Cherry Cobbler

This is one of my Grampa's favorite things. So my grandma made it often. Sometimes she substituted peaches for Cherries because that is another one of my Grampy's favorite fruits! I stole her recipe after she passed away and have made it when I need a reminder. Its the sweet things in life that get us through.

Whatcha Need:

2 – 2 1/2 cups sweetened fruit
1 cup flour
1 cup sugar
1/2 tsp. salt
2 tsp. baking powder
1 cup milk
1/2 cup butter

*Note*  Just add about a cup of sugar (or since I had twice the fruit, I used nearly 2 cups of sugar) to sweeten the fruit.

How to :

Preheat the oven to 375 degrees.  Put the stick of butter in the pan and pop it in the oven to melt the butter.  In a bowl combine the sugar, flour, salt, baking powder and milk.  Take the pan with the melted butter out of the oven and pour the batter over the top of the butter, like this.

Place the fruit over the batter.  If your fruit is very juicy, dip it out with a slotted spoon.  Some juice is okay, but you don’t want too much.

Bake it at 375 degrees for 45 minutes.  When it comes out of the oven it will look like this.

Pot Roast

This is a meal that everyone has had. This is a meal that has been warming bellies on cold days for centuries. Its just like Mama made! Pass it down, carry the tradition on.


Whatcha Need:

1 lean chuck roast, boneless, about 3 to 4 pounds

grill seasoning, such as steak seasoning or similar, or salt and pepper

2 tablespoons vegetable oil

5 slices bacon, diced

1 medium onion, coarsely chopped

2 carrots, diced

3 ribs celery, thinly sliced

3 cloves garlic, minced

3 tablespoons tomato paste

2 cups dry red wine

1 cup chicken broth

1 large fresh or dried bay leaves

1/4 teaspoon of dried leaf rosemary, crumbled

2 cups frozen pearl onions or fresh peeled pearl onions

How to Pot it up:

Heat oven to 300°. Sprinkle grill seasoning or salt and pepper all over the roast.

In a large Dutch oven or oven safe pot over medium-high heat, heat the oil. Sear the roast on all sides until browned, about 2 minutes on each side. Remove the roast to a plate and set aside.
Saute the bacon until almost crisp. Remove the bacon to paper towels to drain. Remove and discard all but 1 tablespoon of the drippings. Add chopped onion and celery to the drippings and cook until just softened. Add the garlic and carrots and saute for 1 minute. Stir in tomato paste, wine, and chicken broth. Put the roast and bacon back in the pot and add the bay leaves, rosemary, and pearl onions. Bring back to a simmer. Cover tightly and bake for 3 hours, turning the roast after 2 hours.
Strain juices from the roast and pour the juices into a saucepan. Cover the roast and vegetables and keep warm.
 
Put the saucepan with strained juices over medium high heat and bring to a boil. Reduce heat to medium and simmer for 5 minutes. Taste and add salt and pepper, as needed. Slice the roast and serve with the vegetables and juices.

Shredded Beef Taquito's

Taquito's are one of my favorite go to foods in the whole entire world. They are just a roll full of gooey, hearty, delicious crunchy yum. They are so easy to make and a great meal, snack or party favor. Enjoy, spread the love!

Whatcha need:

2-3 tablespoons canola oil
10 corn tortillas (I used white, but you can use yellow as well)
2 cups cooked shredded beef (recipe follows)
2/3 cup shredded cheddar cheese
shredded lettuce
Guacamole- Make your own, please (recipe on blog)
non-stick spray

How to roll um:

Preheat oven to 350 degrees.  Spray baking  sheet with non-stick spray.

Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Once hot, fry each tortilla one at a time until soft, about 30 seconds per side (you want them soft so that you can roll them). Add more oil if needed. Transfer to plate using a paper towel to separate each tortilla.

To assemble, spoon 2 tablespoons of meat mixture into tortilla and roll closed. Place on prepared baking sheet. Repeat until all are rolled.

Bake in oven for 15 -20 minutes or until ends start to brown. Remove and sprinkle cheese on top. Turn oven setting to broil and broil for 2-3 minutes or until cheese melts. Remove from oven.

Top with shredded lettuce and guacamole. Serve with salsa for dipping.

