Red Velvet Cupcakes With Cream Cheese Filling - Kicked Up Another Notch

Have you started thinking about Valentine's Day yet?  I know, we just took down the Christmas decorations and survived New Years Eve.  But, it's time.  Really, it is.  It will be here before you know it.  I started working on decorations this week, but have been sidelined by a few things that came up along the way.  Things like going to see Les Miserables today.  I have no words.  It was beautiful and beyond moving.  I will be thinking about it for days and days.  Probably forever.

Back to the subject.  Last night I had the urge to bake.  That happens to me sometimes, actually a lot of the time.  I had seen these Red Velvet Cream Cheese Cupcakes on Pinterest and thought they looked like just the thing to bake, so I printed out the recipe from LickTheBowlGood.blogspot.com.  When I read through the recipe I realized it only made 8 cupcakes.  Eight?  Dan could eat eight by himself in one evening.  So, I used a bit of her recipe and bit of my own idea and came up with these.  Are they good?  Heck yah!  Fabulous in fact.  I will give you her recipe (which I have NOT baked), and will tell you how I made mine.

Aldi's has a red velvet cake mix that is seasonal and it is fabulous.  I like it better than making red velvet from scratch if truth be told.  I bought 6 cake mixes at Christmas time so that I would have a few on hand when they were no longer available.  Then, I discovered this recipe and I am going to head up there tomorrow and see if they still have some in stock.  I will be making these again, plus I have a great cookie recipe to share with you later that is made from this same cake mix.  They would both be perfect for Valentine's Day.

Here is the recipe from LickTheBowlGood.

1 cup + 2 TBSP all purpose flour
2 tsp unsweetened cocoa powder
1/2 tsp baking soda
1/4 + 1/8 tsp salt
1/2 cup vegetable oil
2/3 cup granulated sugar
1 tsp vinegar
1 large egg
1 TBSP red food coloring
3/4 tsp vanilla
3 TBSP sour cream

Filling:

4 ounces cream cheese, softened
2 Tbsp sugar
1 egg, beaten
1/4 tsp vanilla

Mix all the ingredients for the cupcakes together.  Make the filling in a separate bowl.  Put paper liners in 8 muffin cups.  Put 1 Tbsp batter in each cupcake paper.  Add 1 Tbsp filling to each cupcake paper.  Put another Tbsp batter on top of filling.  Bake cupcakes for 20-23 minutes in a 350 degree oven.

Now, here is what I did to make my version of this fabulous cupcake with the cream cheese filling.  I kicked it up a notch.  Shhhh, don't tell.

Make the red velvet cake mix according to package directions.  This cake mix made 24 cupcakes.  See the difference?  There are other brands of red velvet cake mixes available, I just really, really like Aldi's.

To make the filling I used 8 ounces of cream cheese softened, 4 Tbsp sugar, 2 eggs and 1/2 tsp vanilla. Mix all together until it is smooth.  Then, (yes, then) I added 2/3 cup of chocolate chips to the cream cheese mixture.  Red velvet cake with cream cheese and chocolate chips?  Yes, please!

Line 24 muffin cups with cupcake papers.  Add 1 Tbsp batter to each cupcake paper.  Add a scant 1 TBSP cream cheese filling to each cupcake paper, dropping it over the cake batter.  Again, add 1 Tbsp cake batter to each cupcake paper to cover the cream cheese.  Bake at 350 for 19-22 minutes, according to directions on the box.  Bake until a toothpick inserted in center cupcake comes out clean.  Remove from oven and let cool.

Now, (yes, now) I made a little icing glaze to go over the cupcakes.  I think they are plenty rich without a lot of icing, so this is what I did.

2 Tbsp butter, melted in saucepan
1 cup white chocolate chips
1 cup powdered sugar
1 or 2 TBSPS milk

Melt the butter in a saucepan over medium heat, stirring constantly.  Add the white chips and stir until they melt.  Add the powdered sugar and 1 TBSP milk.  If glaze appears to thick to drizzle, add a little more milk.  You don't want it too runny.

