Blueberry Muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh or frozen blueberries (thawed)

Topping

• 1/2 cup brown sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoon cinnamon

Directions

Preheat oven to 400 degrees F.  Grease or line muffin tins.

Combine flour, sugar, salt and baking powder in mixing bowl.  Add vegetable oil, egg and milk.  Fold in blueberries.  Fill muffin tins about 3/4 full.

In a small bowl, mix together topping ingredients with a fork and sprinkle over muffins before baking.

Bake 20 - 25 minutes or until done.

~ I made these tonight with some fresh, frozen blueberries we had in the freezer from last fall.  They turned out very good and I'll let you guess what I'll be having for breakfast tomorrow morning with my coffee! ~

Cranberry Upside Down Cake

Ingredients

• 1 1/2 cups fresh cranberries
• 2 tablespoons chopped walnuts
• 1 teaspoon grated orange peel
• 1/2 cup butter, softened and divided
• 1/2 cup firmly packed brown sugar
• 2 tablespoons orange juice
• 1/4 teaspoon cinnamon
• 1 1/2 cups all purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1/2 cup buttermilk

Glaze

• 1 cup powdered sugar
• 1 teaspoon melted butter
• 2 tablespoons orange juice

Directions

Preheat oven to 350 degrees F.  Coat a 9 inch square or 10 inch round baking pain with cooking spray and dust lightly with flour.

In small bowl, combine cranberries, walnuts and orange peel.  Set aside.

In small saucepan, melt 2 tablespoons butter over medium heat.  Stir in brown sugar, orange juice, and cinnamon.  Cook for 3 minutes stirring constantly.  Pour into pan.  Sprinkle with cranberry mixture.

Whisk flour, salt, and baking powder in a medium bowl.  Set aside.

In a large mixing bowl, with an electric hand mixer set on medium, beat white sugar and remaining butter until creamy.  Add vanilla, egg, buttermik, and flour mixture.  Spoon over cranberries.

Bake about 40 minutes or until toothpick inserted in center of cake comes out clean.  Cool in pan for 5 minutes then invert onto a rack to finish cooking. 

Mix the powdered sugar, melted butter and orange juice and drizzle over cake before slicing.

~ I found this recipe in a magazine today and it looks way too good not to share.  I would think you could change it up with whatever fruit you choose depending on the season. ~

Sweet And Buttery Acorn Squash

Ingredients

• 1 medium sized acorn squash (halved and seeded)
• 2 tablespoons butter
• 2 tablespoons brown sugar

Directions

Preheat oven to 350 degrees F.  In casserole dish or roasting pan, place squash, flesh side up, with a little water in the bottom of the pan to aid in cooking.  Add 1 tablespoon of butter and brown sugar to each half.  Bake for about an hour or until tender.

(If the squash seems unstable when you place into baking pan, trim off a small portion on the bottom half to create a flat surface before baking.)

~ I think even the kids who don't like their vegetables would love this!  Sweet and buttery and a nice addition, especially in the fall and winter months, to any meal. ~

Hearty Meatloaf With A Zip

Ingredients

• 2 tablespoons vegetable oil
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped green pepper
• 1 tablespoon minced garlic
• 1 1/2 teaspoons salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 2 - 2 1/2 pounds ground beef
• 2 eggs
• 1/2 cup milk
• 1/4 cup ketchup
• 1 1/2 teaspoons spicy brown mustard
• 1 teaspoon Worcestershire sauce (Heinz 57 or A1 Steak Sauce)
• 2/3 cup cracker crumbs

Glaze

• 1/2 cup ketchup
• 2 tablespoons brown sugar
• 1 teaspoon Worcestershire sauce (Heinz 57 or A1 Steak Sauce)
• 2 tablespoons medium salsa
• 1 tablespoon red pepper flakes

Instructions

Preheat oven to 350 F.  Heat vegetable oil in skillet over medium heat.  Add onion, celery, green pepper, salt, thyme, and black pepper.  Cook, stirring until the vegetables are tender and onions are semi translucent, approximately 6 minutes.  Remove from heat and set aside to cool.

In a medium mixing bowl, wisk together eggs, milk, ketchup, mustard, and Worcestershire sauce.

Add ground beef, vegetables, and bread crumbs and mix all together with your hands.

Place the mixture into a 9 x 5 loaf pan using your hands to form a rounded loaf type top.

To make the glaze, combine the ketchup, brown sugar, Worcestershire and salsa in a small bowl.  Whisk to mix and spread evenly over the meatloaf.

Bake for about an hour and 15 minutes.

~ This is one hearty meatloaf with a tangy zip .. better than just plain old ketchup and bacon topped meatloaf,  like mom used to make! ~

Chocolate Crackle Cookies

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup unsweetened cocoa
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup butter (at room temperature)
• 1 cup dark brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 tablespoons powdered sugar

Directions

Preheat oven to 350 F.  Line baking sheets with parchment paper and set aside.  Combine flour, cocoa, baking powder and salt in medium bowl.  Set aside.  Combine butter and brown suger in large bowl and beat at medium speed with mixer until fluffy.  Beat in eggs, one at a time.  Beat in vanilla.  Add flour mixture and beat at low speed until stiff dough forms.  Place powdered sugar in shallow dish.  Roll dough into balls, about 2 level teaspoons each.  Toss in powdered sugar to coat, shaking off excess.  Place about 1 inch apart on baking sheets.  Bake 8 - 10 minutes, or until cookies are lightly browned on the bottoms and have crackled appearance on top.  Cool on wire racks.  Cookies can be stored in airtight container for up to 3 days.  Makes about 52 cookies.

~ I found this recipe in a magazine and thought it looked pretty simple so I decided to try them.  I made these over the holidays and they were like little heavenly balls of fudge.  A total delight! ~