Fruit Salad

Today I had a baby blessing to attend, and then a pot luck meal afterwards. I was asked to bring a fruit salad. I for some reason am a little intimidated by fruit salad. I worry about allergies, and putting the right combination of fruit together, so that everyone will like it. I am a people pleaser... or at least I try to be. I don't recall ever putting together my very own fruit salad, unless it was from the store and or a frozen fruit mixture thing. This today was done all by myself. I cut all the fruit that needed cutting or at least picked it all up from my local grocery store fresh the day before. I had my husband come with me to help me pick out yummy fruit. That was also one way that I could make sure he liked what was in it. Sometimes I do have ulterior motives for why I do things the way I do. With that being said. This was fairly easy to put together, I don't think I will ever use a store prepared one again. It was so fresh and delicious. I would have eaten the whole thing but I decided I would be patient incase there were any leftovers I could bring some home. I was glad I didn't eat it all there, I still had about half of the salad left and brought some home. Now mind you, this makes a TON of fruit salad. It might be good for freezing half of it for when you have several gatherings to go to, or just a HUGE neighborhood get together or family reunion to attend. Even a church pot luck this would be great, because it makes so much.

Ingredients:

2 clam shells black berries
2 clam shells blue berries
2 clam shells strawberries
1 cantaloupe
1/2 a seedless watermelon
7 nectarines
1 big bag of red or green grapes

Directions:

rinse all the black berries and blue berries, place in large bowl, then rinse and drain the strawberries cutting the green stems off and slicing, then adding to the bowl. Cut the cantaloupe and add to the big bowl, then cut the nectarines up and add to the bowl. Cut half of the watermelon up and add to the bowl. Rinse and remove stems from the grapes and add whole or cut to the salad. Toss with two spoons gently, but allow fruit to mix completely. Serve chilled or right away.

Verdict:
This makes a great summer snack for the kids, or even for a pot luck. The fruit was in season and so flavorful. I highly recommend using any fruit that is in season. It cuts the cost down and the flavors will be so tasty. After I was on my way to the pot luck, i realized that kiwi's would have been a yummy addition to this recipe as well. There is no added sugar or flavorings.

Blueberry Muffins

Today I was feeling quite energetic when it was time to make breakfast. I also, wanted to make something that everyone was in the mood for. Unfortunately for me not everyone was wanting the same thing. I had one child who wanted blackberry pancakes, another two wanted chocolate chip pancakes and a husband who wanted blueberry muffins. I tried to see if he would be happy with blueberry pancakes, but he said whatever, which means... if I have to... So, me being the good wife that I am "trying not to break my arm patting my own back" I know shameless... Back to breakfast. I wanted to make something from scratch. So I made the blueberry muffins first, then the buttermilk pancakes (also from scratch). The cool thing is that the other day when I was at the store, I got some fresh blueberries about 3 (6 oz) containers. I have been dying to make something with them, but my schedule this week has been really crazy and I didn't even make dinner last night, my husband made fish sticks for me. I was so grateful to have something that he could just throw in the oven.  I think having the night of not making dinner, that I was feeling somewhat guilty for not making it, that I catered to everyone today. (I normally don't do this) I don't like catering to everyone with their own tastes. but sometimes it's nice for a little treat.

For the blueberry muffins I used a recipe from my Better homes and Gardens cookbook. This makes 1 dozen regular sized muffins.

Ingredients
1 1/4 cup all purpose flour
1/3 cup sugar
2 tsp baking powder
1/4 tsp salt
1 beaten egg
3/4 cup milk
1/4 cup cooking oil (I used canola)
1 6oz container of blueberries
1 tsp finely shredded lemon peel

Direction:
Preheat oven 400 degrees F
Prepare muffin tins with paper liners or spray with non stick cooking spray. set aside.

In a medium mixing bowl combine the dry ingredients the flour, sugar, salt, and baking powder. Stir to incorporate the dry ingredients together. Then in a 2 cup measuring cup or small bowl measure the milk and cooking oil and add the egg. Mix together to blend in the egg.  Pour all at once the wet ingredients into the dry ingredients. Stir only until moistened, then fold in the blueberries and lemon peel.

Spoon the batter into the prepared muffin tins. fill each cup aprox. 2/3 full.  Bake in a 400F oven for 20 minutes or til golden brown.  (When pushed slightly on the top of the muffin, it bounces back up quickly muffins are done).

Remove from oven and cool on wire rack or out of muffin tins for 5 min before eating. However, my family can't wait until they are cooled, they cut down the middle of the muffin, and add a little butter and then let it melt and eat it right up!

These were so yummy, my husband had 5 of them. I only have 3 left. They made 12 muffins. I'd say pretty yummy.