Blueberry Buckle

I was looking through my freezer to see what I could use up to free up some space. I found a package of blueberries I froze last summer and found this recipe for Blueberry Buckle on allrecipes.com. The kids kept picking at the leftover bits until it was all gone.

3/4 cup white sugar
1/4 cup shortening
1 egg
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter, softened

1. Preheat oven to 375 degrees F (190 degrees C). Grease one 8x8 inch pan. (I think I'll try an 8 x 11 pan next time.)
   
2. Cream together 3/4 cup sugar, shortening, and egg.
3. In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8x8 inch pan. (The batter was pretty thick and didn't pour--I spooned it into the pan.)
   
4. To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter. (I also added some oatmeal to the topping.)
   
5. Bake at 375 degree F (190 degrees C) for 25-30 minutes. (This took longer than 30 minutes to bake--probably about 40-45 minutes, and the very center was still a bit doughy.)
   

Huevos Rancheros

I based these on the recipe from Melissa D'Arabian from Ten Dollar Dinners on FoodNetwork.com.

• 8 flour tortillas (5-inch) (I used whole wheat flour tortillas)
• 3 tablespoons butter, melted
• Salt and pepper
  
• 1 cup prepared chunky salsa, divided
• 3/4 cup cooked black beans
• 8 eggs
• 1/2 cup shredded cheese (I used cheddar, pepper jack would be good, too)
• 1/2 cup sour cream

Preheat the oven to 400 degrees F.

Cut off the outer edge of each tortilla and remove so that the tortillas fit snugly into the muffin tin cups. Brush both sides of the tortillas lightly with the melted butter and sprinkle with salt. Press the tortillas into the muffin tin, creating little tortilla cups. (I had larger tortillas and cut each into quarters, fitting two quarters into each muffin section. I did not brush with butter or sprinkle with salt, but did spray each tin to prevent sticking.)

In a small bowl, mix half the salsa with the black beans and season with salt and pepper. Spoon a heaping tablespoon of the mixture into each tortilla cup. Crack an egg into each of the eight cups. Bake until barely set, about 8 minutes. Top with cheese, cover with aluminum foil (I did not cover), and then bake for 6 to 7 minutes more. To serve, spoon sour cream and remaining salsa on top of the eggs.

We ate this with cornbread (I use the recipe on the Quaker yellow corn meal container) and orange slices.

Pumpkin Pancakes

Adapted from allrecipes.com


2 cups pancake mix
3 T. brown sugar
2 1/2 tsp. pumpkin pie spice1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 T. vegetable oil
2 T. vinegar

1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the pancake mix, brown sugar, and pumpkin pie spice, stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Egg in a Green Pepper Hole

I heard about this alternative to Egg in a Hole when I was listening to Martha Stewart radio on Sirius.

2 teaspoons olive oil
1 bell pepper (any color), cut into four 1/2-inch-thick rings
4 large eggs
Coarse salt and ground pepper
2 teaspoons grated Parmesan (I forgot the Parmesan this time)
4 slices multigrain bread, toasted
8 cups mixed salad greens (We did not have salad with ours, just fresh fruit)

1. In a large cast-iron or nonstick skillet, heat 1 teaspoon oil over medium-high. Add bell pepper, then crack 1 egg into the middle of each pepper ring. Season with salt and pepper and cook until egg whites are mostly set but yolks are still runny, 2 to 3 minutes. Gently flip and cook 1 minute more for over easy. Sprinkle with Parmesan and place each egg on a slice of toast. Toss salad greens with 1 teaspoon oil and season with salt and pepper; serve alongside eggs.

Baked Oatmeal

I adapted this recipe from allrecipes.com

2 cups rolled oats
1/3 cup brown sugar
1-2 teaspoons ground cinnamon
1 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups milk
1/2 cup applesauce
1 egg
1 1/2 tablespoons melted butter
1 teaspoon vanilla extract
1/4 cup raisins
Handful of dried cranberries

1. Preheat oven to 375 degrees.
2. In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, egg, melted butter, applesauce and vanilla extract. Stir in raisins and dried cranberries. Spread into 8-inch square baking dish. (I used a round 9-inch cake pan--it was easiest to reach in the cupboard!)
   
3. Bake in preheated oven for 20 minutes.