Two-Berry Crisp with Pecan Streusel Topping

A tasty and easy mix-and-match dessert from Pillsbury.

Ingredients

• 3/4 cup quick-cooking oats
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup butter or margarine, cut into pieces
• 1/4 cup chopped pecans
• 21 oz can (blueberry) pie filling
• 2 cups fresh or frozen unsweetened (rasp)berries
• 3 tablespoons granulated sugar
• 1 tablespoon all-purpose flour

Directions

1. Heat oven to 400°F. 
2. Spray an 8-inch square (2-quart) glass baking dish with cooking spray. 
3. In large bowl, mix oats, first amount of flour and brown sugar.
4. Cut in butter with pastry blender (or pulling 2 knives through ingredients in opposite directions) until crumbly. 
5. Stir in pecans.
6. In another large bowl, mix remaining ingredients. 
7. Pour into baking dish. 
8. Sprinkle topping over filling.
9. Bake 30 to 40 minutes or until mixture is bubbly and topping is golden brown.

Banana Crumb Muffins

Yummy banana bread style muffins from Lisa Kreft, All Recipes.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 3 bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted
• Topping
• 1/3 cup packed brown sugar
• 2 Tbsp all-purpose flour
• 1/8 tsp ground cinnamon
• 1 Tbsp butter

Directions

1. Preheat oven to 375F.
2. Lightly grease 10 muffin cups, or line with muffin papers.
3. In a large bowl, mix together first amount of flour, baking soda, baking powder and salt.
4. In another bowl, beat together bananas, sugar, egg and melted butter. 
5. Stir the banana mixture into the flour mixture just until moistened. 
6. Spoon batter into prepared muffin cups.
7. In a small bowl, mix together brown sugar, second amount of flour and cinnamon. 
8. Cut in butter until mixture resembles coarse cornmeal. 
9. Sprinkle topping over muffins.
10. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

(Topping is quite good out of the oven, but gets soft in storage.  Good with or without.)

Asparagus with Creamy Lemon (or Mustard) Sauce

A nice tangy sauce from Canadian Living to liven up asparagus.

Ingredients

• 3 Tbsp (45 mL) light mayonnaise
• 2 tsp (10 mL) water
• 2 tsp (10 mL) lemon juice or 1 tsp (5 mL) Dijon mustard
• 1 tsp (5 mL) minced fresh chives or green onion for lemon or parsley for mustard
• pinch granulated sugar
• pinch salt
• pinch pepper
• 1 lb (454 g) asparagus, trimmed

Directions

1. In small bowl, whisk together mayonnaise, water, lemon juice, chives, sugar, salt and pepper.
2. Set aside.
3. Cover and steam asparagus on rack above one inch of boiling water until tender-crisp, about 4 minutes.
4. Drain and arrange on plate.
5. Drizzle with sauce.

Orange Streusel Muffins

Easy, old-fashioned muffins from Donna Smith, All Recipes.

Ingredients

• 1 3/4 cups all-purpose flour
• 1/4 cup sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• 3/4 cup milk
• 1/3 cup vegetable oil
• 1/4 cup orange marmalade
• Streusel:
• 2 tablespoons all-purpose flour
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon cold butter

Directions

1. In a bowl, combine flour, sugar, baking powder and salt. 
2. In another bowl, beat egg.
3. Add milk and oil. 
4. Stir into dry ingredients just until moistened. 
5. Half fill 8 greased or paper-lined muffin cups.
6. Spoon 1 teaspoon marmalade over each. 
7. Top with remaining batter. 
8. For streusel, combine flour, brown sugar and cinnamon in a small bowl. 
9. Cut in butter until crumbly.
10. Sprinkle over batter. 
11. Bake at 400F for 20-25 minutes or until muffins test done.

Black Bean & Corn Salsa

A delicious, hearty, easy dip from Hellmann's.

Ingredients

• 1/4 cup (50 mL) Hellmann's Real or 1/2 The Fat Mayonnaise
• 2 Tbsp (30 mL) lime juice
• 1/2 tsp (2 mL) ground cumin
• 19 oz (540 mL) canned black beans, rinsed and drained (no salt added is just fine)
• 12 oz (341 mL) canned whole kernel corn, drained
• 1 cup (250 mL) quartered grape tomatoes or cherry tomatoes
• 1/2 cup (125 mL) chopped red onion
• 2 Tbsp (30 mL) chopped fresh cilantro
• 1 tsp (5 mL) chopped jalapeno pepper (optional)

Directions

1. In medium serving bowl, blend mayonnaise, lime juice and cumin.
2. Stir in remaining ingredients.
3. Serve chilled or at room temperature.