The Awesome-est Blueberry Muffins

Serves: 12

ingredients

● 2 7/8 cup flour (3 cups minus 2 tablespoons)
● 1 tsp baking soda
● 2 tsp baking powder
● 1 heavy pinch of salt
● 1 dash of nutmeg
● 1 cup sugar
● 1/2 cup vegetable oil
● 1 egg
● 1 cup plain, unflavored yogurt (generous cup) [or sour cream]
● 2 cup fresh blueberries[works best if frozen and dusted in flour.]
● 1 tsp vanilla extract (about a capful)
● 1 softened butter, for greasing muffin tins[can also use muffin liners]
● 1 turbinado sugar (optional, for topping)
● 1 cup frozen or fresh blueberries (for sauce; if fresh, add 2 tsp water)
● 1 tsp sugar (for sauce)

1/4 cup plain yogurt (heaping, for sauce) 

instructions

1. Preheat
Preheat oven to 385 degrees.
2. Mix dry ingredients
In a large bowl, sift flour, baking soda, nutmeg, baking powder, and salt. Set aside.
3. Mix wet ingredients
In another large bowl, whisk together sugar, oil, a capful of vanilla, egg, and yogurt. Add the dry ingredients and
stir to a count of 10.
4. Fold in blueberries
Add blueberries, reserving 1/2 cup, to the mixture and stir 3 times.
5. Fill pans
Add mixture to well-buttered muffin pans. Sprinkle remaining berries on top and press down lightly. Sprinkle
turbinado sugar over top (brown sugar can be used instead).
6. Bake
Bake 20 to 25 minutes and allow to cool completely.
7. Make yogurt-blueberry sauce
In a small saucepan over medium-low heat, stir together the blueberries (add 2 tsp water if using fresh) and
sugar. Cook until berries pop and the liquid begins to thicken. Dump in the heaping plain yogurt and stir to
combine. Drizzle on muffins.

Streusel Topping (Crumb Topping)

Serves: 8  

ingredients 

● 150 g flour
● 100 g granulated sugar
● 50 g brown sugar
● 110 g unsalted butter, cut into chunks, room temperature
● 1 salt

instructions

1. Prep butter
Cut butter into small chunks and let it come to room temperature.
2. Mix dry ingredients
In a bowl, whisk together flour, granulated sugar, brown sugar, and salt.
3. Add butter
Add room temperature butter chunks to the mixture and mix with a spatula or wooden spoon (or with your
fingers) just until the dry ingredients get coated with the butter.
4. Form crumbs
You can make sand-like crumbs or larger crumbs by simply pressing the mixture together using your fingers.
5. Chill
Place the streusel into the fridge — the butter will cool off and act as a binding agent, creating a yummy crunchy texture.

 Easy Graham Cracker Crust

Makes 1 crust

ingredients 

● 1 1/2 cup graham cracker crumbs (or 10 graham cracker sheets pulverized)
 ● 2 tbsp sugar
● 1 tbsp brown sugar, packed
● 7 tbsp butter, melted

instructions

1. Pulverize crackers
Pulverize graham crackers in a food processor until finely ground into crumbs (skip this step if starting with
graham cracker crumbs).
2. Combine
Combine graham cracker crumbs and sugars in a medium-sized bowl. Add melted butter and use a fork to
combine ingredients well.
3. Press into pan
Pour mixture into a pie or springform pan. Use the clean bottom of a measuring cup to firmly pack crumbs into
the bottom of the pan and (if using a pie pan) gently press up the sides. Use your fingers to pack crumbs tightly
into the sides of the pie pan.
4. Bake or chill
If the crust needs to be pre-baked, bake at 375°F for 7-10 minutes. If using this crust as part of a different
recipe, bake according to that recipe's instructions. If this crust is for a no-bake recipe, refrigerate or freeze for
10-20 minutes before filling.

