No-Fuss Blueberry Muffins

No-Fuss Blueberry Muffins:

In a bowl, combine:
2 Cups sifted Flour
1 teaspoon baking powder
1/4 t salt

1/2 cup sugar
2 eggs
1/3 cup vegetable oil
1 cup of sour cream
and mix well.

Sprinkle the mixture with one cup of of fresh or unthawed blueberries and spoon into muffin tins. Bake in preheated oven 350.F for 25-30 mins.

This recipe makes 6 muffins if you decide to use Texas Muffin tins.

Thanks so much for the card and tea... it was so sweet of you and made my day! From Jess (my darling neighbor from New Zea land)

Christina Tip: These are delicious and not heavy, sugary etc like normal bakery muffins. You will feel OK after eating one of these for breakfast or lunch.

Avrie loved them!

Mini chorizo, manchego & olive popovers

Mini chorizo, manchego & olive popovers
These popover are the definition of moorish. You won’t want to make them too far in advance for 2 reasons- 1/ they won’t stay crispy 2/ you will probably eat more than your fair share before the guests arrive. Consider this your warning…..!

Makes 36

Diet Facts: When chorizo becomes healthy let me know!

36 cocktail sized fresh chorizo, or 175g fresh chorizo, cut into 36 pieces
Vegetable oil
3 large free range eggs
250ml/ 9 fl oz milk
125g/ 1/2 cup plus 1/3 cup plain flour
50g/1 heaping loosely packed cup finely grated manchego (or parmesan)
1 Tbsp chopped chives
36 pitted kalamata olives, optional

• Heat the oven to 400F/200C/Gas 6. Place 1 piece of chorizo into each of the 36 mini muffin holes and add a tiny drop of vegetable oil. Place on a large baking tray and put into the oven for about 8 minutes, or until the chorizo is sizzling and releasing it’s oils.

• Whisk together the eggs and milk. Place the flour in a medium-sized bowl and make a well in the center. Whisk in the wet ingredients until completely smooth.

• Add 2/3 of the grated cheese and the chives to the batter. Remove the muffin tins from the oven and quickly fill the tins roughly 1/2 full and then pop and olive in each one and sprinkle with the remaining cheese. It is important to do this step quickly so that the pans do not loose too much heat.

• Bake in the oven for 15-20 minutes, not opening the oven before 15 minutes are up. They will be risen, and golden. Eat immediately.

Japanese-Style Cabbage Salad

Rated: Prep Time: 25 Minutes Ready In: 25 Minutes Servings: 12

"This fabulous salad recipe is comparable to what is served in Japanese restaurants. It's vegan and tastes great! It goes well with traditional Japanese foods and also with American foods instead of coleslaw."

Ingredients:

3 tablespoons sesame oil 3 tablespoons rice vinegar 1 clove garlic, minced (optional) 1 teaspoon grated fresh ginger root (optional) Or 1 tsp powder 1 tablespoon white sugar (optional) 1 teaspoon salt

1 teaspoon black pepper 1/2 large head cabbage, cored and shredded 1 bunch green onions, thinly sliced 1 cup almond slivers 1/4 cup toasted sesame seeds 1/2 cup shredded carrots Sunflower seeds (optional)

Directions:

1.	Whisk together sesame oil, vinegar, garlic, ginger, sugar, salt, and pepper in a small bowl until the sugar has dissolved. Toss the cabbage, green onions, almonds, and sesame seeds in a large bowl with the dressing until well coated. Add dressing just before serving.

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Printed from Allrecipes.com 5/27/

CHRISTINA NOTE: I used 1/2 of green cabbage and 1/2 red cabbage. I did not have fresh ginger but a tsp of powder ginger tasted great. I also added some apple cider vinegar. You could also crumble some dried ramen noodles on top. This is a yummy crunchy salad. See my add ins italicized in ingredients above.

Avrie and Halle even liked it. PS pic above is by me

Summer Fresh Salad

Summer Fresh Salad

Salad:
1 large head red leaf lettuce (washed, dried, cut, chilled)
1 (11 oz) can of mandarin oranges (drained)
1 small container of feta cheese
1/4 c craisins
1/2 c sliced strawberries
1/2 c red grapes (halved)
1 can of pears (diced)
1 cooked chicken breast (cubed)

Salad Dressing:
1/2 c Italian salad dressing
1/2 t grated orange peel
1/3 c fresh orange juice
2 T sugar

Top with candied nut of your choice:

1 C SLICED ALMONDS (or nut of your choice)

1/3 C PACKED BROWN SUGAR

1 t GROUND CINNAMON

1 LARGE EGG WHITE (LIGHTLY BEATEN)

Preheat oven to 325 degrees. Combine first 3 ingredients in small bowl. Stir in egg whites. Spread mixture evenly onto a foiled lined baking sheet coated with cooking spray. Bake at 325 degrees for 10 minutes. Stir mixture; bake an additional 13-15 minutes or until crisp. Transfer foil to wire rack. Cool almond mixture. Break almond mixture into small pieces. Store at room temperature in an air tight container for up to 1 week.

Erin Mayfield

Cheese Muffins