Cupcake Liner Storage (Tip)
A Wide Mouth Pint Jar – This is an easy and clean way to store your cupcake liners.
Blueberry Muffins
This is the PERFECT blueberry muffin recipe!! They are super moist and have just the right amout of sweetness. They are also easy and quick to make. These muffins can be made into the large jumbo muffins, regular size muffins or mini muffins.
Preheat oven to 425 degrees.
Spray your muffin tin of choice with non-stick spray or line with cupcake liners. Set aside.
3 cups all-purpose flour
4 tsp. baking powder
1/2 tsp salt
1 tsp. cinnamon
In a large bowl, mix together the flour, baking powder, salt and cinnamon until evenly distributed. Set aside.
2 eggs, room temperature
1 cup granulated sugar
In a medium bowl, whisk together the eggs and sugar until combined.
1 cup buttermilk *
1/2 cup canola oil (or vegetable)
1 tsp. vanilla extract
Mix in milk, oil and vanilla.
Fold wet ingredients into dry ingredients and mix everything by hand. Avoid over mixing. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be VERY thick and somewhat lumpy.
1 cup blueberries, fresh or frozen
Fold in blueberries.
Using a spoon, fill muffin cups with batter all the way to the top.
coarse sugar for sprinkling (optional – but makes them look really pretty! **
Sprinkle with coarse sugar.
* Buttermilk is preferred for the moistest texture but 1% milk or higher would be fine. Almond milk or soy milk can be used also. Do not use skim milk.
** Course sugar is not sold on the shelf in your average grocery store. I bought it from the bakery department at Harmons (SLC).
BAKING:
REGULAR MUFFINS (Makes 15-16) : Bake at 425 degrees for 5 minutes, then reduce temperature down to 375 degrees for 13-14 minutes until the tops are lightly golden and a toothpick inserted in the center comes out clean.
LARGE MUFFINS (Makes 6) : Bake at 425 degrees for 5 minutes, then reduce temperature down to 375 degrees for 25-26 minutes until the tops are lightly golden and a toothpick inserted in the center comes out clean.
MINI MUFFINS (Makes 30) : Bake 11 – 12 minutes at 375 degrees the entire time.
Muffins taste best fresh but can be stored in an airtight container for up to 5 days. Muffins will freeze up to 3 months.
RECIPE SOURCE: Sally’s Baking Addiction (found on Pinterest)
FULL RECIPE WITHOUT PICTURES —
BLUEBERRY MUFFINS
3 cups all-purpose flour
4 tsp. baking powder
1/2 tsp salt
1 tsp. cinnamon
2 eggs, room temperature
1 cup granulated sugar
1 cup buttermilk *
1/2 cup canola oil (or vegetable)
1 tsp. vanilla extract
1 cup blueberries, fresh or frozen
coarse sugar for sprinkling (optional – but makes them look really pretty! This is not sold in your average grocery store. I bought it from the bakery department at Harmons (SLC).
* Buttermilk is preferred for the moistest texture but 1% milk or higher would be fine. Almond milk or soy milk can be used also. Do not use skim milk.
These muffins can be made into the large jumbo muffins, regular size muffins or mini muffins.
Preheat oven to 425 degrees.
Spray your muffin tin of choice with non-stick spray or line with cupcake liners. Set aside.
In a large bowl, mix together the flour, baking powder, salt and cinnamon until evenly distributed. Set aside.
In a medium bowl, whisk together the eggs and sugar until combined.
Mix in milk, oil and vanilla.
Fold wet ingredients into dry ingredients and mix everything by hand. Avoid over mixing. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be VERY thick and somewhat lumpy.
Fold in blueberries.
Using a spoon, fill muffin cups with batter all the way to the top.
Sprinkle with coarse sugar.
BAKING:
REGULAR MUFFINS (Makes 15-16) : Bake at 425 degrees for 5 minutes, then reduce temperature down to 375 degrees for 13-14 minutes until the tops are lightly golden and a toothpick inserted in the center comes out clean.
