Blueberry Bread

Blueberry Bread

Ingredients:

• 5 cups white flour
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1-1/2 cups sugar
• 3/4 cup butter (6 ounces)
• 4 eggs
• 2 cups milk
• 2 teaspoons vanilla
• 3 cups blueberries
• 1-1/2 cups chopped walnuts (optional)

Directions:

Sift flour, baking powder, salt, and sugar together. Cut butter into flour mixture as you would when making pie dough. In a separate bowl, thoroughly blend eggs, milk, and vanilla. Add blueberries and nuts if desired. (If you use frozen blueberries, it's better not to defrost them before adding to liquid ingredients.) Grease bread pans: five 6-1/2x3-inch or two 9x5-inch. Add wet ingredients to dry ingredients and blend together thoroughly but quickly. Pour batter into pans and put immediately into a preheated 350 degrees F oven. Bake for 60-80 minutes.

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Banana Crumb Muffins

Banana Crumb Muffins 

Ingredients:
1 1/2 cups all purpose flour
1 teaspoon baking powder

 1 teaspoon baking soda
1/2 teaspoon salt
3 large ripe bananas

3/4 cup sugar
1 large egg, slightly beaten
1/3 cup butter, melted, cooled

Topping:
1/3 cup packed brown sugar
1 tablespoon all purpose flour
1/2 teaspoon cinnamon
1/4 cup chopped pecans
1 Tablespoon cold butter

Muffin Directions:
1. In a large bowl, combine the flour, baking soda ,baking powder and salt.  Stir with a fork.
2.  In a medium size bowl, mix the bananas, white sugar, the slightly beaten egg and melted butter together.  Pour this mixture into the large bowl with the flour mixture and stir or fold until just incorporated.  Fill your paper lined muffin cups 3/4 full of batter.

 Topping Directions:

1. In a medium bowl combine the brown sugar, flour and cinnamon together.  Cut 1 tablespoon of  cold butter into the mixture until it's crumbly.  Add the chopped pecans and stir.
2. Sprinkle crumb topping on top of muffin batter in pan, bake at 375 degrees for 20 minutes or until tests done with a toothpick.  Cool in pan 10 minutes.

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7 UP BISCUITS

7 UP 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.

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Sausage Rolls

Sausage Rolls

- 2 pkts filo pastry sheets (At room temp. Thawed enough to roll)

- 2 pkts of gourmet sausages (Plain veal/Pork sausages) equivalent to 2lbs

- Half a bunch of Parsley

- 1 tablespoon of crushed garlic

- 1 tablespoon of curry powder

- 2 tablespoons of raw rice

- 1 cup of grated carrot

- 1 cup of grated granny smith apples

- Half a red onion (diced)

- 1 egg whisked (for glazing)

Preheat the oven to 365 Fahrenheit. Remove the skin from the gourmet sausages and place the filling into a large mixing bowl. Add the parsley, garlic, curry powder, raw rice, carrots, apple and red onions. Mix well and include salt/ pepper to your liking. (using your hands to mix is the best way!)

Place a filo pastry sheet on a wooden board. Spread the meat length ways to the edge of where your hands are and similar to a sushi, roll the sheet over the meat till half way of the pastry sheet.

Secure the pastry and meat with a brush of the whisked egg. This is to avoid the pastry coming apart in the oven. Then cut across till you are left with a log of pastry and meat. Cut again in to mini sized portions and place it on to a baking tray with baking paper. Repeat till all the pastry and meat have been used.

Brush over each portion with the whisked egg to allow for a golden brown top.

Place in the oven for 30-40mins (till the pastry browns and the meat is no longer pink)

Enjoy immediately with a tomato relish or simple tomato sauce!

Tip: While filling the pastry with meat, use a bit of oil on the palm of your hands to avoid the meat sticking.

Original source unknown

Sausage Balls

Sausage Balls

3 cups Original Bisquick® mix

1  pound bulk pork sausage

4 cups shredded Cheddar cheese (16 ounces)

1/2 cup grated Parmesan cheese

1/2 cup milk

1/2 teaspoon dried rosemary leaves, crushed

1 1/2 teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes

Barbecue sauce or chili sauce, if desired

• 1 Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch.
• 2 Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.
• 3 Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.

