Roasted Tomato Sauce

I've said it before, and I'll say it again...I love the site Real Mom Kitchen.  I have never been disappointed with anything I've made from her site.  I had about a gazillion tomatoes this year, and after canning quite a few with my mom, I still needed to come up with something to do with them.  I found this tomato sauce and started to drool.  I used fresh tomatoes right out of my garden and garlic from the farmer's market.  Talk about Heaven!! 

Roasted Tomato Sauce with Garlic

Olive oil

2 pounds fresh tomatoes (I used Roma tomatoes)
8 cloves garlic, peeled and minced
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper

Heat the oven to 350°F and line 9×13-inch baking dish with aluminum foil. (Note: This step is optional, but it will make cleanup faster.) Spray the baking dish with baking spray, or rub lightly with olive oil. Chop the tomatoes roughly but evenly. Spread them in the baking dish. Stir in the minced garlic, a drizzle of olive oil, and about 1 teaspoon of salt and some freshly ground black pepper. Cut the butter into small cubes and scatter evenly over the tomatoes.

Bake the tomatoes for 2 to 3 hours (Two hours was plenty for me. The moisture was gone at this point and the tomatoes were getting black around the edges of the pan. You want the tomatoes simple begin to break down and release their juices or until their edges blacken, and the juices are reduced significantly.

Put the tomatoes into a blender or processor and process until smooth. Then I added around 1/4 to 1/2 cup of water to get it to a nice and saucy consistency and served over cooked pasta. Makes two cups.

Results: This was so goooooood!  My house smelled absolutely wonderful all day.  Make a bunch of breadsticks, garlic bread, or rolls, throw a salad together, and you are GOOD TO GO.  This one made my favorites list for sure!

Sweet Pork Burrittos

I am determined to post on this blog regularly!!  I haven't been out of the kitchen all of this time, I've just failed to blog about it!  I've made some pretty yummy stuff, so I have a lot of catching up to do!  Here is my Sweet Pork Burritos recipe.  I love, love, love them.  My SIL asked to have the recipe like a year ago (sorry R!), but better late than never! They are so easy to make and are delicious.  I hope you like them as much as we do.

Sweet Pork Burritos

1 pork roast
1 jar salsa
1/2 cup brown sugar
1 cup Coke
8-10 flour or wheat tortillas
2 cups cheddar or favorite mixed cheeses, grated
2 cups lettuce, shredded
1 cup sour cream
Any other toppings such as avocados, salsa, cilantro, etc.

Combine roast, salsa, brown sugar, and Coke in slow cooker and cook on low 8 hours or on high 5 hours. Shred with fork. Serve in tortillas with any toppings you wish.

Results: Always a winner!! I actually never make the same recipe twice. Sometimes I use the Coke, sometimes I leave it out. I actually forgot to use salsa the last time I made this and it still came out perfectly delicious. It also makes great leftovers! We use the cook yourself tortillas that are at Costco for a little more homemade tortilla taste. Enjoy!

Santa Rosa Rice Salad

Wow!!  It has been forever since I posted anything on this blog...

I am now trying to correct that by sharing this wonderful recipe I got from my friend.  It is a perfect summer meal.  It's easy to prepare (even easier if you use Costco Rotisserie chicken like I did!) and it tastes even better the second day!  My kids don't love it, but we will usually grill hot dogs for them and everyone is happy.

Santa Rosa Rice Salad

2 Boxes Uncle Ben’s Long Grain Wild Rice
1 Lemon, juiced
3 boneless, chicken breasts, cooked and diced
4 green onions, chopped
1 red pepper, chopped
1 yellow pepper, chopped
2 medium avocados
¼ to ½ cup cilantro, chopped

Cook rice according to package and let cool. Add everything together, except avocados, including the dressing (see below). Chill 2-4 hours. Just before serving, add nuts and avocados.

Dressing:
2 cloves fresh garlic, minced
1 T. Dijon Mustard
½ tsp. salt
¼ tsp. sugar
¼ tsp. pepper
1/3 cup rice vinegar
1/3 cup olive oil

Mix well and add to salad.

Results: Huge hit with the adults...not so much with the kids.  I can't wait until my peppers grow and I can use them and my cilantro from my garden.  Mmmm!

