Blueberry Crumb Muffins

 

Blueberry Crumb Muffins

Ingredients

• 1/4 cup butter, softened
• 1/3 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2-1/3 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1-1/2 cups fresh or frozen blueberries

STREUSEL:

• 1/2 cup sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 cup cold butter

Directions

1.     In a large bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries.

2.     Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375° for 25-30 minutes or until browned. Cool for 5 minutes before removing to a wire rack. Serve warm. Yield: 1 dozen.

Original source unknown

7Up Biscuits

7Up Biscuits

Ingredients:

4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter

Directions:

Mix Bisquick, sour cream and 7 up. Dough will be very soft - don't worry. Knead and fold dough until well mixed. Pat dough out and cut biscuits using a round biscuit / cookie cutter. Melt butter in bottom of cookie sheet pan or 9x13 casserole dish. Place biscuits on top of melted butter and bake at 425 degrees for 12-15 minutes or until brown.

White Chocolate Cranberry Fudge

White Chocolate Cranberry Fudge

Ingredients

• 2 cups sugar
• ¾ c sour cream (not light)
• ½ cup unsalted butter
• ½ tsp salt
• 1 cup white chocolate chips
• 1 (7 oz) jar marshmallow cream
• 1 tsp vanilla extract
• 1 (5 oz) bag dried cranberries (Craisins)

Instructions

1.     Line a 9x13 baking dish with foil and lightly spray with cooking spray.

2.     Combine sugar, sour cream, butter and salt in a heavy 2 qt saucepan.

3.     Bring mixture to boil over medium heat, stirring frequently.

4.     Continue cooking, stirring occasionally, to soft ball stage (238 degrees).

5.     Remove from heat and stir in chocolate chips until fully melted. This will take a few minutes :)

6.     Stir in the marshmallow cream and vanilla extract until smooth and blended. Stir in dried cranberries until evenly distributed.

7.     Pour into the baking dish, cool to room temperature.

8.     Chill in refrigerator for several hours before cutting into squares,

9.     Store in an airtight container.

http://www.momontimeout.com/2013/11/white-chocolate-cranberry-fudge/

Tiramisu Brownie Trifle

Tiramisu Brownie Trifle

Ingredients:

1 package brownie mix (enough to make a 9x13)
Water/Oil/Eggs (follow back of brownie  package for amounts needed)
1 (16 oz) container Whipped Topping, divided
3 oz chocolate bar, dark chocolate
1/2- 1 cup coffee liqueor
1/2 cup water
3 tbsp instant coffee granules
2 (8 oz) packages cream cheese, softened
1 (3 1/3 oz) package vanilla instant pudding

Directions:

Prepare brownie mix as directed on box. Bake and allow to cool completely. Set aside 3/4 cup whipped topping, you'll use this later. Meanwhile, chop up 1/2 the chocolate bar, using a food chopper. For filling, combine 1/2 cup coffee liqueor, water, and instant coffee. Stir until dissolved. In a separate bowl, whisk together cream cheese until smooth. Gradually add in coffee mixture. Combine until smooth. Add pudding mix to cream cheese mixture, whisk until mixture begins to thicken up. Fold in remaining whipped topping and chopped chocolate. Cut brownies into 1 inch cubes. To assemble trifle, place 1/3 brownie cubes on bottom of trifle bowl. Layer 1/3 of filling over brownies. Place a layer of whipped topping on filling layer. Repeat pattern two more times. Grate remaining chocolate bar on top of trifle once assembled.

Original source unknown

Glazed Kielbasa Bites

Glazed Kielbasa Bites

Ingredients

• 2 lbs. kielbasa, sliced into ½ inch pieces
• 14 oz can pineapple slices, in juice, quartered
• 3 T teriyaki sauce
• 1 T sweet chili sauce
• 1 T honey
• 1 T pineapple juice (from can)

Make a Slow Cooker Maple Pork Roast

 

Instructions

1. preheat oven to 425 degrees
2. place a piece of pineapple on top of a slice of kielbasa and stick a toothpick into them
3. in a small bowl combine remaining ingredients
4. line a baking sheet with foil and spray with cooking spray
5. place kielbasa bites onto the baking sheet
6. brush glaze over tops and sides of bites
7. place in oven and cook for 15 to 20 min (keeping an eye on them)
8. remove and enjoy hot!

Author: Aubrey:  http://realhousemoms.com/glazed-kielbasa-bites/

Caramel Apple Trifle

 

Caramel Apple Trifle

Ingredients

• 3 tablespoons butter
• 4 cups chopped peeled tart apples (about 5 medium)
• 1 cup chopped walnuts
• 1/2 cup packed brown sugar
• 1 teaspoon apple pie spice, divided
• 1 package (8 ounces) Cream Cheese, softened
• 1 jar (12-1/4 ounces) caramel ice cream topping, divided
• 1 carton (12 ounces) frozen whipped topping, thawed, divided
• 2 loaves (10-3/4 ounces each) frozen pound cake, thawed and cut into 1-inch cubes
• Additional apple pie spice, optional

Directions

• In a large skillet, melt butter over medium heat. Stir in the apples, walnuts, brown sugar and 1/2 teaspoon apple pie spice. Cook and stir for 8-10 minutes or until apples are tender.
• In a large bowl, beat cream cheese until smooth. Beat in 1/2 cup caramel topping and remaining apple pie spice. Fold in 2 cups whipped topping.
• In a 3-1/2-qt. trifle bowl or glass serving bowl, layer a third of the cake cubes, cream cheese mixture and apple mixture. Repeat layers twice. Garnish with remaining whipped topping and drizzle with remaining caramel topping. Sprinkle with additional apple pie spice if desired. Cover and refrigerate for at least 1 hour before serving.

Butterfinger Fudge

Butterfinger Fudge

Ingredients:

3 c. Candy Corn
1 c. Smooth Peanut Butter
1, 14 oz. Can Sweetened Condensed Milk
2 c. White Chocolate chips
Dark Chocolate for Dipping (like Wilton Dark Chocolate Discs or Ghirardelli Double Chocolate Candy Coating)

Directions:

Line a 9×9 pan with foil and spray with cooking spray.
In a medium saucepan over low heat, combine the candy corn and peanut butter. Stir occasionally. The peanut butter will start to melt and the candy corn will break down. When it gets to the point it looks like cookie dough texture, add in the sweetened condensed milk. Stir vigorously until everything is blended and the candy corn has melted into the mixture completely. It will get thick! Add the white chocolate chips and stir until the are fully melted and blended in with the mixture. Pour into the 9×9 pan and let cool completely. Cut into 1″ squares and drizzle or dip in dark chocolate.