Jumbo Blueberry Raspberry Muffins Recipe

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jumbo blueberryraspberry muffins

If you have fresh berries available give this Jumbo Blueberry Raspberry Muffins Recipe a try. Serve them warm with butter, and there’re delicious.

I used fresh blueberries, and raspberries in this recipe, but I am sure any combination of berries would work out just as well.

Take advantage of the berry season and prepare some of these Jumbo Blueberry Raspberry Muffins while you have the chance. Enjoy

Jumbo Blueberry Raspberry Muffins Recipe
 
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Author:
Recipe type: Dessert
Serves: makes 6
Ingredients
  • Muffin Ingredients
  • 2 cups all-purpose flour
  • ⅔ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 2 large eggs
  • 1 stick unsalted butter, melted
  • 1 cup buttermilk
  • 1 tablespoon grated lemon zest
  • ¾ cup fresh blueberries
  • ¾ cup fresh raspberries
  • Topping Ingredients
  • ¼ cup all-purpose flour
  • 2 tablespoons butter (softened)
  • 2 tablespoons sugar
  • 2 tablespoons finely chopped walnuts
  • 1 teaspoon lemon zest (finely grated lemon peel)
Instructions
  1. Preheat oven to 400F.
  2. In a large bowl mix together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl using an electric mixer, beat the eggs, and then mix in the melted butter, buttermilk, and lemon zest until well combined.
  4. Mix the egg mixture with the flour mixture until combined. (You want this to be just moistened – don’t over mix the batter will be lumpy.) Gently fold in the berries.
  5. To make the topping mix all the ingredients together in a small bowl until crumbly. (Using a fork works well for this to help distribute the butter.)
  6. Lightly spray a jumbo muffin tin with cooking spray, and spoon the batter into the muffin cups. Sprinkle the topping evenly over the top of each muffin.
  7. Bake for 20 to 30 minutes until muffins are golden brown and a tooth pick inserted comes out clean. (These muffins are pretty big so I used a wooden skewer to check for doneness.)
  8. Let cool 10 minutes, remove to cooling rack to cool, or serve warm with butter.

jumbo muffins

Adapted from Food Network

Simple Raspberry Cobbler Recipe

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fresh raspberry desert recipe picture

Berry season is in full swing here in upper Michigan. We just ended the strawberry season and now the red raspberries, purple raspberries, and blueberries are all ripening at the same time; how good can it get. It would be a shame to freeze all of them, so I like to use as many of them fresh as I can, so this Simple Raspberry Cobbler Recipe went on the dessert menu for supper.

This is a very simple recipe to put together, doesn’t require a lot of prep time, and chances are you will have all the ingredients on hand. I used fresh berries in this recipe but I think frozen would also work out very well, it just might lengthen the baking time a little bit.

Simple Raspberry Cobbler Recipe
 
Prep time
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Author:
Recipe type: Dessert
Serves: 4
Ingredients
  • 2 cups raspberries (I used a combination of purple and red)
  • ¾ cup sugar plus 1 tablespoon (divided)
  • ¾ cup milk
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 4 tablespoons butter or margarine
Instructions
  1. Preheat oven to 350F.
  2. In a medium size bowl mix together ¾ sugar, flour, baking powder, and salt. Add the milk and stir until smooth.
  3. Place the butter in an 8 x 8 baking dish and place it in the oven until the butter is melted.
  4. Pour the batter into the baking dish and distribute the berries over the top, and then sprinkle with the remaining sugar.
  5. Bake for 50 to 60 minutes until golden brown and bubbly. Serve warm with ice cream or let cool to room temperature and serve with whipped cream garnished with fresh berries.

Simple Macaroni Ham and Cheese Cold Salad Recipe

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macaroni ham and cheese casserole recipe post

This Simple Macaroni Ham and Cheese Cold Salad Recipe is a great summertime recipe. It’s quick to put together and doesn’t require many ingredients; just be sure to allow enough time for the salad to chill. This is a great side dish or can be used as a standalone dinner recipe. Enjoy

Simple Macaroni Ham and Cheese Cold Salad Recipe
 
Prep time
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Author:
Recipe type: Side Dish
Serves: 4-6
Ingredients
  • 4 eggs
  • 1 pound elbow macaroni
  • 4 ounce ham steak (cubed)
  • 2 stalks celery (chopped)
  • 1 large shallot (finely chopped)
  • 2 tablespoons lemon juice
  • 8 ounces of shredded cheddar
  • Dressing
  • ⅔ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 3 tablespoons sweet pickle relish
  • 1 (4 ounce) jar chopped pimentos (drained)
  • salt and pepper (to taste)
Instructions
  1. Hard boil eggs and set aside to cool.
  2. While eggs are cooling cook elbow macaroni according to package directions. Drain and rinse with cold water.
  3. Place the elbow macaroni in a large bowl, slice or chop the eggs and add them to the macaroni, and then mix in the ham, celery, shallots, and lemon juice.
  4. In a small bowl mix together the mayonnaise, mustard, pickle relish, pimentos, salt and pepper. Mix the dressing into the macaroni mixture and then fold in the shredded cheddar.
  5. Cover and chill in the refrigerator for 2 hours.

