Lemon Poppyseed Muffins

½ cup butter or margarine
2 cups sugar, divided
2 eggs
1 cup plain, vanilla, or lemon yogurt
2 tsp almond or lemon extract
2 cups flour
1 Tbls poppy seeds heaping
½ tsp salt
¼ tsp baking soda

IN large bowl, cream together margarine and 1 cup of the sugar. Beat in the eggs one at a time, then stir in yogurt and extract. In separate bowl, combine flour, poppy seeds, salt, soda, and remaining sugar. Add to creamed mixture and blend until moistened. Pour into greased muffin cups, filling ¾ cups full. Bake at 400 for 22-23 minutes. Makes 12-15.


My sister Kelli asked me to post this recipe. So here ya go Kelli!

Pollo A La Crema

2-3 chicken breasts
1-8 ounce package cream cheese
1 cup salsa
1 onion
1 green pepper
mushrooms (optional)
Tortillas, salt, and pepper

Cube chicken and place in crockpot. Cook until juices run clear. Add softened cream cheese and salsa. Stir until mixed. Add vegetables 20 minutes before serving. Serve in warm tortillas.

Tomato Chicken Fettuccinni

3 chicken breasts (can be frozen)
2 cans stewed tomatoes
1 bunch green onions, chopped
2 cloves garlic, minced
2 tsp italian seasoning

Put all above ingredients in a crock pot on low for 8-10 hours.

Combine in a separate bowl:
1 pint whipping cream
3 eggs
1-2 cups parmesan cheese

Pour in crock pot for last hour of cooking.

I got this recipe from my old roommate Kelli France's blog. I changed the ingredients a little bit because I didn't have basil. Original recipe calls for 1 t oregano and 1 tsp basil. I just did 2 tsp of italian seasoning. This is in my crock pot now, and I will let you know how it turns out!

Sour Cream Banana Bread

I got this recipe from Marcie Koch's blog. It sounded so yummy, I am giving it a try.

INGREDIENTS
2 cups all-purpose flour plus extra for dusting
2 teaspoons baking powder
1 1/4 teaspoons kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup granulated sugar
2 large eggs, at room temperature
1/3 cup vegetable oil
1 teaspoon vanilla extract
4 very ripe medium bananas, mashed (about 1 1/4 cups)
1/2 cup sour cream
INSTRUCTIONS
Heat the oven to 350°F and arrange the rack in the middle. Butter a 9-by-5-inch loaf pan and dust it with flour, tapping out excess. Whisk together flour, baking powder, salt, baking soda, and cinnamon in a large bowl to aerate and break up any lumps.
Combine sugar, eggs, oil, and vanilla in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until thoroughly combined, about 2 minutes. Add bananas and sour cream, and mix until just combined. Scrape down the sides of the bowl, add flour mixture, and mix until just combined.
Turn batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, the top is golden brown, and the bread is pulling away from the sides of the pan, about 1 hour.
Transfer to a wire rack to cool for 10 minutes. Slide a knife around the perimeter of the pan, invert to release the bread, and cool completely on the wire rack before serving.