When cupcakes are cool, use a spoon and drizzle the icing over the cupcakes.  This will set in just a few minutes and they are ready to dive into.  Wow!  They are sooooooooo good.  Dan ate 3 in a row.
Here is how they look on the inside.

You have cream cheese and chocolate chips in the middle of red velvet cake.  Wowsa, they are awesome.  The glaze adds just a nice hint of icing.  Perfect.

Wouldn't these be beautiful for Valentine's Day?  You know any Valentine would love to receive some of these!  The great thing about using the cake mix is you don't have to mess with the red food coloring.  I have been known to splash it everywhere when mixing.  It can be a mess.

Feel free to try the recipe from Pinterest, I am sure it is very good.  I just took the easier road last night.  Sometimes it is just the thing to do - the easier road.  As it turned out, it was the right road.

Everyday Donna

Things to Remember:

To love another person is to see the face of God.  Victor Hugo.  Les Miserables  (I will never stop thinking about this movie.)

Please Get Your Eyes Checked

 

This is your reminder to get your eyes checked to maintain your vision health!  There are many eye diseases that are "silent" with no symptoms.  Unfortunately, when the damage is done, it is irreversible. When your vision is gone, it is gone.  No one wants that to happen.  When vision is lost, our lives would be forever changed.

Today was my 6 month check up where I have my eye pressures tested.  I was diagnosed with glaucoma 29 years ago, when I was 35.  Medication has been necessary since that time to keep the pressures down in my eyes so that no further damage would occur to my optic nerves.  Once a year I undergo a visual field test and have computer images done of my optic nerves to make sure no further damage has been done from the increased ocular pressure in my eyes.  Twice a year, I get my pressures tested to make sure they are within "normal" range.

Next week, I will be evaluated for laser surgery.  Using lasers, they try to break up tissue behind your corneas to allow the eyes to drain more naturally and hopefully reduce some of the medication that I use.  I have been on 4 medications, twice a day, in each eye for years.  This is considered the optimum treatment and I cannot add any further medications.  My pressures are not staying down where they would like them to be.  I DO NOT EVER FORGET MY MEDICATION which is vitally important to maintaining eye pressures that do not rise and further damage my optic nerves.  So, I am extremely happy to know there is new option available to treat glaucoma.  If I could reduce my medications, that would make me even happier.

We think of getting our eyes checked when we are having trouble seeing clearly.  There are many other reasons to get your eyes examined.  You may have unknown problems that are showing no symptoms, but will be too late to reverse if they go undiagnosed.  Glaucoma tends to run in families.  Guess what?  NO one in my family has ever been diagnosed with glaucoma.  It was found during a routine eye examination.  I have worn glasses since I was 21 and I have been forever grateful to the doctor who found this eye disease.  If it had not been discovered when it was, I could have lost my vision at a very early age.  My optic nerves had already suffered significant damage.  Due to my diligence in using medication, my optic nerves have stayed stable.  Now, hopefully, this new treatment will make things somewhat better by reducing the medications I have to use.

As you age, there are many visual problems and diseases that can develop such as cataracts and macular degeneration.  The list of diseases fills an entire wall poster in the examination room.  There are 13 million people suffering from macular degeneration and 1/2 of those over 80 have cataracts.  Yes, I have early cataracts too.

Good visual health starts with what is on your plate - what you eat.  Maintaining good nutrition helps maintain your vision.  We all know about carrots being good for your eyes, but here is a list of other foods that help maintain your vision health.

1.  Carrots
2.  Bell peppers
3.  Broccoli
4.  Brussel sprouts
5.  Ostrich
6.  Turkey
7.  Sweet potatoes
8.  Spinach
9.  Wild salmon
10.  Sardines

These foods contain antioxidants, beta carotene, Vitamins C and E, lutein, zeaxathin, plus zinc and omega 3 fats which all help maintain good visual health.  Lucky for me, I like them all!  How about you?

It is also important to protect your eyes from the sun by wearing sun glasses or UV coating on your prescription lenses.  The sun can cause a lot of damage to your eyes.

