Apple Granola Muffins

This was a quick recipe that I was able to throw together for an after school snack! The daycare kids helped me make them in the morning and everyone enjoyed them after they got home. Definitely easy to make and would be awesome for a quick breakfast or even a snack as we are running out the door!

Apple Granola Muffins
(recipe found in Good Housekeeping)

2 cups bisquick
2/3 cup milk
1/3 cup packed brown sugar
1 egg
2 tablespoons butter, melted
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 apple, cored and finely chopped
1/2 cup granola (I used this recipe)
1/2 cup dried cranberries

Mix bisquick, milk, brown sugar, egg, butter, vanilla and cinnamon together. Stir in apple, granola and cranberries. Divide batter between 12 paper lined muffin tin cups and bake at 375 for 15-18 minutes or until a toothpick comes out clean.

Crunchy Apple and Grape Salad

This recipe was a super hit!! Seriously, by the time I even had a chance to sit down and try the food that I had made, I had at least 3 people ask me what was in the fruit salad and if they could have the recipe! That is a sure sign that everyone enjoyed it! I will definitely be making it again... I love the taste of cinnamon paired with fruit, so it definitely kicked the "dressing" of the recipe up a notch... Yummy! Good thing that I had leftovers (I doubled the recipe for the party we had) so that I could experience it all again right away!

Crunchy Apple and Grape Salad
(recipe found on pinterest via what2cook.net)

DRESSING
1 cup lowfat vanilla yogurt
1/3 cup sugar
1/3 cup brown sugar
1/2 cup light mayonnaise
juice from 1/2 lemon
1/2 teaspoon cinnamon

FRUITS
3 apples, cored and chopped
1 pear, cored and chopped
1 celery stalk, chopped
2 cups seedless grapes, halved
1/2 cup slivered almonds
1/2 cup chopped walnuts

Mix all the dressing ingredients together in a medium-sized bowl. Stick this in the fridge while you make the salad. Once you have all the fruit and nuts chopped up, pour the dressing over and stir gently to coat. Refrigerate any leftovers.

Tortellini Pasta Salad

This was a side dish that we had at the birthday for my boys. It was the first time that I had made it (I often use my parties to have guinea pigs for all my new recipes... good thing they don't back fire very often!) and it went over really well. Easy to make up and perfect because I was able to prep it in the morning and not have a lot of work to do once the party was started! I doubled the recipe for a party of 40 people...

Tortellini Pasta Salad
(recipe found on pinterest via simpledelicioussouthernfood.blogspot.com)

1 (20-ounce) package cheese tortellini
1 cup fresh mozzarella, cubed
1 cup pepperoni, chopped
1 cup cherry tomatoes cut in half
1/3 cup fresh basil, chopped
2/3 cup caesar salad dressing
Salt and pepper to taste

Cook tortellini according to package directions; drain and rinse with cold water, drain again. Transfer cooked tortellini to a large bowl and add remaining ingredients. Toss well. Refrigerate at least 1 hour before serving.

Luau Punch

I made this punch for my sons' birthday party towards the end of March. I was looking for something that would be good for the kids, but that the adults could add a little something to and make it just right for them as well! :) It was delicious... I wanted to be able to use my cute new drink dispenser, so I didn't serve it slushy like suggested, but it was just as good. The adults added rum to the mix, but it was great either way! The nice thing about a party at the end of March in Minnesota? The ability to use the outdoor refrigerator to keep food and drinks cold! :)



Luau Punch
(recipe found on pinterest via allrecipes.com)

1 (46 fluid ounces) can pineapple juice
1 (6 ounces) can frozen orange juice concentrate, thawed
2 liters lemon lime flavored pop

In an empty gallon milk jug or pitcher, pour pineapple juice and orange juice concentrate. Shake to mix and pour in the lemon-lime soda. You may need to let the fizz settle and then return to pouring. This will fill up the gallon. Freeze overnight for a slush type punch. Let the punch start to thaw 2 hours before serving.

Baked Parmesan Portobellos

The hubs has been doing a weight loss challenge this winter and the night before weigh-ins I knew that I needed to make something pretty low cal that he would still want to eat! :) I was busy making cupcakes and cake for two of my boys' birthdays, so the hubs actually ended up making these up. He grumbled through the whole ordeal about "these complicated recipes that I always pick out" and I'm not sure if he followed the recipe exactly (it seemed to have a bit more cheese then it should have...), but they ended up being fabulous!! We made something different for the kiddos because the last time we tried portobello mushrooms they didn't go over very well. So, rather then fight with them the entire time, I thought that the hubs and I would just enjoy our meal... and that we did!!

