I’m so loving this one!
Category: Breakfast – Eat it!
Sparkling Jumbo Blueberry Muffins
- 3 cups all-purpose flour (very careful not to over-measure)
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 eggs, room temperature preferred
- 1 cup granulated sugar
- 1 cup milk*
- 1/2 cup canola oil (or vegetable or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 and 1/2 cups fresh or frozen blueberries
- coarse sugar for sprinkling (optional)
Spring Vegetable Tart
- 1 sheet puff pastry, thawed
- 10 thin stalks of asparagus, snapped at the tender portion of the stem, woody portion discarded
- 1/4 medium red pepper, cut into 1/4″ thick slices lengthwise
- 1/2 cup frozen peas
- 1 ear fresh corn, kernels cut from cob
- 4 large NestFresh cage free eggs
- 1/2 cup Greek yogurt
- 2 tablespoons dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Grated Parmesan to taste
Rich Cinnamon Crumb Cake
This is not your mama’s dry coffee cake.. This is rich and moist. Try this doitandhow original!
Preheat oven to 350 F, and spray a 9X13 cake pan with non-stick spray.
For the cake you’ll need:
- 1 yellow cake mix
- 3 eggs
- 1 tsp vanilla
- 1 cup milk (whole or 2%)
- 1 stick melted butter (not margarine)
- 1/3 C sour cream
- 2 T cinnamon
Mix all together, pour into greased 9X13 cake pan.
Topping:
- 1 stick melted butter (not margarine)
- 1/2 C brown sugar
- 1/4 C quick oats
Stir together and drop onto top of cake mixture. Swirl around with knife or spoon.
Bake 350 F for about 20 min – or until cake is set and toothpick comes out clean.
White Cheddar and Dijon Baked Eggs
- 4 large eggs
- salt and pepper, to taste
- half of one small/medium tomato, diced small (I used half of an unpeeled Roma)
- about 1/2 heaping cup grated white cheddar cheese, measured piled loosely (or mozzarella, Fontina, Monterey Jack, pepper Jack, etc.)
- 2 teaspoons dijon mustard (or your favorite yellow, hot, spicy, etc. mustard)
- parsley, optional for garnishing (or basil, thyme, etc
Do It And How 
