PW’s The Awesome-est Blueberry Muffins

recipe

3 cups minus 2 tablespoons flourDSC_0151-1

DSC_0154-1

1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch of salt
Dash of Nutmeg
1 cup sugar
1/2 cup vegetable oil
1 egg
1 generous cup plain, unflavored yogurt (throw in extra if you want)
2 cups fresh blueberries
Vanilla Extract
Softened Butter, for muffin tins
Turbinado sugar (optional)
DSC_0155-1

Preheat oven to 385 degrees.

In a large bowl sift flour,
DSC_0145-1

baking soda,
DSC_0157-1

nutmeg, baking powder, and salt. Set aside.

In another large bowl whisk together sugar,
DSC_0162-1

oil,
DSC_0164-1

DSC_0165-1

cap-ful of vanilla,
DSC_0166-1

DSC_0167-1

egg,
DSC_0168-1

DSC_0170-1

and yogurt.
DSC_0171-1

DSC_0172-1

DSC_0174-1

Add the dry ingredients
DSC_0175-1

DSC_0176-1

and stir to a count of 10.
DSC_0177-1

Add blueberries,
DSC_0178-1

DSC_0181-1

DSC_0182-1

DSC_0184-1

reserving 1/2 cup,
DSC_0187-1

to mixture and stir 3 times.
DSC_0185-1

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.)
DSC_0188-1

DSC_0189-1

Bake 20 to 25 minutes and allow to cool completely.
DSC_0196-1

Farmer’s Casserole

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…

Recipe

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
DSC_0039-1

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.
DSC_0041-1

Sprinkle with pepper jack cheese,
DSC_0043-1

ham,
DSC_0046-1

and green onions.
DSC_0048-1

In a medium bowl, mix the eggs, evaporated milk, pepper, and salt. Pour the egg mixture over the potato mixture in the dish.
DSC_0049-1

DSC_0050-1

DSC_0051-1
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.
DSC_0053-1

DSC_0075-1

DSC_0077-1

Just for fun…

Thought I would do a different kind of post…Just a few things that make me smile…Maybe they will make you smile too…

I LOVE Bacon!

AMEN!

Amen to that!

Happiness IS Homemade, cause its made with LOVE!

This makes me smile, makes my heart and soul happy…

Yes, they are calling me and I want to go hiking!!!

I need this in my kitchen!

Cracks me up EVERY TIME!

Since tomorrow is Friday!

Love this song!

Another Marinara Sauce Recipe

I have the MOST marinara sauce recipes on my blog! What can I say, I LOVE Marinara and you can make it a million different ways!

so here’s another one to add to the list!

recipe

2 (14.5 ounce) cans stewed tomatoes
1 (6 ounce) can tomato paste
4 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons olive oil
1/3 cup finely diced onion
1/2 cup white wine
DSC_0002-1

In a food processor place Italian tomatoes,
(I used San Marzano Tomatoes because I LOVE THEM and I doubled the recipe as well)
DSC_0006-1

DSC_0003-1

tomato paste, chopped parsley, minced garlic,
DSC_0007-1

oregano, salt, and pepper.
DSC_0010-1

Blend until smooth.
DSC_0011-1

In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes.
DSC_0012-1

DSC_0013-1

Add the blended tomato sauce and white wine.
DSC_0015-1

Simmer for 30 minutes, stirring occasionally.
DSC_0016-1

DSC_0047-1

DSC_0050-1

Normy is really excited to eat!
DSC_0053-1

MMMMMMMMMMMMMMMMMMMMMM
DSC_0054-1

Grandma Maronis Meatballs 100 Year Old Recipe

Got this recipe from Foot network…

These meatballs were so moist and smelled so GOOD!

The most moist meatballs I ever had!

1 pound ground chuck
DSC_0019-1

4 ounces dried bread crumbs
DSC_0020-1

DSC_0021-1

4 large eggs
DSC_0022-1

DSC_0024-1

DSC_0025-1

4 ounces whole milk
DSC_0026-1

DSC_0027-1

6 ounces grated Romano
DSC_0029-1

3 ounces grated Spanish onion
DSC_0030-1

2 ounces finely diced fresh garlic
2 ounces finely chopped fresh Italian parsley leaves
DSC_0031-1

2 ounces finely chopped fresh basil leaves
DSC_0033-1

Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.

Mix all ingredients thoroughly in large bowl.
DSC_0034-1

If mixture seems a little loose add more bread crumbs.

Roll meatballs loosely about the size of a golf ball and place on baking sheet.
DSC_0035-1

DSC_0036-1

Place into preheated oven for approximately 35 to 40 minutes.