Baked Parmesan Portobellos
(recipe found on pinterest via oneperfectbite.blogspot.mx)

1/2 cup italian style bread crumbs
1 cup freshly grated parmesan cheese, divided
1 teaspoon sweet paprika
1/4 cup fresh minced parsley, divided
2 teaspoons salt, divided
3/4 cup egg substitute
1/2 teaspoon black pepper
1 teaspoon marjoram leaves
1 teaspoon garlic powder
1 teaspoon oregano leaves
4 large (5 to 6-inches wide) stemmed portobello mushrooms, brushed clean
1 1/2 cups shredded part-skim mozzarella cheese
1 cup tomato sauce

Preheat oven to 400. Line a baking sheet with aluminum foil. Place a wire cooling rack inside the baking sheet. Mist rack with cooking spray. Set aside. Combine bread crumbs, 1/2 cup parmesan cheese, 3 tablespoons parsley, paprika and 1 teaspoon salt in a shallow pan. Mix well. Set aside. In a separate bowl, combine egg substitute, remaining 1 teaspoon salt, pepper, marjoram, garlic powder and oregano. Mix well. Dip both sides of mushrooms into egg mixture. Dredge in crumb mixture until both sides are completely coated. Transfer, stem side down, to prepared wire rack. Spray tops with cooking spray and bake for 15 to 20 minutes, or until mushrooms are tender. Remove pan from oven. Reset oven to 450. Meanwhile, carefully turn mushrooms stem side up. Cover each mushroom with 2 tablespoons of remaining parmesan cheese, 1/4 of mozzarella cheese and 1/4 cup tomato sauce. Spray tops lightly. Return to oven and bake until cheese melts and mushrooms are warmed through, about 10 minutes. Use a wide spatula to transfer mushrooms to a serving platter. Sprinkle with reserved 1 tablespoon parsley.

Weekly Line Up - 6/20-6/26

This weekend is our town celebration and I am super excited... A weekend of fun activities around our small town is a fabulous time to get out and see everyone and not have to drive anywhere!! Of course my family is super involved in MANY aspects of this weekend, so it is a lot of running! But, the benefits outweigh the drawbacks of being super involved... LOVE my little home town! So, it's a weekend of food booth eating for us - can't wait! :) Also, since the kids are home so much more for the summer we have been going through bread like mad! So, the hubs requested that I make some of my yummy homemade breads to use for sandwiches... So, that's on the agenda for this week!

Thursday - Crescent Dogs
Friday - Baked Potatoes from the Potato Booth!
Saturday - Burgers from the Cub Scout Booth!
Sunday - Steaks on the grill
Monday - *Penne with Asparagus and Peas
Tuesday - *Southwestern Grilled Tilapia
Wednesday - *Taco Stuffed Pasta Shells
Thursday - *Slow Cooker Rosemary Garlic Beef Roast

Extras: Refried Beans, Ezekial Bread, Honey Whole Wheat Bread, Whole Wheat Bread

* = New Recipes

White Chocolate Buttercream Frosting

I was looking for a new recipe for a frosting that I could tint different colors. I usually go with a cream cheese frosting, but this time I wanted to shake it up a bit. I found this recipe and man, it was good!! I accidentally threw too much white chocolate chips in, but it still tasted awesome - I mean really, can you go wrong with MORE chocolate?? :) It was great tasting and easy to frost with!

My son wanted a hulk cake shaped in the form of a 9... This was on the heels of his brothers "3" cake, which was a lot easier to shape then this 9! Oh well - he was happy! :)

White Chocolate Buttercream Frosting
(recipe found on pinterest via thebewitchinkitchen.com)

1 cup butter, softened
3 cups powdered sugar, more if needed
1/4 cup whipping cream
1 teaspoon vanilla extract
6 ounces white chocolate chips

Melt the chocolate first, using the double boiler method. Let cool to room temperature. Place softened butter in a bowl and sift the powdered sugar over top. Starting slow, mix until incorporated and then beat until fluffy, about a minute or two. After you have scraped the bowl, add the cream and vanilla. Mix again and then stir in the melted, cooled chocolate. Turn your mixer to medium-high and beat for 3-4 minutes.

