I think these might be my new favorite!  The recipe comes from someone who has known me almost my entire life!  Thanks for sharing your delicious recipe Barb!  Here's what I learned:

1. The recipe says it makes 12.  I found that it makes 7-8.  Might be my pan.
2. I filled the cups almost 3/4 full.  If they aren't full enough they won't popover.  With my pan it ended up being just to the lip before it starts to bend outward.
   
3. I put an extra baking sheet on the bottom rack to catch any drips.  And there were drips to be caught.
4. They were the perfect combination of crunchy outside and soft inside!
5. Broke one open, smeared it with butter, pure bliss.

Popovers
by:  Barb Gritzmacher

Ingredients
4 eggs
2 cups milk (I used 2%)
1/4 cup butter, melted
1 teaspoon salt
2 cups all purpose flour

Preheat oven to 425 degrees.  Grease popover pan generously.

Beat eggs, milk, melted butter, and salt together until combined (I used a hand mixer).  Add in flour and beat until smooth.

Fill cups 2/3 full.  Bake 15 minutes at 425 degrees.  Lower oven temp to 350 degrees and continue baking for 25-30 minutes more.  Remove from oven, put a slit in the top for steam to escape.  Serve immediately.

It's always entertaining asking a toddler how old everyone is!

A friend sent me a wonderful surprise in the mail...the Gooseberry Patch Big Book of Home Cooking recipe book!  It was just what I needed, when I needed it.  Friends are great  like that, aren't they?!  Thank you very,very much Kat!  You are such an amazing friend!

I immediately dug in and started marking pages of recipes to try.  This one stood out as I was having a house guest overnight and wanted to make something special for breakfast.  Turned out delicious!  Here's what I learned:

1. I used the zest of two lemons for the crumble.  Speaking of crumble, wowza was that part delicious!
2. Definitely cube up the cream cheese pretty small.  You want them to be the perfect bite size because they don't really lose their shape while baking.
3. Use fresh blueberries.  Period.
   
4. My oven runs hot and it still took the full 55 minutes to cook through.  The middle might have even been a little underdone.  Probably will have a lot to do with the pan you choose.

Blueberry & Cheese Coffee Cake
by:  Gooseberry Patch's Big Book of Home Cooking

Ingredients
1/2 cup plus 2 tablespoons butter, softened and divided
1 3/4 cups sugar, divided
2 eggs
2 1/2 cups all purpose flour, divided
1 teaspoon baking powder
1 teaspoon salt
3/4 cup milk
1/4 cup water
2 cups fresh blueberries
8 ounce package cream cheese, cut into 1/4 inch cubes
2 tablespoons lemon zest (approx 2 lemons)

Directions

Preheat oven to 375 degrees.

Beat 1/2 cup butter at medium speed with an electric mixer until creamy; gradually add 1 1/4 cups sugar, beating well.  Add eggs, one at a time, beating until blended after each addition.

Combine 2 cups flour, baking powder and salt; stir well.  Combine milk and water; stir well.  Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture.  Mix at low speed after each addition until mixture is  blended.  Gently stir in blueberries and cream cheese.  Pour batter into a greased 9"x9"  baking pan.

Combine remaining 1/2 cup flour, 1/2 cup sugar, lemon zest and 2 tablespoons of butter; stir well with a fork.  Sprinkle mixture over batter.  Bake at 375 degrees for 55 minutes or until golden.  Serve warm or let cool completely on a wire rack.

Oh Pinterest how I love you!  You brought me yet another delicious recipe from a website I probably never would have stumbled across on my own.

This is a fool proof recipe that will take you all of 5 minutes to throw together.  Seriously!  And each day it will taste better and better as the flavors hang out.  Here's what I learned:

1. I used a can of fire roasted tomatoes instead of plain.
2. The recipe says to use original Rotel.  I would agree with this.  The mild would leave it too bland.
   
3. My grocery store didn't have fresh jalapenos and hauling the two year old in and out of another store wasn't going to happen.  I substituted 1/4 of a serrano pepper.
4. I used a small handful of cilantro.  I'm not a huge fan though.
5. Tossed everything into my favorite new gadget:  Ninja Master Prep.
   
6. The overall heat level was mild-medium.

Recipe can be found here:  Quick and Easy Restaurant Style Salsa

Double ear infection and still smiling.  That quote about having a child...heart walking around outside your body...blah blah blah...yep it's true.

My mom gets credit for this recipe.  It's very rich in flavor and perfect comfort food!  Here's what I learned:

1. Picked up a roasted turkey breast from the deli and shredded it.  Easy!
2. When you put it all together it seems like there isn't enough liquid to cook the pasta.  It won't be fully submerged.  Every once in a while take the lid off and press the noodles down.  The noodles will cook, promise!
3. Sliced green olives are a nice add-in.
   
4. I topped this batch with scallions.

Turkey Tetrazzini

1 medium onion, chopped
8 oz sliced button mushrooms
EVOO
2 cups shredded turkey
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups chicken broth
1 can cream of chicken soup
8 ounces uncooked spaghetti noodles broken in half
1/2 cup Parmesan cheese
scallions and olives (optional)

In a dutch oven saute the onions and mushrooms in a bit of EVOO over medium heat until tender, turn off heat.  Stir in the shredded turkey.  Set broken spaghetti noodles on top of the turkey mixture.  In a separate bowl combine the salt, pepper, broth, and cream of chicken soup.  Pour soup mixture over the noodles.  Sprinkle Parmesan cheese over the top.   Cover and cook slowly over low heat for approximately 35 minutes.  Do not stir until done.  Top with scallions and/or sliced olives and more parm!