Wednesday, December 17, 2008

Paula's Favorite Peppermint Cake

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs, separated
  • 1/2 teaspoon peppermint extract
  • 3 cups all-purpose four
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups heavy whipping cream
  • 1/3 cup sour cream
  • 1/2 cup crushed peppermint candies (hint: use food processor)
  • White Chocolate Frosting (recipe follows)
  • Garnish: Peppermint Sticks
1. Preheat oven to 350 degrees.
2. Spray 2 9-inch round cake pans with non-stick spray (I sprayed and lined each one with a coffee filter).
3. In large bowl, beat butter and sugar at medium speed with an electric mixer until creamy. Add egg yolks, one at a time, beating well after each addition. Beat in peppermint extract.
4. In medium bowl, combine flour, baking powder and salt. Gradually add to butter mixture, alternately with cream, beginning and ending with flour mixture, beating until just combined after each addition. Stir in sour cream and crushed peppermint candies, just until combined.
5. In medium bowl, beat egg whites in high speed with an electric mixer until stiff peaks form. Gently fold into batter.
6. Spoon batter evenly into the prepared pans
7. Bake 26-28 minutes** or until a tooth pick comes out clean.
8. Let cool in pans for 10 minutes. Remove and cool completely on wire racks.
9. Wrap each in heavy duty plastic wrap and chill for at least 1 hour and up to 24 hours.
10. Using serrated knife, cut each layer horizontally to make 4 layers.
11. Place layer, cut side down, on a cake plate
12. Spread with 1/2 cup White Chocolate Frosting.
13. Repeated with the three remaining layers.
14. Spread top and sides with frosting, garnish with peppermint sticks.

**Cooking time took about 7 minutes longer for me. I couldn't get that middle done!
White Chocolate Frosting

* 8 ounces White Chocolate
* 3/4 cup heavy whipping cream
* 3/4 cup butter, softened
* 1 teaspoon vanilla extract
* 9 cups powdered sugar

1. In medium bowl, combine White Chocolate and cream. Microwave on high in 30-second intervals, stirring between each, until chocolate in melted and smooth (about 1.5 minutes total). Let cool completely

2. In large bowl, combine chocolate mixture with butter and beat at medium speed with electric mixer until creamy. Add vanilla, beating until combined. Gradually add powdered sugar, beating until smooth.

Sunday, October 12, 2008

Pumpkin Waffles

I got this yummy recipe from my MOPS newsletter this month. 
 I just knew I had to try it and we're all so glad I did!  

Pumpkin Waffles
serves 6
  • 2-1/2 cups all-purpose flour
  • 1/3 cup packed brown sugar
  • 2-1/4 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ginger
  • 1/4 tsp ground cloves
  • 4 large eggs
  • 1 cup whole milk (i used 1%)
  • 1 cup well-shaken buttermilk
  • 1 cup canned solid-pack pumpkin
  • 3/4 stick (6 Tbsp) butter, melted

Pre-heat oven to 250 degrees.  Pre-heat waffle iron.  Shift together: flour, brown sugar, baking powder, baking soda, salt & spices.  Whisk eggs in a separate bowl until blended and then whisk in milk, buttermilk, pumpkin and butter until smooth.  Whisk in dry ingredients just until smooth.
Brush waffle iron with melted butter.  Spoon mixture into iron and cook according to manufacturer's directions.  Transfer cooked waffles into oven 
to keep warm and crisp.  Transfer to a large platter and serve with butter and warm maple syrup.  
Makes about 12

Saturday, October 11, 2008

Taco Soup

My Aunt Carol made the recipe the last time she was up visiting my folks. It's really good, really easy and even a Weight Watcher recipe! Yummo!

  • 4 cans kidney beans
  • 1 small can tomato sauce
  • 1 small can mild chopped jalapeno peppers
  • 1 big bag frozen corn
  • 1 package taco mix
  • 1 package hidden valley ranch dressing mix
  • 1 pound ground beef, browned
  • 1 cup water
Brown the beef, throw in the rest of the ingredients, heat & eat. Top with chopped onions and sprinkled cheese. You can leave out the beef or sub for ground chicken or turkey.