Adapted from blogchef.net

Grilled Oriental Chicken Kabobs recipe with grilled Corn on the Cob

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14718012081_0d0d4c704dGrilled Oriental Chicken Kabobs recipe with grilled Corn on the Cob

This combination of fresh summertime vegetables has a delicious combination of flavors. This recipe does take a little time to prepare due to the time needed to marinate the chicken, vegetables and corn; but what a great way to spend a summer evening, by getting the opportunity to fire up the grill.

The next time your fire up the grill try this healthy combination of flavors with this low carb, low fat, Grilled Oriental Chicken Kabobs recipe with grilled Corn on the Cob. Your family and guest will love it.

Grilled Oriental Chicken Kabobs recipe with grilled Corn on the Cob
 
Prep time
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 2 cans PAM® Cooking Spray (1 butter flavor and 1 for coating the grill grates)
  • 1 pound boneless skinless chicken breasts (cut into 1 inch pieces)
  • ½ medium red onion (push the layers apart and cut into 1 inch pieces)
  • 2 small zucchini squash (cut into 1 inch pieces – I cut the squash in half and then sliced 1 inch pieces)
  • 1 package fresh whole mushrooms (8 ounces)
  • 2 tablespoons soy sauce
  • 2 tablespoons Sherry
  • 1 teaspoon dark sesame seed oil
  • 4 cloves of garlic or to taste (minced)
  • ½ red sweet bell pepper (cut into 1 inch pieces)
  • ½ green or orange bell pepper (cut into 1 inch pieces)
  • 5 skewers
  • 6 ears corn on the cob
  • ¼ cup salt for corn
  • 2 quarts of cold water
Instructions
  1. kabob ingreients
  2. Prepare the bell pepper, mushrooms, onion, and chicken according to the ingredients list and place them in a 1 gallon food storage bag.
  3. marinating kabobs
  4. In a medium size bowl mix together the soy sauce, Sherry, garlic, and sesame seed oil. Pour the mixture over the chicken, seal the bag, and work the bag with your hands to coat. Marinate in the refrigerator for at least 30 minutes. This can be started as long as 4 hours ahead of time if needed – flip the bag occasionally to move the marinade through the vegetables.
  5. In a large kettle dissolve the salt into the cold water, husk the corn, and place the corn in the salted water. (I set a plate on the corn to hold it down in the water)
  6. Place the skewers in water. (Soak for at least 20 minutes)
  7. Preheat the grill on high heat, clean and prepare the grates using PAM® Grilling spray; this also helps for and easy clean-up when you’re done grilling.
  8. Drain the chicken and vegetables, reserving the marinade in a small bowl. Thread the chicken and vegetables onto 4 skewers, arranging as desired. (I always have an extra skewer on hand for any left over vegetables – so only use the 5th one if needed.)
  9. rae kabobs
  10. Place the kabobs on the grill, reduce to medium high heat, and brush with the reserved marinade. Flip the kabobs when they start to brown and continue brushing them with the marinade until the marinade is used up. Grill until the kabobs have a slight char and the chicken has an internal temperature of 165F. Remove to a serving platter and tent with aluminum foil to keep warm.
  11. grilling kabobs
  12. Increase grill to high heat, remove the corn from the salt water and grill them, turning frequently, until corn is cooked, and slightly charred.
  13. Spray the corn with PAM® Butter spray and season with salt and pepper to taste.
  14. Serve corn and Kabobs together. Enjoy

PAM

“Leaving up to 99% less residue, PAM is your ally in the kitchen and allows you to save time during prep and clean up.”

“Disclosure: Compensation was provided by ConAgra via Mode Media.  The opinions expressed herein are those of the author and are not indicative of the opinions or positions of ConAgra.”

Grilled Oriental Chicken Kabobs recipe with grilled Corn on the Cob plain

 

 

Amish Potato Salad Recipe

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Amish Potato Salad Recipe

I am always looking for good side dishes to go with grilled food during the summer months, so when I saw this Amish Potato Salad Recipe I decided to give it a try. Most potato salad recipes I have prepared in the past called for the use of mayo, but this one did not. This is a simple recipe that doesn’t require a lot of ingredients. I prepared the recipe as written, but you might want to salt and pepper it to taste. The paprika in the picture was used for picture purposes only so I did not include it in the ingredients list.

