Chocolate Chip Muffins

 Jer requested chocolate chip muffins instead of my normal bran muffins.  I searched and this recipe looked the most delicious.  Her photo is below, I can't find the one that I took.

Chocolate Chip Muffins

5 T butter - melted and slightly cooled

1/3 cup vegetable oil

2 eggs

1/3 cup sour cream 

1 cup milk

1 tsp vanilla

3 cups flour

1 T baking powder

1/4 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/8 tsp ground nutmeg

1 cup sugar

1 1/2 cup mini semi-sweet chocolate chips

raw sugar

In a large bowl, melt butter, let it cool slightly, then add vegetable oil, eggs, sour cream, milk, and vanilla.  Mix well, then add flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar.  Stir until just combined, do not overmix.  Stir in chocolate chips.  Spoon into muffin tins, sprinkle with raw sugar.  Bake at 425° for 5 minutes, then reduce oven temperature to 350° and bake for 25 more minutes.

Blueberry Syrup

We were making french toast and Jer wanted strawberries and whipped cream with it.  I went to the store for thick sliced bread and strawberries.  The strawberries were overpriced so I couldn't bring myself to buy them.  Leila had already made the whipped cream, so we wanted some fruit with it still.  I grabbed a bag of frozen blueberries and googled a syrup recipe.  I modified it slightly.  We used the syrup on the french toast and over ice cream.  Both were delicious.

Blueberry Syrup

1-2 cup blueberries (frozen)
1/2 cup water
1 cup sugar
1 T cornstarch 

If the blueberries have a lot of ice in the bag, rinse them first.  Then put in a small saucepan and add water and sugar.  Mash the berries a bit and bring to a boil over high heat.  Cook and stir for 1-3 minutes, then in a small bowl, whisk together the cornstarch with about 1/2 T cold water, then stir it into the syrup mixture.  Cook for about 1 more minute, then remove from heat.  It will thicken as it cools.  

Spicy Chicken And Rice (SCAR) or Corn & Black Bean Salsa Chicken

We were having chicken for supper tonight, but none of my usual recipes sounded good.  I googled easy chicken breast recipes and went through 100 on Taste of Home's website.  I came across this one and decided to go with it because it did not have any of Henry's allergens in it.  I changed it a bit because I had thawed a whole bag of chicken breasts and did not think that there would be room in the pan for everything, so I baked it in a 9x13" pan instead.  Leila decided to name it SCAR.  

Spicy Chicken And Rice (SCAR) or Corn & Black Bean Salsa Chicken

1 T chili powder
1 tsp cumin
1 tsp pepper
1/4 tsp salt
1 bag of thawed chicken breasts
1 can black beans - drained
1 can corn - drained
1 cup salsa
4 cups rice - cooked

In a small bowl, mix together spices, then sprinkle on both sides of each breast.  In a glass 9x13" baking dish, mix together corn, black beans, and salsa.  Place chicken breasts on top and bake at 375° for 35 minutes.  Serve with rice.  

Fresh Blueberry Pie

I wanted to make a pie for Jer for father's day, and we had blueberries in the house, so I decided to go with a fresh blueberry pie.  This is my Gramma's recipe.

Fresh Blueberry Pie

1 cup sugar
3 T cornstarch
1 T lemon juice
1/2 cup water
1 T butter
4 cup blueberries
1 pie crust - baked

Bake single pie crust according to box directions.  In a saucepan, combine sugar, cornstarch, lemon juice, and water. Smash 1 cup of the blueberries into the sauce and cook on medium heat, stirring constantly, until mixture is thick and clear  Add 1 T of butter and stir until it melts in. Fold in remaining blueberries, pour into pie crust, and refrigerate to set.

Banana Energy Bites (Mini Muffins)

Jer was baking today.

Yep.  I am pretty sure that is the first time I have ever said that :)

Banana Energy Bites (Mini Muffins)

3 ripe bananas
2 eggs
1/2 cup agave syrup or honey
2 T vegetable oil
1 tsp vanilla
1 1/2 cup flour
1 tsp baking soda
1/2 tsp salt

In a large mixing bowl, mash bananas.  Stir in eggs, agave syrup, vegetable oil, and vanilla.  Add flour, baking soda, and salt and stir to combine. Spoon the batter into a lightly greased mini muffin pan, filling each cavity with 1 heaping teaspoon of batter (makes 36).  Bake at 350° for 15 minutes, rotating the trays halfway through. Let cool for 1 minute then remove the banana bites from the trays and cool on a rack. Store in an airtight container at room temperature for up to 2 days or freeze for up to a month.

No Bake Banana Energy Bites

Jer made some no-bake running snacks.

No Bake Banana Energy Bites

1 ripe banana
1/2 cup craisins
1/4 cup oat flour
1/2 cup oatmeal
2 T mini chocolate chips (enjoy life - milk free)

In a food processor, add banana and craisins and blend well.  Add flour and oats and process until well combined.  Transfer to a mixing bowl and stir in chocolate chips. Scoop by heaping tablespoon and form into balls.  Store in airtight container in the fridge or freeze for longer storage.