Blueberry Cinnamon Streusel Coffee Cake 

I made this recipe for a breakfast play date I have weekly with some ladies in the area. It was very tasty and went over quite well 🙂 

Ingredients: 

– 2 cups brown sugar 

– 3 tbsp. all purpose flour 

– 2 tsp. cinnamon 

– 6 tbsp. cold butter, cubed 

– 3/4 cup cold butter 

– 1 1/2 cups granulated sugar 

– 4 eggs 

– 2 tsp. vanilla extract 

– 1 1/2 tsp. baking soda 

– 1 1/2 tsp. baking powder

– 1/4 tsp. salt

– 3 cups all- purpose flour

– 1 1/2 cups sour cream 

– 2 1/2 cups fresh blueberries 

Directions: 

Preheat oven to 350F. 

Spray a 9×13 inch pan with nonstick cooking spray. 

For the crumb mixture: combine brown sugar, 3 tbsp flour, and cinnamon. Cut in the 6 tbsp of butter until coarse crumbs are formed. Set aside. 

Beat 3/4 cup of cold butter in your mixer until light and fluffy. Slowly add the granulated sugar. 

Add the eggs one at a time beating well after each addition. Add vanilla extract and mix well. 

Add baking soda, baking powder, and salt. Beat until well combined, scraping the sides of the bowl. 

Alternate by adding 1 cup of flour and 1/2 cup sour cream to the bowl, mix until just combined. Continue until all flour and sour cream is mixed in. Stir in blueberries by hand. 

Pour half of the batter into the prepared pan. Top with half the crumb topping, then distribute the other half of the batter on top of the crumb layer. Sprinkle the remaining crumb mixture on top. 

Bake in your preheated oven for 50-60 minutes or the cake passes the toothpick test. 

Allow cake to cool before serving.
   
    
    
    
    
    
    
    
    
    
    
   

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Healthier Peanut Butter Chocolate Chip Muffins 

This was a new take for me, I don’t normally bake without my tried and true butter, oil, sugar, etc but I decided to try one of these “healthy” muffin recipes and I do have to say I was pleasantly surprised! The muffins came out delicious and really moist! Not as sweet as usual, but it was a nice change and a lot healthier! 🙂 

Ingredients: 

– 1/2 cup cocoa powder 

– 4 tbsp. all purpose flour 

– 1 tsp. baking soda 

– 1/2 tsp. baking powder 

– 1/2 tsp. salt 

– 4 tbsp. brown sugar, lightly packed 

– 1/2 cup creamy peanut butter 

– 1/2 cup crunchy peanut butter 

– 1/2 cup unsweetened applesauce 

– 1/2 cup plain Greek yogurt 

– 2 tsp. vanilla extract 

– 4 tbsp. honey 

– 2 large eggs 

– 3/4 cup chocolate chips 

Directions: 

Preheat oven to 425F. Spray a muffin tin with non stick cooking spray and set aside. Do not use muffin liners, they won’t come out well. 

In a large bowl, combine the cocoa powder, flour, baking soda, baking powder, salt, and brown sugar. 

In your mixer, blend the peanut butters, applesauce, Greek yogurt, vanilla, and honey. Beat until completely combined. 

Add in the dry ingredients a little at a time to the wet ingredients. Add in the eggs. Do not over mix. 

Stir in the chocolate chips and fill the muffin cups completely full. 

Bake at 425F for 5 minutes. Then bump down the oven to 350F and cook for 13-15 minutes or until the toothpick comes out clean. 

Remove the muffins from the oven, run a knife around the edges and remove the muffins to a cooling tray after a few minutes. 

Enjoy! 

   
   

Parmesan Baked Spaghetti 

Oh goodness, this was incredible! I’ve never done a baked spaghetti before but wow, I was impressed! We had a lot of leftovers so this would best be served for when you have a large dinner party. Insanely good! 

Ingredients: 

– 3/4 of a pound spaghetti noodles 

– 1/2 onion, diced 

– 3 cloves garlic, minced 

– 1- 2 tbsp. olive oil 

– 1 1/2 pounds ground beef 

– sprinkling of salt and pepper 

– 1 tbsp. oregano 

– 1 tbsp. dried basil 

– 1 jar pasta sauce 

– onion and garlic powder for sprinkling 

– 1 1/2 cups mozzarella cheese

– 1 cup grated Parmesan cheese 

Directions: 

Preheat oven to 350F. 

Bring a pot of water to boil and add in your pasta. Cook for about 7 minutes, you want it al dente since the noodles are going in the oven. 

Heat the olive oil in a large skillet. Add in the diced onions and cook for a few minutes until soft. Next, add in the garlic and cook for 1 minute. Add ground beef and break up with a spatula, season with salt and pepper. Brown the ground beef and drain off the excess fat. 

Return the beef to the pan and add in 1 cup of the pasta sauce and the oregano and basil. Mix to combine, then add in your cooked spaghetti noodles and toss. 