Sunday, September 28, 2008

Denise's Black Beans (from ONCE A MONTH COOKING)

1 pound smoked sausage cut into pieces--I couldn't find smoked so I used:
3 cans (15-oz.) black beans, drained
1 1/2 cups chopped onion
1 1/2 cups chopped green bell pepper
1 1/2 cups chopped celery
2 tsp. minced garlic (4 cloves)
2 tsp. dried thyme leaves
1/4 tsp. cayenne
1 1/2 tsp. dried oregano leaves
1 1/2 tsp. pepper
1 chicken bouillon cube
5 bay leaves
1 (8-oz.) can tomato sauce
1 cup water

Rice (enough to serve 8)

Combine all ingredients, except rice in a crockpot.

Cook on low for 8 hours.

Remove bay leaves. Either serve HOT or cool and FREEZE.

When preparing to serve, heat to boiling and simmer 15 mintues.

Serve over hot, cooked rice.

Makes 8 servings

**We split the recipe into two bags, each 4 servings.

Sunday, September 21, 2008

I love my Kitchenaid Mixer!

My mom had one of these when I was growing up and we got one from Derek's parents when we were married. This is the item I use the most in my kitchen!! I love it so much, it would be one of the few things I would grab if I had to evacuate my house for any reason!

Look at the yummy Cinnamon Rolls I made with it today! They just came out of the oven and the kids are BEGGING for some!

Paula Deen's Toffee Brownies

I saw these on a friend's blog and they were super yummy!

1 (17.6-ounce) package brownie mix with walnuts
Vegetable oil cooking spray
3 (6-ounce) candy bars with almonds and toffee chips (recommended: Symphony brand)
Prepare the brownie mix according to package directions.

Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.

Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.

Food Network's Ina Garten's (Barefoot Contessa) California BLT Sandwiches

Derek was not at all happy that I made him set his sandwich down for a photo shoot. He thought they were SUPER yummy! We used Sourdough Bread because we roll that way...

California BLT's

6 thick-cut slices smoked bacon
4 slices good white bread, cut 1/2-inch thick
4 tablespoons good mayonnaise (recommended: Hellman's)
4 to 8 tender green lettuce leaves, washed and spun very dry
1 ripe Hass avocado
1/2 lemon, juiced
1 large ripe tomato, sliced 1/2-inch thick
Kosher salt and freshly ground black pepper
Preheat the oven to 400 degrees F.
Place a baking wire rack on a sheet pan and arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside.

Place the bread slices on a sheet pan and toast them for 5 minutes. Turn the slices and toast for 1 more minute, until all the bread is evenly browned. Place 2 slices on a cutting board. Spread each slice with about 1 tablespoon of mayonnaise. Cover the slices with a layer of lettuce. Peel the avocado and slice it 1/2-inch thick. Toss the avocado slices gently with the lemon juice, and arrange on top of the lettuce leaves. Place 3 slices of bacon on top of each sandwich and then add a layer of tomato slices on top of the bacon. Sprinkle liberally with salt and pepper.

Spread each of the remaining 2 slices of toasted bread with 1 tablespoon of mayonnaise and place, mayonnaise side down, on the sandwiches. Cut in half and serve.

Friday, September 19, 2008

Carrot Pineapple Muffins

I found this recipe on A Feathered Nest and they are super yummy! I didn't add the nuts because I didn't have any (I think they would be even better with those)! I did add the flaxseed. I usually post recipes on my Recipe Blog but thought I would post this here because I totally copied the recipe! :) The above picture features MY muffins though!
Carrot Pineapple Muffins

Preheat oven to 375 degrees. - makes about 15 regular sized muffins.

In a medium bowl, combine the following:
1 c. sugar
2/3 c. oil (or plain applesauce)
2 lg. eggs
1 t. vanilla
1 c. grated carrots (or half carrot, half apple)
1 c. crushed pineapple
1/2 c. (or more) chopped pecans or walnuts

Mix together until combined.

In a large bowl, combine the following:
1 1/2 c. flour (or white wheat flour)
1 t. cinnamon
1 t. salt
1 t. baking soda
2 t. baking powder

Whisk dry ingredients together; combine all ingredients together in the large bowl until combined; do not over mix. Spoon into greased muffin tin, filling the muffin cups almost to the top. Bake at 375 degrees for 20-25 minutes or until toothpick inserted comes out clean.

