1 cup of the vinegar (any type is fine, wine vinegar, rice vinegar, etc…)
(I used red wine)
1 1/3 cup of olive oil or other oil (I usually do half olive oil, half cheaper oil)
2 tablespoons of water
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon honey, white sugar
1 tablespoons dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 tablespoon dried parsley
1 tablespoons salt
Pour ingredients into a glass jar or bottle with a cover.
You may need to use a funnel, in which case pour the dry things in first before the liquids.Cover and shake well. Use, or refrigerate for up to 90 days.
3 cups minus 2 tablespoons flour
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch of salt
Dash of Nutmeg
1 cup sugar
1/2 cup vegetable oil
1 generous cup plain, unflavored yogurt (throw in extra if you want)
2 cups fresh blueberries
Softened Butter, for muffin tins
Turbinado sugar (optional)
Preheat oven to 385 degrees.
In a large bowl sift flour,
nutmeg, baking powder, and salt. Set aside.
In another large bowl whisk together sugar,
cap-ful of vanilla,
Add the dry ingredients
and stir to a count of 10.
reserving 1/2 cup,
to mixture and stir 3 times.
Add mixture to well-buttered muffin pans. Sprinkle remaining berries on top and press down lightly. Sprinkle turbinado sugar over top. (Brown sugar can be used instead.)
Bake 20 to 25 minutes and allow to cool completely.
What I made one year ago on this day: Asian lettuce wraps
Steak with Burgundy mushroom sauce
Got this recipe from my mother in law and have made it many times. It’s a crowd pleaser! Made it for Mother’s Day this past Sunday and every bite of it was eaten. I recommend making it the night before and baking it in the morning before eating it…you can double it up as well if it’s a big crowd you are feeding…
3 cups frozen hash brown potatoes
3/4 cup shredded pepper jack cheese
1 cup cooked ham, diced
1/4 cup chopped green onions
4 eggs, beaten
1 (12 fluid ounce) can evaporated milk
1/4 teaspoon ground black pepper
1/8 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
Arrange hash brown potatoes evenly in the bottom of the prepared dish.
Sprinkle with pepper jack cheese,
and green onions.
In a medium bowl, mix the eggs, evaporated milk, pepper, and salt. Pour the egg mixture over the potato mixture in the dish.
The dish may be covered and refrigerated at this point for several hours or overnight.
Bake for 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled) in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.