Blueberry Loaf

love blueberries in my baked goods and I am so excited to share this recipe with you all.
Not only is it easy to prep and bake but it is delicious!

Instructions:

  • 1/2 cup of butter or margarine (softened)
  • 1 cup of sugar
  • 2 eggs
  • 1/2 cup of milk
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon of salt
  • 1 3/4 of flour
  • 1 teaspoon of baking powder
  • 1 cup of fresh or frozen blueberries

Note: Blueberries can be substituted for raspberries as well. If using frozen fruit, use without fully thawing to avoid discoloration of the batter. 

Directions:

  1. In a mixing bowl, cream the softened butter and sugar.
  2. Beat in eggs, milk and vanilla.
  3. In a separate bowl, combine salt, flour and baking powder. Once combined, mix into creamed mixture.
  4. Gently fold in blueberries.
  5. Pour batter into 9 x 5 inch loaf pan and bake at 350 for 50 to 55 minutes.

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Enjoy and let me know if you try this recipe!

With love,

– R. Vargas

 

Italian Pepperoni-Vegetable Quiche

When I originally started prepping this quiche, I was going off of a Pillsbury recipe but then started improvising after the first two steps.

Even though this was my first attempt at a quiche, I was very proud and it’s a great breakfast/brunch meal you can eat off of for a few days as long as you keep it refrigerated.

Ingredients:

  • 1 box Pillsbury refrigerated pie crusts, softened as directed on the box
  • 1/4th cup of mushrooms
  • 1/4th cup of asparagus
  • 1/2 cup of chopped seeded tomato
  • 1 1/2 cups of shredded mozzarella
  • 1/2 cup of sliced turkey pepperoni
  • 5 eggs
  • 3/4 cup of milk
  • 1 teaspoon of Italian Seasoning
  • a pinch of salt & pepper
  • 1 tablespoon of olive oil

You can change the vegetables to your liking.*

Directions:

Preheat the oven to 375°F.

Place pie crust in ungreased 9-inch pie plate as directed on the box for One-Crust Filled Pie.

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Chop your vegetables and turkey pepperoni.

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Sprinkle 1 cup of the mozzarella cheese in crust. Top with tomato and turkey pepperoni. Spoon mushrooms and asparagus over turkey pepperoni and drizzle the olive oil over the vegetables.

Sprinkle remaining 1/2 cup mozzarella cheese.

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In a small bowl, beat eggs, milk and Italian Seasoning.

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Pour egg mixture over cheese.

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Bake 35 to 40 minutes or until the crust is golden brown and knife inserted near center comes out clean.

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Cool 5 minutes before serving and enjoy!

Xoxo,

– Rocio A. Vargas