The Best Blueberry Muffins

I love these muffins! I even made a double batch for Hubby to take to work for his employees for breakfast. The pancake mix makes them really fluffy.

                                                  The Ingredients

                         And of course the blue berries, I used frozen ones

The Best Blueberry Muffins

Ingredients:

    * 3/4 cup milk
    * 1/2 cup vegetable oil- I substitute unsweetened apple sauce
    * 1 egg
    * 1 cup flour
    * 1 cup of your favorite pancake mix
    * 1/3- 1/2 cup white sugar
    * 3 teaspoons baking powder
    * 1 cup of blueberries
    * muffin pan for 12 muffins
    * small sized muffin papers

1. Turn on the oven and preheat to 400 degrees so it will be ready when you are done preparing the muffins. In a medium sized mixing bowl, combine the milk, oil, and egg. Whisk these together with a fork until it is evenly mixed.

2. Add the flour, pancake mix, 1/3- 1/2 cup sugar, (depending on how sweet you would like the muffins) and baking powder. Stir with fork until evenly mixed. Don't stir too much, this will cause the muffins to be tough.

3. If the blueberries you are using are larger than normal, get out a cutting board and knife and chop them in half. Add the one cup of blueberries to the batter and mix gently so as not to break the blueberries.

4. Place one muffin paper in each indentation in the muffin pan. Spoon the batter into the papers so that each muffin is about the same size and has approximately the same amount of blueberries. Put the muffins in the oven and bake for 17-20 minutes until the tops are golden brown.

5. Turn off the oven. Remove from oven and let cool for a few minutes. Remove muffins from pan. Once cool, store


And somehow I forgot to take a picture after they were done! They are all gone now but man were they good!

Tasty Tuesday

Hubby’s Grandparents came home from Florida last week! What does this have to do with Tasty Tuesday? I’m glad you asked! Grandma is one of those grandmas’s that makes everything taste so good. No matter what she has made us in the past I have loved it! She has that touch. She always finds the good recipes and seasons it just right. Ever since Hubby and I got married almost 3 years ago I have been soaking up every single recipe she will give me. I didn’t have this with my grandma and I want things like this to pass on to my kids. We went to Grandma and Grandpa’s house for dinner last week and I wanted to share the recipe that she made. I made it last night again and it turned out great!

No Fuss Chicken

2/3 cup flour

1 tsp Rubbed Sage

1 tsp Dried Basil

1 tsp Seasoned Salt

1 broiler chicken (2 to 3 pounds, cut up) we both used legs & thighs just fine

¼ cup butter

2 cups chicken broth

1.In a shallow bowl, combine flour, sage, basil and seasoned salt; coat chicken.

Reserve remaining flour mixture.

2. In a large skillet, melt butter; brown chicken on all sides. Transfer to a slow cooker.

3. Add ¼ cup flour mixture to skillet; discard rest. Stir until smooth.

4. When mixture begins to bubble, stir in chicken broth and bring to a boil. Boil for 1 minute. Pour over chicken.

5. Cover and cook on high for 2 to 2 ¼ hours or low for 6-8 hours.

Serve with mashed potatoes and veggie.

(At the end when the chicken was done cooking I had to remove the gravy and bring to a boil on the stove and add a little flour to thicken and use as gravy).

Enjoy!!

Do you have any of your grandmother’s recipes to share? Thanks!

Tasty Tuesday

This week I was trying to use up leftover produce and meat in the house. I sometimes buy meat with the best of intentions and then forget to use it. The other day I stumbled apon beef stew meat that I purchased a few months ago and forgot about. This was great because I carrots and potatoes that needed to be used too. After a few recipe searches I finally found one that Hubby would try. It turned out awesome! It was so good that it might become a regular around here in the winter months.

So here it is!
Slow Cooker Hearty Beef Stew

* I also added parsnips chopped instead of part of the potatoes.

Prep: 20 minutes
Cook: 10 hours 15 minutes
Serves: 6

Ingredients:

1 1/2 pounds beef for stew, cut into 1-inch pieces
Ground black pepper
1/4 cup all-purpose flour
1 tablespoon vegetable oil
1 pounds medium potatoes, cut into cubes (about 3 cups)
4 medium carrots, sliced (about 2 cups)
2 medium onions, cut into wedges
4 cloves garlic, minced
3 1/4 cups Swanson® Beef Stock
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme leaves, crushed
1 bay leaf
1 cup thawed frozen peas

Directions:

Season the beef with black pepper. Coat the beef with 2 tablespoons of the flour. Heat the oil in a 10-inch skillet over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often.

Place the potatoes, carrots, onions and garlic into a 5-quart slow cooker. Top with the beef. Add 3 cups of the stock, Worcestershire, thyme and bay leaf.

Cover and cook on LOW for 10 to 11 hours* or until the beef is fork-tender. Remove and discard the bay leaf.

Stir the remaining flour and stock in a small bowl until the mixture is smooth. Stir the flour mixture and peas in the cooker. Increase the heat to HIGH. Cover and cook for 15 minutes or until the mixture boils and thickens.

*Or on HIGH 5 to 6 hours

Do you have a recipe to share this week? Something new you have tried or an old favorite.