Blueberry muffins & basic muffin recipe

Preheat oven to 400 degrees. Grease cupcake pan.

1 3/4 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 beaten egg
3/4 cup milk
1/4 cup oil
squirt of lemon juice

Mix dry ingredients together in a bowl; I use a fork for all the mixing. Mix wet ingredients together in another bowl. Stir the wet ingredients into the dry ingredients until thoroughly combined.
If doing plain muffins they are ready to cook now.
If adding blueberries fold them in now; I use almost a cup of frozen.
Place mix into muffin pan, about 1/4 cup each hole.
Bake for 20 minutes.


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Seven Layer Fiesta Dip - from McCormick

I haven't made this following this recipe but I have made my own variation of it.

1 can (16 ounce) refired beans
1 container (16 ounce) sour cream
1 package McCormick taco seasoning mix
2 cups (8 ounces) shredded cheddar cheese
1 cup prepared guacamole
1 cup chopped tomatoes
1/2 cup sliced green onions
1/2 cup sliced black olives

Spread beans into shallow serving dish.
Mix sour cream & seasoning together in a small bowl; spread over beans.
Layer cheese, guacamole, tomatoes, onions & olives.
Serve with tortilla chips.

Prep time 15 minutes; makes 8 cups.

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Coconut Pops

I have not tried this recipe.
Taken from the June/July 2009 edition of Food Network Magazine.

Puree a 14 ounce can of coconut milk with the zest of 1 lime, the juice of 2 limes, 1/4 cup confectioners sugar & 1/4 cup shredded coconut.
Pour into small popsicle molds or 3 ounce paper cups. Insert wooden popsicle sticks.
Freeze several hours until firm.

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Roasted Red Pepper Dip and Creamy Spinach Dip

~ I have not tried these recipes ~

1 12 oz jar roasted red peppers drained & chopped
1 clove of garlic
1/8 cup olive oil
1 cup crumbled feta cheese

Puree all until smooth. Season with salt & pepper, chill for 2 hours. Serve with crudites.


Creamy Spinach Dip
1 minced shallot
1 minced garlic clove
1 10 oz package frozen chopped spinach, thawed & squeezed dry
1 14 0z container 2 % Greek yogurt
zest & juice of 1 lemon
2 Tablespoons chopped dill
salt & pepper to taste

Puree all until smooth. Chill for 30 minutes. Serve with pitas or crudites.


* I would make my own peppers for the first one & I'd serve both of them with veggies, crackers, breadsticks & pitas.

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Cheese straws - Paula Deen

Here's the recipe from The Food Network -

Cook Time 10 min
Yield 5 dozen

Ingredients
* 2 cups self rising flour
* 1/2 teaspoon salt
* 1/2 teaspoon cayenne pepper
* 2 sticks butter, at room temperature
* 2 cups shredded sharp Cheddar, at room temperature

Directions
Preheat the oven to 300 degrees F.
Sift the flour, salt and cayenne into a bowl and reserve. With an electric hand mixer cream together the butter and cheese. Add the flour mixture 1/2 cup at a time until the batter is smooth. Scrape the batter into a 1 gallon resealable plastic bag. Cut a corner from the plastic bag and on an ungreased sheet pan, pipe 2 rows each for every straw, about 5 inches long and 2 inches wide.
Bake for 10 to 15 minutes or until lightly browned. Remove to racks to cool.

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Salsa and guacamole

Both of these are quick & easy to make, unless you're making it for a party, then the salsa takes a while. Once you make & try these you'll never want that pre-made stuff in a jar.

Salsa
1 large FIRM tomato diced (about a cup if using smaller size)
1 small red onion diced (about 1/4 cup)
1-2 TBSP of dried parsley (when I have fresh I use more)
2-4 cloves of garlic (I do them in my chopper)
2-4 jalapeno peppers, seeded & chopped (if you need to wear gloves, especially if you are making a lot)
1/2 TBSP each lime and lemon juice
1/8 tsp of salt
Mix it all together & refrigerate for at least an hour depending how cold your fridge is.
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Guacamole
1 avocado
2 TBSP each red onion and tomato, diced
1 TBSP lemon or lime juice (I like using both)
2 garlic cloves, chopped fine
pinch of salt
Scrape or cut avocado out of shell. Depending on how smooth you want it either blend, chop or just fork mash. Stir in remaining ingredients & eat :-)

For both recipes - I don't usually measure so some amounts may need adjusting to your taste preference.
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