Thursday, September 18, 2008

Flourless Quick Peanut Butter Cookies

I saw this on cafemom and thought I would share it with you. I like regular peanut butter cookies but these weren't bad!

1 cup peanut butter**
1 cup sugar
1 egg

Mix all ingredients

roll dough to 1 inch balls and arrange on cookie sheet

slightly flatten each ball down with a fork making a crisscross pattern

bake at 375 for 8-10 minutes

**A friend mentioned that SUN BUTTER could be used instead of PB in case of peanut allergy

Friday, September 12, 2008

Chinese Donuts

Here is another recipe using refrigerator biscuits! I heard they have these in Chinese Buffets (but since I never ever go to one I will have to take their word for it).

Chinese Dounuts
Refrigerator Biscuits (I used pillsbury)

Pop biscuits out of can and lay out flat on counter until brought to room temperature. Heat oil to 350 degrees (make sure there is at least a few inches of oil in your pan). Add room temp biscuits a few at a time and brown on both sides. Take out and drain and cool slightly on a paper towel. Dredge in sugar. Enjoy!

Tuesday, September 9, 2008

GT Xpress 101

I impulsively bought this little device at Target last week after testing out my mom's (her impulsive buy). I've been having so much fun trying out new recipes! Who knew you could do so many things with Pillsbury Biscuits!

If you want an impulsive buy, the GT Xpress 101 is a good one!

Wednesday, August 27, 2008

Butternut Squash Soup with Cider Cream

This is a recipe back from my days at Oregon State--in my Food Science Class (I was a dietetics major). It's cold and rainy here today and it makes me yearn for fall! Autumn is my most favorite cherished time of the year. I can't explain it, I just love it so much. When you have an abundance of squash on hand (or when I happily shop at my local Farmer's Market next month) come back to this recipe. It's interesting and yummy.

Butternut Squash Soup with Cider Cream
Oregon State University Food Science Class

-2.5 lbs Butternut Squash
-5 Tbsp Butter
-2 cups Leeks
-1/2 cup Carrots
-1/2 cup Celery
-2/3 cup Sour Cream
-2 small Granny Smith Apples
-1.5 tsp dried Thyme
-1/2 tsp dried Sage Leaves
-5 cups Chicken Broth
-1.5 cups Apple Cider
-1/2 cup Heavy Whipping Cream
-1/2 cup fresh Chives (for garnish)

1. Peel, seed and cut Butternut Squash into 1/2 inch pieces.
2. Chop Leeks, Peel & Chop Carrots, Chop Celery, Peel, Core & Chop Apples, Crumble Sage Leaves, Chop fresh Chives.
3. Melt Butter in Large Saucepan over Medium Heat, Add squash, onions, carrot and celery; sauté until slightly softened, about 15 minutes
4. Mix in Apples, Thyme and Sage. Add Chicken Broth & 1 cup Cider and bring to Boil.
5. Reduce Heat to Med-Low. Cover and simmer until apples are tender, stirring occasionally (about 30 minutes).
6. Cool slightly
7. Working in batches, puree soup in blender and return to pan.
8. Boil remaining 1/2 cup cider in small saucepan until reduced to 1/4 cup (about 5 mintues) and let cool.
9. Place Sour Cream in a small bowl, whisk in reduced cider.
10. Bring Soup to simmer, mix in heavy whipping cream.
11. Ladle soup into bowls, drizzle with cider cream and top with chives.

This recipe can be made the day before up to #9. Just store both items in refrigerator.

Dutch Babies

Derek made these for me on one of our first breakfast dates. I worked a lot in the evening so he invited me over for breakfast--and the best part was that he cooked!!

Dutch Babies
The Taste of Oregon Cookbook**Recipe Card written by Derek's Mom

-1/3 cup butter
-5 large eggs
-1 cup milk
-1 cup flour

Put butter im 9x13 inch dish and set in a 425 degree oven to melt. While melting, put eggs into a blender and blend on high for 1 minute. Gradually add the milk and then the flour, blend an additional 30 seconds. Pour into the hot baking dish (that holds the melted butter). Bake until brown & puffy, about 20-25 minutes. Serve immediately with powdered sugar, lemon juice, jam or syrup.