If you want to try a potato salad that’s prepared a little different then a conventional potato salad recipe, give this Amish Potato Salad Recipe a try; enjoy.

Amish Potato Salad Recipe
 
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Author:
Recipe type: side dish
Serves: 4-6
Ingredients
  • 3 pound Yukon Gold potatoes (cubed into ¾ inch pieces)
  • ⅓ cup apple cider vinegar
  • ¼ cup sugar
  • 4 large eggs (hard boiled and peeled)
  • 2 tablespoons yellow mustard
  • ½ teaspoon celery seed
  • ¾ cup sour cream
  • 1 celery rib (finely chopped)
Instructions
  1. Hard boil the eggs and set them aside to cool.
  2. Place the potatoes in a large kettle. Cover the potatoes with water to about 1 inch over the top of the potatoes, and stir in 1 tablespoon of salt. Bring the potatoes to a boil, reduce heat to medium, and cook until potatoes are just tender.
  3. While potatoes are cooking in a small bowl mix together the vinegar and sugar. Place the mixture in the microwave and cook for about 30 seconds or until the sugar is dissolved. (You can also do this on the stove top) pour the mixture into a food processor or blender and add 1 egg yolk, (reserve the egg white) ½ teaspoon salt, mustard, celery seeds, and process until smooth. Place the mixture into a medium size bowl.
  4. Drain the potatoes and place them in a large bowl. Drizzle 2 tablespoons of the dressing mixture over the top and gently toss them to mix in the dressing. Place the potatoes in the refrigerator to cool. Cool for at least 30 minutes stirring 1 more time during the cooling process to distribute the dressing.
  5. Mix the sour cream into the rest of the dressing. Add the rest of the eggs, and reserved egg white into the mixture and then using a potato masher - mash until eggs are in small pieces.
  6. Gently toss the dressing and celery into the potatoes, salt and pepper to taste, cover and refrigerate until cold.

Adapted from Cooks Country Magazine

Rhubarb Cream Pie Recipe

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Rhubarb Cream Pie recipe

It seems strange I’ve been around a long time but I don’t remember preparing, or eating, a rhubarb cream pie. This pie is absolutely delicious.

It’s been a great year for rhubarb here in upper Michigan as a result of a lot of rain and some cooler weather so I took the opportunity to prepare this Rhubarb Cream Pie Recipe. This is a simple recipe that doesn’t require a lot of prep time and sets up nicely. If you like rhubarb give this one a try; it’s delicious.

Rhubarb Cream Pie Recipe
 
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Author:
Recipe type: Dessert
Serves: 1 pie
Ingredients
  • 1 crust for a 9 inch pie shell (store bought or your favorite recipe)
  • 1½ cups sugar
  • ¼ cup flour
  • ¾ teaspoon nutmeg
  • 3 eggs
  • 4 cups rhubarb (sliced about ½ inch thick)
  • Topping
  • ½ cup flour
  • ¼ cup sugar
  • ⅓ cup butter
Instructions
  1. Preheat oven to 400F.
  2. In a large mixing bowl lightly beat the eggs and then mix in the sugar, flour, and nutmeg until well combined.
  3. Gently fold in the rhubarb. Place the pie crust into a 9 inch pie dish and pour in the mixture.
  4. For the topping combine the ingredients in a separate bowl to form a crumbly crumb mixture. Sprinkle the mixture over the top of the pie.
  5. Bake for 40 minute or until crust is golden brown.
  6. Let cool thoroughly before serving

 

Rhubarb Cream Pie

Blueberry Buckwheat Pancake Recipe

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Blueberry Buckwheat Pancake Recipe

With blueberry season right around the corner in most of the country I thought it would be a great time to post this Blueberry Buckwheat Pancake Recipe. This is not by any means a regular pancake; the texture is different, as well as the flavor and the blueberries are a perfect match for the whole wheat and buckwheat flour. Cook them on a little bit lower heat than regular pancakes to give them time to set up on the edges before turning them.

If you don’t care for the flavor of whole wheat just substitute all-purpose flour in place of the whole wheat.

I thought this healthier version of a pancake was pretty good, but my wife thought they were delicious, even better than the regular blueberry pancakes.

Give this Blueberry Buckwheat Pancake Recipe a try. Enjoy.