 Cake Mix Pumpkin Muffins

Makes 12 muffins 

ingredients 

● 15 oz box yellow cake mix
● 15 oz canned pumpkin
● 1 tsp pumpkin pie spice
● 1/4 tsp cinnamon
● 1 brown sugar, for topping (optional)

instructions 

1. Mix batter
Beat together the yellow cake mix, pumpkin puree, pumpkin pie spice, and cinnamon until combined.
2. Prep tin
with cooking spray.
Line a muffin tin with parchment paper liners (these will not stick to the muffins) or spray regular muffin liners
3. Fill tins
Distribute batter into the 12 muffin tins. Sprinkle tops with brown sugar (optional).
4. Bake
Bake at 350 degrees for 22-25 minutes, until a toothpick inserted comes out clean.

 monkey bread 

Serves: 8

ingredients

● 3 cans buttermilk biscuits (the non-flaky ones)
● 1 cup sugar
● 2 1/2 tsp cinnamon
● 2 sticks butter
● 1/2 cup brown sugar

instructions 

1. Preheat
Preheat the oven to 350 degrees.
2. Cut biscuits
Open up all three cans of biscuits and cut each biscuit into quarters.
3. Make cinnamon sugar
Combine the white sugar with the cinnamon (2-3 teaspoons; 3 gives a fairly strong cinnamon flavor). Dump into
a 1 gallon zip bag and shake to mix evenly.
4. Coat biscuits
Drop all of the biscuit quarters into the cinnamon-sugar mix. Seal the bag and give it a vigorous shake to coat.
Spread these nuggets out evenly in the bundt pan.
5. Make butter sauce
Melt the two sticks of butter together with the brown sugar in a saucepan over medium-high heat. Cook, stirring,
for a few minutes until the two become one. Once the brown sugar butter has become one color, pour it over
the biscuits.
6. Bake and cool
Bake for about 30-40 minutes until the crust is a deep dark brown on top. Remove from oven. Allow it to cool for
about 15-30 minutes before turning it over onto a plate.

Zucchini Bread

Serves: 24

ingredients 

● 3 cup all-purpose flour
● 1 tsp salt
● 1 tsp baking soda
● 3 tsp ground cinnamon
● 1/4 tsp baking powder
● 3 eggs
● 2 cup granulated sugar
● 3 tsp vanilla extract
● 1 cup vegetable oil
● 3 cup zucchini, raw
● 1 cup walnuts, English

instructions 

1. Preheat
Preheat oven to 350°F (175°C).
2. Sift dry ingredients
Sift together flour, salt, baking soda, cinnamon, and baking powder.
3. Mix batter
Beat eggs. Add and mix well sugar, vanilla, and oil. Add zucchini to egg mixture. Add dry ingredients, mixing
well. Stir in nuts if desired. Pour into 2 ungreased loaf pans.
4. Bake
Bake at 350°F (175°C) for 1 hour.

Ultimate Chocolate Chip Cookies

 Classic chocolate chip cookies with optional chopped pecans.

Makes 3 dozen

ingredients 

● 3/4 cup butter flavor all-vegetable shortening
● 1 1/4 cup firmly packed light brown sugar
● 2 tbsp milk
● 1 tbsp vanilla extract
● 1 egg
● 2 cup all-purpose flour
● 1 tsp salt
● 3/4 tsp baking soda
● 1 cup semi-sweet chocolate chips
● 1 cup coarsely chopped pecans (optional)

instructions

1. Heat and mix
Heat oven to 375°F. Beat shortening, brown sugar, milk, and vanilla in a large bowl with a mixer on medium
speed until well blended. Beat in egg. Stir flour, salt, and baking soda in a medium bowl. Gradually beat into the
creamed mixture until just blended. Stir in chocolate chips and nuts.
2. Shape
Drop by rounded measuring tablespoonfuls 3 inches apart onto a baking sheet.
3. Bake
Bake 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes. Remove to a
wire rack to cool completely.

