April 26, 2009

Blueberry Muffins

Blueberry Muffins

This recipe is adapted from BH&G.

1 3/4 cups all purpose flour
1/3 HEAPING cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
3/4 cup milk
1/4 cup oil (I used canola oil)
1 teaspoon vanilla extract
3/4 cup fresh blueberries (frozen can work)

Preheat oven to 400 degrees. Grease 12 regular sized muffin cups (pam works great). In a medium bowl combine flour, sugar, baking powder, and salt. Set aside. In another bowl combine egg, milk, oil, and vanilla. Add the wet mixture to the dry mixture bowl all at once. Stir until just moistened. Fold in the blueberries. This is a thick batter. Lumps are good. Spoon batter into cups, no more than 2/3rds full. Bake for 18-20 minutes.

These muffins DO rise and make rounded tops, so don't overfill the muffin cups like I tend to do (which is why I usually end up with 10 overflowing muffins lol). Since the batter is so thick, the blueberries don't all fall to the bottom like they do in other recipes I've tried. I also prefer fresh blueberries over frozen ones. I really do notice a big difference, so use fresh if possible.

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April 25, 2009

Spinach Brownies

Spinach Brownies
· 1 (10 ounce) package spinach, rinsed and chopped
· 1 cup all-purpose flour
· 1 teaspoon salt
· 1 teaspoon baking powder
· 2 eggs
· 1 cup milk
· ½ cup butter, melted
· 1 onion, chopped
· 1 (8 ounce) package shredded mozzarella cheese
1. Preheat oven to 375 degrees F. Lightly grease a 9x13 inch baking dish.
2. Place spinach in a medium saucepan with enough water to cover. Bring to boil. Lower heat to simmer and cook until spinach is limp, about 3 minutes. Remove from heat and set aside.
3. In a large bowl, mix flour, salt, and baking powder. Stir in eggs, milk, and butter. Mix in spinach, onion and mozzarella cheese.
4. Transfer the mixture to the prepared baking dish. Bake in the preheated over 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool before serving.

These "brownies" freeze well. I just cut them into bars and then freeze. I'll pull out a bar and throw it into a lunch the night before. By the next morning it's defrosted in the fridge. A few seconds in the microwave warms it right up!

April 18, 2009

Menu: April 18th - May 2nd

18th Saturday Breakfast/Lunch: peanut butter sandwiches and fruit

18th Saturday Diner: stove top chicken, roasted red potatoes, and herb vegetable medley, and leftover biscuits

19th Sunday Breakfast/Lunch: eggs and biscuits

19th Sunday Dinner: spicy bean salsa and leftover chicken

20th – 24rd: Monday – Friday Meals:

1. red beans and rice (cause we didn’t eat it from last menu)
2. Tomato and spinach pasta toss
3. Tacos
4. Grilled cheese and tomato soup
5. Grilled Chicken Salad

25th Saturday Breakfast/Lunch: blueberry muffins

25th Saturday Dinner: hamburgers, pasta side, veggie

26th Sunday Breakfast/Lunch: leftover muffins

26th Sunday Dinner: quiche

27th – 1ts: Monday – Thursday Meals:

1. cheesy chicken and rice casserole
2. ravioli
3. Chicken and cheese quesadillas
4. Salmon, steamed rice, and veggie
5. Frozen pizzas

2nd Saturday Breakfast/Lunch: eggs and drop biscuits

2nd Saturday Dinner: pineapple pork chops, leftover biscuits, mashed potatoes, and veggies

This menu is boring. I spent most of this past week rather sick. I still haven't gotten back my full appetite either. So making a menu was NOT a priority or even a desire. In fact when DH got home last night I asked him to fill in most of the menu. Now we're going to be eating DH's choices for the next two weeks. I can't promise an interesting menu for May though because DH will be gone for most of May. However, I do have a list of recipes that I want to try. My grandmother got me a subscription to BH&G magazine, and May's issue that I just received has my mouth watering. I might make a couple of them while DH is gone and give the extra portions to my coworker. :)