Blueberry Buckwheat Pancake Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 cup whole wheat flour
  • 1 cup buckwheat flour
  • ¼ cup honey
  • 2¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 2 cups buttermilk
  • 1/ 4 cup melted unsalted butter
  • 1 pint blueberries (fresh or frozen)
Instructions
  1. In a large mixing bowl, mix together the flour, sugar, baking powder, soda, and salt.
  2. In a separate bowl beat the eggs; then mix in the buttermilk, honey, and melted butter.
  3. Using a spoon mix the buttermilk mixture with the flour ingredients to form a batter.
  4. Over medium-high heat, spray a large skillet with cooking spray.
  5. Use a dipper to pour the batter into the pan to form the size pancakes you prefer, distributing the blueberries immediately on top of the pancake batter.
  6. Cook until golden brown on each side-a good way to tell if it is time to turn the pancake is they will start to firm up on the edges. Usually takes 2 to 3 minutes on each side depending on how much heat you are cooking with.
  7. Serve with butter, syrup and extra blueberries; enjoy.

 

Pan Fried Smallmouth Bass Recipe

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smallmout bass recipe

Lake Superior still has ice chunks floating in it, but the inland lakes are starting to warm up. Bass season opened this past weekend so when temps hit the high 80’s on Memorial Day I decided to give it a try; the fishing was spectacular.

I always look forward to the 1st fresh fish fry of the season, because it’s hard to beat the taste of fresh caught fish, especially when the water is still on the cold side.

This Smallmouth Bass Recipe is a simple pan-fried fish recipe that is simple and good. Serve the fish with fries and your favorite vegetable – it doesn’t get much better. Enjoy

 


Pan Fried Smallmouth Bass Recipe
 
Prep time
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Author:
Recipe type: Main
Serves: 2-3
Ingredients
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoon water
  • 2 large egg whites (lightly beaten)
  • ½ cup seasoned breadcrumbs
  • 4 tablespoons cornmeal
  • 1 pound bass fillets (skinned)
  • 4 tablespoons vegetable oil
  • 2 teaspoons butter
  • 1 lemon (cut into wedges)
Instructions
  1. Combine flour, salt, and pepper in a 1 gallon food grade plastic disposable bag.
  2. In a wide dish mix together the seasoned bread crumbs and cornmeal.
  3. in a medium size bowl whisk together the egg whites and water.
  4. Shake fillets one at a time in the flour mixture, and then roll them in the bread crumbs.
  5. Place the oil and butter in a large skillet over medium high heat. Cook the fish until golden brown on both sides and fish flakes easily with a fork.
  6. Serve with lemon wedges

 

Fire Up the Grill – 12 Delicious Grilling Recipes

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This is one of those years that it seems like winter will never end. Well it hasn’t warmed up a lot here in Upper Michigan, but it’s still a lot better than it was. Normally I would grill periodically throughout the winter, but this winter was an exception because of a polar vortex that just did not want to leave us alone. Well summer is almost here and I can’t think of a better way to start than firing up the grill.

I have featured in this post 12 of my favorite grilling recipes from this blog, but there are many more, so go through the site map and check them out. Most of the recipes are very simple, but some may require additional time due to marinating, so read through the recipe before you decide to prepare it. Many of the recipes use BBQ sauce making them sticky and delicious so be sure to have some moist napkins on hand. Enjoy

Celebrate Mother’s day by firing up the grill – she’ll love it.

This is a sponsored opportunity with Foodie.com.

 

Slow Cooker Boiled Dinner with Leftover Ham Recipe

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Slow Cooker Boiled Dinner with Leftover Ham Recipe

 

Every Easter I look forward to using the leftover ham, and ham bone, to prepare a boiled dinner. This Easter season of was kind of busy so I decided to use the slow cooker to free up some time. The great thing about this boiled dinner recipe is that you can incorporate whatever vegetable you like into the recipe. For me the ham was seasoned already from preparing it for Easter dinner so the only additional seasoning I added was a couple bay leaves and some black pepper; but you can pretty much season it to your liking.

So if you’re wondering what to do you your leftover ham from the holiday season give this one a try; it’s delicious.

Slow Cooker Boiled Dinner with Leftover Ham Recipe
 
Prep time
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Author:
Recipe type: Main
Serves: 4-6
Ingredients
  • 1 leftover ½ ham with bone
  • 1 medium head of cabbage (core removed and quartered)
  • 1 medium rutabaga (cut into chunks)
  • 5 small to medium potatoes (whole or quartered)
  • 1 cup baby carrots
  • 4 cups water
  • 2 bay leaves
  • ¼ teaspoon black pepper (or to taste)
Instructions
  1. Place the ham in the slow cooker and surround it with the carrots, potatoes and rutabaga pieces. Pour in the water, add the 2 bay leaves, and sprinkle the pepper over the top.
  2. Top with the quartered cabbage pieces, cover, and cook on low for 7 – 8 hours or until vegetables are tender. (You can decrease the time by setting the slow cooker to high. I cooked mine on low for 4 hours and then increased the temperature to finish it off. Total cooking time was 6 hours.)