Triple Chocolate Bundt Cake

Ever since I watched the movie "My Big Fat Greek Wedding", I love saying the word "bundt".  The lady in the movie can't say it, and doesn't even know what a bundt is.  Hilarious!  This "bundt" is one of my favorites because it is a triple chocolate threat.  I made this for my mom's birthday last weekend and it came out so rich and delicious.

Triple Chocolate Bundt Cake

1 box chocolate cake mix
6 oz. box chocolate pudding mix
12 oz. chocolate chips
4 eggs
1 cup sour cream
1 cup warm water
1 cup oil

Beat all ingredients for 2 minutes. Pour into greased bundt pan and bake at 350° for 45-50 minutes, until the cake springs back to touch. The top will probably be cracked, but that’s OK. Cool 20 minutes in pan, then invert onto cake plate. Sprinkle with powdered sugar and enjoy!

Results: We melted chocolate frosting and drizzled it over the cake.  I guess that makes it a quadruple chocolate cake!  How can you go wrong with that!!??!  So decadent and delicious!

Three Cheese Chicken Penne Pasta Bake

I made this really easy dish the other night.  We were heading out of town the next day, so I gave the leftovers to my sister, Denise.  A few hours later, she texted me that she had to have the recipe.  That is always a good sign, so I'm posting it here.  I don't remember where I got this recipe, some website, probably, but I changed it a little.

I've prepared the chicken for this dish several different ways.  I've cut it up and browned it like the recipe calls for, but found that it was flavorful, yet to dry.  I've also boiled chicken and shredded it, but that didn't have enough flavor.  So this time, I used a Rotisserie chicken from Costco.  They now sell it in packaged form with just the meat already shredded.  Yea!  All of the flavor and none of the work!  I will always use that chicken if I have it from now on. I just tossed it in a skillet with the basil to heat it up and incorporate the basil flavoring better. 

Three Cheese Chicken Penne Pasta Bake

1 ½ cups penne pasta, uncooked

1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil
1 jar (14 ½ oz) spaghetti sauce
1 can (14 ½ oz) diced tomatoes, drained
8 oz. cream cheese
1 cup shredded Mozzarella cheese, divided
1/4 cup grated Parmesan Cheese

Heat oven to 375°. Cook pasta as directed. In large skillet, cook chicken and basil on medium-high heat for 3 minutes. Add spaghetti sauce and tomatoes; bring to boil and then simmer for 3 more minutes or until chicken is done. Stir in cream cheese. Drain pasta and add to chicken mixture with ½ cup Mozzarella. Spoon into dish. Bake for 20 mins. Sprinkle with remaining Mozzarella and Parmesan cheeses and bake for an additional 3 minutes.

Results: My family really likes this dish.  It comes together quickly and is really yummy and creamy.  And, according to Denise, it makes great leftovers as well!

Iron Chef America (and really really good Zupa)

For a youth group activity, our church held our very own "Iron Chef America".  The youth were divided into teams of 5 or 6, were given a secret ingredient that had to be used in their dish, and were assigned to go to various designated houses in the neighborhood to cook a dish in under an hour.  We signed up to help, so we had a team come to our house.  The secret ingredient was potatoes and extra points were given if the dish was Italian.  Potatoes and Italian?  We couldn't think of anything good right away, but after looking in some of my cookbooks, we settled on Zupa.  It is a delicious creamy soup with Italian sausage and potatoes in it.  We tweeked the recipe a little bit to mimick the dish from one of my favorite restaurants, Gabor Brothers.  Their Zupa is wonderful, and I think ours just might match it in flavor.  We had to use what we had on hand, but I would have added spinach for added color and flavor if I would have had any.

I feel bad that I didn't take any pictures of the kids cooking their hearts out in my kitchen.  We were all having so much fun and trying to beat the clock (just like the TV show), that I failed to snap any photos of the kids, just the final result.

