Black Raspberry Muffins

Ingredients

*Note: If you are using frozen raspberries, thaw them first in a strainer, and discard the excess liquid.

1 1/2 cup all-purpose flour
1 tbsp. baking powder
1/8 tsp. salt
1/2 cup granulated sugar
3/4 cup sliced almonds, divided
2 eggs
1 cup buttermilk, or 1 cup milk including 1 tbsp. vinegar or lemon juice
6 tbsp. vegetable oil
1/2 tsp. almond extract
1 1/2 cups fresh or *frozen black raspberries
3 tbsp. raw sugar

Directions

In a large bowl combine the flour, baking powder, salt and the sugar.

Crush 1/2 cup of the sliced almonds, and add to the flour mixture.

Gently stir in the black raspberries.

In another bowl, lightly beat the eggs, add the buttermilk, oil, and the almond extract.

Make a well in the center of the dry ingredients, and pour in the egg mixture, just until combined. Do not over mix.

Spoon the batter into greased muffin cups, or paper-lined muffin cups.

Sprinkle the slice almonds and raw sugar over the tops.

Bake at 400� F for about 18 - 20 minutes, or until golden brown and firm to the touch.
Makes about 12 muffins.

Sue

I was looking for a salad recipe to go with the wet burrito casserole I'm making tomorrow for Cinco de Mayo and couldn't find exactly what I wanted so I put a few together and came up with this. I have no idea what Spike is, but maybe you do. Sorry 'bout the cilantro, Jasdip :-)

AVOCADO, CUCUMBER, TOMATO SALAD (My recipe)

2 avocado, diced into bite-sized pieces
Salt to taste
1 large tomato, diced into bite-sized pieces
1 medium cucumbers, diced into bite-sized pieces
1 small onion, diced (use red onion or Valdalia)
1/3 c. chopped cilantro (use more or less to taste)
2 Tbsp. fresh squeezed lime juice , divided
1 Tbsp. best quality extra virgin olive oil
1/4 tsp. Spike seasoning (optional, but good)

Peel avocado and cut into 1/2 inch pieces. Put avocado pieces into plastic or glass bowl and toss with 1 T lime juice. Season generously with salt. Chop tomatoes, cucumbers, onion and cilantro and add to avocado in bowl. Whisk together 1 Tbsp. lime juice and 1 T olive oil (with Spike seasoning if using) then stir gently into salad. Serve immediately. This doesn't keep well, so only make as much as will be eaten right away.

Barbara Eden's Chicken and Rice Supreme

3 tablespoons vegetable oil, divided 50 mL
1 onion, chopped
2 cups mushrooms, sliced 500 mL
1 1/2 pounds boneless chicken, cubed 750 g
1/4 cup dry white wine 50 mL
1 (10 ounce/284 mL) can cream of mushroom soup
1/2 cup chicken broth 125 mL
1/2 cup sour cream 125 mL
1 teaspoon curry powder 5 mL
4 cups cooked rice 1 L
1 cup frozen peas 250 mL
1/2 cup green onions, chopped 125 mL
Salt and pepper to taste

Topping:
1 cup Cheddar cheese, grated 250 mL
1/4 cup dry bread or cracker crumbs 50 mL

In a large skillet, heat 2 tablespoons (25 mL) oil over medium heat: cook onion and mushrooms until softened. Remove to mixing bowl. Add remaining tablespoon of oil to hot saucepan and cook chicken pieces (skin removed) until golden brown; remove to bowl. Add wine to skillet, stirring to deglaze pan; add soup, broth, sour cream and curry powder, whisking together until blended. Stir into chicken and mushroom mixture along with cooked rice, peas and green onions; mix until well blended. Season with salt and pepper to taste. Transfer mixture to greased 10-cup (2.5 L) baking dish or casserole. Top with a mixture of cheese and crumbs. Bake uncovered in 350 degree F (180 degree C) oven for 30 to 40 minutes, or until mixture bubbles and topping is golden brown.

Makes 6 to 8 servings.

That's okay Patti.....I just won't come for dinner tomorrow!

Patti, I did a little searching and found this out about Spike. I read somewhere else that you can use McCormick Blend in place of the Spike.

Here is a link that might be useful: Spike

Patti, I used to use Spike a long time ago, its great. You will find it at a health food store, not very expensive either. When I was looking for a picture I found this with a secret recipe, take a look. Might be something you can try when you get the spike.

Let me know how it is if you try it.

Here is a link that might be useful: secret recipe

I haven't tried this but saved it from a Pillsbury email.
Mini Buffalo Chicken Pastries
1 tablespoon olive oil
1 boneless skinless chicken breast (4 oz), cut in half crosswise
2 tablespoons buffalo wing sauce (from 12-oz jar)
1tablespoon chopped celery
1 can (8 oz) Pillsbury� refrigerated crescent dinner rolls
1 tablespoon finely chopped fresh parsley
1/2 cup blue cheese dressing
DIRECTIONS

* 1Heat oven to 375�F. In 10-inch skillet, heat 2 teaspoons of the oil over medium-high heat until hot. Cook and stir chicken in oil 3 to 5 minutes or until chicken is no longer pink in center. Remove from heat; place chicken on cutting board. Using a fork, pull chicken into shreds; return to skillet. Stir in sauce and celery.
* 2Meanwhile on cutting board, unroll dough and separate into 8 triangles. From center of 1 longest side to opposite point, cut each triangle in half, making 16 triangles. Place rounded tablespoonful chicken mixture on center of each triangle. Bring corners to center over filling, overlapping ends; press gently to seal. Place on ungreased cookie sheets. Brush each lightly with remaining 1 teaspoon oil. Sprinkle with parsley.
* 3Bake 10 to 13 minutes or until golden brown. Serve warm with blue cheese dressing for dipping.

Thanks Nita and Joann. I think I have McCormick's Blend--I'll check. At almost $5 for seven ounces for Spike, that seems a little steep, but it does have a lot of flavors in it. That salad could use a little "kickin' up".

Nodakgal, I get those Pillsbury e-mails, too. Somehow I missed that recipe but it sure sounds like something I'd like to take to a party.