LARGE MUFFINS (Makes 6) : Bake at 425 degrees for 5 minutes, then reduce temperature down to 375 degrees for 25-26 minutes until the tops are lightly golden and a toothpick inserted in the center comes out clean.
MINI MUFFINS (Makes 30) : Bake 11 – 12 minutes at 375 degrees the entire time.
Muffins taste best fresh but can be stored in an airtight container for up to 5 days. Muffins will freeze up to 3 months.
RECIPE SOURCE: Sally’s Baking Addiction (found on Pinterest)
Rocky Mountain Chocolate Cake
If you love ooey gooey chocolate – If you love coconut – If you love nuts – If you love chocolate chips – If you love German Chocolate Cake but hate the hassle of messing with the layers – this is the cake for you!! It is WAY better than your average German Chocolate Cake. Everyone LOVES this cake!!!!
Warning!! It is very RICH!!!!
Preheat oven to 350 degrees.
Spray a 9 x 13 baking pan lightly with cooking spray.
1 cup coconut
1/2 cup pecans or walnuts, chopped
In the bottom of the pan, sprinkle the coconut and nuts.
1 German Chocolate Cake mix
3 eggs
1/2 cup oil
1 1/4 cups water (or according to the cake mix)
Mix cake according to the package directions. Spread batter on top of the nut mixture.
8 oz. cream cheese, softened
1 stick butter, softened
2 cups powdered sugar
1 tsp. vanilla
Beat cream cheese, butter, powdered sugar, and vanilla until fluffy.
Drop by teaspoons over the cake batter.
1 – 12 oz. pkg. semi sweet chocolate chips
Sprinkle chocolate chips over the top.
Bake at 350 degrees for 50 minutes.
Don’t be alarmed if your cake comes out of the oven looking pretty ugly and lumpy. Remember – you can’t judge a book by the cover!!!
Cool cake completely.
1 can chocolate frosting
Whip the can of frosting so it is light and airy. This makes it easy to spread.
FULL RECIPE WITHOUT PICTURES —
EARTHQUAKE CAKE
1 cup coconut
1/2 cup pecans or walnuts, chopped
1 German Chocolate Cake mix
3 eggs
1/2 cup oil
1 1/4 cups water (or according to the cake mix)
8 oz. cream cheese, softened
1 stick butter, softened
2 cups powdered sugar
1 tsp. vanilla
1 – 12 oz. pkg. semi sweet chocolate chips
1 can frosting
Preheat oven to 350 degrees.
Spray a 9 x 13 baking pan lightly with cooking spray.
In the bottom of the pan, sprinkle the coconut and nuts.
Mix cake according to the package directions. Spread batter on top of the nut mixture.
Beat cream cheese, butter, powdered sugar, and vanilla until fluffy. Drop by teaspoons over the cake batter.
Sprinkle chocolate chips over the top.
Bake at 350 degrees for 50 minutes.
Cool and frost. You may want to whip the frosting to make it easier to spread.
Whipped Frosting (Tip)
Don’t have time to make your own frosting? Want a light and airy frosting that is easy to spread?
Take a can of the regular frosting and whip it yourself.
This will yield you almost twice the amount of frosting and will spread so much easier.
Softening Butter (Tip)
(This TIP is borrowed from themamasgirls.com)
I have always had the problem of having my butter either hard rock solid or a melted mess. I can’t seem to find the happy medium … until now. Thank you Mamas Girls!! They have found a way to melt the butter perfectly and uniformly so that it can be used immediately to spread or use in recipes calling for softened butter. And, it takes less than 25 seconds of your time.
Stand the wrapped stick of butter on it’s end on a small plate and into the microwave. (If you have a turntable in your microwave, turn off the rotation feature.)
Microwave on high-power for 5 seconds. Turn the butter onto it’s other end and microwave for another 5 seconds on high-power. (Keep in mind that you may have to deactivate the turntable each time.)
Now lay the stick of butter down and microwave 4 seconds. Turn the stick of butter over and microwave another 4 seconds (again, with the turntable off.)