If you haven't seen your eye doctor in a while, make an appointment to start the new year with a good eye examination.  Remember, once your vision is damaged, there is no replacement or way to repair it.  We all want to continue being able to see the beautiful world around us and all those we love as long as we possibly can.

Do it.  Make the appointment.  Don't forget.  It's important.

Everyday Donna

Things to Remember:

The eye is the mirror of the soul.

Proverb

Carotenoids 

No Bake Cheesecake With Gluten Free Option

Cheesecake.  Have you ever made one from scratch?  Do you find the thought of baking one intimidating?  There is the water bath and all that to be considered.  It does take some time and trouble.   Do you like cheesecake?  I mean, asking that question seems redundant.  The question should probably be is there anyone who doesn't like cheesecake?

Today, I have a simple solution to the dilemma of cheesecake being difficult to make.  This is a no bake cheesecake from the great and powerful Martha.  Stewart that is.  As for the cheesecake, it's amazing.  Our son in love called it superb.  That's pretty good, right?

This cheesecake is gluten free because I used crushed rice Chex instead of graham crackers for the crust.  Just thought I'd throw that in in case you eat gluten free like our other son in love.  Otherwise, it is a creamy, flavorful, easy confection to make.  No baking!  Yes!!!!

You will need a springform pan which is necessary for all cheesecakes.  So if you don't have one, make a trip and purchase a 9 inch springform pan.  You will find many uses for it once you have one in your pantry.  I do use mine frequently.

Martha's cheesecake recipe is for a plain cheesecake.  I felt the need to doctor mine up a bit because I asked Dan what he would like for dessert and he said anything with some chocolate.  Okay, I can do that.  Guess you can tell by the picture this is not a plain cheese cake.

Just look at that.  Don't you want a piece?  I know you do, so here is what you do to make this amazing dessert.

Ingredients

2 packages (20 sheets) graham crackers, crushed  (I used 4 cups rice Chex, crushed)
1/2 cup chopped pecans (I added these to my crust) - optional (not in Martha's recipe)
11 Tbsp butter, melted
2 Tbsp sugar
2 8 ounce packages cream cheese, softened to room temperature
1 14 ounce can (1 1/4 cups) sweetened condensed milk
1/4 cup fresh lemon juice (about 2 small lemons)
1 tsp vanilla extract

Put graham crackers (or rice Chex) in a large resealable plastic bag, crush with a rolling pin until very fine crumbs form.

Pour crumbs in a medium bowl, stir in sugar.  Add melted butter and chopped pecans and stir until well combined.

Press the crumb mixture into a 9 inch springform pan, spreading it 1 1/2 to 2 inches up the sides of the pan.  Press flat.  Chill crust in freezer at least 20 minutes.

While crust is chilling, make the filling.  Using an electric mixer set at medium high speed, beat the cream cheese in a large bowl until smooth.  Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary.  Beat in the lemon juice and vanilla.  Try not to eat it all before you put it in the crust.

Pour the filling into the crust (after removing from the freezer), smooth the top with a rubber spatula.  Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.

Unclasp sides of pan and remove cheesecake.

Now, how easy is that?  No baking, no water bath, no big crack in the top of the cake when it doesn't bake evenly.  It is not as tall as the cheesecake I normally bake, but who cares?  It is every bit as good and twice as easy to make.

After I poured the filling in the crust and smoothed it, I sprinkled several hands full of sliced almonds all over the top.  You could use any chopped nut you preferred, but the almonds rocked.  Then, I put about 5 squares of semi sweet baking chocolate in a bowl and melted it over simmering water (a double boiler).  I used a spoon and drizzled the chocolate all over the top of the cake.  It looked fabulous, and I put it in the fridge to chill.

When I opened the fridge, there was a box of strawberries looking right at me and they said, "hey, we would make a beautiful topping for the cheesecake."  Yep, I did it.  I took the tops off, put them in a pan, added about 2/3 cup of sugar, mashed some of them with a potato masher to make some juice and simmered them until the juice thickened.  Just let me say, that was a very good decision.  When it was dessert time, we sliced that cake up and spread some strawberry happiness over it.  Wowsa!  Wonderful goodness is all I can say.

