Delicious Gluten-Free Blueberry Corn Muffins
All-purpose flour is replaced with rice flour and cornmeal in these delicious gluten-free blueberry muffins that the whole family will enjoy.

Preheat oven to 400 degrees F (200 degrees C).

Line 12 muffin cups with paper liners.

Stir milk and vinegar together in a small bowl; set aside to sour for 3 to 5 minutes.

Beat white sugar and butter together in a bowl using an electric mixer until creamy and smooth.

Add eggs egg yolk soured milk and lemon zest; beat until smooth scraping down sides of bowl as needed.

Mix rice flour cornmeal baking powder and salt in a bowl; slowly stir flour mixture into creamed butter mixture until just mixed.

Gently fold in blueberries.

Pour batter into the prepared muffin cups filling each about 3/4 full.

Sprinkle each muffin with raw sugar.

Chipotle Macaroni and Cheese
The addition of chipotle peppers and pepper Jack cheese gives creamy chipotle mac and cheese a spicy kick.

Set the oven to 350 degrees Fahrenheit (175 degrees C).

Grease a 13×9-inch pan or 3-quart casserole dish.

Blend or process 2 cups of half-and-half chipotle pepper bouillon cubes and garlic until thoroughly combined.

Pour into a large saucepan and stir in corn starch, onion powder, black pepper, and the remaining 2 cups of half and half.

Bring to a boil while constantly stirring; boil and stir until very thick, about 1 minute.

Get rid of the heat.

Add cheeses gradually and stir until melted.

Add the cooked pasta and mix well.

Mixture should be poured into the dish that has been prepared, then topped as desired.

Bake for 25 to 30 minutes, or until the edges are bubbling and browned.

Lady Baltimore Cake
This cake is a real beauty covered with soft icing. You may substitute sherry with vanilla if you choose.

Set the oven to 350 degrees Fahrenheit (175 degrees C).

Make three 9-inch round layer pans with butter and flour.

Cream the butter or margarine in a large bowl.

1 1/2 teaspoons vanilla and 1 1/4 cups sugar thoroughly combined.

Beat until fluffy and light.

Salt, baking powder, and flour are combined in another bowl.

In three parts, add the flour mixture to the butter mixture; in two parts, add the milk, beginning and ending with the flour.

In a mixing bowl, beat egg whites with clean beaters until soft peaks form.

Beat until stiff while gradually adding 1/2 cup sugar.

Toss the batter with the whipped egg whites.

Pour into the prepared pans.

Until a wooden pick that has been inserted comes out clean, bake for 25 to 30 minutes.

Cool

Blueberry Brownies
These quick and easy to make cake-like brownies replace chocolate with a fresh blueberry syrup and add walnuts to create a new dessert favorite.

Preheat the oven to 350 degrees F (175 degrees C).

Grease a 8-inch square baking pan.

Cook 2 cups blueberries in a large saucepan over medium heat.

Add cinnamon and stir.

Smash berries gently using a fork or a potato masher being careful that hot juices do not splash back.

Cook until most of the liquid has evaporated and you have a thick syrup 8 to 10 minutes.

Baked Chicken Empanadas
Easy and quick to prepare are these baked chicken empanadas. To expedite the process, use salsa in a jar and diced rotisserie chicken.

Preheat the oven to 375 degrees F (190 degrees C).

Line a baking sheet with parchment paper.

Combine chicken Neufchatel cheese and salsa in a saucepan over medium heat until cheese melts 3 to 5 minutes.

Season with salt and stir until well combined.

Lay out empanada discs and place 1 tablespoons of chicken filling onto each disc.

Fold dough over filling to close.

Wet fingers with water and run them along the edges to help seal.

Press edges together using the tines of a fork.

Place empanadas on the prepared baking sheet and brush with heavy whipping cream.

Bake in the preheated oven until golden brown 20 to 25 minutes.

Easy Egg Salad
In this simple egg salad recipe, hard-boiled eggs and fat-free yogurt are seasoned with parsley, onion powder, paprika, and salt.

Mix chopped eggs yogurt parsley onion powder paprika and salt together in a bowl.

Tarte a l’Oignon (French Onion Pie)
A traditional side dish from the Alsace region of France, in the country’s northeast corner near the German border, this rich onion tart pairs bacon and caramelized onions in a creamy sauce baked in a pie shell.

Set oven to 400 degrees Fahrenheit (200 degrees C).

In a skillet over medium heat, cook the bacon until it is browned.

Drain the bacon on paper towels after removing it from the skillet, reserving 4 tablespoons of bacon fat.

In the same skillet with the bacon fat, add the onions and cook for 8 minutes, stirring occasionally, until evenly browned.

Add salt and pepper to taste.

In a bowl, mix the milk and cream.

Onions are covered with flour; stir to combine.

Add the milk mixture and stir.

Until the mixture thickens, cook and stir the mixture over medium heat.

Stir in the bacon after turning the heat off, then leave it for 10 minutes to cool.

Philly Cheese Steak Soup
This simple recipe transforms the traditional Philly cheese steak sandwich—which includes roast beef, provolone cheese, bell pepper, onion, and mushrooms—into a creamy, warming soup.

Melt butter in a large heavy-bottomed pot or Dutch oven over medium heat; cook and stir mushrooms onion and bell pepper in the hot pot until tender about 5 minutes.

Add flour and continue to cook and stir until flour is golden about 5 minutes more.

Gradually whisk milk into vegetable mixture and bring to a simmer.

Cook until thickened stirring often about 5 minutes.

Reduce heat to medium-low.

Add beef consomme; season soup with salt and pepper.

Slowly stir provolone cheese into soup until cheese is melted 3 to 5 minutes.

Remove from heat and stir in roast beef.

Cornbread Pancakes
My family frequently requests these cornbread pancakes for breakfast. The dish comes together quickly and tastes delicious!

Whisk flour cornmeal sugar baking powder baking soda and salt in a large bowl.

Whisk buttermilk eggs and butter in a separate large bowl.

Stir the liquid mixture into the dry mixture until blended and smooth.

Heat a lightly oiled griddle or skillet over medium-high heat.

For each pancake pour 1/4 cup batter on griddle and cook until browned about 1 1/2 minutes.

Flip and cook until browned on the other side about 1 minute.

Continue with remaining batter.

Aunt Ruth’s Crab Cakes
Claw meat is used in this traditional crab cake recipe, which is heavy on the crab and light on the filler.

Stir together crushed crackers and water in a large bowl.

Let stand until softened about 1 minute.

Fold in crabmeat egg mayonnaise and mustard.

Add seafood seasoning Worcestershire sauce salt and pepper; stir gently until evenly mixed.

Form crab mixture into 3/4-inch-thick patties and place on a tray.

Heat vegetable oil in a large skillet over medium heat.

Cook patties in hot oil until golden brown and hot in the center about 2 minutes per side.

Drain on a paper towel-lined plate before serving.