Blueberry Muffins

Someone gave me a new blueberry muffin recipe, so yesterday I tried it out and boy were they yummy!

Blueberry Muffins

1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup blueberries

1/2 cup sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 tsp cinnamon

Preheat oven to 400 degrees. Grease or line muffin tin (for 6 large muffins).

Combine first 4 ingredients. Add oil, egg and milk and mix until blended. Fold in blueberries. Distribute batter evenly among 6 spots in muffin tin.

Combine last four ingredients and mix with a fork. Sprinkle topping over muffin batter.

Bake 20-25 minutes or until done.

These were SO YUMMY! The recipe called for fresh blueberries, but I had some frozen, so I used those and they worked fine. I also put in a little more than a cup. I'm not a big fan of measuring if you hadn't noticed. ;) I love that they're large muffins too. The only problem? It only makes 6 and they're so good, they'll be gone fast!

My hubby bit into one this morning and said, "Where did you buy these?" I laughed. He said, "Seriously, there's no way you made these." Yes, hunny, I did! And now, so can you!

Chicken Pot Pie

It was cold and rainy today, and I was feeling domestic, so I baked blueberry muffins and made a chicken pot pie for dinner. They both came out really good, so I thought I'd share the recipes with you! I'll post the chicken pot pie today and the muffins tomorrow!

Chicken Pot Pie

1 box refrigerated pre-made pie crusts
1/3 cup butter
1/3 cup onion, chopped
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 (14.5 oz) can chicken broth
1/2 cup milk
2.5 cups shredded chicken
1 (12 oz) bag frozen mixed vegetables (peas, carrots, corn and green beans), thawed

Heat oven to 425 degrees. Lay 1 of the pre-made pie crusts into a 9" glass pie plate and trim edges.

Melt butter of medium heat. Add onion and cook 2 minutes, stirring frequently until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust and seal edges. Cut slits in the top crust.

Bake 30 to 40 minutes or until golden brown. Cover crust edge with foil for the first 10-15 minutes to prevent excessive browning. Let stand 5 minutes before serving.


The pre-made pie crusts made this recipe super easy! A few of my adjustments:

- I didn't measure the onion. I just chopped a medium onion so it was probably a little bit more.
- I also didn't measure the chicken. I boiled 2 large breasts, shredded it, and put in what I thought looked good. (I used the rest to make chicken salad for my lunch tomorrow!)
- I thought it was strange that there were no herbs in the recipe so I added a little bit of dried sage.

Yummy, comforting and easy! Perfect!

2 weeks?!

Wow! Has it really been 2 weeks since I blogged last?! I am alive, no need to worry. Just busy! Went to see my mom for Mother's Day and spent a few days with my parents. My husband was away for a week and I am very glad he's home. Just made myself baked stuffed mushrooms for lunch, sat down and opened my blog and was in shock that my last post was May 4th. I know this is random and all over the place, but I'll try to be back soon with a more comprehensible post!

Today...

...my heart is breaking for my little sister. My brother-in-law left this morning for a 6 month deployment in Iraq. I just cried with her on the phone, wishing I could be there with her, to hold her and make her feel less alone.

Lord, please wrap Your loving arms around my sister.
Give her the strength and courage to get through
this difficult time.
Help me to be there for her, to give her the love
and support she needs.
Please protect my brother-in-law as he serves our country.
Fill him with Your love and strength.
Amen.