Mixed Berry Muffins

Sweet little berry muffin, touch of vanilla and a perfect buttery cinnamon crumble with a cup of warm tea is a great way to reward yourself mid afternoon. Really easy to make, you can change the recipie easily if you prefer not using a mixed berry. Just subsitute for your favorite one. Your going to want to reward yourself everyday with these.


Supplies:

  • Muffin baking tins
  • Paper muffin cups
  • Wooden spoon for stirring
  • Fork for cutting in your butter 
  • 2 mixing bowls

Ingredients:

  • 1/4 cup of butter softened
  • 1/3 cup of sugar
  • 1 egg
  • 2 tsp of pure vanilla extract
  • 1 1/4 cup of milk
  • 2 cups of flower
  • 4 tsp of baking powder
  • 1/2 tsp salt
  • 1 cup of your favorite berry (this recipe uses a mixed berry) If using a frozen berry, keep frozen until ready for use.

Streusel Topping

  • 1/2 cup of sugar
  • 1/3 cup of flour
  • 2 tsp of cinnamon
  • 5 pats of butter kept cold (5 tbsp)

Preheat oven to 375°. Place your paper cups into your muffin tins. 

In your mixing bowl, mix together your butter, sugar, egg and vanilla, mix well. Now add your flour, baking powder and salt. Carefully fold in your berries. Fill your paper cups with your batter about 2/3 full. Set aside, we’re going to now make the Streusel topping.


In a mixing bowl combine your sugar, flour and cinnamon, cut in the butter until crumbly. Sprinkle evenly over muffins. Bake for 25 to 30 minutes. Let stand for 5 minutes and transfer to a cooling rack to cool for an additional 5 more minutes. Serve warm.
Makes 12 muffins

Butter Scotch Almond Cookies

The great thing about making your own cookies, you can take pride knowing you put the time into this crispy sweet little treat. The almonds and butter scotch with a hint of vanilla is the perfect combination to please anyone. You will want to make them for your next holiday party, special occasion, gift giving or share with a friend.


Supplies:

  • Measuring cups and spoons
  • Wooden spoon for stirring
  • 2 mixing bowls
  • Non stick cookie sheets
  • Parchment paper if desired
  • Oven safe mits

Ingredients:

  • 3/4 cup of butter scotch morsels
  • 3/4 cup of chopped almonds
  • 1/2 tsp of salt
  • 2 cups of all purpose flour
  • 3/4 cup of sugar
  • 1 egg
  • 1 tsp of pure vanilla extract
  • 1 tsp of pure almond extract
  • 1 cup of butter (2 sticks) soften
  • 2 tsp of water

Preheat your oven to 350°. Line your baking pans with parchment paper if you have decided to use this method.

In your mixing bowl combine butter, sugar, salt, egg, vanilla and almond extract. Mix well. Stir in your flour until thoroughly combined, next add your butter scotch morsels and and chopped almonds. Stir till mixed well. If your dough is a little dry, add the 2 tsp of water.


Scoop up table spoons of the dough and place on your cookie sheets with a 1 inch space between.


Bake for 12 to 15 minutes till golden brown. Let cool on your cookie sheet for 10 minutes, transfer to a wire rack till completely cooled.

This recipie makes about 20 cookies.

Slow Cooked Eye Round

A perfectly cooked tender eye round in the cast iron pot. This roast is covered in sweet vegetables and fresh spices, cooked slow to maintain the moisture and fills your home with incredible aroma. So very tender you can pull it apart with a fork and full of flavor sure to please everyone. Left overs will make the perfect bbq sandwiches for the next day.

Supplies:

  • 5 quart cast iron pot with lid 
  • Cutting board and knife for vegetables

Ingredients:

  • Eye round roast, I purchased 2.83 pounds
  • 1/2 large red onion sliced into 1/4 inch slices
  • 1/2 red, green and yellow peppers cleaned and sliced into 1/4 inch slices
  • Salt and pepper
  • 2 fresh garlic cloves peeled and sliced thin
  • 8 leaves of fresh sage
  • 5 stems of fresh thyme, remove the leaves from the stem
  • 3/4 cup of water

Preheat your oven to 275° 

In your cast iron pot, place your roast inside and pour your water covering the bottom. Now sprinkle your salt and pepper over the entire top evenly. Next cover the entire roast with your vegetables and fresh sliced garlic cloves. Let some fall into the water at the bottom of the pot, these will help flavor the roast at the bottom. Now do the same with your sage and thyme. Place your lid on your pot and bake in the oven for 2 hours. After 1 hour, marinate with the juices and vegetables using a spoon. After another hour of cooking, remove from oven and let stand for 30 minutes. Do not remove lid until ready to serve.

