Mama’s Blueberry Muffins

1 stick of butter at room temperature

1 1/4 cup of sugar plus 3 tsp. sugar

2 eggs

1 teaspoon vanilla extract

2 cups of flour

1/2 teaspoon salt

2 teaspoons baking powder

1/2 cup milk

2 cups fresh blueberries

Pre-heat oven to 375 degrees.

Cream 1 1/4 cups sugar and butter with stand mixer until it is fluffy, add eggs one by one, then add vanilla extract.

Mix all dry ingredients in a separate bowl. Pour dry mixture and milk into your stand mixer, little by little until creamy.

Fold in the blueberries by hand.Put in pan and bake for 30-35 minutes.

Top muffins with the additional 3 teaspoons of sugar before cooking.

Makes about 16 muffins.

Chicken Roast

4 boneless chicken breasts

6 yukon gold potatoes(washed and cut, but not peeled)

2.5 cups baby carrots

23 ounces cream of chicken soup

1 package dry ranch dressing mix

1/2 cup milk

2 tablespoons melted butter

Put all ingredients(except the chicken) into a large crockpot. Whisk it around to mix well.

Lay the chicken on top. Sprinkle with salt and pepper. Cook on low 6 to 8 hours.

Famous Skillet Cake with cream and berries

Wash and slice one pint of strawberries and add 2 tablespoons of sugar. Set aside.

For cake:

1 cup sugar

1/2 cup oil

1 1/4 cup flour

1/2 cup milk

2 eggs

1 teaspoon vanilla extract

Mix ingredients by hand in a bowl. Spread cake batter into a hot greased cast iron skillet.

Bake at 350 degrees for 30-35 minutes

For whipped cream:

2 cups heavy cream

4 tablespoons powdered sugar

1 teaspoon vanilla extract

Beat in a stand mixer until stiff peaks form.

Once cake is ready, place it on a cooling rack. Once cooled, put the cream on top. Spread all over and finish by dumping sugar berries and the little bit of juice on top.

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