DSC_0041-1

Enjoy!
DSC_0045-1

DSC_0048-1

Jamie Hash Browns

Another made up Jamie Recipe! I love Jamie made up recipes they are the best ya know! A quality recipe that will make you want more!

So I LOVE hash browns! I think that Waffle House makes THE best Hash Browns (other than me of course). They are REAL potatoes and you can add onions and cheese and all sorts of goodness to  them.

So what you will need for these hash browns is a bag of simply potatoes hash browns (love these when I am not using real potatoes) I believe the bag is 2 pounds.

1/2 a green bell pepper, Chopped
1/2 a yellow onion, chopped
DSC_0300-1

get a medium to medium large skillet and coat it with olive oil and heat to medium high heat, and then add in the chopped onions to the pan
DSC_0302-1

then add in 2 tbsp of butter because butter makes everything taste better
DSC_0304-1

once the butter has melted go ahead and add in the hash brown potatoes
DSC_0306-1

then get some creole seasoning, or you could use garlic salt or Cajun seasoning.
DSC_0307-1

sprinkle all over the hash browns, I was VERY generous with the creole seasoning as I LOOOOOVE IT!
DSC_0308-1

Need a close up
DSC_0309-1

stir the potatoes some and then add in some fresh cracked black pepper
DSC_0310-1

cook for about 10-12 minutes, or until the hash browns get nice and brown and crunchy. Then add in the chopped green bell peppers you chopped up earlier
DSC_0311-1

I add the peppers in last because I don’t cook them too long as I like them to still be a little crunchy.

Cook for about 5 minutes stirring and flipping. Then serve. You can add more Creole seasoning if you want and pepper too…FABULOUS!
DSC_0318-1

Antipasto Salad

So a couple of weeks ago I had this Antipasto Salad for lunch and it was just so good that I decided to make one of my own, I looked online for recipes and just kinda went my own way so here you go…

This is what I used:
DSC_0227-1

Butter Lettuce
Green Leaf lettuce
Green olives
Shredded Mozzarella Cheese
pepperoncinis
Sliced Black Olives
Red onion
Salami,
provolone cheese
cucumber
Pepperonis
Feta Cheese
2 tomatoes

So I got a big platter and washed the lettuce and then chopped it up and added it to the platter
DSC_0229-1

then add in chopped, red onion
DSC_0230-1

then add in chopped up some Italian dry salami
DSC_0231-1

add in chopped up hard salami too
DSC_0232-1

DSC_0233-1

feta
DSC_0234-1

Provolone
DSC_0235-1

Cucumber
DSC_0236-1

tomato
DSC_0238-1

Green and Black Olives
DSC_0239-1

DSC_0240-1

and pepperoni
DSC_0241-1

DSC_0242-1

DSC_0244-1

DSC_0246-1

serve with your favorite Italian Dressing and pepperoncinis
DSC_0250-1

DSC_0253-1

I made my salads with Pita Pizza’s too
DSC_0255-1

Bruschetta Chicken

Recipe

1 Tablespoon Olive Oil
5 cloves Garlic, Finely Minced
DSC_0277-1

1 pint Red Grape Tomatoes, Halved Lengthwise
1 pint Yellow Grape Tomatoes, Halved Lengthwise
1 Tablespoon Balsamic Vinegar
16 whole Basil Leaves (chiffonade)
Salt And Black Pepper To Taste (don’t Oversalt)
8 whole Boneless, Skinless Chicken Breasts, Cut In Half To Create Two Thin Breasts
Salt And Pepper, to taste
Freshly Grated Or Shaved Parmesan
DSC_0276-1

In a small skillet, heat olive oil over medium-high heat. Add garlic and stir, lightly frying for about a minute,
DSC_0278-1

DSC_0279-1

DSC_0280-1

removing before the garlic gets too brown (it can be golden.) Pour into a mixing bowl and allow to cool slightly.
DSC_0281-1

Add tomatoes,
DSC_0282-1

DSC_0286-1

balsamic,
DSC_0288-1

basil,
DSC_0289-1

DSC_0292-1

and salt and pepper to the bowl.
DSC_0293-1

Toss to combine,
DSC_0297-1

DSC_0299-1
then taste and add more basil if needed, and more salt if needed (don’t over salt, though!) Cover and refrigerate for an hour or two if you have the time.

Season chicken breasts with salt and pepper, then grill or saute them until done in the middle.
DSC_0312-1

DSC_0313-1

To serve, give the tomato mixture a final stir. Arrange chicken breasts on a plate (2 at a time) then spoon a generous amount of bruschetta topping over the top.