For Shredded Beef:

• 1 tablespoon salt
• 1 teaspoons pepper
• 1 teaspoon chili powder
• 1 teaspoon granulated garlic
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 (3.3 pound) beef roast
• 1 tablespoon olive oil
• 3 cups beef broth
• 2 cups water
• 1 onion quartered
• 3 garlic cloves

In a bowl mix together salt, pepper, chili powder, granulated garlic, cumin and oregano.

Rub mixture all over beef roast to completely coat.

In a large pan heat olive oil. Brown roast on all sides, about 5 minutes per side.

Place in slow cooker. Add onion and garlic. Pour in water and beef broth. Cover and cook for 8 hours.

Remove from slow cooker and shred.

Broccoli, rice and Chicken Casserole

Who doesn't like casseroles? Only people from a different planet. Something about a one dish meal that is so satisfying. Its a comfort food that you should never do without.

Whatcha need:

2 cups water

2 cups uncooked instant rice

1lb of cooked Chicken cut in chunks

1  can condensed cream of mushroom soup

1 can condensed cream of chicken soup

1/4 cup butter

1 cup milk

1 package frozen chopped broccoli

1 small white onion, chopped

1 pound processed cheese food

How to do it:

Preheat oven to 350 degrees.

In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.

In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.

Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.

Churro's

Its 10pm on a Saturday night and i decided to get inventive. I made homemade Churro's because they are so delicious and i never ever thought it was possible to make! They are super easy, super delicious and a perfect snack for my plus 3.  Ive learned that nothing is impossible! I found 2 recipes and combined them to make what i thought would be perfect. And oh was it.

Whatcha Need:

1 cup water
2 Tbs brown sugar
1/2 tsp. salt
1/3 cup butter
1 cup white flour
2 eggs
1/2 tsp. vanilla extract
1/4 cup sugar & 2 TBS
1/2 to 1 tsp. ground cinnamon, depending on taste

How to do it:

Preheat 1 1/2 to 2 inches of vegetable oil in a 10 to 12 inch frying pan to 375 degrees F.
In a separate dish mix the 1/4 cup sugar and cinnamon and set aside
.

In a 3 qt. sauce pan add the water, brown sugar, salt, 2TBS sugar and butter and heat to a good boil.

Remove from the heat and add the flour. Stirring in the flour will take some muscle. Mix it in until well blended.

In a separate bowl, mix the eggs and vanilla together and then add this mixture to the flour mixture. Stir until well blended and all the egg is completely mixed in.

Fill your decorating tool with the churro recipe dough and attach the largest star tip you have.

Test your oil by placing a small amount of dough in it. The dough should bubble up right away or that means the oil is not hot enough and a soggy churro is on the way.

Once the oil is hot enough, squeeze some dough (with decorator) into the oil about 4 inches long. I used my finger to release the dough from the decorator. Careful not to burn yourself.

You should be able to cook 4 or 5 churros at a time. Cook them about 1 minute and turn them over with a slotted spoon. Cook an additional minute or two. You're looking for that nice golden brown color.
Remove the churros with the slotted spoon and place them on a paper towel-covered plate to absorb excess grease.

While still warm, roll each churro into the dish with the sugar and cinnamon until coated.

Guacamole

Tonight is Taco night and what goes better with taco's than Guacamole (besides a Margarita that is). Its so easy and so delicious.


Whatcha Need:

3 Avocado's - when purchasing them, give them the 'squeeze test'. Must be kinda mushy. Firm = No good
1 Medium tomato
1 small onion
Cilantro- About a 1/4 cup
1 lime
Cumin- to taste
Salt- to taste

How to do it:

First open  your avocado and remove seed and scoop the 'meat' out of it and put it in a bowl. With a fork gently smush up the avocado. But leave it chunky

Next dice up you tomato, onion and cilantro- dice them finely and throw in the bowl with your avocado

Next add your cumin- I usually use a tablespoon or more because i love the flavor but use to your taste. Same goes with Salt. Use to your liking

Lastly, squeeze 1 lime into the yummy green mixture. This gives it an extra kick and also keeps the avocados from turning brown.

Extras: My plus 3 eat this so I don't ever get to put jalapeno's in it. but feel free to add some if you like a little heat. You can also add corn, which is delish too!

