Recipe: Blueberry Streusel Muffins

I had some blueberries that were almost getting to the point of no return that I wanted to use up.  I hate to waste any food and I didn't want to use them in a smoothie.  My oldest daughter LOVES blueberry muffins so I thought I would give her an extra special treat with these blueberry streusel muffins.

Blueberry Streusel Muffins

2 cups AP flour

2 tsps baking powder

1/2 tsp salt

1 1/2 tbsps AP flour

1 1/2 cups fresh blueberries

1/2 cup butter, softened

3/4 cups sugar

2 eggs, slightly beaten

1 tsp vanilla

1 tbsp fresh lemon juice

1/2 cup milk

2 tbsp AP flour

5 tbsp sugar

1/2 tsp cinnamon

2 tbsp cold butter

Preheat oven to 375 degrees.  Line a 12 muffin cups pan with liners.  Combine two cups flour, two teaspoons baking powder and 1/2 tsp salt in a medium bowl.  In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries and set aside.  In a large bowl, cream 1/2 cup butter and 3/4 cup sugar until light and fluffy.  Beat in eggs, vanilla and lemon juice.  Fold in dry ingredients alternating with milk.  Fold in blueberries.  Scoop batter in to prepared muffin tin.  Combine 2 tablespoons flour, 5 tablespoons sugar and 1/2 teaspoon cinnamon in a small bowl.  Cut in 2 tablespoons butter with fork until mixture resembles coarse crumbles.  Sprinkle over batter in muffin cups.  Bake for 20 to 25 minutes.  Cool in pan for 4 minutes and then remove to rack to completely cool.

What a busy week....or two!

I can believe it has been over two weeks since I last posted.  It has been crazy and so hot here.  The girls had VBS this week in the morning and had so much fun!  But, those little stinkers have hidden my camera and I can't find it anywhere and of course they can't remember where they hid it...right....

I have been doing lots of cooking and helping my mom make and can grape jelly and strawberry jelly.  I have lots of pictures to post of our canning fun!

Recipe Review: Tomato Quiche

When I found this recipe on The Sisters Cafe blog, I just knew I had to try it.  There are two things that we love in this house...tomatoes and cheese!  Throw those in a pie shell and it has got to be good.  I followed the recipe exactly as written and it was good, quick and easy.  I think this is more like a tart or pie and not a quiche because it doesn't have any eggs.  We aren't big fans of basil and found that we didn't like the way it tasted with this dish.  With that being said, I will be making this again but tweaking it for my family's taste. 

I served the pie with a salad and garlic cheese rolls (recipe coming) and it made a fabulous meatless meal. 

Tomato Quiche

(from The Sisters Cafe blog)

1 frozen deep dish pie shell or homemade pie crust

4-5 large Roma tomatoes

1/2 cup green onions, shopped

1/4 tsp dried basil

1 cup grated Swiss cheese

1/4 cup mayonnaise

salt and pepper to taste

Preheat oven to 400 degrees.  Cook pasty shell for 5 minutes and let cool.  Extract seeds and juicy parts as much as possible from tomatoes and discard.  Chop tomatoes into bite-sized pieces.  Mix all ingredients together and bake at 375 degrees for 20 to 30 minutes. 

Linked to:

   * Designs by Gollum, Foodie Friday

Recipe: Banana Bread

I am NOT a banana person.  I don't like the texture.  I don't really like banana flavored things either.  But, I absolutely DO love banana bread!  I have tried a lot of recipes over the years, but this is one that I have tweaked over the years and my family loves it!  It makes two loaves and I make one loaf with nuts and one without.  I also chunk or pinch off my bananas instead of mashing them.  You can do it either way.  I hope you enjoy this as much as we do!

Banana Bread

3/4 cup butter, room temperature
1 package (8 oz) cream cheese, room temperature
2 cups sugar
2 eggs
1 1/2 cups banana (about 4 medium), chunked or mashed
1/2 tsp vanilla
3 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 cups walnuts, divided

Preheat oven to 350 degrees.  Spray two loaf pans with nonstick cooking spray.  Cream butter, cream cheese and sugar in a large bowl until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Add bananas and vanilla, beat well.  In a separate bowl, combine flour, baking soda, baking powder and salt.  Slowly add dry ingredients to wet ingredients mixing until just combined.  Do not over mix.  Fold in one cup nuts.  Divide batter between the two pans.  Sprinkle the rest of the nuts on top.  Bake 1 to 1 1/4 hours or until a toothpick inserted in the middle comes out clean.  Remove from oven to a wire rack and cool about 15 to 20 minutes.  Remove from pan and cool completely.



Linked to:
   * Designs by Gollum, Foodie Friday
   * Blessed with Grace, Tempt My Tummy Tuesdays
   * And Baby Makes Five, Colleen's Kitchen Recipe Swap
   * The King's Court IV, What's Cooking Wednesday
   * Lamb Around