Use extra topping on slices of grilled baguette!
DSC_0314-1

DSC_0315-1

DSC_0317-1

Come Back Sauce, Hush Puppies and a Crawfish Boil

My good friend Stacey Marie had another boil this past weekend! I was so excited! I asked her every day (it seems) when she was having it. Stacey are you going to have a boil? Stacey are you going to have a boil, Stacey do I annoy you?

So this is going to be a long post with two recipes and LOTS OF pictures! So be ready!

So she had it on Cinco de mayo! What a great DAY!! I was looking forward to it alll last week, then Friday came and I couldn’t sit still I was SO excited!

So for the boil I made Come Back sauce, and Hush Puppies and Reese’s Cupcakes and Pink Lemonade Cupcakes…

So I’ve made come back sauce before, but I did it wrong as I added in the wrong chili sauce and I just didn’t really care for the recipe, But you might like it!

OH and Note: I didn’t really care for the come back sauce on the hush puppies, I think it took away from the flavor, but it was REALLY good on potatoes!

Recipe

DSC_0005-1

1/4 cup of olive oil
DSC_0007-1

1/4 cup of chili sauce (not Sriracha) They REALLY stress on the recipe to use this chili sauce: (so I will too, cause I did make it with Sriracha thinking ah it doesn’t matter, but really does, so just use it).


DSC_0008-1

1/4 cup of ketchup
DSC_0009-1

1 tablespoon of Worcestershire sauce
DSC_0010-1

1 teaspoon of spicy mustard
DSC_0011-1

1 cup of mayonnaise
DSC_0012-1

DSC_0013-1

8 turns of the pepper grinder
DSC_0015-1

Couple dashes of hot sauce
DSC_0016-1

1/4 teaspoon of Cajun seasoning
DSC_0017-1

DSC_0018-1

1/2 teaspoon of onion powder
DSC_0019-1

1/2 teaspoon of garlic powder
DSC_0020-1

DSC_0022-1

The juice of 1/2 of a lemon
DSC_0023-1

DSC_0024-1

Put all of the ingredients in a blender and process until well mixed. Store in fridge. Use on pretty much everything…

I don’t have a blender, I have a hand blender, so what I did was put everything in a big gulp cup, so it would all fit and mixed with my hand blender, and then transferred to a jar and it worked just fine.
DSC_0025-1

DSC_0026-1

DSC_0028-1

and now time for the Hushpuppies, or as I like to call them, Push Huppies!

Recipe

6 cups peanut oil (I used canola oil as peanut oil is freaking expensive)
1 1/2 cups self-rising cornmeal
1/2 cup self-rising flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 small onion, chopped
1 cup buttermilk
1 egg, lightly beaten
(FYI I don’t know about you but I have never seen self-rising cornmeal before and wasn’t sure where I could find it and I was able to find it at King Soopers as well as the self-rising flour).

DSC_0033-1

Using a deep pot, preheat oil for frying to 350 degrees F.
DSC_0032-1

Using a mixing bowl, stir together the cornmeal,
DSC_0034-1

DSC_0035-1

DSC_0036-1

flour,
DSC_0037-1

DSC_0038-1

baking soda,
DSC_0039-1

and salt. Stir in the onion.
DSC_0042-1

In a small bowl, stir together the buttermilk
DSC_0044-1

and egg.
DSC_0045-1

Pour the buttermilk mixture into the dry ingredients (may look like a lot, that’s because I did the recipe X3)
DSC_0046-1

DSC_0047-1

DSC_0048-1

and mix until blended.
DSC_0055-1

Drop the batter,
DSC_0090-1

DSC_0091-1

1 teaspoon at a time, into the oil. Dip the spoon in a glass of water after each hush puppy is dropped in the oil. Fry until golden brown,
DSC_0050-1

turning the hush puppies during the cooking process.
DSC_0058-1

DSC_0063-1

DSC_0064-1

DSC_0102-1

DSC_0104-1

DSC_0128-1

You must try one or two, or ten to make sure they taste alright…
DSC_0056-1

DSC_0061-1

DSC_0062-1

So pack your come back sauce and your hush puppies, and wine and camera and cupcakes and hubby and hit the road to Limon, CO. for a Craw fish boil…