Marshmallow Filled Chocolate Cupcakes

I have been on the look out for a yummy chocolate cupcake recipe since the chocolate cupcakes that I made for my daughter's birthday turned out way too dry... So, I had to try these out! I especially liked the idea of a marshmallow filling!! I just found the cutest tool that works AMAZING to core out cupcakes and I was excited for a chance to try it out. It worked like a charm and I found it for a couple of bucks on Walmart... So in love with this new tool! These cupcakes were fabulous, even without the marshmallow filling and I will definitely be using this chocolate cupcake recipe for my go to recipe!! Don't fret if the batter seems super runny, I panicked a bit, but they turned out awesome!

My youngest turned three this year and while I made this awesome three cake for his actual birthday, I made this fun tractor "cake" (made out of cupcakes) for his birthday party. It turned out super cute and everyone loved it! So, while I would normally use a chocolate frosting with these cupcakes, I had to go with a frosting that I could tint... Don't worry, I won't leave you hanging - that recipe is up tomorrow!

P.S. I have made these cupcakes a few times since this party and I paired them up with this chocolate frosting recipe... Too fabulous for words!! I have gotten so many compliments and requests for them and they are SO easy!!

Marshmallow Filled Chocolate Cupcakes
(recipe found on pinterest via bigbearswife.com)

CUPCAKES
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water

MARSHMALLOW FILLING
10 large marshmallows
2 tablespoons light corn syrup
2 cups powdered sugar
2 tablespoons milk

Preheat oven to 350. In a mixing bowl, mix together sugar, flour, cocoa, baking powder, baking soda and salt. Add in eggs and mix until incorporated. Add milk, oil and vanilla and continue to mix for an additional 2-3 minutes. Add boiling water and continue to mix for another 3-4 minutes. Batter will be VERY RUNNY! Line muffin tin with cupcake wrappers and fill each wrapper with 1/4 cup of batter. Bake for 15 minutes or until done. Cool completely. Core cupcakes, setting aside the removed part. To make marshmallow filling, place marshmallows and corn syrup in large microwave safe bowl. Heat in microwave for 1 minute. Stir well and add powdered sugar and milk. Mix until smooth. Pipe into cupcakes and then replace removed piece of cupcake. Frost with desired frosting.

Creamy Dill Pork Chops

The taste of dill is a fun addition to mix things up a bit in recipes and I was excited to try it out in these pork chops. My youngest helped me throw this meal together... That's how easy it was to make!

The chops turned out super tender and we all enjoyed the added taste that the dill gave to the sauce. My kids called it "gravy" and asked for more, which was pretty surprising since that is where the onions were and they aren't big onion fans! Next time we have this I would add some mushrooms to it just for another layer of taste!

Creamy Dill Pork Chops
(recipe found on justapinch.com)

4 pork chops
1 medium onion, chopped
1 cup sour cream
1 tablespoon dried dill
1/2 cup champagne or white wine

Mix sour cream dill, salt and pepper. Set aside. Brown onions and pork chops, remove pork chops. Deglaze pan with champagne or wine, making sure to lift all bits from bottom of pan, Add sour cream mixture and whisk, add pork chops back in pan, stir and simmer on low heat covered for 20-25 minutes.

Unstuffed Cabbage Rolls

The hubs was a little leery about this recipe when I talked about what we were having for supper until he tasted it... He couldn't get enough and was excited that he had leftovers to take for lunch the next day. He told me that it really reminded him of a healthier version of goulash. The kids loved it also... They surprise me every time that they LOVE cabbage so much. They kept coming and stealing pieces of it while I was waiting to drop it in the pan. All in all it was a yummy, low cal, yet hearty supper!

Unstuffed Cabbage Rolls
(Recipe found on pinterest)

2 pounds ground beef
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon black pepper
1 teaspoon salt

In a large pot brown beef and onion until onion is tender. Add garlic and cook for another minute. Add remaining ingredients, bring to a boil and simmer for 20-30 minutes or until cabbage is tender.

