Blueberry Coffee Cake Muffins

These were the best muffins ever!! I love Barefoot Contessa!
* 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
* 1 1/2 cups sugar
* 3 large eggs, at room temperature
* 1 1/2 teaspoons pure vanilla extract
* 8 ounces (about 1 cup) sour cream
* 1/4 cup milk
* 2 1/2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon kosher salt
* 2 cans blueberries, rinsed and drained

Directions

Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

Red Velvet Cupcakes ll

Adapted from food network, these are the best cupcakes ever. They were super moist. Plus, you gotta love cream cheese frosting!

* 2 cups all-purpose flour
* 1 1/4 teaspoons baking soda
* 1 1/4 teaspoons salt
* 1 1/4 teaspoons unsweetened cocoa powder
* 1 1/2 cups vegetable oil
* 1 3/4 cups granulated sugar
* 1 1/4 cups buttermilk
* 3 eggs

2 tablespoons plus 2 teaspoons red food coloring

* 1 1/4 teaspoons vinegar (white or apple cider can both work)
* 1 1/4 teaspoons vanilla extract
* 1/8 cup water

For the cream cheese frosting:

* 1 pkg. cream cheese, room temperature
* 1 stick butter, room temperature
* 3 cups powdered sugar, sifted
* 1 tablespoon vanilla extract

For the cupcakes:

Preheat oven 350 degrees F.

Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.

mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough.

Bake in lined cupcake pan at 350 for 20 min.

cream cheese frosting:

Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.

Almond Crusted Tilapia

This is definitely something different. I used canned pineapple but I bet it is great with fresh. My kids wouldn't try it but we liked it.
2 eggs
1/8 tsp. cayenne pepper
1 c. flour
1 3/4 c. ground almonds
4 tilapia fillets
1 Tbsp. butter, melted

pineapple salsa:
1 c. cubed pineapple
1/4 c. chopped red pepper
3 Tbsp. sliced green onions
2 Tbsp. sugar
1/2 jalapeno, seeded and chopped
1 Tbsp. lime juice
1/4 tsp. minced fresh gingerroot
2 Tbsp. minced fresh cilantro

whisk eggs and cayenne. Place flour and nuts in separate bowls. Coat tilapia with flour, then dip in egg mixture and then nuts. Place on a baking sheet and brush with butter. Bake at 375 for 20 minutes. combine salsa ingredients. Serve over fish.

Chicken Soup with Potato Dumplings

Although you use a biscuit mix for the dumplings, I really liked it. It's perfect for winter.

1/4 c. chopped onion
2 garlic cloves, minced
1 Tbsp. olive oil
6 c. chicken broth
2 celery ribs, chopped
2 carrots, sliced
1/2 tsp. italian seasoning

dumplings:
1 1/2 c. buttermilk biscuit mix
1 c. cold mashed potatoes
1/4 c. milk
1 Tbsp. chopped green onion
1/8 tsp. pepper
Saute onion and garlic in oil for 3-4 minutes. Stir in broth,chicken, celery, carrots, and sage. Bring to a boil. Reduce heat; cover and simmer 20 minutes.

Combine Dumpling ingredients and drop by spoonfuls into soup. Cover and simmer another 20 minutes.

Pumpkin Pancakes

This was our breakfast on Halloween morning. I adapted the buttermilk pancake mix to make these. They were really good.
1 c. white flour
1 ½ tsp. baking powder
½ tsp. baking soda
1 egg
2 Tbsp. white sugar
½ tsp. salt
1½ c. milk
1/3 to 1/2 c. canned pumpkin
1/2 to 1 tsp. pumpkin pie spice

MIX. Bake on hot, lightly greased griddle.

Buttermilk Pancakes

I don't like pancake mixes so I always make them from scratch and it's not any harder to do. I grew up on homemade pancakes, which may be why I can't eat them from a mix. My Daddy made some good pancakes back in the day.
1 c. white flour
1 ½ tsp. baking powder
½ tsp. baking soda
1 egg
2 Tbsp. white sugar
½ tsp. salt
2 Tbsp. oil
1½ c. buttermilk

MIX. Bake on hot, lightly greased griddle.

Farfalle with Creamy Mushroom Gorgonzola Sauce

This is my kind of pasta. A white sauce, blue cheese and mushrooms. It doesn't get any better than that.
2 Tbsp. butter
3 Tbsp. flour
2 1/2 c. milk
5 oz. gorgonzola
3 Tbsp. olive oil
1 lb. assorted mushrooms, sliced
3/4 c. frozen peas, thawed
1 lb. farfalle pasta

Melt butter over medium heat, then add flour and whisk until smooth. Allow to cook 1-2 minutes. Add milk and whisk until smooth. bring to a simmer and simmer for 2 minutes, stirring constantly. Remove from heat and stir in crumbled gorgonzola. Add salt and pepper to taste.
Heat oil over medium heat and add mushrooms. Saute 12 min. stir in peas. Season with salt and pepper.
Cook pasta. Combine with gorgonzola sauce and mushrooms.