Lemon Blueberry Ricotta Muffins

We went blueberry picking on Saturday and we thought that this muffin recipe would be a good way to use them up! You obviously don't have to pick your own blueberries for this recipe, but it's a good idea.
We also added some sparkling white sugar to the tops of all our muffins right before they went in the oven to add a shine and a little crunch! You can do this if you want!
Let's hear the recipe now!

Lemon Blueberry Ricotta Muffins

Ingredients:

• 1 and 3/4 cups all-purpose flour
• 1/2 cup sugar + 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon lemon zest, grated
• 2 teaspoons lemon juice
• 1 large egg
• 1/2 cup fat free milk + 1/8 cup fat free milk
• 1/2 cup ricotta
• 4 tablespoons butter, melted
• 1 teaspoon vanilla
• 2 cups fresh blueberries
• A few pinches sparkling white sugar (optional)

Instructions:

1. Preheat oven to 400 degrees F.
2. Grease a 12 cup muffin tin and set aside.
3. In a large bowl combine flour, sugar, baking powder and salt. Stir in lemon peel.
4. In a small bowl, beat lemon juice, egg, milk, ricotta, butter and vanilla until smooth. Slowly mix wet ingredients with the dry ingredients. Gently fold in blueberries.
5. Spoon into muffin cups (add sparkling white sugar now if desired) and bake 20-25 minutes or until done throughout. Enjoy!

Click here for the recipe source!

Mexican Salad

Today I will be giving you a side dish recipe that is good with Mexican food, like tacos for example!
But I guess you could make it a larger portion and make it a main dish! It's your preference, really!

Anyways, on with the recipe!

Mexican Salad

Ingredients:

For the dressing:

• Lime juice from one lime
• Some cumin (to taste)
• Ranch dressing

For the salad:

• Romaine lettuce
• Chopped corn
• Grape tomatoes
• Red onion (we omitted)
• Shredded cheddar cheese
• Tortilla chips

Instructions:

For the dressing:

1. Put some ranch into a bowl. Then, squirt the lime juice into the bowl as well. Then, add as much cumin as you want! 
2. You should test your dressing to decide if it needs any more of something. Once it tastes good, your set to go!

For the salad:

1. Chop up the lettuce, tomatoes and onion. Place them all into a bowl.
2. Sprinkle the cheddar cheese into the bowl mixture too, along with come corn.
3. Now for the fun part! Crunch up your tortilla chips and add them to the bowl too!
4. Then you can add your dressing and mix the salad around. And you're all done!

Kale Chips

Hey!

Welcome back to Cooking with Ally!

Today I will be giving you a healthy recipe. I love eating these and, they are a very good snack! Thank you so much Ellie, for helping me make these for this post!

To me, it tastes a little like popcorn. So if you like popcorn and/or healthy eating, stay tuned!

Kale Chips

Ingredients:

• Kale (any amount)
• A drizzle or two of olive oil
• Salt, to taste
• Special/extra seasoning (if desired)

Instructions:

1. Preheat the oven to 350℉.
2. Rip or cut up some chip-sized kale. Place them on a tinfoil lined cookie sheet.
3. Drizzle the olive oil onto your kale. Sprinkle salt and extra seasoning (if desired) onto your kale.
4. Toss the kale, oil and seasonings around in the cookie sheet.
5. Put your kale in the oven and let it name for 10-15 minutes, checking on it every so often.
6. Once crispy, take out of the oven. Let cool down for a few minutes and you're done!