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Spring is finally here and “summer’s a comin’.”  We’re all looking for something simple, quick and good, so this month we are featuring another great recipe using our favorite pasta sauce. So simple, yet good enough for company! And the original “Grab & Go” breakfast...a muffin recipe. We sold hundreds of this popular Blue Berry Sour Cream muffin in our little Home Sweet Home Bakery. Got company for the week-end? Try our version of Garlic Cheese Biscuits.. These don’t last very long on our table and I’ll bet they will disappear from yours too.

Shrimp Marinara with Pasta

 

 

1 lb. medium size shrimp,

        peeled & deveined

1 lb. thin spaghetti, cooked

24-oz. jar Bertolli Pasta Sauce

       with tomato & basil

 

 

Cook shrimp in boiling water for about 5 to 8 minutes, just until they turn pink. Do not overcook! Cook spaghetti in boiling salted water to desired doneness; Do not rinse. Sauce sticks to spaghetti better if not rinsed. Cover to keep warm. Heat pasta sauce in large boiler until bubbly, add cooked shrimp.  Pour spaghetti into serving dish or platter; top with pasta sauce and shrimp. That simple! About 4 servings  

Note: We like to buy frozen peeled shrimp. Or even better, frozen, peeled & cooked! Just thaw in cold  water.

Note: ½ of 16-oz. box of raw spaghetti is enough for 2 people. An 8-oz. box is just right if you can find it.

Blueberry Sour Cream Muffins

Very moist and good. They will keep sealed in a Tupperware-type container for several days. This recipe will make 6 giant “Mega-Mall” size muffins if preferred.

 

2 eggs

1 stick butter, melted

1 cup sugar

1 cup sour cream

2 cups flour

1 tsp. baking powder

¼ tsp. baking soda

½ tsp. salt

1 cup blueberries, fresh or frozen

   (not thawed)

 

Streusel Topping:

Mix together:

1/3 cup light brown sugar, packed

1/3 cup chopped pecans

½ tsp. cinnamon

 

 Beat eggs, butter, sugar and sour cream together till light & fluffy. Sift together flour, baking powder, baking soda and salt. Stir into creamed mixture with a wooden spoon just till blended. It will have “lumps”. That’s all right, it should have lumps. They will go away during baking. Fold in blueberries. Sprinkle streusel evenly over tops. Bake 375 degrees for 20 minutes for 12 regular size or 350 degrees for 6 “mega” size.

Garlic Cheese Biscuits

 

2 ½ cups Bisquick®

¼ tsp. garlic powder

4-oz. (½ stick) butter,

      room temperature, cut in slices

½  cup sharp Cheddar cheese,

      shredded

¾ cup whole buttermilk

     (not non-fat)

 

Topping:

2½ Tbsp. melted butter

½ tsp. garlic powder

¼ tsp. Old Bay Seasoning

½ tsp. dried parsley flakes, finely crushed

 

In a large bowl measure out the Bisquick. Stir in the garlic powder; add the butter slices and cut in with a pastry blender or 2 knives. Stir in the cheese, distributing evenly and then stir in the cold buttermilk. Be careful not to over mix.  Onto a parchment lined baking sheet, or sprayed with Pam, drop by ¼ cupful measures (ice cream scoop is nice and give a nice round top). Bake in 425 degree oven for about 15 minutes till tops begin to turn brown. They do not spread.

 

Topping: While they are baking, mix the topping ingredients together. Brush the on hot biscuits when they come out of the oven and return to the oven for about 30 seconds to get a nice color. Makes 12 biscuits.

Note: I like to put the cooled biscuits in a zip lock bag to eat for a snack! 

Good accompaniment for soup, also.

Be sure your Bisquick is fresh. Check the “sell by” date. Better to buy the small box if you don’t use it often.

Muffin Tips:

 

Make a “well” in dry ingredients and add wet ingredients into “well, gently folding over and over. Do not beat

 

Use an ice cream scoop to place batter in muffin tin.

 

Baking guide for other size muffins:

 

Mega size (3½-inch) 350 degrees about 30 minutes.

 

Mini size (1½-inch) 400 degrees 10 to 12 minutes.

 

 

 

 

 

 

 

If using a dark muffin pan, check 5 minutes before time called for as these pans tend to bake faster.

 

No buttermilk?
No problem.
Just add 1 tablespoon white distilled vinegar to one cup of whole milk and let sit for 5 minutes till it bubbles up.
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