Now I really wish I had a piece with some coffee.  You want one too don't you?

Well, get busy.  Make one.  Share it - or don't.  Eat it all yourself if you want.  It's worth it.  Believe me.   Just ask Todd, he said it was top notch.  Todd knows his desserts.

Everyday Donna

Things to Remember:

Because you don't live near a bakery doesn't mean you have to go without cheesecake.  Hedy LaMar

Oven Baked Chicken Fajitas - Winner Winner, Chicken Dinner!

This my friends is a whole 9 x 13 baking dish of goodness.  Yes it is.  Oven baked chicken fajitas that are so good, they knocked my other recipes from the weekend right off the docket.  How is that for a Monday?  You know what the song says, Monday, Monday, can't trust that day.  That is not always true.  This Monday worked out quite well.  By the way, hope you had a wonderful, restful weekend.

There were 3 boneless, skinless chicken breasts in the fridge that needed to be turned into something.  On my recipe pin board on Pinterest was a recipe for oven baked chicken fajitas that I had been meaning to try for quite some time.  It is from a blog called Life As a Lofthouse@blogspot.com.  I made a few tweaks, but let me tell you this is a super hit!  A winner!  A keeper!  A we will be making these again recipe.  Some recipes I try from Pinterest are winners, others not so much.  Guess you can tell how I feel about this one.  They are as good as restaurant fajitas.

Tex-Mex is my favorite food.  I like Vietnamese, Thai, and Mediterranean a lot, but Tex-Mex is my first choice every time if I get a choice.  You know when you are sitting in a Mexican restaurant and they come out of the kitchen with a sizzling hot pan of fajitas and the smell of the onions and peppers waft through the air and you wish you had ordered that instead of enchiladas?  That's how your house will smell when you make this recipe.  Yeppers.  A winner.

This took only about 45 minutes to prepare which is awesome.  It's quick, easy and deeeeee-licious.
Here is what you need:

3 boneless, skinless chicken breasts cut into thin strips
3 Tbsp olive oil
1 Tbsp chili powder
1 tsp cumin
1/2 tsp dried oregano
1/2 tsp garlic powder (I used two cloves garlic minced)
1 15 oz can diced tomatoes with green chilies, drained
1 large onion sliced (I cut mine in half, then sliced in half moons)
1/2 red bell pepper sliced in thin strips
1/2 green bell pepper sliced in thin strips (my peppers were huge, if yours are small use the whole pepper)
12 small flour tortillas

Toppings (your choice, use what you like)

grated cheese
shredded lettuce
chopped cilantro
salsa/diced fresh tomatoes
sour cream
diced avocados/guacamole
I added hot sauce to mine

Preheat oven to 400 degrees Fahrenheit.  Spray a 9 x 13 baking dish with non stick cooking spray.

Put chicken strips into dish along with onions, peppers and tomatoes with chilies.  Mix the olive oil and spices in a bowl  Pour the mixture evenly over the chicken/peppers mix in the baking dish.  Toss to coat everything in the dish.

Bake uncovered for 30-35 minutes until the chicken is cooked through.  I took ours out at 30 minutes while the peppers were still crunchy. (That's the way I like them) Bake 5 minutes more if you want yours softer.

Heat your tortillas and start filling them up!  Here is a picture of one of our filled tortillas.

Doesn't that look delicious?  So colorful.  Yumalicious!  Makes my mouth water looking at it.  We enjoyed ours with black beans and tortilla chips with queso dip.  Just like a restaurant only better!

This recipe makes a huge pan of fajitas.  It really was way too much for the two of us.  We will be eating left overs tomorrow and maybe Wednesday which is quite okay.  It would be simple to cut this recipe in half and still have plenty to feed 2/3 people.  My calculations say you could easily get 12 or more fajitas from this recipe.

Remember this recipe when the Superbowl comes around.  It's easy and so good.  Everyone will love it.  Remember this recipe when you want something for a crowd, or your family, or just because you want fajitas.  Yeah, Monday definitely won this round.  I love when that happens.