DSC_0131-1

DSC_0173-1

MMMMM Spices
DSC_0137-1

So wash out some big ass pots and fill them with water
DSC_0175-1

Then add in a Spice bag
DSC_0176-1

then some Seafood Boil seasoning
DSC_0177-1

Then add in Some liquid Shrimp & Crab Boil stuff
DSC_0178-1

then add in some Cayenne
Stacey likes a LOT of Cayenne
DSC_0180-1

DSC_0182-1

and then start coughing because the spices are so strong
DSC_0184-1

MMMMM DINNER!
DSC_0195-1

Start to heat the water you just seasoned and bring it to a boil
DSC_0199-1

Now wash some potatoes
DSC_0200-1

Cut off the bad parts of the potatoes
DSC_0202-1

Add lemons and onions to the water that you are boiling
DSC_0203-1

give the craw fish some kisses
DSC_0214-1

Put it on your head
DSC_0216-1

your shoulder
DSC_0218-1

and then let all the kids torture them for a while before they are boiled…(what a life)
DSC_0222-1

then take pictures of your kick ass friend Stacey and Hubby Brian cause they are hosting this craw fish boil and its thanks to them that you ever, even tried craw fish…
DSC_0228-1

They are good peeps!
DSC_0230-1

UH OH one of the craw fish tries to get away from the torture of the 100 kids that were playing with it and he thinks he can take your hubby on…
DSC_0231-1

GRRRR
DSC_0233-1

I can take you!
I may be small but my claws can take you mister!
DSC_0234-1

DSC_0235-1

More kisses for the Craw fish!
DSC_0236-1

Then you add in some corn to the water that is boiling with the onions and lemons and spices, gotta get it all nice and ready for the craw fish
DSC_0247-1

Add in some Middle finger too for attitude
DSC_0246-1

(this is my kind of boil)

Shrooms
DSC_0248-1

Potatoes
DSC_0250-1

Stop from the boil for a minute from cooking to take a picture with your very good friend Stacey cause she’s cool and stuff!
DSC_0254-1

I had to share this picture cause its my favorite one of the day! Stacey’s face is priceless!
DSC_0260-1

She’s ready to throw the corn and craw fish in!
DSC_0274-1

DSC_0293-1

DSC_0301-1

DSC_0321-1

this here is a hooker!
DSC_0330-1

Time to drain all the fish and potatoes, corn and shrooms and the HOOKER helps you do this!
DSC_0335-1

DSC_0339-1

DSC_0348-1

More Craw fish to boil!
DSC_0364-1

I feel sorry for this last guy…
DSC_0369-1

add more seasonings and stir
DSC_0370-1

DSC_0375-1

then pour the goodness out on to a table covered in newspaper and chow down!
DSC_0380-1

DSC_0387-1

DSC_0391-1

DSC_0395-1

Oh look there is Normy getting him some!
DSC_0397-1

DSC_0399-1

DSC_0402-1

DSC_0405-1

and there you have it and craw fish boil and can I just say that I can NOT wait for the next one!!!

Starbuck’s Iced Lemon Pound Cake

Found this recipe on Pinterest and I HAD To make it!

recipe

1 box yellow cake mix
DSC_0170-1

DSC_0172-1

4.3 ounce instant or cook and serve Lemon pudding mix
DSC_0173-1

1/2 cup vegetable oil
DSC_0175-1

4 large eggs
DSC_0177-1

DSC_0178-1

DSC_0179-1

1/2 cup milk
DSC_0180-1

8 ounces sour cream
DSC_0182-1

DSC_0183-1

6 tablespoons freshly squeezed lemon juice
DSC_0186-1

Icing

2 1/2 cups powdered sugar

3-4 tablespoons freshly squeezed lemon juice
DSC_0167-1

Preheat oven to 350 degrees F.
DSC_0169-1

and spray 2 loaf pans generously with cooking spray.

Place all cake ingredients in no particular order into stand or electric mixer, beating
DSC_0189-1

until well combined, about 1 1/2 minutes. Divide cake batter between two prepared loaf pans spreading evenly.
DSC_0191-1

DSC_0192-1

DSC_0194-1

DSC_0195-1

Bake for 45-55 minutes,

DSC_0196-1
until golden brown and cooked through. Remove and let cool for 15 minutes before removing loaves from pans.

DSC_0263-1

DSC_0264-1

To prepare icing, place powdered sugar into a large bowl.
DSC_0257-1

Drizzle in lemon juice
DSC_0258-1

DSC_0260-1

stirring until smooth and thick.
DSC_0261-1

DSC_0262-1

Should be a good drizzling consistency. Drizzle icing over cakes and let set for 20 minutes for a firm icing. Otherwise slice while still wet if desired.
DSC_0265-1

DSC_0267-1

DSC_0268-1

DSC_0269-1

DSC_0270-1

DSC_0273-1

DSC_0274-1

DSC_0275-1