Serve on chips, tacos or however you want!

Chicken and Waffles

All the rap guys eat it so why cant I? I was a little excited, ok alot excited to make this for dinner because it gets such hype. I told my kids this is what i was cooking and i got a look of concern and argued with my plus 3, mind you are all under 3.5 feet, as to how and why you cant put these together. But at the end of the day... Plates were empty, licked clean and request for it again have already been made. BAM whose awesome now? Yep this mom is! I stole (ok borrowed) Emeralds recipe for the waffles because they are so du-lic-ous. BAM


Whatcha Need:

 2lbs of Chicken tenders (or you can use chicken breasts cut in chunks or strips)

1 cup all purpose flour

2TBS of salt

2TBS of Pepper

2TBS of Onion Powder

1 tsp of Garlic Powder

1 tsp of Cumin

1/2 tsp of Paprika

Vegetable oil, for frying

*Add a splash of Hot sauce to chicken before breading if you like a little PUNCH

 Waffles:

2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon sugar

1/4 teaspoon salt

2 large eggs

4 tablespoons unsalted butter, melted

1 1/2 cups buttermilk

Unsalted butter, topping

How to Make this Junk:

Season chicken pieces with salt, pepper, and paprika. Combine remaining spices with flour then roll your chicken in the seasoned flour.

Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels

Waffles:

Preheat a waffle iron and lightly greased. Into a large bowl, sift the dry ingredients together.

In a clean bowl, beat the eggs. Add the butter and buttermilk and beat to combine. Add the wet ingredients to the dry ingredients, and mix well.


Pour the batter into the hot waffle iron and cook until golden brown and lightly crisp.

Remove and if desired, top with a slice of butter, and serve with the chicken and maple syrup.

Honey Wheat Bread

Well my family loves Wheat bread and we go through it like nobodies business. So i decided to make my own and it turned out AH-MAZING. So easy and so worth it.

Whatcha Need:

Makes: 1 loaf

1 cup warm water (110-115 degrees F)
1 tablespoon milk
2 tablespoons oil
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon salt
1 1/2 cups all-purpose flour (see additional notes for a 100% whole wheat version)
1 1/2 cups whole wheat flour
2 teaspoons instant active dry yeast

How to do it:
 First proof your yeast with your warm water, and honey (stir yeast in and let sit for 10 minutes until bubbly.)

then combine the first  (minus the water, because you already used it, duh) 5 ingredients in a large mixing bowl; stir.

 Add flours and yeast and knead until dough is smooth and elastic, about 10-15 minutes. Place dough in a greased bowl, turning once to grease top. Cover with a clean towel and let rise until doubled, about 40 minutes.

Punch dough down; knead for a few minutes until smooth and then form into a loaf. Place in greased loaf pan and cover. Let rise in a warm place until almost doubled in size, about 30 minutes.

Bake at 350 degrees for 30-35 minutes. If loaf starts browning too soon, put a piece of foil over the top loosely

Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. Slice and enjoy while still warm!

Stumbled across this recipe a few weeks ago and its worth it. Give it a try!

BEEN THERE DONE THAT: I altered the taste sometimes. Drop the brown sugar and double to honey for a more honey taste.

Skillet Chocolate Chip Cookie

I ran across this recipe on my new found love 'stumbleupon' courtesy of my BFF Jwoww and i knew i had to make it. It was destiny. So tonight was the night i made it a reality. And man was it amazing. Try it. Its an un-conventional way to enjoy chocolate chip cookies especially if you (like my sister) prefer just the dough. Make it, Love it, repeat.

Whatcha Need:

1 stick (8 tablespoons) unsalted butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon pure vanilla extract
1 egg
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup chocolate chunks- not chocolate chips


1. Preheat oven to 350 degrees. Melt butter in an 8 inch cast iron skillet set over medium-low heat. Stir in sugars and vanilla and remove from heat. Let rest until pan is warm, but no longer very hot, about 5 minutes.

Crack an egg onto the butter and sugar mixture, and use a fork to whisk it well into the mixture. Place flour, baking soda, and salt on top, and very carefully stir into the mixture until smooth and well-mixed.

