BLUEBERRY STREUSEL MUFFINS

BLUEBERRY STREUSEL MUFFINS slightly adapted from OMG CHOCOLATE DESERTS

DON’T just eat these for breakfast, they are PERFECT for ANY time of day.

MUFFINS
2 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
2 LARGE eggs
1 cup granulated sugar
1 cup vanilla Greek yogurt
1/2 cup avocado oil
1 teaspoon PURE vanilla extract
2 1/3 cups thawed small WILD blueberries divided – 1 cup goes in the batter and 1 1/3 cups for topping
1–2 tablespoon WONDRA flour

  • Preheat oven to 400°.
  • Line standard muffin pan with paper liners and set aside.
  • In a large bowl stir together flour, baking powder and salt and set aside.
  • In a medium bowl, whisk together eggs and granulated sugar until combined.
  • Whisk in yogurt, oil, and vanilla extract (mixture should be pale and yellow).
  • Fold wet ingredients into dry ingredients and mix everything together by hand.
  • In a small bowl sprinkle 1 cup blueberries with 1-2 tablespoon flour and toss them until all blueberries are coated with thin layer of flour and then fold them really gently in the batter.
  • Spoon batter into prepared muffin tins, filling about 2/3 of each cup.
  • Cover the batter with the remaining blueberries and then cover the blueberries generously with streusel topping.
  • Place them in the oven and reduce the heat to 375°, bake 18-20 minutes or until the toothpick inserted in the center comes out clean.
  • Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.

STREUSEL

1 cup all purpose flour
2/3 cup granulated sugar
1/2 cup butter, melted
1 teaspoon PURE cinnamon

  • In a small bowl, whisk together flour, sugar and cinnamon.
  • Add melted butter and stir with a fork until crumbly and set aside.

HAPPY HOMEMAKER MONDAY with MENU PLANS week 5 of 2023 ~ BLOG 365.30

Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

It has been pretty nice the last couple days, but COLD. And then last night it became FRIGID with a low at 17° when I got up at 6:30. The bird bath is frozen solid! Fortunately we don’t have a storm today, but do have a small craft advisory due to wind. This always makes me laugh because we’re 15-20 miles from the coast as the crow flies, yet we always get the small craft advisories in the weather forecast 😀

Today is supposed to be the only sunny day this week with another frigid nighttime low tonight. Needless to say, I’m still living in turtlenecks, sweaters, Levis and UGGS. The rest of the week we return to our regularly scheduled programming of rain, grey clouds and more rain 😀

So many things on my mind, but how I’m feeling is the hard part. I have so much to do, but have been limping around since last Wednesday when I accidentally jammed my foot into a corner and broke a couple toes and did soft tissue damage. I’ve been icing it several times a day so am at least not turning black and blue (yet) just a mild purple 😀 You take walking for granted until something like this happens! 

Mixed fruit yogurt and hot water.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I accomplished all the laundry yesterday and will finish some organizing and cleaning today and tomorrow.
  • GROCERIES & ERRANDS This week’s menu is from the pantry and freezer, so no groceries to speak of. I have just a few errands to run later in the week.
  • RECIPE RESEARCH & MENU PLANNING I’m trying to clean up some recipe scraps. February’s menu plan is done and I’m now working on the one for March.

WHAT’S ON THE DVR/TV
  • CABLE We didn’t watch much TV this week. When we did we watched some old TCM movies – Larceny, Inc., Young Man with a Horn, The Fastest Gun Alive and Woman of the Year. We also watched Frozen Planet on BBC, The Hammer with Reba ON DEMAND and the football championships of course. I know Jean is celebrating 😀

I started reading Summer Magic book #1 of the The Thorne Witches by T.M. Cromer

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
 CHICKEN FRICASSE, PENNIES from HEAVEN CARROTS and SALAD
 HAM & WILD RICE CHOWDER with SOUR CREAM CHEDDAR BISCUITS
 PASTA FAGIOLI with COWBOY BREAD
 BBQ CHICKEN & APPLE BREAD PUDDING with SALAD
 PORK CHOP POTATO CASSEROLE with HONEY-LIME COLE SLAW
 CRISPY LEMON CHICKEN
 CHICKEN GREEN BEAN CASSEROLE
DESSERT
 
CHAPEL SQUARES (finally)
 

Last week my girlfriend and I were in town and it was a beautiful day! Where we live tends to be gray, foggy and rainy ALL the time, but just 10 miles away they see the sun which really made us happy! So, on the way home I was able to get a great rainbow picture since I wasn’t driving 😀

I also got this cute close up of Mirror #1

And then there was this amazing sunset last night.