Zupa Tuscana Soup

1 lb. spicy Italian sausage, crumbled

1/2 lb. smoked bacon, chopped

1 quart water

2 (14.5 oz.) cans chicken broth

2 large russet potatoes, scrubbed clean and cubed

2 garlic cloves, peeled and crushed

1 medium onion, peeled and chopped

1 cup heavy whipping cream

3/4 cup grated Parmesan Cheese

Salt and Pepper to taste

In a skillet over medium-high heat, brown sausage, breaking into small pieces as you cook.  Rinse and set aside (if you don't rinse, the soup will have a red tint to it).  In a skillet over medium-high heat, brown bacon, drain adn set aside.  Place water, broth, potatoes, garlic, and onion in soup pot.  Simmer over medium heat until potatoes are tender.  Add sausage and bacon.  Simmer for 10 minutes and then add cream and cheese.  Season with salt and pepper to taste.  Heat through.

Results: The youth took most of the soup with them for judging, but left me a little and it was AMAZING!!  This soup is definitely going in my recipe book...I'm almost a little sad that soup season is nearly over (I said almost!).  As a side note, our youth team took third place with this dish (I think there were at least a dozen teams who participated).  Not bad for spur of the moment, huh?  I'm very proud of my Iron Chefs!!

Little Taste of Italy

On Sunday evenings, we love getting together with family. Last Sunday was no exception. My little sister made a request for my Fettuccine Alfredo. I aim to please, so we made it Italian night at my house. I'm going to post four different recipes that I made that night, but on separate posts, so they are labeled correctly.

The first one is my Fettuccine Alfredo. I found it years ago in a restaurant's secret cookbook. It is supposedly Olive Garden's version. I tweeked it a little and my family has been enjoying it ever since. I make it on those nights that I don't have a lot of time because it comes together in the same amount of time as it takes to cook the noodles. Throw together a quick salad and you're good to go!

Fettuccine Alfredo

½ cup butter
2-3 T. flour
2 cups heavy cream
½ tsp. garlic powder
½ tsp. ground black pepper
1 (12oz) box fettuccine pasta
¼ cup grated Parmesan cheese

Melt butter in a medium saucepan over medium heat. Stir in flour until smooth. Add the cream, garlic powder, and pepper, and simmer or 10-12 minutes, or until thick. At the same time, bring 4-6 quarts water to a boil and add the pasta. When sauce has reached your desired consistency, stir in the Parmesan cheese (let sauce sit off heat for a few minutes to thicken). When the pasta is cooked, drain and serve with sauce.

Results: Always a winner at my house! It's SO good if you are making a red sauce and you mix the two together...Heaven!

Little Taste of Italy, Part 2

For our Sunday dinner meal, I also made a wonderful traditional Spaghetti sauce. This recipe comes from one of my moms (I'm lucky enough to have several moms!). She will make this sauce and let it "sit and be happy" all day long. Mmmmm. I didn't have any mushrooms on hand (my husband is extremely anti-fungal), so I left those out, and I used mild pork sausage instead of ground beef (gotta use up Porky!). As I said in the above post, mixing this sauce with the Alfredo sauce was wonderful! I served it with cheese filled ravioli that I purchased at Costco.

Mom's Spaghetti Sauce

2 T. olive oil
1 onion, diced
2 cloves garlic, diced and smashed
½ lb. mushrooms, sliced
1 lb. lean ground beef
1 15 oz. can tomato sauce
1 28 oz. can diced tomatoes
1 6 oz. Italian style tomato paste
1 medium green pepper, diced
1 tsp. Italian seasoning
½ cup parsley, chopped
Salt and pepper

Cook onion and garlic over medium heat until soft and set aside. Cook ground beef and add salt and pepper. Drain off fluid. Add in onion mix and remaining ingredients. Stir well until tomato paste is well dispersed. Season well. Simmer with lid off for 45 minutes to an hour over medium low heat and serve with spaghetti.

Results: I really liked the sausage in this sauce! I'm not an avid sausage lover, so that's saying a lot. The longer you let it cook, the better it gets! (I made lasagna with the leftover sauce the next day, and WOW, it was good!)

Little Taste of Italy, Part 3

For an appetizer for our Sunday meal, I made a killer Spinach Artichoke Dip. Now, there are about a million Spinach dips out there, but this one is my favorite out of all of the ones I've tried. I'm guessing this is the case because mine doesn't have mayonnaise in it, only cream cheese. I'm of the opinion that most things, if not everything is better with cream cheese! This is super easy to make, and can be reheated throughout the evening (if it lasts that long)!

