Blueberry Streusel Muffins

I had a pint of blueberries I had bought last week and still hadn't touched sitting in my fridge. When I was trying to figure out what to do with them, I was reminded of some amazing blueberry muffins my brother had made years ago. He had gotten the recipe off of the foodnetwork site via Emeril Lagasse. I have been unable to find that recipe since, sadly. I took a shot though with this recipe from Emeril Lagasse and while not the same as the ones he had made for me many years ago, they were still delicious. The only thing I probably would have changed would have been to add more of the topping. 

I also didn't have all the ingredients needed, but regardless they still turned out great I think. The recipe is below is linked below, as I made a lot of alternations since I didn't have a few of the ingredients. I'm still on my quest to find those exact muffins, but for now? These will do in a pinch.

Blueberry-Raspberry Muffins with Streusel Topping

Homemade Macaroni & Cheese

Almost everyone nowadays has a homemade macaroni and cheese recipe up their sleeve. I am now no different. Homemade Macaroni & Cheese is my boyfriends favorite food around the holidays and it took a lot of tries but I finally found one that is worthy of praise in my book. This is definitely a staple around the house during those times.

Lasagna Rolls With Homemade Meat Sauce

I love making Lasagna. When I do I usually throw a lot of stuff into it and it ends up taking a lot of time. So, instead I came up with this alternative, which I've found I'm not the only one, but I added my own spin to it, even though the ingredients are pretty basic.

Lasagna Rolls With Homemade Meat Sauce

Ingredients:
1 Box Lasagna Noodles (cooked as directed on box)
1 2lb (32oz) Bag Of Shredded Cheese (I used Mozzerella)
Parmesan Cheese (I just ended up using the kind you would put on top of spaghetti)
Parsley Flakes
Homemade or store bought sauce of your choice

Prepare your sauce. Whether you are doing a homemade sauce or doctoring up a store bought sauce.

Spread your sauce in the bottom of either a glass Pyrex dish or another pan of your choosing. After the first time making this, I ended up instead using a cake pan as it held all the noodles instead of me having to use two separate pans.

 

Mix your cheeses together with the parsley flakes. Lay out a single or if you're feeling adventurous and want to get done faster, a couple of lasagna noodles. Fill each noodle with cheese from top to bottom. I find using a cup of some sort helps make less of a mess. After filling the noodle, roll it up from bottom to top, please seam side down into the pan, so they don't unroll.

Spread what's left of your sauce on top of the rolls, sprinkle with cheese, and bake in a 350*F oven for 30-45 minutes, until desired browning of cheese is reached. Enjoy!