Our family of four eats this all up FAST, the kids love it! We will have to start making two of these very soon!

Saturday, March 29, 2008

Zucchini Carrot Muffins

-Preheat oven to 375 degrees.
-Grease 12 muffins cups

In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.

Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended.

Fold in the shredded zucchini and carrots.
Fill muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar, if desired. Bake for 20 minutes.

Sunday, March 16, 2008

Caramel Corn

-1 cup butter
-1/2 cup corn syrup
-2 cups brown sugar
-1 tsp salt
-1 tsp vanilla
-1/2 tsp baking soda
-6 quarts popped corn

*Optional* nuts (almonds, peanuts, pecans)

Preheat 250 degrees.
Melt the butter, corn syrup, brown sugar and salt together over medium heat. Bring the mixture to a boil stirring constantly. Boil without stirring for 5 minutes. Remove from the heat, stir in the soda and vanilla. It will foam! Pour over the popped corn and mix well. Spread the coated corn onto large buttered cookie sheets and bake for 40 minutes, stirring every 10 minutes. Let it cool and eat!

Little hands won't be able to stay out of it!

Side note: I cut the recipe in forth for the above pictures. We had also eaten 70% of the treat in the 2nd picture!

Thursday, March 6, 2008

Pronto Mini Pizzas (a.k.a english muffin pizzas)

My kids love this meal!

-English muffins
-Pizza or Spaghetti Sauce
-Pizza Blend Cheese
-Assorted Toppings Ideas
*We love turkey pepperoni (if you haven't tried this it's a must! Not so greasy like regular pepperoni)
*Canadian Bacon
*Mushrooms, bell pepper, olives, onion

Preheat Oven to 400. Split English Muffins in half, spread app. 2 TBLE sauce onto each muffin. Sprinkle evenly with toppings of your choice. Bake 15-18 minutes or until golden brown.

***This recipe was taken from THE PAMPERED CHEF. It came with my stonewear pan. The time should be the same but check it a bit earlier if using a regular cookie sheet, stonewear seems to take a bit longer.

Friday, February 29, 2008

Good for you Shrimp Scampi

We love this dish! Derek gets the medium sized shrimp from work (frozen) and it works great!

1.5 lbs shrimp (if in shell, peel and devein).
2 Tble Olive Oil
2 Tble Thinly Chopped Green Onion
1.5 tsp Basil (more if fresh)
1 tsp Parsley (more if fresh)
2 Tble Lemon Juice
1/4 tsp Salt
2 cloves garlic

Parmesan Cheese
Whole Wheat Pasta (I love the Barilla Plus with the Omega 3)

Heat Olive Oil in 10-inch skillet

Cook everything together (except for the cheese and pasta) for 2-3 minutes (just until the shrimp is cooked).
Top with Parmesan Cheese and serve over hot pasta.

Chicken Cordon Bleu--Crockpot Edition

My mom makes this on special occasions and we love it! It does take some initial prep time but great if you're having a dinner party! I dislike throwing dinner together right before people arrive. You could serve this entree with a yummy salad, maybe some rice or mashed potatoes and some crusty french least that's how we'd serve it here in the Northwest! :)

Serves 6 (counting on one stuffed breast per person).


* 6 chicken breast halves
* 6 slices ham
* 6 slices Swiss cheese
* 1/2 c. flour
* 1/2 c. Parmesan cheese
* 1/2 tsp. salt
* 1/4 tsp. pepper
* 3 tablespoons oil
* 1 can cream of chicken soup
* 1/2 cup dry white wine

Place each chicken breast half between pieces of plastic wrap and pound gently to flatten to an even thickness. Place a slice of ham and a slice of Swiss cheese on each chicken breast; roll up and secure with toothpicks or kitchen twine.

