Blueberry Sweet Streusel Muffins

Ingredients for Muffins:
· 1 egg
· ¼ cup vegetable oil
· ½ cup milk
· ¾ cup sugar
· 1 ½ cups self-rising flour
· 1 cup blueberries

Ingredients for Streusel Topping:
· ¼ cup white sugar
· ½ cup brown sugar
· 1/3 cup all-purpose flour
· ½ teaspoon ground cinnamon
· ¼ cup butter, softened

Directions:
1. Preheat oven to 350 degrees. Prepare 12 muffin cups with liners or greasing.
2. In a medium bowl, beat the egg and stir in oil and milk. Add the sugar and flour until moistened. Gently fold in blueberries. Fill muffin cups 2/3 full with batter.
3. Mix streusel ingredients together and sprinkle over muffins.
4. Bake 20 -25 minutes or until golden brown.
5. Remove from muffin pan immediately and serve warm.

Creamed Corn

Ingredients:
· 4 ears fresh sweet corn
· 4 tablespoons butter
· Salt and pepper, to taste

Directions:
1. Shuck the corn and remove all the silks. Wash and drain the corn. Shave just the tips of the kernels using a sharp knife. Cut away from you, allowing the tips to fall into a large bowl.
2. Using the back of the knife, scrape the creamy juice from the kernels into the same bowl.
3. Melt the butter in a skillet over medium heat and add the corn. Cook, stirring often, until thickened about 20 minutes.
4. Season with salt and pepper.

Brownies with Coconut Frosting

Ingredients for brownies:
Cooking spray
2 ounces unsweetened baking chocolate
1/3 cup solid vegetable shortening, such as Crisco
2 large eggs
1 cup sugar
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped pecans
1 teaspoon vanilla extract
Coconut Frosting, recipe follows

Ingredients for Coconut Frosting:
1 cup evaporated milk
1 cup sugar
4 egg yolks
1/2 cup butter (1 stick)
10 ounces fresh or frozen grated coconut, thawed
1 1/2 cups nuts (pecans, walnuts or almonds), finely chopped
1 teaspoon vanilla extract 

 Directions for Brownies:
1. Preheat the oven to 350 degrees F. Spray or grease the bottom of an 8"-by-8"-by-2" pan.
2. Melt the chocolate with the shortening in the microwave or over a double boiler. Cool slightly.
3. In a mixing bowl, beat the eggs well. Add the sugar and combine thoroughly, then stir the chocolate mixture.
4. Sift the flour together with the baking powder and salt, and stir into the flour mixture. Stir in the pecans and vanilla extract.
5. Spread the batter evenly in the prepared pan. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
6. Cool in pan for 5 minutes and cut into squares. These are delicious warm or cold.
7. Spread with Coconut Frosting.

Directions for Coconut Frosting:
1. Combine the evaporated milk, sugar and egg yolks in a saucepan. Stir with a wire whisk until the yolks are fully incorporated.
2. Add the butter, melt, and bring to a simmer.
3. Cook until the mixture thickens, 12 to 15 minutes, stirring constantly. Add the coconut, nuts and vanilla extract and let cool. Yield: 4 cups.

Skillet Lasagna

Ingredients:
3/4 pound ground round
2 garlic cloves, minced
1 can (14.5 ounces) diced tomatoes with basil, oregano and garlic, undrained
2 jars (14 ounces each) spaghetti sauce
2/3 cup condensed cream of onion soup, undiluted
2 eggs, lightly beaten
1-1/4 cups ricotta cheese
3/4  teaspoon Italian seasoning
9 no-cook lasagna noodles
1/2 cup shredded Colby-Monterey Jack cheese 

1/2 cup shredded mozzarella cheese


Directions:
1.  In a large skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in tomatoes and spaghetti sauce; heat through. Transfer to a large bowl.
2.  In a small bowl, combine the soup, eggs, ricotta cheese and Italian seasoning.
3.  Return 1 cup meat sauce to the skillet; spread evenly. Layer with 1 cup ricotta cheese mixture, 1-1/2 cups meat sauce and half of the noodles, breaking to fit.
4.  Repeat layers of ricotta cheese mixture, meat sauce and noodles. Top with remaining meat sauce. Bring to a boil. Reduce heat; cover and simmer for 15-17 minutes or until noodles are tender.
5.  Remove from the heat. Sprinkle with shredded cheeses; cover and let stand for 2 minutes or until melted.

Vidalia Onion Cornbread

Ingredients:
1/4 cup (1/2 stick) butter
1 large Vidalia onion, chopped
1 (8-ounce) package cornbread/muffin mix
1 egg, beaten
1/3 cup whole milk
1 cup sour cream
1 cup grated sharp Cheddar, divided
1/4 teaspoon salt

Directions:
1. Preheat the oven to 450 degrees.
2. Spray an 8-inch square baking pan with vegetable oil cooking spray.
3. In a medium saucepan, melt the butter and saute the onion until tender, but not browned, for about 3 minutes. Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, 1/2 cup of the cheese, and the salt.
4. Stir to combine. Pour into the prepared pan and top with the remaining 1/2 cup cheese.
5. Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean.
6. Allow to cool slightly before cutting into squares.