|
BLUEBERRY STRUESEL COFFEE CAKE
1/2 c butter, softenened
1 3/4 c. sugar
2 eggs
2 tsps vanilla
3 1/2 c. flour
4 tsp baking powder
1 tsp salt
1 1/2 c. milk
3 c. blueberries
STRUESEL TOPPING:
3/4 c. sugar
1/2 tsp cinnamon
1/3 c. cold butter
In a large bowl, cream butter and sugar until light and fluffly. Beat in eggs and vanilla until blended.
Comine the flour, baking powder adn salt...add to creamed mixture alternately with milk....beating well
after each additions. Fold in blueberries.
pour into greasted 13 x 9 in baking dish. For topping, combine sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
Bake at 375 for 35 to 40 minutes or until a toothpick inserted near the center comes out clean.
|
2 c..Bisquick mix
milk
½ c. shredded cheddar cheese
(I don't measure the milk...but you can follow the directions on the box. I add a tiny bit more
milk than they say to because of the added cheese...they turn out like drop biscuits that way)
Bake Biscuits as directed.
Buttery topping:
1 stick of butter or margarine
1 tsp garlic powder
¼ tsp onion powder
¼ tsp salt
¼ tsp parsley
Melt butter and add spices. When biscuits are done, pour or brush...
|
|
Read more...
|
|
|
! can crushed pineapple
1 can blueberry pie filling
1 yellow box cake mix
1 cup chopped pecans
3/4 c. butter
spray 9/13 inch pan. Spread crushed pineapple in pan. Spoon blueberry pie filling on pineapple. Sprinkle dry cake mix over the top. Press down with a fork. Sprinkle pecans on top. Pour melted butter on top of the cobbler. Bake at 350 for 35 to 40 minutes. |
Ingredients1 pound sweet Italian sausage, casings removed1 cup chopped onion2 cloves garlic, minced5 cups beef broth1/2 cup water1/2 cup red wine4 large tomatoes - peeled, seeded and chopped1 cup thinly sliced carrots1/2 tablespoon packed fresh basil leaves1/2 teaspoon dried oregano1 (8 ounce) can tomato sauce1 1/2 cups sliced zucchini8 ounces fresh tortellini pasta3 tablespoons chopped fresh parsleyDirectionsIn a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1...
|
|
Read more...
|
½ c. butter
½ sugar
1/c brown sugar
½ c. peanut butter
1 egg
½ tsp vanilla
1 ¼ flour
2/3 tsp baking soda
¼ tsp salt
15 mini Reece's peanut butter cups
Preheat oven to 350 degrees. In a medium bowl, cream butter, sugars, and peanut butter. Add egg and vanilla. Stir together flour, baking soda and salt. Stir into the creamed mixture.
Drop by tablespoonfuls into cups of a muffin tin. Bake for 8 to 10 minutes, or until lightly browned.
Remove from oven and immediately press...
|
|
Read more...
|
1 TBS vegetable oil
4 to 6 pork chops
1 can cream of celery soup
½ c milk
½ c. sour cream
salt and pepper to tastefully1 20 oz pkg of frozen hash browns, thawed
1 c. shredded cheese-divided
1 ½ c. French Fried onions-divided
Heat oil in a large skillet over medium high heat. Add pork chops and brown on both sides.
Preheat oven to 350 degrees.
In a medium bowl, mix soup, milk, sour cream and salt and pepper. Stir in potatoes, ½ c. cheese
and ½ c. onions. Mix together and...
|
|
Read more...
|
|
|
|
|
<< Start < Prev 1 2 3 4 5 6 7 8 9 10 Next > End >>
|
|
Page 1 of 15 |
.jpg)
Be on the Radio?
Get your business out