Expert Tips

Want to make these savory cheese balls ahead? Your options are many! You can:

 *Cover and refrigerate unbaked balls up to 24 hours. Bake as directed.

 *Cover and freeze unbaked balls up to 1 month. Heat oven to 350ºF. Place frozen balls on ungreased cookie sheet. Bake 25 to 30 minutes or until brown.

 *Bake as directed; cover and freeze up to 1 month. Heat oven to 350ºF. Place frozen balls on ungreased cookie sheet. Bake 10 to 12 minutes or until heated through.

* Bake as directed; cover and freeze up to 1 month. Place 6 frozen balls on microwavable plate. Loosely cover with waxed paper. Microwave on High 45 seconds to 1 minute or until heated through.

It's true. You don't need to cook the sausage before using it when making this recipe.

Original source unknown, but happy to give credit if anyone does know! 

These always seem a little too dry ~Mama D~

Orange Chicken Meatballs

Orange Chicken Meatballs

Yield: 24 meatballs

Ingredients:

For the meatballs:
1/4 cup milk
1/4 cup breadcrumbs
1 1/2 pounds ground chicken (See Note)
2 cloves garlic, minced
2 teaspoons minced fresh ginger
2 Tablespoons minced scallions
2 Tablespoons low sodium soy sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
For the sauce:
1 1/2 teaspoons sesame oil
1 1/2 teaspoons olive oil
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1 1/2 teaspoons crushed red pepper flakes, or more to taste
3/4 cup orange marmalade
1/4 cup hoisin sauce

Directions:

Make the meatballs:
Preheat the oven to 500ºF. Spray a mini-muffin pan or baking dish with cooking spray.
In a small bowl, stir together the milk and Panko breadcrumbs and let sit for 5 minutes.
In a large bowl, combine the ground chicken, garlic, ginger, scallions, soy sauce, salt, pepper and soaked breadcrumbs. Use your hands to thoroughly combine the meat mixture and then shape it into balls using 2 to 3 tablespoons of meat per meatball.
Place the shaped meatballs into the prepared pan and bake for 12 to 15 minutes until the meatballs are fully cooked. While the meatballs are baking, prepare the sauce.
Make the sauce:
Add the sesame oil and olive oil to a small saucepot over medium-low heat. Add the garlic and ginger and cook, stirring, for about 2 minutes until golden brown.
Add the red pepper flakes, orange marmalade and hoisin sauce, and cook, stirring occasionally, for 5 minutes until the sauce has thickened slightly.
Remove the meatballs from the oven and transfer them into a large bowl. Pour the sauce on top and toss to coat. Serve immediately.
Note:
If you can't find ground chicken at your local supermarket, feel free to use ground turkey, which is often easier to find.

Original source unknown

Picante Glazed Meatballs

Picante Glazed Meatballs

1 pound lean ground beef

1/4 cup plain dry bread crumbs

1 egg, beaten

3 cloves garlic, minced

1 jar (16 ounces) Picante Sauce

1/3 cup grape jelly

1 tablespoon fresh thyme leaves

Heat the oven to 375°F.  Line a rimmed baking sheet with aluminum foil. Thoroughly mix the beef, bread crumbs, egg, garlic and 1/4 cup picante sauce in a large bowl.  Shape the mixture firmly into 40 (1-inch) meatballs.  Place the meatballs onto the baking sheet. Bake for 15 minutes or until the meatballs are cooked through, turning them over once halfway through the bake time. Heat the remaining picante sauce and jelly in a 12-inch skillet over medium-high heat to a boil.  Reduce the heat to low.  Cook for 15 minutes or until the mixture is reduced to 1 cup.  Stir in the thyme, if desired. Add the meatballs to the skillet and cook until the meatballs are hot, stirring occasionally.  Serve the meatballs on toothpicks.