Blueberry Crumb Cake

Blueberry Crumb Cake
Ingredients
½ sticks Butter
1 Tablespoon (additional) Butter
¾ cups Sugar
1 whole Egg
½ teaspoons Vanilla Extract
2 cups All-purpose Flour
2-¼ teaspoons Baking Powder
½ teaspoons Salt
¾ cups Whole Milk
2 cups Fresh Blueberries

FOR THE TOPPING:
¾ sticks Butter
½ cups Sugar
½ teaspoons Cinnamon
½ cups Flour
¼ teaspoons Salt

Combine flour, baking powder, and a salt. Stir and set aside.

Cream 1/2 stick plus 1 tablespoon butter with cinnamon and sugar. Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat. Stir in blueberries until evenly distributed.

Grease a 9 x 13 inch baking pan. Pour in batter.

In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter. Sprinkle over the top of the cake.

Bake cake for 40 to 45 minutes at 350, or until golden brown. Sprinkle with sugar. Cut into squares and serve with softened butter.

Notes: For the cake part, I tried to use as little butter as possible. I ended up using 3 Tablespoons butter and substituting applesauce for the remaining butter (3/8 cup) and it was still very moist. I also substituted 1/2 cup of whole wheat flour.

Creamy Chicken Lasagna

Creamy Chicken Lasagna

8 oz lasagna noodles

1 can cream of chicken soup

1 can cream of mushroom soup

1/2 c Parmesan cheese

1 c sour cream

3 c diced, cooked chicken

2 c mozzarella cheese

Cook noodles according to package directions, drain.

Mix soups, Parmesan cheese, sour cream, and chicken.

Put 1/4 of creamy chicken mixture in a greased 9x13 pan.

Alternate layers for 1/3 noodles, chicken mixture, and mozzarella cheese.

Bake uncovered at 350 for 40 minutes.

Notes: I don't like cream of mushroom soup so I just used two cream of chicken soups. Also, I added two heads of steamed broccoli to my chicken mixture and it was fantastic. You could also add mushrooms to it, or spinach for more color.