Blueberry Muffins

Ingredients:

2-1/4 cups all-purpose flour
1 cup and 2 tablespoons white sugar
3/4 teaspoon salt
1 tablespoon baking powder
1/2 cup vegetable oil
1-1/2 egg
1/2 cup milk
3 cups fresh blueberries

3/4 cup white sugar
1/2 cup all-purpose flour
1/4 cup and 2 tablespoons butter, cubed
2-1/4 teaspoons ground cinnamon

Directions:

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.

*I had too much of the topping. It can easily be cut in half.

*I baked 1/2 and froze the rest of the batter in muffin liners for a later time ;)

Another recipe modified from allrecipes.com Click here to see original recipe.

Worth the work cinnamon rolls!

I'll never make the instant ones again!

INGREDIENTS
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
chopped pecans

DIRECTIONS
1. Dissolve yeast in warm water, mis in sugar, margarine, salt and eggs. Next add in flour. Roll
into a ball and place into a warm oven (I preheat to 200 then shut it off) for 1 hr and allow
dough to rise.
2. After dough has doubled ins ize, turn it out onto a lightly floured surface, cover and let rest
for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Spread pecans in the
bottom of a 9x13 baking pan.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle
evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls on top of
pecans in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled,
about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking,
beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt.
5. Spread frosting on warm rolls before serving.

This is another great modified recipe from allrecipes.com

Baked French Toast with Apples

Another recipe from Mamma Riggs! I LOVE this stuff!!!!

Ingredients
1 c brown sugar
1/2 c butter, melted
3 teas cinnamon
3 Tart apples, thinly sliced
1 tabl vanilla
dried raisins *optional
1 loaf of Italian or French bread (thickly sliced)
6 large eggs
11/2 c milk

Directions
1. Melt butter, add brown sugar, 1/2 of the cinnamon, mix with apples and place in 13x9 pan
2. Slice bread 1 inch thick and layer on top of apples
3. Mix eggs, milk, vanilla, and the left over 1/2 of cinnamon and pour over bread
4. Refridgerate overnight (or 4hr) and bake covered @ 375 for ~40 min

Broccoli and Ham Brunch Ring

INGREDIENTS
1 tablespoon margarine or butter
1 1/2 cups Green Giant® frozen chopped broccoli, thawed
1/4 cup chopped onion
1 pkg (3 oz) cream cheese, softened
6 eggs
1/4 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup diced cooked ham (4 oz)
1/2 cup (2 oz) shredded Cheddar cheese
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls

DIRECTIONS
1. Heat oven to 375°F. Spray large cookie sheet or 14-inch pizza pan with nonstick cooking spray. Melt margarine in large nonstick skillet over medium heat. Add broccoli and onion; cook 2 to 3 minutes or until tender, stirring frequently.
2. Beat cream cheese in medium bowl until smooth. Add eggs, milk, salt and pepper; beat well. Add egg mixture to vegetable mixture in skillet. Reduce heat to medium; cook, stirring occasionally from outside edge to center. Cook until eggs are set but still moist. Stir in ham and Cheddar cheese.
3. Unroll both cans of dough; separate into 16 triangles. Arrange triangles on sprayed cookie sheet with short sides of triangles toward center, overlapping into wreath shape and leaving 4-inch round opening in center. Lightly press short sides of dough to flatten slightly.
4. Spoon egg mixture onto widest part of dough. Pull end points of triangles over filling and tuck under dough to form ring. (Filling will be visible.)
5. Bake at 375°F. for 25 to 30 minutes or until deep golden brown.

Also great with other fillings!
This recipe came from Pillsbury.com