Very Blueberry Coffee Cake

I love blueberries and was so happy when I found this recipe at 

Cooking with K.

Kay makes alot of 'from scratch' dishes, many passed down to her from her mama and her grandma. If you haven't visited her blog, or it's been a while since you stopped by, please take a minute to pop in and show her some love.  And don't forget to tell her The Better Baker sent you. 

She revised a muffin recipe to create this wonderful coffee cake.  It's light and fluffy and very tasty.  I think adding sour cream to most anything makes it moist and smooth. Enjoy it for breakfast...or any time of day!

VERY BLUEBERRY COFFEE CAKE

1 stick unsalted butter, room temperature

1 c. sugar

(I like to substitute half the amount of sugar with splenda or xylitol)

2 large eggs, room temperature

1 - 1/2 tsps. pure vanilla extract

8 ozs (1 cup) sour cream

3 c. all-purpose flour

(I used white whole wheat)

2 tsps. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 c. fresh blueberries, divided

(if you use frozen thaw and drain well)

1/4  c. coarse sugar

Preheat the oven to 350 degrees F. In large bowl, using an electric mixer, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream. 

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and stir until just mixed being sure not to over mix. Fold in 1-1/2 cup blueberries with a spatula and be sure the batter is completely mixed not breaking up the blueberries. Pour batter into 9x9 square dish that has been sprayed with a non stick spray. Lightly press in remaining berries on top of batter and sprinkle 1/4 c. coarse sugar over the top. Bake for 35 to 40 minutes or until lightly browned on top and a cake tester comes out clean.

Note:  You can cut these into individual servings and flash freeze them for an on the go breakfast.

Linked to Creative Thursday
         Melt in your mouth Monday
Breakfast Ideas Monday
      Ingredient Spotlight - Berries

Cabbage Lasagna & Homemade Garlic Bread

It's time for me to share a main dish recipe. I'm SUCH a 'side dish' and 'dessert' kinda gal, and with only 2 of us in this household - both of us on different eating plans - I am happy to share a healthy entree today. 

I'm so glad my sis-in-love, Susie, shared this recipe with me when a group of folks at her work decided to begin a healthy eating plan - together.

Someone brought in a large pan of this delicious dish to work and even those who didn't like cabbage, went wild over it.

The cabbage is a healthy alternative to lasagna noodles - and of course....you get more veggies this way too.

It's easy and delicious and I do hope you'll try it soon. It's so tasty your family won't even realize they're eating healthy!

I added the tomato sauce. You could also add some drained tomatoes instead.

I served it with mixed veggies and garlic toast.  I split some hot dog buns in half (really into 1/4's) - spread lightly with a lite buttery spread, and sprinkled with garlic powder and a little mozzarella, then baked in the toaster oven.  MMM!  It's a great way to use up leftover bread from the freezer.

The photo below is when I was layering it in the pan.

CABBAGE LASAGNA

1 med-lg head of cabbage

1 Tb. olive oil

2 garlic cloves, minced

1 green pepper, chopped, optional

3/4 # ground beef (ground turkey ?)

1 6oz can tomato paste

1 8 ozs. can tomato sauce

(or some drained stewed tomatoes?)

1 tsp. dried oregano

2 tsp. salt

1 tsp. black pepper

1 c. grated mozzarella cheese (lowfat)

1/2 c. ricotta or cottage cheese (lowfat or non fat)

1/2 c. freshly grated Parmesan cheese

 

Cut cabbage head in half. Carefully remove all the leaves. Wash and remove tough outer leaves

The cabbage will serve as the noodles. Steam leaves until nearly tender (about 3-5- min)

Put olive oil in large skillet over med heat, sauté garlic, onion and green pepper until onion is translucent.

Add ground meat and brown thoroughly, drain fat. Add tomato paste and tomato sauce. Add seasonings and stir well.

Layer cabbage,1/2 meat mixture, 1/3 mozz and 1/2 the ricotta...repeat. Sprinkle Parmesan on top.

Bake 350 for 20 minutes covered then another 5 minutes uncovered.

Linked to Weekend Potluck

Caramel Oatmeal Chewies

I recently made these for a graduation open house and was amazed at the comments & requests I had for the recipe.  

