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Sunday, June 30, 2013

Blueberry Muffins

Last weekend while shopping at our local Winco the had a super buy on Blueberries, I used them in one of my competition dishes that I will share later... ;) but the left overs were just screaming MUFFINS!

I searched what cookbooks I had, due to my computer being down. and found this recipe that I tweaked due to the fact that I didn't have all the ingredients and it was 6:00 in the morning and I wasn't going to run to the store. 

Blueberry Muffins

2 eggs
1 C milk
2/3 C oil
1/2 tsp vanilla
1 tsp lemon rind - (didn't have - used and Orange) - zested
2 2/3 C flour
1 tbsp baking powder
1 1/2 tsp salt
1/2 C sugar
1 1/2 C blueberries

Vanilla Sugar

Whip eggs, milk, oil and vanilla together. Add "citrus" zest. Add flour, baking powder, salt and 1/2 C sugar. Mix well and add blueberries (fresh is nice but frozen will work also). Spray your muffin tin (I like to use liners also)  Spoon it to the muffin tin, top with Vanilla sugar or Raw sugar and bake at 350 degrees for 15 - 20 minutes till golden brown.

I have some left over berries this morning, I think a batch of  mixed berry muffins may be in order for this morning ... I'll let you know how they turn out. :) 

In the mean time.... 
Have fun cookin'

Sunday, June 2, 2013

Veggie Pizza

As I mentioned in my last post, my life this year is a bit crazy. I just returned from a week long cruise in Alaska, followed by a weekend at the cabin for Memorial day, then yesterday we spent the day up at the Camp Chef Warehouse for a Dutch Oven Gathering. And working full time in-between.

I thought I'd share one of the recipes I did yesterday for the DoG. It was pretty simple and perfect for the weather- It was too hot for hot food in my opinion. Not only that but I'm still working off the cruise food. 

Fresh Veggie Pizza
This was prepared in a 12" Dutch oven lid, but if you have a pizza pan or stone that will work great in the oven. 

2 Packages (8 oz) refrigerator crescent rolls
1 (8 oz) container of whipped cream cheese
4 oz. regular cream cheese
2 Tablespoons Mayo or Salad dressing
1 Teaspoon minced garlic
2 teaspoons Dill weed
Salt and pepper to taste
and chopped veggies to taste - On this one is Broccoli, green onions, yellow peppers, shredded carrots, shredded cucumber, celery, tomatoes, and sliced mushrooms. Other options are zucchini, yellow squash, olives, red or green bell peppers - the sky is the limit with the fresh veggies that are in season.

For the Dutch Oven version: lightly spray the inside your lid (I prefer the lids that have a deeper lip than the flat - but they will work too.) with Bakers Joy or Pam type spray. Separate the crescent rolls into 16 triangles and place them with the wide ends on the outside and the points on the inside. Pressing the seams together - on this lid I ended up with an extra triangle that I just used pieces to fill in, then put the rest in the center - see pic.

Bake with your Dutch Oven upside down (lid on the bottom - Supported by a trivet) with 8 coals under and 17 on top, 15-20 minutes - until golden brown. Let cool.

For the Oven version - the layout will be the same just using a pizza pan or stone and bake at 375 in your oven for 12-15 minutes until golden brown.

Topping - 
In a medium sized bowl combine cream cheeses, mayo, salt, pepper, garlic and dill weed, stir until combined and spread evenly over the crescent rolls. 
Sprinkle Veggies over the pizza - Layer if you like, lightly dust with a little more dill weed, slice and serve. 

This will feed about 10 people as a side dish. 

This was definitely different that what is usually prepare at a Dutch Oven Gathering, and was certainly a nice change of pace. 

I hope you will try this out on your next camping trip or even for dinner this week. 

Have fun cookin' 

Camping note - If you try this out camping - take a minute before you leave to chop all your veggies and bag them for quicker prep at the camp site and it will give you more family time in the outdoors! 
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