ASIAN HONEY CHICKEN ~ BLOG 365.27

ASIAN HONEY CHICKEN
2 chicken breasts, cut into bite sized pieces
2 teaspoons FINELY chopped ginger
2 cloves garlic, FINELY minced
1 + 2 tablespoons avocado oil
1 tablespoon QUALITY honey
1 teaspoon red chili flakes
FRESH ground sea salt and black pepper
1/2 + 1/2 teaspoons cornstarch
1 + 1 tablespoons Bragg’s liquid aminos
1 SMALL onion, halved and sliced thin into half moons
1/2 red bell pepper, small chopped
1/2 green bell pepper, small chopped (optional)
1 cup broccoli florets (optional)
1/3 cup chicken broth
Prepared Yakisoba noodles or rice

  • Whisk together 1 tablespoon avocado oil, ginger, garlic, honey, chili flakes, cornstarch, Fresh ground sea salt and black pepper.
  • Fold in chicken pieces, stirring to coat.
  • Add 1 tablespoon liquid aminos, stirring again to coat.
  • Set aside and marinade 10-15 minutes.

 

  • Heat 2 tablespoons avocado oil in heavy skillet.
  • Add chicken pieces cooking 3-4 minutes until chicken is cooked through.
  • Remove chicken pieces with slotted spoon.
  • Add 1 tablespoon oil.
  • Add onion slices, sauteing 5 minutes.
  • Add peppers, garlic and broccoli florets if using, sauteing 2-3 minutes more.
  • Return chicken to pan.
  • Whisk together chicken broth, 1 tablespoon liquid aminos and 1/2 teaspoon cornstarch.
  • Add to pan, stirring well, cover and simmer 5-10 minutes until thickened.
  • Add yakisoba noodles and heat through or serve over prepared rice.

BLOG 365.26 ~ SNICKER DOODLE BREAD

Do you love a good snickerdoodle? What could be better than a warm cookie? Warm bread of course!

SNICKER DOODLE BREAD
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons QUALITY cinnamon (see notes)
1 bag Hershey’s cinnamon chips (see notes)
1 cup butter, room temperature
2 cups sugar
2 LARGE eggs
1 tablespoon PURE vanilla
3/4 cup sour cream

  • Preheat oven to 350°.
  • Grease 3 loaf pans.
  • Sift together the flour baking powder, salt and cinnamon.
  • Fold in cinnamon chips and Set aside.
  • Cream together the butter and sugar.
  • Add eggs, blending until fluffy and uniform in color.
  • Mix in vanilla and sour cream.
  • Gradually add in the dry ingredients.
  • Distribute evenly amongst the loaf pans.
  • Bake 45-50 minutes until toothpick comes out clean.

NOTES:

  • This recipe easily transforms into a seasonal taste by using apple pie spice or pumpkin pie spice in combination with the cinnamon.
  • You can also substitute the cinnamon chips for butterscotch chips.

CHAR SIU PORK ~ HAWAIIAN INFLUENCED ~ BLOG 365.24

SLOW COOKED HAWAIIAN INFLUNECED CHAR SIU PORK 8 servings
1/2 cup QUALITY honey
1/2 cup hoisin sauce
1/4 cup Bragg’s liquid aminos
1/4 cup Jalapeno ketchup
4 garlic cloves, minced
8 ounce can crushed pineapple
4 teaspoons FRESH minced gingerroot
1 teaspoon Chinese five-spice powder
3-4 pound boneless pork shoulder butt roast
1/2 cup homemade chicken broth
Fresh cilantro leaves (optional)

  • Combine the first 8 ingredients and pour into a LARGE shallow dish.
  • Cut roast in half; add to dish and turn to coat.
  • Cover and refrigerate overnight.
  • Transfer pork and marinade to a 6-qt. slow cooker.
  • Add chicken broth.
  • Cook on low 8 hours.
  • Remove pork and cool slightly.
  • Shred meat using 2 forks.
  • Skim fat from cooking juices.
  • Return pork to slow cooker and heat through in juices.
  • Top pork with fresh cilantro if desired.

NOTES: Unpeeled gingerroot can be stored in a zip-top bag in your freezer. When you need some, simply grate the frozen ginger and pop it back in the freezer. No more shriveled ginger in the bottom of your produce drawer.

HAPPY HOMEMAKER MONDAY with MENU PLANS week 4 of 2023 ~ BLOG 365.23

Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

I’m so glad I didn’t get too attached to the “dry” forecast that promised 10 days of sun – I knew it was too good to be true 😀 Not only did Saturday rain all day despite a dry forecast, the rain and snow are back in the forecast for this week! Once again highs in the low 40’s with lows in the high 20’s so it will be lots of turtlenecks, flannels and UGG’s

I’m baffled by so many things, but the other day when I cam home to this HUGE box on my porch. What baffled me most was that I was only waiting for a small item to be delivered. LOL 😀 in the HUGE box (that I could pick up with 1 finger) was the small non-breakable item I ordered. So, what baffles me most is WHY? did they ship this in such a HUGE box? And we wonder why prices continue to rise so badly!

