Tuesday, May 26, 2015

Blueberry Muffins with Crumbled Topping

I've been making these blueberry muffins for as long as I can remember. I love the crumble topping on them. Of course I always have to double them because they get eaten pretty quickly. Makes for a great go-to breakfast.

Blueberry Muffins

1 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. sugar
2 tsp. lemon juice
1/2 c. butter
2 eggs
3/4 c. blueberries (I mostly use frozen)

Mix dry ingredients together and set aside.
Cream butter, sugar, eggs and lemon juice. Slowly add the flour mixture until smooth. Fold in blueberries.

Place scoops of the batter into the muffin tins. Then top with the following topping:

1 T sugar
2 T chopped walnuts
1/4 t. cinnamon

Bake for 25 minutes in a preheated 350 degree oven.

Thursday, May 21, 2015

Almond Joy Green Protein Shake

Wow! This is packed with protein. And even more impressive is the taste!

I have been hooked on making this shake for lunch every day for the last two weeks. I haven't tired of it. I added spinach to it today to add nutrients. Of course, it didn't compromise the taste either. If these online calculators work this gives you as much as 43 grams of protein.

1 5.3 oz. container of Coconut Greek Yogurt
1/4 c. milk
1 cup ice
1 scoop of Chocolate Protein Powder
1/8 c. almonds
1/4 c. fresh spinach

Place all into a blender until fully blended.
Garnish with some coconut if desired.

You might just get addicted to it not only because of its taste, but its ease to make.

Tuesday, May 19, 2015

Strawberry Layer Dessert

This is a recipe we normally make with peaches with a few adaptations. However, since my hubby is a peach snob and only likes them when they are freshly picked off our trees, we have to dream about the peach dessert. So, this strawberry dessert had to step up to the plate and be the star this spring.

Strawberry Layer Dessert

Make a crust consisting of the following ingredients and press into a 9x13 pan:
3 c. crushed graham crackers
1 stick of butter, melted

Set the pan aside

In a saucepan boil together:
2 c. water
2 T cornstarch
1 small package of strawberry Jell-o

1 c. sugar once it has boiled for a few minutes

Stir in
5-6 cups of strawberries, sliced

Let this mixture sit while you make the next cream cheese mixture.

Cream Cheese Mixture:
1/2 c. powdered sugar
8 oz. cream cheese

Combine the above and then add:

1 12 oz. container of cool whip

Now, the assembly:

First we mentioned the graham cracker crust. On top of it, add the cream cheese mixture. Then finally add the Strawberry Mixture.
Place in fridge and let chill for at least 3 hours.


Tuesday, May 12, 2015

Man-Catching Brownies

Whether these work at catching a man or not remains to be told. I do know that it catches some young boys in my kitchen. These moist brownies with hidden nuggets of chocolate chips and nuts will catch anyone lingering by this plate of goodies.

Man-Catching Brownies

30 Kraft caramels, unwrapped
2/3 cup of evaporated milk, divided
1 15.25-oz pkg German chocolate cake mix
1/2 cup unsalted butter, melted
1/2 cup milk  chocolate chips
1/2 cup chopped pecans 

Heat oven to 350 degrees. Spray or grease a 9x13 baking pan. In a small saucepan, melt the caramels and 1/3 cup of the evaporated milk slowly, stirring occasionally. Set aside.
In a mixing bowl, stir together the cake mix, melted butter and the remaining 1/3 cup of evaporated milk to make a dough. Press just over half of the dough mixture into the greased pan into an even layer. Bake this in the oven for roughly 7 minutes. 
Remove the pan from the oven and pour the caramel mixture evenly over the dough. Top with the nuts, chocolate chips and whatever dough mixture left over. 
Return the pan to the oven and bake another 10 to 11 minutes until brownies are set. 
Makes about 16 squares -- which roughly will feed perhaps 5 people after the chef has her few first. :) 

Tuesday, May 5, 2015

Quick Salted Caramel

Keep that candy thermometer stashed in your drawer. Better yet, if it were my house, this caramel can be made faster than it would take you to find your candy thermometer. The only problem is, these caramels can disappear just as quickly.

Be prepared to be blown away on how quick and delicious this recipe is.

Salted Caramel

14 cup butter
12 cup white sugar
12 cup light Karo syrup
12 cup sweetened condensed milk 

Kosher salt

Place all the ingredients in a large, microwave-safe dish. Microwave on full power for 5 minutes and 50 seconds (that's the perfect time for my microwave -- you can play with your timing). Stop every minute to stir the mixture around.

Once the five minutes of cooking is done, place in a well-greased or buttered baking dish (I use a little smaller than a 9x13 baking pan). Immediately top with Kosher salt. Sea salt is too fine and gets lost. Refrigerate for at least an hour before cutting into small pieces. You know, the smaller the better so you don't feel guilty for going back for more. 

Enjoy! Caution. They are addicting.