Awesome Blueberry Muffins

shared by Patty H. (moist and delicious)

Ingredients

3 cups minus 2 tablespoons flour
1 teaspoon baking soda
2 teaspoons baking powder
heavy pinch of salt
dash of nutmeg
1 cup sugar
1/2 cup vegetable oil
1 egg
1 generous cup plain yogurt
2 cups fresh blueberries (I used frozen)
capful of vanilla extract
cooking spray or softened butter, for muffin tins

Directions:

1. Preheat oven to 375 degrees.
2. In a large bowl sift flour, baking soda, nutmeg, baking powder, and salt. Set aside.
3. In another large bowl whisk together sugar, oil, capful of vanilla, egg, and yogurt. Add the dry ingredients and stir to a count of 10.
4. Add blueberries and stir 3 times.
5. Add mixture to well-buttered muffin pans.
6. Bake 20 to 25 minutes and allow to cool completely.

Easy English Muffin Bread

shared by Patty H. (Kristin R. made this and posted the recipe; I tried it and it really was easy and good)

Ingredients:

5 cups all-purpose flour

4 1/2 teaspoons dry active yeast

1 T. sugar

1 teaspoon salt

2 cups warm milk

1/2 cup warm water

cornmeal

Directions:

1.     In a large bowl, mix half of the flour with the yeast, sugar, salt, milk, and water. Make sure the water and the milk are warm so they help to activate the yeast. Mix together for a few minutes to give the yeast a chance to activate.

2.     Add in the rest of the flour and mix until just combined. I simply mixed my dough together by hand (it's sticky!) but you can use a stand mixer if you have one. Make sure you do not overmix.

3.     Grease 2 loaf pans and sprinkle cornmeal in the bottom of each pan. Divide the batter into the pans, sprinkle more cornmeal on the top, and let it rise in a warm place until doubled in size.

4.     Bake at 375 for 35 to 40 minutes.

Tostado Casserole

shared by Patty H. (this was a hit with the grandchildren and easy to put together; I made my own taco seasoning instead of using the packet; see below; I used half the chili powder for those who like it milder)

Ingredients:

1 lb. ground beef

1 (13 oz.) can tomato sauce

1 pkg. taco seasoning mix *

2 ½ cups corn chips

1 (15 oz.) can refried beans

½ cup shredded cheese

Directions:

1.     Brown meat in skillet

2.     Add 1 ½ cups tomato sauce and seasoning, stirring to mix well

3.     Line bottom of a 9x13 baking dish with 2 cups of corn chips; crush remaining corn chips and set aside.

4.     Spoon meat mixture over chips in baking dish

5.     Combine remaining tomato sauce with the refried beans. Spread over the meat mixture

6.     Bake at 375 for 25 minutes or until heated through

7.     Sprinkle with cheese and crushed corn chips. Bake 15 minutes more until cheese is melted

Taco Seasoning Mix Recipe

1 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes (didn’t use)

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1/2 teaspoon ground cumin

1/2 teaspoon sea salt

1/8 teaspoon black pepper

Directions: Mix all ingredients together. Store in an airtight container. Equals a 1.25 oz. packet

7Up Berry Cake

shared by Patty H.  (this was served as dessert at a meeting I attended; had to come home and make it; serve it with a scoop of vanilla ice cream, of course)

Ingredients:
1   (18 oz.) box white cake mix
24 ounces frozen berry mixture
2 cups 7-Up

Directions:

1. Put fruit in a sprayed 9x13 baking pan and cover with dry cake mix (DO NOT STIR!)
2. Pour 7-Up over whole pan (again, do not stir)
3. Cover and bake for 20 minutes at 350 degrees
4. Uncover and bake for another 20-30 minutes
5. Makes 12 servings
6. NOTE:  Can also be cut in half; use 9x9 pan and a box of Jiffy cake mix and one cup of 7-Up

Carrot Poke Cake

shared by Dara P. (who described it as "oh my!")

Ingredients:

1 boxed carrot cake mix, baked in a 9x13 pan according to pkg. directions & cooled
14 oz. sweetened condensed milk
8 oz. Cool Whip
10.6 oz Cool Whip Cream Cheese Frosting (Vanilla can be substituted)
6 oz  of whipped cream cheese
½ cup caramel sundae sauce
1 cup chopped pecans (optional)

Instructions

1. Bake and cool the cake according to the package directions.
2. Leave the cake in the baking dish.
3. Using a the handle of a wooden spoon, poke about 20-25 holes in the cake making sure to evenly distribute them.
4. Pour the sweetened condensed milk evenly over the top of the cake.
5. In a large bowl, beat together the cool whip, frosting, and the whipped cream cheese until smooth.
6. Spread frosting over top of the cake.
7. Pour the caramel sauce on top of the cake, and sprinkle with chopped pecans.
8. Refrigerate for at least 4 hours.

Dara's changes:  omitted the sweetened condensed milk because I knew the frosting would be rich !! The other difference I did was I added an extra egg to the cake mix, took out the oil and put in sour cream and instead of water I did 1%milk and I added a box of cheesecake pudding