Serves about 6

Bacon Scallop Potatoes

The perfect side dish is a priority with any meal. Something that is quick and easy is a must. This side is just that, soft red potatoes, savory bacon,  sweet red onions, melted cheese, you really can’t go wrong. It is extremely flexible with any meal. This is comfort food at it’s best. Great with friends for dinner and kids who are picky about what they eat, you will please them all.

Supplies:

  • Lasagna pan
  • Knife for cutting vegetables
  • Cutting board
  • Tinfoil

Ingredients:

  • About 8 large red potatoes sliced thin, leave skins on
  • 1/2 medium red onion diced small
  • 1/2 package of hickory smoked bacon, about 8 slices
  • 3/4 cup of shredded mozzerlla cheese
  • Spray butter


In your lasagna pan, coat with spray butter. Lay your slices potatoes covering the entire pan. Be sure the potatoes are not sticking together. Next evenly distribute your diced onions over the potatoes. Now layer your bacon over the top covering the entire dish. Cover with tinfoil and bake for 45 minutes or till potatoes are soft. Remove tinfoil and sprinkle cheese over top. Place back in oven till cheese is melted.

Serves about 6

Southeastern Chilli

Living in Florida you think eating chilli is crazy even when it’s 100° outside but my kids love it, and it’s a great way to get them to eat thier vegetables. 

This Southeastern chilli gives an equal balance of flavor for your senses. It is flavored with savory ground beef, corn, diced tomatoes, celery, green and red peppers, sweet red onion and spices. Chilli is easily adaptable to your favorite vegetables, just add and remove them to your liking.

This chilli is extremely easy, cooks in the crockpot on low all day and is ready for tonight’s dinner.

Supplies:

  • Large crockpot
  • Spoon for stirring
  • Fry pan for ground beef
  • Cutting board and knife for vegetables

Ingredients:

  • 1/2 red onion diced small
  • 1 red tomatoe diced small
  • 3 stalks of celery chopped small
  • 1 of each, red and green pepper diced small
  • 1 can of sweet corn do not drain
  • 1 pound of ground beef cooked thorough and is broken into small equal size pieces
  • 1 jar of vegetable juice 14 full ounces (V8)
  • 2 15 oz cans of tomatoe sauce
  • 1 box of Carroll Shelby’s chilli kit (can be bought at any grocery store)
  • Salt and pepper to taste
  • If you desire any other vegetables this would be the time to have them, suggestions, diced mushrooms, carrots, beans and diced green beans are just a few suggestions. No more then 1 to 1/2 cup of each if you decide.

Once your ground beef is thoroughly cooked spoon into your crockpot, add all of your vegetables, next add your 2 cans of tomatoe sauce along with your package of spices, stir till combined. Now slowly pour your vegetable juice into the crockpot until you reach about 1/2 inch from the top. Stir carefully, set your crockpot on low for 4 to 6 hours, stir occasionally. Add salt and pepper to taste and garnish with cheese.

Serves about 6 to 8

Cranberry Coconut Cookies

This heavenly cookie is a buttery moist mix of cranberries and sweet coconut combined to make any afternoon cup of coffee with a friend perfect. These cookies are also great for gift giving and a little something special to take to any party. 

Supplies:

  • Mixing bowl
  • Wooden spoon for stirring
  • Measuring cups and spoons
  • Baking sheets ( non stick or use parchment paper)
  • Oven safe mitts

Ingredients:

  • 1 cup of butter softened ( two sticks )
  • 3/4 cup of sugar
  • 1 egg
  • 3 tsp of pure vanilla extract
  • 2 cups of flour
  • 1 cup of dried cranberries
  • 1 cup of dried coconut
  • 1/2 tsp of salt
  • 2 tsp of water

Preheat your oven to 350° . Line your baking pans with parchment paper if you have decided to use this method.

In your mixing bowl combine butter, sugar, salt, egg and vanilla. Mix well. Stir in your flour until thoroughly combined, next add your cranberries and coconut. Stir till mixed well. If your dough is a little dry, add the 2 tsp of water.

Scoop up tablespoons of the dough and place on your cookie sheets with a 1 inch space between. Bake for 12 to 15 minutes till golden brown. Let cool on your cookie sheets for 10 minutes, transfer to a wire rack till completely cooled. 

This recipie makes about 20 cookies.