Combine flour, Parmesan cheese, salt and pepper in bowl. Roll chicken in the Parmesan and flour mixture; chill 1 hour. After chilling the chicken, heat a skillet with 3 tablespoons oil; brown chicken on all sides. In crockpot combine chicken soup and wine. Add browned chicken and cook on LOW for 4 1/2 to 5 1/2 hours or HIGH for about 2 1/2 hours. Thicken sauce with a mixture of flour and cold water (about 2 tablespoons flour whisked with 2 tablespoons cold water). Cook for about 20 minutes longer, until thickened.

Creamy tomato soup

This is a favorite taken from TASTE OF HOME'S QUICK COOKING magazine March/April 2000 issue. I don't care much for tomato soup but this one is yummy!


* 1 medium onion, chopped
* 2 tablespoons butter or margarine
* 2 (14.5 ounce) cans diced tomatoes, undrained
* 2 (10.75 ounce) cans condensed tomato soup, undiluted
* 1 1/2 cups milk
* 1 teaspoon sugar
* 1/2 teaspoon dried basil
* 1/2 teaspoon paprika
* 1/8 teaspoon garlic powder
* 1 (8 ounce) package cream cheese, cubed


1. In a saucepan, saute onion in butter until tender. Stir in tomatoes, soup, milk, sugar, basil, paprika and garlic powder.

Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

2. Stir in cream cheese until melted. Serve immediately.

Tuesday, February 19, 2008

Beef and Cheddar Potpie

I got this recipe from my September issue of Rachael Ray! I like it, I think if you would like to spice it up you could substitute diced tomatoes with chilies for the regular diced tomatoes.

Beef and Cheddar Potpie

6 tablespoons butter, chilled
1 small onion, chopped
1 1/2 pounds ground beef
One 28-ounce can diced tomatoes, drained
1 cup beef broth
Salt and pepper
1 1/2 cups flour
2 teaspoons baking powder
2 cups shredded sharp cheddar cheese (8 ounces)
1/2 cup milk

1. Preheat the oven to 375°. Grease an 8-by-12-inch baking dish and set aside. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add the onion and cook, stirring, until softened but not browned, 3 to 5 minutes. Add the beef and cook, breaking it up with the back of a spoon, until no longer pink, about 5 minutes. Stir in the tomatoes and beef broth and season with salt and pepper. Lower the heat and cook, stirring occasionally, until most of the liquid has cooked off, about 20 minutes. Pour into the prepared baking dish and spread evenly.

2. Meanwhile, in a large bowl, combine the flour, baking powder and 1/2 teaspoon salt. Using your fingertips or a pastry blender, blend in the remaining 4 tablespoons butter and the cheese until the mixture resembles coarse crumbs. Pour in the milk and stir quickly with a fork to form a dry, shaggy dough. Gather the dough together and knead lightly in the bowl. Transfer to a floured work surface and roll or pat into a large, 1/2-inch-thick round. Using a 3-inch cookie cutter, cut out 8 biscuits. Gather the scraps of dough, form into a new round and cut out more biscuits. Continue until all the dough has been used.

3. Place the biscuits on top of the beef mixture as close together as possible and bake until lightly browned, about 35 minutes.

Monday, February 18, 2008

My favorite Lemon Bars!

Lemon Bars

4 large eggs
1 1/2 cups granulated sugar
3/4 cup fresh lemon juice
1/3 cup all-purpose flour
Hot shortbread base, recipe follows
3 tablespoons confectioners' sugar

Preheat oven to 350 degrees F. In a bowl whisk together eggs and granulated sugar until combined well and stir in lemon juice and flour. Pour lemon mixture over hot shortbread. Reduce oven temperature to 300 degrees F. And bake in middle of oven until set, about 30 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered and chilled, 3 days. Sift confectioners' sugar over bars before serving.

Shortbread Base:
1 1/2 sticks (3/4 cup) unsalted butter
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt
Preheat oven to 350 degrees.
Cut butter into 1/2-inch pieces. In a food processor process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13 by 9 by 2-inch baking pan and with a metal spatula press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread is baking, prepare topping.

BBQ Meatballs straight from my MOPS meetings!

