Karen's Killer Fixin's

Karen’s Killer Fixin’s: Apple-Cheddar Bread Pudding

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It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is APPLE-CHEDDAR BREAD PUDDING!!

I love bread pudding. It’s one of the few desserts I’ll splurge occasionally.  Finding a good bread pudding can be a challenge, however. I don’t like mine too soggy.  This is a good one to try if you’re like me and want plenty of flavor!

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 109 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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APPLE-CHEDDAR BREAD PUDDING
[Serves 6]

Non-stick cooking spray
5 slices whole-wheat bread
¼ cup brown sugar
½ tsp. cinnamon
1 cup grated cheddar cheese
2 apples, cored, peeled & diced
2 large eggs
2 large egg whites
1/3 cup sugar
1 tsp. vanilla
1 [12 oz.] can evaporated milk

Preheat oven to 325 degrees.  Coat 9 x 9-inch baking dish with non-stick cooking spray.  Trim crusts from bread and cut each slice into 9 squares.  Arrange bread over bottom of dish.  Coat top of bread with nonstick cooking spray, then sprinkle with brown sugar and cinnamon.  Scatter cheese over bread and top with apples.  In small bowl, whisk together eggs, egg whites, sugar and vanilla until well blended.  Whisk in evaporated milk.  Pour mixture evenly over other ingredients in dish.  Bake 50-55 minutes, or until knife inserted in center comes out clean.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Oven Caramel Corn

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It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is OVEN CARAMEL CORN!!

If you’re like me, you don’t think about popcorn balls and caramel corn until it gets close to Halloween.  It just seems to go down better with ghosts, ghouls and witches. 🙂 Today, I’m sharing my favorite caramel corn recipe.  It’s easy to make right in your own oven, not to mention yummy.  Consider making a double batch.  It doesn’t last long!

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 108 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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OVEN CARAMEL CORN
[Makes 15 cups]

3-3/4 quarts (15 cups) popped corn
¼ cup light corn syrup
1 cup brown sugar (packed)
½ tsp. salt
½ cup butter
½ tsp. soda

Heat oven to 200 degrees.  Divide popped corn between 2 ungreased baking pans, 13 x 9 x 2”.  In large saucepan (to allow room for foaming), heat sugar, butter, corn syrup and salt, stirring occasionally, until bubbly around edges.  Continue cooking over medium heat 5 minutes.  Remove from heat, stir in soda until foamy.  Pour on popped corn, stirring until corn is well coated.  Bake 1 hour, stirring every 15 minutes.  Turn out to waxed paper and let cool.

NOTE: For those of us who love nuts in our caramel corn, add 1 cup of your favorite.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Mexetaco Pie

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It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is MEXETACO PIE!!

A fun, easy way to enjoy the tastes of Mexico…a recipe your family will love!

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 107 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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MEXETACO PIE
[Serves 6]

1 lb. ground beef
1 envelope Taco seasoning mix
1 jar (16 oz.) Picante
1 can chopped green chilies
1 egg
1 deep dish pie frozen pie crust
1/3 cup broken tortilla chips
1 ½ cup shredded Monterey Jack cheese
shredded lettuce & sour cream

In skillet, brown ground beef; drain.  Add taco seasoning mix and 1 cup picante.  Simmer 5-8 minutes; remove from heat.  Stir in egg.  Sprinkle pie crust with ½ cup cheese; top with green chiles.  Pour ground beef mixture over chilies.  Top with remaining 1 cup cheese; sprinkle tortilla chips over top.  Bake in preheated 350 degree oven on preheated baking sheet 20-25 minutes.  Garnish with shredded lettuce, sour cream and remaining picante.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Fudgy Chocolate Cookie Bars

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It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is FUDGY CHOCOLATE COOKIE BARS!!

If there’s one thing I’ll heat up my kitchen with during the summer months, it’s the occasional cookie baking day.  Make those chocolate cookies, and quickie-to-make bars, and I’m so there.  These are delicious and fudgy, and you probably need to make a double batch.  Your family will love you and, maybe, just maybe, they’ll run off with the cookies and allow you an afternoon of reading!

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 106 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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FUDGY CHOCOLATE COOKIE BARS

 

1¾ cup unsifted flour
¾ cup powdered sugar
¼ cup powdered cocoa
1 cup cold butter
1 (12 oz.) pkg. semisweet chocolate pieces
1 can sweetened condensed milk
1 cup chopped nuts
1 tsp. vanilla

Preheat oven to 350 degrees.  In bowl, combine flour, sugar and cocoa.  Cut in margarine until crumbly.  Press firmly on bottom of 13 x 9-inch baking pan.  Bake 15 minutes.  Meanwhile, in medium saucepan, over medium heat, melt 1 cup chips with sweetened condensed milk and vanilla.  Pour evenly over prepared crust.  Top with nuts and remaining 1 cup chips. Press down firmly.  Bake 20 minutes or until set.  Cool.  Chill if desired. Cut into bars.  Store tightly covered.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Zucchini Bread

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It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is ZUCCHINI BREAD!!

