Ingredients
- Servings: 8
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh blueberries
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
Recipe
Preparation Time: 15 mins
Cook Time: 25 mins
Ready Time: 40 mins
- preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
- combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
- bake for 20 to 25 minutes in the preheated oven, or until done.
Ingredients
- Servings: 8
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh blueberries
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
Recipe
Preparation Time: 15 mins
Cook Time: 25 mins
Ready Time: 40 mins
- preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
- combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
- bake for 20 to 25 minutes in the preheated oven, or until done.
Ingredients
- Servings: 8
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion, finely diced
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
- place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
Ingredients
- Servings: 4
- 2 cucumbers, sliced
- 2 zucchini, sliced
- 1 small onion, roughly chopped
- 3/4 cup olive oil
- 1/2 cup torn basil leaves
- 1/3 cup lemon juice
- 1/4 cup heavy whipping cream
- salt and ground black pepper to taste
Recipe
Preparation Time: 15 mins
Ready Time: 1 hr 15 mins
- blend cucumbers, zucchini, onion, olive oil, basil leaves, and lemon juice together in a blender until smooth; add cream, salt, and pepper and pulse until smooth.
- refrigerate soup until chilled, at least 1 hour.
Ingredients
- Servings: 8
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion, finely diced
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
- place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
Ingredients
- Servings: 8
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh blueberries
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
Recipe
Preparation Time: 15 mins
Cook Time: 25 mins
Ready Time: 40 mins
- preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
- combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
- bake for 20 to 25 minutes in the preheated oven, or until done.
Ingredients
- Servings: 8
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion, finely diced
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
- place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
Ingredients
- Servings: 8
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh blueberries
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
Recipe
Preparation Time: 15 mins
Cook Time: 25 mins
Ready Time: 40 mins
- preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
- combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
- bake for 20 to 25 minutes in the preheated oven, or until done.
Ingredients
- Servings: 8
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh blueberries
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
Recipe
Preparation Time: 15 mins
Cook Time: 25 mins
Ready Time: 40 mins
- preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
- combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
- bake for 20 to 25 minutes in the preheated oven, or until done.
Ingredients
- Servings: 8
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh blueberries
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
Recipe
Preparation Time: 15 mins
Cook Time: 25 mins
Ready Time: 40 mins
- preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
- combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
- bake for 20 to 25 minutes in the preheated oven, or until done.
Ingredients
- Servings: 8
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh blueberries
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
Recipe
Preparation Time: 15 mins
Cook Time: 25 mins
Ready Time: 40 mins
- preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
- combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
- bake for 20 to 25 minutes in the preheated oven, or until done.
Ingredients
- Servings: 8
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion, finely diced
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
- place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
Ingredients
- Servings: 8
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh blueberries
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
Recipe
Preparation Time: 15 mins
Cook Time: 25 mins
Ready Time: 40 mins
- preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
- combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
- bake for 20 to 25 minutes in the preheated oven, or until done.
Ingredients
- Servings: 8
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion, finely diced
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
- place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
Ingredients
- Servings: 8
- 1 pound ground beef
- 1/2 cup chopped onion
- salt and pepper to taste
- 2 (14.5 ounce) cans stewed tomatoes
- 2 cups frozen mixed vegetables
- 1/2 cup egg noodles
- 1/2 teaspoon dried oregano
Recipe
- in a large stock pot, brown beef and onion. cook until onion is tender, and drain any grease. season to taste with salt and pepper.
- stir in stewed tomatoes, vegetables, egg noodles and oregano. bring to a boil; reduce heat, cover and simmer for 15 minutes, or until noodles are tender. serve hot.
Ingredients
- Servings: 8
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh blueberries
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
Recipe
Preparation Time: 15 mins
Cook Time: 25 mins
Ready Time: 40 mins
- preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
- combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
- bake for 20 to 25 minutes in the preheated oven, or until done.
Ingredients
- Servings: 8
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion, finely diced
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
- place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
Ingredients
- Servings: 8
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion, finely diced
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
- place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
Ingredients
- Servings: 8
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion, finely diced
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
- place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
Ingredients
- Servings: 8
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh blueberries
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
Recipe
Preparation Time: 15 mins
Cook Time: 25 mins
Ready Time: 40 mins
- preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
- combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
- bake for 20 to 25 minutes in the preheated oven, or until done.
Ingredients
- Servings: 8
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion, finely diced
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
- place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
Ingredients
- Servings: 8
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion, finely diced
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
- place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
Ingredients
- Servings: 8
- 1 1/2 cups all-purpose flour
- 3/4 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
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
Recipe
Preparation Time: 15 mins
Cook Time: 25 mins
Ready Time: 40 mins
- preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
- combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
- bake for 20 to 25 minutes in the preheated oven, or until done.
Ingredients
- Servings: 8
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion, finely diced
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
- place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
Ingredients
- Servings: 8
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion, finely diced
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
- place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
Ingredients
- Servings: 8
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion, finely diced
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
- place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
Ingredients
- Servings: 8
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion, finely diced
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
- place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.