Spray a 9 x 13-inch baking dish with cooking spray and add half the spaghetti mixture to the dish. Top with 1/2 cup of the pasta sauce and half of each cheese. Sprinkle with onion and garlic powder. Next, add the remaining spaghetti mixture, and the rest of the sauce and cheeses. 

Bake for 25-30 minutes or until cheese is golden brown and bubbly. Serve with garlic bread and a nice salad. Enjoy! 

   
    
    
    
    
    
    
    
   

Tamale Pie 

I made this the other night for my husband since he’d never had it before and it was a hit! Delicious! 

Ingredients: 

Cornbread: 

– 1/2 cup cornmeal 

– 2/3 cup flour 

– 3 tbsp. sugar 

– 1 tbsp. baking powder 

– 1/4 tsp. salt 

– 3-4 tbsp. olive oil 

– 1/3 cup milk 

– 1 egg 

– 1 small can of diced green chiles 

– 1 can of corn 

Meat: 

– 1 pound ground beef 

– 1 tsp. cumin 

– 1 tsp. chili powder 

– 1/4 tsp. salt 

– 1/4 tsp. pepper 

Tamale Pie: 

– 1 1/4 cup enchilada sauce 

– 2 cups of shredded cheddar cheese 

Sour cream, Salsa, Olives, Etc for topping 

Directions: 

Preheat oven to 400F. 

Whisk together the cornmeal, flour, sugar, baking powder, and salt. Add the oil until soft crumbles form. Whisk in the milk and egg. Gently fold in chiles and corn. Pour into a greased 9x 13-inch pan . Bake for about 20 minutes, or until the toothpick passes the toothpick test. 

While the cornbread is baking, make the meat sauce. Brown the ground beef, drain, and mix in the seasonings. 

Remove the cornbread from the oven, and reduce the temperature to 350F. Poke holes in the cornbread with a fork and pour the enchilada sauce over it. Top with the ground beef and shredded cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for another 7-8 minutes or until cheese begins to brown. 

 Let cool for about 10 minutes and top with your favorite toppings. 

   
    
    
    
    
    
 

  

Green Bean, Carrot, and Mushroom Medley 

This is a really delicious summer side. I paired it with grilled burgers and it was perfect! 

Ingredients: 

– 1/2 pound fresh green beans, cut into 1-inch lengths 

– 3 large carrots, cut into thick strips 

– 1/4 cup butter 

– 1 onion, sliced 

– 3/4 package of mushrooms, sliced 

– 1/2 tsp. seasoning salt 

– 1/2 tsp. garlic powder 

– salt and pepper to taste 

Directions: 

Steam the green beans and carrots until just tender. 

Melt butter in a large skillet over medium heat. SautĂ© onions and mushrooms until almost tender. Reduce heat, cover, and simmer for 1-2 minutes. Stir in the green beans and carrots, and seasonings. Cover and cook for 3-4 minutes. Taste and adjust seasonings as needed. 

   
    
    
   

Crockpot Buffalo Chicken Sandwiches 

These were really tasty, I topped the sandwiches with a piece of cheddar cheese and ranch dressing to cut the spicy ness. So good! 

Ingredients: 

– 4 boneless skinless chicken breasts 

– 1 (12 oz) bottle of buffalo wing sauce 

– 2 tbsp. ranch seasoning mix 

– 2 tbsp. butter 

– 6 hamburger buns 

– 6 slices cheddar cheese 

– ranch for garnishing on top 

Directions: 

Place the chicken breasts in the crockpot. In a small bowl, whisk the wing sauce and ranch seasoning together. Pour the hot sauce mixture over the breasts and cook on low for 7-8 hours. 

Shred the chicken and stir in the butter to the crockpot. 

Place the buns on a baking sheet and top with a slice of cheese. Melt under the broiler for a couple minutes. Top the buns with the chicken and a good serving of ranch. 

   
    
   

S’mores Bites 

I made these for a BBQ at our house and they went over VERY well! Make these, they’re amazing! 

Ingredients: 

– 1 cup graham cracker crumbs 

– 1/4 cup powdered sugar 

– 6 tbsp. melted butter 

– 4 full size Hershey bars, divided 

– 12 large marshmallows 

Directions: 

Preheat oven to 350F. 

In a small bowl, combine the graham cracker crumbs, powdered sugar, and butter. Distribute the mixture evenly into a 24 cup mini muffin pan. Press the crumbs into the pan and up the sides. Bake the cups for 4-5 minutes. While the cups are baking, break two of the Hershey bars up into their tiny rectangles and then break those rectangles in half again. Remove the pan from the oven and while the cups are still warm press half a rectangle chocolate into each cup. 

Cut large marshmallows in half lengthwise. Place one marshmallow half cut side down, into each cup. Return the pan to the oven for 1-2 minutes or until the marshmallows are slightly softened. Cool on a wire rack for 15 minutes before carefully removing the cups to cool completely on the wire rack. 

Melt the remaining chocolate in a bowl. Microwave the chocolate stirring every 20 seconds until melted and smooth. When your cups are set dip the top of each cup in the chocolate. Place them on a flat surface to set.