Blueberry Crumble Bars

This past summer I picked LOTS of blueberries.  I froze some so that we would have them throughout the winter.  We use them in all sorts of things like muffins, yogurt, oatmeal, pancakes, waffles, cheesecake, smoothies, and many others.  These bars are easy and SO delicious.  You can eat them alone or serve warm with a scoop of vanilla ice cream.

Ingredients:

• 1 1/2 Cups of Flour
• 3/4 Cups of Sugar
• 1/8 Cup Lemon Juice
• 1 Pint Blueberries
• 1/8 teaspoon Salt
• 1/2 teaspoon Baking Powder
• 2 teaspoons Corn Starch
• 1 Stick Cold Butter
• 1 Egg

Makes 12 bars

Preheat oven to 375 degrees.  In a bowl combine the flour, 1/2 cup of sugar, salt, and baking powder.  Cut the butter into cubes and add to mixing bowl.  Add egg.  Using a fork or a pastry blender, combine the ingredients until they become a crumbly mixture.  Grease the bottom and sides of an 8x8 baking dish.  Firmly press 1/2 of the crumb mixture into the bottom of the dish.  In a separate bowl, combine blueberries, remaining 1/4 cup of sugar, lemon juice, and cornstarch.  Toss to coat the berries.  Place the blueberry mixture on top of the pressed dough.  Cover with remaining crumble.  Bake for 35-40 minutes.  Cool completely and then cut into bars.

Follow the Magical Moms on Facebook and Pinterest for weekly menu ideas, crafts, and Disney Magic.  

Buffalo Thigh Surprise

Here's a delicious, healthier alternative to buffalo wings. Even if wings are cooked in the oven, they have the skin on them which is high in fat. If you do boneless breast meat, you add a lot of carbs with the breading. Boneless, skinless chicken thighs give you a great alternative without the skin, no breading, but still a tender and juicy dark meat that makes chicken wings taste so damn good!

Ingredients:
- 1 package of 6-8 boneless skinless chicken thighs
- 1/3 cup red hot
- 1 Tbsp. white vinegar
- 1/2 tsp. cayenne pepper (adjust more or less for your spice preference)
Dash pepper
Cooking spray

Preheat oven to 400 degrees. Brown the chicken thighs on the stovetop for about 5 -7 minutes. Transfer to a baking dish with cooking spray. Mix remaining ingredients in a bowl and pour over chicken. Cook in oven at 350 for 25 minutes.

Serve with homemade Low Fat Ranch Dressing. I make mine by using the Hidden Valley packets for dip but sub nonfat greek yogurt instead of sour cream. Tonight I served with Simple Herb Roasted Potatoes.