Day 28

What's on the menu:

T-bone steaks on the grill
Twice baked potato
Tossed salad
Garlic butter texas toast
Blueberry crumb cake

T-bone steaks
I placed steaks in a gallon zip lock bag and marinade with A-1 classic marinade for several hours. Cook on grill until they are to your liking.

Twice baked potato
Cook baked potatoes in microwave until done. Slice the potatoes in half length wise.

Scoop out potato and leave the shell. Mash the potatoes in a bowl with a little butter and a little sour cream. Add Hidden Valley Ranch (in the package) until it's the desired taste you like. Then add salt, pepper and some parmesan cheese and a little milk. Scoop the potato mixture back into the peeling halves and top with some shredded cheddar cheese.

Place the potatoes on a sheet pan and cook under broil until cheese is melted.

Tossed salad ( however you generally make it)

Garlic butter texas toast

Spread butter at room temperature over each slice and top with a little California style garlic salt.

Broil until golden brown.

Blueberry crumb cake

This is Barefoot Contessa's recipe and can be found on her sight. My son Jamie came in last night and I made it this morning. He fell in love with it.

For the streusel:
1/4 cup sugar
1/3 cup light brown sugar
1 tsp. cinnamon
1/8 tsp. nutmeg
1 stick butter (melted)
1 -1/3 cup all purpose flour

For the cake:
6 TB butter at room temperature
3/4 cup sugar
2 extra large eggs (I use large as it's what I buy)
1 tsp vanilla
1/2 tsp grated lemon zest
2/3 cup sour cream
1-1/4 cup all purpose flour1
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup fresh blueberries
Confectioners' sugar for sprinkling

For the streusel:
Combine the granulated sugar, brown sugar, cinnamon and nutmeg in a bowl. Stir in the melted butter and the flour. Mix well and set aside

For the cake:
Cream the butter and sugar with electric mixer for 4-6 minutes on high until light. Reduce the speed to low and add the eggs one at a time, then add vanilla, lemon zest, sour cream. In separate bowl, sift together flour, baking powder, baking soda and salt. With mixer on low, add the flour mixture to the batter until just combined. Fold in the blueberries.

Spoon the batter into the prepared pan ( 9 inch round cake) and spread. Crumble the topping evenly over the batter. Bake at 350 degrees 40-50 minutes or until cake tester comes out clean. Cool completely and sprinkle with powdered sugar.