Everyday Donna

Things to Remember:

Once I saw a duck walking down the street so I went into Subway and ordered two pieces of bread, and they informed me that they could not do that, like there was some special rule at Subway that two pieces of bread weren't allowed to touch. So the woman asked me what I wanted on the sandwich and I said I do not care it is for a duck, and she was like oh then it's free. I was not aware that ducks eat for free at Subway. It's like give me a chicken fajita sub, but don't worry about ringing it up, it is for a duck.  Mitch Hedberg (Sorry, I couldn't resist this one.  I am still laughing.  donna)

 

Hash Browns, Regular, Smothered, Covered, Chunked, and Diced

It's Friday.  Hooray!  It's dinner time.  Boo!  What should we have?  I didn't want to go to a lot of trouble, but we were hungry.  For what?  It's always my decision somehow.  If I ask Dan what he wants, he always says "What do you want?"  So, I just may as well make a decision.  What do I want?  Something easy, but tasty.  Hmmmmmm.

Do you know what was on my mind?  Waffle House fried potatoes!  Have you ever eaten at a Waffle House?  We stop there often when traveling because the food is consistent, inexpensive and you can be in and out in nothing flat - not lots of waiting like there is at so many sit down restaurants.  They cook the food right in front of you, and they serve breakfast 24/7.  Yum.

Now,  you know,  I have never met a potato I didn't like.  Seriously.  But, there is only one thing better than fried potatoes and that is fried potatoes with onions.  The Waffle House goes a little further with their hash brown potatoes.  This is how they list it on their menu.  You can get them: Regular, Large or Triple,  All the Way, or:

smothered - sauteed onions
covered - melted cheese
chunked - grilled hickory smoked ham
diced - grilled tomatoes
peppered - jalapeno peppers (or you could use bell peppers)
capped - grilled mushrooms
topped - Bert's chili
country - sausage gravy

When you place your order, they yell to the person on the grill:  "one order regular, smothered, covered, chunked and diced" if that's the way you order them.  That is the way I fixed them tonight!
Can I tell you how good they were?  Well, I will.  They were amazingly good - and easy to fix.  It took me a total of 20 minutes to have this wonderful dinner on the table.

You could put any toppings you like on hash brown potatoes.  Yes, anything your little heart desires.  Here is how I made these for our dinner tonight.

First, I chopped a medium onion, diced about 10 cherry tomatoes (they're hard to see in the red bowl), diced some deli ham, and grated about 1/3 block of cheddar cheese.  Whatever you are going to add, have it prepared beforehand, because the cooking part goes pretty quickly.

I used 1/2 a bag (about 15 ounces) of frozen hash brown potatoes.  I try to keep frozen hash browns in the freezer at all times.  They are great when you want a meal in a hurry.  No peeling and chopping, which is what I usually do.

Using a large skillet, put in a good amount of vegetable oil and let it get really hot, until it starts to ripple.  I would say 1/4 cup, depending on how many potatoes you are going to fry.  Start with 1/4 cup, you can always add more if needed.  Add the potatoes and spread out in the skillet.  Add the onions at this time because they take the longest to cook.  If you are going to use chopped bell pepper, add it also.  These two items take the longest to cook.

Let the potatoes brown on the bottom before you stir.  Once they start to brown, stir them so that you bring the brown potatoes to the top and the uncooked potatoes are on the bottom.  Stir as needed with a spatula so that you scrape all that brown goodness off the bottom of the pan.  You know that crispy, crunch part?  mmmmmm  When the onions become translucent and the potatoes are getting good and brown, add the ham and tomatoes.  Stir thoroughly so they will get good and hot.  Salt and pepper to taste.  The last think to add is the cheese.  Sprinkle it over the top and let it melt.  Remove the pan from the stove and you are ready to serve!

You now have Regular, smothered, covered, chunked and diced potatoes.  This is a complete meal and we have left overs for breakfast.  I simply added some fresh fruit and a nice piece of buttered toast.  Just like the Waffle House only better because we didn't have to leave the house.   If you don't want meat, don't add it.  Add any ingredients you think would be tasty.  I would use red bell pepper, but they don't agree with Dan.  Needless to say, we didn't miss them.

