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these are homemade blueberry muffins - i got it from that cookbook i checked out from the library from glamour 100 recipes every woman should know - matty liked them. the best part was the crumble top. also, i used my mixer and i'm taking pictures of everything i make using my mixer RECIPE : Invite Me Back Muffins (Moist Blueberry Muffins with Crunchy-Sweet Crumble) from 100 Recipes Every Woman Should Know Cookbook *makes 12 medium or 8 jumbo muffins Crumble Topping: 1/2 cup sugar 1/3 cup all purpose flour 1 1/2 teaspoons ground cinnamon 1/4 cup butter, melted Muffins: 2 cups all purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 stick unsalted butter (1/2 cup, softened) 1 cup sugar 2 eggs 2/3 cup milk 2 cups fresh or frozen blueberries (if using frozen, don't defrost them first, but toss them in a few teaspoons of flour before stirring them into the mix in step 3) 1. Preheat the oven to 450 degrees F. Spray a 12-cup muffin tin w/...

matty cubed the chicken breasts and grilled them along with the veggies. i made the barley we ate with it - it was delicious

Warm, Soft Chocolate Cake Jean-Georges Vongerichten   Ingredients 1/2 cup unsalted butter, plus more to butter the molds 4 ounces bittersweet chocolate, preferably Valrhona 2 eggs 2 egg yolks 1/4 cup sugar 2 teaspoons flour, plus more for dusting Method 1. In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that's heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick. 2. Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined. 3. Butter and lightly flour four 4-ounce molds, custard cups, or ramekins. Tap out the excess flour, then butter and flour them again. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before ba...

i made this for dinner last night - it was quite delicious and not that hard at all but it looks fancy - doesn't it? we had it with orzo and sauteed green beans i'll post the recipe which i got from my cuisine at home magazine - matty loved it

We made this with bone in chicken thighs with skin. So delicious. The smell alone will drive you crazy. Served with salad and rice/lentil mix. Easy Garlic Broiled Chicken By: AVASEWELL   "This very easy dish works with any cut of chicken, skin on or off...even with whole split chickens. My family loves this and it takes no time at all. Don't omit the parsley." Prep Time: 10 Min Cook Time: 20 Min Ready In: 30 Min Ingredients 1/2 cup butter 3 tablespoons minced garlic 3 tablespoons soy sauce 1/4 teaspoon black pepper 1 tablespoon dried parsley 6 boneless chicken thighs, with skin dried parsley, to taste Directions Preheat the oven broiler. Lightly grease a baking pan. In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on High in the microwave, or until butter is melted. Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting. Broil chicken 20 minutes in the prehea...

Quinoa Pilaf 2 Tablespoons olive oil 1/2 onion, chopped or 1 shallot, finely chopped 2 cups quinoa 4 cups chicken broth 1 teaspoon parsley flakes In large fry pan with a lid, heat the oil over medium heat. Add the onion and quinoa. Saute until the quinoa starts to brown and the onion becomes clear. Add chicken broth and parsley flakes and bring to a slight boil. Cover and reduce heat. Cook for 12 minutes, covered, until liquid is absorbed. Fluff with a fork, recover and allow to steam for another 10 – 15 minutes. Season with salt and pepper, and serve. This recipe is from Goodcheapeats.com a great resource for once a month freezer cooking and menu planning Mondays. Also, I added chopped carrots to the recipe when sauteeing the onion and quinoa just to add a little color to the dish and to get some veggies in. Recipe from: www.goodcheapeats.com

Found this website for ideas to cook with Quinoa. As I told you before, the cheapest I have found it is at Costco. http://howdoyoucookquinoa.com/ Quinoa Florentine serves 3 as main dish, 6 as side 2 cups water 1 cup quinoa 3 T olive oil 1/2 cup sunflower seeds 8 cloves garlic, minced 4 cups spinach leaves 2 T lemon juice 1 cup grated goat Gouda cheese Cooking instructions: Rinse the quinoa and then cook in 2 cups of water (bring to boil, reduce heat, simmer 15 mins). Mince the garlic, tear the spinach leaves if necessary, and grate the cheese. Heat the oil in a deep skillet, add the sunflower seeds and toast for 2 minutes or so, until they start to brown. Add the garlic and cook until translucent. Add the spinach and cook until it is wilted. Stir in the quinoa, cheese, and lemon juice.

Conversation Among the Ruins Through portico of my elegant house you stalk With your wild furies, disturbing garlands of fruit And the fabulous lutes and peacocks, rending the net Of all decorum which holds the whirlwind back. Now, rich order of walls is fallen; rooks croak Above the appalling ruin; in bleak light Of your stormy eye, magic takes flight Like a daunted witch, quitting castle when real days break. Fractured pillars frame prospects of rock; While you stand heroic in coat and tie, I sit Composed in Grecian tunic and psyche-knot, Rooted to your black look, the play turned tragic: Which such blight wrought on our bankrupt estate, What ceremony of words can patch the havoc?

Mama getting her Mother's Day kisses . . . Logan ruining a perfectly good pic. Logan calls this "Oreo cookie". Look at this . . . where did the time go? This was the best we could do with trying to corral Jon Jon. Me and my Mama . . . Stuffed Salmon Spinach and Strawberry Salad Grilled Shrimp Dad's Marinated Steak Quinoa Pilaf

Here's Aunt Mary's Wedding Soup recipe that was so delicious! WEDDING SOUP 2 boneless chicken breasts 2 large cans college inn chicken broth 1 pkg. chopped spinach (thawed & drained) 3 cups water 1 carrot 2 eggs 1/3 cup parmesan cheese Bring water boil; add chicken. Grate carrot into boiling water. After 10-15 minutes remove chicken. Cool, then dice. Add College Inn broth; bring to a boil and reduce heat. Beat 2 eggs, add Parmesan cheese to eggs and blend. Drop egg mixture into broth, stirring through with fork. Add drained spinach, meatballs, diced chicken. Simmer for 15 minutes Of course you can make your own chicken stock, but I just used the canned broth but I did use the lowfat, low sodium one. Also, the drier you get the spinach the less green the soup broth gets. MEATBALLS 1/2 lb. ground beef 1/2 cup italian bread crumbs 1 egg (blend above and roll into dime size meatballs) I cooked my meatballs before putting them into soup