Very Berry Muffins

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Rating: 3 Stars
The younger children didn't care for the mixed berries and picked them out, but I LOVE eating one of these muffins with my morning coffee.

Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
3/4 cup sugar
2 1/2 t baking powder
1/4 t baking soda
1/4 t salt
1 cup milk
1/2 cup vegetable oil
2 large eggs
1 1/3 cups fresh (or frozen, thawed) berries such as blueberries, raspberries, blackberries or a combination.

Directions:
Preheat to 400. Lightly butter 12 muffin cups or place paper muffin liners in them.

In medium bowl, whisk the flour, sugar, baking powder, baking soda and salt to combine and make a well in the center. In another medium bowl, whicsk the milk, oil and eggs. Mix well and pour into the well. Stir just until blended. Fold in the berries. Spoon equal amounts of the batter into the muffin cups. They will be FULL, but don't worry, they won't spill over.

Bake until a toothpick inserted into center comes out clean, 15-20 minutes. Coll in pan for 5 minutes.

Ham, Potato & Broccoli Casserole

Rating: 6 Stars
Everyone loves this one!
Ingredients:
2 T chopped onion
4 minced garlic cloves
1/4 cup butter + 2 T
5 T all-purpose flour
1/4 t pepper
1/4 t salt
2 1/2 cups milk
2 cups shredded cheddar cheese, divided
2 1/2 pounds red potatos, peedled and thinly sliced
2 cups julienned fully cooked ham
2 cups frozen broccoli florets, thawed and drained

Directions:
In large skillet, saute onion and garlic in 1/4 cup butter until tender. Stir in flour, pepper and salt until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes until thick. Stir in 1 cup of cheese. Reduce heat; cook for 1-2 minutes.

Remove from heat; gently stir in the potatoes, ham and broccoli. Transfer to a greased 13-in. x 9-in. baking dish. Dot w/ 2 T of butter. Cover and bake at 350 for 40 minutes. Then stir once and sprinkle with remaining cheese. Bake uncovered for 20-25 minutes longer or until potatoes are tender and cheese in melted.