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Yummy strawberry muffins that are easy to make and pretty to look at on the table. I would like to make blueberry muffins from the many blueberries I found on sale this week. Excellent post! Thanks Jennirific! 🙂

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Copyright © Jamie Nowinski and Grandmother Wisdom/ Grandmother Musings 2012-2013.
Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Nowinski – Grandmother Wisdom/Grandmother Musings with appropriate and specific direction to the original content.
 

Jennirific

A week’s vacation in Michigan at the lake was blissfully relaxing.  Meal Planning on Vacation made kitchen work easy, so easy in fact we found time to make breakfast muffins!  After a hard day’s work picking fruit with the kiddies, we hit the mixing bowl and turned out tasty treats.  An overabundance of strawberries directed our fruit of choice, but most berries or stone fruit should substitute wonderfully.  Pick your favorite and whip up a batch of sweet muffins for the ones you love!

INGREDIENTS: 

  • 2 cups All Purpose Flour

  • 1 Tbsp Baking Powder

  • 1/4 tsp Salt

  • 1/2 cup Sugar

  • 1/2 cup Butter, melted

  • 1 Tbsp Vanilla

  • 1 cup Buttermilk

  • 1 Egg

  • 1 cup Medium Diced Strawberries mixed w 2 Tbsp Sugar

METHOD:

  1. Preheat the oven to 400 and prep your pans (we made mini muffins in silicon pans)

  2. Chop your fruit of choice and mix with 2 tablespoons of sugar

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Strawberry Banana Trifle

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I just love Jennirific’s recipes. I had to repost this one, for sure! Enjoy! 🙂

 
 
 
 
Copyright © Jamie Nowinski and Grandmother Wisdom/ Grandmother Musings 2012-2013.
Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Nowinski – Grandmother Wisdom/Grandmother Musings with appropriate and specific direction to the original content.

Jennirific

Dessert is a favorite word in my vocabulary!  Cakes, cookies, tarts, pies, puddings; they all have a special place near and dear to me.  Baking is the first culinary adventure I embarked on, while standing on a chair in my mother’s kitchen stirring pudding to make pies.  After some time, I graduated to cookies and my hunger for knowledge kept me testing out more and more recipes for sweet treats.  Baking is common tradition shared in families, and mine is no different.  The most fabulous pound cake ever is made into lambs every Easter by my godmother and covered with a unique cream cheese like frosting.  She bakes, then freezes the cakes; which I think contributes to their dense, silky texture. The recipe is not mine to share, and even with it my results have never achieved lamb cake status.  Some recipes are all about the method.  I have included the Joy of Cooking pound cake recipe; which is very…

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A great recipe from one of my favorite cooks. I love the creaminess of the chili and the mixture of many kinds of beans.

Jennirific

Busy weeknights are a common place occurrence at the Jennirific house.  Sometimes dinner makes it into the crockpot in the morning and sometimes it just doesn’t.  I am sure we all have those days. 
This recipe is a go to for me because it turns out wonderfully no matter which method I am able to apply to it, crockpot or stove top.  Packed with veggies, protein, and fiber this meal will keep the family fueled through all their activities!

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 5 cloves garlic, minced
  • 1 fresh jalapeno chile peppers, seeded and chopped (you may increase amount to taste)
  • 2 medium chopped red, green, and/or yellow bell pepper
  • 2 15- to 15-1/2 ounce cans Great Northern, pinto, or cannellini (white kidney) beans, rinsed and drained
  • 1 15 ounce can Black Beans, rinsed and drained
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 3 cups…

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