Blueberry Muffins with Blueberry Sauce

Make now, and either eat right away or freeze to enjoy little by little!

Muffin Ingredients

1 1/2 cups all purpose flour

1 tbs baking powder

1/2 tsp salt

1/4 cup sugar

4 tbs unsalted butter, melted and cooled

1 large egg, beaten

3/4 cup plus 2 tbs milk

1 cup fresh blueberries

Blueberry Sauce Ingredients

1/4 cup fresh blueberries

1 1/2 tsp water

2 tbs orange juice

1 tbs and 1 1/2 tsp sugar

1 and 1/2 tsp cold water

1 tsp cornstarch

1/8 tsp vanilla extract

1/8 tsp Cinnamon

Muffins:

1) Preheat oven to 400 degrees, line a muffin pan with 10 paper cups, and fill with 1/4 cup water each.

2) In large mixing bowl, combine flour, baking powder & salt. Stir in sugar. In a separate bowl whisk togethe the melted butter, egg and milk. Pour wet ingredients into dry ingredients until just well blended (mixture will be slightly lumpy)

3) Add blueberries, stir them in just enough to combine.

4) Divide batter evenly into muffin pans (about 1/4 cup each). Bake for 18-24 minutes. Remove from oven and place on cooling rack.

Blueberry Sauce:

1) In a saucepan over medium heat, combine blueberries, 1 1/2 tsp water, orange juice and sugar. Stir gently, bring to boil.

2) Mash blueberries.

3) In a small bowl, combine cold water and cornstarch. Stir in saucepan. Simmer gently until thick, about 3-4 minutes. Remove from heat and stir in vanilla extract and cinnamon. Serve over muffin.

Martha Stewart Carrot Cupcakes

These cupcakes are pretty basic. I'm sure you could add walnuts or raisins if you prefer. I tried to stay with the recipe for my first time. 

Light and fluffy with a yummy cream cheese frosting (I left the orange zest out)!

Follow the link for the recipe: Martha Stewart Carrot Cupcakes

Chicken Cordon Bleu

One of my husbands most favorite dishes is chicken cordon bleu, so I decided to give it a try! I will say, it came out pretty damn good! This dish is definitely not the most healthy, but it's a nice comfort food.

Ingredients

• 4 skinless, boneless chicken breast halves
• 4 slices Swiss cheese
• 4 slices ham
• 2 tablespoons all-purpose flour
• 3/4 teaspoon paprika
• 1/4 cup butter
• 1/3 cup dry white wine
• 3/4 teaspoon chicken bouillon granules
• 2 teaspoons cornstarch
• 2/3 cup heavy whipping cream
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• 1) Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
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• 2) Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
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• 3) Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and 
• pour over the chicken. Serve warm.