Stir in chocolate chunks. Place in the oven for 15 minutes, or until starting to turn golden on the top and around the edges, but soft in the center. Serve with vanilla ice cream.

Garlic Knots

Whatcha Need:

Dough

2 1/2 cups all-purpose flour, or as needed 1 envelope Fleischmann's® RapidRise Yeast*  3/4 teaspoon salt  1 cup very warm water (120 degrees F to 130 degrees F)  2 tablespoons olive or vegetable oil

Garlic Sauce

 1 Stick of Butter  6 tablespoons finely minced fresh garlic  3 tablespoons chopped fresh parsley  1 teaspoon salt

How to tie the knot

In a large bowl, combine 2 cups flour, undissolved yeast, and salt. Stir very warm water and olive oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes.

 

 

Cover; let rest on floured surface 10 minutes.

roll out to about 14 in pizza size cut 12 across and then in half, to make 24 tie in a knot twice

 

put on greased cookie sheet, Cover for another 10 minutes until they rise a little more

bake 20 min at 400

Remove the knots from the oven, place them in a big bowl (with a lid). While the knots are still hot, drizzle them with butter. Sprinkle with garlic, parsley and salt. Toss well and serve.

 

Cinnamon Buns

Enough Said. eat, pray (you don't gain weight), love.

Dough:
2 pkg. active dry yeast
1 C. warm water (105-115 degree)
2/3 C. plus 1 tsp. granulated sugar, divided
1 C. warmed milk
2/3 C. butter
2 tsp salt
2 eggs, slightly beaten
7-8 C. all-purpose flour, or more if needed

Filling:
1 C. melted butter, divided (2 sticks)
1 3/4 C. granulated sugar, divided
3 Tbsp. ground cinnamon
1 1/2 C. chopped walnuts, optional
1 1/2 C. raisins, optional

Creamy glaze:
2/3 C. melted butter (1 stick plus 2 Tbsp.)
4 C. powdered sugar
2 tsp vanilla
4-8 Tbsp. hot water

In a small bowl mix together warm water, yeast and sugar and set aside. Allow to proof and get all bubbly (about 10 minutes). In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).

 

Turn out onto a well-floured board; knead 5 -10 minutes. Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.

When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15 x 20 inch rectangle ( or comparable size)

To prepare filling: Spread 1/2 cup melted butter on your rolled out dough. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired.

Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 to 15 slices. Coat bottom of a 13-by-9-inch baking pan and a 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar.

 Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes.

  

Preheat oven to 350 degrees. Bake 25 to 30 minutes, or until rolls are nicely browned. Cool rolls slightly.

  

To prepare glaze: In medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp. at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls

*recipe found courtesy of a fellow foodie. Its a must keep and pass down forever one!

Grandpa's Red Hot Apples

My Grandfather, My Hero. A sense of calm comes over me when i think of him. I am so blessed that at the ripe old age of 94 i still have him around. He is one of the most honorable men i have ever known and man am i proud hes my grampy. My grampy was a notorious homemade apple sauce man. He could make anything from a Jonnathan Apple. When i smell these apples cooking i am overwhelmed with memories of being with my grampy. Memories i will cherish forever. Anytime i need a dose of my grampy an cant make the long trek to PA i just make these... Brings me back to that place every time, that place i always wanna be, 6 years old hugging my grampys leg.

Whatcha need:

Apples of your choosing (I always do Jonathan's if i can find them because they are the old mans fav)
Red Hot candie
water

Whatcha do:

Core your apples and place them in a 9X12 pan

Pour your red hot candies in the opening (where the core use to be in case your confused)

Put a little bit of water in the bottom of the pan ( bout a 1/2 inch)

Cover with foil and bake in the oven at 375 for 30-45 minutes until your apples are soft.

The aroma of these apples will fill your home and bring the warm straight to your heart!

From my grampy to your family, enjoy!

Pickle, Cream Cheese and beef roll's

No, I'm not pregnant, i swear. But let me tell you... This has to be the most wonderful, delicious, treat i have ever had. I first experienced this little bit of heaven at a birthday party for my nephew a few years ago and now i make it mandatory for any family gatherings, My sister in law makes these the best. Maybe its because she puts a whole bunch of cream cheese or the fact that i didn't have to make them, but either way, this is my favorite go to snack. I will make you a believer. I swear! Just try it.

