Blueberry Muffins with Topping

This was one of the first recipes I learned how to make as a young girl. I was so good at making them that I was dubbed the official blueberry muffin maker. Really my secret has always been doubling the amount of blueberries and using butter instead of shortening. I don't know if that's enough change from the original Better Homes and Garden cookbook that it came from to call it my own recipe, but I did create the recipe for the topping after falling in love with that boxed Betty Crocker or Duncan Heines version of blueberry muffins with topping.

1 1/2 cups flour
1/2 cup sugar
2 tsp. baking powder
1.2 tsp. salt
1/4 butter, between fridge and room temperature
1 egg
1/2 cup milk
2 cups blueberries

Mix ingredients in order - just until blended.

TOPPING
1 1/2 TBLS butter, softened
3 TBLS flour
3 TBLS sugar

Mix with a fork until crumbly. Sprinkle generously on top of muffin batter in muffin tins.

Preheat oven to 375 degrees.

Bake for 20-25 minutes.

Makes one dozen.

Pork Chops

Yes. Pork chops. The way my mom makes them. I was once made fun of for saying that I had eaten pork chops for dinner because that's what Homer Simpson eats for dinner and he's white trash. That wasn't a very good friend and that person had never had these pork chops.

They're delicious.

3 TBLS olove oil
salt and pepper to taste
2 TBLS fresh dill (or 1 TBLS-ish dried) (Also, don't mind my picture. It has rosemary on the pork. It's from a google image search.)
2 medium onions, sliced
1 cup chicken broth/stock
4 thick cut pork loin chops (I use the ones from Costco.)

Sautee onions in the oil on low for about 20 minutes. Scoot them to the edges. Season the pork with salt, pepper, and dill and brown on both sides.

Add broth to the pan. Cover. Reduce heat and simmer 35-40 minutes.

Remove the meat leaving the juices and onions in the pan. Mix 1/2 cup sour cream with 1 TBLS flour, a dash of salt, pepper and dill in a small bowl. Add to simmering drippings and bring to a boil again until thickened.

Molten Chocolate Cake

This recipe is SO easy and SO rewarding. Andi t's the kind of recipe that you will always have the ingredients for. As long as you always have chocolate and heavy whipping cream at your house, which I do.

I didn't have any baking chocolate so I used 1 cup of semi sweet chocolate chips because I doubled the recipe.

I used 1 custard cup as the recipe states and did the rest in ramekins. The ramekins did much better for dumping upside down and baking to the perfect texture.

I also always whip in 1/2 tsp. vanilla with the cream and sugar.

I found this recipe on Pioneer Woman's Tasty Kitchen.

Here it is.

• 4 pieces (squares) Semi-sweet Baking Chocolate
• ½ cups Butter
• 1 cup Powdered Sugar
• 2 whole Eggs
• 2 whole Egg Yolks
• 6 Tablespoons Flour
• 2 cups Real Whipping Cream (seriously It's So Much Better!!!)
• 2 Tablespoons Sugar

Preheat oven to 425 degrees.

Spray 4 custard cups with Pam and place on cookie sheet.

Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.

Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.

Divide between cups.

Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.

Combine sugar and heavy cream and whip until stiff.

Invert cakes on dishes and top with whipped cream.