BBQ Meatballs
**Not the exact meatballs

3 lbs. ground beef
1 can evaporated milk
1 cup oatmeal
1 cup cracker crumbs
2 eggs
1/2 cup onion, chopped
1/2 tsp. garlic powder
2 tsp. Salt
1/2 tsp. pepper
2 tsp. chili powder
2 cups ketchup
1 cup brown sugar
1/2 tsp. garlic powder
1/4 cup onion, chopped

Combine all meatball ingredients and shape into meatballs. Place in a 9x13" pan. Then combine all sauce ingredients and stir until the sugar dissolves. Pour over meatballs. Bake at 350° for 1 hour. Serve over rice. (freezes great!)

*Spaghetti & Meatballs
*Add to Minestrone Soup

Sunday, February 17, 2008

Creamy Chicken Casserole

This is a very rich and buttery dish. It's a great way to use up those Ritz crackers! Taken from my Southern Living--Our Best Easiest Weeknight Meals.

Prep: 5 minutes
Cook: 30 minutes
Servings: 4

3 cups cooked chopped chicken
1 (10.75-ounce) can of cream of chicken soup (undiluted)
1 (8-oz) carton sour cream
1 Tble poppy seeds
1.5 cups crushed Ritz Crackers (around 40)
1/4 cup melted butter

Combine first 4 ingredients; spoon into lightly greased 11x7x1.5-inch baking dish. Combine crushed crackers & butter--sprinkle over chicken mixture. Bake, uncovered, at 350 degrees for 30 minutes.

Wednesday, February 13, 2008

Two Breakfast Favorites

Here's a recipe straight from Betty Crocker. It's not the healthiest--but it's good! :) I usually omit the nutmeg, I don't care much for the taste.

French Breakfast Puffs

Get ready for "oohs" and "aahs" when you serve these heavenly rolls. Coated with cinnamon and sugar, these quick-fix breakfast puffs are a favorite in Betty's Kitchens.

Prep Time:10 min
Start to Finish:35 min
Makes:15 puffs
1/3 cup shortening
1/2 cup sugar
1 egg
1 1/2 flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup milk
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 cup butter or margarine, melted
1. Heat oven to 350ºF. Grease 15 medium muffin cups, 2 1/2x1 1/4 inches.
2. Mix shortening, 1/2 cup sugar and the egg throughly in large bowl. Stir in flour, baking powder, salt and nutmeg alternately with milk. Divide batter evenly among muffin cups.
3. Bake 20 to 25 minutes or until golden brown.
4. Mix 1/2 cup sugar and the cinnamon. Roll hot muffins immediately in melted butter, then in sugar-cinnamon mixture. Serve hot.

Blueberry Buckle Coffee Cake

We love this coffee cake in our house! My mom even stole the recipe and it's my dad's favorite. We have the larger blueberries here in Oregon but I'm sure it would be tasty with the small ones too.

2 c all-purpose flour
3/4 c sugar
2 1/2 tsp baking powder
3/4 tsp salt
1/4 c shortening
3/4 c milk
1 egg
2 c fresh or frozen (thawed and drained) blueberries
Crumb Topping (below)
Glaze (below)

1/2 c sugar
1/3 c all-purpose flour
1/2 tsp ground cinnamon
1/4 c margarine or butter, melted

1/2 c powdered sugar
1/4 tsp vanilla extract
1 1/2 to 2 tsp hot water

1. Heat oven to 375°. Grease square pan, 9 x 9 x 2 inches, or round pan, 9 x 1 1/2 inches.

2. Blend flour, sugar, baking powder, salt, shortening, milk and egg; beat 30 seconds. Carefully stir in blueberries. Spread butter in pan; sprinkle with Crumb Topping.

3. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Drizzle with Glaze. Serve warm.

For Crumb Topping
Mix all ingredients until crumbly.

For Glaze
Mix all ingredients until drizzling consistency.

From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills.

Tuesday, January 15, 2008

Three-envelope Crockpot Chicken

1. 2 lbs boneless/skinless chicken breasts
2. 1 dry envelope Ranch Dressing Mix
3. 1 dry envelope Italian Dressing Mix
4. 1 dry envelope Chicken Gravy Mix
5. 1 cup Water

Line or spray/grease crockpot. Add chicken. Mix the three dry envelopes with 1 cup of water. Pour over chicken and cook on low for 7-8 hours. I usually just throw the chicken in frozen.

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