White Chocolate Oreo Popcorn

I made this for my neighbor gifts this year and it is so yummy and simple!

What you'll need:
-1 C. White chocolate chips
-Oreos
-Popcorn (Either 1 bag popped or 1 batch in the air popper)

Directions: Make your popcorn, set aside. Take out a row of Oreos and crush them in a ziploc bag using your fingers (you could also use a rolling pin), set aside. Melt the white chocolate chips in the microwave on 50% power for 30 seconds and then in 15 second increments until all chips are melted. (Note: If you use too much heat the chips turn into dough...I, of course, didn't ruin half a bag by doing this...).

Place popcorn in a fairly large bowl, pour the melted white chocolate over the popcorn, add the crushed oreos, mix carefully until the popcorn and oreos are coated. You can then either leave it in the bowl or pour it out onto a cookie sheet for the chocolate to harden. Voila! You are done!

*Picture from google images

Blueberry White Chocolate Chip Muffins

If these even remotely sound good to you, multiply that by 100, at least, and that is how delicious they taste. I can't stop eating them! I make mini muffins and sub gluten-free ingredients for my son. Then I freeze them on a cookie sheet. Then put them in a ziplock bag and keep them frozen for when he wants them. A few seconds in the microwave and breakfast is ready! It doesn't say what temperature to cook them at. I just did 350 and I did not put the blueberries or chocolate chips in the batter. I put them in individually to each muffin because I made mini ones and I figured it would be easier than trying to get an equal amount into each spot.

Blueberry White Chip Muffins presented by Homestead Lodging

2 c. flour 1/2 c. sugar 1/4 c. packed brown sugar 2 1/2 tsp. baking powder 1/2 tsp. salt 3/4 c. milk 1 large egg, lightly beaten 1/4 c. butter or margarine, melted 1/2 Tbsp. grated lemon peel 2 c. (12oz pkg) white chocolate chips, divided 1 1/2 c. fresh or frozen blueberries Streusel topping: combine 1/3 c. sugar, ¼ c. flour and ¼ tsp. ground cinnamon in a small bowl. Cut in 3 Tbsp. butter or margarine with pastry blender until mixture resembles coarse crumbs. Combine flour, 2 sugars, baking powder and salt in a large bowl. Stir in milk, egg, butter and lemon peel. Stir in 1 ½ cups white chips and blueberries. Spoon into 18 paper-lined muffin tins, filling almost full. Sprinkle with streusel topping. Bake for 22 to 25 min. Cool in pans for 5 minutes; remove to wire racks to cool slightly. Place remaining morsels in small, heavy duty plastic bag. Microwave on MEDIUM-HIGH (70%) power for 30 seconds; knead. Microwave at additional 10-15 second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over muffins. Serve warm. From: www.verybestbaking.com