Lemon Blueberry Muffins with Streusel Topping

2 1/2 c. SR flour

1 c. milk, room temperature

3/4 c. sugar

1 t. vanilla

1/4 c. butter, melted

1/4 c. sour cream

1/4 c. oil

2 eggs, room temperature

1/4 c. fresh lemon juice, not concentrate

lemon zest of 1 whole lemon (1 T.)

fresh blueberries, frozen is ok to use too, rolled in flour to keep from sinking, save some to add to top

streusel topping:

1/2 c. sugar

1/2 c. flour

1/4 c. cold butter, cubed

Preheat oven to 400. Combine flour and sugar. Add all other ingredients, except blueberries. Gently fold in blueberries. Spray or line muffin tin with baking papers. Fill cups almost full. (I used a 1/2 c. measuring cup to fill.) Top with more blueberries. Combine streusel ingredients by smooshing with fingers, fork, or pastry blender, until crumbly. Place crumbles on top of muffins. Bake for 20-25 minutes until golden.

Linda's Sweet and Sour Chicken

20 oz. can chunk pineapple, drained, reserve juice

1 T. apple cider vinegar

1/2 green pepper, cut in chunks

4 boneless, skinless chicken breasts, or 12 chicken tenderloin, cut in chunks

1/4 c. ketchup

1 T. brown sugar

1 c. sliced carrots

1/2 c. chopped onion

2 T. oil

cooked rice

steamed broccoli

Cook juice, ketchup, brown sugar, and vinegar in saucepan, over medium heat for 5 minutes, or until hot. Add carrots, peppers, onions, and pineapple. Remove from heat. Brown chicken in oil in skillet. Arrange in single layer in shallow 9x13 dish. Spread juice mixture over top. Cover with foil and bake in 350 degree oven for 1 hour, or until chicken is done and vegetables are crisp tender. Serve over rice and with broccoli.

1st picture is before baking; 2nd picture is after baking, ready to eat.

Homemade Barbecue Pizza

Use two ingredient pizza crust recipe for crust, or buy pre-made crust if desired

3 T. BBQ sauce, your choice

1/2 c. cooked chicken, can use rotisserie chicken, shredded, may also use pork or beef if desired

1 T. onion, diced

2 T. cilantro, chopped

1/2 c. cheddar cheese, shredded

Combine meat and sauce until warm. Spread on dough and add desired toppings. Bake at 400 degrees for 20 minutes until cheese is melted and crust is browned. Makes 1 pizza.

Quick Homemade Pizza Sauce

12-14 oz. can crushed tomatoes

2 cloves garlic, minced

1/4 diced onion

2 t. oregano

1 t. salt

3-4 leaves basil

Combine all ingredients and cook slowly for 15 minutes. Chill the sauce in the refrigerator until ready to use. Will keep 10 days.

Two Ingredient Pizza Dough and Homemade Pizza

1 3/4 c. SR flour

1 c. whole Greek yogurt, not low fat

Toppings:

pizza sauce

mozzarella cheese, shredded

Italian cheese, shredded

Provolone cheese, shredded

black olives, sliced

green olives, sliced

banana pepper slices

onion, chopped or sliced

mushroom, fresh or canned, drained

ham, chopped

Canadian bacon slices

pepperoni slices

pineapple tidbits, drained

crushed red pepper

Parmesan cheese

ground beef, cooked, rinsed and drained

chicken, cooked

bacon, cooked and crumbled

anything you like on pizza, make it your own

Preheat oven to 400. In a large bowl, mix flour and yogurt until it comes together as a ball. Place the ball on a lightly floured surface and use your hands to begin flattening and shaping the dough into a 12" round crust*. If the dough begins to stick, add a little bit more flour. I used a rolling pin to get  the dough flat enough. Carefully transfer the dough to a lightly floured or parchment paper covered baking sheet or pizza pan. Add sauce, toppings and cheese. Bake for 20 minutes, until cheese is melted and crust is browned. Remove from oven and wait 5 minutes before slicing. Makes 1 12" pizza or 2 6" pizzas. Delicious & so easy! I served this with marinated chickpea salad. 

*I rolled the dough right onto the pizza pan so I didn't have to try and transfer it (same way I make shaped sugar cookies).

1st picture: crust dough rolled out onto pan; 2nd picture: sauce and toppings added, before baking; 3rd picture: after baking, ready to eat; 4th picture: pizza is cut and ready to serve.

