Sunday, May 23, 2010

Blueberry Sour Cream Coffee Cake

My parents sent me this recipe and said it was fantastic!!! So I hope you all enjoy it.

1 pkg Duncan Heinz 100% whole grain blueberry muffin mix
1/4 cup sour cream
1/2 cup milk
2 large eggs
1 cup fresh blueberries
1/4 cup blueberry preserves
powdered sugar

Preheat oven to 375 degrees. Grease an 8 or 9 inch round cake pan. Rinse blueberries with cold water and drain. Combine muffin mix, sour cream, milk and eggs. Stire until just moistened. Spread half the batter in the pan.

Combine blueberries and preserves in a small bowl. Spread half the blueberry mixture on top of the batter. Spread the remaining batter over the blueberry mixture. Top with remaining blueberry mixture avoiding edges. Bake 40 - 45 minutes for an 8 inch pan or 25 to 30 minutes for a 9 inch pan or until golden.

Sprinkle powdered sugar on top and serve warm.

Sunday, May 2, 2010

Fusilli with Spicy Sausage and Spinach

1 lb fusilli pasta
1 tbsp olive oil
1 small leek, chopped
1 6 oz pkg, crimini mushrooms, chopped
4 cloves garlic, minced
1 lbs spicy Italian sausage, casings removed
1 cup chicken stock, no salt added
1/2 cup heavy cream
1/4 tsp ground nutmeg
2 bags baby spinach
grated parmesan


Bring a pot of salted water to a boil. Add pasta; cook as package directs. Chop the leek, mushooms and garlic.

Heat the oil in a skillet over medium high heat, brown the sausage. Add the leeks, mushrooms and garlic and saute for about 7 minutes.

Stir in the chicken stock, and bring to a simmer. Add the cream and the nutmeg. Let simmer for about 1 -2 minutes. Remove from heat.

Place the spinach in a colander and drain the pasta over the spinach. This will help the spinach wilt. Pour the pasta and the spinach into the sausage mixture and combine. Serve with grated parmesan.