Aisle Twelve

Do you have a ton of blueberries left over from the season like I do?  I like to keep some to freeze and use throughout the winter in oatmeal and things, but I can't resist a good blueberry muffin.  Put strudel on top and I'm a goner.  This is a recipe from my Aunt Bonnie and it is my favorite.  I will sometimes go to a bakery and order a blueberry muffin only to be disappointed that they don't have Aunt Bonnie's moist recipe.  There is nothing worse than a dry muffin.  Well maybe there are some things, but dry muffins are no one's friend. The best part about these muffins is that they are so simple to make.  I know I say that about a lot of recipes but these really are.  And they come out moist, cinnamon-y and blueberry-y and perfect every time.  This recipe isn't limited to just muffin form.  My mom made these recently but instead of putting the batter in a cupcake tin, she used a square baking dish.  The result: delectable blueberry crumb coffee cake.  Bonus

 You're welcome.  What for?  Oh, because I already know you will be thanking me profusely for this recipe.  Just thought I'd get that out of the way up front.  I got this recipe from my cousin Jason.  I'd heard that he made these infamously for his family and it had me curious.  I finally decided I needed this recipe when this past winter Joe and a couple friends were going to a home brew festival.  Based on their performance at this festival the year before, I knew they were going to need something of substance to soak up all those heavy beers.  I decided this was the perfect opportunity to make the pretzels.  I wasn't quite expecting the overwhelmingly popular response that these pretzels received, but I gladly accepted the praise.  These pretzels are that good.  Make them and you'll feel like a culinary connoisseur.  I warn you, they are a bit of an investment in time and dishes, but they aren't incredibly difficult and its definitely worth the effort.  I

I'm BAAAAAACK!  I know I've been absent in the blogging department lately, but I actually have been cooking on occasion.  I just haven't had the time to blog about it.  I'm sure you've missed me dearly...well now you can dry your eyes. This dinner reminds me of a tropical summer retreat.  It's a fiesta on your plate.  The flavors are big, spicy, bold...in a word, fun.  This would make a great party meal for entertaining; you can make a lot easily and relatively quickly. Of note, Joe and I found these stuffed jalapenos packed quite a lot of heat.  I can take a little, he likes heat, but for whatever reason these jalapenos were firey! Perhaps they were super fresh because I did take out the ribs and seeds.   Or maybe it was because I stuffed them ahead of time and kept them in the fridge which probably caused the heat to infuse the cream cheese.  You probably shouldn't do that.  Learn from my mistakes. These recipes were based from Everyday

Ok, so I'm big on the drinks right now.  That's because it's summer and as I mentioned previously, summer is not a high time for cooking.  It's either too busy or too hot to stand over a stove slaving away on a meal.  Not that I find cooking to be slave-ish, because I rather enjoy it, but... you catch my drift. This lemonade is so refreshing and sweet and tart and ... it just hits all the bells and whistles.  I crave this almost as much as I crave an ice cold glass of beer on a hot day at the ball park...almost, not quite but almost.  This is perfect though to sip at while laying lazily in the backyard and reading a good summer read.  Lemonade 4 lemons 2 oranges 1 cup sugar 1 quart cold water Juice lemons and oranges.  Add to a pitcher with the sugar and cold water.  Chill to expand (makes more as it chills.)  Serve in a glass filled with ice and enjoy summer.