Whatcha need:

Whole Dill Pickles - As many as you want to use (1 makes about 4-5 rounds once cut)
Room Temperature cream cheese
Beef lunch meet ( i use Carl Budding because it tastes so good!)


How to make it:

With paper towels, pat your pickle dry on each side then evenly spread a layer of cream cheese on one side of the your beef.

Place the pickle at one end of the beef slice and roll it up. Slice the pickle into 1-inch slices, lay flat on a plate, and stick a cocktail pick or toothpick in the center of each slice.

 Repeat until you have all you need.

The Unforgettable trifle

This trifle is good. But in a weird way i hate it. A few years ago i was working for a title company and they were promoting their business and what did i get the pleasure of making for about 150 prospective businesses? Oh this trifle. Oh i successfully ruined several outfits for about a week straight. I know this recipe like its my last name and will never forget it. I have forever been branded by it. Is that a good thing? Its a love/ hate relationship....


Whatcha need:

1 (19.8 ounce) package brownie mix OR packaged petite brownies already made

1 (3.9 ounce) package instant chocolate pudding mix

1/2 cup water

1 (14 ounce) can sweetened condensed milk

1 (8 ounce) container frozen whipped topping, thawed

1 (12 ounce) container frozen whipped topping, thawed

1 (1.5 ounce) bar chocolate candy

How ya make it:

brownie mix according to package directions and cool completely. Cut into 1 inch squares. OR crumble your store bought ones

In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain. (kitchen aid comes in handy- trust me)

In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers.

Shave chocolate onto top layer for garnish.

Refrigerate 8 hours before serving.

Strawberry Shortcake

Well who doesn't like Strawberry Shortcake? I like it, don't love it, but enjoy making it. What really irritates me about Strawberry Shortcake is having to make a bazillion of little 'strawberry shortcakes' for all the people i serve it to. I was sure there was a better way... So..... a few years ago i made my own rendition of the shortcake for the 4th of July block party and just made it for memorial day weekend. Its always a hit (even if i am not a raving idiot over it) and their is never any left over.


Whatcha need;


1 box of White cake- Use the egg white recipe ONLY.
1 carton of strawberries- keep a few for pretty garnish on top
1 pint of heavy whipping cream
a few cups of powdered sugar
white sugar- to your sweetness sweetie
a few table spoons of pure vanilla extract


Whatcha need to do is 1st make your cake as directed on back of box. Make sure to follow the egg white only recipe. This will make the cake the right fluffy Constancy


While cakes are a cookin, slice your strawberries into nice thin slices and put in bowl, sprinkle your sugar on them and stir, gently and refrigerate so that yummy syrup begins to come to life


Next once your cakes are cooled you begin the fun part... da da daaaaaaaaaaaa ( bet you didn't know i was a sound expert)


In your kitchen aid ( bowl & mixer if ya have this instead) add the whole container of cream, your vanilla to taste, and mix it on medium speed until it starts to get thick.


Once it begins to get thick, start adding the powdered sugar ( a few tablespoons at a time). The idea of the powdered sugar is to thicken the whipping cream and hold the shape of it with out the cream melting once you stop beating it. Once it gets to hard peaks your done! STOP WHIPPING or you will successfully have really really sweet butter, jus sayin...




Now the assembly:


lay your first  cake on your cake plate and add a few spoon fulls of your sliced strawberries (with syrup, duh) on top of cake


then Add half of your whipped cream


repeat for 2nd layer


and if you make 3 layers (like i do) add your final layer and garnish with your strawberries you left to the side (remember?)


Enjoy!

Chicken Lasagna roll-ups

Well today i was in an italian and instant gratification mood. And with Italian cooking, it usually takes a while, because it for always has to be to perfection! Lasagna takes some time to cook so i decided to cut the baking time in half and make individual portions called the roll-up. Not to be confused with our colorful fruity snack on plastic. So easy, so yummy and worth it all!


