Blueberry Chocoloate Chip Muffins

Thanks to my mom who made a wonderful lunch yesterday, making egg salad, fruit salad and Amy's Organic Tomato Soup, I am still hungry for Egg Salad. So while I got the eggs on to boil I made these muffins, which came about because I made blueberry-chocolate brownies for our lunch yesterday! I found this recipe on Cooks.com:

1 - 1 1/2 c. strawberries, blueberries or chocolate mini chips, etc.
3 c. flour
1/2 c. sugar
1 tbsp. baking powder
1/2 c. brown sugar
1/2 c. melted butter
3 lg. eggs
1 c. milk

Mix all dry ingredients together. Combine liquid ingredients and stir into dry ingredients until just blended. Fold in berries or chips, very lightly. Spoon into well greased muffin tins. Bake 400 degree oven for 20 minutes. 20-24 muffins.

Fruit Dip

I knew with all the cheesy rich food I was serving for our Christmas party I needed to serve some fruit and I decided to make a fruit dip to go along with it. So I once again turned to allrecipes.com to help me out.

Allrecipes.com
Ingredients

1 package cream cheese--softened
1 jar of marshmallow cream

Mix ingredients together. Store in the fridge in a covered container. Serve with fruit.

Chocolate, Cranberry & Oat bars

As soon as I saw these in the December 2007 Kraft Magazine, I knew I needed to make them. So I did, the next day! They were so yummy and good for you! I substituted dark chocolate chips. Make sure you bake them long enough, the cooking times are def. off. It took me about 30 mins using a glass pan.

1 cup dried cranberries
1/4 cup orange juice
1-1/2 cups flour
1-1/2 cups quick-cooking oats
1 tsp. CALUMET Baking Powder
1/4 tsp. salt
3/4 cup (1-1/2 sticks) margarine, softened
1-1/2 cups firmly packed brown sugar
2 eggs
4 squares BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped (I used dark chocolate chips)
1/2 cup PLANTERS Pecan Pieces (I omitted these)



PREHEAT oven to 350ºF. Combine cranberries and orange juice in microwaveable bowl. Microwave on HIGH 30 sec. Let stand 10 min. Meanwhile, combine flour, oats, baking powder and salt; set aside. Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add flour mixture, mixing well after each addition. Stir in cranberry mixture, chocolate and pecans.
SPREAD dough into 13x9-inch baking pan sprayed with cooking spray.
BAKE 20 to 22 min. (see notes) or until center is set. Cool completely on wire rack before cutting into bars. (I agree with the other reviewers on Kraft foods, there is something wrong with the cooking times on these, using a glass 9x13 pan it took closer to 30+ minutes)

I got this recipe off the Kraft Foods magazine.
http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&u1=keyword&u2=cranberry&u3=**6*187&wf=9&recipe_id=107778

Mom's Peachy Stuffed Porkchops

I have no idea where this came from except for Mom. She's been making it for years, it's so good, it's birthday dinner good =)
8 small boneless pork chops
2 cups stuffing
1/3 cup hot water
2 tbl margarine
1 8 oz can diced peaches with syrup reserved
1 cup peach perserves
4 tbl dijon mustard

Put four pork chops in bottom of 9x13 pan sprayed with cooking spray. Mix stuffing, hot water, margarine, peaches and syrup together. Put stuffing mixture on top of pork chops and top with other 4 pork chops. Mix preserves and mustard and brush on top of pork chops. Bake uncovered on 350 for 30-60 minutes or until 160 degrees.

*depending on thickness of chops, you can also make these using butterflied chops or thick chops with a pocket cut in them. They way I do them is the easy man's way! I will take a picture next time I make, which I am sure will be soon, since I make these all the time!