FRIDAY EVENING - WHAT A JOY!!

Good evening!   Cooking on Wednesday is over - and judging by the compliments - food was well received!  Work week is over - and I am ready for R & R!!  A new world was opened up for me last night by my dear friend Jan.  She gave me a Pinterest 101 class last night and now I have pinned some awesome pictures and quotes!  I have to say I will have to monitor my time on Pinterest because I could spend hours looking and pinning!  DISCIPLINE IS REQUIRED!!   But check it out - I like what I have done so far!   Just got to remember undo link that sends every pin to Facebook!  Just realized what was causing it!!

First - just have to tell you -  I made the Buttermilk Ranch Chicken for church (100 pieces instead of 8) but I used Olive Oil in the place of butter - making it much healthier and it was soooooo  good!  SO do the switch - but please make it -- your family will love you!!!

I also made two German Chocolate cakes and really cheated by using Duncan Hines German Chocolate Mix - added about 2 teaspoons vanilla and did in sheath pan.  BUT - I made the original and delicious German Chocolate icing.  The raves just kept on coming.  Will I ever make the original cake from scratch again???  Probably - just to prove I can!!

I probably posted these muffins a long time ago - but they are so good - especially for a lazy Saturday morning treat or to have on hand for a rushed Sunday morning bite to eat!  Hope you try them and enjoy!!

                           BEST BLUEBERRY MUFFINS

INGREDIENTS

½ cup butter, at room temperature

1 cup granulated sugar
2 large eggs
2 tsp. vanilla
2 teaspoons baking powder
¼ tsp. salt
2-1/2 cups fresh or frozen blueberries
2 cups all purpose flour
½ cup milk

FOR TOPPING
1 tablespoon granulated sugar, mixed with
¼ tsp. ground nutmeg

DIRECTIONS
1.    Heat oven to 375 degrees
2.    Line 18 muffin cups with paper liners
3.    In bowl, mix butter until creamy.  Add sugar and beat until pale and fluffy.
4.    Add eggs one at a time, beating after each.
5.    Beat in vanilla, baking powder and salt.
6.    With spoon, fold in half of flour, then half of milk into batter; repeat
7.    Fold in blueberries
8.    Spoon batter into muffin cups and sprinkle topping onto each muffin.
9.    Bake 20 to 30 minutes, until golden brown and springy to touch.

Have a wonderful weekend - check me out on either Facebook or Pinterest!    Do something nice for someone less fortunate.