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.

White Chip Island Cookies

1 2/3 c. all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. butter or margarine, softened
3/4 c. packed brown sugar
1/3 c. granulated sugar
1 tsp. vanilla extract
1 large egg
2 c. white morsels (white chocolate chips)
1 c. flaked coconut, toasted (optional)
3/4 c. chopped macadamia nuts or walnuts

Preheat oven to 375. Combine flour, baking powder, baking soda, and salt in small bowl. Beat butter, sugars, and vanilla in large mixing bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels, coconut (if using), and nuts. Drop by rounded tablespoon onto ungreased baking sheet. Bake fore 8-11 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes. remove to wire racks to cool completely. Makes about 3 dozen cookies.

Spanish Rice

2 Tbsp. vegetable oil
1 c. uncooked white rice
1/2 green bell pepper, chopped
2 c. chicken broth
1 (10 oz.) can diced tomatoes and green chilies
2 tsp. chili powder, or to taste
1 tsp. salt

Heat oil in a deep skillet over medium heat. Saute rice and bell pepper until rice is browned. Stir in broth and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

Potato Basil Puree

(a fun side dish on St. Patrick's Day)

2 c. fresh basil leaves, lightly packed
2 lbs. large Yukon Gold or white boiling potatoes
1 c. half and half
3/4 c. freshly grated Parmesan cheese, plus extra for serving
2 tsp. kosher salt
1 tsp. freshly ground pepper

Bring a large pot of salted water to a rolling boil and fill a bowl with ice water. Add the basil leaves to the boiling water and cook for exactly 15 seconds. Remove the basil with a slotted spoon and immediately plunge the leaves into the ice water to set the bright green color. Drain and set aside

Peel the potatoes and cut them in quarters. Add the potatoes to the same pot of boiling water and return to a boil. Cook the potatoes for 20-25 minutes, until very tender. Drain well, return to the saucepan, and steam over low heat until any remaining water evaporates. (I simply peel the potatoes, put them in a crock pot, cover them with water, cook on low for 6 hours, and drain.)

In a small saucepan over medium heat, heat the half-and-half and Parmesan cheese until the cream simmers. Place the basil in a food processor fitted with the steel blade and puree. Add the hot cream mixture and process until smooth.

Beat the hot potatoes with a mixer until they are broken up. Slowly add the hot basil cream, salt and pepper, and beat until smooth. If the potatoes need to be reheated, cover and cook gently over low heat for a few minutes. Pour into a serving bowl, sprinkle with extra Parmesan cheese, season to taste and serve hot. Serves 4-5.

Barbecued Pulled Pork

3-4 lb. boneless pork roast (shoulder or butt)

1 tsp. black pepper

1 tsp. salt

1 tsp. ground cumin

1/2 tsp. cayenne pepper

1 tsp. paprika

1 medium green bell pepper, sliced

1 medium onion, sliced

1 jar (18 oz.) barbecue sauce

1/2 c. brown sugar

Sandwich rolls or cooked rice (optional)

Trim excess fat from pork. Combine black pepper, salt, cumin, cayenne and paprika in a bowl; rub onto roast. Place green pepper and onion into slow cooker; add pork. Combine sauce and brown sugar; pour over meat. Cover and cook on LOW for 8-10 hours. Serve on rolls or over rice if desired.

Grandma Larsen's Zucchini Bread

3 eggs, beaten

1 c. oil

1 tsp. vanilla

2 c. sugar

2 c. seedless, grated zucchini

3 c. flour

1 tsp. salt

3 tsp. cinnamon

1 tsp. soda

1/4 tsp. baking powder

1/2 c. nuts (optional)

Combine the eggs, oil, vanilla, and sugar and mix well. Add the zucchini and mix. Then pour in the flour, salt cinnamon, soda, baking powder, and nuts. Pour into 2 greased loaf pans. Bake at 325 for 60-75 minutes.