 Mozzarella & Herb Chicken

Mozzarella and herb panko-crusted chicken with roasted carrots and buttery lemon-herb couscous.

serves:2

ingredients

● 12 oz carrots
● 1 lemon
● 1/4 cup mozzarella cheese
● 1 tsp Italian seasoning
● 1/4 cup panko breadcrumbs
● 1/4 tsp chili flakes
● 1 chicken stock concentrate
● 1 1/2 tbsp sour cream
● 2 1/2 oz Israeli couscous
● 10 oz chicken cutlets
● 2 tbsp olive oil
● 2 tbsp butter
● 1/2 tsp kosher salt
● 1/4 tsp black pepper
● 3/4 cup water (for couscous)

instructions:

1. Prep
Adjust rack to top position and preheat oven to 425°F. Trim, peel, and cut carrots on a diagonal into
1/2-inch-thick pieces. Zest and quarter lemon. Wash and dry produce.
2. Mix panko and start carrots
In a medium bowl, combine panko, mozzarella, Italian seasoning, 1 tbsp olive oil, and a pinch of salt and
pepper. Toss carrots on one side of a baking sheet with a drizzle of remaining olive oil, salt, pepper, and chili
flakes to taste. Roast on the top rack for 5 minutes.
3. Coat chicken
Pat chicken dry; season with salt and pepper. Evenly spread sour cream onto tops of chicken, then mound with
the panko mixture, pressing firmly to adhere.
4. Roast carrots and chicken
Once carrots have roasted 5 minutes, carefully place chicken on the empty side of the sheet. Roast on the top
rack until chicken is golden brown and cooked through and carrots are tender, 15-20 minutes.
5. Cook couscous
While carrots and chicken roast, melt 1 tbsp of the butter in a small pot over medium-high heat. Add couscous
and a pinch of salt; cook, stirring, until toasted, 2-3 minutes. Add water and stock concentrate. Bring to a boil,
then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. Turn off heat; drain any
excess liquid if necessary.
6. Finish and serve
Once chicken is done, stir remaining butter into couscous until melted. Stir in lemon zest and a squeeze of
lemon juice to taste; season with salt and pepper. Divide couscous, chicken, and carrots between plates. Serve
with remaining lemon wedges.

Sheet Pan Monterey Jack Un-Fried Chicken

with Roasted Carrots

Panko and Monterey Jack crusted un-fried chicken, roasted with carrots and potato wedges, served
with sriracha mayo for dipping. 

serves:2

ingredients:

● 1/4 cup panko breadcrumbs
● 10 oz chicken cutlets
● 12 oz carrots
● 1 tbsp ranch spice blend
● 1 tsp sriracha
● 12 oz potatoes
● 1/4 cup Monterey Jack cheese
● 4 tbsp mayonnaise
● 1 tbsp butter
● 2 tbsp cooking oil
● 1/2 tsp kosher salt
● 1/4 tsp black pepper

instructions:

1. Prep
Adjust rack to top position and preheat oven to 425°F. Trim, peel, and cut potatoes into 1/2-inch-thick wedges.
Cut carrots on a diagonal into 1/2-inch-thick pieces. Wash and dry produce.
2. Mix panko
Place butter in a small microwave-safe bowl; microwave until melted, 30 seconds. Stir in panko, Monterey Jack,
half the ranch spice, salt, and pepper.
3. Roast veggies
Toss carrots on one side of a baking sheet with a drizzle of cooking oil, remaining ranch spice, salt, and pepper.
Toss potatoes on the other side with a drizzle of oil, salt, and pepper. Roast on the top rack for 5 minutes.
4. Coat chicken
Pat chicken dry; season all over with salt and pepper. Spread tops of chicken with 1 tsp mayonnaise each, then
mound with the panko mixture, pressing firmly to adhere.
5. Roast chicken and veggies
Once veggies have roasted 5 minutes, push to one side of the sheet. Carefully place chicken, coated side up,
on the empty side. Roast until chicken is cooked through and potatoes and carrots are tender and browned,
15-20 minutes more.
6. Finish and serve
In a small bowl, combine remaining mayonnaise with sriracha to taste. Divide chicken, potato wedges, and
carrots between plates. Serve with sriracha mayo on the side for dipping.