Anytime you need a quick and scrumptious meal, think about trying a meal like this.  You could add eggs on the side if you wanted and make a complete breakfast for dinner.  These potatoes would also be great for breakfast or brunch.  They are so easy to make and so good to eat.  Yum. Yum. Yum.

Next time you want a fast, easy, tasty meal, give these a try.  You will make them again.  Yes, you will.

Everyday Donna

Things to Remember:

You can fix this meal faster than you can drive to a fast food restaurant and go through the drive through.  Fixing food at home does not have to be a chore.  It can be quick and delicious.

Zucchini Cranberry Bread or Muffins

Oh, the post holiday catch up as I like to call it.  Restocking the pantry, doing grocery shopping and other necessary errands.  It is nice to be back in a routine, don't you think?  Today was beautiful and sunny with a temperature that was not too cold.  A light coat and scarf was all that was needed to enjoy the out of doors.  I was SO glad to see the sun.

My goal and motto for this year is to "simplify".  Yes.  It's time to pare down some more, lead a kinder, gentler life.   Why do we all have so much "stuff"?  When we moved here two years ago this month (where does the time go?) we got rid of so much "stuff."  Many, many trips to the Goodwill and Salvation Army, things given to those who could use them, even putting things out on the curb for people to take.  And where are we now?  Full to overflowing again.  How does this happen?  So, it's time to simplify, pare down, share what we have, organize and get rid of the unnecessary.  This is a process that we must stay on top of!  It is not only necessary, but quite enjoyable.

One of my chores yesterday was to clean out all the left overs and odd things that accumulate in the refrigerator.  You know that stuff I'm talking about right?  You have to get rid of the old, to make room for the new in your life.  In the drawer was one lonely, huge zucchini.  It was perfectly good and I wanted to use it in some way.  So, I decided to make some wonderful zucchini cranberry bread.  This is an easy recipe and is soooooo good.

Did you know that zucchini is really a fruit?  We tend to use it in savory dishes most of the time and think of it as a vegetable.  It's not.  It is delicious grilled, sauteed or steamed.  There are so many uses for zucchini and it is super nutritious.  Zucchini also makes a super sweet, delicious bread.

To add to the flavor, I added some dried cranberries.  Do you like cranberries?  I happen to love them - that combination of tart and sweetness from the berries is very appealing and yummy to me.  Did you know that cranberries are white until they ripen?  Most people know they grow in acidic bogs in the Northern part of our country and they are harvested by flooding the bogs which causes the fruit to float to the top so they can be captured.  But, did you know they are considered one of the super fruits?  Yes they are, absolutely full of anti oxidants.  Even better.  The more color something has, the better it is for you.

Cranberries are mostly associated with Thanksgiving and Christmas, but they are available all through cool weather and dried cranberries are available year round.  They are a wonderful snack and can be an alternative to raisins.  If you don't like them, you don't have to add them to the bread.

Here is what you need to make this bread.

3 cups all purpose flour
2 cups sugar
2.5 tsp cinnamon
1 1/4 tsp salt
1 tsp baking soda
1/2 tsp baking powder
3 eggs
2 cups shredded unpeeled zucchini  (I used a box grater, grated very fine)
1 cup vegetable oil
1 TBSP vanilla (yes, a tablespoon)
1 cup cranberries - if using fresh, chop the cranberries - I used dried cranberries
1/2 cup chopped pecans

Preheat oven to 350 degrees F

Mix all the ingredients using a whisk or spoon.  Try not to over mix or bread could be tough.
Grease and flour 2 9x5 loaf pans or spray two muffin tins with cooking spray.

Fill each loaf pan 3/4 full.  Same for muffin tins if making muffins.

Bake bread for 50-60 minutes, until a toothpick inserted in the center comes out clean.

If making muffins, bake for 25-30 minutes, until toothpick inserted in center muffin comes out clean.