Check the butter by pressing on the stick of butter to see if it is uniformly soft. Because microwave ovens vary, it may be necessary to add up to an additional 3 – 4 seconds, but be careful not to over-do it or you will end up with that same pool of melted butter in the middle of the stick – which is what you were trying to avoid!
Your butter will now be soft, not melted, and ready to either pop into your mixer or to spread onto soft bread.
NOTE – Different brands of butter are wrapped differently. Tillamook is wrapped in paper and Challenge is wrapped in foil. I prefer the paper so I can soften it in the microwave.
Land O Lakes is also wrapped in paper.
90 Minute Dinner Rolls
These rolls are quick and easy – and pretty! They take a little over an hour to make from start to finish….and taste delicious!
Grease a 12 cup muffin tin; set aside.
1/4 cup milk
2 T. granulated sugar
4 T. butter, divided
In a small sauce pan, stir milk, sugar and 3 tablespoons butter together. Heat over low just until butter melts and sugar dissolves.
Cool to about 100 – 105 F. (I let it cool in the pan for a bit and then poured it into a glass and put it in the frig to hurry the cooling process.)
3 1/2 tsp. dry active yeast
3/4 cup warm water (105F – 115F)
Pour milk mixture into the bowl of a stand mixer.
Add yeast and warm water. Let stand for 5-10 minutes, or until yeast is foamy.
2 1/2 – 3 cups flour
1 tsp. salt
Add 2 cups of flour and salt to yeast mixture. Using a dough hook, mix on low speed for about 1 minute.
With mixer still going, add remaining flour, 1/2 cup at a time. Mix about 1 1/2 minutes, or until dough starts to clean the sides of the bowl.
Knead on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly sticky to the touch.
Place dough in a greased bowl, turning to grease the top.
Cover the dough with a clean, dry dish towel.
Let it rise in a warm place, free from draft, for about 15 minutes. (I like to set my oven on the Warm/Hold setting, warm the oven and then turn it off when I put the dough in to raise.)
Divide the dough into 12 equal pieces.
Then divide that into 3 equal pieces, forming into little balls.
Place 3 dough balls in each muffin cup.
Cover with the dish towel and let the dough rise for about 15 minutes. (Again, I put it in a warm oven).
Melt remaining 2 tablespoons of butter. Set aside.
Bake at 425 degrees for 9 – 10 minutes, or until the rolls are golden brown.
Brush rolls with melted butter.
Remove from pans and cool on a wire rack.
RECIPE SOURCE: Revised from ihearteating.com (found on Pinterest)
FULL RECIPE WITHOUT PICTURES —
QUICK AND TASTY DINNER ROLLS
1/4 cup milk
2 T. granulated sugar
4 T. butter, divided
3 1/2 tsp. dry active yeast
3/4 cup warm water (105F – 115F)
2 1/2 – 3 cups flour
1/2 tsp. salt
Grease a 12 cup muffin tin; set aside.
In a small sauce pan, stir milk, sugar and 2 tablespoons butter together. Heat over low just until butter melts and sugar dissolves. Cool to about 100 – 105 F. (I let it cool in the pan for a bit and then poured it into a glass and put it in the frig to hurry the cooling process.)
Pour milk mixture into the bowl of a stand mixer.
Add yeast and warm water. Let stand for 5-10 minutes, or until yeast is foamy.
Add 2 cups of flour and salt to yeast mixture. Using a dough hook, mix on low speed for about 1 minute.
With mixer still going, add remaining flour, 1/2 cup at a time. Mix about 1 1/2 minutes, or until dough starts to clean the sides of the bowl.
Knead on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly sticky to the touch.
Place dough in a greased bowl, turning to grease the top.
Cover the dough with a clean, dry dish towel.
Let it rise in a warm place, free from draft, for about 15 minutes. (I like to set my oven on the Warm/Hold setting, warm the oven and then turn it off when I put the dough in to raise.)
Divide the dough into 12 equal pieces.
Then divide that into 3 equal pieces, forming into little balls.
Place 3 dough balls in each muffin cup.
