2c. warm milk
2TBS warm peanut butter
2tsp nestle quik choco syrup
4 bananas
1/4c. of frozen or fresh
Add to blender banana and choco syrup, WARM milk, warm peanut butter and blend. Add blueberries and blend. I had quite a bit left over so I just froze in cube tray for later. ;D
1 pkg. Duncan Hines, Golden Butter
2 tbsp. self rising flour
2/3 c. milk
3 lg. eggs
1/3 c. oil, I use canola
1 c. blueberries
Preheat oven to 375 degrees. Line or grease 24 muffin tin. Combine dry cake mix, flour, and baking powder in a large bowl. Beat milk, eggs, and oil together with fork. Add to mixture in bowl and stir just until dry ingredients are moistened. Fold in blueberries. Spoon batter into muffin cups, filling 1/3 full. Bake at 375 degrees for 15 to 20 minutes or until golden brown. Makes 24 muffins.
I love this recipe the muffins cook up large and allow you to make 2 dozen at a time!!
1 Rotisserie chicken (USE only half) picked and deboned about 1 1/2 cup of chicken
1 cup of French cut green beans frozen or can
1 2/3 cup of chicken broth
1 can cream of chicken or mushroom
1 box of Uncle Ben Wild Rice
1tsp black pepper
1 1/4 cup of finely shredded cheese mix, white and cheddar
Mix altogether in casserole dish minus 1/4 cup of cheese. Bake @375 for 45 min then add remainder of cheese on top(1/4 cup) and finish baking for 10min.
