Strawberry or Blueberry Cream Muffins

Ingredients:
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
4 eggs
2 teaspoons vanilla extract
1 cup vegetable oil
2 cups sour cream
2 cups berries ( fresh or frozen)

Preheat oven to 375 F.  Line jumbo muffin tins with paper cups or grease well with cooking spray like PAM.

Mix flour, baking soda, salt and set aside.  Beat eggs lightly, add oil, then add sugar.  Beat until blended well.  Then add eggs and vanilla and beat again.  Gradually add the flour mixture alternating with the sour cream in 3 parts flour/2 parts sour cream, starting and ending with the flour mixture.  Do not overbeat.  Fold in fresh or frozen berries.  Fill muffin cups almost to the top to get a nice rounded muffin top.

Bake at 375 for the first ten minutes, then lower the temperature to 350 and bake an additional 15 minutes.  Check center of muffins with a toothpick to ensure they are cooked all the way through.

Makes 12 jumbo muffins.  Eat in two days or freeze up to three weeks.

Seven layer bars

Another one bowl wonder! Great for bringing to a BBQ at your friend's house. This is a serious crowd pleaser.

1 stick butter
1 1/2 cups graham cracker crumbs
1 bag chocolate chips (11.5 oz)
1 bag butterscotch chips (11.5oz)
1 bag of sweetened flaked coconut (7 oz)
1 can of sweetened condensed milk
1 cup of chopped walnuts or pecans

Preheat oven to 325 for convection or 350 for conventional oven. Melt butter and mix with graham cracker crumbs. Spread on the bottom of a 9 by 13 inch pan in an even layer. Layer all ingredients in order listed and pop it in the oven for approximately 25 minutes or until center has a golden brown hue.
Voila! It's that easy. Make sure you cool the bars completely before cutting so that the layers stay nice and even.