Spinach Artichoke Dip

1 cup chopped artichoke hearts, not marinated
½ cup frozen chopped spinach, thawed
8 oz. cream cheese
½ cup grated Parmesan cheese
½ tsp. crushed red pepper flakes
¼ tsp. salt
1/8 tsp. garlic powder
Pepper
Sliced, toasted bread and celery sticks

Boil spinach and artichoke hearts in water in a small saucepan over medium heat until tender, about 10 minutes. Drain in a colander when done. Heat the cream cheese in a small bowl in the microwave set on high for one minute. Add the spinach and artichoke hearts to the cream cheese and stir well. Add the remaining ingredients to the cream cheese and combine. Serve hot with bread.

Results: This is always a winner. We eat it with sliced baguettes and usually we eat so much that we aren't hungry for the meal! So creamy and cheesy (I usually double the Parmesan that it calls for!)

Little Taste of Italy, Part 4

So, I hope you are not counting how many calories we've consumed from the previous three posts, because you haven't read this post yet. Take my advice and just don't think about it. All of these recipes are good, just maybe not the best for you. But that's OK every once in a while. (Just so everyone knows, my mom brought a very healthy and delicious salad to enjoy with our meal that night!)

My final recipe from Sunday dinner is my other mom's cheesy garlic bread. Oooooh yeah! It has more cream cheese (see a theme here?) and is just so good. My mom has been making it for years, and my mouth always waters when I think about it!

Cream Cheese Garlic Bread

8 oz. cream cheese, softened
½ cube butter, softened
1 tsp. garlic powder
½ cup shredded cheddar cheese, divided
Parsley flakes
French Bread

Slice French bread and place on cookie sheet. Combine cream cheese, butter, and garlic powder in bowl until combined. Stir in ¼ cup cheese and parsley flakes. Spread cheese mixture over each slice of bread and top with remaining cheese. Broil until cheese is melted and bubbly.

Results: Um, yeah, it was SO good! You dip it in the Spaghetti sauce and you are in bliss!

Chili Verde

OK, so I'm on a pork fit this week. I'm excited about my huge supply of meat and went looking for more pork recipes. I found one for Chile Verde on a food blog. Now, to be honest, I don't think I've ever eaten Chile Verde before. I know I've never made it, but that's my new goal: to try new things and post them on this blog for easy access.

This one looked so good and pretty easy. You can make it in the CrockPot or the oven. I chose the oven because I received a wonderful cast iron dutch oven for Christmas and am always looking for excuses to use it. Also, instead of a pork roast, I used 6 pork chops cut up. I didn't end up with a ton of meat, so next time I will use a roast and cut up or shred the meat instead.

Chili Verde

3 pounds pork roast, fat removed as much as possible (*If using a roast any larger than 3 lbs, double the remaining ingredients)

1 onion chopped

3 cloves garlic crushed

1 10oz can green enchilada sauce

1 4oz can diced green chilies

1 14oz can diced tomatoes with chilies

2 chicken bouillon cubes

½ tsp cumin

½ tsp oregano

¼ tsp pepper

Cube roast. In a large heavy pot, over medium heat, brown meat, then add onion, garlic and ½ cup water with the bouillon cubes. Cover for 15-20 minutes then stir, getting all the brown bits off the side of the pan. Stir in the rest of the ingredients, cover and cook on low for 2-4 hours (or in oven at 300°).

Results: This is one of Ryan's new favorite meals. It was SO good! It wasn't very "saucy" like other versions of Chile Verde, but the flavor was incredible. I will double the recipe next time. Six chops and the ingredients to make the sauce wasn't enough. We served it with corn tortillas, sour cream and other fixins. YUMMY! The kids didn't love it, but that's OK, more for us! I think I will make this when we have people over and fix the kids something else. So, not a family pleaser, but definitely an adult pleaser!

CrockPot Pork Chops

I started this blog a few weeks ago, and I haven't posted any recipes that would count as an actual meal! How embarrassing. It's not that I haven't been cooking (on some days), it's just that I haven't been cooking anything great and exciting. I began this blog to inspire me to try new things, so I finally have a couple recipes that I've wanted to try for a few weeks now.