Weekly Line Up - 6/13-6/18

Our first camping weekend is this weekend and we couldn't be more excited!! The camper is packed and ready to roll as soon as the hubs gets home from work. Bringing a few treats along with us and trying some new recipes over the campfire, so it should be a great one! Josh's brother is coming into town this next week, so we are trying a few gluten free recipes on this end - trying to get my mind wrapped around that type of cooking... my answer? Meat, meat and more meat! :) Actually we are eating like we normally do and we'll see how we do...

Friday - Sandwiches
Saturday - Hot Dogs, Baked Beans and Chips for lunch, *Pie Iron Tacos over the fire for supper
Sunday - Father's Day supper with my dad - I'm in charge of the *Cooler Corn
Monday - *Root Beer BBQ Chicken, watermelon
Tuesday - Pick your own night
Wednesday - Tacos

Extras: refrigerator oatmeal, granola

* = New Recipes

White Chocolate Cranberry Chex Mix

The hubs (who is carefully watching what he is eating right now) was not happy with me making this mix... It was super addicting and he couldn't put it down! Whoops... It is super good and a nice sweet treat that is easy to take along when we are on the go!

White Chocolate Cranberry Chex Mix
(recipe found on pinterest via mypinterestreality.com)

4 Cups of rice chex
2/3 cup white chocolate chips
1/2 cup dried sweetened cranberries
1 tablespoon powdered sugar

Place chex into a medium bowl. Place white chocolate chips into a microwave safe bowl and microwave on high for 30 seconds, remove and stir. Repeat process until the chocolate is creamy and melted. Pour all of melted white chocolate chips on top of the chex mix and gently fold in until evenly coated. Sprinkle on powdered sugar and gently fold in until evenly coated. Add cranberries and gently fold in. Spread mix out onto a foil covered cookie sheet. Let harden on counter for up to a few hours or place in the refrigerator. Store in air tight container.

Peanut Butter Cup Cake

My youngest turned 3 this year and I had seen this super cute cake shaped in the number three that I knew I just had to do! It called for whatever cake mix that you wanted to use so I scrolled through my pins and found this peanut butter cup cake that I knew would be super tasty. I love chocolate and peanut butter together! The frosting is super yummy - light and fluffy! It was made as just a regular 9x13 cake, but I chose to form it in the shape of a 3 for my son's birthday... Choose however you want to make it!

Peanut Butter Cup Cake
(recipe found on pinterest via thecountrycook.net)

1 box chocolate cake mix (I used dark chocolate)
1/2 cup butter
3/4 cup creamy peanut butter
2 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla
m&m's - if making the 3 cake

Prepare cake as directed. If making the 3 cake, you will need to double this recipe and make it in two bundt cake pans. If you just want it to be a regular cake you can make it as the recipe states. Let cool completely. To shape the number 3, cut one bundt cake (using a clock as a reference) cutting horizontally at 9 and vertically at 7 for the top of the 3. Next cut the second bundt cake horizontally at 9 and vertically at 11, for the bottom of the 3. You may need to trim a bit here and there to make the 3 "fit" better. To make the frosting beat together butter and peanut butter until well combined. Add powdered sugar and mix until incorporated. Add milk and vanilla and mix again until combined. Carefully frost your cake... This frosting will pull away from the cake very easily so frost gently! Add m&m's to cake if desired!

Slow Cooker White Bean Soup

This was a cheap, hearty soup that was pretty easy to throw together. It didn't call for ham, so it can be a vegetarian soup, but there is just something about beans and ham that I love together in a soup. The kids even ate it pretty well and it was fabulous with the whole wheat garlic herb bread. I would definitely make this again - perfect for a chilly evening meal! :)

Slow Cooker White Bean Soup
(recipe found on pinterest via budgetbytes.com)

4 cloves garlic
1 medium yellow onion, chopped
1/2 pound carrots, chopped
4 stalks celery, chopped
1 pound dry navy beans
1 whole bay leaf
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika
pepper
1 1/2 teaspoons (or more to taste) salt
6 cups water
16 ounces chopped ham

Add garlic, onion, celery, and carrots to a large slow cooker. Sort through the beans and remove any debris or stones. Give them a quick rinse and then add them to the slow cooker, along with the bay leaf, rosemary, thyme, paprika and some pepper. Add water to the slow cooker and stir to combine the ingredients. Place the lid on the slow cooker and cook on low for 8 hours. After 8 hours, stir the soup and mash the beans slightly. Starting with just a 1/2 teaspoon, add salt to your liking.

