Purple muffins !!??

Here is a recipe that I did twice, and twice it was this colour... I don't know why, as I did exactly what it says on my book... I find it interesting and it doesn't change the taste so if you want to try this one, tell me and i'll translate it for you!

Maybe you'll be more fortunate and will obtain 'normal' muffins!!

MUFFINS AUX MYRTILLES- BILBERRIES MUFFINS
Pour 12 muffins

230 g farine
2 c.c levure chimique
1 pincée de sel
½ c.c. cannelle en poudre
2 c.s. sucre
150 g myrtilles
1 œuf légèrement battu
180 ml lait
75 g beurre fondu

1- Préchauffez le four à 200°C. Beurrer 12 moules de taille moyenne
2- Dans un récipient, tamiser la farine, la levure, le sel et la cannelle. Ajouter le sucre et les myrtilles. Mélanger délicatement. Faire un puits au centre. Dans un récipient, mélanger l’œuf, le lait et le beurre fondu. Verser au centre les ingrédients secs.
3- Mélanger délicatement avec une fourchette, jusqu’à ce que les ingrédients secs soient bien humectés. Verser la pâte dans les moules aux 2/3. Cuire au four 20 à 25 min.

Chocolate Kisses Cookies

A friend of mine just had a baby and I was in charge of bringing a dessert for one of her meals. She has three little boys and when I saw these new Candy Corn Hershey's Kisses I couldn't resist. They definitely look like candy corn and I think they are supposed to taste like it, too. So fun! Of course you could always make this cookie using any of your favorite Hugs or Kisses flavors! The cookies are very moist if you don't over bake them.


Chocolate Kisses Cookies

36 Hershey's Kisses or Hugs
1/2 cup (1 stick) butter, softened
1 cup sugar
1 egg
1 1/2 tsp. vanilla
1 1/2 cups flour
1/3 cup cocoa
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup milk

Heat oven to 375. Remove wrappers from chocolate pieces. Set aside. Beat butter, sugar, egg and vanilla in large bowl until well blended. Add flour, cocoa, baking soda and salt alternately with milk, beating until well blended. Cover; refrigerate dough about 1 hour or until firm enough to handle.

Shape dough into 1-inch balls. I rolled mine in granulated sugar. Place on ungreased cookie sheet. Bake 8-10 minutes or until set. Do not over bake! Cool 1 minute; remove from cookie sheet to cooling rack or waxed paper. Place one chocolate piece on each cookie.

**I found that putting the chocolate on too soon made it melt into a puddle and waiting too long didn't let the chocolate stick to the cookie. You want the cookies to be just warm enough to slightly melt the bottom of the chocolate onto the cookie.

Makes 3 dozen cookies.

Goulash

This is a vegetarian version of Goulash that I made up. It has the yummiest flavor! Of course you could always add ground burger to it if you prefer. Normally I use elbow macaroni for the pasta but the last time I made it I used the new Piccolini® Mini Wheels by Barilla. The boys loved that! So fun!

Goulash

In a large skillet saute in olive oil:

1 green pepper, diced
1/2 cup onion, diced

Add:

2 cups shredded cabbage

When veggies are tender crisp add:

1 (8 oz.) can tomato sauce + 1 can water
1 (14.5 oz.) can diced tomatoes-I like to use the Del Monte Garlic & Onion flavor
1 tsp. garlic powder
1 can Great Northern beans, drain and rinse
1 tsp. basil
1/2 packet dry Golden Onion soup mix (or you could use regular onion soup mix)
2 cups uncooked Elbow Macaroni

Cover with lid and simmer for approximately 15 minutes or until pasta is soft. Enjoy!

Chinese Chicken Cabbage Salad

This recipe can be summed up in two words: SO YUMMY! I know some of you may be getting into the "fall-ish" recipes by now but we're still enjoying more of the summer variety weather so salads are still on the menu. I know there are many variations on this salad. Maybe you have one that's your favorite but...you've got to try this one!

Chinese Chicken Cabbage Salad

1 bag coleslaw mix or 1 small head of cabbage chopped
1/2 cup slivered almonds, toasted
4 green onions, sliced thin
2 Tbsp. sesame seeds, toasted
2 packages chicken flavored ramen noodles, crushed (set seasoning packets aside)
1 large can of chicken or 2 chicken breasts, cooked and chopped

Heat 1 Tbsp. olive oil in a small skillet and toast almonds and sesame seeds. Stir constantly to prevent burning. Set aside. Mix all ingredients (except seasoning packets) together in a large bowl. Add toasted nuts and seeds.

Dressing:
2/3 cup olive oil
3 Tbsp. seasoned rice vinegar
2 packages chicken flavored seasoning from ramen noodles (I use about 1 1/2)
Pepper to taste

Mix and pour dressing on 1/2 hour before serving.

Easy Southern Banana Pudding

This banana pudding is so yum! Thick, smooth, and creamy! The last time I made it I only had a small box of pudding so I halved the recipe. It was actually just the right amount for our family...with a little extra for later.

Easy Southern Banana Pudding

1 (8 oz.) sour cream
1 (8 oz.) cool whip, thawed
1 (5 oz.) package instant vanilla pudding
2 cups milk
1 (16 oz.) package vanilla wafer cookies, divided
4 bananas, peeled and sliced, divided

Combine sour cream, cool whip, pudding mix, and milk. Mix until well blended. Line bottom of serving bowl or glass serving dish with 1/3 of cookies, 1/3 of pudding mixture, and 1/3 of sliced bananas. Repeat layers until all ingredients are used. Refrigerate until ready to serve.
Makes 10 servings.