Crispy Kickin' Cayenne Chicken Cutlets 

Cayenne-panko crusted chicken cutlets with a honey drizzle, served with creamy mashed potatoes

and roasted carrots.

serves:2

ingredients 

● 3 tbsp sour cream
● 1/4 oz Frank's seasoning blend
● 10 oz chicken cutlets
● 2 scallions
● 2 tsp honey
● 1/4 cup panko breadcrumbs
● 12 oz carrots
● 12 oz potatoes
● 1/4 cup Monterey Jack cheese
● 2 tbsp butter
● 2 tbsp cooking oil
● 1/2 tsp kosher salt
● 1/4 tsp black pepper

● 1 tbsp water (for sauce)

instructions:

1. Prep and make sauce
Adjust rack to top position and preheat oven to 425°F. Trim, peel, and cut carrots on a diagonal into
1/2-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Wash and dry produce. In a
small bowl, combine sour cream and half the Frank's seasoning blend, and a pinch of salt. Stir in water, a bit at
a time, until the mixture reaches a drizzling consistency.
2. Mix panko
In a small microwave-safe bowl, combine 1 tbsp of the butter; microwave until melted, 30-45 seconds. Stir in
panko, Monterey Jack, remaining Frank's seasoning blend, and a big pinch of salt.
3. Make mashed potatoes
Dice potatoes into 1/2-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring
to a boil and cook until tender, 15-20 minutes. Reserve 1/2 cup potato cooking liquid, then drain and return
potatoes to the pot. Heat a drizzle of cooking oil and half the scallion whites in the same pot over low heat until
softened, 1 minute. Return potatoes to the pot; mash with remaining butter and the sour cream mixture until
creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper; keep
covered off heat until ready to serve.
4. Roast carrots
Toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper. Roast on the top rack, tossing
halfway through, 15-20 minutes.
5. Coat and roast chicken
Pat chicken dry with paper towels; season all over with salt and pepper. Once carrots have roasted 5 minutes,
push to one side of the sheet. Carefully place chicken, coated with the panko mixture and pressing firmly to
adhere, on the empty side of the sheet. Roast on the top rack until chicken is cooked through and carrots are
tender, 15-18 minutes more.
6. Finish and serve
Divide mashed potatoes, roasted carrots, and chicken between plates. Drizzle chicken with honey and
remaining sauce; garnish with scallion greens.

 Sheet Pan Parmesan Chicken

Panko-Parmesan crusted chicken roasted with green beans, served with toasted garlic herb bread.

serves: 2

ingredients:

● 10 oz chicken cutlets
● 1 demi-baguette
● 1 tbsp fry seasoning
● 2 tbsp garlic herb butter
● 6 oz green beans
● 1 1/2 tbsp sour cream
● 1/4 cup panko breadcrumbs
● 3 tbsp Parmesan cheese
● 1 tbsp olive oil
● 1/2 tsp kosher salt
● 1/4 tsp black pepper
● 1 tbsp cooking oil

instructions:

1. Prep and make topping
Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce. In a small bowl, combine
panko, Parmesan, fry seasoning, a drizzle of olive oil, and a pinch of salt and pepper.
2. Coat chicken
Pat chicken dry; season all over with salt and pepper. Place on one side of a baking sheet. Evenly brush tops of
chicken with sour cream, pressing to adhere. Mound coated sides with panko mixture, pressing to adhere.
Roast on the middle rack for 5 minutes.
3. Roast green beans and chicken
Toss green beans on the opposite side of the sheet from the chicken with a drizzle of cooking oil, salt, and
pepper. Roast on the middle rack until chicken is crispy and cooked through and green beans are tender and
lightly browned, 12-15 minutes.
4. Finish and serve
Meanwhile, halve demi-baguette lengthwise. When chicken has 5 minutes left, toast baguette in the oven or a
toaster oven until lightly golden. Spread cut sides of baguette with garlic herb butter.
5. Serve
Divide chicken, green beans, and garlic bread between plates. Serve.