Blueberry Muffins ~ Addictive!!!

 

Preheat oven to 400 degrees.  Line muffin pans with papers or spray with cooking spray.  I recommend using papers to avoid sticking.  (Recipe makes about 2 dozen medium muffins.) 

 

Ingredients:

3 cups flour

1 1/2 cups sugar

3/4 teaspoon salt

4 teaspoons baking powder

3/4 cup coconut oil (melted)

2 eggs

1 cup milk

4 cups fresh blueberries

 

Directions:

Mix all of the dry ingredients in a large mixing bowl.  Mix in eggs and milk.  Slowly add the coconut oil (to avoid splashing) while mixer is on low.  Spoon in blueberries so they don't mash.  Fill muffin pans/papers 3/4 of the way with batter.  Add streusel topping if you desire before baking.  (*Double the streusel recipe.)  Bake 20 minutes or until golden brown.  Enjoy!   

Frozen Raspberry Yogurt Pie

Growing up, our house was always filled with homemade goodies.  I am sure my brothers and I took them for granted then, but now that I have a little one running around, I want him to enjoy sweet treats made from mom over anything that I can bring home from the grocery store!  I'm not saying store-bought desserts are banned in our home, but my preference is definitely something I can whip up in the kitchen.

I thought summer weather was finally upon us with temperatures in the upper 80's, but it looks like Mother Nature took a detour; we are back in the 60's.  I guess you could say I made this frozen pie with hopes that the heat returns.  (Crazy to think I am looking forward to the heat at almost 33 weeks pregnant, but after the winter's deep freeze, warm temperatures are needed!)

Frozen Raspberry Yogurt Pie was a summertime staple with my mom.  I can't remember a time there wasn't at least 1 pie, if not 2, in our freezer.  Yesterday, on a last minute trip to the commissary, I grabbed the 4 ingredients to make my own.  My husband is not a fan of sweets, so I had my fingers crossed my son would at least enjoy this easy-to-make yumminess!  One taste and our little sailor was hooked!  Now if I can just remember to make this for our summer get-togethers.   

Ingredients:
1 16 oz. bag of frozen raspberries (or any berry of your choice)
1 raspberry Yoplait Light yogurt
1 tub non-fat Cool Whip (thawed)
1 ready-to-use graham cracker crust

Directions: 
Mix raspberries, yogurt, and Cool Whip together in a large bowl.  Pour into graham cracker crust.  Cover and freeze.  Enjoy frozen or slightly thawed!

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EASY Crab Cakes

 

When I met my husband, I lived within 15 minutes of the beach and some of the best crabbing spots in Virginia.  Crabbing at the pier became a weekend favorite of ours shortly after meeting.  Living in the Midwest has been a lot of fun, but we miss our weekend trips to the pier with our crab traps and nets in hand for a day of crabbing and soaking in the warm sunshine.  It was no surprise to our families when our wedding took on a patriotic color theme (for his military career) with a touch of crabs on our cake, centerpieces, and favors.  On one of my famous Google searches, I came across a family owned and operated spice company (J.O. Spice Company) to make our favors- wooden crab mallets and personalized seafood spices for each guest.  Their spices add the perfect touch to this easy crab cake recipe that I "borrowed" from my mom!       

 

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Longer-Lasting Strawberries!

My family loves strawberries and most of the time we can't keep them in the house long enough, but Target recently had them on sale for 94 cents a pound and I couldn't resist buying 2 pounds.  One thing I hate about buying berries though is how quickly they spoil if they aren't eaten immediately, so I decided to try the vinegar and water bath my mom always talks about.  I filled the kitchen sink with 8 cups of warm water and 2 cups of white vinegar.  I swished the strawberries around for a few minutes with my hands, then let them soak for about 20-30 minutes.  I drained the vinegar and water bathwater, rinsed them clean with warm water and placed them back in the containers I bought them in, but first lined the containers with paper towels.  We are a few days in so far and they are still tasting and looking quite nice when we get them from the refrigerator!  Yay for longer-lasting berries! 

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Tomato & Basil Bruschetta

 

This is one of our favorite recipes when my grandmother is visiting or we are visiting my parents.  I have always been spoiled because mom and grandmom usually make this for us, but with neither of them nearby and my husband craving it, I decided to give my mom's recipe a whirl.  It was a success; so simple to prepare!  This makes me eager to get some tomato plants in the ground this year; there truly is nothing like fresh veggies from the garden!  Mmm...

 

 

 

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An Oldie, But a Goodie

Last evening we went to the fresh market to purchase our produce for the week.  Right now our little guy is hooked to strawberries and luckily they were on sale so we bought double what we typically bring home.  They were sitting on the counter today and looking and smelling too scrumptious to pass up.  I sliced a bowl of strawberries for the little sailor and me.  I also whipped up my all-time favorite dip- marshmallow and cream cheese!  It is an oldie (recipe), but definitely a goodie and it is super simple!  Every time I make it, it takes me back to my preschool days.  I remember eating this with apple slices as a little girl.  YUMMY!

 

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Coconut Fruit-Filled Oatmeal Bars

Our little guy and I love granola & Nutri-grain bars, so last evening I played around in the kitchen experimenting with my own recipe because homemade is always better, right?  They were still cooling before bed, but if the taste was any indication of the aroma that filled our home, we were in for a treat.

When I woke up this morning, little boy was still fast asleep, but I decided to sneak a taste of the raspberry-filled bars.  OH MY! These are too yummy not to share! 

Coconut Fruit-Filled Oatmeal Bars

Bars:  2¾ cups flour, 2¾ cups quick oats, 1¾ cups brown sugar, ¾ cup flaxseed meal, 2 teaspoons baking powder, 1 teaspoon salt, 1¾-2 cups of solid coconut oil

Fruit filling:  1 cup sugar and  2 cups of cherries, pears, raspberries, blueberries, blackberries, apples, cranberries, mixed berries, or any other fruit of your choice 

Directions:  Preheat oven at 350 degrees and grease 13x9 pan.  With a potato masher, mix dry ingredients.  Mash in coconut oil until crumbly.  Set aside.  Mix sugar and desired fruit in a small saucepan.  Bring to a rapid boil until it thickens like syrup. Place ½ of dry ingredients in greased pan, lightly pack.  (I used the potato masher to do this; it worked great!)  Layer the hot fruit on top.  Add the remaining dry ingredients on top and lightly pack again.  Bake for 40-45 minutes or until golden brown.  Let cool and serve.             

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