Whole Wheat Garlic Herb Bread

I was looking for a new bread recipe to try with the slow cooker white bean soup that we were having and I decided that rather then going with my whole wheat bread that I like to pair with soups, I would try this recipe. I love beer bread and usually pair it with dips for an appetizers since it is a little hard to cut into slices, but I thought this one would be fun to have with a soup. It did taste fantastic with the soup, but I am definitely going to pair it with a dip at some point in the future because I think that that would taste fabulous also!! The kids couldn't get enough of it and they all wanted more... They were definitely not happy when I cut them off at a slice and a half! :)

Whole Wheat Garlic Herb Bread
(recipe found on pinterest via gimmesomeoven.com)

3 cups whole wheat flour
4 cloves garlic, minced
3 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bottle (12 ounces) beer
4 tablespoons butter, melted

Preheat the oven to 350. Grease a 9x5x3-inch loaf pan. In a medium bowl, whisk together the flour, garlic, sugar, baking powder, salt, rosemary, thyme and oregano. Gently stir the beer into the dry ingredients until just mixed. Pour half the melted butter into the loaf pan, then transfer the bread batter to the pan and use a spoon to spread it out even. Pour the rest of the butter on top of the batter,spreading it around evenly on top. Bake for 50 to 60 minutes, until top is golden brown and a toothpick/knife inserted in the middle comes out clean. Serve immediately.

Weekly Line Up - 6/6-6/12

Busy weekend coming up - busy and exciting!! My youngest brother and his girlfriend are getting hitched!! We love, love, love her and are so excited for the both of them... The grooms supper is at her parents house, but our whole family is pitching in to bring the food for the supper! It should be a fabulous fun filled night in preparation for a fun filled fabulous day the next day! Can't wait - hope the kids are good for the long weekend of festivities!!

Friday - Chinese Cabbage Salad/Christmas Crack
Saturday - Wedding Food!
Sunday - Family Brunch/Fast food on the way home!
Monday - *Crockpot Chicken Tacos
Tuesday - Pick your own night
Wednesday - Lasagna Roll Ups
Thursday - 3 Packet Roast

Extras: *Avocado Egg Salad

* = New Recipes

Baked Chicken and Spinach Flautas

I have had these pinned for such a long time and have never gotten around to making them. I don't know - I was a little scared, I'm not sure why... The recipe wasn't as difficult as I maybe thought that it was going to be and they were so scrumptious!! Seriously, the kids ate 3 of them a piece and wanted more... I will definitely have to double this recipe the next time that I make this and you can be sure that we WILL be having this again soon! I paired this with the slow cooker refried beans that my family has been loving lately and it was a perfect supper for everyone.

Baked Chicken and Spinach Flautas
(recipe found on pinterest via healthy-delicious.com)

1 pound boneless, skinless chicken thighs (about 4)
16 ounces beer (or chicken broth)
2 cups water
1 teaspoon paprika
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 jalapeno pepper, minced
3 cups spinach, chopped
8 burrito-size flour tortillas (9 inches)
6 ounces queso quesadilla or other melting cheese, shredded (I forgot to do this and they still were delish)
1 teaspoon olive oil, or cooking spray
salsa, for serving

Preheat the oven to 450. Put the chicken thighs in a deep sided saute pan and cover with the beer and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings. Pour out all but 1/4 cup of the cooking liquid. Add jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted. Cut the tortillas in half. Spoon chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas. Brush the flautas with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy. Serve with salsa.

Pumpkin Apple Bread

This is a recipe that I found from last fall, but pumpkin is good any time if you ask me! :) You might not be able to find apple cider as easily all year round, but this pumpkin apple bread was moist and delicious. I took it as a little treat to ECFE for the other parents that are there and didn't come home with any extra! :) The flavors of pumpkin and apple together were delicious and the glaze over the top just pushed it up a notch!