Whatcha need:


1 16oz container of non-fat Ricotta Cheese
Fresh italian herbs (oregano, rosemary, thyme, Basil) need about 3 heaping tablespoons
1lb of ground Chicken (i got this at the grocery store of $0.69- extreme coupon-er i tell ya)
1 box of Lasagna noodles
Fresh Mozarella- to taste (i used about 1/4c)
Fresh Parmasean cheese- to taste (grate yourself, please)
Salt & Pepper- to taste
1 large jar (18-24oz) of your favorite pasta sauce (or make your own)
Extra Virgin Olive Oil- EVOO


How to roll it:


First boil your lasagna noodles until they are al dente (dont over cook), the toss in a little bit of EVOO. Just enough to keep the noodles from sticking and let cool


Then brown your chicken completely. Then add in your pasta sauce and  let simmer until you need it. (you can add some of your herbs if you want to)


Next Mix your Ricotta, herbs, Mozarella, salt & pepper in a bowl and set aside

Put about 1/4 or less of sauce on the bottom of your 9X12 baking dish to prevent sticking and beause more is better, right?

Lay your cooked lasagna noodle flat on cutting board or counter and spread a little dollop of the ricotta mixture on the noodle

Then add a little bit of sauce

Roll up your lasagna noodle (gently)


Continue until all your noodles are rolled and in a pan


Place in baking dish.


Add remaining sauce and top with lots of cheese


Cook at 350 for about 20-30 minutes until cheese is all melty (yep thats a word) and brown( brown is better..... thats what she said...)

Chicken salad

Well my friend Raquel makes the absolute best chicken salad my lips have ever touched. And no matter how much i try to recreate it, i fail. Something so easy is so hard. So i leave it up to her. In the mean time i stopped trying to recreate hers and just make other variations to avoid the disappointment of it not tasting like Raquel's. boo, i know. When i make chicken salad, It never seems to come out the same and always gets better each time. Chicken Salad is so easy and can have so many different add-in's that change the flavor each time. So get creative. It wont hurt!

Whatcha Need:

2 boneless chicken breast halves, cooked

1/4 cup Real Mayo (i use Dukes)

4 tablespoons Cole slaw dressing

1 teaspoon of Celery Seed or 1 rib of Celery minced

1/4 onion, minced

1/8 teaspoon of sugar

Dash of mustard

salt and pepper to taste

How to do it.

1) Boil Your chicken in Chicken Stock until cooked & cooled then shred

2) In a separate bowl mix together all your other ingredients, Well

3) stir in your chicken, well

4) Chill in the fridge for at least 30 minutes to marinate the flavors together.

Viola!

Serve on bread, crackers or by itself!

Blueberry Streusel Muffins

I had a craving for some yummy muffins and i happen to have blueberries on hand... So guess what i made? Duh! They are so good. Its a good breakfast to go for you or family or just a nice little snack!

Whatcha Need:

1 cup  milk

2 large egg

1 teaspoon pure vanilla extract

3 cups all-purpose flour

1 cup  granulated white sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter chilled and cut into small pieces

2 cups  fresh or frozen blueberries

1/2 tablespoon grated lemon zest

2 tablespoons unsalted butter, melted

How to do it:

Preheat oven to 350.  Place rack in middle of oven. Line 16 - 18 muffin cups with paper liners or spray with a non stick vegetable spray.

In a measuring cup mix together the milk, eggs, and vanilla extract. 

In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives (The mixture should look like coarse crumbs.) 

Remove one cup of the mixture and set aside in a separate bowl to make the streusel topping.

To the remaining muffin batter, gently fold in the blueberries and lemon zest.  Add the milk and egg mixture to the flour mixture. Stir until just combined. (Do not over mix this mixture or the muffins will be tough when baked.) 

Fill each muffin cup with the batter, using two spoons or an ice cream scoop. Fill any unused muffins cups with water to prevent the pan from warping.

For streusel topping:  Melt the remaining 2 tablespoons butter and drizzle over the reserved 1 one cup of streusel topping. Mix together with a fork until it is crumbly and looks like coarse meal. 

Sprinkle a couple of  teaspoons of the streusel over the top of each muffin.

 Place in the oven and bake until very lightly browned and firm to the touch and a toothpick inserted in the center comes out clean, about 18 - 22 minutes. Place on a wire rack to cool.

 

Makes 16 - 18 regular-sized muffins.