It has caramel ice cream topping in the middle...along with chocolate chips and nuts, if preferred.

I love oatmeal in anything and this one is sooo yummy. In my opinion, If you are wanting to 'impress' someone...this is the recipe to make!

It's another special recipe from my cookbook...page 127, if you're interested.  *-* 
(Click here for detailed info about purchasing my book...300 easy recipes for only $12 + S & H) 

CARAMEL OATMEAL CHEWIES

1-3/4 c. quick or old fashioned oats
1-3/4 c. all purpose flour, divided
3/4 c. brown sugar
1/2 tsp. baking soda
1/4 tsp. salt,optional
3/4 c. margarine (1-1/2 sticks), melted
2 c. semi sweet chocolate chips
1 c. chopped nuts
1 c. caramel ice cream topping 

Preheat oven to 350. Grease bottom of 9" X 13" X 2" baking dish. 

Combine oats, 1-1/2 c. flour, brown sugar, baking soda and salt in large bowl.  Stir in butter;mix well. Reserve 1 c. oat mixture; press remaining oat mixture onto bottom of prepared pan.  Bake 12 - 15 minutes or until brown. Sprinkle with chocolate chips and nuts.  

Mix caramel topping with remaining flour in small bowl; drizzle over nuts to within 1/4" of pan edges.  Sprinkle with reserved oat mixture.  Bake 18 - 20 minutes longer or until golden brown.

Cool in pan on wire rack; refrigerate until firm. Setting them out at room temperature for a few minutes prior to cutting them makes for an easier job.

ENJOY EVERY GOOEY BITE!  


Linked to 

Whatcha Whipped Up Wednesday
Mop it up Monday
    Melt in your mouth Monday
Gooseberry Patch Roundup - What you made this week
Weekend Potluck
Meal Plan Monday

Sunshine Award

I've been awarded "The Sunshine Award" from Nicole & Susan over at 

Flavors by Four!! I feel very honored and excited to be recognized like this  in our Big Big blogging world!! A huge THANK YOU to  you both! MUAH! 

Flavors by Four shares some sensational recipes - like...Buckeye Brownies! I've been drooling over them since the moment I saw them. Waiting for a special occasion to make them...one where I can share them, otherwise I know I'd eat the whole thing myself.  They also have Hawaiian Slow Cooker Pulled Pork recipe - oh my! Please stop by and show them some foodie love....and don't forget to mention I sent you over. 

The Sunshine Award is given by bloggers to bloggers.

The recipients of the Sunshine Award are:

"Bloggers who positively and creatively inspire others in the blogosphere."

The way the award works is this:

Thank the person who gave you the award and link back to them.

Answer 10 questions about yourself.   

Select 10 of your favorite bloggers, link their blogs to your post and let them know they've been awarded the Sunshine Award!

Don't forget to copy and paste the award on your blog!

Here we go!

10 questions:

Favorite Color – My favorite color is Purple...the darker, the better.

Favorite Animal - I love penguins and moose. (I've also lived in Alaska=)

Favorite Number - 10 - I have always been partial to even numbers.
Our anniversary is on the 10th...of March. 

Favorite Drink – I love a good cold diet Vernor's Gingerale...it's a rare treat.

Facebook or Twitter – Facebook 100% - I haven't gotten involved in Twitter

Good Book or a Good Movie - I love to read autobiographies, but don't spend a whole lot of time reading. The Notebook is my favorite movie.

My Passion - being an encourager (I mail atleast 40 (post)cards every month.

Giving or Getting Presents - My love language is gifts...so I really do enjoy giving them more than getting them. (though I LOVE getting them too)

Favorite Day of the Year – Thanksgiving or Valentine's Day

Favorite Flowers – I love Pansies, especially ones that are purple; they look like they each have a little face...so cute.

The 10 blogs that we are awarding the Sunshine Award to in no particular order are:

Sunflower Supper Club

Ordinary Inspirations

A 'Lil Country Sugar

Life of a Foodie and Her Family

Kitty's Kozy Kitchen

Love Bakes Good Cakes

Meaningful Mama


This Mommy Cooks

Sugar-Free Mom

This Chick Cooks


THANK YOU GALS FOR ALL YOU DO TO 
INSPIRE SO MANY OF US! 