To begin, this week we added two new additions to our home: Bessie and Porky. Bessie is a huge cow and Porky is a rather large pig. My in-laws had them both butchered, packaged and divided and now they are sitting comfortably in my freezer (yes, I know that Bessie is a girl cow and that the cow we have is a boy, but I liked the name Bessie, OK?). Oh, it is wonderful to have a well stocked freezer! We have purchased a cow in the past, but this is our first pig, and we are excited. Can you say bacon, sausage and pork roasts? Mmmm.

So, Porky generously supplied us with a TON of pork chops. I've never done much with chops except to grill them in the summer or broil them in the winter...boring. So I went searching for new ideas. I LOVE, LOVE, LOVE this website. I think she is great and everything I have tried of hers has gone into my own recipe book to stay. This is her pork chop recipe that's done in the crockpot and served with mashed potatoes.

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

6 pork chops, 1/2 inch thick

1 packet dry Ranch Dressing Seasoning

10 oz can Cream of Chicken Soup

4 lbs peeled, cubed potatoes

5 Tablespoons real butter

1 cup fresh grated Parmesan cheese

6 cloves roasted garlic (directions are below)

1- 1 1/2 Cups warm milk

1 Tablespoon salt, or to taste

1 teaspoon fresh cracked black pepper, or to taste

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot.
Roasted Garlic:
Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves.

Results: Unfortunately, I didn't get to finish this recipe completely. I was so excited to try it and put the chops in my crockpot earlier in the day. However, I failed to remember that I had an early evening meeting that night, where dinner was served. I was rushed and didn't get the potatoes all the way completed. I did roast the garlic, which was wonderfully aromatic, but ended up only making plain old mashed potates. The pork chops, however were absolutely wonderful. So flavorful and very tender and moist. The kids liked the meal as well (which is always a plus!). I can't wait to try this one again with the potatoes revved up. Finally, I have something yummy to do with my chops!

Yummy Chocolate Chip Cookies

I haven't had a ton of time to cook anything to wonderful this week, so I'm going to give you my wonderful Chocolate Chip Cookie recipe instead. I got this recipe from an old Ward Cookbook (those are the BEST!) a long time ago. There are two reasons why I think these cookies are so divine. First, there is pudding in the dough which keeps the cookie moist and thick even after you bake them. I am definitely not one who likes a flattened, crunchy cookie. Nope, make mine soft and chewy, please. The other reason is that I bake them on my stoneware. I love my stoneware because it bakes so evenly and again, not crispy, but nice and soft. Wait, I think I need to add another reason: these cookies only have butter and no shortening. I love that about them. Mmmm!

Excellent Chocolate Chip Cookies

1 cup butter, softened
¼ cup sugar
¾ cup brown sugar, packed
1 small (3 ½ oz.) package vanilla instant pudding
1 tsp. baking soda
1 tsp. vanilla
2 eggs
2 ½ cups flour
2 cups chocolate chips
1 cup nuts, optional

Beat together butter, sugar, brown sugar, pudding mix, baking soda, and vanilla. Beat in eggs. Add flour and stir together. Stir in chocolate chips and nuts. Drop by heaping spoonfuls and bake for 9 ½ minutes at 375˚ (or 10 minutes at 325˚ in a convection oven). Butterscotch or chocolate pudding may be substituted for vanilla pudding.

Results: I ALWAYS double this recipe because it is so good. I usually use semi-sweet chocolate, because I'm the mom and that's what I like best. We also usually leave the nuts out. We end up baking a bunch and then having lots of cookie dough to eat. Heaven!

New Bosch!!

My mom has owned a Bosch mixer for as long as I can remember. Making her famous cinnamon rolls, decorating wedding cakes, and making frosting for gingerbread houses would not be possible without that wonderful machine.

On the other hand, I've had a Kitchen Aid since just after we were married. I loved it...until it broke! It couldn't handle the bread dough I was mixing. So, when my mom heard about this, she got me my very own Bosch! I LOVE IT! It is very powerful and can make my bread dough without any trouble. I also got the food processor and the blender attachments as well (thanks, Mom)! I can't wait to play with my new toy more!