I like zucchini bread as much as I do banana bread. It’s moist and flavorful and one of the wonderful ways to use up the tons of zucchini you end up with if you’re a gardener. 🙂 I don’t think it’s possible to just make one loaf so it’s great this recipe makes two loaves!

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 105 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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ZUCCHINI BREAD
[Makes 2 loaves]

3 eggs
3 cups flour
2 cups sugar
1 tsp. salt
1 cup oil
1 tsp. baking soda
2 cups grated raw zucchini, drained
¼ tsp baking powder
3 tsp. vanilla
3 tsp. cinnamon
1 cup chopped nuts

Beat eggs until light and foamy.  Add sugar, oil, zucchini and vanilla.  Mix lightly, but well.  Combine flour, salt, soda, baking powder, and cinnamon.  Add to egg and zucchini mixture.  Stir well until blended.  Add nuts.  Bake 1 hour in preheated 350 degree oven.  Make two 9 x 5 x 3-inch loaves.

NOTE:  If you’re like me, and don’t love nuts in your sweet breads, you don’t have to include them. 🙂

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Green Bean Casserole

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It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is GREEN BEAN CASSEROLE!!

With fresh green beans coming into season, this is a great way to serve them!

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 104 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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GREEN BEAN CASSEROLE

1½ T. butter
3 T. flour
1½ cups milk
3-4 tsp. dry ranch-style salad dressing mix
¼ to ½ tsp. white pepper
1 cup chopped onion
2 cloves garlic, minced
1½ cups sliced fresh mushrooms
1¼ lb. Fresh green beans, cooked until crisp-tender
1 cup fresh bread crumbs, toasted

To make white sauce, melt butter in small saucepan over low heat.  Stir in flour; cook 1-2 minutes, stirring constantly.  Using wire whisk, stir in milk; bring to boil.  Cook, whisking constantly, 1-2 minutes or until thickened.  Stir in dressing mix and white pepper; set aside.

Preheat oven to 350*. Spray medium skillet with nonstick cooking spray; heat over medium-high heat.  Add onion and garlic; cook and stir 2-3 minutes or until tender.  Remove half of onion mixture; set aside.

Add mushrooms to onion mixture remaining in skillet and cook 5 minutes or until mushrooms are tender.  Combine mushroom mixture, green beans and white sauce in 1-1/2 qt. casserole.   Combine bread crumbs with reserved onion mixture; sprinkle over casserole.  Bake, uncovered, until heated through, about 20-30 minutes.

NOTE: To turn this into a healthy one-pot supper, you can toss in chunks of chicken.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Slow Cooker Asian Chicken

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It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is SLOW COOKER ASIAN CHICKEN!!

Your slow cooker, or crockpot, is a wonderful way to prepare a hot meal for your family without heating up the kitchen. Throw it together and forget it!  Slow cooking makes chicken tender and juicy. Add in Asian flavors and it’s simply scrumptious!

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 103 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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SLOW COOKER ASIAN CHICKEN
[Serves 6]

½ cup dry sherry
1/3 cup soy sauce
¼ cup packed brown sugar
2 T. grated peeled fresh ginger
1 tsp. Chinese five-spice powder
3 cloves garlic, crushed with press
1 bunch green onions, cut in 2-inch pieces, (white & green parts separated)
3 lbs. skinless chicken thighs
1 bag (16 oz.) fresh vegetables for stir fry

In 5-6 quart slow cooker, combine sherry, soy sauce, sugar, ginger, five-spice powder, garlic, and white parts of green onions.  (Coarsely chop remaining green parts; wrap and refrigerate until serving time.)  Add chicken thighs and coat with sherry mixture.  Cover slow cooker with lid and cook on low 8 hours or on high 4 hours.  Just before serving, place vegetables in microwave-safe medium bowl and cook in microwave as label directs.  Transfer chicken to platter. Stir vegetables into slow cooker.  Spoon vegetable mixture around chicken.  Sprinkle with green onions.

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Philly Cheesecake Brownies

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It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is PHILLY CHEESECAKE BROWNIES!!

Who doesn’t love brownies? This recipe uses a boxed brownie but, sometimes, it’s just nice to whip something together fast and easy. Add the element of cheesecake to the mix and this is a special treat!

