Amazing No Bake Cookies

1/4 c. butter
1/2 c. milk
2 c. sugar
3 Tbsp. cocoa
1/2 c. peanut butter
pinch of salt
1 tsp. vanilla
3 c. quick cooking rolled oats

Melt butter, add milk, and stir in cocoa. Add sugar. Boil about one minute. Remove from heat. Add peanut butter, vanilla, oats, and salt. Stir until it becomes slightly thick. Drop on waxed paper. Let set up.

Blueberry-Cornmeal Pancakes

1 c. flour
2 Tbsp. cornmeal
1 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground cinnamon
1 beaten egg
1 c. buttermilk or sour milk
2 Tbsp. cooking oil
1 c. fresh or frozen blueberries

In a bowl combine flour, cornmeal, sugar, baking powder, baking soda, salt, and cinnamon. Make a well in center of flour mixture; set aside. In another bowl, stir together the gg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Gently fold in blueberries. Pour about 1/4 cup batter onto hot, greased griddle. Cook for 2 minutes on each side.

Blueberry Muffins (Paula Deen)

2 c. all-purpose flour
2 Tbsp. baking powder
1/2 c. sugar
1 stick unsalted butter, melted (it's Paula Deen, what else do we expect?)
1 egg, slightly beaten
3/4 c. whole milk
1 1/2 c. fresh blueberries
1/2 c. granulated brown sugar or white sugar

Preheat oven to 350. Grease and flour 12 muffin cups.

In a bowl, combine the flour, baking powder, and the 1/2 c. sugar. In another bowl, combine the butter, egg, and milk and blend well. Pour the wet ingredients into the flour mixture and with a spatula, stir until just combined. Do not beat or overmix; it's okay if there are lumps in the batter. Gently fold the blueberries into the batter. Spoon the batter into the muffin cups, filling each cup about 2/3 full. Bake for 10 minutes and remove from the oven. Sprinkle the tops of the muffins with the granulated brown or white sugar and return the muffins to the oven to bake for an additional 10-20 minutes, until the tops are golden brown and toothpick inserted into the center of a muffin comes out clean. Cool for about 10 minutes in the pan before turning the muffins out.

** I came across this recipe in Paula's autobiography. One thing I really enjoyed about that book is that at the end of each chapter, Paula shared a recipe that related in same way to the preceding chapter.

Auntie Verla's Lemon Cake

1 pkg. yellow cake mix
4 eggs
3/4 c. cooking oil
3/4 c. water
1 pkg. lemon jello

Combine and beat all ingredients. Pour into 9x13 greased, floured pan. Bake 35-40 minutes at 350. Upon removing from oven, punch holes in cake and all over with a fork. Pour lemon icing over cake while still hot.

LEMON ICING:
2 c. sifted powdered sugar
juice of 2 lemons

Stir until well-blended.

This is very good hot or cold. If it is cold and you want to dress it up, top each serving with whipped cream and a cherry.