Cover with the dish towel and let the dough rise for about 15 minutes. (Again, I put it in a warm oven).
Melt remaining 2 tablespoons of butter. Set aside.
Bake at 425 degrees for 9 – 10 minutes, or until the rolls are golden brown.
Brush rolls with melted butter.
Remove from pans and cool on a wire rack.
RECIPE SOURCE: Revised from ihearteating.com (found on Pinterest)
Carolina Pulled Pork Sandwiches
This is THE EASIEST and BEST pulled pork you will eat! I love that it is so simple!!! It is definitely a crowd pleaser!
NOTE: Since this pork takes 6 – 8 hours to cook, plan ahead – you might need to cook it the day before and then re-heat in the crock pot or microwave. (Be careful not to overcook it and dry it out!)
1 – 3 pound boneless pork roast
12 oz. root beer
Place pork roast in your crock pot with the fat side up (if there is any fat).
Pour the root beer over the meat.
Cook on low for 6 – 8 hours.
Take the roast out of the crock pot, remove any fat, and shred with 2 forks. It should shred very easily. If not, it needs to cook longer.
Drain the juice out of the crock pot and place the shredded meat back inside.
1 bottle of your favorite BBQ sauce – I used half Famous Dave’s Rich and Sassy and Famous Dave’s Sweet and Zesty. Amount depends on how saucy you like it. I keep it on the lighter side and have the bottle of BBQ sauce available for people to add more if they prefer.
Stir in the BBQ sauce. Keep warm until serving.
We love our sandwiches with Cole Slaw on top. This is what makes it a “Carolina” Pulled Pork Sandwich.
This is the best and easiest Cole Slaw ever! Thank you Karen Ostermiller! A bag of pre-shredded cabbage and a bottle of Litehouse Cole Slaw dressing. (This is found in the produce department.)
Mix immediately before serving – otherwise it gets really soggy. Mix dressing according to your own preference.
Servings: I used a 3 1/2 pound pork roast and it made 12 sandwiches.
Recipe Source: Revised from Six Sisters’ Stuff (found on Pinterest)
FULL RECIPE WITHOUT PICTURES —
CAROLINA PULLED PORK SANDWICHES
1 – 3 pound boneless pork roast
12 oz. root beer
1 bottle of your favorite BBQ sauce – I used half Famous Dave’s Rich and Sassy and Famous Dave’s Sweet and Zesty. Amount depends on how saucy you like it. I keep it on the lighter side and have the bottle of BBQ sauce available for people to add more if they prefer.
Place pork roast in your crock pot with the fat side up (if there is any fat).
Pour the root beer over the meat.
Cook on low for 6 – 8 hours.
Take the roast out of the crock pot, remove any fat, and shred with 2 forks. It should shred very easily. If not, it needs to cook longer.
Drain the juice out of the crock pot and place the shredded meat back inside.
Stir in the BBQ sauce. Keep warm until serving.
We love our sandwiches with Cole Slaw on top. This is what makes it a “Carolina” Pulled Pork Sandwich.
This is the best and easiest Cole Slaw ever! Thank you Karen Ostermiller! A bag of pre-shredded cabbage and a bottle of Litehouse Cole Slaw dressing. (This is found in the produce department.)
Mix immediately before serving – otherwise it gets really soggy. Mix dressing according to your own preference.
Servings: I used a 3 1/2 pound pork roast and it made 12 sandwiches.
Recipe Source: Revised from Six Sisters’ Stuff (found on Pinterest)
Macaroni Salad
Macaroni Salad is a favorite of all. It is so versatile – you can add any items that you and your family like.
This picture shows salt – I added seasoned salt as stated in the recipe below.
16 oz. macaroni or shells
Prepare macaroni to al dente. After macaroni is cooked, immediately drain and rinse in cold water. Once macaroni has cooled down, drain very well.
SAUCE:
1 1/2 cups mayonnaise
2 T. mustard
1/4 cup sour cream
2 T. apple cider vinegar
2 T. sugar
1 tsp. seasoned salt (or to taste)
1/4 tsp. ground pepper (or to taste)
In a large mixing bowl, combine the sauce ingredients. Mix well.