Marinated Chickpea Salad

2 (14 oz.) cans chickpeas, well drained

2 T. red wine vinegar

5 T. olive oil

1 garlic clove, minced

2 t. dried oregano

1/2 t. dijon mustard, non spicy

3/4 t. each of salt & pepper

1/2 red onion, finely sliced

1/2 c. red wine vinegar

1 t. sugar

1/2 t. salt

8 oz. grape tomatoes, halved

3 c. fresh spinach or 3 c. chopped romaine lettuce (1 heart)

3 oz. feta cheese, or feta with cranberries

3/4 c. chargrilled red pepper strips, drained, optional*

pickled or unpickled banana peppers, sliced, optional

Place 2 T. red wine vinegar, olive oil, garlic, oregano, mustard, 3/4 t. salt and pepper in a jar and shake to combine dressing. Place chickpeas in microwaveable bowl and toss with 1/2 the dressing. Microwave 1 1/2 minutes, stirring every 30 seconds, until warmed through. Set aside to marinate for 20 minutes. (Warm chickpeas absorb more flavor.) **Combine red onion, 1/2 c. red wine vinegar, sugar, and 1/2 t. salt. Set aside for 30 minutes until onion is wilted. Drain. Place chopped romaine (I used 1 heart of romaine head) in a large bowl. Pour chickpeas and dressing over top. Add tomatoes, pickled onion, roasted peppers, and banana peppers, if using. (I did not use the banana peppers because we were having homemade pizza and that was one of the toppings for it.) Pour remaining dressing over top and toss. Crumble feta over top and serve. This salad will keep for 3 days in the refrigerator. The flavor gets better after the first day. Great served by itself or with homemade pizza. Delicious!

*Chargrill peppers by coating in oil and place in skillet until blackened. I just used a 16 oz. jar of roasted red peppers, drained. 16 oz. jar=3/4 c.

**I just used 1/2 c. pickled vidalia onion strips, drained (Mt Olive brand). Pickled onion adds extra flavor.

Ooey Gooey Lemon Cookies

1/2 c. butter, softened
8 oz. cream cheese, softened
1 t. lemon zest
1 1/2 c. sugar
1 egg, room temperature
1 t. vanilla
1 t. lemon extract
2 1/4 c. SR flour
1/2 c. powdered sugar

Preheat oven to 350. Beat butter, cream cheese, lemon zest, and sugar until well blended. Add egg, vanilla, and lemon extract. Add in flour and powdered sugar, beating on low. Use a large cookie scoop to scoop dough. Roll into a ball, and roll in remaining powdered sugar. Place on cookie sheet and bake 8-11 minutes until they are no longer wet on top. Cool completely.

Mississippi Mud Sheet Cake

For the cake:
4 eggs
2 c. sugar
2 sticks butter, melted
2 t. vanilla
1 1/2 c. SR flour
1/3 c. cocoa
1 c. coconut, flaked, optional
1/2 c. pecans, chopped, optional
For the Frosting:
7 oz. marshmallow fluff
1 stick butter, melted
1/3 c. cocoa
2 t. vanilla
6-8 T. milk
4 c. powdered sugar, divided*

Preheat oven to 350. Spray 9x13 dish. Beat eggs with mixer until thick. Add sugar and vanilla. Beat to combine. Whisk together butter, flour, cocoa, coconut and pecans. Add to egg mixture and stir until well incorporated. Pour into pan and bake 25-28 minutes. While baking, make the frosting. Stir together butter and cocoa. Add vanilla and 2 c. powdered sugar. Beat well and gradually add in half the milk. Add in remaining powdered sugar. Beat until smooth, adding more milk if needed to reach spreading consistency. When cake is done, immediately remove from oven and spread marshmallow fluff on top. Spread frosting over marshmallow cream and use knife to swirl them together. Enjoy!

*4 c . powdered sugar makes this a very rich cake. I will cut it in half the next time I make it.

1st picture is just after frosting; 2nd picture is ready to eat.

Rhubarb Dump Cake

1 lb. (4 c.) rhubarb, strings removed, cut into 1/2" pieces
1/2 c. sugar
3 oz. pkg. strawberry jello
1 box white cake mix
1 c. water
1/3 c. butter, melted and cooled slightly

Preheat oven to 30. Place rhubarb in sprayed 9x13 dish. Sprinkle sugar evenly over rhubarb. Sprinkle jello over. Combine cake mix, water, and cooled melted butter. Pour over rhubarb and spread to completely cover rhubarb. Bake for 45 minutes until browned. Serve warm with whipped cream or ice cream. Yum!
1st picture: 1st : covered with sugar; 2nd : jello added; 3rd picture: ready for the oven' 4th picture: ready to eat!

Philly Cheesesteak Casserole

1 1/2 lbs beef strips
2-3 bell peppers, I used 1 green, 1 red, and 1 orange, cut in slices
1/2 onion, cut in slices
1 clove garlic, minced
1 t. seasoning salt
6 slices smoked provolone cheese
4 eggs
1/4 c. heavy cream
1 t. hot sauce
1 t. Worcestershire sauce

Preheat oven to 350. Spray a 1 1/2 qt dish. Place meat in skillet and cook over medium heat. Add peppers, onions, garlic, and salt. Continue cooking, stirring often, until beef is cooked through and vegetables have softened. Pour in baking dish. Place cheese slices on top of beef mixture. Beat eggs, cream, hot sauce and Worcestershire sauce in bowl until combined. Pour over cheese. Place dish in oven and bake for 35 minutes, until eggs are set. Let sit for 5 minutes before slicing and serving. yummy! Recipe may be doubled for 9x13. Pictures: 1st: meat cooking; 2nd: in baking dish before baking; 3rd: after baking; 4th: ready to eat.