Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 tbsp baking powder
• 1/2 tsp salt
• 3/4 cup caster sugar
• 2T unsalted butter, softened
• 2 large eggs
• 2 tsps vanilla extract
• 1/2 cup milk
• 1 cup blueberries, fresh or frozen

Frosting:

• 5 oz white chocolate chips
• 1/2 cup unsalted butter, room temperature
• 3 1/2 cups powdered sugar
• Pinch salt
• 1/2 teaspoon pure vanilla extract
• 1/4 cup sour cream

Preheat oven to 350F. Line muffin trays with cupcake papers. Whisk flour, baking powder, and salt in medium bowl. Using an electric mixer, beat sugar and butter in a large bowl until light and fluffy. Beat in the eggs, one at a time. Beat in the vanilla. Beat in the dry ingredients and milk. Fold in the blueberries.
Spoon the mixture into the muffin trays and bake for 20-25 minutes or until a toothpick comes out clean. Cool cupcakes in trays for 10 minutes and then transfer to wire rack.

Meanwhile, in a small heat proof bowl set over a pot of simmering water, carefully and slowly melt the white chocolate. Remove from heat and let cool until just slightly warm. Beat the butter until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined. Add the salt, vanilla extract, and sour cream and mix until very smooth. Add the melted white chocolate and mix just until incorporated.

Frost the cupcakes and garnish with some more blueberries.

Ingredients:

• 1 cup sugar
• 1/2 cup butter
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 cup milk
• 1 teaspoon lime zest
• 12 fresh strawberries

Frosting:

• 1 stick butter, softened
• 1 lb powdered sugar
• 2 tablespoons lime juice
• 1 teaspoon vanilla
• lime zest for garnish

Preheat oven to 350. Cream butter, sugar, and eggs together until fluffy. Add vanilla. Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. Stir in lime zest. Pour into cupcake tins and bake for 20-25 mins at 350. Let cool.

Meanwhile, cream butter for frosting, adding sugar 1 cup at a time. Stir in vanilla. Drizzle in lime juice, add more if needed.

Using a sharp knife, cut a cone-shaped hole in the cupcake, leaving about an inch of cake on the bottom. Stuff the strawberry down it, and cover with remaining cake if you can. Frost cupcakes and garnish with lime zest.

Ingredients:

• 2/3 cup crystallized ginger
• 2 cups all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon orange zest
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 cups grated zucchini
• 3/4 cup olive oil
• 3/4 cup honey
• 2 eggs
• 1 teaspoon vanilla

Frosting:

Preheat oven to 350°F. Line muffin cups with cupcake papers. Pulse crystallized ginger in food processor until finely ground, then add flour, ground ginger, cinnamon, zest, salt, baking soda, and baking powder and pulse until combined. In a medium bowl, whisk together zucchini, oil, honey, eggs, and vanilla then stir in flour mixture until just combined. Divide batter among muffin cups and bake until golden, 20 to 24 minutes. Remove cupcakes from pan and cool completely, 1 hour.

Meanwhile, beat together frosting ingredients with an electric mixer at high speed until combined well and fluffy, 3 to 5 minutes.
Frost tops of cooled cupcakes.

• 2 eggs, slightly beaten
• 2 cups shredded zucchini
• 1/2 cup bread crumbs
• 1/2 cup chopped onions
• 1 teaspoon salt
• 1/2 teaspoon oregano
• 1/4 teaspoon pepper
• 1 1/2 lbs lean ground beef

Topping:

• 1 tablespoon packed brown sugar
• 2 tablespoons ketchup
• 1/2 teaspoon yellow mustard

Pre-heat oven to 350 In a large bowl, mix all meat loaf ingredients until well blended. Press mixture into large loaf pan. Bake 35 minutes.

In a small bowl, mix all topping ingredients. Remove meat loaf from the oven; pour off drippings. Spread topping over loaf. Return to the oven and bake 10 to 15 minutes longer or until thoroughly cooked in center. Let stand 5 minutes before serving for juices to set up.

