Rosemary Parmesan Popcorn

Popcorn (I learned how to make my own on the stove. I feel so domestic! )
2 sprigs finely chopped rosemary
2 T melted butter
1/4 c. Shredded parmesan cheese
2 tsp. Cracked black pepper
Salt to taste

Pop popcorn then pour in big bowl. Pour melted butter over popcorn then rest of ingredients.  Yummy twist on regular buttered popcorn!

Lemon Blueberry Cupcakes

Blueberry Lemon Cupcakes:
3/4 cup + 2 Tbsp. all-purpose flour, divided
3/4 cup cake flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup + 2 Tbsp. sugar
zest of 1 lemon
2 large eggs, room temperature
1 tsp. pure vanilla extract
2 Tbsp. freshly squeezed lemon juice
1/2 cup + 2 Tbsp. milk, room temperature
1 cup fresh blueberries + extra for garnish

Lemon Cream Cheese Frosting:
8 oz. cream cheese
5 Tbsp. unsalted butter, room temperature
3 cups powdered sugar, sifted
1/2 tsp. pure vanilla extract
1 Tbsp. freshly squeezed lemon juice
zest of 1 lemon

DIRECTIONS
1. Preheat oven to 350 F.  Line cupcake pans with paper liners.  In a medium bowl, combine 3/4 cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside.  In the bowl of an electric mixer, combine the butter, sugar and lemon zest.  Beat together on medium-high speed until light and fluffy, about 2-3 minutes.  Beat in the eggs one at a time, blending well after each addition.  Beat in the vanilla and lemon juice.  With the mixer on low speed, mix in half of the dry ingredients just until incorporated.  Blend in the milk.  Mix in the remaining dry ingredients, beating just until incorporated.

2. In a small bowl, toss the blueberries with the remaining 2 Tbsp. of all-purpose flour.  Using a spatula gently fold the berries into the cake batter.  Divide the batter evenly between the prepared liners, filling each about 3/4 full.  Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in the pans 5 minutes, then transfer to a wire rack to cool.

3. To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer.  Beat on medium-high speed until well combined and smooth, about 2-3 minutes.  Mix in the vanilla, lemon juice, and lemon zest.  Gradually beat in the powdered sugar until totally incorporated, increase the speed and then beat until smooth.  Frost cooled cupcakes as desired. Garnish with fresh blueberries.

Makes about 16 cupcakes.

Crockpot Mushroom Chicken

1 shredded rotisserie chicken (I usually get several Costco rotisserie chickens, shred them when I get home, then freeze in baggies so they are ready to use for dinners like this!)

1/4 c chicken broth
1 can cream of mushroom
1 6 oz can sliced mushrooms
Salt and pepper
1/2 c. Greek yogurt or sour cream
Brown rice

Dump chicken, cream of mushroom,  chicken broth, mushrooms, and salt snd pepper in crockpot. Cook on low for 8 hrs or high for 4 hrs. Last 30 min, add greek yogurt. Serve with brown rice.