Lemon Crumb Muffins
6 cups all-purpose flour
4 cups sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
8 eggs
2 cups (16 ounces) sour cream
2 cups butter, melted
3 tablespoons grated lemon peel
2 tablespoons lemon juice
Topping:
3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup cold butter, cubed
Glaze: 1/2 cup sugar and 1/3 cup lemon juice
In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, sour cream, butter, lemon peel and juice. Stir into dry ingredients just until moistened in a small bowl, combine flour and sugar, cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 350º for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients; drizzle over warm muffins. Serve warm. Yield: 40 muffins.
Biscuit Egg Bake
1 tube (16.3 ounces) large refrigerated buttermilk biscuits
12 eggs
1 cup milk
1 cup chopped fresh tomatoes
1/2 cup chopped green onions
1 can (4 ounces) chopped green chillies
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic seasoning blend
1 package (2.1 ounces) ready-to-serve fully cooked bacon, diced
2 cups (8 ounces) shredded cheddar cheese
Separate biscuits. Cut each biscuit into fourths; arrange in a greased 13 x 9 inch baking dish. In a large bowl, whisk the eggs, milk, tomatoes, onions, chilies, salt, pepper and seasoning blend. Pour over biscuits. Sprinkle with bacon and cheese.
Bake, uncovered at 350º for 40-45 minutes or until a thermometer reads 160º. Yield: 10-12 servings.
Strawberry Glazed Walnut Salad
1 pound fresh strawberries, sliced
1 package (7 ounces) glazed walnuts
1 package (6 ounces) fresh baby spinach
1 package (5 ounces) spring mix salad greens
Poppy Seed Dressing:
1/3 cup mayonnaise
1/4 cup 2 % milk
3 tablespoons sugar
4 teaspoons cider vinegar
2 teaspoons poppy seeds
In a large bowl, combine the strawberries, walnuts, spinach and salad greens. In a small bowl, whisk the dressing ingredients. Serve with salad. Yield: 14 servings.