Things suddenly became an issue with my web host for both this site and my emails so I have been frantically working on some files (many, many files) to get things transferred to a new host before the end of the month. It is also a domino effect because of the domain registrations that ALSO have to be transferred. This has kept me so busy I barely have time to think, get my work done, do BLOG 365, new recipes and of course visit all of you, but I will get caught up I promise. Fortunately I had planned on using some fillers like Wordless Wednesday and Sipping Sunday to help with BLOG 365 and have many of those already lined up.

You guessed it! Hot water and yogurt 😀

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I have just a couple of loads of laundry to do, a little vacuuming and deep clean the kitchen.
  • GROCERIES & ERRANDS & PROJECTS Fortunately none this week so I can concentrate on some sorting for a couple days to continue the downsizing until I need to help a friend on Thursday and Friday.
  • RECIPE RESEARCH & MENU PLANNING I landed the first glance at a HUGE pile of Cooks and Taste of Home magazines from this estate sale so have been choosing some recipes for February.

WHAT’S ON THE DVR/TV
  • NETFLIX We are watching Vikings Valhalla
  • AMAZON PRIME We are watching RIG – not sure it will keep our interest though
  • CABLE We watched a few TCM movies that were a real treat last week – NIGHT SHIFT with Henry Winkler and Michal Keaton, LIBELED LADY with Jean Harlow, Myrna Loi, William Powell and Spenser Tracy & THE IRENE & VERNON CASTLE STORY which I REALLY enjoyed and started watching RULES of ENGAGEMENT at night as our comedy

I love reading WWII romance stories. I just started the Last Summer at Chelsea Beach by Pam Jenoff.

MONDAY 1/23
TUESDAY 1/24
WEDNESDAY 1/25
THURSDAY 1/26
FRIDAY 1/27
SATURDAY 1/28
SUNDAY 1/29
DINNER
STUFFED MEATBALLS with BOLEGNESE SPAGHETTI
 COCONUT PEANUT CHICKEN with RICE
 GERMAN MEATBALLS & SAUERKRAUT
 PORK CHOPS & MASHED POTATO CASSEROLE
 FRENCH DIP SANDWICHES
 LEMON CHICKEN & HONEY LIME COLESLAW
 GRILLED CHICKEN & POTLUCK BAKED BEANS
DESSERT
 PINEAPPLE ANGEL FOOD SNACK CAKE
 CHAPEL SQUARES
GLUTEN FREE VANILLA CUPCAKES with CREAM CHEESE FROSTING
 
RASPEBERRY PECAN CRUMBLE BARS

CROCKPOT BEEF STROGANOFF ~ BLOG 365.22

CROCKPOT BEEF STROGANOFF – So good and so easy. It also doubles well.

2 pounds stew meat, cubed
2 cans Condensed Golden Mushroom Soup
1 LARGE Vidalia onion, diced
3 tablespoons Worcestershire sauce
1/2 cup water
8 ounces cream cheese, cut into cubes
1 teaspoon garlic salt
FRESH ground black pepper
couple dashes of Hot Paprika

  • Whisk the soup, water and Worcestershire sauce together in the crock.
  • Add salt, pepper and hot sauce, stirring to blend well.
  • Fold in meat pieces.
  • Cook on Low for 8 hours.
  • Turn heat to high and fold in cream cheese cubes.
  • Cover and cook 10 minutes.
  • Stir to combine cheese.
  • Serve over hot egg noodles.

NOTE: If you want to freeze it for a future meal, DO NOT ADD CREAM CHEESE. Wait and add it when you are ready to serve it.

CROCK POT SWEET & SOUR PORK ~ BLOG 365.21

SWEET & SOUR PORK – 6 servings
2 tablespoons paprika
FRESH ground sea salt and black pepper
1-1/2 pounds boneless pork loin roast, cut into 2-3 inch chunks
2 tablespoons avocado oil
1 20 ounce can crushed pineapple
1 LARGE shallot, sliced
1 medium red pepper, chopped
1/3 cup cider vinegar
1/3 cup homemade chicken broth
1/4 packed brown sugar
2 tablespoons Bragg’s liquid aminos
2 tablespoons cornstarch
1/4 cup cold water
Sliced green onions, optional
Hot cooked rice, optional

  • Generously season pork pieces with the paprika, FRESH ground salt and pepper.
  • Heat avocado oil in cast iron skillet.
  • Brown pork on all sides.
  • Remove pork to crock pot.
  • Add shallot and red pepper and saute 1-2 minutes.
  • Add shallots and red pepper to crock pot.
  • Whisk together the pineapple, chicken broth, vinegar, brown sugar and liquid aminos.
  • Pour over pork mixture, stirring to combine.
  • Cook on low 6-8 hours or until pork pieces are tender and shreds easily.
  • In a small bowl, mix cornstarch and water until smooth; gradually stir into pork mixture. Cook and stir until sauce is thickened, 1-2 minutes.
  • If desired, sprinkle with green onions and serve over rice.