Best of the Best Blueberry Muffins

I have to give a "shout out" to Amy Beaman for this FABULOUS muffin recipe... they are too good not to make LOTS.

1/2 cup unsalted butter
1 1/4 cups white sugar
1/2 teaspoon salt
2 eggs
2 cups all-purpose flour, divided
2 teaspoons baking powder
1/2 cup buttermilk
1 pint fresh blueberries - rinsed, drained and patted dry
2 tablespoons white sugar

1. Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.
2. In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.
3. Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.

Bacon Water Chestnut Wraps

2 -6 1/2 oz water chestnuts, drained
1 pound bacon
1 -12oz. bottle of catsup
1/2 c sugar
1/2 c brown sugar packed
juice of 1 lemon
2 Tlbs. Worcestershire sauce
2 tablespoons dark molasses

Cut bacon strips in half and wrap around whole chestnuts. Secure with a toothpick. Place chestnuts on a roasting rack in a glass dish and cook until bacon is crisp. About 1 minute per chestnut. Mix the remaining ingredients and place in a shallow glass serving dish. Place chestnuts in the sauce and microwave for 1 minute until sauce is thoroughly heated. (40 pieces)


Lemon Fruit Dip

This fruit dip recipe is from my friend Shalyse.
4 eggs

2 C. Sugar

2/3 cup Real Lemon Lemon Juice from Concentrate

2 Tbsp. cornstarch

1 C. water

2 tsp. vanilla extract

2 C (1 pint) whipping cream, whipped

In bowl, beat together eggs, 1 C. sugar, and lemon juice. In saucepan, combine remaining sugar and cornstarch; stir in water. Cook and stir until thickened; remove from heat. Gradually beat in egg mixture. Over low heat, cook and stir until slightly thickened. Add vanilla; cool. Fold in whipped cream. Serve with fresh fruit. Refrigerate. Makes 6 cups.


English Muffin Bakes

½ English muffin
Grape jelly or red currant jelly thinly spread on muffin
Slice of ham (deli style, not thick)
Thin slice of cored apple (fuji)
Slice of swiss cheese

Assemble in the order listed above. Broil on high until cheese bubbles – about 2-4 minutes.

Make as many as you want!

Stuffed French Toast

What you'll need:

Texas Toast (about 8 slices or more)

2 Eggs

2 TBS. milk

2 tsp. sugar

16 slices of thin deli ham

4-8 0z. softened cream cheese.

Beat 2 eggs w/ 2 TBS milk and 2 tsp sugar. Spread 1 side of each Texas Toast bread slice with 1 TBS cream cheese. Top with ham slices. Seal sandwiches by pressing edges together. Dip in egg mixture and cook 2 minutes each side. Serve w/ syrup. YUM…


The Best Most Addicting Salsa Ever

1 can black beans (rinsed & drained)
1 can white, whole kernel corn (rinsed & drained)
2-3 large tomatoes - diced
2 ripe avocados - pitted and diced
small bunch of green onions - finely chopped
small bunch of cilantro - finely chopped
1 packet of Good Seasons Zesty or Regular Italian dressing (prepare as directed)

Add vegetables to prepared dressing, mix thoroughly.

Serve as a dip for chips. Once you have one bite, you won't be able to stop!