Fresh Blueberry Muffins

Fresh Blueberry Muffins
1/2 c butter, softened
1 1/4 c + 2 t sugar, separated
2 eggs
2 c flour
2 t baking powder
1/2 t salt
1/2 c milk
2 1/2 c fresh blueberries

1. Preheat oven to 350* and line a muffin tin with muffin liners.
2. In a large bowl, beat butter and 1 1/4 cup sugar well until fluffy; beat in eggs one at a time.
3. In a separate bowl, sift flour, baking powder, and salt together; alternate adding the flour mixture and milk in to butter mixture. Be careful not to over mix.
4. Gently fold in blueberries; scoop batter in to muffin cups and sprinkle the tops with remaining sugar.
5. Bake for 25-30 minutes until golden brown.
Makes 18 muffins.

Baked Stuffed French Toast

Baked Stuffed French Toast
8 oz [light] cream cheese
3 T sugar
8 slices cinnamon swirl bread
4 eggs
1/2 c milk
fresh fruit and syrup (opt)

1. Whip cream cheese and sugar together; spread evenly on to one side of each slice of bread.
2. Place 4 slices (cream-side up) in a greased 8x8 baking dish; sandwich with remaining slices.
3. Whisk eggs and milk together and pour over bread; cover and refrigerate overnight.
4. Bake at 350* for 30-35 minutes, until center is firm and top is golden brown.
Serve topped with fruit and syrup.

Naan

Naan
1 t yeast
3/4 c lukewarm water
1 1/4 t sugar, separated
1 t salt
1/4 t baking soda
2 c flour
2 T olive oil
2 1/2 T Greek yogurt

1. Combine yeast, water, and 1/4 teaspoon sugar in a glass bowl; let sit for about 10 minutes, until frothy.
2. In a separate bowl (I like to use my Kitchenaid with the hook attachment), mix the remaining teaspoon of sugar with the salt, baking soda, and flour; stir in oil, yogurt, and yeast mixture to form dough.
3. Cover the dough in a warm place for 3-4 hours, until doubled in size.
4. Knead the dough and then separate into 6- 8" circles.
5. Place pizza stone in the oven; preheat oven to 500* and then switch it to broil.
6. Wet your hands slightly before handling the dough and placing it on the pizza stone.
7. Bake for 2-3 minutes, flipping halfway through, until puffed up and golden. You should be able to fit 2-3 of the naan on the stone at a time. Wait a few minutes between batches to allow the stone to heat back up again.

Basic Hummus

Basic Hummus
1- 15 oz can garbanzo beans, drained
2 cloves garlic
2 T olive oil
salt and pepper to taste

1. Place beans in a medium saucepan, add enough water to cover, and cook over medium-high heat until the beans start to float.
2. Meanwhile, in a small pan, sauté garlic in a bit of olive oil.
3. Combine beans, garlic, and olive oil in a food processor and process until smooth and creamy. Salt and pepper to taste, and serve warm.

Baked Sweet Potato Bites

Baked Sweet Potato Bites
3 medium sweet potatoes
olive oil
1 T salt
1 t fresh black pepper
1 t garlic powder
1 t paprika

1. Preheat oven to 500* and line two cookie sheets with parchment paper.
2. Cut each sweet potato into small, bite-sized pieces; lay half of the potatoes on each cookie sheet.
3. Drizzle with olive oil, sprinkle on seasonings, and toss together.
4. Bake for 20 minutes, rotating about three times during baking.

Buttermilk Cookies

Buttermilk Cookies
1/2 c butter, softened
1 c sugar
1 egg
1 t vanilla
2 1/2 c flour
1/2 t baking soda
1/2 t salt
1/2 c buttermilk
Frosting:
3 T butter, softened
3 1/2 c powdered sugar
1/4 c milk
1 t vanilla

1. Preheat oven to 375* and grease a cookie sheet.
2. In a large bowl, combine butter and sugar; beat in egg and vanilla.
3. In a small bowl, sift together flour, baking soda, and salt; alternate adding dry mixture and buttermilk into wet mixture.
4. Drop dough on to cookie sheet and bake for 10-12 minutes.
5. To make the frosting, whip together butter, sugar, milk, and vanilla.

Slow Cooker Sausage Tortellini Soup

Slow Cooker Sausage Tortellini Soup
1 lb ground sausage, cooked
1- 8 oz block cream cheese, cubed
1- 28 oz can Italian diced tomatoes, drained
4 c chicken broth
about 2-3 cups fresh spinach
1- 19 oz bag frozen cheese tortellini

1. Throw everything except the tortellini in the slow cooker and cook on low for 4-5 hours. Add tortellini for the last half hour. Stir it all once or twice while it cooks.