AMAZING Blueberry Muffins

4 eggs
1 1/4 cup white sugar
1 1/4 cup brown sugar
1 cup Vegetable Oil (I did 1/2 cup oil and 1/2 cup butter)
1 Tbs Vanilla
2 cups Sour Cream
4 cups flour
1 1/2 tsp cinnamon
1 tsp salt
1 tsp Baking Soda
3 cups Blueberries (I used frozen- they are cheaper and just as yummy)

Combine eggs, sugar, oil, vanilla and sour cream.  Mix in dry ingredients. Fold in blueberries (if you mix too much with the blueberries the color bleeds and it makes the muffins blue/grey). 

Cook at 400 degrees for 20-22 minutes (until toothpick comes out clean and/or golden brown).

*I got 48 normal sized muffins out of this!

Grandma Lewis' Sugar Cookies

So soft and WONDERFUL!

2 cup Sugar

1 1/2 cup butter (or 1 cup lard/ 1/2 cup butter)

3 eggs

1 cup Sour Cream (or 1 cup milk + 1 tsp vinegar= mix and let spoil for 3-5 minutes)

1/2 tsp Baking Soda

1 tsp Salt

1 tsp Baking Powder

1 tsp Vanilla

5-7 cups flour (add about 5 and then check texture- add the remaining flour as needed when rolling out dough)

Cream sugar butter and eggs together; add other ingredients and mix.  Chill in fridge for a while and then bake at 350 for 8-10 minutes.

Cruncher Salad

Lettuce

Tomato

Green Onions

Shoepeg Corn (I used canned- you can use frozen)

Toasted Ramen Noodles (Warning: These go from toasted to burnt quickly so really watch them)

Peanuts (optional)

Dressing:

1/3 cup oil

1 1/2 tsp salt

3 T Sugar

1/2 tsp pepper

3 T vinegar

Pasta Lasagna

Baked Mostaccioli

Serves – 8

Hands On Time = 38 min

Total Time = 1 hr, 28 min

Ingredients

12 oz uncooked mostaccioli pasta (I used penne)

4 oz cream cheese, softened (I used a whole package- 8 oz)

1 (15-oz) container ricotta cheese

1 cup freshly grated Parmesan cheese

1 large egg

2 green onions, minced

½ tsp garlic powder

¼ tsp salt

¼ tsp pepper

1 lb ground round

½ ld Italian sausage

1 (24-oz) jar fire-roasted tomato sauce with cabernet (we tested with Bertolli),  Wolfgang Puch’s is also good.

1 (14.5 oz) can fire-roasted diced tomatoes with garlic, drained

2 (8 oz) packages shredded mozzarella cheese

Procedure

1. Preheat oven to 350 degrees. Cook pasta in boiling salted water according to package directions; drain.
2. Meanwhile, mash cream cheese with a fork until smooth; stir in ricotta cheese and next 6 ingredients until blended.
3. Cook ground round and sausage in a large skillet over medium-high heat until meat crumbles and is no longer pink; drain and return to pan. Stir in pasta sauce and tomatoes; bring to a boil. Remove from heat.
4. Spread half of meat mixture on bottom of a lightly greased 13 x 9” baking dish. Layer half of pasta over meat; layer ricotta mixture over pasta. Sprinkle one package of cheese over ricotta mixture. Repeat layers using remaining half of meat mixture, pasta, and cheese.
5. Bake at 350 degrees for 45 to 50 minutes or until bubbly.

** I made this (as written above) and was able to stick more than half in the freezer!!