Pumpkin Apple Bread
(recipe found on pinterest via nancycreative.com)

STREUSEL TOPPING:
1 tablespoon flour
5 tablespoons brown sugar
1 teaspoon cinnamon
1 tablespoon butter, not softened

BREAD:
3 cups flour
3/4 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 (15 ounces) can pure pumpkin (not the pumpkin pie filling)
3/4 cup canola oil
2 1/4 cups sugar
4 large eggs, lightly beaten
2 cups peeled, cored and finely chopped apples (about 2 medium-size apples)

APPLE CIDER GLAZE:
1 cup powdered sugar
2 tablespoons apple cider (if you don’t have cider, substitute apple juice)

In small bowl, blend flour, brown sugar, and cinnamon. Add the butter to this mixture with a pastry blender or fork until mixture is crumbly; set aside. Preheat oven to 350. Grease and flour two 9×5" loaf pans and set aside. In medium bowl, blend together flour, salt, baking soda, cinnamon and nutmeg. In a large bowl, whisk together pumpkin, canola oil, sugar, and eggs. Add flour mixture to this mixture and stir until well combined. Fold in apples. Divide batter between the two loaf pans. Sprinkle half of the streusel topping over each loaf. Bake 50-55 minutes or until a toothpick inserted in center of loaves comes out clean. Cool loaves in pans on a rack for about 15 minutes, then remove from pans and cool completely (Note: You may need to loosen the top edges of your loaves from the pan a little with a knife if the streusel topping is sticking to the edges.) Mix the powdered sugar and apple cider together, blending well. Drizzle half of the glaze over each cooled loaf, and let glaze set before serving. The warmer the loaves are, the more the glaze will melt in... Wait until the bread is cooled before adding glaze if you want it to be more noticeable.

Peach Cobbler Muffins

When the firemen sell their peaches, I am always looking for new recipes to try out. I found this recipe in my search and it is definitely one that I am going to be making again. I love a good muffin - they are awesome for snack, a treat for the kids or even a special breakfast. These were right up my alley and the streusel topping wasn't too over the top that I felt they were super unhealthy! These are on my to make again list when the peaches ripen again!

Peach Cobbler Muffins
(recipe found at barbarabakes.com)

MUFFINS
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 large eggs
2 teaspoons vanilla
1/2 cup milk
2 cups fresh peaches, diced (about 2 large peaches)

STREUSEL TOPPING
4 tablespoons sugar
1 tablespoon flour
1/2 teaspoon cinnamon
2 teaspoons vegetable oil

In a small bowl, whisk together sugar and flour. Add oil and mix together until fully incorporated and you have a sandy texture. Set aside. Preheat oven to 350. Lightly grease a muffin tin with cooking spray or vegetable oil or line with paper muffin liners. In a small bowl, whisk together flour, baking powder and salt and set aside. In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs, vanilla and milk. Add flour mixture and stir until just combined. Gently stir in peaches. Fill muffin cups 2/3 full with muffin batter. Don't over fill. Sprinkle muffins with topping that you set aside earlier. Bake at 350 for 20-25 minutes or until a tester inserted into the center comes out clean. When muffins are done, cool for a few minutes in the muffin pan before removing to cool completely on a wire rack.

Blueberry Zucchini Bread

These are two ingredients that are usually in my freezer all year round, unless we run out! :) I made up this recipe last summer for our camping trip that we took to South Dakota. This bread was super tasty and was perfect for snacking on or a delicious breakfast... The kids like a hearty bread for breakfast and they are always wanting to snack on anything that they can get their hands on, so this was perfect!! This bread is very moist, so it won't last long before it starts to mold so eat it up quick! Not a problem here!! :)

Blueberry Zucchini Bread
(recipe found in Parents magazine)

1 cup all purpose flour
1 cup whole wheat flour
1/4 cup packed light brown sugar
1/4 cup sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
3 eggs
3/4 cup canola oil
1/ teaspoon vanilla
2 cups shredded zucchini
1 cup blueberries

Preheat oven to 350. Lightly coat the bottom of 4 mini loaf pans or 1 9" pan with cooking spray; set aside. In a large bowl combine flours, sugars, baking soda, cinnamon, salt and baking powder; set aside. In another bowl, mix eggs, oil and vanilla. Add to flour mixture and stir until combined. Gently stir in zucchini and then blueberries. Spoon batter into prepared pans. Bake about 40 minutes for mini pans or about 1 hour for 9" pan or until golden brown and a toothpick inserted into the center of each comes out clean. Allow to cool in pan 10 minutes before removing. Serve warm or let cool completely before slicing.