Leader Enterprise - June 6, 2012 - ice cream desserts

You scream! I scream! We all scream for ice cream! June is here and it's been hot already! When I think of this lovely summer month, what comes to mind are graduations, weddings and ice cream socials.

I found these fun facts about our many choices when it comes to frozen treats at ice-cream-freaks.com:

"In the U.S.,all ice cream needs to have a minimum of 10% milkfat if it is to be labeled "ice cream". This includes custard based  (French Style)  ice creams.

Reduced fat has at least 25% less total fat than regular ice cream.

Light has at least 50% less fat and 33% fewer calories than regular.

Lowfat can't have more than 3 grams of fat per serving.

Nonfat has less than 0.5 grams of fat per serving.

In sherbet, milkfat is between 1-2%.

Sorbet has no milk at all!"

When you're short on time you can easily add some frosty fun after dinnertime by serving up a variety of toppings and sauces and letting family members concoct their own scrumptious sundaes. Here are some simple suggestions for treating the family to a refreshing and cooling dessert.

For a super chocolatey treat, place a scoop of chocolate or chocolate mint ice cream on a brownie and top with hot fudge sauce. Add a spoonful of whipped cream, sprinkle with nuts, and top off with a maraschino cherry or a chocolate kiss.

Drizzle chocolate sauce over a scoop of strawberry ice cream and top with fresh sliced strawberries. Don't forget the whipped cream.

Like S'mores? Dress up a scoop of ice cream with chocolate sauce, mini marshmallows, whipped cream and graham cracker crumbs.

Add canned mandarin oranges or pineapple chunks to a tropical-flavored ice cream. Serve with vanilla wafers or gingersnaps.

This first recipe has been a family favorite for a long time. More often than not, my kids have requested this dessert instead of a birthday cake. It's the cake and ice cream all in one!

ICE CREAM PIES

1-18 ozs.devils food or choco fudge cake mix

3/4 c. water

1-1/4 c. prepared chocolate frosting,divided

1/4 c. vegetable oil

1/2 gal.favorite ice cream, softened

chopped peanuts, optional

Preheat oven to 350. Generously grease and flour bottom, sides and rim of 2-9"pie or round cake pans. (I always use cake pans). In large bowl, beat cake mix, water, 3/4 c.frosting and oil on high speed for 2 minutes. Spread 1/2 batter into bottom of each pan (do not spread up sides). Bake 25 - 30 minutes; don't overbake.(middle will be soft when done). Cool completely; cakes will collapse. Spread 1/2 of ice cream in each shell .Heat remaining frosting and drizzle over ice cream. Sprinkle with peanuts if desired. Wrap tightly with foil and freeze atleast 2 hours before serving. Keeps up to 3 weeks. Allow to stand at room temperature for 10 minutes before serving.

KID-FRIENDLY ICE CREAM IN A BAG

1 c. light cream

3 Tb. sugar (or splenda)

1 tsp. vanilla extract

qt. size ziploc freezer bag

2 - gallon size ziploc freezer bags

crushed ice

rock salt

Mix first 3 ingredients together and pour into the qt.size ziploc bag. Put some ice along with some rock salt in the bottom of the gallon bag; place the bag with cream inside the gallon bag; add more layers of ice and rock salt until full. Squeeze out air; ziploc shut. Place into second gallon bag and seal shut. Allow kids (or adults too) to toss the bag  (best to do it outside) back and forth until the ice cream is set. Takes about 10 minutes, but it depends on the temperature outside also. Top with chocolate syrup, or add syrup to the bag. Serves 2 - 3.

This is a very tasty recipe is for those of us who try not to overindulge. It's good enough to serve guests.

SNICKERS PIE(Weight Watchers)

1 pint (2 c.) vanilla non-fat frozen yogurt, softened

2  Tb. peanut butter

1/2 pkg. (1/4 c.) sugar free dry instant vanilla pudding

1/2 c. fat free frozen whipped topping, thawed

lite chocolate ice cream syrup

In large bowl, combine all ingredients. Mix well-pour into 8" pie pan sprayed with cooking spray. Cover tightly and freeze until set. Before serving, drizzle 2 tsps.lite chocolate syrup over entire pie. Serves 8; each serving = 2 WW points (prior to Points Plus).

Til next time - keep cool!