Tuesday, May 24, 2011


I made two really yummy recipes today that are definitely blog worthy! Enjoy!

Aunt Mimi's Blueberry Muffins

1 stick margarine (I used butter)
1/2 salad oil (I use canola oil)
1 1/3 sugar
2 eggs
3 c. sifted flour
1 tsp baking soda
3 tsp baking powder
3 tsp Butavan
1 c. buttermilk
1 15oz can of blueberries-drained but save the juice
Mix butter, oil, sugar, eggs. Add Butavan. Add dry mixture and buttermilk. Blend in 1/3 cup blueberry juice. Fold in blueberries. Bake @ 400 for 20 min. Batter keeps 3 weeks in the fridge. Muffins also freeze well.

I can tell you these are the most wonderful blueberry muffins! The recipe came from Kyle's Aunt Mimi. She made them for us at Ramma's cabins in Ruidoso and we LOVED them!!! They are great in mini muffin size, too. If you never have heard of Butavan, you aren't alone. Nobody knows what it is. It's actually some type of butter/vanilla flavoring. It has the consistency of pudding. I buy it here at the Gourmet Pantry and it comes by the cup. It keeps in the fridge. Call around your specialty kitchen stores and get some. Now. And make these muffins because you will never make muffins from a box again! I usually double the recipe, eat some right out of the oven, give some away, and freeze the rest in Ziploc bags. They warm perfectly in the microwave in the morning on your way out of the house.

Paula Deen's Avocado Chicken Salad with Avocado Dressing

3 c. cooked, diced chicken
3 c. cooked white rice (I used brown rice)
2 avocados, peeled, diced and tossed with 1 tbls lemon juice to prevent browning
3/4 c. chopped onion (I used 1/4 c.-I also think green onions would be good)
1 c. mayonnaise (I used 1/4 cup-it didn't need very much-just enough to stick together)
1/4 c. chopped fresh parsley (I used garlic parsley seasoning instead)
Mix all together and chill. Pass with avocado dressing.

Avocado dressing
1 lg avocado, peeled and mashed with 1 tbls lemon juice
1 c. mayonnaise (I used light)
1/2 c. sour cream (I used light)
1/2 tsp Worcestershire sauce
1/3 c. chopped onion (I used less)
2 cloves chopped garlic
1 tsp salt
dash of cayenne pepper
(I used garlic parsley seasoning also)

I have been wanting to try this recipe since I got Paula Deen's The Lady & Sons cookbook two years ago. I am kicking myself now that I waited this long!!! It is scrumptious! I rolled it up in a lettuce leaf with a little dressing on top. The dressing would be good on salads, wraps, etc. I'm adding this to my recipe box for sure.

And I had some help tonight.............

G chewed on muffin papers, pulled the spatula out of the blueberries, stuck his hand in chicken, and tried to attack the ivy behind him.

S just took the butter out of the microwave, ran through and asked me what I was making, ate raw batter, and avoided eating his dinner so he could just eat muffins. He wouldn't touch the chicken salad with a ten foot pole.

F is on vacation with Cita or I'm sure she would have been really helpful, too! We miss our sissy!

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