Lisa's refried beans

I use about 6 slices of bacon for a 26.5 oz can of pinto beans. Fry the bacon and retain the drippings. Add the can of beans including all the liquid and simmer in the drippings for several minutes. While simmering I add garlic salt and ground cumin. Let the mixture reduce slightly before mashing,  but there should still be a good amount of liquid. While still over heat, Mash the beans with a masher or immersion blender to get desired consistently, then remove from heat and let rest for at least 10 minutes before serving. I do not use oregano or onion in my recipe. 

Streusel Topping for Muffins

1 1/3 c sugar

3/4 c plus 1.5 Tbsp. flour

2 1/2 tsp cinnamon

1 stick butter

Mix sugar, flour and cinnamon, then cut in butter with pastry blender or in food processor until mixture is crumbly.  Store in freezer and thaw before spooning onto portioned muffin batter.

Blueberry Buckle

Dry:
3 1/2 cups all-purpose flour
5 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp salt
1 cup sugar

2 cups fresh blueberries

Wet:
1 1/2 c buttermilk
2/3 c vegetable oil
2 eggs, lightly beaten

Preheat oven to 375F and lightly grease a 9x13 pan.

Combine dry ingredients in a large bowl.  Add blueberries, tossing gently.  Make a well in the center of the mixture.  Whisk wet ingredients together in a different bowl, then add all at once to flour mixture, stirring just until moistened.

Spoon batter into prepared pan and top with streusel.  Bake in preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.  Cool cake in pan on a wire rack.

Streusel topping: 1/4 c sugar, 2 1/2 Tbsp flour, 1/2 teaspoon cinnamon, 1 1/2 Tbsp butter (Mix sugar, flour, and cinnamon. Cut in butter with pastry blender until mixture is crumbly.)