Add cooked macaroni.
ADD INS: The following are just suggestions. Add whatever sounds good.
1 cup ham, cubed
1 cup cheddar cheese, cubed
2 – 3 carrots, shredded
2/3 cup frozen peas
cucumber, peeled and diced
celery, diced
dill pickles, diced
tomato, diced
bell pepper, diced
Add mix ins. NOTE: If you are adding an item that could easily fall apart when mixing, such as tomatoes or cucumbers, add them at the end after everything else is mixed in.
Let chill in the refrigerator for several hours or overnight. If necessary, add a little milk if you want it a bit creamier.
FULL RECIPE WITHOUT PICTURES —
MACARONI SALAD
16 oz. macaroni or shells
SAUCE:
1 1/2 cups mayonnaise
2 T. mustard
1/4 cup sour cream
2 T. apple cider vinegar
2 T. sugar
1 tsp. seasoned salt (or to taste)
1/4 tsp. ground pepper (or to taste)
ADD INS: The following are just suggestions. Add whatever sounds good.
1 cup ham, cubed
1 cup cheddar cheese, cubed
2 – 3 carrots, shredded
2/3 cup frozen peas
cucumber, peeled and diced
celery, diced
dill pickles, diced
tomato, diced
bell pepper, diced
Prepare macaroni to al dente. After macaroni is cooked, immediately drain and rinse in cold water. Once macaroni has cooled down, drain very well.
In a large mixing bowl, combine the sauce ingredients. Mix well.
Add mix ins. NOTE: If you are adding an item that could easily fall apart when mixing, such as tomatoes or cucumbers, add them at the end after everything else is mixed in.
Let chill in the refrigerator for several hours or overnight. If necessary, add a little milk if you want it a bit creamier.
Roasted Broccoli
Broccoli
Olive oil – about 1 . T per crown
Garlic, fresh or from the jar – about 1 tsp. per crown
Salt
Pepper
Parmesan cheese, optional
Lemon, optional
Put broccoli, olive oil garlic, salt and pepper in a zip lock bag. Shake it around until all ingredients are evenly distributed.
Place in pan and bake in the oven at 425 degrees for 20 minutes. Temperature can vary if you are cooking something else in the oven at the same time. Just adjust the cooking time accordingly.
Remove from oven and top with fresh grated parmesan cheese.
Carrot Cake Bread
This is a very moist, delicious cake that can be baked in a square cake pan or bread loaf pan.
1 1/2 cups flour
1 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
Whisk together flour, baking soda, baking powder, cinnamon, and salt.
1 cup canola oil
1 1/2 cups brown sugar, firmly packed
3 eggs
Add oil, sugar and eggs mixing well.
1 cup finely shredded carrots
8 0z. can crushed pineapple, drained or 1/2 cup apple sauce
1/2 cup raisins (optional)
1/2 cup pecans (optional)
Add carrots, pineapple (or applesauce), raisins and nuts, stirring well.
(I did not add the raisins or nuts)
Grease and flour a bread pan, 9″ square pan or four mini loaf pans.
Bake at 350 degrees –
55 minutes for bread pan
40 minutes for square pan
30 minutes for mini loaves
FULL RECIPE WITHOUT PICTURES —
CARROT CAKE BREAD
1 1/2 cups flour
1 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
1 cup canola oil
1 1/2 cups brown sugar, firmly packed
3 eggs
1 cup finely shredded carrots
8 oz. can crushed pineapple, drained or 1/2 cup apple sauce
1/2 cup raisins (optional)
1/2 cup pecans (optional)
Whisk together flour, baking soda, baking powder, cinnamon, and salt.
Add oil, sugar and eggs mixing well.
Add carrots, pineapple (or applesauce), raisins and nuts, stirring well.
Grease and flour a bread pan, 9″ square pan or four mini loaf pans.
Bake at 350 degrees –
55 minutes for bread pan
40 minutes for square pan
30 minutes for mini loaves
No Meals on Wheels 