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 102 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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PHILLY CHEESECAKE BROWNIES
[Makes 24]

1 pkg. (19.8 oz) fudge brownie mix
1 pkg. (8 oz.) cream cheese, softened
1/3 cup sugar
1 egg
1/2 tsp. vanilla

Prepare brownie mix as directed on package.  Pour into greased 13 x 9-inch baking pan.  Beat cream cheese with electric mixer on medium speed until smooth.  Add sugar, mixing until blended.  Add egg and vanilla.  Mix just until blended.  Pour cream cheese mixture over brownie mixture.  Cut through batter with knife several times for marbled effect.  Bake at 350 degrees, 35-40 minutes or until cream cheese mixture is lightly browned.  Cool; cut into squares.  Note:  Do not use brownie mixes that include a syrup pouch.

Karen's Killer Fixin's

Karen’s Killer Fixin’s **Author Special** with Elizabeth Allen

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   Karen’s Killer Fixin’s **AUTHOR SPECIAL** with Elizabeth Allen

Welcome to my Friday bonus feature called Karen’s Killer Fixin’s **Author Special**!!  Today, in lieu of one of my own recipes, I’m going to introduce you to a new author who will share one of her favorite recipes. Not only will you and I occasionally learn how to make something new and delicious, but we’ll get a chance to check out some wonderful authors.

Introducing author, ELIZABETH ALLEN, and her favorite recipe for HOMEMADE TOM GAI SOUP (Thai Coconut Soup) or what Elizabeth likes to call, THAI ONE ON!

Elizabeth Allen portrait    About the author, Elizabeth Allen….

Liz is a Florida girl – born and raised in the Sunshine State. Her career path has spanned from physical to fiscal to literary starting in nutrition, then riding the roller coaster we call the stock market as a financial advisor and ultimately penning her first book at age 49. Before meeting her husband and marrying in 1992 Liz lived in New York City and Los Angeles. In 1995 she had a child but fear and impatience with unpredictable earthquakes in California motivated her to move back to Florida in 1999 – just in time for that y2k scare….

Liz’ debut novel “Who Got Liz Gardner” was published in April 2009 as the result of an international contest and is now enjoying tremendous popularity in book clubs around the world. Recently, some critics have called her novel “the intelligent and better-written ‘Fifty Shades of Grey'”. She was also reviewed and highly recommended by USA Today in April 2012. The sequel to WGLG – Discovering Arugula – was released January 2011. She recently released her third novel “Ima Pigg” a young adult/scifi tale which has been described as “Charlotte’s Web” meets “Invasion of the Body Snatchers”.

Liz has been a contributing writer for several women’s magazines as well as a popular speaker for women’s groups.

Liz lives with her husband, daughter and Catahoula Leopard dog. Her unrealized dream is to ride horseback across the fields of Provence for one week. In the meantime, she rides dressage once a week and goes to Epcot. She will not ride Mission Space. She does, however,practice her high school French when she orders crepes.

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WHO GOT LIZ GARDNER by ELIZABETH ALLEN

Book Blurb

When Liz, a married financial advisor and mother of one, logs on to her high school website in an attempt to generate business leads, she inadvertently lands in a chat room made up of her male classmates (and former lovers) from 30 years before. There she witnesses a testosterone-laden discussion and a much unexpected question, “Does anyone know who got Liz Gardner?” The sheer irony that she would be a topic of this world wide circle jerk on her one and only visit catapults her into a graphic and relentless exploration of her life’s journey–with all the erotic, tragic, and hilarious affairs, lessons, and detours that inevitably led to the one “who got her.”

Did she make the same desperate mistakes as her mother, or worse? Was she destined to become her mother?

Her journey takes her from Florida to New York to California with a spicy layover in Denver. She grows and evolves from dealings with divorced parents, abortion, love triangles, infidelity, confused intentions, homeless junkies, aliens, vegetarians, stalkers, past life lesbians, ghosts and angels. Oh, and men. Definitely men.Who Got Liz Gardner is a complete meal with flavors, textures and ingredients reminiscent of “50 Shades of Grey”, and “Sex and the City” combined with a dash of “Fear of Flying”. Readers who enjoy feasts of this caliber will want to indulge in this extraordinary repast and encourage others to take a taste! However, be warned – while some like it hot, this meal hits the top of the Scoville scale. Muy caliente!

WHO GOT LIZ GARDNER

Excerpt

Chapter 1
Atticus Finch

Accolades of “Brilliant! Fantastic!” could be heard amidst the applause usually reserved for rock stars, but this wasn’t a concert. It was a psychiatric convention and Mike Gardner was a key speaker. A celebrity in the ambiguous world of mental health, his psychiatric observations were legend having been published in the most prominent journals. His evaluations were sought on the highest profile criminal cases and his conclusions were instrumental in verdicts. That was the public Mike.

And he was very generous with his sperm. Enthusiastic, some might say.
His given name was Melvyn, but he hated it and went by Mike. A slim, stunning man, he bore an uncanny resemblance to Gregory Peck. The facial arrangement of a sexy smile and deep soulful eyes was magnetic to men and women alike. He was a hugger; no one could escape his warm embrace as he bellowed “hellooo!” in lieu of handshakes. Every crushing squeeze was accompanied by that unique whiff of Brylcreem.

