Blueberry Sour Cream Muffins

Blueberry Sour Cream Muffins

Ingredients:

1 1/2 cups of all-purpose flour

3/4 cup of raw sugar

1/2 tsp of sea salt

2 tsp of baking powder

1/3 cup of vegetable oil

1 large egg

1/3 cup of whole milk

1 cup of fresh blueberries

1/2 cup of raw sugar

1/3 cups of all-purpose flour

1/4 cup of raw butter, cubed

1 1/2 tsp of ground cinnamon



Directions:

Pre-heat the stove to 400 degrees F .

Grease the muffin cups.

Combine together 1 1/2 cups of flour, 3/4 cup of sugar, seasalt and the baking powder. Place the vegetable oil into a 1 cup measuring-cup; then add the egg and also enough milk to fill the cup. Mix this in with the flour mixture. Fold in the blueberries. Fill the muffin cups right to the very top, and then sprinkle with crumb topping mixture.

Crumb Topping:

Mix together 1/2 cup of sugar, 1/3 cup of flour, 1/4 cup of raw butter, and 1 1/2 tsp of cinnamon. Mix with a fork, and then sprinkle over the muffins before baking.

Bake for about 20 to 25 minutes in the pre-heated oven, or until done.

Pennsylvania Dutch Ham & Noodle Casserole

Pennsylvania Dutch Ham & Noodle Casserole

Ingredients:

1 tablespoon vegetable oil

2 cups cubed cooked hams

1 medium onion, chopped

1 can Campbell’s Condensed Cream of Mushroom Soup

2 cups shredded extra sharp Cheddar cheese

8 ounces extra-wide egg noodles, cooked and drained


Directions:

Heat the oil in a 4-quart saucepan over medium-high heat.  Add the ham and onion and cook until the onion is tender.

Stir the soup in the saucepan and heat to a boil.  Reduce the heat to low.  Add the cheese and stir until the cheese is melted.  Add the noodles and cook until the mixture is hot and bubbling.