Blueberry muffins

Flour, all-purpose	1 ¾ cups
Sugar	1/3 cup
Baking powder	2 teaspoons
Salt	¼ teaspoon
Egg, beaten	1
Milk, whole	¾ cup
Cooking oil (Walnut)	¼ cup
Blueberries	¾ cup
Lemon peel, finely shredded	1 teaspoon

1. Preheat oven to 400°F; lightly grease muffin-cup baking tin or silicon cups.
2. In a mixing bowl, combine flour, sugar, baking powder, salt; make a well in the center.
3. Combine egg, milk, and oil; add all at once to flour mixture.
4. Stir until moistened (batter should be lumpy).
5. Gently fold in blueberries and lemon peel.
6. Fill muffin cups 2/3 full.
7. Bake until golden brown, about 20 minutes.

Time: 30 minutes (10 minutes active; 20 minutes baking) • 10 to 12 servings

Recipe from Better Homes and Gardens cook book.

Mango cheesecake

Crust
Graham crackers, finely crushed	1 ½ cups
Sugar	½ cup
Butter, unsalted, melted	6 tablespoons
Filling
Mangos, peeled, pitted, puréed	16 ounces
Cream cheese, softened	24 ounces
Sugar	1 ¼ cups
Vanilla extract	2 teaspoons
Eggs	4

1. Preheat oven to 325°F; lightly grease springform pan with butter.
2. In a medium bowl, combine crackers and sugar.
3. Mix in the butter, stirring until the mixture is evenly moistened.
4. Press into the bottom of the springform, but not up the side.
5. Bake until set, about 12 minutes; remove and cool completely, leaving the oven set while you prepare the filling.
6. In a large bowl, cream together cream cheese, sugar, and vanilla.
7. Add eggs, one at a time, combining well between additions.
8. Stir in mango.
9. Pour into prepared crust.
10. Bake until sides are set (cheesecake pulling away from the pan side), about 1 hour 25 minutes.
11. Turn off oven, open the door, and allow the cheesecake to cool 1 hour before moving to a wire rack to cool complete; refrigerate overnight.
12. Run knife round the edges of the pan to release it.

Time: 2 hours 50 minutes (25 minutes active; 85 minutes baking; 60 minutes cooling) • 8 to 10 servings

Porcupine meatballs

Lean ground meat, beef or bison	1 ½ pounds
Rice, long-grain, uncooked	2/3 cup
Water	1 ½ cup
Onion, finely chopped	¼ cup
Salt, seasoned	1 teaspoon
Garlic powder	¼ teaspoon
Pepper	1/8 teaspoon
Tomato sauce	15 ounces
Worcestershire sauce	2 teaspoons

1. Soak the rice in water for 30 minutes; drain and set aside.
2. Preheat oven to 350°F.
3. Mix ground meat with rice, ½ cup water, onion, salt, garlic powder, and pepper.
4. Shape into 1 ½-inch meatballs, and place in an ungreased 2-quart shallow baking dish.
5. Mix tomato and Worcestershire sauces with 1-cup water, and pour over meatballs.
6. Cover, and bake for about 45 minutes.
7. Uncover, and continue baking for another 15 to 20 minutes.

Time: 1 hours 20 minutes (15 minutes active; 65 minutes baking) • 4 to 6 servings

Carrot coconut lime soup

Olive oil	2 tablespoons
Chile paste	2 teaspoons
Cumin, ground	1 teaspoon
Cilantro, fresh, chopped	3 tablespoons
Ginger, fresh, grated	1 teaspoon
Onions, chopped	2
Garlic, minced	2 cloves
Potatoes, large, peeled, chopped	2
Carrots, large, peeled, chopped	6
Vegetable broth	3 cups
Coconut milk	7 cups
Lime juice	¼ cup

1. In a large Dutch oven, heat oil over medium heat.
2. Stir and cook chili paste, cumin, and 1 tablespoon cilantro until fragrant, about 1 minute.
3. Add ginger, onions, and garlic; cook until onions are soft and translucent, about 5 minutes.
4. Place potatoes and carrots into the pot with the onion mixture, and cook for an additional 5 minutes.
5. Pour broth and milk over vegetables.
6. Increase the heat to medium-high, and bring to a boil, stirring occasionally.
7. Reduce heat to medium-low, and simmer for 30 to 45 minutes, or until the potatoes and carrots are soft.
8. Remove from heat, and stir in lime juice.
9. Working in batches, purée soup in a blender or processor until smooth.
10. Serve hot or chilled; garnish with remaining cilantro.

Time: 1 hour 20 minutes total (25 minutes active) • 8 servings

Triple-vanilla brownies

Brownie
Butter	½ cup
Vanilla baking chips	10 ounces
Flour, all-purpose	1 ¼ cups
Sugar, granulated	¾ cup
Nuts, chopped	½ cup
Vanilla extract	1 teaspoon
Salt,	¼ teaspoon
Eggs	3
Glaze
Sugar, powdered	1 ½ cups
Butter	2 to 3 tablespoons
Vanilla extract	½ to 1 teaspoon
Milk, warmed	1 to 2 tablespoons

1. Preheat oven to 350°F; grease and flour a 13x9-inch baking dish.
2. In a 2-quart saucepan, heat butter and chocolate over low heat, stirring frequently, until melted; remove from heat, and cool.
3. In a bowl, combine remaining brownie ingredients, and then stir in the chocolate mixture.
4. Spread evenly in prepared dish, and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean; cool completely.
5. In a medium bowl, combine all glaze ingredients until smooth and spreadable; spread glaze over brownies.