Blackberry Whole Grain Muffins

2 cups all-purpose flour (about 9 ounces)
1 cup rolled oats
1 cup packed dark brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon apple-pie spice
1 cup fat-free milk
3 tablespoons butter, melted
1 teaspoon vanilla extract
1 large egg, lightly beaten
1 1/2 cups frozen blackberries, coarsely chopped
Cooking spray
1/4 cup granulated sugar

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups, level with a knife. Combine flour and next 6 ingredients (through apple-pie spice) in a large bowl. Make a well in center of mixture. Combine milk, butter, vanilla, and egg in a small bowl; add to flour mixture, stirring until just moist. Gently stir in blackberries.

Spoon 1/4 cup batter into each of 17 paper-lined muffin cups coated with cooking spray. Bake at 400° for 16 minutes. Sprinkle muffins evenly with granulated sugar; bake 3 minutes or until muffins spring back when touched lightly in center. Cool in pans 10 minutes on wire racks.

Egg & Sausage Bake

If you are looking for something for Easter Brunch, give this a try, it is delicious.

8 slices of bread, with out crusts and cubed

1 pound pound pork sausage, cooked, crumbled & drained

1 & 1/2 cup fresh mushrooms, sauteed and drained

2 cups grated cheddar cheese

4 eggs

2 & 1/2 cups milk

1/4 teaspoon dried mustard

1 10 3/4 ounce can condensed cream of mushroom soup

1/2 a soup can of milk

Place bread cubes in the bottom of  9 x 13 inch dish.  Add sausage, mushrooms, and cheese to bread cubes.  In a separate bowl, mix together eggs, milk and dry mustard.  Pour liquid ingredients over ingredients in casserole.  Cover and refrigerate overnight.  The next day, bring casserole to room temperature.  Mix mushroom soup with 1/2 can of milk.  Pour over casserole.  Cover with buttered seasoned bread crumbs.  Bake in a preheated 325 degrees for 75 minutes.

Romaine Salad

Juice of  one lemon
2 garlic cloves crushed
2/3 cup vegetable oil
1/2 teaspoon dried thyme
1/2 teaspoon dried tarragon
1/2 teaspoon grated lemon rind

1 large head of romaine lettuce, torn into pieces
1/4 pound bacon, fried crisp and crumbled
2 cups cherry tomatoes cut in half
1 cup coarsely grated Swiss cheese
2/3 cup slivered toasted almonds
1/2 cup grated Parmesan cheese

Mix the first six ingredients together to make the salad dressing.

Place remaining ingredients in a large bowl and toss with the salad dressing.  You may not need all of the salad dressing.

Best Sloppy Joes

1 pound ground beef
1 chopped onion
1 clove garlic
1/2 cup diced celery
1 chopped green pepper
3/4 cup water
1 cup ketchup
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons worcestershire sauce
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon pepper

Brown ground beef with onions, garlic, celery and green pepper.  Drain well.  Add all other ingredients and simmer for 45 minutes to one hour to blend flavors and thicken slightly.

Grandma's Old Fashioned Sugar Cookies

3 cups of flour

1 cup of butter

2 tablespoons heavy cream

1 teaspoon baking powder

¾ cup of sugar

1 ½ teaspoon vanilla

½ teaspoon salt

1 egg, unbeatened

Sift together flour, baking powder and salt.  In separate bowl cream butter.  Gradually add sugar.  Stir in egg, cream and vanilla.  Mix well.  Blend in dry ingredients.  Chill dough for one hour.

Roll out 1/3 of the dough at a time on floured surface to 1/8 inch thickness.  Cut into desired shape with a cookie cutter.  Place on ungreased cookie sheet. Bake at 400 degrees for 6 – 8 minutes.  Remove cookies from cookie sheet and cool on wire rack.

Frost with Butter Cream Frosting:

3 cups confectioners' sugar

1 cup butter

1 teaspoon vanilla extract

1 to 2 tablespoons whipping cream

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Orange Chicken & Mixed Green Salad

2/3 cup plus 1/4 cup fresh orange juice

1/4 cup honey

4 large garlic cloves, minced

1 tablespoon minced fresh thyme or 1 teaspoon dried

2 teaspoons grated orange peel

8 boneless chicken breast halves with skin

3 oranges, peel and white pits removed

6 tablespoons olive oil

1/4 cup white wine vinegar

1 large shallot, minced

1 pound mixed greens

1 orange or yellow bell pepper, seeded, thinly sliced

Fresh thyme sprigs (optional)

Mix 2/3 cup orange juice, honey, 3 garlic cloves, minced thyme and orange peel in 13x9x2-inch glass baking dish. Add chicken breasts and turn to coat. Cover and chill overnight, turning occasionally.

Prepare barbecue (medium-high heat) or preheat broiler. Remove chicken from marinade. Season chicken with salt and pepper. Grill chicken until cooked through, about 4 minutes per side. Transfer to plate.

Cut oranges between membranes to release segments. (Chicken and orange segments can be prepared 2 hours ahead. Cover separately and store at room temperature.)

Whisk oil, vinegar, shallot and remaining 1/4 cup orange juice and garlic clove in small bowl to blend. Season dressing with salt and pepper. Combine greens, bell pepper and orange segments in a very large bowl. Toss with dressing. Arrange greens in center of large platter and top with chicken breasts.

Corn, Basil & Tomato Salad

6 large ears white corn, husked

5 tablespoons olive oil

1 tablespoon finely chopped garlic

1/2 cup (packed) thinly sliced fresh basil

2 cups cherry tomatoes cut in half

3 tablespoons balsamic vinegar

Using large knife, cut corn kernels from cob.

Heat 2 tablespoons oil in heavy large skillet over medium-high heat.

Add garlic; sauté 1 minute. Add corn; sauté until just cooked through, about 5 minutes.

Remove from heat. Add half of basil.

Transfer corn mixture to large bowl.

Cool slightly, stirring occasionally.

Stir in tomatoes, vinegar, 3 tablespoons oil and remaining basil.

Season with salt and pepper. Cover; chill 3 hours or up to 8 hours.