He had conformed and married his college sweetie.  Realizing the American dream with a thriving practice and four young children was within his reach when he hired Radiance as his receptionist.

Radiance was a four-time divorcee and had a ten-year-old daughter, Bobbie, from the second marriage. She was a diminutive spitfire and like the saying goes—dynamite comes in small packages. Radiance was explosive. What she lacked in stature, she more than made up in attitude. She maintained a knock-out body, shamelessly tempted men with indigo eyes and used her sex appeal brilliantly. She could shift into an adorable Betty Boop voice while thrusting her perfect B cup breasts toward any man she wanted—the way her mother had taught her. She also bore a remarkable likeness to Ann Margret.

Her life had not been easy, especially starting off with a moniker like Radiance.  Her father, Louis, died when she was ten years old. She never recovered from the loss and was traumatized into believing men were unreliable and would always leave her—and they always did.

Radiance may have let four husbands get away, but she hadn’t lost her touch. Within two months of employment, Mike left his wife and kids for her and for two years, Mike was in orbit around this red-haired vixen. He severed all ties to his first family, never returning sobbing calls from his children. In 1956, he married Radiance and adopted Bobbie, her daughter. Less than nine months later, my brother David came along. Fifteen months after that, I landed on the planet.

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Links to ELIZABETH’s website, blog, books, etc.

www.elizabeth-allen.com

http://www.amazon.com/Who-Got-Gardner-Elizabeth-Allen/dp/184923888X/ref=sr_1_1?ie=UTF8&qid=1373293746&sr=8-1&keywords=who+got+liz+gardner

http://www.amazon.com/Discovering-Arugula-Book-GARDNER-Series/dp/1432766627/ref=pd_bxgy_b_img_y

http://www.goodreads.com/book/show/17664477-ima-pigg

http://www.amazon.com/Ima-Pigg-ebook/dp/B00BUVDMEE/ref=sr_1_1?ie=UTF8&qid=1373293623&sr=8-1&keywords=ima+pigg

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I hope you enjoy the recipe Elizabeth is sharing with us today on Karen’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 101 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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HOMEMADE TOM KA GAI SOUP
(Thai Coconut Soup aka Thai One On)

1 can coconut milk
Thai fish sauce
lemongrass stalk
lime
brown sugar
ground garlic powder
toasted sesame oil
1 cup chicken broth
1 cup chopped vegetables ( broccoli and napa cabbage work nicely)
1/2 cup chopped scallions
1/2 cup chopped cilantro
1 cup cooked chicken tenders (or shrimp)
Bring coconut milk to low simmer and add 3 tablespoons of brown sugar, the cup of chicken broth, 3 teaspoons of fish sauce, the lemongrass stalk, the juice of one lime, the garlic powder and a touch of sesame oil. Bring back to low simmer and add vegetables for five minutes. Turn down heat and add cooked chicken.
Can be served over rice or Thai rice noodles. If you like it spicy, add a dash of cayenne to taste!

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 **SPECIAL ANNOUNCEMENT:  Elizabeth will give away a Kindle version of both of her releases, WHO GOT LIZ GARDNER and DISCOVERING ARUGULA, to one of her lucky readers who comments on Friday Killer Fixin’s **Author Special** blog!!  Winner will be randomly selected and announced Monday, July 29, 2013.  Thanks, Elizabeth, for sharing your stories with us!

Karen's Killer Fixin's

Karen’s Killer Fixin’s: Blueberry Buckle

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It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is BLUEBERRY BUCKLE!!

I love blueberry pie for a change once in a while but I haven’t nearly the time I used to have to make pie crust.  I’m more inclined to throw together a buckle or crisp because it’s easier.  Not to mention delicious ~ I’m a crumb topping lover!!  This is a great special dessert for your next summer picnic!

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 100 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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BLUEBERRY BUCKLE
[Serves 6]

 ½ cup butter, room temperature
½ cup sugar
1 egg, beaten to blend
1 cup flour
1-1/2 tsp. baking powder
¼ tsp. salt
½ cup milk
2 cup fresh or frozen, thawed blueberries

Preheat oven to 375 degrees.  Butter 9-inch square baking pan.  Cream butter with sugar three minutes.  Add egg and beat 1 minute.  Combine flour, baking powder and salt.  Add to butter mixture in 4 batches, alternating with milk.  Turn into pan, spread evenly.  Top with berries.

Crumble Topping:

¼ cup butter, room temperature
1 cup sugar
½ cup flour
½ tsp. cinnamon
Whipped cream

Cream butter with sugar, add flour and cinnamon and blend until crumbly.  Sprinkle over blueberries.  Bake @ 45 minutes (brown & bubbly).  Serve immediately with whipped cream.

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