Blueberry Muffins

(this is a mini muffin)

Makes 12 LARGE muffins

2 c. flour

1 TBL. baking powder

½ tsp. salt

1 large egg

1 c. sugar

4 TBL. unsalted butter, melted and cooled slightly

1 ¼ c. sour cream (low fat and fat free are definitely not as good)

1 ½ c. frozen blueberries regular size, not Wild

Directions

·         Preheat oven to 350º.

·         Spray standard muffin tin with nonstick cooking spray, or use paper liners. (Only use the liners if you will be serving the muffins cool, because they won’t come off of warm muffins.)

·         Whisk flour, baking powder, and salt in medium bowl until combined. Set aside.

·         Whisk egg in second medium bowl until well combined and light colored, about 20 seconds.

·         Add sugar to eggs and whisk vigorously until thick and homogenous, about 30 seconds.

·         Add melted butter in 2 or 3 additions, whisking to combine after each addition.

·         Add sour cream in 2 additions, whisking just to combine.

·         Add frozen berries to dry ingredients and gently toss just to combine.

·         Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25-30 seconds. (Small spots of flour may remain and batter will be very thick. Do not over mix.)

·         Use ice cream scoop or large spoon to drop batter into greased muffin tin. (Heaping Full!) 12 large sized. And when it says heaping full it really means HEAPING! They don't rise.

·         Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25-30 minutes, rotating pan from front to back halfway through baking time.

·         Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes. 

3 mini muffins

Melinda Radmacher made these for us to enjoy after her RS lesson on scripture study. 
The muffins we had on Sunday were made mini muffins- and more healthy with the following substitutions:    1 cup of sugar = (1/4 cup of honey + 1/4 cup maple syrup) or 1/2 cup of maple syrup. white flour = whole wheat flour equal parts same measurements.

Vegan Chili

1 onion, diced
3 cloves garlic, minced
1 red, yellow or orange pepper, diced
1 14-16 oz can black beans, drained and rinsed
1 14-16 oz can kidney beans, drained and rinsed
1 14-16 oz can chili beans with sauce
2 14.5 ounce cans, no salt diced tomatoes
1 small can tomato sauce
1/4 c salsa, mild, medium or hot
2 T & 1 tsp chili powder
1 tsp cumin
1 tsp dried oregano
1 tsp tumeric
1 tsp dried basil
3 12oz package ground veggie "meat" from Trader Joes (or Yves brand)
*add water as needed  --Kitty uses 1/2 can

Add all ingredients to a slow cooker or large crock pot and mix well. heat on high for 5 hours stirring occasionally

• top with grated cheese.
• serve with corn bread

Kttty Tetak brought this recipe to share at recipe club. It was very yummy!

Carrot Pineapple Cake

2 c grated raw carrots
3 c flour
2 c sugar
1 1/2 c oil
1 1/2 c chopped nuts
1/2 c coconut
1 small can crushed pineapple
3 eggs
2 T grated orange peal
2 tsp soda
2 tsp vanilla
1/2 tsp salt
1 tsp cinnamon

Mix dry ingredients
Add the rest
bake at 350 degrees (for two thick layers)  50 minutes
if making 3 thinner layers 40- minutes
use a toothpick to check for doneness
YUM!

Frost with cream cheese frosting!

Charlene got this recipe from BYU Wilkinson Center in 1966

Cookie Salad

1- Large package of instant Vanilla pudding
1- Cup of buttermilk
Mix together like you would the pudding/ until it is thick.
Stir in 1 medium size container of Cool Whip.
Then Add:
1 Can of Pineapple tidbits or crushed (Drained well)
2 small cans of Mandarin Oranges drained
Put in refrigerator to set up a bit.
Just before serving:
1- pint of fresh Strawberries sliced or 1 small package of frozen Raspberries.
1- package of Fudge Stripe Cookies broken up

-This is Diane's recipe, but I made it for recipe club on April 19th.- Launa

Forget Me Not - RS luncheon casserole

Ham and Cheese Brunch Squares

1 tsp vegetable oil

2 c (8 oz.) grated Colby and Monterey Jack Cheese, blend, divide

1 package (22.5 oz) frozen toaster hash brown patties, thawed (10 patties)

8 oz. cream cheese, softened

12 eggs

1/2 tsp coarsely ground black pepper

8 oz. thickly sliced deli ham 

4-5 green onions with tops, divided (1 cup sliced)

3 plum tomatoes

1. Preheat oven to 450 degrees. Oil 9" x 13" pan. Grate cheese. Crumble hash browns over bottom of pan; press gently into an even layer. 

Sprinkle half of the cheese evenly over the hash browns. Bake 13-15 minutes or until crust starts to brown and cheese is melted.

2. Meanwhile, whisk cream cheese until smooth. Gradually add eggs and black pepper; whisk until smooth. Coarsely chop ham. Slice green onions, reserving 1/4 cup of the tops for garnish. Place ham and remaining green onions into a saute pan; cook and stir over medium heat 2-3 minutes or until hot. Stir ham mixture into egg mixture.

3. Remove pan from oven. Pour egg mixture over crust. Return pan to oven; bake 6-8 minutes or until center is set. Meanwhile slice tomatoes in half lengthwise; scrape out seeds and dice. Remove pan from oven; top with remaining cheese, tomatoes and reserved green onions. Sprinkle with additional black pepper if desired. Cut into squares and serve.

Makes 12 servings.