Other ingredients will vary according to box directions, such as eggs, oil, etc.
Brown sausage in a frying pan; drain.
Prepare both boxes of blueberry muffin mix, according to directions, in a large bowl.
Add sausage and pour into a 9X13 baking dish.
Cooking times will vary, but mine is usually done in about 30 minutes, or until golden on top.
Use a toothpick to test for doneness if you are unsure.
Cut into squares.
o 350 degrees.
Combine the flour, sugar, baking powder, and
>the oven to 400\u00b0F. Grease a 12-cup muffin
br>Prepare muffin mix as directed on package, including adding the blueberries
For The Pie Dough:
Process 1
ake the whipped blueberry butter: Chop the blueberries up into small pieces. Add the
teaspoon cinnamon with the crumbs.
Empty the cheesecake filling into
Preheat oven to 325\u00b0. Drain peaches and the blueberries from muffin mix.
Save 2 tablespoons of the blueberry juice.
o combine. Fold blueberries into the batter.
Mix sliced peaches
Heat oven to 350\u00b0.
Grease a 9 x 5-inch loaf pan.
Blend eggs, yogurt and orange juice in mixing bowl.
Add date bread mix and stir in with fork.
Stir in blueberry muffin mix, adding the drained blueberries last.
Batter will be slightly lumpy.
Pour into pan and bake 50 to 60 minutes.
ew raisins or nuts in the bottom of tart shells.
In a 2-quart baking dish add 1 can of peaches and juice and 1 can without juices.
Next add can of blueberries from muffin mix and juices, DO NOT DRAIN, mix fruits well.
In a large bowl combine muffin mix, water& oil, just until mixed.
Pour over fruit and place in a 425\u00b0F preheated oven.
Bake for about 20 minutes.
Prepare muffins as directed on our wild blueberry muffin mix package, except bake batter in tiny muffin cups, 12 to 15 minutes. Mix sugar and cinnamon. Roll hot muffins in 1/2 cup melted butter, then in cinnamon-sugar mixture. Makes about 24 small muffins.
egrees Celsius.
Melt the butter and lightly grease
o mashed potatoes and mash the whole mixture well.
Add
Rinse the chickpeas in cold water and tip into the food processor. Add the tahini, crushed garlic, salt, lemon juice and seven tablespoons of the reserved liquid from the cans. Turn on the food processor and slowly pour in the oil while it runs.
When the mixture is fully combined and smooth, tip it into a serving dish. Drizzle with some more extra virgin olive oil and decorate with a few whole chickpeas. Sprinkle with paprika and finely chopped coriander or parsley leaves, for colour.
Mix flour and salt in a large bowl.
In a glass measuring cup, mix alum, water, oil, and color and add to the flour/salt mixture. Stir until slightly cool.
Knead well, adding flour until it stops sticking to your hands.
Keep in an airtight container when not in use.
few small cuts in the fat around each bacon
In saucepan over medium heat combine all ingredients until well blended without lumps, add your chicken (we think it's better with chunkier chicken, than shredding chicken).
The best part about this dip is that you can throw it together super quick- no need to let it sit in a crockpot -- but you can always make it and transfer to a crockpot for large parties- trust me, you will want to make loads!
ccording to the directions on the box.