This bread is easy to make and is extra good with a cup of coffee or hot tea.  Even the grandsons ate it (just don't tell them it has zucchini in it).  After working at the homeless shelter, I feel bad about throwing any usable food away knowing there are so many people who are "food insecure".   So, if you find yourself with one large zucchini and don't know what to do with it, try this recipe.  It is worth the time and effort!  Better yet, share a loaf with a friend, family member or neighbor.  They will love you for it.

Everyday Donna

Things to Remember:

Our life is frittered away by detail… Simplify, simplify.

Henry Thoreau

 

Fresh Blueberry Muffins - Yum, Yum

Happy New Year!!  Here's hoping 2013 is going to be an auspicious and fabulous year for one and all. We waved goodbye to 2012 and never looked back.   Everyone survived the end of the Mayan calendar (hooray) and we headed right on in to 2013 with a big smile on our face.  Can you see me brushing my shoulders off, waving goodbye as I forge ahead into the new year?  Here is hoping you can and will do the same.  Bye Bye 2012.  It was nice knowing you.

Now, the holidays are over and the gloom of January sets in.  Gray days.  Cold weather.  I'm really not a fan, but did you know that January is national soup month?  Yippeeeeee!  Who doesn't love soup?  I could eat it every day - seriously - even in hot weather.  Soup is delicious and nutritious.  You can get lots of veggies in one pot and that means you don't have tons of pots and pans to clean up after the meal.  If you make the batch big enough, there are left overs (sometimes for days) and soup tastes better as it melds and meshes all the flavors together.  Soup can also be frozen to enjoy at a later time.  Mmmmm, mmmm, mm.

During the "post Christmas let down", some of the family came down with the grippe, the creepy crud.  You know, the scratchy throat, hacking cough, runny nose misery.  Kids, parents, Pawpaw and Uncle Ty.  So Grandma whipped up a batch of home made chicken noodle soup, also know as Jewish penicillin.  Yes, science has found that chicken broth has medicinal value in relieving congestion.
(www.sciencedaily.com/releases/2000/10/001018075252.htm).  You can find a recipe for home made noodle soup on my blog post of September 17.  We just finished up the last of this batch for dinner tonight.  It is just perfect for these miserable January days.

To go along with the chicken noodle soup, I made a batch of fresh blueberry muffins.  Super.  Delicious.  Blueberries are known as one of the super foods high in antioxidants and are also really good for our immune system.  It's beneficial that they taste really good too.

Here is what you need to make these muffins:

1/2 cup butter, softened to room temperature
2 cups unsifted all purpose flour
1 cup sugar
2 large eggs
1/2 cup milk
2 tsp baking powder
1/2 tsp salt
1.5 - 2 cups fresh blueberries (dust with flour so they won't sink in the muffin batter)
1.5 tsp vanilla

Topping:  cinnamon sugar (2 Tbsp. cinnamon, 1 Tbsp. sugar)

preheat oven to 375 degrees F

Cream the softened butter and sugar with a mixer until light and fluffy.  Add the eggs, 1 at a time.  Mix thoroughly.

Combine the dry ingredients in a separate bowl.

Gradually add the dry ingredients to the butter/sugar mixture until thoroughly combined.  Add the milk and vanilla.  Add the flour dusted blueberries.  (don't skip this step, it keeps the blueberries from sinking to the bottom of the muffins).

Spray a 12 cup muffin pan with cooking spray.  Fill each cup 2/3 full.  Sprinkle cinnamon sugar on top.  Bake 25-30 minutes until a toothpick inserted in the center muffin come out clean.

Let me tell you, these hit the spot with that home made chicken noodle soup.  They would also be delicious to serve for breakfast or brunch, or as an afternoon snack.  If you have a muffin monster at your house, give these a try.  It's a great way to start the new year.

Everyday Donna

Things to Remember:

If you reduce stress, eat a healthier brain diet [singling out foods like spinach,blueberries and salmon], get aerobic activity each day, that is going to protect your brain and possibly lower your risk for Alzheimer's disease or at least delay the outset,

~ Gary Small