Blueberry Pound Cake

This is a little work but it's dense and delish! It originally called for almond extract but I used lemon b/c some peeps around here don't love almond extract. Naturally the lemon was fabulous.

Blueberry Pound Cake

1 C butter, softened

3 C sugar

6 eggs, separated

1 C sour cream

1/4 tsp baking soda

3 C all-purpose flour

1 tsp vanilla

1 tsp lemon extract

1 tsp butter flavoring

1 1/2 C fresh or frozen blueberries

In a mixing bowl, cream butter; gradually add sugar and mix well. Add egg yolks, one at a time, beating well after each addition.

In a separate bowl, combine sour cream and baking soda. Add alternately with the flour to creamed mixture. In another bowl, beat egg whites until stiff peaks form. Fold egg whites, extracts, and butter flavoring into batter. Gently stir berries into batter.

Spoon into a greased 10-inch bunt pan. Bake at 350 degrees for 60-70 minutes or until it tests done.

Altered slightly from original recipe found on allrecipes.com

Double Cheese & Herb Bread

We've been making this for two or three years and it's easy and yummy. The original recipe says to slice the bread into individual slices then put the herbs and cheese on each slice but this time, since we were feeding a lot more people, we just sliced the loaf down the middle, put the stuff on then cooked it and sliced it once it was done - much faster and easier so I think that's how we'll do it from now on. And that's how I'll write the instructions below. If you have fewer people, just cut the recipe in half and you can do individual slices if you want.

Double Cheese & Herb Bread

1 loaf French bread

1 tsp dried basil

1 tsp dried oregano

1/2 tsp garlic powder

1 C shredded Colby or mild cheddar cheese

1 C shredded Havarti cheese

Heat coals or gas grill for direct heat. Combine basil, oregano and garlic. Spray cut side of each half of the bread loaf with cooking spray (or spread with softened butter). Sprinkle with herb mixture. Top with cheeses.

Cover and grill bread 4-6 inches from medium heat for 2-3 minutes or until bread is toasted and cheese is melted. (You can put a piece of foil under the bread to make it easier to put on and take off the grill and to help keep the bottom from burning. This is especially helpful if you are cooking other things and the cheese is taking longer to melt.)

*You can also broil the bread in the oven until toasted and melted.

Lemon-Pineapple Punch

We made this for Mother's Day and it was Deee-lish!

Lemon-Pineapple Punch

1 can (46oz) unsweetened pineapple juice

2 cans (12oz each) frozen lemonade concentrate, thawed

1/4 C sugar

1/4 C lemon juice

2 liters lemon-lime soda, chilled

2 pints pineapple sherbet, softened

In a large punch bowl, combine the pineapple juice, lemonade concentrate, sugar, and lemon juice. Add the soda and sherbet. Stir until blended.

Serve immediately.

You can garnish glasses with pineapple chunks and maraschino cherries if you'd like.

Serves 21 (makes about 5 quarts) or if you use larger glasses it serves 12-15. haha!

From Simple & Delicious magazine.

Grilled Margarita Chicken Salad

This salad is really good. Jeff's not a huge salad guy and he gave it 5 stars. It was quite tasty. We only used 2 chicken breasts because they were huge, and there was plenty, and we also left out the sick cilantro. : )

Grilled Margarita Chicken Salad

1/2 C. frozen (thawed) non-alcoholic margarita mix
1/4 C. olive oil or vegetable oil
2 Tbsp white wine vinegar
4 boneless skinless chicken breasts
6 C. assorted bite-size salad greens
1 C. sliced strawberries
1 medium mango, peeled and sliced
1 medium avocado, peeled, pitted and sliced
1/4 C. chopped fresh cilantro - optional and totally not necessary

Heat coals or grill for direct heat. In a small bowl, combine margarita mix, oil and vinegar with wire whisk until well blended. Measure 1/4 cup dressing for basting chicken; reserve remaining dressing for serving.
Grill chicken over medium heat 15 to 20 minutes, turning and brushing occasionally with 1/4 cup dressing, until juice of chicken is no longer pink when centers of thickest pieces are cut.
Cut chicken into slices. *In large bowl, toss salad greens, strawberries and chicken. Divide between 4 plates. Arrange mango and avocado around each salad. Sprinkle with cilantro. Drizzle with reserved dressing.

