Blueberry Crumb Coffee Cake

For Cake:

6 tablespoons softened butter

3/4 cup sugar

2 large eggs

2/3 cup plain sour cream or greek yogurt

1/4 teaspoon lemon zest

1 teaspoon vanilla extract

1 1/4 cups flour

1/4 teaspoon baking soda

1 teaspoon baking powder

1 1/2 cup blueberries

For Crumb Topping:

1/4 cup sugar

1/4 cup brown sugar

1 teaspoon cinnamon

8 tablespoons (1 stick melted butter)

1 1/4 cup flour

Preheat oven to 350 degrees. Butter and flour 9 inch x9 inch square baking pan.

Cream butter and sugar in large bowl until smooth and fluffy. Blend in eggs one at a time then add sour cream or greek yogurt, lemon zest and vanilla. In small bowl sift flour, baking soda and baking powder. Gradually blend the flour mixture into the egg mixture. Gently fold blueberries into batter with spoon until mixed. Pour batter into prepared pan and spread out evenly.

Combine crumb mixture then top evenly over cake batter in prepared pan. Bake for 50 minutes or until a toothpick or knife comes out clean when inserted in middle of cake. Enjoy!!

Tip Of The Day "Spice up corn by adding parmesan cheese"

Saute drained canned corn in butter, add grated parmesan cheese with a little salt and pepper to taste. Heat till cheese starts to melt. Yummy!!

Shepards Pie

Meat Layer

3 Tablespoons olive oil

1 1/2 pounds ground beef

1 large onion (minced)

3 carrots (finely chopped)

2 celery sticks (finely chopped)

2 garlic cloves (minced)

3 tablespoons flour

2 tablespoons tomato paste

1 cup red wine

2 cups beef stock

4 tablespoons Worcestershire sauce

1/2 teaspoon ground thyme

1 bay leaf

1 cup canned corn (optional)

salt and pepper

Mashed Potatoes

5-6 potatoes chopped

3/4-1 cup heated milk

5-6 tablespoons butter

1/2 cup extra sharp grated cheddar cheese

1/2 cup grated parmesan cheese

2 tablespoons sour cream

salt and pepper

Heat 1 tablespoon olive oil in large saucepan and fry ground meat until browned. Set aside. Put rest of oil into pan, add onion, carrot, and celery and saute on medium heat until soft, about 20 minutes. Add garlic, flour and tomato paste, raise heat till simmering, then return browned ground beef to pan. Add wine and boil to reduce liquid slightly before adding beef stock, Worcestershire sauce, thyme and bay leaf. Bring to a simmer and cook uncovered for about 35 minutes until gravy is reduced thick and coating beef. Add corn at this point if desired. Remove bay leaf. Add salt and pepper to taste. Let cool.

Meanwhile make mashed potatoes. In a large saucepan, cover potatoes in salted cold water, bring to boil and simmer until tender. Drain, mash potatoes, add butter, milk, cheese, sour cream and season to taste with salt and pepper.

Spoon cooled meat mixture into ovenproof dish or dishes depending on size you prefer. Spoon mashed potatoes over meat mixture. Cook in oven at 375 degrees for about 20-30 minutes until top is golden brown. You can also brown top under broiler. Enjoy!!

P.S. This is a great make ahead meal, in fact this taste better the next day!

Coconut Chocolate Chip Cookies

2 1/4 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks softened butter)

3/4 cup sugar

3/4 cup brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups semisweet chocolate chips

1 cup sweetened flaked coconut

1 cup chopped walnuts (optional)

Preheat oven to 375 degrees:

Combine flour, baking soda and salt in small bowl. Beat together butter, sugar, brown sugar and vanilla extract in large bowl. Add eggs to butter mixture, beating well. Gradually beat flour mixture into butter mixture. Fold in coconut and walnuts. Drop by rounded teaspoons onto ungreased cookie sheets. Bake for 9-11 minutes until golden brown. Cool on wire racks. Makes approximately 4-5 dozen cookies depending on size. Enjoy!!!

P.S. This recipe is based on the famous "Toll House Chocolate Chip Cookie" recipe with a coconut twist.