Ingredients:

• 3 eggs, lightly beaten
• 1 cup vegetable oil
• 3 teaspoons vanilla extract
• 2 1/4 cups white sugar
• 2 cups shredded zucchini
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 1 pint fresh blueberries

Preheat oven to 350 degrees F. Lightly grease 4 mini-loaf pans. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean.

• 1 quart oil for deep frying
• 1 cup all-purpose flour
• 2/3 cup yellow cornmeal
• 1/4 cup white sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 tablespoons bacon drippings
• 1 egg, beaten
• 1 1/4 cups buttermilk
• 1/2 teaspoon baking soda
• 2 pounds hot dogs

Heat oil in a deep fryer to 365 degrees F (185 degrees C).

In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Stir in melted bacon drippings. Make a well in the center, and pour in the egg, buttermilk, and baking soda. Mix until everything is smooth and well blended.
Pat the hot dogs dry with paper towels and cut each one in half. Roll them in flour (just a light covering) so that the batter will stick. Dip the hot dogs in the batter one at a time, shaking off the excess. Deep fry a few at a time in the hot oil until they are as brown as you like them. Drain on paper towels.  Enjoy!

Ingredients:

• 2 lb. fresh beef brisket
• 1 Tbsp. olive oil
• 10 oz. can condensed beef broth
• 2 cloves garlic, minced
• 1 onion, chopped, if desired
• 1/2 tsp. salt
• 1/4 tsp. pepper

Trim excess fat from beef. Heat oil in 10″ skillet over medium heat. Cook beef for 10 minutes, turning frequently, to brown all sides.  Place beef in crockpot and pour remaining ingredients over beef.  Cook on low 8-10 hours, until beef is tender.  Remove beef from crockpot and shred.  Skim fat from juices in crockpot, and add beef. Keep on low setting until ready to serve, and while serving too.

Variation: Replace beef broth with a cup of water and a bottle of Italian salad dressing.  This gives the beef a little extra zing which is especially nice when using as a sandwich filling.

1/4 c. creamy peanut butter
4 ounces semisweet chocolate, chopped
1 1/2 c. dried banana chips

Put peanut butter and chocolate in a heatproof bowl and set over a pan of barely simmering water, being sure the bowl does not touch the water. Heat until just melted; stir until very smooth. Allow to cool to room temperature; it will thicken.

Transfer the chocolate mixture to a quart-sized resealable plastic bag and snip one corner with scissors to create a piping bag. Squeeze about 1/2 tsp. of the chocolate mixture onto a banana chip and top with a second chip.  OR,  I’m sure you could just scoop out a little chocolate with a knife and place it on a banana chip. 

Continue making banana bites until chocolate is used.

Let the chocolate set completely at room temperature. Can be stored, covered, at room temperature or refrigerated.

• 1/4 c. Dijon mustard
• 2 T. coarse-grained mustard
• 2 T. honey
• 4  skinless chicken breasts (about 1 1/4 lbs) with bone in, for the flavor!

Heat oven to 375 degrees. Spray a 9×13 pan with cooking spray.  In a small bowl, mix mustards and honey; spread on both sides of chicken.  Place chicken in pan. Bake 35-40  minutes, or until juices run clear when you cut into the thickest part of the breast.

Yummy!

Ingredients:

• 1/2 c. creamy peanut butter
• 4 whole wheat four tortillas (8-10 inch)
• 1/4 c. honey (or less, if this makes the wrap too sweet)
• 2 small bananas, sliced
• 1/4 c. miniature semisweet chocolate chips OR raisins

Warm each tortillas in a skillet for just a few seconds.   Spread 2 T. of the peanut butter evenly over each tortilla.   Drizzle 1 T. of honey over each tortilla.  Top with banana slices and chocolate chips or raisins.    Roll up the tortillas and secure with toothpicks.  Very filling and yummy!