Baked Potato with Broccoli and Cheese

http://allrecipes.com//Recipe/quick-and-simple-broccoli-and-cheese/Detail.aspx

Broccoli and cheese

1 (10 ounce) package frozen broccoli florets, thawed

3 tablespoons butter, melted

salt and pepper to taste

1/2 cup shredded Cheddar cheese

Directions

1. Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and transfer to a microwave safe casserole dish.

Pour melted butter over broccoli (use more or less, to taste) and season with salt and pepper. Sprinkle cheese over the top and microwave, on high, for 1 minute, or until cheese is melted.

Baked Potato

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Scrub the potato and prick it with a fork to prevent steam from building up and causing the potato to explode in your oven.

Bake for 1 1/2 hours.

Blueberry muffins

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

1 1/2 teaspoons ground cinnamon

Directions

2. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

3. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

4. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.