Thursday, July 28, 2011

Peach Muffins

  • 3 cups self rising flour
  • 1 tablespoon ground cinnamon
  • 1 1/4 cups vegetable oil
  • 3 eggs, lightly beaten
  • 2 cups sugar
  • 2 cups peeled, pitted, and chopped peaches

  • Preheat oven to 400 degrees.  Spray 16 muffin cups with non-stick cooking spray or line them with cupcake liners.  In a large bowl, mix the flour and cinnamon. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.  Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.  Enjoy!

"Olive Garden" Salad Dressing

Place all ingredients in a blender until well mixed. If this is a little too tart for your own personal taste, add a little extra sugar. This salad dressing is good for about 10 days if stored in an airtight container in the refrigerator. 

Serve over mixed greens with red onion slices, a can of rinsed and drained black olives, croutons, tomato, Parmesan cheese, and a banana pepper.

Tuesday, July 26, 2011

Blueberry Crunch

  • 1 (20-ounce) can crushed pineapple, in juice
  • 3 cups fresh (or frozen) blueberries
  • 1/2 cup sugar
  • 1 box yellow cake mix
  • 1 cup chopped pecans (optional)
  • 3/4 cup butter, melted
Preheat oven to 350 degrees.  Spray a 9x13 inch pan with non-stick cooking spray.  Pour pineapple into the dish and spread over bottom.  Sprinkle blueberries over pineapple and then the sugar over the blueberries.  Cover blueberries with the box of yellow cake mix (and pecans, if you so choose).  Drizzle with melted butter and bake for 35-40 minutes.