Blueberry Lemon Muffins

2 cups flour

1/2 cup sugar

3 tsp baking powder

1/2 tsp salt

zest of one lemon

1 egg

1 cup milk

1/2 cup shortening (or butter*)

1 cup frozen blueberries

Topping (this makes extra - you can try cutting it down if you want):

1/2 cup butter, melted

1 Tb lemon juice

1/2 cup sugar

Mix dry ingredients and set aside. Beat eggs, milk and shortening. Stir in blueberries. Add dry ingredients and stir gently to combine. Bake at 375 degrees for 20-25 minutes. Combine butter and lemon juice. While the muffins are still warm, dip the tops in the butter and lemon juice, then dip in sugar. Makes 12 muffins.

*I substitute butter because I love the taste! It works great either way.

Thick and Chewy Chocolate Chip Cookie Bars

2 1/8 cups (10 1/2 ounces) all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter (1 1/2 sticks), melted and cooled slightly
1 cup (7 ounces) light brown sugar
1/2 (3 1/2 ounces) cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips (use your preference of semisweet, bittersweet, milk, white, peanut butter...the options are endless!)

Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the brownies from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray.

Mix the flour, salt, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula.

Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. Cool on a wire rack to room temperature. Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into 2-inch squares and serve.

slow cooker lasagna

Ingredients:

• 1 ½ lb. Harvestland Fully Cooked Chicken Sausage, chopped (Fresh Prepared Aisle)
• 1 32-oz. jar of Rozzano® Marinara Sauce (Grocery Aisle)
• 2 tsp. McCormick® Italian Seasoning (Spice Aisle)
• ¼ cup McCormick® Chopped Onion (Spice Aisle)
• 15 oz. Sorrento® Whole Milk Ricotta (Dairy Case)
• 1 cup Parmesan Cheese, shredded (International Cheese Display)
• 3 cups Sorrento® Whole Milk Mozzarella Shredded Cheese (Dairy Case)
• 12 Lasagna Noodles, uncooked

Instructions:

1. Combine sausage, sauce and seasonings in bowl and set aside.
2. Combine ricotta, parmesan and 2 cups of mozzarella in bowl.
3. Line cooker. Cover bottom with approximately ¼ of sauce.
4. Layer in 4 lasagna noodles, breaking to fit.
5. Top with half of cheese mixture.
6. Continue alternating layers: sauce, 4 noodles, remaining cheese mixture, sauce, 4 noodles, sauce.
7. Cover and cook on low approximately 6 – 8 hours (high 3- 4 hours) until noodles are al dente. Sprinkle with mozzarella and let melt before serving.

Starbuck’s Coffee Cake

Box Yellow Cake Mix (plus ingredients on back of box)

2 Sticks cold salted butter
2 1/4 Cups flour
1 1/2 Tablespoons cinnamon
1 ¾ Cups brown sugar
1 1/2 Tablespoons vanilla
Powdered sugar (for dusting)

PREHEAT oven to 350.

PREPARE cake mix in large bowl according to directions on box. Spray 9X13 pan with non-stick spray. Pour batter into pan. Bake at 350 for 15-20 minutes or until center is just barely set.

WHILE cakes are baking, prepare crumb topping. In large bowl of electric mixer combine, butter, flour, cinnamon, sugar and vanilla until all crumbly.

IMMEDIATELY after cake is removed from oven, break crumb topping into marble size pieces with fingers, sprinkling over top. Put back in oven and bake an additional 10-15 minutes (topping will begin to look a little less wet/raw). Let cool fully then dust with powdered sugar, using a sieve.

CUT into squares and serve.