Blueberry Boy Bait

Recipe from Smitten Kitchen

I found this recipe online today and wanted to make it immediately. It's so light, fluffy, and delicious!

Serves 12, generously

2 cups plus 1 teaspoon all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
16 tablespoons unsalted butter (2 sticks), softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 cup whole milk
1/2 cup blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter)

Topping
1/2 cup blueberries, fresh or frozen (do not defrost)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease generously and flour 13 by 9-inch baking pan.

Whisk two cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about two minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining one teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.

For the topping:
Scatter blueberries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. (Cake can be stored in airtight container at room temperature up to 3 days.)

Food Shopping On The Cheap!

I just shopped for Memorial Day wknd items and everyday items....my cart was overflowing! I literally spent 2 nights working on getting my list & coupons together because it was so much stuff...and it paid off! This crappy photo doesn't even do it justice. :)

Shoprite Trip!

Total Cost: $65.25

Savings of: $66.76 with coupons & sales!!

Food Shopping On The Cheap!

Shoprite Trip!

Total Cost: $45.22

Savings of: $52.22 with coupons & sales!!

Whole Foods Trip!

Total Cost: $14.68

Savings of: $8.00 in coupons!

Food Shopping On The Cheap!

Total Cost: $18.83!!!

Savings of: $36.60!

Slow Cooker Chicken and Dumplings

Ingredients:

4 boneless skinless chicken breasts

2 tbsp butter

2 (10.75 oz cans condensed cream of chicken soup

2 potatoes, cubed

2 or 3 carrots, cut up

1 (16 oz.) package refrigerated biscuit dough, torn into pieces

Directions:

Place chicken, butter, soup, potatoes, and carrots in a slow cooker and fill with enough water to cover.

Cover and cook on High 5 to 6 hours.

About 45 minutes before serving, place torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Eggplant and Mozzarella Melt

Ingredients:

• • 2 large eggs
  • Coarse salt and ground pepper
  • 3/4 cup plain dried breadcrumbs
  • Olive oil, for baking sheet
  • 1 medium eggplant (about 1 pound), sliced into 1/2-inch-thick rounds
  • 1 loaf (8 ounces) soft Italian bread
  • 2 cups store-bought tomato sauce
  • 8 ounces part-skim mozzarella cheese, thinly sliced

Directions:

1. Preheat oven to 475 degrees. In a shallow bowl, lightly beat eggs with 1 teaspoon salt and 1/4 teaspoon pepper. Spread breadcrumbs in a pie plate or shallow bowl.
2. Oil a rimmed baking sheet. Dip eggplant rounds in egg, then dredge in breadcrumbs, turning to coat completely; transfer to prepared baking sheet. Bake (without turning) until golden and tender, 15 to 20 minutes.
3. Meanwhile, split bread lengthwise, and place cut side up on another baking sheet; press gently in centers to create a well. Layer both halves with tomato sauce, eggplant, and cheese. Bake until cheese is browned in spots, 6 to 8 minutes.

Chocolate Chocolate Chip Muffins

Ingredients:

2 eggs

1/2 cup - oil

1 cup - milk

1 tsp - vanilla

1 3/4 cup - all-purpose flour

1/2 cup - sugar

1/4 cup - cocoa

1 tbsp - baking powder

1/2 tsp - salt

1/2 cup - semi-sweet chocolate chips (85g)

Directions: 

1 Preheat oven to 400F and prepare muffin pan. Grease muffin pan or fill with paper liners. A nonstick pan requires no greasing.

2 In large bowl add and combine well eggs, oil, milk and vanilla.

3 In smaller bowl combine well flour, sugar, cocoa, baking powder, salt and chocolate chips.

4 Combine wet and dry mixtures and fold together gently until just mixed. Spoon into prepared pan. Bake at 400F for 18 minutes. Remove from pan and cool on rack.

5 Hint: Sprinkle extra chocolate chips on top of each muffin halfway thru baking.

Overnight French Toast

This was DEEEEELICIOUS!!!!
And what an awesome time-saver in the morning!

Adapted from Here

INGREDIENTS:
2/3 cup firmly packed brown sugar
1/2 cup maple-flavored syrup
1 tablespoon margarine or butter
10 (1-inch-thick) slices Challah bread
4 eggs
1 1/2 cups skim milk
1 teaspoon vanilla

1 teaspoon cinnamon

dash of nutmeg
1/8 teaspoon salt
1 to 2 tablespoons powdered sugar

1 1/4 cups sliced strawberries (optional)

DIRECTIONS:
Spray 13x9-inch pan with nonstick cooking spray. In medium saucepan, combine brown sugar, syrup and margarine. Bring to a boil over medium heat, stirring constantly. Boil 1 minute.
Pour syrup mixture evenly in bottom of sprayed pan. Arrange bread slices in even layer over syrup mixture. Set aside.
In large bowl, combine eggs, milk, vanilla and salt; beat with wire whisk until smooth. Pour evenly over bread in pan. Cover; refrigerate at least 8 hours or overnight.
To bake, heat oven to 350°F. Uncover pan; bake 30 to 35 minutes or until lightly browned.
To serve, top each serving with 1/4 cup sliced strawberries; sprinkle with powdered sugar.

The Return of Food Shopping on the Cheap

I've fallen off the coupon wagon lately but after spending $75 on 3 little ole' bags of groceries today...I'm hoppin back on! Now, if only I can remember to buy the paper every Sunday...

Saw this blog post today that may help you get started as well...

Saving Cents With Sense post

I'll have to tune into Extreme Couponing later for motvation :)

Eggplant Parmesan

Recipe from Cooking Light

Other Time: 1 hour, 45 minutes minutes
Yield: 10 servings (serving size: 1 slice)

Eggplant:
2 large eggs, lightly beaten
1 tablespoon water
2 cups whole-wheat panko
1/4 cup fresh grated Parmigiano-Reggiano cheese
2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
Cooking spray
Filling:
1/2 cup torn fresh basil
1/4 cup fresh grated Parmigiano-Reggiano cheese
1/2 teaspoon crushed red pepper
1 1/2 teaspoons minced garlic
1/4 teaspoon salt
1 (15-ounce) container part-skim ricotta cheese
1 large egg, lightly beaten
Remaining ingredients:
1 (24-ounce) jar premium pasta sauce (I used 1 & a 1/2 jars)
1/4 teaspoon salt
8 ounces thinly sliced mozzarella cheese
3/4 cup (3 ounces) finely grated fontina cheese

1. Preheat oven to 375°.

2. To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.

3. To make filling, combine basil and next 6 ingredients (through egg).

4. To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.