Struesel Blueberry Muffins

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 tablespoons all-purpose flour
• 1 1/2 cups fresh blueberries
• 1/2 cup butter
• 3/4 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon lemon zest
• 1/2 cup milk
• 2 tablespoons all-purpose flour
• 5 tablespoons white sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons butter, diced

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having "purple" batter)
3. In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don't stir. Spoon batter into prepared cups.
4. Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.
5. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. These muffins freeze really well, and re-heat in the microwave successfully. Hope you enjoy!!

Recipe by Allrecipes

Santa Wisker Bread

Ingredients

• 2-1/2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 eggs
• 1/2 cup milk
• 1/2 cup vegetable oil
• 1-1/2 cups flaked coconut
• 1/2 cup candied cherries, quartered
• 1/2 cup chopped pecans
• 1 tsp almond extract

Directions

• In a large bowl, combine the first six ingredients. In a small bowl, combine the eggs, milk, almond extract and oil. Stir into dry ingredients just until moistened. Fold in the coconut, cherries, and pecans. Pour into greased loaf pan.
• Bake at 350° for 50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Cover and store in the refrigerator. Yield: 1 loaf

Whole Wheat Oatmeal Muffins... Or Blueberry Oatmeal Muffins

Ingredients

• 1 cup milk
• 1 cup quick cooking oats
• 1 egg
• 1/4 cup vegetable oil
• 1 cup whole wheat purpose flour
• 1/4 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 Cup blueberries

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
2. In a small bowl, combine milk and oats; let soak for 15 minutes.
3. In a separate bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined. Add Blueberries if desired. Spoon batter into prepared muffin cups until cups are 2/3 full.
4. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Sausage Stuffed Peppers

1 pack ground sausage

italian seasoning to taste

garlic salt to taste

1/4 cup parm cheese

1/4 mozzarella cheese

tomato sauce or pasta sauce

rice

1/4 cup bread crumbs

3 peppers cut in half

cook rice

mix cooked rice with all the above except sauce

stuff pepper with sausage mixture

top with sauce

bake 400 45 minutes

top with parm cheese and cheddar cheese

bake additional 5 minutes

Monkey Bread

1/2	cup butter
1	cup sugar
2	eggs
1	cup mashed banana (3 medium)
2	cups all-purpose flour
1	teaspoon baking powder
1/2	teaspoon baking soda
1/2	teaspoon salt 1 Bag of chocolate chips and peanut butter chips Optional topping:
2	tablespoons chocolate frosting
1	tablespoon creamy peanut butter

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	About Concordance™

1.	Heat oven to 350°F. Grease bottom only of loaf pan, 9x5x3 inches, with shortening.
2.	Beat 1/2 cup shortening and the sugar in large bowl with electric mixer on medium speed until fluffy. Beat in eggs and bananas until smooth. Beat in flour, baking powder, baking soda and salt just until mixed. Stir in peanut chips and chocolate chips. Pour into pan.
3.	Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour.
4.	Place frosting in small plastic food-storage bag. Microwave on High 6 to 10 seconds or until pourable. Add peanut butter to bag; gently squeeze bag until peanut butter and frosting are well blended. Cut off tiny corner of bag. Squeeze bag to drizzle chocolate mixture over bread.

Whole Wheat Bran Muffins

Ingredients

• 1 1/2 cups wheat bran
• 1 cup buttermilk
• 1/2 cup apple sauce
• 1 egg
• 2/3 cup brown sugar
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup raisins (optional)

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
2. Mix together wheat bran and buttermilk; let stand for 10 minutes.
3. Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
4. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

Sausage Cornbread Casserole

Ingredients

• 1 pound ground pork breakfast sausage
• 1 (16 ounce) package dry corn bread mix
• 1 (15 ounce) can cream style corn
• 5 fluid ounces water
• 1 medium onion, diced
• 4 fresh jalapeno peppers, diced
• 1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
3. In a medium bowl, mix corn bread mix, cream style corn and water.
4. Cover the bottom of the prepared baking dish with about 1/2 inch of the corn bread mixture. Layer mixture with sausage, followed by onion and jalapeno. Cover with cheese. Top with remaining corn bread mixture, using only as much as will fit in the baking dish.
5. Cook 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before serving.

Recipe by Christian from allrecipes