So, here is a wheat bread recipe that sent my Kitchen Aid to the kitchen appliance graveyard. I like it because it's easy and the bread is soft and not too heavy. I got it off of a food storage website.

*Side note, I also did get another Kitchen Aid to mix cakes and easy things like that. It's nice to have both. Yes, I know I'm spoiled!

EZ Wheat Bread recipe

1 1/4 cup warm water
1 Tblsp active dry yeast
1/4 cup honey or 1/3 cup sugar
2 3/4 cups whole wheat flour (or whatever combination white/wheat you like..I use 100% hard white wheat.)
1/4 cup wheat gluten
1 tsp salt
2 Tblsp nonfat non instant dry milk
1 Tblsp butter/margarine/oil
1 Tblsp vinegar
1/4 cup potato flakes (NOT potato pearls)

Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped.

If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations. (only one loaf will fit in a bread maker)

Results: Bread was a good texture, not too heavy, and the flavor was really good. I ground hard red wheat and used butter. Delish with butter and homemade strawberry jam!

Touchdown!!!

Since we just finished watching the Super Bowl for another year, I thought I would include one of my family's favorite game day snack. We call it Touchdown Bean Dip. It is a Pampered Chef recipe, and we have been making it for years. What makes this layered bean dip so much better than others is the fact that it has lots of cream cheese in it, and that it's served hot! YUM!

Touchdown Bean Dip

1 can (16 oz) refried beans
1 pkg. (8 oz) cream cheese, softened
1 cup sour cream
2 T. taco seasoning mix
2 T. garlic cloves, finely minced
½ cup shredded cheddar cheese
½ cup sliced olives
1 medium tomato, diced
¼ cup thinly sliced green onions
2 T. fresh cilantro
Tortilla chips

Preheat oven to 350˚. Spread refried beans over bottom of baking dish. In medium bowl, combine cream cheese, sour cream and taco seasoning. Finely chop garlic and add to bowl. Spread cream cheese mixture evenly over beans. Spread grated cheese over cream cheese mixture. Bake 15-18 minutes or until hot. Sprinkle olives, tomatoes, onions, and cilantro over hot dip. Serve hot with tortilla chips.

Results: My family loves this dip. The kids, maybe not so much, but my siblings don't like me to come to a family event without this. I think they like the dip better than me!

Blueberry Muffins with Crumble Topping

I am SO excited to start this cooking blog. I love to be in the kitchen, cookin' and bakin' up a storm. However, I suffer from large bouts of lack-of-inspiration-itis some days. This blog is to get me and anyone else who's interested out of that "what's for dinner" rut. Wahoo! Let's get started!!

So, first post on my new blog. The pressure's on! What should I make? Well, a couple of months ago, my mom and I went to the Church's wet pack and purchased some beautiful frozen berries. I mean, these things were HUGE! My freezer had bit the dust, so they all went over to her freezer. Just the other day, I finally retrieved my beautiful blueberries, raspberries, and strawberries. My mouth started watering immediately, so I looked up blueberry muffin recipes online. I found this one and tried it. It says to use fresh berries, but my frozen ones held up great and the muffins were a hit. I guess all of the boxes of blueberry muffin mixes down in our food storage will be used a lot less frequently from now on!

Blueberry Muffins With Crumble Topping

1 1/2 cups Flour

3/4 cups Sugar

1/2 teaspoon Salt

2 teaspoons baking powder

1/3 cups Vegetable oil

1 egg

1/3 cups milk

1 cup fresh blueberries (I used frozen)

Topping:

1/2 cup Sugar

1/3 cup Flour

1/4 cup Butter

1 1/2 teaspoon cinnamon

Preheat oven to 400 degrees. Combine flour, sugar, salt and baking powder. Mix oil, egg and enough milk to make one cup. Mix the oil/egg/milk into the flour mixture. Fold in blueberries. Fill muffin cups to the top. To make Topping: cut the ingredients together with a fork. Sprinkle the tops of the muffins with the topping. Bake 20-25 minutes. Makes 12 muffins.

Results: My family gobbled these up...next time, I will have to make a double batch!