Blueberry Muffins

Ingredients:
- 1 1/2 cups flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh blueberries

Optional topping (you can also just sprinkle some sugar on top)
- 1/2 cup sugar
- 1/3 cup flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon

Directions:
Preheat oven to 400 degrees. Grease muffin pans or line with muffin papers.
Combine the first four ingredients.
Place the vegetable oil into a 1 cup measuring cup. Add the egg to the measuring cup, then add enough milk to fill the cup.
Mix the oil-egg-milk mixture with the flour mixture.
Fold in the blueberries.
Fill muffin cups right to the top.
Combine the last four ingredients, cutting in the butter with forks or a pastry blender. Sprinkle over the muffins before baking.
Bake for 20-25 minutes or until a toothpick comes out clean.

Swedish Meatballs

Ingredients:

- 1/2 to 3/4 cup dried bread crumbs
- 1 medium onion, chopped (or equivalent onion powder)
- 2 eggs, lightly beaten
- 1/3 cup minced fresh parsley
- 3/4 teaspoon pepper

- 2 lb of 80% lean ground beef

- 1/2 cup flour
- 2 3/4 cup skim milk
- 2 cans (10 1/2 oz each) condensed beef consomme, undiluted
- 1 tablespoon Worcestershire sauce
- 3/4 teaspoon pepper
- 3/4 teaspoon salt

- angel hair pasta

- 1/4 cup minced fresh parsley

Directions:

In a large bowl, combine the first 5 ingredients. Add the ground beef; mix lightly but thoroughly. Shape into 1 1/2-inch meatballs (makes about 36).

In a large skillet, brown the meatballs in batches. Remove to paper towels to drain, reserving drippings in pan.

For gravy, stir the flour into the meatball drippings; cook and stir until light brown (do not burn). Gradually whisk in milk until smooth. Stir in the consomme, Worcestershire sauce, pepper, and salt. Bring to a boil; cook and stir for 2 minutes or until thickened.

Return meatballs to pan. Cook, uncovered, for 15-20 minutes or until meatballs are cooked through, stirring occasionally.

Meanwhile, cook pasta according to package directions. Drain. Serve with meatballs and gravy; sprinkle with parsley.

Sour Cream & Wild Rice Soup

Ingredients:

- 4 slices bacon, chopped
- 1/2 cup onion, chopped
- 1 cup celery, chopped
- 1/3 cup flour
- 1/8 teaspoon flour
- 1 can (14.5 oz) chicken broth
- 1 3/4 cup wild rice, cooked
- 1 cup sour cream
- 1 1/2 to 2 cups milk

Directions:

In a saucepan, cook bacon over medium-high heat until bacon begins to brown, about 3-5 minutes.

Add onion and celery to bacon. Continue cooking, stirring occasionally, until bacon is brown and vegetables are crisp-tender, about 5-7 minutes.

Reduce heat to medium. Stir in flour and pepper.

Whisk in the broth. Cook over medium heat for 3-4 minutes, stirring constantly, or until the mixture thickens and comes to a full boil. Boil for one minutes, stirring constantly.

Stir in the wild rice, sour cream, and milk. Continue cooking until heated through, 4-6 minutes.

Pesto Stuffed Shells

Ingredients:

- 24 jumbo pasta shells, uncooked

- 1 lb lean ground beef
- 1 small onion, chopped

- 1 tub (10 oz) Philadelphia Creamy Pesto Cooking Creme, divided
- 1 cup ricotta cheese
- 1/2 cup mozzarella cheese
- 1/4 cup grated Parmesan cheese

- 2 cups spaghetti sauce, divided
- 2 tablespoons milk
- 1/2 cup mozzarella cheese

Directions:

Preheat oven to 350.

Cook shells as directed on package, omitting salt.

Meanwhile, brown the ground beef with the onions in a large skillet, then drain. Remove from heat. Stir in 3/4 cup cooking creme, ricotta, 1/2 cup mozzarella, and Parmesan.

Drain shells. Stuff shells with meat mixture.

Spread 1 cup spaghetti sauce onto the bottom of a 9x13" baking pan. Top with the stuffed shells and the remaining spaghetti sauce.

Cover and bake for 25 minutes.

Mix remaining cooking creme and milk; drizzle over shells. Top with 1/2 cup mozzarella. Bake, uncovered, for 5 minutes longer, or until cheese is melted.