These muffins were the result of a strawberry picking trip the kids and I did last year! They are so, so, so GOOD!
2 cups all-purpose flour
3/4 cup granulated sugar…
2-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
1 stick butter, melted and cooled slightly
2 large eggs
1 tsp. pure vanilla extract
1 1/2 cups chopped strawberries (you can substitute some of the strawberries with rhubarb if you like that combo)
3 Tbs. granulated sugar
1/2 tsp. ground cinnamon
Put the rack in the center of the oven and preheat to 400°F. Line a 12 -18 muffin tin with paper or foil baking cups.
In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.
In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the strawberries. The batter will be thick.
Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups.
For the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin.
Bake the muffins until they’re golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, 18 to 22 minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes.
One of the easiest, most delicious treat recipes ever!!! Perfect for movie night treat, family get together or last minute gift!! BEWARE!! They are addicting!
What you need:
37 saltines cracker squares
1 cup butter
3/4 cup sugar…
2 cups (12 ounces) semisweet chocolate chips
Chopped nuts, sprinkles, any topping of your choice
Place crackers in a single layer in a foil-lined 15-in. x -10-in. x 1-in. baking pan.
In a large saucepan, bring butter and sugar to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved.
Spread over crackers.
Bake at 350° for 7-8 minutes or until bubbly.
Sprinkle with chips.
Bake 3-5 minutes longer or until chips begin to melt; spread chocolate evenly over top.
Sprinkle with your desired toppings
Chill for 30 minutes or until set; break into pieces.
Often times scones can be dry and crumbly. Not these!! These are the best scones you’ll ever have. Great served with a real cup of British tea.
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, frozen
- 1/2 cup raisins (optional)
- 1/2 cup sour cream
- 1 large egg
Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
In a small bowl, whisk sour cream and egg until smooth.
Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles or you can use a biscuit cutter; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
I am always looking for great ways to use all of those leftover meats that hang out in the fridge after the holidays. Here is a great, quick and easy breakfast!
Ham diced into small pieces
Eggs (2 per person)
Splash of half & half or milk
Salt and pepper to taste
In a small pan add a little butter and sauté the ham dices on medium low until slightly browned.
While ham browns whisk together the eggs, milk, salt & pepper.
When ham is browned add the egg mixture and let it set for a few seconds. Slowly fold the eggs until they reach your desired consistency. Sprinkle cheese and give one last fold.
It’s fun when you cook something and it brings back wonderful memories of great times and special friends. This is a recipe I used to make a lot when we lived in Alaska and were leading the young adult ministry there. It was always a favorite! It feeds a crowd and is quick and easy.Ingredients:
4 large eggs
1C vegetable oil
1 can (16oz) pumpkin puree
2C flour2t baking powder
2t ground cinnamon
1t baking soda
1/2t ground ginger
1/4t ground cloves
1 package (8oz) cream cheese
1/2C softened butter
2-3C powdered sugar
Heat oven to 350 degrees. Grease bottom of a 15in jelly roll pan. Beat eggs, sugar, oil & pumpkin in a large bowl until smooth. Stir in all of the dry ingredients and mix until just combined. Spread in pan. Bake for 25-30 minutes, until slightly golden and springy to the touch. Allow to cool completely
Beat frosting ingredients together and spread over cooled pumpkin bars.
What You Need:
1 package (16oz) frozen broccoli florets
1 cup mayonnaise
2 cans cream of chicken soup
1 whole cooked chicken (deboned & shredded) or 3 cooked chicken breasts (shredded)
3t lemon juice
1/4-1/2t curry powder (to taste)
2 cups shredded cheddar
1 cup breadcrumbs
Thaw broccoli and drain as much of the liquid as possible. You want it to be pretty dry. Place in a 9×13 baking dish. Layer with chicken. Combine the mayo, soup, lemon juice and curry powder and spread over the chicken layer. Mix the cheese and breadcrumbs together and sprinkle over the whole casserole. Bake at 350 uncovered for 40 minutes. Serve over rice with a green salad. Enjoy!
If your family is anything like mine then pizza night is a weekly occurrence! If you are pinching pennies or want something a little different, this is a great option! It’s a fun activity for you to do as a family, or when friends stop by. The kids love adding their own fillings.
(I get mine from the grocery store deli. One ball makes one large Stromboli or two individual size)
pizza toppings of your choice (if doing veggies cook them up to release some of the liquid before stuffing your dough)
Roll dough out relatively thin.
Spread a very thin layer of pizza sauce over the dough (I make my own, but store bought works good too)
Sprinkle shredded mozzarella cheese over the dough leaving about a 1/4″ around the edges.
Layer your pepperoni or whatever else you like for toppings (I find simple is best)
Carefully roll it up from the long end. Tuck the ends under and pinch the seam that runs down the middle.
Cut small air holes about 2″ apart along the top.
Brush with olive oil sprinkle with a LITTLE garlic salt (optional).
Put on a baking sheet and bake at 400 for approx 20mins until the Stromboli is golden brown and the cheese is bubbling out!!
Let it sit for about 5 minutes before cutting it. ENJOY!