A Little Bit of This...

Happy Thursday y'all! Hope everyone is having a great week so far- I am so ready for the weekend. It's been one of those weeks where every day I wake up feeling like it should be Friday! I have a few simple recipes I wanted to share, just in time for our favorite part of the week.
Get ready for some randomness...

I made this Blueberry Breakfast Cake for Mother's Day breakfast that I posted last week. I loved how it wasn't too sweet, not dry at all, and had one of my favorite breakfast fruits-blueberries! From the family reviews, it sounds like a keeper. I think it will be even better once fresh, local blueberries are in season.

And mine..

BUTTERMILK BLUEBERRY BREAKFAST CAKE

Serves 6-8

½ cup unsalted butter, room temperature

2 tsp. lemon zest or more — zest from 1 large lemon

7/8 cup* + 1 tablespoon sugar**

1 egg, room temperature

1 tsp. vanilla

2 cups flour

2 tsp. baking powder

1 tsp. kosher salt

2 cups fresh blueberries

½ cup buttermilk

* 7/8 cup = 3/4 cup + 2 tablespoons

** This 1 tablespoon is for sprinkling on top

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

-----------------

Now, totally switching directions, I have an insanely easy dip recipe you need to serve at your next get together. I made this last week when we had Buffalo Chicken Tacos with friends- I served this first and I kid you not, the entire thing was eaten! 

Sadly this is the only photo of the dip- absolutely does not do it any justice but just believe me.

REFRIED BEAN DIP

1/2 cups cream cheese (flat pkg)
1 (14 ounce) can refried beans
1 3/4 cups salsa, medium works best
2 cups mozzarella-cheddar blend cheese

Directions:

-Flatten softened cream cheese in bottom of a pie plate or shallow dish.
-Spread the re-fried beans over top.
-Cover with salsa.
-Cover this with the cheese blend.
-Bake 350* for 10 minutes.

It is that easy- I have also made this recipe plenty of times prior to this minus the beans if you aren't into them. This was just the first time I have tried the beans and it was a hit.


Tried any new recipes lately? Have a great day y'all!!