Monday, January 31, 2011

Strawberry cream muffins (or raspberry)

 Strawberry Cream Muffins (or Raspberry)-
Taste of Home cupcakes and Muffin magazine
submitted by Stephanie Moon-Nampa ID.

This recipe is awesome, just a slight change that we did, but they were so tasty.  The best from scratch muffin I've ever had.  So delicious that they almost could pass for a cupcake!!

1c. fresh raspberries (we used strawberries diced small)
¾ c sugar (we used 1 c.)
¼ c. butter softened
1 egg
½ tsp almond extract
½ tsp vanilla extract
2 ¼ c flour
1 Tbsp baking powder
½ tsp salt
1 c. half and half
1 c. finely chopped vanilla or white choc chips
2 Tbsp brown sugar
2 Tbsp sugar

In a small bowl toss raspberries/ diced strawberries with ¼ c. (we did a ½c. from looking at other fruit muffin recipes) sugar; set aside. 
In large mixing bowl cream butter and other ½ c sugar. Beat in egg and extracts.
Combine the flour, baking powder, and salt: or just add to cream mixture alternately with cream.  Stir in chips (we put them in my little chopper so they were very small) and reserved fruit.
This is after I had 12 muffin in tins.
Fill greased or paper filled muffin tins ¾ full-full.  Combine the brown sugar and remaining sugar and sprinkle on top for the streusel.  
Bake 375 for 25-30 minutes or until toothpick comes out clean.  Cool for 5 minutes and then remove to wire rack.  Make 12-16 muffins. 

Can't wait to make these again!

Wednesday, January 19, 2011

Drip Beef Sandwiches

We did a family recipe book for Christmas... so now I've got quite a few recipes typed up... which makes them very easy to share :-)

This is one of the easiest things to make, and so tasty!

1 chuck / pot roast (4-5 ish lbs.)

1 can beef consume (or beef broth)*

1/2 Jar of Pepperoncinis, including juice

4 t. Italian Seasoning Dressing

Throw it all together in the oven at 275 degrees for 5-6 hours. Or cook everything in a crock pot for 5-6 hours on low. Shred meat and remove Pepperoncinis (unless you want to eat them). Serve on rolls/hoagies with melted swiss cheese.

* I never add the beef broth, since cooking my roast in the crock pot always seems to produce enough liquid.