide dough in half and press half into an even layer on the bottom of a greased 8-inch baking pan. Place chocolate bars over dough, breaking chocolate if necessary to get it to fit into a layer no more than 1/4-inch thick. Gently press the chocolate into the dough so it stays in place when you spread the marshmallow fluff over it. Carefully spread chocolate with marshmallow fluff. Place remaining dough as a single layer on top of the fluff (best done if you flatten the dough into small "shingles" to place on top). Bake at 350 degrees for 30-35 minutes or until lightly browned. Cool completely before cutting. (These bars are excellent warm and can be reheated for 10 seconds in the microwave before eating.)

They are absolutely delicious.

3. I love egg cups (and soft-boiled eggs). Found these on Etsy:

Click HERE for the shop. (The key to a perfect soft-boiled egg? Click HERE.)

4. THIS book for girls and THIS book for boys.

5. I'm always on the lookout for a new bible study for women. Priscilla Shirer is a HUGE favorite of mine. She has a new study out - Jonah: Navigating a Life Interrupted (click HERE).

After checking out the first chapter I'd have to say this one certainly suits my place in life at this moment. You can purchase the member workbook online or in-person from Lifeway and the session videos are available for individual download on the website.

Happy Friday!!!

Recipes from the 2011 Spring Weekend Scrapbooking Retreat

The Cinnamon Chips Scones have already been posted to the blog HERE. And the Spicy Hot Chocolate HERE. As for the others, they are below.

Stacey's Froot Loop Bars

3 tablespoons margarine

1 bag miniature marshmallows

1 box froot loop cereal

Melt butter and marshmallow at low heat until melted. Remove from heat and mix in froot loops until covered. Press in 9 x 13 inch greased pan.

Stacey's Sloppy Joes

4 pounds cooked ground beef, sautéed with 3 white onions

1-35 oz. bottle Hunts ketchup

1 cup brown sugar

1 large squirt of mustard

Cook ground beef and onions. In a separate bowl mix ketchup, mustard, brown sugar. Pour mixture over ground beef and serve on buns.

Stacey's Chicken Salad

4 grilled cut chicken breasts

2 boxed penne pasta, cooked and drained

4 ½ pouch of soft bacon bits (just need to clarify this with Stacey... is this 4-1/2 pouches?)

1-8 oz. jar of shredded parmesan cheese

1-bag shredded carrots

½ yellow pepper chopped

½ red pepper chopped

1 large bag sliced almonds

Several sugar snap peas (3 small bags)

1 bottle 36 oz ranch dressing

1 squirt of Italian oil dressing

Mix all ingredients together. Add a little more than half the bottle of ranch and a large squirt of Italian oil dressing and mix it up. Then leave it sit overnight in the fridge; the next day it will be dry. At that point, add the rest of the ranch and remix.

Carnitas

2 tablespoons tomato paste

2 tablespoons adobo sauce (use the sauce from canned chipotle chiles in adobo sauce)

3 tablespoons chopped garlic

1 tablespoon chili powder

1 teaspoon salt

1 teaspoon pepper

3 pounds boneless Boston butt port roast, cut into 2" pieces 1 cup beer or chicken broth

Combine first 6 ingredients in a 5-quart slow cooker, stir in pieces of roast. Microwave beer in a 2-cup glass measuring cup on HIGH 2 minutes or until very hot. Pour beer over meat in slow cooker, do not stir. Cover and cook on HIGH for 6 hours or until very tender. Shred meat using 2 forks. Serve on heated corn tortillas. Topping ideas: queso fresco, chopped fresh cilantro, salsa verde, diced avocado, finely diced red onion, sour cream, lime wedges.

Cheesy Mexican Rice Casserole

2 (8-oz.) packages Mexican Rice (I used Vigo)

2 cups (8-oz.) shredded Monterey Jack cheese, divided

1 cup sliced green onions

1 (8-oz.) container sour cream

1 teaspoon salt

1/4 teaspoon ground red pepper

1/4 teaspoon smoked or sweet paprika

Prepare rice according to package directions. Combine hot cooked rice, 1-1/2 cups shredded cheese, and next 4 ingredients in a large bowl; stir until combined. Transfer seasoned rice mixture to a greased 13x9 inch backing dish; sprinkle with remaining 1/2 cup cheese and paprika. Bake, uncovered, at 350 degrees for 25-30 minutes or until thoroughly heated. Makes 10 servings.

Orange-Mint-Red Onion Salad

2 heads romaine lettuce, chopped

5 navel oranges, peeled and sectioned

1 small red onion, thinly sliced, separated into rings and halved

2 avocados, sliced

2 tablespoons lime juice

1 tablespoon red wine vinegar

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon freshly ground pepper

pinch of sugar

1/3 cup olive oil

3 tablespoons minced fresh mint

8 fresh mint leaves

Combine first 4 ingredients in a salad bowl. Combine lime juice and next 5 ingredients in a small bowl; slowly add oil in a thin stream, whisking constantly. Drizzle dressing over salad; sprinkle with minced mint, and toss. Top with mint leaves. Makes 10 servings.