*I just put all of the fruit and such on separate plates so that everyone could take what they wanted and build their own salads. Jeff wouldn't have been happy if I put avocado on his salad. :) ha ha!

From Bettycrocker.com

Muffin Top Banana Bread

2 cups flour
1/2 cup wheat flour
1 cup sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon maple flavoring (optional - but Yum!)
3 tablespoons oil
3/4 cup milk
1 egg
1 cup mashed ripe bananas (3 medium)
1 cup finely chopped nuts (optional)

Topping:
1/3 cup packed brown sugar
1/2 teaspoon cinnamon

Mix together in small bowl, set aside.

Heat oven to 350. Grease and flour 9x5x3 inch loaf pan (or use the best invention ever - Crisco spray with the flour already in it!) Measure all ingredients except topping into large mixer bowl; beat on medium speed 1/2 minute, scrapping side and bottom of bowl often.
Pour into loaf pan. Sprinkle topping all over top of batter. Bake 55 to 65 minutes or until a wooden pick inserted in center comes out clean. Remove from pan; cool thoroughly before slicing.
You can use all white flour if desired.

Strawberry Buttercream Frosting

This is one of my favorite frosting flavors! I haven't met anyone yet that doesn't like it!
I did try it once using raspberries instead of strawberries, but it's not quite as good in my opinion. I've never had to use milk to thin it out, either, but I have had to use extra powdered sugar to thicken it up. Mmm...tasty!

Strawberry (or Raspberry) Buttercream Frosting
3/4 C. fresh strawberries (or raspberries), rinsed and drained
8 Tbsp butter, softened
3 3/4 C. sifted confectioners' sugar, or more if needed
Milk, if needed

Cut the green caps off the strawberries and puree the strawberries or raspberries in a food processor or blender. You should have about 1/2 cup puree. If using raspberry puree, rub it through a fine-mesh strainer with spoon or rubber spatula to remove the seeds. Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine, add the sifted confectioners' sugar and berry puree, and blend with the mixer on low speed until the sugar is combined, 1 minute. Increase the mixer speed to medium speed and beat until light and fluffy, 1 minute more. If the frosting is too thick, add up to 1 tablespoon of milk. If the frosting is too thin, add confectioners' sugar 1 tablespoon at a time until desired consistency is reached. Store frosted cake and extra frosting in refrigerator.

From The Cake Mix Doctor

Red Berry Risotto Oatmeal

I've experimented with this recipe lots to get it to work right for me (just the cooking method, not the actual recipe).  I got it from My Kitchen Cafe blog.  The original recipe says to use a rice cooker but it always overflows in mine so I've resorted to the stove.  I've also found that you should use a tall pot if you have one because it really boils up!
Also, it calls for Arborio rice which I've never found at all of the two or maybe three stores I've checked at (which makes me think it must be expensive and not readily available.)  So I just use regular white or brown rice.  I think it would be good with any kind of berry.

Red Berry Risotto Oatmeal
1/2 c. steel-ground oats
1 c. rice
1/2 c. heavy cream or milk
6 c. water
1 vanilla bean, scraped or 1 tsp. vanilla extract
1/2 c. sugar
1/4 tsp. salt
Frozen raspberries OR 1 c. each ripe raspberries and strawberries, quartered

In a tall pot, add all the ingredients, except the fruit.  Bring to a boil, lower heat to a simmer and cook, covered, until done, at least 30 minutes. (Give it a stir and taste a bit to see if it's still crunchy). 
Spoon into bowls and let individuals garnish with berries, stirring to thaw the frozen ones and turn it pink!